Fermented dried figs and preparation method thereof

A technology of dried figs and figs, which is applied in the direction of preserving fruits/vegetables by dehydration, food ingredients as taste improvers, food ingredients as odor improvers, etc. It can solve the problems of easy loss of fruit nutrients, easy collapse of pericarp, large nutritional loss, etc. problems, to achieve the effect of improving nutritional value and health efficacy, improving transportation and storage, and increasing taste and flavor

Active Publication Date: 2017-05-31
王殿丰
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The inventors have found that although the fresh fruit is sweet and delicious, rich in nutrition and high in medicinal value, fig is a leap-type fruit, the nutritional components of the fruit are easy to lose, the peel is easy to collapse, and it is easy to rot after picking, so it is difficult for long-distance transportation and long-term storage
At present, the processing and utilization of figs are all dried figs to make dried figs, but the nutritional loss is relatively large in the preparation process of dried figs, the health care function of dried figs is limited, and the added value of the product is low

Method used

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  • Fermented dried figs and preparation method thereof
  • Fermented dried figs and preparation method thereof

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preparation example Construction

[0019] The preparation method of ferment dried fig that preferred embodiment of the present invention provides, comprises the following steps:

[0020] Prepared with fresh figs as the main raw material. Before the preparation, the moldy and rotten fruits in the figs are removed, preferably, the figs whose maturity is seven to nine ripe are selected for preparation. The maturity of fig fruit will have a certain impact on the quality of the product. Figs that are too low in maturity accumulate less nutrients, have a sour taste and poor flavor; figs that are too mature are easy to break, which is not conducive to production and processing. More preferably, eight ripe figs are selected for production. Eight-ripe figs have relatively moderate maturity, and the fruit still maintains a certain degree of hardness, which is convenient for production, processing and utilization, and the processed products still maintain a relatively plump appearance and better sensory experience.

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Embodiment 1

[0038] A fermented dried fig provided in this embodiment is prepared according to the following steps.

[0039] First, choose fresh 8-ripe figs, wash them with water and drain them. Then dry at 130°C for 8h. Dried figs are soaked in fig enzyme solution for 4 hours to obtain enzyme figs. After draining the enzyme figs, air-dry them in an air dryer at room temperature for 6 hours to obtain dried enzyme figs.

Embodiment 2

[0041] A fermented dried fig provided in this embodiment is prepared according to the following steps.

[0042] First, choose fresh seven-ripe figs, wash them with water and drain them. Then dry at 120°C for 9h. Dried figs are soaked in fig enzyme liquid for 5 hours to obtain enzyme figs. Drain the fermented figs and air-dry them in an air dryer at room temperature for 8 hours to obtain dried fermented figs.

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Abstract

The invention provides fermented dried figs and a preparation method thereof and relates to the technical field of food processing. The preparation method for the fermented dried figs comprises the following steps: drying the figs, and then soaking the dried figs into a fig fermented solution, thereby obtaining the fermented figs; and drying the fermented figs, thereby obtaining the fermented dried figs. The preparation method has the advantages of simple and convenient operation, simple process, natural property, environmental protection and suitability for industrial large-scale production. Besides, the invention also relates to the fermented dried figs prepared according to the preparation method. The fermented dried fig has the effective components of dried figs and fig enzyme, is rich in nutrition, is strong in healthcare effect and has a good taste.

Description

technical field [0001] The invention relates to the field of food processing, and in particular to an enzyme dried fig and a preparation method thereof. Background technique [0002] Fig is an economic plant of the genus Ficus carica Linn in the Moraceae family. It is a natural health-care fruit with rich nutrition and both medicine and food. "Compendium of Materia Medica" contains: "Figs are sweet and flat, non-toxic, and mainly appetizing, stopping diarrhea, treating five hemorrhoids, and sore throat." Figs are as sweet as persimmons but seedless, rich and comprehensive in nutrition. [0003] Every 100 grams of figs contains 85.3 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, 30 micrograms of carotene, 0.03 mg of thiamine, 0.02 mg of riboflavin, niacin 0.1 mg, ascorbic acid 2 mg, vitamin E 1.82 mg, potassium 212 mg, sodium 5.5 mg, calcium 67 mg, magnesium 17 mg, iron 0.1 mg, manganese 0.17 mg, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23B7/02A23L33/00
CPCA23B7/02A23V2002/00A23V2200/14A23V2200/15A23V2200/30
Inventor 王殿丰陶红燕
Owner 王殿丰
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