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Drying method for preparing reddish brown pawpaw

A drying method, a reddish-brown technology, applied in the direction of preservation of fruits/vegetables through dehydration, etc., can solve the problems of unsuitable color selection, lack of market competitiveness, and lack of reddish-brown color, so as to overcome the problem of space and sunlight. demand, ease of industrial production, and the effect of simple equipment

Active Publication Date: 2014-07-23
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the papayas used in this method are of high maturity, and the product color is similar to that of fresh raw materials, showing bright orange, without natural sun-dried reddish-brown luster, which does not meet the public's preference for the color selection of dried papaya products, and lacks market competition. force
In addition, this method adds a variety of reagents when protecting the color, which has a certain impact on the nutritional value of the product. Opening the bag to eat dried papaya is easy to stick

Method used

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  • Drying method for preparing reddish brown pawpaw

Examples

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Effect test

Embodiment 1

[0027] A kind of drying method that produces reddish-brown papaya, comprises the following steps:

[0028] 1) Choose green papaya fruits with uniform size, consistent color, green and immature, no rot, no pests and diseases;

[0029] 2) Wash the papaya fruit and cut it into two halves along the central axis of the papaya fruit to obtain papaya pieces;

[0030] 3) Pack the cut papaya pieces in a sealed container, put in steam at 100°C for 40 minutes, and repeat once until the surface of the papaya pieces turns yellow;

[0031] 4) Place the inner and outer sides of the papaya block obtained by steaming in step 3) under the simulated sun lamp. The distance between the papaya block and the sun lamp is 20cm, the temperature of the sun lamp is 65°C, and the inner surface of the papaya block is sprayed with water every 2 hours for a total of 4 hours. ; The other side of the outer surface of the papaya block is sprayed with clear water every 2h, irradiated for 6h altogether, the surf...

Embodiment 2

[0034] A kind of drying method that produces reddish-brown papaya, comprises the following steps:

[0035] 1) Choose green papaya fruits with uniform size, consistent color, green and immature, no rot, no pests and diseases;

[0036] 2) Wash the papaya fruit and cut it into two halves along the central axis of the papaya fruit to obtain papaya pieces;

[0037] 3) Pack the cut papaya pieces in an airtight container, steam them for 30 minutes with a temperature of 100°C, and repeat twice until the surface of the papaya pieces turns yellow;

[0038] 4) Place the inner and outer sides of the papaya block obtained by steaming in step 3) under a simulated sun lamp. The distance between the papaya block and the sun lamp is 15cm, the temperature of the sun lamp is 70°C, and the inner surface of the papaya block is sprayed with water every 2 hours for a total of 4 hours. The other side of the outer surface of the papaya piece is sprayed with clear water every 2h, and irradiated for 6h...

Embodiment 3

[0041] A kind of drying method that produces reddish-brown papaya, comprises the following steps:

[0042] 1) Choose green papaya fruits with uniform size, consistent color, green and immature, no rot, no pests and diseases;

[0043] 2) Wash the papaya fruit and cut it into two halves along the central axis of the papaya fruit to obtain papaya pieces;

[0044] 3) Pack the cut papaya pieces in a sealed container, and cook them with steam at a temperature of 100°C for 50 minutes until the surface of the papaya pieces turns yellow;

[0045] 4) Place the inside and outside of the papaya block obtained by steaming in step 3) under a simulated sun lamp. The distance between the papaya block and the sun lamp is 30cm, the temperature of the sun lamp is 60°C, and the inner surface of the papaya block is sprayed with water every 2 hours for a total of 4 hours. ; The other side of the outer surface of the papaya block is sprayed with clear water every 2h, irradiated for 6h altogether, the...

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Abstract

The invention discloses a drying method for preparing reddish brown pawpaw and belongs to the technical field of processing of dry fruit and vegetable products. The method comprises the following steps: cleaning immature green pawpaw serving as a raw material, cutting into two halves, placing into an airtight container, heating and steaming by using steam produced by a 100 DEG C water bath till the surface of pawpaw turns yellow completely; irradiating the steamed yellow pawpaw blocks under a simulation sunlight lamp till pawpaw blocks become light brown, and drying in the air to obtain reddish brown pawpaw. By adopting the method, the requirements on place and sunlight in natural drying are avoided, the drying time is shortened, the reddish brown color which is the same as the color produced in a natural sunburn mode can be produced without adding any reagent, the original flavor and mouthfeel of pawpaw are kept, and the shelf life of a product is prolonged. The reddish brown pawpaw caters to the color favors of most people and has a wide business outlook.

Description

technical field [0001] The invention relates to the technical field of processing dried fruit and vegetable products, in particular to a drying method for producing reddish-brown papaya. Background technique [0002] Papaya (Chaenomeles Lagenaria Koidz), alias wrinkled skin papaya, stick stem crabapple, iron foot pear, is the fruit of stick stem crabapple plant of Rosaceae Papaya, mainly produced in Anhui, Shandong, Zhejiang, Hubei, Yunnan, Guizhou, Sichuan and other places. Known as "Baiyiguo Shang" and "Longevity Zhenguo", it is the first batch of food and medicine food announced by the Ministry of Health. It is not only a food that is beneficial to health, but also a good medicine for curing diseases. [0003] Papaya is delicious and nutritious, containing more sugar, protein, fat, organic acid, minerals and multivitamins. The sugar content can reach 8-10% of the fresh weight, the vitamin C content is as high as 98-100mg / 100g, and the vitamin A content is 20mg / 100g. It h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02
Inventor 李斌黄晴周彬严祥星
Owner HUAZHONG AGRI UNIV
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