CN111034958A - Preparation process of areca nuts without wound and free alkali in brine - Google Patents

Preparation process of areca nuts without wound and free alkali in brine Download PDF

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CN111034958A
CN111034958A CN201911342616.6A CN201911342616A CN111034958A CN 111034958 A CN111034958 A CN 111034958A CN 201911342616 A CN201911342616 A CN 201911342616A CN 111034958 A CN111034958 A CN 111034958A
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areca
brine
nuts
free
extract
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肖东
赵志友
袁河
包骏
巢雨舟
周稳
夏延斌
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Hunan Binzhilang Food Technology Co ltd
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Hunan Binzhilang Food Technology Co ltd
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
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    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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Abstract

A process for preparing areca-nut without wound and free alkali from bittern includes flash evaporation, three-stage fermentation, roasting, stewing, cutting seed, removing core, adding alkali-free bittern, drying in air and packing. The process treatment is adopted, a novel areca food system which is excellent in chewing feeling, safe and sanitary and capable of generating chewiness without adding traditional strong alkaline brine which is formed by reaction of calcium hydroxide and maltose is innovatively provided, the brine contains various functional sugar alcohols, the free alkalinity is zero, the essence of natural green chewing gum of areca is restored, the original chewiness of the areca, such as sweating and fever, refreshing and consciousness restoring, and heartbeat accelerating, the problems of oral mucosa damage and serious wound caused by overhigh free alkali content of the areca brine are fundamentally solved, the edible image of the areca in the mind of people is favorably corrected, and the healthy elements of the edible areca are enriched.

Description

Preparation process of areca nuts without wound and free alkali in brine
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation process of areca nuts, which has no wound and stiffness and contains no free alkali in brine.
Background
Betel nut (Areca catechu L.) is the mature seed of Areca nut of Areca (Areca) of Areca of palmaceae (palmaceae), is classified as the first four major medicines (Areca nut, amomum fruit, fructus alpiniae oxyphyllae and morinda officinalis), and is known as "natural green chewing gum". The famous and famous worship family sima of western Han Dynasty refers to the betel nut as the frequency of the kernel in Shang Lin Fu, and the medicinal value of the betel nut in helping digestion and expelling parasites is recorded in Wei and jin periods. The betel palm malaria prevention method is also commonly appeared in the book of Tang Dynasty: areca is named Miyazaoda in the book "medicine spectra" of Tang dynasty Houning extreme, and Areca is named Laoganfu in the geographical miscellaneous records of Tang dynasty Liu 24642of Ling surface recorded strange things. The detail record in Ben Cao gang mu of the Ming Dynasty Li Shizhen is as follows: areca seed has higher medicinal value for treating serious diarrhea, pain in heart and abdomen, constipation, phlegm and dyspnea, malaria and malaria tuberculosis. Therefore, the betel nuts have health value from ancient times. Certainly, with the improvement of health consciousness of people, healthy eating and scientific eating of the betel nuts are concerned, and more people select to eat regular brands.
At present, the processing technology of the edible dry areca nuts in Hunan is roughly as follows: taking Chinese olive as a raw material, and preparing a finished product of the betel nut by seed selection → washing → soaking the seed → cooking the seed → steaming the seed → fermenting the seed → baking the seed → stewing → cutting the seed → denucleation → marinating → airing the seed → packaging. The Hunan edible areca processing enterprise advocates the idea of healthy edible areca, gradually removes areca kernels in the development process of recent decades, popularizes the green fruit processing areca without smoking process, keeps the health functions of cleaning the oral cavity, invigorating the stomach and helping digestion of the areca, and generates the effects of sweating and heating, refreshing and restoring consciousness and quickening heartbeat in the chewing process of the areca, which is also an important reason that the areca processing at present is more and more popular.
Meanwhile, the main reason why eating betel nuts in Hunan is always controversial is that in the traditional betel nut processing process, brine is added into the inner cavity of the betel nut, the main components of the brine are calcium hydroxide and maltose, and reactants of the calcium hydroxide and the maltose (called as calcium saccharate in the industry, similar to calcium gluconate, but the components are more complex) generated by the calcium hydroxide and the maltose in high-temperature environment have complex reaction mechanism and no scientific theory is provided. If the areca-nut brine is not systematic and fine enough in the preparation process, the free alkalinity is easily too high and the distribution is not uniform, the strong alkalinity can damage oral mucosa and teeth in the chewing process of partial consumers, and even burn the oral mucosa to cause the problems of oral ulcer, periodontal disease and the like. However, because the betel nut fruits contain a large amount of organic acid, the taste of the edible betel nuts is seriously affected, and therefore, a large amount of brine with high free alkalinity needs to be added into the betel nuts for neutralization so as to improve the pH value of the final product, thereby achieving the purposes of modifying the taste and improving the chewiness of the betel nuts. After the lime brine is added, although the alkalinity of the brine can gradually permeate into a dense cellulose layer of the betel nuts, the alkali brine often permeates to a certain degree to achieve dynamic balance, and organic acid in betel nuts cannot be thoroughly neutralized. The balance of lime brine in the inner cavity of the betel nut is dynamic and not completely stable, when the temperature and the humidity of the external environment are greatly changed in the transportation and storage processes of the betel nut finished product, the phenomena of brine return, brine flowing, point whitening, water mist whitening and package bag dirtying easily occur, the surface of the betel nut is wrapped by dark brown liquid, consumers lose appetite, and the sale market is seriously affected. Therefore, how to solve the wound problem of the excessive free alkalinity of the betel nut brine, the white returning and brine returning problem and still keep the strength under the condition of no brine are one of the major research directions for the development of the betel nut industry at present.
There have been studies to date indicating that excessive chewing of betel nut leads to fibrosis under the oral mucosa (OSF) and leukoderma of the oral mucosa, but there is no clear study to date indicating that excessive consumption of betel nut directly leads to cancer.
At present, some patent documents report related preparation methods for areca nuts without wound, with strong effect and capable of reducing free alkali in brine:
1) CN110140904A discloses a process for preparing areca nuts without brine: the reaction product of food-grade calcium hydroxide and maltose is treated and used as additive of the sizing agent, essence, perfume, sweetener, etc. and is placed in a foaming tank for sizing for 2-3 h. However, in the last 50 ℃ sheet airing process of the betel nut prepared by the method, the reaction product of food-grade calcium hydroxide and maltose on the surface of the betel nut shell is easily crystallized and separated out (the gluing time is only 2-3h, the materials cannot be completely absorbed), and the brine crystal on the surface of the betel nut directly contacts with the oral mucosa in the chewing process of a consumer, so that the risk of damaging the oral mucosa is caused. Meanwhile, because the areca-nut pieces are not subjected to sufficient alkali treatment, a large amount of organic acid still exists, the strength of the areca-nut is greatly reduced, and substances such as the organic acid, the tannin and the like in the areca-nut pieces can influence the taste.
2) CN106174168A discloses a process for preparing areca nuts without brine: the glycerol solution of calcium hydroxide is used as a hair preparation solution and is added into the areca to neutralize the organic acid in the areca, but the calcium hydroxide can only be uniformly dispersed in the glycerol and is not completely dissolved, the calcium hydroxide is not reacted, the alkalinity is strong, the oral cavity is easily burnt, the depth of the glycerol solution of the calcium hydroxide is limited, and the organic acid cannot be completely neutralized.
3) CN106387737A, discloses a betel nut processing method for improving betel nut chewiness: mixing Arecae semen fruit powder (Arecae semen extract) with food-grade calcium hydroxide and maltose, and adding into Arecae semen as bittern. However, although the process can improve the chewiness of the betel nuts, the process still has the inevitable risk of burning the oral mucosa due to the high free alkalinity of the brine. Moreover, the betel nut is still not treated with sufficient alkali, and the betel nut cannot achieve the maximum strength.
4) CN110140926A discloses a calcium hydroxide-free areca-nut brine and a preparation method thereof, wherein citric acid powder, sodium bicarbonate, a sweetening agent and essence are mixed to prepare the novel areca-nut brine, but the brine still contains sodium bicarbonate, and the brine inevitably contains a certain amount of free alkali, so that the risk of oral mucosa damage still exists.
Disclosure of Invention
The invention aims to provide a betel nut making process without wounds and free brine, the betel nut processed by the method keeps the strength of sweating and fever, refreshing and refreshment and quickening heartbeat of the traditional betel nut in the chewing process, organic acid in the betel nut piece is completely neutralized by food-grade sodium carbonate and food-grade sodium bicarbonate, the taste is improved, the subsequent addition of the traditional lime brine with high free alkalinity is not needed, and the problem of wounds of the traditional brine is fundamentally solved.
In order to achieve the purpose, the invention adopts the technical scheme that: a preparation method of Arecae semen without wound and free alkali in bittern comprises flash evaporation, three-stage fermentation, baking seed, stewing, cutting seed, removing core, adding alkali-free bittern, air drying seed, and packaging, and comprises the following steps:
1) flash evaporation: flash evaporating the bubble cleaned areca nut to control the water content to be 30-32%;
2) issuing in a first stage: putting flash-evaporated Arecae semen into a fermentation tank, adding fermentation solution A, and fermenting for 12-24 hr until fermentation solution A submerges Arecae semen;
preparation of the hair preparation liquid A: taking the areca seed extract, dissolving the areca seed extract in a clear food-grade calcium hydroxide solution according to the proportion of 1-4g of the areca seed extract to 5g of the clear food-grade calcium hydroxide solution, uniformly stirring, and standing until the arecoline in the areca seed extract is completely converted into the arecaidine; wherein the arecoline content in the areca seed extract is more than 20mg/g, and the arecoline content is more than 6 mg/g;
3) and a second stage of issuing: adding hair preparation liquid B into the hair preparation tank, and continuing hair preparation for 12-24 hr until the hair preparation liquid in the hair preparation tank is over the Arecae semen;
preparation of the hair preparation liquid B: dissolving food grade sodium carbonate and food grade sodium bicarbonate in 85-95 deg.C water, and stirring; wherein, 1-2g of food grade sodium carbonate and 1-2g of food grade sodium bicarbonate are added into every 4g of water;
4) the third stage is that: continuously adding the hair preparation liquid C into the hair preparation tank for hair preparation for 12-24h, wherein the hair preparation liquid in the hair preparation tank should submerge the betel nut;
preparation of the hair preparation liquid C: dissolving mogroside, Glycyrrhrizae radix extract and oleum Menthae Dementholatum in 55-65 deg.C water, and stirring; wherein, 1-5g of mogroside, 1-5g of licorice extract and 1-5g of peppermint oil are added into every 40g of water;
5) seed baking: roasting the seed of the fermented areca until the water content is 24-26%;
6) stewing and scenting: putting the roasted areca nuts into a stewing can, adding natural essence and spice accounting for 1-3% of the weight of the areca nuts, and stewing;
7) seed cutting and kernel removing: slicing the soaked areca nuts, and removing the kernels;
8) pointing bittern: uniformly coating alkali-free brine on the inner cavity of the areca nut after seed cutting and kernel removal; wherein, each 100g of alkali-free brine contains 10g to 50g of maltose, 5g to 40g of trehalose, 5g to 40g of xylitol, 5g to 40g of maltitol, 1g to 5g of menthol, 1g to 5g of edible glycerin, 1g to 5g of natural essence and flavor, 0.5g to 1g of monolaurate and 1g to 5g of sodium carboxymethylcellulose;
9) and (3) airing seeds and packaging: airing the areca nuts after marinating, wherein the cuts of the areca nuts are upward until the brine is solidified and does not flow and the moisture content of the areca nuts is 22-24%, and carrying out vacuum packaging.
The flash evaporation in the step 1) is to put the bubble cleaned areca nut raw fruit into a steam explosion tank, wherein the pressure of saturated steam is 0.2MPa, the temperature is 125 ℃, and the steam is released for explosion instantly within 1s after the pressure of the saturated steam is maintained for 240 s.
The areca seed kernel extract in the step 2) is obtained by crushing areca seed kernels, adding water for ultrasonic extraction, centrifuging the extracting solution, filtering, taking the filtrate, and concentrating the filtrate into an extract by reduced pressure rotary evaporation; the obtained Arecae semen extract has arecoline content of more than 20mg/g, and arecaidine content of more than 6 mg/g. Wherein, the ultrasonic extraction conditions are as follows: the material-liquid ratio is 1:5-20, the extraction temperature is 40-100 ℃, the ultrasonic frequency is 20kHz-60kHz, the ultrasonic power is 200W-500W, the extraction time is 30min-120min, the centrifugal speed is 4000rpm, and the centrifugal time is 4-8 min; the concentration temperature is 40-60 ℃.
The conditions of the step 2), the step 3) and the step 4) are as follows: the temperature is 45-60 ℃, and the positive and negative sides of the fermentation tank are rotated for 2 circles every 1 hour.
The seed baking temperature in the step 5) is 65-80 ℃.
The stewing condition in the step 6) is as follows: the temperature is 30-50 ℃, the front side and the back side of the stewing pot are rotated for 2 circles every 1 hour, and the stewing time is 8-12 hours.
The alkali-free brine in the step 8) is prepared by taking the components according to the proportion, putting the components into a water bath at the temperature of 55-65 ℃, and fully and uniformly stirring until the components are viscous paste. When brine is added, alkali-free brine can be added according to the taste of customers, and the addition amount of the alkali-free brine is generally 10% of the weight of the areca nuts.
The mogrosides, grass extract and peppermint oil mentioned above are all commercially available products.
Compared with the prior art, the invention mainly has the following technical advantages:
(1) researches show that the mechanism of generating the betel nut is as follows: the nerve stimulation generated by the reaction of the arecoline converted into the arecoline in an alkaline environment and calcium ions is mainly characterized by sweating and fever, refreshing and restoring consciousness and quickening heartbeat, and is commonly called as areca chewing. The invention adopts three hair-making processes to treat the areca, can completely convert the arecoline in the areca kernel extract into the arecoline and deeply hair the areca in areca nuts; meanwhile, the organic acid content in the betel nut at present is accurately calculated, a scientific food-grade ratio of sodium carbonate to sodium bicarbonate is designed, the pH value of the betel nut is adjusted to a reasonable range, and the high toughness of the betel nut can be still kept without adding brine through the process matching. In the third stage, the mogroside, the licorice extract and the peppermint oil which are selected are all natural sweetening agents and natural cooling agents, and on the premise that organic acids in the betel nuts are completely neutralized, the high-sweetness multiple synthetic sweetening agents such as sodium cyclamate, sucralose and saccharin sodium can be omitted, so that the essence of the natural green chewing gum of edible betel nuts is further reduced.
(2) The brine adopted by the invention is formed by heating and mixing maltose, trehalose, xylitol, maltitol, menthol, edible glycerol, natural essence and spice, monolaurate and sodium carboxymethylcellulose, is a new-form brine with zero free alkalinity, and the trehalose, the xylitol and the maltitol are novel functional sweeteners and generate very little heat in vivo, wherein the trehalose can prevent food deterioration and maintain the fresh flavor of the food, and is a unique food ingredient for improving the food quality, and the xylitol can prevent decayed teeth and promote the synthesis of glycogen, thereby improving the liver function of patients with liver diseases, preventing fatty liver and the like. Maltitol has effects of promoting calcium absorption, not stimulating insulin secretion, and inhibiting in vivo fat accumulation. Therefore, the brine can remarkably improve the taste, flavor and health of edible betel nuts, and innovatively subverts the traditional betel nut brine: the lime brine provides high free alkalinity to neutralize organic acid in the betel nut, so that the problem that the wound of the betel nut brine damages the oral mucosa is thoroughly solved. Meanwhile, the package in the invention adopts vacuum package, the flavor of the areca nuts is kept to the maximum extent in the shelf life, and the brine in the invention can be increased or decreased according to the needs of consumers without reducing the chewiness favored by the consumers in the chewing process.
(3) The flash evaporation process adopted by the invention is a new process for physically softening the betel nut fiber, and has the following advantages:
a. replaces the prior traditional betel nut soaking and stewing process, reduces the preparation time and reduces the energy consumption.
b. The betel nut fiber is softened and fluffy, the chewing taste is excellent, the oral mucosa is not abraded during chewing, and the damage is reduced.
c. Reduces the content of tannin and tannic acid in the areca nut, and reduces the dosage of alkali treatment and the dosage of sweetener in the three-way fermentation process.
d. Under the treatment of the high-temperature high-pressure flash evaporation process, microorganisms of the betel nuts can be thoroughly killed, the product quality is ensured, the use of preservatives in the subsequent processing process is further reduced, and the healthy elements of edible betel nuts are enriched.
Detailed Description
Example 1
Preparing an areca seed kernel extract: pulverizing semen Arecae, sieving with 40 mesh sieve, extracting at 40 deg.C and ultrasonic frequency of 20kHz according to a material-liquid ratio of 1:5, ultrasonic power of 200W for 120min, adding water, performing ultrasonic extraction, centrifuging the extractive solution at 4000 rpm/8 min, filtering, collecting filtrate, and concentrating into extract at 40 deg.C under reduced pressure by rotary evaporation; the obtained Arecae semen extract has arecoline content of more than 20mg/g, and arecaidine content of more than 6 mg/g.
Preparing a hair preparation liquid:
a hair preparation liquid A: taking an areca seed extract, dissolving the areca seed extract in a clear food-grade calcium hydroxide solution according to the proportion of 1g of the areca seed extract to 5g of the clear food-grade calcium hydroxide solution, uniformly stirring, and standing until arecoline in the areca seed extract is completely converted into arecaidine;
a hair-making liquid B: adding food-grade sodium carbonate and food-grade sodium bicarbonate into water of 88 ℃ according to the proportion of adding 2g of food-grade sodium carbonate and 1g of food-grade sodium bicarbonate into every 4g of water, and uniformly stirring;
a hair-making liquid C: adding 1g of mogroside, 1g of licorice extract and 1g of peppermint oil into 40g of water, dissolving the mogroside, the licorice extract and the peppermint oil in 55 ℃ water, and stirring uniformly.
Preparing alkali-free brine: every 100g of alkali-free brine contains 40g of maltose, 20g of trehalose, 10g of xylitol, 20g of maltitol, 5g of menthol, 1g of edible glycerol, 1g of natural essence and flavor, 0.5g of monolaurin and 2.5g of sodium carboxymethylcellulose; the components are put into a water bath with the temperature of 55 ℃ and are fully and uniformly stirred until the components are viscous paste.
Putting the areca nut raw fruit subjected to bubbling cleaning into a steam explosion tank, maintaining the pressure of saturated steam at 0.2MPa and the temperature at 125 ℃ for 240s, releasing steam for explosion instantly within 1s, and controlling the water content to be 30%; putting flash-evaporated Arecae semen into a fermentation tank, adding fermentation solution A, and fermenting at 45 deg.C for 24 hr until the fermentation solution A submerges Arecae semen; adding hair preparation liquid B into the hair preparation tank, and continuing to prepare hair for 24h at 45 deg.C, wherein the hair preparation liquid in the hair preparation tank should submerge Arecae semen; continuously adding the hair solution C into the hair preparation tank, and allowing the hair solution C to soak the betel nuts for 24h at 45 ℃, wherein the hair solution C is rotated for 2 circles each time every 1 h; baking the fermented semen Arecae in a seed baking machine at 65 deg.C until the water content is 26%; putting into a stewing pot, adding natural essence and spice with the weight of 1% of that of the areca nuts, stewing at 30 deg.C for 12h while rotating the stewing pot forward and backward for 2 circles every 1 h; slicing the soaked areca nuts, and removing the kernels; uniformly coating alkali-free brine on the inner cavity of the areca nut after seed cutting and kernel removal; and (3) airing the areca nuts subjected to marinating, wherein the cuts of the areca nuts are upward until the brine is solidified and does not flow and the moisture content of the areca nuts is 22%, and carrying out vacuum packaging to obtain the areca nuts.
Example 2
Preparing an areca seed kernel extract: pulverizing semen Arecae, sieving with 40 mesh sieve, extracting at 100 deg.C and ultrasonic frequency of 60kHz for 30min at material-liquid ratio of 1:20 with ultrasonic power of 500W, adding water, performing ultrasonic extraction, centrifuging the extractive solution at 4000 rpm/8 min, filtering, collecting filtrate, and concentrating into extract at 60 deg.C under reduced pressure by rotary evaporation; the obtained Arecae semen extract has arecoline content of more than 20mg/g, and arecaidine content of more than 6 mg/g.
Preparing a hair preparation liquid:
a hair preparation liquid A: taking the areca seed extract, dissolving the areca seed extract in a clear food-grade calcium hydroxide solution according to the proportion of 4g of the areca seed extract to 5g of the clear food-grade calcium hydroxide solution, uniformly stirring, and standing until arecoline in the areca seed extract is completely converted into arecaidine;
a hair-making liquid B: adding food-grade sodium carbonate and food-grade sodium bicarbonate into water of 90 ℃ according to the proportion of adding 1g of food-grade sodium carbonate and 2g of food-grade sodium bicarbonate into every 4g of water, and uniformly stirring;
a hair-making liquid C: adding mogroside 5g, Glycyrrhrizae radix extract 5g and oleum Menthae Dementholatum 5g into water 40g, dissolving, and stirring.
Preparing alkali-free brine: every 100g of alkali-free brine contains 25g of maltose, 40g of trehalose, 15g of xylitol, 12g of maltitol, 1g of menthol, 1g of edible glycerol, 3g of natural essence and flavor, 1g of monolaurate and 2g of sodium carboxymethylcellulose; the components are put into a water bath at 65 ℃, and are fully and uniformly stirred until the components are viscous paste.
Putting the areca nut raw fruit subjected to bubbling cleaning into a steam explosion tank, maintaining the pressure of saturated steam at 0.2MPa and the temperature at 125 ℃ for 240s, releasing steam for explosion instantly within 1s, and controlling the water content to be 32%; putting flash-evaporated Arecae semen into a fermentation tank, adding fermentation solution A, and fermenting at 60 deg.C for 12 hr until the fermentation solution A submerges Arecae semen; adding hair preparation liquid B into the hair preparation tank, and continuing to prepare hair for 12h at 60 deg.C, wherein the hair preparation liquid in the hair preparation tank should submerge Arecae semen; continuously adding the hair solution C into the hair preparation tank, and allowing the hair solution C to soak the betel nuts for 24h at 60 ℃, wherein the hair solution C is rotated for 2 circles each time every 1 h; baking the fermented semen Arecae in a seed baking machine at 80 deg.C until the water content is 24%; putting into a stewing pot, adding natural essence and spice accounting for 3% of the weight of the areca nuts, stewing at 50 deg.C for 8h while rotating the stewing pot for 2 circles each 1 h; slicing the soaked areca nuts, and removing the kernels; uniformly coating alkali-free brine on the inner cavity of the areca nut after seed cutting and kernel removal; and (3) airing the areca nuts subjected to marinating, wherein the cuts of the areca nuts are upward until the brine is solidified and does not flow and the moisture content of the areca nuts is 24%, and carrying out vacuum packaging to obtain the areca nuts.
Example 3
Preparing an areca seed kernel extract: pulverizing semen Arecae, sieving with 40 mesh sieve, extracting at 60 deg.C and ultrasonic frequency of 40kHz and ultrasonic power of 400W for 90min, adding water, performing ultrasonic extraction, centrifuging the extractive solution at 4000 rpm/for 6min, filtering, collecting filtrate, and concentrating into extract at 50 deg.C under reduced pressure by rotary evaporation; the obtained Arecae semen extract has arecoline content of more than 20mg/g, and arecaidine content of more than 6 mg/g.
Preparing a hair preparation liquid:
a hair preparation liquid A: taking the areca seed extract, dissolving the areca seed extract in a clear food-grade calcium hydroxide solution according to the proportion of 2g of the areca seed extract to 5g of the clear food-grade calcium hydroxide solution, uniformly stirring, and standing until arecoline in the areca seed extract is completely converted into arecaidine;
a hair-making liquid B: adding food-grade sodium carbonate and food-grade sodium bicarbonate into water of 95 ℃ according to the proportion of adding 2g of food-grade sodium carbonate and 2g of food-grade sodium bicarbonate into 4g of water, and uniformly stirring;
a hair-making liquid C: adding 2g of mogroside, 3g of licorice extract and 3g of peppermint oil into 40g of water, dissolving the mogroside, the licorice extract and the peppermint oil in 60 ℃ water, and stirring uniformly.
Preparing alkali-free brine: every 100g of alkali-free brine contains 50g of maltose, 5g of trehalose, 5g of xylitol, 23g of maltitol, 1g of menthol, 5g of edible glycerol, 5g of natural essence and flavor, 1g of monolaurate and 5g of sodium carboxymethylcellulose; the components are put in a water bath at 60 ℃ and fully and uniformly stirred until the components are viscous paste.
Putting the areca nut raw fruit subjected to bubbling cleaning into a steam explosion tank, maintaining the pressure of saturated steam at 0.2MPa and the temperature at 125 ℃ for 240s, releasing steam for explosion instantly within 1s, and controlling the water content to be 31%; putting flash-evaporated Arecae semen into a fermentation tank, adding fermentation solution A, and fermenting at 50 deg.C for 16 hr until the fermentation solution A submerges Arecae semen; adding hair preparation liquid B into the hair preparation tank, and continuing to prepare hair for 16h at 50 deg.C, wherein the hair preparation liquid in the hair preparation tank should submerge Arecae semen; continuously adding the hair solution C into the hair preparation tank, and allowing the hair solution C to soak the betel nuts for 20h at 50 ℃, wherein the hair solution C is rotated for 2 circles each time every 1 h; baking the fermented semen Arecae in a seed baking machine at 70 deg.C until the water content is 25%; putting into a stewing pot, adding natural essence and spice with the weight of 2% of that of the areca nuts, stewing at 40 deg.C for 10h while rotating the stewing pot for 2 circles every 1 h; slicing the soaked areca nuts, and removing the kernels; uniformly coating alkali-free brine on the inner cavity of the areca nut after seed cutting and kernel removal; and (3) airing the areca nuts subjected to marinating, wherein the cuts of the areca nuts are upward until the brine is solidified and does not flow and the moisture content of the areca nuts is 23%, and carrying out vacuum packaging to obtain the areca nuts.
Example 4
Preparing an areca seed kernel extract: pulverizing semen Arecae, sieving with 40 mesh sieve, extracting at 80 deg.C and 30kHz under ultrasonic frequency for 50min at material-to-liquid ratio of 1:10 and ultrasonic power of 300W, adding water, performing ultrasonic extraction, centrifuging the extractive solution at 4000 rpm/for 5min, filtering, collecting filtrate, and concentrating into extract at 45 deg.C under reduced pressure by rotary evaporation; the obtained Arecae semen extract has arecoline content of more than 20mg/g, and arecaidine content of more than 6 mg/g.
Preparing a hair preparation liquid:
a hair preparation liquid A: taking an areca seed extract, dissolving the areca seed extract in a clear food-grade calcium hydroxide solution according to the proportion of 3g of the areca seed extract to 5g of the clear food-grade calcium hydroxide solution, uniformly stirring, and standing until arecoline in the areca seed extract is completely converted into arecaidine;
a hair-making liquid B: adding food-grade sodium carbonate and food-grade sodium bicarbonate into water of 85 ℃ according to the proportion of adding 1g of food-grade sodium carbonate and 1g of food-grade sodium bicarbonate into every 4g of water, dissolving and uniformly stirring;
a hair-making liquid C: adding mogroside 3g, Glycyrrhrizae radix extract 4g and oleum Menthae Dementholatum into water of 62 deg.C according to the proportion of 40g water, dissolving, and stirring.
Preparing alkali-free brine: every 100g of alkali-free brine contains 10g of maltose, 30g of trehalose, 40g of xylitol, 12g of maltitol, 2g of menthol, 2g of edible glycerol, 2g of natural essence and spice, 1g of monolaurate and 1g of sodium carboxymethylcellulose; placing the components in a water bath at 62 ℃, and fully and uniformly stirring until the components are viscous paste.
Putting the areca nut raw fruit subjected to bubbling cleaning into a steam explosion tank, maintaining the pressure of saturated steam at 0.2MPa and the temperature at 125 ℃ for 240s, releasing steam for explosion instantly within 1s, and controlling the water content to be 32%; putting flash-evaporated Arecae semen into a fermentation tank, adding fermentation solution A, and fermenting at 50 deg.C for 12 hr until the fermentation solution A submerges Arecae semen; adding hair preparation liquid B into the hair preparation tank, and continuing to prepare hair at 50 deg.C for 12 hr until the hair preparation liquid in the hair preparation tank is over the Arecae semen; continuously adding the hair solution C into the hair preparation tank, and allowing the hair solution C to soak the betel nuts for 24h at 45 ℃, wherein the hair solution C is rotated for 2 circles each time every 1 h; baking the fermented semen Arecae in a seed baking machine at 75 deg.C until the water content is 25%; putting into a stewing pot, adding natural essence and spice with the weight of 2% of that of the areca nuts, stewing at 45 deg.C for 11h while rotating the stewing pot for 2 circles every 1 h; slicing the soaked areca nuts, and removing the kernels; uniformly coating alkali-free brine on the inner cavity of the areca nut after seed cutting and kernel removal; and (3) airing the areca nuts subjected to marinating, wherein the cuts of the areca nuts are upward until the brine is solidified and does not flow and the moisture content of the areca nuts is 22%, and carrying out vacuum packaging to obtain the areca nuts.
The betel nuts prepared in examples 1-4 were sent to the testing center of Hunan Bing's Lang food science and technology Co., Ltd (having CNAS certification, registration number: CNASL12037), and 4 commercially available betel nuts (the brine used was the conventional brine obtained after the reaction of calcium hydroxide and maltose) were tested for their arecoline, arecoline and free alkalinity content by comparison, and the results are shown in Table 1 below.
TABLE 1 EXAMPLES 1-4 comparative table of assay data for edible Areca catechu versus commercially available Areca catechu products (unit: mg/g)
Arenarine Areca catechu alkali Brine swimmingAlkalinity of ion
Example 1 2.41 2.12 0
Example 2 2.11 2.53 0
Example 3 2.51 1.61 0
Example 4 2.71 2.32 0
Commercial product 1 2.30 0.72 110.35
Commercial product 2 2.28 0.82 114.7
Commercial product 3 2.16 0.78 114.1
Commercial product 4 1.36 0.66 92.06
As can be seen from Table 1, the products of examples 1-4 all had higher levels of arecaidine (1.61mg/g-2.53mg/g) than the commercial products 1-4(0.66mg/g-0.82 mg/g); the brines adopted by the commercial products 1-4 are traditional brines after the calcium hydroxide and the maltose react, and all contain higher free alkalinity (92.06mg/g-114.7mg/g), and the brines have risks of wounds at different degrees, while the brines adopted by the embodiments 1-4 provided by the invention without the calcium hydroxide all have 0 free alkalinity, so that the problem that the brines burn oral cavities is fundamentally solved.
In the first stage, the areca nut kernel extract is used as a solute, and the clarified food-grade calcium hydroxide is used as a solvent and is added into areca nuts, so that the content of areca nut hypokaline is increased; in the second stage, food-grade sodium carbonate and food-grade sodium bicarbonate are added into the areca nuts to neutralize organic acid in the areca nuts, the pH value of edible areca nuts is adjusted to be more than 7, the mouthfeel of the areca nuts is improved, the higher-strength edible areca nuts can be still produced without adding high-alkalinity traditional brine containing calcium hydroxide, and meanwhile, the areca nut brine provided by the invention contains functional sweeteners such as trehalose, xylitol, maltitol and the like, belongs to a natural, safe and non-toxic and side effect food additive, and can further improve the mouthfeel, flavor and health of the edible areca nuts and the health concept of modern food industry.
The above description is only a preferred embodiment of the present invention, and should not be taken as limiting the scope of the invention, and any equivalent changes or modifications made by those skilled in the art in the technical scope of the present invention including the structure, features and principles of the present invention should be covered by the protection scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.

Claims (8)

1. A process for preparing areca nuts without wounds, stiffness and free alkali in brine is characterized by comprising the following steps:
1) flash evaporation: flash evaporating the bubble cleaned areca nut to control the water content to be 30-32%;
2) issuing in a first stage: putting flash-evaporated Arecae semen into a fermentation tank, adding fermentation solution A, and fermenting for 12-24 hr until fermentation solution A submerges Arecae semen;
preparation of the hair preparation liquid A: taking the areca seed extract, dissolving the areca seed extract in a clear food-grade calcium hydroxide solution according to the proportion of 1-4g of the areca seed extract to 5g of the clear food-grade calcium hydroxide solution, uniformly stirring, and standing until the arecoline in the areca seed extract is completely converted into the arecaidine; wherein the arecoline content in the areca seed extract is more than 20mg/g, and the arecoline content is more than 6 mg/g;
3) and a second stage of issuing: adding hair preparation liquid B into the hair preparation tank, and continuing hair preparation for 12-24 hr until the hair preparation liquid in the hair preparation tank is over the Arecae semen;
preparation of the hair preparation liquid B: dissolving food grade sodium carbonate and food grade sodium bicarbonate in 85-95 deg.C water, and stirring; wherein, 1-2g of food grade sodium carbonate and 1-2g of food grade sodium bicarbonate are added into every 4g of water;
4) the third stage is that: continuously adding the hair preparation liquid C into the hair preparation tank for hair preparation for 12-24h, wherein the hair preparation liquid in the hair preparation tank should submerge the betel nut;
preparation of the hair preparation liquid C: dissolving mogroside, Glycyrrhrizae radix extract and oleum Menthae Dementholatum in 55-65 deg.C water, and stirring; wherein, 1-5g of mogroside, 1-5g of licorice extract and 1-5g of peppermint oil are added into every 40g of water;
5) seed baking: roasting the seed of the fermented areca until the water content is 24-26%;
6) stewing and scenting: putting the roasted areca nuts into a stewing can, adding natural essence and spice accounting for 1-3% of the weight of the areca nuts, and stewing;
7) seed cutting and kernel removing: slicing the soaked areca nuts, and removing the kernels;
8) pointing bittern: uniformly coating alkali-free brine on the inner cavity of the areca nut after seed cutting and kernel removal; wherein, each 100g of alkali-free brine contains 10g to 50g of maltose, 5g to 40g of trehalose, 5g to 40g of xylitol, 5g to 40g of maltitol, 1g to 5g of menthol, 1g to 5g of edible glycerin, 1g to 5g of natural essence and flavor, 0.5g to 1g of monolaurate and 1g to 5g of sodium carboxymethylcellulose;
9) and (3) airing seeds and packaging: airing the areca nuts after marinating, wherein the cuts of the areca nuts are upward until the brine is solidified and does not flow and the moisture content of the areca nuts is 22-24%, and carrying out vacuum packaging.
2. The process for preparing areca nuts without wounds, chewiness and free alkali in brine according to claim 1, wherein the flash evaporation in step 1) is to put the bubble-washed areca nut raw fruit into a steam explosion tank, the pressure of saturated steam is 0.2MPa, the temperature is 125 ℃, and the steam is released for explosion instantly within 1s after the pressure of saturated steam is maintained for 240 s.
3. The process for preparing areca nut without wound and strength and free from free alkali in brine as claimed in claim 1, wherein the areca nut kernel extract in step 2) is obtained by pulverizing areca nut kernel, adding water for ultrasonic extraction, centrifuging the extract, filtering, collecting the filtrate, concentrating by rotary evaporation under reduced pressure to obtain extract, wherein the areca nut kernel extract has arecoline content of more than 20mg/g and arecoline content of more than 6 mg/g.
4. The process for preparing areca nuts without wounds, stiffness and free alkali from brine according to claim 3, wherein the ultrasonic extraction conditions are as follows: the ratio of material to liquid is 1:5-20, the extraction temperature is 40-100 ℃, the ultrasonic frequency is 20kHz-60kHz, the ultrasonic power is 200W-500W, and the extraction time is 30min-120 min.
5. The process for preparing areca nuts without wounds, stiffness and free alkali from brine according to claim 1, wherein the conditions in the steps 2), 3) and 4) are as follows: the temperature is 45-60 ℃, and the positive and negative sides of the fermentation tank are rotated for 2 circles every 1 hour.
6. The process for preparing areca nut without wound and stiffness and free from free alkali in brine according to claim 1, wherein the roasting temperature in the step 5) is 65-80 ℃.
7. The process for preparing areca nuts without wounds, chewiness and free alkali in brine according to claim 1, wherein the stewing condition in the step 6) is as follows: the temperature is 30-50 ℃, the front side and the back side of the stewing pot are rotated for 2 circles every 1 hour, and the stewing time is 8-12 hours.
8. The process for preparing areca nut with no wound and stiffness and no free alkali in brine as claimed in claim 1, wherein the alkali-free brine in step 8) is prepared by placing the components in water bath at 55-65 deg.C, and stirring thoroughly until it is viscous paste.
CN201911342616.6A 2019-12-23 2019-12-23 Preparation process of areca nuts without wound and free alkali in brine Pending CN111034958A (en)

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CN112772882A (en) * 2021-01-11 2021-05-11 盛铁根 Areca nut processing method
CN112841575A (en) * 2021-02-08 2021-05-28 湖南华诚生物资源股份有限公司 Soft edible areca and preparation method thereof
CN113017034A (en) * 2021-03-11 2021-06-25 翟泰山 Preparation method of green areca and obtained product
CN113349351A (en) * 2021-06-29 2021-09-07 湖南伍子醉食品有限公司 Processing method of low-harm betel nuts
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Publication number Priority date Publication date Assignee Title
CN112772882A (en) * 2021-01-11 2021-05-11 盛铁根 Areca nut processing method
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CN113349351A (en) * 2021-06-29 2021-09-07 湖南伍子醉食品有限公司 Processing method of low-harm betel nuts
CN114947125A (en) * 2022-06-14 2022-08-30 湖南问道食品有限责任公司 Preparation process of invisible betel nut organic brine

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Application publication date: 20200421