Freeze Dried Fig Powder

Freeze-Dried Fig Powder is a dark red or light brown powder that can be eaten directly after mixing with warm water, or it can be combined with other ingredients such as flour and butter to bake bread or bake cookies. When people cook porridge, they can add an appropriate amount of fig powder when the porridge is cooked to eighth maturity, which can make the cooked porridge taste better, and allow the body to absorb more balanced and richer nutrients.

Properties: Polyflora is conical or spherical, about 2cm long and 1.5-2.5cm in diameter.

Color: The surface is light yellowish-brown or brownish-black, with wavy curved longitudinal ridges, the upper end is slightly truncated, the center has a circular protrusion, the base is narrow, and there are fruit stalks and residual bracts.

Hard and sweet.

Chemical composition contains citric acid, fumaric acid, succinic acid, malonic acid, proline, oxalic acid, malic acid, shikimic acid, quinic acid, alkaloids, glycosides, sugars class, ficin, etc.

Source: It is the fruit of Ficus carica L., a ficus plant of Moraceae, and its roots and leaves are also used as medicine. Roots can be harvested throughout the year; fruits and leaves are harvested in summer and autumn, dried or used fresh.

Taste: sweet, flat. Roots and leaves: pale, astringent, flat.

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Production process: raw material selection → raw material processing, pressing and extracting juice → filtration, clarification → concentration → spray drying → cooling → packaging.

Raw material selection → raw material processing, juice extraction → filtration, clarification → concentration → spray drying → cooling → packaging.

1. Raw material selection: choose 6-7 ripe fresh figs or dried figs.

2. Raw material processing and juice extraction: Wash the raw materials, add 1 kg of water to 1 kg of fruit, or 1 kg of dried fruit to 5 kg of water, put it in a stainless steel pot, heat it to 85-90 ° C, and keep it at 20 -30 minutes, then stop heating, let stand for 24 hours, and squeeze out the juice. Filtration and clarification: filter through a sieve filter, and then carry out natural clarification or enzyme clarification. Concentration; atmospheric concentration and vacuum concentration can be used.

3. Concentration at atmospheric pressure, concentrated in a stainless steel double boiler, and the heating steam pressure is 2.5 kg/square centimeter. During the concentration process, attention should be paid to stirring to accelerate the evaporation of water, prevent coking, and concentrate to make the solid content reach 28%. The concentrate was concentrated in vacuo and under reduced pressure at lower temperature. Heating, steam pressure 1.5 kg/square centimeter, temperature 50 ℃.

4. Spray drying: use high-pressure spray equipment to spray-dry fig juice concentrate, the feeding temperature is 50-60 ℃, the working pressure of the high-pressure pump is 180 kg/cm 2 , the addition amount of drying aid dextrin powder is 0.5%, and the air inlet The temperature is 120°C, and the outlet air temperature is 75-78°C. Cooling and packaging: The dried fig powder is rapidly cooled, and then packaged and sealed.

PlantextractStory Group has its own scientific research center, planting base and production base. At the same time, the company has close ties with domestic and foreign scientific research institutions and continues to research and produce plant extracts. The company has complete extraction, separation, refining and drying equipment and technology, and its main business is the production and sales of natural plants, extraction of Chinese medicinal materials, research and development of pharmaceutical intermediates, technical consultation, and technical services. Products are exported to Europe, America, Southeast Asia, Japan and Australia and many other countries and regions, and are well received and trusted by customers.