Fermented sugar-free preserved papaya and processing method thereof

Abstract

The invention discloses a fermented sugar-free preserved papaya. The preserved papaya is prepared from the following raw materials: papaya, a bacteriostatic agent, a softener, a yeast nutrient promoter, dried yeast, a sweetener, a color protecting agent, an acidity adjusting agent and edible water. A method changes the sugar degree of the papaya into 0 brix during low temperature fermentation, notonly reduces the hardness and crude fiber content of the product, but also removes the sugar and sour and astringent taste of the papaya, so that the processed papaya product is free from sugar. Theproduct is prepared form papaya pomace so as to retain the integrity and nutritional value of the papaya and to improve the comprehensive utilization efficiency of the papaya. The prepared preserved papaya fruit slices are bright and pleasant in luster, soft in tissue, rich and special in aroma, complex in fragrance body and sweet and refreshing in mouth feel, have the characteristics of "fragrance pervades the air when the packet is opened", are cool in nature, free from sugar, capable of beautifying skins and high in nutritional value, have a good health-care effect for the human body, and are suitable for both young and old, especially suitable for people on diet and diabetics.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a deep processing method of fresh papaya fruit, in particular to a fermented sugar-free preserved papaya fruit and a processing method thereof. Background technique [0002] Papaya (Chaenomeles sinensis (Thouin) Koehne) is a plant of the genus Papaya in the family Rosaceae, commonly known as longevity fruit, wax gourd, grapefruit, etc. It is a tropical evergreen fruit tree that is found in Hainan, Guangdong, Guizhou, Guangxi and other places in my country Planting is a multi-purpose plant that integrates ornamental, edible and medicinal uses. It is rich in vitamins, trace elements, enzymes, polysaccharides, pigments, alkaloids and flavonoids, terpenes, steroids, glycosides and other compounds. Anti-inflammatory and anti-bacterial, anti-tumor and anti-cancer, anti-virus, liver protection, immune regulation, beauty and beauty and other multiple activities, it was rated as the f...

AI Technical Summary

Problems solved by technology

During the brewing process of papaya wine, the juice obtained by squeezing the papaya pulp is used for papaya wine brewing, and the papaya residue is discarded directly. The utilization rate of papaya is not high, which makes papaya not fully utilized, and even causes waste of resources.

In addition, although papaya is rich in nutrients and has various curative effects on the human body, papaya is a climacteric fruit. After picking, under the influence of climate, pests and other factors, papaya is easy to soften and ripen, rots and loses its original commodity value; At the same time, the fruit is sour, hard and has a lot of crude fiber, so it is not suitable for people to eat directly as a fresh fruit.

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