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Preparation method of canned green papaya fruits

A green papaya and canning technology, which is applied in the field of preparation of canned green papaya, can solve the problems of difficult long-term storage of papaya, astringent taste of papaya fruit, inconvenient transportation, etc., and achieve the effect of retaining nutrients, preventing oxidation of papaya, and eliminating oxygen

Inactive Publication Date: 2018-01-26
佘延英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ripe papaya is difficult to store for a long time and is not easy to transport; unripe papaya fruit tastes astringent and tastes bad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of canned green papaya, is characterized in that, comprises the following steps:

[0019] 1) Select four mature green papayas, peel off the outer skin, remove the seeds, and cut the green papaya into thin slices with a thickness of 3mm for later use;

[0020] 2) Add cysteine ​​with a mass concentration of 0.5%, 1% NaCl solution and 3.5% citric acid into water, heat to 35°C and maintain the temperature, stir for 8-10min to mix evenly, and prepare the Astringent color-protecting solution; wherein, the weight distribution ratio of components in the astringent-removing color-protecting solution is cysteine:citric acid:NaCl solution:water=1:3:5:15.

[0021] 3) Soak the green papaya slices in the astringent and color-protecting solution for 0.5h, then heat to 65°C, soak for 2-4min, stop heating and let it cool naturally;

[0022] 4) According to the weight ratio, the ratio of sour plum juice: apple cider vinegar: white sugar = 3:5:13 is blended into a ca...

Embodiment 2

[0025] A preparation method of canned green papaya, is characterized in that, comprises the following steps:

[0026] 1) Select an eight-ripe green papaya, peel off the outer skin, remove the seeds, and cut the green papaya into thin slices with a thickness of 5mm for later use;

[0027] 2) Add cysteine ​​with a mass concentration of 3%, 5.5% NaCl solution and 6% citric acid into water, heat to 40°C and maintain the temperature, stir for 8-10min to mix evenly, and prepare the Astringent color-protecting solution; wherein, the weight distribution ratio of components in the astringent-removing color-protecting solution is cysteine:citric acid:NaCl solution:water=1:3.5:8:30.

[0028] 3) Soak the green papaya slices in the astringent and color-protecting solution for 2 hours, then heat to 70°C, soak for 2-4 minutes, stop heating and let it cool naturally;

[0029] 4) According to the weight ratio, the ratio of sour plum juice: apple cider vinegar: white sugar = 3: 10: 18 is blend...

Embodiment 3

[0032] A preparation method of canned green papaya, is characterized in that, comprises the following steps:

[0033] 1) Select five-ripe green papaya, peel off the outer skin, remove the seeds, and cut the green papaya into thin slices with a thickness of 4mm for later use;

[0034] 2) Add cysteine ​​with a mass concentration of 2.5%, 4.2% NaCl solution and 5% citric acid into water, heat to 36°C and maintain the temperature, stir for 8-10min to mix evenly, and prepare the Astringent color-protecting solution; wherein, the weight distribution ratio of components in the astringent-removing color-protecting solution is cysteine:citric acid:NaCl solution:water=1:3.2:6:20.

[0035] 3) Soak the green papaya slices in the astringent and color-protecting solution for 1.5 hours, then heat to 68°C, soak for 2-4 minutes, stop heating and let it cool naturally;

[0036] 4) According to the weight ratio, the ratio of sour plum juice: apple cider vinegar: white sugar = 3: 7.5: 14 is blen...

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Abstract

The invention discloses a preparation method of canned green papaya fruits, and belongs to the field of food processing. The preparation method of the canned green papaya fruits specifically comprisesthe following steps of peeling green papaya fruits, dicing the peeled green papaya fruits, preparing an astringency removing and color protecting solution by using cysteine of which the concentrationis 0.5-3%, a NaCl solution of which the concentration is 1-5.5% and citric acid of which the concentration is 3.5-6%, soaking the diced green papaya fruits in the astringency removing and color protecting solution, and carrying out heating; preparing a can filling liquid by blending dark plum juice, cider vinegar and white granulated sugar in a mass ratio of 3 to (5-10) to (13-18), canning the soaked green papaya fruits and the can filling liquid, performing exhaust treatment on the canned green papaya fruits by adopting vacuum exhaust equipment, and then, performing sterilization on the exhausted canned green papaya fruits by adopting pasteurization so as to obtain the canned green papaya fruits. The preparation method of the canned green papaya fruits disclosed by the invention is capable of preserving nutrition, as well as maintaining refreshing and crispy taste, of the green papaya fruits while removing inherent bitter and astringent taste of the green papaya fruits; and thus, theprepared canned green papaya fruits are rich in nutrition, sour-sweet and delicious in taste, pleasant in aroma, and suitable for the masses to eat.

Description

technical field [0001] The invention belongs to the field of food production and processing, and in particular relates to a preparation method of canned green papaya. Background technique [0002] Papaya is a kind of fruit that is widely loved by people. It also has therapeutic effects, especially for women. The proteolytic enzymes contained in papaya can compensate for the secretion of pancreas and intestines, supplement the insufficiency of gastric juice, and help break down protein and starch. Papaya contains carotene and rich vitamin C. They have strong antioxidant capacity, help the body repair tissues, eliminate toxic substances, enhance human immunity, and help the body resist virus invasion. Active ingredients in papaya fruit can improve the efficacy of phagocytic cells. Ripe papaya is difficult to store for a long time and is not convenient for transportation; immature papaya fruit tastes astringent and tastes bad. The immature papaya can be made into canned food...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23B7/144A23L5/20A23L5/41
Inventor 佘延英
Owner 佘延英
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