70 results about "Banana Flavor" patented technology

The invention discloses a fermentation method of banana-flavor beer. According to the fermentation method, a traditional flavor beer fermentation process is changed, pulp and the like are not added in a hydrolytic process of malt, homogenized banana pulp which is subjected to pasteurization is added into sterilized beer fermented malt juice, and common fermentation is carried out, so that the fermented beer has a banana flavor. By increasing the banana flavor to the banana-flavor beer based on original beer flavors, the banana-flavor beer has good color, aroma, bitter taste and taste and is rich in vitamin, mineral substances, organic acid and amino acid, and the content of ethanol is 3%-6%, so that the banana-flavor beer is helpful for maintaining the health of human bodies, has the efficacies of reducing blood pressure, moistening lung, arresting cough and reducing cholesterol in blood, meets the consumption needs of different crowds at present and has wide market promotion prospect.

The invention provides a preparation method of banana vinegar, which specifically comprises the following steps: collecting fresh bananas; pretreating the bananas to obtain banana juice; carrying out alcoholic fermentation on the banana juice to obtain banana alcohol fermentation liquid; The banana alcohol fermentation liquid is subjected to acetic acid fermentation to obtain banana vinegar liquid; the banana vinegar liquid is filtered and sterilized in sequence to obtain banana vinegar; banana flavoring agent and banana fresh-keeping agent are added to the banana vinegar. Through the preparation method of the above-mentioned banana vinegar, the output of the banana vinegar is improved, the quality of the banana vinegar is improved, the taste of the banana vinegar is also improved, and the shelf life of the banana vinegar is prolonged.

The invention discloses a banana-flavored chicken kebab with a function of regulating spleen and lung balance of a human body. The chicken kebab is prepared from raw materials in parts by weight as follows: 500-550 parts of chicken, 30-33 parts of cress, 10-12 parts of hemistepta lyrata, 20-22 parts of silene conoidea L, 11-12 parts of swine blood meal, 10-12 parts of plumeria rubra, 1-2 parts of semen cuscutae, 1.2-1.3 parts of poria cocos, 3-4 parts of radix ophiopogonis, 1.1-1.2 parts of juncus, 20-25 parts of wine, 2-3 parts of powdered notoginseng and 19-21 parts of beef tendon. The added juncus has the function of regulating spleen and lung balance, meanwhile, the radix ophiopogonis is added and has functions of nourishing yin, moistening lungs, tonifying stomach and promoting fluid, and further, auxiliary materials such as the cress, the hemistepta lyrata, the silene conoidea L, pine cones and the like with unique tastes are added, so that the chicken kebab tastes better and is suitable for people of all ages.

A mangosteen-flavored beverage with the effects of eliminating phlegm and relieving cough and its production method, which is prepared by selecting licorice, tea leaves, and chrysanthemums through soaking, boiling, filtering, and evaporating to extract solid particles of traditional Chinese medicine, and then mixing them with apple-banana juice and honey according to the ratio. . It has the therapeutic effect of eliminating phlegm and relieving cough, and the effective rate is more than 85%. The invention has no bitter, astringent and smelly traditional Chinese medicine smell, but has the characteristics of sweet and sour taste of apple and banana, tastes good and cures diseases, and is especially suitable for children to drink.

The invention discloses banana jam powder consisting of white granulated sugar, glucose, banana powder, xanthan gum, konjac glucomannan, citric acid, sodium citrate, banana essence and food yellow, wherein the percentages by weight of the ingredients are as follows: 40-50% of white granulated sugar, 25-35% of glucose, 15-25% of banana powder, 1.6-2.0% of xanthan gum, 0.6-0.8% of konjac glucomannan, 0.5-0.8% of citric acid, 0.2-0.4% of sodium citrate, 0.4-0.6% of banana essence and 0.01-0.02% of food yellow. The banana jam powder is prepared by material distribution and microwave sterilization. The banana jam powder disclosed by the invention is used for preparing banana jam in a simple, convenient and quick manner, and the banana jam is prepared by adding a fixed amount of 60-65 DEG C pure water in the banana jam power, and dissolving and uniformly stirring the mixture without heating. The prepared banana jam has brilliant color, proper sour and sweet, pure banana flavor while having no such phenomena as layering, bleeding or crystallization, etc. The banana jam powder is powdery product, so that the banana jam powder is easier to store and preserve.

The invention discloses a banana biscuit capable of promoting digestion function and a preparation method thereof. The biscuit is prepared from, by weight, 60-80 parts of low-gluten flour, 8-15 parts of milk powder, 12-24 parts of butter, 22-35 parts of banana sauce, 18-30 parts of egg yolk, 6-10 parts of vegetable oil, 5-10 parts of Chinese herb extracts, 1-3 parts of cotton white sugar, 3-6 parts of edible salt, 2-6 parts of sodium bicarbonate, and 0.8-2.3 parts of mannosan. Through preparation of banana sauce, preparation of Chinese herb extracts, mixing and roasting of raw materials, and other steps, the prepared banana biscuit can better remain nutrition components of banana, and the banana flavor is sufficient; through scientific matching of every raw material, the synergistic effect of raw materials can make that the banana biscuit has good effect of promoting digestion; after long-term eating, the banana biscuit can reduce blood fat and blood sugar; the banana peel is fully used during the biscuit preparation process, and the waste utilization rate is improved.

The invention discloses a method for making banana-flavored rice crust. The method comprises the following steps: (1) peeling bananas, cutting the bananas into banana chips which are 5-10 millimeters thick, soaking the banana chips in a 0.5-0.89g / l citric acid solution for 5-10 minutes, airing the banana chips outdoors to make dried bananas, and pulverizing the dried bananas; (2) pulverizing oatmeal; (3) kneading the banana powder together with oatmeal powder, fresh milk, glutinous rice flour, honey and potassium sorbate to obtain a dough raw material, pressing the dough raw material into a mold, slicing into pieces of 2-4 millimeters in thicknesses, and baking in a baking oven of 200-230 DEG C for 5-10 minutes; (4) uniformly stirring the banana powder and saccharin to form a mixture, and spreading a layer of mixture onto the baked banana-flavored rice crust; and (5) packing in vacuum. The method has the beneficial effects that the nutrient loss and flavor change of bananas in a making process are effectively avoided, and a novel flavor food, which is abundant in nutrients and suitable for both old and young, is provided for the market. Meanwhile, the method is simple and efficient, and the production efficiency is increased greatly.