Preparation method of dried fig

A production method, technology of dried figs, applied in food drying, preservation of fruits/vegetables through dehydration, food science, etc., can solve the problems of waste of water resources, high energy consumption of drying, long drying time, etc., and achieve uniform drying, The effect of shortening the drying time and reducing the energy consumption of drying

Inactive Publication Date: 2016-12-14
安徽省怡果生态科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Application No. 201310391475.3 discloses a method for preparing dried figs. Before drying the figs, only the figs are washed under running water, which not only wastes a lot of water resources, but also has a general effect of removing pesticide residues. Drying mainly uses a low temperature of 65-75°C Drying, although the loss of nutrients in figs is less under low-temperature drying, but the drying time is long and the drying energy consumption is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1, mix water, white granulated sugar, agar and zeolite powder according to the weight ratio of 10:1:2:1, heat and melt, stir evenly, cool to 30 ℃, put fresh, undamaged fig in it and soak for 8min, Stir with a stirring rate of 30r / min during the soaking process; pull out the soaked figs, put them into clear water and stir for 2 minutes at a stirring rate of 30r / min, remove and drain the water; place the figs in a microwave oven with a wavelength of 236nm The ultraviolet laser beam was processed for 0.5s, the diameter of the ultraviolet laser beam was 10 μm, and the power density of the ultraviolet laser beam was 10 5 W / cm 2 ; Put the figs in a baking room and bake for 30 minutes, the temperature of the baking room is 60°C, and the air pressure in the baking room is -2Pa.

Embodiment 2

[0018] Example 2, mix water, white sugar, agar and zeolite powder in a weight ratio of 10:1:2:1, heat and melt, stir evenly, cool to 31°C, place fresh, undamaged figs in it for 9 minutes, Stir with a stirring rate of 35r / min during the soaking process; pull out the soaked figs, put them into clear water and stir for 2.2 minutes at a stirring rate of 35r / min, remove and drain the water; place the figs in a microwave oven with a wavelength of 240nm The ultraviolet laser beam was processed for 0.5s, the diameter of the ultraviolet laser beam was 10 μm, and the power density of the ultraviolet laser beam was 10 5 W / cm 2 ; Place the figs in a baking room and bake for 32 minutes, the temperature of the baking room is 64°C, and the air pressure in the baking room is -6Pa.

Embodiment 3

[0019] Example 3. Mix water, white sugar, agar and zeolite powder in a weight ratio of 10:1:2:1, heat and melt, stir evenly, cool to 32°C, place fresh, undamaged figs in it and soak for 10min, Stir with a stirring rate of 40r / min during the soaking process; pull out the soaked figs, put them into clear water and stir for 2.5 minutes at a stirring rate of 40r / min, remove and drain the water; place the figs in a microwave oven with a wavelength of 248nm The ultraviolet laser beam was processed for 0.5s, the diameter of the ultraviolet laser beam was 10 μm, and the power density of the ultraviolet laser beam was 10 5 W / cm 2 ; Put the figs in a baking room and bake for 35 minutes, the temperature of the baking room is 68°C, and the air pressure in the baking room is -8Pa.

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Abstract

The invention relates to the technical field of fruit and vegetable dryness, and particularly relates to a preparation method of dried fig. The preparation method comprises the steps of putting figs into a solution obtained by mixing water, white granulated sugar, agar and zeolite powder, soaking and stirring, then cleaning again, putting the cleaned figs under ultraviolet laser beam for treatment, and baking to achieve a better drying effect in shorter time, the finished products of the dried figs are extremely high in edible safety, are golden yellow in color and soft in fruit pulp, and has no browning, the moisture content is lower than 15 percent, the content of protein is greater than 4.6g in 100g of the dried fig, and the content of sugar is greater than 58.33g.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable drying, in particular to a method for making dried figs. Background technique [0002] With the improvement of people's living standards and changes in lifestyles, the proportion of fruits in people's food composition is increasing. As a kind of fruit, figs have soft flesh, rich nutrition, sweet fruity taste, and contain a lot of glucose and Fructose, more than 30 kinds of lipid substances, has the functions of clearing away heat and moistening intestines, helping digestion, protecting liver and detoxifying, and is very popular among the public. Figs mature in August-September and are difficult to preserve. Most of them are dried and flow into the market At present, the problem of pesticide residues in fruit production in my country is quite serious. According to medical research, environmental factors account for about 80% of carcinogenic factors, and toxic chemical pollution accounts f...

Claims

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Application Information

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IPC IPC(8): A23B7/02A23L5/30A23L5/20
CPCA23B7/02A23V2002/00A23V2300/10
Inventor王中伟
Owner安徽省怡果生态科技有限公司