Sour papaya lozenge and preparation method thereof

Abstract

The invention discloses a sour papaya lozenge and a preparation method thereof. According to the invention, fresh papaya is used as a principal raw material and prepared into powder, then sugar, honey, maltose syrup, maltodextrin, xylitol, pure papaya Juice and stevioside are added in proportion, and then the mixture is refined by multiple steps to obtain the sour papaya lozenge. The preparation method comprises the following technological processes: picking sour papaya fruits, washing, cutting into slices, removing pits, drying, crushing, adding adjuvant materials and soaking, drying and crushing, preparing into particles, drying, shaping, sterilizing, testing, packaging and warehousing. The sour papaya lozenge disclosed by the invention is free of antiseptic and artificial color and small in nutrition loss. The sour papaya lozenge is a small and exquisite preserved fruit food which is suitable for people of all ages. The preparation method is scientific, rational and practical.

Description

technical field

[0001] The invention relates to the field of refined preserved fruit food, in particular to a sour papaya buccal tablet and a preparation method thereof. Background technique

[0002] Sour papaya, also known as wrinkled papaya, scientific name Chaenomeles Speciosa Nakal, is the fruit of Rosaceae and Papaya. It is one of the unique rare fruits in my country. It is mainly produced in Yunnan. It can be used for both food and medicine, and has high value. : The flesh has less fiber, does not contain stone cells, has a special fruity fragrance, is resistant to storage and transportation, and has the functions of relaxing tendons and activating collaterals, harmonizing stomach and dampness, has liver protection, can promote liver cell repair, and significantly reduces serum alanine aminotransferase level, and has a strong antibacterial effect. In addition to fresh food, people have always peeled and sliced ​​fresh fruit, mixed with salt, perilla leaves, pepper or s...

Examples

Embodiment 1

[0018] Harvest fresh sour papaya fruits with a maturity of 80% to 90% without pollution and no diseases and insect pests in October. After the selection is qualified, put them in a dermabrasion machine and add water to wash them for 3 minutes. Take them out and cut them into slices with a slicer, and sieve to remove the pits. Put it in a drying room at a controlled temperature of 70°C and bake for 45 hours to keep the moisture content below 4%. After cooling, pack it into a bag and store it for later use. When needed, take out the spare dry papaya slices, crush them on a grinder and pass through a 200-mesh sieve, put 1000g of papaya powder into the blender, and add 800g of white sugar, 300g of xylitol, 600g of maltodextrin, and 200g of maltose syrup weighed according to the proportion. 100g pure papaya juice, 100g honey, 58g steviol glycosides, add 2100ml water, mix well and soak for 5 hours, then cut into small pieces and put them in a drying room at 70°C for 8 hours to make t...

Embodiment 2

[0020] Harvest 8 to 9 mature, pollution-free and pest-free fresh sour papaya from September to October every year. After picking, add water to the dermabrasion machine and wash it for 1 to 3 minutes. Take it out, slice it with a slicer, sieve and remove the core, and then send it to the drying room for control. Bake at 60-80°C for 36-48 hours to make the moisture content less than 4%. After cooling, put it into a bag, seal it and store it in storage for future use. When preparing, take out the spare dry papaya slices and crush them through a 200-mesh sieve, then put them into the blender and add papaya powder, white sugar, malt syrup, maltodextrin, honey, xylitol, stevioside, Pure papaya juice, mix thoroughly to form a fine mixture, then add 1kg of fine mixture and 650~700ml water, mix well and soak for 5 hours, cut into small pieces and put them in the drying room for secondary baking, temperature control 60-80℃, Control the time for 6-8 hours to make the moisture content low...

technical field

[0001] The invention relates to the field of refined preserved fruit food, in particular to a sour papaya buccal tablet and a preparation method thereof. Background technique

[0002] Sour papaya, also known as wrinkled papaya, scientific name Chaenomeles Speciosa Nakal, is the fruit of Rosaceae and Papaya. It is one of the unique rare fruits in my country. It is mainly produced in Yunnan. It can be used for both food and medicine, and has high value. : The flesh has less fiber, does not contain stone cells, has a special fruity fragrance, is resistant to storage and transportation, and has the functions of relaxing tendons and activating collaterals, harmonizing stomach and dampness, has liver protection, can promote liver cell repair, and significantly reduces serum alanine aminotransferase level, and has a strong antibacterial effect. In addition to fresh food, people have always peeled and sliced ​​fresh fruit, mixed with salt, perilla leaves, pepper or s...

Examples

Embodiment 1

[0018] Harvest fresh sour papaya fruits with a maturity of 80% to 90% without pollution and no diseases and insect pests in October. After the selection is qualified, put them in a dermabrasion machine and add water to wash them for 3 minutes. Take them out and cut them into slices with a slicer, and sieve to remove the pits. Put it in a drying room at a controlled temperature of 70°C and bake for 45 hours to keep the moisture content below 4%. After cooling, pack it into a bag and store it for later use. When needed, take out the spare dry papaya slices, crush them on a grinder and pass through a 200-mesh sieve, put 1000g of papaya powder into the blender, and add 800g of white sugar, 300g of xylitol, 600g of maltodextrin, and 200g of maltose syrup weighed according to the proportion. 100g pure papaya juice, 100g honey, 58g steviol glycosides, add 2100ml water, mix well and soak for 5 hours, then cut into small pieces and put them in a drying room at 70°C for 8 hours to make t...

Embodiment 2

[0020] Harvest 8 to 9 mature, pollution-free and pest-free fresh sour papaya from September to October every year. After picking, add water to the dermabrasion machine and wash it for 1 to 3 minutes. Take it out, slice it with a slicer, sieve and remove the core, and then send it to the drying room for control. Bake at 60-80°C for 36-48 hours to make the moisture content less than 4%. After cooling, put it into a bag, seal it and store it in storage for future use. When preparing, take out the spare dry papaya slices and crush them through a 200-mesh sieve, then put them into the blender and add papaya powder, white sugar, malt syrup, maltodextrin, honey, xylitol, stevioside, Pure papaya juice, mix thoroughly to form a fine mixture, then add 1kg of fine mixture and 650~700ml water, mix well and soak for 5 hours, cut into small pieces and put them in the drying room for secondary baking, temperature control 60-80℃, Control the time for 6-8 hours to make the moisture content low...