CN104397617A - Preparation method of areca catechu leisure food - Google Patents

Abstract

The invention discloses a control and safety method for preparing carcinogens in betel nuts. The method includes the steps of high-temperature and high-pressure cooking, pretreatment in ultrasonic waves, marinating, baking, surface preparation, vacuum packaging, and sterilization. The invention can greatly reduce the content of carcinogenic arecoline and arecoline in the betel nut and the hardness of the product, thereby reducing the damage caused by the betel nut fiber to the submucosal fiber of the oral cavity and making the food safer. The betel nut leisure food prepared by the invention has low cost, good chewiness and mouthfeel, and stable properties, and is loved by consumers.

Description

A kind of preparation method of betel nut leisure food

technical field

The invention belongs to the technical field of food processing, in particular to a preparation method of betel nut snack food.

Background technique

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 a ten-year follow-up study in India and found that OSF (oral submucosal fibrosis) only occurs in those who chew betel nuts, and the incidence rate drops significantly after reducing or stopping chewing betel nuts. In 1985, the International Center for Research on Cancer pointed out that betel nut is carcinogenic, and in 2003 it announced that betel nut is a first-class carcinogen. People began to pay attention to the safety of betel nut products. The traditional betel nut product has a high content of arecoline, and some quicklime and ephedrine have been added to the process formula, so that it has a strong stimulating effect on the oral cavity. At the same time, the traditional betel nut fruit has a high fiber content. , high hardness, which is also the main reason for long-term chewing of betel nuts to easily cause oral submucosal fibrosis. Therefore, how to reduce the harmful substances in betel nut and produce safe betel nut food is a hot topic of research and the development direction and trend of betel nut snack food.

CN101044896A discloses a health-care betel nut product and its manufacturing method, which is composed of betel nut powder, ester gum base, plasticizer, filler, wetting agent, surfactant, antioxidant, preservative, coloring agent and the like. It can effectively prevent betel nut residue from being inserted into the gap between teeth and damage to oral soft tissue and teeth during chewing, and there is very little residual residue after chewing, which can reduce environmental pollution. CN102599443A discloses a health-care betel nut and a production method thereof. By adding magnolia officinalis extract and Polygonum cuspidatum extract, the damage to oral tissue and intestines and stomach caused by betel nut dregs and brine is reduced when chewing betel nut.

The defect of the prior art is that the traditional processing method cannot 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.

Contents of the invention

The object of the present invention is to address the above defects and provide a control and safety betel nut snack food for carcinogens in betel nuts, so as to solve the current high content of arecoline carcinogens, high fiber hardness of areca nuts, and contain quicklime and ephedrine. The problem of hazardous substances.

The above-mentioned purpose is achieved through the following technical solutions:

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

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 10-30min at a temperature of 110-130°C and a pressure of 0.1-0.2Mpa; Place in 500-1000W, 30-50KHz ultrasonic wave for 5-15min;

2) Stewing: immerse the pretreated betel nut in the prepared brine, and then stew in a jacketed pot at 65-100°C;

3) Baking and the above table: take out the marinated betel nut and drain it, and dry it at 55-95°C until the water content is 15-50%; pour the prepared above table liquid into a stainless steel pot Boil slowly and keep stirring until the surface liquid becomes a slurry, then pour it on the surface of the betel nut while it is hot, and make the surface liquid evenly distributed;

4) Sterilization: After vacuum packaging, it is sterilized by high-temperature pasteurization, the sterilization temperature is 100-121°C, and the sterilization time is 5-20min;

Described bittern is made up of the composition of following percentage by weight:

Aspartame 0.08-0.12%, AK sugar 0.05-0.13%, stevioside 0.02-0.12%, white sugar 1.2-2.8%, lactic acid 0.03-0.17%, citric acid 0.03-0.17%, malic acid 0.03-0.17%, Vinegar 0.03-0.17%, ascorbic acid 0.03-0.17%, gluconic acid 0.03-0.17%, menthol 1.2-2.6%, coffee oil 1.6-3.6%, orange oil 1.6-3.6%, lemon oil 1.2-3.6%, balance for water;

The upper surface liquid is composed of the following components by weight percentage:

Gelatin 1.5-3.5%, ethyl cellulose 2.2-6.2%, CMC 2.2-6.2%, carrageenan 1.2-3.2%, xanthan gum 1.2-3.2%, maltodextrin 3.5-5.5%, preserved fruit syrup 1.2-3.2% , stevioside 0.05-0.15%, white sugar 1.2-2.2%, lactic acid 0.05-0.15%, citric acid 0.05-0.15%, malic acid 0.05-0.15%, vinegar 0.25-0.95%, ascorbic acid 0.05-0.15%, gluconic acid 0.05-0.15%, 0.05-0.15% menthol, 0.05-0.15% coffee oil, 0.05-0.15% orange oil, 0.05-0.15% tea polyphenols, 0.05-0.15% coffee powder, and the balance is water.

Preferably, the brine is composed of the following components by weight percentage:

Aspartame 0.1%, AK sugar 0.09%, stevioside 0.07%, white sugar 2%, lactic acid 0.1%, citric acid 0.1%, malic acid 0.1%, vinegar 0.1%, ascorbic acid 0.1%, gluconic acid 0.1%, Menthol 1.9%, coffee oil 2.6%, orange oil 2.6%, lemon oil 2.4%, balance is water.

Preferably, the upper surface liquid is composed of the following components by weight percentage:

Gelatin 2.5%, ethyl cellulose 4.2%, CMC 4.2%, carrageenan 2.2%, xanthan gum 2.2%, maltodextrin 4.5%, preserved fruit syrup 2.2%, stevioside 0.1%, white sugar 1.7%, lactic acid 0.1 %, citric acid 0.1%, malic acid 0.1%, vinegar 0.6%, ascorbic acid 0.1%, gluconic acid 0.1%, menthol 0.1%, coffee oil 0.1%, orange oil 0.1%, tea polyphenols 0.1%, coffee powder 0.1% %, the balance is water.

Preferably, in step 1), cook for 30 minutes at a temperature of 121° C. and a pressure of 0.15 MPa; take it out and place it in a 720W, 40KHz ultrasonic wave for 10 minutes.

The beneficial effects of the present invention are: the preparation method of the present invention can greatly reduce the content of arecoline and arecoline which are carcinogenic in betel nuts, the hardness of the product is reduced from 18491.96 to 12518.56, and the betel nut fiber is easily caused by oral submucosal fibers. The harm of sex change, it is safer to eat. The betel nut leisure food prepared by the invention has low cost, good chewiness and mouthfeel, and stable properties, and is loved by consumers.

Description of drawings

Fig. 1 is a process flow diagram of the present invention.

Detailed ways

The present invention will be described in detail below in conjunction with specific embodiments.

Example 1

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

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;

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

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;

4) Sterilization: After vacuum packaging, high-temperature pasteurization is used for sterilization. The sterilization temperature is 121° C. and the sterilization time is 5 minutes.

Described bittern is made up of the composition of following percentage by weight:

Aspartame 0.1%, AK sugar 0.09%, stevioside 0.07%, white sugar 2%, lactic acid 0.1%, citric acid 0.1%, malic acid 0.1%, vinegar 0.1%, ascorbic acid 0.1%, gluconic acid 0.1%, Menthol 1.9%, coffee oil 2.6%, orange oil 2.6%, lemon oil 2.4%, balance is water.

The upper surface liquid is composed of the following components by weight percentage:

Gelatin 2.5%, ethyl cellulose 4.2%, CMC 4.2%, carrageenan 2.2%, xanthan gum 2.2%, maltodextrin 4.5%, preserved fruit syrup 2.2%, stevioside 0.1%, white sugar 1.7%, lactic acid 0.1 %, citric acid 0.1%, malic acid 0.1%, vinegar 0.6%, ascorbic acid 0.1%, gluconic acid 0.1%, menthol 0.1%, coffee oil 0.1%, orange oil 0.1%, tea polyphenols 0.1%, coffee powder 0.1% %, the balance is water.

Test example 1: the betel nut product of embodiment 1 is compared with the betel nut product obtained by directly stewing the cleaned betel nut without cooking and ultrasonic pretreatment (other processes are the same as in embodiment 1), and the measured results See Table 1.

Table 1 The effect of physical and mechanical linkage pretreatment on the removal rate of arecoline

It can be seen from the test results that the cooking and ultrasonic pretreatment process of the present invention can significantly reduce the content of carcinogens such as arecoline, its hardness is greatly improved, the water content is greatly improved, the taste of the product is moderate, and the impact on the oral cavity is reduced. hazards.

Test Example 2: The betel nut product of Example 1 was compared with the process of marinating with different brines (other processes are the same as in Example 1), and the measured results are shown in Table 2.

Comparative Example 2: Ascorbic acid, gluconic acid, vinegar, lactic acid, citric acid, and malic acid are not contained in the brine (other ingredients are the same as in Example 1).

Comparative Example 3: Ascorbic acid and gluconic acid are not contained in the brine (other ingredients are the same as in Example 1).

Arecoline removal rate% hardness Sensory score Example 1 97 12518 95 Comparative example 2 72 13456 76 Comparative example 3 81 13392 79

As can be seen from the above test results, adopting the brine of the present invention can further reduce the content of carcinogens such as arecoline and improve the mouthfeel.

Example 2

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

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;

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

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;

4) Sterilization: After vacuum packaging, it is sterilized by high-temperature pasteurization, the sterilization temperature is 100°C, and the sterilization time is 20 minutes;

Described bittern is made up of the composition of following percentage by weight:

Aspartame 0.08%, AK Sugar 0.05%, Stevioside 0.02%, White Sugar 1.2%, Lactic Acid 0.03%, Citric Acid 0.03%, Malic Acid 0.03%, Vinegar 0.03%, Ascorbic Acid 0.03%, Gluconic Acid 0.03%, Menthol 1.2%, coffee oil 1.6%, orange oil 1.6%, lemon oil 1.2%, the balance is water;

The upper surface liquid is composed of the following components by weight percentage:

Gelatin 1.5%, ethyl cellulose 2.2%, CMC 2.2%, carrageenan 1.2%, xanthan gum 1.2%, maltodextrin 3.5%, candied fruit syrup 1.2%, stevioside 0.05%, white sugar 1.2%, lactic acid 0.05% , citric acid 0.05%, malic acid 0.05%, vinegar 0.25%, ascorbic acid 0.05%, gluconic acid 0.05%, menthol 0.05%, coffee oil 0.05%, orange oil 0.05%, tea polyphenols 0.05%, coffee powder 0.05% , The balance is water.

Example 3

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

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 for 10min at a temperature of 130°C and a pressure of 0.1Mpa; take it out and place it in a 1000W, 50KHz Ultrasound in ultrasound for 5min;

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

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;

4) Sterilization: After vacuum packaging, it is sterilized by high-temperature pasteurization, the sterilization temperature is 110°C, and the sterilization time is 10 minutes;

Described bittern is made up of the composition of following percentage by weight:

Aspartame 0.12%, AK Sugar 0.13%, Stevioside 0.12%, White Sugar 2.8%, Lactic Acid 0.17%, Citric Acid 0.17%, Malic Acid 0.17%, Vinegar 0.17%, Ascorbic Acid 0.17%, Gluconic Acid 0.17%, Menthol 2.6%, coffee oil 3.6%, orange oil 3.6%, lemon oil 3.6%, the balance is water;

The upper surface liquid is composed of the following components by weight percentage:

Gelatin 3.5%, ethyl cellulose 6.2%, CMC 6.2%, carrageenan 3.2%, xanthan gum 3.2%, maltodextrin 5.5%, fruit syrup 3.2%, stevioside 0.15%, white sugar 2.2%, lactic acid 0.15% %, citric acid 0.15%, malic acid 0.15%, vinegar 0.95%, ascorbic acid 0.15%, gluconic acid 0.15%, menthol 0.15%, coffee oil 0.15%, orange oil 0.15%, tea polyphenols 0.15%, coffee powder 0.15% %, the balance is water.

Claims (4)

1. a preparation method of betel nut leisure food, is characterized in that comprising the following steps: 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 10-30min at a temperature of 110-130°C and a pressure of 0.1-0.2Mpa; Place in 500-1000W, 30-50KHz ultrasonic wave for 5-15min; 2) Stewing: immerse the pretreated betel nut in the prepared brine, and then stew in a jacketed pot at 65-100°C; 3) Baking and the above table: take out the marinated betel nut and drain it, and dry it at 55-95°C until the water content is 15-50%; pour the prepared above table liquid into a stainless steel pot Boil slowly and keep stirring until the surface liquid becomes a slurry, then pour it on the surface of the betel nut while it is hot, and make the surface liquid evenly distributed; 4) Sterilization: After vacuum packaging, it is sterilized by high-temperature pasteurization, the sterilization temperature is 100-121°C, and the sterilization time is 5-20min; Described bittern is made up of the composition of following percentage by weight: Aspartame 0.08-0.12%, AK sugar 0.05-0.13%, stevioside 0.02-0.12%, white sugar 1.2-2.8%, lactic acid 0.03-0.17%, citric acid 0.03-0.17%, malic acid 0.03-0.17%, Vinegar 0.03-0.17%, ascorbic acid 0.03-0.17%, gluconic acid 0.03-0.17%, menthol 1.2-2.6%, coffee oil 1.6-3.6%, orange oil 1.6-3.6%, lemon oil 1.2-3.6%, balance for water; The upper surface liquid is composed of the following components by weight percentage: Gelatin 1.5-3.5%, ethyl cellulose 2.2-6.2%, CMC 2.2-6.2%, carrageenan 1.2-3.2%, xanthan gum 1.2-3.2%, maltodextrin 3.5-5.5%, preserved fruit syrup 1.2-3.2% , stevioside 0.05-0.15%, white sugar 1.2-2.2%, lactic acid 0.05-0.15%, citric acid 0.05-0.15%, malic acid 0.05-0.15%, vinegar 0.25-0.95%, ascorbic acid 0.05-0.15%, gluconic acid 0.05-0.15%, 0.05-0.15% menthol, 0.05-0.15% coffee oil, 0.05-0.15% orange oil, 0.05-0.15% tea polyphenols, 0.05-0.15% coffee powder, and the balance is water. 2. the preparation method of betel nut leisure food as claimed in claim 1, is characterized in that: described brine is made up of the composition of following percentage by weight: Aspartame 0.1%, AK sugar 0.09%, stevioside 0.07%, white sugar 2%, lactic acid 0.1%, citric acid 0.1%, malic acid 0.1%, vinegar 0.1%, ascorbic acid 0.1%, gluconic acid 0.1%, Menthol 1.9%, coffee oil 2.6%, orange oil 2.6%, lemon oil 2.4%, balance is water. 3. the preparation method of betel nut leisure food as claimed in claim 1 is characterized in that: described upper surface liquid is made up of the composition of following percentage by weight: Gelatin 2.5%, ethyl cellulose 4.2%, CMC 4.2%, carrageenan 2.2%, xanthan gum 2.2%, maltodextrin 4.5%, fruit syrup 2.2%, stevioside 0.1%, white sugar 1.7%, lactic acid 0.1% , citric acid 0.1%, malic acid 0.1%, vinegar 0.6%, ascorbic acid 0.1%, gluconic acid 0.1%, menthol 0.1%, coffee oil 0.1%, orange oil 0.1%, tea polyphenols 0.1%, coffee powder 0.1% , The balance is water. 4. The preparation method of betel nut snack food as claimed in claim 1, is characterized in that: in step 1), under the condition that temperature is 121 DEG C, pressure is 0.15Mpa, boil for 30min; Ultrasound in ultrasound for 10min.