157 results about "Dried banana" patented technology

The invention relates to a machine-vision-based online grading and packaging production line for bananas. The production line comprises a conveying device, a grading device, a cleaning and refreshing device and a packaging device, wherein the grading device and the cleaning and refreshing device are connected with the packaging device through the conveying device. According to the machine-vision-based online grading and packaging production line for the bananas, appearance qualities such as shapes, sizes, colors and defects of the cleaned and dried bananas can be detected by a computer vision system in the grading device; besides, the detections on conventional physical and chemical indicators such as textures, pH and soluble solids of the bananas can be realized by exchanging light sources in an illumination box (e.g., by adopting lasers, ultraviolet rays and the like); the grade, grade information and position information, acquired by a position sensor, of the bananas can be determined by an industrial personal computer (IPC) through synthesizing the appearances and the physical and chemical indicators and can be transmitted to a grading execution module; the bananas in different grades are sorted to corresponding fruit discharging chutes by the grading execution module and enter the packaging device to be contained into boxes; and the bananas can be subjected to postharvest batch detecting, grading and packaging, so that the industrial automation level of the bananas is improved.

The invention discloses a method for preparing freeze-dried banana. The method comprises the following operating steps of: selecting bananas which has over 70 percent degree of ripeness and are not damaged by diseases and insects; sterilizing by a fruit and vegetable sterilizing agent; rinsing clean by using drinking water; peeling the bananas; taking banana flesh; placing in a refrigeration house to quick-freeze to -8 to -15 DEG C; cutting into slices; freezing to -35 to -55 DEG C; placing the frozen banana slices into a vacuum freeze dryer; and controlling vacuum degree to be between 20 and70Pa, cold hydrazine temperature to be between -40 and -60 DEG C, heating plate temperature to be between 50 and 100 DEG C and drying time to be between 10 and 20 hours to obtain the freeze-dried banana. By the method, the obtained freeze-dried banana food keeps color, smell, mouthfeel, shapes and nutrient components of fresh banana.

The invention provides health fruit-flavored tea and a making method thereof. The health fruit-flavored tea comprises, by weight, 30-40 parts of non-dairy creamer, 15-25 parts of maltodextrin, 8-12 parts of white sugar, 8-12 parts of milk powder, 4-6 parts of freeze-dried strawberry powder, 4-5 parts of freeze-dried black tea powder, 4-6 parts of freeze-dried pineapple powder, 4-6 parts of freeze-dried banana powder, 4-6 parts of freeze-dried apple powder, and 0.09-0.11 part of food preservative. The making method includes: firstly, freeze-drying various fruits to obtain freeze-dried fruit powders; and secondly, adding other components according to a formula ratio, and mixing well to obtain the health fruit-flavored tea. The health fruit-flavored tea has the effects of lowering blood pressure, lowering blood sugar, lowering blood lipid, preventing cancer, supplementing various vitamins and minerals. Drinking the health fruit-flavored tea often can prolong life.

The invention provides a preparation method of selenium-enriched puffed banana chips. The method comprises the following steps: firstly, slicing bananas, protecting the color, blanching and sterilizing and quickly freezing and drying; mixing the dried banana slices with sodium selenite liquor; pre-puffing under a microwave condition; and then, carrying out pressure difference puffing to obtain the selenium-enriched puffed banana chips. The method provided by the invention overcomes the defect that materials are hard to puff when the banana slices are dried by independently using a differential pressure puffing technology, so that the product is high in crisp degree and good in rehydration capability. Selenium element is added into the product, so that the microelement selenium required by the human body is supplemented while delicacy is brought to people.

The invention discloses an organic fertilizer which is composed of fresh tree branches, animal manure, human excrements, yoghourt, calcium hydroxide, grain stillage, mixed peels, mixed strains, a biological leavening agent and a soil conditioner, wherein the animal manure is composed of duck manure, chicken manure and cattle manure; the mixed peels comprise air-dried banana peels, air-dried apple peels, air-dried pear peels and air-dried orange peels; the mixed strains comprise saccharomycetes, actinomyces and nitrifying bacteria. The invention further discloses a preparation method of the organic fertilizer. According to the invention, organic wastes such as the animal manure, the grain stillage, the mixed peels and the like are fully used, resources are reasonably used, the cost is lowered, ecologic protection is facilitated, the organic fertilizer provided by the invention is treated through repeatedly decomposition, is rich in various trace elements and organic matters, can well improve agricultural product quality and can improve soil structure.

The invention discloses a rice wine containing red bayberry and dry banana peel and a preparation method thereof The rice wine is prepared from the following raw materials by weight part: 65-75 of glutinous rice, 5-10 of red bayberries, 10-15 of dry banana peels, 2-3 of lemon peels, 1-2 of clove, 1-3 of Schisandra chinensis, 2-3 of semen euryales, 1-2 of sunflower discs, 2-3 of radix achyranthis bidentatae, 2-4 of crystal sugar, 10-15 of distiller's yeast, and 20-30 of gin. In the invention, the extracted fluid of semen euryales, sunflower discs, Schisandra chinensis and other Chinese herbal medicines is utilized to soak red bayberries, so that the trophism of the red bayberries can be brought into play, and the functions of the Chinese herbal medicines can also be exerted, and the two roles are complementary, thus improving the nutritional benefits of the rice wine. The rice wine prepared by the invention has good taste, strong fragrance, acid and sweet flavor, and has the efficacy of dispelling wind and dissipating heat, promoting the secretion of saliva to relieve thirst, tonifying spleen to stimulate appetite, clearing away the lung-heat and moistening dryness, tonifying middle-Jiao and replenishing qi, dispelling wind and removing obstruction in the meridians, cooling blood and eliminating swelling, etc. Being suitable for people of all groups to drink, the rice wine containing red bayberry and dry banana peel is a brand new nutritional health care wine.

The invention discloses a health-care biscuit containing clausena lansium. The health-care biscuit comprises the following ingredients: 100-120 weight parts of flour, 30-40 weight parts of konjaku flour, 0.3-0.5 weight part of amylase, 3-4 weight parts of prunus humilis bunge leaves, 2-3 weight parts of pomelo peel, 1-2 weight parts of gynostemma pentaphyllum, 3-4 weight parts of clausena lansium, 2-3 weight parts of seville orange flower, 3-4 weight parts of cream, 5-6 weight parts of sesame oil, 1-2 weight parts of baking soda, 1-2 weight parts of citric acid, 1-2 weight parts of white granulated sugar, 2-3 weight parts of dried banana peel powder, 2-3 weight parts of Chinese hawthorn seed powder, 0.5-1 weight part of active dry yeast, 0.02-0.03 weight part of vanillin, and a proper amount of water. According to the invention, the clausena lansium added into the biscuit can improve digestion, regulate the Qi and strengthen the spleen, promote the Qi circulation and relieve pain; the prunus humilis bunge leaves can cause sweating and relieve summer heat, transfer humidity and dispel moisture, warm the stomach and regulate middle energizer; the pomelo peel can dispel the effects of alcohol and soothe the nerves, promote defecation and urination, dispel wind and remove obstruction in the meridians, and stop thirst and botheration; the konjaku flour can eliminate and dispel a swelling, relieve internal heat or fever, and relieve pain; the contained soluble dietary fiber can absorb water and swell in the intestines and stomach, so as to increase satiety; the Chinese hawthorn seed powder can further protect the liver and prevent fat accumulation; and the biscuit is low in sugar content, is crisp and delicious, can effectively replenish energy for human body while keeping the blood sugar from rising too much, and has a good nutrition and health-care value.

The present invention discloses fruit moon cakes. The fruit moon cakes comprise moon cake skins and moon cake fillings. The moon cake skins are prepared from the following raw materials in parts by weight: 20-30 parts of wheat flour, 5-10 parts of fagopyrum tataricum flour, 5-10 parts of soybean flour, 5-10 parts of sweet potato powder, 5-10 parts of oat flour, 5-10 parts of chestnut powder, 5-10 parts of glutinous rice flour, 16-30 parts of butter, 15-30 parts of sugar syrup, 5-10 parts of eggs and 0.5-1 part of baking powder. The moon cake fillings are prepared from the following raw materials in parts by weight: 3-8 parts of dried pineapples, 3-8 parts of dried bananas, 2-5 parts of apple juice, 2-5 parts of peanut oil, 3-8 parts of peanut kernels, 3-8 parts of a strawberry sauce, 2-6 parts of raisins, 3-8 parts of an osmanthus fragrans flower paste, 2-6 parts of baijiu, 3-8 parts of walnut kernels and 3-8 parts of preserved meat. The moon cake skins combine the various flours, avoid a single taste, use the various coarse grains, and are conducive to digestion and human body nutrition and health. The moon cake fillings consist of a variety of the nuts and fruits, and the addition of the raisins increases some sour and sweet taste, so that people do not feel greasy when eating the moon cakes.

The invention discloses a banana jam and a preparation method thereof and aims to achieve the technical benefits that the banana jam is free of any additive and has good mouthfeel and flavor. The invention adopts the technical scheme as follows: the banana jam comprises the following ingredients in parts by weight: 75-85 of dried banana chips, 90-110 of fresh banana, 15-25 of milk powder, 90-110 of white granulated sugar, 2.5-3.5 of lemon and water in balance; and the content of soluble solids is 65 percent. The preparation method of the banana jam comprises the following steps: grinding dried banana into powder, peeling banana, squeezing lemon to obtain lemon juice, blending, compounding and concentrating. Compared with the prior art, the banana dried powder is added to the paste of fresh banana to absorb water in the banana paste, the original flavor and nutrients of banana are retained, and the lemon juice is added to the banana paste to form a gel by means of acidity increase. The banana jam is free of additive, natural, nutritious and beneficial for health, and is suitable for people of all ages.

The invention discloses a red date and shiitake eight-treasure rice pudding. The red date and shiitake eight-treasure rice pudding is composed of the following raw materials, by weight, 145-150 parts of glutinous rice, 6-8 parts of a soybean, 14-20 parts of red date, 10-12 parts of shiitake, 4-6 parts of a pea, 2-4 parts of a sesame, 4-6 parts of wolfberry fruit, 2-3 parts of Mythic Fungus, 2-3 parts of shelled melon seed, 2-3 parts of lotus seed, 1-2 parts of Gynostemma pentaphylla, 0.6-1 part of leaf of Prunus Humilis Bunge, 3-4 parts of dried banana skin, 1-2 parts of raisin, 2-3 parts of caraway and 2-3 parts of sunflower receptacle. The red date and shiitake eight-treasure rice pudding has diversified and balanced nutrition, is suitable for various populations, causes no harms to human bodies after long-term eating, and has a good healthcare effect. Glutinous rice which is the main material of the eight-treasure rice pudding contains proteins, fats, carbohydrates, Ca, P, Fe, vitamin B1, vitamin B2, starches and the like, has abundant nutrition, is a warm reinforcing and body strengthening food, has the center supplementing, qi boosting, spleen invigorating, stomach nourishing and abnormal sweat stopping efficacies, has a certain alleviation effect on deficient coldness in the spleen and stomach, bad appetite and abdominal distension diarrhea, has an astringent effect, and has a good diet therapy effect on frequent urination and night sweat.

The invention discloses fermented soymilk with barley fragrance. The fermented soymilk with barley fragrance is prepared by the following raw materials: by weight, 1 to 2 parts of barley, 3 to 5 parts of Chinese medicinal powder, 5 to 7 parts of cucumbers, 2 to 4 parts of snow pears, 6 to 8 parts of white granulated sugar, 0.1 to 0.2 part of buckwheat, 0.2 to 0.3 part of white sesames, 3 to 5 parts of soybeans, 0.2 to 0.4 part of lotus seeds, 0.1 to 0.2 part of dried banana peels, 0.5 to 0.6 part of Castanea seguinii Dode leaves, 0.3 to 0.6 part of brown rice, 1 to 2 parts of purple potatoes, 0.3 to 0.4 part of Chinese wolfberries, 0.2 to 0.4 part of sea-tangle roots, 80 to 90 parts of fresh milk, and an appropriate amount of yoghourt zymocyte. The fermented soymilk with barley fragrance of the invention provides a lot of dietary fiber and other nutrients, and is beneficial to health; and the stir-fried barley has unique fragrance, to enable the fermented soymilk with barley fragrance of the invention to have a fragrant and sweet mouthfeel and unique flavor.

The invention discloses a method for preparing activated carbon by carrying out microwave irradiation on banana straws. The method comprises the steps of: cutting air-dried banana straws into small sections, soaking with zinc chloride/calcium chloride mixing solution, fishing up and drying without water drops, performing microwave irradiation, soaking with acid solution, taking out for draining, bleaching with deionized water and drying, cooling to room temperature, and crushing to obtain activated carbon. The activated carbon prepared by using the method achieves the methylthionine chloride decolorizing capacity of 16-25mL/0.1g which is greatly higher than that of the national standard high-quality activated carbon. Furthermore, wastes of agricultural products are utilized, so that the added value of the agricultural products can be improved, the environment protection pressure can be effectively reduced, and the method is simple in technique, short in flow and favorable for popularization.

The invention discloses a preparation method of modified banana stalk biochar. After the banana stalks are squeezed out of the internal moisture, they are dried at 60°C to 80°C, crushed, and passed through a 60-mesh sieve. Add the prepared MgCl2 solution according to the solid-to-liquid ratio of banana stem powder and magnesium chloride solution at 1:10~15g/ml, shake for 1 hour, soak for 23 hours, and filter. Dry the filter residue in an oven. Then put the product in a muffle furnace with a temperature of 400°C~450°C for 3.5 hours of oxygen-poor carbonization, and cool it to room temperature. The obtained product is ground and passed through a 100-mesh sieve to obtain modified banana stem biomass. carbon. The process of the present invention is simple and easy, and the production cost is low. The maximum adsorption capacity for NH4-N and PO43-can reach 30.4 mg/g and 38.5 mg/g respectively, and can be widely used in the depth of poultry wastewater, phosphorus-containing and ammonia-nitrogen wastewater deal with.

The invention provides a preparation method of health care dried banana, relating to a processing method of food. The preparation method comprises the following steps of: (1) peeling bananas and cutting the bananas into slices; (2) dissolving 80-120kg of aloe cream and 8-12kg of dendrobium candidum cream into 100-150kg of water to obtain soak solution; (3) soaking the bananas after being peeled and cut into slices in the soak solution for 2-4 hours; and (4) taking out the bananas from the soak solution, and drying. The prepared health care dried bananas remain the original components and flavour of dried bananas and also have the health care effects of clearing heat and detoxicating, resisting to bacteria and diminishing inflammation as well as purging intense heat.

The invention discloses a crucian carp bait. The crucian carp bait comprises, by weight, 1,000 g of wheat flour, 30 g of cloves, 30 g of talcum powder, 50 g of roasted sheep bones, 50 g of dry banana peels, 100 g of liquor-soaked lychee seeds, 10 g of pollen pini, 20 g of calcined kaolin, 20 g of citric acid residues, 50 g of maize germ dregs, 20 g of radix asteris, 20 g of radix ophiopogonis, 20 g of dark green tea, 20 g of broomcorn roots, 50 g of mung bean leaves, 20 g of exocarpium citri rubrum, 20 g of folium mori, 20 g of reed rhizome, 150 g of millet, 15 g of honey, 30 g of earthworm powder and a proper amount of lychee seed soaking liquid. The crucian carp bait is intense in fragrance and quite intense in fragrant and sweet smell after entering a water body, so that crucian carps can smell the fragrant and sweet smell of the bait at a far place; in addition, it can seen that the bait in the water body slowly puffs and is similar to live bait food, a large quantity of crucian carps can be attracted together in the shortest time to scramble for swallowing the bait, and the crucian carps which can not eat the bait will move in the water body with the put bait back and forth for a long time and are unwilling to leave.

The invention discloses a preparation method of a feed for improving the milk yield of cows. The preparation method comprises the steps that ricepaperplant pith, corn meal, cottonseed meal, wheat straw, wheat, oats, corn stalks, peanut vines, black beans, anises, Chinese prickly ash, Chinese prickly ash leaves, brewer's grains, dried banana powder, dried apple powder, siraitia grosvenorii and dried honeycombs are adopted to prepare a first feed; yellow mealworms, protein powder, chicken, spirulina powder, oyster powder, endothelium corneum gigeriae galli, crab shells, boneless pig's feet, crucian carps and dried small shrimps are adopted to prepare a second feed; papain, xylanase, alpha-galactosidase, folic acid, cod liver oil, a vitamin A, a vitamin B, carotene and a vitamin E are mixed to prepare a third feed, and the first feed, the second feed, the third feed and EM probiotics are mixed according to the mass ratio of 4:2:0.7:0.08 to obtain the feed for improving the milk yield of the cows. The preparation method is simple, and the prepared feed is rich in nutrition.

The invention discloses a cherry desmodium triquetrum rice wine and a preparation method thereof. The cherry desmodium triquetrum rice wine is prepared from the following raw materials by weight part: 60-80 of glutinous rice, 5-10 of cherries, 10-15 of desmodium triquetrum, 1-2 of sunflower discs, 2-3 of Fructus aurantii immaturus, 2-3 of Fritillaria cirrhosa, 1-2 of uncaria rhynchophylla, 1-2 of dry banana peels, 1-3 of polygonatum odoratum, 3-4 of crystal sugar, 10-15 of a distiller's yeast, and 20-30 of white spirits. In the invention, the extracted fluid of uncaria rhynchophylla, dry banana peels, Fritillaria cirrhosa and other Chinese herbal medicines is utilized to soak cherries, so that the trophism of cherries can be brought into play, and the functions of the Chinese herbal medicines can also be exerted, and the two roles are complementary, thus improving the nutritional benefits of the rice wine. The rice wine prepared by the invention has good mouthfeel, strong fragrance, luscious and delicious taste, acid and sweet flavor, and has the efficacy of clearing away heat and toxic materials, nourishing yin and moisturizing lung, benefiting spleen and nourishing stomach, inducing resuscitation and promoting intelligence, resolving phlegm and stopping coughing, etc. Without any toxic or side effect, the cherry desmodium triquetrum rice wine is suitable for people of all groups to drink, and is a brand new nutritional health care wine.

The invention discloses a preparation method of feed capable of improving the milk yield of sheep. The preparation method is characterized by comprising the following steps: preparing first feed: selecting 2.1 parts of ricepaperplant pith, 57 parts of corn flour, 3 parts of cottonseed meal, 27 parts of wheat straws, 1 part of wheat, 7 parts of oat, 12 parts of corn stalks, 7 parts of peanut seedlings, 11 parts of black soybeans, 1.3 parts of anises, 2 parts of Chinese prickly ash, 6 parts of Chinese prickly ash leaves, 2 parts of brewer's grains, 6 parts of dry banana powder, 4 parts of dry apple powder, 0.7 part of momordica grosvenori and 0.5 part of dry beehives; preparing second feed: selecting 5 parts of yellow mealworms, 3 parts of protein powder, 1 part of chicken, 1 part of oyster powder, 0.02 part of gizzard pepsins, 0.2 part of crab shells, 4 parts of pig feet without bones, 3 parts of crucian and 1 part of dried small shrimps; and mixing the first feed with the second feed at the mass ratio of 3 to 1 to obtain the feed capable of improving the milk yield of the sheep. The preparation method provided by the invention is simple and the prepared feed has abundant nutrients.

The invention discloses chicken bone buckwheat vermicelli which is composed of, by weight, 100-110 parts of buckwheat flour, 20-30 parts of mung bean flour, 10-15 parts of wheatmeal, 15-20 parts of chicken bones, 5-7 parts of red dates, 2-3 parts of day lily, 2-3 parts of lotus seeds, 3-4 parts of lily, 1-3 parts of pollen pini, 1-2 parts of sunflower disc, 1-2 parts of dried banana skin, 1-2 parts of ginseng, 1-2 parts of circium japonicum, 1-2 parts of herba epimedii, 2-4 parts of sesame, edible salt and water in proper amount. The chicken bone buckwheat vermicelli is smooth in mouthfeel, and added animal bones are subjected to decoction with traditional Chinese medicine and added with citric acid, so that separation of active ingredients like calcium in the bones is facilitated, absorption by human bodies is facilitated, collapsing force to nutrient in the chicken bones is small, nutrient substances in the bones can be fully retained in products, and human cell tissue is protected to a certain extent; the circium japonicum has effects on tonifying qi and strengthening exterior, arresting sweat and solidifying doff, healing sore and promoting granulation, and inducing diuresis and alleviating edema, and can be used for treating Qi deficiency and fatigue, collapse of middle Qi, chronic diarrhea and rectocele, hematochezia uterine bleeding, exterior deficiency and spontaneous sweating, ulcer difficult to collapse, long collapse resistant to healing, blood deficiency and etiolate, heat diabetes, chronic nephritis, proteinuria, diabetes and the like.

The invention discloses a method for preparing multi-functional dietary fiber additive by using banana skins, which comprises the following steps: 1, selecting fresh banana skins; 2, washing the selected banana skins with hot water; 3, spin-drying: spin-drying the washed banana skins with a centrifugal machine, removing the surface moisture, and taking the banana skin out; 4, microwave drying: putting the dried banana skins on watch glass, placing the watch glass with the dried banana skins into a microwave and drying for 3 to 4 minutes; 5, rough grinding; 6, fine grinding: fine grinding the rough ground banana skins by a grinder into powder with size less than 20 mesh; and 7, screening. According to the method for preparing the multi-functional dietary fiber additive by using the banana skins, a new method for treating the banana skins is provided to recycle waste materials and benefit human beings.

The invention belongs to the field of complementary food nutrition supplement and provides a complementary food nutrition bag for infants and a preparation method of the nutrition bag. The nutrition bag is prepared from components in parts by mass as follows: 88-98 parts of instant bean powder (18% protein content0, 7.2-7.8 parts of a compound nutrition enhancer, 15-21 parts of soy protein isolate (sodium lower than or equal to 1,000 mg/100g), 1.5-2.5 parts of freeze-dried apple powder, 1.5-2.5 parts of freeze-dried banana powder, 0.8-1.2 parts of freeze-dried kiwi powder, 0.8-1.2 parts of freeze-dried sweet orange powder, 2-3 parts of carrot powder and 4.5-5.5 parts of whole milk powder. The nutrition bag is designed specifically for infants of 1-2 ages in China, is rich in micronutrients, such as protein, iron, zinc, calcium, vitamin A, vitamin B1, vitamin B2, vitamin B12, vitamin D3, folic acid and the like, required by growth and development of the infants in the key window period, is reasonable in proportion, has an exact effect, clear mechanism and significant synergistic effect, is easy to produce, conforms to national standard production issued by Ministry of Public health and is safe and reliable.

The invention discloses a preparation method of a vacuum freeze-dried banana product. The preparation method comprises the following steps: 1) removing fruit peels of bananas, and taking out fruit flesh; 2) evenly laying the banana fruit flesh on an aluminum plate with the thickness of 3 to 5 cm, the steam temperature of 121 to 125 DEG C, the time of 120 to 150 seconds and the material central temperature of not less than 75 DEG C; 3) cooling the fruit flesh to the room temperature; 4) preparing a mixed solution, wherein according to the mass ratio, the solution contains 0.2 to 0.5% of iso-VC sodium, 0.1 to 0.3% of tea polyphenols, 0.6 to 1.0% of glucose, and 1.0 to 1.5% of dextrin; 5) soaking the fruit flesh in the mixed solution for 10 to 15 s; and 6) carrying out vacuum freeze drying, wherein the technical parameters comprise the plate laying thickness is 2 to 3 cm, the vacuum degree is 80 to 100 Pa, the cryo-temperature is -30 to -40 DEG C, the sublimation temperature is 40 to 50 DEG C, the time is 8 to 10 hours, the vacuum degree of the vacuum drying process is 60 to 80 Pa, the drying temperature is 50 to 60 DEG C, and the time is 6 to 8 hours. The product is not browned in the production process, and is not browned within 30 minutes after be brewed with a soymilk product.

The invention discloses a brown dyeing agent for wicker products, which is prepared from the following raw materials: dried loquat leaves, chestnut shells, hickory nut shells, rapeseed meal, dried banana peels, potato scraps, coffee beans, a bunch of red, and cockscombs Flowers, tomatoes, red hawthorn, yellow cicada, wild chrysanthemum, yellow squash, orange peel, iris, star flower, blueberry, cabbage. The brown dyeing agent for willow weaving provided by the invention is simple to prepare, is extracted from pure natural plant materials, is cheap, and saves 11.7% of the cost; according to the characteristics of the plants, brown, red, yellow and blue are extracted respectively, and are carried out according to the principle of three primary colors. Color matching, efficient and fast, to get natural coffee color; when dyeing, just soak in the aqueous solution of dyeing agent for a short time, uniform dyeing, pure color, no fading, mildew and moth resistance, easy storage, extended service life, no poison Reagent, safe and environmentally friendly, has health care function and plant fragrance, and protects human health.