Healthy betel nut processing method

Abstract

The invention belongs to the technical field of food processing and particularly relates to a healthy betel nut processing method. After betel nut cleaning, hot air-microwave united drying is performed, slicing is firstly performed before a fermentation process, and the healthy betel nut processing method comprises the specific steps of seed selection, cleaning, hot air-microwave united drying, slicing, fermentation, hole pressing, air-drying, spot marinating, vacuum package and high-pressure sterilization. The healthy betel nut processing method has the advantages of being short in fermentation time, high in efficiency, long in expiration date, free of rejected products and free of marinating return, adopting no preservative for products, making a taste uniform, making the mouth not feel discomfortable by the products and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of healthy betel nut. Background technique [0002] Areca catechu, also known as Binmen, Renpin and Renlang, is one of the "Four Southern Medicines" in my country. Betel nut contains arecoline, tannic acid and other substances, which are bitter, pungent, warm in nature, return to the stomach and large intestine meridians, and have an exciting effect when chewing and eating. Modern pharmacological experiments have proved that betel nut has the functions of anthelmintic, antiviral, gout and antifungal. Betel nut enjoys the reputation of "plant chewing gum", which can make people excited and flushed after eating. Betel nut is widely cultivated in China, India, Sri Lanka, Thailand, Malaysia and the Philippines. Since ancient times, betel nut has been a good fruit for residents of the southeastern coastal provinces of China to welcome guests a...

AI Technical Summary

Problems solved by technology

In the process of betel nut processing, the amount of manual intervention is relatively large, and the degree of mechanization is high. In particular, the process of marinating after cutting the seeds is almost entirely manual operation, which causes great pollution to the product.

Some manufacturers also use physical sterilization process to improve the shelf life of products, but usually physical sterilization is before the product stewing process, this sterilization method cannot completely kill the microorganisms in the finished betel nut, because it will continue to pollute during the stewing process Betel nut products, so that their shelf life cannot be substantially extended

Chinese patent CN104188047A discloses a method for sterilizing betel nuts with pulsed strong light. By sterilizing areca nuts with pulsed strong light irradiation on the betel nut production line, this method can effectively kill microorganisms such as bacteria and molds in betel nut products. In the process, individual betel nuts are processed one by one, and 1-3 pulsed light sources are required to irradiate the betel nut seeds. However, the efficiency of this sterilization method is relatively low, and various conveyor belts and sterilization equipment are required to be matched with each other. , the sterilization effect of the betel nut surface in contact with the sterilization equipment is relatively weak

The traditional betel nut brine is mostly lime-caramel brine. After the betel nut slices are put on this kind of brine, the betel nut will easily cause the product to absorb moisture and flow back to the seal, making the inside of the packaging bag dirty and reducing consumers' acceptability of the product.

At the same time, the brine needs to be in a flowing state during the brine process, which requires the brine to be continuously preheated. During the long-term preheating process, the reducing sugar content of the caramel increases greatly, and browning is easy to occur, and the color of the brine turns black and dark, which is serious Affect the final color of the product, and at the same time, the ability of the brine to retain fragrance becomes worse, which also seriously affects the taste and fragrance of the product

With the prolongation of storage time, the humidity in the betel nut packaging bag gradually increases, especially in the high temperature season, the humidity increase is more obvious. The high maltose content in the brine makes the betel nut easy to absorb moisture. In the process of eating, the teeth will often stick to the mouth, which will cause local high alkalinity in the mouth, severely burn the mouth, and cause harm to the human body.

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