Processing method of papaya decoction pieces

Abstract

The invention discloses a processing method of pawpaw decoction pieces. The processing method comprises the following steps: (1) preparing a calcined oyster decoction; (2) taking pawpaw, washing, drying in the sun, slicing, and treating pawpaw slices with calcined oyster shell decoction; and (3) drying to obtain the calcined oyster processed pawpaw decoction pieces, the calcined oyster processed pawpaw decoction pieces can significantly reduce demineralization of tooth enamel, the acidity of the processed calcined oyster is reduced, the effect of protecting tooth surfaces can be achieved, the VC loss of a steamed group is obvious, and the VC of a calcined oyster processed group is well retained. The steaming process leads to more obvious reduction of flavonoids and oxidation resistance, and the calcined oyster shell prepared by the preparation method has better active ingredient retention.

Description

Technical Field

[0001] This invention belongs to the field of traditional Chinese medicine processing technology, and relates to a method for processing papaya slices. Background Technology

[0002] Papaya is the dried, nearly mature fruit of *Chaenomeles speciosa* (Sweet) Nakai, a plant in the Rosaceae family. The fruit is oblong, often longitudinally split in half, measuring 4–9 cm in length, 2–5 cm in width, and 1–2.5 cm in thickness. The outer surface is purplish-red or reddish-brown with irregular, deep wrinkles; the cut edges curl inwards, the flesh is reddish-brown, the center is sunken and brownish-yellow; the seeds are flat, elongated triangular, and mostly detach. It is hard in texture, has a slightly fragrant odor, and a sour taste. The fruit is harvested in summer and autumn when it is greenish-yellow, scalded in boiling water until the outer skin turns grayish-white, longitudinally split in half, and sun-dried. Papaya from Xuancheng, Anhui Province, is considered the authentic medicinal material. It contains malic acid, tartaric acid, citric acid, saponins, and flavonoids. Fresh fruit contains catalase, and seeds contain hydrocyanic acid. It can soothe the liver and stomach, dispel dampness, and relax muscles. It is used to treat vomiting and diarrhea with muscle spasms, dampness-related arthralgia, beriberi, edema, and dysentery. The *Dietary Materia Medica* states that excessive consumption can damage teeth and bones. The *Commentary on the Materia Medica* notes that it is unsuitable for those with weakness in the lower back and knees due to deficiency of essence and blood, or insufficient yin. It is also unsuitable for those with indigestion, where the spleen and stomach are not yet weak, or who have significant food stagnation. Current processing methods have failed to address the effects of papaya's acidic properties on tooth enamel demineralization and potential bone metabolism. Summary of the Invention

[0003] This invention addresses the problems in traditional methods of using papaya by providing a new method for processing papaya slices. This method is stable, simple to operate, and has a high extraction rate of effective components.

[0004] To achieve the above objectives, the present invention adopts the following technical solution.

[0005] A method for processing papaya slices includes the following steps:

[0006] (1) Preparation of calcined oyster shell decoction;

[0007] (2) Take papaya, wash it, dry it in the sun, slice it, and treat the papaya slices with calcined oyster decoction.

[0008] (3) Drying to obtain calcined oyster and processed papaya slices.

[0009] The aforementioned processing method involves obtaining calcined oyster decoction by adding calcined oyster products to 8-12 times the amount of water, decocting for 20-40 minutes, and then filtering to obtain the calcined oyster decoction.

[0010] The processing method described above involves soaking papaya slices in calcined oyster decoction at 45-60℃ for 10-30 minutes, draining them, initially drying them at 40-50℃, and then shaping and drying them at 55-70℃ until the moisture content is 3-8%.

[0011] The processing method described above involves soaking papaya slices in calcined oyster decoction at 55°C for 20 minutes, draining them, initially drying them at 45°C, and then shaping and drying them at 65°C until the moisture content is 5%.

[0012] A calcined oyster shell-processed papaya slice is prepared by any of the methods described above.

[0013] The use of calcined oyster-processed papaya slices in reducing the acidity of papaya, reducing tooth enamel demineralization, and improving abnormal bone metabolism.

[0014] The papaya of this invention is the dried, nearly mature fruit of Chaenomeles speciosa (Sweet) Nakai, a plant of the Rosaceae family.

[0015] Beneficial effects:

[0016] 1. Papaya, with its sour taste, enters the liver meridian; prolonged consumption can easily damage teeth and bones. The *Dietary Materia Medica* states that it "should not be eaten in excess, as it damages teeth and bones." This invention uses calcined oyster shell and papaya together. Based on the traditional effects of oyster shell—"neutralizing acidity and relieving pain, strengthening teeth and bones, and calming the liver"—it harmonizes the acidic nature of papaya, achieving the processing objective of "using medicine to treat medicine, and controlling its unbalanced properties." Through the acid-neutralizing, settling, and astringent properties of calcined oyster shell, the damage to teeth, bones, and the spleen and stomach caused by excessive papaya acidity can be alleviated, and its astringent properties cannot be excessive, thereby improving the safety and clinical suitability of papaya slices. The processing method of this invention not only conforms to the theory of traditional Chinese medicine processing but can also be verified through modern physicochemical mechanisms, representing an organic combination of traditional theory and modern technology.

[0017] 2. Calcined oyster shells processed with papaya slices can significantly reduce tooth enamel demineralization, proving that the acidity of calcined oyster shells decreases after processing, which can protect the tooth surface.

[0018] 3. Compared with the steaming group in Example 1, the VC loss was obvious, while the calcined oyster processing group in Example 1 of this invention retained VC better.

[0019] 4. Compared with Example 1, the steaming process resulted in a more significant decrease in flavonoids and antioxidant capacity. The calcined oyster processing in Example 1 of this invention is superior in retaining active ingredients. Attached Figure Description

[0020] Figure 1 This is a photo of a dried papaya.

[0021] Figure 2 Photo of papaya slices prepared from calcined oyster shell. Specific implementation methods

[0022] The present invention will be further described below with reference to the embodiments and accompanying drawings, but the present invention is not limited to the following embodiments.

[0023] Example 1:

[0024] A method for processing papaya slices includes the following steps:

[0025] (1) To prepare calcined oyster decoction, add calcined oyster products to 8-12 times the amount of water, decoct for 20-40 minutes, and filter to obtain calcined oyster decoction.

[0026] (2) Take a papaya, wash it, and dry it in the sun. See Figure 1 The papaya slices were sliced ​​and treated with calcined oyster shell decoction. The papaya slices were soaked in the calcined oyster shell decoction at 55℃ for 20 minutes, drained, and then initially dried at 45℃. Finally, they were shaped and dried at 65℃ until the moisture content reached 5%, yielding calcined oyster shell-processed papaya slices. (See attached image.) Figure 2 .

[0027] Example 2:

[0028] A method for processing papaya slices includes the following steps:

[0029] (1) To prepare calcined oyster decoction, add calcined oyster products to 8-12 times the amount of water, decoct for 20-40 minutes, and filter to obtain calcined oyster decoction.

[0030] (2) Take papaya, wash it, dry it in the sun, slice it, and treat the papaya slices with calcined oyster decoction. Soak the papaya slices in calcined oyster decoction at 45-60℃ for 10-30 minutes, take them out and drain them, dry them at 40-50℃, and then dry them at 55-70℃ until the moisture content is 3-8%, to obtain calcined oyster-processed papaya slices.

[0031] Example 3:

[0032] A method for processing papaya slices includes the following steps:

[0033] (1) To prepare calcined oyster decoction, add calcined oyster products to 8-12 times the amount of water, decoct for 20-40 minutes, and filter to obtain calcined oyster decoction.

[0034] (2) Take papaya, wash it, dry it in the sun, slice it, and treat the papaya slices with calcined oyster decoction. Soak the papaya slices in calcined oyster decoction at 45-60℃ for 10-30 minutes, take them out and drain them, dry them at 40-50℃, and then dry them at 55-70℃ until the moisture content is 3-8%, to obtain calcined oyster-processed papaya slices.

[0035] Comparative Example 1:

[0036] A method for processing papaya slices includes the following steps:

[0037] Take a papaya, wash it with clean water, soak it briefly, let it soak until thoroughly moistened, steam it in a steamer until cooked, slice it while it's still hot, and sun-dry it until it turns from red to purplish-black.

[0038] Experimental Example 1: Comparative Test of Enamel Demineralization

[0039] I. Experimental Objective

[0040] This study aims to verify the technical effect of calcined oyster-processed papaya slices in reducing tooth enamel demineralization compared to ordinary processed papaya, and to compare the differences between calcined oyster-processed papaya and ordinary processed papaya.

[0041] II. Experimental Materials and Grouping

[0042] Tooth enamel material: Fresh bovine tooth enamel slices were selected, polished until the surface was smooth, and the enamel staining layer was removed. Each slice had an area of ​​about 1.0 cm² and was divided into Example 1 group, Comparative Example 1 group and distilled water blank group, with 6 slices in each group.

[0043] Preparation of papaya slice extract: Take 10g of papaya slices prepared in Example 1 and Comparative Example 1, add 100mL of water to each, heat for 30min, and take the supernatant.

[0044] III. Experimental Methods: Enamel slides were placed in the respective extraction solutions at 37℃ for 45 minutes with gentle shaking at 60 rpm. The immersion ratio was enamel slide : extraction solution = 1 cm² : 3 mL. Distilled water was used for the blank control group. After the experiment, the enamel slides were removed and the surface liquid was blotted dry. The immersion solutions were collected, and the calcium ion content was determined by EDTA titration.

[0045] IV. Test Results:

[0046] Table 1 Comparative test of the demineralization effect of the present invention on tooth enamel

[0047]

[0048] As shown in Table 1, the Ca²⁺ dissolution amount in Example 1 group was lower than that in Comparative Example 1 group. This experiment proves that the ordinary papaya extract in Comparative Example 1 group has a significant demineralization effect on tooth enamel. The papaya slices processed with calcined oyster can significantly reduce the demineralization of tooth enamel, proving that the acidity decreases after calcined oyster processing, which can play a role in protecting the tooth surface.

[0049] Experiment Example 2: A comparative experiment on the effective components and flavor of traditionally steamed papaya and papaya processed with calcined oyster shell.

[0050] I. Experimental Objective

[0051] The differences in the retention rate of effective ingredients and the degree of flavor preservation between the papaya slices prepared by the traditional steaming method in Example 1 and the papaya slices prepared by calcined oyster in Example 1 of this invention are compared to verify the technical advantages of this invention in avoiding loss of effective ingredients and improving flavor.

[0052] II. Experimental Grouping and Sample Preparation

[0053] The study was divided into Example 1 group, Comparative Example 1 group, and distilled water blank group. In the distilled water blank group, the papaya was not specially processed, but simply dried directly with hot air at 45-55℃ until the moisture content was 5%.

[0054] III. Measurement Indicators and Methods

[0055] (a) Content of main active ingredients

[0056] 1. Vitamin C content (VC): HPLC or 2,6-dichlorophenolindophenol colorimetric method was used. Each group of medicinal slices was extracted with water or acid under the same conditions, and the VC content (mg / g dry product) was determined.

[0057] 2. Total flavonoid content: Aluminum salt colorimetric method, with rutin as a control, results are expressed as mg RE / g dry product.

[0058] IV. Examples of Test Results

[0059] (1) Vitamin C retention rate: The retention rate of each group was calculated based on the VC content of the control group (direct drying) (100%).

[0060] Table 2. Effect of this invention on vitamin C retention rate

[0061]

[0062] Conclusion: The steaming group showed significant loss of vitamin C, while the calcined oyster shell group retained vitamin C better.

[0063] (2) Total flavonoids and antioxidant capacity

[0064] Table 3. Effects of this invention on total flavonoids and antioxidant capacity

[0065]

[0066] Conclusion: The steaming process of papaya leads to a significant decrease in flavonoids and antioxidant capacity. The papaya of this invention is superior in retaining active ingredients after being processed with calcined oyster.

[0067] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A method for processing papaya slices, characterized in that, Includes the following steps: (1) Preparation of calcined oyster shell decoction; (2) Take papaya, wash it, dry it in the sun, slice it, and treat the papaya slices with calcined oyster decoction. (3) Drying to obtain calcined oyster and processed papaya slices.

2. The processing method according to claim 1, characterized in that, Calcined oyster decoction is obtained by adding calcined oyster products to 8-12 times the amount of water, decocting for 20-40 minutes, and then filtering to obtain calcined oyster decoction.

3. The processing method according to claim 1 or 2, characterized in that: Papaya slices are soaked in calcined oyster decoction at 45-60℃ for 10-30 minutes, drained, initially dried at 40-50℃, and then shaped and dried at 55-70℃ until the moisture content is 3-8%.

4. The processing method according to claim 3, characterized in that: Papaya slices were soaked in calcined oyster decoction at 55℃ for 20 minutes, drained, and then initially dried at 45℃, followed by shaping and drying at 65℃ until the moisture content was 5%.

5. A method of processing papaya slices from calcined oyster shell, characterized in that: It is prepared by any one of the methods of claims 1-4.

6. The use of the calcined oyster shell-processed papaya slices as described in claim 5 in reducing the acidity of papaya, reducing tooth enamel demineralization, and improving abnormal bone metabolism.

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