http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104719601-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ed72333aad4e1aa11a4fa5f8db579132 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2015-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b09911d1575288a2fc520376115cf6d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6847c936b2b9eea83d0f3dcad375cb6c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_120538f2ad9b4df0b090b3a84da6b451 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a083ceecf5677f9917d32100e92389c4 |
| publicationDate | 2015-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104719601-A |
| titleOfInvention | Production method of preserved natural low-sugar papayas |
| abstract | The invention discloses a production method of preserved natural low-sugar papayas. The production method comprises the following steps: selecting papaya fruits as raw materials; peeling off and removing seeds, and cutting the papayas into papaya blocks; immersing with saturated lime water for 2 hours and rinsing with clean water; blanching in boiled water for 1 minute, and immersing the papaya blocks into a mixed solution of NaCl and white granulated sugar to be treated and then taking out the papaya blocks; preparing a mixed solution of the white granulated sugar and glucose; adding citric acid and heating; boiling inverted sugar liquid and adding the inverted sugar liquid into the papaya blocks; taking the papaya blocks out of a pot after the liquid is transparent; adding carrageenan, which accounts for 0.4% of the total amount of the inverted sugar liquid, into the residual inverted sugar liquid, and cooling to 50 DEG C; stirring uniformly to obtain mixed syrup; adding the papaya blocks into the mixed syrup and carrying out sugar infusion in vacuum for 40 minutes; then slowly damaging the vacuum and continually immersing for 5 hours after the vacuum is removed; and fishing out the papaya blocks and leaching the sugar liquid on the surfaces of the papaya blocks, and drying to obtain the prepared preserved papayas. The production method has the beneficial effects that the sugar content of the preserved papayas is low, the mouth feel is good and pigments and preservatives are not added. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107348087-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106615548-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105394309-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105994884-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105994884-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109123042-A |
| priorityDate | 2015-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.