CN104686957A - Puffing papaya and preparation method thereof - Google Patents

Abstract

The invention provides a puffed papaya and a preparation method thereof. After the papaya is cleaned, frozen, peeled, deseeded, cut and pretreated, it is pre-dried to a water content of 20% to 45%, and finally placed in an puffing tank Internal heating and pressurization, when the pressure in the tank rises to 0-0.3Mpa and the temperature reaches 90-120°C, the pressure will be released after stagnation for 0-15 minutes; keep the vacuum state of 0-0.1Mpa in the expansion tank, and when the temperature is 60-90 Maintain heating and dehydration under the condition of 10°C until the water content reaches below 5%, then stop heating; cool under the condition of 10-20°C for 30-60 minutes and then break the vacuum to obtain puffed papaya products. The invention adopts the method of pre-drying and variable temperature and pressure difference puffing and drying to prepare puffed papaya fruit grains (strips or slices). intact. The processing method provided by the invention is simple and easy to implement, and the equipment investment is small, the investment cost is reduced, and the popularization and popularization of the technology is facilitated.

Description

A kind of puffed papaya and preparation method thereof

technical field

The invention belongs to the technical field of food processing, and in particular relates to a puffed papaya and a preparation method thereof. The puffed papaya is deep-processed by using the technology of puffing and drying with variable temperature and pressure difference.

Background technique

Papaya (Carica papaya Linn) has the elegant name of "Baiyi Fruit", "Fruit King" and "Longevity Melon". It is a perennial evergreen herb belonging to the family Papaya, native to southern Mexico and central Mexico In the Americas, it is cultivated in Guangdong, Hainan, Fujian, Guangxi and other provinces. Papaya has smooth and beautiful skin, thick and delicate flesh, rich aroma, rich juice, sweet taste, and rich nutrition. It is known as "the fruit of Baiyi", "the king of fruits" and "longevity melon". It is one of the four famous fruits in Lingnan one. At present, papaya is the tropical fruit with the largest output increase in the world, with an annual growth rate of 4%, and has become the fourth largest tropical and subtropical best-selling fruit.

Papaya is rich in nutrients. Unripe papaya milk can be used to extract papain, papain, and papaya, while mature papaya is a nutritious tropical fruit that contains a lot of protein, vitamin C, carotene, and is rich in more than 17 kinds of amino acids And calcium, iron, etc., not only can be used as fruits and vegetables, but also has a variety of medicinal values. The content of vitamin C in papaya is very high, which is 48 times that of apple. Papaya has the effect of beautifying and whitening, and is suitable for preparing various cosmetics and skin care products. Papain has strong anti-cancer activity of lymphoid leukemia cells (L1210) and moderate activity, antibacterial and anti-parasitic effects of anti-lymphatic leukemia P388 and EA tumor cells; papain can help protein digestion, anti-coagulation, It has the effects of lowering blood pressure, suppressing the heart and the central nervous system, strengthening the stomach, repelling insects and reducing swelling, and can be used for chronic indigestion, gastritis, high blood pressure, and obesity patients.

Papaya is a climacteric fruit, which is not easy to store and transport after harvesting. At present, most fresh papayas are only sold in the production area and surrounding areas, especially for fresh food. The post-production commercialization rate and preparation rate are very low. Common processing methods such as fruit juice, jam, candied fruit, and pickling are relatively destructive to the nutritional content of raw materials. Because papaya contains high water and sugar, additives are often used during processing to increase the stability of the product, which does not meet people's current expectations for green. , the pursuit of natural food. Therefore, consideration is given to processing papaya into crispy chips for easy storage and transportation.

At present, the preparation technologies of fruit and vegetable chips mainly include vacuum frying, microwave drying and freeze drying. Substances harmful to the human body; although products prepared by microwave drying or freeze drying have good product properties, the cost of preparation equipment and energy consumption are relatively large, which is not conducive to the promotion and wide use of technology. The new type of variable temperature and pressure difference puffing (non-fried) drying of fruits and vegetables is also called explosion puffing drying, air puffing drying or micro-puffing drying, etc. It belongs to a new type, environmental protection, and energy-saving non-fried puffing drying technology. Its basic principle is to put the pretreated fruit and vegetable raw materials that have been pretreated and remove part of the water in the expansion tank with variable temperature and pressure difference to raise the temperature and pressurize. After a period of heat preservation, the pressure is released instantly. Dehydration and drying in the state, and then produce natural fruit and vegetable puffed dry food with volume expansion and crisp taste. At present, people have tried to prepare papaya by combined drying technology, such as the invention patent application "A kind of papaya chips and its preparation method" with the publication number CN 103609995A, which combines microwave vacuum drying and variable temperature pressure difference puffing technology to produce papaya. The main method of the papaya chips is to treat the papaya chips with a color-protecting solution, and then dry them by combining the microwave drying technology and the variable temperature and pressure difference drying technology. The remarkable advantage is that the production time of the papaya chips is shortened. However, we also found that this method has certain defects in practice. Microwave drying is a rapid heating process, which can easily cause large bubbles in the product, resulting in unstable quality of the final product. In addition, in order to maintain the color of papaya, a color protection solution was added during the production process. , does not meet the current people's requirements for food safety and health without additives; in addition, the investment in microwave drying equipment is relatively large, which limits its use to a certain extent.

Therefore, it is necessary to improve and optimize the existing technology.

Contents of the invention

In order to overcome the deficiencies of the prior art, the present invention provides a kind of puffed papaya and its preparation method. After the papaya pulp is pre-dried, it is placed in an puffing tank for variable temperature and pressure difference puffing to produce puffed papaya that is easy to store, stable in quality, and colorful. And puffed papaya products with well-preserved shape.

In order to realize the above-mentioned purpose of the invention, the present invention provides technical scheme:

A kind of preparation method of puffed papaya, is characterized in that, carries out according to the following steps:

1) Pretreatment of raw materials: washing papaya, freezing, peeling, removing seeds, and cutting;

2) Pre-drying: pre-drying the pre-treated raw materials to a water content of 20% to 45%;

3) Expansion: Put the pre-dried papaya in the expansion tank to heat and pressurize. When the pressure in the tank rises to 0-0.3Mpa and the temperature reaches 90-120°C, it will stagnate for 0-15 minutes and then release the pressure; keep puffing In the vacuum state of 0-0.1Mpa in the tank, maintain heating and dehydration at a temperature of 60-90°C until the water content reaches below 5%, then stop heating; cool at 10-20°C for 30-60 minutes and break the vacuum to obtain puffed Papaya products.

As a further improvement, after the pre-drying and before puffing, the papaya is wetted, that is, the pre-dried raw materials are stored in an airtight container at room temperature for 4-6 hours.

Preferably, the pre-drying is carried out with a hot air dryer at a temperature of 50-90° C. and a time of 5-14 hours.

Preferably, the freezing temperature of the raw material pretreatment is -18°C, and the time is 2 hours.

Preferably, in the expansion step, the pre-dried papaya is placed in an expansion tank to heat and pressurize, the pressure in the tank rises to 0.2Mpa, heats to 110°C, maintains for 5 minutes, and releases the pressure; maintains the vacuum It is -0.098Mpa, maintain heating and dehydration at 65°C for 150min, then stop heating; cool at 15°C for 40min.

Preferably, the papaya is cut into fruit pieces, fruit strips or fruit slices.

The present invention also includes puffed papaya prepared according to the method described above.

The present invention also includes papaya superfine powder prepared by using the above-mentioned puffed papaya.

The present invention adopts the method of pre-drying and variable temperature and pressure difference puffing and drying to prepare puffed papaya fruit grains (strips or slices). During the puffing process, papaya fruit grains (strips or slices) are lost due to instantaneous vaporization of moisture inside the tissue. It causes the raw material to swell in cells or between cells to form a uniform honeycomb structure, so that the product has a good crispness, melts quickly in the mouth after eating, has a good taste and is easy to digest. This uniform and porous texture also makes the product easy to absorb water and has good rehydration properties. The product does not add coloring and other additives in the process of processing, try to retain the color and flavor of the original fruit, pure and natural, safe and hygienic. The beneficial effects of the present invention are:

1) The product has low moisture content, no grease, and is easy to store. The water content of the puffed papaya of the present invention is generally 3% to 5%. In addition, the high sugar content of the papaya product makes the water activity of the puffed product low, which is not conducive to the growth and reproduction of microorganisms, and there is no reason why fresh papaya is easy to deteriorate. The disadvantage is that it can be stored for a long time and is easy to carry and transport. In addition, papaya fruit granules (strips or slices) puffed with variable temperature and pressure difference have not undergone high-temperature frying treatment during the processing process, and there is no oil residue in the product. This is the biggest difference from fried products, and it is also The biggest advantage of the product, and the product overcomes the shortcomings of fried fruit and vegetable products that are difficult to store and easy to deteriorate due to a small amount of oil.

2) No additives, the nutritional content, color and shape of the product remain intact. The present invention ensures that no food additives (including preservatives, color-protecting solutions, etc.) are used in the whole production process, and the color and shape of the product are kept better through reasonable setting of the process flow.

3) It is convenient for further deep processing of papaya. The puffed papaya fruit grains (strips or slices) of the present invention can be directly used as novel, natural, green puffed snack food or breakfast supplementary food, and are convenient to carry and eat; Processed into powder, the puffed product provided by the present invention can be further produced through ultrafine pulverization to produce novel fruit and vegetable nutritional powder, as a raw material for producing novel functional food (especially suitable for children or the elderly); papaya superfine powder can also be directly formulated as a health drinks.

4) The processing method provided by the present invention is simple and easy to operate, less equipment investment, reduced investment costs, and can be implemented in small processing plants, which is convenient for popularization of technology, and solves the problem of deep processing of papaya in the place of production.

Specific implementation method

The method and principle of the present invention will be further described below in conjunction with specific embodiments.

The expansion drying system with variable temperature and pressure difference of the present invention is mainly composed of an expansion tank and a vacuum tank whose volume is 5-10 times larger than that of the expansion tank. 1) First, the papaya raw material is pretreated by washing, freezing, peeling, seeding, and cutting. Freezing during pretreatment is convenient to improve the efficiency of pre-drying, and at the same time, it is beneficial to form a loose and porous structure and increase the crispness of the product; 2) then pre-drying. Dry until the moisture content is 20% to 45%. The moisture content after drying at this stage is directly related to the puffing effect. This treatment can make the papaya raw material reach a state that is easy to deform; and this stage is also a dehydration process. The process saves the energy consumption of vacuum drying in the later stage; after pre-drying, in order to make the humidity of the papaya uniform, store it in an airtight container at room temperature for 4-6 hours for uniform humidity treatment; 3) Finally, put the papaya in a pressure tank , heat and pressurize after sealing, when the pressure in the tank rises to 0-0.3Mpa (a pressure difference is generated between the expansion tank and the vacuum system, this pressure difference is the power for the instantaneous evaporation of water in the material), and the temperature reaches 90- At 120°C (this temperature makes the material in a state of overheating and softening, making the material easy to deform and easy to expand), stagnate for 0-15 minutes (make the temperature of the surface of the material reach the set temperature), and then quickly open the connecting expansion tank And the pressure relief valve of the vacuum tank (the vacuum tank has been pre-evacuated), due to the instantaneous pressure drop in the pressure tank, the moisture inside the material is evaporated instantly, resulting in the formation of a uniform honeycomb structure in the fruit and vegetable tissue (the material itself after pre-drying is in a In the state of dry shrinkage, due to the instant opening of the pressure relief valve, the moisture in the material escapes to the direction of the vacuum system in an instant, and at the same time drives the shrinkage of the material to swell, completing the dehydration process of the material and making the material reach a fluffy state) . Keep the vacuum state (0～-0.1Mpa), maintain heating and dehydration at a temperature of 60～90°C for a period of time, until the water content is below 5%, stop heating (this process can further dehydrate the material, and further increase the water content of the material. drop), make the pressurized tank cool at 10-20°C for 30-60 minutes and then break the vacuum (this process can quickly cool the puffed material, which is convenient for the shape of the puffed product), take out the product and pack it, that is, puffed product.

Example 1

Take fresh papaya as raw material, and process it according to the following production steps: raw material cleaning→pretreatment→peeling and seed removal→slicing→predrying→wet equalization→expanding and drying with variable temperature and pressure difference→cooling→grading→packaging;

The specific method is as follows:

1. Raw material cleaning: wash with clean water to remove the dirt on the surface of the raw material.

2. Pretreatment: Freeze the whole papaya fruit at low temperature for a certain period of time, preferably at -18°C for 2 hours.

3. Peeling and cutting: remove the skin of the frozen papaya with a peeling machine, remove the papaya seeds in the papaya raw material, obtain papaya pulp, and cut the papaya pulp into ^1.25cm3 pieces Cubic fruit grain or 3.0cm long, section is the fruit bar of square 1.25cm ³ or thick is 1cm, and length is 4cm, and the fruit piece that is wide is 2cm.

4. Pre-drying: Put the papaya pulp raw materials cut in step 3 in a hot air drying oven (Shanghai Jinghong Experimental Equipment Co., Ltd., electric heating constant temperature blast drying oven: DHG-9123A type) for pre-drying, the drying temperature is 80°C, drying time 6h, make the water content of dried papaya fruit granules, fruit sticks and fruit slices reach about 20%.

5. Humidity equalization: the pre-dried raw materials in step 4 are subjected to a wet equalization treatment, that is, the pre-dried raw materials are stored in an airtight container at room temperature for 4 hours.

6. The process flow of puffing and drying with variable temperature and pressure difference: put the pre-dried raw materials into the puffing tank, seal the can, heat and pressurize, pressure relief puffing, variable temperature vacuum dehydration, cooling, open the tank and take out the finished product. The specific steps are: place the papaya pulp (the above-mentioned fruit pieces, fruit strips or fruit slices) after being wetted in step 5 respectively in the expansion tank, heat and pressurize to a temperature of 110°C and a pressure of 0.2MPa, and keep it open for 5 minutes The valve connects the expansion tank with the vacuum tank, and vacuumizes, so that the pressure is instantly reduced to a vacuum state (vacuum degree is -0.098MPa); then continue to vacuumize, maintain the pressure, lower the temperature to 65 ° C, and dry for 150 minutes; then at 20 ℃, cooling for 30 minutes, respectively to obtain puffed papaya fruit pieces or fruit sticks or fruit slices.

7. Grading and packaging: the puffed papaya is graded by manual or automatic grading machine; the packaging is nitrogen-filled packaging.

Example 2

Take fresh papaya as raw material, follow the steps below: raw material cleaning→pretreatment→peeling and seed removal→slicing→predrying→wet equalization→variable temperature and pressure difference puffing and drying→cooling→grading→packaging;

The specific method is as follows:

1. Raw material cleaning: wash with clean water to remove the dirt on the surface of the raw material.

2. Pretreatment: Freeze the whole papaya fruit at low temperature for a certain period of time, preferably at -18°C for 2 hours.

3. Peeling and cutting: Use a peeling machine to remove the skin of the frozen papaya, remove the middle capsule and papaya seeds of the papaya raw material, and obtain the papaya pulp, and cut the papaya pulp into 1.25cm ³ The cubic fruit grains or 3.0cm long, the section is the fruit bar of square ^1.25cm3 or the fruit piece that is 0.5cm thick, is 4cm long, and is 2cm wide.

4. Pre-drying: Put the papaya pulp raw materials cut in step 3 in a hot air drying oven (Shanghai Jinghong Experimental Equipment Co., Ltd., electric heating constant temperature blast drying oven: DHG-9123A type) for pre-drying, the drying temperature is 70°C, drying time 8 hours, so that the water content of dried papaya fruit granules, fruit sticks and fruit slices can reach about 20%.

5. Humidity equalization: the pre-dried raw materials in step 4 are subjected to a wet equalization treatment, that is, the pre-dried raw materials are stored in an airtight container at room temperature for 5 hours.

6. The process flow of puffing and drying with variable temperature and pressure difference: put the pre-dried raw materials into the puffing tank, seal the can, heat and pressurize, pressure release puffing, variable temperature vacuum dehydration, cooling, and open the tank. The final papaya pulp (the above-mentioned fruit pieces, fruit sticks or fruit slices) is placed in the expansion tank respectively, heated and pressurized to a temperature of 105°C and a pressure of 0.1MPa, and the valve is kept open for 15 minutes to connect the expansion tank with the vacuum tank. Vacuumize to reduce the pressure to a vacuum state instantly (vacuum degree is -0.098MPa); then continue to vacuumize to maintain the pressure, lower the temperature to 70°C, and dry for 120min; then cool at 20°C for 20min to obtain puffed rice Papaya fruit dices or sticks or slices.

7. Grading and packaging: the puffed papaya is graded by manual or automatic grading machine; the packaging is nitrogen-filled packaging.

After multiple tests, the water content of the puffed papaya produced by the method of the present invention is less than 5%, the puffed micropores are uniform and fine, the taste is crisp, the natural color and fragrance of the fresh papaya fruit are maintained, and the shelf life is long. The shelf life can reach more than 6 months.

The above is only a preferred embodiment of the present invention, and does not limit the present invention in any form. Therefore, any content that does not depart from the technical solution of the present invention, any changes made to the above embodiments according to the technical essence of the present invention Simple modifications, equivalent changes and modifications all still fall within the scope of the technical solutions of the present invention.

Claims (8)

1. a preparation method for expanded papaya, is characterized in that, carries out in accordance with the following steps:

1) pretreatment of raw material: papaya is cleaned, freezing, remove the peel, go seed, cutting;

2) predrying: by predrying for pretreated raw material to water content be 20% ~ 45%;

3) expanded: the papaya after predrying to be placed in Bulking tank and to heat, pressurize, when pressure increase reaches 90 ~ 120 DEG C to 0 ~ 0.3Mpa, temperature in tank, stagnate pressure release after 0 ~ 15min; Keep 0 ~ 0.1Mpa vacuum state in Bulking tank, under temperature is 60 ~ 90 DEG C of conditions, maintains thermal dehydration, until water content reaches less than 5%, stop heating; Under 10 ~ 20 DEG C of conditions, breaking vacuum after cooling 30 ~ 60min, obtains expanded papaya product.

2. the preparation method of a kind of expanded papaya according to claim 1, is characterized in that, described predrying after, expanded before equal wet process is carried out to papaya, be placed on room temperature storage 4 ~ 6h in closed container by the raw material after pre-dried.

3. the preparation method of a kind of expanded papaya according to claim 1, is characterized in that, described predrying employing air drier carries out, and temperature is 50 ~ 90 DEG C, and the time is 5 ~ 14h.

4. the preparation method of a kind of expanded papaya according to any one of claim 1, is characterized in that, the cryogenic temperature of described pretreatment of raw material is-18 DEG C, and the time is 2h.

5. the preparation method of a kind of expanded papaya according to claim 1, it is characterized in that, in described bulking step, the papaya after predrying is placed in Bulking tank and heats, pressurizes, in tank pressure increase to 0.2Mpa, be warmed to 110 DEG C, keep 5min after pressure release; Maintenance vacuum is-0.098Mpa, stops heating after maintaining thermal dehydration 150min under temperature is 65 DEG C of conditions; 40min is cooled at 15 DEG C of temperature.

6. the preparation method of a kind of expanded papaya according to claim 1, is characterized in that, described papaya cutting is fruit grain, fruit bar or chankings.

7. the expanded papaya that according to any one of claim 1-6 prepared by method.

8. the papaya Ultramicro-powder prepared of expanded papaya according to claim 7.