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Preparation method of areca catechu leisure food

A technology for snack food and betel nut, applied in the field of preparation of betel nut snack food, can solve the problems of oral stimulation, high fiber content, inducing cancer, etc., and achieve the effects of reducing the harm of sexual change, good chewiness and taste, and safe to eat.

Active Publication Date: 2015-03-11
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The defect of prior art is: the traditional processing method can not effectively reduce the content of carcinogens such as arecoline, and the betel nut food sold on the market will cause adverse effects on human health, and even induce cancer
Moreover, some quicklime and ephedrine have been added to the traditional craft formula, which has a strong stimulating effect on the oral cavity. At the same time, the traditional betel nut fruit has high fiber content and high hardness, which is also the main reason why long-term chewing of betel nut is easy to cause oral submucosal fibrosis. reason

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation method of betel nut snack food, it comprises the following steps:

[0026] 1) Pretreatment: select raw materials, remove moldy dried fruit, wash with water, remove stains on the surface of betel nut dried fruit; then cook for 30min at a temperature of 121°C and a pressure of 0.15Mpa; take it out and place it in a 720W, 40KHz Ultrasound in ultrasound for 10min;

[0027] 2) Stewing: immerse the pretreated betel nut in the prepared brine, and then stew in a jacketed pot at 80°C;

[0028] 3) Baking and the above table: take out the stewed betel nut and drain it, and dry it at 70°C until the water content is 25%; pour the prepared above table liquid into a stainless steel pot and boil slowly, without Stop stirring until the surface liquid is slurry, then pour it on the surface of the betel nut while it is hot, and make the surface liquid evenly distributed;

[0029] 4) Sterilization: After vacuum packaging, high-temperature pasteurization is used for ...

Embodiment 2

[0044] A kind of preparation method of betel nut leisure food, its steps are as follows:

[0045] 1) Pretreatment: raw material selection, remove moldy dried fruit, wash with water, remove stains on the surface of betel nut dried fruit; then cook for 30min at a temperature of 110°C and a pressure of 0.2Mpa; take it out and place it in a 500W, 30KHz Ultrasound in ultrasound for 15 minutes;

[0046] 2) Stewing: immerse the pretreated betel nut in the prepared brine, and then stew in a jacketed pot at 65°C;

[0047] 3) Baking and the above table: take out the marinated betel nut and drain it, dry it at 95°C until the water content is 15%; pour the prepared above table liquid into a stainless steel pot and boil slowly , and keep stirring until the surface liquid is slurry, then pour it into the surface of the betel nut while it is hot, and make the surface liquid evenly distributed;

[0048] 4) Sterilization: After vacuum packaging, it is sterilized by high-temperature pasteuriz...

Embodiment 3

[0054] A kind of preparation method of betel nut leisure food, its steps are as follows:

[0055] 1) Pretreatment: raw material selection, remove moldy dried fruit, wash with clean water, remove stains on the surface of betel nut dried fruit; then cook at a temperature of 130°C and a pressure of 0.1Mpa for 10min; take it out and place it in a 1000W, 50KHz Ultrasound in ultrasound for 5min;

[0056] 2) Stewing: immerse the pretreated betel nut in the prepared brine, and then stew in a jacketed pot at 100°C;

[0057] 3) Baking and the above table: take out the marinated betel nut and drain it, dry it at 55°C until the water content is 50%; pour the prepared above table liquid into a stainless steel pot and boil slowly , and keep stirring until the surface liquid is slurry, then pour it into the surface of the betel nut while it is hot, and make the surface liquid evenly distributed;

[0058] 4) Sterilization: After vacuum packaging, it is sterilized by high-temperature pasteur...

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Abstract

The invention discloses a method for controlling cancerogens in areca catechu and preparing safe areca catechu leisure food. The method comprises the following steps: high-temperature and high-pressure cooking, ultrasonic pretreatment, marinating, baking, surface coloring, vacuum packaging, sterilization and the like. The method has the advantages that the content of arecoline and arecaidine which have the cancerigenic dangers in the areca catechu and the hardness of the products are greatly reduced, therefore, the variable hazard to lower fibers of an oral mucosa caused by areca catechu fibers is reduced, and the leisure food is safer in eating. The areca catechu leisure food prepared by the method has the advantages of low cost, good chewiness and mouthfeel, and stable property, and is well received by consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of betel nut snack food. Background technique [0002] Betel nut is the fourth most widely used indulgence product in the world after tobacco, alcohol and caffeine. About 600 million people in the world have the habit of chewing betel nut. As far as our country is concerned, in 2013, the area of ​​betel nut planted in Hainan Province reached 1.2 million mu, with an output value of 20 billion, accounting for nearly half of the annual income of farmers in Hainan Province. The annual output value of Hunan betel nut snack food, which uses Hainan betel nut as raw material, has exceeded 8 billion. However, arecoline and arecoline contained in betel nuts can stimulate fibroblasts to synthesize collagen. Long-term chewing of betel nuts can easily cause oral submucosal fibrosis, leukoplakia, etc., and increase the risk of oral cancer. Some scholars conducted...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/03A23L27/00A23L29/00
Inventor 熊汉国林顺熊舟翼
Owner HUAZHONG AGRI UNIV
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