CN105994877A - 一种木瓜果脯的制备方法 - Google Patents
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- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 24
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 241000219173 Carica Species 0.000 claims description 21
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 8
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- 239000000834 fixative Substances 0.000 claims description 5
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
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- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种木瓜果脯的制备方法,包括以下步骤:切片、护色硬化、烫漂、糖制、烘烤、包装。经过本发明方法处理过的木瓜果脯,不返砂,不流糖液,香甜可口,且本发明方便简单,成本较低。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种木瓜果脯的制备方法。
背景技术
木瓜是大家熟悉的水果,不但味道又香又甜,而且还有保健、美容的功效。在木瓜里,包含各种酶元素,维生素(维他命)及矿物质,而最丰富的维生素是维生素A、复合维生素B、维生素C及维生素E。一般来说颜色越深的水果和蔬菜营养价值就越高,木瓜的肉色鲜红,含有大量的胡萝卜素,胡萝卜素食一种天然的抗氧化剂,能有有效对抗破坏的身体细胞,常吃木瓜还可以达到防癌的功效。木瓜还有润肤美容的功效,木瓜性温不寒不燥,可以使人体吸收的营养更加充分,让皮肤变得光洁柔嫩,减少皱纹让面色更加红润。木瓜还能结解暑气,也具有生津止渴的作用,在夏天燥热的时候可以吃木瓜,既可以防暑还能止咳,也可以补充人体的水分。但由于木瓜不好储存和运输,而将其制成木瓜果脯脯后则可长时间储存,而且便于运输。
发明内容
针对上述,本发明的目的是提供一种木瓜果脯的制备方法。
本发明采取的技术方案是:
一种木瓜果脯的制备方法,包括以下步骤:
(1)切片:选取新鲜饱满,成熟度为九成熟的木瓜,洗净,去皮,去籽,切成厚度为8-10mm的木瓜片;
(2)护色硬化:将木瓜片置于含有护色剂和硬化剂的溶液中浸泡10-14h;
(3)烫漂:将完成护色硬化的木瓜片在70-80℃温度下加热3-5分钟;
(4)糖制:将烫漂过的木瓜片倒入质量分数为30-40%的糖液中,煮沸,煮沸后浇入质量分数为50%的凉糖液,如此反复4次,每次间隔约10min;
(5)烘烤:将木瓜片捞出,沥去木瓜片表面糖液,放在烘盘内,送入烤房进行干燥,以蒸发水分,提高含糖量,烘房温度控制在50-60℃,烘烤时间8-10h;
(6)包装:将烘干后的木瓜片整形后进行包装。
步骤(2)中所述的护色剂为氯化钠。
步骤(2)中所述的硬化剂为氯化钙。
本发明的优点是:经过本发明方法处理过的木瓜果脯,不返砂,不流糖液,香甜可口,且本发明方便简单,成本较低。
具体实施方式
下面对本发明的较佳实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种木瓜果脯的制备方法,包括以下步骤:
(1)切片:选取新鲜饱满,成熟度为九成熟的木瓜,洗净,去皮,去籽,切成厚度为9mm的木瓜片;
(2)护色硬化:将木瓜片置于含有护色剂和硬化剂的溶液中浸泡12h;
(3)烫漂:将完成护色硬化的木瓜片在70-80℃温度下加热4分钟;
(4)糖制:将烫漂过的木瓜片倒入质量分数为35%的糖液中,煮沸,煮沸后浇入质量分数为50%的凉糖液,如此反复4次,每次间隔约10min;
(5)烘烤:将木瓜片捞出,沥去木瓜片表面糖液,放在烘盘内,送入烤房进行干燥,以蒸发水分,提高含糖量,烘房温度控制在50-60℃,烘烤时间9h;
(6)包装:将烘干后的木瓜片整形后进行包装。
Claims (3)
1.一种木瓜果脯的制备方法,其特征在于包括以下步骤:
(1)切片:选取新鲜饱满,成熟度为九成熟的木瓜,洗净,去皮,去籽,切成厚度为8-10mm的木瓜片;
(2)护色硬化:将木瓜片置于含有护色剂和硬化剂的溶液中浸泡10-14h;
(3)烫漂:将完成护色硬化的木瓜片在70-80℃温度下加热3-5分钟;
(4)糖制:将烫漂过的木瓜片倒入质量分数为30-40%的糖液中,煮沸,煮沸后浇入质量分数为50%的凉糖液,如此反复4次,每次间隔约10min;
(5)烘烤:将木瓜片捞出,沥去木瓜片表面糖液,放在烘盘内,送入烤房进行干燥,以蒸发水分,提高含糖量,烘房温度控制在50-60℃,烘烤时间8-10h;
(6)包装:将烘干后的木瓜片整形后进行包装。
2.根据权利要求1所述的木瓜果脯的制备方法,其特征在于步骤(2)中所述的护色剂为氯化钠。
3.根据权利要求1所述的木瓜果脯的制备方法,其特征在于步骤(2)中所述的硬化剂为氯化钙。
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Cited By (4)
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---|---|---|---|---|
CN106562323A (zh) * | 2016-10-25 | 2017-04-19 | 刘永 | 一种开胃养生姜片的制作方法 |
CN108308355A (zh) * | 2017-12-31 | 2018-07-24 | 安徽徽风生态农业开发有限公司 | 一种低糖木瓜果脯的制备方法 |
CN109430506A (zh) * | 2018-12-27 | 2019-03-08 | 巴东县上阳坡木瓜专业合作社 | 一种无籽皱皮木瓜果脯的制备方法 |
CN111616251A (zh) * | 2020-06-24 | 2020-09-04 | 广东佳业食品有限公司 | 木瓜果脯的制造方法 |
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CN102210370A (zh) * | 2011-07-14 | 2011-10-12 | 广东省生宝种养有限公司 | 一种低糖型木瓜果脯及其制备方法 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106562323A (zh) * | 2016-10-25 | 2017-04-19 | 刘永 | 一种开胃养生姜片的制作方法 |
CN108308355A (zh) * | 2017-12-31 | 2018-07-24 | 安徽徽风生态农业开发有限公司 | 一种低糖木瓜果脯的制备方法 |
CN109430506A (zh) * | 2018-12-27 | 2019-03-08 | 巴东县上阳坡木瓜专业合作社 | 一种无籽皱皮木瓜果脯的制备方法 |
CN111616251A (zh) * | 2020-06-24 | 2020-09-04 | 广东佳业食品有限公司 | 木瓜果脯的制造方法 |
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