CN103875873A - Preparation method of preserved sliced pawpaw and fruit pulp - Google Patents
Preparation method of preserved sliced pawpaw and fruit pulp Download PDFInfo
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- CN103875873A CN103875873A CN201410100080.8A CN201410100080A CN103875873A CN 103875873 A CN103875873 A CN 103875873A CN 201410100080 A CN201410100080 A CN 201410100080A CN 103875873 A CN103875873 A CN 103875873A
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Abstract
The invention provides special preserved sliced pawpaw, fruit pulp, and preparation methods of the fermented preserved sliced pawpaw and the fruit pulp. The method comprises the steps of adding white sugar or honey into sliced pawpaw for adjusting the sugar-acid ratio of the sliced pawpaw, and softening the pawpaw at high temperature or by fermentation of edible fungi to effectively degrade cellulose and lignin, and therefore, the method solves the defects of sour and acerbic pawpaw taste and hardness and is used for preparing the preserved sliced pawpaw and fruit pulp.
Description
Technical field
The present invention relates to the preparation method of a kind of pawpaw preserved fruit sheet, pulp, adopt high-temperature sterilization and edible fungus fermented softening method to make, is food processing technology field.
Background technology
Wrinkled papaya is the dry mature fruit of rosaceous plant chaenomeles lagenaria Chaenomeles speciosa (Sweet) Nakai, main product is in Tujia Autonomous County of Changyang, the famous genunie medicinal materials of our province, practise and claim " money mound pawpaw ", have and stimulate the circulation of the blood and cause the muscles and joints to relax and effect of stomach dampness elimination, be used for the treatment of the diseases such as pain in low back and legs, rheumatic arthritis, muscular spasm of the limbs, large vomiting and diarrhoea, beriberi oedema.Also have anti-inflammatory, antibacterial, lipopenicillinase, etc. multiple effect." money mound pawpaw ", plantation history is very long, and the Qing Dynasty just has long enjoyed a good reputation between year, " money mound pawpaw " with its " seed is few, look just, rhicnosis " characteristic and superior quality be world-famous for, by Chinese pharmacopoeia is recorded, not only there is unique medical value and also there is good health care.Its nutritive value is not second to Chinese gooseberry, and among the people have saying of " apricot one benefit, pears two benefits, pawpaw hundred benefits ".Pawpaw is containing a large amount of organic acids, vitamin, multiple protein enzyme and a large amount of flavones, saponins compound.Pawpaw is widely used as producing Chinese patent drug, skin care item, cosmetic bath article, the raw material of food health food.The present invention relates to adopt the preparation method of the food that wrinkled papaya makes.It is soft and not sticky that this method is prepared pawpaw preserved fruit product, and crisp and not hard, mouthfeel is sweet, sour and sweet palatability.
Summary of the invention
The object of the present invention is to provide one to utilize pawpaw raw material, through high temperature, edible fungus fermented softening, except the puckery pawpaw preserved fruit that makes.
The present invention realizes above-mentioned purpose like this:
Method one: sweet type pawpaw preserved fruit sheet processed, pulp
Pawpaw is cleaned in clear water, and peeling is cut open, except removal core, and section, thickness is 0.2-1cm
The papaya tablet cutting adds white sugar and/or honey by fresh weight, and by weight, papaya tablet is 100, white sugar 5～20, honey 5～20, honey 10-30 days processed, get honey make after papaya tablet under 100-121 DEG C of condition, sterilizing 10-30min.The papaya tablet that honey makes is placed in 60-100 DEG C of baking oven and dries 1-3 hour, keeps papaya tablet dry tack free (water content 5-15%), makes the close film-making of pawpaw.Getting the Chinese flowering quince juice that honey obtains can be for beverage.
Getting the close film-making of the softening pawpaw of above-mentioned high-temperature sterilization adds 3-5 times of pure water refiner or colloid mill to prepare pawpaw homogenate, by weight, papaya tablet is 100, water is 100～300, add the chocolate that different flavor enhancements is 10-20 as mass parts, the cheese that mass parts is 8-15, be pressed into 0.2cm thin slice, be baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different big or small sheets, make pawpaw preserved fruit sheet.
Get the softening pawpaw honey film-making of above-mentioned high-temperature sterilization and add the pure water colloid mill of 3-5 times of weight portion to prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Method two: fermented type pawpaw preserved fruit sheet
Pawpaw is cleaned in clear water, and peeling is cut open, except removal core, and section, thickness is 0.2-1cm
The papaya tablet cutting is packed in culture vessel, papaya tablet volume accounts for the 1/4-2/3 of culture vessel, add white sugar and/or honey, by weight, papaya tablet is 100, white sugar is 1～8, honey is 1～8, under 110～121 DEG C of conditions, sterilizing 20-30min, take out after culture vessel, under aseptic condition, inoculate edible mushroom, inoculation edible mushroom can be close ring bacterium (Armillariella mellea), hickory chick (Morehella esculenta (L.) Pers), sulphur bacterium (Laetiporus sulphureus (Fr.) Murrill), north Chinese caterpillar fungus (Cordyceps militaris (L.ex Fr.) Link), pine bacterium (Lactarius hansutake Tznaka), one or more in great Bai bolt bacterium (Trametes lactinea (Berk.) Pat.), cultivate 10-30 days for 10-30 DEG C, make pawpaw fermentation sheet through 121 DEG C of 30min sterilizings.
Getting above-mentioned high-temperature sterilization papaya tablet softening, fermentation adds 3-5 times of pure water refiner or colloid mill to prepare pawpaw homogenate, by weight, papaya tablet is 100, water is 100～300, add the chocolate that different flavor enhancements is 10-20 as mass parts, the cheese that mass parts is 8-15, be pressed into 0.2cm thin slice, be baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different big or small sheets, make pawpaw preserved fruit sheet.
Get above-mentioned high-temperature sterilization papaya tablet softening, fermentation and add 3-5 times of pure water colloid mill to prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
The activating process of above-mentioned edible bacterial strain kind:
Culture medium preparation
Make potato culture medium: potato (peeling) 200g, glucose 20g, agar 20g, water 1000ml.Potato is cut into small pieces and puts into pot, 1000ml adds water, boil 20 minutes, by filtered through gauze, moisturizing is to 1000ml, put into agar and glucose, heat after dissolving, adjust pH6.0(potassium dihydrogen phosphate, dipotassium hydrogen phosphate solution), in culture medium packing conical flask, every bottled enter 1/3 capacity culture medium, 0.1-0.15MPa steam high-voltage sterilizing 30min.
Actication of culture
From strain library, take out bacterial classification (close ring bacterium, hickory chick, sulphur bacterium, northern Chinese caterpillar fungus, loose bacterium, great Bai bolt bacterium), on aseptic operating platform, inoculate, use shaking table shaken cultivation.Rotating speed 150r/min, 25 DEG C of temperature, cultivate 5-7 days.
Seed culture
Make seed culture fluid: glucose 20g, gypsum 2g, analysis for soybean powder 10g, adjusts pH6.0(potassium dihydrogen phosphate, dipotassium hydrogen phosphate solution after malt flour 2g, 20% potato juice 1000ml preparation), be sub-packed in the triangular flask of 500ml every bottled 150ml, autoclaving.On aseptic operating platform, the bacterial classification 5-10ml of inoculation activation, uses shaking table shaken cultivation.Rotating speed 120r/min, 25 DEG C of temperature, cultivate 5-7 days.
Inoculation and cultivation
The papaya tablet cutting is packed in culture vessel, and papaya tablet volume accounts for the 1/4-2/3 of culture vessel, adds white sugar or honey through 121 DEG C of sterilizing 20-30min, takes out after culture vessel, inoculates edible mushroom seed liquid 5-10ml under aseptic condition.The best growth conditions of different bacterium is:
In the present invention, pawpaw contains a large amount of organic acids, tannin, cellulose and lignanoid.Adding molasses system can fine adjusting sugar-acid ratio be 15:1-30:1, overcomes the acidity of pawpaw, and tannin is meeting natural degradation in put procedure, and effectively removes the astringent taste of a large amount of tannins, after degraded, sweetens.
Adopt high temperature effectively to soften pawpaw, be beneficial to edible mushroom further growth.The bacterium that high-temperature sterilization may exist pawpaw is originally inactivated, and after letting cool, then accesses edible mushroom, just only has the bacteria growing of access, does not have other bacterium and disturbs its growth.Edible mushroom produces plurality of enzymes, adds edible fungus fermented effectively degraded cellulose and lignanoid, degraded part tannin, the content of increase carbohydrate.
Comprehensive utilization molasses, high temperature, edible fungus fermented method, efficiently solve the acid of pawpaw taste, the defect such as puckery, hard, makes pawpaw become food or the raw-food material of moderately sour and sweet, delicate mouthfeel, unique flavor.
Concrete this embodiment
Embodiment 1
Pawpaw is cleaned in clear water, and peeling is cut open, except removal core, and section, thickness is 0.2-1cm.
The papaya tablet cutting adds white sugar by fresh weight, and by weight, papaya tablet is 100, white sugar 8, and honey system 14 days, gets papaya tablet after honey system under 121 DEG C of conditions, sterilizing 10-30min.The papaya tablet that honey makes is placed in 60-100 DEG C of baking oven and dries 1-3 hour, keeps papaya tablet dry tack free (water content 5-15%), makes the close film-making of pawpaw.Getting the Chinese flowering quince juice that honey obtains can be for beverage.
Getting the close film-making of the softening pawpaw of above-mentioned autoclaving adds the pure water refiner of 3-5 times of weight portion or colloid mill to prepare pawpaw homogenate, by weight, papaya tablet is 100, water is 150, add the chocolate that different flavor enhancements is 10 as mass parts, the cheese that mass parts is 12, be pressed into 0.2cm thin slice, be baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different big or small sheets, make pawpaw preserved fruit sheet.
Get the softening pawpaw honey film-making of above-mentioned high-temperature sterilization and add the pure water colloid mill of 3-5 times of weight portion to prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Embodiment 2
Pawpaw is cleaned in clear water, and peeling is cut open, except removal core, and section, thickness is 0.2-1cm.
The papaya tablet cutting adds white sugar by fresh weight, and by weight, papaya tablet is 100, white sugar 18, and honey system 30 days, gets papaya tablet after honey system under 111 DEG C of conditions, sterilizing 10-30min.The papaya tablet that honey makes is placed in 60-100 DEG C of baking oven and dries 1-3 hour, keeps papaya tablet dry tack free (water content 5-15%), makes the close film-making of pawpaw.Getting the Chinese flowering quince juice that honey obtains can be for beverage.
Getting the close film-making of the softening pawpaw of above-mentioned autoclaving adds the pure water refiner of 3-5 times of weight portion or colloid mill to prepare pawpaw homogenate, by weight, papaya tablet is 100, water is 300, add the chocolate that different flavor enhancements is 15 as mass parts, the cheese that mass parts is 8, be pressed into 0.2cm thin slice, be baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different big or small sheets, make pawpaw preserved fruit sheet.
Get the softening pawpaw honey film-making of above-mentioned high-temperature sterilization and add the pure water colloid mill of 3-5 times of weight portion to prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Embodiment 3
Pawpaw is cleaned in clear water, and peeling is cut open, except removal core, and section, thickness is 0.2-1cm.
The papaya tablet cutting adds honey by fresh weight, and by weight, papaya tablet is 100, honey 10, and honey system 30 days, gets papaya tablet after honey system under 115 DEG C of conditions, sterilizing 10-30min.The papaya tablet that honey makes is placed in 60-100 DEG C of baking oven and dries 1-3 hour, keeps papaya tablet dry tack free (water content 5-15%), makes the close film-making of pawpaw.Getting the Chinese flowering quince juice that honey obtains can be for beverage.
Getting the close film-making of the softening pawpaw of above-mentioned autoclaving adds the pure water refiner of 3-5 times of weight portion or colloid mill to prepare pawpaw homogenate, by weight, papaya tablet is 100, water is 100, add the chocolate that different flavor enhancements is 20 as mass parts, the cheese that mass parts is 15, be pressed into 0.2cm thin slice, be baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different big or small sheets, make pawpaw preserved fruit sheet.
Get the softening pawpaw honey film-making of above-mentioned high-temperature sterilization and add the pure water colloid mill of 3-5 times of weight portion to prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Embodiment 4
Pawpaw is cleaned in clear water, and peeling is cut open, except removal core, and section, thickness is 0.2-1cm.
The papaya tablet cutting adds honey by fresh weight, and by weight, papaya tablet is 100, honey 20, and honey system 18 days, gets papaya tablet after honey system under 121 DEG C of conditions, sterilizing 10-30min.The papaya tablet that honey makes is placed in 60-100 DEG C of baking oven and dries 1-3 hour, keeps papaya tablet dry tack free (water content 5-15%), makes the close film-making of pawpaw.Getting the Chinese flowering quince juice that honey obtains can be for beverage.
Getting the close film-making of the softening pawpaw of above-mentioned autoclaving adds the pure water refiner of 3-5 times of weight portion or colloid mill to prepare pawpaw homogenate, by weight, papaya tablet is 100, water is 280, add the chocolate that different flavor enhancements is 14 as mass parts, the cheese that mass parts is 10, be pressed into 0.2cm thin slice, be baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different big or small sheets, make pawpaw preserved fruit sheet.
Get the softening pawpaw honey film-making of above-mentioned high-temperature sterilization and add the pure water colloid mill of 3-5 times of weight portion to prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Embodiment 5
Pawpaw is cleaned in clear water, and peeling is cut open, except removal core, and section, thickness is 0.2-1cm.
The papaya tablet cutting is packed in culture vessel, and papaya tablet volume accounts for 1/4 of culture vessel, adds white sugar, by weight, papaya tablet is 100, and white sugar is 3, under 121 DEG C of conditions, sterilizing 20-30min, takes out after culture vessel, under aseptic condition, inoculates edible mushroom, inoculation edible mushroom can be close ring bacterium (Armillariella mellea), cultivate 20 days for 23 DEG C, under 121 DEG C of conditions, 30min sterilizing makes pawpaw fermentation sheet.
Getting above-mentioned autoclaving pawpaw fermentation sheet softening, that ferment adds 3-5 times of pure water refiner or colloid mill to prepare pawpaw homogenate, by weight, papaya tablet is 100, water is 100, add the chocolate that different flavor enhancements is 10 as mass parts, the cheese that mass parts is 8, be pressed into 0.2cm thin slice, be baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different big or small sheets, make pawpaw preserved fruit sheet.
Get above-mentioned high-temperature sterilization papaya tablet softening, fermentation and add the pure water colloid mill of 3-5 times of weight portion to prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Embodiment 6
Pawpaw is cleaned in clear water, and peeling is cut open, except removal core, and section, thickness is 0.2-1cm.
The papaya tablet cutting is packed in culture vessel, papaya tablet volume accounts for 2/3 of culture vessel, add white sugar, by weight, papaya tablet is 100, honey is 1, under 110 DEG C of conditions, sterilizing 20-30min, take out after culture vessel, under aseptic condition, inoculate edible mushroom, inoculation edible mushroom can be hickory chick (Morehella esculenta (L.) Pers), great Bai bolt bacterium (Trametes lactinea (Berk.) Pat.), under 25 DEG C of conditions, cultivate 15 days, under 121 DEG C of conditions, 30min sterilizing makes pawpaw fermentation sheet.
Getting above-mentioned autoclaving papaya tablet softening, fermentation adds 3-5 times of pure water refiner or colloid mill to prepare pawpaw homogenate, by weight, papaya tablet is 100, water is 150, add the chocolate that different flavor enhancements is 12 as mass parts, the cheese that mass parts is 10, be pressed into 0.2cm thin slice, be baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different big or small sheets, make pawpaw preserved fruit sheet.
Get above-mentioned high-temperature sterilization papaya tablet softening, fermentation and add the pure water colloid mill of 3-5 times of weight portion to prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Embodiment 7
Pawpaw is cleaned in clear water, and peeling is cut open, except removal core, and section, thickness is 0.2-1cm.
The papaya tablet cutting is packed in culture vessel, papaya tablet volume accounts for 1/2 of culture vessel, add white sugar, by weight, papaya tablet is 100, white sugar is 3, under 118 DEG C of conditions, sterilizing 20-30min, take out after culture vessel, under aseptic condition, inoculate edible mushroom, inoculation edible mushroom can be sulphur bacterium (Laetiporus sulphureus (Fr.) Murrill), northern Chinese caterpillar fungus (Cordyceps militaris (L.ex Fr.) Link), cultivate 20 days for 27 DEG C, under 121 DEG C of conditions, 30min sterilizing makes pawpaw fermentation sheet.
Getting above-mentioned autoclaving papaya tablet softening, fermentation adds 3-5 times of pure water refiner or colloid mill to prepare pawpaw homogenate, by weight, papaya tablet is 100, water is 180, add the chocolate that different flavor enhancements is 14 as mass parts, the cheese that mass parts is 15, be pressed into 0.2cm thin slice, be baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different big or small sheets, make pawpaw preserved fruit sheet.
Get above-mentioned high-temperature sterilization papaya tablet softening, fermentation and add the pure water colloid mill of 3-5 times of weight portion to prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Embodiment 8
Pawpaw is cleaned in clear water, and peeling is cut open, except removal core, and section, thickness is 0.2-1cm.
The papaya tablet cutting is packed in culture vessel, papaya tablet volume accounts for 2/3 of culture vessel, adds white sugar by weight, and papaya tablet is 100, honey is 5, under 121 DEG C of conditions, sterilizing 20-30min, takes out after culture vessel, under aseptic condition, inoculate edible mushroom, inoculation edible mushroom can be northern Chinese caterpillar fungus (Cordyceps militaris (L.ex Fr.) Link), cultivates 20 days for 25 DEG C, and under 121 DEG C of conditions, 30min sterilizing makes pawpaw fermentation sheet.
Getting above-mentioned autoclaving papaya tablet softening, fermentation adds 3-5 times of pure water refiner or colloid mill to prepare pawpaw homogenate, by weight, papaya tablet is 100, water is 300, add the chocolate that different flavor enhancements is 16 as mass parts, the cheese that mass parts is 10, be pressed into 0.2cm thin slice, be baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different big or small sheets, make pawpaw preserved fruit sheet.
Get above-mentioned high-temperature sterilization papaya tablet softening, fermentation and add the pure water colloid mill of 3-5 times of weight portion to prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Embodiment 9
Pawpaw is cleaned in clear water, and peeling is cut open, except removal core, and section, thickness is 0.2-1cm.
The papaya tablet cutting is packed in culture vessel, papaya tablet volume accounts for 1/4 of culture vessel, add white sugar, by weight, papaya tablet is 100, white sugar is 5, under 121 DEG C of conditions, sterilizing 20-30min, take out after culture vessel, under aseptic condition, inoculate edible mushroom, inoculation edible mushroom can be loose bacterium (Lactarius hansutake Tznaka) and/or sulphur bacterium (Laetiporussulphureus (Fr.) Murrill), cultivate 15 days for 23 DEG C, under 121 DEG C of conditions, 30min sterilizing makes pawpaw fermentation sheet.
Getting above-mentioned autoclaving papaya tablet softening, fermentation adds 3-5 times of pure water refiner or colloid mill to prepare pawpaw homogenate, by weight, papaya tablet is 100, water is 190, add the chocolate that different flavor enhancements is 11 as mass parts, the cheese that mass parts is 11, be pressed into 0.2cm thin slice, be baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different big or small sheets, make pawpaw preserved fruit sheet.
Get above-mentioned high-temperature sterilization papaya tablet softening, fermentation and add the pure water colloid mill of 3-5 times of weight portion to prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Embodiment 10
Pawpaw is cleaned in clear water, and peeling is cut open, except removal core, and section, thickness is 0.2-1cm.
The papaya tablet cutting is packed in culture vessel, papaya tablet volume accounts for 2/3 of culture vessel, add white sugar, by weight, papaya tablet is 100, honey is 1, under 121 DEG C of conditions, sterilizing 20-30min, take out after culture vessel, under aseptic condition, inoculate edible mushroom, inoculation edible mushroom can be great Bai bolt bacterium (Trametes lactinea (Berk.) Pat.) and/or loose bacterium (Lactarius hansutake Tznaka), cultivate 15 days for 28 DEG C, under 121 DEG C of conditions, 30min sterilizing makes pawpaw fermentation sheet.
Getting above-mentioned autoclaving papaya tablet softening, fermentation adds 3-5 times of pure water refiner or colloid mill to prepare pawpaw homogenate, by weight, papaya tablet is 100, water is 250, add the chocolate that different flavor enhancements is 12% as mass parts, the cheese that mass parts is 12%, be pressed into 0.2cm thin slice, be baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different big or small sheets, make pawpaw preserved fruit sheet.
Get above-mentioned high-temperature sterilization papaya tablet softening, fermentation and add the pure water colloid mill of 3-5 times of weight portion to prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Claims (8)
1. a preparation method for pawpaw preserved fruit sheet, pulp, for close type pawpaw preserved fruit sheet processed, is characterized in that, comprises following preparation process:
1) pawpaw is cleaned in clear water, peeling is cut open, except removal core, and section, thickness is 0.2-1cm;
2) papaya tablet cutting in step 1) is placed in to the containers such as ceramic pot, add white sugar and/or honey, 10-30 days is preserved in sealing, carry out close system, get papaya tablet after honey system at 100-121 DEG C, sterilizing 10-30 min, the papaya tablet after honey system, sterilizing is placed in 60-100 DEG C of baking oven and dries 1-3h, controlling papaya tablet surface water content is 5-15%, makes close film-making;
3) by step 2) in close film-making add after the pure water of 3-5 times of weight portion and prepare pawpaw homogenate with refiner, add flavor enhancement chocolate, cheese, be pressed into 0.2cm-0.5cm thin slice, under 80 DEG C of conditions, being baked to surperficial water content is 5 ~ 15%, makes pawpaw preserved fruit sheet;
4) orientation step 2) in sweet film-making add the pure water colloid mill of 3-5 times of weight portion to prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
2. the preparation method of pawpaw preserved fruit sheet according to claim 1, pulp, is characterized in that: step 2) in by weight, papaya tablet is 100, white sugar is 5 ~ 20, honey is 5 ~ 20.
3. the preparation method of pawpaw preserved fruit sheet according to claim 1, pulp, is characterized in that: in step 3), by weight, the close film-making of pawpaw is 100, and water is 100 ~ 300; Chocolate 10 ~ 20, cheese 8 ~ 15.
4. a preparation method for pawpaw preserved fruit sheet, pulp, is fermented type pawpaw preserved fruit sheet, it is characterized in that: comprise following preparation process:
1) pawpaw is cleaned in clear water, peeling is cut open, except removal core, and section, thickness is 0.2-1cm;
2) papaya tablet cutting in step 1) is packed in culture vessel, papaya tablet volume accounts for the 1/4-2/3 of culture vessel, adds white sugar and/or honey, at 110 ~ 121 DEG C, sterilizing 20-30 min, take out the papaya tablet after sterilizing, under aseptic condition, inoculate edible mushroom, at 10-30 DEG C, cultivate 10-30 days, at 110 ~ 121 DEG C, sterilizing 30 min, make fermentation film-making again;
3) by step 2) in fermentation sheet prepare pawpaw homogenate with refiner after adding the pure water of 3-5 times of weight portion, add flavor enhancement chocolate, cheese, be pressed into 0.2cm-0.5cm thin slice, under 80 DEG C of conditions, being baked to surperficial water content is 5 ~ 15%;
4) orientation step 2) in fermentation sheet add the pure water colloid mill of 3-5 times of weight portion to prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
5. the preparation method of pawpaw preserved fruit sheet according to claim 4, pulp, is characterized in that: step 2) in by weight, papaya tablet is 100, white sugar is 1 ~ 8, honey is 1 ~ 8, edible mushroom is 0.1-1.
6. the preparation method of pawpaw preserved fruit sheet according to claim 4, pulp, is characterized in that: step 2) in edible mushroom comprise one or more in close ring bacterium, hickory chick, sulphur bacterium, northern Chinese caterpillar fungus, loose bacterium, great Bai bolt bacterium.
7. according to the pawpaw preserved fruit sheet described in claim 4 or 5 or 6, the preparation method of pulp, it is characterized in that: when described edible mushroom is close ring bacterium, the parts by weight that add white sugar and/or honey are 3, and the weight portion of the close ring bacterium of inoculation is 1.0, cultivates 20 days at 23 DEG C; When described edible mushroom is hickory chick, the parts by weight that add white sugar and/or honey are 1, and the weight portion of the edible mushroom of inoculation is 0.51, cultivate 15 days at 25 DEG C; When described edible mushroom is sulphur bacterium, the parts by weight that add white sugar and/or honey are 3, and the weight portion of the edible mushroom of inoculation is 0.28, cultivate 20 days at 27 DEG C; When described edible mushroom is northern Chinese caterpillar fungus, the parts by weight that add white sugar and/or honey are 5, and the weight portion of the edible mushroom of inoculation is 0.65, cultivate 20 days at 25 DEG C; When described edible mushroom is loose bacterium, the parts by weight that add white sugar and/or honey are 5, and the weight portion of the edible mushroom of inoculation is 0.8, cultivate 15 days at 23 DEG C; When described edible mushroom is great Bai bolt bacterium, the parts by weight that add white sugar and/or honey are 1, and the weight portion of the edible mushroom of inoculation is 0.45, cultivate 15 days at 28 DEG C.
8. the preparation method of pawpaw preserved fruit sheet claimed in claim 4, pulp, is characterized in that: in step 3), by weight, the close film-making of pawpaw is 100, and water is 100 ~ 300; Chocolate 10 ~ 20, cheese 8 ~ 15.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104839416A (en) * | 2015-05-25 | 2015-08-19 | 安徽省怀远县华夏药械有限责任公司 | Beauty strawberry preserved fruit and preparation method thereof |
| CN113545412A (en) * | 2021-08-02 | 2021-10-26 | 河南工业大学 | Method for wall breaking treatment of papaya cell wall skeleton structure |
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| CN1345543A (en) * | 2000-09-28 | 2002-04-24 | 宋桃森 | Method for producing low fructose wild preserved Fructus chaenomelis |
| CN1954724A (en) * | 2005-10-28 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Vinegar beverage with papaya and honey and its preparation method |
| 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 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104839416A (en) * | 2015-05-25 | 2015-08-19 | 安徽省怀远县华夏药械有限责任公司 | Beauty strawberry preserved fruit and preparation method thereof |
| CN113545412A (en) * | 2021-08-02 | 2021-10-26 | 河南工业大学 | Method for wall breaking treatment of papaya cell wall skeleton structure |
| CN113545412B (en) * | 2021-08-02 | 2023-09-29 | 河南工业大学 | Method for breaking wall and treating papaya cell wall skeleton structure |
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| CN103875873B (en) | 2015-05-20 |
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