1) Bananas with cream
奶油香蕉
2) banana yogurt
香蕉酸奶
1.
The paper indroduces the effective component of coagulation banana yogurt,the processing technology and the product function and puts forward the prospect in order to promote development technology of banana yoyurt.
介绍了凝固型香蕉酸奶的营养成分、加工工艺及其保健作用,并对今后的研究进行展望,以期促进香蕉酸奶研制工艺的发展。
2.
The paper is introducing the effect ive component of coagulation banana yogurt,the processing technology,the product function and the prospect.
介绍了凝固型香蕉酸奶的营养成分、加工工艺及其保健作用,并对今后的研究进行了展望。
3) banana oil
香蕉油<香蕉水>
5) essence(banana oil)
香蕉油香精
1.
The Arab plastic,oxidized starch and gelatin were used as shell-material and essence(banana oil) were used as core-material.
采用阿拉伯胶、氧化淀粉和明胶为壁材,香蕉油香精为芯材,主要研究了复相凝聚法制备香精微胶囊的工艺过程和方法;并通过响应面分析,确定了微胶囊化的最佳工艺条件,即壁材溶液浓度为2%,pH值为4。
6) Milk with Apple & Banana Juice
苹果香蕉牛奶汁
补充资料：烤奶油香蕉
烤奶油香蕉
材料:香蕉8支、无盐奶油2大匙、细粉糖适量
方法:
(1)无盐奶油用微波炉或热水温一下使其溶化，香蕉切成2.5公分厚的轮状， 然后以铁叉子将香蕉一个个串起。
(2)在香蕉的所有表面上涂刷上奶油，而后放入烤箱，烤
说明：补充资料仅用于学习参考，请勿用于其它任何用途。