206 results about "PAPAYA JUICE" patented technology

The invention discloses fried mushroom bean curd. The fried mushroom bean curd is prepared from the following raw materials in parts by weight: 120-140 parts of soybeans, 15-20 parts of semen juglandis, 10-12 parts of mushroom, 6-8 parts of papaya juice, 1-2 parts of angelica dahurica, 2-3 parts of gynostemma pentaphylla, 1-2 parts of papaya nucleus, 2-3 parts of red dates, 1-2 parts of hawthorn leaves, 2-3 parts of cistanche deserticola, 2-3 parts of aplotaxis auriculata, 1-2 parts of lance asiabell roots, 2-3 parts of ligusticum wallichii, 1-2 parts of cortex acanthopanacis, 1-2 parts of scabish, 1-2 parts of jade butterflies and 2-3 parts of morinda officinalis. By adding the semen juglandis into the bean curd produced by using the method disclosed by the invention, the nutrients of the bean curd are increased; by adding diced mushrooms, the bean curd is unique in flavour; as the bean curd is dried, the bean curd is chewy; by adding various health-care traditional Chinese medicine ingredients, the bean curd has functions of lowering blood pressure, lowing cholesterol, invigorating stomach to digest, invigorating spleen and stomach, preventing and resisting cancer, enriching kidney and warming lung, and relaxing bowel.

The invention relates to compound probiotic fermented fruit juice and a preparation method thereof, belonging to the technical field of food and beverage processing. The preparation method comprises the following steps of uniformly mixing 20-30 parts of apple juice, 15-30 parts of pitaya juice, 8-12 parts of pear juice, 3-8 parts of papaya juice and 10-20 parts of orange juice, heating for 10-15 minutes at the temperature of 80-90 DEG C, naturally cooling to 40-50 DEG C, adding yeast and lactic acid bacteria accounting for 0.05-0.1% by mass of the mixture and fermenting for 60-72 hours at the constant temperature of 37 DEG C to obtain the fermented fruit juice. The fermented fruit juice prepared by adopting the method is good in color and flavor and unique in taste; according to the compound probiotic fermented fruit juice and the preparation method thereof, the processing of fruits and vegetables and the fermentation of lactic acid bacteria are combined to create the novel fermented beverage which has the advantages of integrating the nutritive value of fruit and vegetable with the health care function of probiotics to meet the market development needs.

The invention provides papaya wine and belongs to the technical fields of food processing and biological fermentation. The papaya wine comprises papaya, a carbon source substance, drinking water and saccharomycete, wherein the carbon source substance is one or more than one of cane sugar, honey, fructose, glucose and maltose; the saccharomycete comprises saccharomycete mother liquor and saccharomycete annex solution; the saccharomycete mother liquor includes rice and distiller's yeast; the saccharomycete annex solution includes honey, glucose and purified water; and the method comprises the following preparation steps: preparing saccharomycete, preparing papaya juice, fermenting, sterilizing and bottling. The papaya wine provided by the invention is simple in process, high in safety performance, low in cost and good in taste, and has the effects of activating the channels and collaterals, tonifying spleen, promoting appetite, soothing the liver, relieving pain, dispelling wind, eliminating dampness, moisturizing skin and beautifying the look.

The invention discloses a preparation method of an all-natural goose product tenderizer. The preparation method is characterized by comprising the following steps of pulping fresh papayas, filtering papaya juice, and adding water into papaya juice filtrate to prepare 20 to 40 volume percent papaya juice; adding 20 to 30 volume percent pulped and filtered pineapple juice into the papaya juice; adding 20 to 30 volume percent pulped and filtered ginger juice after the papaya juice is uniformly mixed with the pineapple juice; adding 20 to 30 volume percent squeezed kiwi fruit juice after the papaya juice, the pineapple juice and the ginger juice are uniformly mixed; and uniformly mixing, weighing and vacuum-packaging prepared tenderizer mixed liquor to obtain the finished product, wherein a goose product contains 1 to 8 percent of the tenderizer finished product. When the goose product tenderizer prepared by the method is used for tenderizing the goose product, goose is high in water-retaining property and water-holding capacity, free of additives, all-natural, tender and juicy, can be safely eaten, and tastes tender and smooth.

The invention relates to a dried fruit of myrica rubra and a processing technology thereof. The dried fruit comprises the following raw materials in percentage by weight: 70 to 75 percent of fresh myrica rubra, 12 to 15 percent of white granulated sugar, 3 to 4 percent of glucose syrup, 3 to 5 percent of honey, 2 to 3 percent of vitamin C rosa roxburghii trait juice, 2 to 3 percent of papaya juice and 0.2 to 0.5 percent of common salt. The processing technology comprises the steps of selecting a material, rinsing by using fresh water, draining, sterilizing and killing green, sugaring at normal temperature, arranging on a plate, air-drying at the low temperature, performing ultraviolet sterilization, performing quality control, packing and leaving factory. The dried fruit of myrica rubra processed by the technology has a bright color and dense fragrance, is appropriate in sourness and sweetness, is highly nutritious and contributes to good health when a user takes the dried fruit of myrica rubra regularly.

The invention discloses a functional papaya compound beverage and a preparation method thereof. The preparation method is characterized by using fresh papayas as main raw materials, using honeysuckle flowers, chrysanthemums, mulberry leaves, cogongrass rhizomes, lophatherum gracile and Canton love-pea vines as auxiliary materials and then adding honey, edible additives and water, wherein the percents by weight of the components are as follows: 5-90% of raw papaya juice or papaya juice composed of papayas and water, 2-90% of Chinese herbal medicine mixed condensed juice, and 0.05-20% of honey, edible additives and water. The preparation method comprises the following specific steps: selecting papayas, cleaning, peeling, deseeding, pulping, carrying out enzymolysis treatment, adding all the components, uniformly mixing, homogenizing, degassing while heating, canning, sealing, and sterilizing to obtain the finished functional papaya compound beverage product. The functional papaya compound beverage is rich in nutrient, and contains abundant proteins, amino acid, vitamins and multiple trace elements as well as multiple pharmaceutical components such as saponin, chlorogenic acid, oleanolic acid and the like. Besides, the functional papaya compound beverage product is vivid in color, rich in nutrient and sweet in taste, and can clear away heat and toxic materials, promote blood circulation, beautify face, protect liver, improve eyesight, resist bacteria, diminish inflammation, regulate intestine and stomach and improve human immunity, thereby having favorable health care effects.

A sugar-free guava and papaya beverage and a preparation method thereof. The sugar-free guava and papaya drinks are composed of the following components: 5-10% guava juice, 10-15% papaya juice, 2-4% xylitol, 0.06-0.075% aspartame, 0.2-0.45% Xanthan gum, 0.03% potassium sorbate and the balance drinking water. The sugar-free guava and papaya drink provided by the invention is made from guava juice and papaya juice, which is not only rich in various beneficial nutrients for human body, but also has a good taste, and is not limited by the fruit harvest season. Therefore, consumers can eat it all year round, so the market application prospect is very broad. In addition, this drink does not contain sugar, so it is very suitable for diabetics. In addition, the preparation method is simple and convenient to operate.

The invention discloses calcium, iron, zinc and selenium milk tea. The calcium, iron, zinc and selenium milk tea comprises the following raw materials in part by weight: 200 to 450 parts of papaya juice, 50 to 80 parts of red date juice, 400 to 600 parts of milk, 10 to 18 parts of tea leaf powder, 5 to 20 parts of Chinese wolfberry juice, 30 to 110 parts of lotus nut starch, 1 to 4 parts of emulsion stabilizer, 20 to 40 parts of white granulated sugar, 3 to 6 parts of calcium lactate, 2 to 3 parts of zinc gluconate, 0.4 to 1 part of ferrous gluconate and 0.0005 to 0.002 part of sodium selenite. The product has moderate fragrance and sweetness, mellow milky flavor, complete effects and economy, can be easily accepted by people, and has the effects of tonifying qi and enriching blood, maintaining beauty and keeping young, tonifying liver and kidney, replenishing vital essence to improve eyesight, relieving cough and promoting secretion, refreshing, moistening intestine and dryness, nourishing intestines and stomach, invigorating the circulation of blood, preventing and fighting cancer, resisting oxidation and aging, adjusting immunity, resisting fatigue, improving sleep, promoting growth and development, supplementing nutrition and the like.

The invention provides a fruit and vegetable tea beverage; the fruit and vegetable tea beverage comprises a jasmine tea juice, a pineapple juice, a papaya juice, a carrot juice, deionized water, white granulated sugar and pectin, wherein in a mixed solution of a jasmine leaching liquor, the pineapple juice, the papaya juice, the carrot juice and the deionized water, the percentage of each component by mass is as follows: the percentage of the jasmine tea juice is 12-18.5%, the percentage of the pineapple juice is 9.0-12.5%, the percentage of the papaya juice is 10-17.5%, the percentage of the carrot juice is 6-13% and the percentage of the deionized water is 38.5-63%; the adding quantity of the white granulated sugar in the mixed solution per 1000 L is 10-100 kg; and the adding quantity of the pectin in the mixed solution per 1000 L is 1-5 kg. The raw materials are leached, pulped, mixed according to a proportion, homogenized and sterilized, so as to obtain the fruit and vegetable tea beverage; and the fruit and vegetable tea beverage prepared by the method has the advantages of sweet and fresh mouthfeel and rich nutrition, has a plurality of effects of removing heat, dispelling fire, help produce saliva and slaking thirst and accords with pursuing of people to nutrition and healthcare of the beverage; and mouthfeel requirements of people are satisfied.

The invention discloses whole wheat flour prepared by the following raw materials by weight: 80-100 parts of wheat, 70-80 parts of papaya juice, 2-3 parts of fructus lycii, 1-2 parts of hawthorn leaves, 1-2 parts of perilla leaves, 1-2 parts of folium microcotis, 2-3 parts of radix angelicae, 1-2 parts of cistanche salsa, 1-2 parts of pseudostellaria heterophylla, 2-3 parts of rhodiola and 6-8 parts of cocoa powder. The whole wheat flour prepared by the method contains no additive and is reasonable in production process; nutrition ingredients of the flour are retained completely; water content is low; a quality guarantee period is long; and the flour is fine in particles and convenient for eating, can be drunk directly by pouring in boiling water, has high nutritional and health-care values, and has the effects of soothing liver and harmonizing stomach, tonifying liver and replenishing essence, expelling wind and removing cold, reinforcing kidney to strengthen yang, and promoting blood circulation to dissipate stasis.

The invention discloses a pickled papaya wine and a preparation method thereof, wherein the preparation method comprises following specific steps: juicing pickled papaya to obtain pickled papaya residue and pickled papaya juice; activating acidic yeast, and adding it into the pickled papaya juice for fermentation to obtain pickled papaya fermented wine; soaking the pickled papaya residue in 75% edible alcohol for 3-4 months to obtain soaked fruit wine; mixing the soaked fruit wine and the pickled papaya fermented wine to obtain the pickled papaya wine. The preparation process is simple, papaya juicing rate is high, the pickled papaya wine prepared has high content of oleanolic acid, high nutrient content and delicious taste.

The invention provides a method for purifying papain through double-water phase extraction-ultrasonic wave combined separation. The method has the concrete operation steps of performing wall breaking on papaya juice by a repeated freeze thawing method; then, collecting a supernatant to obtain papain coarse extraction liquid; using sodium carboxmethylcellulose-inorganic salt double water phases for extraction; putting the materials into ultrasonic waves for ultrasonic wave treatment for 15 to 20 minutes; then, performing still standing for 8 to 15 minutes; taking an upper phase to perform dialysis for 12 to 20 hours in a dialysis film with the interception relative molecular weight being 5000; performing freeze drying to obtain papain powder. The double-water phase extraction-ultrasonic wave combined method is used for purifying the papain; the advantages of high selectivity and high system phase separating speed are realized; in addition, the operation is simple and convenient; the equipment is conventional; the method is suitable for industrial production. The purity of the papain in the papain powder prepared by the method is as high as 97.1 percent; the total yield reaches 84.2 percent.

The invention provides a preparation method for a shine skin papaya juice beverage. The unpleasant tastes, such as, sour, astringent and bitter, of the shine skin papaya juice can be overcome through the key physicochemical processes of color-protecting, de-astringent, enzymolysis, and the like. In the whole process, any flavor raw materials, such as, juice and tea, are not added; the unique flavor of the papaya juice is extremely reflected; and the prepared shine skin papaya juice beverage is unique in formula and flavor.

The invention discloses a preparation method of papaya powder. The preparation method comprises the steps of soaking fresh papaya in sodium chloride solution, soaking in boiling water, peeling and removing seed to obtain flesh, crushing to obtain pulp, adjusting pH with acid, adding sulfur dioxide or sulfite, heating, adding pectinase and cellulose, keeping temperature, adding food filter aid, filtering to obtain papaya juice, concentrating, adding modified starch or maltodextrin, adjusting pH with alkaline solution, sterilizing, and spray-drying to obtain the papaya powder. The inventive method can keep the original color, taste and fragrance of papaya, and has the advantages of simple process, and low cost. The obtained papaya powder can be used as the high-quality raw material of food, pharmaceuticals and health products; and has good instant solubility, good moisture resistance, good fluidity, and long shelf life.

The invention discloses a formula and a pickling method for pickling and tendering beef by using fruit enzymes. The method comprises the following steps: taking 1100-1400 parts of beef, 0.5 part of apineapple juice, 1 part of a pawpaw juice, 16-30 parts of beef powder, 8-16 parts of sesame seeds, 100-140 parts of salad oil, 10-16 parts of salt, 10-16 parts of chicken essence, 10-16 parts of chilipowder, 6-10 parts of Chinese prickly ash powder, 40-80 parts of beer and 1000-1600 parts of water; unfreezing the beef, removing surface fascia, cutting the unfrozen beef to form beef blocks, addingthe beef blocks into a container, adding the pineapple juice and the pawpaw juice, performing uniform stirring, and performing sealing refrigeration; and taking out the refrigerated beef, adding thebeef powder, salt, chicken essence, chili powder, Chinese prickly ash powder, beer, water and sesame seeds, performing uniform stirring, adding the salad oil, sealing the container, refrigerating theobtained beef, and unfreezing the beef to achieve instant eating. The pickling formula and the pickling method adopt a purely natural pickling process, so the beef has the characteristics of nutrition, health, and tender mouthfeel, ensures the tender mouthfeel within a certain processing time no matter the beef is used in a hotpot or stir-fried, and is suitable for all people to eat.

The invention relates to a flavor tenderizer for processing rabbit meat and a rabbit meat processing method, and belongs to the technical field of food processing. The flavor tenderizer for processing rabbit meat of the invention mainly comprises the following components in parts by weight: 6 to 8 parts of raw papaya juice, 2 to 4 parts of kiwifruit juice, 6 to 8 parts of artemisia apiacea seedling juice, 0.5 to 1 part of lilac juice, 0.5 to 1 part of fennel leaf juice, 0.05 to 0.1 part of chive leaf juice, 0 to 0.1 part of capsicol, 1 to 3 parts of sodium chloride, and 0.3 to 0.6 part of potassium chloride. The rabbit meat processing method of the invention comprises the following steps of: adding the flavor tenderizer to the raw meat for curing. According to the flavor tenderizer of the invention, the meat is tanned by the papaya juice and the kiwifruit juice, actin and myosin in the rabbit meat are dissociated by an alpha hydroxy acid and a protease of the juice so as to tender the rabbit meat and improve the water holding capacity, and increase the juiciness. The rabbit meat processing method of the invention can remove odor of the rabbit meat, and improve the sensory quality and nutritive value of the rabbit meat.

The invention discloses whole wheat flour which is prepared from the following raw materials in parts by weight: 80-100 parts of wheat, 70-80 parts of papaya juice, 2-3 parts of medlar, 1-2 parts of hawthorn leaves, 1-2 parts of perilla leaves, 1-2 parts of paniculate microcos leaves, 2-3 parts of radix angelicae, 1-2 parts of cistanche, 1-2 parts of morinda officinalis, 1-2 parts of pseudostellaria heterophylla, 2-3 parts of rhodiola rosea and 6-8 parts of cocoa powder. The whole wheat flour produced by the method does not contain any additive, is reasonable in production process, completely retains nutrients, is low in water content, long in quality guarantee period, fine and smooth in particles and convenient to eat, can be directly mixed with boiled water, is high in nutritional healthcare value, and has the effects of calming liver, harmonizing stomach, tonifying liver and essence, removing wind and cold, nourishing kidney and yang, and activating blood to remove stasis.

The invention discloses a sour papaya lozenge and a preparation method thereof. According to the invention, fresh papaya is used as a principal raw material and prepared into powder, then sugar, honey, maltose syrup, maltodextrin, xylitol, pure papaya Juice and stevioside are added in proportion, and then the mixture is refined by multiple steps to obtain the sour papaya lozenge. The preparation method comprises the following technological processes: picking sour papaya fruits, washing, cutting into slices, removing pits, drying, crushing, adding adjuvant materials and soaking, drying and crushing, preparing into particles, drying, shaping, sterilizing, testing, packaging and warehousing. The sour papaya lozenge disclosed by the invention is free of antiseptic and artificial color and small in nutrition loss. The sour papaya lozenge is a small and exquisite preserved fruit food which is suitable for people of all ages. The preparation method is scientific, rational and practical.

The invention discloses almond milk tea and a preparation method thereof. The almond milk tea is prepared from the following materials in parts by weight of: 20-40 parts of longan pulp, 20-40 parts of papaya juice, 30-50 parts of almond powder, 30-50 parts of red tea, 400-600 parts of fresh milk, 300-400 parts of water, 20-40 parts of white granulated sugar, and 20-40 parts of honey. The preparation method comprises the following steps of: 1) putting the longan pulp, the papaya juice, the almond powder and the white granulated sugar into the water for boiling by slow fire, filtering to obtain mixed juice; and 2) adding the red tea and the fresh milk the obtained mixed juice for evenly mixing; boiling by the slow fire, and then adding the honey for evenly mixing, so as to obtain the almond milk tea. The almond milk tea disclosed by the invention is simple in preparation method, high in nutritive value and abundant in mouthfeel, does not contain any chemical additives, and is a green and delicious health drink.

The invention discloses yellow fine dried noodles rich in carotene and a preparation method thereof. The yellow fine dried noodles are composed of the following components in parts by weight: 120-160 parts of high gluten flour, 10-18 parts of corn powder, 25-40 parts of superfine pumpkin powder, 15-25 parts of superfine carrot powder, 10-15 parts of mango juice, 5-10 parts of papaya juice, 6-9 parts of cantaloupe juice, 2-3 parts of vital gluten, 6-10 parts of eggs, 2-3 parts of table salt, 0.1-0.3 part of dietary alkali and 50-60 parts of water. The preparation method comprises the following steps: raw material pre-treatment; dough kneading; curing; primary tabletting; noodle piece curing; continuous tabletting and slicing; racking and even shearing; drying; and unracking and noodle cutting. By taking the high gluten flour as a primary raw material and adding nutritional substances such as corn, pumpkins, carrots, mangoes, pawpaw, hami melons and the like, the process is simple and the prepared yellow fine dried noodles are rich in nutrition, powerful in taste and bright in color and luster, and can protect the vision, improve the skin and enhance the immunity.

The invention discloses soybean residue and red date health-care bread which comprises the following raw materials in parts by weight: 18-25 parts of soybean residue, 60-70 parts of wheat flour, 4-6 parts of red dates, 2-3 parts of boxthorn leaves, 1-2 parts of bay leaves, 2-3 parts of lophatherum gracile, 1-2 parts of dragon tongue leaves, 1-2 parts of tangerine peel, 2-3 parts of polygonatum kingianum, 1-2 parts of cassia twig, 90-100 parts of papaya juice, 5-6 parts of eggs, 4-5 parts of vegetable oil, 2-3 parts of cream, 3-4 parts of skim milk powder, 6-8 parts of white granulated sugar, 1-2 parts of salt, and 1-1.5 parts of yeast. According to the bread, the soybean residue and red date slurry are fried together, a mouthfeel of the soybean residue is improved by absorbing the red date slurry, the prepared bread is leavened in texture, stable in shape, unique in flavor, and rich in dietary fiber and soybean protein, contributes to gastrointestinal digestion of a human body, and has the effects of maintaining beauty, keeping young, invigorating stomach, regulating vital energy, tonifying a spleen and benefiting the vital energy.

The invention discloses a preparation method of olive and papaya compound juice, belonging to the field of drink processing. The preparation method is characterized by adopting the processing technology flows of olive juice preparation and compound juice drink preparation, wherein the step of olive juice preparation comprises the procedures of olive fruit selection, washing, blanching, breaking, juicing, rough filtration, debittering treatment, ultrafiltration and olive juice clarification; the step of compound juice drink preparation comprises the procedures of olive juice and papaya juice selection, mixing, homogenizing, sugar and acid adjustment, preheating, ultrahigh temperature short time sterilization, filling, vacuum sealing, cooling, insulation and preparation of a finished product. The preparation method has the beneficial effects that the juice is palatable in acidness and sweetness, is clear and transparent, has deep mellow and normal fragrance of olives, papayas and honey, is unique in flavor, is beneficial for human bodies to digest and absorb food, and has the function of invigorating the spleen to promote digestion; the preparation method is simple to operate and easy to implement.