Method and composition for inhibiting mildew of betel nuts

A composition and a technology of betel nut, applied in the field of inhibiting betel nut mildew, can solve the problems of limited mildew resistance, increase and limitation of betel nut hardness, and achieve the effects of improving mildew resistance, reducing free water, and enhancing softness

Inactive Publication Date: 2018-05-08
HUNAN ONYEAR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the methods used by the betel nut industry to enhance the anti-mold ability of areca nuts are: 1. Microwave electromagnetic method. Microwave treatment of betel nuts can effectively reduce the number of microorganisms in betel nuts. However, due to the high temperature generated in the whole process, it has a great impact on the flavor and appearance of betel nuts , affect the quality of betel nut products; 2, steam explosion method, the betel nut is treated by steam explosion equipment, and a certain amount of microorganisms are killed, but due to the high temperature and high pressure used in steam explosion betel nut, it also has a great impact on the flavor and appearance of betel nut , which affects the quality of betel nut products; 3. The traditional anti-mold preservative method, using traditional anti-mold preservatives to treat betel nuts, is restricted by the national food additive use standards, especially the dose limit, and the anti-mold ability is limited.
4. The method of simply reducing the water content of betel nuts. Simply reducing the water content of betel nuts can inhibit the growth of microorganisms, but because the water content of betel nuts decreases, the hardness value of areca nuts increases significantly, and the softness of betel nuts decreases, which affects the taste quality of betel nut products.

Method used

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  • Method and composition for inhibiting mildew of betel nuts
  • Method and composition for inhibiting mildew of betel nuts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Take 100 parts of betel nut and boil the seeds to make the water content reach 33%. There is no residual water drop in the betel nut fruit. Pour it into the tank, add 6 parts of maltitol, and make it. / 3h; After osmosis, the free water in the betel nut is combined with maltitol, thereby reducing the free water activity of the betel nut by 1.5% to 0.840Aw. After processing such as flakes, the water content of the betel nut is reduced to 22%, and the softness can still reach the softness level of 80N, which is 26% of the water content of the betel nut.

Embodiment 2

[0029] Take 100 parts of betel nut and boil the seeds to make the water content reach 33%. There is no residual water droplet in the betel nut fruit. The temperature in the canning tank is 40°C, and the frequency of the canning is 1r / 3h; after osmosis, the free water in the betel nut is combined with maltitol, thereby reducing the free water activity of the betel nut by 1.5% to 0.840Aw. After roasting, seed pressing, slicing, stewing, and drying, the water content of the betel nut is reduced to 22%, and the softness can still reach the softness level of 80N, which is 26% of the water content of the betel nut.

Embodiment 3

[0031] Take 100 parts of betel nut and boil the seeds to make the water content reach 33%. There is no residual water drop in the betel nut fruit, pour it into the tank, add 1.5 parts of maltitol, 1 part of sorbitol, 1 part of glycerin, and 1.5 parts of xylitol , hair system, control the temperature in the tank to 40°C, and the frequency of the tank transfer to 1r / 3h; after osmosis, the free water in the betel nut is combined with maltitol, thereby reducing the free water activity of the betel nut by 1.5%. Reduced to 0.840Aw, after baking, seed pressing, slicing, stewing, and drying, the water content of betel nut is reduced to 22%, and the softness can still reach 80N, which is the softness level of 26% water content of betel nut.

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Abstract

The invention provides a method and composition for inhibiting mildew of betel nuts. The method is characterized in that a polyhydric alcohol type substance accounting for 2%-10% of a dry basis of betel nuts is added in a fermentation step in existing production of betel nuts. The invention also discloses the composition for inhibiting mildew of the betel nuts and the composition is prepared frommultiple polyhydric alcohol type substances by combination. The method and the composition can effectively inhibit mildew of the betel nuts and simultaneously can also maintain the original softness and the mouthfeel of the betel nuts.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method and a composition for inhibiting the mold of betel nuts. Background technique [0002] When the water content of betel nut is higher than 26%, it is easy to breed microorganisms and produce a large amount of mold. At present, the processing technology of edible betel nut is roughly as follows: boiled dried betel nut → hair processing → baking → pressing seeds → slicing → pitting → marinating → drying slices → packaging. [0003] At present, the methods used by the betel nut industry to enhance the anti-mold ability of areca nuts are: 1. Microwave electromagnetic method. Microwave treatment of betel nuts can effectively reduce the number of microorganisms in betel nuts. However, due to the high temperature generated in the whole process, it has a great impact on the flavor and appearance of betel nuts , affect the quality of betel nut products; 2, steam explosi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 卢克强蒋小平胡蓉
Owner HUNAN ONYEAR FOOD
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