162 results about "Apple flavor" patented technology

The invention provides yoghourt containing marmalade and making method thereof. The yoghourt comprises marmalade and a main yoghourt material, and the marmalade and the main yoghourt material are separately placed. In the making method of the yoghourt, the main yoghourt material and the marmalade are respectively prepared and separately placed in the same yoghourt unit package in proportion so as to prepare the yoghourt containing marmalade. The yoghourt can ensure that consumers can add the marmalade to the yoghourt with a proper quantity according to per se health conditions and taste favor requirements and provides a healthy fruit yoghourt for people who do not eat sugar or wish to eat less sugar. The invention particularly provides an apple-flavored yoghourt and a making method thereof and fills the blank of the apple-flavored yoghourt in the market.

The invention discloses a preparation method of apple black tea. The method comprises a primary processing working procedure and a refining working procedure. The primary processing working procedure comprises the following steps: picking fresh leaves, withering, twisting, fermenting, putting in a red pot, and drying, wherein original apple juice is added in the twisting working procedure and the fermenting working procedure, so that twisted leaves and fermented leaves absorb oxidase and nutritional substances of apples, the oxidation speed of substances such as polyphenol and the like during the black tea fermenting process is accelerated, and the nutritional ingredients are increased, so that the processed black tea provided by the invention not only has special apple flavor, is brilliant red in juice color, but also the nutrition value of black tea is increased. The refining working procedure comprises the following steps: screening, winnowing, selecting stems, re-firing and enhancing the fragrance and dividing into piles evenly. The produced black tea not only has the appearance characteristic of common black tea, but also has the unique flavor integrating apples and black tea, is tender and straight in appearance, is uniform and neat, is black bloom in color, is fragrant in flavor, is brilliant red in juice color, has golden rings, is obvious in apple flavor, is mellow in taste and is sweet after taste, is fresh in tea residue, and is bronze.

The invention discloses an apple-flavored essence for tobacco, a preparing method and an application thereof. The apple-flavored essence for tobacco is prepared, by weight percent, from the following materials: 5-30% of apple juice, 4-20% of amino acid, 0.5-5% of malic acid, 0.5-5% of acetaldehyde and the balance of glycerine in which water accounts for 10-40%. The preparing method of the apple-flavored essence for tobacco comprises the following steps: using the glycerine in which water accounts for 10-40% as a reaction medium and adding the amino acid, malic acid and acetaldehyde into the apple juice to form mixed liquid by blending; and carrying out Maillard reaction on obtained mixed liquid to obtain the apple-flavored essence for tobacco. The application is to add the apple-flavored essence for tobacco into a leave formulation according to a proportion of 0.1-5 per mill of the weight of leaves so as to be used for tobacco production. The invention further confirms the adding proportion of the essence for tobacco, reduces thorn, removes impurities, and improves the comfort of the mouth and nose to smoke; in addition, the invention enriches aroma and offers apple-flavored note,thus improving the quality and volume of aroma of the cigarettes.

The invention provides an apple-flavor dried pork floss. The apple-flavor dried pork floss is characterized by comprising the following raw materials by weight: 180 to 200 parts of lean pork, 100 to 130 parts of watermelon juice, 60 to 70 parts of apple, 30 to 50 parts of cherry, 20 to 30 parts of kidney bean, 30 to 40 parts of broad bean, 4 to 5 parts of rehmannia root, 5 to 6 parts of red sage root, 4 to 5 parts of Japanese thistle root, 5 to 6 parts of chrysanthemum, 4 to 5 parts of broadleaf holly leaf, 4 to 5 parts of heartleaf houttuynia herb, 3 to 4 parts of dahurian angelica root, 3 to 4 parts of lavender, 2 to 3 parts of four-leaf clover, 40 to 50 parts of apple vinegar, 30 to 40 parts of olive oil, 20 to 40 parts of salt, 10 to 40 parts of white sugar, 10 to 30 parts of monosodium glutamate and a proper amount of water. According to the invention, a preparation process for the apple-flavor dried pork floss is simple and environment-friendly; fruits like the apple and the cherry are added to increase nutrients like vitamins and dietary fiber in the dried pork floss, so the dried pork floss is beneficial for health of people; meanwhile, the added rehmannia root, red sage root and the like have effects on nourishing liver and kidney, promoting blood circulation to remove blood stasis, etc., so the apple-flavor dried pork floss provided by the invention has a certain health care function.

The present invention provides a method for preparing an enzyme beverage with apples. According to the present invention, apples are adopted as a main fermentation raw material, raw honey and Bainianshangshui provided by Wuxi Bainianshangshui beverage Ltd. are added, honey source bacteria, Lactobacillus casei and Lactobacillus plantarum are adopted as fermenting strains, the fermenting bacterial liquid is added to the fermenting system according to a volume ratio of the fermenting bacterial liquid to the fermenting raw liquid of 1-5%, the fermenting temperature is 25-35 DEG C, the fermenting pH value is 5.0-8.0, and the fermenting time is about 10 d, such that the apple enzyme health beverage is produced. According to the present invention, the fermenting is complete, such that a variety of enzymes, vitamins, amino acids and trace elements are completely released, the product has characteristics of apple flavor and unique flavor of nature honey, the traditional fermentation technology is used, and the method belongs to the technical field of biological engineering.

The invention discloses a method for preparing apple dietary fiber tablets from cold-broken apple pulp scraps. The fruit scraps obtained in the production process of apple juice are naturally divided into pulp scraps and peel / seed scraps by a cold breaking method; the pulp scraps are dried and crushed to obtain the apple dietary fiber powder; and 100 mass parts of the apple dietary fiber powder, 0.6 to 1.2 mass parts of pectin, 3 to 5 mass parts of sweetening agent, 0.5 to 0.7 mass part of citric acid and 0.08 to 0.1 mass part of apple essence are mixed, and then the mixture is subjected to tabletting to prepare the apple dietary fiber tablets. The method has the advantages of comprehensive utilization of the active ingredients in the fruit scraps, reduction in environmental pollution, low processing cost and high added value of the product. The apple dietary fiber tablets prepared by the method are beige, have light apple flavor and abundant dietary fibers and mineral materials as well as a certain amount of apple polyphenols; if 3 to 5 apple dietary fiber tablets are taken each day on the basis of the daily diet, the requirement of a human body on the dietary fibers can be met, and thus the apple dietary fiber tablets are an ideal product for supplementing the dietary fibers; and the apple dietary fiber tablets can be directly chewed or taken with warm water.

The invention relates to the field of food processing, and in particular relates to a method for processing apple-flavored low-coffeine black tea and an apple-flavored low-coffeine black tea product. The method comprises the following steps of grading fresh tea leaves according to a black tea requirement, and withering the tea leaves under a certain humidity and temperature condition; spraying an apple extract solution to the fresh tea leaves and rolling; performing fermentation on the rolled leaves; washing the fermented leaves with hot water; centrifugally dewatering the leaves; shaping the dewatered leaves; drying the tea leaves. According to the method disclosed by the invention, coffeine in the tea leaves can be effectively removed, the coffeine content of a tea raw material is reduced, and the apple flavor can be realized; therefore, the tea has the fruit flavor just like beverage and can meet more market requirements.

The invention discloses a preparation method of apple vinegar, taking apple juice, brewing vinegar, honey, white granulated sugar and sorbic acid as raw materials. The components of the invention can bring relatively better curative effect by being controlled at the dosage weight of: 50-60g of the apple juice, 70-80g of the brewing vinegar, 15-20g of the honey, 15-20g of the white granulated sugar and 15-20g of the sorbic acid. The invention has natural color and luster, relatively higher purity and quality and very low cost. No other auxiliary ingredients are needed. Furthermore, the invention has fresh and intense apple flavor, soft sourness and good taste and lingering aftertaste.

The invention discloses an amisulpride tablet and a method for preparing the same. The amisulpride tablet comprises raw materials and excipients, and is characterized in that film coating is carried out on the surfaces of the amisulpride tablet by the aid of film coating premixes; the film coating premixes comprise opadry gastric-soluble coating powder and flavoring agents; the flavoring agents comprise sweeteners, taste masking agents and aromatizers; the sweeteners are selected from a type of aspartame and acesulfame potassium; each taste masking agent is sodium chloride; the aromatizers are selected from a type of cherry flavor essence, apple flavor essence, honey peach flavor essence, sweet orange flavor essence, strawberry flavor essence and mint flavor essence. The amisulpride tablet and the method have the advantages that film coating is carried out on the amisulpride tablet, accordingly, bitter taste of amisulpride can be masked to a certain extent while the stability of the amisulpride tablet which is a medicine is improved, the medication compliance of patients can be improved, and medicine taking pretending possibility of the patients can be reduced to a certain extent; usage of lubricants is controlled, accordingly, the dissolution of the medicine can be greatly improved, and the medicine can be stably and quickly released in bodies.

The invention relates to a Longshang Huaniu apple juice and a preparation method thereof. The Longshang Huaniu apple juice comprises purified multiple-effect concentrated condensed water and a concentrated Huaniu apple juice. The Longshang Huaniu apple juice has a thick fragrance, a pure taste, a unique local flavor and nutrients, contains natural apple polyphenols and natural apple essence having ageing resistance, and has indexes satisfying the fruit and vegetable juice beverage health standard GB19297-2003. The preparation method has simple processes and low energy consumption and is very suitable for industrial production.

The present invention discloses an apple flavor tea and a production method thereof, and is characterized in that: the apple flavor tea comprises the following weight percentages of apples, tea and flavoring agent. The apples are dry fruits which are made from drying the apple fruits and neutralizing the fruit acid, and the particle size of the apples and tea is controlled between 10-20 mesh. The compounding ratio of each constituents is as follows: 50%-65% of apples, 30%-45% of tea and 1%-5% of flavoring agent. The tea is green tea, black tea, oolong tea, immature Chinese holly leaf, or other finished tea. The flavoring agent is aromatic plants or dried fruit which can release various aromas. The apples and tea are respectively dried by baking, cut to pieces, screened and winnowed for grading, after that, apples and tea with particle size between 10-20 mesh are obtained. Mixing the apples and tea according to the ratio, adding the flavoring agent according to the ratio, scenting for 30-90 minutes, and packaging to get the apple flavor tea finished product.

The invention belongs to the field of medicament preparations and discloses acetylcysteine composition granules and a preparation method thereof. The acetylcysteine composition granules disclosed by the invention comprise the active ingredients of acetylcysteine, sucrose, steviosin, 95% ethanol and apple essence, and have the advantages of safety, effectiveness, good flowability and stability, accurate dosage, convenience in administration, convenience in carrying, easiness in obtaining raw materials and low cost. The preparation method of the acetylcysteine composition granules disclosed by the invention has the advantages of simplicity in operation, easiness in control and labor-saving and time-saving properties, and is conductive to industrial mass production.

The invention discloses a slimming buckwheat tea with flower fragrance. The tea is characterized by comprising the following raw materials by weight: 170-190 parts of buckwheat, 10-12 parts of acesulfame, 0.7-1 parts of green apple flavor, 4-5 parts of rhizoma atractylodis, 3-5 parts of fresh catnip, 7-9 parts of fresh bamboo leaves, 6-8 parts of tender asparagus lettuce leaf, 5-7 parts of magnolia flower, 5-7 parts of rose, 6-9 parts of black tomato, 5-8 parts of, guava 4-7 parts of abalone mushroom, 1-2 parts of steak, 2-3 parts of black pepper powder, 5-7 parts of kiwifruit juice, 5-7 parts of cabbage juice, 7-8 parts of coix seed, 6-7 parts of melon skin, 4-6 parts of ghee, 10-13 parts of an auxiliary agent and a proper amount of water. The tea uses buckwheat as the main raw material, which contains dietary fiber to prevent the absorption of fat and carbohydrate and stays a long time in the stomach to inhibit the sense of empty stomach, so as to reach good slimming effect; at the same time, buckwheat is rich in minerals to maintain a nutritional balance and avoid the imbalance of nutrition structure.

The invention relates to a preparation method of natural additive-free pure apple powder. The preparation method comprises the following steps: soaking clean and fresh apples in water at 50 DEG C before draining; peeling the apples; removing non-edible parts, such as fruit bases and fruit cores; then, cutting the apples into apple slices with the thickness of 4-8mm; placing the apple slices into aboiling jacketed pan to blanch; placing the blanched apple slices in a vacuum can for vacuum solidification and impregnation by using sweat water as an impregnating solution; transferring the solution to a vacuum drying oven to obtain apple crisps; grinding and screening the apple crisps; and packaging apple powder. The invention improves the dry-method process, introduces vacuum impregnating andvacuum drying treatment working procedures, overcomes the defects of nutrient content loss, original color and luster loss, damaged apple flavor, poor condensation, additive addition, granular sensation absence, and the like brought by a traditional preparation method of apple powder, improves the product quality and decreases the production cost.

The invention provides green apple essence used for water-based ink. The green apple essence is prepared from, by weight, 1-30% of green apple flavor, 5-55% of composite modified oligosaccharide and deionized water. The green apple flavor is prepared from ligustral, leaf alcohol, cis-3-hexenyl acetate, cis-3-hexenyl isovalerate, trans-2-hexenal, trans-2-hexenyl acetate, styralyl propionate, linalool, linalyl acetate, fructone, peach aldehyde, isoamyl isovalerate, isoamyl acetate, allyl caproate, sweet orange oil, acetic acid, acetic acid, geranyl acetate, damascene, benzyl acetate, lilial, cedryl acetate, acetoxy-2-tert-butylcyclohexane, ethyl acetoacetate, tonkalide, galaxolide and ethyl alcohol. Composite modified oligosaccharide serves as a wall material for wrapping green apple essence, green apple nanometer capsule slow-release essence is formed, and therefore the fragrance holding property and the water solubility of the essence are improved, and the green apple essence is suitable for perfuming of water-base ink.

The present invention discloses apple juice. The apple juice comprises the following raw materials in ratios: 100 parts of clarified apple juice, 35 parts of white granulated sugar, 0.08 part of citric acid, 0.08 part of malic acid, 0.08 part of vitamin C, 0.3 part of an apple essence, 0.08 part of sodium carboxymethyl cellulose and 100 parts of water. The present invention also discloses a preparation method of the apple juice. The preparation method comprises the following steps: fruit selecting, washing and breaking, color protecting, heat treating, pectinase treating, juice squeezing and filtering, instantaneous sterilizing, cooling, centrifuged clarifying, centrifugal separating, blending and sterilizing. The prepared apple juice has a light transmittance reaching 91%, is light yellow, moderate in sweetness and sourness, has a light apple flavor, and is scientific and reasonable in recipe, and simple in the production technology.

The invention relates to the field of a pharmaceutical preparation, and particularly discloses suspension granules of a cefixime composition and a preparation method thereof. The suspension granules of the cefixime composition disclosed by the invention include effective components of herbs: cefminox, xylitol, 50% ethanol, xanthan gum, sodium polyacrylate and apple essence; and the weight-average molecular weight of the sodium polyacrylate is 90000-540000. Preferably, the cefminox, the xylitol, 50% of ethanol, the xanthan gum, the sodium polyacrylate and the apple essence are taken as effective compositions of herbs of cefminox suspension granules. Stable performance and suspension property of the cefixime are improved by synergistic effects; the medication compliance of a sufferer is improved; the safety use and long-term storage of a clinical drug are facilitated.

The invention relates to dehydrated apples and a production method thereof. The production method of the dehydrated apples comprises the following steps: (1) cleaning an apple serving as a raw material; (2) peeling and denucleating the cleaned apple; (3) cutting the apple obtained in the step (2) into slices, strips or triangular dices as required; (4) performing color protection on the apple blocks obtained in the step (3); (5) drying the apple blocks obtained in the step (4) under high temperature; (6) drying half-dried apple blocks obtained in the step (5) in microwaves; (7) drying a product obtained in the step (6) in vacuum; (8) bagging the product obtained in the step (7), filling the bag with nitrogen, and sealing the bag to obtain the dehydrated apples. According to the preparation method, a combined type drying technology is applied to a process of preparing the dehydrated apples, so that the negative effect on the color and the nutritional components of the apples due to long-term heating is effectively avoided, and a dehydrated apple product which has a color close to a fresh apple, has an original apple flavor, tastes crispy and cannot go bad under normal temperature for 2 years can be obtained.

The invention relates to a flavor nail polish comprising the following ingredients according to proportions by weight: 10-30 portions of ethyl acetate, 20-40 portions of butyl acetate, 10-20 portions of nitro cellulose (1 / 2S), 15-35 portions of amino resin, 0.1-1 portion of essence, and 1-5 portions of amphor. The flavor nail polish also comprises 0.5-1 portion of natural musk fragrance fixatives. The essence contains rose essence, jasmine essence, lemon essence, apple essence, sandal wood oil essence or natural vegetable oil essence. The flavor nail polish not only has the same function of beautifying the nail as the common nail polish, but also has various fragrances which lead the nail polish to have no more pungent flavor, insteadly have a flavor leading people to feel fresh and pleased, is the only one in the existing market and is very suitable for market promotion.

The invention discloses grape and apple mixed ready-to-drink wine and a preparation process thereof. The grape and apple mixed ready-to-drink wine is prepared from 150 to 180 parts of grape wine, 15 to 18 parts of vodka, 35 to 45 parts of rum, 22 to 28 parts of gin, 90 to 120 parts of apple juice, 28 to 35 parts of lemon juice, 500 to 1000 parts of water, 30g / L to 40g / L of white granulated sugar and 0.1g / L to 0.3g / L of apple essence. The preparation process comprises the following steps: mixing the vodka, the rum and the gin according to a ratio to form base liquor; adding the freshly pressed apple juice, the grape wine, the apple essence, the freshly pressed lemon juice, the white granulated sugar and the water into the base liquor and uniformly mixing; clarifying, filtering, filling, sterilizing and packaging a mixed solution to prepare the grape and apple mixed ready-to-drink wine. The prepared ready-to-drink wine has a cherry-red color, is transparent and glossy, has grape and apple flavors and has proper sweetness and alcohol content. The styles and characteristics of the grape wine, the gin, the rum and the vodka are fused so that the styles and characteristics of the ready-to-drink wine are more prominent. The ready-to-drink wine adopts two types of flavor raw materials, namely grapes and apples, so that a product prepared by the process has the characteristic of high nutrient value and the taste of the ready-to-drink wine is more abundant, and furthermore, the market of the ready-to-drink wine is more diversified.

The invention provides an apple-flavor lactobacillus beverage, and relates to the field of processing of food beverages, in particular to a formula of a milk beverage and a preparation method of the formula of the milk beverage. The apple-flavor lactobacillus beverage consists of whole milk powder, water, apple juice, sugar, a food additive, probiotics and a thickening agent; the apple juice is concentrated apple juice; the sugar is white granulated sugar, high fructose corn syrup or one or a combination of sweetener neotame, sodium cyclamate, sucralose, phenylalanine methyl ester accesulfame, stevioside and acesulfame potassium. The milk, the apple and the probiotics are combined to form the lactobacillus beverage which is novel and has flavor of apple. Compared with a like lactobacillus beverage, the obtained lactobacillus beverage has obvious market advantages; large profit margin is created for enterprises; and moreover, the produced lactobacillus beverage is suitable for people of all ages, and is quite wide in market prospect.

The present invention relates to apple flavor sunflower seeds and a processing method thereof, and belongs to the field of agricultural and sideline product processing, wherein the raw material components during the processing comprise 500 g of sunflower seeds, 80-100 g of an apple concentration juice, 25-30 g of salt, 10-15 g of monosodium glutamate, 5-10 g of sodium N-cyclohexylsulfamate, 20-30 g of illicium verum hook.f, 10-15 g of cinnamomum tamala, 20-30 g of zanthoxylum bungeanum maxim, 10-15 g of chicken essence seasoning, 5-10 g of licorice root, and 10-12 g of myristica fragrans houtt. The processing method comprises: washing sunflower seeds, placing into a pot, and adding water; adding edible salt, uniformly stirring, adding monosodium glutamate, sodium N-cyclohexylsulfamate and chicken essence seasoning; loading illicium verum hook.f, cinnamomum tamala, zanthoxylum bungeanum maxim, licorice root and myristica fragrans houtt into a gauze bag, sealing, and placing into the pot; boiling with strong fire, cooking for 15 min with small fire, turning off the fire, adding an apple concentration juice, and uniformly stirring; and naturally cooling, taking out the sunflower seeds after the water is completely cooled, and drying with a sunflower seed dryer so as to obtain the product. According to the present invention, the apple concentration juice is added during the sunflower seed frying process, such that the fried sunflower seeds have the apple taste, contain the partial apple nutrients, are easily digested and digested by human body, have refreshing taste, and are rich in nutritional value.

The invention relates to an apple flavor enhancement agent and an apple flavor enhancement method. A conventional apple flavor fragrance can fully reproduce top-level apple aroma to middle-level fruit aroma and fruit feeling, but pulp feeling of the apple and juicy pulp feeling that spreads in the mouth when gnawing the whole apple are lacked. A small amount of sinensal and / or nootkatone is added into apple flavor food and drink or apple flavor perfume, so that sweet pulp feeling as well as hard and crunchy pulp feeling when gnawing the apple which can not be reproduced in the prior art are accompanied, furthermore apple-like aroma and flavor can be reproduced and enhanced.

The invention discloses an apple-flavored enteromorpha hand lotion. The apple-flavored enteromorpha hand lotion comprises the following raw materials in parts by mass: 8 parts of an enteromorpha extract, 15-20 parts of a surfactant, 3 parts of sodium bicarbonate, 6 parts of menthol, 2 parts of saccharicterpenin, 8-15 parts of algal oil, 10-20 parts of glycerol, 3-5 parts of sodium chloride, 8-10 parts of propylene glycol, 2-6 parts of delavay falsepanax herb, 2-10 parts of granatanine, 16 parts of alhagi honey, 4 parts of persimmon oil, 3-9 parts of apple essence and the balance of a water solvent. The apple-flavored enteromorpha hand lotion has the following benefits: the hand skin can be cleaned with the apple-flavored enteromorpha hand lotion, bacteria are prevented effectively, and the apple-flavored enteromorpha hand lotion is safe and healthy, and can make up for the deficiencies of an ordinary hand lotion, that is, the functions of the hand lotion are enriched; a composition of all ingredients is added into the hand lotion, the apple-flavored enteromorpha hand lotion has a sweat suppression function, satisfies the demands of users, and can perform deep decontamination and rapidly clean dirt to prevent microorganism breeding due to the clearing factors; and as the hand protection ingredients are contained, chapped skin is prevented, and the hand skin is kept soft.

The invention discloses a method for preparing cider with glutathione used as an antioxidant and belongs to the technical field of brewing. According to the method, fresh apple juice is taken as a raw material, and the cider is prepared through fermentation on the premise that SO2 is not added. 20-150 mg / L of the glutathione is added to apple juice fermented mash to be used as the antioxidant, the oxidation resistance is enhanced, and the cider is prevented from browning. With the adoption of the method, the fermentation period can be shortened, the alcoholic strength can be increased, and the obtained cider is light yellow, clear, transparent and free of suspended solids and precipitates, tastes mellow, has the fresh apple flavor and the harmonious bouquet and is high in oxidation resistance and free of SO2 residues.

The invention discloses a method for processing apple flavor water chestnut soft sweets, and belongs to the field of food processing. The method is characterized by comprising the following steps: processing raw materials, including 100% of water chestnut, 25% of malt syrup, 35% of apple juice, 60-65% of glucose, 2-3% of carrageenan, 0.25-0.35% of citric acid and 0.2-0.4% of potassium sorbate, filtering, blending, cooling and molding, slitting, wrapping with glutinous rice paper, drying and packaging. The method has the beneficial effects that the apple flavor water chestnut soft sweets are thick in apple flavor, are full of elasticity and toughness, have mild sour sweetness, have the unique fresh and sweet flavor of the water chestnut and the sour and sweet flavor of an apple, are rich in multiple nutritional substances such as proteins and fibers, are easily assimilated by human bodies, have a good intestinal tract cleaning function, not only remove heat to promote salivation, but also supplement nutrition, also can be used for preventing epidemic cerebrospinal meningitis and flu, are convenient to eat, are simple to operate, and are healthy and environment foods with great taste and nutrition.

The invention relates to an apple flavor compound, a preparation method thereof and a food additive. The apple flavor compound has a structural formula shown as the specification, the apple flavor compound can be named as 1-(1-(1-(3, 3-dimethylcyclohexyl)ethyl)3-ethyl malonic acid malonate. Experiments prove that the compound has obvious mature sweet apple fragrance, can be used in food additiveswith apple fragrance, and provides a new source for the apple flavor compound.

The invention discloses tartary buckwheat leaf tea. The main process of the tartary buckwheat leaf tea comprises the steps that tartary buckwheat leaves subjected to cleaning and fixation after being picked are mixed with sweet osmanthus powder, the mixture is kneaded into balls, an inoculation fluid prepared from apple juice is sprayed for fermentation, and then the tartary buckwheat leaf tea is prepared through baking. The appearance color of the tartary buckwheat leaf tea is brownish green, the liquid color of made tea is yellow green and transparent, aftertaste is heavy and mellow, the made tea is faint scented and elegant, has the faint scent of the buckwheat leaves, also has a light apple flavor and sweet osmanthus flavor and has the cooling, refreshing and laryngopharynx-moistening effects, the problem that the tartary buckwheat leaf tea has single taste and green and astringent smell is solved, and the nature of the tartary buckwheat leaf tea is enriched. The tartary buckwheat leaf tea becomes a fashionable healthy drink and is well received by consumers.

The invention belongs to the technical field of fine-count cigarette filter stick production, and particularly relates to an apple flavored acetate fiber tow and application thereof in fine-count cigarettes. The cross section of the acetate fiber tow is in a Y shape. According to the requirement for the specifications of the tow, the single denier is 6.0-11.0 den, and the total denier is 15,000-17,000 den. According to the preparation process of the apple flavored acetate fiber tow, before the tow enters a crimping machine after being sprayed from a spinning nozzle, an oiling agent system with apple flavored essence is oiled; the mass ratio of the added apple flavored essence in the oiling agent system is not smaller than 0 and not larger than 5%. By changing the flavor adding mode and the flavor adding way, the smoking effect of the fine-count cigarettes can be remarkably improved specifically, the improvement effect is obvious, and then, the good application value and popularization and application significance are achieved for novel fine-count cigarette design, development, production and sales.

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.