CN102599442A - Pinang softening method - Google Patents

Abstract

The invention relates to a novel Pinang softening method, which is characterized in that adopted enzyme preparation constituents are cellulase, xylanase, prolease, laccase, amylase and accessory ingredients. By adding the enzyme preparations which are purified through a liquid further fermentation technology and a membrane technology and relevant accessory ingredients to a particular stage of a typical Pinang production technique, a good Pinang softening effect can be realized under a given condition.

Description

A kind of softening areca nut method

Technical field

The present invention relates to the softening areca nut field, especially a kind of prescription of softening areca nut complex enzyme formulation and auxiliary agent thereof and softening process.

Technical background

Betel nut is extensively cultivated in the torrid areas, Asia.The history in existing 1500 of China's introducing and planting is in Taiwan, all there is cultivation on ground such as Yunnan, Hainan, Fujian, Guangdong.At present, Taiwan, the popular Chinese olive of eating of Hainan two provinces, Hunan betel nut of chewing after food is processed in vogue, it in people from Hunan life, especially has special status as a kind of fruit.People from Hunan can need not tea, tobacco and wine are received guests, as long as truly yours a bite betel nut, is enough to represent owner's sincerity, and in the part city, betel nut is chewed the later residual betel nut slag of food quantitatively even more than cigarette end.The Hunan annual betel nut processing industry output value reach 5,000,000,000 yuan surplus; Become the pillar of the economy in some cities, yet the betel nut industry is disputed on always constantly; Its main cause is to chew the food betel nut to health affected, and wherein betel nut causes people's attention just day by day to the physical hazard in oral cavity.

Adopting enzyme preparation softening is to reduce betel nut to one of important means of the physical hazard in oral cavity.Environmental protection is quite paid close attention to based on the enzyme preparation safe green, and at present each big enzyme preparation enterprise of the whole nation comprises famous international top-brand, all fails to ignore the application of enzyme preparation in the softening areca nut field, yet so far, does not have a kind of method to be entirely satisfactory.If can add related compound enzyme preparation and relevant auxiliary agent in the moment of typical betel nut production technology, softening areca-nut certainly will be of value to and chew food betel nut population health and environmental protection under certain condition.

Summary of the invention

To problem such as the betel nut softening degree that exists in the betel nut enterprise of present Hunan is not enough; The object of the present invention is to provide a kind of special to the food-grade efficient composite enzyme preparation and relevant auxiliary formula that destroy the betel nut fiber, and in the technology and the condition of the moment use of typical betel nut production technology.

For realizing above purpose, the technical scheme that the present invention adopts is: a kind of softening areca nut method is characterized in that: the enzyme preparation constituent that is adopted is cellulase, zytase, protease, laccase, amylase and auxiliary agent; Its characteristic also is: the percentage by weight of the enzyme preparation that adopts is:

Cellulase 40 ~ 60%;

Zytase 20 ~ 30%;

Protease 2 ~ 5%;

Laccase 3 ~ 10%;

Amylase 5 ~ 15%.

The auxiliary agent that is adopted consists of: sucrose ester and tween.

Mass fraction when sucrose ester that is adopted and tween preferred forms is: sucrose ester 75%; Tween 25%.

A kind of technology of softening areca nut method is characterized in that:

Take by weighing the auxiliary agent that 0.3 ~ 0.7% cellulase, zytase, protease, laccase, the amylase complex enzyme formulation and 0.08 ~ 0.15% that mix to scale mixes to scale with betel nut dry fruit restatement; The pure water that adds 40 ~ 50 ℃ 5 ~ 10 times (in the enzyme preparation weight) is processed mixed solution, places special seed jar; Add simultaneously various flavoring essences as required, will add special seed jar with water according to 3 ~ 6:1 ratio, mix adjusting pH value 4.5 ~ 6.5 with enzyme preparation etc. through the good betel nut of preliminary treatment; In 45 ~ 60 ℃, under 3 ~ 7atm pressure, send out system 6 ~ 12h.

The present invention can reach following beneficial effect: do not use pectase, it is less that betel nut is chewed the influence of the comprehensive mouthfeel of food, and softening fibre makes betel nut have soft agreeable to the taste sense, reduces and chews the physical damnification of food betel nut to the oral cavity; Make betel nut matter structure loose, increase and chew elasticity; Betel nut specific retention after the processing is changed, contain that effectively phenomenons such as the betel nut finished product " returns halogen " occur.

The specific embodiment

Instance 1

Concrete operations step of the present invention is following:

20kg betel nut dry fruit is drained and is placed in special the airtight seed can container through boiling seed; At normal temperatures according to 0.036kg cellulase, 0.0168kg zytase, 0.0015 kg protease, 0.0024 kg laccase, 0.0033 kg amylase; 0.0075kg tween; 0.0225kg sucrose ester mixes, and adds 40 ~ 50 ℃ of pure water 0.6kg and processes mixed solution, places special seed jar.Add simultaneously various flavoring essences as required, will add special seed jar, mix, regulate pH value to 4.5 through preliminary treatment good betel nut and 4kg water; In 55 ℃, under the 7atm pressure, send out system 8h.

Instance 2

Concrete operations step of the present invention is following:

20kg betel nut dry fruit is drained and is placed in special the airtight seed can container through boiling seed; At normal temperatures according to 0.07kg cellulase, 0.035kg zytase, 0.007 kg protease, 0.014kg laccase, 0.014kg amylase; 0.006kg tween, the 0.018kg sucrose ester mixes; Add 40 ~ 50 ℃ of pure water 0.84kg and process mixed solution, place special seed jar.Add simultaneously various flavoring essences as required, will add special seed jar, mix, regulate pH value to 6.5 through preliminary treatment good betel nut and 3.5kg water; In 50 ℃, under the 5atm pressure, send out system 12h.

Instance 3

Concrete operations step of the present invention is following:

20kg betel nut dry fruit is drained and is placed in special the airtight seed can container through boiling seed; At normal temperatures according to 0.048kg cellulase, 0.024kg zytase, 0.0016 kg protease, 0.0024 kg laccase, 0.004kg amylase; 0.0045kg tween; 0.0135kg sucrose ester mixes, and adds 40 ~ 50 ℃ of pure water 0.64kg and processes mixed solution, places special seed jar.Add simultaneously various flavoring essences as required, will add special seed jar, mix, regulate pH value to 5.5 through preliminary treatment good betel nut and 5kg water; In 60 ℃, under the 6atm pressure, send out system 6h.

Instance 4

Concrete operations step of the present invention is following:

20kg betel nut dry fruit is drained and is placed in special the airtight seed can container through boiling seed; At normal temperatures according to 0.0475kg cellulase, 0.03kg zytase, 0.0045kg protease, 0.01kg laccase, 0.008kg amylase; 0.004kg tween, the 0.012kg sucrose ester mixes; Add 40 ~ 50 ℃ of pure water 0.5kg and process mixed solution, place special seed jar.Add simultaneously various flavoring essences as required, will add special seed jar, mix, regulate pH value to 6.0 through preliminary treatment good betel nut and 6kg water; In 45 ℃, under the 3atm pressure, send out system 9h.

Corresponding technological parameters contrast table under the situation of different embodiment:

Instance	Cellulase (%)	Zytase (%)	Protease (%)	Laccase (%)	Amylase (%)	Weight (%)	pH	Vacuum (kPa)	Time (h)	Temperature (℃)	Sucrose ester (%) tween (%)
												1	60	28	2.5	4	5.5	0.3	4.5	7	8	55	0.15
2	50	25	5	10	10	0.7	6.5	5	12	50	0.12
												3	60	30	2	3	5	0.4	5.5	6	6	60	0.09
4	47.5	30	4.5	10	8	0.5	6	3	9	45	0.08

Claims (4)

1. softening areca nut method, it is characterized in that: the enzyme preparation constituent that is adopted is cellulase, zytase, protease, laccase, amylase and auxiliary agent; Its characteristic also is: the percentage by weight of the enzyme preparation that adopts is:

Cellulase 40 ~ 60%;

Zytase 20 ~ 30%;

Protease 2 ~ 5%;

Laccase 3 ~ 10%;

Amylase 5 ~ 15%.

2. a kind of softening areca nut method according to claim 1, it is characterized in that: the auxiliary agent that is adopted consists of: sucrose ester and tween.

3. a kind of softening areca nut method according to claim 2, it is characterized in that: sucrose ester that is adopted and tween mass fraction are: sucrose ester 75%; Tween 25%.

4. the technology of a softening areca nut method is characterized in that:

Take by weighing the auxiliary agent that 0.3 ~ 0.7% cellulase, zytase, protease, laccase, the amylase complex enzyme formulation and 0.08 ~ 0.15% that mix to scale mixes to scale with betel nut dry fruit restatement; The pure water that adds 40 ~ 50 ℃ 5 ~ 10 times (in the enzyme preparation weight) is processed mixed solution, places special seed jar; Add simultaneously various flavoring essences as required, will add special seed jar with water according to 3 ~ 6:1 ratio, mix adjusting pH value 4.5 ~ 6.5 with enzyme preparation etc. through the good betel nut of preliminary treatment; In 45 ~ 60 ℃, under 3 ~ 7atm pressure, send out system 6 ~ 12h.