CN1084033A

CN1084033A - Have papaya fruit juice, jam of flavour and preparation method thereof

Info

Publication number: CN1084033A
Application number: CN93109934A
Authority: CN
Inventors: 叶启腾; 陈强; 李春香
Original assignee: Wuming Papaya Synthetic Product Factory; GUANGXI RESEARCH INST OF SUBTROPICS CORPS
Current assignee: Wuming Papaya Synthetic Product Factory; GUANGXI RESEARCH INST OF SUBTROPICS CORPS
Priority date: 1993-08-13
Filing date: 1993-08-13
Publication date: 1994-03-23

Abstract

A kind of papaya fruit juice, jam and preparation technology thereof with flavour, be when making fruit tea, jam with ripe papaya pulp and sugar, add ginger or pineapple or the contour edible composition of plant that contains the foreign protei enzyme and contain strong fragrance of passionflower, also can add flavouring such as capsicum, salt, acid.The papaya fruit juice jam of making is the orange yellow, does not contain artificial color, and the nutritional labeling height has been eliminated the peculiar smell of papaya itself.Utilize papaya cheapness, British plain spirits characteristics simultaneously, increase flavouring as required, can be made into papaya fruit juice, jam and the flavoring of various flavours.

Description

Have papaya fruit juice, jam of flavour and preparation method thereof

The present invention relates to a kind of food and preparation technology thereof, be a kind of papaya fruit juice, jam and preparation method thereof.

It is quite general that the fruit that nutritional labeling is rich in utilization is made fruit juice, beverage, jam, for example coconut milk, cocoanut jam, banana sauce etc., but this based article of papaya is less, particularly have the papaya goods of flavour.And papaya is planted because of it has easily, long, advantages such as results, high yield then soon, and is quite big in the southern cultivated area of China, and its price also is on the low side a kind of in all fruit.The papaya fruit nutritional labeling is quite high, and the about 6000mg of carotene carotene content, its C and B family vitamin content are also more in per 100 gram mature sarcocarps, so China's invigorant of making lactagogue and anti-yctalopia with it that have among the people.Though papaya is nutritious, but a kind of thioglucoside enzyme of high concentration is but contained in its skin vicinity, and particularly there is its substrate at the seed place, and their reactant is a benzyl thiocyanate, and this is the extremely bad little molecule of a kind of taste.Ripe papaya also contains and is not peculiar smell polypeptide that everybody likes and butyric acid, caproic acid, sad and their methyl esters.Above reason makes the local flavor of papaya goods can not be satisfactory, is out of favour.

Purpose of the present invention promptly is to provide a kind of elimination papaya self peculiar smell, and can make us accepting, and has papaya fruit juice, jam of flavour and preparation method thereof.

The concrete scheme that the object of the invention realizes is: in the fruit tea, jam that with ripe papaya pulp and sugar are solvent, also include the edible composition of plant that height contains the foreign protei enzyme and contains strong fragrance, these plants can be ginger or pineapple pineapple is close or kermes fruit or passionflower in tissue, juice, the powder mud of a kind of or several plants.Plant component proportion (weight ratio) in the papaya fruit juice of making, jam that height contains foreign protei enzyme and strong fragrance is 0.8%-40%, and this ratio can also be less or be many where necessary, and its addition is so that processed finished products is welcome is as the criterion.

Plant component such as capsicum, garlic meat and acetic acid, lemon acids edible organic acid and the salt etc. that can also include flavour in the component of papaya fruit juice of the present invention, jam.When being that its ratio can be when containing capsicum, garlic, salt, acid in the component: contain capsicum 0.8-16 gram, garlic 0.8-16 gram, salt 0.16-4 gram, acid (citric acid juice) 0.02-4 gram in per 100 gram fruit teas, the jam.

Papaya jam of the present invention, fruit tea are by following technological process preparation: the papaya that will reach maturity through choosing fruit → accelerate the ripening → cleans → blanching (killing enzyme and peeling) → chopping → addings height contain the foreign protei enzyme and contain the edible composition of plant of strong fragrance (purpose of a decomposition thioglucoside enzyme and peculiar smell peptide) or flavouring → boil sauce or inspissated juice → hot charging cylinder → finished product; Or with inspissated juice heat dilution → homogeneous → sterilization → tinning finished product.

In above-mentioned technological process, when plant that height contains the foreign protei enzyme and contains strong fragrance is that ginger, pineapple, kermes fruit, pineapple are close, during passionflower, can be to add a kind of in them or several, addition is the 1%-50% of papaya weight.The edible composition of plant that also can contain the foreign protei enzyme with replacements such as protease such as bromelain, cradin height, its addition are the enzymes that per 100 gram papaya add 500-1000 casein unit amounts.When the flavouring that adds again when needs was capsicum, garlic meat, salt, acetic acid acid such as (or) citric acids, its addition was: add capsicum 1-20 gram, salt 0.3-5 gram, garlic 1-20 gram, organic acid 0.03-5 gram in the raw materials such as per 100 gram papaya.

Papaya fruit juice of the present invention, jam do not contain any essence, artificial color, have kept also containing abundant vitamin(e) B group and carotenoid etc. in the distinctive bright orange of pawpaw, the product.The ginger that is added, pineapple, pineapple are close, kermes fruit etc., both contained abundant foreign protei enzyme, the plant component of the strong fragrance of tool again, in order to decompose thioglucoside enzyme and the peculiar smell peptide section that causes strange gas in the papaya, and mask the remaining smell substance of possibility, and make the papaya goods tasty.When adding other flavouring as required, also can be made into multiple papaya fruit juice jam product with flavour.If when boiling sauce, adopt instantaneous heating, control temperature during sterilization well, and add sorbierite etc., also can keep the class superoxide dismutase activity material (quasi-SOD) in the goods, and other vitamins nutrition are preserved.

Embodiment 1:

Remove the ripe Fructus Caricae 10kg chopping that skin removes seed, add the fresh new ginger juice that squeezes 50 grams (about 100,000 casein units of inner protein hydrolase), change making beating 4 minutes with tissue mashing machine 10000, place after 5 minutes to stir behind the white sand syrup that adds 8kg75% and the 40 gram citric acids and boil sauce to sauce and drip toilet paper and do not loose and be inspissated juice, must eliminate concentrated fruit tea (sauce) finished product of papaya ginger of peculiar smell through heat pack.

Embodiment 2:

According to component ratio and the processing step of embodiment 1, in inspissated juice, add 5 times of clean water, use the homogenizer homogeneous, add the hot agar of 100 grams and stir the instantaneous heating of microwave heat pack in 2 minutes, promptly get the papaya fruit juice finished product of eliminating peculiar smell.

Embodiment 3:

Remove the papaya 8kg chopping that removes seed and skin and the pineapple fragment 2kg(of 8 maturations and contain proteolytic enzyme 2,000,000 casein units approximately), with tissue mashing machine's making beating 4 minutes, placed about 10 minutes, the back adds 6.7kg75%, and really glucose slurries, 28.7 gram citric acids, 44 restrain agar, 20 gram sorbierites stir 60 ℃ and boiled 20 minutes, promptly get the papaya inspissated juice of pineapple local flavor again in 2 minutes with the instantaneous intensification of microwave.

Embodiment 4:

Get the ripe pawpaw fragment of 10kg peeling and seed, add 0.5 gram bromelain (containing 300,000 casein units) making beating, back adding 8kg75% liquid syrup, 44 gram citric acids, 44 gram agar, 200ml dahlia fruit juice stir and boil passionflower pawpaw jam or the inspissated juice that heat pack must have the mango local flavor.

Embodiment 5:

Press embodiment 1, its white sand syrup addition is 4kg, also adds capsicum dry powder 100 grams when boiling sauce, salt 169 grams, and garlic solvent 1000 restrains, and promptly gets the papaya tartar sauce of flavour.

Claims

1, a kind of papaya fruit juice, jam with flavour is that papaya pulp and the sugar by maturation constitutes solvent, it is characterized in that also including in the component the edible composition of plant that height contains the foreign protei enzyme and contains strong fragrance.

2, according to the described papaya fruit juice of claim 1, jam, it is characterized in that plant that height contains the foreign protei enzyme and contains strong fragrance be ginger or pineapple pineapple is close or kermes fruit or passionflower in a kind of or several structural constituent or fruit juice.

3, according to claim 1 or 2 described papaya fruit juices, jam, it is characterized in that the edible composition of the plant proportion (weight ratio) in the papaya fruit juice of making, jam that contains the foreign protei enzyme and contain strong fragrance is 0.8%-40%.

4,, it is characterized in that also including in the component flavouring that contains flavour according to the described papaya fruit juice of claim 1, jam.

5, according to claim 1,4 described papaya fruit juices, jam, when it is characterized in that the flavouring with flavour that also comprises in the component is capsicum, garlic, salt, edible citric acid, its ratio is: contain capsicum 0.8-16 gram in per 100 gram fruit tea jam, garlic 0.8-16 gram, salt 0.16-4 gram, citric acid 0.02-4 gram.

6, the processing method of the described papaya fruit juice of claim 1, jam, its processing step comprises: select papaya fruit → accelerate the ripening → clean → blanching peeling → chopping to beat sauce → sugaring → mashing off inspissated juice (or dilution) → homogeneous → sterilization → tinning → finished product, it is characterized in that in making beating, add high contain the foreign protei enzyme and contain the edible composition of plant of strong fragrance or flavouring after boil sauce.

7, according to the described papaya fruit juice of claim 6, jam processing method, it is characterized in that the plant that height contains the foreign protei enzyme and contains strong fragrance comprises ginger, pineapple, kermes fruit, pineapple is close and passionflower, it adds kind is wherein a kind of or several, and addition is the 1%-50% of papaya weight.

8, according to the processing method of the described papaya fruit juice of claim 6, jam, when it is characterized in that the flavouring with flavour that also adds is capsicum, garlic, salt, organic acid, its addition is: add capsicum 1-20 gram in the raw materials such as per 100 gram papaya, salt 0.3-5 gram, garlic 1-20 gram, citric acid 0.03-5 gram.

9, according to the processing method of the described papaya fruit juice of claim 6, jam, it is characterized in that containing with replacements such as bromelain or papain height the edible composition of plant of foreign protei enzyme, its addition is the enzyme that per 100 gram papaya add 100-1000 casein unit amounts.