Study On Development Of Fig Pastilles And Industrial Design

Figs are nutritious and healthy foods for both medicinal and food use.In order to increase the utilization rate and added value of figs,the product development of deep processing of specialty agricultural products in Xinjiang is further solved.The processing technology and industrialized production design of fig pastilles with dried figs as the main raw material are used in this paper.Researches were carried out,including the formulation process,the color protection process,the quality analysis of fig pastilles and its the industrial production design.The main findings are as follows:（1）Formulation process research:The sensory score was used as an indicator,and the product formula was optimized by L₉（3⁴）orthogonal design.The optimum optimization process was:200 g of compound pulp,and the mass ratio of compound pulp（Fig dried pulp:apricot pulp:raisin pulp）2:1:1,2.5 g of compound glue,mass ratio of carrageenan（carrageenan:konjac gum:agar）2:1:1,amount of citric acid 0.15 g.Bake at 50°C for 20-22 h;（2）Research on color protection technology:using color and sensory scores as indicators,the effects of ascorbic acid concentration,citric acid concentration,soaking time,and steam heating time on the color protection effect of fig pastilles were investigated.The results were based on single factor test results.L₉（3⁴）orthogonal experiments were optimized to obtain the best color protection process as 0.15%ascorbic acid,0.3%citric acid,soaking time 30 min,steam heating time 9 min.（3）Analysis of quality characteristics:The nutritional and texture characteristics of fig pastilles were analyzed.Nutritional index of fig pastilles,total sugar 45.4 g/100 g,total acid 0.9 g/100 g,fat 0.5 g/100 g,protein 1.46 g/100 g,V_C 0.46 g/100 g,dietary fiber 3.23 g/100 g,the dietary fiber content was significantly higher than that of dried fig fiber（2.99 g/100 g）.Texture characteristics of fig pastilles,hardness is2848.687±324.289 g,adhesion is-22.883±2.314 m J,elasticity is 0.956±0.017 mm,cohesion is 0.803±0.033（%）,the adhesiveness was 2285.088±268.904 g,the chewability was 2187.631±240.359 m J,and the recovery was 0.400±0.029.Comparative analysis of the quality changes of pastilles under 4°C and25°C showed that the sensory score,moisture content and color degree all decreased with time,while hardness,adhesiveness,chewiness and total number of colonies showed an upward trend.It is recommended that the product be stored at a low temperature（4°C）for best results.（4）Industrialized production design:estimate the material balance,equipment selection,cost and profit of fig pastilles,and analyze and evaluate its economic benefits,obtain the default annual output of600 tons of fig pastilles,annual sales For 21 million yuan,the sales profit was 4.395 million yuan,and the break-even point was 16.9%,which objectively demonstrated the practical feasibility of the industrialization of fig pastilles and provided reference for industrial production of future products.The fig pastilles developed is moderately sweet and sour,and has a pleasant flavor.It is a special snack food suitable for both young and old people.It is suitable for industrial production and lays the foundation for the deep processing of agricultural products and the development of the fig industry.