CN112568400A - Areca nut processing method - Google Patents
Areca nut processing method Download PDFInfo
- Publication number
- CN112568400A CN112568400A CN202011462109.9A CN202011462109A CN112568400A CN 112568400 A CN112568400 A CN 112568400A CN 202011462109 A CN202011462109 A CN 202011462109A CN 112568400 A CN112568400 A CN 112568400A
- Authority
- CN
- China
- Prior art keywords
- nut
- areca
- betel nut
- processing
- nuts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 244000080767 Areca catechu Species 0.000 title claims abstract description 71
- 235000006226 Areca catechu Nutrition 0.000 title claims abstract description 56
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 24
- 239000000835 fiber Substances 0.000 claims abstract description 23
- 210000000582 semen Anatomy 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 239000011230 binding agent Substances 0.000 claims abstract description 8
- 239000006185 dispersion Substances 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 239000007787 solid Substances 0.000 claims abstract description 8
- 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 abstract description 7
- 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 abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 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 abstract description 7
- 239000012258 stirred mixture Substances 0.000 claims abstract description 6
- 241001131796 Botaurus stellaris Species 0.000 claims abstract description 5
- 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 abstract description 5
- 235000013373 food additive Nutrition 0.000 claims abstract description 5
- 239000002778 food additive Substances 0.000 claims abstract description 5
- 238000000465 moulding Methods 0.000 claims abstract description 4
- 238000005056 compaction Methods 0.000 claims abstract description 3
- 235000014571 nuts Nutrition 0.000 claims description 22
- 240000008154 Piper betle Species 0.000 claims description 13
- 235000008180 Piper betle Nutrition 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims description 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 230000001788 irregular Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 241000202755 Areca Species 0.000 abstract 2
- 238000004806 packaging method and process Methods 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 239000012267 brine Substances 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000010924 continuous production Methods 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 210000000214 mouth Anatomy 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Manufacturing & Machinery (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a betel nut processing method, which comprises the following steps: performing longitudinal fiber mechanical dispersion treatment on the pretreated areca nuts to obtain areca nut fibers, wherein the areca nuts comprise at least one of areca nut pedicles and areca nut kernels; heating Arecae semen fiber, edible solid binder, food additive, and Arecae semen bittern, and stirring, wherein the solid binder comprises at least one of maltose and white sugar; and putting the stirred mixture into a mold for compaction, and cooling and molding to obtain the betel nut finished product with uniform shape. Compared with the existing traditional betel nut production, the method changes the traditional betel nut into a regular shape on the premise of not changing the original flavor of the traditional betel nut, thereby breaking through the bottleneck that the automatic production cannot be realized due to the irregular original shape of the betel nut in the traditional betel nut production, and opening a key for realizing the automatic production of the traditional betel nut industry.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a betel nut processing method.
Background
The betel nut processing comprises the earlier stage process of betel nut pretreatment, the middle stage process of betel nut processing and the later stage process of betel nut packaging, wherein the earlier stage process mainly comprises betel nut conveying, screening, cleaning, boiling, flavoring, drying and the like, the middle stage process comprises slicing, kernel removing, brine adding, drying again and the like, and the later stage process comprises chip selecting, small packaging, large packaging and the like. The betel nut industry is developed for a long time, the prior working procedures basically realize the continuous production of automatic equipment, but the middle and later stages are manual operation, although enterprises try to use machines to replace the betel nuts, because the betel nuts are irregular in shape and unstable in state, the betel nuts cannot be machined and produced continuously, and only manual operation can be performed manually, so that a large amount of human resources are consumed, the production efficiency is low, the production cost is high, the pollution probability of the production period is increased, and the food safety risk is increased.
Disclosure of Invention
The invention aims to provide a betel nut processing method, which aims to solve the problem that the whole-course mechanical continuous production is difficult to realize in the production and processing of betel nuts due to irregular shapes and unstable shapes of the betel nuts.
In order to achieve the purpose, the betel nut processing method provided by the invention comprises the following steps:
(1) performing longitudinal fiber mechanical dispersion treatment on the pretreated areca nuts to obtain areca nut fibers, wherein the areca nuts comprise at least one of areca nut pedicles and areca nut kernels;
(2) heating Arecae semen fiber, edible solid binder, food additive, and Arecae semen bittern, and stirring, wherein the solid binder comprises at least one of maltose and white sugar;
(3) and putting the stirred mixture into a mold for compaction, and cooling and molding to obtain the betel nut finished product with uniform shape.
Preferably, the pretreatment comprises the steps of screening, washing, cooking, flavoring and drying.
Preferably, the water content of the pretreated areca nuts is 15-25%.
Preferably, the process of the longitudinal fibre mechanical dispersion treatment comprises one or more of chopping, kneading, squeezing and shredding.
Preferably, the solid binder further comprises one or more of a compound edible gum and a gum base.
Preferably, in the step (2), the food additive comprises powder or granules made of one or more of sesame, peanut and soybean.
Preferably, the heating and stirring are carried out fully by raising the temperature to melt the maltose and/or the white sugar, and then the temperature is kept between 80 ℃ and 100 ℃ for fully stirring.
Preferably, the cooling and forming step further comprises the following steps: and coating an edible coating on the surface of the finished product after cooling and forming.
Preferably, the mould is elongate.
Preferably, the corners of the elongated mold are chamfered.
Compared with the prior art, the invention has the following beneficial effects:
(1) compared with the conventional betel nuts in the market, the raw materials of the betel nuts produced by the method are not reduced, the betel nuts are still used, and the brine is added, so that the original flavor of the betel nuts is ensured, and the betel nuts are more acceptable to eaters;
(2) the betel nut is subjected to mechanical dispersion treatment of longitudinal fibers, long fibers are reserved as much as possible for a user to chew, and loss of the chewiness of the betel nut after the processing method is changed is avoided;
(3) the processing method can completely realize machine operation, replaces the complicated manual operation procedures of slicing, denucleating, marinating, drying, selecting slices and the like, and lays a good foundation for later automatic packaging because the finished product is in a regular and stable form;
(4) the processing method of the invention improves the production efficiency, reduces the production cost, shortens the production period and reduces the pollution risk;
(5) the bottleneck that the prior processes and the later processes of betel nut production cannot realize mechanical continuous production is overcome.
Detailed Description
Example 1:
the method comprises the following steps of screening, cleaning, boiling, flavoring and drying the areca nuts (with areca nut kernels) and areca nut bases, and performing longitudinal fiber mechanical dispersion treatment by using a cutting machine, wherein the water content of the areca nuts is 18%. Because the areca is not required to be dried again in the later period of the areca processing method, the water content of the areca is lower than that of the areca (23-28 percent) in the common processing method.
The cutting machine comprises a plurality of blades with equal spacing distance, the betel nut is thrown along the gap of the knife rest, the longitudinal fibers on the betel nut are dispersed under the cutting of the blades, and finally all the longitudinal fibers of the betel nut are collected and obtained, wherein the betel nut comprises a betel nut kernel, a betel nut pedicel and a betel nut main body, and all the nutrient components of the betel nut are reserved.
Heating white sugar and maltose to 110 deg.C, adding longitudinal Arecae semen fiber, composite edible gum and Arecae semen bittern, stirring at 80 deg.C, compacting the stirred mixture in a strip-shaped mold, and cooling and molding to obtain Arecae semen product. The mould is arranged to be strip-shaped, so that the mould is more convenient for a user to chew and protects the oral cavity of the user.
Example 2:
mechanically dispersing the screened, cleaned, boiled, flavored and dried areca nuts and areca nut bases by using a shredder through longitudinal fibers, adding the longitudinal areca nut fibers into a gum base, peanut powder and areca brine, and fully stirring.
The stirred mixture is placed into a strip-shaped mold to be compacted, wherein the corner of the strip-shaped mold is a chamfer, and the chamfer form can reduce the direct stimulation of the fiber to the oral cavity of a user, thereby protecting the oral cavity.
Compacting in a mould, cooling and forming to obtain the betel nut finished product.
Example 3:
and (3) carrying out longitudinal fiber mechanical dispersion treatment on the areca nuts and the areca nut kernels after the processes of screening, cleaning, boiling, flavoring and drying are finished by adopting an extruding and kneading machine.
Heating white sugar and maltose to 110 deg.C, melting, adding longitudinal Arecae semen fiber, bean powder and Arecae semen bittern, and stirring at 80 deg.C.
And (4) compacting the stirred mixture in a strip-shaped mold, and cooling and forming to obtain a finished betel nut product. The surface of the betel nut finished product is coated with sugar by a rotary kettle, so that irregular betel nut fibers are covered, and the attractiveness of the betel nut finished product is improved.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.
Claims (10)
1. The areca processing method is characterized by comprising the following steps:
(1) performing longitudinal fiber mechanical dispersion treatment on the pretreated areca nuts to obtain areca nut fibers, wherein the areca nuts comprise at least one of areca nut pedicles and areca nut kernels;
(2) heating Arecae semen fiber, edible solid binder, food additive, and Arecae semen bittern, and stirring, wherein the solid binder comprises at least one of maltose and white sugar;
(3) and putting the stirred mixture into a mold for compaction, and cooling and molding to obtain the betel nut finished product with uniform shape.
2. The method of processing betel nut of claim 1 wherein said pretreatment comprises the steps of screening, washing, cooking, flavoring and drying.
3. The method of processing betel nut of claim 1, wherein the moisture content of the betel nut after the pretreatment is 15-25%.
4. The method of processing betel nut of claim 1 wherein said longitudinal fiber mechanical dispersion treatment comprises one or more of chopping, kneading, squeezing and shredding.
5. The method of claim 1, wherein the solid binder further comprises one or more of a complex edible gum and a gum base.
6. The method for processing betel nut as claimed in claim 1, wherein said food additive in step (2) comprises powder or granule made of one or more of sesame, peanut, soybean.
7. The method for processing Arecae semen according to claim 1, wherein the heating and stirring are carried out by heating to melt maltose and/or white sugar, and stirring at 80-100 deg.C.
8. The method for processing betel nuts as claimed in claim 1, further comprising, after said step of cooling and forming: and coating an edible coating on the surface of the finished product after cooling and forming.
9. The method of processing betel nuts as claimed in claim 1, wherein said mold is elongated.
10. The method of processing betel nuts as claimed in claim 9, wherein the corners of said elongated mold are chamfered.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011462109.9A CN112568400A (en) | 2020-12-11 | 2020-12-11 | Areca nut processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011462109.9A CN112568400A (en) | 2020-12-11 | 2020-12-11 | Areca nut processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112568400A true CN112568400A (en) | 2021-03-30 |
Family
ID=75131763
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011462109.9A Pending CN112568400A (en) | 2020-12-11 | 2020-12-11 | Areca nut processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112568400A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114982994A (en) * | 2022-06-30 | 2022-09-02 | 李志勇 | Rapid shaping method for processing betel nuts |
| CN115843910A (en) * | 2023-01-12 | 2023-03-28 | 南通维尔斯机械科技有限公司 | Betel nut candy forming processing device and processing technology thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1187952A (en) * | 1997-01-15 | 1998-07-22 | 赵铁君 | Areca nut food and production method thereof |
| CN101228940A (en) * | 2007-01-26 | 2008-07-30 | 陈勇 | Sludgeless betelnut food and producing method thereof |
| CN105105035A (en) * | 2015-08-12 | 2015-12-02 | 海南省农业科学院农产品加工设计研究所 | Manufacturing method for fibrosis betel nuts |
| CN109123653A (en) * | 2018-06-26 | 2019-01-04 | 张�杰 | A kind of nontoxic betel quid chewing and preparation method thereof |
| CN111084354A (en) * | 2019-12-30 | 2020-05-01 | 阙正夫 | Method for making artificially reproduced betel nut |
-
2020
- 2020-12-11 CN CN202011462109.9A patent/CN112568400A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1187952A (en) * | 1997-01-15 | 1998-07-22 | 赵铁君 | Areca nut food and production method thereof |
| CN101228940A (en) * | 2007-01-26 | 2008-07-30 | 陈勇 | Sludgeless betelnut food and producing method thereof |
| CN105105035A (en) * | 2015-08-12 | 2015-12-02 | 海南省农业科学院农产品加工设计研究所 | Manufacturing method for fibrosis betel nuts |
| CN109123653A (en) * | 2018-06-26 | 2019-01-04 | 张�杰 | A kind of nontoxic betel quid chewing and preparation method thereof |
| CN111084354A (en) * | 2019-12-30 | 2020-05-01 | 阙正夫 | Method for making artificially reproduced betel nut |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114982994A (en) * | 2022-06-30 | 2022-09-02 | 李志勇 | Rapid shaping method for processing betel nuts |
| CN115843910A (en) * | 2023-01-12 | 2023-03-28 | 南通维尔斯机械科技有限公司 | Betel nut candy forming processing device and processing technology thereof |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210330 |