Figs are difficult to keep for more than a month, and it is even more unrealistic to keep them at home. This paper introduces several methods of making figs, hoping that talking is better than nothing.

Dried figs play an important role in fig processing industry. Because of its simple equipment and easy mastery of production technology, the product can keep the original flavor of fresh fruit and is easy to store for a long time, so it has been widely used in fig producing areas. For example, dried figs produced in Xinjiang have been sold all over the country, and dried figs produced in Shandong also have a certain market.

The water content of fig fresh fruit is as high as 78%, which exists in three States: free water, colloidal water and bound water. The water removed during fruit drying is mainly free water and part of colloidal water. There are two main methods for fruit drying: natural drying and artificial drying.

Artificial drying is dehydration drying under artificially created conditions, mainly including dryers, drying rooms, solar drying rooms and other facilities.

Processing technology of dried figs: raw material selection → cleaning → pedicel removal → cutting → paving → drying → softening → graded packaging → dried figs.

Material selection and cutting

Select ripe figs, remove impurities such as rotten fruits and residual fruits, rinse with clear water, and cut off fruit stems. Small fruit varieties don't need to be cut, and large fruit varieties can be split in two or cut into strips to increase the contact surface between materials and drying media, improve the air permeability and water permeability of materials, save drying time and reduce energy consumption.

Laying and drying

Natural drying and artificial drying, raw materials should be spread evenly, not too thick. Natural drying is used to spread fruits on drying trays, curtains and mats for drying. When the climate is dry, they can be spread out day and night to dry. In the threshing floor, where the ground is wet, the drying curtain should be padded with sticks and stones to prevent moisture and improve air permeability, and should be turned frequently when drying. Manual drying should be adopted, and attention should be paid to ventilation and exhaust when heating to facilitate moisture evaporation. The initial baking temperature is higher, 80-85℃, and the later baking temperature is lower, 50-55℃. The drying time is generally 6- 12 hours, depending on the water content of the fruit, which is generally about 20%.

Softening and packaging

Stack the dried dried figs on the plastic film, cover with the plastic film, soften for 2-3 days, then put them into plastic food bags, seal them, put them into cartons, and put them in storage to get the dried figs.

quality requirements

The dried fig fruit is soft, fragrant, sweet and pleasant, with a water content of about 20%, without moth, mildew, impurities and sediment.

Dried fig is the main form in the whole process of processing and utilization.

Not only achieves the purpose of convenient storage,

It can also be used as a raw material supply form for other processed products.

( 1)

Spreading and drying

In fig producing areas with dry summer climate,

Ripe fruits are dried,

This method is often used. The specific method is:

On a clear day,

After the ripe fruit is harvested,

Put them into flat baskets, screens or other breathable containers one by one according to varieties and grades,

Put it in the sun,

Dry naturally in the sun or in a ventilated place in the shade;

When dry,

Keep turning, flattening and shaping;

When water is lost,

When the powdered fruit sugar is increased to about 50%,

Can be bagged and stored.

(2)

Slice drying

For the immature green fruit in the late growth stage of fig,

Slices can be used for drying. The method is as follows:

One is manual slicing,

The thickness of that fruit slice is about 0.3 cm,

And spread them on reed mats, bamboo hugs or clean concrete floors.

After drying,

Keep it in a plastic bag. The second is to slice with a slicer.

Drying with a dryer,

You can also use sunlight to dry naturally. Dried fruit slices can be used as raw materials for preserves and drinks.

(3)

Dehydration and drying

For some varieties with low sugar and high water content,

The fruit can be harvested when it is ripe.

Dehydration and drying are carried out. The process flow is as follows:

Fresh fruit →

Wash the fruit →

Steam peeling (blanching)

→ Vacuum drying (dehydration)

→

Packaging →

Save. Dehydrated dried fruits can be used as edible products,

It can also be used as raw materials for making cakes and soups.

(4)

Dry ...

In hot and humid production areas in summer,

Ripe fruits are dried,

This method is often used. The method is that,

After picking 80% to 90% figs,

Drying is carried out according to the following procedure:

Wash the fruit →

Steam peeling (blanching)

→ On the plate →

Drying →

Plastic surgery →

Packaging →

Save →

Products. Dried dried fruits can be used as raw materials for preserved fruits, drinks and cakes.

You can also use it directly.

difficult position

Generally, 80% to 90% of fig fruits can be used as raw materials. Such as processing jam that meets export standards,

You have to choose the same variety,

High-quality fruit manufacturing with high maturity;

If it's for home use,

Then there are clean and hygienic inferior fruits,

You can also use it. The main processing technical points are as follows:

( 1)

Raw material ratio

The weight ratio of fruit to sucrose is 1:

0.5~0.6,

Adding about 0.4% citric acid,

In addition, in the pre-cooking process,

Add a small amount of water.

(2)

process flow

Raw fruit →

Select →

Cleaning →

clear

→ broken →

Jump →

Pre-cooking →

Sugar concentration (3 times)

→

Canning →

Seal →

Sterilization →

Cooling →

Label.

(3)

technical requirement

It is best to use stainless steel sandwich pot for steaming utensils;

The cooking temperature is100 ~120℃;

In the steaming process,

Keep stirring;

The canning temperature is about 70℃;

The sterilization temperature is about 100℃.

(4)

quality index

The solid content of jam is about 70%;

The product is amber or yellowish brown,

Translucent;

The jam contains a small amount of white broken seed coat.

preserved fruit

Raw materials usually mature at the age of eight to ten.

The fruit shape should be consistent in size (about 40 ~ 50g).

,

Fruits with yellow or yellow-green skins are suitable. If it's too big,

It must be broken;

The fruit surface is required to be free from diseases and scars. The main technical points are as follows:

( 1)

Raw material ratio

The weight ratio of fruit to sucrose is:

1:

0.2~0.3,

0.3% ~ 0.5% citric acid and proper amount of water are added.

(2)

process flow

Raw fruit

Sorting →

Cleaning →

Clean up →

Peeling →

(or without peeling)

→

Burn →

Sulfur treatment →

Sugar boiling →

Drying →

Plastic surgery →

Grading →

Packaging.

(3)

technical requirement

Such as processing high-grade preserved fruits,

Raw fruit should be peeled;

The peeling process generally adopts alkali liquor method,

But the vacuum sugar soaking effect is good,

And save time. The baking temperature of preserved fruit is 60℃.

Drinks

Beverage is the main product form of fig processing and utilization. It can be used for ripe fresh fruits,

Dried fruits can also be used as raw materials;

Beverage products,

Whether in liquid form,

It can also be a solid drink.

First of all,

The preparation method of the liquid beverage is as follows:

( 1)

Raw material ratio

Fresh fruit (sliced)

The weight ratio with the extracted water is 1:

1,

Dried fruit (sliced)

The weight ratio with water extract is 1:

5.

(2)

Liquid manufacturing process

Mix raw materials and water in a stainless steel container (such as a jacketed pot)

Inside,

Heating to about 90 DEG C,

After about 30 minutes,

Stop heating,

Standing 12 ~ 24 hours,

Squeeze pomace and juice,

Make a rough juice. After the juice is finely filtered and clarified,

Freeze for later use.

(3)

Clarification technology

One is gelatin tannin clarification method,

Namely, preparing 1% gelatin and tannin solution.

Adde into that original juice,

Constantly stirring;

At the room temperature of 8-65438 02℃,

Standing for 6 ~ 12 hours can achieve the purpose of clarification. The weight ratio of gelatin, tannin and fruit juice is 1:

4,000 ~ 5,000. The second is clarification with enzyme.

That is, the flowerless juice is heated to

At 82℃,

Disinfect,

When the juice is cooled to 50-55 DEG C,

Adding pectinase preparation,

The dosage is 0.2%-0.4%,

Stir well. Let stand and gradually clarify.

(4)

Concentration technology

Concentrating the squeezed fresh juice and the extracted dry juice to 1-6 times of the original juice,

After deployment,

Use after filling. Generally, concentration method is usually used,

The proportion of juice concentrate is as follows:

Raw juice (28% soluble solids)

Sugar-containing solution (sugar content 75%)

Weight ratio 4:

1,

Adding citric acid,

Uniformly mixing and heating to above 75 DEG C. ..

(5)

Beverage preparation

Is prepared from flowerless fruit juice, white sugar, water and citric acid.

The content of the original fruit juice is 10% ~ 40%,

The total sugar content is about 65438 05%.

Fruit juice drinks with total acid content less than 0.5%,

After blending, heating, filling and sealing, it becomes a commodity. If juice concentrate is used,

Accord to that fruit juice content of 55-20%,

Prepare juice drinks.

Second,

Processing method of solid beverage:

( 1)

Fruit powder processing

Take fig concentrated juice as raw material,

Spray drying is carried out by adopting high-pressure spray drying equipment,

Make raw flour.

(2)

Solid beverage

Take fig juice concentrate, sucrose powder, dextrin pow and citric acid as raw materials,

Adding a proper amount of water,

Mix with a blender,

Evenly mixed into a semi-loose shape,

Then molding and drying by a granulator,

And packaging to obtain the finished product.

Fruit wine

( 1)

Soak wine

Choose high-quality wine base,

Cleaning 70-80% ripe figs, soaking in wine base,

After a period of time,

Take out that soaked wine base,

After aging and mixing,

Instant wine,

The alcohol content can be adjusted to 32% ~ 46%.

(2)

bee wine

There are two ways:

First of all,

Pure fig fermented wine. Choose fruits with high maturity and high sugar content.

Crushing and squeezing to obtain juice,

Inoculating yeast after sterilization,

Carry out fermentation. 15 ~ 20 days or so,

When the sweetness drops below 1%,

The liquid can be separated,

And repeat it twice;

After removing the precipitate,

Adjust the alcohol content to 10% ~ 20%,

After aging,

It can be mixed. Second,

Mixed fermentation of figs and bees. Choose fully ripe fruit with high sugar content,

Pulverizing, squeezing to obtain juice,

And adjust the sugar content of fruit juice and honey to 220.

Bx, after sterilization,

Inoculation, fermentation, clarification and filtration,

That is, honey wine with alcohol content of 1 1% and sugar content of 4.2g/ 100ml was obtained.

The color is amber and transparent,

Honey is rich,

Fruity and elegant,

It is mellow and refreshing.

References:

6 1. 154.45 . 242/ki/list . ASP？ id= 16 163