CN103875873B - 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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- CN103875873B CN103875873B CN201410100080.8A CN201410100080A CN103875873B CN 103875873 B CN103875873 B CN 103875873B CN 201410100080 A CN201410100080 A CN 201410100080A CN 103875873 B CN103875873 B CN 103875873B
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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, adopting high-temperature sterilization and edible fungus fermented softening method to obtain, 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 claiming " 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 disease 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, and " money mound pawpaw " is world-famous for the characteristic of its " few, the look of seed just, rhicnosis " and superior quality, by Chinese Pharmacopoeia is recorded, not only there is unique medical value 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 benefit, pawpaw hundred benefit ".Pawpaw is containing a large amount of organic acid, 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 the preparation method of the food adopting wrinkled papaya to make.It is soft and do not glue that this method prepares pawpaw preserved fruit product, crisp and hard, and 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 puckery obtained pawpaw preserved fruit.
The present invention realizes above-mentioned purpose like this:
Method one: sweet type pawpaw preserved fruit sheet processed, pulp
Cleaned in clear water by pawpaw, peeling is cut open, and except removal core, section, thickness is 0.2-1cm
The papaya tablet cut 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, gets the papaya tablet after honey system 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%), the obtained close film-making of pawpaw.Getting the Chinese flowering quince juice that honey obtains can for beverage.
Get the softening close film-making of pawpaw of above-mentioned high-temperature sterilization and add 3-5 times of pure water refiner or pawpaw homogenate prepared by colloid mill, by weight, papaya tablet is 100, water is 100 ~ 300, add different flavor enhancements as mass parts be the chocolate of 10-20, mass parts is the cheese of 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 size sheet, obtained pawpaw preserved fruit sheet.
Get the pure water colloid mill that pawpaw honey film-making that above-mentioned high-temperature sterilization softens adds 3-5 times of weight portion and prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Method two: fermented type pawpaw preserved fruit sheet
Cleaned in clear water by pawpaw, peeling is cut open, and except removal core, section, thickness is 0.2-1cm
The papaya tablet cut is loaded 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, after taking out culture vessel, aseptically inoculate edible mushroom, inoculation edible mushroom can be close ring bacterium (Armillariella mellea), hickory chick (Morehella esculenta (L.) Pers), vulcanized ester (Laetiporus sulphureus (Fr.) Murrill), Cordceps militaris (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, pawpaw fermentation sheet is obtained through 121 DEG C of 30min sterilizings.
Get that above-mentioned high-temperature sterilization softens, the papaya tablet that ferments adds 3-5 times of pure water refiner or pawpaw homogenate prepared by colloid mill, by weight, papaya tablet is 100, water is 100 ~ 300, add different flavor enhancements as mass parts be the chocolate of 10-20, mass parts is the cheese of 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 size sheet, obtained pawpaw preserved fruit sheet.
Get that above-mentioned high-temperature sterilization softens, the papaya tablet that ferments adds 3-5 times of pure water colloid mill and prepares 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 is prepared
Make potato culture medium: potato (peeling) 200g, glucose 20g, agar 20g, water 1000ml.Potato is cut into small pieces and puts into pot, add water 1000ml, 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), by culture medium packing conical flask, often 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, vulcanized ester, Cordceps militaris, loose bacterium, great Bai bolt bacterium), inoculate on aseptic operating platform, use shaking table shaken cultivation.Rotating speed 150r/min, temperature 25 DEG C, cultivates 5-7 days.
Seed culture
Make seed culture fluid: glucose 20g, gypsum 2g, analysis for soybean powder 10g, after malt flour 2g, 20% potato juice 1000ml prepare, adjust pH6.0(potassium dihydrogen phosphate, dipotassium hydrogen phosphate solution), be sub-packed in the triangular flask of 500ml, every bottled 150ml, autoclaving.On aseptic operating platform, inoculate the bacterial classification 5-10ml of activation, use shaking table shaken cultivation.Rotating speed 120r/min, temperature 25 DEG C, cultivates 5-7 days.
Inoculation and cultivation
The papaya tablet that cuts loaded in culture vessel, 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, after taking out culture vessel, aseptically inoculates edible mushroom seed liquor 5-10ml.The best growth conditions of different bacterium is:
In the present invention, pawpaw contains a large amount of organic acid, tannin, cellulose and lignanoid.Adding molasses system can regulate sugar-acid ratio to be 15:1-30:1 very well, 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 tannin, sweetens after degraded.
Adopt high temperature effectively can soften pawpaw, be beneficial to edible mushroom further growth.The bacterium that high-temperature sterilization makes pawpaw originally may exist is inactivated, and after letting cool, then accesses edible mushroom, just only has the bacteria growing of access, does not have other bacterium and disturbs it to grow.Edible mushroom produces multiple enzyme, add edible fungus fermented can effectively degraded cellulose and lignanoid, degraded part tannin, increases the content of carbohydrate.
Comprehensive utilization molasses, high temperature, edible fungus fermented method, efficiently solve the defects such as pawpaw taste is sour, puckery, hard, makes pawpaw become moderately sour and sweet, delicate mouthfeel, the food of unique flavor or raw-food material.
This embodiment concrete
Embodiment 1
Cleaned in clear water by pawpaw, peeling is cut open, and except removal core, section, thickness is 0.2-1cm.
The papaya tablet cut adds white sugar by fresh weight, and by weight, papaya tablet is 100, white sugar 8, honey system 14 days, gets the 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%), the obtained close film-making of pawpaw.Getting the Chinese flowering quince juice that honey obtains can for beverage.
Get the close film-making of pawpaw that above-mentioned autoclaving softens and add the pure water refiner of 3-5 times of weight portion or pawpaw homogenate prepared by colloid mill, by weight, papaya tablet is 100, water is 150, adding chocolate, the mass parts of different flavor enhancements if mass parts is 10 is the cheese of 12, is pressed into 0.2cm thin slice, is baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different size sheet, obtained pawpaw preserved fruit sheet.
Get the pure water colloid mill that pawpaw honey film-making that above-mentioned high-temperature sterilization softens adds 3-5 times of weight portion and prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Embodiment 2
Cleaned in clear water by pawpaw, peeling is cut open, and except removal core, section, thickness is 0.2-1cm.
The papaya tablet cut adds white sugar by fresh weight, and by weight, papaya tablet is 100, white sugar 18, honey system 30 days, gets the 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%), the obtained close film-making of pawpaw.Getting the Chinese flowering quince juice that honey obtains can for beverage.
Get the close film-making of pawpaw that above-mentioned autoclaving softens and add the pure water refiner of 3-5 times of weight portion or pawpaw homogenate prepared by colloid mill, by weight, papaya tablet is 100, water is 300, adding chocolate, the mass parts of different flavor enhancements if mass parts is 15 is the cheese of 8, is pressed into 0.2cm thin slice, is baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different size sheet, obtained pawpaw preserved fruit sheet.
Get the pure water colloid mill that pawpaw honey film-making that above-mentioned high-temperature sterilization softens adds 3-5 times of weight portion and prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Embodiment 3
Cleaned in clear water by pawpaw, peeling is cut open, and except removal core, section, thickness is 0.2-1cm.
The papaya tablet cut adds honey by fresh weight, and by weight, papaya tablet is 100, honey 10, honey system 30 days, gets the 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%), the obtained close film-making of pawpaw.Getting the Chinese flowering quince juice that honey obtains can for beverage.
Get the close film-making of pawpaw that above-mentioned autoclaving softens and add the pure water refiner of 3-5 times of weight portion or pawpaw homogenate prepared by colloid mill, by weight, papaya tablet is 100, water is 100, adding chocolate, the mass parts of different flavor enhancements if mass parts is 20 is the cheese of 15, is pressed into 0.2cm thin slice, is baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different size sheet, obtained pawpaw preserved fruit sheet.
Get the pure water colloid mill that pawpaw honey film-making that above-mentioned high-temperature sterilization softens adds 3-5 times of weight portion and prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Embodiment 4
Cleaned in clear water by pawpaw, peeling is cut open, and except removal core, section, thickness is 0.2-1cm.
The papaya tablet cut adds honey by fresh weight, and by weight, papaya tablet is 100, honey 20, honey system 18 days, gets the 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%), the obtained close film-making of pawpaw.Getting the Chinese flowering quince juice that honey obtains can for beverage.
Get the close film-making of pawpaw that above-mentioned autoclaving softens and add the pure water refiner of 3-5 times of weight portion or pawpaw homogenate prepared by colloid mill, by weight, papaya tablet is 100, water is 280, adding chocolate, the mass parts of different flavor enhancements if mass parts is 14 is the cheese of 10, is pressed into 0.2cm thin slice, is baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different size sheet, obtained pawpaw preserved fruit sheet.
Get the pure water colloid mill that pawpaw honey film-making that above-mentioned high-temperature sterilization softens adds 3-5 times of weight portion and prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Embodiment 5
Cleaned in clear water by pawpaw, peeling is cut open, and except removal core, section, thickness is 0.2-1cm.
Loaded in culture vessel by the papaya tablet cut, 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, after taking out culture vessel, aseptically 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 obtains pawpaw fermentation sheet.
Get that above-mentioned autoclaving softens, the pawpaw of fermenting fermentation sheet adds 3-5 times of pure water refiner or pawpaw homogenate prepared by colloid mill, by weight, papaya tablet is 100, water is 100, adding chocolate, the mass parts of different flavor enhancements if mass parts is 10 is the cheese of 8, is pressed into 0.2cm thin slice, is baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different size sheet, obtained pawpaw preserved fruit sheet.
Get the pure water colloid mill that above-mentioned high-temperature sterilization softens, the papaya tablet that ferments adds 3-5 times of weight portion and prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Embodiment 6
Cleaned in clear water by pawpaw, peeling is cut open, and except removal core, section, thickness is 0.2-1cm.
The papaya tablet cut is loaded 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, after taking out culture vessel, aseptically inoculate edible mushroom, inoculation edible mushroom can be hickory chick (Morehella esculenta (L.) Pers), great Bai bolt bacterium (Trametes lactinea (Berk.) Pat.), cultivate 15 days under 25 DEG C of conditions, under 121 DEG C of conditions, 30min sterilizing obtains pawpaw fermentation sheet.
Get that above-mentioned autoclaving softens, the papaya tablet that ferments adds 3-5 times of pure water refiner or pawpaw homogenate prepared by colloid mill, by weight, papaya tablet is 100, water is 150, adding chocolate, the mass parts of different flavor enhancements if mass parts is 12 is the cheese of 10, is pressed into 0.2cm thin slice, is baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different size sheet, obtained pawpaw preserved fruit sheet.
Get the pure water colloid mill that above-mentioned high-temperature sterilization softens, the papaya tablet that ferments adds 3-5 times of weight portion and prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Embodiment 7
Cleaned in clear water by pawpaw, peeling is cut open, and except removal core, section, thickness is 0.2-1cm.
The papaya tablet cut is loaded 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, after taking out culture vessel, aseptically inoculate edible mushroom, inoculation edible mushroom can be vulcanized ester (Laetiporus sulphureus (Fr.) Murrill), Cordceps militaris (Cordyceps militaris (L.ex Fr.) Link), cultivate 20 days for 27 DEG C, under 121 DEG C of conditions, 30min sterilizing obtains pawpaw fermentation sheet.
Get that above-mentioned autoclaving softens, the papaya tablet that ferments adds 3-5 times of pure water refiner or pawpaw homogenate prepared by colloid mill, by weight, papaya tablet is 100, water is 180, adding chocolate, the mass parts of different flavor enhancements if mass parts is 14 is the cheese of 15, is pressed into 0.2cm thin slice, is baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different size sheet, obtained pawpaw preserved fruit sheet.
Get the pure water colloid mill that above-mentioned high-temperature sterilization softens, the papaya tablet that ferments adds 3-5 times of weight portion and prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Embodiment 8
Cleaned in clear water by pawpaw, peeling is cut open, and except removal core, section, thickness is 0.2-1cm.
The papaya tablet cut is loaded 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, after taking out culture vessel, aseptically inoculate edible mushroom, inoculation edible mushroom can be Cordceps militaris (Cordyceps militaris (L.ex Fr.) Link), cultivates 20 days for 25 DEG C, and under 121 DEG C of conditions, 30min sterilizing obtains pawpaw fermentation sheet.
Get that above-mentioned autoclaving softens, the papaya tablet that ferments adds 3-5 times of pure water refiner or pawpaw homogenate prepared by colloid mill, by weight, papaya tablet is 100, water is 300, adding chocolate, the mass parts of different flavor enhancements if mass parts is 16 is the cheese of 10, is pressed into 0.2cm thin slice, is baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different size sheet, obtained pawpaw preserved fruit sheet.
Get the pure water colloid mill that above-mentioned high-temperature sterilization softens, the papaya tablet that ferments adds 3-5 times of weight portion and prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Embodiment 9
Cleaned in clear water by pawpaw, peeling is cut open, and except removal core, section, thickness is 0.2-1cm.
The papaya tablet cut is loaded 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, after taking out culture vessel, aseptically inoculate edible mushroom, inoculation edible mushroom can be loose bacterium (Lactarius hansutake Tznaka) and/or vulcanized ester (Laetiporussulphureus (Fr.) Murrill), cultivate 15 days for 23 DEG C, under 121 DEG C of conditions, 30min sterilizing obtains pawpaw fermentation sheet.
Get that above-mentioned autoclaving softens, the papaya tablet that ferments adds 3-5 times of pure water refiner or pawpaw homogenate prepared by colloid mill, by weight, papaya tablet is 100, water is 190, adding chocolate, the mass parts of different flavor enhancements if mass parts is 11 is the cheese of 11, is pressed into 0.2cm thin slice, is baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different size sheet, obtained pawpaw preserved fruit sheet.
Get the pure water colloid mill that above-mentioned high-temperature sterilization softens, the papaya tablet that ferments adds 3-5 times of weight portion and prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Embodiment 10
Cleaned in clear water by pawpaw, peeling is cut open, and except removal core, section, thickness is 0.2-1cm.
The papaya tablet cut is loaded 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, after taking out culture vessel, aseptically 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 obtains pawpaw fermentation sheet.
Get that above-mentioned autoclaving softens, the papaya tablet that ferments adds 3-5 times of pure water refiner or pawpaw homogenate prepared by colloid mill, by weight, papaya tablet is 100, water is 250, adding chocolate, the mass parts of different flavor enhancements if mass parts is 12% is the cheese of 12%, is pressed into 0.2cm thin slice, is baked to containing dry tack free (water content 5-15%) through 80 DEG C, be cut into different size sheet, obtained pawpaw preserved fruit sheet.
Get the pure water colloid mill that above-mentioned high-temperature sterilization softens, the papaya tablet that ferments adds 3-5 times of weight portion and prepare pawpaw homogenate, bottling, sterilizing 20min under 80-121 DEG C of condition, makes pawpaw pulp.
Claims (4)
1. 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) cleaned in clear water by pawpaw, peeling is cut open, except removal core, and section, thickness is 0.2-1cm;
2) papaya tablet cut in step 1) is loaded 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, aseptically inoculate edible mushroom, at 10-30 DEG C, cultivate 10-30 days, again at 110 ~ 121 DEG C, sterilizing 30 min, obtained fermentation sheet;
3) to step 2) in fermentation sheet add the pure water of 1-3 times of weight portion after 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 surface moisture is 5 ~ 15%, makes pawpaw preserved fruit sheet;
4) to step 2) in the fermentation sheet pure water colloid mill that adds 3-5 times of weight portion 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, it is characterized in that: step 2) in by weight, papaya tablet is 100, white sugar be 1 ~ 8 and/or honey be 1 ~ 8, edible mushroom is 0.1-1, described edible mushroom comprise in close ring bacterium, hickory chick, vulcanized ester, Cordceps militaris, loose bacterium, great Bai bolt bacterium one or more.
3. the preparation method of pawpaw preserved fruit sheet according to claim 2, pulp, it is characterized in that: when described edible mushroom is close ring bacterium, the weight portion adding white sugar be 3 and/or the weight portion that adds honey be 3, 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 weight portion adding white sugar be 1 and/or the weight portion that adds honey be 1, the weight portion of the edible mushroom of inoculation is 0.51, cultivates 15 days at 25 DEG C; When described edible mushroom is vulcanized ester, the weight portion adding white sugar be 3 and/or the weight portion that adds honey be 3, the weight portion of the edible mushroom of inoculation is 0.28, cultivates 20 days at 27 DEG C; When described edible mushroom is Cordceps militaris, the weight portion adding white sugar be 5 and/or the weight portion that adds honey be 5, the weight portion of the edible mushroom of inoculation is 0.65, cultivates 20 days at 25 DEG C; When described edible mushroom is loose bacterium, the weight portion adding white sugar be 5 and/or the weight portion that adds honey be 5, the weight portion of the edible mushroom of inoculation is 0.8, cultivates 15 days at 23 DEG C; When described edible mushroom is great Bai bolt bacterium, the weight portion adding white sugar be 1 and/or the weight portion that adds honey be 1, the weight portion of the edible mushroom of inoculation is 0.45, cultivates 15 days at 28 DEG C.
4. the preparation method of pawpaw preserved fruit sheet according to claim 2, pulp, is characterized in that: in step 3) by weight, and pawpaw fermentation sheet is 100, and water is 100 ~ 300; Chocolate 10 ~ 20, cheese 8 ~ 15.
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| CN103875873B true CN103875873B (en) | 2015-05-20 |
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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 |
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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