A kind of fermented sugar-free preserved papaya fruit and its processing method

Abstract

The invention discloses a fermented sugar-free preserved papaya fruit, which is prepared from the following raw materials: parts of papaya, parts of antibacterial and bactericidal agents, parts of softening agent, parts of yeast nutritional aids, parts of dry yeast, parts of sweetener, and parts of color-protecting agent parts, acidity regulator parts, edible water. The invention changes the sugar content of papaya to 0brix during low-temperature fermentation, which not only reduces the hardness and crude fiber content of the product, but also removes the sugar and sour taste in papaya, so that the processed papaya product is sugar-free; papaya pomace is used It is prepared, which can retain the integrity and nutritional value of papaya itself to a large extent, and improve the comprehensive utilization efficiency of papaya; the prepared papaya slices are bright and pleasant in color, soft in texture, rich and special in aroma, complex in aroma and sweet in taste It is refreshing and has the characteristics of "opening the package with fragrance". It is cool in nature, sugar-free, beautifying and nourishing, and has high nutritional value. It has a good health care effect on the human body.

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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