85 results about "Vanilla planifolia" patented technology

The invention discloses a method for producing spicy beef jerky, which comprises the following working procedures: thawing raw beef, cutting the raw beef, boiling or marinating, frying, mixing materials, vacuum-packaging and storing, wherein spice is added in the working procedure of mixing the materials, and the spice contains 45-50 parts by weight of anise, 16-18 parts by weight of fennel, 18-22 parts by weight of cassia twig, 8-10 parts by weight of licorice, 15-17 parts by weight of orange peel, 25-28 parts by weight of cinnamon, 5-8 parts by weight of pepper, 5-7 parts by weight of vanilla planifolia and 3-5 parts by weight of Chinese clematis root. Compared with the prior art, the method does not need to additionally add a preservative, the prepared spicy beef jerky has no air expansion during the storage period, and the bacterial colony indicator is in line with the stipulations.

The invention relates to a preparation method of a vanilla perfume for cigarettes, comprising the following steps: carrying out reflux extraction on vanilla beans with a fat-soluble solvent, condensing while depressurizing to remove the fat-soluble solvent and obtain a primary paste, redissolving the primary paste with an alcohol extracting agent, freezing and storing the redissolved solution, then carrying out filtration on the redissolved solution, and condensing the filtrate while depressurizing to obtain vanilla perfume. According to the invention, the separation of the fat-soluble components and water-soluble components of the vanilla beans can be realized, thereby facilitating the follow-up processing of the crude extract, increasing the total extract yield of the raw material, comprehensively utilizing the raw material, and completely extracting and separating active perfume ingredients from the raw material.

The invention relates to a tobacco flavor composition. The tobacco flavor composition comprises, by weight, strawberry acid, lactic acid, citric acid, a tamarind fruit extractive, a red date extractive, a plum extractive, vanilla bean tincture, grama-octalactone gamma, propylene glycol and ethyl alcohol. According to the tobacco flavor, the taste quality of upper tobacco leaves can be improved; and the tobacco flavor composition is specifically characterized in that the rude feeling of smoke is reduced; the smoke is softer; stimulation is reduced; the delicate sense of the smoke is improved; and the sweet sense of the agreeable aftertaste is increased.

The invention relates to a three-step preparation method of vanillic spices for tobacco. The method comprises the steps as follows: refluxing and extracting vanilla beans through a fat-soluble solvent; then, refluxing and extracting the vanilla beans extracted through the fat-soluble solvent with a water-soluble solvent; finally, refluxing and extracting the vanilla beans extracted through the water-soluble solvent with another water-soluble solvent; decompressing; concentrating; redissolving with alcohol extraction agents; cryopreserving the redissolved solvents; leaching; and decompressing and concentrating the filtered solvents so as to obtain the vanillic spices. According to the invention, the method can separate the fat-soluble components and the water-soluble components of the vanilla beans, the crude extracted object can be post-processed and handled conveniently, the yield of the total extract of raw materials can be improved, the raw materials are used comprehensively, and effective aroma components in the raw materials are extracted and separated adequately.

The invention discloses a formula of tobacco flavoring essence containing purple perilla. According to the formula, the tobacco flavoring essence consists of the following components in percentage by mass: 10 to 15 percent of clary sage extractum, 0.3 to 0.8 percent of perillaldehyde, 5 to 10 percent of Yuanyan tobacco extractum, 2 to 8 percent of Guiyan tobacco extractum, 5 to 8 percent of liquorice extractum, 2 to 5 percent of red date extractum, 1.5 to 3 percent of clary sage lactone, 8 to 15 percent of licorice tincture. 6 to 10 percent of carob bean extractum, 1 to 5 percent of vanilla bean extract, 10 to 15 percent of propylene glycol, 10 to 15 percent of purified water and 10 to 15 percent of edible ethanol. According to the formula, purple perilla is added to increase tobacco fragrance and adjust the taste of the tobacco, so that the taste of the tobacco is improved, the natural sweet fragrance of the tobacco is enhanced, dry, astringent and bitter mouthfeel of customers is improved and requirements of the customers are met.

The invention discloses a preparation method for Millard reaction flavor and application thereof. The preparation method comprises the following steps: after sodium carbonate is dissolved in water, adding materials comprising L-glycine, L-threonine and L-proline, after materials are dissolved, adding materials comprising propylene glycol, invert sugar and cocoa powder in sequence, stirring uniformly, heating to 90-98 DEG C, cooling to normal temperature, carrying out standing for 24 h, removing insoluble substances and filtering supernatant. After the Millard reaction flavor prepared through the preparation method disclosed by the invention is applied to cigarettes with flue-cured tobacco fragrance, the vanilla fragrans style characteristic fragrance of cocoa can be masked, and the characteristics of baking fragrance, nut fragrance, and coked sweet fragrance are retained; compared with cigarettes not added with the flavor, the cigarettes produced by spraying the Millard reaction flavor prepared through the preparation method disclosed by the invention has the advantages as follows through a smoking test: the fragrance is fuller, miscellaneous gas is reduced, irritation is reduced, the comfortableness is improved and the sweetness is improved. The preparation process is simple, the yield is high, no pollution in a production process is realized, the operation is convenient, existing equipment and raw materials of cigarette production enterprises are used to the greatest extent and all needed is to purchase fewer reaction raw materials, the production can be realized.

The invention relates to a tobacco essence, which consists of the following components in percentage by mass: 3-6% of a vanilla planifolia extract, 5-8% of a refined extract of common fenugreek seeds,1-4% of actinidol, 10-20% of a natural tomato extract, 3-5% of a fermented plum refined extract, 2-6% of a natural chicory extract, 2-5% of a guarana refined extract, 5-15% of a fructus momordicae extract, 10-40% of propylene glycol and 20-50% of water. The tobacco essence provided by the invention that major ingredients are pure natural plant extracts can overcome shortcomings of a synthetic spice which is monotonous and rigid in fragrance since the synthetic spice is constituted by a single ingredient; in addition, the tobacco essence has the characteristic of being mellow in fragrance, andthe tobacco essence is harmonious with fragrance of tobacco and is fresh and natural in fragrance; meanwhile, the plant extracts in the essence can get heated by temperatures of different gradients in cigarettes, and the active ingredients can get distilled, gasified, volatilized and sublimated, so that a particle phase and gas-phase ingredients are formed; and through the materials, free radicals in smoke can be captured, the generation of harmful substances can be reduced and effects of 'reducing harm and tar' can be achieved.

The invention discloses a microwave baking method for leisure dried fruits. The method comprises the following steps: picking and classifying fresh fruits, removing pedicles and impurities, cleanly washing the fruits with clean water, and then putting the fruits into boiling water for blanching; putting the fruits into color-protecting liquid consisting of calcium chloride, citric acid and sodium erythorbate, performing color-protecting treatment, rinsing with the clean water, draining off the water, and tedding the fruits; then adding leaching liquid prepared from cinnamon, syzygium aromaticum, fennel, vanilla planifolia and the like for fragrance extraction and taste increase treatment; taking out the fruits, draining off the water, and then performing hot-air drying; baking the fruits by using a microwave oven, cooling to the normal temperature, and packaging the treated fruits to obtain the leisure dried fruits. The prepared dried fruits are rich in taste, rich in fragrance, high in nutritive value and suitable for being eaten by people of all ages, and are leisure food deeply loved by people. Moreover, the preparation method is simple, easy to operate, short in consumed time, low in energy consumption, low in cost, suitable for processing various dried fruits and worthy of large-scale popularization.

The invention discloses purple yam essence, and a preparation method and application thereof. The purple yam essence is prepared from 2,3,5-trimethyl pyrazine, 2,3-dimethylpyrazine, dimethyl sulfide, butanedione, 3-hydroxy-2-butanone, 3-methylthiopropanal, 2-acetylpyrazine, 3-methylthio-propanol, butyryl butyl lactate, gamma-heptalactone, gamma-caprylolactone, ethyl maltol, maltol, anisic aldehyde, gamma-nonalactone, ethyl myristate, gamma-decalactone, delta-decalactone, mercaptan, delta-dodecalactone, ethyl vanillin, vanillin, trans-2-ethoxy-5-phenol and vanilla bean tincture are used as the main raw materials. the purple yam essence is prepared by adding all the raw materials into a container and uniformly agitating and mixing to obtain the purple yam essence. According to the purple yam essence, the raw materials are rich in source, so that the purple yam essence is coordinated and soft in aroma, has the natural featured aroma of prepared henry steudnera, and is rich in aroma, long in lasting time and stable. The purple yam essence can be used for adding the aroma of cakes, ice cream, milk products, drink and other products.

The invention discloses a processing method of health-caring peanuts. The method is characterized by comprising the steps of: 1) pre-treating peanuts; 2) soaking the peanuts; 3) preparing traditional Chinese medicine health-caring powder; 4) preparing a coat powder; 5) baking the peanuts; and 6) disinfecting and packaging the peanuts. In the invention, a color protective liquid can maintain shape, color and nutrients of peanuts, and cinnamon, vanilla planifolia, cardamom, fennel, radix glycyrrhizae and gypsum are employed for increasing fragrance and seasoning flavor of the peanuts, so that the dry fruit has mellower flavor and is more delicious. Addition of fish bone powder increases nutritional value of the peanuts, so that the peanuts have the health-caring effects of tonifying calcium, clearing heat, moistening lung and relieving cough, and does not cause inflammation even being eaten often. The peanuts are baked in a container with pressured steam, have abundant mouth feeling and have high nutritional value and individual taste.

The invention relates to a method for improving the internal quality of Indonesia cigar tobacco leaves. The method comprises the following steps of putting purchased Indonesia cigar tobacco leaves subjected to primary fermentation in a high-temperature and high-humidity environment to sufficiently regain moisture and soften; mixing any one or more of liquorice, vanilla beans, cinnamon and hawthorn in a powder form to obtain natural plant powder; spreading the dampened tobacco leaves obtained in the step (1), and uniformly spraying the natural plant powder obtained in the step (2) on the leaves; and fermenting the cigar tobacco leaves sprayed with the natural plant powder in the step (3) in an environment with the temperature of 40-50 DEG C and the humidity of 70 + / -2% for 5-10 days. The method is advantaged in that the natural plant powder is used as an auxiliary material and is fermented with the Indonesia cigar tobacco leaves at the same time, so the taste of the Indonesia cigar can be improved, the soft degree of smoke is increased, the aroma quality is improved, the sweet feeling is increased, and the oral comfort is improved. Compared with traditional plant extracts or chemical spices, the fragrance obtained after fermentation of natural plant raw materials is more natural, and the quality requirement of cigar high-end products is met.

The invention discloses a reed leaf essence and a preparation method thereof. The reed leaf essence is prepared by mixing and then uniformly stirring the following components by mass percent: isophorone, 1% cis-4-hepen-1-al, vanillin, 10% ethyl myristate, 1% ethyl laurate, 2,4-dimethyl-5-acetyl thiazole, 1% 2,5-dimethyl pyrazine, 1% methyl cyclopentenolone, 1% 2-acetyl pyridine, mercaptan, leaf alcohol, sulfurol acetate, nonanal, 1% oxoisophorone, 20% furanone, ethyl maltol, maltol, vanilla bean tincture and a solvent. The raw materials used by the reed leaf essence are readily available, and the obtained reed leaf essence has a fresh, harmonious and soft fragrance, and a typical aroma of natural reed leaves, and is rich, lasting and stable in fragrance. The reed leaf essence can be used for flavoring rice dumplings, ice cream, cake and other foods.

The invention discloses a two-section preparation method for a tobacco vanilla flavour. The method comprises the following steps: extracting vanilla beans through a lipid soluble solvent in a reflux manner; then extracting the vanilla beans through a water soluble solvent in a reflux manner; leaching; and concentrating the filtrate at reduced pressure to obtain the vanilla flavour. With the adoption of the two-section preparation method for the tobacco vanilla flavour disclosed by the invention, separation of the lipid soluble components and water soluble components of the vanilla beans can be realized, thereby being convenient to the subsequent treatment of a crude extract; and the total extractum yield of raw materials can be improved, the raw materials can be fully utilized, and effective fragrant components in the raw materials can be fully extracted and separated.

The invention discloses mineral supplementing type pig fermentation bed packing which is made of, by weight parts, 36-40 parts of lolium perenne, 4-6 parts of angelica sinensis, 3-4 parts of rice protein powder, 0.6-0.9 part of guaiacol, 26-34 parts of red earth, 13-15 parts of shell powder, 6-7 parts of medical stone powder, 2-3 parts of ferric lactate, 45-46 parts of corn stalk, 32-34 parts of beer yeast slurry, 2-3 parts of proteinase preparation, 0.9-1.1 parts of cysteine hydrochloride, 1.2-1.6 parts of thiamine, 24-25 parts of vanilla planifolia pod, an appropriate amount of ethanol solution with a concentration of 45% and an appropriate amount of water. According to the fermentation bed packing, on the basis of ordinary packing, by adding of the medical stone powder and the red earth, the fermentation bed packing can timely supplement various mineral elements by utilizing pig rootling feeding features, and the problem that pigs fall ill due to mineral element lacking, so that the production performance is reduced is solved.

The invention provides a Pu'er-tea-fragrance-type tobacco essence and a preparing method thereof. The Pu'er-tea-fragrance-type tobacco essence is prepared from, by weight, 1-70 parts of Pu'er-tea extract, 1-15 parts of date jujube tincture, 0.1-1 part of vanillin, 10-40 parts of vanilla bean tincture, 0.01-1 part of damacscone beta, 1-25 parts of Yunyan tobacco extract, 0.01-1 part of coumarin and 1-20 parts of tonka bean tincture in proportion in an evenly-mixed mode, wherein the Pu'er-tea extract is obtained through ultrasonic extraction and macroporous resin separation. The Pu'er-tea-fragrance-type tobacco essence has good Pu'er-tea fragrance and the fresh and sweet mouthfeel, and the preparing method is easy, convenient, stable in product quality and capable of being widely applied to the field of tobaccos.

The invention discloses an analysis method of a volatile component in a vanilla bean crude drug. According to the analysis method, the vanilla bean crude drug is taken as a material; firstly, the volatile component of vanilla beans is extracted by adopting headspace solid-phase micro extraction; the volatile component is analyzed by adopting a gas chromatography-mass spectrometry method; the percent content of each component is calculated from a total ion chromatogram by data treatment by a chemical work station and by using an area normalization method; retrieval is carried out by a spectral library of the NIST (national institute of standards and technology) according to a mass spectrum of each peak; check with document literature is carried out according to a mass spectrometry lobe diagram of each peak, so as to determine each component. By adopting the analysis method, the volatile component in the vanilla bean crude drug is extracted and analyzed by adopting the headspace solid-phase micro extraction combined with the gas chromatography-mass spectrometry method for the first time; the defects of incomplete extraction of the volatile component when the traditional extraction method is used are compensated; a relatively comprehensive detection method is provided for separation and analysis of the volatile component of the crude drug.

The invention discloses selenium-enriched tea-milk-taste dry meat and a method for preparing the selenium-enriched tea-milk-taste dry meat. Raw materials of the selenium-enriched tea-milk-taste dry meat are 30-40 parts of beef, 10-15 parts of chicken, 0.1-0.3 part of rehmannia root leaf, 0.2-0.3 part of sunflower disc, 0.2-0.3 part of clove, 0.3-0.4 part of Chinese cinnamon, 0.2-0.3 part of rhizoma zingiberis, 0.1-0.2 part of vanilla fragrans, 0.1-0.3 part of pimenta dioica, 5-10 parts of selenium-enriched green tea, 4-6 parts of hawthorn leaves, 3-5 parts of fiveleaf gynostemma herbs, 2-3 parts of honeysuckle, 2-3 parts of Chinese lobelia herbs, 5-8 parts of selenium-enriched pollens, 4-5 parts of wheat germ powder, 3-6 parts of selenium-enriched soymilk, 1-1.5 parts of table salt, 2-2.5 parts of soy sauce, 1-1.5 parts of monosodium glutamate, 5-8 parts of white sugar and 2.5-3 parts of ricewine. The selenium-enriched tea-milk-taste dry meat is rich in nutrition, high in selenium amount, red, bright in luster, delicious, unique in flavor, rich in elasticity and chewiness, tea-milk-taste, novel and the like, is green, healthy and safe leisure food without addition agents, is suitable for people of all ages and both sexes, and can meet requirements of different crowds.

The invention discloses an essence applied in vanilla-scented holder adhesive for cigarettes, which is applied to a holder adhesive in percentage by mass of 0.1%-5%. The essence comprises the following components in parts by weight: 1-40 parts of Vanilla planifolia extract, 0.1-3 parts of hexylmaltol, 5-30 parts of starch, 0.1-5 parts of furanone-ethanol solution, 20-45 parts of glycerol and 20-45 parts of alcohol, wherein the Vanilla planifolia extract comprise 10% percent by mass of Vanilla planifolia inclusion and the balance of alcohol and the mass percentage of furanone in the furanone-ethanol solution is 10%. By applying the essence disclosed by the invention in the holder adhesive for cigarettes, the smell of tobacco in sidestream smoke of cigarettes can be covered and vanilla scent can be sent forth when the cigarette is burnt, not only can the smell of the environment be significantly improved and but also the essence is more applicable for personalized consumer in fond of vanilla scent. The product features are enhanced in many ways to meet the dual physiological and psychological demands of consumers to a certain extent.

The invention belongs to the field of cigarette essences, and discloses a cigarette essence containing lucid ganoderma fermentation broth and a preparation method thereof. The cigarette essence is composed of the following components: lucid ganoderma fermentation broth, vanilla tincture, tonka bean tincture, benzaldehyde, benzoin paste, rum ether, vanillin, nutmeg tincture, clove oil, lemon oil, iris tectorum extract, ethyl nonylate, heliotropin, angelica polyclada tincture, and fennel tincture. The preparation method of the cigarette essence comprises steps of fermentation and mixing. The prepared cigarette essence has a soft and fine taste, clean and comfortable aftertaste, and special lucid ganoderma fragrance. Moreover, the preparation method is simple, the product quality is stable, and the cigarette essence can be widely used in cigarette industry.

The invention discloses burst beads for cigarettes. The burst beads for cigarettes comprise gum skin and coated liquid, wherein the gum skin is composed of the following components (in percentage by weight) which are added in each 500-1000 units of water: 1%-5% of agar, 1%-3% of algin, 2%-4% of konjac glucomannan, 1%-3% of guar gum, 2%-5% of gum tragacanth, and 1%-15% of glycerol; the coated liquid is composed of the following components in percentage by weight: 60%-80% of tobacco essential oil, 0.1%-0.3% of peppermint essential oil, 0.2%-0.5% of aglaia odorate essential oil, 0.1%-0.2% of lavender essential oil, 1%-2% of terpene-free sweet orange oil, 1%-2% of terpene-free limette oil, 0.5%-1% of vanilla planifolia essential oil, 0.5%-3% of fig essential oil, 0.1%-0.5% of bulgarian rose essential oil, the balance of a grease solvent; the burst beads for cigarettes are composed of the coated liquid and the gum skin with the following weight percentages: 5%-10% of the coated liquid, thebalance of the gum skin. The burst beads for cigarettes provided by the invention have small possibilities of moisture absorption, mildewing and deterioration, the moistening feeling effect is good, the essence is durable, the aroma enhancement effect is good, no side effects are generated, and the pollution-free environment protection effect is achieved.

The invention relates to the technical field of food processing and particularly relates to a meat soak solution and a preparation method thereof. The meat soak solution is mainly prepared through the steps of raw material treatment, filtration, decoloration and sterilization of the following raw materials in parts by weight: 15-20 parts of amomum tsao-ko, 15-20 parts of alpinia katsumadai, 15-17 parts of piperis longi, 10-15 parts of carum carvi, 17-20 parts of vanilla planifolia, 10-15 parts of herba artemisiae scopariae, 20-25 parts of radix angelicae, 10-12 parts of galangal, 7-10 parts of horseradish, 7-10 parts of clove, 5-7 parts of pericarpium citri reticulatae, 10-15 parts of fructus amomi, 13-15 parts of nutmeg, 1-2 parts of calcium glutamate, 1-2 parts of 5-disodium inosinate, 0.5-1 part of a preservative and 1-2 parts of an adsorbent. The shelf life of the meat soak solution is significantly prolonged, the fishy smell and the peculiar smell are effectively removed, the freshness and the aroma are improved, the flavor is unique, the appetite is promoted, the nutrients of meat are increased, and the meat has the health effects of clearing heat, promoting diuresis, protecting the liver, increasing choleresis, invigorating the stomach and tonifying the kidneys.

The invention discloses a pig fermentation bed padding reducing dusts. The pig fermentation bed padding is made of raw materials in the following parts by weight: 34-38 parts of fresh phragmites communis, 5-7 parts of groundsel, 1.6-2.0 parts of edible salt, 20-22 parts of seaweed, 26-28 parts of garden soil, 0.3-0.4 parts of n-butyl alcohol, 1.8-2.2 parts of carboxymethylcellulose, 34-36 parts of maize straws, 25-28 parts of beer yeast paste, 1-2 parts of a proteinase preparation, 0.9-1.1 parts of cysteine hydrochloride, 1.5-1.7 parts of thiamine, 24-25 parts of vanilla planifolia pods, appropriate 45% ethanol solution, and appropriate water. The fermentation bed padding is combined by multi-layer structures, and a high porosity structure is formed in the fermentation bed padding. Cooperated with use of the carboxymethylcellulose on an upper layer, high adsorbability, high water-absorbing property, and high moisture retention of the padding are realized. The padding can preferably adsorb dusts in air, reduce stink and dust phenomenon, and culture environment is obviously improved.

The present invention relates to the technical field of milk products and in particular to a formula milk powder with a cosmetic effect and a preparation method of the formula milk powder. The formulamilk powder includes an organic whole-milk powder, a fish collagen peptide powder, a cranberry powder, N-acetylneuraminic acid, an elastin peptide powder, vanilla planifolia and a haematococcus pluvialis powder, wherein the cranberry powder and the haematococcus pluvialis powder are respectively obtained by smashing raw materials, performing enzymolysis and drying to form a powder, then, treatingthe powder by adopting long-chain saturated fatty acid and fatty acid monoglyceride, and then, drying the powder. According to the formula milk powder with the cosmetic effect, provided by the present invention, it is firstly proposed that the cranberry powder and the haematococcus pluvialis powder which serve as biomass raw materials with cosmetic effects in a cosmetic formula milk powder are treated by adopting the long-chain saturated fatty acid and the fatty acid monoglyceride to ensure that the surfaces of the biomass raw materials are coated and modified by using grease, so that a biomass raw material powder is favorably isolated from the air, the phenomenon that bacteria are attached to the biomass raw material powder after the biomass raw material powder adsorbs water in the air is avoided, and furthermore, the storage period of the milk powder is greatly prolonged.

The invention discloses a method for extracting vanilla extract used for tobacco through high-pressure puffing of the supercritical CO2. The method comprises the following steps that 1 high-pressure puffing: vanilla beans are put into a pressure vessel, high-pressure puffing is conducted, puffing objects of the vanilla beans are obtained, the puffing pressure ranges from 3-8 MPa, the puffing time ranges from 5-20 min, and the puffing temperature ranges from 23-30 DEG C; 2 supercritical CO2 extraction: the puffing objects of the vanilla beans obtained in the step 1 are put into a supercritical CO2 extraction instrument, entrainer is added to conduct the supercritical CO2 extraction, the vanilla extract I obtained, the flow of the CO2 is 1-5 Kg / h, the extraction pressure ranges from 20-40 MPa, the extraction time ranges from 1-5 h, and the extraction temperature ranges from 30 DEG C to 60 DEG C. According to the method for extracting vanilla extract used for tobacco through high-pressure puffing of the supercritical CO2, the extraction rate of the effective constituent in the vanilla is improved, the vanilla content in the vanilla extractive is high, the vanilla extractive is applied on the tobacco, the functions to purify and moderate tobacco smoke, coordinate tobacco smoke, increase tobacco flavor and improve the texture of the tobacco smoke are achieved, and the tobacco flavor is fine and smooth.

The invention discloses nano silver shower gel capable of resisting bacteria and killing bacteria. The shower gel comprises the following components in parts by weight: 5-20 parts of porphyridium extract, 5-20 parts of vanilla planifolia fruit extract, 5-20 parts of semiliquidambar cathayensis extract, 5-20 parts of common bletilla rubber extract, 1-5 parts of nano silver powder, 5-10 parts of sodium lauryl sulfate, 6-12 parts of cocamidopropyl betaine, 1-5 parts of ammonium laureth sulfate, 1-5 parts of sodium laureth sulfosuccinate, 1-5 parts of lauramidopropyl betaine, 0.5-2 parts of citricacid, 1-6 parts of glycerol, 1-5 parts of rose oil, 0.05-1 part of a preservative, and sufficient water. The organoleptic, physicochemical and biological indexes of the nano silver prepared by the experiment meet the industrial standard. The volunteer trial proves that: the shower gel has certain practicability and functional value, solves the problem that nano silver is difficult to be applied to shower gel, and can be industrially popularized.

The invention relates to instant pandan powder and a preparation method thereof. The instant pandan powder provided by the invention comprises the following raw materials in parts by mass: 20-100 parts of a pandan extracting solution, 0.5-3 parts of a green tea extracting solution, 0.5-2 parts of vanilla extract, 0.5-2 parts of citric acid, 0.1-0.5 part of vitamin C, 100-300 parts of freshly squeezed pandan juice and 100-300 parts of a carrier, all the components are mutually coordinated, and the whole fragrant flavor is also provided while the stability of the instant pandan powder is maintained. The dynamic vacuum drying technology is adopted, the operation is simple, the production cost is low, the loss of flavor and color of the pandan in the preparation process is avoided, and the prepared pandan instant powder is good in solubility, rapid in dissolution, high in flowability and high in applicability.

The invention discloses a preparation method of a Vanilla extract. The method comprises the following steps: by using cellulase, hemicellulase, pectinase and beta-glucosaccharase with strong specificity as a catalyst, firstly carrying out enzymatic hydrolysis for a Vanilla raw material; then, extracting circularly by an ethanol solvent to effectively extract flavor substances in Vanilla; decoloring the extracting liquor by a membrane separating technology; finally, decompressing and concentrating to obtain pure and full-bodied Vanilla extract. The method disclosed by the invention cannot only extract effective components with greater difference in solubility in the Vanilla raw material by steps, but also improve the effective component extraction rate by degradation effect of enzyme to cell walls of Vanilla, so that plant resources are adequately utilized. The membrane separating technology is adopted to decolor the extracting liquor at normal temperature, so that loss of product flavor and nutritional components are avoided, and therefore, the product quality and the yield are improved.

The invention relates to the field of manufacturing machine-made charcoal, in particular to a preparing technology of producing machine-made charcoal from edible fungus waste. The machine-made charcoal is prepared from 80-100 parts of the edible fungus waste, 80-100 parts of fir wood scraps or bamboo scraps, 10-15 parts of vanilla planifolia, 8-10 parts of lavandula angustifolia, 30-40 parts of peanut shells, 15-20 parts of a bonding agent and 10-15 parts of a combustion-supporting agent. The technology includes the flow paths of raw material selecting, primary drying, smashing, secondary drying, briquetting, calcinating and packaging. The edible fungus waste is used well, and the defect that machine-made charcoal made of the edible fungus waste is low in heat energy is overcome; lavandula angustifolia, vanilla planifolia and other raw materials are added into the raw materials, and therefore the machine-made charcoal will generate a fresh fragrance when being combusted.

The invention discloses a method for removing endophytic bacteria of uniaxial orchids and application thereof to rapid propagation in the tissue culture of vanilla. The method is characterized in thatthe endophytic bacteria existing in an explant material in the tissue culture process of the uniaxial orchids are removed through rifampicin treatment in combination with stem top culture, and the method is combined with the rapid propagation in the tissue culture of the vanilla. The method and the application thereof disclosed by the invention have the beneficial effects that rifampicin with specific concentration and broad spectrum sterilization ability is added into a uniaxial orchid culture medium, so that the efficient bactericidal and bacteriostatic effects of the rifampicin can be realized, the endophytic bacteria in the culture material can be completely eliminated through subculture for four times, and meanwhile, the toxic and side effects of the high-concentration rifampicin onthe uniaxial orchids are avoided; the mass propagation of the uniaxial orchids is promoted through rational combination of all components in the culture medium. The method disclosed by the invention successfully solves the bottleneck problem that the endophytic bacteria is hard to remove in the production processes of tissue culture seedlings of the vanilla and the other uniaxial orchids, lays a foundation for the rapid propagation in the tissue culture and has good application value.

The invention discloses a moisturizing and wrinkle-removing eye cream. According to the compatibility formula of monarch, minister, assistant and guide, the components for conditioning skin are monarch: New Zealand vanilla extract, coffee extract, hydrolyzed soybean polypeptide, heparin sodium, L-histidine, allantoin, recombinant human fibroblast 8a, caprylic / capric triglyceride, hexyldecanol, bisabolol, N-palmitoyl hydroxyproline cetyl ester, rape sterols and nicotinamide; the moisturizing and anti-wrinkle components are ministers: meadowfoam seed oil, acetylated sodium hyaluronate, glycerol, sodium polyglutamate, dipeptide diaminobutyryl benzyl amide diacetate, butanediol, acetyl hexapeptide-8 and squalane; the long-acting anti-oxidation component is an assistant: p-hydroxyacetophenone; and cyclodextrin is matched to play a slow-release and long-acting role, and emulsifying, fragrance fixing, calming and soothing components are used as guide components. The moisturizing and wrinkle-removing eye cream can effectively repair skin around eyes and remove fine wrinkles and dry wrinkles around the eyes, and the formula is safe, mild and non-irritant. The invention also discloses a preparation method of the moisturizing and wrinkle-removing eye cream.