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Preparation and method for improving texture of areca seeds

A betel nut and texture technology, which is applied in the field of preparations for improving the texture of betel nut, can solve the problems that physical and chemical instruments are not widely used, and there is no corresponding specification and standard for softness, so as to achieve high efficiency, environmental protection, sustainability, strong operability, The effect of process safety

Inactive Publication Date: 2018-09-28
捷行(上海)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] There are no corresponding norms and standards for the evaluation and measurement of softness in the industry, and they are all based on sensory evaluation, and physical and chemical instrument testing is not widely used

Method used

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  • Preparation and method for improving texture of areca seeds
  • Preparation and method for improving texture of areca seeds

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Adjust the pH value of 10kg (pure) water to 6.0 at room temperature; then add texture improving preparations: 0.04kg xylanase, 0.01kg protease, 0.03kg amylase, 0.01kg pectinase, 0.01kg of β-glucanase is mixed evenly and prepared into a ready-to-use mixed enzyme preparation solution (freshly prepared each time);

[0036] (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

[0038] Same as the steps in Example 1, and the proportioning of the texture improving preparation wherein is changed: 0.02kg xylanase, the protease of 0.04kg, the amylase of 0.03kg, the pectinase of 0.005kg, the pectinase of 0.05kg beta-glucanase.

Embodiment 3

[0040] Same as the steps in Example 1, and the proportioning of the texture improving preparation wherein is changed: 0.03kg xylanase, the protease of 0.03kg, the amylase of 0.025kg, the pectinase of 0.008kg, the pectinase of 0.007kg beta-glucanase.

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Abstract

The invention relates to a preparation and method for improving texture of areca seeds. The preparation comprises 20-60% of xylanase, 10-40% of proteases, 10-40% of amylases, 10% or less of pectinaseand 10% or less of beta-glucanase based on the total weight. During texture improvement, an areca seed texture improvement preparation is added at the seed fermentation stage for production of areca seeds. The preparation and method disclosed by the invention solve the problems that softening which only aims at hardness improvement is realized, and texture improvement pursues balance among the hardness, the scratchability and the elasticity. The later-listed data indicates assessment for the hardness, the scratchability the elasticity, chewing sense, stimulation and the like, and texture measurement data is listed. The preparation has high practical value, and can be applied to processing of edible areca seeds.

Description

technical field [0001] The invention relates to a preparation and a method for improving the texture of areca nuts. Background technique [0002] The production and processing of betel nut food has already broken through the traditional small workshop style in the early 1990s and moved towards industrialized large-scale industrial processing. Now, there are more than 30 large-scale enterprises engaged in edible betel nut processing. As of 2013, the annual output is more than 200,000 tons, the annual output value is nearly 10 billion yuan, the tax and profit paid to the state are considerable, and nearly 300,000 employees are employed. It has become an important industry in the food industry, and it has also driven flavors and fragrances, food packaging, and advertising media. , transportation and other related industries. At present, the entire industry has always maintained a steady and sustainable development trend, maintaining an average annual growth rate of 15-20% in ...

Claims

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Application Information

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IPC IPC(8): A23L29/00
CPCA23L29/06
Inventor 王岩杨根敏郭小明牟立娟
Owner 捷行(上海)生物科技有限公司
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