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Preserved areca seeds and preparation method thereof

A technology of betel nut and betel nut, which is applied in the field of preserved betel nut and its preparation, can solve the problems of difficult to chew betel nut substitutes, loss of edible betel nut taste, flavor change, etc., and achieve reduction of betel nut waste, good product uniformity, and consumption short-term effect

Inactive Publication Date: 2017-12-01
HUNAN ONYEAR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The betel nut buccal tablet of the above technical scheme is prepared from betel nut extract and other flavoring agents, which has certain health care value, but it basically loses the taste of eating betel nut, especially when combined with Hainan green orange powder, Hainan green kumquat powder and After blending lemon powder, etc., the flavor is completely changed, so it is difficult to be a substitute for chewing betel nuts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A method for preparing preserved betel nuts, comprising the following steps: selecting, softening, removing astringency, color protection, vacuum infiltration processing, baking, powder coating, and packaging.

Embodiment 2

[0045] A preparation method of preserved betel nut, comprising the steps of:

[0046] 1) Screening: remove betel nut stalks and other sundries, and select betel nut cores with moderate size and less damage;

[0047] 2) Softening: add the betel nut core into the enzyme solution, and soften for 8-24 hours at pH 5.5-7.0 and temperature 45-65°C;

[0048] 3) Remove the astringency: take out the softened betel nut core, drain the surface water, and then boil it with the astringent removal solution for 10-40 minutes;

[0049] 4) Color protection: use citric acid and sodium citrate solution to protect color;

[0050] 5) Hair making: Drain the color-protecting liquid on the surface of the betel nut, and make the betel nut core after color protection;

[0051] 6) Baking: Drain the hair preparation liquid on the surface of the betel nut core, and bake at a temperature of 40-50°C for 2-3 hours;

[0052] 7) Coating powder;

[0053] 8) Packaging.

Embodiment 3

[0055] A preparation method of preserved betel nut, comprising the steps of:

[0056] 1) Screening: remove betel nut stalks and other sundries, and select betel nut cores with moderate size and less damage; the betel nut cores used are the waste betel nut cores produced during the processing of edible betel nuts;

[0057] 2) Softening: add the betel nut core into the enzyme solution, and soften for 8-24 hours at pH 5.5-7.0 and temperature 45-65°C;

[0058] 3) Remove the astringency: take out the softened betel nut core, drain the surface water, and then boil it with the astringent removal solution for 10-40 minutes;

[0059] 4) Color protection: use citric acid and sodium citrate solution to protect color;

[0060] 5) Hair making: Drain the color-protecting liquid on the surface of the betel nut, and make the betel nut core after color protection;

[0061] 6) Baking: Drain the hair preparation liquid on the surface of the betel nut core, and bake at a temperature of 40-50°C fo...

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PUM

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Abstract

The invention discloses preserved areca seeds and a preparation method thereof. The preparation method comprises the following steps of performing selection, performing softening, removing astringent taste, performing color protection, performing vacuum permeation and fermentation, performing baking, performing wrapping with powder and performing packaging. Waste areca seed cores obtained by processing edible areca seeds are used as raw materials, so that reasonable utilization of whole areca seeds is realized; and through combination of working procedures of performing softening, removing astringent taste, performing fermentation and the like, the prepared preserved areca seeds are good in mouth feel, have natural flavor of areca seeds, are free from crude fibers and sugar, can be used as a chewing substitute of the areca seeds, and are healthy and safe to eat.

Description

technical field [0001] The invention belongs to the technical field of betel nut food processing, and in particular relates to a preserved betel nut fruit and a preparation method thereof. Background technique [0002] Areca nuts are the dry, ripe seeds of the plant areca nut, commonly known as betel nut. Betel nut contains a variety of pharmacological active ingredients such as alkaloids, phenolic compounds, polysaccharides, catechins, choline, and areca red pigment, as well as various amino acids, trace elements and other nutritional ingredients. Modern research shows that betel nut has multiple functions: 1) It can inhibit and kill a variety of parasites; 2) It can stimulate the sympathetic nerve and improve the endurance of the human body; 3) It can promote digestion, relieve pain and eliminate accumulation, smooth Qi and stomach; 4) It can lower blood pressure and prevent cardiovascular and cerebrovascular diseases; 5) Anti-bacteria, anti-virus, anti-oxidation, anti-de...

Claims

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Application Information

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IPC IPC(8): A23G4/08
CPCA23G4/08
Inventor 陈高超胡恒徐欢欢陈娟胡蓉熊久松
Owner HUNAN ONYEAR FOOD
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