CN104397617A - Preparation method of areca catechu leisure food - Google Patents
Preparation method of areca catechu leisure food Download PDFInfo
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- CN104397617A CN104397617A CN201410677814.9A CN201410677814A CN104397617A CN 104397617 A CN104397617 A CN 104397617A CN 201410677814 A CN201410677814 A CN 201410677814A CN 104397617 A CN104397617 A CN 104397617A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
Abstract
The invention discloses a method for controlling cancerogens in areca catechu and preparing safe areca catechu leisure food. The method comprises the following steps: high-temperature and high-pressure cooking, ultrasonic pretreatment, marinating, baking, surface coloring, vacuum packaging, sterilization and the like. The method has the advantages that the content of arecoline and arecaidine which have the cancerigenic dangers in the areca catechu and the hardness of the products are greatly reduced, therefore, the variable hazard to lower fibers of an oral mucosa caused by areca catechu fibers is reduced, and the leisure food is safer in eating. The areca catechu leisure food prepared by the method has the advantages of low cost, good chewiness and mouthfeel, and stable property, and is well received by consumers.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of preparation method of betel nut leisure food.
Background technology
Betel nut is the 4th kind of preference be widely used in the world being only second to tobacco, alcohol and caffeine, and total about 600,000,000 people in the whole world have the custom of chewing food betel nut.With regard to China, within 2013, Hainan the whole province betel nut cultivated area reaches 1,200,000 mu, and the output value reaches 20,000,000,000, accounts for the nearly half of Hainan Province peasant annual income.The Hunan betel nut leisure food annual value of production being raw material with Hainan betel nut surpasses 8,000,000,000.But the arecaline contained in betel nut and arecaidine all can stimulate fibroblast to synthesize collagen, chew food betel nut for a long time and easily cause fibroid, Leucoplakia etc. under oral mucosa, increase the danger suffering from carcinoma of mouth.There is scholar to carry out 10 years follows in India, find that OSF (under mucous membrane of mouth, fibroid becomes) only betides habits of chewing betel nut person, and significantly decline in minimizing or stopping betel quid chewing sequela rate.In 1985, IARC pointed out that betel nut is carcinogenic, announce that betel nut is one-level carcinogenic substance again in 2003.People start the security paying close attention to betel nut product, traditional betel nut product arecaline content is higher, and in technical recipe, add some quick lime and ephedrines etc., it is made to have strong impulse effect to oral cavity, simultaneously, tradition betel nut fiber content is high, hardness large, is also to cause to chew the main cause that food betel nut easily causes oral submucosa fibrosis for a long time.Therefore, how to reduce the harmful substance in betel nut, production security areca nut food be research hot issue and betel nut leisure food development direction and trend.
CN101044896A discloses a kind of health-care betel nut product and manufacture method thereof, and it is made up of betel nut powder, ester gum base, plasticizer, filler, wetting agent, surfactant, antioxidant, anticorrisive agent, colouring agent etc.When can effectively avoid chewing, areca dregs fills in the infringement of teeth space and oral cavity soft tissue and tooth, and chews rear residual residue seldom, can reduce the pollution to environment.CN102599443A discloses a kind of Health betelnut and production method thereof, and areca dregs when reducing betel quid chewing by adding Magnolia cortex P.E and Gentrin Knotweed P.E, bittern are to the infringement of oral cavity tissue and stomach.
The defect of prior art is: traditional diamond-making technique effectively can not reduce the content of the carcinogens such as arecaline, and the areca nut food sold in the market can cause adverse effect to health, even brings out cancer.And add some quick lime and ephedrines etc. in traditional handicraft formula, to oral cavity, there is strong impulse effect, meanwhile, traditional betel nut fiber content is high, hardness large, is also to cause to chew the main cause that food betel nut easily causes oral submucosa fibrosis for a long time.
Summary of the invention
The object of the invention is for above-mentioned defect, carcinogenic control and security betel nut leisure food in a kind of betel nut are provided, thus the content solving current arecaline carcinogen is high, the large and problem containing the harmful substance such as quick lime and ephedrine of betel nut fiber stiffness.
Above-mentioned purpose is achieved through the following technical solutions:
A preparation method for betel nut leisure food, it comprises the following steps:
1) pretreatment: raw material selection, removes mouldy dry fruit, by clean water, removes the spot on dry betel nut fruit surface; Then temperature be 110-130 DEG C, pressure be the condition of 0.1-0.2Mpa under boiling 10-30min; 500-1000W is placed in again, ultrasonic 5-15min in the ultrasonic wave of 30-50KHz after taking-up;
2) stew in soy sauce: pretreated betel nut is immersed in deployed bittern, then carries out stew in soy sauce in the jacketed pan of 65-100 DEG C;
3) to smoke and upper table: drain after betel nut good for stew in soy sauce is taken out, dry under the condition of 55-95 DEG C to water content at 15-50%; By the upper table liquid configured, be poured in stainless-steel pan and slowly boil, and ceaselessly stir, until upper table liquid is pulpous state, then pour betel nut surface while hot into, and table liquid is uniformly distributed;
4) sterilizing: adopt high temperature pasteurization to carry out sterilizing after vacuum packaging, sterilising temp 100-121 DEG C, sterilization time 5-20min;
Described bittern is grouped into by the one-tenth of following percentage by weight:
Aspartame 0.08-0.12%, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt 0.05-0.13%, stevioside 0.02-0.12%, white granulated sugar 1.2-2.8%, lactic acid 0.03-0.17%, citric acid 0.03-0.17%, malic acid 0.03-0.17%, vinegar 0.03-0.17%, ascorbic acid 0.03-0.17%, gluconic acid 0.03-0.17%, menthol 1.2-2.6%, caffeol 1.6-3.6%, citrus seed oil 1.6-3.6%, lemon oil 1.2-3.6%, surplus are water;
Described upper table liquid is grouped into by the one-tenth of following percentage by weight:
Gelatin 1.5-3.5%, ethyl cellulose 2.2-6.2%, CMC 2.2-6.2%, carragheen 1.2-3.2%, xanthans 1.2-3.2%, maltodextrin 3.5-5.5%, fruit syrup 1.2-3.2%, stevioside 0.05-0.15%, white granulated sugar 1.2-2.2%, lactic acid 0.05-0.15%, citric acid 0.05-0.15%, malic acid 0.05-0.15%, vinegar 0.25-0.95%, ascorbic acid 0.05-0.15%, gluconic acid 0.05-0.15%, menthol 0.05-0.15%, caffeol 0.05-0.15%, citrus seed oil 0.05-0.15%, Tea Polyphenols 0.05-0.15%, ground coffee 0.05-0.15%, surplus is water.
Preferably, described bittern is grouped into by the one-tenth of following percentage by weight:
Aspartame 0.1%, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt 0.09%, stevioside 0.07%, white granulated sugar 2%, lactic acid 0.1%, citric acid 0.1%, malic acid 0.1%, vinegar 0.1%, ascorbic acid 0.1%, gluconic acid 0.1%, menthol 1.9%, caffeol 2.6%, citrus seed oil 2.6%, lemon oil 2.4%, surplus are water.
Preferably, described upper table liquid is grouped into by the one-tenth of following percentage by weight:
Gelatin 2.5%, ethyl cellulose 4.2%, CMC4.2%, carragheen 2.2%, xanthans 2.2%, maltodextrin 4.5%, fruit syrup 2.2%, stevioside 0.1%, white granulated sugar 1.7%, lactic acid 0.1%, citric acid 0.1%, malic acid 0.1%, vinegar 0.6%, ascorbic acid 0.1%, gluconic acid 0.1%, menthol 0.1%, caffeol 0.1%, citrus seed oil 0.1%, Tea Polyphenols 0.1%, ground coffee 0.1%, surplus are water.
Preferably, step 1) in, temperature be 121 DEG C, pressure be the condition of 0.15Mpa under boiling 30min; 720W is placed in again, ultrasonic 10min in the ultrasonic wave of 40KHz after taking-up.
The invention has the beneficial effects as follows: preparation method of the present invention can significantly reduce in betel nut the arecaline of carcinogenic danger and the content of arecaidine, the hardness of product is reduced to 12518.56 from 18491.96, reduce betel nut fiber to the easily harm that becomes of causing property of fiber under oral mucosa, edible safer.The betel nut leisure food cost that the present invention obtains is low, chewiness and mouthfeel is good, stable in properties, is subject to liking of consumers in general.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1
A preparation method for betel nut leisure food, it comprises the following steps:
1) pretreatment: raw material selection, removes mouldy dry fruit, by clean water, removes the spot on dry betel nut fruit surface; Then temperature be 121 DEG C, pressure be the condition of 0.15Mpa under boiling 30min; 720W is placed in again, ultrasonic 10min in the ultrasonic wave of 40KHz after taking-up;
2) stew in soy sauce: pretreated betel nut is immersed in deployed bittern, then carries out stew in soy sauce in the jacketed pan of 80 DEG C;
3) to smoke and upper table: drain after betel nut good for stew in soy sauce is taken out, 70 DEG C dry to water content be 25%; By the upper table liquid configured, be poured in stainless-steel pan and slowly boil, and ceaselessly stir, until upper table liquid is pulpous state, then pour betel nut surface while hot into, and table liquid is uniformly distributed;
4) sterilizing: adopt high temperature pasteurization to carry out sterilizing after vacuum packaging, sterilising temp 121 DEG C, sterilization time 5min.
Described bittern is grouped into by the one-tenth of following percentage by weight:
Aspartame 0.1%, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt 0.09%, stevioside 0.07%, white granulated sugar 2%, lactic acid 0.1%, citric acid 0.1%, malic acid 0.1%, vinegar 0.1%, ascorbic acid 0.1%, gluconic acid 0.1%, menthol 1.9%, caffeol 2.6%, citrus seed oil 2.6%, lemon oil 2.4%, surplus are water.
Described upper table liquid is grouped into by the one-tenth of following percentage by weight:
Gelatin 2.5%, ethyl cellulose 4.2%, CMC4.2%, carragheen 2.2%, xanthans 2.2%, maltodextrin 4.5%, fruit syrup 2.2%, stevioside 0.1%, white granulated sugar 1.7%, lactic acid 0.1%, citric acid 0.1%, malic acid 0.1%, vinegar 0.6%, ascorbic acid 0.1%, gluconic acid 0.1%, menthol 0.1%, caffeol 0.1%, citrus seed oil 0.1%, Tea Polyphenols 0.1%, ground coffee 0.1%, surplus are water.
Test example 1: by the betel nut goods of embodiment 1 with do not carry out boiling and add ultrasonic pretreatment, but directly the betel nut after cleaning is carried out the betel nut goods (other technique is identical with embodiment 1) that stew in soy sauce obtains and compare, what record the results are shown in Table 1.
Table 1 physical mechanical interlock pretreatment is on the impact of arecaline clearance
As can be seen from the test results, adopt boiling of the present invention to add ultrasonic pretreating process, significantly can reduce the content of the carcinogens such as arecaline, its hardness is significantly improved, and water content improves greatly, and the mouthfeel of product is moderate, and reduces the harm to oral cavity.
Test example 2: contrasted from the technique (other technique is identical with embodiment 1) adopting different bittern to carry out stew in soy sauce by the betel nut goods of embodiment 1, what record the results are shown in Table 2.
Comparative example 2: not containing ascorbic acid, gluconic acid, vinegar, lactic acid, citric acid, malic acid (other composition is identical with embodiment 1) in bittern.
Comparative example 3: not containing ascorbic acid, gluconic acid (other composition is identical with embodiment 1) in bittern.
| Arecaline clearance % | Hardness | Sensory evaluation scores | |
| Embodiment 1 | 97 | 12518 | 95 |
| Comparative example 2 | 72 | 13456 | 76 |
| Comparative example 3 | 81 | 13392 | 79 |
As can be seen from above-mentioned result of the test, adopt bittern of the present invention can reduce the content of the carcinogens such as arecaline further, improve mouthfeel.
Embodiment 2
A preparation method for betel nut leisure food, its step is as follows:
1) pretreatment: raw material selection, removes mouldy dry fruit, by clean water, removes the spot on dry betel nut fruit surface; Then temperature be 110 DEG C, pressure be the condition of 0.2Mpa under boiling 30min; 500W is placed in again, ultrasonic 15min in the ultrasonic wave of 30KHz after taking-up;
2) stew in soy sauce: pretreated betel nut is immersed in deployed bittern, then carries out stew in soy sauce in the jacketed pan of 65 DEG C;
3) to smoke and upper table: drain after betel nut good for stew in soy sauce is taken out, dry under the condition of 95 DEG C to water content 15%; By the upper table liquid configured, be poured in stainless-steel pan and slowly boil, and ceaselessly stir, until upper table liquid is pulpous state, then pour betel nut surface while hot into, and table liquid is uniformly distributed;
4) sterilizing: adopt high temperature pasteurization to carry out sterilizing after vacuum packaging, sterilising temp 100 DEG C, sterilization time 20min;
Described bittern is grouped into by the one-tenth of following percentage by weight:
Aspartame 0.08%, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt 0.05%, stevioside 0.02%, white granulated sugar 1.2%, lactic acid 0.03%, citric acid 0.03%, malic acid 0.03%, vinegar 0.03%, ascorbic acid 0.03%, gluconic acid 0.03%, menthol 1.2%, caffeol 1.6%, citrus seed oil 1.6%, lemon oil 1.2%, surplus are water;
Described upper table liquid is grouped into by the one-tenth of following percentage by weight:
Gelatin 1.5%, ethyl cellulose 2.2%, CMC 2.2%, carragheen 1.2%, xanthans 1.2%, maltodextrin 3.5%, fruit syrup 1.2%, stevioside 0.05%, white granulated sugar 1.2%, lactic acid 0.05%, citric acid 0.05%, malic acid 0.05%, vinegar 0.25%, ascorbic acid 0.05%, gluconic acid 0.05%, menthol 0.05%, caffeol 0.05%, citrus seed oil 0.05%, Tea Polyphenols 0.05%, ground coffee 0.05%, surplus are water.
Embodiment 3
A preparation method for betel nut leisure food, its step is as follows:
1) pretreatment: raw material selection, removes mouldy dry fruit, by clean water, removes the spot on dry betel nut fruit surface; Then temperature be 130 DEG C, pressure be the condition of 0.1Mpa under boiling 10min; 1000W is placed in again, ultrasonic 5min in the ultrasonic wave of 50KHz after taking-up;
2) stew in soy sauce: pretreated betel nut is immersed in deployed bittern, then carries out stew in soy sauce in the jacketed pan of 100 DEG C;
3) to smoke and upper table: drain after betel nut good for stew in soy sauce is taken out, dry under the condition of 55 DEG C to water content 50%; By the upper table liquid configured, be poured in stainless-steel pan and slowly boil, and ceaselessly stir, until upper table liquid is pulpous state, then pour betel nut surface while hot into, and table liquid is uniformly distributed;
4) sterilizing: adopt high temperature pasteurization to carry out sterilizing after vacuum packaging, sterilising temp 110 DEG C, sterilization time 10min;
Described bittern is grouped into by the one-tenth of following percentage by weight:
Aspartame 0.12%, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt 0.13%, stevioside 0.12%, white granulated sugar 2.8%, lactic acid 0.17%, citric acid 0.17%, malic acid 0.17%, vinegar 0.17%, ascorbic acid 0.17%, gluconic acid 0.17%, menthol 2.6%, caffeol 3.6%, citrus seed oil 3.6%, lemon oil 3.6%, surplus are water;
Described upper table liquid is grouped into by the one-tenth of following percentage by weight:
Gelatin 3.5%, ethyl cellulose 6.2%, CMC6.2%, carragheen 3.2%, xanthans 3.2%, maltodextrin 5.5%, fruit syrup 3.2%, stevioside 0.15%, white granulated sugar 2.2%, lactic acid 0.15%, citric acid 0.15%, malic acid 0.15%, vinegar 0.95%, ascorbic acid 0.15%, gluconic acid 0.15%, menthol 0.15%, caffeol 0.15%, citrus seed oil 0.15%, Tea Polyphenols 0.15%, ground coffee 0.15%, surplus are water.
Claims (4)
1. a preparation method for betel nut leisure food, is characterized in that comprising the following steps:
1) pretreatment: raw material selection, removes mouldy dry fruit, by clean water, removes the spot on dry betel nut fruit surface; Then temperature be 110-130 DEG C, pressure be the condition of 0.1-0.2Mpa under boiling 10-30min; 500-1000W is placed in again, ultrasonic 5-15min in the ultrasonic wave of 30-50KHz after taking-up;
2) stew in soy sauce: pretreated betel nut is immersed in deployed bittern, then carries out stew in soy sauce in the jacketed pan of 65-100 DEG C;
3) to smoke and upper table: drain after betel nut good for stew in soy sauce is taken out, dry under the condition of 55-95 DEG C to water content at 15-50%; By the upper table liquid configured, be poured in stainless-steel pan and slowly boil, and ceaselessly stir, until upper table liquid is pulpous state, then pour betel nut surface while hot into, and table liquid is uniformly distributed;
4) sterilizing: adopt high temperature pasteurization to carry out sterilizing after vacuum packaging, sterilising temp 100-121 DEG C, sterilization time 5-20min;
Described bittern is grouped into by the one-tenth of following percentage by weight:
Aspartame 0.08-0.12%, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt 0.05-0.13%, stevioside 0.02-0.12%, white granulated sugar 1.2-2.8%, lactic acid 0.03-0.17%, citric acid 0.03-0.17%, malic acid 0.03-0.17%, vinegar 0.03-0.17%, ascorbic acid 0.03-0.17%, gluconic acid 0.03-0.17%, menthol 1.2-2.6%, caffeol 1.6-3.6%, citrus seed oil 1.6-3.6%, lemon oil 1.2-3.6%, surplus are water;
Described upper table liquid is grouped into by the one-tenth of following percentage by weight:
Gelatin 1.5-3.5%, ethyl cellulose 2.2-6.2%, CMC 2.2-6.2%, carragheen 1.2-3.2%, xanthans 1.2-3.2%, maltodextrin 3.5-5.5%, fruit syrup 1.2-3.2%, stevioside 0.05-0.15%, white granulated sugar 1.2-2.2%, lactic acid 0.05-0.15%, citric acid 0.05-0.15%, malic acid 0.05-0.15%, vinegar 0.25-0.95%, ascorbic acid 0.05-0.15%, gluconic acid 0.05-0.15%, menthol 0.05-0.15%, caffeol 0.05-0.15%, citrus seed oil 0.05-0.15%, Tea Polyphenols 0.05-0.15%, ground coffee 0.05-0.15%, surplus is water.
2. the preparation method of betel nut leisure food as claimed in claim 1, is characterized in that: described bittern is grouped into by the one-tenth of following percentage by weight:
Aspartame 0.1%, 3,4-Dihydro-6-methyl-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt 0.09%, stevioside 0.07%, white granulated sugar 2%, lactic acid 0.1%, citric acid 0.1%, malic acid 0.1%, vinegar 0.1%, ascorbic acid 0.1%, gluconic acid 0.1%, menthol 1.9%, caffeol 2.6%, citrus seed oil 2.6%, lemon oil 2.4%, surplus are water.
3. the preparation method of betel nut leisure food as claimed in claim 1, is characterized in that: described upper table liquid is grouped into by the one-tenth of following percentage by weight:
Gelatin 2.5%, ethyl cellulose 4.2%, CMC 4.2%, carragheen 2.2%, xanthans 2.2%, maltodextrin 4.5%, fruit syrup 2.2%, stevioside 0.1%, white granulated sugar 1.7%, lactic acid 0.1%, citric acid 0.1%, malic acid 0.1%, vinegar 0.6%, ascorbic acid 0.1%, gluconic acid 0.1%, menthol 0.1%, caffeol 0.1%, citrus seed oil 0.1%, Tea Polyphenols 0.1%, ground coffee 0.1%, surplus are water.
4. the preparation method of betel nut leisure food as claimed in claim 1, is characterized in that: step 1) in, temperature be 121 DEG C, pressure be the condition of 0.15Mpa under boiling 30min; 720W is placed in again, ultrasonic 10min in the ultrasonic wave of 40KHz after taking-up.
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| CN104982856A (en) * | 2015-06-23 | 2015-10-21 | 湖南皇爷食品有限公司 | Areca nut ultrahigh-pressure quick water restoration technology |
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| CN112933170A (en) * | 2021-02-02 | 2021-06-11 | 湖南华诚生物资源股份有限公司 | Alkaloid-free/low-alkaloid areca and preparation method thereof |
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| CN104982856A (en) * | 2015-06-23 | 2015-10-21 | 湖南皇爷食品有限公司 | Areca nut ultrahigh-pressure quick water restoration technology |
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