Making method for dried fig

A production method and technology of figs, which are applied in food preparation, application, food science, etc., can solve the problems of poor production and controlled temperature cleaning and washing, poor taste of dried figs, and affecting people's consumption, etc., to achieve good taste and color. Golden yellow without browning, uniform texture

Inactive Publication Date: 2015-11-11
QILU UNIV OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Dried fig products are widely used in people's life. With the continuous improvement of people's living standards, the domestic and foreign markets have higher and higher requirement...

Method used

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  • Making method for dried fig
  • Making method for dried fig
  • Making method for dried fig

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for making dried figs, comprising the following steps:

[0027] (1) Raw material selection: select the mature figs with a round shape and full grains as the raw material;

[0028] (2) Washing and blanching: the figs selected in step (1) are washed in hot water and blanched, the mass volume ratio of the figs to water is 1:5, the washing temperature is controlled at 100°C, and the blanching time is 1min , adding citric acid and honey in the blanching process, the mass fraction of the citric acid is 0.1%, and the mass fraction of the honey is 3%;

[0029] (3) Ventilation and dehumidification: dehumidification and drying are carried out under ventilation, without absolute drying, and dried to a moisture content of 25%;

[0030] (4) Reverse baking: bake the figs obtained in step (3) in a roasting machine, the baking temperature is controlled at 200°C, and the method of reversing baking is used for baking; Dried fruit, the specific steps are as follows: After the f...

Embodiment 2

[0035] A method for making dried figs, comprising the following steps:

[0036] (1) Raw material selection: choose ripe figs with rounded shape and full grains as the main raw material for making;

[0037] (2) Washing and blanching: the figs selected in step (1) are washed in hot water and blanched, the mass volume ratio of the figs to water is 1:30, the washing temperature is controlled at 120°C, and the blanching time is 3min , adding citric acid and honey in the blanching process, the mass fraction of the citric acid is 0.6%, and the mass fraction of the honey is 8%;

[0038] (3) Ventilation and dehumidification: dehumidification and drying are carried out under ventilation, without absolute drying, and dried to a moisture content of 30%;

[0039] (4) Reverse baking: bake the figs obtained in step (3) in a roasting machine, the baking temperature is controlled at 300°C, and the method of reversing baking is used for baking; during this period, kneading and pressing Dried fr...

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Abstract

The invention discloses a making method for a dried fig. The making method comprises the following steps: raw material selection; washing and scalding; ventilation and moisture elimination; transferring and baking; softening of the prepared dried fig; and grading and packaging. The fig selected in the step 1 is washed and scalded in hot water, wherein washing temperature is controlled to be 100 to 120 DEG C, and scalding time is 1 to 3 min. With the making method, the prepared dried fig has excellent taste and golden appearance, is transparent, perfectly maintains nutritional components of the fig, is free of sugar and any chemical additive and reaches national hygienic standards in China.

Description

technical field [0001] The invention belongs to a method for making dried fruit, in particular to a method for making dried fig. Background technique [0002] Figs are deciduous shrubs or trees, belonging to berry tree species, aliases: milk berry, natural child, honey fruit. Up to 12 meters, with latex. In Uighur, figs are called "Anjuer", which means "sugar buns on trees". Figs are a rare fruit that are cultivated in Hunan, Jiangsu, Sichuan and other places in China, but the cultivation quality is the best in Atushi, Xinjiang. Fig is a pollution-free green food, known as "the patron saint of human health in the 21st century". [0003] The edible rate of figs is as high as 92%. The fruit skin is thin and seedless, the flesh is soft and the flavor is sweet. The fruit contains a variety of substances needed by the human body, such as amino acids, various sugars, hydrolytic enzymes, vitamins, phosphorus, calcium and other minerals. The fruit contains a large amount of pect...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/01A23L19/00A23L5/10
Inventor 孙锐
Owner QILU UNIV OF TECH
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