Special compound enzymic preparation for softening areca nut

Abstract

The invention relates to a special compound enzymic preparation for softening areca nut, which is characterized by comprising the following components by weight percent: 15-20 percent of hemicellulase, 10-15 percent of cellulose, 10-15 percent of pectinase, 25-45 percent of beta- glucanase and 20-25 percent of purified water. The special compound enzymic preparation for softening areca nut can cause decentralization and defibrination of the areca nut cellulose by applying a biotechnology via the action of the biological enzyme so that the cellulose microcrystalline structure is disorganized resulting in denaturation, the macromolecule structure of the areca nut fibre is hydrolyzed into micromolecule to cause fibrous fracture, and the aim of softening areca nut fibre and improving the mastication and mouth feel is achieved. The invention achieves the softening effect by adopting the biotechnology to substitute the traditional process which uses chemical measures such as lime water and the like, ensures safety and no peculiar smell, keeps the pleasant sensation of mastication and does not damage the oral cavity.

Description

technical field [0001] The invention relates to a compound enzyme preparation specially used for betel nut softening technical background [0002] Betel nut is actually the seed of the palm plant Areca nut. Its shape is fusiform, slightly larger than jujube, the surface is light yellowish brown or yellowish brown, the epidermis is rough, and there are lighter mesh-shaped concave lines. Originally produced in Southeast Asia, it is mainly produced in Hainan and Taiwan in China, and cultivated in Guangxi, Yunnan, and Fujian. Among them, the betel nut produced in Hainan is the best. [0003] Betel nuts have been used as food for a long time in our country; as early as the Western Han Dynasty, they were presented as tributes. In my country's Taiwan Province and Hainan Province, the custom of eating betel nuts is still maintained. The habit of processing and eating betel nuts in Hunan began more than 350 years ago in the Shunzhi period of the Qing Dynasty. According to historic...

AI Technical Summary

Problems solved by technology

[0006] The dried betel nut is very hard. The traditional betel nut softening process is soaked in lime water to achieve the purpose of fluffy and softening. Although the processing process must be rinsed with water to remove the residual lime water, the residual lime water cannot be completely removed. People who often chew betel nuts are prone to oral ulcers, and chemical methods cannot fully achieve the purpose of fluffy and softening