Vacuum freeze drying puffing processing method of fig

Abstract

The invention discloses a vacuum freeze drying puffing processing method of fig, and belongs to fig dry processing. The method comprises the following steps: (1) pre-treating raw material: carrying out picking, cleaning and peeling treatment on fresh fig; (3) spreading the dry raw material to form a single layer uniformly distributed on a material tray, putting the raw material into an instant freezer, quickly freezing the raw material at -40 DEG C for 4-6 hours to ensure that water in the fig is completely frozen; and (4) carrying out vacuum freezing puff-drying with a vacuum freezing puff-dryer. The processing method maintains the original biological activity and nutritive components of fig food to the maximum extent and improves the mouthfeel, and has the characteristics of good crispness, intact outer appearance, good mouthfeel, increased added value of the fig, prolonged shelf life, no need of any additive and antiseptic, relatively low drying energy consumption, relatively high thermal efficiency, improved production efficiency, effectively lowered production cost of the fig, and the like.

Description

technical field [0001] The invention relates to a drying process of figs, in particular to a vacuum freeze-drying and puffing processing method of figs. Background technique [0002] Fig is a berry tree species, the edible rate is as high as 92%, the fruit is thin and seedless, the flesh is soft, the flavor is sweet, and it has high nutritional value and medicinal value. Figs have high nutritional value. Its fruit is rich in sugar, protein, amino acids, vitamins and mineral elements. The soluble solid content of mature figs is as high as 24%. The fruit contains 18 kinds of amino acids, 8 of which are essential amino acids for human body. Figs have extremely high medicinal value and contain a lot of pectin and vitamins. After the fruit absorbs water and swells, it can absorb various chemical substances. Therefore, after eating figs, various harmful substances in the intestinal tract can be absorbed and then excreted, which can purify the intestinal tract, promote the prolif...

AI Technical Summary

Problems solved by technology

[0004] Nowadays, when figs are dried, vacuum freeze-drying is usually used, and the final product figs that only undergo vacuum freeze-drying will have appearance wrinkles, structural collapse, and high product hardness, which seriously affects the sensory evaluation of the product, and the taste is poor. Figs have a short shelf life and high energy consumption for drying

Currently, there is no good solution

Images