Method for softening areca-nut using enzyme method and areca-nut

A technology of betel nut and enzymatic method, applied in the field of softening betel nut, can solve the problems of damage to the inner wall of the oral cavity, low production efficiency, hard betel nut fiber, etc., and achieve the effects of reducing softening time, improving production efficiency and shortening processing cycle.

Inactive Publication Date: 2009-03-25
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the commercially available betel nut is soaked in lime emulsion for 5 to 8 days in the traditional softening method. The betel nut fiber produced by this softening method is still relatively hard, and the production efficiency is low, and the product quality is also unstable; Milk of lime may cause the heavy metal content in the product to exceed the standard, which will cause strong irritation to the human oral cavity, damage the inner wall of the oral cavity, and may cause harm to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The present invention obtains the betel nut after softening through the following steps:

[0013] (1) Raw material preparation: wash the qualified betel nut raw material and place it in the container;

[0014] (2) Preparation of enzymatic hydrolysis solution: add 1kg pectinase (food grade, enzyme activity ≥ 1000000u / g), 0.5kg cellulase (food grade, enzyme activity ≥ 20000u / mL) and 0.02kg into 100kg water respectively according to the mass Hemicellulase (food grade, enzyme activity ≥ 5000u / g), after stirring evenly, it will be the enzymolysis solution, then adjust the pH value to 9 with edible alkali, and store it at room temperature for later use;

[0015] (3) Enzymolysis and softening: In step (2), the enzymolysis solution is added to a container containing 50kg of betel nut, and the betel nut is immersed in the enzymolysis solution, and the vacuum degree in the container is kept at 20kPa, and the temperature is 60°C. Maintain 2 hours, carry out enzyme treatment, obta...

Embodiment 2

[0017] The present invention obtains the betel nut after softening through the following steps:

[0018] (1) Raw material preparation: wash the qualified betel nut raw material and place it in the container;

[0019] (2) Preparation of enzymatic hydrolysis solution: add 2kg of pectinase (food grade, enzyme activity ≥ 1000000u / g), 1.2kg of cellulase (food grade, enzyme activity ≥ 20000u / mL) and 0.08kg Hemicellulase (food grade, enzyme activity ≥ 5000u / g), after stirring evenly, becomes the enzymolysis solution, then adjusts the pH value to 4.5 with sulfuric acid, and stores it at room temperature for later use;

[0020] (3) Enzymolysis softening: add the enzymolysis solution obtained in step (2) into a container with 100kg of betel nuts, soak the betel nuts in the enzymolysis solution, keep the vacuum in the container at 10kPa, and the temperature is 45°C. The conditions are maintained for 3 hours, and enzyme treatment is performed to obtain areca nuts with softened fibers.

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PUM

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Abstract

The invention discloses a method of softening betel nuts with enzyme and a betel nut thereof; the method comprises the following steps: (1), the preparation of raw material: washing and placing the betel nut in a container; (2), the enzyme solution preparation: respectively adding pectinase, cellulase and hemicellulase into water, adjusting the pH valve to 3-10 with acid or alkali, and evenly stirring the mixture to get the enzyme solution, wherein, based on mass ratio, water: pectinase: cellulose: hemicellulase is equal to 100: (0.03-2) : (0.03-1.2) : (0.01-0.8); (3) enzymatic softening: adding the enzyme solution obtained in step (2) into the container with the betel nut to enable the betel nut to be immersed in the enzyme solution, and carrying out enzyme treatment under the conditions that the vacuum degree in the container is kept for 4-35kPa and the temperature for 30-70 DEG C for 0.5-12 hours, so as to obtain the fiber-softened betel nut. The method can shorten the time for softening the betel nut, so the prepared betel nut tastes good and does not hurt the mouth cavity.

Description

technical field [0001] The invention relates to a method for processing betel nuts, in particular to a method for softening betel nuts and the betel nuts. Background technique: [0002] Betel nut is mainly produced in Hainan Province of my country. Its fruit has various effects such as refreshing, helping digestion, and relieving the appearance. There is a habit of chewing betel nuts in Hunan, Hubei, and Jiangxi. However, the commercially available betel nut is soaked in lime emulsion for 5 to 8 days in the traditional softening method. The betel nut fiber produced by this softening method is still relatively hard, and the production efficiency is low, and the product quality is also unstable; Lime milk may cause the heavy metal content in the product to exceed the standard, which will cause strong irritation to the human oral cavity, damage the inner wall of the oral cavity, and may cause harm to human health. Invention content: [0003] The object of the present invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 李忠海黎继烈钟海雁鲁海波彭映辉周文化
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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