Areca catechu processing method capable of improving chewiness of areca catechu

Abstract

The invention belongs to the technical field of food processing, and particularly relates to an areca catechu processing method capable of improving chewiness of areca catechu. Areca catechu fruit powder is added to areca catechu brine, wherein the mass ratio of the areca catechu fruit powder to the areca catechu brine is (3 to 10) to (90 to 97). According to the areca catechu processing method, the areca catechu fruit powder is added to the brine to obtain a mixture, the mixture is further added into the areca catechu, and effective components can be furthest exerted, so that the original chewy mouth feel of the areca catechu can be improved. The areca catechu fruit powder reserves original arecoline, phenols and the like in the areca catechu, so that original health-care functions of the areca catechu can be sufficiently realized, and the effects of refreshing and restoring consciousness, killing parasites, promoting diuresis, diminishing inflammation, promoting digestion and the like can be achieved.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a betel nut processing method for improving the strength of the betel nut. Background technique [0002] Areca catechu (Areca catechu), also known as Renpin, Renang, Xilidan, Xianlindan, and snail, belongs to the palm family evergreen tree with coconut. It is widely cultivated in China, India, Sri Lanka, Thailand, Malaysia and the Philippines. Since ancient times, betel nut has been a good fruit for the residents of China's southeast coastal provinces to welcome guests and entertain relatives and friends. 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, such as organic acids, amino acids, fats, betel nut oil, alkaloids, catechins, choline and other ingredients. Resolving phlegm, curing malaria, killing insects, etc., are the fruits of medicine used by physicians in the p...

AI Technical Summary

Problems solved by technology

However, the original arecoline, tannin and other components in the betel nut are excessively destroyed during the processing, which greatly reduces the chewy taste of the betel nut.

At the same time, the purpose of the brine process in the traditional betel nut processing is to neutralize the tannin and other components on the inner surface of the betel nut. If a large amount of tannin is destroyed during the processing, the pH value of the surface of the betel nut will increase. Therefore, the traditional point The brine process may make the alkaline substances in the brine unable to be neutralized by tannins, resulting in the burnt phenomenon of the final product of betel nuts, but the strength of betel nuts is greatly reduced

[0004] In the betel nut processing process, in order to facilitate the brine operation, the betel nut core is usually removed after slicing, and a large number of betel nut cores are discarded directly after processing, resulting in waste of resources and environmental pollution.

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