Mildew-proof method of dry arecas

Abstract

The invention relates to the technical field of preserving of dry arecas, in particular to a mildew-proof method used during the preparation process of dry arecas. The mildew-proof method comprises the following steps of: A, immersing fresh arecas in an effective chlorine solution and performing cold sterilization; B, preparing a composite preservative solution; C, putting the fresh arecas after cold sterilization in step A into the composite fresh-keeping agent solution in step B, and performing boiling; and D, drying the arecas boiled in step C according to the primary processing technologyin Hainan, taking out the arecas during the courses of drying and furnace tilting, spraying the composite preservative solution prepared in step B, performing uniform mixing and further drying the arecas according to the primary processing courses in Hainan to the moisture content of 20-25%. The finished product of dry arecas prepared by the method disclosed by the invention is strong in mildew-proof ability and can be stored in the storage environment of 30 DEG C and 75% RH for 2 months, so that the storage time is prolonged, the method is simple and easy to operate, and subsequent processingis facilitated.

Description

technical field [0001] The invention relates to the technical field of betel nut dried fruit preservation, in particular to a method for preventing betel nut from mildew during the preparation process of betel nut dried fruit. Background technique [0002] Betel nut grows in tropical regions, mainly in the coastal areas of Southeast Asia, and is produced in large quantities in Hainan, Taiwan and other places in my country. Betel nut is mainly used for food and medicine in my country. Chewable betel nut chewable tablets are popular in Hunan and other places, and are loved by consumers because of their unique flavor and good chewiness. [0003] Betel nuts are initially processed in Hainan to become dried betel nuts, and then transported to Hunan for further processing to become edible betel nut chewable tablets sold on the market. Hainan is the origin of betel nuts, and Hunan is the main processing and consumption place of betel nuts. Fresh betel nuts are dried and dehydrated...

AI Technical Summary

Problems solved by technology

[0004] In order to ensure the edible quality of betel nuts, the moisture content of dried betel nuts needs to be controlled at about 20%. At the same time, due to the high temperature and high humidity production environment in Hainan and the large accumulation of betel nuts during transportation, dried betel nuts are prone to mildew

Dried betel nuts with a water content of about 20% are stored in an environment with a temperature of 35°C and a humidity of about 90% for one week, and mold will grow, and the diffusion force is very strong, and all dried betel nuts in the package will be polluted in two to three days. Once the dried fruit becomes moldy, it cannot be put into production again, causing a lot of waste. Therefore, prolonging the storage time of the dried betel nut is of great significance to the subsequent processing of the betel nut.

The irradiation operation is simple and the sterilization effect is good, but the cost is too high, which may cause secondary pollution during transportation, and consumers have different acceptance of irradiated food, which may lose part of the market; Potassium sorbate, sodium benzoate and other preservatives were added, which have a certain anti-mold effect, but no anti-mold treatment has been carried out for dried betel nuts, which cannot solve the problem of raw material contamination and mildew; refrigeration is currently the most widely used anti-mold method , cold storage can effectively prolong the storage period of dried betel nuts, but long-term refrigeration will cause the betel nuts to lose moisture, which will cause bad taste of the finished betel nuts, and adverse effects such as slag dropping and pricking.