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Pinang softening method

A technology of betel nut and enzyme preparation, applied in application, food preparation, food science and other directions, can solve problems such as insufficient softening degree of betel nut, and achieve the effects of increasing chewing elasticity, reducing physical damage, and soft and pleasant taste.

Active Publication Date: 2012-07-25
HUNAN LERKAM BIOLOGICAL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems such as insufficient softening degree of areca nuts existing in Hunan betel nut enterprises, the object of the present invention is to provide a food-grade high-efficiency compound enzyme preparation and related additive formula specially aimed at destroying areca nut fibers, and its application in typical betel nut production The process and conditions used in a particular stage of the process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] The specific operation steps of the present invention are as follows:

[0018] Put 20kg of dried betel nut fruit after boiling and draining the seeds in a sealed special-made hair seed tank container. At room temperature according to 0.036kg cellulase, 0.0168kg xylanase, 0.0015 kg protease, 0.0024 kg laccase, 0.0033 kg Amylase, 0.0075kg Tween, 0.0225kg sucrose ester are mixed uniformly, and 0.6kg of purified water at 40~50℃ is added to make a mixed solution, which is placed in a special hair seed tank. At the same time, add various edible flavors as needed, add the pretreated betel nut and 4kg of water into a special hair seed tank, mix well, adjust the pH to 4.5; at 55℃, 7atm pressure, hair for 8h.

example 2

[0020] The specific operation steps of the present invention are as follows:

[0021] Put 20kg of dried betel nut fruit after boiling and draining the seeds in a special airtight special-made hair seed tank container. At room temperature according to 0.07kg cellulase, 0.035kg xylanase, 0.007kg protease, 0.014kg laccase, 0.014kg Amylase, 0.006kg Tween, 0.018kg sucrose ester, mix evenly, add 0.84kg of purified water at 40~50℃ to make a mixed solution, and place it in a special hair seed tank. At the same time, add various edible flavors as needed, add the pretreated betel nut and 3.5 kg of water into a special hair seed tank, mix evenly, adjust the pH to 6.5; at 50 ℃, 5atm pressure, hair for 12h.

example 3

[0023] The specific operation steps of the present invention are as follows:

[0024] After boiling and draining 20 kg of dried betel nut fruits, they are placed in a sealed special-made hair seed tank container. At room temperature, the amount is 0.048 kg cellulase, 0.024 kg xylanase, 0.0016 kg protease, 0.0024 kg laccase, and 0.004 kg. Amylase, 0.0045kg Tween and 0.0135kg sucrose ester are mixed uniformly, and 0.64kg of purified water at 40~50℃ is added to make a mixed solution, which is placed in a special hair seed tank. At the same time, add various edible flavors as needed, add the pretreated betel nut and 5kg of water into a special hair seed tank, mix evenly, adjust the pH to 5.5; at 60℃, 6atm pressure, hair for 6h.

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PUM

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Abstract

The invention relates to a novel Pinang softening method, which is characterized in that adopted enzyme preparation constituents are cellulase, xylanase, prolease, laccase, amylase and accessory ingredients. By adding the enzyme preparations which are purified through a liquid further fermentation technology and a membrane technology and relevant accessory ingredients to a particular stage of a typical Pinang production technique, a good Pinang softening effect can be realized under a given condition.

Description

Technical field [0001] The invention relates to the field of betel nut softening, in particular to a formula of a betel nut softening compound enzyme preparation and its auxiliary agent and softening process. technical background [0002] Betel nut is widely cultivated in tropical Asia. The introduction and cultivation in my country has a history of 1500 years, and it is cultivated in Taiwan, Yunnan, Hainan, Fujian, Guangdong and other places. At present, green fruits are popular in Taiwan and Hainan provinces, and processed betel nut is popular in Hunan. As a kind of fruit, it has a special place in the lives of Hunan people. People in Hunan don't need tea, tobacco, or alcohol to entertain guests. They only need to pay a sip of betel nut to show the owner's sincerity. In some cities, the amount of betel nut residue left after betel nut chewing is even more than cigarette butts. The annual output value of the betel nut processing industry in Hunan reaches more than 5 billion...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 刘绍刘琦陈清华宋娟刘卉琳王文芳
Owner HUNAN LERKAM BIOLOGICAL CO LTD
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