Processing method of green betel-nut dry fruit with low arecoline content

A processing method, the technology of arecoline, applied in the processing field of betel nut dried fruit, can solve the problems of oral mucosa and tooth damage, loss of green color, darkening of color, etc., and achieve the reduction of arecoline content, simple processing method, and high food safety Effect

Inactive Publication Date: 2010-03-03
张海德
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Areca nuts are abundant in Hainan Province of my country. They are a popular snack in Yunnan, Hainan, Hubei, Hunan and Taiwan. In modern industrialized production of edible betel nuts, most of the picked fruits are boiled in boiling water and then smoked. Dried to obtain edible betel nuts, but this method often makes its color darken

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] 1. Select betel nuts without insects and diseases, wash, slice, and pick kernels for later use;

[0011] 2. Prepare a mixed green protection solution containing 0.05% zinc acetate concentration, 0.1% citric acid concentration and 0.05% sorbic acid methyl concentration, soak the betel nut obtained in step 1 in the mixed green protection solution for 12 hours;

[0012] 3. After drying the soaked betel nuts in a blast oven at a temperature of 65°C, vacuum-pack the finished product.

[0013] The color ratio of the obtained product is 0.513, and the content of arecoline is 0.219%.

Embodiment 2

[0015] 1. Select betel nuts without insects and diseases, wash, slice, and pick kernels for later use;

[0016] 2. Prepare a mixed green protection solution containing 0.02% zinc acetate concentration, 0.3% citric acid concentration and 0.1% sorbic acid methyl concentration, soak the betel nut obtained in step 1 in the mixed green protection solution for 12 hours;

[0017] 3. After drying the soaked betel nuts in a blast oven at a temperature of 65°C, vacuum-pack the finished product.

[0018] The color ratio of the obtained product is 0.497, and the content of arecoline is 0.219%.

Embodiment 3

[0020] 1. Select betel nuts without insects and diseases, wash, slice, and pick kernels for later use;

[0021] 2. Prepare a mixed green protection solution containing 0.05% zinc acetate concentration, 0.3% citric acid concentration and 0.05% sorbic acid methyl concentration, soak the betel nut obtained in step 1 in the mixed green protection solution for 24 hours;

[0022] 3. After drying the soaked betel nuts in a blast oven at a temperature of 45°C, vacuum-pack the finished product.

[0023] The color ratio of the obtained product is: 0.899, and the content of arecoline is: 0.198%.

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PUM

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Abstract

The invention relates to a processing method of a green betel nut dry fruit with low arecoline content, comprising the following steps: 1. selecting betel nuts without insects and diseases, cleaning and slicing the betel nuts and removing kernels for later use; 2. preparing mixed green-protecting liquid, which contains zinc acetate with the concentration of 0.02-0.1 percent, citric acid with the concentration of 0.1-0.3 percent and potassium sorbate with the concentration of 0.02-0.1 percent; and soaking the betel nuts obtained in the step 1 in the mixed green-protecting liquid for 12-24 hours; 3. drying the soaked betel nuts in a blowing dry box with the temperature of 45-65 DEG C, and then packaging finished products in vacuum. The processing method not only effectively protects the green color of the betel nuts but also reduces the arecoline content and has simple steps and low operation cost; in addition, the prepared edible betel nuts have higher edible safety.

Description

technical field [0001] The invention relates to a processing method of dried betel nut. Background technique [0002] Areca nuts are abundant in Hainan Province of my country. They are a popular snack in Yunnan, Hainan, Hubei, Hunan and Taiwan. In modern industrialized production of edible betel nuts, most of the picked fruits are boiled in boiling water and then smoked. Dried to obtain edible betel nuts, but this method often makes its color darken and brown, loses its original green color, and its nutrition is also greatly reduced, and harmful substances such as soot and benzopyrene of smoked dried betel nuts are difficult to remove At the same time, the content of arecoline in betel nut is about 0.3% to 0.5%, and frequent chewing will cause certain damage to people's oral mucosa and teeth. Contents of the invention [0003] In order to overcome the above-mentioned weak points of edible betel nut, the invention provides a kind of processing method of the green betel nut d...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 张海德韩林张伟敏
Owner 张海德
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