96 results about "Coconut Flavor" patented technology

The invention discloses a method for preparing a coconut-flavor boiled salted duck. The method comprises the steps of material selection, cleaning, picking, dry-salting, integral marinating, re-marinating, blank drying, cooking, quenching, drying by airing, and sterilization packaging. The method disclosed by the invention has the advantages that on the one hand, the adopted coconut powder, coconut shreds and coconut juice endow the boiled salted duck with a new flavor, and the coconut juice contains proteins, amino acids, vitamins, fats and minerals which are different with those in poultry products and contains more low carbon chain fats which are beneficial for the human body, therefore, the prepared coconut-flavor boiled salted duck meets the health consumption concept and nutrition view of the modern people; and on the other hand, the silicate mineral water is taken as raw materials and catalysts, therefore, the trophic structure of the boiled salted duck product is enriched, andas an effective flavor modified catalyst, the silicate mineral water optimizes the flavor of the boiled salted duck; meanwhile, the problem that the traditional boiled salted duck is difficult to be tasty, short in quality guarantee period and difficult to keep the flavor is solved, and the prepared boiled salted duck is delicate in taste, delicious in meat, good in flavor and high in nutritionalvalue, and has a certain health care effect.

The present invention discloses a mint coconut fragrant low-salt duck egg prepared from the following parts by weight of raw materials: 70-80 parts of fresh duck eggs, 10-12 parts of mint leaves, 6-8 parts of strawberries, 8-10 parts of green olives, 4-5 parts of broadleaf holly leaf, 2-3 parts of radix isatidis, 4-5 parts of achene of great burdock, 1-2 parts of calyx seu fructus physalis, 3-4 parts of gotu kola, 2-3 parts of Indian Kalimeris herb, 4-5 parts of loquat flower, 20-30 parts of high-degree Chinese liquor, 40-50 parts of coconut milk, and proper amount of yellow sand, white vinegar and table salt; the duck eggs are soaked with the white vinegar for formation of small holes on eggshell to facilitate the exchange of substances such as salt and the like, then duck eggs are first pickled with a pickle liquid and then pickled with a pickle wine with same salt content with that of the pickle liquid, the osmotic pressure of egg white and the osmotic pressure outside the shell are consistent, so that salt permeates into egg yolk for dehydration of the egg yolk, salt content of the egg white may not rise, the first phase is quickly completed by vacuum pickling, by addition of the Chinese liquor, the coagulation of protein is accelerated, the egg yolk releases oil quickly, the egg white of cooked salted duck eggs tastes appropriate, the egg yolk is loose, oily and smooth, and the mint coconut fragrant low-salt duck egg is overflowed in liquor aroma, rich in coconut flavor, and rich in mint flavor.

The invention discloses an active lactic acid bacteria drink with coconut juice taste, which is conciliated by yoghurt, coconut juice diluents, citric acid, sugar and coconut juice essence. The method in particular includes the processes: adopting the coconut juice extracted by mixing coconut water and coconut meat to dilute; conciliating with the yoghurt under sterile condition; adding stabilizer in right amount and seasoning with the sugar and the citric acid; sterile-filling to finish the products after homogenization. The active lactic acid bacteria drink in the invention has special taste, sour, sweet and delicious taste as well as strong milk taste and coconut taste; the drink greatly preserves nutrition components of the coconut meat and the coconut water and has good economic benefits and market prospect.

The invention discloses a processing method for coconut-flavored health care rice. The processing method for coconut-flavored health care rice comprises the steps of (1) unhulled rice screening, (2) stone removing, (3) magnetic separation, (4) soaking, (5) primary corona treatment, (6) quick freezing, (7) fumigating, (8) secondary corona treatment, (9) unhulled rice hulling, (10) unhulled rice and unpolished rice separation, (11) rice milling, (12) white rice grading and (13) finishing. Compared with an existing rice processing method, the processing method for coconut-flavored health care rice is advantageous in that the defect that traditional rice processing causes loss of part of rice nutritional ingredients is overcome, loss of rice nutritional ingredients is avoided, and the health care effect of rice can be greatly improved; and unhulled rice is soaked with a solution A and then subjected to primary corona treatment, so that rice tastes more fragrant, rice grains are shinier and rounder, nutrients are digested and absorbed by people more easily, and rice tastes softer and tougher.

The invention discloses maca health rice with a coconut flavor. The maca health rice is prepared from the following raw materials in parts by weight: 80-100 parts of brown rice, 100-120 parts of black rice, 5-6 parts of coconut juice, 15-20 parts of coconut flesh, 1-2 parts of five-spice powder, 8-10 parts of pig bag, 6-8 parts of clam meat, 3-4 parts of wine, 5-7 parts of araliae cordatae, 8-9 parts of waxberry, 9-10 parts of lotus root, 6-8 parts of bitter melon seed powder, a proper amount of reed leaves, 4-5 parts of roselle, 2-3 parts of vernonia patula, 1-2 parts of alfalfa, 4-6 parts of maca, 1-2 parts of wheatgrass and 8-9 parts of a nutrition additive. The maca health rice is abundant in nutrient and pleasant in coconut flavor; the adopted coconut juice and coconut flesh have the effects of tonifying deficiency, strengthening bodies, supplementing qi and dispelling wind; the pig bag and the clam meat are prepared into meat powder by a plurality of procedures of pickling, baking and the like, so that the appetite is enhanced; the maca health rice also has the efficacies of enriching consumptive diseases and strengthening the spleen and stomach; and meanwhile, a plurality of Chinese herbal medicines such as maca are adopted, so that the maca health rice has the efficacies of supplementing physical power, improving sleep and enhancing memory after being taken for a long period of time.

The invention discloses a coconut flavor oat blood pressure lowering steamed bread, which is prepared from the following raw materials by weight part: 400-600 of high gluten flour, 100-150 of oat kernel, 20-30 of spina date seed, 40-50 of sunflower seed kernel, 10-20 of Ocimum basilcum, 30-40 of undaria pinnatifida, 20-30 of lotus leaf, 20-30 of rose hip, 60-70 of Passiflora caerulea, 8-12 of seaweed powder, 50-70 of white sugar, 10-20 of egg white, 2-3 of yeast, and a proper amount of coconut juice. According to the invention, oat kernel and other raw materials are ground into powder and then stored for a period of time so as to be oxidized, and messy protein molecules are interconnected into gluten so as to form dough with good viscoelasticity, thus finally improving the edible quality of steamed bread. Two fermentation are employed to increase the flavor substances in the steamed bread, the eating taste of the coarse cereal steamed bread can be greatly improved, and sunflower seed kernel, rose hip, Passiflora caerulea, and coconut juice are added to enrich the nutritional value and taste flavor of steamed bread, so that the steamed bread also has blood pressure lowering effect.

The invention discloses coconut-flavored coated peanuts and a preparation method thereof, belonging to the technical fields of foods and processing thereof. The coconut-flavored coated peanuts comprise the following materials in parts by weight: 80-100 parts of peanut kernels, 7-9 parts of white granulated sugar, 15-20 parts of coconut powder, 8-10 parts of dried meat floss, 30-40 parts of coating powder, 10-20 parts of water and 1-2 parts of peanut oil. The preparation method comprises the steps of selecting peanuts, sectional roasting, preparing syrup, coating, secondary sectional roasting and cooling, wherein the two roasting procedures both adopt roasting at different temperature sections. The method disclosed by the invention can improve the crispiness of coated peanut, is beneficial for keeping the nutrition and taste of peanut, and improves the yield; and the coated peanuts obtained according to the method disclosed by the invention have heavy coconut fragrance, unique and crispy taste and rich nutrition.

The invention discloses a preparation method of an instant coconut-fragrance sticky rice food in lotus leaf. The method comprises the following steps of: puncturing two holes at the top of a cleaned peeled coconut; loading mixed prepared rice in different weights to the holes according to the size of the coconut; and then, stewing, cooling, peeling a coconut husk, bagging, sealing, sterilizing and cooling to obtain the instant coconut-braised sticky rice food. The invention adds the coconut-fragrance flavor of the sticky rice food in lotus leaf and improves the feeding formulation of the sticky rice food in lotus leaf by utilizing coconut pulp, produces a sticky rice food with the delicious coconut flavors of mushrooms and sausage in lotus leaf and has the advantages of simple production process, strong operability and storage life of 6 months for the product without going bad.

The invention discloses low-fat glutinous rice ice cream and a preparation method thereof. The low-fat glutinous rice ice cream is prepared from raw materials in percentage by weight as follows: 6%-10% of skim milk powder, 5%-8% of water-ground glutinous rice starch, 4%-7% of coconut oil, 0.6%-1.0% of butter, 10%-14% of soft white sugar, 1%-2% of flos sophorae juice, 1%-2% of a folium isatidis extracting solution, 0.4%-0.8% of a compound stabilizer and the balance of water. The ice cream has strong milk flavor and glutinous rice fragrance, further has coconut flavor and flos sophorae fragrance, is fine and smooth in texture and has healthcare functions of clearing heat and removing toxicity.

The invention relates to a preparation method of power coconut oil with coconut flavor, and belongs to the field of functional food processing. The method includes the following steps: 1) cleaning, crushing and squeezing fresh coconut pulp, and then carrying out filtration to remove slag to obtain coconut milk; 2) adding a color-protecting agent to the coconut milk, evenly mixing the color-protecting agent and the coconut milk to obtain original coconut milk, or carrying out centrifugal condensation or vacuum cryoconcentration to obtain concentrated coconut milk; 3) adding an emulsifier, a thickening agent, a dispersant and a sweetener into the original coconut milk or the concentrated coconut milk, and fully dissolving and evenly mixing the materials to obtain emulsified coconut milk; 4)sterilizing the emulsified coconut milk; 5) carrying out colloidal grinding on the sterilized emulsified coconut milk, and carrying out further homogenization and emulsification by using a homogenizer; and 6) freeze-drying or spray-drying the homogenized emulsified coconut milk to obtain the power coconut oil with coconut flavor. The power coconut oil prepared by the preparation method is good inembedding and regular in shape under microscopic conditions, has good fluidity, good instant dissolvement and high power yield, and can be directly brewed with water for drinking.

The invention relates to a coconut meat candy and a production method of the coconut meat candy. The production method comprises the steps of performing coarse grinding and fine crushing on selected fresh coconut meat after washing, and then carrying out shearing emulsification to obtain highly emulsified coconut meat pulp; mixing the highly emulsified coconut meat pulp, glucose syrup, white granulated sugar, candy additive and salt to prepare coconut meat syrup, and then preparing the coconut meat candy by the traditional candy manufacturing process. According to the production method of the coconut meat candy, the fresh coconut meat is utilized to be directly processed into the highly emulsified coconut meat pulp which replaces coconut milk used as the raw material of the traditional coconut candy production, rich and healthful nutritional ingredients in the coconut meat are utilized, the obtained coconut meat candy is rich in coconut flavor, and compared with the traditional coconut candy, the taste of the coconut meat candy is closer to the fragrance of the coconut fruit, and besides, the coconut meat is added, the sugar content per unit volume in the candy is reduced, the coconut meat candy has good chewing effect, and high economic and nutritive values, and the production process of the coconut meat candy is simple.

The invention discloses novel plant-based yoghurt and a preparation method thereof. The novel plant-based yoghourt is prepared from the following raw materials by the mass percentage: 5%-8% of instant bean flour, 5%-7% of white granulated sugar, 0.5%-1.0% of soluble soybean polysaccharide, 1%-2% of isomaltulose, 70%-80% of purified water, 0.016%-0.02% of a lactic acid bacteria starter, 4%-8% of concentrated apple juice, 0.5%-1% of citrus dietary fiber, 5%-8% of pure coconut powder and 1%-5% of coconut milk. The instant bean flour and the pure natural coconut powder are used as main plant-based raw materials and protein sources, the stirring type plant-based yoghourt which can cover unpleasant flavors such as beany flavor and the like, has the bean flavor of soybeans and light coconut flavor, is relatively fine in state and is rich in dietary fibers is prepared, unpleasant flavors such as beany flavor easily appearing after the plant-based yogurt is fermented are overcome, and meanwhile, the problem that the stirred plant yogurt is not fine and smooth in texture is solved.

The invention discloses an ultra-high pressure sterilized fresh-keeping method for coconut meat primary pulp, which specifically comprises the following steps: step 1, choosing seasonal fresh coconuts with proper sizes; step 2, removing covers from the coconuts, breaking the shells of the coconuts, removing seed coats of the coconuts, cleaning the coconuts in clear water, and draining to obtain coconut meat; step 3, making the coconut meat into coconut meat primary pulp; step 4, conducting vacuum packing on the coconut meat primary pulp; step 5, conducting ultra-high pressure treatment on the coconut meat primary pulp after vacuum packing; and step 6, taking out the coconut meat primary pulp after ultra-high pressure treatment, and finally carrying out low-temperature storage. According to the method, the coconut flavor and the nutritional ingredients of original fresh coconut meat can be kept; the sterilization is uniform, instant and efficient; the energy consumption is low when compared with that of a heating method; and the storage period of coconut meat treated according to the method can be longer than 3 months.

The invention discloses a method for producing non-dairy cream through Arabic gum compounding. The method is characterized by comprising the steps of (1) preparation of olive oil; (2) preparation of coconut cream powder; (3) a formula of a product, which comprises the following raw materials in percentages by weight: 45% of olive oil, 5.0% of palm oil, 15.0% of coconut cream powder,4.0% of white sugar, 0.5% of salt, 18.0% of skim milk powder, 0.04% of diglycerate, 0.2% of lecithin, 0.01% of potassium sorbate, 0.01% of citric acid, 0.4% of Arabic gum, 0.1% of carrageenan, 0.8% of sodium caseinate, 0.1% of essence and deionized water added to 100%; (4) preparation of a water phase; (5) preparation of an oil phase; (6) blending and emulsifying; and (7) quench cooling forming. The main raw material of the product is the olive oil, and is very good for a circulation system. The product is an ideal fat substitute, is capable of simulating the structure quality, taste and flavor of fat. The coconut cream powder is taken as the raw material and has a thick natural coconut flavor, so that the product has the health efficacy unattainable in a traditional cream product. The Arabic gum is added to the product and can be compatible with most natural rubber and starch, and the product is compounded with the carrageenan, so that various components of the product are easier to blend and stabilize.

A natural inexpensive acyclic monoterpene ketone (dihydrotagetone) of formula (4), isolated from the oil of Tagetes sp., was smoothly oxidized with metaperiodate / potassium permanganate into 2,6-dimethyl-4-oxo-heptanoic acid of formula (3), the reduction of 3 with metal hydride such as sodium borohydride or lithium aluminium hydride provided 4-hydroxyacid of formula (2) which on without isolation undergone lactonisation in acidic medium furnished two chiral centered 5-isobutyl-3-methyl-4,5-dihydro-2(3H)-furanone of formula (1) as an analogue of whisky lactone 5-butyl-4-methyl-4,5-dihydro-2(3H)-furanone of formula (1a) responsible for high quality of alcoholic beverage (whisky, wine, brandy and scotch), in addition, coconut flavoured 5-butyl-4-methyl-4,5-dihydro-2(3H)-furanone of formula (1) is also as an analogue of coconut aldehyde (gamma-nonalactone, F.E.M.A. No. 2751) of formula (1b) which is responsible for flavouring a wide range of food stuffs including baked goods and confectionery.

The invention relates to the technical field of food processing, in particular to a low-fat coconut-flavor butter biscuit and a preparation method thereof. The low-fat coconut-flavor butter biscuit comprises medium dough materials, main dough materials and butter biscuit materials, the medium dough materials include 120-150 parts of high-gluten flour, 100-120 parts of whole wheat flour, 180-210 parts of water and 4-6 parts of yeast powder, the main dough materials include 30-50 parts of high-gluten flour, 30-50 parts of whole wheat flour, 20-30 parts of maltitol, 4-6 parts of salt, 1-1.5 partsof curdlan, 45-50 parts of egg pulp, 25-35 parts of shredded coconut, 30-40 parts of carrot and 32-38 parts of olive oil, and the butter biscuit materials include 60-70 parts of skim milk powder, 13-15 parts of egg pulp, 35-40 parts of maltitol, 3-5 parts of salt and 20-30 parts of saltless butter. A lot of the whole wheat flour is added into raw materials of the butter biscuit, so that content of conventional high-gluten flour is lowered; white sugar is replaced by maltitol, so that consumption of sugar is lowered, eating mouthfeel of the butter biscuit is ensured, eating healthiness of thebutter biscuit is improved, and the butter biscuit is convenient for more people to eat; added carrot has efficacy of strengthening spleen and harmonizing stomach and preventing cancer, so that eatinghealthiness of the butter biscuit is further improved.

The invention provides coconut-flavored nutritive preservative purple sweet potato vermicelli which is prepared from the following raw materials in parts by weight: 440-450 parts of purple sweet potato whole wheat flour, 70-80 parts of purple sweet potato starch, 30-40 parts of soybean starch, 70-80 parts of coconut fruits, 30-40 parts of passion fruits, 15-20 parts of wine vinasse, 4-5 parts of rape pollen, and the like. Compared with the traditional vermicelli, the preservative vermicelli provided by the invention is more convenient and fast to eat and more smooth and delicate in taste, and lactic acid and water bath are used for sterilizing, so that a good sterilizing effect can be achieved, and thus the preservative vermicelli is clean and sanitary; the traditional vermicelli basically adopts alum to increase the toughness of the vermicelli but the alum has adverse effects on the growth and development of the human brain, and thus the vermicelli provided by the invention adopts waxy potato starch instead of the alum, so that the adverse effects are avoided; by adding the coconut fruits and passion fruits, the vermicelli provided by the invention contains rich vitamins and is capable of invigorating qi and moistening the face; and by adding extracts of dried orange peel, endothelium corneum gigeriae galli, malt, clove, chastetree fruit and the like, the vermicelli provided by the invention has the effects of promoting digestion, inhibiting staphylococcus aureus and fungi and resisting to oxidation.

The invention discloses a preparation method of dried dragon fruit with a coconut flavor. The preparation method comprises the following steps: (1) selecting fresh dragon fruit, then peeling, cutting the dragon fruit into a dice-shape or slice-shape, and putting the dice-shaped or slice-shaped dragon fruit into color-protecting liquid for immersing for 20-30 minutes; (2) taking out the dragon fruit from the color-protecting liquid, then putting the dragon fruit into coconut juice for immersing for 20-40 minutes, taking out the dragon fruit, and putting the dragon fruit into a freezer for quick-freezing for 3 hours or more under -15 to -35 DEG C; (3) drying, taking out banana after being quick-frozen, monolayering the dragon fruit, putting the dragon fruit on a baking tray, drying for 6-9 hours under a condition that temperature is 55-60 DEG C, then raising temperature, drying for 4-6 hours under a condition that temperature is 60-65 DEG C, then stopping drying, after 5-7 hours, and continuously drying for 6-8 hours under a condition that the temperature is 50-60 DEG C, thus obtaining a finished product of the dried dragon fruit with the coconut flavor. According to the preparation method disclosed by the invention, the dried dragon fruit with the coconut flavor has the advantages that the unique flavor and nutritional ingredients of the fresh banana are maintained to a greatest extent; the original color, fragrance and flavor of the dragon fruit flesh are maintained; the milk flavor of the coconut juice is obtained; the bulkiness and the palatability are obtained.

The invention discloses a method for making coconut-flavor chicken rice, which comprises the following steps of: screening copra, glutinous rice, chicken diced meat and peanut kernels which serve as raw materials; and stirring the following raw materials in percentage by weight: 36 to 45 percent of glutinous rice, 30 to 35 percent of copra, 18 to 20 percent of chicken diced meat, 3.5 to 4 percentof peanut kernels, 2 to 3 percent of red date, 1 percent of sucrose fatty acid ester and 0.5 to 1 percent of table salt, packaging and stewing; and preparing into a finished product according to a process. The coconut-flavor chicken rice is instant and convenient food, is convenient to carry, has high nutritional value, is full of the flavor of Hainan coconut villages, has unique flavor, and is the instant and convenient food with the characteristic of Hainan travel; and the method is simple and has low cost.

The invention discloses probiotic coconut-flavored walnut powder, made with the following materials according to parts by weight: 180-200 parts of coconut, 350-400 parts of walnut kernel, 6-7 parts of Bifidobacterium lactis powder, 4-6 parts of Lactobacillus reuteri powder, 8-10 parts of Lactobacillus bulgaricus, 6-8 parts of Streptococcus thermophiles, 2-3 parts of sodium selenite, 12-15 parts of sucrose, 150-160 parts of fresh milk, 100-120 parts of sweet orange, 6-8 parts of chamomile, 5-7 parts of Radix Isatidis and the like; the probiotic walnut kernel and coconut powder of the invention is made with walnut kernel and walnut kernel into powder, having the flavor and nutrition of coconut, the walnut is peeled and defatted during production so that the powder is finer, the powder rarely deteriorates, the addition of probiotic powder improves intestinal environment and benefits gastrointestinal tracts, and the Chinese herbal extracts from chamomile, Radix Isatidis, Semen Cassiae and Fructus Lycii are added, enabling muscular pain due to fever to be eliminated and eye fatigue to be eliminated.

The invention relates to an azithromycin suspension granule and a preparation method thereof. The invention adopts appropriate auxiliary materials and dosages thereof to prepare the azithromycin suspension granules by using an appropriate preparation method. The azithromycin suspension granule provided by the invention is characterized in that: the components of the azithromycin suspension granule is (by weight portion): azithromycin 100-250, sucrose 500-1250, starch 60-150, mannite 16-40, steviosin 20-50, appropriate ethanol with a mass percentage of 95 percent and appropriate coconut flavor. The azithromycin suspension granule provided by the invention tastes good and the bitterness thereof is effectively covered, thus ensuring the compliance of the sufferer to take the medicine; the azithromycin suspension granule also has the advantages of good suspension homogeneity, high formability and stability.

The invention provides a natural coconut flavor essence and a preparation method thereof, belonging to the technical field of food additives. The natural coconut flavor essence comprises, by weight, 60 to 90% of coconut milk, 3 to 20% of glycerol or propylene glycol and 1 to 8% of perfume, with the balance being syrup. The invention also relates to application of natural coconut flavor essence to fields like beverages, baking and cold drinks. Most components of the natural coconut flavor essence provided by the invention are natural substances; only glycerol or propylene glycol is used as a solvent, and no other chemical is added, so the natural coconut flavor essence maintains natural coconut flavor and greatly reduces potential safety hazards of the essence.

The invention discloses coconut jelly powder. The coconut jelly powder is prepared from the following components in percentage by weight: 40%-50% of white granulated sugar, 20%-30% of glucose, 10%-15% of non-dairy creamer, 10%-15% of coconut powder, 2.5%-3.5% of carrageenan, 2.5%-3.0% of locust bean gum, 0.5%-0.7% of coconut essence and 0.1%-0.2% of potassium chloride. The coconut jelly powder is prepared from the following steps: dosing and micro-wave sterilizing. The coconut jelly powder provided by the invention is simple, convenient, time-saving and force-saving in preparing coconut jelly; a dosing process is achieved by adding quantitative water into the coconut jelly powder, so that processes for weighing and mixing each component in the dosing process are saved, and a preparation process is greatly simplified. The prepared coconut jelly is attractive in appearance, smooth and fine in mouthfeel, and pure in coconut flavor.

The invention discloses rhizoma polygonati drink and a preparation method thereof. Rhizoma polygonati, maltitol, momordica glycosides, citric acid and pure water are used as raw materials; on the basis of researching a clarifying process of a natural clarifying agent ZTC1+1, the sweetness to sourness ratio of the drink is optimized, and the flavor is adjusted. According to the rhizoma polygonati drink and the preparation method thereof, the drink prepared from a medicinal and edible dual-purpose rhizoma polygonati plant serving as a main raw material is low in calorie and has a certain life nourishing and health care function; meanwhile, the flavor can be adjusted according to different flavors, such as original flavor, coconut flavor, chocolate flavor or mint flavor, to meet demands of customers for different flavors; the rhizoma polygonati drink has good popularization and application prospect.

The invention relates to the field of processing food, in particular relates to hotpot seasoning bags with a seafood coconut flavor and a preparation method thereof. The hotpot seasoning bags consist of a basic soup material, a hotpot sauce material and a soup dried product, wherein the basic soup material is prepared from the following components: coconut juice, seabed coconuts, old hen meat, prawns, crab meat, gingers, garlic, white peppers and salts; the hotpot sauce material is prepared from the following components: rapeseed oil, dried scallops, the crab meat, shrimp meat, onions, the salts, gourmet powder, chicken essence, white sugar, Baijiu (Chinese alcohol) and oyster sauce; the soup dried product is prepared from the following components: dried crab legs, dried prawns and the seabed coconuts. A hotpot tastes freshly and has balanced nutrition, meets the requirement of modern people, and is safe and sanitary. Seafood and tropical coconuts are blended with the hotpot, and portable seasoning bags are prepared. The seasoning bags disclosed by the invention have the advantages that materials are strictly selected, the proportioning of a formula is scientific and reasonable, requirements on all aspects such as nutrition, tastes, and color and lustre can be met, the process is exquisite, the flavor is intense, the mouthfeel is palatable, and requirements on tastes in different areas can be met.

The invention discloses coconut sweet potato powder, which consists of the following components in percentage by weight: 65 to 75 percent of whole sweet potato starch, 10 to 20 percent of vegetable fat powder and 10 to 20 percent of coconut powder. The coconut sweet potato powder is prepared by batching and mixing. The coconut sweet potato powder can be used for simply, conveniently and rapidly making a roasted coconut sweet potato mash product, and a batching process is implemented by adding a fixed amount of hot water to the coconut sweet potato powder, so that raw material pretreatment processes of sweet potato peeling, slicing, cooking and the like and troubles in the weighing, mixing and preparation of each raw material during batching are eliminated, and a making process is greatly simplified; the coconut sweet potato powder is a powdery product, thus being easy to store; the roasted coconut sweet potato mash product prepared by the coconut sweet potato powder is attractive in appearance, tastes delicate, has strong roasted sweet potato scorch aroma and coconut flavor, and is a roasted product perfect in color, aroma and taste.

The invention relates to a coconut-flavored soybean dietary fiber paste food and a preparation method thereof. The soybean dietary fiber paste food is processed and prepared from soybean dregs which serve as main raw materials and are added with water, coconut slurry powder, white sugar, common salt, a stabilizer and edible essence through such processes as burdening, grinding, filling and sterilizing at high temperature. The food disclosed by the invention realizes direct and efficient use of fresh soybean dregs as a byproduct obtained from soybean product processing and avoids a drying process; on the basis of reducing cost, fishy smell of the soybean dregs is effectively eliminated and rough taste is improved, and the produced novel soybean dietary fiber paste food is mellow in flavor, delicate in taste, low in fat and healthy. The production process disclosed by the invention is simple and easy to carry out, and product form is original and unique; the product is ready to eat after being uncovered and is convenient to eat, and the product is suitable for normal people and people having corresponding health complaints.

The invention discloses a molten wine Momoyama cubilose mooncake, which is prepared from a cake crust and stuffing, and the cake crust comprises wine Momoyama crust; the stuffing comprises a lotus paste stuffing and a molten cubilose wrapped in the lotus paste stuffing; the lotus paste stuffing comprises lotus seeds, granulated sugar, rapeseed oil, peanut oil, a compound emulsifier and a compound stabilizer; the molten cubilose comprises the following components in parts by weight: maltitol, granulated sugar, trehalose, whole milk powder, coconut powder, cubilose, rapeseed oil, a compound emulsifying thickener, salt, milk flavor powder, coconut flavor, sweet taste improving falvor and water. According to the molten wine Momoyama cubilose mooncake, cubilose is made into a molten cubilose, so that the mooncake has the advantages of smoothness, fragrant in mouth feel and good in taste, nutritional ingredients of the mooncake are better reserved, and the product is convenient to eat through layer-by-layer wrapping of the lotus paste stuffing and the cake crust, so that the health-care effect of the mooncake on a human body is improved.