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Dried fig product with high freshness preservation and preparation method thereof

A technology for dried figs and figs, which is applied in the directions of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of low economic benefit, long duration and high production cost, and achieve the effects of improving efficiency, promoting proliferation and shortening manufacturing time.

Inactive Publication Date: 2016-06-08
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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  • Dried fig product with high freshness preservation and preparation method thereof
  • Dried fig product with high freshness preservation and preparation method thereof
  • Dried fig product with high freshness preservation and preparation method thereof

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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 condition.

[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 de...

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 object of the present invention is to provide a dried fig product and a preparation method thereof that can maintain the original shape, color, smell, good taste, and nutritional components of figs to the greatest extent. Specifically, the present invention also relates to a drying method for improving the freshness of fresh figs. The method includes cooling the fresh figs at a cooling rate of more than 20°C per minute on average, and then sublimating them. of dried figs.

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, referred to as freeze-drying (FD) technology). Freeze-drying technology is a drying and dehydration technology that combines freezing technology with vacuum te...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00
CPCA23B7/024A23L19/03
Inventor 李云孙凯
Owner ZHONGKE YUN HEALTH TECH TIANJING CO LTD
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