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Method of processing green betel nut

A processing method and betel nut technology are applied in the directions of food processing, ultra-high pressure food processing, fruit and vegetable preservation, etc., and can solve the problems of destroying the water-holding capacity of betel nut, increasing enterprise preservation costs, difficulty in eating, etc., and achieving the effect of improving green protection, Keep fresh color, good color effect

Inactive Publication Date: 2016-11-23
湖南品上王食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, in order to prevent the betel nut seeds from going moldy during the storage process, the water content of the betel nut seeds is usually controlled below 15%, which seriously destroys the original water holding capacity of the betel nut fruit, which makes the final product of the betel nut very easy to lose water during the shelf life. become hard and difficult to eat
In addition, during the storage process, most enterprises will use the freezer to store at -5°C, which increases the preservation cost of the enterprise

Method used

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  • Method of processing green betel nut

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Effect test

Embodiment 1

[0021] A method for processing green fruit betel nuts, comprising the steps of piercing holes, green protection, enzyme passivation, and baking. The green protection process adopts vacuum immersion green protection; the enzyme passivation process adopts ultra-high pressure treatment, the treatment pressure is 100-600MPa, and the baking adopts two-stage baking. The first stage is high-temperature hot air baking, and the baking temperature is 50-80 ℃, the baking time is 2-4h; the second stage is microwave vacuum baking, the baking temperature is 28-32℃, the vacuum degree is 0.05-0.09MPa, and the drying time is 1-4h.

Embodiment 2

[0023] A method for processing green fruit betel nuts, comprising the steps of piercing holes, green protection, enzyme passivation, and baking. The specific processing steps are as follows:

[0024] (1) Hole piercing: the betel nuts are graded according to the ratio of length to diameter and passed through the piercing machine, and the upper and lower surfaces of the betel nuts are perforated on both sides;

[0025] (2) Green protection: after punching, the betel nuts are vacuum soaked for green protection, the green protection vacuum degree is 0.05-0.09MPa, and the total treatment time is 4.5-9h;

[0026] (3) Enzyme passivation: place the fresh betel nut fruit after the green protection treatment in the ultra-high pressure equipment, use water as the medium, treat it under the pressure condition of 100-600MPa for 5-15min, release the pressure, and remove the betel nut seeds for later use;

[0027] (4) Roasting: the betel nut seeds in step (3) are toasted in two stages, the ...

Embodiment 3

[0029] A method for processing green fruit betel nuts, comprising the steps of piercing holes, green protection, enzyme passivation, and baking. The specific processing steps are as follows:

[0030] (1) Piercing: Classify the betel nuts according to the length-to-diameter ratio and pass them through the piercing machine to pierce the upper and lower surfaces of the betel nuts; the diameter of the piercing needle is 0.5cm, and the number of piercing holes is 8-12

[0031] (2) Green protection: After punching, the betel nuts are protected by vacuum soaking. The green protection liquid consists of 6-8% of salt, 2-3% of sodium sulfite, 1-3% of zinc gluconate, and 100% of water; the green protection process The vacuum degree of the medium vacuum soaking tank is 0.05-0.09MPa, and the total treatment time is 4.5-9h;

[0032] (3) Enzyme passivation: place the fresh betel nut fruit after the green protection treatment in the ultra-high pressure equipment, use water as the medium, tre...

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Abstract

The invention belongs to the technical field of food processing and preservation and relates to a method of processing green betel nut and relates to a method of processing green betel nut, comprising the steps of pricking, green-protecting, enzyme inactivation and baking; the green-protecting step employs vacuum soaking for green-protecting; the enzyme inactivation step employs super-high pressure treatment under a pressure of 100-600 Mpa; the baking step employs two-stage baking, the first stage is high-temperature hot blast baking at a temperature of 50-80 DEG C for 2-4 h, and the second stage is microwave vacuum baking at a temperature of 28-32 DEG C under vacuum degree of 0.05-0.09 Mpa for 1-4 h. The green betel nut produced herein has good appearance, moderate softness and hardness and good taste, the processing time is short, processing efficiency is high, energy consumption is low, and the product is kept not deteriorating for 9 months under normal temperature and controlled humidity.

Description

technical field [0001] The invention belongs to the technical field of food processing and preservation, and in particular relates to a processing method of green fruit betel nut. Background technique [0002] Since ancient times, betel nut fruit has been a good fruit for residents in the southeastern coastal provinces of China to welcome guests and entertain relatives and friends. Because ancient times respected distinguished guests as "bin" and "lang", the reputation of "betel nut" came from this. Betel nut also has many titles such as Renpin and Binmen. In many parts of Asia, such as Taiwan, India, Hainan and other places, the habit of chewing betel nut is retained. It is one of the four major southern medicines in China. It contains a variety of nutrients and beneficial substances needed by the human body. Phlegm-resolving, malaria-treating, insect-killing and other effects, it is the medicinal fruit used by physicians of all ages to treat diseases. It is currently widel...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23B7/02A23B7/00A23B7/157A23B7/154
CPCA23B7/00A23B7/02A23B7/154A23B7/157A23V2002/00A23V2300/10A23V2300/46Y02P60/85
Inventor 李智
Owner 湖南品上王食品集团股份有限公司
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