Common fig candy and production method thereof

A technology of figs and fresh figs, applied in confectionery, confectionery industry, food preparation, etc., can solve the problems of not being able to make the best use of everything, large surface area of ​​oral mucosa, etc., and achieve the effect of increasing activity and enriching active substances

Inactive Publication Date: 2009-04-29
山东健人食品科技有限公司
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AI-Extracted Technical Summary

Problems solved by technology

[0005] The microvessels in the oral cavity of the human body are very rich, and the oral mucosa has a large surface area. The essence of candy food can be directly absorbed by the oral cavity and enter the blood vessel cir...
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Abstract

The invention relates to the technical field of a health food, specifically, to a fig candy and a preparation method thereof, characterized in that the figs are used as main raw materials to prepare active fig slurry which is mixed with powdered auxiliary materials, then cooked, stirred, cooled and formed into fig candies. Components with weight percentage are 45% to 75% of active fig slurry and 25% to 55% of powdered auxiliary materials. Because the invention adopts the combination of a physical process and a degradation technique, essence of the figs can be fully used and the primary activity of the figs is retained. The figs of which the entire whole are precious are fully used. specially the adopted centrifugal deaeration process can enhance activity of the products. Active materials in the candies are rich and have many functions. Frequently eaten, the fig candies can clear and nourish throat, clear away heat and lubricate the intestines, dispel lump and detoxicate, reinforce spleen and promote digestion, control diseases, and prevent cancers.

Application Domain

Technology Topic

Examples

  • Experimental program(1)

Example Embodiment

[0014] Embodiment: after cleaning the fresh figs selected, weigh them, grind them with a shredder, add 3 times of water to refine, then send them into the reactor and heat them to 51°C, add 0.2% pectinase, Stir and degrade at constant temperature for 4 hours; then obtain active fig pulp through centrifugation and degassing, and set aside; take isomaltooligosaccharide powder and mix it with 20% traditional Chinese medicine health care powder to obtain powder auxiliary materials, and set aside; weigh 60% of active fig pulp, powder auxiliary materials 20% is heated and blended and boiled to a paste, and then 20% of powder auxiliary materials are added and stirred slowly and then quickly, and then cooled, shaped and packaged.
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Description & Claims & Application Information

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the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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