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...

Examples

Embodiment 1

[0037]A fermented sugar-free preserved papaya fruit, made of the following raw materials in parts by weight: 1000 parts of papaya, 0.3 part of antibacterial and bactericidal agent, 0.3 part of softener, 4 parts of yeast nutritional aid, 4 parts of dry yeast, and 25 parts of sweetener 5 parts, 5 parts of color-protecting agent, 1 part of acidity regulator, 1000 parts of drinking water.

[0038] Further, the bacteriostatic bactericide is one of potassium pyrosulfite, sulfur dioxide, sodium pyrosulfite, sodium sulfite, sodium bisulfite, and low sodium sulfite; the concentration of the bacteriostatic bactericide is 50mg / L; the fruit The concentration of glue enzyme is 0.02g / L; The concentration of described yeast nutritional aid is 0.2g / L; The concentration of described dry yeast is 0.2g / L; Described sweetener is xylitol, maltitol, sorbitol One or more of sugar alcohol, steviol glycoside, and isomaltulose; the softening agent is pectinase; the color-protecting agent is food-grade ...

Embodiment 2

[0052] A fermented sugar-free preserved papaya fruit, made of the following raw materials in parts by weight: 1500 parts of papaya, 0.9 part of antibacterial and bactericidal agent, 0.8 part of softener, 12 parts of yeast nutritional aid, 12 parts of dry yeast, and 45 parts of sweetener 15 parts, 15 parts of color-protecting agent, 10 parts of acidity regulator, 1500 parts of drinking water.

[0053] Further, the bacteriostatic bactericide is one of potassium pyrosulfite, sulfur dioxide, sodium pyrosulfite, sodium sulfite, sodium bisulfite, and low sodium sulfite; the concentration of the bacteriostatic bactericide is 100mg / L; the fruit The concentration of glue enzyme is 0.02g / L; The concentration of described yeast nutritional aid is 0.2g / L; The concentration of described dry yeast is 0.2g / L; Described sweetener is xylitol, maltitol, sorbitol One or more of sugar alcohol, steviol glycoside, and isomaltulose; the softening agent is pectinase; the color-protecting agent is foo...

Embodiment 3

[0067] A fermented sugar-free preserved papaya fruit, made of the following raw materials in parts by weight: 1100 parts of papaya, 0.4 part of antibacterial and bactericidal agent, 0.4 part of softener, 5 parts of yeast nutritional supplement, 5 parts of dry yeast, and 26 parts of sweetener 6 parts, 6 parts of color-protecting agent, 2 parts of acidity regulator, 1100 parts of drinking water.

[0068] Further, the bacteriostatic bactericide is one of potassium pyrosulfite, sulfur dioxide, sodium pyrosulfite, sodium sulfite, sodium bisulfite, and sodium hyposulfite; the concentration of the bacteriostatic bactericide is 60 mg / L; the fruit The concentration of glue enzyme is 0.02g / L; The concentration of described yeast nutritional aid is 0.2g / L; The concentration of described dry yeast is 0.2g / L; Described sweetener is xylitol, maltitol, sorbitol One or more of sugar alcohol, steviol glycoside, and isomaltulose; the softening agent is pectinase; the color-protecting agent is f...

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...

Examples

Embodiment 1

[0037]A fermented sugar-free preserved papaya fruit, made of the following raw materials in parts by weight: 1000 parts of papaya, 0.3 part of antibacterial and bactericidal agent, 0.3 part of softener, 4 parts of yeast nutritional aid, 4 parts of dry yeast, and 25 parts of sweetener 5 parts, 5 parts of color-protecting agent, 1 part of acidity regulator, 1000 parts of drinking water.

[0038] Further, the bacteriostatic bactericide is one of potassium pyrosulfite, sulfur dioxide, sodium pyrosulfite, sodium sulfite, sodium bisulfite, and low sodium sulfite; the concentration of the bacteriostatic bactericide is 50mg / L; the fruit The concentration of glue enzyme is 0.02g / L; The concentration of described yeast nutritional aid is 0.2g / L; The concentration of described dry yeast is 0.2g / L; Described sweetener is xylitol, maltitol, sorbitol One or more of sugar alcohol, steviol glycoside, and isomaltulose; the softening agent is pectinase; the color-protecting agent is food-grade ...

Embodiment 2

[0052] A fermented sugar-free preserved papaya fruit, made of the following raw materials in parts by weight: 1500 parts of papaya, 0.9 part of antibacterial and bactericidal agent, 0.8 part of softener, 12 parts of yeast nutritional aid, 12 parts of dry yeast, and 45 parts of sweetener 15 parts, 15 parts of color-protecting agent, 10 parts of acidity regulator, 1500 parts of drinking water.

[0053] Further, the bacteriostatic bactericide is one of potassium pyrosulfite, sulfur dioxide, sodium pyrosulfite, sodium sulfite, sodium bisulfite, and low sodium sulfite; the concentration of the bacteriostatic bactericide is 100mg / L; the fruit The concentration of glue enzyme is 0.02g / L; The concentration of described yeast nutritional aid is 0.2g / L; The concentration of described dry yeast is 0.2g / L; Described sweetener is xylitol, maltitol, sorbitol One or more of sugar alcohol, steviol glycoside, and isomaltulose; the softening agent is pectinase; the color-protecting agent is foo...

Embodiment 3

[0067] A fermented sugar-free preserved papaya fruit, made of the following raw materials in parts by weight: 1100 parts of papaya, 0.4 part of antibacterial and bactericidal agent, 0.4 part of softener, 5 parts of yeast nutritional supplement, 5 parts of dry yeast, and 26 parts of sweetener 6 parts, 6 parts of color-protecting agent, 2 parts of acidity regulator, 1100 parts of drinking water.

[0068] Further, the bacteriostatic bactericide is one of potassium pyrosulfite, sulfur dioxide, sodium pyrosulfite, sodium sulfite, sodium bisulfite, and sodium hyposulfite; the concentration of the bacteriostatic bactericide is 60 mg / L; the fruit The concentration of glue enzyme is 0.02g / L; The concentration of described yeast nutritional aid is 0.2g / L; The concentration of described dry yeast is 0.2g / L; Described sweetener is xylitol, maltitol, sorbitol One or more of sugar alcohol, steviol glycoside, and isomaltulose; the softening agent is pectinase; the color-protecting agent is f...

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