CN108576780A - Betel nut texture improves preparation and method - Google Patents
Betel nut texture improves preparation and method Download PDFInfo
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- CN108576780A CN108576780A CN201810360730.0A CN201810360730A CN108576780A CN 108576780 A CN108576780 A CN 108576780A CN 201810360730 A CN201810360730 A CN 201810360730A CN 108576780 A CN108576780 A CN 108576780A
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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
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Abstract
The present invention relates to betel nut textures to improve preparation and method, including accounting for the zytase of total weight 20 ~ 60%, 10 ~ 40% protease, 10 ~ 40% amylase, not more than 10% pectase and not more than 10% beta glucan enzyme, when texture improves, adding above-mentioned betel nut texture in the hair seed stage of betel nut production improves preparation.Problems solved by the invention softens the improvement only for hardness difference lies in not single softening；What texture improved pursuit is the balance between hardness and pliability and elasticity.Data statement hardness and pliability, and elasticity, evaluations and the texture measurement data such as chewiness and thorn sense are listed below.The present invention has larger practical value, can be applied to edible areca-nut processing.
Description
Technical field
The present invention relates to the textures of betel nut to improve preparation and method.
Background technology
The production and processing of areca nut food has just broken through traditional small workshop mode the beginning of the nineties already, has moved towards industrialization
Extensive industry processing.Now, it is engaged in more than 30 family of Large-scale enterprises of edible areca-nut processing.By annual output more than 20 ten thousand in 2013
Ton, nearly 10,000,000,000 yuan of annual value of production, the taxes and profits that turn over to the state are considerable, and obtain employment nearly 300,000 people of employee, has become a weight of food industry
Industry is wanted, while also having driven the related industries such as essence and flavoring agent, food packaging, advertising media, transport service.Currently, entire industry
Remain steadily lasting developing state, the continuous growth rate for keeping sales volume annual 15-20%, rough estimates
2017, whole industry annual value of production was just up to 30,000,000,000 yuan or more.
Fresh areca nuts are often processed into dry betel nut fruit in advance on the spot in the betel nut plantation place of production（Chinese olive or sootiness fruit）, then by
Dry betel nut fruit enters the deep processing processing of areca nut food.Dry betel nut fruit is usually very hard, is needed in process by betel nut fiber
Softened, improve and provide the chewing pleasant feeling of betel nut and reduces stimulation of the betel nut fiber to oral cavity；Also allow for betel nut simultaneously
Process tasty, improvement betel nut product taste and flavor.The above problem is the development of current modernization industry betel nut industry always
Urgent required one of demand.
In entire areca nut food process, for betel nut fiber-treating method, mainly have physical treatment, chemical treatment,
Biological treatment.Wherein physical treatment has：Based on steam treatment, microwave treatment；Chemical treatment has：Soda, sodium bicarbonate, bicarbonate
Ammonium, sodium hydroxide（It is few）Deng；Biological treatment is exactly mainly biological enzyme formulation.
Enzyme preparation is natural high-performance bio catalyst, belongs to food processing aid, global range is widely used in already
It is one of the tool of current can effectively replace chemicals in the various food deep processing applications such as beer processing, fruit process.Biology
Enzymatic treatment improves areca nut food processing, is exactly to utilize the efficient specificity of biological enzyme, can both maintain not destroying betel nut fiber master
In the case of structure, while having to correspond particularly for property to betel nut fibr tissue other micro components and making enzymatic modification,
I.e. enzyme process texture improves；Thus improve the pleasant degree for the edible chewing for improving betel nut, softness is complete and does not lose elasticity, subtracts
The bad oral cavity organoleptic effects such as few thorn mouth, Improving The Quality of Products.Biological enzyme betel nut working process not only softening areca-nut（Microcosmic fibre
Tie up structure organization transformation）, while load factor of the betel nut fiber carrier to essence and sweetener also can be improved, it can effectively reduce essence
Use with sweetener or the using effect for improving essence and sweetener, these all allow edible areca-nut industry that can be good for
Health, steady development.
In the industry for the evaluation of pliability with measurement all without corresponding specification and standard, and it is judged to sense organ product
Main, physics and chemistry instrument detects not extensive use., by comprehensive betel nut constituent analysis, finding out influences betel nut hardness for we
Key position finds out the target product for the ingredient according to key position at being grouped as and structure, is carried out repeatedly by testing
Demonstration, on the basis of traditional subjective appreciation, in conjunction with the rational analysis with Texture instrument, the texture of comprehensive judgement enzyme preparation changes
Kind and softening areca nut effect.
Betel nut is the drupe rich in cellulose and lignin.Betel nut case fibre is mainly by cellulose and different proportion
Hemicellulose, lignin, colloid, the compositions such as pectin.And shell fiber is close to the tissue of the irregular lignifying of internal layer gain and loss
Cellular layer, i.e., rigid fiber；
And the histocyte layer of the middle layer below outermost layer is soft fiber.Ripe betel nut shell accounts for entire fresh areca nuts
Quality and volume are 60 ~ 80%.The fibre fractionation hemicellulose level of shell is 35 ~ 645, lignin 13 ~ 26%.
Betel nut fiber lignifying is the hard main cause of betel nut, and lignin is and cellulose, hemicellulose are combined closely
Together, and make the enhancing of areca plant cell wall hardness and strength, also prevent the degradation of cellulose.But because lignin
It is very stable in itself to be not easy by chemical degradation and biodegradation.
Biological enzyme application in the present invention utilizes the efficient single-minded of biological enzyme exactly with regard to each component of hemicellulose class
Property, it is directed to each component substance one by one and carries out effective molecular structure alteration, plays macromolecular localized degradation, while again quite with caution
It avoids and does not destroy fiber main structure（Cellulose）, to break up the complicated big institutional framework of betel nut fiber（Betel nut fiber it is micro-
Crystal structure）, to achieve the purpose that fluffy, softening.
Invention content
One of main object of the present invention, which is to provide, a kind of can improve the texture of various betel nut products
Preparation and method.
To achieve the goals above, a kind of betel nut texture improvement preparation is invented, including accounts for the xylan of total weight 20 ~ 60%
Enzyme, 10 ~ 40% protease, 10 ~ 40% amylase, not more than 10% pectase and not more than 10% 1,4 beta-glucanase.
Above-mentioned betel nut texture, which improves preparation, also has following prioritization scheme：
Betel nut texture improves in preparation without containing one or both of cellulase, surfactant.
The content of zytase accounts for the 30 ~ 60% of total weight.
The content of the protease accounts for the 15 ~ 30% of total weight.
The content of the amylase accounts for the 15 ~ 30% of total weight.
The content of the pectase accounts for the 5 ~ 10% of total weight.
The content of 1,4 beta-glucanase accounts for the 5 ~ 10% of gross weight
The invention also includes a kind of betel nut texture ameliorative ways, and above-described betel nut matter is added in the hair seed stage of betel nut production
Structure improves preparation.
This method also has following optimize technique：
The hair seed stage sends out seed using segmented cooling.
The hair seed temperature for sending out the seed stage is no more than 60 DEG C.
Problems solved by the invention softens the improvement only for hardness difference lies in not single softening；Texture improves pursuit
It is the balance between hardness and pliability and elasticity.List data statement hardness and pliability, and elasticity below, chewiness with
Evaluations and the texture measurement data such as thorn sense.The present invention has larger commercial value, can be applied to edible areca-nut processing.
Complex enzyme preparation special acts on：
1 softening areca-nut fibr tissue, partial structurtes transformation, reaches and improves the chewing mouthfeel of areca nut food.
2 effectively improve sweetener and essence load-carry duty, enhance mouthfeel, extend sweetener and essence release time.
3 meet betel nut process conditions, and process safety, high-efficiency environment friendly sustainability is strong, cost-effective, and operability is strong, together
When do not hinder table（Betel nut crust）.
4 unique coated product types, had both ensured enzyme activity stability, will not be to the enzyme powder dirt pair when operating with
Production link brings any influence；Will not more there be any flavor to processing areca nut food（Taste）Influence
5 enzyme safe sources, meet international and national food standard.
Description of the drawings
Fig. 1 is the view of betel nut under an electron microscope after being handled using embodiment 1 and comparative example 1（A is embodiment 1, b
For comparative example 1）.
Fig. 2 is results of sensory evaluation.
Specific implementation mode
Hereinafter, be described further for the present invention with attached drawing in conjunction with the embodiments, embodiment and attached drawing are only used for explaining
Bright rather than restriction protection scope of the present invention.
Embodiment 1
（1）By 10kg（It is pure）Water adjusts pH value to 6.0 at normal temperatures；Adding texture improves preparation：0.04kg zytases,
The 1,4 beta-glucanase of the protease of 0.01kg, the amylase of 0.03kg, the pectase of 0.01kg, 0.01kg is mixed with uniformly, prepares
At for use mixing enzyme preparation solution（It is both needed to Fresh every time）；
（2）It after 20kg dry betel nut fruits are rinsed and drained after boiling seed, is placed in hair can container, at normal temperatures by step（1）
Prepared mixing enzyme preparation solution, which is added, sends out tank processed, mixes companion uniformly, and enzyme solution face is made to cover dry betel nut fruit；Simultaneously according still further to need
It adds various using essence and sweetener, adjusting pH to 6.0（Adjustment on demand）, under conditions of 55 DEG C of temperature, pressure 5atm,
Hair system is for 24 hours.
Embodiment 2
It is identical as the step in embodiment 1, and the proportioning that texture therein improves preparation is changed to：0.02kg zytases,
The protease of 0.04kg, the amylase of 0.03kg, the pectase of 0.005kg, the 1,4 beta-glucanase of 0.05kg.
Embodiment 3
It is identical as the step in embodiment 1, and the proportioning that texture therein improves preparation is changed to：0.03kg zytases,
The protease of 0.03kg, the amylase of 0.025kg, the pectase of 0.008kg, the 1,4 beta-glucanase of 0.007kg.
Embodiment 4
It is identical as the step in embodiment 1, and the proportioning that texture therein improves preparation is changed to：0.06kg zytases,
The protease of 0.01kg, the amylase of 0.03kg, the pectase of 0.001kg, the 1,4 beta-glucanase of 0.09kg.
Comparative example 1
（1）First by 10kg（It is pure）Water adjusts pH value to 6.0 at normal temperatures；
（2）It after 20kg dry betel nut fruits are rinsed and drained after boiling seed, is placed in hair can container, at normal temperatures by step（1）
Prepared water, which is added, sends out tank processed, mixes companion uniformly, and liquid level is made to cover dry betel nut fruit；Simultaneously according still further to needing to add various uses
Essence and sweetener adjust pH to 6.0, and under 55 DEG C, 5atm pressure, hair system is for 24 hours.
Comparative example 2
It after 20kg dry betel nut fruits are rinsed and drained after boiling seed, is placed in hair can container, the softening of addition addition at normal temperatures
Agent, softening agent prescription are：0.0475kg cellulases, 0.03kg zytases, 0.0045kg protease, 0.01kg laccases,
0.008kg amylase, 0.004kg tweens, 0.012kg sucrose esters.Uniformly mixing, 40 ~ 50 DEG C of pure water 0.5kg of addition are made mixed
Solution is closed, while adding various food flavors, adjusts pH value to 6.0；Under 45 DEG C, 3atm pressure, 9h processed is sent out.
Experiment one, texture improve experiment
Experimental method：Pass through the texture situation of electron microscope observation betel nut cellulose.
Fig. 1 shows the texture situation for the betel nut cellulose that compared embodiment 1 and comparative example 1, hence it is evident that finds out betel nut fibre
The plain decentralized and de- fibrillation of dimension makes betel nut fibr tissue that different degrees of texture occur and changes, and such as expansion collapses, is soft loose, soft
Change etc., to achieve the purpose that softening areca-nut fiber, improves and property and improvement mouthfeel can be chewed.
Experiment two, subjective appreciation
Experimental method：The sense organ of above-described embodiment is evaluated, is given a mark to bad according to 1 ~ 5 point by good.
As seen from Figure 2, comparative example 1 only adds essence and sweetener, and mouthfeel is obviously poor.Comparative example 2 for
Betel nut is softened, however itself and be not belonging to texture improvement, therefore its pliability is preferable, and slag is poor, has when edible
Spinosity sense influences whole sensory experience.This is because each component in existing various cellulases all more or less all can be to Bin
Bulky fibrous body（Cellulose main structure）Destruction is had, to but be damaged to betel nut agent structure while reaching softening areca nut
Rear structure is destroyed and the thorn mouth Zha Zui even " slag " that shows（One of important aesthetic quality's standard of areca nut food）Difference.
Claims (10)
1. a kind of betel nut texture improves preparation, it is characterised in that including accounting for the zytase of total weight 20 ~ 60%, 10 ~ 40% egg
White enzyme, 10 ~ 40% amylase, not more than 10% pectase and not more than 10% 1,4 beta-glucanase.
2. betel nut texture as described in claim 1 improves preparation, it is characterised in that without containing in cellulase, surfactant
One or two.
3. betel nut texture as described in claim 1 improves preparation, it is characterised in that the content of zytase account for total weight 30 ~
60% 。
4. betel nut texture as described in claim 1 improves preparation, it is characterised in that the content of the protease accounts for total weight
15 ~ 30%.
5. betel nut texture as described in claim 1 improves preparation, it is characterised in that the content of the amylase accounts for total weight
15 ~ 30%.
6. betel nut texture as described in claim 1 improves preparation, it is characterised in that the content of the pectase accounts for total weight
5 ~ 10%.
7. betel nut texture as described in claim 1 improves preparation, it is characterised in that the content of 1,4 beta-glucanase account for gross weight 5 ~
10%。
8. a kind of betel nut texture ameliorative way, it is characterised in that any in the hair seed stage addition claim 1 ~ 7 of betel nut production
The betel nut texture improves preparation.
9. betel nut texture ameliorative way as claimed in claim 8, it is characterised in that the hair seed stage uses segmented cooling
Send out seed.
10. betel nut texture ameliorative way as claimed in claim 8, it is characterised in that the hair seed temperature in hair seed stage is no more than 60
℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810360730.0A CN108576780A (en) | 2018-04-20 | 2018-04-20 | Betel nut texture improves preparation and method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810360730.0A CN108576780A (en) | 2018-04-20 | 2018-04-20 | Betel nut texture improves preparation and method |
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| Publication Number | Publication Date |
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| CN108576780A true CN108576780A (en) | 2018-09-28 |
Family
ID=63614265
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| CN201810360730.0A Pending CN108576780A (en) | 2018-04-20 | 2018-04-20 | Betel nut texture improves preparation and method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109943552A (en) * | 2019-04-08 | 2019-06-28 | 宁夏夏盛实业集团有限公司 | A kind of complex enzyme and its preparation method and application |
| CN112544925A (en) * | 2020-12-11 | 2021-03-26 | 湖南富硒尚品生物能源有限公司 | Selenium-rich softened areca food and processing technology and equipment thereof |
| CN112617174A (en) * | 2020-12-15 | 2021-04-09 | 湖南口味王集团有限责任公司 | Areca catechu texture improving preparation and preparation method thereof |
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| CN101775377A (en) * | 2010-02-09 | 2010-07-14 | 吴鹏 | Special compound enzymic preparation for softening areca nut |
| CN102599442A (en) * | 2011-12-22 | 2012-07-25 | 刘绍 | Pinang softening method |
| CN104983039A (en) * | 2015-07-08 | 2015-10-21 | 吴汉伟 | Method for fixation and softening of areca nuts |
| KR20160070892A (en) * | 2014-12-10 | 2016-06-21 | 코스맥스 주식회사 | Composition for suppressing of skin aging comprising mixture extract of Areca catechu NUTS and Aplinia katsumadai Hayata SEEDS |
| CN106538999A (en) * | 2016-11-25 | 2017-03-29 | 湖南宾之郎食品科技有限公司 | A kind of softening method of edible areca-nut |
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2018
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| CN101775377A (en) * | 2010-02-09 | 2010-07-14 | 吴鹏 | Special compound enzymic preparation for softening areca nut |
| CN102599442A (en) * | 2011-12-22 | 2012-07-25 | 刘绍 | Pinang softening method |
| KR20160070892A (en) * | 2014-12-10 | 2016-06-21 | 코스맥스 주식회사 | Composition for suppressing of skin aging comprising mixture extract of Areca catechu NUTS and Aplinia katsumadai Hayata SEEDS |
| CN104983039A (en) * | 2015-07-08 | 2015-10-21 | 吴汉伟 | Method for fixation and softening of areca nuts |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109943552A (en) * | 2019-04-08 | 2019-06-28 | 宁夏夏盛实业集团有限公司 | A kind of complex enzyme and its preparation method and application |
| CN109943552B (en) * | 2019-04-08 | 2021-04-20 | 宁夏夏盛实业集团有限公司 | Complex enzyme and preparation method and application thereof |
| CN112544925A (en) * | 2020-12-11 | 2021-03-26 | 湖南富硒尚品生物能源有限公司 | Selenium-rich softened areca food and processing technology and equipment thereof |
| CN112617174A (en) * | 2020-12-15 | 2021-04-09 | 湖南口味王集团有限责任公司 | Areca catechu texture improving preparation and preparation method thereof |
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Application publication date: 20180928 |
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