73 results about "Mango Flavor" patented technology

The invention discloses a method for preparing mango vinegar, aiming at providing a method with simple process, no chemical agent adding, and short production period. The method can preserve the origin mango flavor. The invention is carried out by the following steps: a. choosing raw materials, b. decorticating, washing, c. pulping, d. filtrating, e. adding water, fermenting the alcohol and acetic acid, f. sterilizing, g. aging, h. sterilizing. In the process of the invention, no material which is bad for human health is added. Vinegar produced by the method is ecological anti-nuisance food. The method has short production time, can preserve the original mango color, and has little destroy to mango taste. The specific nourish components of the mango is not destroyed and the wine has good health maintenance to human body.

The invention discloses a preparation method of mango-flavored essence for electronic cigarettes. The preparation method comprises the following preparation steps: step 1, preparing raw materials according to certain mass percent; step 2, stirring and mixing prepared cis-3-hexen-1-ol, cis-3-hexenyl acetate, ethyl acetate, ethyl butyrate, allyl hexanoate, butyric acid, glyceryl triacetate, propylene glycol, phenethyl alcohol, ethyl thioacetate, para-mentha-8-thiolone and delta-decalactone/ethanol in a sealed space; step 3, sequentially adding prepared ethyl maltol, maltol, cedar leaf oil, sweet orange oil terpeneless, linalool and mango ketone into the stirred mixed solution; stirring until all the raw materials are completely dissolved; step 4, putting a mixed solution at room temperature and ageing for 30h to 60h. According to the preparation method of mango-flavored essence for the electronic cigarettes, disclosed by the invention, the mango-flavored essence has a special rich and fresh mango flavor and the flavor is rich, mellow and lasting; the mango-flavored essence has no nicotine, has the mango flavor which is favored by the majority of female consumers and has the effect of refreshing breath of a user.

The invention provides a hami melon juice drink and preparing method thereof. The main ingredients are the hami melon juice, adding with sugar, thickener, emulsifier, stabilizer, flavor and water. The weight percentage is following: mango juice 5%-45%; sugar 6%-14%; thickener 0.2%-3%; emulsifier 0.1%-0.6%; stabilizer 0.01%-0.55%; flavor 0.01%-0.02%, the rest is water. After raw materials processing, peeled, Java Juice, deployment, homogeneous, vacuum degassing, the completion of sterilization processes; process reasonably simple, transparent and quality beverages to clarify the stability and uniqueness of the original mango flavor and nutritional ingredients, pure fresh taste, cool, sweet and sour entrance, family, and the crowd wide adaptability, palatability, and is particularly suited to long-term consumption.

The invention provides a fresh-keeping method for fresh mango, relating to a fruit fresh-keeping technology. According to the invention, the fresh mangos are processed under temperature of 70-145 DEG C for a short time, then preserved in fresh-keeping equipment with temperature of -4 DEG C or below. The fresh mangos processed according to the invention can be preserved for one year without deterioration and bad smell, and are suitable for mango flavor food or drinks as raw material. The invention solves the mango fresh-keeping problem in long distance transportation, and has great economic value for long distance mango transportation.

The invention relates to the field of cigarette flavoring, in particular to a mango flavor tobacco essence, which consists of the following raw materials by weight: 30-40 parts of mango extract, 10-20 parts of citrus oil, 5-10 parts of dihydrocoumarin, 20-30 parts of aromatic tobacco extract, 15-20 parts of ethyl propionate and 20-25 parts of propylene glycol. The mango flavor tobacco essence provided by the invention has the advantages of simple and easily available raw materials, simple preparation and low cost. And the rolled cigarettes are rich in aroma and unique in style during smoking, and have the unique flavor of mangoes and oranges.

The invention provides a mango-flavor nut meat and a production technology thereof. The technology includes the steps that 1, nut meat is cooked; 2, the cooked nut meat is wrapped with syrup; 3, mango-flavor flavoring powder is sprayed; 4, the nut meat is wrapped with dried mango granules; 5, cooling is carried out after drying, and the mango-flavor nut meat is obtained. Compared with the prior art, the nut meat prepared through the technology is strong in fruity aroma, tasty with sourness and sweetness and rich in mouthfeel and meets the pursuit of modern people for novelties and unique tastes.

The invention provides a mango juice drink and preparing method thereof. The main ingredients are the mango juice, adding with sugar, thickener, emulsifier, stabilizer, flavor and water. The weight percentage is following: mango juice 5%-45%; sugar 6%-14%; thickener 0.2%-3%; emulsifier 0.1%-0.6%; stabilizer 0.01%-0.55%; flavor 0.01%-0.02%, the rest is water. After raw materials processing, peeled, Java Juice, deployment, homogeneous, vacuum degassing, the completion of sterilization processes; process reasonably simple, transparent and quality beverages to clarify the stability and uniqueness of the original mango flavor and nutritional ingredients, pure fresh taste, cool, sweet and sour entrance, family, and the crowd wide adaptability, palatability, and is particularly suited to long-term consumption.

The invention discloses a buckwheat tea paste with mango flavor. The buckwheat tea paste is made from the following raw materials by weight: 160-170 parts of buckwheat kernel, 20-25 parts of glutinous rice, 5-6 parts of sweet scented osmanthus, 10-13 parts of large leaf type of tea seed oil, 9-12 parts of white beans, 2-4 parts of ginseng flower, 1-3 parts of glossy privet fruit, 6-9 parts of puffing Chinese yam powder, 4-6 parts of chocolate powder, 1-2 parts of Uncaria, 1-3 parts of Acacia leaves, 6-7 parts of jasmine buds, 4-5 parts of pickled cabbage stem, 2-3 parts of lavender, 9-11 parts of vegetable fat powder, 14-16 parts of mango juice, 11-13 parts of palm fruit, 7-9 parts of black bone chicken bones, 15-17 parts of an auxiliary agent and a proper amount of water. The tea paste provided by the invention uses tartary buckwheat kernel as the main raw material, also contains glutinous rice with effects of supplementing vacuity, enriching blood, invigorating spleen and warming the stomach, Chinese yam powder capable of improving hearing, brightening eyesight, benefiting the five internal organs, and strengthening bones and muscles, and fruit juice rich in nutrient and the extraction of traditional Chinese medicine; therefore, the tea paste has the advanategs of good taste, rich nutrition and good health preserving practicality.

The invention relates to a cookie. The cookie comprises outer stuffing components including 35-45% of weak strength flour, 20-25% of cream, 12-15% of powdered sugar, 5-10% of eggs, 0.03-0.05% of baking soda and 0.005-0.01% of salts, inner stuffing components including 15-20% of one of mango-flavor roasting-resistant western-style pastry sauce, milk and egg custard flavor roasting-resistant western-style pastry sauce and shredded coconut stuffing and egg custard flavor roasting-resistant western-style pastry sauce, 1-5% of dried cranberries or 1-5% of coconut shreds. A preparation method comprises the following steps: A, preparing raw materials; B, mixing outer stuffing; C, mixing inner stuffing; D, forming and roasting. The cookie is clear in outer stuffing and inner stuffing structures, wherein the inner stuffing takes liquid roasting-resistant western-style pastry sauce as the raw material, is still wet, tender and loose after being roasted; meanwhile, the milk shredded coconut stuffing taste or the mango taste can bring endless taste experience; moreover, due to the the roasting-resistant western-style pastry sauce, the product is healthy and beneficial to body.

The invention discloses a shrub althea flower tea beverage and a preparation method thereof. The shrub althea flower tea beverage comprises the following raw materials: shrub althea flower, mango, a mango concentrate, high fructose corn syrup, a lemon concentrate juice, carrot juice, black tea, and an anti-oxidant. According to the invention, a mango mixing fruit juice is added in the shrub althea flower tea prepared by shrub althea flower and black tea, and the shrub althea flower tea has mango flavor. The shrub althea flower contains a lot of vitamin C, mango contains vitamin B6 and meal fiber, and combination of shrub althea flower and mango can reduce blood pressure and cholesterol. The shrub althea flower tea is the delicious beverage capable of relieving summer heat after refrigeration in summer.

The invention discloses mango-flavor nutritive noodles for children. The mango-flavor nutritive noodles for the children are prepared from the following raw materials: 110-120 of wheat flour, 44-48 of oat flour, 41-43 of bamboo rice, 37-39 of mangoes, 6-8 of yolks, 0.6-0.8 of Wuzixianhao tea, 0.5-0.7 of high-mountain tea oil, 0.5-0.7 of momordica charantia seed powder, 2-3 of table salt, 1.2-1.3 of wheat oligopeptide, 2-3 of lactobacillus delbruckii, 11-13 of isomaltulose and 0.4-0.8 of Centrum powder for children. The mango-flavor nutritive noodles for the children provided by the invention are chewy, refreshing and smooth in taste, boil-resistant, not liable to make the soup turbid, rich in nutrition and light yellow in color; the mango-flavor nutritive noodles for the children are enriched in wheat oligopeptides, organic selenium and organic calcium, and are balanced in nutrition, easy to absorb and appropriate in sour-sweet taste; the mango-flavor nutritive noodles for the children are capable of effectively enhancing immunity of the children, improving gastrointestinal functions, increasing nutrient absorption and utilization rates, improving metabolism, promoting mental and skeletal developments, and making the children physically strong.

The invention provides a preparation method of a mango flavored sugarcane fruit vinegar functional beverage. The preparation method comprises the following steps: preparing sugarcane juice; fermenting the sugarcane juice by alcohol to obtain sugarcane fruit wine; fermenting the sugarcane fruit wine by acetic acid to obtain sugarcane fruit vinegar; blending the following components in percentage by weight: 0.5 percent to 2 percent of the sugarcane fruit vinegar, 8 percent to 13 percent of freshly squeezed mango juice, 6 percent to 10 percent of white granulated sugar, 3.5 percent to 5.5 percent of honey, 5 percent to 10 percent of a mixed decocted solution of folium fructus crataegi, root of gardenia jasminoides, radix astragali seu hedysari, white peony root and radix notoginseng, 0.5 percent to 1 percent of fructus schisandrae chinensis, 0.5 percent to 1 percent of calcium levulinate and 57.5 percent to 76 percent of water, wherein the sum of the weight percent of all the components is 100 percent. The sugarcane fruit vinegar has health-care functions of delaying human ageing, lowering blood pressure, softening blood vessels, reducing cholesterol accumulation, lowering blood glucose and adjusting acid-base balance of cells.

The invention discloses a mango-flavored beverage and a preparation method thereof, and relates to the field of composite beverages of fruits, vegetables and flower tea and preparation methods thereof. The composite beverage is mainly composed of mangoes, white gourds, mung beans and a mixed extracted solution of peony flowers and lily flowers according to a proportion, wherein the mixed extractedsolution of the peony flowers and the lily flowers is extracted by adopting a mixture of an ethanol solution with the concentration of 90% and tartaric acid as an extracting agent. The preparation method comprises the steps that firstly, the mangoes and the white gourds are juiced for use respectively; secondly, polished mung bean milk and the mixed extracted solution of the peony flowers and thelily flowers are mixed, and high fructose syrup, the citric acid and potassium sorbate are added; finally, the finished product is obtained through homogenization, degassing, sterilization and filling. The composite beverage is complete in nutrition and delicious in taste, greatly preserves respective nutrients and has the health care functions of preventing hypertension and arteriosclerosis, losing weight and the like.

The invention discloses a formula of a marinating seasoning for marinating dried bean curds. The formula of the marinating seasoning comprises the following components in parts by weight: 2-5 parts of refined salt, 2-5 parts of diced ginger, 5-10 parts of lemon powder, 2-6 parts of tomato juice, 2-5 parts of soy sauce, 1-3 parts of chives, 1-3 parts of gourmet powder and the balance of water. The formula of the marinating seasoning, disclosed by the invention, is used for marinating dried bean curds to obtain dried bean curds with a mango flavor, and the content of nutrient components in the dried bean curds is increased, so that the development of skeletons is promoted, and the dried bean curds obtained by using the marinating seasoning are extremely beneficial to the growth of the skeletons of children and old people.

The present invention provides juicy peach jelly. The juicy peach jelly is composed of the following raw materials in parts by weight: 30-40 parts of juicy peaches, 10-20 parts of white granulated sugar, 12-18 parts of glucose, 6-8 parts of jelly powder, 8-16 parts of mangoes, 0.6-0.8 part of citric acid, 10-14 parts of mung bean powder, 0.1-0.3 part of malic acid, 3-5 parts of carrageenan, 0.2-0.4 part of xanthan gum, 0.1-0.3 part of vitamin C and 25-30 parts of water. The juicy peach jelly has rich juicy peach flavor and mango flavor, is refreshing and smooth in mouthfeel and strong in elasticity and toughness, and has increased nutritional value.

The invention discloses a dairy-based snack rich in mango peel dietary fibers and a preparation method of the dairy-based snack. The method includes the steps: preparing mango peel paste from mango peel; fermenting the mango peel paste by microorganisms to obtain mango peel fermentation liquid; uniformly mixing the mango peel fermentation liquid and fermented sour milk; refrigerating mixture; drying the mixture in a cooked and frozen manner to obtain the dairy-based snack. According to the dairy-based snack, the mango peel is fermented, the dairy-based snack is prepared in a fermented manner,the mango peel has high content of effective components such as dietary fibers, polyphenol and pectin, the dairy-based snack has sour milk and mango flavors and is rich in probiotics, good in taste and better in viscosity and water-holding power, nutritive active components of the snack are retained, and the quality guarantee period of the snack is prolonged. The dairy-based snack has the functions of improving intestinal flora disorder, resisting oxidation and the like and is suitable for constipation and obesity crowds.

The invention discloses green and healthful honey peach jelly and a method for preparing the same, and belongs to the field of food processing. The green and healthful honey peach jelly comprises, by weight, 50-60 parts of normal honey peach juice, 3-5 parts of mango pulp, 1-2 parts of edible auxiliary materials and 80-100 parts of water. The method for preparing the green and healthful honey peach jelly includes selecting fresh honey peaches, removing kernels, dividing the honey peaches into a plurality of small dice, arranging the small dice in a residue discharging and mashing machine, and carrying out residue discharging and mashing to obtain honey peach juice; filtering the honey peach juice by the aid of 200-mesh filter screens by 2-3 times to obtain the normal honey peach juice. The green and healthful honey peach jelly and the method have the advantages that the green and healthful honey peach jelly is mainly made of the normal honey peach juice and the mango pulp, is integrally gelated, has strong honey peach flavor and mango flavor, tastes fresh and smooth and is high in elasticity and toughness, and nutritional value of the green and healthful honey peach jelly can be increased.

The invention relates to mango flavor formula milk powder. The milk powder by comprising, by weight, 15-30 parts of corn powder, 2-5 parts of xylitol, 8-17 parts of mongo powder and 18-35 parts of skimmed milk powder. The mango flavor formula milk powder is low in cost and suitable for people of all ages, has no side effects, can improve physique after being used for a long time, and enhances immunity.

The invention discloses a compound fruit and vegetable mango-flavored crab foot stick, which is prepared from the following raw materials in parts by weight: flower crab 70-80, frozen surimi 250-260, purple potato starch 35-40, mango 20-25, banana 10 ‑14, Shepherd's Purse 8‑10, Purple Cabbage 6‑7, Grifola Polysaccharide 0.3‑0.5, Coix Seed Powder 3‑5, Oat Powder 4‑6, Sichuan Pepper Powder 0.5‑0.8, Chicken Powder 2‑4, Egg White Powder 3 ‑4. Edible salt 5‑6, appropriate amount of xylose, appropriate amount of alkaline protease. The crab sticks of the present invention use the low-value and high-yield crabs as the main raw material, which changes the traditional method of using crab-flavored essence in the crab sticks, and improves the utilization value of the crabs by making full use of the crabs , At the same time, the rich nutrients contained in flower crabs can improve the nutritional value of crab sticks. The added mango, banana, shepherd's purse, purple cabbage, etc. are rich in dietary fiber and trace elements, making the nutritional intake more balanced.

The present invention discloses a mango biscuit and a processing technology thereof. The mango biscuit includes flour, white sugar, cooking oil, baking soda, mangoes, tricalcium phosphate, citric acid, cream, eggs, edible salt and water. The mango biscuit recipe is characterized by consisting of the following raw materials: 1000 grams of flour, 280 grams of white sugar, 30 grams of butter, 190 grams of eggs, 1 gram of baking soda, 2 grams of edible salt, 260 grams of mangoes, 30 grams of water, 3 grams of oil, 4 grams of citric acid, and 2 grams of tricalcium phosphate. The baking is conducted using a different upper and lower oven temperature method. The beneficial effects of the mango biscuits are that the biscuits use original mango flavor and have effects of being crisp outside and soft inside, benefiting stomach, and beautifying features.

The invention relates to mango-flavored short bread and a making method thereof. The mango-flavored short bread is made from the following raw materials: mango juice, low-gluten flour, lard, soybean oil, rice wine, chicken soup, nutritive seasonings and pricklyash peel powder. The making method comprises the following steps: (1) preparing the mango juice; (2) preparing the nutritive seasonings; (3) mixing all the raw materials, and performing kneading so as to obtain dough; and (4) cutting the dough, performing shaping, and performing baking so as to obtain finished products. According to the mango-flavored short bread disclosed by the invention, the mango juice is used as a raw material of the short bread, besides, the nutritive seasonings of bean milk powder, spirulina powder, bighead atractylodes rhizome powder and the like are added, and the mango-flavored short bread is made through mixing the mango juice with the nutritive seasonings and crisp and soft flour materials, and performing baking; and the mango-flavored short bread is crisp, fragrant and delicious, enables people to have long aftertaste, is rich in nutrient value, avoids the running off of nutritive components to the maximum extent, and conforms to a production idea of healthy and nutritive modern foods. The mango-flavored short bread disclosed by the invention is simple in technology, and standardized production is easy to realize.

The invention relates to a method for making mango-flavored bacon scallop rolls, which comprises the following steps: marinate the scallop meat with seasonings such as salt and black pepper, roll up the mango and scallop meat with bacon slices and fix them, pour butter and flour , milk, and mango juice batter, put it in the oven to bake, and pour mango sauce on it after cooling. The invention skillfully combines the unique aroma and taste of mango with the freshness and fatness of scallops and the rich and salty aroma of bacon, and has beautiful appearance, bright color, unique flavor and rich nutrition. The preparation process of the present invention is simple, the operating conditions and composition ratio are easy to grasp and control, and are suitable for batch production.

The invention discloses mango-flavored shampoo for children. The shampoo is composed of the following components in percentage by weight: 20-25% of a surfactant, 20-25% of a combability improving agent, 0.5-2% of a pearling agent, 0.5-1.5% of a buffer agent, 0.1-4% of a viscosity modifier, 0.4-1% of essence, 0.4-1% of a preservative, 0.4-1% of mango extract, 0.01-0.1% of a nutrition additive and the balance of water. The mango-flavored shampoo for the children has the advantages as follows: since the mango extract and the nutritional factors are added, hair nourishing and protecting are facilitated, and in addition, the mango-flavored shampoo has a special fresh flavor and excellent practicability and is particularly suitable for children.