70 results about "Banana Flavor" patented technology

The invention discloses a method for preparing mead with a fruit flavor. In the method, honey is used as a raw material, and the mead is prepared by two times of fermentation of flavor-producing yeasts, namely primary fermentation for producing wine and secondary fermentation for generating flavor. The alcohol volume of the mead prepared by the method is 6 to 6.5 percent and the reducing sugar concentration in the mead is 60 to 65g / L. The mead does not contain cane sugar, artificial essence, pigment and preservative. The mead tastes pure, slightly sweet and fresh and does not taste bitter. The mead has a pure banana flavor and wine fragrance and contains 17 amino acids and various vitamins. The mead is pure mead brewed wine with a fruit flavor. The result of a test performed on the product prepared by the method according to B2758-2005 brewed wine sanitation standards shows that the mead meets the requirements of national brewed wine sanitation standards in total sulfur dioxide (SO2) content, lead content, total number of bacterial colonies, number of coliform colonies, number of enteropathogenic bacteria and the like. The mead can be drunk and satisfies the demands of people for low-alcohol-volume nutritive wine.

The invention discloses a banana slice and a producing method thereof, relating to a flaky food and the producing method thereof. The banana slice comprises the following components according to the mass ratio: 81.6-89.4 (dry weight) of banana powder, 2.8-3.2 of water, 3.0-6.0 of beta-cyclodextrin, 0.8-1.2 of magnesium stearate and 3.0-5.0 of calcium monohydrogen phosphate. The producing method of the banana slice of the invention comprises the following steps: evenly mixing all the components and tabletting. The banana slice of the invention is convenient to carry and eat and has long storage period which can reach more than one year. The producing method of the banana slice of the invention adopts a direct tabletting method and has simple process, and the product has intense banana flavor.

The invention discloses a brewing method of natural banana fruit wine. The brewing method is characterized in that the wine is brewed by just fermenting banana raw materials, and is free from sugar, alcohol and spice in the entire brewing process. The brewing method has the technical characteristics of high temperature enzyme deactivation, fine pulping, multi-enzyme decomposition, multi-strain low temperature fermentation, cryoprecipitation, and low temperature aging, and the brewing method comprises the following steps of: 1, performing enzyme deactivation, namely rapidly steaming pulp by high temperature steam to achieve enzyme deactivation; 2, pulping, namely pulping and protecting color, and finely grinding through a colloid mill; 3, performing enzyme decomposition, namely implementing enzyme decomposition by directly inoculating composite enzyme activating liquid; 4 performing fermentation, namely inoculating saccharomycetes and fermenting under a low-temperature status; 5, performing clarification, namely filtering with addition of bentonite; 6, performing cryoprecipitation, namely implementing cryoprecipitation in a freezing chamber; 7, aging, namely storing at low temperature; 8 finely filtering and sterilizing to obtain product. The banana fruit wine brewed by the method is bright yellow, glittering and translucent, mature and delicate in taste, coordinated in banana flavor, and typical in style.

The invention discloses banana yogurt and a preparation method thereof. The banana yogurt comprises the following raw materials in parts by weight: 5-8 parts of bananas, 4-6 parts of white granulated sugar, 40-50 parts of pure milk, 3-4 parts of zymophyte, 0.5-0.7 part of a thickener and 0.3 to 0.5 part of citric acid. The preparation method comprises the steps of raw material pretreatment, thickener pretreatment, sterilization, cooling, acid regulation, inoculation, fermentation and the like. The yogurt not only has a banana flavor, but also has rich nutrition and healthcare effects.

The invention discloses a banana-flavored fermentation type milk containing beverage. The banana-flavored fermentation type milk containing beverage is prepared from the following materials in percentage by mass: 3.0-3.8% of whole milk powder, 0.5-0.8% of 34% whey protein, 0.01-0.15% of a 500 U lactic acid bacteria starter, 0.1-0.2% of oligomerization isomaltose, 0.4-0.6% of banana pulp, 3-5% of white granulated sugar, 5-7% of high fructose corn syrup, 0.45-0.65% of a stabilizing agent, 0.2-0.4% of an acidity regulator and the balance being water. The invention further discloses a production method of the banana-flavored fermentation type milk containing beverage. The production structure and the formula composition of conventional milk beverages are effectively broken through, and the kinds of products are increased; the addition of the oligomerization isomaltose as prebiotics effectively promotes the release of lactic acid bacteria and probiotic metabolite and the multiplication of probiotics in intestinal tracts of human bodies; compounding the stabilizing agent enables the products to have favorable stability and have favorable mouth feel and a favorable stable state within shelf life.

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 discloses a method for producing banana chips and belongs to the field of food processing. The method is characterized by adopting the processing process flows of selecting raw materials, slicing, sticking with milk powder, dehydrating, frying, packaging and finishing a product. The method has the beneficial effects that the product produced by the method is yellowish, is consistent in slice thickness, is crispy, sweet and delicious and has full-bodied milk and banana flavors; the product is beneficial to the digestion and absorption of food for human bodies and has the effects of clearing the bowels to expel toxin; the operation is simple, and the implementation is easy.

The invention discloses a preparation method of banana health care powder, belonging to the field of food processing. The preparation method is characterized by adopting the processing technology flows of raw material selection, color protection, beating, homogenizing, heating, spray drying, packaging and preparation of a finished product. The preparation method has the beneficial effects that the product is unique in flavor, has stronger banana flavor, is beneficial for human bodies to digest and absorb food, and has the function of purging guts to remove toxins; the preparation method is simple to operate and easy to implement.

The invention provides banana yoghurt and a preparation method thereof. The banana yoghurt is prepared from components in percentage by mass as follows: 10% of skim milk powder, 7% of saccharose, 1% of banana peel pectin, 15% of banana puree and 67% of drinking water, the banana puree contains a color-protecting liquid prepared from pineapple through processing, and the banana yoghurt is prepared through steps as follows: preparation of the color-protecting liquid, preparation of the banana puree, extraction of the banana peel pectin, bacteria propagation, primary fermentation, after-ripening, homogenizing, bottling, sterilization, cooling and the like. A product is set-style yogurt, has good sense, is glossy, homogenous in texture and appropriately sweet and sour and has special taste of lactobacillus fermentation and banana flavor, besides, the preparation method is simple, materials are available, and popularization is easy.

The invention discloses a banana flavor mung bean rice dumpling. The rice dumpling is prepared from the following raw materials in parts by weight: wrapper prepared from 130-140 parts of sticky rice, 7-10 parts of olive, 4-6 parts of purple cabbage, 2-3 parts of shaddock peels, 2-3 parts of viola diffusa ging, 1-2 parts of common cowpea leaves, 2-3 parts of emblic leafflower fruits, 14-16 parts of cream, 11-13 parts of honey, 0.8-1 part of sodium alginate, 1-2 parts of sucrose fatty acid ester, 2-3 parts of sodium carboxymethylcellulose, 1-2 parts of xanthan gum, 3-5 parts of vital gluten and appropriate amount of water, and stuffing prepared from 25-28 parts of pumpkins, 20-26 parts of mung beans, 2-3 parts of turnjujube, 5-8 parts of peanut kernels, 4-6 parts of peanut oil, 6-8 parts of bananas, 4-6 parts of white granulated sugar, 1-2 parts of common floweringquince seed and 0.5-1 part of hawthorn kernel powder. The rice dumpling disclosed by the invention is long in quality guarantee period; the wrapper of the rice dumpling is not easy to rupture and is unlikely to mix with soup in a cooking process; and the rice dumpling is delicate and soft in taste, unique in flavor, high in nutrition and health care value, and wide in market prospect.

The invention discloses banana flavor bread. The banana flavor bread is prepared from, by weight, 60-80 parts of flour, 20-30 parts of oat powder, 40-50 parts of bananas, 20-30 parts of apples, 10-20 parts of peanuts, 10-20 parts of sunflower seeds, 10-20 parts of eggs, 5-10 parts of cream, 6-8 parts of yeast powder, 10-20 parts of honey and 60-80 parts of water. The banana flavor bread is fragrant and sweet in taste, rich in nutrition and capable of maintaining beauty and keeping young.

The invention provides a method for preparing banana vinegar. The method comprises the following steps: collecting fresh bananas; pre-treating the bananas to obtain banana juice; performing alcohol fermentation on the banana juice to obtain banana alcohol fermentation broth; performing acetic fermentation on the banana alcohol fermentation broth to obtain a banana acetic fermentation broth; sequentially filtering and sterilizing the banana acetic fermentation broth to obtain the banana vinegar; and adding a banana flavoring agent and a banana preservative. By adopting the method for preparing the banana vinegar, the banana vinegar yield is increased, the banana quality is improved, the taste of banana vinegar is improved, and the shelf life of the banana vinegar is prolonged.

The invention discloses a preparation method of a banana peel beverage, comprising the following steps: firstly, preparing a color-protection solution, applying a color-protection treatment to banana peel and pulping to prepare banana peel pulp; uniformly mixing the banana peel pulp and a compound enzyme solution for activation of pectinase and cellulose, and placing the mixture into a constant temperature water bath for enzymolysis treatment; and finally carrying out flavor adjustment on the banana peel beverage. The invention has the advantages of simple process, low cost and easy operation. By the method, stability of the product can be enhanced, and juice yield and clarity after the enzymolysis treatment are greatly improved. The prepared banana peel beverage has a banana flavor, and nutrients are protected.

The invention discloses a roselle and banana peel compound beverage. The compound beverage is prepared from raw materials in percentage by mass as follows: 13%-17% of banana peels, 0.4%-0.9% of roselle, 9%-12% of white granulated sugar, 0.2%-0.6% of an acidity regulator, 0.07%-0.12% of vitamin C and 70%-77% of water, wherein the acidity regulator is citric acid, phosphoric acid or malic acid. A preparation method of the compound beverage comprises the steps as follows: banana peel pulp is uniformly mixed with a pectase and cellulase compound enzyme liquid, the mixture is placed in a constant-temperature water bath for enzymolysis treatment, filtration and centrifugation are conducted, and banana peel juice is obtained; roselle water and the banana peel juice are mixed and homogenized, and flavoring of the beverage is conducted on the mixture. The process is simple to operate, no chemical extraction process is conducted, no pigment or essence is added, the natural flavor and drinking safety of the beverage are guaranteed, and the color of the product is light red and attractive; the beverage tastes sour and sweet, can promote appetite, has a light banana flavor and has good stability.

The invention discloses a straw mushroom high-efficiency medium with banana flavor. The straw mushroom high-efficiency medium comprises, by weight, 28-32 parts of wild banana skins, 8-12 parts of aloe leaf, 1-2 parts of ultramicro silicon powder, 40-50 parts of rapeseed cake powder, 20-30 parts of bean dregs, 12-16 parts of wheat bran, 2-4 parts of zinc chloride, 2-3 parts of chitosan, 4-6 parts of egg white, 0.01-0.02 parts of protease, 1-2 parts of pyroligneous liquid, 1-2 parts of zeolite powder, 1-2 parts of quicklime and a proper amount of water. Wild banana skin powder, zinc phosphate and attapulgite are adopted to prepare organic zinc supported on attapulgite, so the medium can be conveniently absorbed by straw mushroom, and straw mushroom is endowed with a unique taste. The ultramicro silicon powder is adopted to increase the calcining resistance. The zeolite powder and quicklime are added to promote heat generation, promote heat propagation, accelerate the decomposition of raw materials and reduce heat consumption.

The present invention discloses a banana flavored biscuit which is prepared from the following components in parts by weight: 20-30 parts of bananas, 50-80 parts of butter, 20-30 parts of powdered sugar, 20-30 parts of egg liquid, 1-8 parts of baking soda and 100-200 parts of flour. The banana flavored biscuit is rich in nutrition and good in taste, and is a food with health-care effects.

The invention belongs to the field of fruit fertilizers, and particularly discloses a banana high-efficiency fertilizer with a mouthfeel-improving carbon aerogel. The fertilizer is characterized by comprising the following components in parts by weight: glycol chitosan, polyvinyl alcohol, a water-based polyurethane emulsion, a cloven extract, an osmanthus extract, eugenol, nano silicon micropowder, polyglutamic acid, amide wax, chitooligosaccharide, 400-mesh bamboo powder, dead sea black mud, soybean residues, pepper pulp, tea powder humulus lupulus, soybean protein isolate, organic-selenium-rich active ferment powder, sodium caseinate, kurarinone, tung oil, molasses, pyrauxite powder and the like. The 400-mesh bamboo powder, dead sea black mud and the like are fermented by the organic-selenium-rich active ferment powder to obtain the main material for preparing the banana organic fertilizer. The fertilizer has abundant nutrients, and is capable of regulating the soil humidity and air permeability and enhancing the fertility. The added stable mouthfeel-improving carbon aerogel is rich in the cloven extract, osmanthus extract, eugenol and polyglutamic acid, and can improve the banana flavor and implement high-efficiency culture of bananas.

The invention relates to a recovery sport nutrition food formula. The food formula includes 40-60% of glucose, 12-18% of L-glutamine, 2-10% of white granulated sugar, banana meal, 2-8% of collagen peptide, 3-5% of creatine monohydrate, 4-10% of trehalose, citric acid, 1-2% of taurine, 0.5-4% of banana flavored essence, 0.3-0.6% of magnesium oxide, potassium chloride, 0.1-0.5% of vitamin C, sucralose, 0.01-0.03% of nicotinamide, 0.004-0.007% of calcium pantothenate, 0.001-0.005% of vitamin B1, 0.001-0.005% of vitamin B2, 0.001-0.005% of vitamin B6 and 0.000005-0.000008% of vitamin B12. The foodformula fully considers that muscle needs sugar (i.e. carbohydrate, an energy substance required after long-time exercise) after exercise and also needs to recover the energy substance, such as the creatine monohydrate, required by short-term explosive exercise.

The invention discloses a banana-taste liver protection steamed bread and a preparation method thereof. The banana-taste liver protection steamed bread comprises the following raw materials in parts by weight: 73-83 parts of flour, 16-24 parts of banana, 2-6 parts of coix seed powder, 4-5 parts of herba cirsii japonici, 2-4 parts of carrots, 2-3 parts of fructus schisandrae chinensis, 1-2 parts of herba taraxaci, 1-1.2 parts of violet, 0.6-1 part of radix rehmanniae leaf, 1-1.2 parts of wild rice stem leaf, 4-6 parts of yeast, 8-10 parts of flavoring butter essence and a proper amount of pork bone soup; the product is prepared by the steps of dough mixing, dough kneading, shaping, fermentation and steaming; the produced steamed bread is delicate and smooth with the special aroma of pork bone soup and the sweet taste of bananas; the added fructus schisandrae chinensis has a good effect on chronic cough and deficiency-type dyspnea, chronic diarrhea, spontaneous perspiration, night sweat, fluid consumption thirst, breath shortness and pulse deficiency, internal-heat consumptive thirst and palpitation and insomnia; and the herba cirsii japonici, herba taraxaci, violet and the like have a liver protection function so that the steamed bread has a certain healthcare effect.

The invention discloses a making method of waxy-corn fragrant and crispy pancakes. The making method includes: taking waxy-corn flour, and performing dough fermentation for standby; taking wheat flour, pouring heated edible vegetable oil into the wheat flour, evenly stirring into pastry dough, and cooling to about 30 DEG C for standby; adding the pastry dough into the fermented waxy-corn dough, adding 10 eggs, adding 500g of fresh milk, 100g of cheese, 500g of banana, 500g of walnut powder, 500g of Chinese date powder, 25g of edible sodium carbonate and 200g of white sugar, and sufficiently and evenly kneading; dividing the dough into small blocks, using a rolling pin to roll the small blocks into circular thin pancakes, and spreading black sesames and fenugreek powder on two sides of the circular thin pancakes; frying the circular thin pancakes in an electric baking pan until the pancakes are cooked, and loading the pancakes into a plate. The fragrant and crispy pancakes made by the method have the advantages that the pancakes are rich in corn fragrance, the outside of the pancakes is fragrant and crispy, the inside of the pancakes is soft and sweet, and the pancakes also have milk fragrance and a banana flavor, contain various vitamins and are rich in nutrition and convenient to eat.

The invention relates to banana and egg white icing sugar powder which is composed of 50-55% of white granulated sugar, 30-35% of maltodextrin, 6-8% of banana powder, 3-5% of egg white powder, 2-5% of pre-gelatinized starch and 0.02-0.04% of monascus yellow pigment according to weight percent in dosing and mixing mode. The banana and egg white icing sugar powder is simple, fast and convenient when being used for producing banana and egg white icing sugar, the banana and egg white icing sugar which is stiff in texture, stable in foam, durable and moderate in toughness and softness can be produced simply by filling quantitative water into the banana and egg white icing sugar powder and then directly fermenting the banana and egg white icing sugar powder, and various flowers and three-dimensional patterns can be produced through piping and shaping. In addition, the produced banana and egg white icing sugar is attractive in appearance and sour and sweet and tasty, has fresh banana flavor, is a cake decoration with excellent color, aroma, taste and nutrition, and has appreciation and eating double values.

The invention relates to the field of cigarette flavoring, especially to a banana flavored cigarette essence, which is composed of the following raw materials by weight: 30-35 parts of a banana extract, 10-15 parts of L-menthol, 5-8 parts of a honey extract, 4-8 parts of ionone, 10-15 parts of a burley tobacco extract, 10-15 parts of glyceryl triacetate, 15-20 parts of ethyl propionate, 20-30 parts of glycerin, 10-20 parts of propylene glycol, 20-30 parts of licorice tincture, and 5-15 parts of pure water. The banana flavored cigarette 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, thus meeting the requirements of smokers liking banana flavor.

The invention belongs to the technical field of food additives, and particularly relates to banana oil essence and application thereof. The banana oil essence is prepared from the following raw materials in parts by weight: 30-50 parts of C4-C10 saturated fatty acid ester, 1-2 parts of C8-C10 unsaturated fatty acid ester, 0.6-1 part of plant essential oil, 0.4-0.6 part of alcohol component, 40-60parts of fixative, 0.6-1 part of caryophyllene, 1.8-2.6 parts of eugenol, 0.08-0.12 part of fusel oil, 0.04-0.08 part of ketone component and 1-2 parts of benzyl acetate. The banana oil essence provided by the invention is very strong in fragrance, has impact force and overflowing fragrance, a user can smell the fragrance of golden yellow and slightly green bananas far away once a cover is opened,thebanana oil essence is particularly suitable for hard candy, gum base sugar, the sweet and cooked banana pulp is fragrant and smooth, the smell of clove exists aftertaste, the time of the banana taste in the mouth is delayed, and the banana oil essence is similar to the flavor of volcano sweet bananas; the banana oil essence prepared by the invention is thick but not greasy, lasting in fragrance and good in temperature resistance, and does not change color or flocculate after being placed at 60 DEG C for one month.

The invention discloses a preparation method of a steamed bun with a banana flavor. The method comprises the following steps: (1), soaking banana pulp into lemon water, and juicing to obtain banana juice; (2) soaking fermented sour dough into the banana juice, mixing with wheat meal and fermenting; and (3) ending fermenting, adding wheat meal, banana powder and water, kneading the dough, molding, proofing and steaming to obtain a finished product steamed bun with the banana flavor. The banana juice and the banana powder are respectively added in the preparation process of the steamed bun with a fruit flavor, so that the prepared steamed bun has strong banana fragrance and meets the requirements of the steamed bun with the fruit flavor. Vitamin C and vitamin E are added to the steamed bun with the fruit flavor, so that the trophism of the steamed bun is improved; oxidative injuries to the steamed bun caused by the fruit juice are effectively prevented; the banana fragrance of the steamed bun is increased; and the color and luster and the whiteness of the steamed bun are also improved.

The present invention discloses apple and banana flavored drink having effects of expelling phlegm and arresting coughing and a production method thereof. Licorice, tea leaves and chrysanthemums are selected, soaking, boiling, filtering and evaporation extracting are conducted to obtain traditional Chinese medicinal solid particles, and then the solid particles are mixed with apple and banana juice and honey in ratios to prepare the finished products. The apple and banana flavored drink has effects of expelling phlegm and arresting coughing, has an effective rate of 85% or more, is free of bitter, astringent and smelly traditional Chinese medicinal smell, has the sour, sweet and tasty characteristics of the apple and bananas, is tasty, can cure diseases, and is especially suitable for children to drink.

The invention relates to the field of foods and food processing and particularly relates to banana peel jelly and a preparation method thereof. The banana peel jelly provided by the invention is prepared from banana peels, white granulated sugar, a compound gelling agent and water as raw materials by the processes of preparation of banana peel pulp, compounding of a gelling agent sol, mixing, sterilization and the like. By the preparation method provided by the invention, a treatment process of the banana peels is improved, the inherent bitter and astringent taste of the banana peels is basically removed under the condition of completely reserving the nutritional health-care function of the banana peels and the original fruit flavor of bananas as far as possible, the banana peel jelly with comprehensive nutrients, rich natural banana flavor and no bitter and astringent taste is produced, and the preparation method provided by the invention has simple and straightforward processes, no need of enzymolysis, low production cost and easy popularization and application.

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.