CN101288480B - Production method of dried vanilla areca - Google Patents
Production method of dried vanilla areca Download PDFInfo
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- CN101288480B CN101288480B CN2008100818698A CN200810081869A CN101288480B CN 101288480 B CN101288480 B CN 101288480B CN 2008100818698 A CN2008100818698 A CN 2008100818698A CN 200810081869 A CN200810081869 A CN 200810081869A CN 101288480 B CN101288480 B CN 101288480B
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Abstract
The invention discloses a method for making vanilla-flavored dried areca nuts, which consists of the following steps: a) parboiling and pickling: the washed areca nuts and liquorices are parboiled in water for 10-30min and then pickled for 24-96h; b) sugar boiling and sugar dipping: sugar and water are boiled together, and when the sugar is completely dissolved, the pickled areca nuts are added and boiled with slow fire for 0.5-2h and finally dipped in sugar for 24-96h; c) rinsing and drying: the sugared areca nuts are taken out and laid levelly in an oven for baking; d) flavor treatment: the dried areca nuts are cooled to room temperature, prepared by adding vanilla tincture, mixed evenly and stored in a sealed condition for 24h at least; and e) drying: the areca nuts are taken out and put into the oven for drying until the areca nuts are not sticky and have certain softness. The vanilla-flavored dried areca nuts of the invention not only endows the dried areca nuts with special and full-bodied natural vanilla flavor, but also has the advantages of health care functions, which better meets the needs that modern people pursues health and nature.
Description
Technical field
The present invention relates to a kind of food-processing method, particularly a kind of betel nut is carried out method for processing.
Background technology
Betel nut, the blue or green son of another name, betel nut are the Palmae aiphyllium, are one of China's four Da Nan medicines.Its active ingredient is mainly alkaloids such as arecaline, bitter, suffering, warm in nature.The betel nut seed has and is good for the stomach, expelling parasite, rushes down down gut purge, reason beriberi, broken long-pending function, controls the effect that dyspeptic abdominalgia, malaria, oedema turgor, beriberi swell and ache.In the more southern areas of China, the leisure food that a kind of especially people of betel nut like is known as green chewing gum.
But, the preparation method of betel nut directly has influence on the mouthfeel of betel nut, even the saying of " nine minutes in system fruit in a minute " is arranged, adopt organic firewood to smoke and existing betel nut fresh fruit is normal, cause betel nut surface crock and BaP content to substantially exceed the safety requirements of food hygiene; And, add artificial synthetic essence and flavoring agent and anticorrisive agent in the reprocessing process of the fructus arecae immaturi of being everlasting in order to modulate mouthfeel and to increase the shelf-life.In addition, existing fructus arecae immaturi is generally sweet areca, can't satisfy the demand of modern people's multiple tastesization.
Summary of the invention
At problems of the prior art, the invention reside in the preparation method that a kind of fructus arecae immaturi is provided, the fructus arecae immaturi that utilizes this method to make is a raw material with a kind of fructus arecae immaturi that does not contain crock and BaP, and do not add any artificial synthetic essence and flavoring agent and anticorrisive agent in the reprocessing process, adopt natural perfume material fully, have the blue fragrance of strong natural herb, have more the effect of health care.
The present invention solves the technical scheme that its technical problem takes: a kind of preparation method of dried vanilla areca, form by following steps: a: scald boil, pickled: the betel nut dry fruit of cleaning is placed in the water with Radix Glycyrrhizae boils, boil 10～30min again, pickled then 24～96h; B: candy, sugaring: sugar is boiled with water, dissolve the back fully to sugar grain and add the pickled good betel nut 0.5～2h that simmers in water, sugaring 24～96h then, the weight ratio of white granulated sugar and water 1: 2～6; C: rinsing, drying: the betel nut of sugaring is taken out, and flush away surface liquid glucose is rejected Radix Glycyrrhizae, smooth baking oven baking, 70～120 ℃ of temperature, the time 40～100min of putting into; D: blending: dried betel nut is cooled to room temperature, adds the vanilla tincture agent allotment then, mix the back sealing and deposit minimum 24h, the weight ratio of dried betel nut and vanilla tincture agent is 1: 0.01～0.10; E: drying: the taking-up betel nut is put into baking oven and is carried out drying, and baking temperature is 45～80 ℃, and the time is 50～120min, does not touch with one's hand to fructus arecae immaturi, has certain pliability to get final product.
The preparation method of described dried vanilla areca, the weight ratio of betel nut dry fruit and Radix Glycyrrhizae is 1: 0.08～0.5 in step a, the weight ratio of betel nut dry fruit and water is 1: 2～8.
The preparation method of described dried vanilla areca, the weight ratio of betel nut dry fruit and Radix Glycyrrhizae is 1: 0.2 in step a, the weight ratio of betel nut dry fruit and water is 1: 6.
The preparation method of described dried vanilla areca, in steps d, the weight ratio of dried betel nut and vanilla tincture agent is 1: 0.05.
Fructus arecae immaturi of the present invention, elder generation boils with betel nut by Radix Glycyrrhizae and is pickled, and sugar soaks through boil also with sugar then, behind overbaking, adopt vanilla to carry out blending and seal up for safekeeping, pass through redrying then, just be made at last, compare, do not use limewash liquid among the present invention with traditional preparation method, and increased the composition of Radix Glycyrrhizae and vanilla, Radix Glycyrrhizae is not only sweet, and has and invigorate the spleen and benefit qi, and grows and coughs moistening lung, emergency detoxifcation is in harmonious proportion the effect of hundred medicines; And vanilla not only has strong aromatic odor, the king who is called as spices, and have kidney tonifying, be good for the stomach, the curative effect of dissipate-swelling, invigorating the spleen, can also improve the nervous system excitability, therefore, these two kinds of raw materials are added modulated process, pass through pickled and seasoning for a long time with fructus arecae immaturi together, make the fructus arecae immaturi of making not only have the fragrance of the fragrant and sweet and vanilla of Radix Glycyrrhizae, and increased the two health-care efficacy, have better mouthfeel and health care, more meet the demand that the modern pursues health, nature.
The specific embodiment
Embodiment one
Make dried vanilla areca
A: scald boil, pickled: select free from insect pests, free from extraneous odour, through the betel nut dry fruit of microwave drying, clean dust and remove impurity standby, with Radix Glycyrrhizae with totally binding up with gauze, after clean betel nut dry fruit, water boil, 10～the 30min that simmers in water again, pickled then 24～96h.Wherein the weight ratio of betel nut dry fruit and Radix Glycyrrhizae is 1: 0.08, and the weight ratio of betel nut dry fruit and water is 1: 2;
B: candy, sugaring: take by weighing required white granulated sugar and boil, dissolve the back fully to sugar grain and add the pickled good betel nut 0.5～2h that simmers in water, sugaring 24～96h then, the weight ratio of white granulated sugar and water 1: 2 with water;
C: rinsing, drying: the betel nut of sugaring is taken out, and flush away surface liquid glucose is rejected Radix Glycyrrhizae, and the smooth baking oven of putting into toasts, and thickness is advisable to be no more than 5cm, 70～120 ℃ of baking temperatures, time 40～100min;
D: blending: betel nut and vanilla tincture agent allotment with cooling, mix the back and deposit minimum 24h with the sealing of food grade plastic bag, just can carry out drying.The weight ratio of dried betel nut and vanilla tincture agent is 1: 0.01;
E: drying: take out betel nut and put into baking oven, thickness is advisable to be no more than 5cm, and baking temperature is 45～80 ℃, and the time is 50～120min, does not touch with one's hand to fructus arecae immaturi, has certain pliability to get final product.
Dried fructus arecae immaturi is removed irregular colour and the undesirable part of shape through check, pack, promptly get product by the packing material sign.
Embodiment two
Make dried vanilla areca
A: scald boil, pickled: select free from insect pests, free from extraneous odour, through the betel nut dry fruit of microwave drying, clean dust and remove impurity standby, with Radix Glycyrrhizae with totally binding up with gauze, after clean betel nut dry fruit, water boil, 10～the 30min that simmers in water again, pickled then 24～96h.Wherein the weight ratio of betel nut dry fruit and Radix Glycyrrhizae is 1: 0.5, and the weight ratio of betel nut dry fruit and water is 1: 8;
B: candy, sugaring: take by weighing required white granulated sugar and boil, dissolve the back fully to sugar grain and add the pickled good betel nut 0.5～2h that simmers in water, sugaring 24～96h then, the weight ratio of white granulated sugar and water 1: 6 with water;
C: rinsing, drying: the betel nut of sugaring is taken out, and flush away surface liquid glucose is rejected Radix Glycyrrhizae, and the smooth baking oven of putting into toasts, and thickness is advisable to be no more than 5cm, 70～120 ℃ of baking temperatures, time 40～100min;
E: blending: betel nut and vanilla tincture agent allotment with cooling, mix the back and deposit minimum 24h with the sealing of food grade plastic bag, just can carry out drying.The weight ratio of dried betel nut and vanilla tincture agent is 1: 0.10;
F: drying: take out betel nut and put into baking oven, thickness is advisable to be no more than 5cm, and baking temperature is 45～80 ℃, and the time is 50～120min, does not touch with one's hand to fructus arecae immaturi, has certain pliability to get final product.
Dried betel nut is removed irregular colour and the undesirable part of shape through check, pack, promptly get product by the packing material sign.
Embodiment three
Make dried vanilla areca
A: scald boil, pickled: select free from insect pests, free from extraneous odour, through the betel nut dry fruit of microwave drying, clean dust and remove impurity standby, with Radix Glycyrrhizae with totally binding up with gauze, after clean betel nut dry fruit, water boil, 10～the 30min that simmers in water again, pickled then 24～96h.The weight ratio of betel nut dry fruit and Radix Glycyrrhizae is 1: 0.2, and the weight ratio of betel nut dry fruit and water is 1: 6;
B: candy, sugaring: take by weighing required white granulated sugar and boil, dissolve the back fully to sugar grain and add the pickled good betel nut 0.5～2h that simmers in water, sugaring 24～96h then, the weight ratio of white granulated sugar and water 1: 4 with water;
C: rinsing, drying: the betel nut of sugaring is taken out, and flush away surface liquid glucose is rejected Radix Glycyrrhizae, and the smooth baking oven of putting into toasts, and thickness is advisable to be no more than 5cm, 70～120 ℃ of baking temperatures, time 40～100min;
D: blending: betel nut and vanilla tincture agent allotment with cooling, mix the back and deposit minimum 24h with the sealing of food grade plastic bag, just can carry out drying.The weight ratio of dried betel nut and vanilla tincture agent is 1: 0.05.
F: take out betel nut and put into baking oven, thickness is advisable to be no more than 5cm, and baking temperature is 45～80 ℃, and the time is 50～120min, does not touch with one's hand to fructus arecae immaturi, has certain pliability to get final product.
Dried fructus arecae immaturi is removed irregular colour and the undesirable part of shape through check, pack, promptly get product by the packing material sign.
Claims (4)
1. the preparation method of a dried vanilla areca is characterized in that: be made up of following steps: a: scald boil, pickled: the betel nut dry fruit of cleaning is placed in the water with Radix Glycyrrhizae boils, boil 10～30min again, pickled then 24～96h; B: candy, sugaring: sugar is boiled with water, dissolve the back fully to sugar grain and add the pickled good betel nut 0.5～2h that simmers in water, sugaring 24～96h then, the weight ratio of white granulated sugar and water 1: 2～6; C: rinsing, drying: the betel nut of sugaring is taken out, and flush away surface liquid glucose is removed Radix Glycyrrhizae, smooth baking oven baking, 70～120 ℃ of temperature, the time 40～100min of putting into; D: blending: dried betel nut is cooled to room temperature, adds the vanilla tincture agent allotment then, mix the back sealing and deposit minimum 24h, the weight ratio of dried betel nut and vanilla tincture agent is 1: 0.01～0.10; E: drying: the taking-up betel nut is put into baking oven and is carried out drying, and baking temperature is 45～80 ℃, and the time is 50～120min, does not touch with one's hand to fructus arecae immaturi, has certain pliability to get final product.
2. the preparation method of dried vanilla areca according to claim 1, it is characterized in that: the weight ratio of betel nut dry fruit and Radix Glycyrrhizae is 1: 0.08～0.5 in step a, the weight ratio of betel nut dry fruit and water is 1: 2～8.
3. the preparation method of dried vanilla areca according to claim 2, it is characterized in that: the weight ratio of betel nut dry fruit and Radix Glycyrrhizae is 1: 0.2 in step a, the weight ratio of betel nut dry fruit and water is 1: 6.
4. the preparation method of dried vanilla areca according to claim 1, it is characterized in that: in steps d, the weight ratio of dried betel nut and vanilla tincture agent is 1: 0.05.
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| CN2008100818698A CN101288480B (en) | 2008-05-13 | 2008-05-13 | Production method of dried vanilla areca |
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| CN2008100818698A CN101288480B (en) | 2008-05-13 | 2008-05-13 | Production method of dried vanilla areca |
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| CN101288480A CN101288480A (en) | 2008-10-22 |
| CN101288480B true CN101288480B (en) | 2011-04-20 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1653945A (en) * | 2004-02-09 | 2005-08-17 | 邓飞 | Novel sweet betel nut and its preparing method |
| CN1973655A (en) * | 2006-12-26 | 2007-06-06 | 中国热带农业科学院香料饮料研究所 | Process of making preserved vanilla-Roselle calyx |
| CN1973654A (en) * | 2006-12-26 | 2007-06-06 | 中国热带农业科学院香料饮料研究所 | Vanilla-bitter gourd tea and its prepn process |
| CN101120703A (en) * | 2006-08-08 | 2008-02-13 | 中国热带农业科学院香料饮料研究所 | Technology for processing vanilla kuding tea |
| CN101167570A (en) * | 2006-10-24 | 2008-04-30 | 徐庆云 | Pueraria root slice betel nut |
-
2008
- 2008-05-13 CN CN2008100818698A patent/CN101288480B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1653945A (en) * | 2004-02-09 | 2005-08-17 | 邓飞 | Novel sweet betel nut and its preparing method |
| CN101120703A (en) * | 2006-08-08 | 2008-02-13 | 中国热带农业科学院香料饮料研究所 | Technology for processing vanilla kuding tea |
| CN101167570A (en) * | 2006-10-24 | 2008-04-30 | 徐庆云 | Pueraria root slice betel nut |
| CN1973655A (en) * | 2006-12-26 | 2007-06-06 | 中国热带农业科学院香料饮料研究所 | Process of making preserved vanilla-Roselle calyx |
| CN1973654A (en) * | 2006-12-26 | 2007-06-06 | 中国热带农业科学院香料饮料研究所 | Vanilla-bitter gourd tea and its prepn process |
Non-Patent Citations (1)
| Title |
|---|
| 王友水等.食用槟榔的研究进展.《实用预防医学》.2007,(第03期), * |
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