Papaya is also known as papaya, melon, melon, and wolfberry fruit. Its ripe and nutritious fruit contains various nutrients such as sugar, protein, fat, vitamins and minerals, including sugar, vitamin C and carotene. The most abundant content, sugar content can reach 8 to 10% of fresh weight, while the content of vitamin C and carotene is 4 to 5 times higher than that of watermelon and banana. Because papaya ripe fruit has a short shelf life, it is perishable and difficult to store, and it is consumed less as a fresh fruit. Therefore, processing is the main way to use papaya resources. Now we introduce the processing technology of several papayas. First, papaya fruit pods 1, raw material pretreatment: due to the bitter taste of papaya skin, such as peeling production of fruit pods is costly, and lose the unique scent of papaya, such as the production of preserved fruit must be taken to take bitter measures - choose seventy-eight mature Papaya fruit, soaked in 10% salt solution for 13 to 15 days, until the skin turns from green to yellow, taste without bitterness, the debittering process is completed. Rinse the papaya with clean water and cut the papaya half with a stainless steel knife, then remove the seed and cut into strips 5 to 8 cm long, 2 to 3 cm wide, and 1 cm thick. 2, color protection and hardening: the papaya strip into 0.2% sodium bisulfite solution, soak for 15 to 20 minutes, picked up, washed with water, put in 5% lime water hardening treatment for 3 hours, and then The clear water rinsed until the melons had no lime taste and the melons were neutral. 3, sugar: the papaya strips into 40% sucrose solution boiled for 5 minutes, soak 1 hour, remove the papaya strips, the second into the 50% sugar solution boiled for 10 minutes, dipping 12 hours, so that Papaya thoroughly infiltrated sugar and remove. An aqueous solution containing 60% sucrose and 0.02% Citric Acid was poured on the fire to form a thick syrup, and then the papaya strips, which had been soaked twice, were boiled for 30 minutes and soaked for 24 hours. The papaya strips were removed and drained. 4. Drying: Papaya strips, which will be drained to sugar, are placed on a bamboo tray and baked at 60-65°C. When the papaya strips are not sticky, they can be cooled and packaged. Product features: Golden fruit color, texture, flexibility, sweet and delicious. In addition, 0.15% of pepper, 0.01% of pepper and 1% of salt can be added during the last addition of sugar to increase the flavor of the product, such as hemp, spicy, salty, etc., and to enrich the color variety of the fruit of the papaya. Second, papaya silk 1, raw material pretreatment: choose seventy-eight mature papaya, after cleaning, peeling with a stainless steel knife to seed, cut into filaments by hand or shredder, placed in 90 ~ 100 °C water hot 3 ~ 5 Minutes, then picked up, immersed in cold water and rapidly cooled. 2. Dyeing: Take natural edible pigments of different colors such as red and green, add water as the dyeing solution, put the papaya silk into the dyeing solution, and remove and drain the melon silk. 3, candied fruit: color the melon silk and sucrose mixes into the cylinder to pickle, after the melon silk exudes the water, adds the sucrose to cause the sugar liquid concentration to reach above 40%, continues to soak for 48 hours. 4. Drying: Remove the papaya wire, drain the sugar, place it on the bamboo tray, and dry it at 60-65°C to pack it. Product features: bright color, uniform thickness, papaya flavor, can be used as sweet ingredients, but also as a snack food. III. Papaya Beverage 1. Raw material pretreatment: Choose fresh, no mildew, no pests and diseases, a large and thick nine ripe papaya, washed with a stainless steel knife, peeled, cut in half, and seeded, and crush the papaya petals with a crusher. Then, the broken melon pieces were heated to 90-95°C, softened for 8 minutes, and beaten with a beater. Then, the papaya slurry was evenly sent to the colloid mill for refining treatment. 2. Preparation: Pulverized papaya liquid is poured into a sandwich heating tank, and 10% sucrose, 1.5% citric acid, and 0.1% Ascorbic Acid are added while stirring. The papaya juice is thoroughly mixed with the above additives and heated to 80. It is kept at ~85°C for 2 minutes and degassed with a vacuum degasser. 3, homogenization: the papaya juice into the high-pressure homogenizer, control the pressure of about 12MPa for high-pressure homogenization, is conducive to product quality and stability. 4. Sterilization and canning: The homogenized papaya juice is maintained in a heat exchanger at 121° C. for 30 seconds for high-temperature flash sterilization. After sterilization, the temperature is maintained below 90° C. for automatic canning and sealing, followed by rapid cooling. 35 °C or so. Product features: yellow liquid, uniform turbidity, unique aroma and taste of fresh papaya. Fourth, papaya jam 1, raw material pretreatment: the same with the papaya drink. 2. Concentrate: Concentrate with low temperature vacuum. When the papaya slurry is vacuum-concentrated in a vacuum concentrator, the vapor pressure should be controlled at 0.2 to 0.29 MPa. Through observing the orifice, if the feed solution is observed to be boiled vigorously, the degree of vacuum can be adjusted and the temperature of the feed solution can be maintained at about 55°C. After concentrating for a period of time, samples were taken from the discharge port. When the slurry concentration reached 35% to 40%, the concentration was completed. 3. Sterilization: Slowly reduce the degree of vacuum. At this time, the temperature of the feed solution will rise. Continue heating to reach a temperature of 90-95°C, keep the feed liquid boiling and tumbling, and maintain sterilization within 10 minutes. 4. Canning: Keep the liquid temperature above 90°C, quickly pan, can, seal, and then quickly cool to 35°C. Product features: orange, soluble solids of 38% to 40%, sweet and sour taste, with papaya unique flavor.
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