Preparation method of dried figs prepared through sugaring

A fig and sugar pickling technology, applied in the function of food ingredients, food ingredients as antimicrobial preservation, application, etc., can solve problems such as mold growth, dried fig fruit discoloration, microbial growth, etc., to achieve long shelf life and prevent browning Variable reaction, low heat effect

Inactive Publication Date: 2018-05-08
柳州飞升鹏科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of sugar pickled dried figs will cause discoloration, one is the browning reaction caused by oxidation, and the other is the non-enzymatic browning caused by excessive heat
In addition, during the storage of sugar products, microbial growth is prone to occur, resulting in mildew or alcohol odor due to fermentation.

Method used

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  • Preparation method of dried figs prepared through sugaring
  • Preparation method of dried figs prepared through sugaring

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A method for preparing dried figs preserved in sugar comprises the following steps:

[0031] (1) Pretreatment of figs; peeling and slicing figs after cleaning; drying the fig peels for subsequent use;

[0032] (2) Color protection treatment: immerse the fig slices in the color protection solution for 2 minutes; the color protection solution contains fig peel extract; the fig peel extract is obtained from the fig peel obtained by (1) fig pretreatment dry via supercritical CO 2 obtained by extraction; the color-protecting solution is prepared by mixing fig peel extract with a mass ratio of 30:100 and an alcohol-based solvent; the alcohol-based solvent is ethanol.

[0033] (3) Sugaring: immerse the figs after the color protection treatment in the sugar solution, and use ultrasonic waves to assist the impregnation for 5h; the frequency of the ultrasonic waves is 18kHz; in the sugar solution, the mass percentage of naringin is 10 %, the mass percentage of glucose is 20%, t...

Embodiment 2

[0040] A method for preparing dried figs preserved in sugar comprises the following steps:

[0041] (1) Pretreatment of figs; peeling and slicing figs after cleaning; drying the fig peels for subsequent use;

[0042] (2) Color protection treatment: immerse the fig slices in the color protection solution for 2 minutes; the color protection solution contains fig peel extract; the fig peel extract is obtained from the fig peel obtained by (1) fig pretreatment dry via supercritical CO 2 obtained by extraction; the color-protecting solution is prepared by mixing fig peel extract with a mass ratio of 30:100 and an alcohol-based solvent; the alcohol-based solvent is ethylene glycol.

[0043] (3) Sugaring: immerse the figs after the color protection treatment in the sugar solution, and use ultrasonic waves to assist the impregnation for 5h; the frequency of the ultrasonic waves is 18kHz; in the sugar solution, the mass percentage of naringin is 10 %, the mass percentage of glucose i...

Embodiment 3

[0050] A method for preparing dried figs preserved in sugar comprises the following steps:

[0051] (1) Pretreatment of figs; peeling and slicing figs after cleaning; drying the fig peels for subsequent use;

[0052] (2) Color protection treatment: immerse the fig slices in the color protection solution for 2 minutes; the color protection solution contains fig peel extract; the fig peel extract is obtained from the fig peel obtained by (1) fig pretreatment dry via supercritical CO 2 obtained by extraction; the color-protecting solution is prepared by mixing fig peel extract with a mass ratio of 35:100 and an alcohol-based solvent; the alcohol-based solvent is butanol.

[0053] (3) Sugaring: immerse the fig after the color protection treatment in the sugar solution, and use ultrasonic wave to assist the impregnation for 4h; the frequency of the ultrasonic wave is 20kHz; in the sugar solution, the mass percentage of naringin is 8 %, the mass percentage of glucose is 25%, the m...

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Abstract

The invention discloses a preparation method of dried figs prepared through sugaring. The method comprises the steps as follows: (1) fig pretreatment: figs are cleaned, peeling and slicing are performed, and fig peels are dried for later use; (2) color protecting treatment: fig slices are impregnated in a color protecting solution for 1-2 min, and the color protecting solution contains a fig peelextract; (3) sugaring: the figs obtained after the color protecting treatment are impregnated in a sugar solution to be subjected to ultrasonic-assisted impregnation for 3-5 h; and (4) drying: the figs treated with the sugar solution are subjected to microwave drying until the moisture percentage content is 8%-12%. The prepared dried figs have good color, low calories and good healthcare effects,are not prone to mildewing and have a long expiration date.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing dried figs preserved in sugar. Background technique [0002] Fig is a berry tree species with an edible rate of over 92%. The fruit is thin and seedless, with soft flesh and sweet flavor. It has high nutritional and medicinal value. The cultivation of fig has high economic, ecological and social benefits. First of all, figs have high nutritional value, and its fruits are rich in sugar, protein, amino acids, vitamins and mineral elements. According to Shandong Forestry Research Institute, the soluble solid content of mature figs is as high as 24%, and the sugar content of most varieties is between 15% and 22%, which is more than twice that of many first- and second-generation fruit varieties. The fruit contains 18 kinds of amino acids, 8 of which are essential amino acids for human body. Secondly, figs have extremely high medicinal value. [0003]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2200/048A23V2200/10A23V2250/21A23V2250/61A23V2250/616A23V2250/28A23V2250/21164A23V2300/48A23V2300/10
Inventor 罗植升
Owner 柳州飞升鹏科技有限公司
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