Manufacturing method of preserved fig

A production method and technology of figs, which are applied in the field of deep processing of fruits, can solve problems such as damage to health care functions, no improvement in nutritional content, and poor taste of preserved fruits, and achieve the effects of increasing elasticity and chewiness, extremely elastic taste, and significant lipid-lowering effect Effect

Inactive Publication Date: 2019-03-29
澧县泰溥生态水果种植专业合作社
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above-mentioned problems such as high sugar content of preserved figs, unsuitability for most people to eat, destruction of health care function, short preservation period of preserved fruits, poor taste of preserved fruits and no improvement in nutritional components, the invention provides a preparation of preserved figs method, the specific technical scheme is as follows:

Method used

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  • Manufacturing method of preserved fig
  • Manufacturing method of preserved fig
  • Manufacturing method of preserved fig

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) fruit selection: select figs with smooth surface, uniform size and no pests;

[0026] (2) Sterilization: After washing and draining the figs, soak them in hot water at 65°C for 20 minutes; the hot water is distilled water sterilized by high temperature and high pressure at 121°C for 30 minutes;

[0027] (3) Microwave: Drain the figs, punch a hole in each fig, the diameter of the hole is 0.5mm; 3.2kw microwave heating for 5s;

[0028] (4) Dipping: immerse the figs in a 30°C soaking solution for 12 hours;

[0029] (5) Fermentation: add fermentation bacteria and fig fruit juice to the system of step (4), seal and ferment at 30°C, and stop the fermentation when the pH of the fermentation system is 2-3;

[0030] (6) Drying: Wash and drain the fermented figs, and dry them with hot air at 50°C until the surface of the preserved figs is not sticky; then take them out, cool to room temperature and pack them in vacuum.

[0031] The preparation method of the dipping liquid i...

Embodiment 2

[0034] (1) fruit selection: select figs with smooth surface, uniform size and no pests;

[0035] (2) Sterilization: After washing and draining the figs, soak them in 85°C hot water for 30 minutes; the hot water is distilled water sterilized by high temperature and high pressure at 121°C for 30 minutes;

[0036] (3) Microwave: Drain the figs, punch 4 holes in each fig, the holes are evenly distributed on the surface of the figs, the diameter of the holes is 2mm; 6.5kw microwave heating for 30s;

[0037] (4) Dipping: immerse the figs in a 50°C dipping solution for 24 hours;

[0038] (5) Fermentation: add fermentation bacteria and fig fruit juice to the system of step (4), seal and ferment at 37°C, and stop the fermentation when the pH of the fermentation system is 2-3;

[0039] (6) Drying: Wash and drain the fermented figs, and dry them with hot air at 70°C until the surface of the preserved figs is not sticky; then take them out, cool to room temperature and pack them in vacuu...

Embodiment 3

[0043] (1) fruit selection: select figs with smooth surface, uniform size and no pests;

[0044] (2) Sterilization: After washing and draining the figs, soak them in 70°C hot water for 25 minutes; the hot water is distilled water sterilized by high temperature and high pressure at 121°C for 30 minutes;

[0045] (3) Microwave: Drain the figs, punch 2 holes in each fig, the holes are evenly distributed on the surface of the figs, the diameter of the holes is 1.5mm; 4kw microwave heating for 15s;

[0046] (4) Impregnation: immerse the figs in a 40°C impregnation solution for 18 hours;

[0047] (5) Fermentation: add fermentation bacteria and fig fruit juice to the system of step (4), seal and ferment at 33°C, and stop the fermentation when the pH of the fermentation system is 2-3;

[0048](6) Drying: Wash and drain the fermented figs, and dry them with hot air at 60°C until the surface of the preserved figs is not sticky; then take them out, cool to room temperature and pack them...

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Abstract

The invention provides a manufacturing method of a preserved fig, and relates to a fruit deep processing method. The manufacturing method comprises following steps: fig picking, sterilizing, microwaveprocessing, impregnating, fermenting, and drying. Through fermentation, sugar of figs is converted into acids, pectin is converted into pectic acid, and proteins are decomposed into micromolecular peptides or AA, which can be more easily absorbed by human body. The sugar curing step in a conventional preserved fruit manufacturing method is eliminated, and fermentation is carried out so that the sugar content of preserved fig is largely reduced, thus the preserved fig is suitable for people who need to control the blood sugar; the manufactured preserved fig can be stored for a long term without using any preservative, and the preserved fig is not hard and is elastic.

Description

technical field [0001] The invention relates to a method for deep processing of fruits, in particular to a method for preparing preserved figs for health care. Background technique [0002] Figs have the functions of invigorating the stomach and clearing the intestines, reducing swelling and detoxification. Treat enteritis, dysentery, constipation, hemorrhoids, sore throat, carbuncle scabies, sore throat, appetizers and insect repellent. It can be used for loss of appetite, abdominal pain, hemorrhoids, constipation, indigestion, hemorrhoids, rectal prolapse, diarrhea, insufficient milk, sore throat, dysentery, cough and phlegm. In addition to fresh food and medicinal use, figs can also be processed into dried, preserved fruit, jam, fruit juice, fruit tea, fruit wine, beverages, canned food, etc. Among them, preserved figs can be eaten as snacks and are widely welcomed. [0003] However, at present, the main process of making preserved figs is as follows: fig selection→cle...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/36A23G7/00A23L3/01A23L3/16
CPCA23G3/364A23G3/42A23G3/48A23G7/00A23L3/01A23L3/165A23V2002/00A23V2200/314A23V2200/3262A23V2200/328A23V2250/60A23V2300/10A23V2300/24
Inventor 聂明建刘菊香张吉平尹少荣刘申金张蓝
Owner 澧县泰溥生态水果种植专业合作社
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