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Fresh keeping method of figs

A fresh-keeping method, a fig technology, is applied in the directions of fruit and vegetable preservation, food preservation, and preservation of fruits/vegetables by dehydration, etc. It can solve the problems of unsatisfactory effect, too much fig juice, short storage time, etc. Cooking and decay, inhibition of respiration

Inactive Publication Date: 2018-03-27
牛灵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Figs are rich in nutrition, rich in various amino acids, polysaccharides and vitamins. They are fragrant and sweet, have a high edible rate, and have more health functions. Inflammation and swelling, enhance disease resistance, prevent cancer and fight cancer; in the harvest season of figs, a large number of figs are on the market at the same time, it is difficult to sell quickly, but there is a lot of fig juice, and it is easy to change color, soften, rot and sour after harvesting. It can only be stored at room temperature for 1-2 days. At present, the storage methods of figs mainly include refrigeration, air conditioning, and film coating methods, but the effect is not ideal. They can only be stored for 4-6 weeks, and the storage time is relatively short.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A fresh-keeping method for figs, comprising the following steps:

[0017] (1) Drying: Select fresh, complete, ripe figs with a maturity of 8 and place them in an oven, and dry them at 42°C until the water content is reduced by 3-5%, so that the figs lose a small amount of water, inhibit the respiration of the figs, and retain The nutrition and moisture of figs make the figs bright in color, and the figs have to be dried;

[0018] (2) Spraying: Spray the preservative solution evenly on the dried figs without any harmful ingredients, which can inhibit the proliferation of bacteria, slow down the respiration and post-ripening of figs, maintain the characteristics of fresh fruits, and prolong the fresh-keeping time of figs. The mass concentration is 22mg / L , by the weight of figs, the amount of spraying is 8ml / kg, and after drying, the figs must be sprayed; the preservative is made up of the following raw materials in parts by weight: folic acid 12, polyglutamic acid 7, chl...

Embodiment 2

[0023] A fresh-keeping method for figs, comprising the following steps:

[0024] (1) Drying: Select fresh, complete, ripe figs with a maturity of 8 and place them in an oven, and dry them at 43°C until the water content is reduced by 3-5%, so that the figs lose a small amount of water, inhibit the respiration of the figs, and retain The nutrition and moisture of figs make the figs bright in color, and the figs have to be dried;

[0025] (2) Spraying: Spray the preservative solution evenly on the dried figs without any harmful ingredients, which can inhibit the proliferation of bacteria, slow down the respiration and post-ripening of figs, maintain the characteristics of fresh fruits, and prolong the preservation time of figs. The mass concentration is 23mg / L , by the weight of figs, the spraying amount is 9ml / kg, and after drying, the figs must be sprayed; the preservative is made up of the following raw materials in parts by weight: folic acid 13, polyglutamic acid 8, chlorop...

Embodiment 3

[0030] A fresh-keeping method for figs, comprising the following steps:

[0031] (1) Drying: Select fresh, complete, mature figs with a maturity of 8 and place them in an oven, and dry them at 44°C until the water content is reduced by 3-5%, so that the figs lose a small amount of water, inhibit the respiration of the figs, and retain The nutrition and moisture of figs make the figs bright in color, and the figs have to be dried;

[0032] (2) Spraying: Spray the preservative solution evenly on the dried figs without any harmful ingredients, which can inhibit the proliferation of bacteria, slow down the respiration and post-ripening of figs, maintain the characteristics of fresh fruits, and prolong the preservation time of figs. The mass concentration is 24mg / L , by the weight of figs, the spraying amount is 10ml / kg, and after drying, the figs must be sprayed; the preservative is made up of the following raw materials in parts by weight: folic acid 14, polyglutamic acid 9, chlo...

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Abstract

The invention mainly relates to the technical field of storage of fruits and vegetables, and discloses a fresh keeping method of figs. The fresh keeping method comprises the steps of performing baking, performing sprinkling, performing packaging and performing storing. The method is simple, convenient to operate and low in cost, the figs can be stored for 6 months, the fresh keeping time of the figs can be obviously prolonged, the figs can be sold in other seasons rather than the harvesting season, and the economic returns of fruit growers can be increased. According to the fresh keeping method, firstly 80% ripe figs are placed in an oven, and low-temperature baking is performed, so that the figs lose a little moisture, respiration of the figs is restrained, the nutrition and the moistureof the figs are reserved, and the figs are bright in color; after the figs are baked, a fresh keeping agent solution is sprinkled to the baked figs, and the fresh keeping agent solution is free from any harmful ingredients, so that proliferation of pathogenic bacteria can be restrained, the breath and the after-ripening of the figs can be retarded, the characteristics of fresh fruits can be maintained, and the fresh keeping time of the figs can be prolonged; and after the fresh keeping agent solution is sprinkled, the figs and bacillus natto are mixed and packaged, so that the enzymic activityof the figs can be reduced, the after-ripening and the decomposition of the figs can be restrained, and the storage and fresh keeping time of the figs can be prolonged.

Description

technical field [0001] The invention mainly relates to the technical field of fruit and vegetable storage, in particular to a fresh-keeping method for figs. Background technique [0002] Figs are rich in nutrition, rich in various amino acids, polysaccharides and vitamins. They are fragrant and sweet, have a high edible rate, and have more health functions. Inflammation and swelling, enhance disease resistance, prevent cancer and fight cancer; in the harvest season of figs, a large number of figs are on the market at the same time, it is difficult to sell quickly, but there is a lot of fig juice, and it is easy to change color, soften, rot and sour after harvesting. Normal temperature can only be stored for 1-2 days. At present, the storage methods of figs mainly include refrigeration, air-conditioning, and film-coating methods, but the results are not ideal. They can only be stored for 4-6 weeks, and the storage time is relatively short. Contents of the invention [0003...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/154A23B7/155
CPCA23B7/02A23B7/154A23B7/155
Inventor 牛灵
Owner 牛灵
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