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Sterilization method of edible dried areca nuts

A sterilization method and betel nut technology are applied in the directions of drying of food, preservation of food ingredients as anti-microbials, protection of fruits/vegetables with a coating protective layer, etc. Up to standard and other issues, to achieve the effect of good sterilization effect, good durability and stable arecoline content

Pending Publication Date: 2021-07-27
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

The sterilization effect of the existing sterilization method is acceptable, but the active ingredients such as areca nut polyphenols are obviously lost, and the microbial content test does not meet the standard after 200 days of storage

Method used

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  • Sterilization method of edible dried areca nuts
  • Sterilization method of edible dried areca nuts
  • Sterilization method of edible dried areca nuts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Take fresh purslane, wash it with water, use an ethanol solution with a volume fraction of 80% as a solvent, and extract by microwave for 2.3 hours, the extraction temperature is 38°C, and the mass-volume ratio kg / L of purslane and ethanol solution is 1 : 13.5, the extract was centrifuged, and the supernatant was concentrated and dried until the water content was 5%, so as to obtain the purslane extract.

[0021] (2) Take citron, wash it with water, extract it with 138°C subcritical water for 1.8 hours, the mass volume ratio of citron and water kg / L is 1:25, centrifuge the extract, take the supernatant to concentrate and dry When the water content is 5%, the citron extract is obtained.

Embodiment 2

[0023] Protective solution A was prepared by using the purslane extract and citron extract of Example 1.

[0024] (1) Get edible betel nut dry fruit, spray one layer of protection liquid A on the surface of betel nut fruit with the mode of nanoscale spray earlier, the spray amount of protection liquid A is 18% of weight of betel nut dry fruit before processing, and protection liquid A comprises following weight percent raw material Prepared: 0.1% ethanol, 0.08% purslane extract, 0.05% citron extract and the rest of purified water; and then continue to spray a layer of betel nut flower oil on the surface of betel nut in the form of nanometer spray, and the toi dai flower The spraying amount of oil is 0.10% of the dried betel nut weight before processing.

[0025] (2) Carry out vacuum freeze-drying for 3 hours at cold trap temperature of -25°C, heating plate temperature of 36°C, and pressure of 25Pa with the above-mentioned treated areca nuts;

[0026] (3) microwave the dried b...

Embodiment 3

[0028] Protective solution A was prepared by using the purslane extract and citron extract of Example 1.

[0029] (1) Get edible betel nut dry fruit, spray a layer of protection liquid A on the surface of betel nut fruit with the mode of nano-level spray earlier, the spray amount of protection liquid A is 15% of weight of betel nut dry fruit before processing, and protection liquid A comprises following weight percent raw material Prepared: 0.2% ethanol, 0.12% purslane extract, 0.03% citron extract and the remaining purified water; and then continue to spray a layer of betel nut flower oil on the surface of the betel nut in the form of nanometer spray, and the toi dai flower The spray amount of oil is 0.20% of the weight of betel nut dry fruit before processing.

[0030] (2) Carry out the vacuum freeze-drying of the betel nut after the above-mentioned treatment at a cold trap temperature of -28°C, a heating plate temperature of 38°C, and a pressure of 35Pa for 2 hours;

[003...

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PUM

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Abstract

The invention provides a sterilization method of edible dried areca nuts. The method comprises the steps that (1) the edible dried areca nuts are taken, a layer of protection liquid A is sprayed on the surfaces of the areca nuts in a spraying manner, and the protection liquid A comprises the following raw materials in percentage by weight: 0.1 to 0.2% of ethanol, 0.08 to 0.12% of purslane extract, 0.03 to 0.05% of citron extract and the balance of purified water; a layer of citrus aurantium flower oil is continuously sprayed on the surface of the areca nuts in a spraying manner; (2) the areca nuts treated in the step (1) are subjected to vacuum freeze drying for 2 to 3 h under the conditions that the cold trap temperature is -25 to -28 DEG C, the heating plate temperature is 36 to 38 DEG C, and the pressure is 25 to 35 Pa; and (3) microwave treatment is carried out on the areca nuts treated in the step (2) under the conditions of 2100 to 2250 MHz and 450 to 480 W for 20 to 30 seconds to obtain the sterilized edible dry areca nuts. The dried areca nuts treated by the method disclosed by the invention are good in sterilization effect, good in shape maintenance and free of expansion, and the dried areca nuts are stable in areca polyphenol and arecoline content and good in durability.

Description

technical field [0001] The invention relates to the technical field of betel nuts, in particular to a method for sterilizing edible dried betel nuts. Background technique [0002] Betel nut (Areca catechu) originates in Malaysia and is widely cultivated in tropical Asia. In China, it is mainly distributed in tropical regions such as Yunnan, Hainan and Taiwan. The fruit of betel nut is called betel nut, also known as betel nut seed. Betel nut is rich in various active ingredients, and its consumption is divided into wet eating and dry eating. Wet eating is to eat the picked fresh betel nut fruit with condiments, but the fresh fruit is not stored for a long time; dry eating is to make the betel nut fruit into a dry product, which needs to be sterilized to prolong its storage time. "Food Science and Technology" Du Daolin and others published "Research on Microwave Sterilization of Edible Betel Nuts", disclosing that edible betel nuts treated with 2450MHz, 850W microwave at 40A...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/01A23B7/024
CPCA23B7/16A23B7/01A23B7/024A23V2002/00A23V2200/22A23V2200/10A23V2250/21A23V2250/18A23V2250/082A23V2300/10A23V2300/24
Inventor 杨玉娟匡凤军匡凤姣郭焘郭航宇李征刘新桥康宗华刘群匡杨陈建国曹倩蕾周强肖伟张伟龙玉平宋佳潘平徐凯汤丹何峰康劲松夏永良彭金砖黄芳匡细毛
Owner 海南口味王科技发展有限公司
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