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Preparation method for candied ficus carica fruits

A technology of figs and preserved fruits, applied in confectionary, confectionery industry, food science, etc., can solve problems such as single taste, immaturity, and large nutrient loss, and achieve the effect of increasing the reuse rate and reducing losses

Inactive Publication Date: 2015-03-04
苏州青青生态种植园
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in terms of processing preserved fruits, the traditional technology is not mature enough, the taste is single, and the nutrition loss is large.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] A method for preparing preserved figs according to the present invention comprises the following preparation steps: fruit selection → handle cutting → cleaning → precooking and decolorization → cooling → candied → candied → candied → candied → vacuum osmosis → draining →Drying→Shaping→Sterilization→Packaging, through several process steps such as sugar cooking, sugar staining process and vacuum sugar infiltration, the sugar solution can penetrate quickly at a lower temperature to achieve a full and transparent cavity of the fruit body, and It can keep the original flavor of raw materials to the greatest extent, and reduce nutrients, especially V C The loss of the sugar solution can also be improved, and the preserved fruit can maintain the original color, aroma and taste, and the nutritional loss is small, and it is easy to store and transport.

[0012] Hydrocolloid carboxymethyl cellulose is added as a shape-preserving additive in the precooking and decolorization proc...

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PUM

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Abstract

The invention discloses a preparation method for candied ficus carica fruits. The preparation method comprises the steps of fruit selection, stem cutting, cleaning, precooking decolorization, cooling, candying, sugaring, candying, sugaring, vacuum sugar infusion, free running, drying, reshaping, sterilization and packaging. According to the method, the process steps of candying, sugaring, vacuum sugar infusion and the like are executed for many times, so that sugar liquor can rapidly permeate at lower temperature, fullness and high transparency of fruit bodies are achieved, original flavor of raw materials can be maximally reserved, the loss of nutritional ingredients, particularly VC, is reduced, and meanwhile, the reusability of the sugar liquor can also be improved; original color, aroma and taste of the prepared candied fruits are reserved, and the candied fruits are low in nutrient loss and easy to store and transport.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing preserved figs. Background technique [0002] Although the history of fig cultivation is long, the systematic research on cultivation theory and technology started relatively late. Our country started the research work of figs in the 1980s. With the rapid development of our country's economy and the improvement of people's living standards, people pay more and more attention to their own health care, especially in the increasingly busy high-paced life of modern people. Exercise reduces physical fitness, and various diseases are gradually increasing. In particular, the incidence of various types of cancer in my country is increasing. The efficacy of figs in health care and cancer treatment will be increasingly valued. [0003] Figs taste as sweet as persimmons but are seedless. They are nutritious and comprehensive. In addition to a variety of amino acids, vita...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 唐培忠
Owner 苏州青青生态种植园