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Preparation method of areca catechu

A technology of areca nuts and betel nuts, which is applied in the field of areca nut preparation, can solve the problems of undisclosed methods for preventing mildew of finished betel nuts and undisclosed solid-state fermentation methods for softening betel nuts. The effect of reducing hardness

Inactive Publication Date: 2016-10-26
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the above-mentioned papers and patents, there is no method for disclosing the anti-mold of finished betel nuts, nor is there any method for disclosing the method of softening betel nuts by solid-state fermentation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] After 100g betel nut is mixed with 1 times the weight of water, the inoculation amount is 0.01% of the weight of the betel nut by Aspergillus oryzae. After solid-state fermentation for 48 hours at a humidity of 95% and a temperature of 28℃, the betel nut is yellow and full of spores. . Then add water twice the weight of the betel nut, boil it at 90°C for 20 minutes, wash the spores, and the betel nut returns to brown. Hair, roasted seeds, smoky aroma, pitted, marinated, dried, packaged, and betel nut finished product No. 1.

[0019] Control sample

[0020] The betel nut is mixed with 3 times the weight of water and boiled at 90°C for 20 minutes, then processed, roasted seeds, smelt, pitted, marinated, dried and packaged (except for special instructions, the above conditions are in accordance with the corresponding examples The same, the same below), the betel nut finished product control No. 1.

Embodiment 2

[0022] After mixing 1 kg of betel nut with 2 times the weight of water, inoculate the inoculation amount of Aspergillus soy sauce with an inoculum of 0.05% of the weight of the betel nut, and ferment it in a solid state for 24 hours at a humidity of 90% and a temperature of 32°C. The betel nut is white and full of hyphae. body. Then add water 3 times the weight of the betel nut and cook at 100°C for 10 minutes, and then prepare, roast the seeds, suffocate, remove the pit, bitten the bitter, dry the slices, and package to obtain the betel nut product No. 2.

[0023] Control sample:

[0024] The betel nut is mixed with 5 times the weight of water, boiled at 100°C for 10 minutes, and then processed, roasted seeds, smothered, pitted, marinated, dried, and packaged to obtain the betel nut finished product control No. 2.

Embodiment 3

[0026] After 10kg betel nut is mixed with 1.5 times the weight of water, the inoculation amount is 0.03% of the weight of the betel nut Aspergillus oryzae, solid-state fermentation is carried out under the conditions of 93% humidity and 30℃ for 30 hours, and then 2.5 times the weight of the betel nut is added. After cooking at 95°C for 15 minutes, make it, roast the seeds, smell fragrant, remove the pit, lighten the bittern, dry the slices, and pack to get the finished betel nut No. 3.

[0027] Control sample:

[0028] The betel nut was mixed with 4 times the weight of water, boiled at 95°C for 15 minutes, and then processed, roasted seeds, smelt, pitted, marinated, dried, and packaged to obtain control sample No. 3.

[0029] Table 1

[0030]

[0031] It can be seen from Table 1 that the hardness of the betel nut product prepared by the technology of the present invention is significantly reduced, and the softness is improved.

[0032] A sensory evaluation panel was used to evaluate...

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Abstract

The invention discloses a preparation method of areca catechu. The preparation method comprises the following steps that after the areca catechu is mixed with water accounting for 1 to 2 times of the weight of the areca catechu, aspergillus oryzae accounting for 0.01 to 0.05 percent of the weight of the areca catechu is inoculated; solid fermentation is performed for 48h; then, water accounting for 2 to 3 times of the weight of the areca catechu is added; boiling is performed at 90 to 100 DEG C for 10 to 20 min; then, soaking, seed baking, stifling, denucleation, brine adding, sheet drying and packaging are performed. The aspergillus oryzae is used for fermenting the areca catechu; nutrition substances in the areca catechu are obviously reduced; the produced finished product areca catechu is soft; the slag dissolution performance is good; mildew cannot easily grow in the storage process.

Description

Technical field [0001] The invention relates to the field of deep processing of agricultural and sideline products, in particular to a preparation method of betel nut. Background technique [0002] my country has been planting betel nut for more than 1,500 years, among which Hainan and Taiwan are the main producing areas of betel nut in my country, and a small amount of betel nut is also cultivated in Guangdong, Guangxi, Yunnan, Fujian and other provinces. According to statistics, in 2008, the planting area of ​​betel nut in my country reached 62,800 ha. my country’s betel nut is mainly concentrated in Hainan. In 2008, the betel nut planted area in Hainan was 62,700 ha, accounting for 99.97% of mainland China, the harvest area was about 31,300 ha, the output reached 116,500 tons, and the yield was 16.54 kg / hm2. The total output value is 2.330 billion yuan. At present, betel nut has developed into the second largest tropical economic crop in Hainan Province, second only to natura...

Claims

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Application Information

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IPC IPC(8): A23L19/00
Inventor 崔春杨娟
Owner SOUTH CHINA UNIV OF TECH
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