CN1032733A - Method with processing papaya into preserved fruit - Google Patents
Method with processing papaya into preserved fruit Download PDFInfo
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- CN1032733A CN1032733A CN 87102101 CN87102101A CN1032733A CN 1032733 A CN1032733 A CN 1032733A CN 87102101 CN87102101 CN 87102101 CN 87102101 A CN87102101 A CN 87102101A CN 1032733 A CN1032733 A CN 1032733A
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- pawpaw
- candied fruit
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Abstract
The present invention relates to the processing method that a kind of food is pawpaw.Its principal character is: be raw material with pawpaw and sucrose only, do not adopt any additives, through preliminary treatment, blanching, sugar soak, step such as twice boiling, cascade raising temperature baking, remove the pawpaw astringent taste and make a kind of pawpaw candied fruit that does not have the good and anti-storage of astringent taste, sense of food and color.
Description
The present invention relates to the processing method that a kind of food is pawpaw candied fruit, belong to A2337/08.
Pawpaw is rosaceous plant Chaenomeles pawpaw (cheanomeles Lagengaria(Loisel) KOidZ) ripening fruits.After measured, organic substances such as interior starch-containing, tannin, total glycoprotein, fat, vitamin C, phosphorus, iron, calcium and saponin, flavonoids, cydonic acid, malic acid, tartaric acid, citric acid.
Pawpaw is different from general fruit, and ripening fruits food flavor acid, puckery is difficult to swallow, thereby pawpaw is made good, the nutritious preserved fruit of food flavor is necessary.In existing preserved fruit process technology, usually add anticorrisive agent in order to prevent that preserved fruit is rotten, perhaps add people's pigment, or add acid and essence, spices for food flavor is agreeable to the taste for the attractive in appearance of color and luster.
The object of the present invention is to provide a kind of is raw material with the pawpaw, does not adopt any additives, i.e. anticorrisive agent, colouring agent, essence, spices, thickener, acid etc. make that color and luster and sense of food are good, the preparation method of the pawpaw candied fruit of long shelf-life.
The present invention is to be raw material with the pawpaw ripening fruits, through preliminary treatment, blanching, sugar soak, steps such as twice boiling, cascade raising temperature baking, no astringent taste, color and sense of food are good, long shelf-life thereby make, and there is no the pawpaw candied fruit of any additives.
The concrete grammar that the present invention makes pawpaw candied fruit is: 1. ripe, anosis pawpaw is cleaned peeling, be cut into strip, carry out preliminary treatment after the cleaning, be about to the pawpaw bar and put into 5%～15% salt (NaCI) solution and soaked 3～8 days, cause puckery material tannin to remove.If can reach the purpose that removes astringent taste equally with gelatin, but the saline solution immersion is more economical.2. will carry out blanching through pretreated pawpaw bar, the concrete practice is: it is 70 ℃～90 ℃ water that the pawpaw bar is put into water temperature, blanching 3～8 minutes, with 80 ℃ of water temperatures and 5 minutes blanching time be the best.3. in bubble material pond, add the sucrose liquid of 12 ° of Be-18 ° of Be, the pawpaw bar after the blanching is put into fermentation vat, soaked 12～24 hours.4. put into the liquid glucose boiling 10～15 minutes of 20 ° of Be～22 ° Be that boil soaking pawpaw after the sugar, will take the dish out of the pot then syrup and pawpaw are poured into and soaked in the fermentation vat 24 hours again.5. carry out boiling for the second time: prepare the liquid glucose of 20 ° of Be～25 ° Be, when boiling liquid glucose to 100 ℃ with the stainless steel jacketed pan, the side drops into the pawpaw after soaking, boiling 15～20 minutes, and the clean liquid glucose of filter takes the dish out of the pot.6. will place on the baking rack through the pawpaw that above-mentioned steps is handled, the control baking temperature makes it to rise to 60 ℃ step by step from 40 ℃, and stoving time is 5～6 hours.Wherein, 40 degree Celsius 1～1.5 hour, 50 degree Celsius 2～3 hours, 60 degree Celsius 1.5～2 hours, like this, gained finished product uniform drying is convenient to preserve.
In the process of making pawpaw candied fruit, do not add any food additives, as anticorrisive agent, materials such as colouring agent, thickener, essence and flavoring agent, citric acid.
With the pawpaw candied fruit that method of the present invention is made, the color and luster nature, the shape that is translucent, food flavor is good, no astringent taste, sour and sweet palatability, and anti-storage, storage period, reached more than 2 years.
The present invention is further described below by embodiment:
Embodiment selects fresh, anosis, ripe pawpaw, clean peeling, slitting after, put into concentration and be 10% salt (NaCI) solution and soak, to remove astringent taste, soak time is 5 days; Afterwards, be 80 ℃ water blanching pawpaw with temperature, the blanching time is 5 minutes, and the pawpaw after the blanching is put into the fermentation vat that 18 ° of Be liquid glucoses are housed, and soaks to go out the pond after 24 hours; Then, pawpaw poured in the liquid glucose that the concentration of having boiled is 20 ° of Be carry out boiling, the boiling time is 10 minutes; Take the dish out of the pot after the boiling,, soaked again 24 hours taking the dish out of the pot syrup in pawpaw is poured fermentation vat into, compound concentration is the liquid glucose of 25 ° of Be, in the stainless steel jacketed pan of packing into, when boiling sugared temperature when reaching 100 ℃, put into the pawpaw after soaking again, boiling takes the dish out of the pot after 15 minutes together; After taking the dish out of the pot, the filter of the liquid glucose on the pawpaw is clean, be placed on the baking framed bent and toast, during baking, earlier temperature is transferred to 40 ℃, toast after 1 hour, temperature is increased to 50 ℃, continue baking 3 hours, and then temperature is risen to 60 ℃, toast after 2 hours and finish.Then, pawpaw candied fruit is divided grade packaged.
Claims (8)
1, a kind of preparation method of pawpaw candied fruit comprises steps such as pawpaw preliminary treatment, blanching, sugar soak, boiling, baking, the invention is characterized in:
When (1) making pawpaw candied fruit, only use ripe pawpaw and sugar, do not adopt any additives as raw material;
(2) the pawpaw preliminary treatment be with clean, pawpaw bar after the peeling, cutting is with 5～15% NaCI solution immersion 3～8 days;
Adopt the way of cascade raising temperature when (3) toasting, promptly prior to 40 ℃ of bakings 1～1.5 hour, again in 50 ℃ of bakings 2～3 hours, continue to toast 1.5～2 hours in 60 ℃ at last, total stoving time is 5～6 hours.
2,, it is characterized in that the pawpaw preliminary treatment is that the pawpaw bar after cleaning, remove the peel, cutting was soaked 5 days with 10%NaCI solution according to the preparation method of the described pawpaw candied fruit of claim 1..
3, according to the preparation method of claim 1. or 2 described pawpaw candied fruits, after 1 hour, temperature is increased to 50 ℃ prior to 40 ℃ of bakings when it is characterized in that toasting, continues baking 3 hours, and then temperature is increased to 60 ℃, toast after 2 hours and finish.
4, the preparation method of pawpaw candied fruit according to claim 1 does not add any anticorrisive agent when it is characterized in that making pawpaw candied fruit.
5, the preparation method of pawpaw candied fruit according to claim 1 does not add any colouring agent when it is characterized in that making pawpaw candied fruit.
6, the preparation method of pawpaw candied fruit according to claim 1 does not add materials such as any essence and flavoring agent when it is characterized in that making pawpaw candied fruit.
7, the preparation method of pawpaw candied fruit according to claim 1 does not add any acid when it is characterized in that making pawpaw candied fruit.
8, the preparation method of pawpaw candied fruit according to claim 1 does not add any thickener when it is characterized in that making pawpaw candied fruit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 87102101 CN1032733A (en) | 1987-10-24 | 1987-10-24 | Method with processing papaya into preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 87102101 CN1032733A (en) | 1987-10-24 | 1987-10-24 | Method with processing papaya into preserved fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1032733A true CN1032733A (en) | 1989-05-10 |
Family
ID=4813811
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 87102101 Pending CN1032733A (en) | 1987-10-24 | 1987-10-24 | Method with processing papaya into preserved fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1032733A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1047723C (en) * | 1995-02-13 | 1999-12-29 | 包云霞 | Drink of Chinese flowering quince juice and preparation method thereof |
| CN1105515C (en) * | 1998-10-08 | 2003-04-16 | 朱家祥 | Papaya jelly beverage and its preparing process |
| CN102210370A (en) * | 2011-07-14 | 2011-10-12 | 广东省生宝种养有限公司 | Low-sugar pawpaw preserved fruit and preparation method thereof |
| CN102726509A (en) * | 2012-07-17 | 2012-10-17 | 福建农林大学 | Processing method of dried papaya slice product |
-
1987
- 1987-10-24 CN CN 87102101 patent/CN1032733A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1047723C (en) * | 1995-02-13 | 1999-12-29 | 包云霞 | Drink of Chinese flowering quince juice and preparation method thereof |
| CN1105515C (en) * | 1998-10-08 | 2003-04-16 | 朱家祥 | Papaya jelly beverage and its preparing process |
| CN102210370A (en) * | 2011-07-14 | 2011-10-12 | 广东省生宝种养有限公司 | Low-sugar pawpaw preserved fruit and preparation method thereof |
| CN102210370B (en) * | 2011-07-14 | 2013-04-17 | 广东省生宝种养有限公司 | Low-sugar pawpaw preserved fruit and preparation method thereof |
| CN102726509A (en) * | 2012-07-17 | 2012-10-17 | 福建农林大学 | Processing method of dried papaya slice product |
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