Preserved fig and preparation method thereof

Abstract

The invention provides preserved figs and a preparation method thereof, and relates to the field of preserved fruit processing. The preparation method comprises the following steps. Freezing and drying the fresh figs until the water content is 5-10% to obtain fig slices; performing ultrasonic oscillation on the fig slices in the treating fluid for 30-60 minutes, soaking for 1-2 days, and draining; uniformly mixing the fig slices with compound sugar, performing sugaring for 10-24 hours, and performing draining; and soaking in a vegetable glue solution, stirring and soaking for 1-2 hours, freezing and drying until the water content is less than 5%. According to the preparation method of the preserved figs provided by the invention, cell walls of the frozen figs are broken, and then the figs are soaked in the treating fluid, so that solute components in the treating fluid enter cells of the figs, among the cells and fully enter the figs, and the flavor and taste of the figs are improved. Finally, the figs are soaked in a vegetable glue solution, cell walls and pores in the figs are sealed through the vegetable glue solution, the preservation amount of solutes in the figs is increased, and the shelf life is prolonged.

Description

Technical Field

[0001] The invention relates to the field of candied fruit processing, and in particular to a fig candied fruit and a preparation method thereof. Background Art

[0002] Fig preserves are made from fresh figs through a series of fine processing. The production process includes material selection, blank making, candied, re-candied and packaging. When selecting materials, you need to choose fresh figs that are moderately mature, high-quality, large and fresh. After blank making, the figs are peeled and degummed, and then candied for many times to fully absorb sugar and flavor. The final candied figs are transparent in color, sweet in flavor, and have the fragrance of fresh fruit. When eating, you can not only feel the original flavor of figs, but also taste the sweetness of honey. At the same time, candied figs have the effects of cooling, moistening the lungs and keeping fit.

[0003] Patent 201010287477.4 discloses a method for processing preserved figs, and the specific process is: raw material selection → raw material processing → blanching → candied → preparing sugar solution → sugar boiling → cooling and packaging to obtain the finished product. The preserved figs produced by this method have a bright red appearance, good taste, hygiene, less loss of nutrients, and stable quality. Patent 201810675964.4 discloses a method for processing preserved figs, which includes selecting fruits, soaking in color preservatives to protect color, salting, soaking in 25% sugar solution, boiling, and baking. The preserved fruit has a good shape, is sweet and sour, has a good taste, has a distinct fig flavor, has less loss of nutrients, has a long storage time, and has the effects of strengthening the stomach and intestines, reducing swelling and detoxification. Regular consumption has no obvious effect on increasing blood sugar and insulin.

[0004] The fig preserves and dried fruits currently on the market have a single taste and function and require the addition of preservatives to extend their shelf life, which is difficult to meet market demand. Summary of the invention

[0005] The object of the present invention is to provide a method for preparing candied figs, which has a simple preparation process and can fully retain the original flavor of the figs.

[0006] Another object of the present invention is to provide a fig preserve which has rich taste, unique flavor, does not need to add chemical preservatives, and is green and safe.

[0007] The present invention solves the technical problem by adopting the following technical solutions.

[0008] On the one hand, an embodiment of the present invention provides a method for preparing candied figs, comprising the following steps:

[0009] S1, washing fresh figs, draining surface moisture, slicing, and freeze-drying to a moisture content of 5-10% to obtain fig slices;

[0010] S2, ultrasonically vibrating the fig slices in the treatment solution for 30-60 minutes, soaking for 1-2 days, and draining;

[0011] S3, mixing the fig slices processed in step S2 and the complex sugar evenly, candiing for 10-24 hours, and draining;

[0012] S4, soaking the fig slices in the plant gum solution, stirring and soaking for 1-2 hours, and freeze-drying until the water content is less than 5%.

[0013] In some embodiments of the present invention, the treatment solution comprises the following raw materials in parts by weight:

[0014] 5-10 parts of ginseng, 5-10 parts of codonopsis, 5-10 parts of jujube, 1-5 parts of astragalus, 1-5 parts of wolfberry, 1-5 parts of lemon peel, 1-5 parts of tea polyphenols, 1-5 parts of vitamin C, and 30-40 parts of water.

[0015] In some embodiments of the present invention, the treatment solution is prepared as follows:

[0016] Add water to ginseng, codonopsis, jujube, astragalus, and wolfberry, boil for 30-60 minutes, then add lemon peel, boil at 60-80°C for 1-2 hours, filter, and obtain a filtrate;

[0017] Add tea polyphenols and vitamin C to the filtrate and stir evenly to obtain the treated liquid.

[0018] In some embodiments of the present invention, the plant glue comprises the following raw materials in parts by weight:

[0019] 1-5 parts of gelatin, 1-5 parts of xanthan gum, 1-5 parts of probiotics, 1-5 parts of chitosan, and 10-20 parts of water.

[0020] In some embodiments of the present invention, in step S1, the freeze-drying temperature is -5-0°C.

[0021] In some embodiments of the present invention, in step S3, the complex carbohydrate comprises the following raw materials by weight:

[0022] 5-10 parts of white sugar, 1-5 parts of xylitol, 1-2 parts of brown sugar, 1-2 parts of glucose, and 1-5 parts of table salt.

[0023] In some embodiments of the present invention, in step S3, the mass ratio of the fig slices to the complex sugar is 1:(10-15).

[0024] On the other hand, an embodiment of the present invention provides a fig preserve, which is prepared by the above preparation method.

[0025] Compared with the prior art, the embodiments of the present invention have at least the following advantages or beneficial effects:

[0026] The method for preparing the preserved fig provided by the present invention comprises the following steps: firstly freeze-drying the fig, and while drying, the color of the fig can also be ensured; the cell wall of the frozen fig is broken, and then the fig is soaked in a treatment solution, so that the solute components in the treatment solution enter into and between the cells of the fig, and fully enter into the fig, thereby improving the flavor and mouthfeel of the fig. Finally, the fig is soaked in a plant glue solution, and the plant glue solution is used to seal the cell wall and the pores in the fig, thereby increasing the amount of solute in the fig and extending the shelf life. The preserved fig obtained by the method has a rich taste and a unique flavor, does not need to add chemical preservatives, is green and safe, and has a long shelf life. DETAILED DESCRIPTION

[0027] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0028] It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments may be combined with each other. The present invention will be described in detail below with reference to specific embodiments.

[0029] The embodiment of the present invention provides a fig preserve and a preparation method thereof, comprising the following steps:

[0030] S1, washing fresh figs, draining surface moisture, slicing, and freeze-drying to a moisture content of 5-10% to obtain fig slices;

[0031] S2, ultrasonically vibrating the fig slices in the treatment solution for 30-60 minutes, soaking for 1-2 days, and draining;

[0032] S3, mixing the fig slices processed in step S2 and the complex sugar evenly, candiing for 10-24 hours, and draining;

[0033] S4, soaking the fig slices in the plant gum solution, stirring and soaking for 1-2 hours, and freeze-drying until the water content is less than 5%.

[0034] Preferably, the treatment liquid comprises the following raw materials by weight: 5-10 parts of ginseng, 5-10 parts of codonopsis, 5-10 parts of jujube, 1-5 parts of astragalus, 1-5 parts of wolfberry, 1-5 parts of lemon peel, 1-5 parts of tea polyphenols, 1-5 parts of vitamin C, and 30-40 parts of water.

[0035] Preferably, the treatment liquid is prepared as follows: add water to ginseng, codonopsis, jujube, astragalus, and wolfberry, boil for 30-60 minutes, then add lemon peel, boil at 60-80°C for 1-2 hours, filter to obtain a filtrate; add tea polyphenols and vitamin C to the filtrate, stir evenly to obtain the treatment liquid.

[0036] Add water to boil Chinese medicinal materials for replenishing qi and blood, such as ginseng, codonopsis, jujube, astragalus, and wolfberry, fully extract the effective ingredients in the Chinese medicinal materials, and soak them into figs, so that figs have the effect of replenishing qi and blood. Furthermore, add lemon peel to boil, extract vitamins and lemon oil in lemon slices, improve the antibacterial property of candied figs, and extend the shelf life. Tea polyphenols and vitamin C have excellent antioxidant properties. Through soaking, tea polyphenols and vitamin C can enter the cells of figs, improve the antioxidant properties of candied figs, and play a role in color protection and antioxidant.

[0037] Preferably, the plant glue comprises the following raw materials by weight: 1-5 parts of gelatin, 1-5 parts of xanthan gum, 1-5 parts of probiotics, 1-5 parts of chitosan, and 10-20 parts of water. Gelatin and xanthan gum have encapsulation and film-forming properties. Gelatin and xanthan gum are encapsulated on the surface of probiotics to protect the probiotics and extend the shelf life of the probiotics. Secondly, chitosan molecules can be intertwined with gelatin and xanthan gum to form a stable network structure. Probiotics can be loaded on the network structure. Under the film-forming effect of gelatin, they can be stably loaded on figs to improve stability.

[0038] Preferably, in step S1, the freeze-drying temperature is -5-0°C.

[0039] Preferably, in step S3, the complex sugar comprises the following raw materials by weight:

[0040] 5-10 parts of white sugar, 1-5 parts of xylitol, 1-2 parts of brown sugar, 1-2 parts of glucose, and 1-5 parts of table salt.

[0041] Preferably, in step S3, the mass ratio of the fig slices to the complex sugar is 1:(10-15).

[0042] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0043] Example 1

[0044] The fig preserves of this embodiment were prepared as follows:

[0045] S1, washing fresh figs, draining surface moisture, slicing, and freeze-drying at -5°C to a moisture content of 9-10% to obtain fig slices;

[0046] S2, add 30 parts of water to 10 parts of ginseng, 10 parts of codonopsis, 5 parts of jujube, 5 parts of astragalus, and 5 parts of wolfberry, boil for 60 minutes, then add 5 parts of lemon peel, control the temperature to 60-65°C, boil for 2 hours, filter, and obtain a filtrate; add 5 parts of tea polyphenols and 1 part of vitamin C to the filtrate, stir evenly, and obtain a treatment liquid. Soak the fig slices in the treatment liquid until the fig slices are completely immersed below the liquid surface, then perform ultrasonic vibration treatment at a power of 20KHz for 60 minutes, soak for 2 days, and drain;

[0047] S3, according to the ratio of 10 parts of white sugar, 5 parts of xylitol, 1 part of brown sugar, 1 part of glucose, and 5 parts of edible salt, the raw materials are evenly mixed to prepare complex sugar, and the fig slices treated in step S2 are evenly mixed with the complex sugar, candied for 15 hours, and drained; wherein the mass ratio of the fig slices to the complex sugar is 1:15;

[0048] S4, according to the ratio of 5 parts of gelatin, 5 parts of xanthan gum, 5 parts of probiotics, 1 part of chitosan and 20 parts of water, mix the raw materials evenly to prepare plant glue liquid, then soak the fig slices in the plant glue liquid until the fig slices are completely immersed below the liquid surface, stir and soak for 2 hours, freeze-dry until the water content is less than 5%, and prepare fig candied fruit.

[0049] Example 2

[0050] The fig preserves of this embodiment were prepared as follows:

[0051] S1, washing fresh figs, draining surface moisture, slicing, and freeze-drying at -5°C to a moisture content of 9-10% to obtain fig slices;

[0052] S2, add 40 parts of water to 10 parts of ginseng, 8 parts of codonopsis, 8 parts of jujube, 3 parts of astragalus, and 3 parts of wolfberry, boil for 60 minutes, then add 3 parts of lemon peel, control the temperature to 60-65°C, boil for 2 hours, filter, and obtain a filtrate; add 3 parts of tea polyphenols and 3 parts of vitamin C to the filtrate, stir evenly, and obtain a treatment liquid. Soak the fig slices in the treatment liquid until the fig slices are completely immersed below the liquid surface, then perform ultrasonic vibration treatment at a power of 30KHz for 40 minutes, soak for 2 days, and drain;

[0053] S3, according to the ratio of 10 parts of white sugar, 3 parts of xylitol, 2 parts of brown sugar, 2 parts of glucose, and 3 parts of edible salt, the raw materials are evenly mixed to prepare complex sugar, and the fig slices treated in step S2 are evenly mixed with the complex sugar, candied for 15 hours, and drained; wherein the mass ratio of the fig slices to the complex sugar is 1:15;

[0054] S4, according to the ratio of 3 parts of gelatin, 5 parts of xanthan gum, 5 parts of probiotics, 3 parts of chitosan and 20 parts of water, mix the raw materials evenly to prepare plant glue liquid, then soak the fig slices in the plant glue liquid until the fig slices are completely immersed below the liquid surface, stir and soak for 2 hours, freeze-dry until the water content is less than 5%, and prepare fig candied fruit.

[0055] Example 3

[0056] The fig preserves of this embodiment were prepared as follows:

[0057] S1, washing fresh figs, draining surface moisture, slicing, and freeze-drying at -5°C to a moisture content of 9-10% to obtain fig slices;

[0058] S2, add 40 parts of water to 8 parts of ginseng, 5 parts of codonopsis, 10 parts of jujube, 1 part of astragalus, and 1 part of wolfberry, boil for 60 minutes, then add 3 parts of lemon peel, control the temperature to 60-65°C, boil for 2 hours, filter, and obtain a filtrate; add 1 part of tea polyphenols and 5 parts of vitamin C to the filtrate, stir evenly, and obtain a treatment liquid. Soak the fig slices in the treatment liquid until the fig slices are completely immersed below the liquid surface, then perform ultrasonic vibration treatment at a power of 20KHz for 60 minutes, soak for 2 days, and drain;

[0059] S3, according to the ratio of 8 parts of white sugar, 1 part of xylitol, 2 parts of brown sugar, 2 parts of glucose, and 1 part of edible salt, the raw materials are evenly mixed to prepare a composite sugar, and the fig slices treated in step S2 are evenly mixed with the composite sugar, candied for 15 hours, and drained; wherein the mass ratio of the fig slices to the composite sugar is 1:15;

[0060] S4, according to the ratio of 1 part of gelatin, 5 parts of xanthan gum, 1 part of probiotics, 5 parts of chitosan and 10 parts of water, mix the raw materials evenly to prepare plant glue liquid, then soak the fig slices in the plant glue liquid until the fig slices are completely immersed below the liquid surface, stir and soak for 2 hours, freeze-dry until the water content is less than 5%, and prepare fig candied fruit.

[0061] Example 4

[0062] The fig preserves of this embodiment were prepared as follows:

[0063] S1, washing fresh figs, draining surface moisture, slicing, and freeze-drying at -5°C to a moisture content of 9-10% to obtain fig slices;

[0064] S2, add 30 parts of water to 10 parts of ginseng, 10 parts of codonopsis, 5 parts of jujube, 5 parts of astragalus, and 5 parts of wolfberry, boil for 60 minutes, then add 5 parts of lemon peel, control the temperature to 60-65°C, boil for 2 hours, filter, and obtain a filtrate; add 5 parts of tea polyphenols and 1 part of vitamin C to the filtrate, stir evenly, and obtain a treatment liquid. Soak the fig slices in the treatment liquid until the fig slices are completely immersed below the liquid surface, then perform ultrasonic vibration treatment at a power of 20KHz for 60 minutes, soak for 2 days, and drain;

[0065] S3, according to the ratio of 10 parts of white sugar, 5 parts of xylitol, 1 part of brown sugar, 1 part of glucose, and 5 parts of edible salt, the raw materials are evenly mixed to prepare complex sugar, and the fig slices treated in step S2 are evenly mixed with the complex sugar, candied for 15 hours, and drained; wherein the mass ratio of the fig slices to the complex sugar is 1:15;

[0066] S4, according to the ratio of 5 parts of gelatin, 1 part of xanthan gum, 1 part of probiotics, 5 parts of chitosan and 20 parts of water, mix the raw materials evenly to prepare plant glue liquid, then soak the fig slices in the plant glue liquid until the fig slices are completely immersed below the liquid surface, stir and soak for 2 hours, freeze-dry until the water content is less than 5%, and prepare fig preserves.

[0067] Example 5

[0068] The fig preserves of this embodiment were prepared as follows:

[0069] S1, washing fresh figs, draining surface moisture, slicing, and freeze-drying at -5°C to a moisture content of 9-10% to obtain fig slices;

[0070] S2, add 30 parts of water to 5 parts of ginseng, 10 parts of codonopsis, 10 parts of jujube, 5 parts of astragalus, and 1 part of wolfberry, boil for 60 minutes, then add 5 parts of lemon peel, control the temperature to 60-65°C, boil for 2 hours, filter, and obtain a filtrate; add 5 parts of tea polyphenols and 1 part of vitamin C to the filtrate, stir evenly, and obtain a treatment liquid. Soak the fig slices in the treatment liquid until the fig slices are completely immersed below the liquid surface, then perform ultrasonic vibration treatment at a power of 20KHz for 60 minutes, soak for 2 days, and drain;

[0071] S3, according to the ratio of 5 parts of white sugar, 1 part of xylitol, 1 part of brown sugar, 1 part of glucose, and 1 part of edible salt, the raw materials are evenly mixed to prepare a composite sugar, and the fig slices treated in step S2 are evenly mixed with the composite sugar, candied for 15 hours, and drained; wherein the mass ratio of the fig slices to the composite sugar is 1:10;

[0072] S4, according to the ratio of 5 parts of gelatin, 5 parts of xanthan gum, 5 parts of probiotics, 1 part of chitosan, and 10-20 parts of water, mix the raw materials evenly to prepare plant glue liquid, then soak the fig slices in the plant glue liquid until the fig slices are completely immersed below the liquid surface, stir and soak for 2 hours, freeze-dry until the water content is less than 5%, and prepare fig candied fruit.

[0073] Comparative Example 1

[0074] The difference from Example 1 is that step S2 is not performed, and the remaining steps are the same as those of Example 1.

[0075] Comparative Example 2

[0076] The difference from Example 1 is that the processing of step S4 is not performed, and the remaining steps are the same as those of Example 1.

[0077] Experimental example

[0078] 1. The sensory evaluation method was used to evaluate the preserved figs of Examples 1-5 and Comparative Examples 1-2 that had not deteriorated after being stored for 6 months. The results are shown in Table 1.

[0079] The specific evaluation method is as follows: 30 volunteers are randomly selected to taste the fig preserves of Examples 1-5 and Comparative Examples 1-2, and score the taste, color and aroma on a scale of 1-10 from good to bad, remove the highest and lowest scores, and then calculate the average.

[0080] Among them, the color of the candied figs was the same as that of fresh figs, which was scored 10 points. The greater the difference, the lower the score. The candied figs were black, which was scored 0 points. The candied figs tasted moderately sweet, had no peculiar smell, and were easy to chew, which was scored 10 points. The lower the taste adaptation of the volunteers, the lower the score. Aroma: fig aroma, no peculiar smell, scored 10 points, and 0 points for irritating odor.

[0081] Table 1 Sensory evaluation of preserved figs of Examples 1-5 and Comparative Examples 1-2

[0082]

[0083]

[0084] It can be concluded from Table 1 that the fig preserves prepared in Examples 1-5 of the present invention have good taste, aroma and color, which are in line with the taste of the general public, while the preserves prepared in Comparative Examples 1-2 have poor taste, aroma and color.

[0085] 2. The fig preserves of Examples 1-5 and Comparative Examples 1-2 were placed in an open container at room temperature of 20-25°C and left naturally. The surface morphology of each fig preserve was recorded at the third and sixth months, respectively. The results are shown in Table 2.

[0086] Table 2 Shelf life of Examples 1-5 and Comparative Examples 1-2

[0087]

[0088]

[0089] It can be concluded from Table 2 that the fig preserves provided by Examples 1-5 of the present invention have natural antibacterial agent chitosan attached to the surface and tea polyphenols and lemon oil inside, and have certain antibacterial properties. They are stored open for 3 months without deterioration, and they are also not deteriorated after 6 months. Only part of the preserves absorbs water and becomes damp. Comparative Examples 1 and 2 lack chitosan or tea polyphenols and lemon oil, and their antibacterial properties are poor. After 6 months, they all deteriorate and rot. The fig preserves in Comparative Example 1 have chitosan on the surface, and have good antibacterial properties in the first 3 months, but they also rot and deteriorate in the last 3 months.

[0090] In summary, the method for preparing the preserved fig provided by the present invention comprises the following steps: firstly freeze-drying the fig, and while drying, the color of the fig can also be ensured; the cell wall of the frozen fig is broken, and then the fig is soaked in a treatment solution, so that the solute components in the treatment solution enter the cells and between the cells of the fig, and fully enter the fig, thereby improving the flavor and mouthfeel of the fig. Finally, the fig is soaked in a plant glue solution, and the plant glue solution is used to seal the cell wall and the pores in the fig, thereby increasing the amount of solute in the fig and extending the shelf life. The preserved fig obtained by the method has a rich taste, a unique flavor, and a long shelf life.

[0091] The embodiments described above are part of the embodiments of the present invention, rather than all of the embodiments. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention claimed for protection, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

Claims

1. A method for preparing candied figs, characterized in that: The steps include: S1, washing fresh figs, draining surface moisture, slicing, and freeze-drying to a moisture content of 5-10% to obtain fig slices; S2, ultrasonically vibrating the fig slices in the treatment solution for 30-60 minutes, soaking for 1-2 days, and draining; S3, mixing the fig slices processed in step S2 and the complex sugar evenly, candiing for 10-24 hours, and draining; S4, soaking the fig slices in the plant gum solution, stirring and soaking for 1-2 hours, and freeze-drying until the water content is less than 5%.

2. The method for preparing the fig preserves according to claim 1, characterized in that: The treatment solution comprises the following raw materials by weight: 5-10 parts of ginseng, 5-10 parts of codonopsis, 5-10 parts of jujube, 1-5 parts of astragalus, 1-5 parts of wolfberry, 1-5 parts of lemon peel, 1-5 parts of tea polyphenols, 1-5 parts of vitamin C, and 30-40 parts of water.

3. The method for preparing the fig preserves according to claim 2, characterized in that: The treatment solution is prepared as follows: Add water to ginseng, codonopsis, jujube, astragalus, and wolfberry, boil for 30-60 minutes, then add lemon peel, boil at 60-80°C for 1-2 hours, filter, and obtain a filtrate; Add tea polyphenols and vitamin C to the filtrate and stir evenly to obtain the treated liquid.

4. The method for preparing the fig preserves according to claim 1, characterized in that: The plant glue solution comprises the following raw materials by weight: 1-5 parts of gelatin, 1-5 parts of xanthan gum, 1-5 parts of probiotics, 1-5 parts of chitosan, and 10-20 parts of water.

5. The method for preparing the fig preserves according to claim 1, characterized in that: In the step S1, the freeze-drying temperature is -5-0°C.

6. The method for preparing the fig preserves according to claim 1, characterized in that: In step S3, the complex sugar comprises the following raw materials by weight: 5-10 parts of white sugar, 1-5 parts of xylitol, 1-2 parts of brown sugar, 1-2 parts of glucose, and 1-5 parts of table salt.

7. The method for preparing the fig preserves according to claim 1, characterized in that: In the step S3, the mass ratio of the fig slices to the complex sugar is 1:(10-15).

8. A fig preserve made by the method for preparing the fig preserve according to any one of claims 1 to 7.

Images