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Preparation method of fig juice

A technology of figs and fruit juices, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, and functions of food ingredients. high degree of effect

Inactive Publication Date: 2019-03-26
肖梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, due to the extremely short shelf life of fresh figs, how to fully retain the nutritional value of figs and prepare Luo Han Guo as an easy-to-preserve drink is an important research direction

Method used

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  • Preparation method of fig juice

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Embodiment Construction

[0023] Below in conjunction with accompanying drawing and specific embodiment, further illustrate the present invention, should be understood that these embodiments are only for illustrating the present invention and are not intended to limit the scope of the present invention, after having read the present invention, those skilled in the art will understand various aspects of the present invention Modifications in equivalent forms all fall within the scope defined by the appended claims of this application.

[0024] A kind of fig juice preparation method, such as figure 1 shown, including the following steps:

[0025] Step 1: Sorting, cleaning, peeling and inactivating a certain amount of fresh figs.

[0026] Step 2: Pretreating the figs, boiling the pretreated figs in boiling water for 15 minutes to 20 minutes;

[0027] Step 3: Divide the cooked figs into three parts, namely fig A, fig B, and fig C, and mash fig A, fig B, and fig C into mud;

[0028] Step 4: Mix fig A wit...

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Abstract

The invention discloses a preparation method of fig juice. The preparation method comprises the following steps: carrying out early-period pre-treatment on figs, stewing with boiling water, stirring the figs part by part, carrying out two times of centrifuging, filtering and separating, heating till boiling to precipitate proteins and remove precursor substances with undesirable odor, carrying outlow-temperature vacuum concentration after 2 to 4 times of filtering and the like, so as to prepare the fig juice. The preparation method disclosed by the invention has the advantages that the preparation method is simple and natural nutrient components of the figs are kept; and the fig juice has high sweetness, low sugar content and good taste and mouthfeel, is suitable for various consumers andis especially suitable for people with dyspepsia, people with poor appetite, patients with hyperlipidemia, patients with hypertension and the like.

Description

technical field [0001] The invention relates to a method for preparing fruit juice, in particular to a method for preparing fig juice. Background technique [0002] With the improvement of living standards, people not only pay attention to the taste of food, but also pay more attention to the nutrition and health functions of food. Therefore, the development and application of nutritious and healthy fruit juice drinks are expanding rapidly. [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%. It has low acid content and no hard seeds, so it is especially suitable for the elderly and children. Sweet in the mouth, flat in nature. Can invigorate the spleen and stomach, moisten the lungs and relieve the throat, moisten the intestines and relieve constipation. [0004] Figs are rich in enzymes such as proteolytic enzymes, lipases, amylases and oxidases, all of which can promote the decomposition...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/08A23L2/60A23L2/68
CPCA23L2/02A23L2/04A23L2/08A23L2/60A23L2/68A23V2002/00A23V2200/16A23V2200/14A23V2200/32A23V2200/326
Inventor 肖梅
Owner 肖梅
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