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Pawpaw kernel processing method

A processing method, the technology of papaya kernels, applied in the fields of application, food preparation, food science, etc., can solve the problems of not many types, affecting nutritional value, etc., and achieve the effect of uniform powdered sugar, attractive fragrance, and complete shape

Inactive Publication Date: 2013-01-30
NANTONG GOLDEN LAND GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are not many types currently developed, which affects the display of its nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The processing method of papaya kernel, comprises the following steps:

[0015] 1) Material selection: choose high-quality papaya as raw material;

[0016] 2) Shelling: remove the shell of the papaya;

[0017] 3) Baking: Put the peeled papaya in the oven, bake it at 20-25 degrees Celsius first, and then heat up to 105 degrees Celsius when the kernels of the papaya are shiny, and wait for the nuts to emit a strong fragrance. It can be out of the box when the white turns yellow;

[0018] 4) Mixing powder: Put the roasted papaya kernels into a 3:1 mixture of soft white sugar and black sesame, absorb powdered sugar and sesame, and stir gently;

[0019] 5) Finished product: When the surface of the nuts is covered with evenly mixed powdered sugar, let it dry naturally, and sieve the cooled nuts in a stainless steel mesh sieve to remove the excess floating surface on the surface, which is the finished product;

[0020] 6) Packaging: Pack and put into storage after rejec...

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PUM

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Abstract

The invention provides a pawpaw kernel processing method. The method comprises the following steps: 1, material selection: selecting high-quality pawpaw as a raw material; 2, hulling: hulling the pawpaw; 3, baking: baking the hulled pawpaw in an oven at 20-25DEG C, increasing the temperature to 105DEG C when pawpaw kernels brighten, and taking the pawpaw kernels out of the oven when the kernels have a dense fragrance and surface plant oil becomes yellow from white; 4, powder addition: putting the baked pawpaw kernels in a powdery mixture comprising soft white sugar and black sesame with the ratio of the soft white sugar to the black sesame being 3:1 to adsorb the sugar powder and the sesame, and slightly stirring to uniformly mix; 5, finished product production: naturally airing the kernels with the surfaces stained with uniform the powdery sugar mixture, and screening the thoroughly-aired kernels in a stainless steel mesh screen to remove superfluous floatation powder on the surfaces in order to obtain finished products; and 6, packaging: rejecting substandard products, packaging, and warehousing. The processed pawpaw kernels have the characteristics of uniformly and consistent surface sugar, complete appearance, black and white color, fragrant, sweet, crisp and glutinous mouthfeel, and attractive smell, and has hair blackening and kidney tonifying efficacies after long-time taking.

Description

technical field [0001] The invention relates to a processing method of papaya kernels, belonging to the technical field of food engineering. Background technique [0002] Papaya kernels belong to the wild plants of the shrub family. The height of the seedlings is about 30cm. It blooms in summer and bears fruit in autumn. The fruit is melon-shaped, with a diameter of 5-12cm. Kernels are dark brown, oval, white kernel flesh except the surface of the kernel, which contains high vegetable oil, has the unique fragrance of papaya kernels, and has economic value. There are not many types currently developed, which affects the display of its nutritional value. Contents of the invention [0003] The purpose of the invention is to overcome the shortcomings of the prior art and provide a processing method for papaya kernels. [0004] The processing method of papaya kernel of the present invention is characterized in that, comprises the following steps: [0005] 1) Materi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 朱长满
Owner NANTONG GOLDEN LAND GREEN FOOD