55 results about "Vanilla Flavor" patented technology

The addition of Maillard based flavorings to volatile vanilla flavor compositions was found to significantly improve a flavorings' taste profile and increase long-lasting in-product performance (especially in dairy and baked goods). The novel flavoring composition more closely mimics the properties (taste and performance) of highly prized natural vanilla extracts.

The invention relates to a method for preparing vanilla flavor chocolate from natural vanilla, coix, tartary buckwheat, oats and a chocolate basic material. The method is characterized in that: the chocolate basic material is used as the base stock; the natural vanilla is subjected to fermenting, aging for flavor production and drying and crushing, and then is baked, crushed and ground with coix, tartary buckwheat and oats; the obtained product is mixed with the crushed granulated sugar before accurate grinding; and the product is mixed in the chocolate base stock to prepare the flavor chocolate, or added into the chocolate entoplasm and mixed to prepare the chocolate inner core; and the chocolate inner core is injected into the chocolate surface layer to prepare high-grade flavor chocolate. The vanilla flavor chocolate not only maintains the basic flavor of chocolate, but also integrates the flavors of vanilla, coix, tartary buckwheat and oats so that the product has the vanilla flavor and grain baking smell and not only keeps the basic functions of chocolate, but also increases the active substances and nutrient components in vanilla, coix, tartary buckwheat and oats.

A confectionary composition is used in a method of reducing stress and the urge to smoke in abstaining tobacco users. The confectionary composition includes at least one of a sugar or a sugar alcohol and an effective amount of stress-reducing flavoring agent. Where the confectionary composition is a chewing gum, the composition includes a water soluble bulk portion and a water insoluble base portion. The stress-reducing flavoring agent can be one or more of peppermint flavor, vanilla flavor, or peach flavor. The stress-reducing flavoring agent reduces an abstaining tobacco user's urge to smoke and can reduce the level of salivary Cortisol in the abstaining tobacco user. The method reduces stress in tobacco users who must temporarily abstain from tobacco use and can reduce consumption of tobacco by tobacco users by increasing the interval between consumption events.

The invention provides collagen composite peptide powder. The collagen composite peptide powder is characterized by comprising the following components in following ratios: 93.40%-96.00% of yak bone collagen peptide, 1.00%-3.00% of nitrariadites, 0.14%-0.16% of taurine, 0.20%-0.26% of vitamin C, 0.11%-0.18% of anhydrous citric acid, 0.40%-0.60% of vanilla flavor, 0.03%-0.04% of orange flavor, 2.00%-2.10% of a bitter taste removing agent, 0.02%-0.06% of acesulfame and 0.10%-0.20% of milk flavor. A preparation method comprises the following steps of: (1) carrying out quality inspection, wherein main and auxiliary materials need to meet a product quality standard; (2) weighing: accurately weighing the weights of the main and auxiliary materials; (3) mixing: adding the main and auxiliary materials into a mixer according to a formula ratio and agitating uniformly; (4) sieving: sieving a mixture by a 40-mesh vibration sieve and filtering; (5) filling: filling the mixture into a bag by using a packaging machine; (6) packing into a box: packing the powder into the box; adding a drying agent and sealing the opening; and (7) checking a finished product and storing the qualified finished product. The collagen composite peptide powder provided by the invention has the advantages that the collagen composite peptide powder is easily absorbed by a human body and can be used for rapidly relieving fatigues.

The invention provides a brewing method for a high-quality dry red wine. The brewing method comprises the following steps: (1) raw material selection and treatment; (2) crushing and pressing; (3) pulpmixing; (4) alcohol fermentation; (5) malolactic fermentation; (6) aging; and (7) clarification. The dry red wine prepared by using the method of the invention is deep ruby red, and has mature andrich grape berry fragrance and black gooseberry fragrance and the sweet vanilla flavor of oak; and the dry red wine has varying compound fragrance, thick wine body, plump, harmonious and powerful taste and lingering aftertaste.

A brewable coffee product usable to produce a coffee beverage. A first version coffee product includes ground roasted coffee, cocoa, a vanilla flavoring ingredient, and wheat, oats, corn, or barley flakes, or combinations thereof. One or more additional flavoring ingredients may be included such as mint, cinnamon, peppermint, or maple syrup. The coffee product may be individually packaged for single cup dipping. A second version of the coffee product includes ground roasted coffee and a plurality of elongate, non-toxic flow-facilitating members in the form of spaghetti, macaroni, noodles, or a combination thereof which facilitate flow of brewing water through the product during drip brewing. The pasta product also raises the pH of the coffee beverage brewed therewith to reduce acidity thereof.

The invention relates to the field of grain deep processing, and particularly discloses pure grain ice cream made with grain as raw materials and a production technology thereof. One or more kinds of grain and food plants serve as the raw materials, and the grain includes basic grain and flavor plants. The basic grain is basic powder made of one or more of soybean, rice and wheat, the basic powder is soybean basic powder or rice basic powder or wheat basic powder or mixed basic powder, and original ice cream can be made through one of the basic powder. The flavor plants are flavor powder made of one or more of vanilla, ormosia, fruit and flowers and trees. The flavor powder is vanilla flavor powder or ormosia flavor powder or fruit flavor powder or flower and tree flavor powder, or mixed powder, and flavor ice cream with different flavors and styles can be made by adding the different flavor powder into the basic powder. The grain ice cream has the advantages of being low in fat and high in protein, fiber and vitamin content and is health to eat, and taste is mellow, normal and natural.

The present invention provides a lemongrass spicy sauce, which is prepared from the following raw materials by weight: 2500 parts of red hot pepper, 95-105 parts of peanut kernel, 95-105 parts of sesame, 450-550 parts of garlic, 230-260 parts of old ginger, 230-260 parts of gravy salt, 23-26 parts of monosodium glutamate, 240-260 parts of multi-taste sauce, 450-550 parts of rapeseed oil, 240-260 parts of white sugar, 24-26 parts of lemongrass, 24-26 parts of a health Chinese herb additive, and 45-55 parts of yellow wine. The lemongrass spicy sauce has the following characteristics that: the seasoning auxiliary material consumption is less, and the lemongrass spicy sauce does not contain any chemical preservatives so as to provide characteristics of safe eating, spicy and delicious taste, unique flavor, slight vanilla taste and long shelf life, and provide effects of stomach protection and digestion promoting, wherein the shelf life is more than 2 years in the case of no addition of any chemical preservatives.

The invention discloses a vanilla crackling sausage and a preparation method thereof. The method comprises the steps that pork with a fat-to-lean ratio of 2:8, chicken breast, a carrot and broccoli are taken as raw materials; white sugar, salt, monosodium glutamate, composite phosphate, vanilla, thyme, sodium erythorbate, carrageenan, sodium nitrite, monascus red, soybean protein isolate, cassava starch and the like are taken as auxiliary materials; and the raw materials and the auxiliary materials are minced, cured, encapsulated and cooked to form the vanilla crackling sausage. The vanilla crackling sausage produced by the method has the characteristics of rich vanilla flavor, moderate salty taste and sweet taste, better tissue elasticity, smoked red and the like due to a unique production technology of the vanilla crackling sausage.

The invention relates to leisure foods and provides vanilla-flavored resin sesame cookie. Each 100 g of sesame seeds contains 21.9 g of protein, 61.7 g of fat, and 564 mg of calcium. Each 100 g of resin contains 368 mg of phosphorus, 3.07 g of protein, 79.18 g of carbohydrate, 2.3 mg of vitamin C, and 3.7 g of fiber. Vanilla aromatic plants have various shapes and colors and attractant fragrance; eating the vanilla aromatic plants can increase the appetite and enrich dietary interest. The cookie is made in following steps. The cookie made so is agreeably sweet and has the attracting fragrancy of vanilla; the vanilla as food can increase the appetite and enrich the dietary interest.

The invention discloses a preparation method of sunflower seeds with the vanilla flavor. The preparation method comprises the following steps: adding sunflower seeds into a first processing container, washing and draining off so as to obtain cleaned sunflower seeds; adding water into a cooking device, heating, further adding table salt, white sugar, a material bag A and a material bag B, stirring uniformly, and heating; then putting a material bag C into the cooking device, stirring uniformly, further putting the cleaned sunflower seeds, heating, keeping the temperature, and taking out; putting table salt into a frying device, heating the frying device and the materials in the frying device, putting the sunflower seeds in, boiling, frying the sunflower seeds for two stages, cooking after frying, selecting, and packaging so as to obtain the processed sunflower seeds with the vanilla flavor.

The invention provides a low-odor biodegradable PLA alloy capable of being applied to the field of food contact and a preparation method of the low-odor biodegradable PLA alloy. The PLA alloy is prepared from the following raw materials: PLA, PBS, mineral powder, an anti-hydrolysis agent, a chain extender and essence modified porous silicon-aluminum. The preparation method comprises the following steps: firstly preparing a vanilla extracting solution, then adding porous aluminosilicate powder and diluted hydrochloric acid, carrying out modification through co-heating, vacuum drying and other process treatments to prepare essence modified porous silicon aluminum, and finally preparing the low-odor biodegradable PLA alloy. On one hand, the essence modified porous silica-alumina emits vanilla flavor to cover the smell of the raw materials, and on the other hand, the porous silica-alumina can adsorb small peculiar smell molecules generated in the PLA processing process, so that the PLA alloy achieves the effect of low smell. The prepared PLA alloy can be widely applied to the field of food contact materials such as straws, meal boxes and shopping bags.

The invention relates to a method to confer, enhance, improve or modify the odor properties of a perfuming composition or of a perfumed article, by adding to the composition or article an effective amount of at least a compound of formula (I)wherein R1 represents a C1-3 hydrocarbon group;R2 represents a C1-3 hydrocarbon group; andone R3 represents a C1-3 hydrocarbon group, and the other R3 represents a hydrogen atom. The invention also relates to perfuming compositions and perfuming consumer products containing these compounds.

The invention discloses purple sweet potato and vanilla flavored sandwiched wafer biscuits and a preparation method thereof. The purple sweet potato and vanilla flavored sandwiched wafer biscuits are prepared from cookie pieces and a stuffing, wherein the cookie pieces are mainly prepared from wheatmeal, purple sweet potato powder, rice flour, wheat starches, lotus leaf powder and radix puerariae powder; scutellaria baicalensis powder, radix polygonati officinalis powder and lily powder are added into the stuffing. The preparation method comprises the following steps: pretreating the raw materials, pulping and baking the cookie piece raw materials, preparing and molding the stuffing, and the like. Ingredients of the conventional wafer biscuits are changed, and various components are added, so that the taste is delicious. The purple sweet potatoes are added in the raw materials, and are enriched with proteins, starches, pectin, cellulose, amino acid, vitamins and various minerals, and selenium elements and anthocyanin, so that the wafer biscuits have the effects of resisting the cancer and protecting the health; by the adding of the scutellaria baicalensis powder, the radix polygonati officinalis powder and the lily powder, the wafer biscuits have extremely high medical value, so that the immunity of a human body is enhanced, and the nutritional health protection effect is good. The wafer biscuits are a bakery product integrating nutrition, leisure and health protection, and taste good; the preparation method is simple and convenient, and can realize batch production on an automatic production line.

The invention discloses a preparation method of an essence combination of an olfaction identification book suitable for olfaction of Chinese population. The essence combination for the identification book comprises the following ten kinds of flavors: apple flavor, cola flavor, grape flavor, lemon flavor, red date flavor, rose flavor, cumin flavor, walnut flavor, almond flavor and vanilla flavor. Solvents of the essences are caprylic / capric triglyceride, natural essential oil, animal fat or vegetable fat. The ten essences are combined in different series to form the identification book containing different smell types, so that different identification requirements are met, and the identification book has the characteristics of high specificity and convenient identification.

The invention belongs to the field of pastry, and in particular relates to a folium artemisiae argyi and vanilla flavor moon cake with a stomach-nourishing effect and a preparation method thereof. The folium artemisiae argyi and vanilla flavor moon cake with the stomach-nourishing effect is prepared from the following raw materials in parts by weight: 95-120 parts of folium artemisiae argyi, 86-108 parts of vanilla, 87-99 parts of cereal flour, 33-45 parts of mung bean flour, 15-32 parts of pumpkin, 6-21 parts of honey, 23-46 parts of tapioca flour, 11-26 parts of Chinese yam flour, 31-48 parts of wolfberry fruit, 12-35 parts of walnut meat and 210-260 parts of purified water. The invention also provides the preparation method of the folium artemisiae argyi and vanilla flavor moon cake with the stomach-nourishing effect. The folium artemisiae argyi and vanilla flavor moon cake with the stomach-nourishing effect is soft and fine in mouthfeel, unique in flavor and easy to digest, has health care functions of strengthening the spleen and nourishing the stomach, and is suitable for consumers with poor gastrointestinal digestion or gastropathy.

A process for making frozen sweet potatoes includes the steps of slicing sweet potatoes, and then applying citric acid juice, preferably, lemon juice, to the slices. A coating then is applied to the slices, the coating including a mixture of corn syrup, honey, brown sugar, lemon flavor and vanilla flavor. The slices are pan-fried, cooled to room temperature, and then frozen. If desired, a flavor-enhancing mixture can be applied to the slices while they are being cooled. The flavor-enhancing mixture preferably includes cinnamon, cane sugar, allspice, and nutmeg. The invention does not require that the sweet potatoes be water-blanched in order to maintain the flavor and color of the sweet potatoes, and it provides coated sweet potato slices that are both flavorful and attractive. The sweet potato slices can be stored for long periods of time by freezing, and they can be cooked easily and quickly by conventional techniques immediately upon removal from the freezer.

The invention discloses medical nutrition powder for osteopathy rehabilitation patients and a preparation method, and relate to the technical field of medical food. The powder comprise the following components in parts by weight: 115-1,000 parts of protein substances, 60.5-668 parts of fatty substances, 195.2-1600 parts of carbohydrate, 15-120 parts of minerals, 3.5-32.6 parts of vitamin substance, 0.4-3.2 parts of taurine, 0.5-4 parts of mono- and diglycerides of fatty acids, 0.09-0.7 parts of nucleotide, 0.06-0.48 parts of L-carnitine, 0.003-0.04 parts of D-glucosamine hydrochloride, 10-72 parts of a thickening agent, 1-8 parts of vanilla flavor and 0.25-2.4 parts of aspartame. Collagen protein in the powder has physiological functions of preventing and treating diseases such as osteoarthritis, osteoporosis and the like, promoting skin collagen metabolism, promoting mineral absorption, resisting oxidation, enhancing immunity and the like. D-glucosamine hydrochloride is a derivative of chitosan, is a starting material for synthesizing intermediates of vitamin B6 and vitamin B2, and can regulate humoral specific immunity and cellular immune function of the body.

A palatable chewable tablet is described herein for oral administration of cetirizine dihydrochloride. The formulation is made more palatable by incorporating a combination of a grape-flavoring agent with a vanilla flavoring agent.

The invention discloses a method for making vanilla-flavored dried areca nuts, which consists of the following steps: a) parboiling and pickling: the washed areca nuts and liquorices are parboiled in water for 10-30min and then pickled for 24-96h; b) sugar boiling and sugar dipping: sugar and water are boiled together, and when the sugar is completely dissolved, the pickled areca nuts are added and boiled with slow fire for 0.5-2h and finally dipped in sugar for 24-96h; c) rinsing and drying: the sugared areca nuts are taken out and laid levelly in an oven for baking; d) flavor treatment: the dried areca nuts are cooled to room temperature, prepared by adding vanilla tincture, mixed evenly and stored in a sealed condition for 24h at least; and e) drying: the areca nuts are taken out and put into the oven for drying until the areca nuts are not sticky and have certain softness. The vanilla-flavored dried areca nuts of the invention not only endows the dried areca nuts with special and full-bodied natural vanilla flavor, but also has the advantages of health care functions, which better meets the needs that modern people pursues health and nature.

The invention discloses ice cream waffles. The ice cream waffles are prepared from the following raw materials in parts by weight: 40-80 parts of flour, 10-20 parts of Hami melons, 10-20 parts of chocolate, 20-40 parts of egg white, 10-20 parts of peanut oil, 20-40 parts of ice creams, 2-8 parts of baking powder, and 1-3 parts of vanilla flavor. The ice cream waffles disclosed by the invention are soft and delicious, cool, refreshing, smooth, fragrant, sweet and delicious and rich in nutrition.

The invention belongs to the food processing technology field and relates to a vanilla pumpkin baked steamed twisted roll and manufacturing method. The vanilla pumpkin baked steamed twisted roll comprises a tortilla and a pastry. The tortilla comprises 380-450 parts of a flour, 3-7 parts of a yeast, 3-7 parts of a baking powder, 25-35 parts of sugar, 180-250 parts of cooked pumpkin puree, 120-180parts of milk, 3-7 parts of a bread improver, 25-35 parts of condensed milk, 45-55 parts of an egg and 1-4 parts of a vanilla powder. The pastry comprises 180-220 parts of a corn flour, 80-120 parts of a flour, 120-180 parts of sugar and 350-450 parts of salad oil. In the invention, the steamed twisted roll has a rich mouthfeel and a high nutritional value, possesses a golden color and crisp skin,is soft, sweet and delicious, and has a strong pumpkin taste and a light vanilla flavor.

The invention discloses a vanilla flavor biscuit. The vanilla flavor biscuit is prepared from, by weight, 30-40 parts of wheat flour, 15-20 parts of vanilla powder, 15-20 parts of taro powder, 20-30 parts of sweet potato powder, 20-30 parts of red beans, 2-4 parts of leavening agent, 30-40 parts of milk and 8-10 parts of olive oil. The vanilla flavor biscuit is fragrant and sweet in taste, rich in nutrition and low in sugar and fat.

The invention relates to a vanilla goose raising method, which is characterized by comprising: firstly, selecting goslings and breeding houses; secondly, feeding and raising the goslings; feeding twice a day at 7-9 am, and 17-19 pm, wherein in a gosling period, the total feeding amount of vanilla per goose accounts for 35% -45% of the total food amount, in an adolescent period, the total feeding amount of vanilla per goose accounts for 15% -25% of the total food amount, in an adult period, the total feeding amount of vanilla per goose accounts for 35% -45% of the total food amount, and a vanilla bag comprises ocimum gratissimum, rosemary, loliun multiflorum, goose grass and pennisetum alopecuroides. According to the method provided by the invention, the vanilla is fed to geese in the three periods, and the goslings are raised into vanilla geese by controlling the feeding ratio of vanilla, so that the meat of geese is fresh, tender and juicy, and is rich in a vanilla flavor.

The invention relates to a vanilla and red bean flavored ice cream, which comprises a wafer shell, a chocolate layer, sticky rice skin pieces, an ice cream material and red bean paste, the red bean paste is clamped in the middle of the ice cream material, the sticky rice skin pieces are arranged on the two sides of the ice cream material, and the wafer shell wraps the ice cream material and the sticky rice skin pieces, the chocolate layer is arranged on the inner wall of the wafer shell and used for isolating the ice cream material from the sticky rice skin pieces, and the ice cream material is vanilla-flavor ice cream material. The vanilla and red bean flavored ice cream prepared by the preparation method disclosed by the invention is smooth and fine in taste, has both vanilla flavor andred bean flavor, also has the chewiness of glutinous rice and the taste of wafer shells and chocolate, is rich in taste, increases the variety of products, and improves the economic benefit.

The invention relates to a vanilla cattle feed which is prepared from the following raw materials in parts by weight: 260-270 parts of soybean skin, 180-200 parts of rice bran, 80-100 parts of soybean curd residue, 3-5 parts of yeast powder, 40-50 parts of vanilla, 70-80 parts of sorghum hybrid sudangrass, 70-80 parts of soybean parents, 90-100 parts of sweet potato leaves, 10-15 parts of cactus superfine powder, 5-6 parts of ginseng, 4-5 parts of salvia chinensis, 5-6 parts of fragrant thoroughwort leaves and the like. The invention discloses the vanilla cattle feed which has a strong vanilla fragrance and is relatively easy to be taken orally. The vanilla cattle feed which contains the soybean skin, the soybean curd residue and the like is rich in nutrient and can be used for providing necessary nutrients for the cattle in the growing process. By adding the Chinese herbal medicines such as ginseng, salvia chinensis and fragrant thoroughwort leaves and the like, the vanilla cattle feed can be used for improving the physical functions of the cattle and resisting diseases, so that the cattle grows healthily.

The invention relates to a vanilla flavor liquid seasoning and a production method thereof. The seasoning is produced from, by weight, by weight, 30-60 parts of vanilla extract, 10-20 parts of composite spice extract, 5-15 parts of edible salt, 5-10 parts of glucose, 0.2-1 part of xanthan gum and 10-50 parts of purified water; the vanilla extract is obtained through mixing two or more of rosemary, thyme, mint leaves, lemongrass, basil and sweet marjoram, extracting the mixed raw materials and concentrating obtained extract; and the composite spice extract is obtained through mixing six or more of dry ginger slices, dried orange peel, fennel, licorice root, anise, bay leaf, onion powder, chive powder and garlic powder, extracting the mixed raw materials, and concentrating obtained extract. The vanilla flavor liquid seasoning obtained in the invention has the unique flavor and mouthfeel of spices and vanilla, has a high concentration of effective components, and has long shelf life.