A kind of fig enzyme powder and preparation method thereof

A technology of fig and enzyme powder, which is applied in the field of food processing, can solve the problems of limited health function of dried fig, difficult long-distance transportation and long-term storage, easy loss of fruit nutritional components, etc., and achieves high added value of products, excellent flavor, and improved absorption The effect of utilization

Active Publication Date: 2020-09-29
王殿丰
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 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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  • A kind of fig enzyme powder and preparation method thereof
  • A kind of fig enzyme powder and preparation method thereof
  • A kind of fig enzyme powder and preparation method thereof

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preparation example Construction

[0018] A kind of preparation method of fig ferment powder that the embodiment of the present invention provides, comprises the following steps:

[0019] 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, seven ripe or eight ripe figs are selected for production. The maturity of seven or eight mature figs is relatively moderate, 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 ...

Embodiment 1

[0041] A kind of fig enzyme powder provided in this embodiment is prepared according to the following steps.

[0042] First, choose fresh 8-ripe figs, wash them with water and drain them. Then freeze-dry and soak in fig enzyme solution for 2.5 hours to obtain enzyme fig. After drying the unabsorbed fig enzyme liquid in a separator, the fermented figs were dried at 35°C for 6 hours and then naturally dried for 30 hours. Finally, the dried enzyme figs are broken and pulverized to obtain fig enzyme powder.

Embodiment 2

[0044] A kind of fig enzyme powder provided in this embodiment is prepared according to the following steps.

[0045] First, choose fresh seven-ripe figs, wash them with water and drain them. Then freeze-dry and soak in fig enzyme solution for 3 hours to obtain enzyme fig. After drying the unabsorbed fig enzyme liquid in a separator, the fermented figs were dried at 30°C for 7 hours and then naturally dried for 25 hours. Finally, the dried enzyme figs are broken and pulverized to obtain fig enzyme powder.

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Abstract

The invention provides ficus carica enzyme powder and a preparation method thereof, and relates to the technical field of food processing. The preparation method for the ficus carica enzyme powder comprises the following steps: after ficus carica is subjected to freeze drying, dipping the ficus carica subjected to the freeze drying by ficus carica enzyme liquid to obtain enzyme ficus carica, and carrying out wall breaking and smashing after the enzyme ficus carica is dried to obtain the ficus carica enzyme powder. The preparation method has the advantages of convenience in operation and simple technology, is natural and environmentally friendly and is suitable for industrial mass production. In addition, the invention also relates to the ficus carica enzyme powder prepared by the preparation method. The ficus carica enzyme powder combines the functional components of the ficus carica and the ficus carica enzyme, has the advantages of rich nutrition, good taste and high health care efficiency and can be more easily absorbed by a human body after a product is subjected to wall breaking processing.

Description

technical field [0001] The invention relates to the technical field of food processing, and in particular to a fig enzyme powder 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] The edible rate of figs is high, the edible part of fresh fruit reaches 97%, and the dried fruit and candied fruit reach 100%. In addition to being rich in nutrients such as amino acids, polysaccharides, vitamins, inorganic elements, and plant fibers, figs also contain malic acid, citric acid, lipase, protease, and hydrolytic enzymes, which help digestion and absorption, p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 王殿丰陶红燕
Owner 王殿丰
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