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High freshness dry Ficus carica Linn product and its preparation method

A technology of dried figs and figs, which is applied in food preparation, fruit and vegetable fresh-keeping, food preservation, etc. It can solve the problems of high production cost, low economic benefit, long duration, etc., and achieve high efficiency, high taste preference, and promotion of proliferation Effect

Inactive Publication Date: 2013-09-11
ZHONGKE YUN HEALTH TECH TIANJING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the duration of freeze-drying technology is long, usually 20 hours or longer, and the moisture inside the food forms crystal ice, which has high production costs, low economic benefits, and high power consumption and energy consumption.

Method used

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  • High freshness dry Ficus carica Linn product and its preparation method
  • High freshness dry Ficus carica Linn product and its preparation method
  • High freshness dry Ficus carica Linn product and its preparation method

Examples

Experimental program
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Effect test

preparation example Construction

[0060] According to the method for preparing a dry food product according to the second aspect herein, the step b is realized by liquid nitrogen.

[0061] According to the method for preparing a dry food product according to the second aspect herein, the step c is carried out under vacuum conditions.

[0062]

[0063] The dried figs herein basically do not contain water, and the cell structure is basically complete and spongy.

[0064] The term "substantially free of moisture" means that the moisture content in the dried fig product is lower than 5% by weight, preferably lower than 4% by weight, more preferably lower than 3.5% by weight, even more preferably lower than 3.2% by weight. Herein, unless otherwise specified, the numerical values ​​refer to parts by weight or ratios by weight.

[0065] The term "the cells of dried figs are basically complete and spongy" means that after the dried figs are dried, the structure of the inner cells of the original fresh figs is not d...

Embodiment 1

[0145] Embodiment 1 prepares fig dried product

[0146] Fresh figs from Weihai, Shandong are selected as raw materials for dry products. Wash and drain fresh figs and cut them into 2 petals lengthwise. The largest radial dimension of each petal is about 5-8 cm long. Then immediately put it in a plastic jar, about two-thirds full. Carefully put the plastic tank into the bucket of the liquid nitrogen tank, let the bucket slowly enter the liquid nitrogen, wait for 5 minutes after being completely filled with liquid nitrogen, then take it out and put it into a freeze dryer (LGJ-10 freeze dryer, Beijing Songyuan Huaxing Technology Development Co., Ltd.) drying, drying for more than 16 hours. After drying, take out the food dry product, get figure 2 The dried fig food shown.

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Abstract

The invention aims to provide a dry Ficus carica Linn product that can maximumly maintain the original shape, color, smell, good taste and nutritional components of Ficus carica Linn, and its preparation method. Specifically, the invention also relates to a drying method for improving the freshness of fresh Ficus carica Linn. According to the method, the fresh Ficus carica Linn is cooled at an average cooling rate of over 20DEG C per minute, and is then subjected to sublimation, thus obtaining the dry Ficus carica Linn product.

Description

technical field [0001] This article relates to a dried fig product with high freshness preservation and a preparation method for preparing the dried fig product with high freshness preservation. Background technique [0002] After fresh vegetables and fruits are dried and dehydrated, they are easy to store, carry and eat. [0003] The method of drying fruits and vegetables has experienced the development process from air drying, sun drying, drying, drying, to far infrared oven or drying. The dried fruits and vegetables obtained by these drying methods often completely lose their original color, turn black, and the appearance is obviously wrinkled, uneven and round, and the nutrients are lost. [0004] Current drying techniques include vacuum drying, vacuum freeze drying, and freeze sublimation drying (Freeze Drying, freeze-drying (FD) technique for short). Freeze-drying technology is a drying and dehydration technology that combines freezing technology with vacuum technolo...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23B7/024A23L19/03
Inventor 李云孙凯
Owner ZHONGKE YUN HEALTH TECH TIANJING CO LTD
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