CN109673984A - A kind of betel nut that depth is tasty hair seed method - Google Patents
A kind of betel nut that depth is tasty hair seed method Download PDFInfo
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- CN109673984A CN109673984A CN201910163195.4A CN201910163195A CN109673984A CN 109673984 A CN109673984 A CN 109673984A CN 201910163195 A CN201910163195 A CN 201910163195A CN 109673984 A CN109673984 A CN 109673984A
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- 235000006226 Areca catechu Nutrition 0.000 title claims abstract description 54
- 244000080767 Areca catechu Species 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 25
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 23
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 23
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 238000010792 warming Methods 0.000 claims abstract description 14
- 229960003237 betaine Drugs 0.000 claims abstract description 12
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229920001661 Chitosan Polymers 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims abstract description 7
- 235000013734 beta-carotene Nutrition 0.000 claims abstract description 7
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims abstract description 7
- 239000011648 beta-carotene Substances 0.000 claims abstract description 7
- 229960002747 betacarotene Drugs 0.000 claims abstract description 7
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims abstract description 7
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical group CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000004945 emulsification Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 6
- 230000002045 lasting effect Effects 0.000 abstract description 5
- 235000015111 chews Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 14
- 230000001953 sensory effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000002688 persistence Effects 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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)
- Cosmetics (AREA)
Abstract
The present invention provides a kind of betel nut that depth is tasty hair seed method, comprising the following steps: betel nut seed is added in 40-50 DEG C of hot water, is warming up to 65-75 DEG C, boiling 1-3min；It is warming up to 90-100 DEG C again, boiling 4-6min；Tasty dose is mixed with 90-100 DEG C of hot water, is sent into hair seed tank, and pretreated betel nut seed is added, inflating pressure to 1-3MPa, 90-100 DEG C of temperature control, rotates 8-12h, then pressure regulation to 0.05-0.08MPa, dimension presses 10-20min；Described tasty dose includes following raw material: chitosan, salt, spiceleaf, beta carotene, glycine betaine, emulsifier；Restore normal pressure, sodium bicarbonate solution is added in hair seed tank, continues to rotate 1-2h.Seed method is sent out using the present invention, fructus arecae immaturi obtained, depth is tasty, chews that taste is lasting, and chewiness is good.
Description
Technical field
The present invention relates to betel nut processing technique field, in particular to a kind of betel nut that depth is tasty sends out seed method.
Background technique
Betel nut originates in Malaysia, and China is mainly distributed on the torrid areas such as Yunnan, Hainan and Taiwan.Tropical Asian
It cultivates extensively in area.The fruit of betel nut is called betel nut, also referred to as betel nut seed, edible to be divided into wet eat and dry-eating.Wet eat is will to pick
The betel nut to get off is mixed condiment and is eaten, and this edible way betel nut storage life is short.Dry-eating is that betel nut is fabricated to dry product,
On the make, it to make betel nut seed hair fiber structure softening, the flavor diversification of betel nut seed, and needs to carry out betel nut seed dipping hair seed and enters
Taste.Hair seed is heated mainly by steam at present, tasty ineffective, therefore is badly in need of a kind of betel nut that depth is tasty hair seed method, is solved
Above-mentioned technical problem.
Summary of the invention
For mirror with this, the present invention proposes a kind of betel nut that depth is tasty hair seed method, solves above-mentioned technical problem.
The technical scheme of the present invention is realized as follows:
A kind of betel nut that depth is tasty hair seed method, comprising the following steps:
S1, pretreatment: betel nut seed is added in 40-50 DEG C of hot water, is warming up to 65-75 DEG C by 8-10 DEG C/min of rate, water
Boil 1-3min；It is warming up to 90-100 DEG C by 3-5 DEG C/min of rate again, boiling 4-6min；
It is S2, tasty: tasty dose being mixed with 90-100 DEG C of hot water, is sent into hair seed tank, and after step S1 pretreatment is added
Betel nut seed, inflating pressure to 1-3MPa 90-100 DEG C of temperature control, rotates 8-12h, then pressure regulation to 0.05-0.08MPa, dimension pressure 10-
20min；
Wherein, the described tasty dose raw material including following parts by weight: 1-3 parts of chitosan, 0.2-0.5 parts of salt, spiceleaf
0.3-0.8 parts, 0.8-1.2 parts of beta carotene, 0.1-0.3 parts of glycine betaine, 0.2-0.4 parts of emulsifier；Wherein, the glycine betaine
For the glycine betaine naturally extracted；
S3, enter Soviet Union: the hair seed tank of step S2 restores normal pressure, and sodium bicarbonate solution is added in hair seed tank, continues to rotate 1-
2h。
Further, described tasty dose and the mass ratio of betel nut seed and water are 1-2:8-12:90-100.
Further, the described tasty dose raw material including following parts by weight: 2 parts of chitosan, 0.3 part of salt, spiceleaf 0.5
Part, 1 part of beta carotene, 0.2 part of glycine betaine, 0.3 part of emulsifier.
Further, in the sodium bicarbonate solution sodium bicarbonate quality be betel nut seed quality 0.2-0.3%.
Further, the mass concentration of the sodium bicarbonate solution is 40~60%.
Further, the emulsifier is diacetyl tartaric acid monodiglyceride.
Compared with prior art, the beneficial effects of the present invention are:
Fructus arecae immaturi obtained is handled through present invention hair seed method, depth is tasty, chews that taste is lasting, and chewiness is good, not tying, fragrant
Gas is lasting, soft.Wherein, present invention pretreatment is divided to two step of rate to heat up, so that betel nut seed sufficiently softens, fiber is loose, is conducive to
Tasty dose is fully absorbed below；Tasty dose of scientific matching of the invention, is more preferably merged with betel nut seed, the larger mouth for improving betel nut seed
Sense, and keep the persistence of mouthfeel；In addition the present invention is made tasty more abundant using high pressure combination negative pressure method, is further increased
The persistence of its taste.
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, food additives etc., are commercially available unless otherwise specified.
A kind of betel nut that depth is tasty hair seed method, comprising the following steps:
S1, pretreatment: betel nut seed is added in 40-50 DEG C of hot water, is warming up to 65-75 DEG C by 8-10 DEG C/min of rate, water
Boil 1-3min；It is warming up to 90-100 DEG C by 3-5 DEG C/min of rate again, boiling 4-6min；
It is S2, tasty: tasty dose being mixed with 90-100 DEG C of hot water, is sent into hair seed tank, and after step S1 pretreatment is added
Betel nut seed, inflating pressure to 1-3MPa 90-100 DEG C of temperature control, rotates 8-12h, then pressure regulation to 0.05-0.08MPa, dimension pressure 10-
20min；
Wherein, the described tasty dose raw material including following parts by weight: 1-3 parts of chitosan, 0.2-0.5 parts of salt, spiceleaf
0.3-0.8 parts, 0.8-1.2 parts of beta carotene, it is glycine betaine 0.1-0.3 parts natural, 0.2-0.4 parts of emulsifier；The emulsifier
For diacetyl tartaric acid monodiglyceride；
Described tasty dose is 1-2:8-12:90-100 with the mass ratio of betel nut seed and water；
S3, enter Soviet Union: the hair seed tank of step S2 restores normal pressure, and sodium bicarbonate solution is added in hair seed tank, continues to rotate 1-
2h；
Wherein, in the sodium bicarbonate solution sodium bicarbonate quality be betel nut seed quality 0.2-0.3%；The carbonic acid
The mass concentration of hydrogen sodium solution is 40~60%.
Embodiment 1
A kind of betel nut that depth is tasty hair seed method, comprising the following steps:
S1, pretreatment: betel nut seed is added in 40 DEG C of hot water, is warming up to 65 DEG C by 8 DEG C/min of rate, boiling 1min；Again
90 DEG C are warming up to by 3 DEG C/min of rate, boiling 4min；
It is S2, tasty: tasty dose being mixed with 90 DEG C of hot water, is sent into hair seed tank, and the pretreated Bin of step S1 is added
Bulky seed, inflating pressure to 1MPa, rotate 8h, then pressure regulation to 0.05MPa, dimension presses 10min by 90 DEG C of temperature control；
Wherein, the described tasty dose raw material including following parts by weight: 1 part of chitosan, 0.2 part of salt, 0.3 part of spiceleaf, β-
0.8 part of carrotene, 0.1 part of natural glycine betaine, 0.2 part of emulsifier；The emulsifier is diacetyl tartaric acid monodiglyceride；
Described tasty dose is 1:8:90 with the mass ratio of betel nut seed and water；
S3, enter Soviet Union: the hair seed tank of step S2 restores normal pressure, and sodium bicarbonate solution is added in hair seed tank, continues to rotate 1h；
Wherein, the quality of sodium bicarbonate is the 0.2% of betel nut seed quality in the sodium bicarbonate solution；The sodium bicarbonate
The mass concentration of solution is 40%.
Embodiment 2
A kind of betel nut that depth is tasty hair seed method, comprising the following steps:
S1, pretreatment: betel nut seed is added in 50 DEG C of hot water, is warming up to 75 DEG C by 10 DEG C/min of rate, boiling 3min；Again
100 DEG C are warming up to by 5 DEG C/min of rate, boiling 6min；
It is S2, tasty: tasty dose being mixed with 100 DEG C of hot water, is sent into hair seed tank, and the pretreated Bin of step S1 is added
Bulky seed, inflating pressure to 3MPa, rotate 12h, then pressure regulation to 0.08MPa, dimension presses 20min by 100 DEG C of temperature control；
Wherein, the described tasty dose raw material including following parts by weight: 3 parts of chitosan, 0.5 part of salt, 0.8 part of spiceleaf, β-
1.2 parts of carrotene, 0.3 part of natural glycine betaine, 0.4 part of emulsifier；The emulsifier is diacetyl tartaric acid monodiglyceride；
Described tasty dose is 2:12:100 with the mass ratio of betel nut seed and water；
S3, enter Soviet Union: the hair seed tank of step S2 restores normal pressure, and sodium bicarbonate solution is added in hair seed tank, continues to rotate 2h；
Wherein, the quality of sodium bicarbonate is the 0.3% of betel nut seed quality in the sodium bicarbonate solution；The sodium bicarbonate
The mass concentration of solution is 60%.
Embodiment 3
A kind of betel nut that depth is tasty hair seed method, comprising the following steps:
S1, pretreatment: betel nut seed is added in 45 DEG C of hot water, is warming up to 72 DEG C by 9 DEG C/min of rate, boiling 2min；Again
96 DEG C are warming up to by 4 DEG C/min of rate, boiling 5min；
It is S2, tasty: tasty dose being mixed with 95 DEG C of hot water, is sent into hair seed tank, and the pretreated Bin of step S1 is added
Bulky seed, inflating pressure to 2MPa, rotate 10h, then pressure regulation to 0.65MPa, dimension presses 15min by 95 DEG C of temperature control；
Wherein, the described tasty dose raw material including following parts by weight: 2 parts of chitosan, 0.3 part of salt, 0.5 part of spiceleaf, β-
1 part of carrotene, 0.2 part of natural glycine betaine, 0.3 part of emulsifier；The emulsifier is diacetyl tartaric acid monodiglyceride；
Described tasty dose is 1.5:9:95 with the mass ratio of betel nut seed and water；
S3, enter Soviet Union: the hair seed tank of step S2 restores normal pressure, and sodium bicarbonate solution is added in hair seed tank, continues to rotate
1.5h；
Wherein, the quality of sodium bicarbonate is the 0.25% of betel nut seed quality in the sodium bicarbonate solution；The bicarbonate
The mass concentration of sodium solution is 50%.
Comparative example 1
The difference of this comparative example and embodiment 3 is that betel nut seed is directly placed in 100 DEG C of boiling water boilings by step S1 pretreatment
20min。
Comparative example 2
The difference of this comparative example and embodiment 3 is, described tasty dose include following parts by weight raw material: 4 parts of chitosan,
0.1 part of salt, 0.2 part of spiceleaf, 2 parts of beta carotene, 0.4 part of natural glycine betaine, 0.3 part of emulsifier.
Comparative example 3
The difference of this comparative example and embodiment 3 is, in step s 2, tasty dose is mixed with 95 DEG C of hot water, is sent into hair
In seed tank, and the pretreated betel nut seed of step S1 is added, inflating pressure to 0.5MPa, rotates 10h, then adjust by about 95 DEG C of temperature control
It is depressed into normal pressure, keeps 15min.
Fructus arecae immaturi made from being handled through Examples 1 to 3 and the hair seed method of comparative example 1~3 (in addition to sending out seed link,
He is operated link by prior art), it is detected, quality complies with standard, and sensory test result is as follows:
60 people of subjective appreciation teacher, is randomly divided into 6 groups, respectively corresponds Examples 1 to 3 and comparative example 1~3, every group of 10 people,
Other foods must not be eaten within 30 minutes before carrying out subjective appreciation, and after being gargled repeatedly 3~5 times with warm water；It tastes through embodiment 1
~3 and comparative example 1~3 handle fructus arecae immaturi obtained, provide evaluation according to the organoleptic requirements and score value of regulation, and calculate items
The average of mesh subjective appreciation teacher.
Subjective appreciation table
Sensory test result
| Mouthfeel | Chewiness | Tying | Flavor | Total score | |
| Embodiment 1 | 27 | 27 | 19 | 18 | 91 |
| Embodiment 2 | 28 | 28 | 19 | 17 | 92 |
| Embodiment 3 | 29 | 29 | 20 | 19 | 97 |
| Comparative example 1 | 22 | 23 | 18 | 17 | 80 |
| Comparative example 2 | 19 | 23 | 17 | 16 | 75 |
| Comparative example 3 | 23 | 24 | 18 | 17 | 82 |
The above results show to handle fructus arecae immaturi obtained through present invention hair seed method, and depth is tasty, and it is lasting to chew taste, chewing
Property is good, and tying, fragrance is not lasting, soft.Wherein the sensory testing of fructus arecae immaturi made from embodiment 3 is best, further demonstrates that reality
The production method technological parameter for applying example 3 is best.In addition, comparing with comparative example 1~3, the sense organ of fructus arecae immaturi made from embodiment 3 is aobvious
So it is better than comparative example, shows method of the invention, greatly optimize the mouthfeel and chewiness of fructus arecae immaturi.
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 (6)
1. a kind of betel nut that depth is tasty sends out seed method, it is characterised in that: the following steps are included:
S1, pretreatment: betel nut seed is added in 40-50 DEG C of hot water, is warming up to 65-75 DEG C by 8-10 DEG C/min of rate, boiling 1-
3min；It is warming up to 90-100 DEG C by 3-5 DEG C/min of rate again, boiling 4-6min；
It is S2, tasty: tasty dose being mixed with 90-100 DEG C of hot water, is sent into hair seed tank, and the pretreated Bin of step S1 is added
Bulky seed, inflating pressure to 1-3MPa, rotate 8-12h, then pressure regulation to 0.05-0.08MPa, dimension presses 10- by 90-100 DEG C of temperature control
20min；
Wherein, the described tasty dose raw material including following parts by weight: 1-3 parts of chitosan, 0.2-0.5 parts of salt, spiceleaf 0.3-0.8
Part, 0.8-1.2 parts of beta carotene, 0.1-0.3 parts of glycine betaine, 0.2-0.4 parts of emulsifier；
S3, enter Soviet Union: the hair seed tank of step S2 restores normal pressure, and sodium bicarbonate solution is added in hair seed tank, continues to rotate 1-2h.
2. a kind of tasty betel nut of depth according to claim 1 sends out seed method, it is characterised in that: described tasty dose and Bin
The mass ratio of bulky seed and water is 1-2:8-12:90-100.
3. a kind of tasty betel nut of depth according to claim 2 sends out seed method, it is characterised in that: described tasty dose includes
The raw material of following parts by weight: 2 parts of chitosan, 0.3 part of salt, 0.5 part of spiceleaf, 1 part of beta carotene, 0.2 part of glycine betaine, emulsification
0.3 part of agent.
4. a kind of tasty betel nut of depth according to claim 1 sends out seed method, it is characterised in that: the sodium bicarbonate is molten
The quality of sodium bicarbonate is the 0.2-0.3% of betel nut seed quality in liquid.
5. a kind of tasty betel nut of depth according to claim 4 sends out seed method, it is characterised in that: the sodium bicarbonate is molten
The mass concentration of liquid is 40~60%.
6. a kind of tasty betel nut of described in any item depth sends out seed method according to claim 1~5, it is characterised in that: described
Emulsifier is diacetyl tartaric acid monodiglyceride.
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| CN201910163195.4A CN109673984A (en) | 2019-03-05 | 2019-03-05 | A kind of betel nut that depth is tasty hair seed method |
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| CN201910163195.4A CN109673984A (en) | 2019-03-05 | 2019-03-05 | A kind of betel nut that depth is tasty hair seed method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110870541A (en) * | 2019-11-27 | 2020-03-10 | 湖南口味王集团有限责任公司 | Ultrasonic betel nut seed-growing method |
| CN112401181A (en) * | 2020-11-19 | 2021-02-26 | 湖南口味王集团有限责任公司 | Betel nut seed growing method in 24 hours |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN2576007Y (en) * | 2002-10-18 | 2003-10-01 | 杨支钢 | Automatic efficient-high-temp. high-pressure sterilizing machine for steeping Binlang (fruit) |
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| CN112401181A (en) * | 2020-11-19 | 2021-02-26 | 湖南口味王集团有限责任公司 | Betel nut seed growing method in 24 hours |
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