CN112120188B - Method for making moisture-proof chocolate betel nuts - Google Patents
Method for making moisture-proof chocolate betel nuts Download PDFInfo
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- CN112120188B CN112120188B CN202010994806.2A CN202010994806A CN112120188B CN 112120188 B CN112120188 B CN 112120188B CN 202010994806 A CN202010994806 A CN 202010994806A CN 112120188 B CN112120188 B CN 112120188B
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- 238000000034 method Methods 0.000 title abstract description 18
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- 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 5
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- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 5
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- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 3
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- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 claims description 3
- 229940093503 ethyl maltol Drugs 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
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- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- 229940010454 licorice Drugs 0.000 claims description 3
- 239000001525 mentha piperita l. herb oil Substances 0.000 claims description 3
- 235000019477 peppermint oil Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 238000005187 foaming Methods 0.000 abstract 1
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- 230000000052 comparative effect Effects 0.000 description 7
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- 241000282414 Homo sapiens Species 0.000 description 6
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- HJJPJSXJAXAIPN-UHFFFAOYSA-N arecoline Chemical compound COC(=O)C1=CCCN(C)C1 HJJPJSXJAXAIPN-UHFFFAOYSA-N 0.000 description 4
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- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- BSYNRYMUTXBXSQ-UHFFFAOYSA-N Aspirin Chemical compound CC(=O)OC1=CC=CC=C1C(O)=O BSYNRYMUTXBXSQ-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
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- 241000237858 Gastropoda Species 0.000 description 1
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- 210000004369 blood Anatomy 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
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- 229940079593 drug Drugs 0.000 description 1
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- 230000002708 enhancing effect Effects 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000003676 hair preparation Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000077 insect repellent Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000010118 platelet activation Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
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- 230000002195 synergetic effect Effects 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a method for preparing moisture-proof chocolate betel nuts, which belongs to the betel nut preparation field and specifically comprises 12 steps of seed selection, curing, microwave pretreatment, foaming, seed baking, stuffy fragrance, seed steaming, seed pressing, seed cutting, marinating, powdering, chocolate bean pressing and packaging.
Description
Technical Field
The invention belongs to the field of betel nut production, and particularly relates to a production method of moisture-proof chocolate betel nuts.
Background
Betel nut is a medicinal and edible material in China traditionally, contains various chemical components such as arecoline and the like, and has a strong insect-repellent effect. Pharmacological studies show that betel nut has pharmacological effects of killing snail, expelling parasites, killing parasites, inhibiting bacteria and promoting gastrointestinal motility. The betel nut fruit can be eaten, and the betel nut is chewed by human beings for 2000 years, so that about 10 hundred million people chew betel nuts in the world. Researches show that the betel nut fruits contain various nutrient elements and beneficial substances required by human bodies, such as fat, betel oil, arecoline, catechin, choline and the like.
Chocolate, warm in nature and bitter in taste. Most of the ingredients are cocoa butter, and also contain fat and various minerals. Chocolate is beneficial for heart health. Polyphenols in chocolate are widely present in cocoa beans, tea, soy, red wine, vegetables and fruits. The ingredient that imparts unique charm to chocolate is polyphenols. The content of polyphenols in cocoa beans is particularly high compared to other foods. The research shows that polyphenol has similar anti-inflammatory effect as aspirin, can reduce platelet activation at a certain concentration, and transfer free radical deposition on vascular wall, thus has the function of preventing cardiovascular diseases. Chocolate enhances immunity. Flavonoid substances in chocolate have immunity regulating effect. There is a risk of modulating immune function by means of drugs. The chocolate and other foods are safe and delicious, and can improve the immunity of human bodies.
The chocolate is used as a raw material for making the betel nuts, the traditional betel nut making method is overturned, and innovation is realized in appearance and connotation. The unique taste of the chocolate covers the bitter taste of the betel nuts, improves the taste of the betel nuts, but the chocolate is high in grease content, and is extremely easy to absorb water and soften, so that brine is absorbed and melted along with the chocolate, and the taste and quality of the betel nuts of the chocolate are affected, and therefore, the betel nuts of the chocolate which can be dampproof are researched to be the problem to be solved urgently.
Disclosure of Invention
Aiming at the problems existing in the prior art, the invention aims to provide a method for manufacturing moisture-proof chocolate betel nuts, and the chocolate betel nuts manufactured by the method are peculiar in taste, rich in nutrition, capable of improving human immunity and good in moisture resistance, and innovate in appearance and connotation.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
a method for preparing moisture-proof chocolate betel nuts comprises the following steps:
step 1, selecting seeds: selecting betel nut dry fruits with full grains and good quality;
step 2, microwave pretreatment: carrying out microwave heating treatment on the dry betel nuts by adopting microwave heating equipment, soaking the treated dry betel nuts in 6-8% food-grade alkaline water for 4-6min, and washing the surfaces of the betel nuts with clear water;
step 3, curing: adding the dried betel nuts treated in the step 2 into water at 100 ℃ to be boiled for 20-40min for curing and sterilizing;
step 4, preparing: putting the dried betel nuts treated in the step 3 into a fermentation tank, adding fermentation liquid, closing a tank cover, setting the pressure to be 0.2-0.35MPa, the temperature to be 50-70 ℃ and the rotating speed to be 30-60 min/rotation for fermentation, and taking out after 4-6h of fermentation;
step 5, baking seeds: delivering the areca nut dried fruits treated in the step 4 into a vacuum microwave seed baking machine for quick baking;
step 6, stuffy fragrance: putting the dried betel nuts treated in the step 5 into a fragrance-sealing tank, adding fragrance-sealing liquid, sealing a tank cover, setting the temperature to be 30-40 ℃ and the rotating speed to be 2-4 h/revolution for fragrance sealing;
step 7, steaming and pressing seeds: putting the dried betel nuts treated in the step 6 into a steaming cabinet for curing and sterilizing, wherein the steam temperature is 100-105 ℃ and the time is 18-25min, and then putting the betel nuts into a seed pressing machine for seed pressing and forming;
step 8, cutting seeds: slicing the betel nuts with the selected seeds and sorting out the kernels in the nuts according to the requirements, and dividing the betel nuts into split seeds according to the shape and individual size of the betel nuts;
step 9, marinating: carrying out thermal reaction on calcium hydroxide and maltose to obtain brown slurry, adding a sweetener and various edible flavors to prepare brine, and uniformly coating a proper amount of prepared brine into the betel nuts treated in the step 8 by adopting a special marinating machine;
step 10, powdering: uniformly scattering the self-made mixed powder onto the brine after the marinating in the step 9;
step 11, pressing chocolate beans: lightly pressing the chocolate beans on the brine subjected to powdering in the step 10, so that the chocolate beans are inlaid in the betel nut cavities;
step 12, packaging: and (5) manually selecting pieces for bagging, and packaging the finished betel nuts in a mechanical sealing mode.
Further, the microwave power in the step 2 is 500-700W, and the microwave time is 10-15min.
Further, the liquid preparation in the step 4 comprises the following components in terms of per kg of betel nut dry fruit: 5-8g of gelatin, 3-5g of sweetener, 4-7g of licorice juice and 1-2g of essence and spice according to the material-water ratio of 1: 8-10.
Further, the temperature of the seeds baked in the step 5 is 100-105 ℃, and the seeds are baked until the moisture is 14-16%.
Further, the fragrant liquid in the step 6 comprises the following components in terms of per kg of dry betel nut: 3-5g of sweetener, 7-10g of white sugar, 4-8g of ethyl maltol, 7-10g of essence and spice, 2-4g of peppermint oil, 5-6g of salt and 5-15kg of water.
Further, the mixed powder in the step 10 is formed by mixing chocolate powder and konjak powder.
Further, the mass ratio of the chocolate powder to the konjaku flour is 2-4:1.
Further, the thickness of the mixed powder dusted in the step 10 is 0.07-0.1mm.
The beneficial effects of the invention are as follows: (1) The chocolate betel nut prepared by the method has peculiar taste, rich nutrition, capability of improving the immunity of a human body and good moisture resistance, and innovations in appearance and connotation are realized; wherein the chocolate contains polyphenol, flavonoid substances, stearic acid, tannin and other components, is beneficial to heart health, enhancing immunity, reducing cholesterol level in blood, protecting teeth, reducing dental plaque, and preventing dental caries;
(2) According to the invention, a powdering process is added between the instant brine and the chocolate bean, the ingredients of the instant brine are chocolate powder and konjak powder, wherein the konjak powder has strong water absorption property, can absorb the water of brine and the water of the chocolate bean simultaneously, is equivalent to adding a water absorption diaphragm between the instant brine and the chocolate bean to prevent the chocolate bean from absorbing the water of the brine, so that the chocolate bean becomes soft and bad, the chocolate powder can also cover the color of the konjak powder, the betel nut appearance is not different from that of the traditional instant brine, the chocolate powder can also cover the brine, and the phenomenon that the brine which is solidified originally is softened, liquefied and changed into thick liquid is prevented due to the phenomenon that the brine returns to the halogen in the environment due to high temperature and the like in the preservation process; the two components have synergistic effect, and the moisture resistance of the chocolate betel nuts is obviously improved.
Detailed Description
For a better understanding of the present invention, embodiments of the present invention are described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention.
The hair preparation liquid in the following examples comprises the following components in terms of per kg of betel nut dry fruit: 5g of gelatin, 5g of sweetener, 7g of licorice juice and 1g of essence and spice according to the material-to-water ratio of 1:8, mixing and preparing; the fragrant liquid comprises the following components in terms of per kg of betel nut dry fruit: 3g of sweetener, 7g of white sugar, 5g of ethyl maltol, 7g of essence and spice, 4g of peppermint oil, 5g of salt and 10kg of water.
Example 1:
a method for preparing moisture-proof chocolate betel nuts comprises the following steps:
step 1, selecting seeds: selecting betel nut dry fruits with full grains and good quality;
step 2, microwave pretreatment: carrying out microwave heating treatment on the dry betel nuts by adopting microwave heating equipment, wherein the microwave power is 500W, the microwave time is 10min, soaking the treated dry betel nuts in 8% concentration food-grade alkaline water for 4min, and washing the surfaces of the betel nuts with clear water;
step 3, curing: adding the dried betel nuts treated in the step 2 into water at 100 ℃ to be boiled for 20min for curing and sterilizing;
step 4, preparing: putting the dried betel nuts treated in the step 3 into a fermentation tank, adding fermentation liquid, closing a tank cover, setting the pressure to be 0.2MPa, the temperature to be 50 ℃ and the rotating speed to be 30 min/rotation for fermentation, and taking out after 4h of fermentation;
step 5, baking seeds: delivering the areca nut dried fruits treated in the step 4 into a vacuum microwave seed baking machine for quick baking, wherein the temperature of the baked seeds is 100 ℃, and baking the seeds until the moisture is 16%;
step 6, stuffy fragrance: putting the dried betel nuts treated in the step 5 into a fragrance-sealing tank, adding fragrance-sealing liquid, sealing a tank cover, setting the temperature to 30 ℃ and the rotating speed to 2 h/r for fragrance sealing;
step 7, steaming and pressing seeds: putting the dried betel nuts treated in the step 6 into a steaming cabinet for curing and sterilizing, wherein the steam temperature is 100 ℃ and the time is 25min, and then putting the betel nuts into a seed pressing machine for seed pressing and forming;
step 8, cutting seeds: slicing the betel nuts with the selected seeds and sorting out the kernels in the nuts according to the requirements, and dividing the betel nuts into split seeds according to the shape and individual size of the betel nuts;
step 9, marinating: carrying out thermal reaction on calcium hydroxide and maltose to obtain brown slurry, adding a sweetener and various edible flavors to prepare brine, and uniformly coating a proper amount of prepared brine into the betel nuts treated in the step 8 by adopting a special marinating machine;
step 10, powdering: uniformly scattering self-made mixed powder on the brine after the marinating in the step 9, wherein the mixed powder is formed by mixing chocolate powder and konjaku flour, the mass ratio of the chocolate powder to the konjaku flour is 2:1, and the thickness of the dusted mixed powder is 0.07-0.1mm;
step 11, pressing chocolate beans: lightly pressing the chocolate beans on the brine subjected to powdering in the step 10, so that the chocolate beans are inlaid in the betel nut cavities;
step 12, packaging: and (5) manually selecting pieces for bagging, and packaging the finished betel nuts in a mechanical sealing mode.
Example 2:
a method for preparing moisture-proof chocolate betel nuts comprises the following steps:
step 1, selecting seeds: selecting betel nut dry fruits with full grains and good quality;
step 2, microwave pretreatment: carrying out microwave heating treatment on the dry betel nuts by adopting microwave heating equipment, wherein the microwave power is 700W, the microwave time is 15min, soaking the treated dry betel nuts in 6% concentration food-grade alkaline water for 6min, and washing the surfaces of the betel nuts with clear water;
step 3, curing: adding the dried betel nuts treated in the step 2 into water at 100 ℃ to be boiled for 40min for curing and sterilizing;
step 4, preparing: putting the dried betel nuts treated in the step 3 into a fermentation tank, adding fermentation liquid, closing a tank cover, setting the pressure to be 0.35MPa, the temperature to be 70 ℃ and the rotating speed to be 60 min/rotation for fermentation, and taking out after fermentation for 6 h;
step 5, baking seeds: delivering the areca nut dried fruits treated in the step 4 into a vacuum microwave seed baking machine for quick baking, wherein the temperature of the baked seeds is 105 ℃, and baking the seeds until the moisture is 14%;
step 6, stuffy fragrance: putting the dried betel nuts treated in the step 5 into a fragrance-sealing tank, adding fragrance-sealing liquid, sealing a tank cover, setting the temperature to 40 ℃ and the rotating speed to 4 h/r for fragrance sealing;
step 7, steaming and pressing seeds: putting the dried betel nuts treated in the step 6 into a steaming cabinet for curing and sterilizing, wherein the steam temperature is 105 ℃ and the time is 18min, and then putting the betel nuts into a seed pressing machine for seed pressing and forming;
step 8, cutting seeds: slicing the betel nuts with the selected seeds and sorting out the kernels in the nuts according to the requirements, and dividing the betel nuts into split seeds according to the shape and individual size of the betel nuts;
step 9, marinating: carrying out thermal reaction on calcium hydroxide and maltose to obtain brown slurry, adding a sweetener and various edible flavors to prepare brine, and uniformly coating a proper amount of prepared brine into the betel nuts treated in the step 8 by adopting a special marinating machine;
step 10, powdering: uniformly scattering self-made mixed powder on the brine after the marinating in the step 9, wherein the mixed powder is formed by mixing chocolate powder and konjaku flour, the mass ratio of the chocolate powder to the konjaku flour is 4:1, and the thickness of the dusted mixed powder is 0.07-0.1mm;
step 11, pressing chocolate beans: lightly pressing the chocolate beans on the brine subjected to powdering in the step 10, so that the chocolate beans are inlaid in the betel nut cavities;
step 12, packaging: and (5) manually selecting pieces for bagging, and packaging the finished betel nuts in a mechanical sealing mode.
Example 3:
a method for preparing moisture-proof chocolate betel nuts comprises the following steps:
step 1, selecting seeds: selecting betel nut dry fruits with full grains and good quality;
step 2, microwave pretreatment: carrying out microwave heating treatment on the dry betel nuts by adopting microwave heating equipment, wherein the microwave power is 600W, the microwave time is 12min, soaking the treated dry betel nuts in 7% concentration food-grade alkaline water for 5min, and washing the surfaces of the betel nuts with clear water;
step 3, curing: adding the dried betel nuts treated in the step 2 into water at 100 ℃ to be boiled for 30min for curing and sterilizing;
step 4, preparing: putting the dried betel nuts treated in the step 3 into a fermentation tank, adding fermentation liquid, closing a tank cover, setting the pressure to be 0.3MPa, the temperature to be 55 ℃ and the rotating speed to be 45 min/rotation for fermentation, and taking out after fermentation for 5 h;
step 5, baking seeds: delivering the areca nut dried fruits treated in the step 4 into a vacuum microwave seed baking machine for quick baking, wherein the temperature of the baked seeds is 103 ℃, and baking the seeds until the moisture is 15%;
step 6, stuffy fragrance: putting the dried betel nuts treated in the step 5 into a fragrance-sealing tank, adding fragrance-sealing liquid, sealing a tank cover, setting the temperature to 35 ℃ and the rotating speed to 3 h/r for fragrance sealing;
step 7, steaming and pressing seeds: putting the dried betel nuts treated in the step 6 into a steaming cabinet for curing and sterilizing, wherein the steam temperature is 103 ℃ and the time is 20min, and then putting the betel nuts into a seed pressing machine for seed pressing and forming;
step 8, cutting seeds: slicing the betel nuts with the selected seeds and sorting out the kernels in the nuts according to the requirements, and dividing the betel nuts into split seeds according to the shape and individual size of the betel nuts;
step 9, marinating: carrying out thermal reaction on calcium hydroxide and maltose to obtain brown slurry, adding a sweetener and various edible flavors to prepare brine, and uniformly coating a proper amount of prepared brine into the betel nuts treated in the step 8 by adopting a special marinating machine;
step 10, powdering: uniformly scattering self-made mixed powder on the brine after the marinating in the step 9, wherein the mixed powder is formed by mixing chocolate powder and konjaku flour, the mass ratio of the chocolate powder to the konjaku flour is 3:1, and the thickness of the dusted mixed powder is 0.07-0.1mm;
step 11, pressing chocolate beans: lightly pressing the chocolate beans on the brine subjected to powdering in the step 10, so that the chocolate beans are inlaid in the betel nut cavities;
step 12, packaging: and (5) manually selecting pieces for bagging, and packaging the finished betel nuts in a mechanical sealing mode.
Comparative example 1:
comparative example 1 is different from example 1 in that the process of removing dusting in the manufacturing step is the same as in example 1.
Comparative example 2:
comparative example 2 is different from example 1 in that the mixed powder in the powdering process is replaced with a single chocolate powder, and the other steps are the same as in example 1.
Comparative example 3:
comparative example 3 is different from example 1 in that the mixed powder in the powdering process is replaced with a separate konjak powder, and the other steps are the same as in example 1.
The chocolate betel nuts prepared in the above examples and comparative example 1 were stored at room temperature for 6 months, and after that, the betel nut quality was checked, and the check results are shown in table 1.
TABLE 1
As can be seen from table 1, the chocolate betel nut prepared by the method has peculiar taste, rich nutrition, capability of improving human immunity, good moisture resistance, further analysis, poor moisture resistance of the chocolate betel nut after the powder spraying process is removed, further analysis, removal of the chocolate powder or the konjak powder by the mixed powder for powder spraying, and poor taste compared with the simultaneous addition of the chocolate powder and the konjak powder, and is different from the traditional betel nut in appearance, thereby influencing popularization of the chocolate betel nut.
The previous description of the embodiments is provided to facilitate a person of ordinary skill in the art to make and use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles described herein may be applied to other embodiments without the use of the inventive faculty. Therefore, the present invention is not limited to the above-described embodiments. Those skilled in the art will appreciate that, in light of the principles of the present invention, improvements and modifications can be made without departing from the scope of the invention.
Claims (5)
1. The preparation method of the moisture-proof chocolate betel nut is characterized by comprising the following steps of:
step 1, selecting seeds: selecting betel nut dry fruits with full grains and good quality;
step 2, microwave pretreatment: carrying out microwave heating treatment on the dry betel nuts by adopting microwave heating equipment, soaking the treated dry betel nuts in 6-8% food-grade alkaline water for 4-6min, and washing the surfaces of the betel nuts with clear water;
step 3, curing: adding the dried betel nuts treated in the step 2 into water at 100 ℃ to be boiled for 20-40min for curing and sterilizing;
step 4, preparing: putting the dried betel nuts treated in the step 3 into a fermentation tank, adding fermentation liquid, closing a tank cover, setting the pressure to be 0.2-0.35MPa, the temperature to be 50-70 ℃ and the rotating speed to be 30-60 min/rotation for fermentation, and taking out after 4-6h of fermentation;
step 5, baking seeds: delivering the areca nut dried fruits treated in the step 4 into a vacuum microwave seed baking machine for quick baking;
step 6, stuffy fragrance: putting the dried betel nuts treated in the step 5 into a fragrance-sealing tank, adding fragrance-sealing liquid, sealing a tank cover, setting the temperature to be 30-40 ℃ and the rotating speed to be 2-4 h/revolution for fragrance sealing;
step 7, steaming and pressing seeds: putting the dried betel nuts treated in the step 6 into a steaming cabinet for curing and sterilizing, wherein the steam temperature is 100-105 ℃ and the time is 18-25min, and then putting the betel nuts into a seed pressing machine for seed pressing and forming;
step 8, cutting seeds: slicing the betel nuts with the selected seeds and sorting out the kernels in the nuts according to the requirements, and dividing the betel nuts into split seeds according to the shape and individual size of the betel nuts;
step 9, marinating: carrying out thermal reaction on calcium hydroxide and maltose to obtain brown slurry, adding a sweetener and various edible flavors to prepare brine, and uniformly coating a proper amount of prepared brine into the betel nuts treated in the step 8 by adopting a special marinating machine;
step 10, powdering: uniformly scattering the self-made mixed powder onto the brine after the marinating in the step 9; the mixed powder is formed by mixing chocolate powder and konjaku flour; the mass ratio of the chocolate powder to the konjaku flour is 2-4:1; the thickness of the mixed powder of the powder is 0.07-0.1mm;
step 11, pressing chocolate beans: lightly pressing the chocolate beans on the brine subjected to powdering in the step 10, so that the chocolate beans are inlaid in the betel nut cavities;
step 12, packaging: and (5) manually selecting pieces for bagging, and packaging the finished betel nuts in a mechanical sealing mode.
2. The method for producing moisture-proof chocolate betel nut according to claim 1, wherein the microwave power in the step 2 is 500-700W and the microwave time is 10-15min.
3. The method for producing moisture-proof chocolate betel nut according to claim 1, wherein said liquid for producing in step 4 comprises the following ingredients per kg of betel nut dry fruit: 5-8g of gelatin, 3-5g of sweetener, 4-7g of licorice juice and 1-2g of essence and spice according to the material-water ratio of 1: 8-10.
4. The method for producing moisture-proof chocolate betel nut according to claim 1, wherein the temperature of the baked seeds in the step 5 is 100-105 ℃, and the baking of the seeds is carried out until the moisture is 14-16%.
5. The method for producing moisture-proof chocolate betel nut according to claim 1, wherein the fragrant liquid in the step 6 comprises the following ingredients per kg of betel nut dry fruit: 3-5g of sweetener, 7-10g of white sugar, 4-8g of ethyl maltol, 7-10g of essence and spice, 2-4g of peppermint oil, 5-6g of salt and 5-15kg of water.
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