Ficuscarica restructured Koukoucui and making method thereof

A technology for figs and crispy mouths, applied in the field of figs reconstituted and crispy and its production, can solve the problems of restricting the added value of products, lack of brand building, insufficient development of new products, etc., so as to solve the problem of crushing and refining, and enrich products Market, the effect of breaking through the bottleneck of processing

Pending Publication Date: 2018-07-17
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, figs are still in the primary processing stage, with insufficient development of new products and lack of brand building, which seriously restricts the

Method used

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  • Ficuscarica restructured Koukoucui and making method thereof
  • Ficuscarica restructured Koukoucui and making method thereof
  • Ficuscarica restructured Koukoucui and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A kind of fig is crisp in mouth, and others are made up of the raw material of following weight part:

[0043] 70 servings of figs,

[0044] 5 parts canola oil,

[0045] 4 parts coconut cooking oil,

[0046] 25 parts caramel,

[0047] 0.5 parts of sodium chloride.

[0048] The preparation method of the crispy fig mouth comprises the following steps:

[0049] S1. prepare fig granule, which comprises the following substeps:

[0050] S11. Fruit selection: select seven-ripe figs with complete fruit shape, no rot, and no damage as raw materials;

[0051] S12. Cleaning: use three-stage countercurrent cleaning equipment to wash the fruit, and wash it for later use;

[0052] S13. Cutting: cutting the figs into quarters or sexts;

[0053] S14. Drying: Spread the above-mentioned cut figs evenly on a 304 stainless steel drying tray, and use a normal temperature heat pump drying oven to circulate and dry until the moisture content is about 20wt%;

[0054] S15. Granulation: ...

Embodiment 2

[0065] A kind of fig is crisp in mouth, and others are made up of the raw material of following weight part:

[0066] 75 servings of figs,

[0067] 7 parts canola oil,

[0068] 6 parts coconut cooking oil,

[0069] 31 caramels,

[0070] 0.7 parts of sodium chloride.

[0071] The preparation method of the crispy fig mouth comprises the following steps:

[0072] S1. prepare fig granule, which comprises the following substeps:

[0073] S11. Fruit selection: select seven-ripe figs with complete fruit shape, no rot, and no damage as raw materials;

[0074] S12. Cleaning: use three-stage countercurrent cleaning equipment to wash the fruit, and wash it for later use;

[0075] S13. Cutting: cutting the figs into quarters or sexts;

[0076] S14. Drying: spread the above-mentioned cut figs evenly on a 304 stainless steel drying tray, and use a normal temperature heat pump drying oven to cycle dry until the moisture content is about 18wt%;

[0077] S15. Granulation: the dried fig...

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PUM

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Abstract

The invention belongs to the field of food processing, and particularly relates to ficuscarica restructured Koukoucui and a making method thereof. The dicuscarica restructured Koukoucui consists of the following raw materials in parts by weight of 65-75 parts of ficuscarica granules, 2-7 parts of dual-low rapeseed oil, 1-6 parts of coconut edible oil, 21-31 parts of malt sugar and 0.3-0.7 part ofsodium chloride. The making method comprises the making processes of selecting fruits, performing cleaning, performing cutting, performing drying, performing granulation, preparing materials, performing stirring, performing texture restructuring, performing cooling, performing cutting to obtain slices, performing secondary cooling, performing sterilizing and performing packing. Ficuscarica defective fruits, rapeseed oil, malt sugar and the like are used as raw materials, the raw materials are healthy, and the obtained ficuscarica restructed Koukoucui is fragrant and crisp in flavor, reserves fragrance of ficuscarica, and is pure in ficuscarica fragrance, good in mouth feel, rich in nutrients, and healthy and safe. The process technique breaks up the bottleneck of being low in ficuscarica maturity, and hard in mouth feel, the high-value full utilization of the ficuscarica defective fruits is realized, the product market is enriched, and requirements of consumers for delicious foods aremet.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a recombined fig crisp and a preparation method thereof. Background technique [0002] Figs are one of Sichuan's traditional advantageous industries with regional characteristics and are well-known throughout the country. Fig is the polyflower fruit of the Moraceae plant Fig (Ficuscarica L.), which has a wide range of nutritional and medicinal values, and is a special fruit and natural herbal medicine. Dietary fiber is a kind of polysaccharide, which is recognized as the seventh type of nutrient by the nutritional circles, and is juxtaposed with the traditional six types of nutrients - protein, fat, carbohydrates, vitamins, minerals and water. Dietary fiber is divided into two categories: dietary fiber = soluble dietary fiber + insoluble dietary fiber, "soluble and insoluble have different functions". Figs are rich in two types of dietary fiber. Soluble dietary fiber comes from ...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/00
CPCA23L19/01A23L19/09A23L33/00
Inventor 柏红梅游敬刚余文华吴奇谦周泽林何斌史辉
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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