Pinang softening method

A technology of betel nut and enzyme preparation, applied in the fields of application, food preparation, food science, etc., can solve the problems of insufficient softening degree of betel nut fruit, achieve the effects of increasing chewing elasticity, reducing physical damage, and curbing reversion

Active Publication Date: 2013-12-25
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] Concrete operation steps of the present invention are as follows:

[0018] Put 20kg of betel nut dried fruit after boiled and drained into a closed special-made fermented seed tank container. Amylase, 0.0075kg Tween, and 0.0225kg sucrose ester were mixed evenly, and 0.6kg of purified water at 40-50°C was added to make a mixed solution, which was placed in a special hair seed tank. At the same time, add various food flavors as needed, add the pretreated betel nuts and 4kg of water into a special hair seed tank, mix well, adjust the pH value to 4.5; at 55 ° C, 7 atm pressure, hair processing for 8 hours.

example 2

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

[0021] Put 20kg of betel nut dried fruit after boiled and drained into a closed special-made fermented seed tank container. Amylase, 0.006kg Tween, 0.018kg sucrose ester, mix evenly, add 0.84kg of 40~50℃ pure water to make a mixed solution, and put it in a special hair seed tank. At the same time, add various food flavors as needed, add the pretreated betel nuts and 3.5kg water into a special hair seed tank, mix well, adjust the pH value to 6.5; at 50 ° C, 5 atm pressure, hair processing for 12 hours.

example 3

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

[0024] Put 20kg of betel nut dried fruit after boiled and drained and put them in a special airtight special seed-produced container. Amylase, 0.0045kg Tween, and 0.0135kg sucrose ester are mixed evenly, 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 food flavors as needed, add the pretreated betel nuts and 5kg of water into a special fermenting seed tank, mix well, adjust the pH value to 5.5; ferment at 60°C and 6 atm pressure for 6 hours.

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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 formulation of a compound enzyme preparation for betel nut softening, an auxiliary agent and a softening process. technical background [0002] Areca nuts are widely cultivated in tropical Asia. The introduction and cultivation of my country has a history of 1500 years, and it has been cultivated in Taiwan, Yunnan, Hainan, Fujian, Guangdong and other places. At present, it is popular to eat green fruit in Taiwan and Hainan, and it is popular to chew and eat processed betel nut in Hunan. As a kind of fruit, it has a special status in the life of Hunan people. People in Hunan can entertain guests without tea, tobacco and alcohol, as long as they offer a mouthful of betel nuts, which is enough to show the sincerity of the host. In some cities, the amount of betel nut residue left after chewing betel nuts is even greater than that of cigarette butts. The annual output value of ...

Claims

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Application Information

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