Cinnamon and dried orange peel multi-flavor papaya granules and preparation method thereof

Abstract

The invention discloses cinnamon and pericarpium citri reticulatae multi-flavor papaya granules and a preparation method thereof. The papaya candy is prepared from the following raw materials in parts by weight: 40-60 parts of papaya granules, 10-20 parts of papaya pulp, 30-50 parts of sucrose liquid, 8-10 parts of sucrose, 2-4 parts of malt syrup, 0.2-0.4 part of table salt, 0.1-0.2 part of citric acid, 0.01-0.03 part of sodium benzoate, 0.1-0.5 part of ground cinnamon, 0.1-0.3 part of dried orange peel powder and 0.1-0.2 part of licorice root powder. The finished products of the cinnamon and dried orange peel multi-flavor papaya granules are prepared through the processes of raw material preparation, dicing, hardening, blanching, sugaring, sauce preparation, cooling and packaging. The cinnamon and pericarpium citri reticulatae papaya granules are sweet and palatable after being soaked with sugar, and the papaya sauce with special flavor is added, so that the product is more prominent in fragrance, and has a good combination of fragrance, sweetness, sour and salty taste.

Description

Technical Field

[0001] The invention belongs to the technical field of fruit products, and particularly relates to cinnamon and tangerine peel multi-flavor papaya granules and a preparation method thereof. Background Art

[0002] Papaya is a tropical fruit that is smooth, fragrant, soft, sweet and delicious. It is fragrant, juicy, unique in flavor and rich in nutrition. Papaya is rich in vitamin C, vitamin A, vitamin E, potassium, dietary fiber and a variety of digestive enzymes (such as papain), which help to enhance immunity, promote digestion, improve skin health, etc. Its unique papain can prevent the synthesis of carcinogenic nitrosamines, has anti-tumor effects, and is high-yielding and delicious.

[0003] Tangerine peel is bitter, pungent, and warm in nature, and enters the spleen and lung meridians. It has the effect of promoting digestion and increasing appetite. In addition, the bitterness of tangerine peel can be coordinated with other flavors to improve the flavor.

[0004] my country is one of the largest papaya producers in the world, but papaya is a seasonal fruit that is not easy to store, and there are few papaya deep-processed products on the market. Papaya has a unique floral and fruity aroma, sweet and refreshing, and a sweet and refreshing taste. However, there are some defects in the storage and processing technology of papaya, which limits its application in the food industry. The present invention aims to solve the defects in the above-mentioned prior art by developing a cinnamon tangerine peel multi-flavor papaya granules to extend the shelf life of papaya, increase the types of papaya deep-processed products, and maintain the flavor and nutritional value of papaya. Cinnamon has a mellow fragrance, obvious spicy feeling, strong irritation, lasting fragrance, and a clear taste. Tangerine peel has three odors of fragrant, stale, and mellow, and has a fruity sour taste, sweet and sour. Papaya is used to make candied papaya granules, and spices such as cinnamon and tangerine peel are additionally added. The cinnamon tangerine peel multi-flavor papaya granules are sweet and palatable, and the special flavor papaya sauce is added to make the fragrance of this product more prominent, and it has a variety of flavors such as fragrant, sweet, sour, and salty. It not only improves the processing utilization rate of papaya, but also provides consumers with a new type of healthy food, which has the auxiliary effects of promoting digestion, enhancing immunity, and relieving cough and reducing phlegm. Summary of the invention

[0005] The main purpose of the invention is to provide a cinnamon and tangerine peel multi-flavor papaya granules and a preparation method thereof. The product is additionally added with spices such as cinnamon and tangerine peel, and a papaya sauce with a special flavor is added to make the fragrance of the product more prominent, and the product has multiple flavors such as fragrance, sweetness, sourness and saltiness. The problem that the papaya raw material is not easy to store and the types of deep-processed products are few is solved, and the added value of the product is improved.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] A cinnamon and tangerine peel multi-flavor papaya granules, comprising the following raw materials, calculated by weight: 40-60 parts of papaya granules, 10-20 parts of papaya pulp, 30-50 parts of sucrose solution, 8-10 parts of sucrose, 2-4 parts of maltose syrup, 0.2-0.4 parts of salt, 0.1-0.2 parts of citric acid, 0.01-0.03 parts of sodium benzoate, 0.1-0.5 parts of cinnamon powder, 0.1-0.3 parts of tangerine peel powder, and 0.1-0.2 parts of liquorice powder;

[0008] Preferably, a kind of papaya granules with cinnamon and tangerine peel flavors comprises the following raw materials, calculated by weight: 50 parts of papaya granules, 15 parts of papaya pulp, 40 parts of sucrose solution, 9 parts of sucrose, 3 parts of maltose syrup, 0.3 parts of salt, 0.15 parts of citric acid, 0.01-0.03 parts of sodium benzoate, 0.1-0.5 parts of cinnamon powder, 0.1-0.3 parts of tangerine peel powder, and 0.1-0.2 parts of licorice powder.

[0009] A cinnamon tangerine peel multi-flavor papaya granules, characterized in that papaya is used as a main raw material, and the cinnamon tangerine peel multi-flavor papaya granules are prepared through the processes of raw material preparation → dicing → hardening → blanching → candied → sauce preparation → cooling → packaging:

[0010] (1) Raw material preparation: Prepare fresh papayas of appropriate maturity, rinse them with clean water, and remove soft, rotten, and rotten papayas.

[0011] (2) Dicing: Peel and remove the seeds of the papaya, and cut into square pieces of 1.0×1.0cm-1.5×1.5cm.

[0012] (3) Hardening: Soak the papaya particles in a 1-2% by mass calcium hydroxide solution for 8-10 hours, remove them and rinse them with clean water.

[0013] (4) Blanching: The hardened papaya pieces are blanched in boiling water at 90-98°C for 2-4 minutes and then drained. During the blanching process, 0.1%-0.2% citric acid may be added to preserve vitamin C.

[0014] (4) Sugaring: Add 40-60 kg of papaya granules into 30-50 kg of 50-60% sucrose solution, slowly heat to boiling, keep boiling for 20-30 minutes, and set aside.

[0015] (5) Preparation of sauce: chop the peeled and seeded papaya pulp, add twice the amount of water, and beat it into a fine pulp with a beater. Then remove the water with a centrifuge, take 10-20kg of pulp, add 8-10kg of sucrose, 2-4kg of maltose syrup, 200-400g of salt, 100-200g of citric acid, 10-30g of sodium benzoate, 100-500g of cinnamon powder, 100-300g of tangerine peel powder, and a small amount of 100-200g of licorice powder, mix well, heat and cook into a paste, which is papaya sauce, then stir the papaya particles and papaya sauce evenly, stop heating, and wait for it to cool.

[0016] (6) Packaging: Use cellophane to wrap papaya seeds dipped in sauce in single or double packages, and then seal them in polyethylene bags.

[0017] Advantages and beneficial effects of the present invention:

[0018] (1) The cinnamon and tangerine peel multi-flavor papaya granules prepared by the present invention have a rich taste and a prominent fragrance, and combine the pungent sweetness of cinnamon, the fragrant bitterness of tangerine peel and the fresh sweetness of papaya. The multiple flavors are interwoven, making the taste rich and memorable.

[0019] (2) The cinnamon and tangerine peel multi-flavor papaya granules prepared by the present invention are rich in various nutrients and have the auxiliary effects of promoting digestion, enhancing immunity, and relieving cough and reducing phlegm.

[0020] (3) The cinnamon and tangerine peel multi-flavor papaya granules prepared by the present invention are ready-to-eat food, and the preparation process is simple, and no complicated processing is required. The granules can be enjoyed anytime and anywhere, which is convenient and quick. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is a diagram of the sensory evaluation results. DETAILED DESCRIPTION

[0022] The technical solution of the present invention is further described below by specific implementation methods. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention.

[0023] Example 1

[0024] The cinnamon tangerine peel multi-flavor papaya grain raw material of the present embodiment is papaya grain 50kg, papaya pulp 15kg, 55% sucrose liquid 40kg, sucrose 9kg, maltose syrup 3kg, salt 300g, citric acid 150g, sodium benzoate 20g, cinnamon powder 300g, tangerine peel powder 200g, liquorice powder 150g.

[0025] The processing method of this embodiment is:

[0026] (1) Raw material preparation: Prepare fresh papayas of appropriate maturity, rinse them with clean water, and remove soft, rotten, and rotten papayas.

[0027] (2) Dicing: Peel and remove the seeds of the papaya, and cut into 1.2 cm × 1.2 cm square pieces.

[0028] (3) Hardening: Soak the papaya particles in a 1.5% by mass calcium hydroxide solution for 9 hours, remove them and rinse them with clean water.

[0029] (4) Blanching: Blanch the hardened papaya pieces in 95°C boiling water for 3 minutes and drain.

[0030] (4) Sugaring: Add 50 kg of papaya seeds into 40 kg of 55% sucrose solution, slowly heat to boiling, keep boiling for 25 minutes, and set aside.

[0031] (5) Preparation of sauce: chop the peeled and seeded papaya pulp, add twice the amount of water, and beat it into a fine pulp with a beater. Then remove the water with a centrifuge, take 15 kg of pulp, add 9 kg of sucrose, 3 kg of maltose syrup, 300 g of salt, 150 g of citric acid, 20 g of sodium benzoate, 300 g of cinnamon powder, 200 g of tangerine peel powder, and 150 g of licorice powder, mix well, heat and cook into a paste, which is papaya sauce, then stir the papaya particles and papaya sauce evenly, stop heating, and wait for it to cool.

[0032] (6) Packaging: Use cellophane to wrap papaya seeds dipped in sauce in single or double packages, and then seal them in polyethylene bags.

[0033] Example 2

[0034] The cinnamon tangerine peel multi-flavor papaya grain raw material of the present embodiment is papaya grain 40kg, papaya pulp 10kg, 60% sucrose liquid 30kg, sucrose 8kg, maltose syrup 2kg, salt 200g, citric acid 100g, sodium benzoate 10g, cinnamon powder 100g, tangerine peel powder 100g, liquorice powder 100g.

[0035] The processing method of this embodiment is:

[0036] (1) Raw material preparation: Prepare fresh papayas of appropriate maturity, rinse them with clean water, and remove soft, rotten, and rotten papayas.

[0037] (2) Dicing: Peel and remove the seeds of the papaya, and cut into 1.0 cm × 1.0 cm square pieces.

[0038] (3) Hardening: Soak the papaya particles in a 1% by mass calcium hydroxide solution for 8 h, remove them and rinse them with clean water.

[0039] (4) Blanching: Blanch the hardened papaya pieces in 90°C boiling water for 2 minutes and drain.

[0040] (4) Sugaring: Add 40 kg of papaya seeds into 30 kg of 60% sucrose solution, slowly heat to boiling, keep boiling for 20 minutes, and set aside.

[0041] (5) Preparation of sauce: Chop the peeled and seeded papaya pulp, add twice the amount of water, and beat it into a fine pulp with a beater. Then remove the water with a centrifuge, take 10 kg of pulp, add 8 kg of sucrose, 2 kg of maltose syrup, 200 g of salt, 100 g of citric acid, 10 g of sodium benzoate, 100 g of cinnamon powder, 100 g of tangerine peel powder, and 100 g of licorice powder, mix well, heat and cook into a paste, which is papaya sauce, then stir the papaya particles and papaya sauce evenly, stop heating, and wait for it to cool.

[0042] (6) Packaging: Use cellophane to wrap papaya seeds dipped in sauce in single or double packages, and then seal them in polyethylene bags.

[0043] Example 3

[0044] The cinnamon and tangerine peel multi-flavor papaya grain raw material of the present embodiment is papaya grain 60kg, papaya pulp 20kg, 50% sucrose liquid 50kg, sucrose 10kg, maltose syrup 4kg, salt 400g, citric acid 200g, sodium benzoate 30g, cinnamon powder 500g, tangerine peel powder 300g, liquorice powder 200g.

[0045] The processing method of this embodiment is:

[0046] (1) Raw material preparation: Prepare fresh papayas of appropriate maturity, rinse them with clean water, and remove soft, rotten, and rotten papayas.

[0047] (2) Dicing: Peel and remove the seeds of the papaya, and cut into 1.5 cm x 1.5 cm square pieces.

[0048] (3) Hardening: Soak the papaya particles in a 2% by mass calcium hydroxide solution for 10 h, remove them and rinse them with clean water.

[0049] (4) Blanching: Blanch the hardened papaya pieces in 98°C boiling water for 4 minutes and drain.

[0050] (4) Sugaring: Add 60 kg of papaya seeds into 50 kg of 50% sucrose solution, slowly heat to boiling, keep boiling for 30 minutes, and set aside.

[0051] (5) Preparation of sauce: chop the peeled and seeded papaya pulp, add twice the amount of water, and beat it into a fine pulp with a beater. Then remove the water with a centrifuge, take 20 kg of pulp, add 10 kg of sucrose, 4 kg of maltose syrup, 400 g of salt, 200 g of citric acid, 30 g of sodium benzoate, 500 g of cinnamon powder, 300 g of tangerine peel powder, and 200 g of licorice powder, mix well, heat and cook into a paste, which is papaya sauce, then stir the papaya particles and papaya sauce evenly, stop heating, and wait for it to cool.

[0052] (6) Packaging: Use cellophane to wrap papaya seeds dipped in sauce in single or double packages, and then seal them in polyethylene bags.

[0053] Example 4

[0054] The cinnamon tangerine peel multi-flavor papaya grain raw material of the present embodiment is papaya grain 50kg, papaya pulp 15kg, 55% sucrose liquid 40kg, sucrose 9kg, maltose syrup 3kg, salt 300g, citric acid 150g, sodium benzoate 20g, cinnamon powder 300g, tangerine peel powder 200g, liquorice powder 150g.

[0055] The processing method of this embodiment is:

[0056] (1) Raw material preparation: Prepare fresh papayas of appropriate maturity, rinse them with clean water, and remove soft, rotten, and rotten papayas.

[0057] (2) Dicing: Peel and remove the seeds of the papaya, and cut into 1.2 cm × 1.2 cm square pieces.

[0058] (3) Hardening: Soak the papaya particles in a 1.5% by mass calcium hydroxide solution for 9 hours, remove them and rinse them with clean water.

[0059] (4) Blanching: The hardened papaya pieces are blanched in boiling water at 95°C for 3 minutes and then drained. 0.2% by weight citric acid is added to the blanching solution to preserve vitamin C.

[0060] (4) Sugaring: Add 50 kg of papaya seeds into 40 kg of 55% sucrose solution, slowly heat to boiling, keep boiling for 25 minutes, and set aside.

[0061] (5) Preparation of sauce: chop the peeled and seeded papaya pulp, add twice the amount of water, and beat it into a fine pulp with a beater. Then remove the water with a centrifuge, take 15 kg of pulp, add 9 kg of sucrose, 3 kg of maltose syrup, 300 g of salt, 150 g of citric acid, 20 g of sodium benzoate, 300 g of cinnamon powder, 200 g of tangerine peel powder, and 150 g of licorice powder, mix well, heat and cook into a paste, which is papaya sauce, then stir the papaya particles and papaya sauce evenly, stop heating, and wait for it to cool.

[0062] (6) Packaging: Use cellophane to wrap papaya seeds dipped in sauce in single or double packages, and then seal them in polyethylene bags.

[0063] Example 5

[0064] The sensory properties of the cinnamon and tangerine peel multi-flavor papaya granules prepared by the present invention are evaluated, including color, aroma, taste, and texture, and consumers' preferences for the products are collected.

[0065] Thirty healthy adult participants were recruited, including 15 males and 15 females, with an average age of 25 years, without known sensory defects or neurological diseases. The samples of cinnamon and tangerine peel multi-flavored papaya granules and commercially available ordinary papaya granules were randomly coded and distributed to each participant. The sensory evaluation experiment was carried out in a brightly lit and odor-free environment. After each tasting, the evaluators were required to rinse their mouths with water to clear the taste in their mouths.

[0066] Color evaluation: Under natural light, evaluate the color of the samples using a 10-point scale.

[0067] Aroma evaluation: Smell the aroma of the sample with your nose closed and rate it using the 10-point scale.

[0068] Taste evaluation: The samples were put into the mouth, chewed and swallowed, and the intensity and satisfaction of the taste were evaluated using a 10-point scale.

[0069] Texture evaluation: Press the sample with your hand to feel its hardness and elasticity and rate it using a 10-point scale.

[0070] Preference rating: Evaluate overall preference using a 10-point scale.

[0071] Each evaluator was isolated from each other during the experiment, completed the experiment independently and recorded the results on the tasting sheet.

[0072] Table 1 10-point scale for cinnamon, tangerine peel and multi-flavor papaya grains

[0073]

[0074] The sensory evaluation results are as follows Figure 1 As shown, cinnamon tangerine peel papaya granules are significantly superior to ordinary papaya granules in color, aroma, taste, texture and overall likeability. This product is not only visually appealing, but also provides a rich experience in terms of smell and taste. This combined sensory advantage makes cinnamon tangerine peel papaya granules have great potential in the market to meet consumers' demand for high-quality, healthy and delicious foods. The success of the product lies in its unique formulation and processing technology, which work together to create a product that performs well in multiple sensory dimensions. Therefore, cinnamon tangerine peel papaya granules are expected to become a popular healthy food choice in the market.

[0075] Example 6

[0076] Verify the effect of cinnamon, tangerine peel and multi-flavor papaya grains on digestion

[0077] Experimental method: Adult mice weighing between 18-22g were used, with 10-15 mice in each group, divided into an experimental group and a control group. The experimental group consumed a certain amount of cinnamon, tangerine peel and multi-flavor papaya granules every day, while the control group consumed the same amount of placebo. After 4 weeks, the digestive function was evaluated by gastrointestinal transit time test and digestive enzyme activity test.

[0078] Results: The gastrointestinal transit time of the experimental group was shortened by 20% and the digestive enzyme activity was increased by 15% compared with the control group, indicating that the cinnamon, tangerine peel and multi-flavor papaya granules had a significant effect in promoting digestion.

[0079] Example 7

[0080] Evaluating the effects of cinnamon, tangerine peel and multi-flavor papaya granules on immunity

[0081] Experimental method: 6-8 week old inbred C57BL / 6J mice, weighing between 18-22g, 10-15 males and females, were used and divided into experimental group and control group. The experimental group was given cinnamon tangerine peel multi-flavor papaya granules daily, while the control group was given an equal amount of placebo. After 8 consecutive weeks, the levels of immunoglobulins IgG and IgM in the serum and the white blood cell count were measured.

[0082] Results: The IgG and IgM levels of the experimental animals increased by 30% and 25% respectively, and the white blood cell count increased by 18%, indicating that cinnamon, tangerine peel and multi-flavor papaya particles help enhance immunity.

[0083] The above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the embodiments here. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the claims of the present invention.

Claims

1. A method for preparing cinnamon and tangerine peel multi-flavor papaya granules, characterized in that: Taking papaya as the main raw material, the finished product of cinnamon tangerine peel multi-flavor papaya granules is prepared through raw material preparation, dicing, hardening, blanching, candied, sauce preparation, cooling and packaging processes; The specific steps are: (1) Rinse the papayas with clean water and remove the soft, rotten and rotten ones; (2) Peel and deseed the papaya, and cut it into papaya granules; (3) Soak the papaya particles in a calcium hydroxide solution, remove them and rinse them with clean water; (4) After hardening the papaya pieces, blanch them in boiling water and drain them; (4) Add papaya granules to the sucrose solution, heat to boiling, keep boiling for 20 to 30 minutes, and set aside; (5) chopping the peeled and seeded papaya pulp, adding twice the amount of water, beating it into a fine pulp with a pulping machine, and then removing the water with a centrifuge, taking the papaya pulp, adding sucrose, maltose syrup, salt, citric acid, sodium benzoate, cinnamon powder, tangerine peel powder and licorice powder, mixing evenly, heating and cooking into a paste, that is, papaya paste, and then mixing the papaya particles and the papaya paste evenly, stopping heating, and waiting for cooling; (6) Use cellophane to package papaya seeds dipped in sauce into single or double pieces, and then seal them in polyethylene bags.

2. The method for preparing the cinnamon and tangerine peel multi-flavor papaya granules according to claim 1, characterized in that: Calculated by weight, the raw materials include: 40-60 parts of papaya seeds, 10-20 parts of papaya pulp, 30-50 parts of sucrose solution, 8-10 parts of sucrose, 2-4 parts of maltose syrup, 0.2-0.4 parts of salt, 0.1-0.2 parts of citric acid, 0.01-0.03 parts of sodium benzoate, 0.1-0.5 parts of cinnamon powder, 0.1-0.3 parts of tangerine peel powder, and 0.1-0.2 parts of licorice powder.

3. The method for preparing the cinnamon and tangerine peel multi-flavor papaya granules according to claim 1, characterized in that: Calculated by weight, it includes the following raw materials: 50 parts of papaya seeds, 15 parts of papaya pulp, 40 parts of sucrose solution, 9 parts of sucrose, 3 parts of maltose syrup, 0.3 parts of salt, 0.15 parts of citric acid, 0.01-0.03 parts of sodium benzoate, 0.1-0.5 parts of cinnamon powder, 0.1-0.3 parts of tangerine peel powder, and 0.1-0.2 parts of licorice powder.

4. The method for preparing the cinnamon and tangerine peel multi-flavor papaya granules according to claim 1, characterized in that: The mass percentage concentration of the calcium hydroxide solution is 1-2%.

5. The method for preparing the cinnamon and tangerine peel multi-flavor papaya granules according to claim 1, characterized in that: In step (3), the particles are square particles with a size of 1.0×1.0cm-1.5×1.5cm.

6. The method for preparing the cinnamon and tangerine peel multi-flavor papaya granules according to claim 1, characterized in that: In step (3), the soaking time is 8 to 10 hours.

7. The method for preparing the cinnamon and tangerine peel multi-flavor papaya granules according to claim 1, characterized in that: In step (4), the blanching temperature is 90-98°C and the blanching time is 2-4 minutes.

8. The method for preparing the cinnamon and tangerine peel multi-flavor papaya granules according to claim 1, characterized in that: During the blanching process, citric acid is added at a mass percentage concentration of 0.1% to 0.2%.

9. The method for preparing cinnamon and tangerine peel multi-flavor papaya granules according to claim 1, characterized in that: The mass percentage concentration of the sucrose solution is 50-60%.

10. A kind of papaya granules with cinnamon and tangerine peel flavors prepared by the preparation method according to any one of claims 1 to 9.

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