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Preparation method of stauntonia chinensis chips

A production method and technology of wild papaya, applied in the direction of food science, etc., can solve the problems of color browning, unfavorable entrance, loss of fresh fragrance, etc., and achieve the effect of maintaining good nutrients, reducing processing efficiency, and prolonging drying time

Inactive Publication Date: 2016-10-12
贵州天楼生物发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are very few dried wild papaya slices in the market, and the existing dried wild papaya slices lose their original fragrance due to the influence of slicing, washing, blending and drying process conditions during the processing process. Flavor and sweet taste, only sweet or sour taste, loses clear fragrance, and the sweetness of wild papaya slices is impure, some are too sweet, which is not conducive to excessive consumption, and some are too sour, which is not conducive to the entrance and damages teeth
And some brown in color during the drying process, which is not conducive to sale

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of wild papaya slice production method comprises the following steps:

[0018] Step 1. Pre-treatment: Peel and core the fresh wild papaya fruit, slice it evenly, the thickness of the slice is 5mm, rinse with clean water, and filter;

[0019] Step 2, initial baking: put the wild papaya slices in a dryer and bake them at 55-65°C until the water content of the wild papaya slices is 70%, take them out, and cool to room temperature;

[0020] Step 3, ingredients, pickling: add potassium sorbate, citric acid, white sugar and honey to the wild papaya slices after initial drying and cooling, mix well, then seal, pickle at room temperature, pickle for 48 hours, take out and filter dry; The mass ratio of wild papaya slices, potassium sorbate, citric acid, white sugar and honey is 100:1:8:45:120;

[0021] Step 4. Drying: transfer the dried pickled wild papaya slices to a dryer, and dry them at 65°C until the water content of the wild papaya slices is 50%. Con...

Embodiment 2

[0023] Embodiment 2: a kind of wild papaya slice production method, comprises the following steps:

[0024] Step 1. Pretreatment: Peel and core the fresh wild papaya fruit, slice it evenly, the thickness of the slice is 4mm, rinse with water, and filter;

[0025] Step 2, initial baking: put the wild papaya slices in a dryer and bake them at 55-65°C until the water content of the wild papaya slices is 75%, take them out, and cool to room temperature;

[0026] Step 3, ingredients, pickling: Add potassium sorbate, citric acid, white sugar and honey to the wild papaya slices after initial drying and cooling, mix well, then seal, pickle at room temperature, pickle for 50 hours, take out and filter dry; The mass ratio of wild papaya slices, potassium sorbate, citric acid, white sugar and honey is 120:1:12:55:80;

[0027] Step 4. Drying: transfer the dried pickled wild papaya slices to a dryer, and dry them at 55°C until the water content of the wild papaya slices is 45%. Continue ...

Embodiment 3

[0029] Embodiment 3: a kind of wild papaya slice production method, comprises the following steps:

[0030] Step 1. Pre-treatment: Peel and core the fresh wild papaya fruit, slice it evenly, the thickness of the slice is 7mm, rinse with clean water, and filter;

[0031] Step 2, initial baking: put the wild papaya slices in a dryer and bake at 55-65°C until the water content of the wild papaya slices is 80%, take them out, and cool to room temperature;

[0032] Step 3, ingredients, pickling: add potassium sorbate, citric acid, white sugar and honey to the wild papaya slices after initial drying and cooling, mix well, then seal, pickle at room temperature, pickle for 46 hours, take out and filter dry; The mass ratio of wild papaya slices, potassium sorbate, citric acid, white sugar and honey is 80:1:10:50:100;

[0033] Step 4. Drying: transfer the dried pickled wild papaya slices to a dryer, and dry them at 60°C until the water content of the wild papaya slices is 55%. Continu...

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Abstract

The invention discloses a preparation method of stauntonia chinensis chips in the field of processing of stauntonia chinensis products. Peels and stones of fresh stauntonia chinensis are removed, the fresh stauntonia chinensis are uniformly sliced, washed clean with clear water and filtered; stauntonia chinensis chips are baked at the temperature of 55-65 DEG C until the water content of the stauntonia chinensis chips is 70%-80%, then taken out and cooled to the room temperature; the stauntonia chinensis chips primarily baked and cooled are mixed with potassium sorbate, citric acid, white granulated sugar and honey uniformly, then sealed and pickled at the room temperature; the stauntonia chinensis chips are taken out and filtered to be drained after being pickled for 46-50 h, baked at the temperature of 55-65 DEG C until the water content of the stauntonia chinensis chips is 45%-55%, then taken out, cooled for 10-20 min, turned over and baked at the temperature of 55-65 DEG C until the water content of the stauntonia chinensis chips is 10%-12%. The stauntonia chinensis chips prepared with the method keep the fragrant smell and the refreshing, acid and sweet taste of stauntonia chinensis, and the finished product has a golden and bright color and a strong flavor and keeps nutrients well.

Description

technical field [0001] The invention relates to the field of processing wild papaya products, in particular to a method for preparing wild papaya slices. Background technique [0002] Wild papaya is a plant of the genus Wild Papaya in the family Akebia. Wild papaya is also known as "longevity fruit" and enjoys the reputation of "fruit of all benefits". . It is an excellent therapeutic fruit. [0003] Wild papaya is rich in vitamins, organic acids, carotene, minerals iron, calcium, potassium, protein and other nutrients. Among them, the content of vitamin A and vitamin C is particularly high, which is five times that of watermelon and banana. Modern scientific determination: wild papaya also contains saponin, oleanolic acid, citric acid, tartaric acid, citric acid, and contains peroxidase, acid oxidase, oxidase, which is specially rich in anti-cancer, anti-inflammatory Radiation, anti-aging superoxide dismutase (SOD). [0004] At present, wild papaya is commonly used as v...

Claims

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Application Information

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IPC IPC(8): A23L19/00
Inventor 张剑
Owner 贵州天楼生物发展有限公司
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