Preparation method of dried figs

A technology for figs and dried fruits, applied in food preparation, food drying, food preservation and other directions, can solve the problems of high labor intensity of workers, difficult storage, transportation, low production efficiency, etc. Impurities, damage reduction effect

Active Publication Date: 2014-01-01
四川金四方果业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the relatively high water content, it is difficult to store and transport. The production of dried fruit is to remove part of the water. The water removed during the fruit drying process is mainly free water and part of colloidal water. The existing method of fruit drying is Natural drying method, natural drying method has the disadvantages of low production efficiency, high labor intensity of workers, and low yield

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Put the freshly harvested figs with pedicles into a three-stage washing machine and wash them with flowing water to remove sand and impurities;

[0031] (2) The cleaned figs are sorted on a manual sorting machine to select 6-8 mature, non-rotten and non-deteriorating fig fruits;

[0032] (3) Put the selected figs into the boiling water solution with 1% citric acid added by mass fraction, cook in the fruit cooking machine for 10 minutes, and then remove the fruit;

[0033] (4), import the figs after step (3) into an aqueous solution at 15°C containing 0.5% vitamin C by mass fraction, cool them for 5 minutes, and then fish out the fruits;

[0034] (5) Put the cold-treated figs evenly on the baking tray, push them into the drying room, control the temperature at about 70°C, and take them out after 12 hours. At this time, the water content of the figs is 15%;

[0035] (6) Put the baked dried figs into the sterilization room, turn on the ultraviolet germicidal lamp, and...

Embodiment 2

[0039] (1) From the freshly harvested figs with pedicles, select figs that are free from mildew and deterioration, and put them into a three-stage washing machine to remove sand and impurities by flowing clean water;

[0040] (2) Put the cleaned figs into the boiling water solution with 0.8% citric acid added by mass fraction, cook in the fruit cooking machine for 12 minutes, and then remove the fruit;

[0041] (3), import the figs after step (3) into an aqueous solution at 20°C containing 0.3% vitamin C by mass fraction, and cool them for 8 minutes, then fish out the fruits;

[0042] (4) Put the cold-treated figs evenly on the baking tray, push them into the drying room, control the temperature at about 72°C, and take them out after 10 hours, when the water content of the figs is 18%;

[0043] (5) Put the baked dried figs into the sterilization room, turn on the ultraviolet germicidal lamp, and take them out after 7 hours;

[0044] (6) A finished product that packs the steri...

Embodiment 3

[0047] (1) From the freshly harvested figs with pedicles, select figs that are free from mildew and deterioration, and put them into a three-stage washing machine to remove sand and impurities by flowing clean water;

[0048] (2) Put the cleaned figs into the boiling aqueous solution with 1.2% citric acid added by mass fraction, cook in the fruit cooking machine for 15 minutes, and then remove the fruit;

[0049] (3) Import the figs after step (3) into an aqueous solution at 20°C containing 0.6% vitamin C by mass fraction and cool them for 10 minutes, then fish out the fruits;

[0050] (4) Put the cold-treated figs evenly on the baking tray, push them into the drying room, control the temperature at about 65°C, and take them out after 7 hours, when the water content of the figs is 20%;

[0051](5) Put the baked dried figs into the sterilization room, turn on the ultraviolet germicidal lamp, and take them out after 7 hours;

[0052] (6) A finished product that packs the steril...

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PUM

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Abstract

The invention provides a preparation method of dried figs, belonging to the field of preparation methods of dried fruits. Freshly picked pedicled fig fruits are subjected to cleaning, de-enzyming, color protection, drying, sterilizing and packaging to obtain the dried figs. According to the preparation method of the dried figs, provided by the invention, the operation is simple and safe, the automation degree high, and the large-scale industrialized production is facilitated. The prepared dried figs are complete in fruit shapes, golden in color and transparent. No harmful additive is added in the prepared dried figs, and fruits are less in nutritional ingredient loss, and thus the dried figs have natural fragrance of the figs, and are good in mouthfeel.

Description

technical field [0001] The invention belongs to a method for preparing dried fruit, in particular to a method for preparing dried fig. 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, 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 pectin and vitamins. After the fruit absorbs water and swells, it can absorb various Chemical substances, so after eating figs, various harmful substances in the intestinal tract can be absorbed and then excreted, which can purify the intestinal tract, promote the reproduction of beneficial bacteria, inhibit blood sugar, maintain normal cholesterol levels, and quickly eliminate harmful substances; figs There are also rich enzymes such as protease, lipase, amylase a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/302A23L19/00A23L33/15
CPCA23L3/005A23L5/21A23L5/57A23L19/00A23L33/15A23V2002/00A23V2200/02A23V2250/708A23V2300/10A23V2300/24
Inventor 游勇
Owner 四川金四方果业有限责任公司
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