Papaya cooking device and method for papaya wine production and processing

Abstract

The invention relates to the technical field of papaya wine production, in particular to a papaya cooking device and method for papaya wine production and processing, and the method comprises the following steps: obtaining a papaya raw material, and pretreating the papaya raw material to obtain papaya blocks; putting the papaya blocks into cooking equipment, and setting cooking parameters; starting the cooking equipment for cooking based on the cooking parameters, and stirring the papaya blocks in the cooking equipment to obtain cooked papaya; according to the method, the papaya is pretreated, the papaya is cut into blocks with uniform sizes, cooking parameters are set, the papaya blocks are cooked based on the cooking parameters, the cooking temperature and time are detected in real time, accurate control over the cooking temperature is achieved, and the papaya cooking efficiency is improved. The papaya blocks can be stirred in the cooking process, so that the papaya is cooked more uniformly, the follow-up papaya fermentation effect is ensured to be consistent, and the production quality of papaya wine is greatly improved.

Description

Technical Field

[0001] The invention relates to the technical field of papaya wine production, and in particular to a papaya steaming device and method for producing and processing papaya wine. Background Art

[0002] In the food and wine industries, papaya wine has attracted widespread attention due to its unique flavor and potential health benefits. While papaya, as a raw material, is rich in nutrients, it also contains substances such as pectin and cellulose, as well as enzymes and microorganisms that affect flavor. These substances, if not handled properly, can negatively impact the quality of papaya wine.

[0003] Currently, papaya steaming is a critical step in the production of papaya wine, ensuring its quality. Traditional papaya steaming equipment and methods present numerous problems. For example, inaccurate temperature control during the steaming process can lead to excessive loss of papaya nutrients, compromising the nutritional value of the wine. Furthermore, uneven steaming results in varying degrees of treatment across different parts of the papaya, leading to inconsistent subsequent fermentation results and, in turn, affecting the taste and flavor stability of the wine.

[0004] Therefore, the development of an efficient papaya cooking device and method for papaya wine production and processing that can accurately control the cooking process is of great significance to improving the quality of papaya wine and promoting the development of the papaya wine industry. Summary of the Invention

[0005] The purpose of the present invention is to provide a papaya steaming device and method for producing and processing papaya wine, aiming to solve the problems of inaccurate temperature control, uneven steaming and subsequent fermentation effect of traditional papaya steaming.

[0006] To achieve the above objectives, in a first aspect, the present invention provides a papaya cooking method for producing and processing papaya wine, comprising the following steps:

[0007] Obtaining papaya raw materials and pre-treating the papaya raw materials to obtain papaya blocks;

[0008] Placing the papaya pieces in a cooking device and setting cooking parameters;

[0009] Starting the cooking device to cook based on the cooking parameters, and stirring the papaya pieces therein to obtain cooked papaya;

[0010] The cooking equipment is opened and the cooked papaya is discharged to a dust-free cooling room for cooling, and the papaya is recovered and crushed to obtain fermented papaya pieces.

[0011] The specific method of obtaining papaya raw materials and pre-processing the papaya raw materials to obtain papaya chunks is as follows:

[0012] Select papayas with smooth skin, no rot, no insects, and 70% to 80% maturity to obtain papaya raw materials;

[0013] removing the papaya raw material skin, removing the core and seeds, and cutting into pieces to obtain cut papaya;

[0014] The diced papaya is placed in a salt solution and soaked. After the soaking is completed, the papaya is taken out, washed, and drained for later use to obtain papaya pieces.

[0015] The method of soaking the sliced ​​papaya in a salt solution, taking out the sliced ​​papaya, washing it, and draining the water for later use is as follows:

[0016] Take a suitable container, introduce clean water, add appropriate amount of edible salt, stir and mix to obtain a salt solution;

[0017] Soaking the diced papaya in a salt solution for 10-15 minutes;

[0018] Take out the diced papaya, rinse it with clean water, drain the surface water, and set aside to obtain papaya cubes.

[0019] Among them, the cooking parameters include cooking temperature, cooking pressure, cooking time and stirring speed. The cooking temperature is 92°C, the temperature fluctuation range is controlled within ±1°C, the cooking pressure is set to 0.2MPa, the cooking time is 30-35 minutes, and the stirring speed is 65 rpm.

[0020] The method of starting the cooking equipment to cook based on the cooking parameters and stirring the papaya pieces therein is as follows:

[0021] Starting the cooking device and maintaining the cooking temperature and the cooking pressure to steam the papaya pieces, during which the papaya pieces are stirred based on the stirring speed;

[0022] When the cooking time of the papaya pieces is reached by the cooking equipment, the cooking equipment is stopped, and the steam is exhausted to obtain the cooked papaya.

[0023] The specific method of opening the cooking device, discharging the cooked papaya into a dust-free cooling room for cooling, recovering and crushing the papaya to obtain fermented papaya pieces is as follows:

[0024] Opening the cooking device to discharge the cooked papaya, and transferring the cooked papaya to a dust-free cooling chamber;

[0025] Setting the cooling parameters of the dust-free cooling chamber, and starting the dust-free cooling chamber to cool the cooked papaya to room temperature;

[0026] The cooked papaya is recovered and crushed by using crushing equipment to obtain fermented papaya crushed pieces.

[0027] In a second aspect, the present invention further provides a papaya cooking device for papaya wine production and processing, which is applied to the papaya cooking method for papaya wine production and processing as described in the first aspect above, comprising a cooking pot, a controller, an operation panel, a stirring module, a heating module, a sensing module, and a timer, wherein the controller is respectively connected to the cooking pot, the operation panel, the stirring module, the heating module, the sensing module, and the timer, and the cooking pot is respectively connected to the operation panel, the stirring module, the heating module, the sensing module, and the timer;

[0028] The controller is used to control the operation of the cooking tank, the stirring module, the heating module, the sensing module and the timer to achieve the operation of cooking the papaya;

[0029] The operation panel is used to set the cooking temperature, cooking pressure, cooking time and stirring speed on the controller, and to stop the operations of the cooking tank, the stirring module, the heating module, the sensing module and the timer;

[0030] The stirring module stirs the papaya in the cooking tank based on the stirring speed;

[0031] The heating module is used to heat the cooking tank to generate steam so that the cooking tank maintains the cooking temperature;

[0032] The sensing module is used to sense the temperature and air pressure in the cooking tank in real time to obtain sensing data;

[0033] The timer is used to time the cooking of the cooking pot;

[0034] The cooking pot cooks the papaya based on the cooking temperature, the cooking pressure and the cooking time.

[0035] The invention discloses a papaya cooking method for producing and processing papaya wine, which comprises the following steps: obtaining papaya raw materials, pre-treating the papaya raw materials, and obtaining papaya blocks; placing the papaya blocks in a cooking device, and setting cooking parameters; starting the cooking device for cooking based on the cooking parameters, and stirring the papaya blocks therein to obtain the cooked papaya; starting the cooking device to discharge the cooked papaya into a dust-free cooling chamber for cooling, recovering and crushing the papaya, and obtaining fermented papaya pieces. The method pre-treats the papaya, cuts the papaya into blocks of uniform size, sets cooking parameters, and cooks the papaya blocks based on the cooking parameters, detects the cooking temperature and time in real time, and realizes precise control of the cooking temperature. In addition, the papaya blocks can be stirred during the cooking process to make the papaya cooking more uniform, thereby ensuring consistent subsequent papaya fermentation effects, greatly improving the production quality of papaya wine, and solving the problems of inaccurate temperature control, uneven cooking, and poor subsequent fermentation effects of traditional papaya cooking. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0037] Figure 1 The present invention provides a flowchart of a papaya steaming method for producing and processing papaya wine.

[0038] Figure 2 The invention is a flow chart of a specific method of obtaining papaya raw materials, pre-processing the papaya raw materials, and obtaining papaya blocks.

[0039] Figure 3 The invention is a flow chart of a specific method of placing the cut papaya into a salt solution for soaking, taking out the papaya after soaking, cleaning it, draining the water and setting it aside to obtain the papaya pieces.

[0040] Figure 4 It is a flow chart of starting the cooking equipment for cooking based on the cooking parameters and stirring the papaya pieces therein to obtain a specific method for cooking the papaya.

[0041] Figure 5 The invention is a flow chart of a specific method of starting the cooking equipment, discharging the cooked papaya into a dust-free cooling room for cooling, recovering and crushing the papaya, and obtaining fermented papaya pieces.

[0042] Figure 6 The invention provides a connection diagram of a papaya steaming device for producing and processing papaya wine.

[0043] In the figure: 1-cooking tank, 2-controller, 3-operation panel, 4-stirring module, 5-heating module, 6-sensing module, 7-timer. DETAILED DESCRIPTION

[0044] The following describes embodiments of the present invention in detail, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present invention, and are not to be construed as limiting the present invention.

[0045] See also Figures 1 to 5 In a first aspect, the present invention provides a papaya cooking method for producing and processing papaya wine, comprising the following steps:

[0046] S1: obtaining papaya raw materials and pre-treating the papaya raw materials to obtain papaya blocks;

[0047] Specific method:

[0048] S11 selects papayas with smooth skin, no rot, no insects, and a maturity of 70% to 80% to obtain papaya raw materials;

[0049] In the present embodiment, papayas with smooth skin, no rot, no insect damage, and a maturity of 70% to 80% are selected. Papaya with a maturity of 70% to 80% has a moderate sugar content and a firm flesh, which is convenient for subsequent processing and ensures the effective retention of nutrients and flavor after cooking. The selected papayas are rinsed with clean water to remove surface dust and impurities.

[0050] S12 removes the papaya raw material skin, removes the core and seeds, and cuts it into pieces to obtain cut papaya;

[0051] In an embodiment of the present invention, the outer skin of the papaya raw material is removed using a peeler, the papaya raw material is then cut in half, and the inner core and seeds are removed. The papaya raw material pulp is cut into 3-5 cm cube blocks. The uniformly sized blocks ensure uniform heat transfer during the cooking process, avoiding the situation where some parts are overripe and some are underripe.

[0052] S13: soaking the sliced ​​papaya in a salt solution. After soaking, the sliced ​​papaya is taken out, cleaned, and drained to obtain papaya pieces.

[0053] Specific method:

[0054] S131: Take a suitable container, introduce clean water, add appropriate amount of edible salt, and stir to obtain a salt solution;

[0055] In the embodiment of the present invention, every 500 grams of papaya corresponds to 5 grams of edible salt.

[0056] S132 soaking the sliced ​​papaya in a salt solution for 10-15 minutes;

[0057] In the embodiment of the present invention, soaking in salt solution can not only further remove the pesticides and impurities remaining on the surface of the papaya, but also inhibit the growth of microorganisms to a certain extent.

[0058] S133: Take out the diced papaya, rinse with clean water, drain the surface moisture, and set aside to obtain papaya cubes.

[0059] In the embodiment of the present invention, after soaking, the papaya pieces are taken out, rinsed with clean water 2-3 times, and the surface water is drained for later use to obtain papaya pieces.

[0060] S2: placing the papaya pieces in a cooking device and setting cooking parameters;

[0061] In an embodiment of the present invention, the drained papaya chunks are slowly poured into a cooking apparatus, ensuring that the loading amount does not exceed 80% of the tank volume. The papaya chunks are evenly distributed during loading to avoid accumulation. After loading is complete, the sealing cover on the top of the cooking apparatus is tightened to ensure a good seal and prevent steam leakage from affecting the cooking effect and causing energy waste.

[0062] The steaming parameters include steaming temperature, steaming pressure, steaming time, and stirring speed. The steaming temperature is 92°C, the temperature fluctuation range is controlled within ±1°C, the steaming pressure is set to 0.2 MPa, the steaming time is 30-35 minutes, and the stirring speed is 65 rpm. The steaming temperature is set to 92°C, which can effectively soften the papaya tissue while maximally retaining the nutrients and flavor substances in the papaya.

[0063] S3 starts the cooking device to cook based on the cooking parameters and stirs the papaya pieces therein to obtain cooked papaya;

[0064] Specific method:

[0065] S31: starting the cooking device and maintaining the cooking temperature and the cooking pressure to steam the papaya pieces. During this process, the papaya pieces are stirred based on the stirring speed.

[0066] In an embodiment of the present invention, the heating module 5 is started to heat the heat-conducting oil in the jacket. Under the action of the circulation pipe, the heat-conducting oil transfers heat evenly to the cooking tank 1. The stirring module 4 is started and the stirring speed is adjusted to 65 rpm, which drives the papaya pieces to perform three-dimensional movement in the tank body, so that the papaya pieces are fully in contact with the steam to achieve uniform cooking.

[0067] Throughout the cooking process, the sensing module 6 monitors the temperature inside the cooking tank 1 in real time. If the temperature is above 92°C, the power of the heating module 5 is automatically reduced; if the temperature is below 92°C, the power of the heating module 5 is increased, controlling the temperature fluctuation range within ±1°C. Simultaneously, the sensing module 6 continuously monitors the steam pressure in the cooking tank 1. Once the pressure exceeds the safety value (set at 0.2MPa), the safety valve automatically opens to release the pressure and records the abnormality in the controller 2.

[0068] S32: When the cooking time of the papaya pieces is reached by the cooking equipment, the cooking equipment is stopped and the steam is exhausted to obtain the cooked papaya.

[0069] In this embodiment of the present invention, after the cooking time reaches 35 minutes, the controller 2 automatically deactivates the heating module 5 and the stirring module 4. At this point, the cooking tank 1 is opened, and the remaining steam in the cooking tank 1 is introduced into a recovery pipe through the steam outlet. After being condensed into liquid water by the condenser, it is recovered into a water storage tank. Once the pressure in the cooking tank 1 drops to atmospheric pressure (approximately 0.1 MPa), the cooked papaya is obtained.

[0070] S4: the cooking equipment is turned on and the cooked papaya is discharged to a dust-free cooling chamber for cooling, and the papaya is recovered and crushed to obtain fermented papaya pieces.

[0071] Specific method:

[0072] S41: start the cooking equipment to discharge the cooked papaya, and transfer the cooked papaya to a dust-free cooling room;

[0073] In an embodiment of the present invention, the operator wears heat-insulating gloves, opens the sealing cover, and uses the conical structure and the discharge port at the bottom of the cooking tank 1 to discharge the cooked papaya pieces into the receiving container, and then transfers the cooked papaya to a dust-free cooling room.

[0074] S42 sets the cooling parameters of the dust-free cooling chamber, and starts the dust-free cooling chamber to cool the cooked papaya to room temperature;

[0075] In an embodiment of the present invention, the cooling parameters of the dust-free cooling chamber are set, and the dust-free cooling chamber is started to cool the cooked papaya to room temperature (20-25° C.).

[0076] S43 recovers the cooked papaya and crushes the cooked papaya using a crushing device to obtain fermented papaya crushed pieces.

[0077] In an embodiment of the present invention, a crusher is used to carry out a crushing process on the cooled papaya pieces, and the crushing degree presents a fine and smooth pasty state with the papaya pulp. A small amount of sterilized water (per 1000 grams of papaya pieces add 50-100 milliliter of sterilized water) can be suitably added in the crushing process to make the pulp more easily crushed, and simultaneously be convenient to follow up and mix with the fermentation bacteria. The papaya pulp after the crushing can be used for the fermentation production of papaya wine, for materials such as sugar, protein in the subsequent fermentation process are decomposed by microorganisms, are converted into alcohol and flavor substances and lay the foundation.

[0078] See also Figure 6 In a second aspect, the present invention further provides a papaya cooking device for papaya wine production and processing, which is applied to the papaya cooking method for papaya wine production and processing as described in the first aspect above, comprising a cooking pot 1, a controller 2, an operation panel 3, a stirring module 4, a heating module 5, a sensing module 6, and a timer 7, wherein the controller 2 is respectively connected to the cooking pot 1, the operation panel 3, the stirring module 4, the heating module 5, the sensing module 6, and the timer 7, and the cooking pot 1 is respectively connected to the operation panel 3, the stirring module 4, the heating module 5, the sensing module 6, and the timer 7;

[0079] The controller 2 is used to control the operation of the cooking pot 1, the stirring module 4, the heating module 5, the sensing module 6 and the timer 7 to achieve the operation of cooking the papaya;

[0080] The operation panel 3 is used to set the cooking temperature, cooking pressure, cooking time and stirring speed on the controller 2, and to stop the operations of the cooking tank 1, the stirring module 4, the heating module 5, the sensing module 6 and the timer 7;

[0081] The stirring module 4 stirs the papaya in the cooking tank 1 based on the stirring speed;

[0082] The heating module 5 is used to heat the cooking tank 1 to generate steam so that the cooking tank 1 maintains the cooking temperature;

[0083] The sensing module 6 is used to sense the temperature and air pressure in the cooking tank 1 in real time and obtain sensing data;

[0084] The timer 7 is used to time the cooking of the cooking pot 1;

[0085] The cooking pot 1 cooks the papaya based on the cooking temperature, the cooking pressure and the cooking time.

[0086] In an embodiment of the present invention, the controller 2 controls the operation of the cooking pot 1, the stirring module 4, the heating module 5, the sensing module 6 and the timer 7 to realize the operation of steaming papaya; the operation panel 3 sets the cooking temperature, cooking pressure, cooking time and stirring speed to the controller 2, and stops the operation of the cooking pot 1, the stirring module 4, the heating module 5, the sensing module 6 and the timer 7; the stirring module 4 stirs the papaya in the cooking pot 1 based on the stirring speed; the heating module 5 heats the cooking pot 1 to generate steam, so that the cooking pot 1 maintains the cooking temperature; the sensing module 6 senses the temperature and air pressure in the cooking pot 1 in real time to obtain sensing data; the timer 7 performs cooking timing on the cooking pot 1, and the cooking pot 1 cooks the papaya based on the cooking temperature, the cooking pressure and the cooking time.

[0087] The above disclosure is only a preferred embodiment of the papaya steaming device and method for producing and processing papaya wine of the present invention. Of course, this cannot be used to limit the scope of rights of the present invention. Ordinary technicians in this field can understand that implementing all or part of the processes of the above embodiments and making equivalent changes in accordance with the claims of the present invention still fall within the scope of the invention.

Claims

1. A papaya cooking method for producing papaya wine, characterized in that: The following steps are involved: Obtaining papaya raw materials and pre-treating the papaya raw materials to obtain papaya blocks; Placing the papaya pieces in a cooking device and setting cooking parameters; Starting the cooking device to cook based on the cooking parameters, and stirring the papaya pieces therein to obtain cooked papaya; The cooking equipment is opened and the cooked papaya is discharged to a dust-free cooling room for cooling, and the papaya is recovered and crushed to obtain fermented papaya pieces.

2. The papaya cooking method for producing and processing papaya wine according to claim 1, characterized in that: The specific method of obtaining papaya raw materials and pre-treating the papaya raw materials to obtain papaya blocks is as follows: Select papayas with smooth skin, no rot, no insects, and 70% to 80% maturity to obtain papaya raw materials; removing the papaya raw material skin, removing the core and seeds, and cutting into pieces to obtain cut papaya; The diced papaya is placed in a salt solution and soaked. After the soaking is completed, the papaya is taken out, washed, and drained for later use to obtain papaya pieces.

3. The papaya cooking method for producing and processing papaya wine according to claim 2, characterized in that: The papaya pieces are soaked in a salt solution, and after soaking, the pieces are taken out, washed, and drained for later use. The specific method for obtaining the papaya pieces is as follows: Take a suitable container, introduce clean water, add appropriate amount of edible salt, stir and mix to obtain a salt solution; Soaking the diced papaya in a salt solution for 10-15 minutes; Take out the diced papaya, rinse it with clean water, drain the surface water, and set aside to obtain papaya cubes.

4. The papaya cooking method for producing and processing papaya wine according to claim 1, characterized in that: The cooking parameters include cooking temperature, cooking pressure, cooking time and stirring speed. The cooking temperature is 92°C, the temperature fluctuation range is controlled within ±1°C, the cooking pressure is set to 0.2MPa, the cooking time is 30-35 minutes, and the stirring speed is 65 rpm.

5. The papaya cooking method for producing and processing papaya wine as claimed in claim 4, It is characterized by: The specific method of steaming papaya is obtained by starting the steaming equipment to steam based on the steaming parameters and stirring the papaya pieces therein: Starting the cooking device and maintaining the cooking temperature and the cooking pressure to steam the papaya pieces, during which the papaya pieces are stirred based on the stirring speed; When the cooking time of the papaya pieces is reached by the cooking equipment, the cooking equipment is stopped, and the steam is exhausted to obtain the cooked papaya.

6. The papaya steaming method for producing and processing papaya wine according to claim 1, characterized in that: The specific method of opening the cooking equipment, discharging the cooked papaya into a dust-free cooling room for cooling, recovering and crushing the papaya to obtain fermented papaya pieces is as follows: Opening the cooking device to discharge the cooked papaya, and transferring the cooked papaya to a dust-free cooling chamber; Setting the cooling parameters of the dust-free cooling chamber, and starting the dust-free cooling chamber to cool the cooked papaya to room temperature; The cooked papaya is recovered and crushed by using crushing equipment to obtain fermented papaya crushed pieces.

7. A papaya steaming device for papaya wine production and processing, applied to the papaya steaming method for papaya wine production and processing according to any one of claims 1 to 6, characterized in that ； The device comprises a cooking pot, a controller, an operation panel, a stirring module, a heating module, a sensing module and a timer, wherein the controller is respectively connected to the cooking pot, the operation panel, the stirring module, the heating module, the sensing module and the timer, and the cooking pot is respectively connected to the operation panel, the stirring module, the heating module, the sensing module and the timer; The controller is used to control the operation of the cooking tank, the stirring module, the heating module, the sensing module and the timer to achieve the operation of cooking the papaya; The operation panel is used to set the cooking temperature, cooking pressure, cooking time and stirring speed on the controller, and to stop the operations of the cooking tank, the stirring module, the heating module, the sensing module and the timer; The stirring module stirs the papaya in the cooking tank based on the stirring speed; The heating module is used to heat the cooking tank to generate steam so that the cooking tank maintains the cooking temperature; The sensing module is used to sense the temperature and air pressure in the cooking tank in real time to obtain sensing data; The timer is used to time the cooking of the cooking pot; The cooking pot cooks the papaya based on the cooking temperature, the cooking pressure and the cooking time.

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