1 economic value

(1) The nutrient-rich edible parts of Ficus carica are 100%, water content 8 1.3g, protein 1.5g, fat 0. 1g, carbohydrate 13g and carotene 0.03mg Nicotinic acid 0. 1mg, vitamin C 2mg, vitamin e/kloc-0. 82mg, potassium 2 12mg, sodium 5.5mg, calcium 67mg, magnesium 17mg, iron 0. 1mg and manganese 0.

(2) The fruits, leaves and roots of Ficus carica can be used as medicine. The fruit is sweet and flat. Fig has the effects of invigorating stomach, clearing intestine, relieving swelling and pain, treating sore throat and hemorrhoids, improving eyesight and promoting granulation, stopping diarrhea and expelling parasites. In addition, figs contain benzaldehyde, psoralen and more trace elements such as magnesium, zinc and selenium, which have different degrees of curative effects on gastric cancer, liver cancer and esophageal cancer.

2 harvest

Fig fruit ripens in July ~165438+1October. When the peel changes from green to yellow-green, the fruit is no longer swollen and not mature enough, it is picked in stages and batches. Medicinal fruit, put the fruit in boiling water, scald it slightly, take it out, dry it in the sun or dry it in the sun, and then it can be used as medicine. Figs are best in bluish black or dark brown, with hard texture, yellow-white cross section, no mildew and no moth.

Fresh figs are eaten and picked when they are fully ripe. Fresh fruits for export are often picked 1 ~ 2 days before they are fully ripe. It is best to deliver the goods on the same day of picking in the morning or the next day of picking in the evening. When harvesting, hold the fruit handle near the base by hand, gently lift it off, put it in a shallow wooden box or bamboo basket, and cover it with soft objects to avoid scratching the peel and causing rot. Or repeatedly dried, stored and eaten.

3 processing technology

Ficus carica fruit is soft and seedless, with high edible rate; It is not only suitable for processing, with low cost, but also the processing technology is relatively simple. So modern factories and traditional workshops can produce. The main processing technologies of edible products and medicinal products are briefly described as follows:

3. 1 Edible products

3. 1. 1 dried fruit

Dried fig is the primary form in the whole processing and utilization process, which not only achieves the purpose of convenient storage, but also can be used as the raw material supply form of other processed products.

(1) It is often used to dry ripe fruits in fig producing areas with dry summer climate. The specific methods are as follows: on sunny days, after harvesting mature fruits, lay the fruits one by one in flat baskets, sieves or other breathable containers according to varieties and grades, place them in the sun, naturally dry them in the sun or place them in a ventilated place to dry in the shade; Always turn over, flatten and set when drying; When the water is lost and the fruit sugar powder increases by about 50%, it can be bagged and stored.

(2) Slice drying For immature green fruits in the late growth stage of fig, slice drying can be used. The method is as follows: firstly, the fruit slices are sliced by hand, with a thickness of about 0.3cm, spread on reed mats, bamboo hugs or clean concrete floors, dried and stored in plastic bags. The second is to slice with a slicer, dry with a dryer, or naturally dry in the sun. Dried fruit slices can be used as raw materials for preserves and drinks.

(3) Dehydration and drying For some varieties with low sugar content and high water content, the fruits can be harvested after dehydration and drying when they are 89% ripe. Its technological process: fresh fruit → washing fruit → steam peeling (blanching) → vacuum drying (dehydration) → packaging → preservation. Dehydrated dried fruits can be used as edible products and raw materials for making cakes and soups.

(4) Drying in summer. This method is often used to dry ripe fruits. The method is as follows: 890% of figs are picked and dried according to the following process: fruit cleaning → steam peeling (blanching) → serving → drying → shaping → packaging → preservation → products. Dried dried fruits can be used as raw materials for preserved fruits, beverages and cakes, and can also be directly used.

3. 1.2 Paper jam

Generally, 80% to 90% of fig fruits can be used as raw materials. If the jam with export standard is processed, high-quality fruits with consistent varieties and high maturity must be selected; If it is for home use, clean and hygienic residual fruit can also be used. The main processing technical points are as follows:

(1) The weight ratio of fruit and sucrose is 1: 0.5 ~ 0.6. About 0.4% citric acid is added, and a small amount of water is added during pre-cooking.

(2) Process flow: material selection → cleaning → crushing → pulping → precooking → sugar concentration (three times) → canning → sealing → sterilization → cooling → labeling.

(3) Technically, stainless steel sandwich pot is the best cooking container; The cooking temperature is100 ~120℃; In the process of steaming, stir constantly; The canning temperature is about 70℃; The sterilization temperature is about 100℃.

(4) 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.

3. 1.3 preserved fruit

The raw materials are generally eight to ten mature fruits (about 40 ~ 50g) with the same shape and size, and the fruits with yellow or yellow-green skins are suitable. If it is 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) The weight ratio of fruit to sucrose is1:0.2-0.3, and 0.3%-0.5% citric acid and a proper amount of water are added.

(2) The technological process includes raw fruit sorting → cleaning → cleaning → peeling → (or not peeling) → blanching → sulfur treatment → boiling sugar and soaking → drying → shaping → grading → packaging.

(3) technical requirements, such as processing high-grade preserved fruit, should be peeled and raw fruit; The peeling technology generally adopts alkaline solution method, but vacuum sugar soaking is effective and saves time. The baking temperature of preserved fruit is 60℃.

3. 1.4 drinks

Beverage is the main product form of fig processing and utilization. Both ripe fresh fruits and dried fruits can be used as raw materials; Beverage products can be liquid or solid.

First of all, the method of making liquid drinks is as follows:

(1) The ratio of fresh fruit (sliced) to extracted water is 1: 1, and the ratio of dried fruit (sliced) to extracted water is 1: 5.

(2) Liquid-making process: mixing raw materials and water in a stainless steel container (such as a jacketed pot), heating to about 90℃, stopping heating after about 30 minutes, standing for 65,438+02 ~ 24 hours, squeezing fruit dregs and juice to make coarse filtered juice. After careful filtration and clarification, the juice was frozen for later use.

(3) The first clarification technique is gelatin-tannin clarification method, that is, preparing 1% gelatin and tannin solution, adding it into the original juice, and constantly stirring; The original juice can be clarified by standing at room temperature of 8 ~ 12℃ for 6 ~ 12 hours. The weight ratio of gelatin, tannin and fruit juice is 1:4000-5000. Secondly, the enzyme clarification method is used, that is, when the flowerless juice is heated to 82℃, it is sterilized. When the juice is cooled to 50-55℃, 0.2%-0.4% pectinase preparation is added and stirred evenly. Let stand and gradually clarify.

(4) The concentration technology concentrates the squeezed fresh fruit juice and the extracted dry fruit juice to 1 ~ 6 times of the original fruit juice, and then fills them for use. Generally, the concentration method is commonly used, that is, the proportion of concentrated juice is: the weight ratio of raw juice (28% soluble solids) to sugar solution (75% sugar content) is 4: 1, appropriate amount of citric acid is added, mixed evenly and heated to above 75℃.

(5) The beverage is made of flowerless juice, white sugar, water, citric acid, etc. The content of raw juice is 10% ~ 40%, the total sugar content is about 15%, and the total acid content is below 0.5%. The product is made by mixing, heating, filling and sealing. If concentrated juice is used, the juice beverage is also prepared according to the content of 55-20% of the juice content.

Second, the solid beverage processing method:

(1) Fruit powder processing uses fig juice concentrate as raw material, which is spray-dried by high-pressure spray drying equipment to make raw powder.

(2) The solid beverage takes fig juice concentrate, sucrose powder, dextrin powder and citric acid as raw materials, and a proper amount of water is added, mixed by a blender, evenly mixed into a semi-loose shape, shaped by a granulator, dried and packaged to obtain the finished product.

3. 1.5 fruit wine

(1) Soaking wine adopts high-quality wine base. After washing, soak 70-80% ripe figs in the wine base. After a certain period of time, the soaked wine base is taken out, aged and blended to obtain soaked wine, and the alcohol content can be adjusted to 32% ~ 46%.

(2) There are two ways to ferment wine: one is pure fig fermented wine. Selecting fruits with high maturity and high sugar content, crushing, juicing, sterilizing and inoculating yeast for fermentation. After 15 ~ 20 days, when the sweetness drops below 1%, the liquor can be separated and repeated twice. After removing the precipitate, adjust the alcohol content to 10% ~ 20%, and then age. Second, figs and bees are mixed and fermented. Selecting fully ripe fruits with high sugar content, crushing and squeezing to obtain fruit juice, and adjusting the sugar content of fruit juice and honey to 220 Bx. After sterilization, inoculation, fermentation, clarification and filtration were carried out to obtain honey wine with alcohol content of 1 1% and sugar content of 4.2g/ 100ml. The color is amber and transparent, rich in honey and fruit.

3.2 Pharmaceutical products

The fruits, leaves and roots of Ficus carica can be used medicinally.

3.2. 1 harvesting and processing

(1) figs are harvested when they are ripe and used for fresh or drying.

(2) harvesting leaves in summer and autumn for fresh use or drying.

(3) harvesting and drying the roots after autumn.

3.2.2 Efficacy indications

(1) The fruit is dry and flat. It can strengthen stomach, reduce swelling and detoxify, and is mainly used for treating intestinal diseases, dysentery, constipation, hemorrhoids and sore throat.

(2) The leaves are light, astringent, flat and slightly toxic. It can dissipate blood stasis and reduce swelling, and is mainly used to treat hemorrhoids, toxic swelling and heartache.

(3) The root is light, astringent, flat and slightly toxic. Indications: pain in bones and muscles, hemorrhoids, etc.

3.2.3 Prescription

(1) 3 ~ 7 figs are used for enteritis, infantile diarrhea and dysentery, eaten raw or decocted in water.

(2) Asthma should eat 5-7 figs a day, or mash them to get juice and take them with boiling water.

(3) Slice the fig for treating indigestion, dry it in the sun, fry it yellow, brew it with boiling water, and don't drink tea.

(4) 5-7 figs for treating hemorrhoids, swelling and bleeding, and stew them with the pig's large intestine for a while.

(5) 7 ~ 14 Ficus carica,/kloc-0 ~15g Ophiopogon japonicus for hoarseness due to lung heat, and decocted in water into white sugar or rock sugar.

(6) The fig for treating gastric ulcer and duodenal ulcer is baked and ground into powder, and 4-9g is taken each time, three times a day.

(7) 2-7 figs and 6-9g fennel for treating hernia are decocted in water.

(8) cure sores. Bake Ficus carica, grind it into fine powder, sprinkle it on the washed sore surface, or mash it with fresh fruit and apply it to the affected area.

(9) 4-8g of fig leaves for treating jaundice are decocted in water.

(10) Wash and mash the fresh and tender leaves of figs poisoned by fish and crabs, and take juice, half a cup of warm water each time.

(1 1) 20-40g of roots or stems and leaves of Ascaris lumbricoides and Hookworm Ficus carica, and decoct them into thick soup, and take them on an empty stomach in the morning 1 time.

(12) Stewed lean pork with fig root or fruit, used for pain of bones and muscles and rheumatism numbness.

(13) decoct 20g of Ficus carica root for treating lymphoid tuberculosis in water.

(14) To treat female cervicitis, Ficus carica leaves were decocted in water and taken by sitz bath.

(15) Cut the leaves of Ficus carica for treating vitiligo, soak them in Chinese liquor and apply them to the affected area.

(16) Chronic diarrhea, 5-6 or more figs, decocted in water.

(17) fig. 50 ~100g for treating gastric cancer, decocted in water.

(18) fig15g, raisin 25g, licorice10g, for treating dry and chronic cough, decocted in water.

(19) Apply warts with milk from leaves, stems and fruits.