PREPARATION METHOD OF SEMI-DRYING FIG IMPROVED STORAGE PERIOD

摘要

PURPOSE: A producing method of semi-dried figs with the improved storage property is provided to enhance the taste of figs by semi-drying the figs after dipping into a sugar solution. CONSTITUTION: A producing method of semi-dried figs with the improved storage property comprises the following steps: removing the rinds from figs; dipping 100parts of figs by weight into 100~300parts of sugar solution by weight; dipping the figs into hot water, and drying; and freezing the dried figs. The sugar solution contains the following; 20~40wt% of sugar selected from the group consisting of glucose, fructose, sugar syrup, and others; 3~10wt% of xylitol; 0.1~0.5wt% of organic acid selected from the group consisting of citric acid, lactic acid, malic acid, tartaric acid, and succinic acid; 0.01~0.3wt% of sodium citrate, 0.1~0.5wt% of vitamin C, and the balance of purified water.