Figs yog nplua nuj nyob rau hauv ntau yam as-ham pab rau tib neeg lub cev. Lawv muaj ntau cov amino acids, nrog rau cov ntsiab lus ntawm 1.0% hauv cov txiv hmab txiv ntoo tshiab thiab txog li 5.3% hauv cov txiv hmab txiv ntoo qhuav. Txog tam sim no, 18 hom amino acids tau txheeb xyuas. Qhov tseem ceeb, tag nrho 8 qhov tseem ceeb amino acids rau tib neeg lub cev muaj nyob rau hauv figs, endowing lawv nrog siab siv tus nqi. Ntawm lawv, asparagine (1.9% qhuav hnyav) muaj cov ntsiab lus siab. Cov amino acid no ua lub luag haujlwm tseem ceeb hauv kev tiv thaiv kab mob leukemia thiab pab tib neeg kom rov muaj zog thiab txo qhov qaug zog. Yog li ntawd, nyob rau hauv txawv teb chaws, fig beverages tej zaum kuj siv raws li ib tug "coffee hloov".
Tsis tas li ntawd, figs muaj cov ntsiab lus qhuav qhuav. Lawv kuj muaj ntau yam enzymes xws li malic acid, citric acid, lipase, protease, thiab hydrolase. Cov enzymes no tuaj yeem pab tib neeg lub cev hauv kev zom zaub mov thiab ua kom qab los noj mov. Nyob rau tib lub sijhawm, vim lawv cov ntsiab lus lipid nplua nuj, figs muaj cov txiaj ntsig ntawm moistening cov hnyuv thiab tshem tawm cem quav. Nyob rau hauv cov nqe lus ntawm cov vitamins thiab minerals, figs muaj vitamin C, vitamin K, poov tshuaj, thiab lwm yam, thiab yog nplua nuj nyob rau hauv kev noj haus fiber ntau. Kev noj haus tsis tu ncua pab tiv thaiv kev puas tsuaj ntawm cov dawb radicals rau lub cev thiab ncua kev laus.
Tshuab ziab khaub ncaws thiab txheej txheem ntawm Fig
Kev xaiv khoom siv:Liab-hluav taws series tshuab ziab khaub ncaws, yog reqhuas. Red-Fire series drying room yog ib chav ua cua kub cua convection drying chav uas tsim los ntawm peb lub tuam txhab tshwj xeeb rau lub tais-hom ziab uas yog dav lees paub ob qho tib si hauv tsev thiab thoob ntiaj teb. Nws txais kev tsim qauv nrog sab laug-txoj cai / sab xis-sab laug lub sijhawm hloov pauv huab cua kub. Cov cua kub yog siv cyclic tom qab tiam, ua kom cov cua sov tsis sib xws ntawm txhua yam khoom hauv txhua qhov kev qhia thiab ua kom kub ceev thiab lub cev qhuav dej sai. Qhov kub thiab av noo tuaj yeem tswj tau, txo qis kev siv zog ntau lawm. Cov khoom no tau txais daim ntawv pov thawj kev siv hluav taws xob patent
Cov txheej txheem ziab kom qhuav
◦Kev kho mob ua ntej: Xaiv cov txiv hmab txiv ntoo uas loj, tuab - nqaij, thiab txog yim rau cuaj - kaum feem kaum ripe, thiab tshem cov cab - noj txiv hmab txiv ntoo, txiv hmab txiv ntoo rot, txiv hmab txiv ntoo dub, thiab txiv hmab txiv ntoo ntsuab. Ntxuav lawv kom huv si nrog dej huv thiab tshem tawm cov stems. Figs tuaj yeem qhuav tag nrho los yog txiav raws li xav tau, xws li txiav lawv hauv ib nrab lossis rau hauv daim lossis ib daim hlab. Yog tias txiav, qhov ziab tom ntej yuav nrawm dua, tab sis nws yuav tsum tau muab sau tseg tias cov xim saum npoo ntawm cov figs txiav tuaj yeem darken vim oxidation thaum ziab, txawm tias lawv cov khoom noj muaj txiaj ntsig yuav tsis cuam tshuam. Ntxiv tev thiab xim - kev tiv thaiv kev kho mob kuj tuaj yeem ua tiav. Rau xim - kev tiv thaiv, 0.5% sodium bisulfite tov tuaj yeem siv, thiab tib lub sijhawm, ntxiv 1% calcium chloride tov rau soaking rau 6 - 8 teev.
◦Tshuab ziab khaub ncaws:
◦Thawj theem: Teem qhov kub ntawm 70℃-85℃nyob rau hauv thawj theem. Nyob rau theem no, cov dej ntau hauv cov txiv hmab txiv ntoo evaporates nyob rau hauv ib lub sij hawm luv luv, uas kav li 4 teev, thiab dehumidification yog tswj ntawm 50%.
◦Theem Ob: Nws kav li 8 teev, nrog rau qhov kub thiab txias ntawm 60℃-70℃kom txo cov av noo ntxiv.
◦Kauj Ruam 3: Nws kav li 5 teev, nrog rau qhov kub thiab txias mus txog 50℃-60℃, thiab cov av noo txuas ntxiv mus rau 10%. Tag nrho cov txheej txheem ziab yuav siv li 17 teev, thaum kawg txo cov dej noo ntawm figs kom tsawg dua 15%. Rau ntau yam sib txawv, qib ntawm ripeness, thiab txiav lub xeev ntawm figs, qhov tshwj xeeb ziab tsis (kub, lub sij hawm, av noo, thiab lwm yam) yuav tsum tau kho kom tsim nyog los xyuas kom meej tias cov qhuav figs ua tiav cov txiaj ntsig zoo tshaj plaws ntawm cov duab, xim, thiab tsw, thaum khaws lawv cov as-ham mus rau qhov loj tshaj plaws.
Post lub sij hawm: May-07-2025
