Fresh-preservation method for figs

A fresh-keeping method and fig technology, applied in the field of fresh-keeping, can solve the problems affecting the sweetness and taste of fig products, achieve good fresh-keeping effect, improve fresh-keeping time, and good fresh-keeping effect

Inactive Publication Date: 2015-12-02
界首市地龙养殖专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above-mentioned fig products must be processed with mature ripe fig fruits, otherwise the sweetness and mouthfeel of these fig products will be affected.

Method used

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  • Fresh-preservation method for figs
  • Fresh-preservation method for figs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of fresh-keeping method of fig, comprises the steps:

[0024] (1) Preparation of antistaling agent: Weigh 65 parts of modified starch, 25 parts of pectin, 0.16 parts of monocaprylic acid glyceride, 4 parts of xylitol, and 8 parts of carboxymethyl chitosan by weight, and mix the above substances with the total 15 times the mass of deionized water is mixed evenly to obtain a translucent emulsion;

[0025] (2) Fruit cleaning: Ultrasonic cleaning is performed on the picked mature figs, and then cold air drying is performed to remove excess water on the surface;

[0026] (3) Pre-cooling treatment: put the treated figs into the refrigerator for 6 hours, and control the refrigeration temperature to -2~1℃;

[0027] (4) Fruit treatment: take out the refrigerated figs and place them under a constant temperature of 12°C, spray the prepared preservative evenly on the fig skin, and let it stand for 1 hour;

[0028] (5) Packaging and transportation: The treated figs are pack...

Embodiment 2

[0036] A kind of fresh-keeping method of fig, comprises the steps:

[0037] (1) Preparation of antistaling agent: Weigh 60 parts of modified starch, 30 parts of pectin, 0.18 parts of monocaprylic glyceride, 6 parts of xylitol, and 10 parts of carboxymethyl chitosan by weight, and mix the above substances with the total Mix 13 times the deionized water evenly to get a translucent emulsion;

[0038] (2) Fruit cleaning: Ultrasonic cleaning is performed on the picked mature figs, and then cold air drying is performed to remove excess water on the surface;

[0039] (3) Pre-cooling treatment: put the processed figs into the refrigerator for 8 hours, and control the refrigeration temperature to -1~1℃;

[0040] (4) Fruit treatment: take out the refrigerated figs and place them at a constant temperature of 15°C, spray the prepared preservative evenly on the skin of the figs, and let it stand for 2 hours;

[0041] (5) Packaging and transportation: The treated figs are packaged and pla...

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Abstract

The invention discloses a fresh-preservation method for figs. The method comprises the following steps: (1) preparation of a preservative; (2) fig fruit washing; (3) precooling treatment; (4) fig fruit treatment; (5) packing and transportation. According to the method, through fig fruit washing and freezing treatment, as well as protection of the special non-toxic edible preservative, the fresh-preservation time of the figs is greatly prolonged; the good fruit rate is greater than 95% and the rotting rate is smaller than 3% after figs are preserved for 12 days at room temperature; the good fruit rate is greater than 98% and the rotting rate is smaller than 1% after the figs are preserved in a refrigerating box after 30 days; the method is simple, raw materials are easy to obtain, safety and environment protection are realized, the fresh preservation effect is good, the method is suitable for fresh preservation of a large quantity of figs needing to be preserved for a long time, and a powerful technical support is provided for fresh preservation of the figs during production.

Description

technical field [0001] The invention relates to a fresh-keeping method, in particular to a fresh-keeping method for figs. Background technique [0002] Fresh fig fruit is a sweet and delicious fruit with rich nutrition and high edible rate. The sugar content accounts for 14-20% of the dry weight, of which: glucose that can be directly absorbed by the human body accounts for 34% of the total sugar content, and fructose accounts for 30% of the total sugar content. 31.2%, sucrose only accounts for 7.82% of the total sugar. Because figs are low in calories, they are called low-calorie fruits. At the same time, because figs contain trace elements such as selenium, zinc, calcium, and magnesium needed by the human body, especially the content of carotene reaches 30mg / 100g, ranking above peaches, grapes, plums, pears, citrus, and persimmons, so they are regarded as For anti-aging health fruit. [0003] As we all know, the diseases and rots that occur after fruit harvesting are on...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 牛灵
Owner 界首市地龙养殖专业合作社
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