Low-sugar pawpaw preserved fruit and preparation method thereof
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A sugar type, melon and fruit technology, applied in the fields of confectionary, confectionary industry, food science, etc., can solve the problems of difficult preservation, high water content and sugar content, high sugar content, etc., and achieve uniform and bright colors, good Conditioning effect, high safety effect
Inactive Publication Date: 2011-10-12
GUANGDONG SHENGBAO PLANTING & BREEDING +1
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[0003] Although papaya has unique effects and rich nutrition, fresh papaya is not easy to preserve because of its high water content and sugar content. Therefore, it is extremely necessary to carry out research on deep processing of papaya to adapt to the development of papaya industry
Judging from the currently processed preserved papaya fruits, sucrose is basically used as the main raw material in the sugar p
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example 1
[0017] Example 1. To make low-sugar preserved papaya, the steps are as follows:
[0018] (1) Fruit selection: select 2 Risheng papaya hermaphrodites with yellow color and good shape;
[0019] (2) Cutting: Peel the papaya and remove the seeds, cut into strips 1-1.5cm wide and 5-6cm long.
[0020] (3) Hardening and color protection: put the fruit strips into a mixed solution containing 0.1% calcium chloride and 0.1% citric acid and soak for 10 hours to perform hardening and color protection treatment; after the treatment, remove the fruit strips and wash them with flowing water Wash well, scald in boiling water for 3 minutes, remove and cool to room temperature quickly, drain and set aside;
[0021] (4) Sugar cooking: Put the fruit strips into the sandwich pot, add 30% isomalt sugar solution of equal weight and cook. When cooking, first boil with high heat, then add the remaining sugar solution and boil again; Add isomalt once every 10 minutes, and cook for 10 minutes each tim...
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Abstract
The invention discloses low-sugar pawpaw preserved fruit and a preparation method thereof. The low-sugar pawpaw preserved fruit is prepared from a raw material of pawpaw and auxiliary materials of sweet osmanthus flower, honey, isomalt, citric acid and sodium benzoate by the procedures of selecting fruit, splitting, curing, protecting color, saccharifying, sugaring, drying and packaging. The low-sugar pawpaw preserved fruit has rich nutrients, strong fragrance, low sugar, low calorific value and high safety, is a functional leisure food with health-care effects of invigorating stomach and promoting digestion, regulating vital energy and promoting blood circulation, enlarging chests and beautifying skin and the like, and is suitable for people, in particular women, children and diabetic patients to eat.
Description
technical field [0001] The invention relates to preserved papaya, in particular to a low-sugar preserved papaya with papaya as the main raw material and a preparation method thereof. Background technique [0002] Papaya (scientific name: Carica papaya) is referred to as papaya, also known as longevity fruit or milk melon. The fruit is rich in papain, papain, chymotrypsin, carotene, protein, fructose, iron, calcium, phosphorus, vitamin A, vitamin C, etc. A variety of nutritional elements and more than 17 kinds of amino acids, rich in nutrition, thick and delicate flesh, rich aroma, rich juice, sweet and delicious, rich in nutrition, is one of the four famous fruits in Lingnan, with the functions of invigorating the spleen and eliminating food, calming the liver and stomach, and breast enhancement Lose weight, kill insects and fight tuberculosis, unclog breast and fight cancer, resist spasm, relax tendons, lower blood pressure, etc. [0003] Although papaya has unique effects...
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