Softening method for edible areca catechu

A technology for betel nut and betel nut, applied in the softening field of edible betel nut, can solve the problems of limited softening efficiency, difficult to remove flavor, unpleasant flavor of betel nut, etc., and achieves the effects of increased contact probability, reduced damage degree, and improved softening efficiency.

Pending Publication Date: 2017-03-29
湖南宾之郎实业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If it is used in the soaking stage, due to the dense fiber structure of the betel nut, the contact between the enzyme and the substrate is not enough, resulting in limited softening efficiency; if it is used in the hair-making stage, the fiber structure of the betel nut is destroyed due to the boiling and steaming process used in the early stage , the enzyme preparation can go deep into the betel nut, and the efficiency of enzymatic hydrolysis is improved, but the product of the enzymatic hydrolysis of the areca nut is likely to bring an unpleasant flavor to the betel nut, and there is no such process as soaking and cleaning after hair-making, and the unpleasant flavor is difficult to remove

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment one, a kind of softening method of edible betel nut, its processing step is as follows:

[0017] A. Weigh a certain weight of non-mildew, good quality, uniform dried areca nuts, with a maximum diameter of 1.5 cm-2 cm and a length of 5 cm-6 cm. The betel nut fibers on the surface of the fruit are more textured it is good;

[0018] B. take by weighing the water of 2.5 times of dried betel nut weight in the step A, adjust the pH value of the aqueous solution to 5 with citric acid;

[0019] C. add 0.3% xylanase in the water that step B has processed, fully mix;

[0020] D. Pour the water treated in step C into an ultrasonic cleaning machine, put in the dried betel nuts weighed in step A, and after fully mixing, turn on the ultrasonic cleaning machine, set the ultrasonic power to 630 W, the ultrasonic temperature to 40°C, and the ultrasonic time to 36 Hour.

Embodiment 2

[0021] Embodiment two, a kind of softening method of edible betel nut, its processing step is as follows:

[0022] A. Weigh a certain weight of non-mildew, good quality, uniform dried areca nuts, with a maximum diameter of 1.5 cm-2 cm and a length of 5 cm-6 cm. The betel nut fibers on the surface of the fruit are more textured it is good;

[0023] B. take by weighing the water of 2.5 times of dried betel nut weight in the step A, adjust the pH value of the aqueous solution to 5.5 with citric acid;

[0024] C. add 0.4% xylanase in the water that step B has processed, fully mix;

[0025] D. Pour the water treated in step C into the ultrasonic cleaning machine, put in the dried betel nuts weighed in step A, and after fully mixing, turn on the ultrasonic cleaning machine, set the ultrasonic power to 490 W, the ultrasonic temperature to 50°C, and the ultrasonic time to 28 Hour.

Embodiment 3

[0026] Embodiment three, a kind of softening method of edible betel nut, its processing step is as follows:

[0027] A. Weigh a certain weight of non-mildew, good quality, uniform dried areca nuts, with a maximum diameter of 1.5 cm-2 cm and a length of 5 cm-6 cm. The betel nut fibers on the surface of the fruit are more textured it is good;

[0028] B. take by weighing the water of 2.5 times of dry betel nut weight in step A, adjust the pH value of aqueous solution to 4.5 with citric acid;

[0029] C. add 0.5% xylanase in the water that step B has processed, fully mix;

[0030] D. Pour the water treated in step C into the ultrasonic cleaning machine, put in the dried betel nuts weighed in step A, and after mixing thoroughly, turn on the ultrasonic cleaning machine, set the ultrasonic power to 560W, the ultrasonic temperature to 50°C, and the ultrasonic time to 28 hours .

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Abstract

The invention relates to a food processing process, in particular to a softening method for edible areca catechu. An ultrasonic-assisted enzymolysis method is adopted for softening areca catechu; ultrasonic waves can influence the enzymatic reactions, the mass transfer efficiency and the internal structure of areca catechu fibers by virtue of heating, mechanical mass transfer and cavitation; under a suitable process, the enzyme activity can be improve, the mobility of substrate molecules and enzyme molecules are enhanced, and the touch probability of the substrate molecules and the enzyme molecules is increased, so that the whole enzymolysis softening efficiency is improved, softening of areca catechu fibers is enhanced, the softness of areca catechu is improved, and the degree of damage on the oral cavity and teeth of a human body due to areca catechu is reduced; furthermore, due to the relation between soaking and ultrasound, unpleasant-flavor substances generated by areca catechu during enzymolysis can be accelerated.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a method for softening edible betel nuts. Background technique [0002] Betel nut is a tropical palm plant, which is mainly used for medicine and food, and contains a variety of nutrients and active substances, such as arecoline, phenols, vitamin C, reducing sugars and amino acids. More than 95% of the betel nuts planted in my country are shipped to Hunan to be processed into dry betel nuts for chewing food. After 400 years of development, the betel nut industry in Hunan has developed from a family-style workshop to an industrialized large-scale production. The total output value has exceeded 15 billion yuan. Although the betel nut industry in Hunan has developed rapidly, the health problems caused by chewing betel nuts are also It cannot be ignored, the main reason is that when betel nuts are chewed, the hard outer shell of the betel nuts will wear on the teeth and oral cavity, c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00A23L5/30A23L5/20
CPCA23V2002/00A23V2200/14A23V2250/032A23V2300/48
Inventor 巢雨舟赵志友欧阳晗
Owner 湖南宾之郎实业集团有限公司
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