CN114246242A - Shine skin papaya sweetened roll and preparation method thereof - Google Patents
Shine skin papaya sweetened roll and preparation method thereof Download PDFInfo
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- CN114246242A CN114246242A CN202111616849.8A CN202111616849A CN114246242A CN 114246242 A CN114246242 A CN 114246242A CN 202111616849 A CN202111616849 A CN 202111616849A CN 114246242 A CN114246242 A CN 114246242A
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- 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
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- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0014—Processes for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before use or shaping
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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Abstract
The invention discloses a shine skin papaya sweetened roll and a preparation method thereof, belonging to the technical field of food processing, wherein the preparation method of the shine skin papaya sweetened roll comprises the following steps: peeling and denucleating fresh glabrous skin papaya, mixing with water, homogenizing, sieving, adjusting pH to 4.3-4.5, and filtering to obtain glabrous skin papaya flesh and glabrous skin papaya juice; heating the shine skin papaya juice to 80-90 ℃, adding sucrose and pectin, stirring uniformly, adding shine skin papaya flesh, stirring uniformly until no particles exist, cooling to 45-55 ℃, adding ethyl maltol and potassium sorbate, and stirring uniformly to obtain a mixture; and drying and slicing the mixture to obtain the shine skin papaya sweetened roll. The papaya and melon tree peony bark prepared by the method has the advantages of palatable sour and sweet taste, unobvious astringent taste, fineness and toughness and easily-controlled quality.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to a shine skin papaya fruit tree peony bark and a preparation method thereof.
Background
The chaenomeles speciosa is a traditional Chinese medicine in China, belongs to a plant of chaenomeles in Rosaceae, is a plant used as both medicine and food, has apricot yellow or faint yellow pulp when fruits are ripe, is rich in various active substances such as flavone, terpenes, polysaccharides, organic acid and the like, has the effects of reducing blood fat and resisting oxidation, is also recorded in the Chinese herbal collection and notes that the chaenomeles speciosa has sour, astringent and even fruit taste, has the effects of harmonizing stomach, relaxing muscles and tendons, dispelling wind-damp, eliminating phlegm and quenching thirst, is mostly subjected to sugar soaking after water boiling or biological fermentation after pulp grinding in the traditional processing process because the pulp contains high content of cellulose and is firm and difficult to eat fresh, and common chaenomeles speciosa impregnated sheet products need to be processed by selecting fruits with low maturity and less fibers, but also have the problem of sour and astringent taste. The invention aims to develop a leisure food which is suitable for sweet and sour, fine and smooth in taste, tough, easy to control quality and wide in material selection range, and related contents of the smooth-skinned pawpaw products are not available at home at present.
Disclosure of Invention
Aiming at the problems, the invention provides the shine skin papaya fruit tree roll and the preparation method thereof, and the shine skin papaya fruit tree roll prepared by the method has the advantages of palatable sour and sweet taste, unobvious astringency, fineness, toughness and easily-controlled quality.
The invention aims to provide a preparation method of a shine skin papaya sweetened roll, which comprises the following steps:
s1, peeling and denucleating fresh glabrous skin papaya, mixing with water, homogenizing, sieving, adjusting pH to 4.3-4.5, and filtering to obtain glabrous skin papaya flesh and glabrous skin papaya juice;
wherein the mass ratio of the peeled and denucleated papaya to water is 1: 1.5-3.0;
s2, heating the shine skin papaya juice to 80-90 ℃, adding sucrose and pectin, stirring uniformly, adding shine skin papaya flesh, stirring uniformly until no particles exist, cooling to 45-55 ℃, adding ethyl maltol and potassium sorbate, and stirring uniformly to obtain a mixture;
the mass ratio of the papaya flesh with the papaya juice with the glossy skin is 1:1-1.5, and the mass ratio of the papaya flesh with the glossy skin to the sucrose is 1: 0.4-0.5 percent of pectin, 0.01-0.03 percent of ethyl maltol and 0.05-0.1 percent of potassium sorbate, wherein the adding mass of the pectin is 1.5-2.5 percent of the mass of the pulp of the glossy-skin papaya, and the adding mass of the ethyl maltol is 0.01-0.03 percent of the mass of the pulp of the glossy-skin papaya;
s3, baking and slicing the mixture to obtain the shine skin papaya sweetened roll.
Preferably, in S1, the peeling and stoning method of the chaenomeles speciosa comprises: removing peel and core after blanching and softening, wherein blanching temperature is 90-100 ℃, and blanching time is 15-30 min.
Preferably, in S1, KHCO is used3、Na2CO3、NaHCO3Any one of the above can be used for regulating pH and KHCO of fructus Chaenomelis pulp3Is 20% by mass of Na2CO3The mass fraction of the active ingredient is 5 to 10 percent, and NaHCO is used3The mass fraction of (A) is 10-20%.
Preferably, the homogenization treatment in S1 is: homogenizing with a homogenizer for 3-4min, and repeating for 3-4 times.
Preferably, the sieve in S1 has a mesh size of 20-40 mesh.
Preferably, the filtration in S1 is performed using 300-400 mesh filter cloth.
Preferably, the blend in S5 is spread on a glass plate coated with corn oil to a thickness of 1.5-2mm and baked.
Preferably, the baking method in S5 is: baking at 65 + -1 deg.C for 3-5h, turning over, baking for 2-4h, adjusting temperature to 45 deg.C, and baking for 6-8 h.
The second purpose of the invention is to provide the shine skin papaya sweetened roll prepared by the preparation method.
Compared with the prior art, the invention has the following beneficial effects:
enzymatic browning is inhibited through a smooth-skinned pawpaw blanching method, cellulose is softened, the flesh tissue of the smooth-skinned pawpaw is destroyed through a homogenizer or a wall breaking machine, the structure of the cellulose is destroyed, sucrose and pectin are adopted to improve the taste and appearance of the product, and the prepared smooth-skinned pawpaw jam is convenient to eat, palatable in sourness and sweetness, unobvious in astringency, fine, smooth, tough, attractive in appearance and capable of being stored for a long time after being shaded.
Drawings
FIG. 1 is a shine skin papaya leatherleaf leatherette prepared in example 1;
fig. 2 is a scanning electron microscope image of the glabrous papaya fruit roll, wherein fig. 2A is a scanning electron microscope image of the glabrous papaya fruit roll prepared in comparative example 4, fig. 2B is a scanning electron microscope image of the glabrous papaya fruit roll prepared in comparative example 5, fig. 2C is a scanning electron microscope image of the glabrous papaya fruit roll prepared in example 8, fig. 2D is a scanning electron microscope image of the glabrous papaya fruit roll prepared in example 1, fig. 2E is a scanning electron microscope image of the glabrous papaya fruit roll prepared in example 9, and fig. 2F is a scanning electron microscope image of the glabrous papaya fruit roll prepared in comparative example 6.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Blanching fresh papaya fruit at 90 deg.C for 30min by scalding method, removing peel and core, adding water at a ratio of 1:2, homogenizing for 3min, repeating for 3 times, sieving with 20 mesh sieve, and sieving with 20% KHCO3Adjusting pH to 4.3, filtering with 400 mesh filter cloth, and separating pulp from fruit juice to obtain fructus Chaenomelis pulp and fructus Chaenomelis juice.
According to the mass ratio of the papaya flesh with the smooth skin to the sucrose of 1:0.5, adding 2% of pectin by mass of the flesh of the glossy pawpaw, and weighing sucrose and pectin; weighing ethyl maltol and potassium sorbate according to the addition of the ethyl maltol being 0.03 percent of the mass of the flesh of the glabrous skin papaya and the addition of the potassium sorbate being 0.05 percent of the mass of the flesh of the glabrous skin papaya, and weighing the glabrous skin papaya juice for later use according to the mass ratio of the flesh of the glabrous skin papaya to the juice of the glabrous skin papaya being 1: 1;
heating the shine skin papaya juice to 80 ℃, adding cane sugar and pectin (containing low-fat pectin, high-fat pectin, apple pectin, citrus pectin and the like), uniformly stirring, adding shine skin papaya flesh, uniformly stirring until no particles exist, cooling to 50 ℃, adding ethyl maltol and potassium sorbate, uniformly stirring, spreading on a glass plate coated with corn oil, drying for 3 hours in a 65 +/-1 ℃ drying oven, swinging (namely turning over), and drying for 4 hours. Adjusting the temperature to 45 ℃, drying for 6h, taking out the slices, and obtaining the smooth-skinned pawpaw cortex moutan. The prepared cortex Chaenomelis fruit cortex moutan is shown in figure 1.
Example 2
Blanching fresh papaya fruit at 90 deg.C for 30min by scalding method, removing peel and core, adding water at a ratio of 1:2, homogenizing for 3min, repeating for 3 times, sieving with 20 mesh sieve, and sieving with 20% KHCO3Adjusting pH to 4.4, filtering with 400 mesh filter cloth, and separating pulp from fruit juice to obtain fructus Chaenomelis pulp and fructus Chaenomelis juice.
According to the mass ratio of the papaya flesh with the smooth skin to the sucrose of 1: 0.45, the adding mass of the pectin is 2 percent of the mass of the flesh of the glossy pawpaw, and the sucrose and the pectin are weighed; weighing ethyl maltol and potassium sorbate according to the addition of the ethyl maltol being 0.03 percent of the mass of the flesh of the glabrous skin papaya and the addition of the potassium sorbate being 0.05 percent of the mass of the flesh of the glabrous skin papaya, and weighing the glabrous skin papaya juice for later use according to the mass ratio of the flesh of the glabrous skin papaya to the juice of the glabrous skin papaya being 1: 1;
heating the shine skin papaya juice to 80 ℃, adding cane sugar and pectin (containing low-fat pectin, high-fat pectin, apple pectin, citrus pectin and the like), uniformly stirring, adding shine skin papaya flesh, uniformly stirring until no particles exist, cooling to 50 ℃, adding ethyl maltol and potassium sorbate, uniformly stirring, spreading on a glass plate coated with corn oil, drying for 3 hours in a 65 +/-1 ℃ drying oven, swinging (namely turning over), and drying for 4 hours. Adjusting the temperature to 45 ℃, drying for 6h, taking out the slices, and obtaining the smooth-skinned pawpaw cortex moutan.
Example 3
Blanching fresh papaya fruit at 90 deg.C for 30min by scalding method, removing peel and core, adding water at a ratio of 1:2, homogenizing for 3min, repeating for 3 times, sieving with 20 mesh sieve, and sieving with 20% KHCO3Adjusting pH to 4.5, filtering with 400 mesh filter cloth, and separating pulp from fruit juice to obtain fructus Chaenomelis pulp and fructus Chaenomelis juice.
According to the mass ratio of the papaya flesh with the smooth skin to the sucrose of 1: 0.4, adding 2% of pectin by mass of the flesh of the glossy pawpaw, and weighing sucrose and pectin; weighing ethyl maltol and potassium sorbate according to the addition of the ethyl maltol being 0.03 percent of the mass of the flesh of the glabrous skin papaya and the addition of the potassium sorbate being 0.05 percent of the mass of the flesh of the glabrous skin papaya, and weighing the glabrous skin papaya juice for later use according to the mass ratio of the flesh of the glabrous skin papaya to the juice of the glabrous skin papaya being 1: 1;
heating the shine skin papaya juice to 80 ℃, adding cane sugar and pectin (containing low-fat pectin, high-fat pectin, apple pectin, citrus pectin and the like), uniformly stirring, adding shine skin papaya flesh, uniformly stirring until no particles exist, cooling to 50 ℃, adding ethyl maltol and potassium sorbate, uniformly stirring, spreading on a glass plate coated with corn oil, drying for 3 hours in a 65 +/-1 ℃ drying oven, swinging (namely turning over), and drying for 4 hours. Adjusting the temperature to 45 ℃, drying for 6h, taking out the slices, and obtaining the smooth-skinned pawpaw cortex moutan.
Example 4
Blanching fresh papaya fruit at 90 deg.C for 30min by scalding method, removing peel and core, adding water at a ratio of 1:2, homogenizing for 3min, repeating for 3 times, sieving with 20 mesh sieve, and sieving with 10% KHCO3Adjusting pH to 4.4, filtering with 400 mesh filter cloth, and separating pulp from fruit juice to obtain fructus Chaenomelis pulp and fructus Chaenomelis juice.
According to the mass ratio of the papaya flesh with the smooth skin to the sucrose of 1: 0.45, the adding mass of the pectin is 1.8 percent of the mass of the flesh of the glossy pawpaw, and the sucrose and the pectin are weighed; weighing ethyl maltol and potassium sorbate according to the addition of the ethyl maltol being 0.02 percent of the mass of the flesh of the glabrous skin papaya and the addition of the potassium sorbate being 0.08 percent of the mass of the flesh of the glabrous skin papaya, and weighing the glabrous skin papaya juice for later use according to the mass ratio of the flesh of the glabrous skin papaya to the juice of the glabrous skin papaya being 1: 1;
heating the shine skin papaya juice to 80 ℃, adding sucrose and pectin (containing low-fat pectin, high-fat pectin, apple pectin, citrus pectin and the like), uniformly stirring, adding shine skin papaya flesh, uniformly stirring until no particles exist, cooling to 50 ℃, adding ethyl maltol and potassium sorbate, uniformly stirring, spreading on a glass plate coated with corn oil, baking for 3 hours in a 65 +/-1 ℃ oven, swinging (namely turning over), and baking for 4 hours. Adjusting the temperature to 45 ℃, drying for 6h, taking out the slices, and obtaining the smooth-skinned pawpaw cortex moutan.
Example 5
Blanching fresh papaya fruit at 90 deg.C for 30min by scalding method, removing peel and core, adding water at a ratio of 1:2, homogenizing for 3min, repeating for 3 times, sieving with 20 mesh sieve, and sieving with 20% KHCO3Adjusting pH to 4.5, filtering with 400 mesh filter cloth, and separating pulp from fruit juice to obtain fructus Chaenomelis pulp and fructus Chaenomelis juice.
According to the mass ratio of the papaya flesh with the smooth skin to the sucrose of 1: 0.45, the adding mass of the pectin is 2 percent of the mass of the flesh of the glossy pawpaw, and the sucrose and the pectin are weighed; weighing ethyl maltol and potassium sorbate according to the addition of the ethyl maltol being 0.01 percent of the mass of the flesh of the glabrous skin papaya and the addition of the potassium sorbate being 0.1 percent of the mass of the flesh of the glabrous skin papaya, and weighing the glabrous skin papaya juice for later use according to the mass ratio of the flesh of the glabrous skin papaya to the juice of the glabrous skin papaya being 1: 1;
heating the shine skin papaya juice to 80 ℃, adding cane sugar and pectin (containing low-fat pectin, high-fat pectin, apple pectin, citrus pectin and the like), uniformly stirring, adding shine skin papaya flesh, uniformly stirring until no particles exist, cooling to 50 ℃, adding ethyl maltol and potassium sorbate, uniformly stirring, flatly spreading on a glass plate coated with corn oil, drying for 3 hours in a drying oven at 65 +/-1 ℃, swinging (namely, turning over), and drying for 4 hours. Adjusting the temperature to 45 ℃, drying for 6h, taking out the slices, and obtaining the smooth-skinned pawpaw cortex moutan.
Example 6
Blanching fresh papaya fruit at 90 deg.C for 30min by blanching method, removing peel and core, adding water at a ratio of peeled and core-removed papaya fruit to water of 1:2, homogenizing for 3min, repeating for 3 times, sieving with 30 mesh sieve, and sieving with 20% KHCO3Adjusting pH to 4.5, filtering with 400 mesh filter cloth, and separating pulp from juice to obtain the final productTo the flesh and juice of the chaenomeles speciosa.
According to the mass ratio of the papaya flesh with the smooth skin to the sucrose of 1: 0.4, adding 2% of pectin by mass of the flesh of the glossy pawpaw, and weighing sucrose and pectin; weighing ethyl maltol and potassium sorbate according to the addition of the ethyl maltol being 0.01 percent of the mass of the flesh of the glabrous skin papaya and the addition of the potassium sorbate being 0.1 percent of the mass of the flesh of the glabrous skin papaya, and weighing the glabrous skin papaya juice for later use according to the mass ratio of the flesh of the glabrous skin papaya to the juice of the glabrous skin papaya being 1: 1;
heating the shine skin papaya juice to 80 ℃, adding cane sugar and pectin (containing low-fat pectin, high-fat pectin, apple pectin, citrus pectin and the like), uniformly stirring, adding shine skin papaya flesh, uniformly stirring until no particles exist, cooling to 50 ℃, adding ethyl maltol and potassium sorbate, uniformly stirring, flatly spreading on a glass plate coated with corn oil, drying for 3 hours in a drying oven at 65 +/-1 ℃, swinging (namely, turning over), and drying for 4 hours. Adjusting the temperature to 45 ℃, drying for 6h, taking out the slices, and obtaining the smooth-skinned pawpaw cortex moutan.
Example 7
Blanching fresh papaya fruit at 90 deg.C for 30min by scalding method, removing peel and core, adding water at a ratio of 1:2, homogenizing for 3min, repeating for 3 times, sieving with 40 mesh sieve, and sieving with 20% KHCO3Adjusting pH to 4.5, filtering with 400 mesh filter cloth, and separating pulp from fruit juice to obtain fructus Chaenomelis pulp and fructus Chaenomelis juice.
According to the mass ratio of the papaya flesh with the smooth skin to the sucrose of 1: 0.4, adding 2% of pectin by mass of the flesh of the glossy pawpaw, and weighing sucrose and pectin; weighing ethyl maltol and potassium sorbate according to the addition of the ethyl maltol being 0.01 percent of the mass of the flesh of the glabrous skin papaya and the addition of the potassium sorbate being 0.1 percent of the mass of the flesh of the glabrous skin papaya, and weighing the glabrous skin papaya juice for later use according to the mass ratio of the flesh of the glabrous skin papaya to the juice of the glabrous skin papaya being 1: 1;
heating the shine skin papaya juice to 80 ℃, adding cane sugar and pectin (containing low-fat pectin, high-fat pectin, apple pectin, citrus pectin and the like), uniformly stirring, adding shine skin papaya flesh, uniformly stirring until no particles exist, cooling to 50 ℃, adding ethyl maltol and potassium sorbate, uniformly stirring, flatly spreading on a glass plate coated with corn oil, drying for 3 hours in a drying oven at 65 +/-1 ℃, swinging (namely, turning over), and drying for 4 hours. Adjusting the temperature to 45 ℃, drying for 6h, taking out the slices, and obtaining the smooth-skinned pawpaw cortex moutan.
Example 8
Blanching fresh papaya fruit at 90 deg.C for 30min by scalding method, removing peel and core, adding water at a ratio of 1:2, homogenizing for 3min, repeating for 3 times, sieving with 20 mesh sieve, and sieving with 20% KHCO3Adjusting pH to 4.3, filtering with 400 mesh filter cloth, and separating pulp from fruit juice to obtain fructus Chaenomelis pulp and fructus Chaenomelis juice.
According to the mass ratio of the papaya flesh with the smooth skin to the sucrose of 1:0.5, adding 1.5 percent of pectin by mass of the flesh of the glossy pawpaw, and weighing sucrose and pectin; weighing ethyl maltol and potassium sorbate according to the addition of the ethyl maltol being 0.03 percent of the mass of the flesh of the glabrous skin papaya and the addition of the potassium sorbate being 0.05 percent of the mass of the flesh of the glabrous skin papaya, and weighing the glabrous skin papaya juice for later use according to the mass ratio of the flesh of the glabrous skin papaya to the juice of the glabrous skin papaya being 1: 1;
heating the shine skin papaya juice to 80 ℃, adding cane sugar and pectin (containing low-fat pectin, high-fat pectin, apple pectin, citrus pectin and the like), uniformly stirring, adding shine skin papaya flesh, uniformly stirring until no particles exist, cooling to 50 ℃, adding ethyl maltol and potassium sorbate, uniformly stirring, spreading on a glass plate coated with corn oil, drying for 3 hours in a 65 +/-1 ℃ drying oven, swinging (namely turning over), and drying for 4 hours. Adjusting the temperature to 45 ℃, drying for 6h, taking out the slices, and obtaining the smooth-skinned pawpaw cortex moutan.
Example 9
Blanching fresh papaya fruits at 90 deg.C for 30min by scalding method, removing peel and core, adding water at a ratio of 1:2, and mixingHomogenizing with a pulp grinder for 3min, repeating for 3 times, sieving with 20 mesh sieve, and sieving with 20% KHCO3Adjusting pH to 4.3, filtering with 400 mesh filter cloth, and separating pulp from fruit juice to obtain fructus Chaenomelis pulp and fructus Chaenomelis juice.
According to the mass ratio of the papaya flesh with the smooth skin to the sucrose of 1:0.5, adding 2.5 percent of pectin by mass of the flesh of the glossy pawpaw, and weighing sucrose and pectin; weighing ethyl maltol and potassium sorbate according to the addition of the ethyl maltol being 0.03 percent of the mass of the flesh of the glabrous skin papaya and the addition of the potassium sorbate being 0.05 percent of the mass of the flesh of the glabrous skin papaya, and weighing the glabrous skin papaya juice for later use according to the mass ratio of the flesh of the glabrous skin papaya to the juice of the glabrous skin papaya being 1: 1;
heating the shine skin papaya juice to 80 ℃, adding cane sugar and pectin (containing low-fat pectin, high-fat pectin, apple pectin, citrus pectin and the like), uniformly stirring, adding shine skin papaya flesh, uniformly stirring until no particles exist, cooling to 50 ℃, adding ethyl maltol and potassium sorbate, uniformly stirring, spreading on a glass plate coated with corn oil, drying for 3 hours in a 65 +/-1 ℃ drying oven, swinging (namely turning over), and drying for 4 hours. Adjusting the temperature to 45 ℃, drying for 6h, taking out the slices, and obtaining the smooth-skinned pawpaw cortex moutan.
Example 10
Blanching fresh papaya fruit at 100 deg.C for 15min by blanching method, removing peel and core, adding water at a ratio of 1:1.5, homogenizing for 4min, repeating for 3 times, sieving with 40 mesh sieve, and sieving with 20% NaHCO3Adjusting pH to 4.4, filtering with 300 mesh filter cloth, and separating pulp from fruit juice to obtain fructus Chaenomelis pulp and fructus Chaenomelis juice.
According to the mass ratio of the papaya flesh with the smooth skin to the sucrose of 1: 0.45 percent of pectin, the mass of which is 2.5 percent of that of the flesh of the glossy pawpaw, and sucrose and pectin are weighed; weighing ethyl maltol and potassium sorbate according to the addition of the ethyl maltol being 0.02 percent of the mass of the flesh of the glabrous skin papaya and the addition of the potassium sorbate being 0.08 percent of the mass of the flesh of the glabrous skin papaya, and weighing the glabrous skin papaya juice for later use according to the mass ratio of the flesh of the glabrous skin papaya to the juice of the glabrous skin papaya being 1: 1.3;
heating the shine skin papaya juice to 90 ℃, adding sucrose and pectin (containing low-fat pectin, high-fat pectin, apple pectin, citrus pectin and the like), uniformly stirring, adding shine skin papaya flesh, uniformly stirring until no particles exist, cooling to 45 ℃, adding ethyl maltol and potassium sorbate, uniformly stirring, spreading on a glass plate coated with corn oil, drying for 5 hours in a 65 +/-1 ℃ oven, swinging (namely turning over), and drying for 2 hours. Adjusting the temperature to 45 ℃, drying for 8h, taking out the slices, and obtaining the smooth-skinned pawpaw cortex moutan.
Example 11
Fresh papaya fruits are adopted, blanched for 20min at 95 ℃ by a scalding method, peeled and denucleated, water is added according to the mass ratio of the peeled and denucleated papaya to the water of 1:3.0, a homogenizer homogenizes for 3min, the steps are repeated for 4 times, the mixture is sieved by a 40-mesh sieve, and then Na with the mass fraction of 10 percent is used2CO3Adjusting pH to 4.4, filtering with 325 mesh filter cloth, and separating pulp from fruit juice to obtain fructus Chaenomelis pulp and fructus Chaenomelis juice.
According to the mass ratio of the papaya flesh with the smooth skin to the sucrose of 1: 0.45, the adding mass of the pectin is 1.8 percent of the mass of the flesh of the glossy pawpaw, and the sucrose and the pectin are weighed; weighing ethyl maltol and potassium sorbate according to the addition of the ethyl maltol being 0.02 percent of the mass of the flesh of the glabrous skin papaya and the addition of the potassium sorbate being 0.08 percent of the mass of the flesh of the glabrous skin papaya, and weighing the glabrous skin papaya juice for later use according to the mass ratio of the flesh of the glabrous skin papaya to the juice of the glabrous skin papaya being 1: 1.5;
heating the shine skin papaya juice to 85 ℃, adding sucrose and pectin (containing low-fat pectin, high-fat pectin, apple pectin, citrus pectin and the like), uniformly stirring, adding shine skin papaya flesh, uniformly stirring until no particles exist, cooling to 55 ℃, adding ethyl maltol and potassium sorbate, uniformly stirring, spreading on a glass plate coated with corn oil, drying for 4 hours in a 65 +/-1 ℃ oven, swinging (namely turning over), and drying for 3 hours. Adjusting the temperature to 45 ℃, drying for 7h, taking out the slices, and obtaining the smooth-skinned pawpaw cortex moutan.
Example 12
This example is substantially the same as example 1, except that this example uses a mass fraction of 15 KHCO3The pH was adjusted to 4.3.
Example 13
This example is substantially the same as example 2 except that Na having a mass fraction of 5 is used in this example2CO3The pH was adjusted to 4.4.
Example 14
This example is substantially the same as example 2 except that the present example uses Na with a mass fraction of 82CO3The pH was adjusted to 4.4.
Example 15
This example is substantially the same as example 2, except that NaHCO is used in this example in a mass fraction of 103The pH was adjusted to 4.4.
Example 16
This example is essentially the same as example 3, except that this example employs 15 mass percent NaHCO3The pH was adjusted to 4.5.
Comparative example 1
Blanching fresh papaya fruit at 90 deg.C for 30min by scalding method, removing peel and core, adding water at a ratio of 1:2, homogenizing for 3min, repeating for 3 times, sieving with 20 mesh sieve, and sieving with 20% KHCO3Adjusting pH to 4.0, filtering with 400 mesh filter cloth, and separating pulp from fruit juice to obtain fructus Chaenomelis pulp and fructus Chaenomelis juice.
According to the mass ratio of the papaya flesh with the smooth skin to the sucrose of 1:0.5, adding 1.5 percent of pectin by mass of the flesh of the glossy pawpaw, and weighing sucrose and pectin; weighing ethyl maltol and potassium sorbate for later use according to the addition of the ethyl maltol accounting for 0.03 percent of the mass of the flesh of the glabrous papaya and the addition of the potassium sorbate accounting for 0.05 percent of the mass of the flesh of the glabrous papaya;
heating the shine skin papaya juice to 80 ℃, adding cane sugar and pectin (containing low-fat pectin, high-fat pectin, apple pectin, citrus pectin and the like), uniformly stirring, adding shine skin papaya flesh, uniformly stirring until no particles exist, cooling to 50 ℃, adding ethyl maltol and potassium sorbate, uniformly stirring, spreading on a glass plate coated with corn oil, drying for 3 hours in a 65 +/-1 ℃ drying oven, swinging (namely turning over), and drying for 4 hours. Adjusting the temperature to 45 ℃, drying for 6h, taking out the slices, and obtaining the smooth-skinned pawpaw cortex moutan.
Comparative example 2
Blanching fresh papaya fruit at 90 deg.C for 30min by scalding method, removing peel and core, adding water at a ratio of 1:2, homogenizing for 3min, repeating for 3 times, sieving with 20 mesh sieve, and sieving with 20% KHCO3Adjusting pH to 4.1, filtering with 400 mesh filter cloth, and separating pulp from fruit juice to obtain fructus Chaenomelis pulp and fructus Chaenomelis juice.
According to the mass ratio of the papaya flesh with the smooth skin to the sucrose of 1:0.5, adding 1.5 percent of pectin by mass of the flesh of the glossy pawpaw, and weighing sucrose and pectin; weighing ethyl maltol and potassium sorbate for later use according to the addition of the ethyl maltol accounting for 0.03 percent of the mass of the flesh of the glabrous papaya and the addition of the potassium sorbate accounting for 0.05 percent of the mass of the flesh of the glabrous papaya;
heating the shine skin papaya juice to 80 ℃, adding cane sugar and pectin (containing low-fat pectin, high-fat pectin, apple pectin, citrus pectin and the like), uniformly stirring, adding shine skin papaya flesh, uniformly stirring until no particles exist, cooling to 50 ℃, adding ethyl maltol and potassium sorbate, uniformly stirring, spreading on a glass plate coated with corn oil, drying for 3 hours in a 65 +/-1 ℃ drying oven, swinging (namely turning over), and drying for 4 hours. Adjusting the temperature to 45 ℃, drying for 6h, taking out the slices, and obtaining the smooth-skinned pawpaw cortex moutan.
Comparative example 3
Blanching fresh papaya fruit at 90 deg.C for 30min by scalding method, removing peel and core, adding water at a ratio of 1:2, homogenizing for 3min, repeating for 3 times, sieving with 20 mesh sieve, and sieving with 20% KHCO3Adjusting pH to 4.2, filtering with 400 mesh filter cloth to separate pulp from juice,obtaining the shine skin papaya flesh and shine skin papaya juice.
According to the mass ratio of the papaya flesh with the smooth skin to the sucrose of 1:0.5, adding 1.5 percent of pectin by mass of the flesh of the glossy pawpaw, and weighing sucrose and pectin; weighing ethyl maltol and potassium sorbate for later use according to the addition of the ethyl maltol accounting for 0.03 percent of the mass of the flesh of the glabrous papaya and the addition of the potassium sorbate accounting for 0.05 percent of the mass of the flesh of the glabrous papaya;
heating the shine skin papaya juice to 80 ℃, adding cane sugar and pectin (containing low-fat pectin, high-fat pectin, apple pectin, citrus pectin and the like), uniformly stirring, adding shine skin papaya flesh, uniformly stirring until no particles exist, cooling to 50 ℃, adding ethyl maltol and potassium sorbate, uniformly stirring, spreading on a glass plate coated with corn oil, drying for 3 hours in a 65 +/-1 ℃ drying oven, swinging (namely turning over), and drying for 4 hours. Adjusting the temperature to 45 ℃, drying for 6h, taking out the slices, and obtaining the smooth-skinned pawpaw cortex moutan.
Comparative example 4
Blanching fresh papaya fruit at 90 deg.C for 30min by scalding method, removing peel and core, adding water at a ratio of 1:2, homogenizing for 3min, repeating for 3 times, sieving with 20 mesh sieve, and sieving with 20% KHCO3Adjusting pH to 4.3, filtering with 400 mesh filter cloth, and separating pulp from fruit juice to obtain fructus Chaenomelis pulp and fructus Chaenomelis juice.
According to the mass ratio of the papaya flesh with the smooth skin to the sucrose of 1:0.5, weighing sucrose; weighing ethyl maltol and potassium sorbate for later use according to the addition of the ethyl maltol accounting for 0.03 percent of the mass of the flesh of the glabrous papaya and the addition of the potassium sorbate accounting for 0.05 percent of the mass of the flesh of the glabrous papaya;
heating the shine skin papaya juice to 80 ℃, adding sucrose, uniformly stirring, adding shine skin papaya flesh, uniformly stirring until no particles exist, cooling to 50 ℃, adding ethyl maltol and potassium sorbate, uniformly stirring, flatly spreading on a glass plate coated with corn oil, drying for 3 hours in a drying oven at 65 +/-1 ℃, swinging (namely, turning over), and drying for 4 hours. Adjusting the temperature to 45 ℃, drying for 6h, taking out the slices, and obtaining the smooth-skinned pawpaw cortex moutan.
In this comparative example no pectin was added, i.e. 0% pectin was added.
Comparative example 5
Blanching fresh papaya fruit at 90 deg.C for 30min by scalding method, removing peel and core, adding water at a ratio of 1:2, homogenizing for 3min, repeating for 3 times, sieving with 20 mesh sieve, and sieving with 20% KHCO3Adjusting pH to 4.3, filtering with 400 mesh filter cloth, and separating pulp from fruit juice to obtain fructus Chaenomelis pulp and fructus Chaenomelis juice.
According to the mass ratio of the papaya flesh with the smooth skin to the sucrose of 1:0.5, adding 1.0 percent of pectin by mass of the flesh of the glossy pawpaw, and weighing sucrose and pectin; weighing ethyl maltol and potassium sorbate for later use according to the addition of the ethyl maltol accounting for 0.03 percent of the mass of the flesh of the glabrous papaya and the addition of the potassium sorbate accounting for 0.05 percent of the mass of the flesh of the glabrous papaya;
heating the shine skin papaya juice to 80 ℃, adding cane sugar and pectin (containing low-fat pectin, high-fat pectin, apple pectin, citrus pectin and the like), uniformly stirring, adding shine skin papaya flesh, uniformly stirring until no particles exist, cooling to 50 ℃, adding ethyl maltol and potassium sorbate, uniformly stirring, spreading on a glass plate coated with corn oil, drying for 3 hours in a 65 +/-1 ℃ drying oven, swinging (namely turning over), and drying for 4 hours. Adjusting the temperature to 45 ℃, drying for 6h, taking out the slices, and obtaining the smooth-skinned pawpaw cortex moutan.
Comparative example 6
Blanching fresh papaya fruit at 90 deg.C for 30min by scalding method, removing peel and core, adding water at a ratio of 1:2, homogenizing for 3min, repeating for 3 times, sieving with 20 mesh sieve, and sieving with 20% KHCO3Adjusting pH to 4.3, filtering with 400 mesh filter cloth, and separating pulp from fruit juice to obtain fructus Chaenomelis pulp and fructus Chaenomelis juice.
According to the mass ratio of the papaya flesh with the smooth skin to the sucrose of 1:0.5, adding 3.0 percent of pectin by mass of the flesh of the glossy pawpaw, and weighing sucrose and pectin; weighing ethyl maltol and potassium sorbate for later use according to the addition of the ethyl maltol accounting for 0.03 percent of the mass of the flesh of the glabrous papaya and the addition of the potassium sorbate accounting for 0.05 percent of the mass of the flesh of the glabrous papaya;
heating the shine skin papaya juice to 80 ℃, adding cane sugar and pectin (containing low-fat pectin, high-fat pectin, apple pectin, citrus pectin and the like), uniformly stirring, adding shine skin papaya flesh, uniformly stirring until no particles exist, cooling to 50 ℃, adding ethyl maltol and potassium sorbate, uniformly stirring, spreading on a glass plate coated with corn oil, drying for 3 hours in a 65 +/-1 ℃ drying oven, swinging (namely turning over), and drying for 4 hours. Adjusting the temperature to 45 ℃, drying for 6h, taking out the slices, and obtaining the smooth-skinned pawpaw cortex moutan.
Evaluating the edible effect of the shine skin papaya fruit slices:
the roughness and the acidity of the product are evaluated, 50 persons are randomly invited to serve as testers, and the testers are normal persons with normal taste and capable of making normal evaluation.
And (3) roughness evaluation:
1. coarse and astringent: slag is left in the mouth during the chewing process, so that the feeling is very obvious;
2. and (3) coarse and astringent: a small amount of slag is left in the mouth during the chewing process, so that the feeling is obvious;
3. and (3) the product is fine and smooth: the trace amount of dregs in the mouth are not carefully distinguished and cannot be felt during the chewing process;
4. and (3) refining: there was no sensation of residue in the mouth during chewing.
And (4) judging the acidity:
1. very acidic: the chewing process has sour mouthfeel, obvious feeling and unacceptable;
2. and (3) comparison with acid: the chewing gum has sour mouthfeel and obvious feeling and is barely acceptable in the chewing process;
3. the acidity is proper: the mouth feel is sour and sweet in the chewing process, and the feeling is more appropriate;
4. and (3) relatively sweet: the chewing process has sweet taste, acidity feeling and obvious sweet and greasy feeling;
5. very sweet: the chewing process has sweet taste, unobvious acidity feeling and obvious sweet and greasy feeling.
Table 1 shows the results of adjusting the roughness of the mouthfeel of the root bark of the glossy pawpaw prepared in examples 5 to 7.
TABLE 1 survey results of the thickness of the mouth feel of the papaya fruit cortex moutan
Table 2 shows the results of adjusting the mouthfeel of the shine skin papaya slices prepared in examples 1-3 and comparative examples 1-3 to a moderate degree.
Table 2 survey results of sour and moderate mouthfeel of shine skin papaya sweetened roll
Tables 1 and 2 respectively show the investigation results of the roughness and the moderate degree of the mouthfeel of the shine skin papaya fruit cortex moutan, and when the sieving mesh number is 20-40 meshes, the shine skin papaya fruit cortex moutan has fine and smooth mouthfeel. When the pH value is 4.3-4.5, the cortex moutan of the smooth-skinned pawpaw is sweet and sour.
Fig. 2 is a scanning electron microscope image of the shine skin papaya fruit roll, wherein fig. 2A is a scanning electron microscope image of the shine skin papaya fruit roll prepared in comparative example 4, the pectin content is 0%, fig. 2A is a scanning electron microscope image of the shine skin papaya fruit roll prepared in comparative example 5, the pectin content is 1.0%, fig. 2C is a scanning electron microscope image of the shine skin papaya fruit roll prepared in example 8, the pectin content is 1.5%, fig. 2D is a scanning electron microscope image of the shine skin papaya fruit roll prepared in example 1, the pectin content is 2.0%, fig. 2E is a scanning electron microscope image of the shine skin papaya fruit roll prepared in example 9, the pectin content is 2.5%, and fig. 2F is a scanning electron microscope image of the shine skin papaya fruit roll prepared in comparative example 6, and the pectin content is 3.0%.
As shown in figure 2, when the mass ratio of the papaya flesh with the glossy skin to the sucrose is 1:0.5, the product structure gradually becomes more compact from loose within the range of 0-3.0% along with the increase of the pectin concentration, the wrapping degree of the pectin to the pulp particles is gradually increased, the chewing strength of the product is gradually increased from the surface of the product with fine pores and an irregular layered structure to the surface of the product with a tightly wrapped lamellar structure, and the chewing strength of the product with the pectin content of 2% is moderate.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (9)
1. The preparation method of the shine skin papaya sweetened roll is characterized by comprising the following steps of:
s1, peeling and denucleating fresh glabrous skin papaya, mixing with water, homogenizing, sieving, adjusting pH to 4.3-4.5, and filtering to obtain glabrous skin papaya flesh and glabrous skin papaya juice;
wherein the mass ratio of the peeled and denucleated papaya to water is 1: 1.5-3.0;
s2, heating the shine skin papaya juice to 80-90 ℃, adding sucrose and pectin, stirring uniformly, adding shine skin papaya flesh, stirring uniformly until no particles exist, cooling to 45-55 ℃, adding ethyl maltol and potassium sorbate, and stirring uniformly to obtain a mixture;
the mass ratio of the papaya flesh with the papaya juice with the glossy skin is 1:1-1.5, and the mass ratio of the papaya flesh with the glossy skin to the sucrose is 1: 0.4-0.5 percent of pectin, 0.01-0.03 percent of ethyl maltol and 0.05-0.1 percent of potassium sorbate, wherein the adding mass of the pectin is 1.5-2.5 percent of the mass of the pulp of the glossy-skin papaya, and the adding mass of the ethyl maltol is 0.01-0.03 percent of the mass of the pulp of the glossy-skin papaya;
s3, baking and slicing the mixture to obtain the shine skin papaya sweetened roll.
2. The method for preparing the shine skin papaya sweetened roll according to claim 1, wherein in the step S1, the peeling and coring method of the shine skin papaya is as follows: removing peel and core after blanching and softening, wherein blanching temperature is 90-100 ℃, and blanching time is 15-30 min.
3. The method for preparing the shine skin papaya fruit roll according to claim 1, wherein KHCO is adopted in S13、Na2CO3、NaHCO3Any one of the above can be used for regulating pH and KHCO of fructus Chaenomelis pulp3Is 10-20% of Na2CO3The mass fraction of the active ingredient is 5 to 10 percent, and NaHCO is used3The mass fraction of (A) is 10-20%.
4. The method for preparing the shine skin papaya sweetened roll according to claim 1, wherein the homogenizing treatment in the step S1 is: homogenizing with a homogenizer for 3-4min, and repeating for 3-4 times.
5. The method for preparing the shine skin papaya sweetened roll according to claim 1, wherein the mesh number of the sieve in S1 is 20-40 meshes.
6. The method for preparing the shine skin papaya fruit roll as claimed in claim 1, wherein the filtration in S1 is performed by using 300-400 mesh filter cloth.
7. The method for preparing the shine skin papaya fruit roll according to claim 1, wherein the mixture in S5 is spread in a glass plate coated with corn oil to a thickness of 1.5-2mm and baked.
8. The method for preparing the shine skin papaya sweetened roll according to claim 1, wherein the baking method in the step S5 is as follows: baking at 65 + -1 deg.C for 3-5h, turning over, baking for 2-4h, adjusting temperature to 45 deg.C, and baking for 6-8 h.
9. A shine skin papaya sweetened roll prepared by the method of any one of claims 1 to 8.
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| CN115104662A (en) * | 2022-07-04 | 2022-09-27 | 陕西紫熙农业综合开发有限公司 | Preparation method for preparing shine skin papaya sweetened roll by shine skin papaya fruit powder |
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