Pawpaw sauce and preparation method thereof

A technology of papaya sauce and papaya, which is applied in food preparation, food preservation, food science, etc., can solve problems such as not soft and sour taste, product aroma and taste inconsistency, etc., and achieve good aftertaste, strong functionality, sweet and sour pure effect

Inactive Publication Date: 2011-04-27
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sour taste in its products is mainly produced by the blended citric acid or lactic acid, and the product has an unpleasant sour taste; the fragrance i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A papaya paste product and a preparation method thereof. Choose non-rotten, fresh papaya as raw material, inactivate the enzyme after beating, the enzyme inactivation temperature is 85°C, and the enzyme inactivation time is 10 minutes; stir and mix with 20% starch syrup in a ratio of 80% and then sterilize, the sterilization temperature at 85°C for 10 minutes. After the feed liquid is cooled to 30°C after sterilization, compound lactic acid bacteria (Lactobacillus casei, Lactobacillus plantarum, Lactobacillus crispatus) 5 The ratio of cfu / mL was inoculated into the sterilized and cooled papaya slurry, fermented at 30°C for 76 hours, and the pH value was 3.2 as the fermentation end point, and the fermented papaya slurry was standardized to obtain the finished product of fermented papaya sauce. Put the standardized papaya sauce in a refrigerator at 0-4°C, and the shelf life of the product at 0-4°C is 21 days;

Embodiment 2

[0025] A papaya paste product and a preparation method thereof. Choose non-rotten, fresh papaya as raw material, inactivate the enzyme after beating, the enzyme inactivation temperature is 90°C, and the enzyme inactivation time is 8 minutes; sterilize after stirring evenly with 12% glucose at a ratio of 88%, and the sterilization temperature is 90°C ℃, time 8 minutes. After the feed liquid is cooled to 40°C after sterilization, compound lactic acid bacteria (Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus) according to 10 4 The ratio of cfu / mL was inoculated into the sterilized and cooled papaya slurry, fermented at 40°C for 60 hours, and the pH value was 3.3 as the fermentation end point, and the fermented papaya slurry was standardized to obtain the finished product of fermented papaya sauce. The standardized fermented papaya sauce is subjected to ultra-high temperature instantaneous sterilization at 132°C for 3 seconds, and then packed in as...

Embodiment 3

[0027] A papaya paste product and a preparation method thereof. Choose non-rotten and fresh papaya as raw material, inactivate the enzyme after beating, the enzyme inactivation temperature is 95°C, and the enzyme inactivation time is 5 minutes; 50% of the ratio is mixed with 50% glucose syrup and then sterilized, the sterilization temperature at 95°C for 5 minutes. After the feed liquid is cooled to 35°C after sterilization, compound lactic acid bacteria (Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus crispatus) according to 10 6 The ratio of cfu / mL was inoculated into the sterilized and cooled papaya slurry, fermented at 35°C for 60 hours, and the pH value was 3.2 as the fermentation end point, and the fermented papaya slurry was standardized to obtain the finished product of fermented papaya sauce. The standardized papaya sauce cans are sealed and then sterilized at 100°C for 20 minutes. The product has a shelf life of 18 months at room temperature;

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PUM

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Abstract

The invention discloses a pawpaw sauce and a preparation method thereof. The pawpaw sauce comprises the following components: 50 to 100 percent of pawpaw concentrated pulp and 0 to 50 percent of syrup or sugar substitute. The preparation method comprises the following steps of: pulping pawpaw, inactivating enzymes for 5 to 10 minutes at the temperature of 85 to 95 DEG C; stirring the components uniformly according to the ratio, sterilizing for 2 to 15 minutes at the temperature of 85 to 100 DEG C; cooling the sterilized pawpaw pulp to 20 to 45 DEG C, inoculating lactobacillus into the sterilized and cooled pawpaw pulp according to a ratio of 103 to 109 cfu/mL, and fermenting for 24 to 96 hours at the temperature of 25 to 45 DEG C, wherein the fermentation is ended when the pH value is 2.5 to 3.5. The pawpaw sauce and the preparation method thereof have the advantages that: (1) the natural soft sour taste can be generated, and the bitter taste of the pawpaw can be removed effectively; (2) amino acids in the pawpaw pulp can be increased by 20 percent by lactobacillus fermentation, the flavored substances are increased by 30 percent, and the flavor and taste of the product are improved effectively; (3) the nutrients such as vitamins and diet fibers of the pawpaw raw material are retained completely; and (4) the guarantee period of the food is prolonged and rot is avoided.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable sauce production. technical background [0002] At present, the main products of fruit and vegetable sauces at home and abroad include strawberry jam, apple jam, tomato sauce, carrot jam and so on. Its production process is cleaning, beating (juicing), concentration, blending, canning and sterilization. The sour taste in its products is mainly produced by the blended citric acid or lactic acid, and the product has an unpleasant sour taste; the fragrance in its products is mainly produced by the blended essence, which leads to the incongruity between the first fragrance and the original taste of the product. [0003] Along with improving day by day of people's living standard, more and more people begin to pay attention to nutrition and health food, and the novel fermented papaya paste product that is not only delicious but also has good nutrition and health function is very popular am...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/015A23L3/3571A23L1/09A23L29/30
Inventor 熊涛谢明勇高丽关倩倩宋苏华
Owner NANCHANG UNIV
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