CN109480229A - A kind of fig chip preparation method and fig chip - Google Patents
A kind of fig chip preparation method and fig chip Download PDFInfo
- Publication number
- CN109480229A CN109480229A CN201811217022.8A CN201811217022A CN109480229A CN 109480229 A CN109480229 A CN 109480229A CN 201811217022 A CN201811217022 A CN 201811217022A CN 109480229 A CN109480229 A CN 109480229A
- Authority
- CN
- China
- Prior art keywords
- chip
- feed pipe
- preparation
- color protection
- slice
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 28
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000007701 flash-distillation Methods 0.000 claims abstract description 13
- 229920006395 saturated elastomer Polymers 0.000 claims abstract description 11
- 230000018044 dehydration Effects 0.000 claims abstract description 9
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 9
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000007654 immersion Methods 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims abstract description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 18
- 235000013399 edible fruits Nutrition 0.000 claims description 15
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 15
- 239000003381 stabilizer Substances 0.000 claims description 15
- 230000005540 biological transmission Effects 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 10
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 10
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 10
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 10
- 235000010350 erythorbic acid Nutrition 0.000 claims description 10
- 235000002949 phytic acid Nutrition 0.000 claims description 10
- 229940068041 phytic acid Drugs 0.000 claims description 10
- 239000000467 phytic acid Substances 0.000 claims description 10
- 239000011734 sodium Substances 0.000 claims description 10
- 229910052708 sodium Inorganic materials 0.000 claims description 10
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 9
- 229930003268 Vitamin C Natural products 0.000 claims description 9
- 235000019154 vitamin C Nutrition 0.000 claims description 9
- 239000011718 vitamin C Substances 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 6
- 239000003638 chemical reducing agent Substances 0.000 claims description 5
- 238000001125 extrusion Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000011814 protection agent Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 9
- 238000004140 cleaning Methods 0.000 abstract description 4
- 238000005138 cryopreservation Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 2
- 244000248349 Citrus limon Species 0.000 description 9
- 235000005979 Citrus limon Nutrition 0.000 description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 4
- 238000002386 leaching Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 239000005864 Sulphur Substances 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 230000002000 scavenging effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004157 Hydrolases Human genes 0.000 description 1
- 108090000604 Hydrolases Proteins 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 229940079827 sodium hydrogen sulfite Drugs 0.000 description 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to food processing technology field, specifically a kind of fig chip and preparation method thereof.Include the following steps: sorting；Cleaning；Slice；Color protection: immersion color protection treatment is carried out rapidly to the fig after slice；Dehydration: the fig chip after color protection treatment is dehydrated；Flash distillation: dewatered fig chip is handled using saturated vapor；Drying: first by drying box preheating temperature to initial drying temperature, then the fig chip after flash distillation is put into air dry oven, the moisture content of fig is down to 25% or less；It eases back: pulled figs being made to ease back, pulp meat is uniform；Packaging: fig chip is packed into packaging bag and nitrogen-filled seal, 8 DEG C of cryo-conservations.The present invention sufficiently realizes the holding of fig chip peculiar taste, while preventing fig chip brown stain, and the fig chip obtained using this method is consistent with initial fig chip color within the shelf-life.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of fig chip and preparation method thereof.
Background technique
Fig is most fast one of fruit tree of going into operation in the world at present, and yield is high, and pest and disease damage is few, and cultivation management holds
Easily.Fig major part kind is divided to two season of summer and autumn as a result, fruit is mature successively in 6~November.The fresh fruit sale time is long, but also
Process time is substantially prolonged, is particularly conducive to improve plant factor.Fig can help digestion of the human body to food,
Promote appetite；Lipase contained by fig, hydrolase etc. have the function of reducing blood lipid and reduce blood lipid, and can reduce fat in blood
Deposition in pipe, and then play the role of blood pressure lowering, prevention coronary heart disease；Fig has the function of anti-inflammation detumescence, can reducing pharyngeal swelling.
Most easy, most economical effective method is exactly piece processing in fig processing, after existing fig chip processing, preservation
Brown stain easily occurs for a period of time, directly affects fig chip commodity.Contained using sulphur, sodium pyrosulfite, sodium hydrogensulfite etc.
Sulfur material carries out color protection treatment although preferable color can be kept, due to remaining sulphur-containing substance, there are edible safety risk,
It is difficult to generate the distinctive faint scent flavor of fig after fig chip is brewed simultaneously.Therefore, how sufficiently to keep fig chip peculiar
Flavor and color just become urgent problem to be solved in the prior art.
Summary of the invention
The purpose of the present invention is to provide a kind of fig chip and its Storage method, for solve in the prior art without
Flowers and fruits piece be not easy preservation, for color protection sulphur-containing substance to human health the problems such as.
To achieve the above object, first aspect present invention provides a kind of fig chip preparation method, includes the following steps:
(1) sorting: selecting mature fig, rejects decayed fruit, residual fruit and other impurities；
(2) it cleans: fig being cleaned, carpopodium is cut；
(3) it is sliced: the fig that step (2) was cleaned is cut to fig chip in homogeneous thickness；
(4) vitamin C and CaCl color protection: are used2, D-araboascorbic acid sodium, ficuum acid, phytic acid, water prepare fig
Color stabilizer, immersion color protection treatment carried out rapidly to the fig after slice, the solid-liquid ratio of fig and color stabilizer is 1:6, leaching
The bubble time is 20~25min, and soaking temperature is 25 DEG C；
(5) it is dehydrated: the fig chip after color protection treatment is dehydrated；
(6) it flashes: dewatered fig chip is handled using saturated vapor；
(7) it dries: first by drying box preheating temperature to initial drying temperature, then the fig chip after flash distillation being put into drum
It is dried in wind drying box, the moisture content of fig is down to 25% or less；
(8) it eases back: the fig of drying is placed in clean pallet, in 16~18 DEG C, humidity keeps 20%~25%
Indoor shady place is placed 2 days, so that pulled figs is eased back, pulp meat is uniform；
(9) it packs: fig chip being packed into packaging bag and nitrogen-filled seal, obtains finished product.
Further, in the step (3), fig slice with a thickness of 3~6mm.
Further, in the step (4), the dimension prepared in the color stabilizer of fig containing 0.05%~0.15% is raw
The CaCl of plain C and 0.15%~0.35%2, the D-araboascorbic acid sodium of 0.10~0.50wt%, 0.05~0.30wt% nothing
The phytic acid of flowers and fruits acid, 0.01~0.02wt%.
Further, in the step (5), dewatering type is extrusion dehydration, and the water content of dehydration to fig chip is
60~80wt%.
Further, in the step (6), the saturated vapour pressure that when flash distillation uses is 0.10~0.25MPa, temperature
Range is 100 DEG C~127 DEG C, and the processing time is 3~8min.
Further, in the step (9), Packing Unit is 10~15kg/ bags.
Further, in the step (9), after being packed into fig chip into packaging bag, air in bag is first taken away, then fill
Enter nitrogen, pumpdown time 30s, inflationtime 25s.
Further, the fruits and vegetables slicer of fig slice is carried out in the step 3, comprising: pallet feeds nozzle,
Feed pipe, feed pipe, propulsion device, connecting rod, pushing block, motor, transmission case, cutter, the pallet and the charging nozzle phase
Neighbour is located above the feed pipe；The feed pipe is placed vertically, and the feed pipe is horizontal positioned and connects with the feed pipe
It is logical；The propulsion device is disc-shape, connects the connecting rod first end in the edge eccentric part of propulsion device, the connecting rod
Second end connects the pushing block, and the pushing block is arranged in the feed pipe, and the output end of the motor is by the defeated of speed reducer
The input terminal of propulsion device 3 described in axis connection out, the cutter are located at the exit of the feed pipe, the cutter it is defeated
Enter axis and passes through the output axis connection of the transmission case and the motor.
To carry out serial section to fig, and several pieces are cut into simultaneously to single fig, without one by one
Cutting, high-efficient, the high production efficiency of slice have good market value.
Further, the fruits and vegetables slicer further includes collecting tank, and the collecting tank is located at the underface of the cutter.
Second aspect of the present invention, which provides, utilizes fig chip made from the above method.
Compared with prior art, the beneficial effects of the present invention are:
1, fig chip of the invention carries out color protection by color stabilizer of the present invention, can not only keep good
Color, while can greatly shorten the drying time, reduce drying energy consumption；
2, fig chip of the invention after being flashed and being dried, maintains the strong flavor of fig, no Containing Sulfur
Object is closed, and sufficiently maintains more active constituents such as the distinctive glycoside substance of fig, vitamin, minerals, great nutrition, health care
And food therapy value；
3, fig chip produced by the invention is more advantageous to preservation, so that the shelf-life after dehydration, flash distillation and drying
It is long, it can guarantee the quality 12 months or more under room temperature.
4, it ensure that the efficiency of fig slice using fruits and vegetables slicer in the present invention, while saving manpower, operation letter
It is single.
It should be understood that the above general description and the following detailed description are merely exemplary, this can not be limited
Application.
Detailed description of the invention
Fig. 1 is the structural schematic diagram in the embodiment of the present invention for the fruits and vegetables slicer of fig slice.
Appended drawing reference:
1 pallet, 2 charging nozzles, 21 feed pipes, 22 feed pipes, 3 propulsion devices, 32 connecting rods, 31 pushing blocks, 4 motors, 41 pass
Dynamic case, 5 cutters, 6 collecting tanks.
Specific embodiment
The application is described in further detail below by specific embodiment.It is described as follows:
Embodiment 1
A kind of fig chip preparation method, sequentially includes the following steps:
(1) sorting: selecting mature fig, rejects decayed fruit, residual fruit and other impurities.
(2) it cleans: fig being cleaned using cleaning machine, water temperature is 30 DEG C, it washes 1 time, scavenging period 10min,
Cut carpopodium.
(3) it is sliced: the fig that step (2) was cleaned is cut to 3mm fig chip in homogeneous thickness through fruits and vegetables slicer.
(4) vitamin C and CaCl color protection: are selected2, D-araboascorbic acid sodium, ficuum acid, phytic acid, water prepare fig
Color stabilizer, immersion color protection treatment carried out rapidly to the fig after slice, the solid-liquid ratio of fig and color stabilizer is 1:6, leaching
The bubble time is 20min, and soaking temperature is 25 DEG C；Prepare fig color stabilizer in the vitamin C containing 0.05wt% and
The CaCl of 0.15%wt%2, the D-araboascorbic acid sodium of 0.10wt%, the ficuum acid of 0.05wt%, 0.01wt% phytic acid.
(5) it is dehydrated: the fig chip after color protection treatment is dehydrated；The lemon tablet cut is placed on transmission piecewise
It takes, is delivered to roller press and carries out extrusion dehydration, the roller bearing spacing on roller press is adjusted to 2.0mm, it is made to crush lemon tablet
Juice born of the same parents slough part juice, be conducive to it is subsequent drying, be dehydrated to fresh lemon slices water content be 80wt%.
(6) it flashes: dewatered fig chip is handled using saturated vapor；The saturated vapour pressure used when flash distillation for
0.10MPa, temperature range are 100 DEG C, and the processing time is 8min.
(7) it dries: first by drying box preheating temperature to initial drying temperature, then the fig chip after flash distillation being put into drum
In wind drying box, is dried 48 hours at a temperature of 40, the moisture content of fig is down to 25% or less.
(8) it eases back: the fig of drying is placed in clean pallet, in 16 DEG C, humidity keeps 20% indoor shady place
It places 2 days, so that pulled figs is eased back, pulp meat is uniform；
(9) it packs: fig chip being packed into packaging bag and nitrogen-filled seal, 8 DEG C of cryo-conservations, Packing Unit is 10kg/ bags.
Further, as shown in Figure 1, fruits and vegetables slicer in step (3), comprising: pallet 1 feeds nozzle 2, feed pipe
21, feed pipe 22, propulsion device 3, connecting rod 32, pushing block 31, motor 4, transmission case 41, cutter 5, pallet 1 and charging 2 phase of nozzle
Neighbour is located at 21 top of feed pipe；Feed pipe 21 is placed vertically, and feed pipe 22 is horizontal positioned and is connected to feed pipe 21；Promote dress
3 are set as disc-shape, connects 32 first end of connecting rod in the edge eccentric part of propulsion device 3, the second end of connecting rod 3 connects pushing block
31, pushing block 31 is arranged in feed pipe 22, and the output end of motor 4 passes through the input of the output axis connection propulsion device 3 of speed reducer
End, cutter 5 are located at the exit of feed pipe 22, and the input shaft of cutter 5 is connected by the output shaft of transmission case 41 and motor 4
It connects.
Further, the fruits and vegetables slicer further includes collecting tank 6, the collecting tank 6 be located at the cutter 5 just under
Side.
Application method, fig are put into feed pipe 21 by pallet 1, and propulsion device 3 retreats, and single fig, which is fallen into, to be sent
In expects pipe 22, propulsion device 3 pushes fig mobile toward cutter 5, and the fig chip after being cut drops into collecting tank 6.
This device can carry out serial section to fig, and be cut into several pieces simultaneously to single fig, be not necessarily to one
The a piece of cutting of piece, high-efficient, the high production efficiency of slice have good market value.
Embodiment 2
A kind of fig chip preparation method, sequentially includes the following steps:
(1) sorting: selecting mature fig, rejects decayed fruit, residual fruit and other impurities.
(2) it cleans: fig being cleaned using cleaning machine, water temperature is 35 DEG C, it washes 1 time, scavenging period 10min,
Cut carpopodium.
(3) it is sliced: the fig that step (2) was cleaned is cut to 5mm fig chip in homogeneous thickness through fruits and vegetables slicer.
(4) vitamin C and CaCl color protection: are selected2, D-araboascorbic acid sodium, ficuum acid, phytic acid, water prepare fig
Color stabilizer, immersion color protection treatment carried out rapidly to the fig after slice, the solid-liquid ratio of fig and color stabilizer is 1:6, leaching
The bubble time is 20min, and soaking temperature is 25 DEG C；Prepare fig color stabilizer in the vitamin C containing 0.15wt% and
The CaCl of 0.35%wt%2, the D-araboascorbic acid sodium of 0.50wt%, the ficuum acid of 0.3wt%, 0.02wt% phytic acid.
(5) it is dehydrated: the fig chip after color protection treatment is dehydrated；The lemon tablet cut is placed on transmission piecewise
It takes, is delivered to roller press and carries out extrusion dehydration, the roller bearing spacing on roller press is adjusted to 2.0mm, it is made to crush lemon tablet
Juice born of the same parents slough part juice, be conducive to it is subsequent drying, be dehydrated to fresh lemon slices water content be 70wt%.
(6) it flashes: dewatered fig chip is handled using saturated vapor；The saturated vapour pressure used when flash distillation for
0.25MPa, temperature range are 110 DEG C, and the processing time is 5min.
(7) it dries: first by drying box preheating temperature to initial drying temperature, then the fig chip after flash distillation being put into drum
In wind drying box, is dried 48 hours at a temperature of 40, the moisture content of fig is down to 25% or less.
(8) it eases back: the fig of drying is placed in clean pallet, in 16 DEG C, humidity keeps 20% indoor shady place
It places 2 days, so that pulled figs is eased back, pulp meat is uniform；
(9) it packs: fig chip being packed into packaging bag and nitrogen-filled seal, 8 DEG C of cryo-conservations, Packing Unit is 15kg/ bags.
Further, as shown in Figure 1, fruits and vegetables slicer in step (3), comprising: pallet 1 feeds nozzle 2, feed pipe
21, feed pipe 22, propulsion device 3, connecting rod 32, pushing block 31, motor 4, transmission case 41, cutter 5, pallet 1 and charging 2 phase of nozzle
Neighbour is located at 21 top of feed pipe；Feed pipe 21 is placed vertically, and feed pipe 22 is horizontal positioned and is connected to feed pipe 21；Promote dress
3 are set as disc-shape, connects 32 first end of connecting rod in the edge eccentric part of propulsion device 3, the second end of connecting rod 3 connects pushing block
31, pushing block 31 is arranged in feed pipe 22, and the output end of motor 4 passes through the input of the output axis connection propulsion device 3 of speed reducer
End, cutter 5 are located at the exit of feed pipe 22, and the input shaft of cutter 5 is connected by the output shaft of transmission case 41 and motor 4
It connects.
Further, the fruits and vegetables slicer further includes collecting tank 6, the collecting tank 6 be located at the cutter 5 just under
Side.
Application method, fig are put into feed pipe 21 by pallet 1, and propulsion device 3 retreats, and single fig, which is fallen into, to be sent
In expects pipe 22, propulsion device 3 pushes fig mobile toward cutter 5, and the fig chip after being cut drops into collecting tank 6.
This device can carry out serial section to fig, and be cut into several pieces simultaneously to single fig, be not necessarily to one
The a piece of cutting of piece, high-efficient, the high production efficiency of slice have good market value.
Embodiment 3
A kind of fig chip preparation method, sequentially includes the following steps:
(1) sorting: selecting mature fig, rejects decayed fruit, residual fruit and other impurities.
(2) it cleans: fig being cleaned using cleaning machine, water temperature is 40 DEG C, it washes 1 time, scavenging period 10min,
Cut carpopodium.
(3) it is sliced: the fig that step (2) was cleaned is cut to 6mm fig chip in homogeneous thickness through fruits and vegetables slicer.
(4) vitamin C and CaCl color protection: are selected2, D-araboascorbic acid sodium, ficuum acid, phytic acid, water prepare fig
Color stabilizer, immersion color protection treatment carried out rapidly to the fig after slice, the solid-liquid ratio of fig and color stabilizer is 1:6, leaching
The bubble time is 20min, and soaking temperature is 25 DEG C；Prepare the vitamin C containing 0.1wt% and 0.2% in the color stabilizer of fig
The CaCl of wt%2, the D-araboascorbic acid sodium of 0.3wt%, the ficuum acid of 0.15wt%, 0.015wt% phytic acid.
(5) it is dehydrated: the fig chip after color protection treatment is dehydrated；The lemon tablet cut is placed on transmission piecewise
It takes, is delivered to roller press and carries out extrusion dehydration, the roller bearing spacing on roller press is adjusted to 2.0mm, it is made to crush lemon tablet
Juice born of the same parents slough part juice, be conducive to it is subsequent drying, be dehydrated to fresh lemon slices water content be 60wt%.
(6) it flashes: dewatered fig chip is handled using saturated vapor；The saturated vapour pressure used when flash distillation for
0.25MPa, temperature range are 127 DEG C, and the processing time is 3min.
(7) it dries: first by drying box preheating temperature to initial drying temperature, then the fig chip after flash distillation being put into drum
In wind drying box, is dried 48 hours at a temperature of 40, the moisture content of fig is down to 25% or less.
(8) it eases back: the fig of drying is placed in clean pallet, in 16 DEG C, humidity keeps 20% indoor shady place
It places 2 days, so that pulled figs is eased back, pulp meat is uniform；
(9) it packs: fig chip being packed into packaging bag and nitrogen-filled seal, 8 DEG C of cryo-conservations, Packing Unit is 12kg/ bags.
Further, as shown in Figure 1, fruits and vegetables slicer in step (3), comprising: pallet 1 feeds nozzle 2, feed pipe
21, feed pipe 22, propulsion device 3, connecting rod 32, pushing block 31, motor 4, transmission case 41, cutter 5, pallet 1 and charging 2 phase of nozzle
Neighbour is located at 21 top of feed pipe；Feed pipe 21 is placed vertically, and feed pipe 22 is horizontal positioned and is connected to feed pipe 21；Promote dress
3 are set as disc-shape, connects 32 first end of connecting rod in the edge eccentric part of propulsion device 3, the second end of connecting rod 3 connects pushing block
31, pushing block 31 is arranged in feed pipe 22, and the output end of motor 4 passes through the input of the output axis connection propulsion device 3 of speed reducer
End, cutter 5 are located at the exit of feed pipe 22, and the input shaft of cutter 5 is connected by the output shaft of transmission case 41 and motor 4
It connects.
Further, the fruits and vegetables slicer further includes collecting tank 6, the collecting tank 6 be located at the cutter 5 just under
Side.
Application method, fig are put into feed pipe 21 by pallet 1, and propulsion device 3 retreats, and single fig, which is fallen into, to be sent
In expects pipe 22, propulsion device 3 pushes fig mobile toward cutter 5, and the fig chip after being cut drops into collecting tank 6.
This device can carry out serial section to fig, and be cut into several pieces simultaneously to single fig, be not necessarily to one
The a piece of cutting of piece, high-efficient, the high production efficiency of slice.
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention, rather than to limit it；
Although the present invention is described in detail referring to the foregoing embodiments, it will be understood by those of skill in the art that it still may be used
To modify to the technical solution that previous embodiment is recorded or equivalent replacement of some of the technical features；And this
A little modifications or substitutions, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (9)
1. a kind of fig chip preparation method, which comprises the steps of:
(1) sorting: selecting mature fig, rejects decayed fruit, residual fruit and other impurities；
(2) it cleans: fig being cleaned, carpopodium is cut；
(3) it is sliced: the fig that step (2) was cleaned is cut to fig chip in homogeneous thickness；
(4) vitamin C and CaCl color protection: are used2, D-araboascorbic acid sodium, ficuum acid, phytic acid, water prepare fig color protection
Agent carries out rapidly immersion color protection treatment to the fig after slice, and the solid-liquid ratio of fig and color stabilizer is 1:6, soaking time
For 20~25min, soaking temperature is 25 DEG C；
(5) it is dehydrated: the fig chip after color protection treatment is dehydrated；
(6) it flashes: dewatered fig chip is handled using saturated vapor；
(7) it dries: first by drying box preheating temperature to initial drying temperature, then the fig chip after flash distillation being put into air blast and is done
It is dried in dry case, the moisture content of fig is down to 25% or less；
(8) it eases back: the fig of drying is placed in clean pallet, in 16~18 DEG C, humidity keeps 20%~25% interior
Shady place is placed 2 days, so that pulled figs is eased back, pulp meat is uniform；
(9) it packs: fig chip being packed into packaging bag and nitrogen-filled seal, obtains finished product.
2. a kind of fig chip preparation method according to claim 1, which is characterized in that in the step (3), no flower
Fruit slice with a thickness of 3~6mm.
3. a kind of fig chip preparation method according to claim 1, which is characterized in that in the step (4), prepare
The CaCl of vitamin C and 0.15~0.35wt% in the color stabilizer of fig containing 0.05~0.15wt%2, 0.10~
The D-araboascorbic acid sodium of 0.50wt%, the ficuum acid of 0.05~0.30wt%, 0.01~0.02wt% phytic acid.
4. a kind of fig chip preparation method according to claim 1, which is characterized in that in the step (5), dehydration
Mode is extrusion dehydration, and being dehydrated to the water content of fig chip is 60~80wt%.
5. a kind of fig chip preparation method according to claim 1, which is characterized in that in the step (6), flash distillation
The saturated vapour pressure of Shi Caiyong is 0.10~0.25MPa, and temperature range is 100 DEG C~127 DEG C, and the processing time is 3~8min.
6. a kind of fig chip preparation method according to claim 1, which is characterized in that in the step (9), to packet
After being packed into fig chip in pack, first takes air in bag away, be re-filled with nitrogen, pumpdown time 30s, inflationtime 25s.
7. a kind of fig chip preparation method according to claim 1, which is characterized in that carried out in the step (3)
The fruits and vegetables slicer of fig slice, comprising: pallet (1) is fed nozzle (2), feed pipe (21), feed pipe (22), promotes dress
It sets (3), connecting rod (32), pushing block (31), motor (4), transmission case (41), cutter (5), the pallet (1) and the feed pipe
Mouth (2) is adjacent, is located above the feed pipe (21)；The feed pipe (21) is placed vertically, and feed pipe (22) level is put
It sets and is connected to the feed pipe (21)；The propulsion device (3) is disc-shape, in the edge eccentric part of propulsion device (3)
The first end of the connecting rod (32) is connected, the second end of the connecting rod (3) connects the pushing block (31), pushing block (31) activity
It is arranged in the feed pipe (22), propulsion device described in output axis connection of the output end of the motor (4) by speed reducer
(3) input terminal, the cutter (5) are located at the exit of the feed pipe (22), and the input shaft of the cutter (5) passes through
The output axis connection of the transmission case (41) and the motor (4).
8. a kind of fig chip preparation method according to claim 8, which is characterized in that the fruits and vegetables slicer further includes
Collecting tank (6), the collecting tank (6) are located at the underface of the cutter (5).
9. a kind of fig chip, which is characterized in that using fig preparation method system described in claim 1-8 any one
?.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811217022.8A CN109480229A (en) | 2018-10-18 | 2018-10-18 | A kind of fig chip preparation method and fig chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811217022.8A CN109480229A (en) | 2018-10-18 | 2018-10-18 | A kind of fig chip preparation method and fig chip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109480229A true CN109480229A (en) | 2019-03-19 |
Family
ID=65691956
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811217022.8A Pending CN109480229A (en) | 2018-10-18 | 2018-10-18 | A kind of fig chip preparation method and fig chip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109480229A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111802602A (en) * | 2020-06-04 | 2020-10-23 | 乐昌市水牛湾农业发展有限公司 | Deep processing equipment and process for figs |
| CN112971065A (en) * | 2021-03-24 | 2021-06-18 | 安庆市茂祥农业科技发展有限公司 | Preparation process of dried fig |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN205291058U (en) * | 2015-12-28 | 2016-06-08 | 石狮市酷瑞电气有限责任公司 | Frequency conversion lemon slice machine |
| CN106666522A (en) * | 2016-12-14 | 2017-05-17 | 重庆市农业科学院 | Dried lemon slices and processing and preserving method thereof |
| CN107467564A (en) * | 2017-07-25 | 2017-12-15 | 新疆比巴哈农牧科技有限公司 | A kind of processing method of pulled figs |
| CN108377768A (en) * | 2018-02-12 | 2018-08-10 | 李刚 | A kind of livestock-raising herbage cutting equipment |
-
2018
- 2018-10-18 CN CN201811217022.8A patent/CN109480229A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN205291058U (en) * | 2015-12-28 | 2016-06-08 | 石狮市酷瑞电气有限责任公司 | Frequency conversion lemon slice machine |
| CN106666522A (en) * | 2016-12-14 | 2017-05-17 | 重庆市农业科学院 | Dried lemon slices and processing and preserving method thereof |
| CN107467564A (en) * | 2017-07-25 | 2017-12-15 | 新疆比巴哈农牧科技有限公司 | A kind of processing method of pulled figs |
| CN108377768A (en) * | 2018-02-12 | 2018-08-10 | 李刚 | A kind of livestock-raising herbage cutting equipment |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111802602A (en) * | 2020-06-04 | 2020-10-23 | 乐昌市水牛湾农业发展有限公司 | Deep processing equipment and process for figs |
| CN111802602B (en) * | 2020-06-04 | 2023-03-03 | 乐昌市水牛湾农业发展有限公司 | Deep processing equipment and process for figs |
| CN112971065A (en) * | 2021-03-24 | 2021-06-18 | 安庆市茂祥农业科技发展有限公司 | Preparation process of dried fig |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1297211C (en) | Production method of plum juice infused radish | |
| CN101248888B (en) | Liquor-saturated dried fish deep-processing method | |
| CN109480229A (en) | A kind of fig chip preparation method and fig chip | |
| CN105707761A (en) | Water bamboo treating method | |
| CN103734283A (en) | Preparation method of anti-browning preservative for fresh-cut lotus root | |
| CN103652711B (en) | Preparation method of loquat fruit powder | |
| CN106172730A (en) | A kind of Corm Eleocharitis peel extract bacteriostasis, preservation agent and preparation and application | |
| CN112471456A (en) | Process for processing healthy betel nut | |
| CN103431330B (en) | Preparation method of pyrus ussuriensis freeze-dried fruit powder | |
| CN1297212C (en) | Production method of plum juice infused cucumber | |
| CN102349686A (en) | Process for drying and dehydrating fruit, vegetable and Chinese medicinal herb through medium-pressure and high-pressure gas permeation | |
| JPS5823778A (en) | Treatment of tobacco | |
| CN105902620A (en) | Fresh cistanche decoction piece and preparation method thereof | |
| CN105532917B (en) | Instant succulent frozen dried bean curd and preparation method thereof | |
| CN1701712A (en) | Production method of plum juice infused cabbage | |
| CN1385099A (en) | Brown stain prevention technology in deeply-processing banana | |
| KR101056595B1 (en) | Manufacturing method of dried persimmon powder | |
| CN103689065A (en) | Method for preparing dehydrated onion | |
| CN103355651B (en) | Preparation method of bamboo fungus and sparassis crispa freeze-drying ultrafine powder capsules | |
| CN115997900A (en) | Kelp processing method | |
| CN113207945A (en) | Preparation method and application of allium mongolicum regel aqueous extract | |
| KR101715884B1 (en) | Citrus powder and manufacturing method thereof | |
| CN105533610B (en) | A kind of spice capsule | |
| CN112120143A (en) | Preparation method of high-purity instant fruit powder | |
| US3034900A (en) | Process to increase the cellular permeability of vegetal matters |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190319 |
|
| WD01 | Invention patent application deemed withdrawn after publication |