82 results about "Pineapple Flavor" patented technology

The invention relates to a preparation type milk-containing beverage and a preparing method thereof. The milk-containing beverage is mainly prepared from raw milk, pineapple juice, passion flower juice, sugar, a sour agent, salt matter, a thickening agent, an emulsifying agent, D-sodium erythorbate and pineapple essence. The preparing method of the milk-containing beverage comprises the processes of raw material and auxiliary material treatment, mixing, sourness regulation, homogenization, sterilization and the like. The preparation type milk-containing beverage has the advantages that according to the preparation type milk-containing beverage and the preparing method thereof, the pineapple juice, the passion flower juice and the milk are matched and then subjected to flavor regulation, a stabilizer is added, the technology of low-temperature sourness regulation and slow spraying is adopted, the influences of sour substances in the pineapple juice and the passion flower juice and the added sour agent on the stability of the milk-containing beverage are avoided, and the stability of the production is improved; the milk-containing beverage has the advantages of being mellow in pineapple flavor, moderate in sourness and sweetness, tasty, smooth, stable in nature, high in nutritive value and the like, and the pineapple juice, the passion flower juice and the milk are organically combined; the innovative milk-containing beverage meets the demands of the market for high quality, high nutrition and unique flavors.

The invention discloses a pineapple-glutinous rice wine and a preparation method thereof. The preparation method comprises the following steps: 1) washing pineapple peel residues, adding cellulose for carrying out enzymolysis for 1-2h, adding vitamin C for protecting color, performing hot blanching for 20-30 min, and pulping; 2) steaming and boiling glutinous rice into dried rice, paving and cooling, then adding distiller's yeast and evenly stirring, and sugaring for 2-3 days at the temperature of 25-30DEG C; 3) adding pectinase into the pineapple peel residue pulp, then adding into sugared rice, then adding alcohol yeast, continuously fermenting for 3-5 days at the temperature of 25-30DEG C, performing ultrasonic treatment for 20-30 minutes, and treating twice to three times; 4) after fermenting, filtering with gauze to obtain wine liquor, adding a compound clarifying agent into the wine liquor, and clarifying; and 5) aging the clarified wine liquor for 3-5 days, performing ultrasonic aging treatment for 30-50 minutes, and treating twice to three times. The prepared pineapple-glutinous rice wine has gold yellow color, contains soft pineapple flavor and lightly fragrant yellow rice wine aroma, and is also rich in flavonoids, thus being a health-care fruit wine with nutrition.

The invention provides a fruit juice beverage and preparation method thereof, which is composed of pineapple, hami melon, honey, white sugar and egg white sugar as main raw materials as well as sodium chloride, citric acid, honey flavor, pineapple and hami melon flavor, ethyl maltol and water as ingredients according to the weight percentages as follows: 5% to 15% of pineapple, 1% to 10% of hami melon, 1% to 5% honey, 10% to 15% of white sugar, 0.05% to 0.07% of sodium chloride, 0.05% to 0.07% of citric acid, 0.01% to 0.05% honey flavor, 0.05 to 0.1% pineapple flavor, 0.0015% to 0.0017% of ethyl maltol and remaining water. After the raw materials are processed, the working procedures of blending, mixing, vacuum degassing, sterilization and the like are finished; the fruit juice beverage has simple and reasonable technology, right proportioning and high content of solid contents, which has nutrient contents of various amino acids and trace elements needed and holds the natural fragrance of honey, pineapple and hami melon. The fruit juice beverage has fragrant taste as well as cool, sweet and sour mouth feeling, which is suitable for all ages and is applied to long time drinking.

The invention discloses a pineapple-flavored fragrant dried bean curd. The dried bean curd is prepared from the following raw materials in parts by weight: 200-220 parts of soybeans, 6-8 parts of levulose, 10-14 parts of pineapples, 8-10 parts of miracle fruits, 8-10 parts of prunes, 10-15 parts of fragrant mushroom powder, 7-9 parts of raw malt, 3-4 parts of freeze-dried powder of Chinese cabbages, 10-15 parts of cod oil, 10-15 parts of duck bones, 15-20 parts of salmon meat, 8-10 parts of lavers, 2-3 parts of soybean leaves, 2-3 parts of radix puerariae, 2-3 parts of lychee exocarps, 1-2 parts of wistaria flowers, 0.5-1 part of plant soot, 1-2 parts of cherokee rose fruits, 1-2 parts of bay leaves, and 20-30 parts of nutrient solutions. Various traditional Chinese medicines are added into the dried bean curd disclosed by the invention, so that the dried bean curd has the efficacies of clearing heat, removing toxic materials, stopping bleeding, reducing the swelling, invigorating the stomach and regulating the flow of vital energy. The nutrient solution and semi-finished products of the dried bean curd are put into pineapple skins to be steamed in a manner of separating the nutrient solution and the semi-finished products of the dried bean curd from water, so that the dried bean curd has the fragrant and sweet taste of pineapples, and the dried bean curd is excellent in color, aroma and taste.

The invention discloses a method for preparing pineapple-flavor rice crust. The method comprises the following steps: (1) preparing the pineapple into powder; (2) respectively grinding hulless oat and millet into hulless oat powder and millet powder, adding the powdery pineapple prepared in the step (1), adding broken ice formed by breaking ice blocks frozen by water, fresh milk, honey, saccharin and potassium sorbate, mixing together and stirring to form paste raw materials, wherein the paste raw materials consist of the following components in percentage by weight: 45-55 percent of powdery pineapple, 5-10 percent of fresh milk, 10-20 percent of hulless oat powder, 5-15 percent of millet powder, 1-5 percent of honey, 0.2-0.5 percent of potassium sorbate, 5-15 percent of broken ice and 0.2-0.5 percent of saccharin; and (3) pressing the paste raw materials prepared in the step (2) into a food mold for compacting, slicing and baking in an oven. The pineapple-flavor rice crust prepared by the method has the characteristics of simplicity in manufacturing, rich nutrition and unique flavor.

The invention discloses an instant capsule sausage. The sausage is prepared by adopting pig hind leg meat, peeled chicken breast meat and pineapple juice capsules as main materials, together with auxiliary materials. The sausage is prepared from the following components in parts by weight: 30-40 parts of the pig hind leg meat, 60-70 parts of the peeled chicken breast meat, 8-10 parts of the pineapple juice capsules, and 25.6-40.3 parts of the auxiliary materials. The capsule sausage is an instant capsule sausage which has the advantages of balanced nutrients, strong meat particle feeling, compact texture, rich elasticity and a heavy pineapple flavor. The pineapple juice capsules are creatively added to the sausage, so that not only the original taste of raw material meat is reserved and the nutrient components of various raw materials in the sausage are played to the greatest extent, but also the fragrant-sweet flavor of pineapples can be highlighted; and the flavor and taste characteristics of cooked foods of traditional sausages are overturned. The instant capsule sausage has a typical leisure and snack style, a bright appearance, a crisp and elastic mouth feel, and a juice explosion feel. The instant capsule sausage has good popularization value and market value.

The invention discloses a mushroom flavor essence formula. The mushroom flavor essence formula comprises the following components in parts by weight: 0.10-0.40% of 2,4,6-triisobutyl-1,3,5-dithiazide,0.30%-0.60% of dimethyl sulfide, 0.10%-0.40% of dimethyl disulfide, 1.00%-1.30% of 1-octene-3-alcohol, 0.20%-0.50% of 2-propionylthiazole, 0.50%-0.80% of butyl lactate, 0.50%-0.80% of oleic acid, 95.60%-95.90% of medium chain triglyceride, 0.50%-0.80 of cis-4-heptenal, 0.2%-0.5% of farnesene, and 1.00%-1.30% of ethyl hexanoate. The formula adopts cis-4-heptenal, farnesene and ethyl hexanoate, thecis-4-heptenal has grass and oily aroma, and has a creamy aroma after dilution, which increases the mushroom aroma in mushroom essence. The farnesene has fragrant and floral aroma and provides a natural aroma, so that the mushroom aroma of the mushroom essence is more natural, and ethyl hexanoate is naturally present in fruits such as pineapple, and has a pineapple flavor, which enhances the flavor richness of the mushroom flavor.

The invention provides a method for preparing a cigarette pineapple flavor by processing pineapple juice by using mucor, relates to a preparation method of a tobacco flavor, and belongs to the technical field of tobaccos. According to the method, pineapples serve as raw materials, the pineapple juice is processed by using the mucor, pectin of the pineapple juice is degraded to be converted into an acid substance with a function of fining and gentling smoke in a cigarette, and the novel cigarette pineapple flavor is obtained. In addition, through mucor processing, the pineapple flavor is convenient to filter, a filtrate is clear, and therefore a new economical and efficient way of directionally producing natural cigarette flavors is opened.

The invention discloses biscuits containing pineapple jam. The biscuits comprise, by weight, 60-80 parts of low-gluten flour, 8-15 parts of milk powder, 10-15 parts of butter, 10-28 parts of pineapple jam, 8-13 parts of compound dietary fibers, 5-12 parts of yolk, 5-10 parts of vegetable oil, 3-9 parts of maltitol, 3-5 parts of salt, 1-3 parts of sodium bicarbonate, 1-2 parts of mannan, 1.2-2.5 parts of sodium stearyl lactate and 0.6-1.5 parts of tea polyphenols. A production method of the biscuits includes: producing the pineapple jam, producing the compound dietary fibers, blending the raw materials, baking, packaging and the like. The produced biscuits are sufficient in pineapple flavor, suitable for people of all ages, high in effect of promoting digestion and clearing the intestines, beneficial to health if a person eats the biscuits for a long time and long in shelf life. The production method is capable of sufficiently utilizing waste and increasing resource utilization rate.

The invention discloses pineapple and potato powder. The pineapple and potato powder comprises the following components in percentage by weight: 60%-70% of whole potato powder, 15%-25% of vegetable fat powder, 5%-10% of milk powder and 5%-10% of pineapple powder, and is prepared by batching and mixing. When the pineapple and potato powder is used for manufacturing a pineapple and potato mud bakery product, the process is simple, convenient and fast, and the manufacturing process is greatly simplified; since the pineapple and potato powder is a powdery product, the storage and the management are easy; the pineapple and potato mud bakery product prepared from the pineapple and potato powder is attractive in appearance, fine in taste and strong in scorch fragrance, integrates milk flavor and fresh pineapple flavor, and is excellent in color, fragrance and flavor.

The invention discloses pineapple flavored noodles which are added with tropical fruit juice or tropical fruit powder. Particularly, the noodles are prepared by adding the tropical fruit juice or tropical fruit powder which is 0.1-65% of the amount of flour to prepare dough. Mangoes, lychees and longans are tropical and subtropical fruits which are common in Guangxi, and have typical aroma and sweetness. At present, the fruits are mainly used for freshly eating or being prepared into preserved fruits, cans and juice, and relative products, such as the noodles, prepared from the fruits are not found presently. The tropical fruit flavored noodles have a rich tropical fruit flavor; the taste and the flavor of the noodles are enriched and the distinctive tropical fruit flavored noodles are formed; and meanwhile, nutrients of the tropical fruit are also increased.

The invention discloses pineapple-flavored fermented bamboo shoot superfine powder and a preparation method thereof. The preparation method comprises the following steps of 1 coarse grinding; 2 enzymolysis, wherein pineapple scraps and bamboo shoot coarse powder are mixed according to the proportion of (0.5-1):1, cellulase and hemicellulase are added, water with 0.5-2 times of volume is added for enzymolysis, and slurry is obtained; 3 sterilization, wherein 0.5%-2% of skim milk powder is added, and sterilization treatment is conducted with high pressure steam; 4 fermentation, wherein streptococcus thermophilus or lactobacillus Bulgaricus is introduced for fermentation, centrifugation is conducted, preliminary drying is conducted through microwave, constant temperature drying is conducted at 55-65 DEG C, and a fermented material is obtained; 5 superfine grinding, wherein superfine grinding is conducted till the particle size is smaller than 30 micrometers, and the pineapple-flavored fermented bamboo shoot superfine powder is obtained. The bamboo shoot superfine powder prepared through the method has the pineapple flavor and delicious and pleasant fragrance, bitter taste and astringent taste of bamboo shoots can be effectively relieved, and the bamboo shoot superfine powder is rich in dietary fiber of pineapples and the bamboo shoots simultaneously; the pineapple-flavored fermented bamboo shoot superfine powder and the preparation method thereof have better practical value and application prospect.

The present invention discloses a pineapple-flavored white gourd soft sweet, characterized by being prepared by the following raw materials in parts by weight: 400-450 parts of white gourd, 2-3 parts of carrageenan, 18-22 parts of gelatine, 45-55 parts of maltitol, 1-2 parts of aspartame, 40-50 parts of pineapple, 10-14 parts of lotus flower powder, 14-16 parts of konjak flour, 4-8 parts of cassia bark, and 8-10 parts of licorice root. The invention is simple in preparation process, maximally develops and utilizes an edible value of white gourd, and improves a profit margin of white gourd. Compatibility of lotus flower and white gourd has the function of removing heat and dampness, and a combination of cassia bark and licorice root has the function of tonifying the spleen and replenishing qi. Further, the prepared white gourd soft sweet has a unique fresh scent of pineapple and agreeable sweetness, and is suitable for people of all ages and good in application prospect and economic benefit.

The present invention discloses a pineapple flavored goat yogurt and a preparation method thereof. The preparation method includes the following steps: goat milk preparing, accessory material adding, inoculating, fermenting, etc. The technology uses a mixed bacterium strain to conduct fermentation on goat milk, a certain inoculation amount and fermentation temperature are controlled, and the technology solves the problems that the goat milk is single in flavor, bad in mouthfeel, long in fermentation time, bad in goat smell removing effects, etc. due to single strain fermentation. The added pineapple fruit pulp can further remove the smell of the goat milk, improve the flavor of the goat yogurt, and at the same time increase the contents of vitamins, dietary fibers and other nutrients in the yogurt. A certain amount of calcium lactate is added during the fermentation, the hardness and viscosity of yogurt curd are increased, and the texture and taste of the goat yogurt are improved. The goat yogurt prepared by the fermentation technology is appropriate in viscosity, delicate and pure in mouthfeel, unique in flavor, deeply loved by people, and in line with the dairy product quality standards in national GB2746-1999 specification.

The invention discloses a method for using distilled residual liquid of pineapple brandy for brewing flavor fruit vinegar. The fruit vinegar adopts fresh pineapples as raw materials and is prepared through the steps of cleaning and chopping of the raw materials, crushing and juicing, pectinase treatment, sugar degree treatment, fruit juice sterilization, alcohol fermentation, acetic acid fermentation, filtration and clarification, after-ripening and homogenization, fruit vinegar sterilization, aging, filling and the like. According to the method, the pineapples are used as the main raw materials, the variety of nutrient components in the healthcare vinegar is increased, the quality of the healthcare vinegar is improved, and the taste of the fruit vinegar is enriched. In a brewing process,the distilled residual liquid in a pineapple brandy making process is used as a fruit vinegar brewing raw material, the distilled residual liquid of the pineapple brandy is added in batches to shortenthe fermentation cycle, the fermentation rate is increased, and the taste of the fruit vinegar is improved; the distilled pineapple residual liquid is used for brewing the pineapple-flavor fruit vinegar under the action of acetic acid bacillus, biological resources can be fully utilized, the material loss and waste are reduced, the operation is simple, the production efficiency is high, and realization of mechanization and large-scale production is facilitated.

The invention discloses pineapple-flavored purple sweet potato noodles and a preparation method thereof. The noodles are prepared from the following main raw materials and auxiliaries in parts by weight: 5-15 parts of pineapple juice, 50-100 parts of purple sweet potato powder, 50-100 parts of tapioca flour, 50-100 parts of flour, 0.5-1 part of iodized edible salt, 0.1-0.3 part of dietary alkali and 30-50 parts of warm water. The pineapple-flavored purple sweet potato noodles have the advantages of unique flavor, high nutritional value and low production cost, and can be used for effectively improving the phenomena that, currently, part of crowds has dietary bias and does not like staple foods.

The invention relates to a method for preparing pineapple-flavored cigarettes, which comprises the following preparation steps: taking the following raw materials for use: blank cigarettes; fresh high-quality Hainan pineapple; anhydrous glucose, D-fructose, sucrose, malonic acid, absolute ethanol, anhydrous Water methanol, proline, valine, glycine, threonine, lysine, glutamic acid, aspartic acid, alanine, leucine, isoleucine, serine, tyrosine: all The method is analytically pure; the pineapple-flavored cigarette prepared by the method of the invention has stable properties, a burnt-sweet flavor and a fruity aroma, the method of the invention has simple steps, can be produced industrially, and has strong practicability.