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Method for wall breaking treatment of papaya cell wall skeleton structure

A skeleton structure and cell wall technology, applied in the field of wall breaking treatment of papaya cell wall skeleton structure, can solve the problems of low overall utilization rate, low separation efficiency, and inability to directly eat, so as to improve bioavailability, avoid oxidative degradation, The effect of increased bioavailability

Active Publication Date: 2021-10-26
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The lignin and proanthocyanidins in papaya belong to macromolecular polymers, and there are linkages with cell wall substances, resulting in low separation efficiency, and because of their large molecular weight, these substances are difficult to be directly absorbed and utilized by the human body. It is hard and sour and cannot be eaten directly
At present, in order to solve the edible problem of papaya, papaya is mainly processed into papaya fruit wine, fruit vinegar, etc., but the processing process needs a series of cumbersome processes such as fermentation, sauce residue separation, and aging, and pomace residue will be produced after processing and other wastes, resulting in low overall utilization rate

Method used

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  • Method for wall breaking treatment of papaya cell wall skeleton structure
  • Method for wall breaking treatment of papaya cell wall skeleton structure
  • Method for wall breaking treatment of papaya cell wall skeleton structure

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] After the ripe papaya fruit was washed and deseeded, the fruit was cut into thin slices about 2 mm thick, and the papaya slices were soaked in color-protecting solution (0.5% ascorbic acid + 0.5% citric acid) at room temperature for 30 min; Soak the papaya slices in hot water containing 0.5% sodium D-isoascorbate at 95°C for 5 minutes to inactivate the enzymes, then quickly take them out and put them in cold water to cool. Put the cooled papaya into the seasoning liquid (5% xylitol liquid) and soak for 80 minutes; put the seasoned papaya into the food low-temperature quick-freezing machine, the temperature in the quick-freezing machine reaches below 20°C, and the freezing time is 4 hours; Put the frozen papaya into a vacuum low-temperature food conditioning device for 60 min, the processing temperature is 120°C, the pressure is controlled at -0.085 MPa, and the solvent medium is triglyceride; The pressure was controlled at 0.085 MPa, the centrifuge speed was 300 rpm / min...

Embodiment 2

[0028] After the ripe papaya fruit was washed and deseeded, the fruit was cut into thin slices about 4 mm thick, and the papaya slices were soaked in color-protecting solution (mass concentration: 0.5% ascorbic acid + 0.5% citric acid) at room temperature for 30 min; The soaked papaya slices were scalded in hot water containing 0.5% sodium D-isoascorbate at 90°C for 5 minutes to inactivate the enzyme, and then quickly taken out and placed in cold water to cool. Soak the cooled papaya in seasoning solution (5% isomalt solution) for 90 min. The first treatment method is wall-breaking treatment: put the seasoned papaya into the food low-temperature quick-freezer, the temperature inside the quick-freezer is below 20°C, and the freezing time is 4 hours; put the frozen papaya into the vacuum low-temperature food conditioning device Treat for 90 minutes, the treatment temperature is 100°C, the pressure is controlled at -0.055 MPa, and the solvent medium is triglyceride; a rotary cent...

Embodiment 3

[0031] After the ripe papaya fruit was washed and deseeded, the fruit was cut into thin slices about 3 mm thick, and the papaya slices were soaked in color-protecting solution (0.5% ascorbic acid + 0.5% citric acid) at room temperature for 30 min; The soaked papaya slices were scalded in hot water containing 0.5% sodium D-isoascorbate at 95°C for 4 minutes to inactivate the enzyme, and then quickly taken out and placed in cold water to cool. Put the cooled papaya into the seasoning solution (5% maltodextrin solution) and soak for 70 minutes; put the seasoned papaya into the food low-temperature quick-freezer, the temperature in the quick-freezer is below 20°C, and the freezing time is 4 hours; After freezing, the papaya was put into a vacuum low-temperature food conditioning device for 120 min, the processing temperature was 95°C, the pressure was controlled at 0.050 MPa, and the solvent medium was triglyceride; At 0.090 MPa, the centrifugal speed is 300 rpm / min, and the preci...

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Abstract

The invention provides a method for wall breaking treatment of a papaya cell wall skeleton structure. The method comprises the following implementation steps of (1) cleaning the surface of papaya, removing seeds, conducting slicing, conducting color protecting, blanching for enzyme deactivation, dipping in seasoning liquid, and freezing at the temperature of -25 DEG C to -5 DEG C or conducting fresh-maintaining treatment at the temperature of 5 DEG C to 10 DEG C; (2) putting frozen pawpaw slices or pawpaw slices subjected to fresh-maintaining treatment into a vacuum low-temperature food conditioning device for wall breaking treatment, keeping the pressure in the device at -0.090 MPa to 0.095 MPa, keeping the treatment time to be 30 min to 120 min and the treatment temperature to be 80 DEG C to 120 DEG C, and taking triglyceride as a solvent medium; and (3) removing the solvent medium from the papaya subjected to wall breaking treatment, packaging and storing, so that the content loss of lignin and procyanidine in the finally obtained papaya slices subjected to wall breaking treatment is less, but the molecular weight is obviously reduced, and the bioavailability of the components in the papaya is improved. The method is easy and convenient to operate, the loss of nutritional ingredients of the treated papaya is less, the bioavailability is improved, and a new way is provided for deep processing and utilization of the papaya.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for breaking down the cell wall skeleton structure of papaya. Background technique [0002] pawpaw( Chaenomeles spp.) is a plant of the genus Papaya in the Rosaceae family. It is distributed in Anhui, Hubei, Jiangsu, Shaanxi, Shandong, Zhejiang, Jiangxi, Guangxi and other provinces in China, and is also planted in Japan and South Korea. my country is rich in papaya resources, and the annual output of fresh papaya in Baihe County, Shaanxi Province alone exceeds 150,000 tons. In Chinese medicine, papaya is used as a medicine for coughs, colds, asthma, etc. Papaya contains a lot of chemical components such as lignin fiber and tannic acid. It has a poor taste and is difficult to swallow like chewing wood dregs. Therefore, papaya is generally used for fruit viewing or medicine in autumn, and it is rarely eaten directly. Reduced the utilization of the edible nutritional valu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2200/048A23V2200/16A23V2250/032A23V2250/708A23V2300/20A23V2250/6422A23V2250/5114
Inventor 秦召刘华敏汪学德蔡小双马宇翔
Owner HENAN UNIVERSITY OF TECHNOLOGY
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