Papaya enzyme making method

A technology of papaya enzyme and production method, which can be applied to skin care preparations, medical preparations containing active ingredients, pharmaceutical formulas, etc., and can solve problems such as excessive dehydration and spoilage

Inactive Publication Date: 2016-04-20
广西良樱农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] With the continuous increase of papaya production, the supply of papaya in the market in many areas is in a state of oversupply, which has caused some papaya to rot or lose water too much before it can be sold in the future

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028]Weigh 1kg of fresh non-rotten papaya after peeling and pitting, weigh 0.3kg of fresh non-rotten and washed lemon, respectively beat the papaya and lemon into pulp / slime, and set aside; then weigh 1kg of clean brown sugar , break into granules or powders with a size of less than 1 cm, and set aside; mix papaya and brown sugar evenly, dissolve the brown sugar, then add lemon pulp / slime, mix well, put it in a sealed container, and place it indoors Sealed fermentation under normal temperature conditions, first fermented under stirring conditions for 20 days and then sealed, and then continued to ferment for 2 months to obtain papaya enzyme; the stirring conditions refer to the first 20 days of sealed fermentation, and need to be unsealed and stirred up and down once a day. Mix mixture well in airtight container. The brown sugar is granulated sugar or brown sugar flakes made from pressed juice of sugarcane without bleaching. The airtight container is a clay pot / porcelain jar...

Embodiment 2

[0030] Weigh 5kg of fresh non-rotten papaya after peeling and pitting, weigh 1.5kg of fresh non-rotten and washed lemon, beat the papaya and lemon into pulp / slime respectively, and set aside; then weigh 5kg of clean brown sugar , break into granules or powders with a size of less than 1 cm, and set aside; mix papaya and brown sugar evenly, dissolve the brown sugar, then add lemon pulp / slime, mix well, put it in a sealed container, and place it indoors Sealed fermentation under normal temperature conditions, first fermented under stirring conditions for 20 days and then sealed, and then continued to ferment for 2 months to obtain papaya enzyme; the stirring conditions refer to the first 20 days of sealed fermentation, and need to be unsealed and stirred up and down once a day. Mix mixture well in airtight container. The brown sugar is granulated sugar or brown sugar flakes made from pressed juice of sugarcane without bleaching. The airtight container is a clay pot / porcelain ja...

Embodiment 3

[0032] Weigh 10kg of fresh non-rotten papaya after peeling and pitting, weigh 3kg of fresh non-rotten and washed lemon, respectively beat the papaya and lemon into pulp / slime, and set aside; then weigh 10kg of clean brown sugar, Break into granules or powders with a size of less than 1 cm, and set aside; mix papaya and brown sugar evenly, dissolve the brown sugar, then add lemon pulp / slime, mix well, put it in a sealed container, and place it indoors at room temperature Sealed fermentation under conditions, first fermented under stirring conditions for 20 days and then sealed, and then continued to ferment for 2 months to obtain papaya enzyme; described stirring conditions refer to the first 20 days when sealed and fermented, need to be unsealed and stirred up and down once a day, so that Mix the mixture thoroughly in an airtight container. The brown sugar is granulated sugar or brown sugar flakes made from pressed juice of sugarcane without bleaching. The sealed container is...

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PUM

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Abstract

The invention relates to a food production method, in particular to a papaya enzyme making method. The papaya enzyme is prepared from papaya, brown sugar and lemons as raw materials, and a weight ratio of the papaya to the brown sugar to the lemons is 1:1:0.3. The method comprises specific steps as follows: (1), fresh papaya free of rot is selected, peeled and subjected to kernel removal for standby application; (2), the fresh cleaned lemons free of rot and the peeled papaya subjected to kernel removal are taken in the weight ratio and are beaten, and pulp / paste is formed for standby application; (3), the clean brown sugar is taken and is broken into particles with the size smaller than 1 cm or powder for standby application; (4), the papaya and the brown sugar are mixed uniformly, after the brown sugar is dissolved and the lemon fruit pulp / fruit paste is added and mixed uniformly, a product is put into a sealed container, the container is placed indoors for sealed fermentation at the normal temperature, the product is fermented under the stirring condition for 20-30 days and then is sealed for continuous fermentation for 2 months, and the papaya enzyme is obtained. The papaya enzyme prepared with the method is rich in nutrition and tastes good, the preparation period is short, and the quality guarantee period is long.

Description

technical field [0001] The invention relates to a food production method, which belongs to the technical field of food fermentation, in particular to a production method of papaya enzyme. Background technique [0002] In the 21st century, with the continuous improvement of people's living standards, China has entered the age of aging. The number of single, solitary, and widowed elderly people continues to increase. People's awareness of health is constantly refurbished. It is the common wish of every parent to not affect the next generation. With the emergence of health care products and health care products, people have begun to put forward higher requirements for products that are truly healthy and health care products. [0003] Papaya, Latin scientific name: Chaenomelessinensis Koehne, Rosaceae Papaya, shrub or small tree, 5-10 meters high, leaves oval-ovate or oval-oblong, sparsely obovate, 5-8 cm long, 3.5-5.5 cm wide, long petiole 5-10 mm, slightly pilose, with glandu...

Claims

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Application Information

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IPC IPC(8): A61K8/97A61K8/66A61Q19/02
CPCA61K8/97A61K8/66A61K2800/85A61Q19/02
Inventor 梁英
Owner 广西良樱农业科技有限公司
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