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Method for producing liquid fig by utilizing ficin

A ficin and fig technology, applied in application, food preparation, food science and other directions, can solve the problems of low technical content of processed products, difficult absorption and utilization by human body, destruction of nutrients and biological activities, etc., to maintain the original color and original flavor and nutritional efficacy. Properties, significant health care effects, effects of improving health care effects

Inactive Publication Date: 2012-07-11
WEIHAI XINYI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, eating fresh figs has become a fashion pursued by people. However, fresh figs are soft and juicy, mature in high temperature and rainy seasons, and the post-harvest freshness period is extremely short. Generally, after harvesting, figs can only be kept fresh for about one day at room temperature. Therefore, people process it into dried fruit, preserved fruit, fruit wine, canned food, beverages, etc. in time to solve the problems of difficult preservation and transportation of figs, and difficulties in storage and circulation.
However, for the fresh and processed edible methods of the existing figs, because the sugary viscosity of figs is large, its active ingredients are insoluble, and there is a problem that the human body is not easy to absorb and utilize, which affects the performance of the active ingredients of figs. Then this type of problem is more prominent. In addition, the processing of figs is still in the primary development stage, and there are generally disadvantages such as low technical content of processed products, serious damage to nutrients and biological activities, and serious addition of chemical components. Therefore, the existing fig processing technology and products Still need to further excavate and develop new technologies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: Harvest and weigh 100 kilograms of eight-ripe fresh figs; wash them with running water and send them to a tissue grinder for grinding, then grind the ground figs with a colloid mill, then transfer them to an ultrasonic reactor, add Purified water to 3 times of the raw material, add 0.5 kg of ficin with enzyme activity ≥ 600,000 units, heat to control the temperature at 47°C, start the stirrer to degrade for 1 hour and 30 minutes, then raise the temperature to 90°C and stop to passivate the Enzyme, to prevent enzyme browning and sterilize, then homogenize the above slurry to further refine the particles, and use an ultra-high pressure homogenizer to homogenize the slurry twice at a pressure of 100mpa and a temperature of 60°C. The slurry is refined to the nanometer level, and then the liquid fig of the present invention is made through processes such as filling, capping, and packaging.

Embodiment 2

[0018] Example 2: Harvest and weigh 500 kg of nine-ripe fresh figs; wash them with running water and send them to a tissue grinder for grinding, then grind the ground figs with a colloid mill, then transfer them to an ultrasonic reactor, add Purified water to 4 times the raw material, add 3 kg of ficin with enzyme activity ≥ 600,000 units, heat to control the temperature at 51°C, start the stirrer to degrade for 1 hour and 50 minutes, then raise the temperature to 92°C and stop to passivate the Enzyme, to prevent enzyme browning and sterilize, then homogenize the above slurry to further refine the particles, and use an ultra-high pressure homogenizer to homogenize the slurry twice at a pressure of 110mpa and a temperature of 65°C. The slurry is refined to the nanometer level, and then the liquid fig of the present invention is made through processes such as filling, capping, and packaging.

Embodiment 3

[0019] Example 3: Harvest and weigh 1000 kg of eight-mature fresh figs; wash them with running water and send them to a tissue grinder for grinding, then grind the ground figs with a colloid mill, then transfer them to an ultrasonic reactor, add Purify water to 5 times of the raw material, add 5 kg of ficin with enzyme activity ≥ 600,000 units, heat to control the temperature at 52°C, start the stirrer to degrade for 1 hour and 20 minutes, then raise the temperature to 95°C and stop to passivate the Enzyme, to prevent enzyme browning and sterilize, then homogenize the above slurry to further refine the particles, and use an ultra-high pressure homogenizer to homogenize the slurry twice at a pressure of 100mpa and a temperature of 60°C. The slurry is refined to the nanometer level, and then the liquid fig of the present invention is made through processes such as filling, capping, and packaging.

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Abstract

The invention relates to a method for producing liquid fig by utilizing ficin and is characterized in that fresh fig raw material is cleaned, minced and ground into slurry, water with the volume 3-5 times of the slurry is added to the slurry, and ficin is added to the slurry, the slurry is heated to the temperature of 45-52 DEG C in an ultrasonic reactor and is stirred under constant temperature for 1-3 hours, then the slurry is heated and deactivated enzyme, and the liquid fig is prepared by the techniques of homogenization, filling, capping and packaging. The liquid ficin provided by the method not only has remarkable medical health care effect, but also has good taste, is easy to be absorbed by a human body, retains the original nutrients and bioactivity of the fig completely, and needs no chemical additives, so that a new processing technology of fig and a new product are provided.

Description

technical field [0001] The invention belongs to the field of food biotechnology, in particular to a method for producing liquid fig with ficin. Background technique [0002] Fig is a high-nutrition and high-medicinal plant. Its fruit is flat and sweet, and rich in nutrition. It has the effects of lowering blood pressure, delaying aging, increasing hemoglobin, eliminating body fatigue, improving immunity and reducing toxic and side effects caused by chemotherapy. "Health Patron Saint". [0003] The planting of figs in my country is increasing year by year, and some provinces and cities have become local characteristic agriculture. In recent years, eating fresh figs has become a fashion that people are pursuing. However, fresh figs are soft and juicy, mature in high temperature and rainy seasons, and the post-harvest fresh-keeping period is extremely short. Generally, after harvesting, figs can only be kept fresh for about one day at room temperature. Therefore, people proc...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L2/02A23L2/84A23L1/29A23L19/00A23L33/00
Inventor 方华王金玲王生虎
Owner WEIHAI XINYI BIOLOGICAL TECH
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