CN105029266A - Making method for dried fig - Google Patents
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- CN105029266A CN105029266A CN201510394241.3A CN201510394241A CN105029266A CN 105029266 A CN105029266 A CN 105029266A CN 201510394241 A CN201510394241 A CN 201510394241A CN 105029266 A CN105029266 A CN 105029266A
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Abstract
The invention discloses a making method for a dried fig. The making method comprises the following steps: raw material selection; washing and scalding; ventilation and moisture elimination; transferring and baking; softening of the prepared dried fig; and grading and packaging. The fig selected in the step 1 is washed and scalded in hot water, wherein washing temperature is controlled to be 100 to 120 DEG C, and scalding time is 1 to 3 min. With the making method, the prepared dried fig has excellent taste and golden appearance, is transparent, perfectly maintains nutritional components of the fig, is free of sugar and any chemical additive and reaches national hygienic standards in China.
Description
Technical field
The invention belongs to a kind of preparation method of dried fruit, be specifically related to a kind of preparation method of dried fruit of Ficus carica.
Background technology
Fig is machaka or arbor, belongs to berry trees, another name: diverseleaf fig fruit, born son, mamoncillo.Up to 12 meters, there is milk.Uighur claims fig to be " live in peace you ", means " the sugared steamed stuffed bun that tree is tied ".Fig is a kind of rare fruit, and there is plantation on the ground such as domestic Hunan, Jiangsu, Sichuan, but optimum in Atushi Area, Xinjiang cultivation quality.Fig is pollution-free green food, is described as the patron saint of human health " 21 century ".
Fig edible rate is up to 92%, and fruit skin is thin seedless, and meat is soft, and local flavor is sweet.Material containing multiple needed by human body in fruit as: containing after a large amount of pectin and the imbibition of vitamin fruit in the mineral matter fruits such as amino acid, various carbohydrate, hydrolase, vitamin, phosphorus, calcium, number of chemical material can be adsorbed, so after edible fig, the various harmful substance of enteron aisle can be made to be adsorbed, then excrete, can enteron aisle be purified, promote that useful mushroom is bred, suppress blood sugar, maintain the cruel alcohol content of normal courage, get rid of harmful substance rapidly; Fig also has the enzymes such as abundant proteases for decomposing enzyme, lipase, amylase and oxidizing ferment, and they can promote the decomposition of protein, contributes to the good action digested; In addition, containing multiple cancer-resisting substance in fig, if mountain benzaldehyde, bergamot lactones, Psoralen etc. are to the obvious cancer-resisting substance of inhibition of cancer cell effect; In addition, containing a large amount of selenium in fig, its content is 400 times of garlic; selenium is immunopotentiator, can scavenging free radicals, and Cell protection film is from oxidation; regulating action can be had to cardiovascular and cerebrovascular, blood sugar, blood pressure, there is antiviral efficacy, have again liver-protecting and cancer-resisting effect.
The water content of fig fresh fruit, up to 78%, exists with free water, colloid water and water of constitution three kinds of states.Because water content is higher, thus store, transport all more difficult, the making of dried fruit is exactly remove portion moisture, and the moisture removed in the drying process of fruit is free water and part colloid water mainly.Pulled figs goods are applied very general in people's life, along with improving constantly of people's living standard, the requirement of domestic and international market to dry fruit quality and taste is more and more higher, but in the process that existing pulled figs goods make, making control temperature and time also have cleaning clean result not good, the pulled figs goods taste made is not good, affects the edible of people.
In prior art, when preparing pulled figs, substantially there is the operation of removing pericarp: first with alkali lye decortication, then neutralize by acid solution.So not only can damage the nutritional labeling of fig fruit, and complicated operation, alkali lye used also can cause corrosion to human body skin.In the preparation method of dried fruit of Ficus carica provided by the invention, do not carry out the process of removing pericarp, operate safer, simple, and remain the nutritional labeling of fig pericarp: in pericarp, be rich in the amino acid required for multiple human body, vitamin etc., wherein the content of selenium is higher, can prevent and treat sphagitis, also has digestive discomfort etc.
In the preparation method of dried fruit of Ficus carica provided by the invention, adopt citric acid and honey aqueous solution to work in coordination with and complete, cyan and the astringent taste of fig fruit can be removed well, make the pulled figs golden yellow color prepared without brown stain, and mouthfeel is excellent.Citric acid is also a part for human nutrition, carrys out boiling complete with it, can not introduce the chemical substance of other harmful healths, makes the dried fruit of Ficus carica health-nutrition prepared; The composition of honey also contains various vitamin, mineral matter, amino acid except glucose, fructose.Honey is easier than sucrose (Main Ingredients and Appearance of granulated sugar) to be absorbed by the body, because honey is made up of the glucose of monosaccharide and fructose, can be directly absorbed by the body, and do not need the decomposition of enzyme; Reasonably combined by honey and citric acid, have adjusted the taste that fig is special, make the people not liking Figue flavor, the dry fruit prepared by edible the present invention carrys out the nutrient in supplementary fig.
In traditional dried fruit of Ficus carica preparation process, usually adopt the mode of solution of sodium bisulfite immersion, even sulfur fumigation, to reach the effect of protecting look, cause residual harmful substance in dried fruit, threaten health.And in the preparation method of dried fruit of Ficus carica provided by the invention, adopt vitamin citric acid and honey to work in coordination with and carry out color retention, because honey has inhibitory or killing effect to various bacteria; Thus prevent the brown stain of fig fruit, ensure the dried fruit of Ficus carica golden yellow color prepared further; Because honey is nutritious, process fig fruit with it, harmful substance not only can not be caused to remain, the nutritive value of dried fruit can be increased on the contrary.
In the preparation method of dried fruit of Ficus carica provided by the invention, the temperature and time adopted during oven dry, is conducive to ensureing that the nutrient loss of fig is few, and makes the fig color of preparation golden yellow, have transparent feel.
The present invention toasts and adopts microwave baking best can keep the external form of dry fruit, color and nutritional labeling, and the dried fruit of baking is applicable to manual pinching, and improves the commodity value of dry fruit, compared with traditional baking room, the used time is short, consumes energy low, sanitation and hygiene, advanced technology, has the advantage of high-efficient energy-saving environment friendly.
Summary of the invention
Object of the present invention is exactly the preparation method in order to provide a kind of dried fruit of Ficus carica.
To achieve these goals, the present invention adopts following technical scheme:
A preparation method for dried fruit of Ficus carica, comprises the following steps:
(1) raw material is selected: select profile rounding, and the ripe fig of full grains is as making primary raw material;
(2) blanching is washed: washed in the hot water by the fig that step (1) is chosen, blanching, the mass volume ratio of described fig and water is 1:5-1:30, wash temperature controls as 100-120 DEG C, blanching treatment time is 1-3min, in blanching process, add citric acid and honey, the mass fraction of described citric acid is 0.1%-0.6%, and the mass fraction of described honey is 3%-8%;
(3) ventilation dewetting: carry out hydrofuge drying in ventilation situation, does not reach absolute drying, and being dried to moisture content is 25-30%;
(4) switch baking: the fig that step (3) is obtained toasts in baking machine, and baking temperature controls at 200-300 DEG C, and adopt the method for switching baking to toast; Period repeatedly pinches and press dry fruit, and concrete steps are as follows: after fig toasts dry 8-12 hour, adopts and pinches dry fruit by hand, to accelerate dry run, be specially two hands and alternately press fig, and laterally pinch gently, by pulp organization pressing evenly, then put back to baking oven and continue baking.Do not overexert, notice that fruit order liquid glucose flows out, avoid cuticular breakdown, affect outward appearance and the storage property of dried persimmon.
Carried out once every 8-12 hour, second time dry fruit pericarp occurs that namely obvious wrinkle starts process, and third time dry fruit pericarp wrinkle overstriking strengthens, and namely starts process.Keep that inside and outside soft or hard is consistent, high resilience as far as possible, can drying room be gone out.Shaping, cooling.
(5) product eases back: fig baked in step (4) is carried out product and eases back, and obtained fig hardness is advisable for being easy to edible, and final fig water content is 25-30%; Fig eases back more difficult, for obtaining the good effect that eases back, adopts low temperature incubator to ease back, and fig is stacking, cover clean Polypropylence Sheet, every 2-3 hour stirs once, incubator state modulator at 10 DEG C, humidity 85%, automatic ventilation, 2-3 days, can obtain the effect that well eases back.Finished product is according to dried fruit size, and color grading is packed.
In preferred described step (2), heat iron temperature is 100 DEG C; Blanching treatment time is 2min.
Baking temperature in preferred described step (5) controls at 240-260 DEG C.
Beneficial effect:
The preparation method of this fig, obtained pulled figs goods taste is good, and outward appearance is golden yellow, has transparent feel, well remains the nutritional labeling of fig, not sugaring, does not add any chemical addition agent, reaches the sanitary standard of national regulation.
In the preparation method of dried fruit of Ficus carica provided by the invention, select profile rounding, the ripe fig of full grains, the end product quality prepared of such fruit better and yield is also higher; Such fig even tissue, the craft be suitable in the process of curing is pinched.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
A preparation method for dried fruit of Ficus carica, comprises the following steps:
(1) raw material is selected: select profile rounding, and the ripe fig of full grains is as making raw material;
(2) blanching is washed: washed in the hot water by the fig that step (1) is chosen, blanching, the mass volume ratio of described fig and water is 1:5, it is 100 DEG C that wash temperature controls, blanching treatment time is 1min, in blanching process, add citric acid and honey, the mass fraction of described citric acid is 0.1%, and the mass fraction of described honey is 3%;
(3) ventilation dewetting: carry out hydrofuge drying in ventilation situation, does not reach absolute drying, and being dried to moisture content is 25%;
(4) switch baking: the fig that step (3) is obtained toasts in baking machine, and baking temperature controls at 200 DEG C, and adopt the method for switching baking to toast; Period repeatedly pinches and press dry fruit, and concrete steps are as follows: fig baking, after dry 8 hours, adopts and pinches dry fruit by hand, to accelerate dry run, be specially two hands and alternately press fig, and laterally pinch gently, by pulp organization pressing evenly, then put back to baking oven and continue baking.Do not overexert, notice that fruit order liquid glucose flows out, avoid cuticular breakdown, affect outward appearance and the storage property of dried persimmon.
Carried out once every 8 hours, second time dry fruit pericarp occurs that namely obvious wrinkle starts process, and third time dry fruit pericarp wrinkle overstriking strengthens, and namely starts process.Keep that inside and outside soft or hard is consistent, high resilience as far as possible, can drying room be gone out.Shaping, cooling.
(5) product eases back: fig baked in step (4) is carried out product and eases back, and obtained fig hardness is advisable for being easy to edible, and final fig water content is 25%; Fig eases back more difficult, for obtaining the good effect that eases back, adopts low temperature incubator to ease back, and fig is stacking, cover clean Polypropylence Sheet, within every 2 hours, stir once, incubator state modulator at 10 DEG C, humidity 85%, automatic ventilation, 2 days, can obtain the effect that well eases back.Finished product is according to dried fruit size, and color grading is packed.
After testing, this product appearance is golden yellow, has transparent feel, well remains the nutritional labeling of fig, and has fig natural fragrant, not sugaring, does not add any chemical addition agent, reaches the sanitary standard of national regulation.
Embodiment 2
A preparation method for dried fruit of Ficus carica, comprises the following steps:
(1) raw material is selected: select profile rounding, and the ripe fig of full grains is as making primary raw material;
(2) blanching is washed: washed in the hot water by the fig that step (1) is chosen, blanching, the mass volume ratio of described fig and water is 1:30, it is 120 DEG C that wash temperature controls, blanching treatment time is 3min, in blanching process, add citric acid and honey, the mass fraction of described citric acid is 0.6%, and the mass fraction of described honey is 8%;
(3) ventilation dewetting: carry out hydrofuge drying in ventilation situation, does not reach absolute drying, and being dried to moisture content is 30%;
(4) switch baking: the fig that step (3) is obtained toasts in baking machine, and baking temperature controls at 300 DEG C, and adopt the method for switching baking to toast; Period repeatedly pinches and press dry fruit, and concrete steps are as follows: fig baking, after dry 12 hours, adopts and pinches dry fruit by hand, to accelerate dry run, be specially two hands and alternately press fig, and laterally pinch gently, by pulp organization pressing evenly, then put back to baking oven and continue baking.Do not overexert, notice that fruit order liquid glucose flows out, avoid cuticular breakdown, affect outward appearance and the storage property of dried persimmon.
Carried out once every 12 hours, second time dry fruit pericarp occurs that namely obvious wrinkle starts process, and third time dry fruit pericarp wrinkle overstriking strengthens, and namely starts process.Keep that inside and outside soft or hard is consistent, high resilience as far as possible, can drying room be gone out.Shaping, cooling.
(5) product eases back: fig baked in step (4) is carried out product and eases back, and obtained fig hardness is advisable for being easy to edible, and final fig water content is 30%; Fig eases back more difficult, for obtaining the good effect that eases back, adopts low temperature incubator to ease back, and fig is stacking, cover clean Polypropylence Sheet, within every 3 hours, stir once, incubator state modulator at 10 DEG C, humidity 85%, automatic ventilation, 3 days, can obtain the effect that well eases back.Finished product is according to dried fruit size, and color grading is packed.
After testing, this product appearance is golden yellow, has transparent feel, well remains the nutritional labeling of fig, and has fig natural fragrant, not sugaring, does not add any chemical addition agent, reaches the sanitary standard of national regulation.
Experimental design and result:
On the basis of experiment of single factor, when finding that temperature is 100 DEG C, fruit colour impact minimum (evaluation criterion is in table 1), effect of color protection is best, based on this condition, carries out orthogonal experiment, choose blanching treatment time, blanching solid-to-liquid ratio, citric acid addition and honey addition as influence factor, each factor arranges three levels, is to instruct (evaluation criterion is in table 2) with sensory evaluation, designs 4 factor 3 horizontal quadrature experiments.
Table 1 protects color sensation official standards of grading
Table 2 dries rear subjective appreciation standard
Choosing of each factor level is as shown in table 3:
Table 3 fig orthogonal
| Factor level | Blanching treatment time min | Solid-to-liquid ratio (w/v) | Citric acid addition % | Honey addition % |
| 1 | 4 | 1:5 | 0.2 | 4 |
| 2 | 5 | 1:10 | 0.3 | 5 |
| 3 | 6 | 1:15 | 0.4 | 6 |
The blanching of table 4 fig is tested
| Factor level | Blanching treatment time min | Solid-to-liquid ratio (w/v) | Citric acid addition % | Honey addition % |
| Experiment 1 | 4 | 1:5 | 0.2 | 4 |
| Experiment 2 | 4 | 1:10 | 0.3 | 5 |
| Experiment 3 | 4 | 1:15 | 0.4 | 6 |
| Experiment 4 | 5 | 1:5 | 0.3 | 6 |
| Experiment 5 | 5 | 1:10 | 0.4 | 4 |
| Experiment 6 | 5 | 1:15 | 0.2 | 5 |
| Experiment 7 | 6 | 1:5 | 0.4 | 5 |
| Experiment 8 | 6 | 1:10 | 0.2 | 6 |
| Experiment 9 | 6 | 1:15 | 0.3 | 4 |
Table 5 fig blanching analytical table
The dry orthogonal of table 6 fig
Visible condition power 3000W, time 20min, 60s, hydrofuge wind speed 60m/min are optimum for mode of heating interval.
The specific embodiment of the present invention is described although above-mentioned in conjunction with the embodiments; but not limiting the scope of the invention; one of ordinary skill in the art should be understood that; on the basis of technical scheme of the present invention, those skilled in the art do not need to pay various amendment or distortion that creative work can make still within protection scope of the present invention.
Claims (10)
1. a preparation method for dried fruit of Ficus carica, is characterized in that, comprises the following steps:
(1) blanching is washed: washed in the hot water by the fig chosen, blanching, the mass volume ratio of described fig and water is 1:5-1:30, wash temperature controls as 100-120 DEG C, blanching treatment time is 1-3min, in blanching process, add citric acid and honey, the mass fraction of described citric acid is 0.1%-0.6%, and the mass fraction of described honey is 3%-8%;
(2) ventilation dewetting: carry out hydrofuge drying in ventilation situation, being dried to moisture content is 25-30%;
(3) switch baking: the fig that step (2) is obtained toasts in baking machine, and baking temperature controls at 200-300 DEG C, and adopt the method for switching baking to toast;
(4) product eases back: fig baked in step (3) is carried out product and eases back, and makes final fig water content be 25-30%.
2. preparation method as claimed in claim 1, it is characterized in that, in described step (2), the fig chosen is profile rounding, the ripe fig of full grains.
3. preparation method as claimed in claim 1, it is characterized in that, in described step (1), heat iron temperature is 100 DEG C; Blanching treatment time is 2min.
4. preparation method as claimed in claim 1, it is characterized in that, the baking temperature in described step (4) controls at 240-260 DEG C.
5. preparation method as claimed in claim 1, is characterized in that, in described step (3) after fig toasts dry 8-12 hour, adopts and pinches dry fruit by hand.
6. preparation method as claimed in claim 5, is characterized in that, described craft is pinched dry fruit and is specially two hands and alternately presses fig, and laterally pinches gently, by pulp organization pressing evenly, then puts back to baking oven and continues baking.
7. preparation method as claimed in claim 5, it is characterized in that, dry fruit is pinched in described craft, and second time dry fruit pericarp occurs that namely obvious wrinkle starts process, and third time dry fruit pericarp wrinkle overstriking strengthens, and namely starts process.
8. preparation method as claimed in claim 1, is characterized in that, described fig eases back and adopts low temperature incubator that fig is stacking, plastic covering cloth, and every 2-3 hour stirs once, incubator state modulator at 10 DEG C, humidity 85%, automatic ventilation, 2-3 days.
9. preparation method as claimed in claim 1, is characterized in that, described baking machine power 3000W, time 20min, mode of heating interval 60s, hydrofuge wind speed 60m/min.
10. the pulled figs that the arbitrary described preparation method of claim 1-9 is obtained.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639523A (en) * | 2016-01-13 | 2016-06-08 | 广德原野水果种植家庭农场 | Dried Chinese cherry making method |
| CN106260456A (en) * | 2016-09-09 | 2017-01-04 | 安徽省怡果生态科技有限公司 | A kind of spiced salt Fructus Fici Fructus Canarii is done |
| CN106720204A (en) * | 2016-11-24 | 2017-05-31 | 佛山科学技术学院 | One kind makes pulled figs and preparation method thereof using closed loop dehumidifying heat pump techniques |
| CN107397165A (en) * | 2017-08-21 | 2017-11-28 | 朱德清 | A kind of pulled figs preparation method |
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| CN102524692A (en) * | 2011-12-01 | 2012-07-04 | 马一锋 | Manufacturing method of dried persimmons |
| CN103478627A (en) * | 2013-09-02 | 2014-01-01 | 威远县金四方果业有限责任公司 | Preparation method of dried figs |
| KR20140056123A (en) * | 2013-11-25 | 2014-05-09 | 주식회사 에이치씨바이오텍 | The beverage containing houttuynia cordata, ficus carica, and citrus junos and the manufacturing method of it |
| CN104509577A (en) * | 2014-12-10 | 2015-04-15 | 夏华 | Processing technology for canned fig health honey |
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| CN102524692A (en) * | 2011-12-01 | 2012-07-04 | 马一锋 | Manufacturing method of dried persimmons |
| CN103478627A (en) * | 2013-09-02 | 2014-01-01 | 威远县金四方果业有限责任公司 | Preparation method of dried figs |
| KR20140056123A (en) * | 2013-11-25 | 2014-05-09 | 주식회사 에이치씨바이오텍 | The beverage containing houttuynia cordata, ficus carica, and citrus junos and the manufacturing method of it |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639523A (en) * | 2016-01-13 | 2016-06-08 | 广德原野水果种植家庭农场 | Dried Chinese cherry making method |
| CN106260456A (en) * | 2016-09-09 | 2017-01-04 | 安徽省怡果生态科技有限公司 | A kind of spiced salt Fructus Fici Fructus Canarii is done |
| CN106720204A (en) * | 2016-11-24 | 2017-05-31 | 佛山科学技术学院 | One kind makes pulled figs and preparation method thereof using closed loop dehumidifying heat pump techniques |
| CN107397165A (en) * | 2017-08-21 | 2017-11-28 | 朱德清 | A kind of pulled figs preparation method |
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Application publication date: 20151111 |