CN114381444B - Complex enzyme special for betel nuts, preparation method and betel nut softening method - Google Patents

Complex enzyme special for betel nuts, preparation method and betel nut softening method Download PDF

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CN114381444B
CN114381444B CN202210055311.2A CN202210055311A CN114381444B CN 114381444 B CN114381444 B CN 114381444B CN 202210055311 A CN202210055311 A CN 202210055311A CN 114381444 B CN114381444 B CN 114381444B
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betel
complex enzyme
enzyme
betel nut
special
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CN114381444A (en
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徐柯
郑星
杨洵
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Jintang Baixinwei Technology Co ltd
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Jintang Baixinwei Technology Co ltd
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    • C12N9/14—Hydrolases (3)
    • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
    • C12N9/18—Carboxylic ester hydrolases (3.1.1)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
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    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/0004—Oxidoreductases (1.)
    • C12N9/0055—Oxidoreductases (1.) acting on diphenols and related substances as donors (1.10)
    • C12N9/0057—Oxidoreductases (1.) acting on diphenols and related substances as donors (1.10) with oxygen as acceptor (1.10.3)
    • C12N9/0061—Laccase (1.10.3.2)
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    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2434—Glucanases acting on beta-1,4-glucosidic bonds
    • C12N9/2437—Cellulases (3.2.1.4; 3.2.1.74; 3.2.1.91; 3.2.1.150)
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    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2477—Hemicellulases not provided in a preceding group
    • C12N9/248—Xylanases
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    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2477—Hemicellulases not provided in a preceding group
    • C12N9/2488—Mannanases
    • C12N9/2491—Beta-mannosidase (3.2.1.25), i.e. mannanase
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    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
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    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
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    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/88—Lyases (4.)
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    • C12Y—ENZYMES
    • C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
    • C12Y110/03—Oxidoreductases acting on diphenols and related substances as donors (1.10) with an oxygen as acceptor (1.10.3)
    • C12Y110/03002—Laccase (1.10.3.2)
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/0102—Tannase (3.1.1.20)
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    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01025—Beta-mannosidase (3.2.1.25), i.e. mannanase
    • 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

Abstract

The invention provides a special complex enzyme for betel nuts, a preparation method and a betel nut softening method, wherein the special complex enzyme for betel nuts comprises the following components in percentage by weight: 15-20% of tannase, 15-20% of aminopeptidase, 10-15% of neutral protease, 10-15% of cellulase, 10-15% of xylanase, 10-15% of laccase, 5-10% of mannanase and 5-10% of pectin lyase; the preparation method comprises the following steps: pretreating the single enzyme respectively, filtering with microfiltration membrane, mixing, filtering with fine filtration membrane, and quantitatively packaging; the betel nut softening method comprises the following steps: boiling and cleaning the dry betel nut, adding special complex enzyme according to 0.1-0.2 per mill of the dry betel nut weight, reacting with a proper amount of warm water, inactivating the special complex enzyme for betel nut, and performing subsequent processing such as fermentation; the method has the advantages of no need of alkali treatment, reduced harm of chemical substances, greener and healthier, maintained integrity of fruit body and juice feel, reduced bitter feel of product, improved taste and flavor of product, improved storage stability of finished product, and further improved product quality.

Description

Complex enzyme special for betel nuts, preparation method and betel nut softening method
Technical Field
The invention relates to the technical field of betel nut production, in particular to a special compound enzyme for betel nuts, a preparation method and a betel nut softening method.
Background
Betel nut has health care effects of refreshing brain, relieving fatigue, resolving phlegm, relieving cough, dispelling alcohol effect, promoting secretion of digestive juice, etc., and medicinal effects of killing parasite, resolving food stagnation, descending qi, promoting diuresis, preventing malaria, etc.; the betel nut is processed by smoking, drying or air drying fresh betel nuts to prepare dried fruits, which are called as betel nuts with low water content and compact fiber structure in the industry, and the betel nuts are chewed for a long time to easily abrade teeth, stab oral mucosa and cause oral lesions and even canceration; therefore, the betel nut fiber needs to be softened in the processing process, and the traditional processing methods mainly comprise a physical method and a chemical method, such as: the betel nut fiber is dispersed and loosened by water soaking, steaming, naOH treatment, microwave treatment and the like, but the traditional method has poor treatment effect, so that the finished product is still harder, a large amount of loss or damage of effective components of the betel nut can be caused, the taste and flavor are influenced, and the potential risks of chemical reagent residues and the like are also caused; in addition, betel nuts also contain a large amount of tannins and bitter proteins, which are main reasons for chewing bitter and astringent feeling, and no clear solution is available in betel nut processing industry at present.
Disclosure of Invention
Compared with the traditional method, the special compound enzyme for betel nuts does not need to use alkali treatment, reduces harm of chemical substances, is more green and healthy, fully maintains integrity and juice feel of betel nuts while obviously softening the betel nuts, obviously reduces bitter feel of products, improves taste and flavor of the products, improves storage stability of the products, further improves product quality, and has stronger practicability.
In order to achieve the above object, the present invention adopts the following technique:
the special complex enzyme for betel nuts comprises the following components in percentage by weight:
15-20% of tannase, 15-20% of aminopeptidase, 10-15% of neutral protease, 10-15% of cellulase, 10-15% of xylanase, 10-15% of laccase, 5-10% of mannanase and 5-10% of pectin lyase.
Further, the components of each single enzyme are 18% of tannase, 17% of aminopeptidase, 13% of neutral protease, 12% of cellulase, 10% of xylanase, 10% of laccase, 10% of mannanase and 10% of pectin lyase.
Further, the components of each single enzyme are 20% of tannase, 15% of aminopeptidase, 10% of neutral protease, 15% of cellulase, 15% of xylanase, 12% of laccase, 8% of mannanase and 5% of pectin lyase.
A preparation method of a special complex enzyme for betel nuts comprises the following steps:
s1, respectively preprocessing various components of the betel nut special complex enzyme;
s2, respectively carrying out microfiltration membrane filtration on each single enzyme in the step S1;
s3, placing the filtered single enzymes into an automatic mixer according to the weight ratio of 15% -20% of tannase, 15% -20% of aminopeptidase, 10% -15% of neutral protease, 10% -15% of cellulase, 10% -15% of xylanase, 10% -15% of laccase, 5% -10% of mannanase and 5% -10% of pectin lyase for mixing;
s4, performing fine filtration membrane filtration on the composite enzyme mixed in the step S3, and then quantitatively filling.
Further, the automatic mixer used in step S3 includes: a tank and a stirring assembly; the jar body is the hemisphere, and installs on the support frame, and stirring assembly includes first stirring unit and second stirring unit, and first stirring unit wears to locate jar body bottom, and jar body top is located to the second stirring unit for stir the mixture to various single enzymes in the jar body, jar body top still is equipped with the shield, prevents that impurity from entering into the jar body.
Further, the first stirring unit includes first pivot, and jar body center is equipped with the boss, and the boss center is equipped with the through-hole that runs through, and in the through-hole was worn to locate by first pivot, the motor was connected to first pivot one end, and the motor is fixed on the support frame, and the first pivot other end is equipped with the round platform, and the terminal surface of boss is supported to the round platform, and the diameter of round platform is the same with the diameter of boss, and the round platform is equipped with a plurality of first paddles of even intervals along the circumferencial direction, and the bottom surface and jar body contact of first paddle.
Further, the second stirring unit includes the second pivot, the support frame up end is equipped with the support, the second pivot wears to locate the support center, and the second pivot lower extreme is equipped with the bayonet lock, first pivot upper end is equipped with first concave part, the second pivot lower extreme wears to locate in the first concave part, first concave part bottom is equipped with the draw-in groove, bayonet lock and draw-in groove cooperation, the second pivot side is equipped with a plurality of second paddles along the circumferencial direction, and predetermined distance has between second paddle and the first paddle, second pivot upper end is equipped with the second concave part, be equipped with spacing portion on the support, spacing portion center wears to locate in the second concave part, and spacing lower terminal surface four corners is equipped with the screw rod, the screw rod wears to locate in the support, and it is fixed through the nut.
Further, the shield includes inner shell and shell, and inner shell and shell all are quarter spherical, and the shell is fixed in one side of support frame upper surface, and the inside shell is rotationally located to the inner shell, and support frame upper surface opposite side is equipped with the snap ring, and during the application, inner shell one side is equipped with in the snap ring.
A betel nut softening method comprises the following steps:
s1, adding dry betel nuts into clear water, boiling for 30-45min, and then cleaning;
s2, adding the special complex enzyme for areca or the special complex enzyme prepared by the preparation method of the special complex enzyme for areca according to 0.1-0.2 per mill of the weight of the dry areca, and reacting with a proper amount of warm water;
s3, after the reaction is finished, the betel nuts prepared in the step S2 are put into boiling water to be steamed/boiled for 5-10min, and special complex enzymes for betel nuts are inactivated;
s4, carrying out subsequent processing such as fermentation and the like on the steamed/boiled betel nuts, and reducing the fermentation time by half (the conventional 44h-52h is shortened to 22h-26 h).
Further, the ratio of the special complex enzyme to the warm water in the step S2 is 1.5:10-2:10, the reaction temperature is 40-45 ℃, and the reaction time is 14-16h.
Further, in the step S4, the preparation time is 22-26 hours, and the preparation temperature is 40-45 ℃.
The invention has the beneficial effects that: compared with the traditional method, alkali treatment is not needed, so that the harm of chemical substances is reduced, and the method is more green and healthy;
compared with the existing compound enzyme formula, the complex of betel nut tissue structure and the synergistic effect among different single enzymes are fully considered: the effect of loosening betel nut fibers is achieved through a proper amount of cellulase without damaging betel nut fibers; the effect of degrading lignin and reducing the hardness of betel nuts is achieved through laccase; the xylanase breaks the connection between cellulose and lignin, so that the contact reaction of cellulose and laccase with a substrate is promoted; degrading astringent substances with tannase; the neutral protease is utilized to carry out preliminary decomposition on macromolecular proteins, and then the aminopeptidase is utilized to specifically remove bitter peptides in the macromolecular proteins; in addition, xylanase, mannase, pectase and the like can degrade non-water-soluble polysaccharide macromolecules into water-soluble polysaccharide while coordinating with fiber loosening, so that the viscosity and water absorbability are improved, the loss of betel nut content is reduced, and the juice sense of betel nuts is enriched;
compared with the existing enzyme treatment process, the special enzyme treatment and inactivation procedures are designed, so that the efficiency of enzyme reaction is improved, and excessive damage to betel nut structures and other processing auxiliary materials caused by continuous reaction is avoided; the betel nut treated by the compound enzyme has improved infiltration and absorption efficiency for other processing auxiliary materials such as flavoring agent, sweetener and the like due to the improvement of loose internal fiber structure and water absorption, thus greatly shortening the subsequent processing time and saving the cost such as processing time, energy consumption and the like;
through practical application tests, the betel nuts treated by the compound enzyme and the application scheme fully maintain the integrity and the juice sense of the fruit body while obviously softening, obviously reduce the bitter sense of the product, improve the mouthfeel and the flavor of the product, improve the storage stability of the finished product and further improve the quality of the product.
Drawings
The drawings described herein are for illustration of selected embodiments only and not all possible implementations, and are not intended to limit the scope of the invention.
Fig. 1 is a flowchart of a preparation method of a complex enzyme special for betel nuts according to an embodiment of the application.
Fig. 2 is a flowchart of a betel nut softening method according to an embodiment of the present disclosure.
Fig. 3 is a schematic perspective view of an automatic mixer according to an embodiment of the present application.
Fig. 4 is a schematic perspective view of a stirring assembly according to an embodiment of the present application.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the following detailed description of the embodiments of the present invention will be given with reference to the accompanying drawings, but the described embodiments of the present invention are some, but not all embodiments of the present invention.
Example 1
In one aspect of the embodiment, a special complex enzyme for betel nuts is provided, which comprises the following components in percentage by weight:
15-20% of tannase, 15-20% of aminopeptidase, 10-15% of neutral protease, 10-15% of cellulase, 10-15% of xylanase, 10-15% of laccase, 5-10% of mannanase and 5-10% of pectin lyase.
Specifically, the components of each single enzyme are 18% of tannase, 17% of aminopeptidase, 13% of neutral protease, 12% of cellulase, 10% of xylanase, 10% of laccase, 10% of mannanase and 10% of pectin lyase.
In one aspect of the present embodiment, a method for preparing a complex enzyme dedicated for betel nuts is provided, as shown in fig. 1, comprising the following steps:
s1, respectively preprocessing various components of the betel nut special complex enzyme;
s2, respectively carrying out microfiltration membrane filtration on each single enzyme in the step S1;
s3, putting the filtered single enzymes into an automatic mixer according to the proportion of 18% of tannase, 17% of aminopeptidase, 13% of neutral protease, 12% of cellulase, 10% of xylanase, 10% of laccase, 10% of mannanase and 10% of pectin lyase for mixing;
s4, performing fine filtration membrane filtration on the composite enzyme mixed in the step S3, and then quantitatively filling.
Specifically, as shown in fig. 3 to 4, the automatic mixer used in step S3 includes: a tank body 1 and a stirring assembly 2; tank body 1 is the hemisphere, and installs on support frame 104, and stirring assembly 2 includes first stirring unit and second stirring unit, and first stirring unit wears to locate tank body 1 bottom, and tank body 1 top is located to the second stirring unit for stir the mixture to various singleenzymes in the tank body 1, tank body 1 top still is equipped with shield 101, prevents that impurity from entering into in the tank body 1.
Specifically, the first stirring unit includes first pivot 201, jar body 1 center is equipped with the boss, first pivot 201 wears to locate the boss center, motor 202 is connected to first pivot 201 one end, motor 202 is fixed on support frame 104, the first pivot 201 other end is equipped with round platform 203, the terminal surface of boss is supported to round platform 203, and the diameter of round platform 203 is the same with the diameter of boss, round platform 203 is equipped with a plurality of first paddles 204 of even interval along the circumferencial direction, and the bottom surface of first paddle 204 contacts with jar body 1, jar body 1 bottom is equipped with two discharge gates of symmetrical arrangement, and the discharge gate is located the boss side.
Specifically, the second stirring unit includes a second rotating shaft 205, a support 105 is disposed on an upper end surface of the support 104, the second rotating shaft 205 is disposed in a center of the support 105 in a penetrating manner, a bayonet lock 206 is disposed at a lower end of the second rotating shaft 205, a first concave portion 207 is disposed at an upper end of the first rotating shaft 201, a lower end of the second rotating shaft 205 is disposed in the first concave portion 207 in a penetrating manner, a clamping groove 208 is disposed at a bottom of the first concave portion 207, the bayonet lock 206 is matched with the clamping groove 208, a plurality of second paddles 209 are disposed on a side surface of the second rotating shaft 205 in a circumferential direction, a predetermined distance is provided between the second paddles 209 and the first paddles 204, a second concave portion 210 is disposed at an upper end of the second rotating shaft 205, a limiting portion 106 is disposed on the support 105, a center of the limiting portion is disposed in the second concave portion 210 in a penetrating manner, and four corners of a lower end surface of the limiting portion 106 are disposed in the support 105 in a penetrating manner, and fixed by nuts.
Specifically, the dust cover 101 includes inner shell and shell, and inner shell and shell all are quarter sphere, and the shell is fixed in one side of support frame 104 upper surface, and the inside of shell is located to the inner shell rotatable, and support frame 104 upper surface opposite side is equipped with snap ring 102, and during the application, inner shell one side is equipped with in the snap ring 102, and the inner shell upper end is equipped with fixture block 103, and the snap ring 102 outside and shell top all are equipped with recess 110, and recess 110 is used for passing fixture block 103.
Specifically, the side surface of the first paddle 204 is hollow, so that the phenomenon that the enzyme splashes out of the tank 1 due to the fact that the enzyme is overturned in the tank 1 by a distance due to the fact that excessive force is applied between various single enzymes in the stirring process is avoided.
In another aspect of the present embodiment, a betel nut softening method is provided, as shown in fig. 2, comprising the following steps:
s1, adding dry betel nuts into clear water, boiling for 30-45min, and then cleaning;
s2, adding the special complex enzyme for areca or the special complex enzyme prepared by the preparation method of the special complex enzyme for areca according to 0.1 per mill of the weight of the dry areca, and reacting with a proper amount of warm water;
s3, after the reaction is finished, putting the betel nuts into boiling water to be steamed/boiled for 5min, and inactivating special complex enzymes for the betel nuts;
s4, carrying out subsequent processing such as fermentation and the like on the steamed/boiled betel nuts, and reducing the fermentation time by half (the conventional 44h-52h is shortened to 22h-26 h).
Specifically, the ratio of the special complex enzyme to the warm water in the step S2 is 1.5:10-2:10, the reaction temperature is 40 ℃, and the reaction time is 15 hours.
Specifically, in step S4, the time for the production is 24 hours, and the production temperature is 42 ℃.
Specific embodiments are described below: firstly, respectively preprocessing raw material single enzymes, then filtering the raw material single enzymes by using a microfiltration membrane, putting the filtered single enzymes into an automatic mixer according to the proportion to fully mix, enabling the single enzymes at the upper layer and the lower layer of the tank body 1 to be fully mixed by using a first blade 204 and a second blade 209, filtering the uniformly mixed enzymes by using a fine filtration membrane to form composite enzymes, and finally quantitatively filling the composite enzymes to obtain a product; when the complex enzyme is used for softening betel nuts, the betel nuts are firstly put into clear water to be boiled for 35 minutes, then the boiled betel nuts are cleaned, the complex enzyme prepared by the method and a proper amount of clear water are added according to 0.1 per mill of dry weight of the betel nuts to react, wherein the feed-liquid ratio is 10:1.5, the reaction temperature is 40 ℃, the reaction time is 15 hours, after the reaction is finished, the betel nuts are put into the boiling water again to be boiled for 5 minutes, the complex enzyme is inactivated, and finally the boiled betel nuts are fermented, so that the final product can be obtained.
The beneficial effect of this example: the betel nut has better chewing property and obviously reduces bitter and astringent feeling while obtaining good softening effect.
Example 2
In one aspect of the embodiment, a special complex enzyme for betel nuts is provided, which comprises the following components in percentage by weight:
20% of tannase, 15% of aminopeptidase, 10% of neutral protease, 15% of cellulase, 15% of xylanase, 12% of laccase, 8% of mannanase and 5% of pectin lyase.
In one aspect of the present embodiment, a method for preparing a complex enzyme dedicated for betel nuts is provided, as shown in fig. 1, comprising the following steps:
s1, respectively preprocessing various components of the betel nut special complex enzyme;
s2, respectively carrying out microfiltration membrane filtration on each single enzyme in the step S1;
s3, putting the filtered single enzymes into an automatic mixer according to the proportion of 20% of tannase, 15% of aminopeptidase, 10% of neutral protease, 15% of cellulase, 15% of xylanase, 12% of laccase, 8% of mannanase and 5% of pectin lyase for mixing, wherein the automatic mixer adopts an automatic mixer as described in the embodiment 1;
s4, performing fine filtration membrane filtration on the composite enzyme mixed in the step S3, and then quantitatively filling.
In another aspect of the present embodiment, a betel nut softening method is provided, as shown in fig. 2, comprising the following steps:
s1, adding dry betel nuts into clear water, boiling for 30-45min, and then cleaning;
s2, adding the special complex enzyme for areca or the special complex enzyme prepared by the preparation method of the special complex enzyme for areca according to 0.2 per mill of the weight of the dry areca, and reacting with a proper amount of warm water;
s3, after the reaction is finished, putting the betel nuts into boiling water to be steamed/boiled for 8 minutes, and inactivating special complex enzymes for the betel nuts;
s4, carrying out subsequent processing such as fermentation and the like on the steamed/boiled betel nuts, and reducing the fermentation time by half (the conventional 44h-52h is shortened to 22h-26 h).
Specifically, in the step S2, the feed-liquid ratio is 10:2, the reaction temperature is 42 ℃, and the reaction time is 16h.
Specifically, in step S4, the time for the production is 24 hours, and the production temperature is 42 ℃.
The specific embodiment is the same as that of example 1.
The beneficial effects of this example lie in: has better softening and bitter taste removing effects, and good chewing feeling.
Example 3
The embodiment provides a special complex enzyme for betel nuts, which comprises the following components in percentage by weight:
15% of tannase, 15% of aminopeptidase, 15% of neutral protease, 15% of cellulase, 15% of xylanase, 11% of laccase, 9% of mannanase and 5% of pectin lyase.
Example 4
The embodiment provides a special complex enzyme for betel nuts, which comprises the following components in percentage by weight:
20% of tannase, 20% of aminopeptidase, 10% of neutral protease, 10% of cellulase, 15% of xylanase, 12% of laccase, 8% of mannanase and 5% of pectin lyase.
Example 5
The embodiment provides a special complex enzyme for betel nuts, which comprises the following components in percentage by weight:
15% of tannase, 20% of aminopeptidase, 15% of neutral protease, 10% of cellulase, 10% of xylanase, 14% of laccase, 6% of mannanase and 10% of pectin lyase.
Example 6
The embodiment provides a special complex enzyme for betel nuts, which comprises the following components in percentage by weight:
16% of tannase, 19% of aminopeptidase, 14% of neutral protease, 11% of cellulase, 10% of xylanase, 10% of laccase, 10% of mannanase and 10% of pectin lyase.
Example 7
The embodiment provides a special complex enzyme for betel nuts, which comprises the following components in percentage by weight:
19% of tannase, 16% of aminopeptidase, 11% of neutral protease, 14% of cellulase, 15% of xylanase, 15% of laccase, 5% of mannanase and 5% of pectin lyase.
The preparation method of the special compound enzyme for betel nuts composed of different components in the embodiment 3-the embodiment 7 is the same as that in the embodiment 1, and the softening steps of betel nuts are the same, and the special compound enzyme for betel nuts can obtain good softening effect of betel nuts, and meanwhile, the betel nuts have better chewing property and obviously reduce bitter feeling.
Experimental procedure and experimental data:
experiment 1:
the complex enzyme formulation is the same as in example 1
Control enzyme 1: substantially the same as the complex enzyme of example 1, only the tannase therein was replaced with cellulase in the same proportion, and the aminopeptidase was replaced with xylanase in the same proportion;
control enzyme 2: substantially the same as the complex enzyme of example 1, only the cellulase was replaced with the tannase in the same proportion, and the xylanase was replaced with the aminopeptidase in the same proportion;
control enzyme 3: substantially the same as in example 1, only neutral protease was replaced with aminopeptidase of the same proportion, laccase was replaced with xylanase of the same proportion, mannanase was replaced with cellulase of the same proportion, and pectolyase was replaced with tannase of the same proportion.
Comparison experiment:
step one: the betel nut green fruits with the same color and size are selected, the average is divided into 4 groups, experiments are carried out according to the application scheme of the embodiment 1, and the complex enzyme, the comparison enzyme 1 and the comparison enzyme 2 and the comparison enzyme 3 of the embodiment 1 are respectively added;
step two: the hardness of the betel nuts treated by each group is detected by a Shore hardness tester, and the detection results are shown in table 1;
step three: the chewing and bitter feeling of betel nuts treated by each group are detected by adopting an expert commender scoring method, and the detection results are shown in table 1;
the scoring method of the expert panelist comprises the following steps: selecting 5 betel nut eating people with betel nuts for more than 5 years as panelists, and respectively evaluating the chewiness and the bitter and astringent feeling of the four groups of softened betel nuts; review criteria: the full score is 100 points, the higher the score, the better the chewiness and the stronger the bitter and astringent feel.
TABLE 1
Figure DEST_PATH_IMAGE001
As can be seen from Table 1, after the composite enzyme of the invention is used for treating the olive areca, good softening effect is obtained, meanwhile, better chewing performance is achieved, bitter taste is obviously reduced, and the result of a control group shows that the composite enzyme has no tannin enzyme and aminopeptidase for removing bitter taste, cellulase and xylanase for loosening fibers or neutral protease, laccase, mannanase and pectin lyase for assisting are absent, so that the composite enzyme has great influence on softness, chewing performance and bitter taste of a finished product, fully demonstrates the synergistic effect among single enzyme components in the formula of the composite enzyme, and can achieve better soft and bitter taste of the areca.
Experiment 2:
the complex enzyme formulation is the same as in example 2
The betel nut tobacco fruits with the same color and size are selected and divided into 2 groups on average, the first group is subjected to experiments according to the application scheme of the embodiment 2, the application scheme of the 2 nd group is basically identical with the scheme of the embodiment 2, and the difference is that the steps S2 and S3 in the betel nut softening method in the embodiment 2 are eliminated, and the complex enzyme is added in the instant preparation stage of the step S4 in the betel nut softening method in the embodiment 2;
after the packaged finished product is placed for one month, taking out and observing the appearance of the product, selecting 5 betel nuts eating for more than 5 years as a reviewer, and respectively carrying out chewing review on the two betel nuts; review criteria: the full score was 100 points, the higher the score, the better the chewiness, and the results of the reviews are shown in Table 2.
TABLE 2
Figure DEST_PATH_IMAGE002
As can be seen from Table 2, the betel nut treated according to the application scheme of the invention still maintains good chewing performance after the finished product is placed for 1 month, while the finished product which is not treated by the complex enzyme reaction and inactivation steps of the invention has obvious chewing performance reduction, the phenomenon of slag breaking is generally reflected by a panel, and the juice feel is reduced; from the appearance observation, the phenomenon of surface fuzzing and dehalogenation of the group 2 products is also found; the betel nut softening method can effectively improve the storage stability of betel nuts and improve the quality of products.
The above is only a preferred embodiment of the present invention and is not intended to limit the present invention, and it is obvious that those skilled in the art can make various modifications and variations to the present invention without departing from the spirit and scope of the present invention. Thus, it is intended that the present invention also include such modifications and alterations insofar as they come within the scope of the appended claims or the equivalents thereof.

Claims (7)

1. The special complex enzyme for betel nuts is characterized by comprising the following components in percentage by weight:
15-20% of tannase, 15-20% of aminopeptidase, 10-15% of neutral protease, 10-15% of cellulase, 10-15% of xylanase, 10-15% of laccase, 5-10% of mannanase and 5-10% of pectin lyase.
2. The complex enzyme special for betel nut according to claim 1, wherein the components of each single enzyme are 18% of tannase, 17% of aminopeptidase, 13% of neutral protease, 12% of cellulase, 10% of xylanase, 10% of laccase, 10% of mannanase and 10% of pectin lyase.
3. The complex enzyme special for betel nut according to claim 1, wherein the components of each single enzyme are 20% of tannase, 15% of aminopeptidase, 10% of neutral protease, 15% of cellulase, 15% of xylanase, 12% of laccase, 8% of mannanase and 5% of pectin lyase.
4. A method for preparing the complex enzyme special for betel nuts as claimed in any one of claims 1 to 3, comprising the steps of:
s1, respectively preprocessing each component;
s2, respectively carrying out microfiltration membrane filtration on each single enzyme in the step S1;
s3, placing the filtered single enzymes into an automatic mixer according to the proportion of 15% -20% of tannase, 15% -20% of aminopeptidase, 10% -15% of neutral protease, 10% -15% of cellulase, 10% -15% of xylanase, 10% -15% of laccase, 5% -10% of mannanase and 5% -10% of pectin lyase for mixing;
s4, performing fine filtration membrane filtration on the composite enzyme mixed in the step S3, and then quantitatively filling.
5. The betel nut softening method is characterized by comprising the following steps:
s1, adding dry betel nuts into clear water, boiling for 30-45min, and then cleaning;
s2, adding the special complex enzyme for areca according to 0.1-0.2 per mill of the weight of the dry areca, or the special complex enzyme prepared by the preparation method according to claim 4, and a proper amount of warm water for reaction;
s3, after the reaction is finished, the betel nuts are put into boiling water to be steamed/boiled for 5-10min, and special complex enzymes for the betel nuts are inactivated;
s4, carrying out subsequent processing such as fermentation and the like on the steamed/boiled betel nuts.
6. The betel nut softening method according to claim 5, wherein the ratio of the special complex enzyme to the warm water in the step S2 is 1.5:10-2:10, the reaction temperature is 40-45 ℃, and the reaction time is 14-16h.
7. The betel nut softening method according to claim 5, wherein the time of the step S4 is 22-26 hours and the temperature of the step S is 40-45 ℃.
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101775377A (en) * 2010-02-09 2010-07-14 吴鹏 Special compound enzymic preparation for softening areca nut
CN102599442A (en) * 2011-12-22 2012-07-25 刘绍 Pinang softening method
CN109943552A (en) * 2019-04-08 2019-06-28 宁夏夏盛实业集团有限公司 A kind of complex enzyme and its preparation method and application

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101775377A (en) * 2010-02-09 2010-07-14 吴鹏 Special compound enzymic preparation for softening areca nut
CN102599442A (en) * 2011-12-22 2012-07-25 刘绍 Pinang softening method
CN109943552A (en) * 2019-04-08 2019-06-28 宁夏夏盛实业集团有限公司 A kind of complex enzyme and its preparation method and application

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