Betel nut preservation method based on sugarcane juice soaking process

Abstract

The invention discloses a betel nut preservation method based on a sugarcane juice soaking process. The betel nut preservation method comprises the following steps: obtaining betel nuts; processing the areca nuts: splitting two thirds of the clean fresh areca nuts from the center of the base body part along the axial direction, and leaving one third of the top without splitting; sugarcane juice is prepared, wherein sugarcane is selected and cleaned, peeled and cut into sections, ground into thick liquid, filtered, homogenized, sterilized, cooled and subjected to sterile filling; the areca nuts are preserved, wherein the treated areca nuts are put into the filled sugarcane juice to be soaked. The fresh areca nuts are soaked in the sugarcane juice, the properties of original active substances in the areca nuts can be kept unchanged, the destroying effect of enzymes and bacteria can be inhibited, and various effective components of the areca nuts can be well preserved, so that the areca nuts do not deteriorate after being stored for a long time, and meanwhile, fibers of the areca nuts are softened and the taste is purer by soaking the areca nuts in the sugarcane juice for a long time.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a betel nut preservation method based on a sugarcane juice soaking process. Background Art

[0002] Betel nut (Arecacatechul) is rich in arecoline, tannins, fats, amino acids and sugars, and tastes bitter. It belongs to the tropical rainforest plant.

[0003] The suitable growth temperature for betel nut is 25-28℃. The fruit is harvested in winter in tropical areas. The fruit is oval or oblong, about 2.5 cm long and 2 cm in diameter, with a flat and swollen base and a navel in the middle. It is covered with fibrous peel and the fruit is hard.

[0004] Arecoline in betel nut is easily oxidized and turns black. Fresh fruit has a high enzyme content. At temperatures above 20°C, the fresh fruit has sufficient water and strong enzyme activity. Enzymatic hydrolysis will cause the fresh fruit to deteriorate quickly. The fat, amino acids, sugar and water in betel nut are very suitable for bacterial reproduction at temperatures above 20°C, and bacteria will cause the fresh fruit to spoil. Due to the multiple effects of oxidation, enzymatic hydrolysis and bacteria, the fresh fruit will turn black inside only one week after being harvested, and its flavor will change drastically, and its commercial value will be greatly lost. Summary of the invention

[0005] The object of the present invention is to provide a betel nut preservation method based on a sugarcane juice soaking process to solve the problems raised in the above background technology.

[0006] To achieve the above object, the present invention provides the following technical solution: a betel nut preservation method based on a sugarcane juice soaking process, comprising the following steps:

[0007] S1. Acquisition of betel nut: Fruiting trees over 15 years old are selected, fresh betel nut fruits of 7 to 8 months old are collected, the fresh betel nut fruits are sorted and removed, the fibrous support at the base is peeled off, the fresh betel nut fruits are washed to remove dirt and dust, and the fresh betel nut fruits are cleaned, and then the surface moisture of the betel nut is removed;

[0008] S2. Betel nut processing: split the clean fresh betel nut into two-thirds along the axial direction from the center of the base, leaving the top one-third unsplit;

[0009] S3, sugarcane juice preparation: sugarcane selection and cleaning, peeling and cutting, pulping and filtering, homogenization, sterilization and cooling, aseptic filling;

[0010] S31. Sugarcane selection and cleaning: Select mature and high-quality sugarcane and clean it;

[0011] S32, peeling and cutting into segments: peeling and cutting the cleaned sugarcane into segments;

[0012] S33, grinding and filtering: putting the sugarcane pieces into a grinder for crushing and grinding, and then filtering through 120 mesh to obtain a thick pulp for later use;

[0013] S34, homogenization: pump the concentrated slurry into the mixing tank, heat it to 50°C, filter it through a 180-mesh filter, homogenize it through a homogenizer, and then pump it into the tank;

[0014] S35, sterilization and cooling: sterilizing the sugarcane juice;

[0015] S36, aseptic filling: the sterilized and cooled sugarcane juice is prepared for aseptic filling;

[0016] S4. Betel nut preservation: Soak the processed betel nut in bottled sugarcane juice.

[0017] Preferably, in step S32, the sugarcane is cut into small segments of 3-5 cm in length.

[0018] Preferably, the step S35 includes sterilization and cooling: the sterilization temperature is 90-110°C, the sterilization time is 20-40s, and the discharge temperature is cooled to below 30°C within 30s.

[0019] Preferably, the sterilization is carried out at a microwave power of 200-300 W for 20-40 seconds.

[0020] Preferably, in step S4, the canned sugarcane juice with betel nut is placed away from light and the temperature is adjusted to between 5-10°C.

[0021] Preferably, the betel nut processing in step S2 includes betel nut sterilization, which includes placing the betel nut in a sterilization tank for sterilization at a heating temperature of 65-90° C. for 10-15 minutes, and cooling to room temperature.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] By soaking fresh betel nut in sugarcane juice, the original active substances in the betel nut can be preserved unchanged, the destructive effects of enzymes and bacteria can be inhibited, and the various effective ingredients of the betel nut can be preserved intact, so that the betel nut can be stored for a long time without deterioration. At the same time, long-term soaking in sugarcane juice softens the betel nut fiber and makes the taste purer. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 It is a schematic diagram of the process of the present invention;

[0025] Figure 2 The figure is a schematic diagram of the process of preparing sugarcane juice of the present invention. DETAILED DESCRIPTION

[0026] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] See also Figure 1-2 The present invention provides a technical solution: a method for preserving betel nut based on a sugarcane juice soaking process, comprising the following steps:

[0028] S1. Acquisition of betel nut: Fruiting trees over 15 years old are selected, fresh betel nut fruits of 7 to 8 months old are collected, the fresh betel nut fruits are sorted and removed, the fibrous support at the base is peeled off, the fresh betel nut fruits are washed to remove dirt and dust, and the fresh betel nut fruits are cleaned, and then the surface moisture of the betel nut is removed;

[0029] S2. Betel nut processing: split the clean fresh betel nut into two-thirds along the axial direction from the center of the base, leaving the top one-third unsplit;

[0030] S3, sugarcane juice preparation: sugarcane selection and cleaning, peeling and cutting, pulping and filtering, homogenization, sterilization and cooling, aseptic filling;

[0031] S31. Sugarcane selection and cleaning: Select mature and high-quality sugarcane and clean it;

[0032] S32, peeling and cutting into segments: peeling and cutting the cleaned sugarcane into segments;

[0033] S33, grinding and filtering: putting the sugarcane pieces into a grinder for crushing and grinding, and then filtering through 120 mesh to obtain a thick pulp for later use;

[0034] S34, homogenization: pump the concentrated slurry into the mixing tank, heat it to 50°C, filter it through a 180-mesh filter, homogenize it through a homogenizer, and then pump it into the tank;

[0035] S35, sterilization and cooling: sterilizing the sugarcane juice;

[0036] S36, aseptic filling: the sterilized and cooled sugarcane juice is prepared for aseptic filling;

[0037] S4. Betel nut preservation: Soak the processed betel nut in bottled sugarcane juice.

[0038] In the present invention, in step S32, the sugarcane is cut into small segments of 3-5 cm in length.

[0039] In the present invention, the step S35 is sterilization and cooling: the sterilization temperature is 90-110°C, the sterilization time is 20-40s, and the discharge temperature is cooled to below 30°C within 30s.

[0040] In the present invention, the sterilization is carried out at a microwave power of 200-300W for 20-40s.

[0041] In the present invention, in step S4, the canned sugarcane juice with betel nut is placed away from light and the temperature is adjusted to between 5-10°C.

[0042] In the present invention, the betel nut processing step S2 includes betel nut sterilization, which includes placing the betel nut in a sterilization tank for sterilization at a heating temperature of 65-90° C. for 10-15 minutes and cooling to room temperature.

[0043] The invention comprises the following steps: selecting fruit-bearing trees over 15 years old, collecting fresh betel nuts of 7 to 8 months old, sorting and removing impurities from the fresh betel nuts, peeling off the fibrous wrapping at the base, washing, washing away the dirt and dirt, and cleaning the fresh betel nuts, and then removing the moisture on the surface of the betel nuts; splitting the clean fresh betel nuts into two thirds along the axial direction from the center of the base, and leaving the top of one third unsplit; selecting mature and high-quality sugar canes, and cleaning them; peeling and cutting the cleaned sugar canes; putting the sugar cane blocks into a pulping machine for crushing and pulping, and then filtering through 120 meshes to obtain a concentrated pulp for standby use; pumping the concentrated pulp into a mixing tank, heating it to 50 DEG C, circulating filtering through a 180-mesh filter, and then homogenizing through a homogenizer and pumping it into a tank; sterilizing the sugar cane juice; aseptically filling the sterilized and cooled sugar cane juice for standby use; and then putting the processed betel nuts into the filled sugar cane juice for soaking.

[0044] The contents not described in detail in this specification belong to the prior art known to professional and technical personnel in the field. Although the embodiments of the present invention have been shown and described, it is understood by ordinary technicians in the field that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principle and spirit of the present invention. The scope of the present invention is defined by the attached claims and their equivalents.

Claims

1. A betel nut preservation method based on a sugarcane juice soaking process, characterized in that: The steps include: S1. Acquisition of betel nut: Fruiting trees over 15 years old are selected, fresh betel nut fruits of 7 to 8 months old are collected, the fresh betel nut fruits are sorted and removed, the fibrous support at the base is peeled off, the fresh betel nut fruits are washed to remove dirt and dust, and the fresh betel nut fruits are cleaned, and then the surface moisture of the betel nut is removed; S2. Betel nut processing: split the clean fresh betel nut into two-thirds along the axial direction from the center of the base, leaving the top one-third unsplit; S3, sugarcane juice preparation: sugarcane selection and cleaning, peeling and cutting, pulping and filtering, homogenization, sterilization and cooling, aseptic filling; S31. Sugarcane selection and cleaning: Select mature and high-quality sugarcane and clean it; S32, peeling and cutting into segments: peeling and cutting the cleaned sugarcane into segments; S33, grinding and filtering: putting the sugarcane pieces into a grinder for crushing and grinding, and then filtering through 120 mesh to obtain a thick pulp for later use; S34, homogenization: pump the concentrated slurry into the mixing tank, heat it to 50°C, filter it through a 180-mesh filter, homogenize it through a homogenizer, and then pump it into the tank; S35, sterilization and cooling: sterilizing the sugarcane juice; S36, aseptic filling: the sterilized and cooled sugarcane juice is prepared for aseptic filling; S4. Betel nut preservation: Soak the processed betel nut in bottled sugarcane juice.

2. The betel nut preservation method based on the sugarcane juice soaking process according to claim 1, characterized in that: In step S32, the sugarcane is cut into small segments of 3-5 cm in length.

3. The betel nut preservation method based on the sugarcane juice soaking process according to claim 1, characterized in that: The step S35 is sterilization and cooling: the sterilization temperature is 90-110° C., the sterilization time is 20-40 seconds, and the discharge temperature is cooled to below 30° C. within 30 seconds.

4. The betel nut preservation method based on the sugarcane juice soaking process according to claim 3 is characterized in that: The sterilization step is as follows: sterilization at a microwave power of 200-300W for 20-40s.

5. The betel nut preservation method based on the sugarcane juice soaking process according to claim 1, characterized in that: In step S4, the canned sugarcane juice with betel nut is placed away from light and the temperature is adjusted to between 5-10°C.

6. The betel nut preservation method based on the sugarcane juice soaking process according to claim 1, characterized in that: The betel nut processing in step S2 includes betel nut sterilization, which includes placing the betel nut in a sterilization tank for sterilization at a heating temperature of 65-90° C. for 10-15 minutes and cooling to room temperature.

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