Method for fixation and softening of areca nuts

A technology of betel nut and betel nut, which is applied in the field of betel nut dry fruit preparation, can solve the problems of low effect, high cost, and stimulation of oral mucosa, etc., and achieve cost saving and good softening effect

Active Publication Date: 2015-10-21
吴汉伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Betel nut fiber is too hard after processing, which will stimulate the oral mucosa of the eater, which is not good for oral health
Although some related enterprises carry out fiber softening treatment in the deep processing process, there are hidden dangers in food safety in the relevant treatment process, and the effect is little and the cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] The betel nut fixing and softening method in the preparation process of betel nut dried fruit of the present invention is as follows.

[0010] 1. Select a batch of fresh areca nuts with moderate size and basically the same maturity.

[0011] 2. After completing step 1, wash and remove the impurities on the surface, leaving only the fruit and fruit stalks, and remove the rest such as branches and leaves.

[0012] 3. After completing step 2, wash and put in boiling water for greening. Pour the green betel nut after washing in step 2 into boiling water. The water needs to cover the betel nut and cook for 20 minutes. The cooking time is counted from the time when the betel nut reaches 100°C after adding 100°C water.

[0013] 4. After completing step 3, prepare an enzymatic hydrolysis buffer solution with a pH of 4.5, take 27 parts by mass of analytically pure sodium acetate and 11 parts by mass of analytically pure glacial acetic acid, place them in 1000 parts by mass of w...

Embodiment 2

[0019] 1. Choose a batch of fresh betel nuts with moderate size and basically the same maturity.

[0020] 2. After completing step 1, wash and remove the impurities on the surface, leaving only the fruit and fruit stalks, and remove the rest such as branches and leaves.

[0021] 3. After completing step 2, wash and put in boiling water for greening. Pour the green betel nuts cleaned in step 2 into boiling water. The water needs to cover the betel nuts and cook for 30 minutes. The cooking time is counted from the time when the betel nut reaches 100°C after adding 100°C water.

[0022] 4. After completing step 3, prepare an enzymatic hydrolysis buffer solution with a pH of 4.5, take 27 parts by mass of analytically pure sodium acetate and 11 parts by mass of analytically pure glacial acetic acid, place them in 1000 parts by mass of water, and stir until the sodium acetate is completely dissolved.

[0023] 5. After completing step 4, prepare an enzymolysis solution with an enzym...

Embodiment 3

[0028] 1. Choose a batch of fresh betel nuts with moderate size and basically the same maturity.

[0029] 2. After completing step 1, wash and remove the impurities on the surface, leaving only the fruit and fruit stalks, and remove the rest such as branches and leaves.

[0030] 3. After completing step 2, wash and put in boiling water for greening. Pour the green betel nuts cleaned in step 2 into boiling water. The water needs to cover the betel nuts and cook for 25 minutes. The cooking time is counted from the time when the betel nut reaches 100°C after adding 100°C water.

[0031] 4. After completing step 3, prepare an enzymatic hydrolysis buffer solution with a pH of 4.5, take 27 parts by mass of analytically pure sodium acetate and 11 parts by mass of analytically pure glacial acetic acid, place them in 1000 parts by mass of water, and stir until the sodium acetate is completely dissolved.

[0032] 5. After completing step 4, prepare an enzymolysis solution with an enzym...

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PUM

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Abstract

The invention discloses a method for fixation and softening of areca nuts. The method comprises the following steps: A, taking fresh areca nuts without surface impurities and only with fruits and pedicels; B, fixation of the taken areca nuts: pouring green areca nuts which are cleaned in the step A in boiled clean water in which the areca nuts can be completely immersed, and cooking the areca nuts for 20-30 minutes from the time when the clean water of 100 DEG C added with the areca nuts reaches 100 DEG C again; C, softening the areca nuts on which the fixation is performed: placing the fresh areca nuts processed in the step B in an enzymolysis solution of which the addition quantity of composite enzyme is 0.1-0.5%, wherein the areca nuts need to be completely soaked in the enzymolysis solution, the composite enzyme comprises cellulose, pectinase and hemicellulase in the compounding ratio of the cellulose to the pectinase to the hemicellulase being (0-5) : (5-10) : (0-5), placing a beaker loaded with the areca nut enzymolysis solution in a water bath pot of which the water temperature is 50-60 DEG C, performing enzymolysis for 0.1-2 hours, and taking out the areca nuts; and D, rinsing the areca nuts after the enzymolysis in clean water. The method for fixation and softening of the areca nuts, disclosed by the invention, has the characteristics of being good in fixation and softening effects, short in time consumption and low in cost.

Description

technical field [0001] The invention relates to the technical field of preparation of betel nut dried fruit, in particular to a method for betel nut degreening and softening in the preparation process of betel nut dried fruit. Background technique [0002] my country's betel nut industry is developing rapidly, and the market for chewing betel nut products is huge, but the processing technology level is still in its infancy. Fresh betel nuts undergo primary processing (mainly dried fruit production) and further processing to become chewable betel nut products. The primary processing is carried out in Hainan, the place where fresh betel nuts are produced, and the deep processing is carried out in Hunan, the place of consumption. Betel nut fibers are too hard after processing, which will stimulate the oral mucosa of the eaters, which is not good for oral health. Although there are related enterprises that carry out fiber softening treatment in the deep processing process, ther...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23N12/00A23N12/08A23L1/212
Inventor 李宗军吴硕
Owner 吴汉伟
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