CN111772132A - Areca nut processing method for reducing microbial reproduction and edible areca nuts - Google Patents
Areca nut processing method for reducing microbial reproduction and edible areca nuts Download PDFInfo
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- CN111772132A CN111772132A CN202010757381.3A CN202010757381A CN111772132A CN 111772132 A CN111772132 A CN 111772132A CN 202010757381 A CN202010757381 A CN 202010757381A CN 111772132 A CN111772132 A CN 111772132A
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- parts
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- water
- betel
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- 244000080767 Areca catechu Species 0.000 title claims abstract description 41
- 235000006226 Areca catechu Nutrition 0.000 title claims abstract description 24
- 230000000813 microbial effect Effects 0.000 title claims abstract description 11
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 241000202755 Areca Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000000463 material Substances 0.000 claims abstract description 35
- 238000000034 method Methods 0.000 claims abstract description 32
- 240000008154 Piper betle Species 0.000 claims abstract description 30
- 235000008180 Piper betle Nutrition 0.000 claims abstract description 30
- 239000003205 fragrance Substances 0.000 claims abstract description 29
- 244000005700 microbiome Species 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 10
- 241001131796 Botaurus stellaris Species 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims abstract description 6
- 238000007599 discharging Methods 0.000 claims abstract description 5
- 230000007226 seed germination Effects 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 230000002829 reductive effect Effects 0.000 claims abstract description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 27
- 239000006071 cream Substances 0.000 claims description 24
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 19
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- 235000003599 food sweetener Nutrition 0.000 claims description 19
- 239000003765 sweetening agent Substances 0.000 claims description 19
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 19
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- 235000012141 vanillin Nutrition 0.000 claims description 19
- 238000012545 processing Methods 0.000 claims description 18
- 244000228451 Stevia rebaudiana Species 0.000 claims description 17
- 235000010418 carrageenan Nutrition 0.000 claims description 17
- 239000000679 carrageenan Substances 0.000 claims description 17
- 229920001525 carrageenan Polymers 0.000 claims description 17
- 229940113118 carrageenan Drugs 0.000 claims description 17
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 17
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims description 16
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims description 13
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims description 13
- 229940041616 menthol Drugs 0.000 claims description 13
- 239000000243 solution Substances 0.000 claims description 13
- 239000012267 brine Substances 0.000 claims description 12
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 12
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- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 9
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 9
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 9
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 9
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 9
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 9
- 239000000920 calcium hydroxide Substances 0.000 claims description 9
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 9
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 9
- 239000000845 maltitol Substances 0.000 claims description 9
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 9
- 229940035436 maltitol Drugs 0.000 claims description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 9
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- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 9
- 239000000811 xylitol Substances 0.000 claims description 9
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 9
- 229960002675 xylitol Drugs 0.000 claims description 9
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 7
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 claims description 7
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 claims description 7
- 239000004473 Threonine Substances 0.000 claims description 7
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 claims description 7
- 239000008273 gelatin Substances 0.000 claims description 7
- 229920000159 gelatin Polymers 0.000 claims description 7
- 235000019322 gelatine Nutrition 0.000 claims description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims description 7
- 210000000582 semen Anatomy 0.000 claims description 7
- ARIWANIATODDMH-UHFFFAOYSA-N Lauric acid monoglyceride Natural products CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 claims description 6
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 6
- 239000011347 resin Substances 0.000 claims description 6
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- 238000009835 boiling Methods 0.000 claims description 5
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- 241000238631 Hexapoda Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 235000015895 biscuits Nutrition 0.000 claims description 4
- 235000019219 chocolate Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 239000003480 eluent Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
- ARIWANIATODDMH-AWEZNQCLSA-N 1-lauroyl-sn-glycerol Chemical compound CCCCCCCCCCCC(=O)OC[C@@H](O)CO ARIWANIATODDMH-AWEZNQCLSA-N 0.000 claims description 2
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 229940095643 calcium hydroxide Drugs 0.000 claims description 2
- 229960002160 maltose Drugs 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 229940074410 trehalose Drugs 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
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- 230000001580 bacterial effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 14
- 229930006000 Sucrose Natural products 0.000 description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 6
- 241000544066 Stevia Species 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000004383 Steviol glycoside Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
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- 238000002360 preparation method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019411 steviol glycoside Nutrition 0.000 description 2
- 229930182488 steviol glycoside Natural products 0.000 description 2
- 150000008144 steviol glycosides Chemical group 0.000 description 2
- 235000019202 steviosides Nutrition 0.000 description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
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- 244000061456 Solanum tuberosum Species 0.000 description 1
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- 230000002411 adverse Effects 0.000 description 1
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- 244000052616 bacterial pathogen Species 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 239000011365 complex material Substances 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Confectionery (AREA)
- Fats And Perfumes (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a betel nut processing method for reducing microbial reproduction, which comprises the following steps: (1) selecting seeds; (2) cooking seeds; (3) seed germination: mixing the betel nuts, the fermentation solution and water, cooking for 3-4 hours, and discharging; (4) roasting the seeds; (5) and (4) top fragrance adding: placing the areca nuts into a stewing furnace for stewing, wherein the method comprises the following steps: using a material A with top fragrance, stewing at normal temperature for 1-2 d, and stewing at 100-120 ℃ for 1-2 d; using the material B with the top surface aroma, stewing at 50-60 ℃ for 1-2 d, and stewing at normal temperature for 1-2 d; (6) cutting seeds; (7) removing cores; (8) pointing bittern; (9) and (7) vacuum packaging. The processing method can effectively reduce the reproduction of microorganisms of the betel nuts, the number of the microorganisms meets the requirement after the products are processed and preserved for 14 days, and the total number of bacterial colonies, the total number of moulds and the number of coliform groups are all obviously reduced. The product of the invention is a healthy edible betel nut product which is popular with the public.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to an areca processing method for reducing microbial reproduction and edible areca.
Background
The influence of microorganisms on food mainly causes the spoilage of food, shortens the shelf life of the food, and reduces the mouthfeel and the nutritional value of the food. The edible betel nut deep processing process flow comprises the steps of sorting dry betel nuts, boiling seeds, germinating seeds, roasting seeds, coating skins, cutting, coring, marinating, drying, sterilizing and packaging, the process is complex, and raw materials which are rich in a large amount and beneficial to the growth of microorganisms are often used in the processes of germinating, coating fragrance, marinating and the like in the processing process, so that microbial pollution can exist in each link in the processing process, the color and the taste of the betel nuts are changed, and the product quality is influenced. Therefore, the problems of inhibiting the growth of microorganisms and prolonging the quality guarantee period of the betel nuts are urgently needed to be solved in the betel nut processing process.
Disclosure of Invention
In view of the defects of the prior art, the invention provides an areca processing method for reducing microbial reproduction and edible areca.
The scheme of the invention comprises the following aspects:
a method for processing Arecae semen for reducing microorganism reproduction comprises the following steps:
(1) selecting seeds: selecting full areca seeds without diseases and insect pests, and cleaning;
(2) seed cooking: boiling the betel nuts in hot water at 90-100 ℃ for 30-50 min;
(3) seed germination: mixing the betel nuts, the fermentation solution and water, cooking for 3-4 hours, and discharging;
(4) seed baking: putting the betel nut seeds into a seed baking machine, and baking the seeds at 55-60 ℃ until the moisture content of the betel nuts is 25-28%;
(5) and (4) top fragrance adding: placing the areca nuts into a stewing furnace for stewing, wherein the method comprises the following steps: using a material A with top fragrance, stewing at normal temperature for 1-2 d, and stewing at 100-120 ℃ for 1-2 d; using the material B with the top surface aroma, stewing at 50-60 ℃ for 1-2 d, and stewing at normal temperature for 1-2 d;
the top fragrance material A comprises the following components: ethyl maltol, vanillin, a sweetening agent, carrageenan, tryptophan, threonine, LJ6352 cream essence and water;
the top dressing material B comprises the following components: ethyl maltol, vanillin, a sweetening agent, gelatin, LJ6352 cream essence and water; adjusting the pH value to 5-6;
(6) cutting seeds;
(7) removing cores;
(8) pointing bittern: dripping bittern on the inner surface of Arecae semen;
the brine formula comprises the following components: calcium hydroxide, maltose, trehalose, xylitol, maltitol, menthol, stevia rebaudiana extract, glycerol, LJ6352 cream essence, sweet potato powder, carrageenan, lauric monoglyceride, sodium carboxymethylcellulose and water;
(9) and (7) vacuum packaging.
Preferably, in the step (3), the mass ratio of the betel nut, the hair liquid and the water is 10: 1-2: 88-89.
Preferably, the upper perfume material A comprises the following components in parts by weight: 2-3 parts of ethyl maltol, 1-2 parts of vanillin, 20-23 parts of sweetening agent, 4-5 parts of carrageenan, 2-3 parts of tryptophan, 1-2 parts of threonine, 3-4 parts of LJ6352 cream essence and 400-430 parts of water.
Preferably, the upper spice material B comprises the following components in parts by weight: 2-3 parts of ethyl maltol, 1-2 parts of vanillin, 18-20 parts of sweetening agent, 5-6 parts of gelatin, 2-3 parts of LJ6352 cream essence and 400-450 parts of water.
Preferably, in the step (5), the mass ratio of the betel nuts to the top-fragrance materials is 30: 10-13.
Preferably, the brine formula comprises: the sweet potato biscuit is prepared from, by weight, 15-17 parts of calcium hydroxide, 15-17 parts of maltose, 18-20 parts of trehalose, 21-25 parts of xylitol, 14-16 parts of maltitol, 2-3 parts of menthol, 2-3 parts of stevia rebaudiana extract, 1-2 parts of glycerol, 1-2 parts of LJ6352 cream essence, 2-3 parts of sweet potato powder, 1-2 parts of carrageenan, 1-2 parts of glycerol monolaurate, 1-2 parts of sodium carboxymethylcellulose and 600-800 parts of water.
Preferably, the stevia extract is prepared by the following method:
taking stevia rebaudiana, adding ethanol water solution with the mass fraction of 70-80% according to the material-liquid ratio of 1g to 20-30 mL, stirring for 2-3 h at the temperature of 10-20 ℃ at 50-100 rpm, filtering with a filter membrane, taking filtrate, eluting the filtrate with D201 type and AB-8 type mixed macroporous resin, eluting with ethanol water solution with the mass fraction of 50-75%, and drying the eluent to obtain the stevia rebaudiana extract.
Preferably, the mixing mass ratio of the D201 type and the AB-8 type perforated resin is 1: 3.
Preferably, the formula of the hair liquid is as follows: 30-32 parts of a sweetening agent, 10-12 parts of ethyl maltol, 5-6 parts of vanillin, 5-6 parts of menthol, 15-16 parts of salt and 20-21 parts of LJ3338 chocolate paste essence.
In another aspect, the present invention provides edible betel nuts produced by the process of the present invention.
The invention has the following beneficial effects:
the processing technology is improved, and the raw material components such as the upper surface fragrance material, the brine and the like are optimized, so that a microbial protective layer is formed in the processing process of the edible betel nut product, the reproduction of endogenous microbes in the betel nuts can be inhibited, the growth of environmental microbes can be prevented, and the quality guarantee period of the product is effectively prolonged. Meanwhile, the product sense is not adversely affected by the improvement, and the product meets the requirements of consumers on eating the betel nuts and is a betel nut product which is popular with consumers after the sense evaluation test and the product sales information.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
Example 1
A method for processing Arecae semen for reducing microorganism reproduction comprises the following steps:
(1) selecting seeds: selecting full areca seeds without diseases and insect pests, and cleaning;
(2) seed cooking: boiling the betel nuts in hot water at 90-100 ℃ for 50 min;
(3) seed germination: mixing the areca nut, the hair juice and water, cooking for 4h, and discharging; the formula of the hair-making liquid is as follows: 30 parts of sweetener (white sugar), 12 parts of ethyl maltol, 5 parts of vanillin, 5 parts of menthol, 15 parts of salt and 21 parts of LJ3338 chocolate paste essence; the mass ratio of the betel nut to the hair liquid to the water is 10:1: 89;
(4) seed baking: putting the betel nut seeds into a seed baking machine, and baking the seeds at 55-60 ℃ until the moisture content of the betel nuts is 25-28%;
(5) and (4) top fragrance adding: placing the areca nuts into a stewing furnace for stewing, wherein the method comprises the following steps: using a surface fragrance material A (betel nut: material A is 30:10 by mass ratio), stewing at normal temperature for 2 days, and stewing at 100-120 ℃ for 1 day; using a surface fragrance material B (betel nut: material B is 30:10 by mass), stewing at 50-60 ℃ for 1d, and stewing at normal temperature for 2 d;
the top fragrance material is A: 2 parts of ethyl maltol, 1 part of vanillin, 20 parts of sweetener (white sugar), 4 parts of carrageenan, 3 parts of tryptophan, 2 parts of threonine, 4 parts of LJ6352 cream essence and 400 parts of water;
the top fragrance material is B: 3 parts of ethyl maltol, 1 part of vanillin, 20 parts of sweetener (white sugar), 6 parts of gelatin, 3 parts of LJ6352 cream essence and 400 parts of water; adjusting the pH 6;
the mass ratio of the betel nut to the top-surface fragrance materials is 30: 10;
(6) cutting seeds;
(7) removing cores;
(8) pointing bittern: dripping bittern on the inner surface of Arecae semen;
the brine formula comprises: according to the weight parts, 15 parts of calcium hydroxide, 15 parts of maltose, 20 parts of trehalose, 25 parts of xylitol, 16 parts of maltitol, 2 parts of menthol, 2 parts of stevia rebaudiana extract, 2 parts of glycerol, 2 parts of LJ6352 cream essence, 2 parts of sweet potato powder, 1 part of carrageenan, 1 part of lauric acid monoglyceride, 1 part of sodium carboxymethylcellulose and 800 parts of water;
the preparation method of the brine comprises the following steps: the components are put in a water bath at 80 ℃ and fully and uniformly stirred until the components are viscous paste.
(9) And (7) vacuum packaging.
The stevia extract of this example is a commercially available product, and the main component is steviol glycoside.
Example 2
A method for processing Arecae semen for reducing microorganism reproduction comprises the following steps:
(1) selecting seeds: selecting full areca seeds without diseases and insect pests, and cleaning;
(2) seed cooking: boiling the betel nuts in hot water at 90-100 ℃ for 30 min;
(3) seed germination: mixing the betel nuts, the fermentation solution and water, cooking for 3-4 hours, and discharging; the formula of the hair-making liquid is as follows: 32 parts of sweetener (white sugar), 10 parts of ethyl maltol, 6 parts of vanillin, 6 parts of menthol, 16 parts of salt and 20 parts of LJ3338 chocolate paste essence; the mass ratio of the betel nut to the hair liquid to the water is 10:2: 88;
(4) seed baking: putting the betel nut seeds into a seed baking machine, and baking the seeds at 55-60 ℃ until the moisture content of the betel nuts is 25-28%;
(5) and (4) top fragrance adding: placing the areca nuts into a stewing furnace for stewing, wherein the method comprises the following steps: using a material A with top surface fragrance, stewing at normal temperature for 1 day, and stewing at 100-120 ℃ for 2 days; using a material B with top surface fragrance, stewing at 50-60 ℃ for 2 days, and stewing at normal temperature for 1 day;
the top fragrance material is A: 3 parts of ethyl maltol, 2 parts of vanillin, 23 parts of sweetener (white sugar), 5 parts of carrageenan, 2 parts of tryptophan, 1 part of threonine, 3 parts of LJ6352 cream essence and 430 parts of water;
the top fragrance material is B: 2 parts of ethyl maltol, 2 parts of vanillin, 18 parts of sweetener (white sugar), 5 parts of gelatin, 2 parts of LJ6352 cream essence and 450 parts of water; adjusting the pH 5;
the mass ratio of the betel nut to the top-surface fragrance material is 30: 13;
(6) cutting seeds;
(7) removing cores;
(8) pointing bittern: dripping bittern on the inner surface of Arecae semen;
the brine formula comprises: according to the weight parts, 17 parts of calcium hydroxide, 17 parts of maltose, 18 parts of trehalose, 21 parts of xylitol, 14 parts of maltitol, 3 parts of menthol, 3 parts of stevia rebaudiana extract, 1 part of glycerol, 1 part of LJ6352 cream essence, 3 parts of potato powder, 2 parts of carrageenan, 2 parts of lauric acid monoglyceride, 2 parts of sodium carboxymethylcellulose and 600 parts of water;
the preparation method of the brine comprises the following steps: the components are put in a water bath at 80 ℃ and fully and uniformly stirred until the components are viscous paste.
(9) And (7) vacuum packaging.
The stevia extract of this example is a commercially available product, and the main component is steviol glycoside.
Example 3
The main differences between this embodiment and embodiment 1 are:
the stevia extract of this example was prepared by the following method:
taking stevia rebaudiana, adding 80 mass percent ethanol water solution according to the feed-liquid ratio of 1g to 30mL, stirring for 2h at 20 ℃ and 100rpm, filtering by a 0.45 mu m filter membrane, taking filtrate, eluting the filtrate by D201 type and AB-8 type mixed macroporous resin (mass ratio of 1:3), eluting by 50 mass percent ethanol water solution, and drying the eluent to obtain the stevia rebaudiana extract.
Example 4
The main differences between this embodiment and embodiment 1 are:
the stevia extract of this example was prepared by the following method:
taking stevia rebaudiana, adding 70 mass percent ethanol water solution according to the feed-liquid ratio of 1g to 30mL, stirring for 3h at 10 ℃ under 50rpm, filtering by a 0.45 mu m filter membrane, taking filtrate, eluting the filtrate by D201 type and AB-8 type mixed macroporous resin (mass ratio of 1:3), eluting by 75 mass percent ethanol water solution, and drying the eluent to obtain the stevia rebaudiana extract.
Example 5
The main differences between this embodiment and embodiment 1 are:
the top fragrance material is A: 2 parts of ethyl maltol, 1 part of vanillin, 20 parts of sweetener (white sugar), 4 parts of carrageenan, 5 parts of tryptophan, 5 parts of threonine, 4 parts of LJ6352 cream essence and 400 parts of water;
the brine formula comprises: the sweet potato biscuit is prepared from, by weight, 15 parts of calcium hydroxide, 15 parts of maltose, 20 parts of trehalose, 25 parts of xylitol, 16 parts of maltitol, 2 parts of menthol, 5 parts of stevia rebaudiana extract, 2 parts of glycerol, 2 parts of LJ6352 cream essence, 5 parts of sweet potato powder, 1 part of carrageenan, 1 part of lauric acid monoglyceride, 1 part of sodium carboxymethylcellulose and 800 parts of water.
Example 6
The main differences between this example and example 1 are:
the brine formula comprises: the sweet potato biscuit is prepared from, by weight, 17 parts of calcium hydroxide, 17 parts of maltose, 25 parts of trehalose, 28 parts of xylitol, 14 parts of maltitol, 3 parts of menthol, 6 parts of stevia rebaudiana extract, 1 part of chlorogenic acid, 1 part of glycerol, 1 part of LJ6352 cream essence, 1 part of sweet potato powder, 2 parts of carrageenan, 2 parts of lauric monoglyceride, 2 parts of sodium carboxymethylcellulose and 600 parts of water.
Comparative example 1
The main differences between this example and example 1 are:
the top fragrance material is A: 3 parts of ethyl maltol, 2 parts of vanillin, 23 parts of sweetener (white sugar), 5 parts of carrageenan, 2 parts of cysteine, 1 part of L-aspartic acid, 3 parts of LJ6352 cream essence and 430 parts of water;
the top fragrance material is B: 2 parts of ethyl maltol, 2 parts of vanillin, 18 parts of sweetener (white sugar), 5 parts of gelatin, 2 parts of LJ6352 cream essence and 450 parts of water; adjusting the pH to 7.3.
Comparative example 2
The main differences between this example and example 1 are:
step (5), surface fragrance adding: placing the areca nuts into a stewing furnace for stewing, wherein the method comprises the following steps: stewing the material A with top aroma at 75-80 ℃ for 3 d; and (3) stewing the material B with the top surface fragrance at 50-60 ℃ for 3 days and stewing the material B with the top surface fragrance at normal temperature for 1 day.
Comparative example 3
The main differences between this example and example 1 are:
the brine formula comprises: 15g of calcium hydroxide, 15g of maltose, 20g of trehalose, 25g of xylitol, 16g of maltitol, 2g of menthol, 2g of glycerol, 2g of LJ6352 cream essence, 1g of carrageenan, 1g of lauric acid monoglyceride and 1g of sodium carboxymethylcellulose.
Experimental example:
the methods of examples and comparative examples are respectively adopted to process the betel nuts, and the influence of different processing methods on the microbial quantity and sensory quality of the betel nuts is examined.
And (3) carrying out microbial detection and sensory evaluation on products (placed under the conditions of 26-28 ℃ and 50-70% humidity) processed and packaged for 14 days in each example and each comparative example. The total number of colonies is determined according to GB4789.2-2016, the total number of moulds is determined according to GB4789.15-2016, the coliform group is determined according to GB4789.3-2003, and the pathogenic bacteria is determined according to GB 4789.4-2016. Sensory evaluation method: the samples were placed on white porcelain plates and visually observed, smelled by nose, tasted by mouth and scored for 10 persons per group, according to the scoring criteria of table 1. The results are shown in Table 2.
TABLE 1 sensory Scoring criteria
TABLE 2
The results show that: the method can effectively reduce the reproduction of microorganisms of the betel nuts, the number of the microorganisms meets the requirement after the products are processed and preserved for 14 days, and the total number of bacterial colonies, the total number of moulds and the coliform group are all obviously reduced and are obviously lower than that of the comparative products. The sensory evaluation of the product of the invention is obviously higher than that of the comparative product, and the sensory evaluation is as high as 97 points.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The areca nut processing method for reducing microorganism propagation is characterized by comprising the following steps of:
(1) selecting seeds: selecting full areca seeds without diseases and insect pests, and cleaning;
(2) seed cooking: boiling the betel nuts in hot water at 90-100 ℃ for 30-50 min;
(3) seed germination: mixing the betel nuts, the fermentation solution and water, cooking for 3-4 hours, and discharging;
(4) seed baking: putting the betel nut seeds into a seed baking machine, and baking the seeds at 55-60 ℃ until the moisture content of the betel nuts is 25-28%;
(5) and (4) top fragrance adding: placing the areca nuts into a stewing furnace for stewing, wherein the method comprises the following steps: using a material A with top fragrance, stewing at normal temperature for 1-2 d, and stewing at 100-120 ℃ for 1-2 d; using the material B with the top surface aroma, stewing at 50-60 ℃ for 1-2 d, and stewing at normal temperature for 1-2 d;
the top fragrance material A comprises the following components: ethyl maltol, vanillin, a sweetening agent, carrageenan, tryptophan, threonine, LJ6352 cream essence and water;
the top dressing material B comprises the following components: ethyl maltol, vanillin, a sweetening agent, gelatin, LJ6352 cream essence and water; adjusting the pH value to 5-6;
(6) cutting seeds;
(7) removing cores;
(8) pointing bittern: dripping bittern on the inner surface of Arecae semen;
the brine formula comprises the following components: calcium hydroxide, maltose, trehalose, xylitol, maltitol, menthol, stevia rebaudiana extract, glycerol, LJ6352 cream essence, sweet potato powder, carrageenan, lauric monoglyceride, sodium carboxymethylcellulose and water;
(9) and (7) vacuum packaging.
2. The method for processing areca nuts with reduced microbial propagation according to claim 1, wherein in the step (3), the mass ratio of the areca nuts, the fermentation solution and the water is 10: 1-2: 88-89.
3. The method for processing betel nuts to reduce the propagation of microorganisms according to claim 1, wherein the top spice material a comprises the following ingredients in parts by weight: 2-3 parts of ethyl maltol, 1-2 parts of vanillin, 20-23 parts of sweetening agent, 4-5 parts of carrageenan, 2-3 parts of tryptophan, 1-2 parts of threonine, 3-4 parts of LJ6352 cream essence and 400-430 parts of water.
4. The method for processing betel nuts to reduce the propagation of microorganisms according to claim 1, wherein the top flavor material B comprises the following components in parts by weight: 2-3 parts of ethyl maltol, 1-2 parts of vanillin, 18-20 parts of sweetening agent, 5-6 parts of gelatin, 2-3 parts of LJ6352 cream essence and 400-450 parts of water.
5. The method for processing betel nuts to reduce the propagation of microorganisms according to claim 1, wherein in the step (5), the mass ratio of the betel nuts to each of the top-aroma materials is 30: 10-13.
6. The method for processing betel nuts to reduce the propagation of microorganisms according to claim 1, wherein the brine formula is: the sweet potato biscuit is prepared from, by weight, 15-17 parts of calcium hydroxide, 15-17 parts of maltose, 18-20 parts of trehalose, 21-25 parts of xylitol, 14-16 parts of maltitol, 2-3 parts of menthol, 2-3 parts of stevia rebaudiana extract, 1-2 parts of glycerol, 1-2 parts of LJ6352 cream essence, 2-3 parts of sweet potato powder, 1-2 parts of carrageenan, 1-2 parts of glycerol monolaurate, 1-2 parts of sodium carboxymethylcellulose and 600-800 parts of water.
7. The method of processing betel nuts with reduced microbial proliferation according to claim 1, wherein said stevia extract is prepared by the following method:
taking stevia rebaudiana, adding ethanol water solution with the mass fraction of 70-80% according to the material-liquid ratio of 1g to 20-30 mL, stirring for 2-3 h at the temperature of 10-20 ℃ at 50-100 rpm, filtering with a filter membrane, taking filtrate, eluting the filtrate with D201 type and AB-8 type mixed macroporous resin, eluting with ethanol water solution with the mass fraction of 50-75%, and drying the eluent to obtain the stevia rebaudiana extract.
8. The method for processing betel nut to reduce the propagation of microorganisms according to claim 1, wherein the mixing mass ratio of the D201 type and AB-8 type perforated resin is 1: 3.
9. The method for processing betel nuts to reduce the propagation of microorganisms according to claim 1, wherein the formula of the fermentation solution is: 30-32 parts of a sweetening agent, 10-12 parts of ethyl maltol, 5-6 parts of vanillin, 5-6 parts of menthol, 15-16 parts of salt and 20-21 parts of LJ3338 chocolate paste essence.
10. An edible betel nut, characterized in that it is produced by the betel nut processing method according to any one of claims 1 to 9.
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| CN113170816A (en) * | 2021-04-29 | 2021-07-27 | 海南口味王科技发展有限公司 | Sterilization method of edible areca nut dry fruit |
| 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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| CN112931674A (en) * | 2021-03-26 | 2021-06-11 | 长沙宾和朋食品有限公司 | Preparation method of high-temperature-resistant sesame betel nut |
| CN113170816A (en) * | 2021-04-29 | 2021-07-27 | 海南口味王科技发展有限公司 | Sterilization method of edible areca nut dry fruit |
| 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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