CN109662280A - A kind of preparation method of multi-flavour fructus arecae immaturi - Google Patents
A kind of preparation method of multi-flavour fructus arecae immaturi Download PDFInfo
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- CN109662280A CN109662280A CN201910152123.XA CN201910152123A CN109662280A CN 109662280 A CN109662280 A CN 109662280A CN 201910152123 A CN201910152123 A CN 201910152123A CN 109662280 A CN109662280 A CN 109662280A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
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- 235000006226 Areca catechu Nutrition 0.000 claims abstract description 36
- 238000001035 drying Methods 0.000 claims abstract description 22
- 238000005496 tempering Methods 0.000 claims abstract description 19
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 14
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 14
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 13
- 150000002367 halogens Chemical class 0.000 claims abstract description 13
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims abstract description 8
- 244000291414 Vaccinium oxycoccus Species 0.000 claims abstract description 8
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- 235000004634 cranberry Nutrition 0.000 claims abstract description 8
- 238000011282 treatment Methods 0.000 claims abstract description 6
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 238000001976 enzyme digestion Methods 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 12
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
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- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 9
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- 238000010438 heat treatment Methods 0.000 claims description 5
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Classifications
-
- 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
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of preparation method of multi-flavour fructus arecae immaturi, comprising the following steps: finish, soften, is tasty, send out seed, stoning and order halogen, concrete-cored, stage drying, die mould；For the present invention using the compound preceding processing of environmentally protective high pressure-three sections of normal pressure-high pressure before enzymatic hydrolysis, abundant softening areca-nut fresh fruit, adjusts HIGH PRESSURE TREATMENT pressure and the time makes fresh areca nuts fibr tissue loose, is easy to digest；It can preferably promote betel nut tasty betel nut progress cyclic drying in the stage drying mode of high temperature fast dewatering, low temperature tempering and middle temperature is dried simultaneously, breakage rate is low, it reduces fructus arecae immaturi and handles the time at high temperature, fructus arecae immaturi after keeping invocation point halogen concrete-cored preferably promotes mouthfeel, the healthy food of a variety of flavors such as fructus arecae immaturi and the dry, raisins of Cranberry is made, is conducive to the physics and chemistry and organoleptic quality that improve betel nut.
Description
Technical field
The present invention relates to food processing field, in particular to a kind of fructus arecae immaturi and preparation method thereof.
Background technique
Betel nut is the seed of babassu betel nut, and spherical in shape or conical, matter is hard, non-breakable, bitter, it is pungent, puckery,
Temperature.Betel nut is known as " Buddhist hair " in traditional Chinese medicine, and energy promoting the circulation of qi Li Shui, cools down, reduces swelling.The main component of PERICARPIUM ARECAE is arecaline, this
Benefit materials also containing a variety of needed by human body outside, such as amino acid, catechin, choline and phytochrome.Studies have shown that betel nut
Shell has effects that expelling parasite, antibacterial, disperse accumulation, stomach invigorating, antiatherosclerosis, appropriate chewing PERICARPIUM ARECAE body health benefits.
PERICARPIUM ARECAE quality is hard, and water content is lower, if the directly edible mucous membrane of mouth that can stimulate eater, or even can puncture
Oral cavity, is unfavorable for oral health, and dry betel nut fruit has fine and close fibre structure, causes tasty difficulty in betel nut processing process.Cause
This needs the fibr tissue hard to its to soften before being processed into food；In addition, soften to betel nut fibr tissue advantageous
Effective component dissolves out in PERICARPIUM ARECAE, its effective component can be improved by the utilization rate of human body.Current industrially generalling use
Method carries out sofening treatment to PERICARPIUM ARECAE, but chemical method will cause the residual of chemical substance, can also generate pollution to environment.
The dry processing industry of betel nut has become the local important pillar industry in Hainan.Betel nut is dry can be used hot-air seasoning and
Vacuum freeze-drying method, but the harsh of experimental condition and installations and facilities limits it and promotes and applies in production.Processing at present
The dry mainly 3 kinds of methods such as dry, steam drying and heat pump drying using the native furnace of tradition of middle betel nut.Native furnace drying is owned by France workshop-based
Processing, it is small scale, large labor intensity, seriously polluted, it is difficult to adapt to the development of modern agriculture.Steam seasoning is released with burning coal
The thermal energy put is heat source, and large-scale degree is big, is suitable for intensive processing of farm products, but the discharge of a large amount of greenhouse gases, it is caused to answer
With limited.
Summary of the invention
For mirror with this, the present invention proposes a kind of preparation method of multi-flavour fructus arecae immaturi, solves above-mentioned technical problem.
The technical scheme of the present invention is realized as follows: a kind of preparation method of multi-flavour fructus arecae immaturi, comprising the following steps:
S1, water-removing: fresh areca nuts are pre-processed, and are cleaned, are removed impurity, pour into the clear water boiled, and water covers betel nut, leaching
Steep boiling 1h~3h again after 20~30min.
S2, softening: the fresh areca nuts after water-removing are put into cannery retort, are carried out under conditions of 80~100MPa high
After 8~12min of pressure processing, the pressure in cannery retort is made to be rapidly decreased to normal pressure, then increase again pressure to 100~
120MPa maintains explosive decompression after 15~25min, then being placed in by mass percent is 20~50%:20~40%:30~40%
Cellulase, pectase, carry out water enzyme digestion in enzymatic hydrolysis solution made of 1,4 beta-glucanase.
It is S3, tasty: tasty bucket is injected into boiled water, the ingredient prepared is poured into tasty bucket, blender stirring 20~
30min dissolves ingredient sufficiently.
S4, hair seed: the food additives sodium bicarbonate sufficiently dissolved is poured into hair seed tank, covers hair seed lid, will be in tank
It is filled with cold air, hair seed tank temperature degree is 50~70 DEG C, and air pressure is 0.2~0.5MPa.
S5, decladding and halogen of ordering: brine is clicked and entered after decladding among PERICARPIUM ARECAE.
It is S6, concrete-cored: to put raisins after betel nut fruit dot halogen and Cranberry is dry.
S7, stage drying: including high temperature fast dewatering, low temperature tempering and middle temperature is dried, the temperature of the high temperature fast dewatering
Degree is 100~120 DEG C, and dewatering time is 2~3h, and the temperature of the low temperature tempering is 20~40 DEG C, relative humidity 50%~
70%, the tempering time is 4~8h, and the temperature of the middle temperature is dried is 60~80 DEG C, and drying time is 2~4h.
Further, the mass ratio of the enzymatic hydrolysis solution and fresh areca nuts is 2%~4%.
Further, the water enzyme digestion 2~3h of heating stirring under conditions of temperature is 50 DEG C~60 DEG C.
Further, the hair seed period is 2~7d, and betel nut water content reaches 35%~55% after sending out seed.
Further, the moisture content of the fructus arecae immaturi is 25%~35% under normal temperature conditions, and brine moisture content
It is 30%~50% under conditions of temperature is 50~70 DEG C.
S8, die mould: starting forming press automatic mode carries out pressure seed.
Compared with prior art, the beneficial effects of the present invention are: the present invention is normal using environmentally protective high pressure-before enzymatic hydrolysis
The three sections of compound pre-treatments of pressure-high pressure, abundant softening areca-nut fresh fruit, adjusts HIGH PRESSURE TREATMENT pressure and the time makes fresh areca nuts fiber
Tissue looseness is easy to digest；Simultaneously high temperature fast dewatering, low temperature tempering and middle temperature is dried stage drying mode to betel nut into
Row cyclic drying can preferably promote betel nut tasty, and breakage rate is low, and the tempering stage constantly expands to surface due to material internal moisture
It dissipates, thus material moisture gradient constantly reduces, the present invention is by controlling suitable tempering time and temperature, material inside and outside water
Dividing will reach balanced again, reduce betel nut interior humidity gradient, on the one hand be reduced in this way since moisture moves in drying process
Move caused internal stress impact, on the other hand avoid as betel nut surface moisture is low and caused by surface excess calories it is tired
The generation of product phenomenon, the fructus arecae immaturi after keeping invocation point halogen concrete-cored preferably promotes mouthfeel, and fructus arecae immaturi is made and Cranberry is dry, grape
The healthy food of a variety of flavors such as dry is conducive to the physics and chemistry and organoleptic quality that improve betel nut.
Specific embodiment
In order to be best understood from the technology of the present invention content, specific embodiment is provided below, the present invention is described further.
Experimental method used in the embodiment of the present invention is conventional method unless otherwise specified.
Material used in the embodiment of the present invention, reagent etc., are commercially available unless otherwise specified.
Embodiment 1
A kind of preparation method of multi-flavour fructus arecae immaturi, comprising the following steps:
S1, water-removing: fresh areca nuts are pre-processed, and are cleaned, are removed impurity, pour into the clear water boiled, and water covers betel nut, leaching
Steep boiling 1h again after 20min.
S2, softening: the fresh areca nuts after water-removing are put into cannery retort, are carried out at high pressure under conditions of 80MPa
After managing 8min, the pressure in cannery retort is made to be rapidly decreased to normal pressure, then increases pressure again to 100MPa, after maintaining 15min
Explosive decompression, then being placed in mass percent is made of the cellulase, pectase, 1,4 beta-glucanase of 50%:20%:30%
Water enzyme digestion is carried out in enzymatic hydrolysis solution.
It is S3, tasty: tasty bucket is injected into boiled water, the ingredient prepared is poured into tasty bucket, blender stirs 20min,
Dissolve ingredient sufficiently.
S4, hair seed: the food additives sodium bicarbonate sufficiently dissolved is poured into hair seed tank, covers hair seed lid, will be in tank
It is filled with cold air, hair seed tank temperature degree is 50 DEG C, air pressure 0.2MPa.
S5, decladding and halogen of ordering: brine is clicked and entered after decladding among PERICARPIUM ARECAE.
It is S6, concrete-cored: to put raisins after betel nut fruit dot halogen and Cranberry is dry.
S7, stage drying: including high temperature fast dewatering, low temperature tempering and middle temperature is dried, the temperature of the high temperature fast dewatering
Degree is 100 DEG C, dewatering time 2h, and the temperature of the low temperature tempering is 20 DEG C, relative humidity 50%%, and the tempering time is 4h,
The temperature of the middle temperature is dried is 60 DEG C, drying time 2h.
S8, die mould: starting forming press automatic mode carries out pressure seed.
The mass ratio of the enzymatic hydrolysis solution and fresh areca nuts is 2%.
Water enzyme digestion heating stirring 2h under conditions of temperature is 50 DEG C.
The hair seed period is 2d, and betel nut water content reaches 35% after sending out seed.
The moisture content of the fructus arecae immaturi is 25%% under normal temperature conditions, and brine moisture content is 50 DEG C in temperature
Under the conditions of be 30%.
Embodiment 2
A kind of preparation method of multi-flavour fructus arecae immaturi, comprising the following steps:
S1, water-removing: fresh areca nuts are pre-processed, and are cleaned, are removed impurity, pour into the clear water boiled, and water covers betel nut, leaching
Steep boiling 3h again after 30min.
S2, softening: the fresh areca nuts after water-removing are put into cannery retort, are carried out at high pressure under conditions of 100MPa
After managing 12min, the pressure in cannery retort is made to be rapidly decreased to normal pressure, then increases pressure again to 120MPa, after maintaining 25min
Explosive decompression, then being placed in mass percent is made of the cellulase, pectase, 1,4 beta-glucanase of 20%:40%:40%
Water enzyme digestion is carried out in enzymatic hydrolysis solution.
It is S3, tasty: tasty bucket is injected into boiled water, the ingredient prepared is poured into tasty bucket, blender stirs 30min,
Dissolve ingredient sufficiently.
S4, hair seed: the food additives sodium bicarbonate sufficiently dissolved is poured into hair seed tank, covers hair seed lid, will be in tank
It is filled with cold air, hair seed tank temperature degree is 70 DEG C, air pressure 0.5MPa.
S5, decladding and halogen of ordering: brine is clicked and entered after decladding among PERICARPIUM ARECAE.
It is S6, concrete-cored: to put raisins after betel nut fruit dot halogen and Cranberry is dry.
S7, stage drying: including high temperature fast dewatering, low temperature tempering and middle temperature is dried, the temperature of the high temperature fast dewatering
Degree is 120 DEG C, dewatering time 3h, and the temperature of the low temperature tempering is 40 DEG C, relative humidity 70%, and the tempering time is 8h, institute
The temperature for stating middle temperature is dried is 80 DEG C, drying time 4h.
S8, die mould: starting forming press automatic mode carries out pressure seed.
The mass ratio of the enzymatic hydrolysis solution and fresh areca nuts is 4%.
Water enzyme digestion heating stirring 3h under conditions of temperature is 60 DEG C.
The hair seed period is 7d, and betel nut water content reaches 55% after sending out seed.
The moisture content of the fructus arecae immaturi is 35% under normal temperature conditions, and the item that brine moisture content is 70 DEG C in temperature
It is 50% under part.
Embodiment 3
A kind of preparation method of multi-flavour fructus arecae immaturi, comprising the following steps:
S1, water-removing: fresh areca nuts are pre-processed, and are cleaned, are removed impurity, pour into the clear water boiled, and water covers betel nut, leaching
Steep boiling 2h again after 25min.
S2, softening: the fresh areca nuts after water-removing are put into cannery retort, are carried out at high pressure under conditions of 90MPa
After managing 10min, the pressure in cannery retort is made to be rapidly decreased to normal pressure, then increases pressure again to 110MPa, after maintaining 20min
Explosive decompression, then being placed in mass percent is made of the cellulase, pectase, 1,4 beta-glucanase of 35%:30%:35%
Water enzyme digestion is carried out in enzymatic hydrolysis solution.
It is S3, tasty: tasty bucket is injected into boiled water, the ingredient prepared is poured into tasty bucket, blender stirs 25min,
Dissolve ingredient sufficiently.
S4, hair seed: the food additives sodium bicarbonate sufficiently dissolved is poured into hair seed tank, covers hair seed lid, will be in tank
It is filled with cold air, hair seed tank temperature degree is 60 DEG C, air pressure 0.3MPa.
S5, decladding and halogen of ordering: brine is clicked and entered after decladding among PERICARPIUM ARECAE.
It is S6, concrete-cored: to put raisins after betel nut fruit dot halogen and Cranberry is dry.
S7, stage drying: including high temperature fast dewatering, low temperature tempering and middle temperature is dried, the temperature of the high temperature fast dewatering
Degree is 110 DEG C, dewatering time 2.5h, and the temperature of the low temperature tempering is 30 DEG C, relative humidity 60%, and the tempering time is 6h,
The temperature of the middle temperature is dried is 70 DEG C, drying time 3h.
S8, die mould: starting forming press automatic mode carries out pressure seed.
The mass ratio of the enzymatic hydrolysis solution and fresh areca nuts is 3%.
Water enzyme digestion heating stirring 2.5h under conditions of temperature is 55 DEG C.
The hair seed period is 5d, and betel nut water content reaches 50% after sending out seed.
The moisture content of the fructus arecae immaturi is 30% under normal temperature conditions, and the item that brine moisture content is 60 DEG C in temperature
It is 40% under part.
Comparative example 1
This comparative example is distinguished with embodiment 3 to be, a kind of preparation method of multi-flavour fructus arecae immaturi, in S2 bating step
In, the fresh areca nuts after water-removing are put into cannery retort, under conditions of 130MPa after progress HIGH PRESSURE TREATMENT 30min rapidly
Decompression, then being placed in mass percent is enzymatic hydrolysis made of the cellulase, pectase, 1,4 beta-glucanase of 35%:30%:35%
Water enzyme digestion is carried out in solution.
Comparative example 2
This comparative example is distinguished with embodiment 3 to be, a kind of preparation method of multi-flavour fructus arecae immaturi, in S2 bating step
In, the fresh areca nuts after water-removing are put into cannery retort, under conditions of 70MPa after progress HIGH PRESSURE TREATMENT 30min rapidly
Decompression, then being placed in mass percent is enzymatic hydrolysis made of the cellulase, pectase, 1,4 beta-glucanase of 35%:30%:35%
Water enzyme digestion is carried out in solution.
Comparative example 3
This comparative example is distinguished with embodiment 3 to be, a kind of preparation method of multi-flavour fructus arecae immaturi, in S6 stage drying
Do not include the low temperature tempering stage in step, the temperature of the high temperature fast dewatering is 110 DEG C, dewatering time 2.5h, it is described in
The dry temperature of temperature is 70 DEG C, drying time 3h.
Sensory evaluation
It invites 60 panelists to carry out appraise to the organoleptic quality of 1~3 fructus arecae immaturi of Examples 1 to 3 and comparative example, implements
Example 1~3 and comparative example 1~3 are divided into 6 groups, every group of 10 panelists, right to visually observe, taste, hear based on taste
Product special flavour, chewiness, shape carry out subjective appreciation, and every panelist will independently carry out when judging sample, can not mutually beg for
By writing the feature of each sample in record clearly.And achievement is recorded, panelist's items average mark and average total score are calculated, into
Row interpretation of result.
Fructus arecae immaturi organoleptic quality standards of grading are as follows:
Sensory test result is as follows:
| Project | Flavor | Mouthfeel | Shape | Total score |
| Embodiment 1 | 27 | 46 | 18 | 91 |
| Embodiment 2 | 27 | 47 | 18 | 92 |
| Embodiment 3 | 28 | 49 | 19 | 96 |
| Comparative example 1 | 20 | 29 | 18 | 67 |
| Comparative example 2 | 21 | 30 | 17 | 68 |
| Comparative example 3 | 22 | 31 | 18 | 71 |
Test measurement
Determination of Hardness: instrumental test is used, every group of ten products are measured, are averaged.
| Project | Subjective appreciation total score | Hardness |
| Embodiment 1 | 91 | 12.31 |
| Embodiment 2 | 92 | 11.86 |
| Embodiment 3 | 96 | 11.24 |
| Comparative example 1 | 67 | 15.25 |
| Comparative example 2 | 68 | 17.12 |
| Comparative example 3 | 71 | 16.63 |
Fructus arecae immaturi fragrance of the invention is lasting, soft, and hardness is moderate, and entrance dissipates, resistance to chewing, and shape is complete, be made with
The fructus arecae immaturi of a variety of flavors such as the dry, raisins of Cranberry, mouthfeel level is abundant, not will cause injury of mouth, and it is glutinous to reduce oral cavity
The problem of chronic oral diseases such as membrane fiber venereal disease change, meets the public betel nut product used liked.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of preparation method of multi-flavour fructus arecae immaturi, it is characterised in that: the following steps are included: water-removing, softening, it is tasty, hair seed,
Stoning and order halogen, concrete-cored, stage drying, die mould,
The bating step is that the fresh areca nuts after water-removing are put into cannery retort, is carried out under conditions of 80~100MPa
After 8~12min of HIGH PRESSURE TREATMENT, the pressure in cannery retort is made to be rapidly decreased to normal pressure, then increase again pressure to 100~
120MPa maintains explosive decompression after 15~25min, then being placed in by mass percent is 20~50%:20~40%:30~40%
Cellulase, pectase, carry out water enzyme digestion in enzymatic hydrolysis solution made of 1,4 beta-glucanase,
The stage drying includes high temperature fast dewatering, low temperature tempering and middle temperature is dried, and the temperature of the high temperature fast dewatering is
100~120 DEG C, dewatering time is 2~3h, and the temperature of the low temperature tempering is 20~40 DEG C, and relative humidity 50%~70% is delayed
Soviet Union's time is 4~8h, and the temperature of the middle temperature is dried is 60~80 DEG C, and drying time is 2~4h.
The concrete-cored concrete operations are as follows: at least two fruits and vegetables dry products are put after betel nut fruit dot halogen.
2. a kind of preparation method of multi-flavour fructus arecae immaturi as described in claim 1, it is characterised in that: the enzymatic hydrolysis solution and Bin
The mass ratio of bulky fresh fruit is 2%~4%.
3. a kind of preparation method of multi-flavour fructus arecae immaturi as described in claim 1, it is characterised in that: the water enzyme digestion is in temperature
Degree is 2~3h of heating stirring under conditions of 50 DEG C~60 DEG C.
4. a kind of preparation method of multi-flavour fructus arecae immaturi as described in claim 1, it is characterised in that: the water-removing step is will
Fresh areca nuts pretreatment, cleaning, removal impurity, is poured into the clear water boiled, and water covers betel nut, steams again after impregnating 20~30min
Boil 1h~3h.
5. a kind of preparation method of multi-flavour fructus arecae immaturi as described in claim 1, it is characterised in that: the tasty step is will
Tasty bucket injects boiled water, and the ingredient prepared is poured into tasty bucket, and blender stirs 20~30min, dissolves ingredient sufficiently.
6. a kind of preparation method of multi-flavour fructus arecae immaturi as described in claim 1, it is characterised in that: the hair seed step is will
The food additives sodium bicarbonate sufficiently dissolved pours into hair seed tank, covers hair seed lid, cold air will be filled in tank, send out the temperature of seed tank
Degree is 50~70 DEG C, and air pressure is 0.2~0.5MPa.
7. a kind of preparation method of multi-flavour fructus arecae immaturi as described in claim 1, it is characterised in that: the hair seed period is 2
~7d, betel nut water content reaches 35%~55% after sending out seed.
8. a kind of preparation method of multi-flavour fructus arecae immaturi as described in claim 1, it is characterised in that: the fruits and vegetables dry product includes
Raisins and Cranberry are dry.
9. a kind of preparation method of multi-flavour fructus arecae immaturi as claimed in claim 8, which is characterized in that the moisture of the fructus arecae immaturi
Content is 25%~35% under normal temperature conditions, and brine moisture content be 30% under conditions of temperature is 50~70 DEG C~
50%.
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| CN110092211A (en) * | 2019-06-05 | 2019-08-06 | 湖南伍子醉食品有限公司 | Press the automatic pine nut discharging all-in-one machine of seed bucket |
| CN111903751A (en) * | 2020-08-18 | 2020-11-10 | 黄德荣 | Energy-saving ecological fresh-keeping vegetable and natural plant herb dehydration innovation method |
| 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 |
| CN113632951A (en) * | 2021-07-30 | 2021-11-12 | 海南口味王科技发展有限公司 | Drying processing method of marinated areca nuts |
| CN114557434A (en) * | 2022-03-22 | 2022-05-31 | 湖南伍子醉实业集团有限公司 | Pretreatment process for realizing efficient puffing and drying of betel nuts by combining superheated steam and microwaves |
| CN114982994A (en) * | 2022-06-30 | 2022-09-02 | 李志勇 | Rapid shaping method for processing betel nuts |
| CN115530234A (en) * | 2022-10-18 | 2022-12-30 | 湖南口味王集团有限责任公司 | Areca nut and preparation method thereof |
| CN118120886A (en) * | 2024-05-07 | 2024-06-04 | 海南省农业科学院三亚研究院(海南省实验动物研究中心) | Betel nut preparation method for increasing softness of betel nut fibers |
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| CN114557434A (en) * | 2022-03-22 | 2022-05-31 | 湖南伍子醉实业集团有限公司 | Pretreatment process for realizing efficient puffing and drying of betel nuts by combining superheated steam and microwaves |
| CN114982994A (en) * | 2022-06-30 | 2022-09-02 | 李志勇 | Rapid shaping method for processing betel nuts |
| CN115530234A (en) * | 2022-10-18 | 2022-12-30 | 湖南口味王集团有限责任公司 | Areca nut and preparation method thereof |
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Application publication date: 20190423 |