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Dried figs prepared by virtue of closed loop dehumidification-heat pump technique and preparation method of dried figs

A heat pump technology, dried fig technology, applied in heating preservation of fruits/vegetables, preservation of fruits/vegetables through dehydration, food science, etc., can solve the problems of loss of nutrients, uneven and round, hard texture, etc., to achieve the original fruit flavor Concentrated, plump tissue, high production efficiency

Inactive Publication Date: 2017-05-31
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional fruit drying methods often completely lose the color of the original fruit, and there are deficiencies such as blackening, obvious wrinkled appearance, uneven and rounded texture, hard texture, and partial loss of nutrients.

Method used

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  • Dried figs prepared by virtue of closed loop dehumidification-heat pump technique and preparation method of dried figs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1, see figure 1 :

[0026] The invention provides a method for making dried figs by adopting closed-loop dehumidification-heat pump technology. The closed-loop dehumidification-heat pump drying technology comprises the following steps:

[0027] 1) Raw material selection: select fresh and plump figs that are nearly ripe, free from rot and mechanical damage, and have basically the same shape;

[0028] 2) blanching: blanching the figs at 81°C;

[0029] 3) color protection: the figs after blanching are poured into NaHSO with a mass concentration of 0.3% 3 solution, soak for 55min, remove the figs, rinse with clean water, remove SO 3 2- ;

[0030] 4) Drying: drain the color-protected figs, spread them on a plate, and send them to a closed-loop dehumidification-heat pump dryer for 600 minutes. When drying, turn the plate upside down to make the figs evenly heated. The relationship between temperature and relative humidity over time is: 0~20min (75℃, 35%)→21~90mi...

Embodiment 2

[0033] The invention provides a method for making dried figs by adopting closed-loop dehumidification-heat pump technology. The closed-loop dehumidification-heat pump drying technology comprises the following steps:

[0034] 1) Raw material selection: select fresh and plump figs that are nearly ripe, free from rot and mechanical damage, and have basically the same shape;

[0035] 2) blanching: blanching the figs at 83°C;

[0036] 3) color protection: the figs after blanching are poured into NaHSO with a mass concentration of 0.3% 3 solution, soak for 58min, remove the figs, rinse with clean water, remove SO 3 2- ;

[0037]4) Drying: Drain the color-protected figs, spread them on a plate, and send them to a closed-loop dehumidification-heat pump dryer for 540 minutes. The relationship between temperature and humidity over time is: 0~20min (80℃, 35%)→21~90min(50℃, 35%)→91~360min(50℃, 30%)→361~540min(45℃, 25%);

[0038] 5) Packaging: Cool the dried figs to room temperature,...

Embodiment 3

[0040] The invention provides a method for making dried figs by adopting closed-loop dehumidification-heat pump technology. The closed-loop dehumidification-heat pump drying technology comprises the following steps:

[0041] 1) Raw material selection: choose fresh and plump figs that are nearly mature, free from rot and mechanical damage, and have basically the same shape;

[0042] 2) blanching: blanching the figs at 84°C;

[0043] 3) color protection: the figs after blanching are poured into NaHSO with a mass concentration of 0.3% 3 solution, soak for 66min, remove the figs, rinse with clean water, remove SO 3 2- ;

[0044] 4) Drying: drain the color-protected figs, spread them on a plate, and send them to a closed-loop dehumidification-heat pump dryer for 600 minutes. When drying, turn the plate upside down to make the figs evenly heated. The relationship between temperature and humidity over time is: 0~20min (78℃, 35%)→21~90min(55℃, 33%)→91~360min(55℃, 30%)→361~600min(5...

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Abstract

The invention provides a method for preparing dried figs by virtue of a closed loop dehumidification-heat pump technique. The dried figs are prepared through raw material selection, hot ironing, color protection, drying and packaging by virtue of the closed loop dehumidification-heat pump technique. According to the closed loop dehumidification-heat pump technique, the original organizational form, smell, good sensory evaluation and nutrient content of the figs can be furthest preserved, the moisture content of the products is low, the internal cellular structure is undamaged, and the original state, color, smell, flavor and active ingredients of the fresh figs can be basically preserved; and furthermore, the process is simple, the production efficiency is high, the energy consumption is low, and the clean production requirements of energy saving, emission reduction and effect enhancement are met.

Description

technical field [0001] The invention relates to the technical field of food manufacturing, in particular to a method for preparing dried figs by adopting a closed-loop dehumidification-heat pump technology. Background technique [0002] Figs, also known as milk berry, natural child, honey fruit, Yingri fruit, natural child, and alfalfa, belong to the genus Moraceae, and mainly grow in some tropical and temperate regions. They are subtropical deciduous small trees. Fig tree has luxuriant branches and leaves, elegant tree shape, good ornamental value, and is a good ornamental tree species for garden and garden greening. The fruit is bulbous with a small hole at the end. Fig is a pollution-free green food, known as "the patron saint of human health in the 21st century". Figs are rich in nutrition and comprehensive. Every 100 grams of figs contains 81.3 grams of water, 1.5 grams of protein, 0.1 grams of fat, 3 grams of crude fiber, 13 grams of carbohydrates, 1.1 grams of ash, ...

Claims

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Application Information

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IPC IPC(8): A23B7/005A23B7/02A23L5/41
CPCA23B7/005A23B7/02Y02P60/85
Inventor 刘富来杨晓君
Owner FOSHAN UNIVERSITY
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