The invention belongs to the technical field of food processing and relates to a lactobacillus fermented agar gel food and a preparation method thereof. The lactobacillus fermented agar gel food comprises the following raw materials in percentage by weight: 0.01%-2.0% of agar, 0.0001%-2.0% of a lactobacillus strain and/or 30%-60% of a lactobacillus fermentation base material, 0%-5% of a milk product, 0.001%-20% of a sweetener, 0%-2.0% of a thickener, 0.01%-80% of a seasoner, 0%-0.1% of vitamin and 20%-95% of water. The preparation method comprises the following steps: dissolving, homogenizing and sterilizing the agar and other ingredients, adding lactic acid bacteria or the lactobacillus fermentation base material into an agar solution for sealed fermentation, fermenting until specified acidity to form gel, and filling the gel in a packaging container. The lactobacillus fermented agar gel food is novel and special in formula, scientific and reasonable in proportioning, free from toxic and side effects, natural and green in raw materials, wide in application range, good in edible and health-care functions, mature in preparation process, and simple in operation method, and has the environment-friendly effect.

Lactobacillus fermented agar gel food and preparation method thereof

Preparation method of dried figs

Fruit-vegetable composition with functions of enhancing immunity and relaxing bowels and preparation method thereof

The invention discloses a method for producing fig preserved fruit, belonging to the field of fruit and vegetable processing. The method is characterized in that processing process flows of selecting and pre-treating raw materials, carrying out blanching treatment, permeating with sugar, baking, shaping, packaging and forming finished products are adopted. The method for producing the fig preserved fruit, disclosed by the invention, has the beneficial effects that the problem that fresh figs are intolerant to storage is solved, and the fig preserved fruit produced by the method is delicate in pulp, tasty in sourness and sweetness and little in nutrient loss, has an obvious fig flavor and has good dietotherapy, anticancer and cancer prevention health care effects.

Method for producing fig preserved fruit

The invention discloses a dried fig and a preparing method thereof. The preparing method comprises the steps that firstly, the fig is sliced to obtain fig slices; secondly, color protecting processing is carried out on the fig slices in a sodium salt solution, and fig slices M1 are obtained; thirdly, the fig slices M1, dried tangerine, roses, honey, maltodextrin, citric acid, antioxidant and a sweeting agent are mixed and stewed, and fig slices M2 are obtained; fourthly, the fig slices M2 are drained, aired and dried, and fig slices M3 are prepared; fifthly, the fig slices M3 are sterilized, and the dried fig is prepared. The dried fig prepared through the method is high in aspartic acid content, the color is not changed, and the bacterium content is small.

Dried fig and preparing method thereof

The invention relates to a health food made of fig, particularly to a method for producing dried figs. The method comprises the steps of selecting figs, cleaning the figs with water, peeling, neutralizing, slicing, panning and drying, fruit slicing softening, sorting out, classifying and packing. The invention has the characteristics that the equipment required for the invention is relatively simple, the production technology is easy to learn, and the method can keep the product nutritional, fresh and delicious for a long period. Fig is known for containing a large amount of anti-cancer substances, such as selenium, phenyl aldehyde, bergaptol, psoralen, etc., so that the regular consumption of fig can improve immune system of human body, prevent health problems such as cardiovascular disease and cancer, and serve the purpose of regulating blood pressure.

Method for producing dried fruit of Ficus carica

The invention relates to fig confect and a method for producing the fig confect. The fig confect has the characteristics that the fig confect contains fresh fig, white sugar and a small quantity of flavoring composed of citric acid, sodium lactate and potassium sorbate. The production method comprises steps of fig selecting, washing, cutting, blanching, sugar-seeping, drying and packing. The fig for the invention is green peel fig which is peculiar to Weihai and characterized by unique flavor. The invention has the characteristics that the production technology is simple, the cost is low, and the fig confect is green and free from contamination. Moreover, as the components of the fig confect are capable of resisting cancer, countering virus and improving the immune system of human body, the fig confect is a health food that is very effective in resisting cancer and improving the immune system of human body.

Ficus carica preserved fruits and production method

The invention relates to a health product, in particular to a soft capsule and a method for producing the same. The soft capsule is characterized in that: the soft capsule contains water soluble pearl powder, selenium-enriched yeast, natural vitamin E, beeswax, glycerol monostearate, span-80 and corn oil. The soft capsule is a powerful antioxidant which can effectively improve the rancidity of fatty acid in food and the alimentary tract, and protect cells from being damaged by harmful matters generated by oxidation of unsaturated fatty acid; the soft capsule is an extremely good free radical scavenger which can protect biological membranes from being attacked by free radicals, effectively resist ageing nutrients, improve immunity of a human body, keep the integrity of red blood cells and promote the biological synthesis of the red blood cells; the soft capsule is an indispensible promoting factor for cellular respiration, which can protect the lung tissue from air pollution; moreover, the soft capsule also can prevent the over-aggregation of blood platelets, avoid the increase of lipid peroxidation in the blood, prevent cardiovascular diseases and supplementing calcium element in the human body.

Preparation of water soluble pearl powder and method for producing soft capsule

The invention provides a fig jam health care product and production method thereof, characterized in that 15 to 50% by weight of fig jam, 8 to 40% by weight of white sugar, 0.1 to 0.4% by weight of citric acid, 1 to 5% by weight of honey, 0.005 to 1% by weight of nisin, 1 to 10% by weight of fruit juice gel, 0.01 to 0.5% by weight of potassium chloride, 0.01 to 0.8% by weigh of sodium cyclamate, 0.001 to 0.01% by weight of pectase and 0.01 to 0.1% by weight of potassium sorbate are mixed, pulped, enzymatically hydrolyzed, solated, filled, thermally sealed, sterilized and cooled to from an anticancer, antivirus, inoxidizable and immunity-enhancing fig health care food. The production process of the invention is simple, low-cost, natural and pollution-free, and the product of the invention is a new generation of anticancer, immunity-enhancing optimum health care food.

Fig fruit jelly and production method thereof

The invention relates to a fig soft capsule healthcare product and a production method thereof. The production method is characterized in that: the fig soft capsule healthcare product with anti-cancer property, antivirus, immunity strengthening and oxidation resistance is produced by the following compositions by weight percentage: 8 to 30 percent of fig powder, 3 to 15 percent of lentinan, 4 to 30 percent of xylo-oligosaccharides, 0.2 to 10 percent of selenium yeast, 0.5 to 15 percent of asparagus powder and 20 to 90 percent of perilla herb oil. The fig soft capsule healthcare product has a simple manufacturing technique and low cost, is purely natural, does not have pollution, and is a novel generation of optimal healthcare product with anti-cancer property, antivirus and immunity improvement.

Fig soft capsule and production process

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