CN113017034B - 一种绿槟榔的制备方法及所得产品 - Google Patents
一种绿槟榔的制备方法及所得产品 Download PDFInfo
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Abstract
本发明公开了一种绿槟榔的制备方法及所得产品,该绿槟榔以新鲜采摘的成熟度为30‑65%的槟榔青果为原料,清水洗涤、晾干后,切籽,高温氮气处理协同振动筛完成护色、去蜡质层及去核,然后将槟榔切块与发制液混合,高压低温发制,加入秘制卤水,真空包装所得。本发明保持了原果的绿色,而且产品色泽油亮,切口白净,水分含量高,纤维柔软,卤水稳定,生产成本低,保质期长。
Description
技术领域
本发明涉及一种新型的绿槟榔的制备方法及所得产品,属于槟榔加工处理技术领域。
背景技术
槟榔(Areca catechu L.)是棕榈科(Palmae)、槟榔属(Areca)常绿乔木,茎秆高大直立,表面有明显的叶痕;叶片羽状分裂,环状包被生长于茎杆顶部;雌雄同株,肉穗花序;果实卵圆形,未成熟时绿色,成熟后变为橙黄色。成熟的槟榔果实经干燥后成为槟榔(Arecanut),又名槟榔子、榔玉、大腹子、宾门、橄榄子、仁频和青仔等。槟榔是一种重要的经济作物,约有60个品种,原产于马来西亚,后经引种栽培,现在广泛种植于亚洲南部、非洲东部、澳大利亚和许多太平洋岛均等热带国家和地区,我国引种栽培槟榔已至少有2100多年历史。我国槟榔主要有2个品种,在台湾、海南、广东、广西、云南、福建等省份均有种植。在海南和台湾,槟榔是重要性仅次于橡胶和稻谷的重要经济作物。槟榔果实既可入药,又可食用,同时还具有重要的观赏价值,我国槟榔年产量为13.45万吨,占世界总产量的13.84%。
我国湖南省不种植槟榔,却是我国槟榔消费的主要地区之一,海南省99%以上的槟榔都供应湖南食用槟榔企业加工成食用槟榔产品。湖南地区的食用槟榔是以优质的槟榔干果为主要材料,经过浸绩、煮制等炮制过程、切片、配以由石灰、饴糖、香精、香料、人工甜味剂等添加物熬制而成的卤水进行点卤、干燥、包装等主要工序加工制作而成,形成了具有湖南地方特色的休闲食品。食用槟榔起源于湖南湘潭地区,数年前,食用槟榔的生产加工主要以传统的家庭手工作坊和门店形式存在,槟榔的消费也仅局限在湘潭地区。目前,湖南省食用槟榔产业规模空前壮大,消费范围也逐渐扩大到全省乃至全国。湖南省槟榔加工及相关领域从业人数已近20万人,2020年全省槟榔行业的年生产总值超过700亿元,成为湖南省食品加工制造行业的一大支柱产业。同时有力地推动了海南等地区槟榔种植业、食品添加剂、物流等行业的发展,对国民经济的发展起到了很大的促进作用。
市场上现有的槟榔产品有:槟榔青果(如图1所示),槟榔白果(如图2所示),槟榔烟果(如图3所示)。
槟榔青果水分含量高,果内含有内源菌,常温下2-3天霉变,0-8℃贮存大约7天霉变,零下贮存会导致槟榔表面出现冰晶,解冻后表皮发毛。因此,槟榔青果只能在槟榔种植区(海南岛,台湾岛)周边销售,现切现卖,并配贝壳粉和荖叶一起食用,产品的局限性限制了产品销售的广泛性。
槟榔白果由槟榔青果经电热干燥后加工而成,水分含量低(20%左右),纤维木质化严重,口感差,而且容易刺破口腔,增加口腔癌风险。此外,其还有以下缺陷:1、生产周期长(7-10天),效率低,耗能高,市场应答慢;2、外表黝黑,商品性差;3、槟榔劲道的产生需要唾液溶解卤水,卤水刺激槟榔嚼块,才能释放槟榔活性物质,而干燥的纤维和卤水竞争唾液,劲道递送慢;4、高碱性的卤水(pH 12以上)因唾液分泌速度慢,不能快速溶解,容易粘牙,并对口腔粘膜产生化学损伤;5、传统卤水采用石灰和饴糖及多种香精香料而成,该卤水稳定性差,容易返卤(固态卤水液化),使用条件严格受水分限制,槟榔片水分不能高于15%。
槟榔烟果由新鲜的槟榔青果烟熏干燥而得,除槟榔白果产品的缺陷外,烟熏产品的苯并芘、二氧化硫、丙烯酰胺等致癌因子易超标,而且制作过程狼烟四起,环境污染严重,现几乎被市场淘汰。烟果使用卤水与白果相同,也受水分含量限制。
针对现有槟榔产品存在的不足,研发一种市场应答快、外观好、商品性好、口感好、安全性高、保质期长的槟榔产品更有利于槟榔产业的发展。
发明内容
针对现有槟榔产品存在的种种不足,本发明提供了一种绿槟榔的制备方法及所得产品,该方法工艺流程简洁、生产周期短,能耗低,便于市场化快速应答,所得绿色槟榔产品保持了槟榔青果的绿色,切口白净,外观品相好,且槟榔产品中水分含量高,劲道应答迅速,卤水稳定、纤维松散,食用过程中安全性更高,保质期长,便于市场化。
本发明具体技术方案如下:
一种绿槟榔的制备方法,该方法包括以下步骤:
(1)以槟榔青果为原料,将槟榔青果洗净、晾干、切籽;
(2)将切籽后的槟榔块放在振动筛上,在振动的同时用高温氮气进行处理;
(3)将氮气处理后的槟榔块放入发制液中进行发制;
(4)将发制后的槟榔块点入卤水,然后真空包装,得到绿槟榔产品。
进一步的,上述方法中,所用的槟榔青果为新鲜采摘的槟榔青果,其成熟度为30-65%。
进一步的,上述步骤(1)中,槟榔青果可以采用现有技术中公开的切籽方式进行切籽,例如二开切籽方式或三开切籽方式,优选采用三开切籽方式,这样不产生边角料。
进一步的,步骤(2)中,采用高温氮气处理协同振动筛处理,可以实现护色、去蜡质层及去核的目的,高温氮气处理可以防止切口褐变,去除表皮蜡质层,改善后续发制过程中风味物质的渗透速度,促进核壳分离,也能杀死槟榔自带的内源菌,延长保质期。振动筛的振动可以在氮气处理过程中实现去核,节省了时间,提高了效率。优选的,氮气的温度为135-160℃,氮气处理时间为0.1-100 s,优选为10s-100s。
进一步的,步骤(3)中,发制液为水溶液,包括下列成分的至少一种:脱氢乙酸钠、冰糖、白糖、甜蜜素、三氯蔗糖、柠檬酸、水溶性食用香精、食盐。当发制液中含有上述成分时,各成分在发制液中的含量如下:脱氢乙酸钠 0.01~0.1 g/kg、冰糖10~20 g/kg、白糖5~18 g/kg、甜蜜素6~15 g/kg、三氯蔗糖1~5 g/kg、柠檬酸80~120 g/kg、水溶性食用香精15~40 g/kg、食盐2~8 g/kg。发制液在使用前,先经过真空脱气和氮吹脱气处理。
进一步的,步骤(3)中,为了加快槟榔的入味,发制在高压下进行,氮气保护,发制温度为25-45℃,发制压力为0.1-10 MPa,发制时间为1.5-2.5h。本发明选择新鲜的槟榔青果为原料,高温氮气处理时间短、槟榔含水率高,槟榔纤维稚嫩、疏松柔软,便于入味,可以降低发制时间。
进一步的,步骤(4)中,点卤所用的卤水为秘制卤水,由下列重量百分含量的成分组成:麦芽糖一钙3-20%、麦芽糖二钙40-80%、壳聚糖0.1-3%、果胶0.1-3%、高粱醇溶蛋白0.1-10%、碳酸钙1-8%、香精0.01-0.05%、水余量。该秘制卤水中,麦芽糖一钙、麦芽糖二钙、壳聚糖、果胶能够与高粱醇溶蛋白进行反应,点入槟榔后能自行凝胶,避免了液态卤水长时间干燥的过程,且秘制卤水长时间贮运过程中不返卤,从而适合于高含水率的槟榔,也保持了槟榔在长时间运输过程中的商品性。
与现有槟榔产品相比,本发明具有以下优势:
第一,本发明保持了原果的绿色,而且产品色泽鲜亮,切口白净,青果清新的味道成功保留到了产品中,商品性好;
第二,本发明槟榔水分含量高,在食用时卤水溶解快,劲道应答迅速;
第三,本发明所采用的卤水为秘制卤水,耐水分强,长时间贮存不返卤;
第四,本发明制备工艺简洁、能耗低、生产周期短,纤维不需烘烤或烟熏,没有木质化,纤维柔软,消除了因纤维刺破口腔引起口腔疾病的隐患;
第五,与传统青果相比,本发明槟榔风味好,保质期长,克服了槟榔青果不能长距离运输的缺陷;与传统白果和烟果相比,生产工艺环保、简洁,产品水分含量高、劲道足、纤维柔软口感好、外观美观,市场竞争力大。
附图说明
图1现有槟榔青果的图片。
图2现有槟榔白果的图片。
图3现有槟榔烟果的图片。
图4本发明绿槟榔的图片。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅用以解释本发明,并不用于限定本发明。
下面,列举几个本发明的具体实施例,以对本发明进行进一步说明。
实施例1
(1)将新鲜采摘的成熟度约为45%的槟榔青果用清水洗涤、晾干;
(2)将上一步所得的槟榔青果三开切籽;
(3)将上一步所得的槟榔块采用高温氮气进行处理,处理温度为145℃,处理时间为20 s,在高温氮气处理的同时进行振动筛处理,完成护色、去蜡质层及去核;
(4)发制液成分如下:脱氢乙酸钠 0.03 g/kg、冰糖12 g/kg、三氯蔗糖5 g/kg、柠檬酸100 g/kg、水溶性食用香精18 g/kg、食盐6g/kg、水余量;将各成分按配方混合均匀,得发制液;
(5)将配置好的发制液真空脱气、氮吹2-10 分钟,然后将发制液与去核槟榔块混合,在30℃、0.5MPa压强条件下发制2小时;
(6)配制秘制卤水。卤水成分如下:麦芽糖一钙10%、麦芽糖二钙60%、壳聚糖1%、果胶0.5%、高粱醇溶蛋白3%、碳酸钙3%、香精0.04%、水余量;将卤水中各成分混合均匀,得秘制卤水;
(7)将发制后的槟榔用秘制卤水点卤,然后真空包装,得到绿槟榔产品。
该绿槟榔产品如图4所示,颜色翠绿,色泽鲜亮,切口白净,保留了青果本身清新的味道,保质期长,商品性好。该绿槟榔含水率高,纤维柔软,卤水稳定,口感佳,劲道应答迅速。
实施例2
(1)将新鲜采摘的成熟度约为30%的槟榔青果用清水洗涤、晾干;
(2)将上一步所得的槟榔青果三开切籽;
(3)将上一步所得的槟榔块采用高温氮气进行处理,处理温度为135℃,处理时间为100 s,在高温氮气处理的同时进行振动筛处理,完成护色、去蜡质层及去核;
(4)发制液成分如下:脱氢乙酸钠 0.1 g/kg、冰糖10g/kg、白糖15 g/kg、甜蜜素10g/kg、三氯蔗糖3 g/kg、柠檬酸120g/kg、水溶性食用香精15 g/kg、食盐3g/kg、水余量;将各成分按配方混合均匀,得发制液;
(5)将配置好的发制液真空脱气、氮吹2-10 分钟,然后将发制液与去核槟榔块混合,在28℃、0.8MPa压强条件下发制2小时;
(6)配制秘制卤水。卤水成分如下:麦芽糖一钙3%、麦芽糖二钙80%、壳聚糖0.1%、果胶1%、高粱醇溶蛋白5%、碳酸钙5%、香精0.03%、水余量;将卤水中各成分混合均匀,得秘制卤水;
(7)将发制后的槟榔用秘制卤水点卤,然后真空包装,得到绿槟榔产品。
该绿槟榔产品颜色翠绿,色泽鲜亮,切口白净,保留了青果本身清新的味道,保质期长,商品性好。该绿槟榔含水率高,纤维柔软,卤水稳定、口感佳,劲道应答迅速。
实施例3
(1)将新鲜采摘的成熟度约为60%的槟榔青果用清水洗涤、晾干;
(2)将上一步所得的槟榔青果三开切籽;
(3)将上一步所得的槟榔块采用高温氮气进行处理,处理温度为160℃,处理时间为10 s,在高温氮气处理的同时进行振动筛处理,完成护色、去蜡质层及去核;
(4)发制液成分如下:脱氢乙酸钠 0.05g/kg、冰糖20 g/kg、白糖5g/kg、甜蜜素6g/kg、三氯蔗糖2g/kg、柠檬酸80 g/kg、水溶性食用香精25 g/kg、食盐8g/kg、水余量;将各成分按配方混合均匀,得发制液;
(5)将配置好的发制液真空脱气、氮吹2-10 分钟,然后将发制液与去核槟榔块混合,在25℃、1.5MPa高压条件下发制2小时;
(6)配制秘制卤水。卤水成分如下:麦芽糖一钙20%、麦芽糖二钙40%、壳聚糖2%、果胶3%、高粱醇溶蛋白10%、碳酸钙8%、香精0.04%、水余量;将卤水中各成分混合均匀,得秘制卤水。
(7)将发制后的槟榔用秘制卤水点卤,然后真空包装,得到绿槟榔产品。
该绿槟榔产品颜色翠绿,色泽鲜亮,切口白净,保留了青果本身清新的味道,保质期长,商品性好。该绿槟榔含水率高,纤维柔软,卤水稳定,口感佳,劲道应答迅速。
对比例1
(1)将新鲜采摘的成熟度约为60%的槟榔青果用清水洗涤、晾干;
(2)将上一步所得的槟榔青果三开切籽;
(3)将上一步所得的槟榔块在沸水中煮,所得槟榔块水煮后切口褐变,影响美观。
对比例2
将卤水中的高粱醇溶蛋白替换为玉米醇溶蛋白,其他同实施例1。所得卤水点入槟榔中后无法形成凝胶,容易出现快速液化现象,容易造成边口污染,无法长距离运输。
Claims (9)
1.一种绿槟榔的制备方法,其特征是包括以下步骤:
(1)以槟榔青果为原料,将槟榔青果洗净、晾干、切籽;
(2)将切籽后的槟榔块放在振动筛上,在振动的同时用高温氮气进行处理;
(3)将氮气处理后的槟榔块放入发制液中进行发制;
(4)将发制后的槟榔块点入卤水,然后真空包装,得到绿槟榔产品;
步骤(4)中,点卤所用的卤水由下列组分构成:麦芽糖一钙3-20%、麦芽糖二钙40-80%、壳聚糖0.1-3%、果胶0.1-3%、高粱醇溶蛋白0.1-10%、碳酸钙1-8%、香精0.01-0.05%、水余量。
2.根据权利要求1所述的制备方法,其特征是:所述槟榔青果的成熟度为30-65%。
3.根据权利要求1所述的制备方法,其特征是:槟榔青果采用三开切籽的方式进行切籽。
4.根据权利要求1、2或3所述的制备方法,其特征是:步骤(2)中,氮气的温度为135-160℃,氮气处理时间为0.1-100 s。
5.根据权利要求1、2或3所述的制备方法,其特征是:步骤(3)中,发制液为水溶液,成分包括下列成分的至少一种:冰糖、白糖、甜蜜素、三氯蔗糖、柠檬酸、水溶性食用香精、食盐、脱氢乙酸钠。
6.根据权利要求5所述的制备方法,其特征是:步骤(3)中,各成分在发制液中的含量为:冰糖10~20 g/kg,白糖5~18 g/kg,甜蜜素6~15 g/kg,三氯蔗糖1~5 g/kg,柠檬酸80~120 g/kg,水溶性食用香精15~40 g/kg,食盐2~8 g/kg,脱氢乙酸钠 0.01~0.1 g/kg。
7.根据权利要求1所述的制备方法,其特征是:步骤(3)中,发制在25-45℃、0.1-10 MPa下进行,发制时间为1.5-2.5h。
8.根据权利要求7所述的制备方法,其特征是:步骤(3)中,发制液在使用前经过真空脱气和氮吹脱气处理。
9.按照权利要求1-8中任一项所述的绿槟榔的制备方法制得的绿槟榔。
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