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Deeply tasty betelnut seed fermentation method

A betel nut, deep technology, applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve problems such as poor taste effect, achieve persistence, improve taste, and long-lasting chewing taste Effect

Inactive Publication Date: 2019-04-26
海南口味王科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the betel nut hair is mainly heated by steam, and the flavor effect is not good. Therefore, there is an urgent need for a deep flavor betel nut hair method to solve the above technical problems

Method used

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  • Deeply tasty betelnut seed fermentation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A deep flavored betel nut seeding method, including the following steps:

[0029] S1. Pretreatment: Add betel nut seeds to 40°C hot water, heat up to 65°C at a rate of 8°C / min, and boil for 1 min; then heat up to 90°C at a rate of 3°C / min and boil for 4 minutes;

[0030] S2, tasting: mix the tasting agent with hot water at 90°C, send it into the seed tank, add the betel nut seeds pretreated in step S1, aerate and pressurize to 1MPa, control the temperature at 90°C, rotate for 8h, and then adjust the pressure to 0.05MPa, maintenance pressure 10min;

[0031] Wherein, the flavoring agent includes the following raw materials in parts by weight: 1 part of chitosan, 0.2 part of salt, 0.3 part of geraniol, 0.8 part of β-carotene, 0.1 part of natural betaine, and 0.2 part of emulsifier; It is diacetyl tartaric acid mono and diglyceride;

[0032] The mass ratio of the flavoring agent to the betel nut seeds and water is 1:8:90;

[0033] S3. Adding Su: Step S2 restores normal pressure in ...

Embodiment 2

[0036] A deep flavored betel nut seeding method, including the following steps:

[0037] S1. Pretreatment: add betel nut seeds to 50°C hot water, heat up to 75°C at a rate of 10°C / min, and boil for 3 minutes; then heat up to 100°C at a rate of 5°C / min, and boil for 6 minutes;

[0038] S2, tasting: mix the tasting agent with hot water at 100°C, send it to the seed tank, add the betel nut seeds pretreated in step S1, aerate and pressurize to 3MPa, control the temperature at 100°C, rotate for 12h, and then adjust the pressure to 0.08MPa, maintaining pressure for 20min;

[0039] Wherein, the flavoring agent includes the following raw materials in parts by weight: 3 parts of chitosan, 0.5 parts of salt, 0.8 parts of geraniol, 1.2 parts of β-carotene, 0.3 parts of natural betaine, 0.4 parts of emulsifier; It is diacetyl tartaric acid mono and diglyceride;

[0040] The mass ratio of the flavoring agent to the betel nut seeds and water is 2:12:100;

[0041] S3. Adding Su: Step S2 restores nor...

Embodiment 3

[0044] A deep flavored betel nut seeding method, including the following steps:

[0045] S1. Pretreatment: add betel nut seeds to 45°C hot water, heat up to 72°C at a rate of 9°C / min, and boil for 2min; then heat up to 96°C at a rate of 4°C / min, and boil for 5min;

[0046] S2, tasting: mix the tasting agent with 95°C hot water, send it to the seed tank, add the betel nut seeds pretreated in step S1, aerate and pressurize to 2MPa, control the temperature at 95°C, rotate for 10h, and then adjust the pressure to 0.65MPa, maintaining pressure for 15min;

[0047] Wherein, the flavoring agent includes the following raw materials in parts by weight: 2 parts of chitosan, 0.3 parts of salt, 0.5 parts of geraniol, 1 part of β-carotene, 0.2 parts of natural betaine, and 0.3 parts of emulsifier; It is diacetyl tartaric acid mono and diglyceride;

[0048] The mass ratio of the flavoring agent to the betel nut seeds and water is 1.5:9:95;

[0049] S3. Adding Su: Step S2 restores normal pressure in ...

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Abstract

The invention provides a deeply tasty betelnut seed fermentation method, which comprises the following steps that betelnut seeds are added into hot water being 40 to 50 DEG C; the temperature is raised to 65 to 75 DEG C, and water boiling is performed for 1 to 3min; then, the temperature is raised to 90 to 100 DEG C, and water boiling is performed for 4 to 6min; seasoning agents and hot water being 90 to 100 DEG C are mixed and are fed into a seed fermentation tank; pretreated betelnut seeds are added; air is inflated for pressurization to 1 to 3MPa; the temperature is controlled to be 90 to 100 DEG C; rotation is performed for 8 to 12h; then, the pressure is regulated to 0.05 to 0.08MPa; the pressure is maintained for 10 to 20min; the seasoning agents are prepared from the following raw materials: chitosan, table salt, myrcia, beta-carotene, betaine and emulsifiers; the ordinary pressure is recovered; a sodium bicarbonate solution is added into a seed fermentation tank; continuous rotation is performed for 1 to 2h. Dried betelnuts prepared by the seed fermentation method have the advantages that the deeply tasty effect is achieved; the chewing flavor is durable; the chewiness is high.

Description

Technical field [0001] The present invention relates to the technical field of betel nut processing, in particular to a deep flavored betel nut seeding method. Background technique [0002] Betel nut is native to Malaysia, and China is mainly distributed in tropical regions such as Yunnan, Hainan and Taiwan. Widely cultivated in tropical Asia. The fruit of betel nut is called betel nut, also known as betel nut seed, and its eating is divided into wet eating and dry eating. Wet eating is to eat the picked betel nuts with seasonings. This way of eating betel nuts has a short shelf life. Dry eating is to make the betel nut into a dry product. In the production, in order to soften the fiber structure of the betel nut and diversify the flavor of the betel nut, it is necessary to immerse the betel nut to taste. At present, the seeds are mainly heated by steam, and the tasting effect is not good. Therefore, a deep tasting method for betel nut seeding is urgently needed to solve the a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/10A23L27/00
CPCA23V2002/00A23L5/13A23L5/17A23L19/05A23L27/00A23V2200/14A23V2200/16A23V2300/24
Inventor 冯彦勇匡凤姣陈雪梅匡凤军李征刘波郭焘匡杨郭航宇匡凤仙杨梦平刘群郭旺青付国华张爱美肖伟杨玉娟袁剑霞李娟张伟徐凯潘平汤丹周强李彪邱隽洪权郭玉堂
Owner 海南口味王科技发展有限公司
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