CN104719601A - Production method of preserved natural low-sugar papayas - Google Patents
Production method of preserved natural low-sugar papayas Download PDFInfo
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- CN104719601A CN104719601A CN201510116196.5A CN201510116196A CN104719601A CN 104719601 A CN104719601 A CN 104719601A CN 201510116196 A CN201510116196 A CN 201510116196A CN 104719601 A CN104719601 A CN 104719601A
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Abstract
The invention discloses a production method of preserved natural low-sugar papayas. The production method comprises the following steps: selecting papaya fruits as raw materials; peeling off and removing seeds, and cutting the papayas into papaya blocks; immersing with saturated lime water for 2 hours and rinsing with clean water; blanching in boiled water for 1 minute, and immersing the papaya blocks into a mixed solution of NaCl and white granulated sugar to be treated and then taking out the papaya blocks; preparing a mixed solution of the white granulated sugar and glucose; adding citric acid and heating; boiling inverted sugar liquid and adding the inverted sugar liquid into the papaya blocks; taking the papaya blocks out of a pot after the liquid is transparent; adding carrageenan, which accounts for 0.4% of the total amount of the inverted sugar liquid, into the residual inverted sugar liquid, and cooling to 50 DEG C; stirring uniformly to obtain mixed syrup; adding the papaya blocks into the mixed syrup and carrying out sugar infusion in vacuum for 40 minutes; then slowly damaging the vacuum and continually immersing for 5 hours after the vacuum is removed; and fishing out the papaya blocks and leaching the sugar liquid on the surfaces of the papaya blocks, and drying to obtain the prepared preserved papayas. The production method has the beneficial effects that the sugar content of the preserved papayas is low, the mouth feel is good and pigments and preservatives are not added.
Description
Technical field
The invention belongs to food processing and make field, relate to the preparation method of natural low sugar pawpaw preserved fruit.
Background technology
Pawpaw preserved fruit many employings aeration drying sold in the market or high-temperature oven drying method, method is simple, and gained pawpaw preserved fruit sugar content is high, and is charred the peculiar smell such as taste, and quality is comparatively hard, badly chews, and easily sticks to one's teeth, and mouthfeel is bad.
Summary of the invention
The object of the present invention is to provide the preparation method of natural low sugar pawpaw preserved fruit, the pawpaw preserved fruit sugar content solving current pawpaw method for preparing preserved fruit making is high, the problem of mouthfeel difference.
The technical solution adopted in the present invention is carried out according to following steps:
Step 1: selection seven, medium well fresh papaya fruit are as raw material;
Step 2: remove crust, except seed, is cut into melon block;
Step 3: soak 2h with saturated limewater, use clear water rinsing;
Step 4: blanching 1min in boiling water, takes out after being then dipped in NaCl and the process of white granulated sugar mixed solution;
Step 5: the configuration transforming liquid glucose: the mixed solution of preparation white granulated sugar and glucose, adding citric acid heats, and makes white granulated sugar be partially converted into glucose and fructose;
Step 6: conversion liquid glucose is boiled rear input melon block, takes the dish out of the pot to melon block time transparent, and remaining conversion liquid glucose adds conversion liquid glucose total amount 0.4% carragheen while hot, is cooled to 50 DEG C, stirs, obtain mixing molasses;
Step 7: melon block dropped into mixing molasses and oozes sugared 40min under vacuo, then slowly destroying vacuum, continues dipping 5hr after removing vacuum;
Step 8: pull melon block out, drains melon block surface liquid glucose and carries out drying and obtain pawpaw preserved fruit.
Further, in described step 4, NaCl and white granulated sugar mixed solution are the NaCl of 1% and the white granulated sugar of concentration 30%.
Further, transforming liquid glucose layoutprocedure in described step 5 is: the preparation white granulated sugar of 40% and the mixed solution of 2.5% glucose, add the citric acid of 0.25%, be heated to 95 DEG C, and insulation 30min, makes white granulated sugar be partially converted into glucose and fructose.
Further, in described step 7, vacuum condition is the vacuum of 0.09Mpa.
Further, process dry in described step 8 is: first dry 2h at 50 DEG C, is then warmed up to 65 DEG C, continues dry 12h.
The invention has the beneficial effects as follows that pawpaw preserved fruit sugar content is low, and mouthfeel is good, does not add any pigment and anticorrisive agent.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in detail.
The present invention makes in pawpaw preserved fruit method, can adopt following material installation:
White granulated sugar, salt: commercially available one-level;
Glucose: commercially available pure glucose (production of salt Bu Kanglilai food factory of city of Guangdong Nanhai), CaCl
2, saturated limewater, CMC-Na, pectin, carragheen, citric acid, be food-grade;
Key instrument and equipment:
PB3002-N type precise electronic balance: Mettler-Toledo Instrument (Shanghai) Co., Ltd.;
The hand-held saccharous detector of WYT type: Shanghai Pudong Physical and Optical Instruments Factory;
2K-82B type vacuum drying chamber: Shanghai City experiment head factory is produced;
101-1-BS type electric heating constant temperature dual-purpose type (can air blast) drying box: Shanghai leap medicine equipment instrument plant produces;
Semi-finished product shrinkage determination method is adopted to product test:
Be called semi-finished product after the infiltration of pretreatment papaya, semi-finished product dry run shrinkage degree reflects with shrinkage factor v (%):
v(％)＝(V
1-V
2)*100％/V
1
In formula: V
1---semi-finished product volume; V
2---finished-product volume;
Target level of product quality:
With indexs that judges such as local flavor, quality, color and luster, transparency, feels, tasted by 10 professionals, the quality of product is carried out Comprehensive Assessment and given a mark, averages, full marks 100 points.Standards of grading are shown in Table 1
Table 1 pawpaw preserved fruit quality score standard
Low sugar papaya preserved fruit processing process of the present invention:
Step 1: select materials: select without scab, hinder without insect pest, mechanical, meat is solid, dense structure, and yellowish pink is golden yellow or scarlet, sugariness is high, local flavor is dense, epidermis bluish yellow about seven, medium well fresh papaya fruit be as raw material.
Step 2: clean, remove the peel, go seed, stripping and slicing: crust of being pruned by raw material clean the dust on papaya surface, dirt by clean water after, cuts open, except seed, is cut into the even fourth shape melon block of 1.0cm × 1.0cm × 1.0cm.
Step 3: sclerosis: soak 2h with saturated limewater immediately after dicing, shift out, use clear water rinsing.
Step 4: permeating and dewatering: blanching about 1min in boiling water, after be dipped in the NaCl of the concentration 1% and white granulated sugar mixed solution process 3h of concentration 30% after take out.
Step 5: the configuration transforming liquid glucose: the mixed solution of white granulated sugar+2.5% glucose of preparation 40%, adds the citric acid (pH2.0 ~ 2.5) of 0.25%, be heated to 95 DEG C, insulation 30min, makes white granulated sugar be partially converted into glucose and fructose.
Step 6: candy: conversion liquid glucose is boiled rear input melon block, takes the dish out of the pot to time transparent; Remaining conversion liquid glucose adds liquid glucose total amount 0.4% carragheen while hot, is cooled to 50 DEG C, stirs, obtain the mixing molasses containing white granulated sugar, invert sugar, filler.
Step 7: vacuum infiltration: the melon block after candy is dropped into mixing molasses and ooze sugared 40min under the vacuum of 0.09Mpa, then slowly destroys vacuum, continues dipping 5hr after removing vacuum.
Step 8: dry: pulling out oozing the pawpaw after sugar, draining melon block excess surface liquid glucose, to send in Not blast drying equipment first dry 2h at 50 DEG C with form of single sheet, is then warmed up to 65 DEG C, continues dry 12h transparent to surface, dry and comfortable tack-free till.Will note the useful load of baking tray in drying, preferably carry out turning over or fall dish in dry run, when making drying, preserved fruit is heated evenly.Finished product sugar content about 40%, moisture about 18 ~ 20%.
The each step of the inventive method is tested:
The selection of curing agent:
This research is with alum, saturated limewater, CaCl
2compare test Deng three kinds of curing agents, the results are shown in Table 2.
Table 2 hardening effect compares
As can be seen from Table 2, saturated limewater is selected can to obtain good hardening effect and the good product of quality as curing agent.
Permeating and dewatering is on the impact of quality of finished:
By the melon block of permeating and dewatering because of after removing part water, cellular plasm shrinks, and pulp organization gap becomes large, facilitates liquid glucose to infiltrate melon meat tissue gap.The solution of variable concentrations is different to permeating and dewatering effect.This test is with white granulated sugar concentration, and brine concentration, the permeating and dewatering time is experimental factor, take quality of finished as test index, selects L
9(3
4) orthogonal arrage tests, and the results are shown in Table 3, shown in table 4.
Table 3 permeating and dewatering L
9(3
4) orthogonal test factor level table
Table 4 permeating and dewatering L
9(3
4) orthogonal experiments table
From orthogonal test table 4, the best of breed of permeating and dewatering is A
3b
3c
2, but be A from the known best of breed of range analysis
3b
2c
2.Show that best of breed is A by demonstration test
3b
2c
2, i.e. white granulated sugar concentration 30%, brine concentration 1%, the 3 hours permeating and dewatering time.
Filler (carragheen) consumption affects quality of finished:
Carragheen is selected in this research, processes with different concentration, at the same terms (vacuum sugar infiltration 30min under prior to 0.09MPa vacuum, then after flooding 5h at ambient pressure, forced air drying 16 hours at 70 DEG C) obtained finished product, analyze, the results are shown in Table shown in 5.
Table 5 filler (carragheen) consumption affects quality of finished
As known from Table 5, when carrageenan concentrations reaches 0.4%, finished product plumpness is better, although plumpness makes moderate progress when concentration is greater than 0.4%, but product surface glues hand, so the carragheen of this research employing concentration 0.4% is as filler.
Vacuum infiltration number of times is on the impact of oozing sugared effect:
The following scheme of this research and design: with the papaya block after permeating and dewatering for raw material, at 0.09MPa, room temperature, under the condition of time of penetration 30min after vacuum infiltration 1,2,3 times, measures papaya block Gain weight, the results are shown in Table 6.
Table 6 vacuum infiltration number of times is on the impact of vacuum infiltration effect
As seen from Table 6, second time is than first time weightening finish 0.17%, and third time, than second time only weightening finish 0.08%, compares first time weightening finish amplitude very little, for saving cost and time, uses a vacuum infiltration.
Different drying mode affects product quality:
This research compares forced air drying, Not blast drying, vacuum drying, and the product quality of four kinds of drying mode gained such as microwave drying, the results are shown in Table 7.
The different drying mode of table 7 affects product quality
(note: forced air drying, the drying time of Not blast drying is 16hr, and vacuum drying drying time is 12hr; The microwave drying time is 3 ~ 5min.)
As known from Table 7, Not blast drying is adopted can to obtain the good product of quality.
Main technologic parameters is tested:
In preserved fruit manufacture craft, quality of finished is relevant with many factors.Known by above single factor experiment, the principal element affecting papaya quality is: white granulated sugar concentration, concentration of glucose, vacuum infiltration time, drying condition (temperature) etc.; In research with this four factor for experimental factor, with the color and luster of papaya preserved fruit, quality local flavor, mode of appearance etc., as the inspection target of product quality, select L
9(3
4) orthogonal arrage tests, result as table 8, shown in 9.
Table 8 orthogonal test factor level table
Table 9 orthogonal experiments table
From orthogonal test table 9, the best combination of test is A
3b
2c
1d
3, but show that best of breed is A from range analysis
3b
2c
3d
3or A
3b
3c
3d
3.Show that best of breed is A by demonstration test
3b
2c
3d
3, namely white granulated sugar concentration 40%, concentration of glucose 2.5%, vacuum infiltration time 40min, baking temperature first 50 DEG C of 2h again alternating temperature toast about 12h to 65 DEG C of continuation.
The mensuration of moisture content of finished products and sugar content:
Good a few composition product in table 10 orthogonal test of selecting carry out moisture and saccharinity determining, the results are shown in Table 10.
The comparison of table 10 moisture content of finished products and sugar content
As known from Table 10, finished product sugar content and water content are certain negative correlation, and the sugar content of three groups of trial targets and water content all meet national candied fruit standard.But, consider the number of sugar content and water content, sensible quality, shelf life and cost, A
3b
2c
3d
3best of breed, i.e. sugar content 39.25%, water content 19.86%.
Product quality indicator of the present invention:
Sense index:
Color and luster: simple maroon or vivid redness, glossy, transparency is good.
Flavour and smell: sugariness is moderate, have flavour and the fragrance of papaya, without being charred taste and other peculiar smell.
Quality and feel: neither too hard, nor too soft, flexible and certain chewiness, does not stick to one's teeth, tack-free.
Tissue morphology: profile is fuller, surface is shunk not obvious, and crack-free, not sand return, does not flow sugar.
Physical and chemical index:
Water content: 19 ~ 20%.
Sugar content: 39 ~ 40%.
Microbiological indicator:
Total number of bacteria: 480/gram.
Pathogenic bacteria: do not detect.
Mould: 31/gram.
The above is only to better embodiment of the present invention, not any pro forma restriction is done to the present invention, every any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all belong in the scope of technical solution of the present invention.
Claims (5)
1. the preparation method of natural low sugar pawpaw preserved fruit, is characterized in that: carry out according to following steps:
Step 1: selection seven, medium well fresh papaya fruit are as raw material;
Step 2: remove crust, except seed, is cut into melon block;
Step 3: soak 2h with saturated limewater, use clear water rinsing;
Step 4: blanching 1min in boiling water, takes out after being then dipped in NaCl and the process of white granulated sugar mixed solution;
Step 5: the configuration transforming liquid glucose: the mixed solution of preparation white granulated sugar and glucose, adding citric acid heats, and makes white granulated sugar be partially converted into glucose and fructose;
Step 6: conversion liquid glucose is boiled rear input melon block, takes the dish out of the pot to melon block time transparent, and remaining conversion liquid glucose adds conversion liquid glucose total amount 0.4% carragheen while hot, is cooled to 50 DEG C, stirs, obtain mixing molasses;
Step 7: melon block dropped into mixing molasses and oozes sugared 40min under vacuo, then slowly destroying vacuum, continues dipping 5hr after removing vacuum;
Step 8: pull melon block out, drains melon block surface liquid glucose and carries out drying, obtain the pawpaw preserved fruit made.
2. according to the preparation method of low sugar pawpaw preserved fruit natural described in claim 1, it is characterized in that: in described step 4, NaCl and white granulated sugar mixed solution are the NaCl of 1% and the white granulated sugar of concentration 30%.
3. according to the preparation method of low sugar pawpaw preserved fruit natural described in claim 1, it is characterized in that: transforming liquid glucose layoutprocedure in described step 5 is: the preparation white granulated sugar of 40% and the mixed solution of 2.5% glucose, add the citric acid of 0.25%, be heated to 95 DEG C, insulation 30min, makes white granulated sugar be partially converted into glucose and fructose.
4., according to the preparation method of low sugar pawpaw preserved fruit natural described in claim 1, it is characterized in that: in described step 7, vacuum condition is the vacuum of 0.09Mpa.
5. according to the preparation method of low sugar pawpaw preserved fruit natural described in claim 1, it is characterized in that: process dry in described step 8 is: first dry 2h at 50 DEG C, is then warmed up to 65 DEG C, continues dry 12h.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510116196.5A CN104719601A (en) | 2015-03-17 | 2015-03-17 | Production method of preserved natural low-sugar papayas |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510116196.5A CN104719601A (en) | 2015-03-17 | 2015-03-17 | Production method of preserved natural low-sugar papayas |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394309A (en) * | 2015-11-28 | 2016-03-16 | 南陵百绿汇农业科技有限公司 | Processing method of tea-fragrant preserved pumpkins |
| CN105994884A (en) * | 2016-05-20 | 2016-10-12 | 惠州同富康生物科技有限公司 | Preserved green plum processing method |
| CN106615548A (en) * | 2016-11-18 | 2017-05-10 | 丁淑端 | Method for brewing candied fruits by using wild chaenomeles sinensis |
| CN107348087A (en) * | 2016-05-10 | 2017-11-17 | 天津农学院 | Low-sugar preserved fruit and preparation method thereof |
| CN109123042A (en) * | 2018-07-17 | 2019-01-04 | 襄阳佰蒂生物科技股份有限公司 | A kind of low sugar blueberry dried fruit production technology |
-
2015
- 2015-03-17 CN CN201510116196.5A patent/CN104719601A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394309A (en) * | 2015-11-28 | 2016-03-16 | 南陵百绿汇农业科技有限公司 | Processing method of tea-fragrant preserved pumpkins |
| CN107348087A (en) * | 2016-05-10 | 2017-11-17 | 天津农学院 | Low-sugar preserved fruit and preparation method thereof |
| CN105994884A (en) * | 2016-05-20 | 2016-10-12 | 惠州同富康生物科技有限公司 | Preserved green plum processing method |
| CN105994884B (en) * | 2016-05-20 | 2017-08-22 | 惠州同富康生物科技有限公司 | A kind of processing method of green plum sweetmeat |
| CN106615548A (en) * | 2016-11-18 | 2017-05-10 | 丁淑端 | Method for brewing candied fruits by using wild chaenomeles sinensis |
| CN109123042A (en) * | 2018-07-17 | 2019-01-04 | 襄阳佰蒂生物科技股份有限公司 | A kind of low sugar blueberry dried fruit production technology |
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