Areca nut functional brine as well as preparation method and application thereof

Abstract

The invention discloses areca-nut functional brine as well as a preparation method and application thereof, and belongs to the technical field of areca-nut processing. The fresh-keeping agent comprises the following raw material components in percentage by mass: 10-20% of calcium hydroxide, 60-70% of maltose, 2-3% of glucose, 3-5% of a natural preservative, 0.2-3% of a thickening agent, 0.5-3% of flavors and fragrances and 0.3-3% of a sweetening agent, the natural preservative is lysozyme and glucose oxidase. The antibacterial activity of the areca nuts is improved through the compound biological enzyme, the storage period is prolonged, and the shelf life is prolonged. The flavor of the areca nuts is improved through the compound enzyme modifier, and safety and stability are improved.

Description

Technical Field

[0001] The invention belongs to the technical field of betel nut processing, and more specifically, relates to a betel nut functional brine and a preparation method and application thereof. Background Art

[0002] During the preparation process of edible betel nut, a large amount of sweeteners and flavors are added. The preparation process undergoes high temperature, high pressure and alkali treatment, and the ingredients react and decompose, making the system more complicated. The fatty acids contained are mostly unsaturated fatty acids such as linoleic acid and oleic acid, accounting for about 60%, which are easily oxidized during storage. In addition, the moisture content of edible betel nut is more than 20%, and it contains a large amount of sugars and proteins, which are very easy to breed bacteria. The added flavors are easy to evaporate, and the betel nut brine is prone to whitening, which seriously affects the quality of edible betel nut during the storage period.

[0003] The deep processing technology of edible betel nut mainly consists of nearly 20 processes: fresh fruit drying, seed selection and grading, rehydration, steam explosion, seed boiling, fermentation, seed roasting, aroma, seed pressing, stem removal, table making, seed drying, seed cutting, pit removal, brine making, drying slices, packaging and storage, etc. The main purpose of the steam explosion and steaming process is to soften and fluff the fiber structure of betel nut. This process is also the only high-temperature treatment process in the betel nut processing, and therefore it is also the only sterilization process.

[0004] The microbial contamination of edible betel nut mainly comes from the endophytic bacteria of the betel nut raw materials and the processing process. Betel nut fruits are easily contaminated by plant pathogens during the ripening stage. Kang Xiaoning et al. conducted a preliminary identification of betel nut fruit diseases during storage and found that Anthracis, Penicillium and Fusarium were the pathogens causing betel nut storage; Zhang Qiling et al. found that the absolute dominant contaminating fungus in the entire processing process was the endophytic fungus Aspergillus. Due to the poor continuity of the edible betel nut processing process, the difficult to control processing environment, and the large number of manual operation procedures, each procedure may be contaminated by environmental and human microorganisms, resulting in excessive microorganisms in the finished edible betel nut products.

[0005] In view of the microbial contamination of edible betel nuts, domestic and foreign scholars have successively used physical methods (heat treatment, ultraviolet treatment, microwave treatment, irradiation treatment, etc.) and chemical methods (potassium sorbate, sodium benzoate, 1-methylcyclopropene, methyl jasmonate, etc.) to treat betel nut raw fruits or finished products in the laboratory stage, and achieved certain results, but due to high energy consumption, heavy pollution and other problems, it has not been able to achieve industrial application. Therefore, it is imperative to develop a "green, safe and environmentally friendly" edible betel nut preservation technology. The present invention intends to introduce a specific complex enzyme as a natural preservative in the brine making process, extend the shelf life of the finished edible betel nut, and carry out microbial risk prevention and control through the bioenzyme method to achieve the effect of harm reduction and gain. Summary of the invention

[0006] In view of the above technical problems, the present invention provides a betel nut functional brine and a preparation method and application thereof, which improves the antibacterial property of betel nut through composite biological enzymes and prolongs its storage period.

[0007] The invention provides a betel nut functional brine, wherein the raw material components thereof include, by weight: 10-20% calcium hydroxide, 60-70% maltose, 2-3% glucose, 3-5% natural preservative, 0.2-3% thickener, 0.5-3% flavor and fragrance, and 0.3-3% sweetener;

[0008] The natural preservatives are lysozyme and glucose oxidase.

[0009] Preferably, the usage ratio of lysozyme to glucose oxidase is 2:1.

[0010] Preferably, the invention further comprises: 1-3% of an improver, wherein the improver comprises alkali-resistant glucanase, tannase and phospholipase.

[0011] Preferably, the usage ratio of the alkali-resistant glucanase, tannase and phospholipase is 2:2:1.

[0012] Preferably, the improver further comprises 0.2-0.5% lactase.

[0013] Preferably, the thickener is one or more of xanthan gum, agar, triglycerol stearate, gum arabic, guar gum or dextrin.

[0014] Preferably, the thickener consists of 50-95% xanthan gum, 0-40% gum arabic and 0-20% dextrin.

[0015] Preferably, the dextrin is one or both of maltodextrin and cyclodextrin.

[0016] Preferably, the sweetener is one or more of sorbitol, acesulfame potassium, aspartame, neotame and sucrose.

[0017] Preferably, the flavors and spices are flavors and spices commonly used in food processing.

[0018] The betel nut functional brine of the present invention can also be composed of the above-mentioned raw material components.

[0019] The present invention also provides a method for preparing the above-mentioned betel nut functional brine, comprising the following steps:

[0020] (1) Weighing the raw materials according to the above mass percentages;

[0021] (2) Preparation of mixed sugar solution: Place maltose in a container, add purified water at a material-water mass ratio of 1:6-10, heat in a water bath at 60-70°C for 10-20 minutes, and stir until completely dissolved. After dissolving, add the pre-prepared sucrose and continue heating until completely dissolved. Add weighed calcium hydroxide powder and stir thoroughly while adding. The calcium hydroxide addition speed is controlled to be completed within 3-5 minutes, and then continue stirring for 20-30 minutes. Raise the temperature to 85-90°C, maintain stirring for 10-15 minutes, and then cool to 30-40°C to obtain a mixed sugar solution.

[0022] (3) Preparation of functional enzymes: Stir the weighed glucose and glucose oxidase, lysozyme, lactase, phospholipase, and alkali-resistant glucanase at 30-40° C. for 15-25 min to obtain a uniformly mixed preservative and improver;

[0023] (4) Preparation of additives: Stir the weighed sweeteners, thickeners and flavors at 60-65° C. for 15-25 min to obtain a uniformly mixed additive;

[0024] (5) Preparation of brine: Add the functional enzyme and additives obtained in steps (3) and (4) to the mixed sugar solution obtained in step (2), and stir thoroughly for 20-30 minutes at room temperature to obtain a brown viscous brine slurry with appropriate hardness and bright color.

[0025] The present invention also provides application of the betel nut functional brine in betel nut processing.

[0026] The mechanism of the present invention is:

[0027] Lactase promotes the decomposition of lactose in betel nut brine, reduces lactose's irritation to the intestines, and thus solves the problem of diarrhea after chewing betel nut in some people due to lactose intolerance.

[0028] Phospholipase can act on the ester bonds of fats in the adhesive components, hydrolyzing the adhesives into fatty acids and alcohols. Adding a small amount of phospholipase to react moderately can modify some fats and achieve the purpose of improving taste, adjusting flavor, and increasing nutrition.

[0029] Alkali-resistant glucanase can degrade betel nut fiber under the specific environment of brine, synergistically soften the betel nut cellulose fiber, improve its chewability and taste, and at the same time ensure the safety and stability of the product.

[0030] Lysozyme is a natural preservative that can effectively inhibit the growth of microorganisms and play a role in preserving freshness. It hydrolyzes the β-1,4 glycosidic bond between N-acetylmuramic acid and N-acetyl glucosamine on the bacterial cell wall peptidoglycan through its active center, breaking the peptidoglycan skeleton structure and damaging the cell wall, thereby causing bacterial rupture and ultimately leading to cell lysis and death. Glucose oxidase - Under aerobic conditions, it specifically catalyzes β-D-glucose to produce gluconic acid and hydrogen peroxide. Hydrogen peroxide has a broad-spectrum bactericidal effect and inhibits the growth and reproduction of pathogenic microorganisms such as Escherichia coli and Salmonella. The synergistic effect of glucose oxidase and lysozyme can not only reduce the dosage of lysozyme, but also expand the antibacterial spectrum, enhance the antibacterial effect, and extend the shelf life of betel nut products.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] (1) The composite biological preservative used in the present invention is based on the fence theory, combining biological preservatives with different antibacterial functions to achieve the purpose of synergistic preservation. In addition to hydrolyzing peptidoglycan, lysozyme can also induce bacteria to produce autolytic enzymes, and sterilize microorganisms by stimulating the production of autolytic enzymes through non-enzymatic mechanisms, thereby killing Gram-positive (G+) bacteria. Glucose oxidase catalyzes the oxidation of glucose under aerobic conditions to produce gluconic acid and hydrogen peroxide, wherein hydrogen peroxide has an inhibitory effect on the growth and reproduction of anaerobic bacteria. Lysozyme, glucose oxidase and glucose work synergistically and complement each other to achieve a good preservative effect.

[0033] (2) The present invention adds lactase to decompose lactose and reduce the stimulation of lactose on the intestine, thereby solving the problem of diarrhea caused by lactose intolerance after chewing betel nut, and is applicable to a wider range of people; at the same time, alkali-resistant glucanase, tannase and phospholipase promote the softening of betel nut fiber and sugar / oil modification, thereby enhancing the taste and flavor of betel nut, while ensuring the safety and stability of the product. DETAILED DESCRIPTION

[0034] Many specific details are set forth in the following description to facilitate a full understanding of the present invention. However, the present invention can be implemented in many other ways than those described herein, and those skilled in the art can make similar improvements without violating the connotation of the present invention, so the present invention is not limited to the specific implementation disclosed below.

[0035] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art of the present invention. The terms used herein in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. It should be noted that the reagents used in the present embodiment are all common commercial products.

[0036] The brine formulas of Examples 1-3 and the comparative example are shown in Table 1.

[0037] Table 1

[0038]

[0039]

[0040] Prepare according to the following preparation method:

[0041] (1) Weighing the raw materials according to the above mass percentages;

[0042] (2) Preparation of mixed sugar solution: Place maltose in a container, add purified water at a material-water mass ratio of 1:6-10, heat in a water bath at 60-70°C for 10-20 minutes, and stir until completely dissolved. After dissolving, add the pre-prepared sucrose and continue heating until completely dissolved. Add weighed calcium hydroxide powder and stir thoroughly while adding. The calcium hydroxide addition speed is controlled to be completed within 3-5 minutes, and then continue stirring for 20-30 minutes. Raise the temperature to 85-90°C, maintain stirring for 10-15 minutes, and then cool to 30-40°C to obtain a mixed sugar solution.

[0043] (3) Preparation of functional enzymes: Stir the weighed glucose and glucose oxidase, lysozyme, lactase, phospholipase, and alkali-resistant glucanase at 30-40° C. for 15-25 min to obtain a uniformly mixed preservative and improver;

[0044] (4) Preparation of additives: Stir the weighed sweeteners, thickeners and flavors at 60-65° C. for 15-25 min to obtain a uniformly mixed additive;

[0045] (5) Preparation of brine: Add the functional enzyme and additives obtained in steps (3) and (4) to the mixed sugar solution obtained in step (2), and stir thoroughly for 20-30 minutes at room temperature to obtain a brown viscous brine slurry with appropriate hardness and bright color.

[0046] (6) Add some sauce.

[0047] (7) Dry and package to obtain the finished betel nut product.

[0048] Areca nut quality evaluation index detection

[0049] ① Sensory evaluation

[0050] 30 people who regularly consume betel nuts were invited to evaluate the sensory properties of betel nuts added with the above-mentioned brine after professional training. Color, appearance, palatability, aroma and taste were used as sensory evaluation indicators, with a full score of 100. The scoring criteria are shown in Table 2, and the results are shown in Table 3.

[0051] Table 2 Sensory evaluation standards

[0052]

[0053] Table 3 Sensory evaluation results

[0054]

[0055]

[0056] As shown in Table 3, the overall sensory scores of the embodiments are: Example 2> Example 3> Example 1, indicating that the addition of different concentrations of tannase, phospholipase, lactase and alkali-resistant glucanase combination can greatly improve the appearance, taste and flavor of the betel nut product; the overall sensory scores of the comparison examples are: Comparison Example 4≈Comparison Example 5≈Comparison Example 6≈Comparison Example 7≈Comparison Example 8,>blank control, indicating that the lack of one or more of tannase, phospholipase, lactase and alkali-resistant glucanase will affect the overall sensory perception of the betel nut product, making its overall sensory evaluation result much worse than that of the embodiments.

[0057] ②Microbiological indicators

[0058] After the finished betel nut product with the brine added is placed at room temperature for 20 days, the microbial indicators are tested according to the following method:

[0059] Determination of total colony count: refer to GB4789.2-2016 "National Food Safety Standard - Determination of Total Colony Count for Food Microbiological Examination".

[0060] Determination of coliform bacteria: refer to GB 4789.3-2016 "National Food Safety Standard Food Microbiology Examination Coliform Bacteria Count". Determination of mold: refer to GB 4789.15-2016 "National Food Safety Standard Food Microbiology Examination Mold and Yeast Count".

[0061] Table 4 Microbiological test results

[0062]

[0063]

[0064] As shown in Table 4, the antibacterial effects of the examples are as follows: Example 2 > Example 3 > Example 1, which indicates that due to the synergistic antibacterial effect of adding lysozyme and glucose oxidase at different concentrations, the total number of contaminated bacteria is less than 5 CFU / g, which meets the relevant product standards; the antibacterial effects of the comparison examples are as follows: Comparison Example 2 ≈ Comparison Example 3 >> Comparison Example 1, which indicates that the single enzyme effects of lysozyme and glucose oxidase are limited, and increasing the content of glucose oxidase does not significantly improve the antibacterial effect. The total number of contaminated bacteria in betel nut products is greater than 10 CFU / g, and even greater than 100 CFU / g, which cannot achieve the antibacterial effect required by the product standards.

[0065] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A betel nut functional brine, characterized in that: The raw material components include, by weight: 10-20% calcium hydroxide, 60-70% maltose, 2-3% glucose, 3-5% natural preservative, 0.2-3% thickener, 0.5-3% flavor and fragrance, and 0.3-3% sweetener; The natural preservatives are lysozyme and glucose oxidase.

2. The betel nut functional brine according to claim 1, characterized in that: The dosage ratio of the lysozyme to the glucose oxidase is 2:

1.

3. The betel nut functional brine according to claim 1, characterized in that: Also includes: The improver contains 1-3%, wherein the improver comprises alkali-resistant glucanase, tannase and phospholipase.

4. The betel nut functional brine according to claim 5, characterized in that: The usage ratio of the alkali-resistant glucanase, tannase and phospholipase is 2:2:

1.

5. The betel nut functional brine according to claim 3 or 4, characterized in that: The improver also includes 0.2-0.5% lactase.

6. The betel nut functional brine according to claim 1, characterized in that: The thickener is one or more of xanthan gum, agar, tripolyglycerol stearate, gum arabic, guar gum and dextrin.

7. The betel nut functional brine according to claim 6, characterized in that: The thickener consists of 50-95% of xanthan gum, 0-40% of gum arabic and 0-20% of dextrin.

8. The betel nut functional brine according to claim 6 or 7, characterized in that: The dextrin is one or both of maltodextrin and cyclodextrin.

9. The betel nut functional brine according to claim 1, characterized in that: The sweetener is one or more of sorbitol, acesulfame potassium, aspartame, neotame and sucrose.

10. The method for preparing the betel nut functional brine according to any one of claims 1 to 9, characterized in that: The following steps are involved: (1) Preparation of mixed sugar solution: Place maltose in a container, add purified water at a material-water mass ratio of 1:6-10, heat in a water bath at 60-70°C for 10-20 minutes, and stir until completely dissolved. After dissolving, add the pre-prepared sucrose, and continue to heat until completely dissolved; add weighed calcium hydroxide powder, stir thoroughly while adding, and control the addition speed of calcium hydroxide to ensure that it is evenly added within 3-5 minutes, and then continue to stir for 20-30 minutes; increase the temperature to 85-90°C, maintain stirring for 10-15 minutes, and then cool to 30-40°C to obtain a mixed sugar solution; (2) Preparation of functional enzymes: Stir the weighed glucose and glucose oxidase, lysozyme, lactase, phospholipase, and alkali-resistant glucanase at 30-40° C. for 15-25 minutes to obtain a uniformly mixed preservative and improver; (3) Preparation of additives: The weighed sweeteners, thickeners and flavors are stirred at 60-65° C. for 15-25 min to obtain a uniformly mixed additive; (4) Preparation of brine: Add the functional enzyme and additives obtained in steps (2) and (3) to the mixed sugar solution obtained in step (1), and stir thoroughly for 20-30 minutes at room temperature to obtain a brown viscous brine slurry with appropriate hardness and bright color.

Images