CN104621564B - A kind of pulled figs product and its production method rich in gamma aminobutyric acid - Google Patents
A kind of pulled figs product and its production method rich in gamma aminobutyric acid Download PDFInfo
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- CN104621564B CN104621564B CN201510069724.6A CN201510069724A CN104621564B CN 104621564 B CN104621564 B CN 104621564B CN 201510069724 A CN201510069724 A CN 201510069724A CN 104621564 B CN104621564 B CN 104621564B
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 64
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims abstract description 32
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000005520 cutting process Methods 0.000 claims abstract description 12
- 238000004108 freeze drying Methods 0.000 claims abstract description 11
- 238000012856 packing Methods 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 19
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 238000011534 incubation Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- QWCKQJZIFLGMSD-UHFFFAOYSA-N 2-Aminobutanoic acid Natural products CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 claims description 4
- QWCKQJZIFLGMSD-GSVOUGTGSA-N D-alpha-aminobutyric acid Chemical compound CC[C@@H](N)C(O)=O QWCKQJZIFLGMSD-GSVOUGTGSA-N 0.000 claims description 4
- 239000007853 buffer solution Substances 0.000 claims description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims 1
- 239000001115 mace Substances 0.000 claims 1
- 230000006870 function Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 208000001953 Hypotension Diseases 0.000 abstract description 2
- 230000003925 brain function Effects 0.000 abstract description 2
- 239000005556 hormone Substances 0.000 abstract description 2
- 229940088597 hormone Drugs 0.000 abstract description 2
- 208000021822 hypotensive Diseases 0.000 abstract description 2
- 230000001077 hypotensive effect Effects 0.000 abstract description 2
- 230000028327 secretion Effects 0.000 abstract description 2
- 230000003712 anti-aging effect Effects 0.000 abstract 1
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 7
- 238000004140 cleaning Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 4
- 239000007979 citrate buffer Substances 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 240000007124 Brassica oleracea Species 0.000 description 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 3
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 3
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 3
- 238000007605 air drying Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- 244000025361 Ficus carica Species 0.000 description 2
- 235000008730 Ficus carica Nutrition 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000035784 germination Effects 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 241000218218 Ficus <angiosperm> Species 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of pulled figs product and its production method rich in gamma aminobutyric acid, belong to food processing technology field.It is characterized in that the fig to be incubated through cutting, through color protection, freeze-drying and damp-prrof packing, is made as raw material.Simple production process of the present invention, industrialization degree is high, obtained pulled figs combinations color and lustre is bright-coloured, nutritious, quality is crisp, the gamma aminobutyric acid that particularly fig is enriched with after being incubated through cutting, which has, to be improved brain function, regulation hormone secretion, hypotensive, high-efficient fat reducing, anti-aging and improves the functions such as immunity of organisms, is a kind of preferable health food.Gamma aminobutyric acid content is 10~30mg/100g DW in product.
Description
First, technical field
The present invention relates to a kind of pulled figs product and its production method rich in γ-aminobutyric acid, belong to food and add deeply
Work technical field, falls within functional food production technical field.
2nd, technical background
Fig (Ficus carica.L), also known as Fructus Fici Beecheyanae, eyesight improving food made of nut meats, reflect day fruit.The perennial fallen leaves of Ficus are filled
Wood or dungarunga, cultivate larger, its fruits nutrition enriches in China part coastal area, fine containing multivitamin and meals
Dimension, amino acid classes are complete, the soft sweet tea of entrance, aromatic flavour, and contain the mineral matters such as a large amount of calcium, iron, magnesium, zinc.Fig it is anti-
Function of tumor receives much concern always.Meanwhile, the composition such as dietary fiber and pectin in fig can remove the lead in human body, reduction
Cerebrovascular sclerosis are had certain curative effect by cholesterolemia, and the also treatment to fatty liver has booster action.
Fig is subjected to cutting incubation processing, its edibility can not only be kept, can also make vitamin and gamma-amino
Butyric acid (GABA) isoreactivity composition is enriched with.Research shows that GABA has hypotensive, calm nerve, improves brain function, adjusts
Save the functions such as hormone secretion, high-efficient fat reducing and liver protection shield kidney.GABA content can with advancing age and stress in human body
Increasing and reduce.Thus, GABA is supplemented in diet and seems necessary.Fig after being incubated using cutting is main material production
Pulled figs product have above is referred to nutritive value and health-care effect.
Patent (publication number CN100366170 C, publication date 2008 year 2 month 6) discloses " manufacturer of tartary-backwheat tea
Method ",《The progress of gamma-aminobutyric acid tea》(Normal University is bright to wait Hangzhou agricultural and science and technology .2009,5：23-26)、《High nutrition buckwheat
The research of wheat tea》(Jiao Weina Shaanxi Tech Univ .2013),《The change of protein and γ-aminobutyric acid in black soya bean germination process
Change and the optimization of germination condition》(burnt space such as knows at the Food Sciences .2009,30 (19)：It is 51-54) low by being carried out to raw material
Oxygen or Anaerobic Treatment, so as to improve GABA content in raw material, this is different from the mechanism that mechanical damage is enriched with GABA.
Patent (publication number CN102919376 B, March 26 2014 publication date) discloses a kind of " high gamma-amino fourth
Soya-bean milk is made in homogenate after sharp freezing stress in soybean bean sprout by sour plumule soya-bean milk and its production technology ", and the method is not suitable for
Fruit and vegetable drying.《Influence of the Different stress processing method to cabbage GABA content》(He Na Agricultural University Of Nanjing journal
.2013,36 (6)：Low temperature stress (4 DEG C) is carried out to cabbage in 111-116), processing can improve GABA content initial stage, with
The extension GABA content for processing time declines, thus is unfavorable for GABA a large amount of enrichments.
《Influence of the Different stress processing method to cabbage GABA content》(He Na Agricultural University Of Nanjing journal
.2013,36 (6)：111-116)、《The Primary Study of γ-aminobutyric acid biosynthesis influence factor in Harvested Asparagus》(Zhao
Gorgeous food research and developments .2007,28 (09)：14-17) mention with pH buffer solutions, calcium ion soaking solution and glutamic acid
Solution is handled raw material, wherein best with glutamic acid solution treatment effect.But the method is enriched with suitable for seasoning vegetable
GABA, processed goods mouthfeel can be influenceed if for fruit.
Patent (publication number CN103719762 A, April 16 2014 publication date) discloses a kind of " fig product
Processing method ",《The development of dried fruit of Ficus carica》(the Agriculture in Hunan science .2002 such as Li Qingming, (2)：50-52) with fresh fruit
Heated-air drying is carried out for raw material, serious is destroyed to thermal sensitivity nutritional ingredient, and easily causes Surface hardened layer, dried product mouthfeel is influenceed.
This method is not enriched with to the GABA in raw material simultaneously.
The present invention is handled by carrying out cutting and incubation to fig raw material, then through color protection, freeze-drying and damp-prrof packing,
The pulled figs product rich in GABA is made.The present invention not only enables GABA in fig be enriched with, and improves its healthcare function,
And its freeze-dried nutritional ingredient retention rate is high, organoleptic quality is good.
The present invention is handled by carrying out cutting and incubation to fig raw material, then through color protection, freeze-drying and damp-prrof packing,
The pulled figs product rich in GABA is made.The present invention not only enables GABA in fig be enriched with, and improves its healthcare function,
And freeze-dried fig nutrient component damages are few, organoleptic quality is good.
3rd, the content of the invention
Technical problem：
Present invention aims at a kind of pulled figs product and its production technology rich in γ-aminobutyric acid is provided, solve
Color and luster that the pulled figs product produced in the past using air drying methods is present is dull, nutritive loss is serious and the skill such as poor taste
Art problem, while being incubated enriching gamma-aminobutyric by cutting, lifts the healthcare function of fig.
Technical scheme：
A kind of pulled figs production of articles method rich in γ-aminobutyric acid, it is characterised in that with the nothing being incubated through cutting
Flowers and fruits are raw material, through color protection, freeze-drying and damp-prrof packing, are made, specifically include following steps：
(1) raw material despecking：Select maturity, it is in the same size, the fig having no mechanical damage is as processing raw material；
(2) clean：Fig is cleaned up with water, dries the bright water of fruit surface；
(3) cutting is incubated：Fig cuts base of fruit, after the ventricle for rejecting pulpous state, is cut into length for 1~2cm, wide
Spend 0.2~1.0cm strip, in 0~3 DEG C place 30~60min after, be placed in 15~45 DEG C of insulating box be incubated 0.5~
2.0h；
(4) color protection：Fig bar after incubation is placed in 4~8mmol/L CaCl2Citrate buffer solution (pH5.0)
In, soak color protection 30min；
(5) draining：Drain fig bar surface moisture after color protection；
(6) it is freeze-dried：Fig is freeze-dried by known freeze-drying method, material thickness is 10mm,
Temperature of heating plate is 55 DEG C, drying chamber pressure 40Pa；
(7) damp-prrof packing：Fig bar after freeze-drying is loaded in damp-prrof packing.
Beneficial effect：
Compared with prior art, pulled figs product of the invention and its production technology have advantages below：
(1) fig is incubated enrichment GABA through cutting in the present invention, improves the nutritive value and healthcare function of fig.
(2) present invention produces pulled figs product using freeze-drying method, reduces heated-air drying to temperature-sensitive in raw material
Property nutrition and functional components loss.
(3) it is of high nutritive value using product produced by the present invention, bright in colour, quality is crisp, long shelf-life.
(4) the processing approach of fig has been widened, its added value is added.
4th, embodiment
Embodiment 1
The fig that maturity is consistent, in the same size, has no mechanical damage is selected, is cleaned up with water, and cleans its surface
Moisture.Fig is cut into base of fruit, after the ventricle for rejecting pulpous state, length 1cm, width 1.0cm fig bar, by it is cut into
It is put in after being incubated 2.0h, taking-up in 30min in 0 DEG C of refrigerator, the insulating box that 15 DEG C are placed in afterwards and is put into 4mmol/LCaCl2Lemon
Lemon acid buffer (pH5.0) soaks color protection 30min, and taking-up drains its surface moisture, is put into freeze drier, keeps material thick
10mm is spent, 55 DEG C of heating-up temperature, drying chamber pressure 40Pa is freeze-dried, then be made through damp-prrof packing.γ-ammonia in product
Base butyric acid content is 15mg/100g DW.
Embodiment 2
Fig is selected and cleaning method be the same as Example 1.Fig after cleaning is gone after base of fruit, pulpous state ventricle, cut
It is divided into length 1.5cm, width 0.4cm fig bar is put in 40min in 1 DEG C of refrigerator, the insulating box for being placed in 25 DEG C and incubated
5mmol/LCaCl is put into after educating 1.5h, taking-up2Citrate buffer solution (pH5.0) immersion color protection 30min, the drip of fig bar
Dry, freeze-drying and moistureproof packaging method be the same as Example 1, are made.Alpha-aminobutyric acid content is 20mg/100g DW in product.
Embodiment 3
Fig is selected and cleaning method be the same as Example 1.Fig after cleaning is gone after base of fruit, pulpous state ventricle, cut
It is divided into length 2.0cm, width 0.2cm fig bar is put in 50min in 2 DEG C of refrigerators, 35 DEG C of insulating box is placed in afterwards
Middle incubation 1.0h, 6mmol/LCaCl is put into after taking-up2Citrate buffer solution (pH5.0) immersion color protection 30min, fig bar
Drain, be freeze-dried and moistureproof packaging method be the same as Example 1, be made.Alpha-aminobutyric acid content is 25mg/100g in product
DW。
Embodiment 4
Fig is selected and cleaning method be the same as Example 1.Fig after cleaning is gone after base of fruit, pulpous state ventricle, cut
It is divided into length 2.0cm, width 0.8cm fig bar is put in 60min in 3 DEG C of refrigerators, 45 DEG C of insulating box is placed in afterwards
Middle incubation 0.5h, 8mmol/LCaCl is put into after taking-up2Citrate buffer solution (pH5.0) immersion color protection 30min, fig bar
Drain, be freeze-dried and moistureproof packaging method be the same as Example 1, be made.Alpha-aminobutyric acid content is 30mg/ in product
100gDW。
Have been described in detail above embodiments of the present invention, but this is only to facilitate the example for understanding and lifting, should not be by
It is considered as and limits the scope of the present invention.Equally, any person of ordinary skill in the field can the technique according to the invention
Scheme and its description of preferred embodiment, make various possible equivalent changes or replacement, but all these changes or replacement are all
The scope of the claims of the present invention should be belonged to.
Claims (2)
1. a kind of pulled figs production of articles method rich in γ-aminobutyric acid, it is characterised in that with through cutting be incubated without flower
Fruit is raw material, through color protection, freeze-drying and damp-prrof packing, is made, specifically includes following steps：
(1) raw material despecking：Select maturity, it is in the same size, the fig having no mechanical damage is as processing raw material；
(2) clean：Fig is cleaned up with water, dries the bright water of fruit surface；
(3) cutting is incubated：Fig cuts base of fruit, after the ventricle for rejecting pulpous state, is cut into length for 1~2cm, width
0.2~1.0cm strip, is placed after 30~60min in 0~3 DEG C of low temperature, be placed in 15~45 DEG C of insulating box and be incubated 0.5~
2.0h；
(4) color protection：The fig bar after incubation is placed in 4~8mmol/L CaCl by known technology2PH5.0 citric acid
In buffer solution, color protection 30min is soaked；
(5) draining：Drain fig bar surface moisture；
(6) it is freeze-dried：Fig is freeze-dried by known freeze-drying method；
(7) damp-prrof packing：Fig bar after freeze-drying is loaded in damp-prrof packing.
2. a kind of pulled figs production of articles method rich in γ-aminobutyric acid, the fig used according to claim 1
Kind is Mace clothing Tao Fen, Blanc Rake, ripple Ji Hong, rascal, and alpha-aminobutyric acid content is 10 in obtained pulled figs product
~30mg/100g DW.
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| CN106260392A (en) * | 2016-09-09 | 2017-01-04 | 安徽省怡果生态科技有限公司 | A kind of Flos Rosae Rugosae pulled figs |
| CN106901263A (en) * | 2016-12-31 | 2017-06-30 | 蚌埠清菲农业科技有限公司 | A kind of Snakegourd Fruit is crisp dry |
| CN107048256A (en) * | 2017-03-10 | 2017-08-18 | 四川森迪科技发展股份有限公司 | A kind of preparation method of pulled figs |
| CN107568320A (en) * | 2017-09-28 | 2018-01-12 | 临汾市碧丰霖农业科技开发有限公司 | A kind of pulled figs preparation method |
| CN107691624A (en) * | 2017-10-09 | 2018-02-16 | 陈玉海 | A kind of method for storing and refreshing of fig |
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| JP2590423B2 (en) * | 1994-02-01 | 1997-03-12 | 農林水産省中国農業試験場長 | Food material enriched in γ-aminobutyric acid |
| JPH11155508A (en) * | 1997-07-04 | 1999-06-15 | Kenya Fujii | Highly concentrated aqueous gamma-aminobutyric acid solution obtained from rice bran, highly concentrated aqueous gamma-aminobutyric acid solution, and colorless transparent water in which rice has been washed |
| CN101277616A (en) * | 2005-09-28 | 2008-10-01 | 美露香株式会社 | Process for producing fruit with enhanced alpha-aminobutyric acid content |
| CN102422873A (en) * | 2011-11-03 | 2012-04-25 | 威海长寿康海洋食品有限公司 | Fig freeze-dried product and its processing method |
| CN102488146A (en) * | 2011-11-28 | 2012-06-13 | 江苏虹腾食品有限公司 | Brown rice germination method by moistening |
| CN102754780B (en) * | 2012-07-26 | 2014-03-05 | 南京农业大学 | Gama-aminobutyric acid-enriched freeze-drying bean sprout and production technique thereof |
| CN103621922A (en) * | 2012-08-29 | 2014-03-12 | 句容市虎耳山无花果专业合作社 | Processing method for freeze-dried figs |
| CN103141784B (en) * | 2013-03-27 | 2014-01-08 | 山东沾化浩华果汁有限公司 | Vacuum freeze drying puffing processing method of fig |
| CN103919056B (en) * | 2014-04-23 | 2016-03-30 | 南京农业大学 | A kind of method improving immature kernel brown rice glutamic acid decarboxylase enzyme activity |
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2015
- 2015-02-05 CN CN201510069724.6A patent/CN104621564B/en not_active Expired - Fee Related
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