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A kind of dried fig product rich in γ-aminobutyric acid and production method thereof

A technology of dried figs and aminobutyric acid, which is applied in food preservation, food ingredients, fruit and vegetable preservation, etc. It can solve problems such as poor taste, dull color, and nutritional loss, and achieve the effect of long shelf life, high nutritional value, and crisp texture

Inactive Publication Date: 2017-09-08
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] The purpose of the present invention is to provide a dried fig product rich in gamma-aminobutyric acid and its production technology, which solves the technical problems of dull color, serious nutritional loss and poor taste in the dried fig product produced by the hot air drying method in the past, and at the same time Enriching γ-aminobutyric acid by cutting and hatching to improve the health function of figs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Choose figs with the same maturity, size and no mechanical damage, wash them with water, and wipe off the surface moisture. Cut off the pedicle of the fig, remove the pulpy ventricle, cut it into fig strips with a length of 1cm and a width of 1.0cm, put it in a refrigerator at 0°C for 30min, and then incubate it in a thermostat at 15°C for 2.0h, take it out After adding 4mmol / LCaCl 2 Soak in citric acid buffer solution (pH5.0) for 30min to protect the color, take it out and drain its surface moisture, put it into a freeze dryer, keep the thickness of the material at 10mm, heat the temperature at 55°C, and the pressure in the drying chamber at 40Pa, freeze-dry, and then Manufactured in moisture-proof packaging. The content of γ-aminobutyric acid in the product is 15mg / 100g DW.

Embodiment 2

[0034] The selection and cleaning method of figs are the same as in Example 1. Cut the washed figs into fig strips with a length of 1.5 cm and a width of 0.4 cm after removing the pedicles and pulpy ventricles, and put them in a refrigerator at 1°C for 40 minutes, and incubate them in an incubator at 25°C for 1.5 hours, then take them out After adding 5mmol / LCaCl 2 citric acid buffer solution (pH5.0) was soaked to protect the color for 30min, and the draining, freeze-drying and moisture-proof packaging methods of the fig bars were the same as those in Example 1. The content of γ-aminobutyric acid in the product is 20mg / 100g DW.

Embodiment 3

[0036] The selection and cleaning method of figs are the same as in Example 1. Cut the washed figs into fig strips with a length of 2.0 cm and a width of 0.2 cm after removing the pedicles and pulpy ventricles, and put them in a refrigerator at 2°C for 50 minutes, and then incubate them in a thermostat at 35°C for 1.0 h. Take out and put in 6mmol / LCaCl 2 citric acid buffer solution (pH5.0) was soaked to protect the color for 30min, and the draining, freeze-drying and moisture-proof packaging methods of the fig bars were the same as those in Example 1. The content of γ-aminobutyric acid in the product is 25mg / 100gDW.

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Abstract

The invention relates to a dried fig product rich in gamma-aminobutyric acid and a production method of the dried fig product, and belongs to the technical field of food processing. The dried fig product is characterized by being prepared through the following steps: with segmented and hatched fig as a raw material, carrying out color protection, freeze-drying and damp-proof packing, so as to prepare the dried fig product. The dried fig product is simple in production technology, and high in industrialized degree; the prepared dried fig product is vivid in color and luster, abundant in nutrient, and crisp in texture; the gamma-aminobutyric acid which is enriched after the fig is segmented and hatched has the functions of improving the brain function, adjusting hormone secretion, lowering blood pressure, efficiently losing weight, delaying senescence and improving the organism immunity, and is an ideal health food; and the content of the gamma-aminobutyric acid in the product is 10-30mg / 100g DW.

Description

[0001] 1. Technical field [0002] The invention relates to a dried fig product rich in γ-aminobutyric acid and a production method thereof, which belongs to the technical field of food deep processing and also belongs to the technical field of functional food production. [0003] 2. Technical Background [0004] Fig (Ficus carica.L), also known as Tianxian fruit, Mingmu fruit, Yingri fruit. Fig is a perennial deciduous shrub or small tree. It is cultivated on a large scale in some coastal areas of my country. Its fruit is rich in nutrition, contains a variety of vitamins and dietary fiber, has a complete range of amino acids, is soft and sweet in the mouth, has a strong fragrance, and contains a lot of calcium, iron, Minerals such as magnesium and zinc. The anti-tumor effect of figs has always attracted much attention. At the same time, dietary fiber and pectin in figs can remove lead in the human body, lower blood cholesterol, have certain curative effects on cardiovascular ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L19/00A23B7/024
CPCA23B7/024A23V2002/00A23V2200/30
Inventor 顾振新田梦琦杨润强靳晓琳
Owner NANJING AGRICULTURAL UNIVERSITY
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