Processing method of freeze-dried figs
A fig and freeze-drying technology, applied in the field of food processing, can solve the problems of insufficient utilization of nutrients, lack of nutrition and health functions, and destruction of fig nutrients, so as to promote the proliferation of intestinal beneficial bacteria, enrich dietary fiber, and enhance health care The effect of the function
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0016] A processing method of freeze-dried figs, specifically comprising the following steps:
[0017] (1) Select 8-9 mature, complete, fresh, pest-free figs, wash them with water, soak them in an edible alkaline solution with a mass fraction of 2% and a temperature of 80°C for 25 minutes, destroy the epidermal structure, and scrub Peel and wash with water to get clean figs;
[0018] (2) Add 44% water of fig weight and 0.04% lycopene of fig weight to clean figs to increase nutrition, inhibit oxidation, maintain color, beat, and pass through a 60-mesh sieve to obtain fig pulp;
[0019] (3) Add white sugar with 6% weight of figs to the fig pulp, stir until completely dissolved, then add kefir with 2% weight of fig pulp, mix evenly, and ferment at 30°C for 10 hours to increase the sour taste and suppress impurities. Bacteria, improve intestinal tract, promote absorption, take out kefir, get fermented fig pulp;
[0020] (4) Add 1.6% oat β-glucan of fig weight to the fermented fi...
Embodiment 2
[0024] A processing method of freeze-dried figs, specifically comprising the following steps:
[0025] (1) Select 8-9 mature, complete, fresh, and pest-free figs, wash them with water, soak them in an edible alkaline solution with a mass fraction of 3% and a temperature of 85°C for 30 minutes, destroy the epidermal structure, and scrub Peel and wash with water to get clean figs;
[0026] (2) Add 46% water of fig weight and 0.06% lycopene of fig weight to clean figs to increase nutrition, inhibit oxidation, maintain color, beat the pulp, and pass through an 80-mesh sieve to obtain fig pulp;
[0027] (3) Add white sugar with 8% weight of figs to the fig pulp, stir until completely dissolved, then add kefir with 3% weight of fig pulp, mix evenly, and ferment at 32°C for 12 hours to increase the sour taste and suppress impurities. Bacteria, improve intestinal tract, promote absorption, take out kefir, get fermented fig pulp;
[0028] (4) Add 1.8% oat β-glucan of fig weight to th...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com