Production process of chaenomeles speciosa slices

A Xuan papaya slice and production process technology, applied in the production process field of Xuan papaya slice, can solve problems such as restricting the development of the food industry, lack of production technology, and affecting farmers' income, and achieve the effects of unique flavor, unique color, and conditioning body functions

Inactive Publication Date: 2014-02-19
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Xuan papaya can stew soup, cook porridge, and Xuan papaya tea can cure rheumatoid arthritis, relax tendons and activate collaterals, relieve gastrointestinal smooth muscle spasm, etc., but because it cannot be eaten d

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of production technology of Xuan papaya slice, its step is as follows:

[0014] (1) Remove the core, remove the core of fresh Xuan papaya, and crush it to 10-15 mm with a grinder to obtain Xuan papaya pieces;

[0015] (2) Under the condition of temperature of 4°C, marinate Xuan papaya pieces and honey for 30 days according to the mass ratio of 0.5:1;

[0016] (3) Pour the marinated Xuan papaya pieces into a beater for beating, the mass ratio of Xuan papaya blocks to water is 1:1, and obtain Xuan papaya puree;

[0017] (4) Heat and concentrate Xuan papaya puree at 90 °C for 0.5 h, then add sucrose, citric acid, modified starch, and pectin. It is 0.1% of the original pulp quality of Xuan papaya, the addition quality of modified starch is 5% of the original pulp quality of Xuan papaya, and the addition quality of pectin is 0.5% of the original pulp quality of Xuan papaya, and sucrose, citric acid, modified starch, fruit The gum is dissolved in warm water at 80°C-9...

Embodiment 2

[0020] A kind of production technology of Xuan papaya slice, its step is as follows:

[0021] (1) Remove the core, remove the core of fresh Xuan papaya, and crush it to 15 mm with a grinder to obtain Xuan papaya pieces;

[0022] (2) Under the condition of temperature of 18°C, marinate Xuan papaya pieces and honey according to the mass ratio of 1:1 for 90 days;

[0023] (3) Pour the marinated Xuan papaya pieces into a beater for beating, the mass ratio of Xuan papaya pieces to water is 1:3, and obtain Xuan papaya puree;

[0024] (4) Heat and concentrate Xuan papaya puree at 105 °C for 1 h, then add sucrose, citric acid, modified starch, and pectin. Quality is 0.5% of the original pulp quality of Xuan papaya quality, and the quality of adding modified starch is 10% of the original pulp quality of Xuan papaya, and the adding quality of pectin is 1.5% of the original pulp quality of Xuan papaya, with sucrose, citric acid, modified starch, Dissolve the pectin in warm water at 90°...

Embodiment 3

[0027] A kind of production technology of Xuan papaya slice, its step is as follows:

[0028] (1) Remove the core, remove the core of fresh Xuan papaya, and crush it to 12 mm with a grinder to obtain Xuan papaya pieces;

[0029] (2) Under the condition of temperature of 10°C, marinate Xuan papaya pieces and honey according to the mass ratio of 1:1 for 40 days;

[0030] (3) Pour the marinated Xuan papaya pieces into a beater for beating, the mass ratio of Xuan papaya pieces to water is 1:2, and obtain Xuan papaya puree;

[0031] (4) Heat and concentrate Xuan papaya puree at 100 °C for 1 h, then add sucrose, citric acid, modified starch, and pectin. Quality is 0.2% of the original pulp quality of Xuan papaya, the quality of adding modified starch is 6% of the original quality of Xuan papaya, the quality of adding pectin is 1% of the original quality of Xuan papaya, and sucrose, citric acid, modified starch, The pectin was dissolved in warm water at 85°C, the quality of the wat...

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PUM

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Abstract

The invention discloses a production process of chaenomeles speciosa slices. The production process comprises steps as follows: 1), kernels of fresh chaenomeles speciosa are removed, the chaenomeles speciosa is smashed to 10-15 mm, and chaenomeles speciosa blocks are obtained; 2), the chaenomeles speciosa blocks and honey are mixed according to a mass ratio of (0.5:1)-(1:1) and cured at the temperature of 4-8 DEG C for 30-90 days; 3), the cured chaenomeles speciosa blocks are poured into a pulping machine for pulping, the chaenomeles speciosa blocks and water are mixed according to a mass ratio of (1:1)-(1:3), and chaenomeles speciosa primary pulp is obtained; 4), the chaenomeles speciosa primary pulp is heated and concentrated at the temperature of 90-105 DEG C for 0.5-1 h, cane sugar, citric acid, modified starch and pectin are added, the mixture is stirred and mixed uniformly, and chaenomeles speciosa pulp is obtained; and 5), the chaenomeles speciosa pulp is scrapped and dried, post-ripened and sliced, and the chaenomeles speciosa slices are obtained. According to the production process, the fresh ripe chaenomeles speciosa is taken as a raw material, cured, seasoned and sliced, so that the chaenomeles speciosa slices are prepared. The chaenomeles speciosa slices are nutritional and have health care and diet therapy efficacy, varieties of high-end snacks are increased and enriched, and industrial production of food is facilitated.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a production process of Xuan papaya slices. Background technique [0002] Xuan papaya is the mature fruit of the Rosaceae plant Begonia, which has been cultivated for more than 2,000 years. Xuan papaya contains 19 kinds of amino acids, 18 kinds of mineral trace elements, and a large amount of vitamin C. It also contains saponins, flavonoids, malic acid, citric acid, tartaric acid, ascorbic acid, fumaric acid, etc., and contains catalase. Oxidase, etc., especially rich in superoxide dismutase (SOD) and oleanolic acid. Its SOD content is as high as 3227 international units. SOD is the core substance of modern beauty products, which can effectively eliminate excess free radicals in the body and promote cell renewal in the body. Oleanolic acid has a broad-spectrum antibacterial effect, and has the functions of protecting the liver, reducing enzymes, promoting immunity, anti-inflammat...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23L19/09A23L19/20A23L21/25A23L33/00A23V2002/00A23V2200/30A23V2200/08
Inventor 张秋会孙灵霞李苗云高晓平赵改名黄现青田玮张建威文总银
Owner HENAN AGRICULTURAL UNIVERSITY
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