Low-sugar pawpaw preserved fruit and preparation method thereof

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 using papaya as the main raw material and a preparation method thereof. Background technique [0002] Papaya (scientific name: Carica papaya) is abbreviated as papaya, also known as longevity fruit or milk melon. The fruit is rich in papaya enzyme, papain, chymotrypsin, carotene, protein, fructose, iron, calcium, phosphorus, vitamin A, vitamin C, etc. A variety of nutrient elements and more than 17 kinds of amino acids, rich in nutrition, thick and delicate flesh, rich aroma, rich juice, sweet and delicious, and rich in nutrition. It is one of the four famous fruits in Lingnan. It has the advantages of invigorating the spleen and reducing food, calming the liver and stomach, and enlarging breasts. Weight loss, insecticide and anti-tuberculosis, breast cancer, anti-spasm, relaxation of muscles and collaterals, lowering blood pressure, etc. [0003] Although papaya has uni...

AI Technical Summary

Problems solved by technology

[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 production process, and the sugar content in the finished preserved fruits reaches 50%-60%. High sugar content, high calories, and the fragrance of papaya are common Problems such as inconspicuousness conflict with the current concept of low-sugar, low-fat, and low-calorie healthy diet, which is not conducive to people's physical and mental health, and greatly reduces the health care function of papaya itself.