Papaya crisp slices and preparation method thereof

A technology of papaya chips and crisps, applied in the field of papaya chips and its preparation, can solve the problems of adverse effects on the final puffing effect, long drying time, and low efficiency, and achieve shortened drying time, short production cycle, and good quality Effect

Active Publication Date: 2014-03-05
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional hot air drying takes a long time and has low efficiency, which will have a negative impact on the final puffing effect of the product. It is necessa

Method used

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  • Papaya crisp slices and preparation method thereof
  • Papaya crisp slices and preparation method thereof
  • Papaya crisp slices and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) Fruit selection: select fresh papaya fruits that are complete, uninjured, similar in size, and seven or eight mature;

[0046] (2) Cleaning: wash the papaya selected in step (1) with clear water;

[0047] (3) Pulp processing: remove the inedible part of the papaya after step (2) with a tool, including removing the skin, seeds and parts with higher hardness at both ends, to obtain papaya pulp;

[0048] (4) cutting: the papaya pulp of step (3) gained is cut into the papaya sheet that thickness is 8mm through slicer;

[0049] (5) color protection: put the papaya slices of step (4) gained into the color protection solution according to the ratio of material to liquid of 1:5 and soak for 30min. The color protection solution consists of 2% citric acid, 2% chlorine calcium chloride, 1% sodium sulfite (mass percent concentration);

[0050] (6) Pre-drying: hot-air drying the papaya slices after the color protection treatment in step (5), the wind speed is 2.5m / s, the dryin...

Embodiment 2

[0060] (1) Fruit selection: select fresh papaya fruits that are complete, uninjured, similar in size, and seven or eight mature;

[0061] (2) Cleaning: wash the papaya selected in step (1) with clear water;

[0062] (3) Pulp processing: remove the inedible part of the papaya after step (2) with a tool, including removing the skin, seeds and parts with higher hardness at both ends, to obtain papaya pulp;

[0063] (4) cutting: the papaya pulp of step (3) gained is cut into the papaya sheet that thickness is 6mm through slicer;

[0064] (5) color protection: put the papaya slices obtained in step (4) into the color protection solution according to the ratio of material to liquid of 1:5 and soak for 15min. The color protection solution consists of 3% citric acid, 2.5% chlorine Calcium chloride, 1.5% sodium sulfite (mass percentage concentration) composition;

[0065] (6) Pre-drying: hot-air drying the papaya slices after the color protection treatment in step (5), the wind speed...

Embodiment 3

[0075] (1) Fruit selection: select fresh papaya fruits that are complete, uninjured, similar in size, and seven or eight mature;

[0076] (2) Cleaning: wash the papaya selected in step (1) with clear water;

[0077] (3) Pulp processing: remove the inedible part of the papaya after step (2) with a tool, including removing the skin, seeds and parts with higher hardness at both ends, to obtain papaya pulp;

[0078] (4) cutting: the papaya pulp of step (3) gained is cut into the papaya sheet that thickness is 10mm through slicer;

[0079] (5) color protection: the papaya slices of step (4) gained are put into the color protection solution and soaked for 45min according to the ratio of material to liquid of 1:5, and the color protection solution consists of 1% citric acid, 1% chlorine Calcium chloride, 0.5% sodium sulfite (mass percentage concentration) composition;

[0080] (6) Pre-drying: Carry out hot-air drying to the papaya slices after step (5) color protection treatment, t...

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Abstract

The invention discloses papaya crisp slices and a preparation method thereof. According to the method, the papaya crisp slices are produced by combining a microwave vacuum drying technology and a variable temperature and pressure difference puffing technology. The method comprises the following steps: drying papaya slices in a microwave vacuum manner under the conditions that the vacuum degree is 60kPa-100kPa and the microwave powder is 200W-800W until the water content is 20%-60%; and then putting the papaya slices into a puffing tank for variable temperature and pressure difference puffing, namely raising the temperature of the puffing tank to 60-120 DEG C under a normal pressure, stopping for 10min-30min, instantly reducing the pressure in the puffing tank to -0.01MPa, puffing 1-5 times in a vacuum state, cooling to 60-90 DEG C, keeping the vacuum state and the temperature until the water content of the papaya slices is 4%-5%, then cooling to 40-60 DEG and keeping the vacuum state for 15-45 minutes. The papaya crisp slices produced by the method keep the original color, flavor and nutrition of papayas, have a crispy mouth feel and can be directly used as a snack food and also be used as raw materials for making the papaya into powder. Meanwhile, the drying time is shortened to 3-6 hours by the method; compared with a traditional drying method, the method has the advantages that the efficiency is improved and the energy consumption is reduced obviously.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to papaya chips and a preparation method thereof. Background technique [0002] Papaya, commonly known as papaya, longevity fruit, etc., is a perennial evergreen herb belonging to the papaya family Papaya. It is native to southern Mexico and Central America. It has been planted in China for more than 300 years. Guangdong, Guangxi, Hainan , Yunnan, Fujian, Taiwan and other provinces are cultivated. Papaya has extremely high edible value and health care value. Its fruit, seeds and leaves can be used as medicine. Ripe papaya can also be made into beverage, syrup, pectin, ice cream, preserved fruit, dried fruit, etc. Papaya is a climacteric fruit. After being harvested, under the influence of climate, diseases and insect pests and other factors, it is easy to soften and ripen, become diseased and rot, and lose its commodity value and edible value. Drying is an important means ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23P1/14A23L19/00A23P30/32
CPCA23L5/15A23L5/17A23L19/03A23P30/32A23V2002/00A23V2300/10A23V2300/24
Inventor 毕金峰易建勇周林燕吴昕烨高鹤周沫
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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