1, raw material pretreatment: choose seventy-eight mature papaya, after cleaning, peeling with stainless steel knife to seed, cut into filaments with hand or shredder, placed in 90 ~ 100? 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: the papaya wire to remove, Lek net sugar, placed on the bamboo tray, drying at 60 to 65 degrees, you can package.
Product features: bright color, uniform thickness, papaya flavor, can be used as sweet ingredients, but also as a snack food.
The production and quality of enzyme preparations produced by plants are unstable due to the influence of growth area, season, climate, etc. The enzymes produced by animals are mainly extracted from the glands of slaughtered livestock, and the source is limited; only enzymes produced by microorganisms can meet the needs of any scale, with high yield and stable quality. Microbial enzyme preparations can not only replace the main types of animal and plant enzyme preparations with the same performance, but also produce high-temperature-amylases that act as catalysts at 100°C and detergent proteases that act at pH 10-12. In the 1940s, the microbial enzyme preparation industry developed rapidly. At present, the production of enzyme preparations is mainly based on deep fermentation, supplemented by semi-solid fermentation, and the ability of the strains to produce enzymes has also been greatly improved. The immobilized enzyme and immobilized cell technology developed in the 1960s and 1970s enabled the enzyme to be used repeatedly and continuously reacted, and its scope of application was also expanded. At present, in addition to the food and textile industries, microbial enzyme preparations are also used in daily chemistry, chemicals, pharmaceuticals, feed, papermaking, building materials, biochemistry, clinical analysis and other aspects, becoming an important sector of the fermentation industry.
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