Preparation method of probiotic Chinese wolfberry betel nuts

[0038] Example 1:

[0039] A preparation method of probiotic wolfberry betel nut, the preparation technical scheme is as follows:

[0040] The first step is to soak the seeds: in parts by weight (the same below), put 150 parts of betel nut dried fruit after screening and classification into the soaking seed tank, add 450 parts of water, soak for 12 hours, and make the water content 35 %;

[0041] The second step, steaming: pour 250 parts of water into the steamer, turn on the heating, after the steam is generated, take the betel nut processed in the first step into the steamer, and steam for 90 minutes;

[0042] The third step, hair production: add the cooked betel nut to the hair production tank, inject the hair preparation liquid prepared in advance, adjust the pressure in the tank to 0.3 MPa, the hair preparation temperature to 45 ℃, and the hair preparation for 40 hours. system. Hair preparation liquid preparation: add 0.5 parts of sodium cyclamate, 0.6 parts of steviol glycosides, 2.5 parts of sucrose, 0.8 parts of ethyl maltol, 0.2 parts of vanillin, 0.2 parts of salt, 0.08 parts of monosodium glutamate , 3 parts of maltitol and 0.3 parts of herbal essence, and finally add 50 parts of hot water, stir until completely dissolved evenly, and make a hair preparation liquid;

[0043] The fourth step, baking: take out the betel nut after processing and place it in a drying room, adjust the temperature of the drying room to 80°C, and dry it to a temperature of 26%;

[0044] The fifth step, suffocating: add the dried betel nut to the suffocating pot, inject the pre-prepared suffocating spice liquid, adjust the pressure in the tank to 0.25MPa, and the suffocating temperature to 55°C. After 18 hours of suffocating, Complete scent

[0045] The sixth step, seed pressing: put the smoky betel nut in the seed pressing bucket, press it to a fixed height and keep the pressure for 4 hours, and take it out when the pressure keeping time is reached;

[0046] Step 7: Adhesive: evenly spread the surface of the betel nut on the surface of the betel nut after pressing the seeds, let it dry for 60 minutes, and then harvest the seeds;

[0047] The eighth step, cut the seeds and remove the core: use a seed cutter to center the betel nut and slice it, and use a core removal tool to remove the inner betel nut core;

[0048] The ninth step, bittern: use a bitter tool to dip a proper amount of brine and apply it evenly to the entire inner cavity of the betel nut. Brine preparation: Put 50 parts of edible calcium hydroxide slurry in the reactor, add 70 parts of edible caramel preheated to 80℃ in advance, add 0.03 parts of sodium saccharin, 0.8 parts of sucralose, 0.6 parts of sucralose after the reaction -Menthol-3,8-diol, 0.7 parts of ethyl maltol, 0.3 parts of vanillin, 1.3 parts of peppermint flavor, stir with a blender until all the additives are dissolved to obtain brine;

[0049] The tenth step, press the wolfberry: After the brine surface in the inner cavity of the betel nut forms a film (about 15 minutes), the wolfberry is pierced into the brine and gently pressed onto the brine;

[0050] The eleventh step, drying the slices: Place the betel nut after pressing the wolfberry in the drying room, keeping the temperature at 30°C, and the humidity at 45%. After 90 minutes, the slices are collected and sent to the packaging workshop for packaging.

[0051] The preparation of the boring spice liquid in the suffocating step described in the fifth step is processed according to the following scheme: 1) The compounding of probiotic powder: 3 parts of Lactobacillus acidophilus LA85, 3 parts of Lactobacillus salivarius LS97, 3 parts of plants Lactobacillus Lp90, 3 parts Lactobacillus rhamnosus LRa05, put them in a stabilizer made up of 0.3 parts sucrose fatty acid ester, 0.4 parts gum arabic, 0.8 parts carboxymethyl cellulose, and 45 parts water, and stir well , Get the compound probiotics; 2), the pottery base preparation: add 0.6 parts of sodium cyclamate, 0.8 parts of steviol glycosides, 0.25 parts of AK sugar, 0.9 parts of ethyl maltol, 0.2 parts of Aspergillus Paste, 0.2 parts of salt, 0.08 parts of monosodium glutamate, 3 parts of maltitol and 0.3 parts of herbal essence, finally add 15 parts of hot water, stir until completely dissolved; 3), mix: mix 3 parts in one The probiotics are added to the second middle scent base material, and the scented liquid is obtained after stirring evenly.

[0052] Example 2:

[0053] A preparation method of probiotic wolfberry betel nut, the preparation technical scheme is as follows:

[0054] The first step is to soak the seeds: put 150 portions of betel nut dried fruit after screening and classification into the soaking seed tank, add 450 portions of water, soak for 12 hours to make the water content 35%;

[0055] The second step, steaming: pour 250 parts of water into the steamer, turn on the heating, after the steam is generated, take the betel nut processed in the first step into the steamer, and steam for 90 minutes;

[0056] The third step, hair production: add the cooked betel nut to the hair production tank, inject the hair preparation liquid prepared in advance, adjust the pressure in the tank to 0.3 MPa, the hair preparation temperature to 45 ℃, and the hair preparation for 40 hours. system. Hair preparation liquid preparation: add 0.5 parts of sodium cyclamate, 0.6 parts of steviol glycosides, 2.5 parts of sucrose, 0.8 parts of ethyl maltol, 0.2 parts of vanillin, 0.2 parts of salt, 0.08 parts of monosodium glutamate , 3 parts of maltitol and 0.3 parts of herbal essence, and finally add 50 parts of hot water, stir until completely dissolved evenly, and make a hair preparation liquid;

[0057] The fourth step, baking: take out the betel nut after processing and place it in a drying room, adjust the temperature of the drying room to 80°C, and dry it to a temperature of 26%;

[0058] The fifth step, suffocating: add the dried betel nut to the suffocating pot, and pour into the pre-prepared suffocating spice liquid, adjust the pressure in the tank to 0.25MPa, and the suffocating temperature to 55℃, after 18 hours of suffocating , Complete the scent;

[0059] The sixth step, seed pressing: put the smoky betel nut in the seed pressing bucket, press it to a fixed height and keep the pressure for 4 hours, and take it out when the pressure keeping time is reached;

[0060] Step 7: Adhesive: evenly spread the surface of the betel nut on the surface of the betel nut after pressing the seeds, let it dry for 60 minutes, and then harvest the seeds;

[0061] The eighth step, cut the seeds and remove the core: use a seed cutter to center the betel nut and slice it, and use a core removal tool to remove the inner betel nut core;

[0062] The ninth step, bittern: use a bitter tool to dip a proper amount of brine and apply it evenly to the entire inner cavity of the betel nut. Brine preparation: Put 50 parts of edible calcium hydroxide slurry in the reactor, add 70 parts of edible caramel preheated to 80℃ in advance, add 0.03 parts of sodium saccharin, 0.8 parts of sucralose, 0.6 parts of sucralose after the reaction -Menthol-3,8-diol, 0.7 parts of ethyl maltol, 0.3 parts of vanillin, 1.3 parts of peppermint flavor, stir with a blender until all the additives are dissolved to obtain brine;

[0063] The tenth step, press the wolfberry: After the brine surface in the inner cavity of the betel nut forms a film (about 15 minutes), the wolfberry is pierced into the brine and gently pressed onto the brine;

[0064] The eleventh step, drying the slices: Place the betel nut after pressing the wolfberry in the drying room, keeping the temperature at 30°C, and the humidity at 45%. After 90 minutes, the slices are collected and sent to the packaging workshop for packaging.

[0065] The preparation of the surface glue in the back glue step described in the seventh step is processed according to the following scheme: 1). Probiotics compounding: 3 parts Lactobacillus acidophilus LA85, 3 parts Lactobacillus salivarius LS97, 3 parts Lactobacillus plantarum Lp90 , 3 parts of Lactobacillus rhamnosus LRa05, put it in a stabilizer made up of 0.3 parts of sucrose fatty acid ester, 0.6 parts of gum arabic, 0.7 parts of sodium alginate, and 45 parts of water, and stir evenly to obtain a compound probiotic 2) Preparation of surface gum base: weigh 4 parts of gelatin in advance, add 8 parts of sucrose and 25 parts of water, stir evenly, let stand for 1 hour until the gelatin is foamed, and then add 0.3 parts of aspartame separately Sweet, 0.22 parts of ethyl maltol, 0.1 parts of vanillin, 0.8 parts of herbal essence, stir evenly and heat to dissolve completely; 3), mixing: add 3 parts of probiotics from one to the second table Gum base material, after stirring evenly, the surface glue solution is obtained.

[0066] Example 3:

[0067] A preparation method of probiotic wolfberry betel nut, the preparation technical scheme is as follows:

[0068] The first step is to soak the seeds: put 150 portions of betel nut dried fruit after screening and classification into the soaking seed tank, add 450 portions of water, soak for 12 hours to make the water content 35%;

[0069] The second step, steaming: pour 250 parts of water into the steamer, turn on the heating, after the steam is generated, take the betel nut processed in the first step into the steamer, and steam for 90 minutes;

[0070] The third step, hair production: add the cooked betel nut to the hair production tank, inject the hair preparation liquid prepared in advance, adjust the pressure in the tank to 0.3 MPa, the hair preparation temperature to 45 ℃, and the hair preparation for 40 hours. system. Hair preparation liquid preparation: add 0.5 parts of sodium cyclamate, 0.6 parts of steviol glycosides, 2.5 parts of sucrose, 0.8 parts of ethyl maltol, 0.2 parts of vanillin, 0.2 parts of salt, 0.08 parts of monosodium glutamate , 3 parts of maltitol and 0.3 parts of herbal essence, and finally add 50 parts of hot water, stir until completely dissolved evenly, and make a hair preparation liquid;

[0071] The fourth step, baking: take out the betel nut after processing and place it in a drying room, adjust the temperature of the drying room to 80°C, and dry it to a temperature of 26%;

[0072] The fifth step, suffocating: add the dried betel nut to the suffocating pot, inject the pre-prepared suffocating spice liquid, adjust the pressure in the tank to 0.25MPa, and the suffocating temperature to 55°C, after 18 hours Complete scent

[0073] The sixth step, seed pressing: put the smoky betel nut in the seed pressing bucket, press it to a fixed height and keep the pressure for 4 hours, and take it out when the pressure keeping time is reached;

[0074] Step 7: Adhesive: evenly spread the surface of the betel nut on the surface of the betel nut after pressing the seeds, let it dry for 60 minutes, and then harvest the seeds;

[0075] The eighth step, cut the seeds and remove the core: use the seed cutter to center the betel nut and slice it, and then use the core tool to remove the inner betel nut core;

[0076] The ninth step, bittern: Use a bitter tool to dip appropriate amount of brine and apply it evenly to the entire inner cavity of the betel nut. Brine production: Place 50 parts of edible calcium hydroxide slurry in the reactor, add 70 parts of edible caramel preheated to 80℃ in advance, add 0.03 parts of sodium saccharin, 0.8 parts of sucralose, and 0.6 parts of sucralose after the reaction -Menthol-3,8-diol, 0.7 parts of ethyl maltol, 0.3 parts of vanillin, 1.3 parts of peppermint flavor, stir with a blender until all the additives are dissolved to obtain brine;

[0077] The tenth step, press the wolfberry: After the brine surface in the inner cavity of the betel nut forms a film (about 15 minutes), the wolfberry is pierced into the brine and gently pressed onto the brine;

[0078] The eleventh step, drying the slices: Place the betel nut after pressing the wolfberry in the drying room, keeping the temperature at 30°C, and the humidity at 45%. After 90 minutes, the slices are collected and sent to the packaging workshop for packaging.

[0079] The production of wolfberry in the step of pressing wolfberry described in the tenth step is processed according to the following plan: 1), the compounding of probiotic powder: select 3 parts of Lactobacillus acidophilus LA85, 3 parts of Lactobacillus salivarius LS97, 3 parts of Lactobacillus plantarum Lp90, 3 parts of Lactobacillus rhamnosus LRa05, put them in a stabilizer made of 0.3 parts of sucrose fatty acid ester, 0.35 parts of gum arabic, 0.7 parts of carboxymethyl cellulose, and 45 parts of water, and stir evenly to obtain Compound probiotics; 2) Add 3 parts of compound probiotics to 15 parts of coating agent, stir with a blender until the mixture is evenly mixed to obtain a probiotic mixture; 3) Place 200 parts of wolfberry in the coating machine and turn on Heat internally to 65℃, adjust the speed to 0.35 circle/s, when the surface temperature of the wolfberry reaches 40℃, adjust the speed to 0.8 circle/s, pour the mixture in the second step into the coating machine 6 times and rotate for 45s Then, mediate the coating machine, take out the wolfberry, spread it out for 10 minutes, and obtain the probiotic wolfberry.