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Method for preparing papaya cake

A production method and technology of melons and fruits, which are applied in the field of food and beverages, can solve problems such as difficulty in reverse molding, insufficient enzyme inactivation, and insufficient elasticity, and achieve the effects of avoiding adverse effects, soft and sweet taste, and inhibiting sucrose crystallization

Inactive Publication Date: 2006-12-27
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, if the type or amount of gelling agent is not selected properly, it will be difficult to mold the fruit cake in the process of making fruit cake, and there are defects in the taste, flavor and color of the fruit cake, such as dryness, lack of elasticity, dull color, and lack of fruity flavor. Improper control of the amount of added sugar and acid will cause sand return and sugar flow in the fruit cake during storage. Improper control of the cooking temperature and drying temperature will cause insufficient enzyme inactivation, pigment damage, and serious browning. Color deterioration of fruit cake

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Select fully mature papaya fruits, remove diseased and rotten fruits, clean the dirt on the surface of the fruits, peel off the skin and seeds, and beat the pulp until pulpy with a beater. Prepare according to the following formula ratio: papaya pulp 100kg, sucrose 50kg, citric acid 0.8kg, pectin 1kg, carrageenan 0.6kg, konjac gum 0.2kg, calcium chloride 0.1kg. The blending method is as follows: sucrose is ground into fine powder and directly added to the fruit pulp for dissolution; citric acid and calcium chloride are respectively dissolved in water and added to the fruit pulp; pectin, carrageenan and konjac gum are fully swollen with warm water and added to the fruit pulp. The prepared pulp is whipped until the surface of the pulp becomes silky. Then boil, heat and boil the slurry to a central temperature of 70° C., keep it for 10 minutes, and carry out enzyme-killing treatment. After the enzyme is eliminated, quickly pour the slurry into the tray, scrape the surface...

Embodiment 2

[0014] Select fully mature papaya fruits, remove diseased and rotten fruits, clean the dirt on the surface of the fruits, peel off the skin and seeds, and beat the pulp until pulpy with a beater. Prepare according to the following formula ratio: papaya pulp 100kg, sucrose 50kg, citric acid 1.0kg, pectin 1.3kg, carrageenan 1.0kg, konjac gum 0.3kg, calcium chloride 0.15kg. The blending method is as follows: sucrose is ground into fine powder and directly added to the fruit pulp for dissolution; citric acid and calcium chloride are respectively dissolved in water and added to the fruit pulp; pectin, carrageenan and konjac gum are fully swollen with warm water and added to the fruit pulp. The prepared fruit pulp is homogenized through a colloid mill until the surface of the pulp presents a silky luster. Then boil, the slurry is heated and boiled to a central temperature of 75° C., and kept for 10 minutes, and the enzyme-killing treatment is carried out. After the enzyme is elimin...

Embodiment 3

[0016] Select fully mature papaya fruits, remove diseased and rotten fruits, clean the dirt on the surface of the fruits, peel off the skin and seeds, and beat the pulp until pulpy with a beater. Prepare according to the following formula ratio: papaya pulp 100kg, sucrose 50kg, citric acid 1.5kg, pectin 2.0kg, carrageenan 1.2kg, konjac gum 0.4kg, calcium chloride 0.2kg. The blending method is as follows: sucrose is ground into fine powder and directly added to the fruit pulp for dissolution; citric acid and calcium chloride are respectively dissolved in water and added to the fruit pulp; pectin, carrageenan and konjac gum are fully swollen with warm water and added to the fruit pulp. The prepared fruit pulp is homogenized through a colloid mill until the surface of the pulp presents a silky luster. Then boil, the slurry is heated and boiled to a central temperature of 75° C., and kept for 10 minutes, and the enzyme-killing treatment is carried out. After the enzyme is elimina...

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PUM

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Abstract

Disclosed is a process for preparing papaya cakes from papaya fruit as the principal raw material through charging gelling agent, cane sugar and lemon acid, heating and moulding, and drying at a changed temperature.

Description

technical field [0001] The invention relates to the field of food and drink, in particular to a method for preparing papaya fruit cake. Background technique [0002] The traditional method of making fruit cake is to add sugar, acid and gelling agent (or no gelling agent) to the fruit and vegetable raw materials to boil, and then directly pour the mold into shape, or obtain the finished product after drying. In these steps, the type and ratio of gelling agent, the amount of sugar and acid added, the control of cooking temperature and drying temperature have a great impact on the quality of the finished product. For example, if the type or amount of gelling agent is not selected properly, it will be difficult to mold the fruit cake in the process of making fruit cake, and there are defects in the taste, flavor and color of the fruit cake, such as dryness, lack of elasticity, dull color, and lack of fruity flavor. Improper control of the amount of added sugar and acid will cau...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/0524A23L21/10A23L29/231
Inventor 黄苇
Owner SOUTH CHINA AGRI UNIV
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