Preparation method of edible betel nuts capable of reducing betel nut fiber strength

A fiber strength, betel nut technology, applied in application, food drying, food science and other directions, can solve the problems of increasing oral mucosal leukoplakia, oral irritation, etc., and achieve the effect of shortening the cooking time, easy to chew and less damage

Inactive Publication Date: 2021-06-01
COCONUT RES INST OF CHINESE ACAD OF TROPICAL AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the betel nut fiber is too hard, the crude fiber has a certain degree of stimulation to the oral cavity during chewing. Studies have shown that the too hard crude fiber of betel nut will increase the risk of oral submucosal fibrosis and oral leukoplakia

Method used

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  • Preparation method of edible betel nuts capable of reducing betel nut fiber strength
  • Preparation method of edible betel nuts capable of reducing betel nut fiber strength

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of edible betel nut that reduces betel nut fiber strength:

[0023] S1, the preparation of bittern: comprise the following raw materials in parts by weight: 20 parts of caramel, 7 parts of calcium hydroxide, 6 parts of gelatin, 16 parts of coconut oil, 5 parts of chitosan, 12 parts of Coriander leaf essential oil, 8 parts of rosemary essential oil, 11 parts of clam essential oil, 2 parts of sweetener;

[0024] S2, boil the seeds and fix the greens: choose the betel nut seeds that are full and free of pests and diseases, and cook them in 60°C water for 4 minutes after cleaning;

[0025] S3, ultra-high pressure treatment: the betel nut after the greening is subjected to ultra-high pressure treatment for 1min under the pressure of 300MPa, and then dried and processed;

[0026] S4. Slicing and drying: The processed betel nut is then dried at 50°C for 35 minutes and then sliced ​​and seeded. The slicing is to cut the whole betel nut into quarters vertic...

Embodiment 2

[0032] A preparation method of edible betel nut that reduces betel nut fiber strength:

[0033] S1, the preparation of bittern: comprise the following raw materials in parts by weight: 20 parts of caramel, 7 parts of calcium hydroxide, 6 parts of gelatin, 16 parts of coconut oil, 5 parts of chitosan, 12 parts of Coriander leaf essential oil, 8 parts of rosemary essential oil, 11 parts of clam essential oil, 2 parts of sweetener;

[0034] S2. Boil the seeds and fix the greens: Choose betel nut seeds that are full and free of diseases and insect pests, and cook them in 80°C water for 8 minutes after cleaning;

[0035] S3, ultra-high pressure treatment: the betel nut after the greening is subjected to ultra-high pressure treatment for 10min under the pressure of 600MPa, and then dried and processed;

[0036] S4. Dry slices: The processed betel nut is then dried at 60°C for 45 minutes, sliced ​​and seeded. The slice is to cut the whole betel nut into quarters vertically.

[0037...

Embodiment 3

[0042] A preparation method of edible betel nut that reduces betel nut fiber strength:

[0043] S1, the preparation of bittern: comprise the following raw materials in parts by weight: 20 parts of caramel, 7 parts of calcium hydroxide, 6 parts of gelatin, 16 parts of coconut oil, 5 parts of chitosan, 12 parts of Coriander leaf essential oil, 8 parts of rosemary essential oil, 11 parts of clam essential oil, 2 parts of sweetener;

[0044] S2, boil the seeds and fix the greens: choose full, disease-free betel nut seeds, and cook them in 70°C water for 6 minutes after cleaning;

[0045] S3, ultra-high pressure treatment: the betel nut after the greening is subjected to ultra-high pressure treatment for 5min under the pressure of 400MPa, and then dried and processed;

[0046] S4. Dried slices: The processed betel nut is then dried at 55°C for 40min, sliced ​​and seeded. The slice is to cut the whole betel nut into quarters vertically.

[0047] S5, point brine: point brine on the...

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Abstract

The invention provides a preparation method of edible betel nuts capable of reducing betel nut fiber strength. The brine comprises the following raw materials in parts by weight: 10-30 parts of maltose, 3-10 parts of calcium hydroxide, 3-10 parts of gelatin, 12-20 parts of coconut oil, 2-8 parts of chitosan, 8-15 parts of saururus leaf essential oil, 5-12 parts of rosemary essential oil, 7-15 parts of piper sarmentosum essential oil and 1-3 parts of a sweetening agent. Through the steps of seed boiling and fixation, ultrahigh pressure treatment, fermentation, slicing and drying, marinating and the like, the prepared areca nuts can effectively reduce the fiber strength of the areca nuts, are easy to chew, and cause relatively small damage to the oral cavity.

Description

technical field [0001] The present invention relates to the field of food processing, in particular to a preparation method of edible betel nut that reduces the strength of betel nut fiber. Background technique [0002] The betel nut industry has now become one of the main industries of the Hunan food industry, and has maintained a relatively fast development speed in recent years. With the gradual expansion of the industrial scale, the impact of betel nut products on the society is also increasing. Moreover, this industry is a labor-intensive industry with large employment capacity, and has also driven the development of a large number of related industries and the planting industry in Hainan Province. [0003] At present, there are more than 50 million people who consume betel nut in my country. The processing of edible betel nut is usually made from green fruit as raw material, which is obtained through a series of processing procedures such as cleaning, sorting, boiling...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/10A23L5/20A23L5/30A23L29/00
CPCA23L19/03A23L5/13A23L5/21A23L5/20A23L5/27A23L5/276A23L5/30A23L29/03A23L29/015A23V2002/00A23V2250/1578A23V2250/18A23V2250/511A23V2250/5432A23V2300/10A23V2300/46
Inventor 宋菲唐敏敏陈华张玉锋夏秋瑜
Owner COCONUT RES INST OF CHINESE ACAD OF TROPICAL AGRI SCI
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