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Processing method of freeze-dried figs

A fig and freeze-drying technology, applied in the field of food processing, can solve the problems of insufficient utilization of nutrients, lack of nutrition and health functions, and destruction of fig nutrients, so as to promote the proliferation of intestinal beneficial bacteria, enrich dietary fiber, and enhance health care The effect of the function

Inactive Publication Date: 2017-02-01
安徽省怡果生态科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, figs have a short maturity period, and the fruit is easy to be soft and rotten after ripening, and it is not easy to store, and the nutrients cannot be fully utilized. The figs are processed into dried figs to prolong the edible period of figs and increase the added value.
[0003] At present, the existing freeze-dried fig processing technology will greatly destroy the nutritional content of figs during the preparation process, lacking nutrition and health care functions. cause great harm

Method used

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  • Processing method of freeze-dried figs

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A processing method of freeze-dried figs, specifically comprising the following steps:

[0017] (1) Select 8-9 mature, complete, fresh, pest-free figs, wash them with water, soak them in an edible alkaline solution with a mass fraction of 2% and a temperature of 80°C for 25 minutes, destroy the epidermal structure, and scrub Peel and wash with water to get clean figs;

[0018] (2) Add 44% water of fig weight and 0.04% lycopene of fig weight to clean figs to increase nutrition, inhibit oxidation, maintain color, beat, and pass through a 60-mesh sieve to obtain fig pulp;

[0019] (3) Add white sugar with 6% weight of figs to the fig pulp, stir until completely dissolved, then add kefir with 2% weight of fig pulp, mix evenly, and ferment at 30°C for 10 hours to increase the sour taste and suppress impurities. Bacteria, improve intestinal tract, promote absorption, take out kefir, get fermented fig pulp;

[0020] (4) Add 1.6% oat β-glucan of fig weight to the fermented fi...

Embodiment 2

[0024] A processing method of freeze-dried figs, specifically comprising the following steps:

[0025] (1) Select 8-9 mature, complete, fresh, and pest-free figs, wash them with water, soak them in an edible alkaline solution with a mass fraction of 3% and a temperature of 85°C for 30 minutes, destroy the epidermal structure, and scrub Peel and wash with water to get clean figs;

[0026] (2) Add 46% water of fig weight and 0.06% lycopene of fig weight to clean figs to increase nutrition, inhibit oxidation, maintain color, beat the pulp, and pass through an 80-mesh sieve to obtain fig pulp;

[0027] (3) Add white sugar with 8% weight of figs to the fig pulp, stir until completely dissolved, then add kefir with 3% weight of fig pulp, mix evenly, and ferment at 32°C for 12 hours to increase the sour taste and suppress impurities. Bacteria, improve intestinal tract, promote absorption, take out kefir, get fermented fig pulp;

[0028] (4) Add 1.8% oat β-glucan of fig weight to th...

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Abstract

The invention discloses a processing method of freeze-dried figs. The freeze-dried figs have balanced nutrition, does not contain any additive, can be eaten by both old people and children and can beautify the face, protect the skin, nourish the liver, protect the stomach, enhance immunity, protect heart and cerebral vessels and resist oxidation, senility and cancers. The method compries the steps that figs are subjected to three treatments of blanching with a hot dietary alkali solution, lycopene fermentation and Kefir fermentation, peeling is conducted rapidly, oxidase is inhibited, browning is prevented, bright red is kept, the nutrient content is increased, and the treated figs are slightly sour and palatable; oat beta-glucan is added, the taste and fragrance of the figs cannot be affected, the viscosity of fig pulp is properly increased, and it is guaranteed that in the freeze-drying process, breaking cannot occur, and the shape is kept complete; meanwhile, rich dietary fibers are provided, proliferation of intestinal beneficial bacteria is promoted, the health-care function is enhanced, and growth of miscellaneous bacteria is inhibited; the freeze-dried figs are loose, free of pore, crispy at the beginning of chewing, capable of achieving chewiness later and special in mouthfeel, taste requirements of consumers are increased, and the economic income is increased by 13.2%.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a method for processing freeze-dried figs. Background technique [0002] Figs are rich in nutrition, rich in various amino acids, polysaccharides and vitamins. They are fragrant and sweet, have a high edible rate, and have more health functions. Inflammation and swelling, enhance disease resistance, anti-cancer and anti-cancer. However, the figs have a short maturation period, and the fruits are easy to be soft and rotten after ripening, and are not easy to store, and the nutrients cannot be fully utilized. The figs are processed into dried figs to prolong the edible period of the figs and increase the added value. [0003] At present, the existing freeze-dried fig processing technology will greatly destroy the nutritional components of figs during the preparation process, lacking nutrition and health care functions. cause great harm. Contents of the invention [0004] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/41A23L33/00A23P30/10A23B7/024
CPCA23B7/024A23V2002/00A23V2200/318A23V2200/32A23V2200/324A23V2200/326A23V2200/302A23V2200/308A23V2200/048A23V2200/30
Inventor 王中伟
Owner 安徽省怡果生态科技有限公司
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