(1) Fig fruit powder
1 production process: raw material selection → raw material processing, pressing and juice extraction → filtration, clarification → concentration → spray drying → cooling → packaging.
2 process points: raw material selection: choose 6-7 mature fresh figs or dried figs. Raw material processing and pressing juice: Wash the raw materials clean, add 1 kg of water and 1 kg of fruit, or 1 kg of dried fruit and 5 kg of water, put in a stainless steel pot, heat to 85-90 ° C, keep 20-30 Minutes, then stop heating, let stand for 24 hours, squeeze to juice. Filtration, clarification: Filtration through a sieve filter, followed by natural clarification or enzymatic clarification. Concentration; concentration by atmospheric pressure and concentration by vacuum. It is concentrated at atmospheric pressure and concentrated in a stainless steel double-layer pan with a heating steam pressure of 2.5 kg/cm 2 . During the concentration process, please pay attention to stirring, accelerate the evaporation of water, prevent coking, and concentrate to make the solid matter reach 28%. It is not advisable to concentrate too much for each concentration. The time is 40 minutes. Concentrate in vacuo and concentrate under reduced pressure at lower temperature. Heating, steam pressure 1.5 kg / cm 2, temperature 50 ° C. Spray drying: spray drying the fig concentrate with high-pressure spray equipment, the feed temperature is 50-60 ° C, the working pressure of the high-pressure pump is 180 kg / cm 2 , the drying aid dextrin powder is 0.5%, the inlet air temperature is 120 °C, the outlet temperature is 75-78 °C. Cooling, packaging: The dried fig powder is rapidly cooled, then packaged and sealed.
(2) Fig jam
1 production process: fresh fruit → cleaning → softening → beating → blending → concentration → canning → sterilization → cooling.
2 Process points: Raw materials: Fully mature fruits should be selected, which can increase the yield of jam and make it rich in flavor. Softening, beating: In order to facilitate beating and prevent the jam from browning, the fig material needs to be softened. The method comprises the steps of pouring a small amount of the fruit into boiling water in a batch, and containing an appropriate amount of a composite color-retaining agent in the water, boiling for 10 minutes, so that the fruit is soft and rotten, and the effect of protecting the color and inactivating the enzyme is also achieved. The softened figs can be poured into a colloid mill for beating. A small amount of water is needed during beating to facilitate the flow of the pulp. Formulation and concentration: Pour the grounded jam into a sandwich pot or a vacuum concentrating pot, add the appropriate amount of 80% syrup, and concentrate by heating. In order to increase the gloss of the sauce and shorten the concentration time, an appropriate amount of thickener may be added. When the sauce is concentrated to 4/50% of the hanging pieces or soluble solids, add appropriate amount of citric acid and other seasonings, stir and dissolve to start the pot. Canning: Put the jam hot (not less than 60 ° C) into the cleaned and sterilized bottle and cover immediately. It can also be packaged in various sizes of film retort pouches. Sterilization and cooling: 100 ° C water bath atmospheric pressure sterilization for 10 minutes, and then cooled in stages.
The above is the processing technology of two kinds of fig products, for your reference, and hope to help you. Huinong School has more relevant agricultural technology knowledge. Continue to pay attention to Huinong School to answer questions during planting or breeding.
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