CN112471456A - 一种健康槟榔加工工艺工序方法 - Google Patents
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Abstract
本发明公开了一种健康槟榔加工工艺工序方法,包括以下步骤:S1:将槟榔进行筛选,分选出大果和小果,通过剔选分级;S2:槟榔干果通过剔选分级后,用水浸泡,加入食品级纯碱进行清洗,S3:将处理过的槟榔连同由甜味剂、防腐剂、膨松剂食品用香精香料、增味剂等组成的料液放人发料设备中,在密闭状态、常压或微压、60℃的温度下,让料液在搅拌釜浸泡2‑3天,本发明将现有槟榔片成品垂直纤维方向一分为二切片,是现有槟榔片长度减少一半,避免了消费者在咀嚼槟榔过程中对口腔黏膜的损害;本发明是将上表香的槟榔果面或者点卤水的槟榔片果成品用十字刀垂直纤维方向和顺纤维方向一分为四,避免了消费者在咀嚼槟榔过程中对口腔黏膜的损害。
Description
技术领域
本发明涉及一种工艺工序方法,特别涉及一种健康槟榔加工工艺工序方法,属于食品加工技术领域。
背景技术
随着槟榔行业的飞速发展,槟榔行业经济效益和就业人员不断增加,社会效益显著。与此同时,槟榔消费引起的:两颊变宽、牙齿咬耗(磨损),牙床动摇、口腔溃疡、口腔黏膜下纤维化、口腔黏膜白斑症、口腔癌等副作用对消费者身体和家庭的伤害也不断显现。消费者因病对医疗资源的挤占,消费者因病致贫家庭也在同步增加,社会副作用也在不断扩大。
槟榔行业在经济效益和社会效益的光环驱动下一路狂奔,无暇漫步解决其副作用,虽然槟榔成分致癌一说有其市场,但没有在医学界和管理层形成共识,通过对消费者患者的调查:槟榔对消费者的危害只有口腔发炎、溃疡、癌变,其他脏腑器官疾病与非槟榔消费者没有增加。说明槟榔对消费者的主要伤害不是来自槟榔成分;而是槟榔坚硬的纤维对牙齿的磨损;现有槟榔片成品长度大于口腔容积,坚硬的长纤维反复损伤口腔黏膜,造成口腔反复发炎、溃疡,最终造成口腔黏膜下纤维化、口腔黏膜白斑症甚至癌变。
为此,我们提供一种健康槟榔加工工艺工序方法。
发明内容
本发明的目的在于提供一种健康槟榔加工工艺工序方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:1.一种健康槟榔加工工艺,其特征在于,包括以下步骤:
S1:将槟榔进行筛选,分选出大果和小果,通过剔选分级;
S2:槟榔干果通过剔选分级后,用水浸泡,加入食品级纯碱进行清洗,
S3:将处理过的槟榔连同由甜味剂、防腐剂、膨松剂食品用香精香料、增味剂等组成的料液放人发料设备中,在密闭状态、常压或微压、60℃的温度下,让料液在搅拌釜浸泡2-3天,使所有风味物质均匀渗透到槟榔纤维中,充分吸收入味;
S4:泡制好的槟榔果水分由36%一44%,通过干燥箱或者干燥房等烘烤设施把水分调节干燥至23%一26%;
S5:将泡制好的槟榔果裹上由怡糖、明胶及其他食品添加剂或食用植物油、等组成的上表香,使槟榔表皮颜色光亮,口感芳香,甜感宜人;
S6:上表香的槟榔果置于干燥箱,将温度设置为40-50度干燥2-4小时即可;
S7:顺槟榔果顺纤维方向将槟榔果切成一分为二的槟榔片;
S8:去除已切分槟概果中的槟榔核;
S9:将用熟石灰、甜味剂、薄荷脑、香兰素、乙基麦芽酚调制的卤水添加到已切分的槟概果里面;
S10:将点卤水的槟榔片置于干燥箱,将温度设置为40-50度干燥1-3小时即可;
S11:将点卤水且烘干的槟榔片垂直纤维方向一分为二,使其长度只有现有槟榔片的二分之一;或者垂直纤维方向和顺纤维方向一分为四,使其体积只有现有槟榔片的四分之一。
S12:干燥好的槟榔包装入库即可。
作为本发明的一种优选技术方案,所述甜味剂为糖浆、饴糖和蛋白糖中的一种或者多种。
3.一种健康槟榔工序方法,包括以下步骤:
步骤一:将干槟榔果顺纤维方向一分为二成槟榔片;
步骤二:鲜果用粉碎机打成槟榔浆;干果用粉碎机粉碎成3-5cm槟榔颗粒;
步骤三:用清水浸泡24-36小时或者60-70度热水浸泡2-4小时;水淹没槟榔颗粒1-2厘米即可,水位低于颗粒即加水;
步骤四:用磨浆机将去核槟榔鲜果或者浸泡好的槟榔颗粒进行磨浆,浆渣分离,提起槟榔有效成分为槟榔液,也可以通过清水熬制提取;
步骤五:槟榔液浓缩:槟榔液经过负压蒸馏设备或者其它设备浓缩成槟榔膏;
步骤六:将槟榔膏或者槟榔液与熟石灰、甜味剂、饴糖、增味剂、膨松剂、防腐剂、果味剂、食用香精等添加剂加入搅拌机搅拌混合,配制成不同口味、不同香型的槟榔膏;
步骤七:不同口味、不同香型的槟榔膏生产成不同口味、不同香型的口香糖、泡泡糖、糖果、棒棒糖、果冻、薯条、薯片、果条、果片、饮料、糕点、牙膏、卷烟等产品;
步骤八:符合食品卫生的产品包装入库即可。
与现有技术相比,本发明的有益效果是:
1.本发明一种健康槟榔加工工艺工序方法,本发明将现有槟榔片成品垂直纤维方向一分为二切片,是现有槟榔片长度减少一半,避免了消费者在咀嚼槟榔过程中对口腔黏膜的损害;本发明是将上表香面或者点卤水的槟榔片果成品用十字刀垂直纤维方向和顺纤维方向一分为四,使其体积只有现有槟榔片的二分之一或者四分之一;避免了消费者在咀嚼槟榔过程中对口腔黏膜的损害。
2.本发明一种健康槟榔加工工艺工序方法,将槟榔有效成分提取液工艺及提取液深加工制成品:口口香糖、泡泡糖、糖果、棒棒糖、果冻、薯条、薯片、果条、果片、饮料、糕点、牙膏、卷烟等产品,彻底解决了槟榔片对消费者口腔粘膜和牙齿的损害。
附图说明
图1为本发明的工艺流程图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
请参阅图1,本发明提供了一种健康槟榔加工工艺工序方法的技术方案:
根据图1所示,包括以下步骤:
S1:将槟榔进行筛选,分选出大果和小果,通过剔选分级;
S2:槟榔干果通过剔选分级后,用水浸泡,加入食品级纯碱进行清洗,
S3:将处理过的槟榔连同由甜味剂、防腐剂、膨松剂食品用香精香料、增味剂等组成的料液放人发料设备中,在密闭状态、常压或微压、60℃的温度下,让料液在搅拌釜浸泡2-3天,使所有风味物质均匀渗透到槟榔纤维中,充分吸收入味;
S4:泡制好的槟榔果水分由36%一44%,通过干燥箱或者干燥房等烘烤设施把水分调节干燥至23%一26%;
S5:将泡制好的槟榔果裹上由怡糖、明胶及其他食品添加剂或食用植物油、等组成的上表香,使槟榔表皮颜色光亮,口感芳香,甜感宜人;
S6:上表香的槟榔果置于干燥箱,将温度设置为40-50度干燥2-4小时即可;
S7:顺槟榔果顺纤维方向将槟榔果切成一分为二的槟榔片;
S8:去除已切分槟概果中的槟榔核;
S9:将用熟石灰、甜味剂、薄荷脑、香兰素、乙基麦芽酚调制的卤水添加到已切分的槟概果里面;
S10:将点卤水的槟榔片置于干燥箱,将温度设置为40-50度干燥1-3小时即可;
S11:将点卤水且烘干的槟榔片垂直纤维方向一分为二,使其长度只有现有槟榔片的二分之一;或者垂直纤维方向和顺纤维方向一分为四,使其体积只有现有槟榔片的四分之一。
S12:干燥好的槟榔包装入库即可。
甜味剂为糖浆、饴糖和蛋白糖中的一种或者多种。
3.一种健康槟榔工序方法,包括以下步骤:
步骤一:将干槟榔果顺纤维方向一分为二成槟榔片;
步骤二:鲜果用粉碎机打成槟榔浆;干果用粉碎机粉碎成3-5cm槟榔颗粒;
步骤三:用清水浸泡24-36小时或者60-70度热水浸泡2-4小时;水淹没槟榔颗粒1-2厘米即可,水位低于颗粒即加水;
步骤四:用磨浆机将去核槟榔鲜果或者浸泡好的槟榔颗粒进行磨浆,浆渣分离,提起槟榔有效成分为槟榔液,也可以通过清水熬制提取;
步骤五:槟榔液浓缩:槟榔液经过负压蒸馏设备或者其它设备浓缩成槟榔膏;
步骤六:将槟榔膏或者槟榔液与熟石灰、甜味剂、饴糖、增味剂、膨松剂、防腐剂、果味剂、食用香精等添加剂加入搅拌机搅拌混合,配制成不同口味、不同香型的槟榔膏;
步骤七:不同口味、不同香型的槟榔膏生产成不同口味、不同香型的口香糖、泡泡糖、糖果、棒棒糖、果冻、薯条、薯片、果条、果片、饮料、糕点、牙膏、卷烟等产品;
步骤八:符合食品卫生的产品包装入库即可。
实施例二:本发明还有如下加工工艺:
(1)将槟榔进行筛选,分选出大果和小果,通过剔选分级;
(2)槟榔干果通过剔选分级后,用水浸泡,加入食品级纯碱进行清洗;
(3)将处理过的原料连同由甜味剂、防腐剂、膨松剂食品用香精香料、增味剂等组成的料液放人发料设备中,在密闭状态、常压或微压、60℃的温度下,让料液在搅拌釜浸泡2-3天,使所有风味物质均匀渗透到槟榔纤维中,充分吸收入味;
(4)泡制好的槟榔果水分由36%一44%,通过干燥箱或者干燥房等烘烤设施把水分调节干燥至23%一26%;
(5)将泡制好的槟榔果裹上由怡糖、明胶及其他食品添加剂或食用植物油、等组成的混合物,使槟榔表皮颜色光亮,口感芳香,甜感宜人;
(6)上表香的槟榔果置于干燥箱,将温度设置为40-50度干燥2-4小时即可;
(7)顺槟榔果顺纤维方向将槟榔果切成一分为二的槟榔片;
(8)已切分槟概果中的槟榔核;
(9)将用熟石灰、甜味剂、薄荷脑、香兰素、乙基麦芽酚调制的卤水添加到已切分的槟概果里面;
(10)将点卤水的槟榔片置于干燥箱,将温度设置为40-50度干燥1-3小时即可;
(11)再将点卤水干燥的槟榔片用十字刀垂直纤维方向和顺纤维方向一分为四切片;
(12)包装入库。
实施例三:本发明还有如下加工工艺:
1.将槟榔进行筛选,分选出大果和小果,通过剔选分级。
2.槟榔干果通过剔选分级后,用水浸泡,加入食品级纯碱进行清洗;
3.是将处理过的原料连同由甜味剂、防腐剂、膨松剂食品用香精香料、增味剂等组成的料液放人发料设备中,在密闭状态、常压或微压、60℃的温度下,让料液在搅拌釜浸泡2-3天,使所有风味物质均匀渗透到槟榔纤维中,充分吸收入味;
4.泡制好的槟榔果水分由36%一44%,通过干燥箱或者干燥房等烘烤设施把水分调节干燥至23%一26%;
5.是将泡制好的槟榔果裹上由怡糖、明胶及其他食品添加剂或食用植物油、等组成的混合物,使槟榔表皮颜色光亮,口感芳香,甜感宜人;
6.上表香的槟榔果置于干燥箱,将温度设置为40-50度干燥2-4小时即可;
7.将上表香槟榔果用十字刀垂直纤维方向和顺纤维方向一分为四切片;
8.去除已切分槟概果中的槟榔核;
9.将用熟石灰、甜味剂、薄荷脑、香兰素、乙基麦芽酚调制的卤水添加到已切分的槟概果里面;
10.将点卤水的槟榔片置于干燥箱,将温度设置为40-50度干燥1-3小时即可;
11.包装入库。
在本发明的描述中,需要理解的是,指示的方位或位置关系为基于附图所示的方位或位置关系,仅是为了便于描述本发明和简化描述,而不是指示或暗示所指的装置或元件必须具有特定的方位、以特定的方位构造和操作,因此不能理解为对本发明的限制。
在本发明中,除非另有明确的规定和限定,例如,可以是固定连接,也可以是可拆卸连接,或成一体;可以是机械连接,也可以是电连接;可以是直接相连,也可以通过中间媒介间接相连,可以是两个元件内部的连通或两个元件的相互作用关系,除非另有明确的限定,对于本领域的普通技术人员而言,可以根据具体情况理解上述术语在本发明中的具体含义。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (3)
1.一种健康槟榔加工工艺,其特征在于,包括以下步骤:
S1:将槟榔进行筛选,分选出大果和小果,通过剔选分级;
S2:槟榔干果通过剔选分级后,用水浸泡,加入食品级纯碱进行清洗,
S3:将处理过的槟榔连同由甜味剂、防腐剂、膨松剂食品用香精香料、增味剂等组成的料液放人发料设备中,在密闭状态、常压或微压、60℃的温度下,让料液在搅拌釜浸泡2-3天,使所有风味物质均匀渗透到槟榔纤维中,充分吸收入味;
S4:泡制好的槟榔果水分由36%一44%,通过干燥箱或者干燥房等烘烤设施把水分调节干燥至23%一26%;
S5:将泡制好的槟榔果裹上由怡糖、明胶及其他食品添加剂或食用植物油、等组成的上表香,使槟榔表皮颜色光亮,口感芳香,甜感宜人;
S6:上表香的槟榔果置于干燥箱,将温度设置为40-50度干燥2-4小时即可;
S7:顺槟榔果顺纤维方向将槟榔果切成一分为二的槟榔片;
S8:去除已切分槟概果中的槟榔核;
S9:将用熟石灰、甜味剂、薄荷脑、香兰素、乙基麦芽酚调制的卤水添加到已切分的槟概果里面;
S10:将点卤水的槟榔片置于干燥箱,将温度设置为40-50度干燥1-3小时即可;
S11:将点卤水且烘干的槟榔片垂直纤维方向一分为二,使其长度只有现有槟榔片的二分之一;或者垂直纤维方向和顺纤维方向一分为四,使其体积只有现有槟榔片的四分之一;
S12:干燥好的槟榔包装入库即可。
2.根据权利要求1所述的一种健康槟榔加工工艺,其特征在于,所述甜味剂为糖浆、饴糖和蛋白糖中的一种或者多种。
3.一种健康槟榔工序方法,其特征在于,包括以下步骤:
步骤一:将干槟榔果顺纤维方向一分为二成槟榔片;
步骤二:鲜果用粉碎机打成槟榔浆;干果用粉碎机粉碎成3-5cm槟榔颗粒;
步骤三:用清水浸泡24-36小时或者60-70度热水浸泡2-4小时;水淹没槟榔颗粒1-2厘米即可,水位低于颗粒即加水;
步骤四:用磨浆机将去核槟榔鲜果或者浸泡好的槟榔颗粒进行磨浆,浆渣分离,提取起槟榔有效成分为槟榔液,也可以通过清水熬制提取;
步骤五:槟榔液浓缩:槟榔液经过负压蒸馏设备或者其它设备浓缩成槟榔膏;
步骤六:将槟榔膏或者槟榔液与熟石灰、甜味剂、饴糖、增味剂、膨松剂、防腐剂、果味剂、食用香精等添加剂加入搅拌机搅拌混合,配制成不同口味、不同香型的槟榔膏;
步骤七:不同口味、不同香型的槟榔膏生产成不同口味、不同香型的口香糖、泡泡糖、糖果、棒棒糖、果冻、薯条、薯片、果条、果片、饮料、糕点、牙膏、卷烟等产品;
步骤八:符合食品卫生的产品包装入库即可。
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CN113397128A (zh) * | 2021-07-02 | 2021-09-17 | 湖南伍子醉食品有限公司 | 一种实现污水零排放的槟榔干果前处理工艺 |
CN115606766A (zh) * | 2022-10-18 | 2023-01-17 | 湖南口味王集团有限责任公司 | 柔软型风味槟榔制品及其制备方法 |
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CN113349351A (zh) * | 2021-06-29 | 2021-09-07 | 湖南伍子醉食品有限公司 | 一种低危害槟榔的加工方法 |
CN113397128A (zh) * | 2021-07-02 | 2021-09-17 | 湖南伍子醉食品有限公司 | 一种实现污水零排放的槟榔干果前处理工艺 |
CN113397128B (zh) * | 2021-07-02 | 2023-09-22 | 湖南伍子醉实业集团有限公司 | 一种实现污水零排放的槟榔干果前处理工艺 |
CN115606766A (zh) * | 2022-10-18 | 2023-01-17 | 湖南口味王集团有限责任公司 | 柔软型风味槟榔制品及其制备方法 |
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