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Making method of shine-skin chaenomeles sinensis canned foods

A light-skinned papaya and its production method are applied in food preservation, fruit and vegetable fresh-keeping, and food science. It can solve the problems of losing papaya's fruity aroma, sour taste, and inability to sell it in the market, so as to achieve soft taste and strong fruity aroma Effect

Inactive Publication Date: 2019-08-20
RES INST OF NON TIMBER FORESTRY CHINESE ACAD OF FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, papaya with light skin has a sour taste and thick fibers. Although there are attempts to process it into canned papaya by adding more sugar to cover up the sourness, the taste is very poor and the fruity aroma of papaya itself is lost. It chews like wood slag or dehydrated sugarcane. marketing

Method used

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  • Making method of shine-skin chaenomeles sinensis canned foods
  • Making method of shine-skin chaenomeles sinensis canned foods
  • Making method of shine-skin chaenomeles sinensis canned foods

Examples

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Embodiment 1

[0029] like figure 1 Shown, the present embodiment selects the kind of papaya with light skin to be Jinshuai papaya, and the canned papaya with light skin method comprises the steps:

[0030] (1) Pretreatment of raw materials: select very ripe papaya with light skin, peel, remove seeds, and cut into pieces (such as figure 2 Shown); Then sprinkle salt on the surface of the papaya slices, sprinkle 100 grams of salt per kilogram of papaya slices, leave for 1-2 hours, drain and add distilled water with a temperature of 15°C and a concentration of 0.25g / L In the aqueous solution of methyl dicarbonate, soak for 3 hours.

[0031] (2) Water steaming: add ε-polylysine hydrochloride in cold water, the concentration of ε-polylysine hydrochloride in cold water is 0.2g / L; In the steaming grid, heat until the water boils, take out the papaya into pieces and soak in the freshly prepared food-grade silica suspension, then put it into the steaming grid to continue steaming, the preparation ...

Embodiment 2

[0037] The present embodiment selects the light-skinned papaya kind to be Jinshuai papaya, and the manufacturing method of light-skinned papaya can comprises the following steps:

[0038] (1) Pretreatment of raw materials: select very ripe papaya with light skin, peel, remove seeds, and cut into pieces.

[0039] (2) Water steaming: Put the cut papaya pieces into the steaming grid above the cold water, heat until the water boils, and keep the water boiling for 30 minutes.

[0040] (3) Preparation of sugar solution: preparation concentration is 38wt% white granulated sugar solution.

[0041] (4) Immersion in sugar: Put the light-skinned papaya pieces steamed in step (2) into the sugar solution prepared in step (3).

[0042] (5) Sealing and sterilizing: put the papaya pieces and the sugar solution into a can bottle together, seal the can bottle, then sterilize, and get the canned papaya after cooling.

[0043] like Figure 4 As shown, the canned papaya made by the present embo...

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Abstract

The invention discloses a making method of shine-skin chaenomeles sinensis canned foods. The making method comprises the following steps of (1) pretreating raw materials: selecting shine-skin chaenomeles sinensis which is completely ripe, performing paring, removing seeds, and performing cutting into dices; (2) performing steaming in water: putting the cut chaenomeles sinensis dices on a steaminggrid above cold water, performing heating until the water is boiled, and maintaining the water boiling for 28-35 minutes; (3) compounding a sugar solution: compounding a sugar solution of which the concentration is 35-40wt%; (4) performing sugaring: putting the shine-skin chaenomeles sinensis dices steamed in the step (2) in the sugar solution compounded in the step (3); and (5) performing sealingand sterilization: putting the shine-skin chaenomeles sinensis dices and the sugar solution in preserving jars together, sealing the preserving jars, then performing sterilization, and performing cooling so as to obtain the shine-skin chaenomeles sinensis canned foods. The made shine-skin chaenomeles sinensis canned foods are golden, the color of the made shine-skin chaenomeles sinensis canned foods are close to that of flesh of the shine-skin chaenomeles sinensis which is completely ripe but is a little yellower than that of the shine-skin chaenomeles sinensis which is completely ripe, and natural color of the shine-skin chaenomeles sinensis is maintained. The shine-skin chaenomeles sinensis canned foods have intrinsic fruity flavor of the shine-skin chaenomeles sinensis, are soft when being put into mouths, do not have astringent sense, and are moderate in sour and sweet degrees, delicious, rich in fruity flavor, clear and bright in the sugar solution and free from obvious fruit residues.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products. Specifically, it utilizes light-skinned papaya to make canned food. Background technique [0002] Papaya (Chaenomelessinensis) is a plant of the genus Papaya in the family Rosaceae. Because the skin of the fruit is still smooth and does not shrink after drying, it is also known as papaya with light skin, which is different from the tropical fruit papaya (Carica papaya L.). Papaya is mainly produced in Henan, Shandong, Shaanxi, Hubei and other places, and it is a woody plant, while papaya is native to Central America and is widely cultivated in tropical areas and is an herbaceous plant. It is papaya that is sold as fruit or simply processed and eaten on the market. In recent years, due to the high edible value of the tropical fruit papaya, it has been widely used in thousands of households. It has gradually been referred to as papaya by the public and the food pr...

Claims

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Application Information

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IPC IPC(8): A23B7/08A23B7/157A23L19/00
CPCA23B7/08A23B7/157A23L19/03
Inventor 岳华峰班龙海刘国顺周桃龙刘永恒毕学伟张黎黎寿园园路买林杨超伟陈涛郭振峰
Owner RES INST OF NON TIMBER FORESTRY CHINESE ACAD OF FORESTRY