CN104381575A - Preparation method for candied ficus carica fruits - Google Patents
Preparation method for candied ficus carica fruits Download PDFInfo
- Publication number
- CN104381575A CN104381575A CN201410757302.3A CN201410757302A CN104381575A CN 104381575 A CN104381575 A CN 104381575A CN 201410757302 A CN201410757302 A CN 201410757302A CN 104381575 A CN104381575 A CN 104381575A
- Authority
- CN
- China
- Prior art keywords
- preparation
- sugaring
- fruits
- ficus carica
- candied
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method for candied ficus carica fruits. The preparation method comprises the steps of fruit selection, stem cutting, cleaning, precooking decolorization, cooling, candying, sugaring, candying, sugaring, vacuum sugar infusion, free running, drying, reshaping, sterilization and packaging. According to the method, the process steps of candying, sugaring, vacuum sugar infusion and the like are executed for many times, so that sugar liquor can rapidly permeate at lower temperature, fullness and high transparency of fruit bodies are achieved, original flavor of raw materials can be maximally reserved, the loss of nutritional ingredients, particularly VC, is reduced, and meanwhile, the reusability of the sugar liquor can also be improved; original color, aroma and taste of the prepared candied fruits are reserved, and the candied fruits are low in nutrient loss and easy to store and transport.
Description
Technical field
The present invention relates to a kind of food technology field, be specifically related to a kind of preparation method of Ficus carica preserved fruits.
Background technology
Although the cultivation history of fig is long, systematically carry out cultivation theory and technical research work is started late.The research work of China's fig from the 80's of 20th century, along with the fast development of China's economy and the raising day by day of living standards of the people, people are to the health care pay attention to day by day of oneself health, particularly modern is under day by day busy high rhythm life, sports reduce physical stamina letdown, various diseases increases gradually, and especially all kinds of cancer morbidity of China rises day by day, and fig effect in health care and Therapeutic cancer will come into one's own day by day.
Fig taste is sweet as seedless in persimmon, nutritious and comprehensive, except the several amino acids containing needed by human, vitamin, mineral matter, also containing Multiple components such as citric acid, fumaric acid, butanedioic acid, quininic acid, lipase, protease, there is good dietotherapy effect.Fig contains malic acid, citric acid, lipase, protease, hydrolase etc., and human body can be helped the digestion of food, promotes appetite, again because it contains multiple lipid, therefore has the effect relaxed bowel; Lipase contained by fig, hydrolase etc. have the function reducing blood fat Sum decomposition blood fat, can reduce fat in endovascular deposition, and then play effect that is hypotensive, prevention coronary heart disease; Fig has the merit of anti-inflammation detumescence, can reducing pharyngeal swelling; Containing psoralen, Buddhist mandarin orange lactone isoreactivity composition in the serum of immature fruit, a kind of aromatic substance benzaldehyde can be extracted in the fruit juice of its ripening fruits, the two all has cancer-resisting, strengthens the effect of body resistance against diseases, the generation of kinds cancer can be prevented, delay the development of transplantability gland cancer, lymphosarcoma, impel it to degenerate, and can not murder by poisoning be produced to normal cell.The fruit that a kind of nutritive value is higher.
Fresh fig not storage tolerance, people are commonly used to eat raw, but fig is except eating raw, the system of also can processing is dry, preserved fruit processed, jam, fruit juice, fruit tea, fruit wine, beverage, tin product.But be processed in preserved fruit, conventional art is not mature enough, and taste is single, and nutrition leak is large.
Summary of the invention
For the technical problem of above-mentioned existence, the object of the invention is: the preparation method proposing a kind of Ficus carica preserved fruits, the preserved fruit adopting this method to produce maintains the original color of fig, and nutritive loss is little, is easy to store and transport.
Technical solution of the present invention is achieved in that a kind of preparation method of Ficus carica preserved fruits, comprises following preparation process: choosing fruit → cut handle → clean → precook decolouring → cooling → candy → sugaring → candy → sugaring → vacuum sugar infiltration → drop juice → oven dry → shaping → sterilizing → packaging.
Preferably, hydrophilic colloid carboxymethyl cellulose is added precooking in decoloration process.
Preferably, increase by a soaking step cutting between handle and cleaning, soak and adopt inorganic salts water soaking, inorganic salts are sodium chloride, and concentration controls at 3%-5%.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The preparation method of Ficus carica preserved fruits of the present invention, through the repeatedly processing step such as candy, sugaring technique and vacuum sugar infiltration, liquid glucose can be permeated at a lower temperature very soon, reach the fruit full transparency chamber of body, and the original local flavor of raw material can be kept to greatest extent, reduce nutritional labeling especially V
closs, simultaneously can also improve liquid glucose recycling rate of waterused.
Detailed description of the invention
The preparation method of a kind of Ficus carica preserved fruits of the present invention, comprise following preparation process: choosing fruit → cut handle → clean → precook decolouring → cooling → candy → sugaring → candy → sugaring → vacuum sugar infiltration → drop juice → oven dry → shaping → sterilizing → packaging, through repeatedly candy, the processing step such as sugaring technique and vacuum sugar infiltration, liquid glucose can be permeated at a lower temperature very soon, reach the fruit full transparency chamber of body, and the original local flavor of raw material can be kept to greatest extent, reduce nutritional labeling especially V
closs, simultaneously can also improve liquid glucose recycling rate of waterused, obtained preserved fruit maintains original color, and nutritive loss is little, is easy to store and transport.
Precooking in decoloration process and add hydrophilic colloid carboxymethyl cellulose as guarantor's type additive, suitably improve preserved fruit water content, reach and keep product appearance full, producing shrivelled phenomenon to solve because reducing sugar content.
Increase by a soaking step cutting between handle and cleaning, soak and adopt inorganic salts water soaking, inorganic salts are sodium chloride, concentration controls at 3%-5%, pulp organization cell is suitably dewatered, to expand space between cells, increases permeability, be beneficial to the infiltration of hydrophilic colloid and fill a vacancy, also having certain anti-brown color-protecting function to product simultaneously.
Above-described embodiment is only for illustrating technical conceive of the present invention and feature; its object is to person skilled in the art can be understood content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (3)
1. a preparation method for Ficus carica preserved fruits, is characterized in that, comprises following preparation process: choosing fruit → cut handle → clean → precook decolouring → cooling → candy → sugaring → candy → sugaring → vacuum sugar infiltration → drop juice → oven dry → shaping → sterilizing → packaging.
2. the preparation method of a kind of Ficus carica preserved fruits according to claim 1, is characterized in that, adds hydrophilic colloid carboxymethyl cellulose precooking in decoloration process.
3. the preparation method of a kind of Ficus carica preserved fruits according to claim 1, is characterized in that, increases by a soaking step cutting between handle and cleaning, and soak and adopt inorganic salts water soaking, inorganic salts are sodium chloride, and concentration controls at 3%-5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410757302.3A CN104381575A (en) | 2014-12-12 | 2014-12-12 | Preparation method for candied ficus carica fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410757302.3A CN104381575A (en) | 2014-12-12 | 2014-12-12 | Preparation method for candied ficus carica fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104381575A true CN104381575A (en) | 2015-03-04 |
Family
ID=52599625
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410757302.3A Pending CN104381575A (en) | 2014-12-12 | 2014-12-12 | Preparation method for candied ficus carica fruits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104381575A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104782866A (en) * | 2015-04-07 | 2015-07-22 | 广西大学 | Preserved fruit processing method for figs |
| CN106070993A (en) * | 2016-06-27 | 2016-11-09 | 昆明学院 | A kind of processing technique of low sugar Maca preserved fruit |
| CN107455540A (en) * | 2017-07-25 | 2017-12-12 | 新疆比巴哈农牧科技有限公司 | A kind of preparation method of Ficus carica preserved fruits low in calories |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081578A (en) * | 1993-05-22 | 1994-02-09 | 南京农业大学 | Preserved fig and production technology thereof |
| CN1810141A (en) * | 2005-01-25 | 2006-08-02 | 哈尔滨商业大学 | Production process of preserved ground cherry |
| CN101375700A (en) * | 2007-08-31 | 2009-03-04 | 威海紫光科技园有限公司 | Ficus carica preserved fruits and production method |
| CN102334582A (en) * | 2010-07-23 | 2012-02-01 | 高广华 | Preparation method of fig confect |
| CN102396634A (en) * | 2010-09-14 | 2012-04-04 | 王晓艳 | Processing method of preserved fig |
| CN103719523A (en) * | 2013-12-26 | 2014-04-16 | 陶峰 | Method for producing fig preserved fruit |
-
2014
- 2014-12-12 CN CN201410757302.3A patent/CN104381575A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081578A (en) * | 1993-05-22 | 1994-02-09 | 南京农业大学 | Preserved fig and production technology thereof |
| CN1810141A (en) * | 2005-01-25 | 2006-08-02 | 哈尔滨商业大学 | Production process of preserved ground cherry |
| CN101375700A (en) * | 2007-08-31 | 2009-03-04 | 威海紫光科技园有限公司 | Ficus carica preserved fruits and production method |
| CN102334582A (en) * | 2010-07-23 | 2012-02-01 | 高广华 | Preparation method of fig confect |
| CN102396634A (en) * | 2010-09-14 | 2012-04-04 | 王晓艳 | Processing method of preserved fig |
| CN103719523A (en) * | 2013-12-26 | 2014-04-16 | 陶峰 | Method for producing fig preserved fruit |
Non-Patent Citations (1)
| Title |
|---|
| 解灵芝等: "低糖无花果果脯的研制", 《辽宁农业职业技术学院》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104782866A (en) * | 2015-04-07 | 2015-07-22 | 广西大学 | Preserved fruit processing method for figs |
| CN106070993A (en) * | 2016-06-27 | 2016-11-09 | 昆明学院 | A kind of processing technique of low sugar Maca preserved fruit |
| CN107455540A (en) * | 2017-07-25 | 2017-12-12 | 新疆比巴哈农牧科技有限公司 | A kind of preparation method of Ficus carica preserved fruits low in calories |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104351633A (en) | Method for processing ordinary dry corn cobs into fresh flavor corn cobs | |
| CN101797004A (en) | Method for preparing apple juice seedless fresh red date low heating value preserves | |
| CN103815439A (en) | Jelly-like nourishing canned sea cucumbers and preparation method thereof | |
| CN104757233A (en) | Processing technique for potato crunchy candy slices | |
| CN103719523A (en) | Method for producing fig preserved fruit | |
| CN104489224A (en) | Process for processing sweetened lotus root health preserved fruit | |
| KR101163507B1 (en) | Manufacturing method of fruit extract liquid | |
| CN105724989A (en) | Drink containing citrus slices and preparing method thereof | |
| KR101389679B1 (en) | Method for manufacturing healthful fruits preserved in honey | |
| CN103478520A (en) | Compound fruit jam and production technique thereof | |
| CN104705471A (en) | Preparation method of health preserved toadstool | |
| CN103719762A (en) | Method for processing fig products | |
| CN103976299A (en) | Composite fruit and vegetable powder and preparation method thereof | |
| CN104381575A (en) | Preparation method for candied ficus carica fruits | |
| CN105087278A (en) | Fruit and vegetable rice wine can and making method thereof | |
| CN103478660A (en) | Producing method of flexible-packaged jerusalem artichoke pickle | |
| CN104509805A (en) | Making method for canned pineapple in syrup | |
| CN104222929A (en) | Fruit-flavoured type pickle and production method for same | |
| CN103549490A (en) | Processing method for sardine fillets eaten raw | |
| CN104509577A (en) | Processing technology for canned fig health honey | |
| CN104782866A (en) | Preserved fruit processing method for figs | |
| KR20170016134A (en) | Soy sauce with abalone and method manufacturing the same | |
| CN106616169B (en) | Preparation method of tremella primary pulp and product prepared by tremella primary pulp | |
| CN101223943B (en) | Technology for getting rid of acerbity rapidly from taro and tuber food and processing technique thereof | |
| CN101416711A (en) | Tasty fresh melon strip and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150304 |
|
| RJ01 | Rejection of invention patent application after publication |