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A kind of method of softening betel nut by biological enzymatic method

A bio-enzyme method and betel nut technology, applied in the direction of food science, can solve the problems of environmental pollution caused by chemical substances, chemical residues in betel nut fruit, and threats to consumers' health, so as to shorten the processing cycle, reduce the softening time, The effect of improving productivity

Active Publication Date: 2021-10-15
HUNAN KOUWEIWANG GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the effect of softening and eating betel nuts by chemical methods is obvious, the chemical methods will cause residues of chemical substances in betel nuts, affect the quality of the products, and pose a potential threat to the health of consumers
At the same time, the residual chemical substances in the process of this method will also pollute the environment.

Method used

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  • A kind of method of softening betel nut by biological enzymatic method

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Effect test

Embodiment 1

[0028] A method for softening betel nut by biological enzymatic method, comprising the following steps:

[0029] (1) Adjust the pH value of 10kg (pure) water to 6.0 at room temperature; then add 0.024 kg of lipase, 0.032 kg of pectinase, and 0.024 kg of β-glucanase in sequence, mix evenly, and prepare a ready-to-use mixture Enzyme preparation solution (need to be freshly prepared each time);

[0030] (2) Put 20kg of dried betel nut after boiling the seeds, rinsing and draining, then put it in the container of hair-making tank, add the mixed enzyme preparation solution prepared in step (1) into the hair-making tank at room temperature, mix evenly, and Make the surface of the enzyme liquid cover the dried betel nut; at the same time, add various flavors and sweeteners as needed, adjust the pH to 6.0 (adjust as needed), and make it for 24 hours at a temperature of 55°C and a pressure of 5 atm.

Embodiment 2

[0032] A method for softening betel nut by biological enzymatic method, comprising the following steps:

[0033] (1) Adjust the pH value of 10kg (pure) water to 6.0 at room temperature; then add 0.016 kg of lipase, 0.024 kg of pectinase, and 0.04 kg of β-glucanase in sequence, mix evenly, and prepare a ready-to-use mixture Enzyme preparation solution (need to be freshly prepared each time);

[0034] (2) Put 20 kg of betel nut dried fruit after boiling the seeds, rinse and drain, then put it in the hair-making tank container, add the mixed enzyme preparation solution prepared in step (1) into the hair-making tank at room temperature, mix evenly, Cover the dried betel nut with the enzyme liquid surface, and add various flavors and sweeteners as needed, adjust the pH to 6.0 (adjust as needed), and process for 24 hours at a temperature of 55°C and a pressure of 5 atm.

Embodiment 3

[0036] A method for softening betel nut by biological enzymatic method, comprising the following steps:

[0037] (1) Adjust the pH value of 10kg (pure) water to 6.0 at room temperature; then add 0.032 kg of lipase, 0.032 kg of pectinase, and 0.016 kg of β-glucanase in sequence, mix evenly, and prepare a ready-to-use mixture Enzyme preparation solution (need to be freshly prepared each time);

[0038] (2) Put 20 kg of betel nut dried fruit after boiling the seeds, rinse and drain, and then put it in the container of hair-making tank. Add the mixed enzyme preparation solution prepared in step (2) into the hair-making tank at room temperature, and mix evenly. And make the surface of the enzyme liquid cover the dried betel nut; at the same time, add various flavors and sweeteners as needed, adjust the pH to 6.0 (adjust as needed), and make it for 24 hours at a temperature of 55 ° C and a pressure of 5 atm.

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Abstract

A method for softening betel nut by biological enzymatic method, comprising the following steps: (1) adjusting the pH value of water to 5.5-6.5 at room temperature, then adding lipase, pectinase, and β-glucanase in sequence, and mixing Evenly, prepare a mixed enzyme preparation solution for use; (2) Boil the dried betel nut seeds, rinse and drain, put them in a hair-making tank container, and put the mixed enzyme preparation prepared in step (1) at room temperature Add the solution into the hair-making tank, mix evenly, and make the enzyme liquid surface cover the dried betel nut; at the same time, add various flavors and sweeteners as needed, adjust the pH value to 3-7, and put it at a temperature of 30-70°C and a pressure of 3 Under the condition of ‑7atm, it will be issued for 0.5‑48h. The invention has the advantages of fast softening speed of the betel nut, good quality of the betel nut, no damage to the oral cavity, and the like.

Description

technical field [0001] The invention relates to a method for softening areca nuts through a biological enzyme method. Background technique [0002] According to medical science, betel nut has the effect of "killing insects, destroying stagnation, reducing qi and promoting stagnation, promoting water and eliminating dampness". [0003] Betel nut contains a variety of nutrients and beneficial substances needed by the human body. The main components of the original betel nut are 31.1% phenols, 18.7% polysaccharides, 14.0% fat, 10.8% crude fiber, 9.9% water, 3.0% Ash and 0.5% alkaloids. [0004] Dried betel nut is made from fresh betel nut after being smoked and dried or air-dried. It is called tobacco betel nut or green fruit betel nut in the industry. This kind of betel nut has low water content and hard betel nut fiber. If it is eaten directly, it will irritate the oral mucosa of the eater , and even puncture the mouth, which is not conducive to oral health. Dried betel nu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L29/00A23L5/10
CPCA23L5/10A23L5/17A23L19/20A23L29/06
Inventor 匡凤军匡凤姣匡凤仙匡运辉郭航宇匡畅匡十全冯彦勇
Owner HUNAN KOUWEIWANG GRP