Innovative preparation method of original ecological fresh betel nuts with soft fibers

Abstract

The invention discloses an innovative preparation method of original ecological fresh betel nuts with soft fresh fruit fibers. The method comprises the following steps: S1, fresh fruit selection: selecting fresh betel nuts which are bright in epidermis color, full in fruits, free of obvious diseases and insect pests and damage and moderate in maturity; s2, performing fixation and fiber curing: putting the fresh areca nuts into fixation equipment, and performing steam fixation; s3, fiber finishing: performing mechanical extrusion and kneading treatment on the fresh areca nuts subjected to fixation; s4, fiber curing and softening: soaking the finished fresh areca nuts in a curing solution composed of natural plant extracts of papain and bromelain; s5, flavoring: blending flavoring liquid containing natural spices and flavoring agent extracts according to different taste requirements; and S6, baking and dehydrating: adopting a low-temperature drying technology. The softness of the betel nut fibers can be accurately controlled through a series of unique process steps such as fixation, fiber curing, fiber finishing, fiber curing and softening.

Description

Technical Field

[0001] The invention relates to the technical field of betel nut processing, and in particular to an innovative preparation method of original ecological fresh fruit fiber soft betel nut. Background Art

[0002] As a traditional food with a unique consumer market, betel nut has a wide range of consumer groups in Hainan, Hunan and other places in my country as well as some Southeast Asian countries. Traditional betel nut processing methods are mainly based on smoking and fire roasting, but these methods have many disadvantages. On the one hand, the processing methods of smoking and fire roasting can easily make the fiber of betel nut rough, dry and hard, and have a poor taste, which not only affects the chewing experience of consumers, but may also cause damage to the oral mucosa. Long-term consumption may even increase the risk of oral diseases. On the other hand, traditional processing technology makes it difficult to accurately control the dryness and fiber texture of betel nut, resulting in uneven product quality, which makes it difficult to meet the needs of modern consumers for high-quality, consistent-tasting betel nut products.

[0003] With the improvement of people's living standards and the emphasis on health, higher requirements are placed on the quality and taste of betel nut processed products. Consumers expect to enjoy betel nut products with soft fibers, comfortable taste and original flavor. In addition, the market demand for standardization and regularization of betel nut processing is also increasing, and traditional processing methods can no longer adapt to the development trend of the market. Therefore, it is of great practical significance to develop an innovative betel nut preparation method that can effectively control the softness of betel nut fibers and improve product quality and taste. Summary of the invention

[0004] The purpose of the present invention is to solve at least one of the technical problems existing in the prior art, and to provide an innovative preparation method for soft betel nut with original fresh fruit fiber. Through a series of unique process steps such as withering and fiber solidification, fiber finishing, fiber ripening and softening, the softness of betel nut fiber can be accurately controlled. Compared with traditional processing methods, the texture of betel nut is no longer controlled by relying on experience, but through scientific process parameters and processing methods, the fiber softness of each batch of products is ensured to be consistent, thereby improving the quality stability of the product.

[0005] The present invention also provides an innovative preparation method of the soft betel nut with the above-mentioned original ecological fresh fruit fiber, comprising the following steps:

[0006] S1. Fresh fruit selection: Select fresh betel nuts with bright skin color, full fruit, no obvious pests and damage, and moderate maturity;

[0007] S2. Fixing and fiber solidification: put the fresh betel nut into the fixing equipment and fix it with steam at 100-120℃ for 5-10 minutes;

[0008] S3, fiber finishing: the fresh betel nut after withering is treated by mechanical extrusion and kneading, the extrusion pressure is controlled at 5-10MPa, the time is 5-10 minutes, the kneading speed is 10-20r / min, and the time is 10-15 minutes;

[0009] S4, fiber ripening and softening: soak the sorted fresh betel nut in a ripening solution composed of natural plant extracts such as papain and bromelain at a temperature of 30-40°C for 1-2 days, stirring every 4-6 hours;

[0010] S5. Flavoring: Prepare a flavoring solution containing natural spices and seasoning extracts according to different taste requirements, and soak the softened betel nut in the flavoring solution for 1-3 hours;

[0011] S6. Baking and dehydration: Use low-temperature drying technology to bake the flavored betel nuts at 40-60℃ for 8-12 hours, turning them over every 1-2 hours during the drying process.

[0012] According to the innovative preparation method of the original ecological fresh fruit fiber soft betel nut provided by the present invention, the fresh betel nut with moderate maturity has a green and shiny skin, and has a certain elasticity when lightly pinched by hand.

[0013] According to the innovative preparation method of the original ecological fresh fruit fiber soft betel nut provided by the present invention, the steam killing process can quickly inactivate the enzyme inside the fresh betel nut fruit and promote the rapid evaporation of part of the water.

[0014] According to an innovative preparation method of original ecological fresh fruit fiber softened betel nut provided by the present invention, the papain in the ripening liquid can decompose part of the macromolecular protein in the betel nut fiber, and the bromelain has a decomposition effect on the polysaccharide substances in the fiber.

[0015] According to an innovative preparation method of original ecological fresh fruit fiber softened betel nut provided by the present invention, the papain in the ripening liquid can decompose part of the macromolecular protein in the betel nut fiber, and the bromelain has a decomposition effect on the polysaccharide substances in the fiber.

[0016] According to the innovative preparation method of an original ecological fresh fruit fiber soft betel nut provided by the present invention, the low-temperature drying technology can avoid the damage of high temperature to the betel nut fiber and flavor substances, maintain the softness of the fiber and retain volatile flavor substances.

[0017] Compared with the prior art, the innovative preparation method of soft betel nut with original fresh fruit fiber of the present invention can accurately control the softness of betel nut fiber through a series of unique process steps such as withering and fiber solidification, fiber finishing, fiber ripening and softening. Compared with the traditional processing method, it no longer relies on experience to control the texture of betel nut, but through scientific process parameters and processing methods, it ensures the consistency of fiber softness of each batch of products, thereby improving the quality stability of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] The present invention is further described below in conjunction with the accompanying drawings and embodiments;

[0019] Figure 1 The present invention is an overall flow chart of an innovative preparation method of an original ecological fresh fruit fiber soft betel nut. DETAILED DESCRIPTION

[0020] This section will describe in detail the specific embodiments of the present invention. The preferred embodiments of the present invention are shown in the accompanying drawings. The purpose of the accompanying drawings is to supplement the description of the text part of the specification with graphics, so that people can intuitively and vividly understand each technical feature and the overall technical solution of the present invention, but it cannot be understood as a limitation on the scope of protection of the present invention.

[0021] Embodiment 1

[0022] Reference Figure 1 The innovative preparation method of an original ecological fresh fruit fiber soft betel nut according to an embodiment of the present invention comprises:

[0023] Fresh fruit selection: During the betel nut harvest season, we went to Hainan's high-quality betel nut planting areas. We carefully selected fresh betel nut fruits with moderate maturity on site, giving priority to fruits with a uniform green skin and natural luster. When gently pinched by hand, the fruit has a certain elasticity, indicating that the internal fiber and flesh are well developed. At the same time, we strictly checked the surface of the fruit to ensure that there were no signs of erosion by pests and diseases and mechanical damage. A total of 500kg of fresh betel nut fruits that met the standards were selected and quickly loaded into fresh-keeping transport boxes with ventilation devices, and delivered to the processing workshop within 6 hours.

[0024] Withering and fiber solidification: The selected fresh betel nut fruits are quickly transferred to the large steam withering equipment. The equipment is equipped with a precise temperature control system and a steam uniform injection device. Start the equipment, set the temperature to 110°C, and spray the steam onto the fresh betel nut fruits with a stable pressure and flow rate. Within 8 minutes of withering, closely observe the equipment operating parameters to ensure that the temperature fluctuation is controlled within the range of ±2°C. After the withering is completed, the fresh betel nut fruits are transported to the cooling conveyor belt through the automatic discharging device of the equipment, and naturally cooled to room temperature in a well-ventilated environment. The entire cooling process takes about 1 hour.

[0025] Fiber finishing: A specially customized fiber finishing machine is used. The equipment integrates mechanical extrusion and kneading functions, and each parameter can be precisely controlled. First, the mechanical extrusion operation is performed, and the equipment pressure is adjusted to 8MPa. The fresh betel nut is evenly stressed in the special extrusion mold, and the extrusion time lasts for 8 minutes. After the extrusion is completed, the equipment automatically switches to the kneading mode, and the speed is set to 15r / min. The kneading device uses a specially designed rubber material kneading head to gently and forcefully knead the fresh betel nut for 12 minutes. During the fiber finishing process, 5 fresh betel nuts are randomly selected every 20 minutes, and the arrangement and looseness of the fibers are observed through professional fiber structure testing instruments to ensure uniform finishing effects.

[0026] Fiber maturation and softening: In a large stainless steel soaking tank, the maturation liquid is prepared according to a precise formula. Among them, the content of papain is precisely controlled at 0.5%, the content of bromelain is 0.3%, and the rest is a buffer that has been strictly screened and proportioned and purified water. Carefully place the sorted fresh betel nut fruit into the soaking tank to ensure that each fresh betel nut fruit is completely immersed in the maturation liquid. The soaking tank is equipped with a constant temperature control system and a stirring device, and the temperature is stably maintained at 35°C. Every 5 hours, start the stirring device and stir at a speed of 10r / min for 10 minutes to allow the maturation liquid to fully contact the fresh betel nut fruit and promote the reaction between the enzyme and the fiber. The soaking time lasts for 1.5 days.

[0027] Flavoring: Based on market research and consumer feedback, a flavoring liquid with a strong and refreshing mint flavor is formulated. The flavoring liquid contains 2% mint extract, 1% licorice extract, and the rest is water and other natural flavoring agents that have been optimized through multiple tests. Put the softened fresh betel nut into a flavoring container with a stirring function, pour in the flavoring liquid, and set the soaking time to 2 hours. During the soaking process, start the stirring device every 30 minutes at a stirring speed of 5r / min, so that the flavoring liquid can evenly penetrate into the fresh betel nut, giving it a unique flavor.

[0028] Baking and dehydration: The flavored betel nut fruits are transferred to advanced low-temperature drying equipment. The equipment is equipped with precise temperature control and circulating ventilation system. The drying temperature is set at 50°C and the drying time is 10 hours. During the drying process, the betel nut fruits are turned over every 1.5 hours through the automatic turning device inside the equipment to ensure that each betel nut fruit is heated evenly. After drying, 20 betel nut fruits are randomly selected and the moisture content is tested using a professional moisture content meter. At the same time, the fiber softness, taste and flavor are evaluated by the sensory evaluation team.

[0029] Product testing: After testing, the moisture content of the product is stably controlled at around 18%, which meets the expected standards. The fiber softness is measured by a professional fiber softness testing instrument and reaches the ideal value range. In terms of taste, the fresh betel nut is soft and elastic, with a strong minty flavor during chewing, and no rough fiber feeling. 100 consumers who have been eating betel nuts for a long time were randomly selected for tasting, and 90% of them gave high praise to the taste and flavor of the product, believing that the product has significantly improved in taste and flavor, and the chewing experience is more comfortable.

[0030] Embodiment 2

[0031] The difference between this embodiment and the first embodiment is that:

[0032] Fresh fruit selection: 400 kg of fresh betel nut fruits with moderate maturity were purchased from an ecological betel nut plantation in Yunnan. At the purchase site, the plantation staff assisted in the selection, and gave priority to the fresh betel nut fruits with full fruits, bright skin color and no defects. During the selection process, a professional fruit hardness meter was used to sample some fruits to ensure that the hardness of the fruits met the standard of moderate maturity. After the purchase was completed, the fresh betel nut fruits were immediately transported to the processing plant using refrigerated transport vehicles, and the transportation time was controlled within 8 hours.

[0033] Fixing and fiber solidification: A small steam fixing device is used, which is easy to operate and has the characteristics of rapid heating. After the fresh betel nut is placed in the fixing device, the temperature is quickly raised to 105°C and maintained for 6 minutes. During the fixing process, the changes of the fresh betel nut are closely monitored through the observation window to ensure that the steam is evenly covered. After the fixing is completed, the fresh betel nut is taken out and placed on a well-ventilated bamboo tray to cool to room temperature in a natural environment. The cooling time is about 45 minutes.

[0034] Fiber finishing: Use a small fiber finishing device, which consists of an extrusion module and a kneading module. First, perform mechanical extrusion, adjust the equipment pressure to 6MPa, and set the extrusion time to 7 minutes. During the extrusion process, the pressure sensor inside the equipment monitors the pressure change in real time to ensure that the pressure is stable. Then perform the kneading operation, set the equipment speed to 12r / min, and the kneading time to 10 minutes. During the fiber finishing process, the operator observes the equipment operation status at any time to ensure the normal operation of the equipment, and regularly checks the fiber finishing effect of the fresh betel nut fruit. Fiber maturation and softening: In a laboratory environment, accurately prepare the maturation liquid, in which the papain content is 0.4% and the bromelain content is 0.2%. Put the sorted fresh betel nut fruit into a plastic container with good sealing performance, pour in the maturation liquid, and ensure that the fresh betel nut fruit is completely immersed. Place the container in a constant temperature incubator and set the temperature to 32℃. Every 4 hours, gently shake the container to allow the maturation liquid to fully contact the fresh betel nut fruit to promote the enzymatic reaction. The soaking time is 1 day.

[0035] Flavoring: Prepare a flavoring liquid with a unique clove flavor, with a clove extract content of 1.5% and a licorice extract content of 0.8%. Put the softened fresh betel nut into a ceramic flavoring tank, pour in the flavoring liquid, and soak for 1.5 hours. During the soaking process, use a wooden stirring stick to stir it every once in a while so that the flavoring liquid can evenly penetrate into the fresh betel nut, giving it a unique clove flavor.

[0036] Baking and dehydration: Use a small low-temperature drying oven, which has the characteristics of uniform temperature and low energy consumption. Put the fresh betel nut fruits after flavoring into the drying oven, set the temperature to 45℃, and dry for 9 hours. During the drying process, manually open the drying oven every hour and use bamboo tools to turn the fresh betel nut fruits to ensure uniform heating. After drying, the product is tested for quality.

[0037] Product testing: The test results show that the moisture content of the product is 16%, and the fiber softness meets the expected requirements. The product has a strong clove aroma and a good taste. 50 betel nut consumers were randomly invited to taste the product, of which 42 consumers gave a good review of the product, believing that the product has a soft taste and a unique aroma, and has a significant improvement in taste compared to traditional betel nut products.

[0038] Comparative Example 1

[0039] Traditional smoking process: 500 kg of fresh betel nut fruits of the same quantity and quality as those in Example 1 were selected. The processing was carried out in a traditional smoking room, which was made of masonry and had a combustion furnace at the bottom for burning fruit wood to produce smoke. The fresh betel nut fruits were placed on a special smoking rack, and the smoking temperature was adjusted by controlling the fire intensity of the combustion furnace and the size of the vents, and the temperature range was controlled at 80-100°C. The smoking time lasted for 12 hours. During the smoking process, the fresh betel nut fruits were manually turned over every 2 hours to ensure uniform smoking.

[0040] Subsequent processing: After the smoking is completed, soak the fresh betel nut in clean water for 1 hour to remove the ash and some impurities on the surface. Then take out the fresh betel nut and place it on the drying yard to dry naturally, which takes about 2 days. After drying, cut and season in the usual way, using the traditional brine formula during the seasoning process.

[0041] Product testing: The fiber of the product was found to be coarse and hard. The fiber hardness was significantly higher than that of the products of Example 1 and Example 2 as measured by a professional fiber hardness testing instrument. In terms of taste, the smoky flavor was too strong, which seriously covered the flavor of the betel nut itself. 100 consumers were randomly selected for tasting, and only 30% of them said they could accept it. Most consumers reported that the fiber was too hard, which caused great irritation to the oral cavity during chewing and had a poor taste.

[0042] Comparative Example 2

[0043] High temperature drying process: Take 400 kg of fresh betel nut fruit, which is equivalent to the raw material quality of Example 2. First, put the fresh betel nut fruit into a large steaming pot, add an appropriate amount of clean water, and cook for 10 minutes. After the cooking is completed, the fresh betel nut fruit is fished out, the surface water is drained, and placed in a high-temperature drying equipment. The temperature of the drying equipment is set to 80°C and the drying time is 6 hours. During the drying process, the fresh betel nut fruit is turned over every 1.5 hours by a mechanical turning device inside the equipment to ensure uniform heating.

[0044] Subsequent processing: After drying, the fresh betel nut fruit is placed on a cooling rack to cool to room temperature. Then seasoning is carried out according to conventional processes, using common seasonings and spices.

[0045] Product testing: The moisture content of the product is low, and the fiber is hard and the taste is dry. The sensory evaluation panel evaluated that the original flavor of betel nut was seriously lost. 50 consumers were invited to taste it, and only 20 consumers thought it was barely acceptable. Most consumers said that the taste was dry and hard, and the taste was single. Compared with the product in the example, the quality was far from that of the product.

[0046] The embodiments of the present invention are described in detail above with reference to the accompanying drawings. However, the present invention is not limited to the above embodiments. Various changes can be made within the knowledge scope of ordinary technicians in the technical field without departing from the purpose of the present invention.

Claims

1. An innovative preparation method of soft betel nut made of original fresh fruit fiber, characterized in that: The following steps are involved: S1. Fresh fruit selection: Select fresh betel nuts with bright skin color, full fruit, no obvious pests and damage, and moderate maturity; S2. Fixing and fiber solidification: put the fresh betel nut into the fixing equipment and fix it with steam at 100-120℃ for 5-10 minutes; S3, fiber finishing: the fresh betel nut after withering is treated by mechanical extrusion and kneading, the extrusion pressure is controlled at 5-10MPa, the time is 5-10 minutes, the kneading speed is 10-20r / min, and the time is 10-15 minutes; S4, fiber ripening and softening: soak the sorted fresh betel nut in a ripening solution composed of natural plant extracts of papain and bromelain at a temperature of 30-40°C for 1-2 days, stirring every 4-6 hours; S5. Flavoring: Prepare a flavoring solution containing natural spices and seasoning extracts according to different taste requirements, and soak the softened betel nut in the flavoring solution for 1-3 hours; S6. Baking and dehydration: Use low-temperature drying technology to bake the flavored betel nuts at 40-60℃ for 8-12 hours, turning them over every 1-2 hours during the drying process.

2. The innovative preparation method of the original ecological fresh fruit fiber soft betel nut according to claim 1 is characterized in that: The fresh betel nut fruit with moderate maturity has a lustrous green skin and is elastic when gently squeezed by hand.

3. The innovative preparation method of the original ecological fresh fruit fiber soft betel nut according to claim 1 is characterized in that: The steam-fixing process can rapidly inactivate the enzymes inside the fresh betel nut fruit and simultaneously promote rapid evaporation of part of the water.

4. The innovative preparation method of the original ecological fresh fruit fiber soft betel nut according to claim 1 is characterized in that: The papain in the aging liquid can decompose part of the macromolecular proteins in the betel nut fiber, and the bromelain has a decomposing effect on the polysaccharide substances in the fiber.

5. The innovative preparation method of the original ecological fresh fruit fiber soft betel nut according to claim 1 is characterized in that: The papain in the aging liquid can decompose part of the macromolecular proteins in the betel nut fiber, and the bromelain has a decomposing effect on the polysaccharide substances in the fiber.

6. The innovative preparation method of the original ecological fresh fruit fiber soft betel nut according to claim 1 is characterized in that: The low-temperature drying technology can avoid the damage of high temperature to betel nut fibers and flavor substances, maintain the softness of the fibers and retain volatile flavor substances.

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