Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Sour papaya chili jam and preparation method thereof

A technology of sour papaya and chili, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food ingredients as antimicrobial preservation. The effect of good fluidity

Active Publication Date: 2022-03-29
HUNAN AGRI PRODS PROCESSING INST
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Although the fresh fruit of Yunnan sour papaya is rich in nutrition, the taste is too sour and unbearable to use. So far, no seasoning or sauce products with sour papaya as the main raw material have come out. Papayas hit the market

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Sour papaya chili jam and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0035] The invention provides a kind of preparation method of sour papaya pepper jam, comprising the following steps:

[0036] (1) Beating sour papaya to obtain sour papaya pulp;

[0037] (2) Mix chili peppers with salt and make a pulp to obtain chili pulp; adding salt during the beating process of chili peppers can be seasoned and sterilized;

[0038] (3) Dissolving pectin and β-cyclodextrin in water to make a mixed solution;

[0039] (4) After mixing the sour papaya pulp and the mixed solution, add chili pulp, white granulated sugar, white wine and the remaining salt, and after fully mixing, carry out colloid mill refinement to obtain the mixture; it is beneficial to improve the The embedding effect of the astringency of sour papaya;

[0040] (5) Boiling, sterilizing and filling the mixture prepared in the step (4) to obtain the finished product.

[0041] In the step (5), the boiling temperature is 90° C. to 100° C.; the boiling time is 20 minutes to 30 minutes.

[0042]...

Embodiment 1

[0049] A kind of sour papaya chili jam, comprising the following raw material components: 200 g of sour papaya, 50 g of pepper, 50 g of water, 12.5 g of salt, 7.5 g of white sugar, 0.5 g of pectin, 0.5 g of β- Cyclodextrin, 2.5 g of liquor.

[0050] The sour papaya chili jam of the present embodiment is prepared by the following preparation method:

[0051] (1) Wash 200 g of sour papaya, remove the core and seeds, cut into cubes, add 20 g of water, mix and beat to obtain sour papaya pulp;

[0052] (2) Take 50 g of red peppers, remove the stalks, wash and dry, then chop, add 7.5 g of salt and beat directly to obtain pepper pulp;

[0053] (3) Mix 0.5 g of pectin and 0.5 g of β-cyclodextrin, dissolve in 30 g of water, and mix to obtain a mixed solution;

[0054] (4) Mix the sour papaya pulp in step (1) with the mixed solution in step (3), add the chili pulp in step (2), 5 g of salt, 7.5 g of white sugar, 2.5 g of white wine, and put in the colloid Homogeneously mix in the grin...

Embodiment 2

[0057] A kind of sour papaya chili jam, comprising following raw material components: 250g sour papaya, 100g capsicum, 100g water, 24.5g salt, 17.5g white granulated sugar, 1.4g pectin, 1.4g beta-cyclodextrin , 5.25g of liquor.

[0058] The sour papaya chili jam of the present embodiment is prepared by the following preparation method:

[0059] (1) Wash 250g of sour papaya, remove the core and seeds, cut into cubes, add 50g of water, mix and beat to obtain sour papaya pulp;

[0060] (2) Take 100g of chili peppers, remove the stalks, wash and dry them, chop them up, add 17.5g of salt and beat them to obtain chili pulp;

[0061] (3) Mix 0.5g of pectin and 0.5g of β-cyclodextrin, dissolve in 50g of water, and mix to obtain a mixed solution;

[0062] (4) Mix the sour papaya pulp in step (1) with the mixed solution in step (3), add the chili pulp in step (2), add 7g of salt, 7.5g of white sugar, 5.25g of white wine, and put in the colloid Homogeneously mix in the grinding homoge...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses sour papaya chili jam and a preparation method thereof. The sour papaya chili jam comprises 4 to 5 parts by weight of sour papaya, 1 to 2 parts by weight of pepper, 0.3 to 0.6 parts by weight of table salt, and 0.15 to 0.4 parts by weight of white pepper Granulated sugar, 0.01-0.04 parts by weight of pectin, 0.01-0.04 parts by weight of β-cyclodextrin, 0.05-0.15 parts by weight of liquor and water. The preparation method is as follows: beating sour papaya to obtain sour papaya pulp; beating chili to obtain chili pulp; dissolving pectin and β-cyclodextrin in water to make a mixed solution; mixing the sour papaya pulp with the mixed solution, and then adding chili pulp, salt, white granulated sugar and white wine are mixed to obtain a mixture; the mixture is boiled, sterilized and filled. The sour papaya chili jam of the invention has delicious taste, hot and sour taste, maximum nutrient content retention, rich nutrition, simple preparation process, low production cost, and is convenient for large-scale production.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a sour papaya chili jam and a preparation method thereof. Background technique [0002] Sour papaya is a special product in Yunnan. It is about the same size as a mango. It is usually blue in color. The longer it is stored, the color will turn golden yellow, and it will exude an attractive fruity aroma. It grows in the high-altitude area above 2000m in the southwest of Yunnan. It is not subject to any industrial pollution during the growth process. It is a kind of native forest fruit that grows naturally. [0003] As the saying goes, "Apricot benefits one, pear benefits two, and papaya benefits all"; after the fruit of sour papaya is ripe, it has a golden color, an aromatic smell, and the fruit is extremely nutritious. The edible part is up to 79%. According to the analysis and testing center of the Chinese Academy of Forestry Sciences, the main nutritional content of sour papaya f...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/15A23L29/231A23L29/30A23L5/10A23L3/01A23L33/00
CPCA23L3/01A23L5/10A23L21/15A23L29/231A23L29/35A23L33/00A23V2002/00A23V2200/30A23V2200/044A23V2200/14A23V2250/5112A23V2250/5072A23V2200/10
Inventor 张群李绮丽李高阳刘伟丁胜华谢秋涛谭欢于美娟杨慧梁曾恩妮
Owner HUNAN AGRI PRODS PROCESSING INST
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com