CN112120189A - Method for preparing high-temperature-resistant chocolate betel nut - Google Patents
Method for preparing high-temperature-resistant chocolate betel nut Download PDFInfo
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
The invention discloses a method for preparing a high-temperature-resistant chocolate betel nut, which belongs to the field of betel nut preparation, and comprises 11 steps of seed selection, curing, microwave pretreatment, seed fermentation, seed roasting, fragrance covering, seed steaming, seed pressing, seed cutting, brine adding, chocolate ball pressing and packaging, wherein the prepared chocolate betel nut is peculiar in taste, rich in nutrition, capable of improving human immunity, good in high-temperature resistance, and innovated in appearance or in 'connotation'; the chocolate contains polyphenol, flavonoid, stearic acid, tannin, etc., and is effective in promoting heart health, enhancing immunity, reducing cholesterol level in blood, protecting teeth, reducing dental plaque, and preventing dental caries.
Description
Technical Field
The invention belongs to the field of betel nut making, and particularly relates to a method for making high-temperature-resistant chocolate betel nuts.
Background
The areca is a traditional medicine and food dual-purpose material in China, contains various chemical components such as arecoline and the like, and has strong parasite expelling effect. Pharmacological research shows that the betel nut has the pharmacological effects of killing snail, expelling parasite, killing insect, inhibiting bacteria and promoting gastrointestinal movement. The fruits of betel nuts can be eaten, people have more than 2000 years of history of chewing the betel nuts, and nearly 10 hundred million people in the world currently chew the betel nuts. Researches show that the betel nut fruit contains various nutrient elements and beneficial substances required by human body, such as fat, betel nut oil, arecoline, catechin, choline and other components.
Chocolate is warm in nature and bitter in taste. Most of the ingredients are cocoa butter, which also contains fat and various minerals. Chocolate is beneficial to heart health. Polyphenols in chocolate are widely found in cocoa beans, tea, soy beans, red wine, vegetables and fruits. The ingredient that gives chocolate a unique attractive appearance is polyphenols. The content of polyphenols in cocoa beans is particularly high compared to other foods. Research shows that polyphenol has similar anti-inflammatory effect to aspirin, and can reduce platelet activation and transfer free radical deposition on blood vessel wall in certain concentration, so that it has the function of preventing cardiovascular diseases. Chocolate can enhance immunity. The flavonoids in chocolate have the function of regulating immunity. There is a risk of regulating immune function by pharmaceutical means. Is safe and delicious in chocolate and other foods, and can improve human immunity.
Chocolate is used as a raw material for preparing the betel nuts, so that the traditional betel nut making method is overturned, and innovation is realized in both appearance and connotation. The unique taste of chocolate covers the bitter and astringent of sesame oil, has improved the taste of sesame oil, but chocolate grease content is high, and chocolate layer is very easily melted and becomes soft under the environment of higher temperature slightly such as summer, influences the taste and the quality of this product, consequently, researches out a chocolate sesame oil that can high temperature resistance is the problem that awaits a urgent need to solve.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide the method for preparing the high-temperature-resistant chocolate betel nut, the chocolate betel nut prepared by the method is peculiar in taste, rich in nutrition, capable of improving the immunity of a human body, good in high-temperature resistance, and innovated in appearance and connotation.
In order to realize the purpose, the invention adopts the technical scheme that:
a method for preparing chocolate betelnut with high temperature resistance comprises the following steps:
step 1, selecting seeds: selecting dry areca nuts with full grains and good appearance;
step 2, microwave pretreatment: performing microwave heating treatment on the dry areca nuts by using microwave heating equipment, soaking the treated dry areca nuts in lemon water for 4-6min, and washing the surfaces of the areca nuts with clear water;
step 3, curing: adding the dry areca nuts treated in the step 2 into water of 100 ℃ to cook for 20-40min for curing and sterilization;
step 4, issuing: putting the dry betel nut processed in the step 3 into a fermentation tank, adding fermentation liquid, closing a tank cover, setting the pressure to be 0.4-0.5MPa, the temperature to be 50-70 ℃ and the rotating speed to be 80-100 min/r for fermentation, and taking out after the fermentation is carried out for 7-9 h;
step 5, roasting seeds: conveying the dry betel nuts treated in the step 4 into a vacuum microwave seed baking machine for quick baking;
step 6, fragrance suffocation: putting the dry betel nut processed in the step 5 into a closed spice jar, adding a closed spice liquid, covering a jar cover, setting the temperature at 30-40 ℃, and carrying out closed spice at the rotating speed of 2-4 h/rotation;
step 7, steaming and pressing seeds: putting the dry betel nuts treated in the step 6 into a steaming cabinet for curing and sterilization, wherein the steam temperature is 100-;
step 8, cutting seeds: slicing the betel nuts with the sorted seeds as required, picking out kernels in the fruits, and then dividing the betel nuts into split seeds according to the shapes and the individual sizes of the betel nuts;
step 9, brine adding: heating calcium hydroxide and maltose to obtain brown slurry, adding sweetener and various edible essences and flavors to obtain brine, and uniformly coating appropriate amount of prepared brine in a special brine adding machine into the Arecae semen fruit treated in step 8;
step 10, pressing chocolate beans: lightly pressing the self-made chocolate balls on the brine water which is marinated in the step 9, and embedding the chocolate balls in the areca nut cavities;
step 11, packaging: the finished areca nuts are packaged in a manual piece selection and bagging mode and a mechanical sealing mode.
Further, the microwave power in the step 2 is 400-500W, and the microwave time is 20-25 min.
Further, the fermentation solution in the step 4 comprises the following components in terms of per kg of dry areca nuts: 5-8g of gelatin, 3-5g of sweetening agent, 4-7g of liquorice juice and 1-2g of essence and spice according to the material-water ratio of 1: 8-10, and mixing.
Further, in the step 5, the seed baking temperature is 97-100 ℃, and the seed baking is carried out until the moisture content is 20-24%.
Further, the aroma-sealing liquid in the step 6 comprises the following components in terms of per kg of dry areca nuts: 3-5g of sweetening agent, 7-10g of white sugar, 4-8g of ethyl maltol, 7-10g of essence and spice, 2-4g of peppermint oil, 5-6g of salt and 5-15kg of water.
Furthermore, the chocolate ball is coated by an outer layer film and chocolate beans.
Further, the outer layer film comprises the following components in parts by mass: 50-60 parts of sweet potato powder, 20-40 parts of food-grade microcrystalline cellulose and 25-35 parts of water, and the components are sequentially and uniformly mixed to obtain the outer-layer film.
Further, the thickness of the outer film is 0.2-0.4 mm.
The invention has the beneficial effects that: (1) the chocolate betelnut prepared by the method is peculiar in taste, rich in nutrition, capable of improving human immunity, good in high temperature resistance, and innovated in appearance and connotation; wherein the chocolate contains polyphenol, flavonoid, stearic acid, tannin, etc., and is effective in promoting heart health, enhancing immunity, reducing cholesterol level in blood, protecting teeth, reducing dental plaque, and preventing dental caries;
(2) the chocolate adopted by the invention is high in oil content, the chocolate layer is very easy to melt and soften in environments with slightly high temperature such as summer, the taste and the quality of the chocolate betel nut are influenced, the water absorption of sweet potato powder is strong, the water of the chocolate can be absorbed under the high-temperature condition, the chocolate is kept in a dry state, the sweet potato powder can also prevent peculiar smell, the food-grade microcrystalline cellulose has the oil absorption characteristic, the oil flowing out of the chocolate due to high temperature can be absorbed, the shape of the chocolate beans is ensured and is not easy to soften, the water absorption of the chocolate beans is improved and is not easy to be affected by damp, the oil absorption of the chocolate beans is not influenced by the high-temperature oil, and the high-temperature resistance of the chocolate.
Detailed Description
For a better understanding of the present invention, embodiments of the present invention are described in detail below with reference to examples, but those skilled in the art will understand that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention.
The fermentation liquid in the following examples comprises the following components per kg of dry areca nuts: 5g of gelatin, 3g of sweetening agent, 4g of liquorice juice and 1g of essence and spice, wherein the weight ratio of the materials to the water is 1: 8, mixing and preparing; the stuffy flavor liquid comprises the following components in per kg of dry areca nuts: 5g of sweetening agent, 8g of white sugar, 4g of ethyl maltol, 7g of essence and flavor, 2g of peppermint oil, 5g of salt and 12kg of water.
Example 1:
a method for preparing chocolate betelnut with high temperature resistance comprises the following steps:
step 1, selecting seeds: selecting dry areca nuts with full grains and good appearance;
step 2, microwave pretreatment: performing microwave heating treatment on the dry areca nuts by using microwave heating equipment, wherein the microwave power is 400W, the microwave time is 20min, soaking the treated dry areca nuts in lemon water for 5min, and washing the surfaces of the areca nuts with clear water;
step 3, curing: adding the dry areca nuts treated in the step 2 into water of 100 ℃ to be boiled for 20min for curing and sterilization;
step 4, issuing: putting the dry areca nuts treated in the step 3 into a fermentation tank, adding fermentation liquid, closing a tank cover, setting the pressure to be 0.5MPa, the temperature to be 50 ℃ and the rotating speed to be 80 min/r for fermentation, and taking out the dry areca nuts after the fermentation is carried out for 7 hours;
step 5, roasting seeds: conveying the dry betel nuts processed in the step 4 into a vacuum microwave seed baking machine for quick baking, wherein the seed baking temperature is 97 ℃, and baking the seeds until the moisture content is 24%;
step 6, fragrance suffocation: putting the dry betel nut processed in the step 5 into a closed spice jar, adding a closed spice liquid, covering a jar cover, setting the temperature at 30 ℃, and carrying out closed spice at the rotating speed of 2 h/rotation;
step 7, steaming and pressing seeds: putting the dry betel nut processed in the step 6 into a steaming cabinet for curing and sterilization, wherein the steam temperature is 100 ℃, the time is 18min, and then putting the dry betel nut into a seed pressing machine for seed pressing and forming;
step 8, cutting seeds: slicing the betel nuts with the sorted seeds as required, picking out kernels in the fruits, and then dividing the betel nuts into split seeds according to the shapes and the individual sizes of the betel nuts;
step 9, brine adding: heating calcium hydroxide and maltose to obtain brown slurry, adding sweetener and various edible essences and flavors to obtain brine, and uniformly coating appropriate amount of prepared brine in a special brine adding machine into the Arecae semen fruit treated in step 8;
step 10, pressing the chocolate balls: gently pressing a self-made chocolate ball on brine water which is marinated in the step 9, inlaying the chocolate ball in an areca nut cavity, wherein the chocolate ball is formed by coating an outer layer film and chocolate beans, and the outer layer film comprises the following components in parts by mass: 50 parts of sweet potato powder, 20 parts of food-grade microcrystalline cellulose and 25 parts of water, wherein the components are uniformly mixed in sequence to prepare an outer-layer film with the thickness of 0.3 mm;
step 11, packaging: the finished areca nuts are packaged in a manual piece selection and bagging mode and a mechanical sealing mode.
Example 2:
a method for preparing chocolate betelnut with high temperature resistance comprises the following steps:
step 1, selecting seeds: selecting dry areca nuts with full grains and good appearance;
step 2, microwave pretreatment: performing microwave heating treatment on the dry areca nuts by using microwave heating equipment, wherein the microwave power is 500W, the microwave time is 25min, soaking the treated dry areca nuts in lemon water for 4min, and washing the surfaces of the areca nuts with clear water;
step 3, curing: adding the dry areca nuts treated in the step 2 into water of 100 ℃ to be boiled for 40min for curing and sterilization;
step 4, issuing: putting the dry areca nuts treated in the step 3 into a fermentation tank, adding fermentation liquid, closing a tank cover, setting the pressure to be 0.4MPa, the temperature to be 70 ℃ and the rotating speed to be 100 min/r for fermentation, and taking out the dry areca nuts after 9h of fermentation;
step 5, roasting seeds: feeding the dry betel nut processed in the step 4 into a vacuum microwave seed baking machine for quick baking, wherein the seed baking temperature is 100 ℃, and baking the seeds until the moisture content is 20%;
step 6, fragrance suffocation: putting the dry betel nut processed in the step 5 into a closed spice jar, adding a closed spice liquid, covering a jar cover, setting the temperature at 40 ℃, and carrying out closed spice at the rotating speed of 4 h/rotation;
step 7, steaming and pressing seeds: putting the dry betel nut processed in the step 6 into a steaming cabinet for curing and sterilization, wherein the steam temperature is 105 ℃, the time is 25min, and then putting the dry betel nut into a seed pressing machine for seed pressing and forming;
step 8, cutting seeds: slicing the betel nuts with the sorted seeds as required, picking out kernels in the fruits, and then dividing the betel nuts into split seeds according to the shapes and the individual sizes of the betel nuts;
step 9, brine adding: heating calcium hydroxide and maltose to obtain brown slurry, adding sweetener and various edible essences and flavors to obtain brine, and uniformly coating appropriate amount of prepared brine in a special brine adding machine into the Arecae semen fruit treated in step 8;
step 10, pressing the chocolate balls: gently pressing a self-made chocolate ball on brine water which is marinated in the step 9, inlaying the chocolate ball in an areca nut cavity, wherein the chocolate ball is formed by coating an outer layer film and chocolate beans, and the outer layer film comprises the following components in parts by mass: 60 parts of sweet potato powder, 40 parts of food-grade microcrystalline cellulose and 35 parts of water, wherein the components are uniformly mixed in sequence to prepare an outer-layer film with the thickness of 0.4 mm;
step 11, packaging: the finished areca nuts are packaged in a manual piece selection and bagging mode and a mechanical sealing mode.
Example 3:
a method for preparing chocolate betelnut with high temperature resistance comprises the following steps:
step 1, selecting seeds: selecting dry areca nuts with full grains and good appearance;
step 2, microwave pretreatment: performing microwave heating treatment on the dry areca nuts by adopting microwave heating equipment, wherein the microwave power is 450W, the microwave time is 23min, soaking the treated dry areca nuts in lemon water for 6min, and washing the surfaces of the areca nuts with clear water;
step 3, curing: adding the dry areca nuts treated in the step 2 into water with the temperature of 100 ℃, boiling for 30min, and curing and sterilizing;
step 4, issuing: putting the dry areca nuts treated in the step 3 into a fermentation tank, adding fermentation liquid, closing a tank cover, setting the pressure to be 0.4MPa, the temperature to be 65 ℃ and the rotating speed to be 95 min/r for fermentation, and taking out the dry areca nuts after the fermentation is carried out for 8 hours;
step 5, roasting seeds: conveying the dry betel nuts processed in the step 4 into a vacuum microwave seed baking machine for quick baking, wherein the seed baking temperature is 98 ℃, and baking the seeds until the moisture is 22%;
step 6, fragrance suffocation: putting the dry betel nut processed in the step 5 into a closed spice jar, adding a closed spice liquid, covering a jar cover, setting the temperature at 35 ℃, and carrying out closed spice at the rotating speed of 3 h/rotation;
step 7, steaming and pressing seeds: putting the dry betel nut processed in the step 6 into a steaming cabinet for curing and sterilization, wherein the steam temperature is 102 ℃, the time is 20min, and then putting the dry betel nut into a seed pressing machine for seed pressing and forming;
step 8, cutting seeds: slicing the betel nuts with the sorted seeds as required, picking out kernels in the fruits, and then dividing the betel nuts into split seeds according to the shapes and the individual sizes of the betel nuts;
step 9, brine adding: heating calcium hydroxide and maltose to obtain brown slurry, adding sweetener and various edible essences and flavors to obtain brine, and uniformly coating appropriate amount of prepared brine in a special brine adding machine into the Arecae semen fruit treated in step 8;
step 10, pressing the chocolate balls: gently pressing a self-made chocolate ball on brine water which is marinated in the step 9, inlaying the chocolate ball in an areca nut cavity, wherein the chocolate ball is formed by coating an outer layer film and chocolate beans, and the outer layer film comprises the following components in parts by mass: 55 parts of sweet potato powder, 25 parts of food-grade microcrystalline cellulose and 30 parts of water, wherein the components are uniformly mixed in sequence to prepare an outer-layer film with the thickness of 0.2 mm;
step 11, packaging: the finished areca nuts are packaged in a manual piece selection and bagging mode and a mechanical sealing mode.
Comparative example 1:
comparative example 1 is different from example 1 in that chocolate balls are removed of the outer film and only chocolate beans are directly embedded in the areca nut cavity in step 10, and the other steps are the same as example 1.
The chocolate areca nuts prepared in the above examples and comparative examples were divided into 2 groups (group a and group B), each group containing 8 of the chocolate areca nuts prepared in each case, group a being placed at a temperature of 35 ℃; the group B was placed at 40 ℃ and observed for the change in the quality of betel nuts after 2 days, the results of which are shown in Table 1.
TABLE 1
As can be seen from the table 1, the chocolate betel nut prepared by the invention has unique taste, rich nutrition, good high temperature resistance, and can improve the immunity of human bodies, and the innovation is realized on the appearance and the connotation, and the further analysis shows that the high temperature resistance of the chocolate betel nut is greatly reduced after the outer layer film is removed, which shows that the chocolate beans coated by the outer layer film are embedded in the betel nut cavity, so that the high temperature resistance of the betel nut can be obviously improved.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without the use of the inventive faculty. Therefore, the present invention is not limited to the above-described embodiments. Those skilled in the art should appreciate that many modifications and variations are possible in light of the above teaching without departing from the scope of the invention.
Claims (8)
1. The method for preparing the high-temperature-resistant chocolate betel nut is characterized by comprising the following steps of:
step 1, selecting seeds: selecting dry areca nuts with full grains and good appearance;
step 2, microwave pretreatment: performing microwave heating treatment on the dry areca nuts by using microwave heating equipment, soaking the treated dry areca nuts in lemon water for 4-6min, and washing the surfaces of the areca nuts with clear water;
step 3, curing: adding the dry areca nuts treated in the step 2 into water of 100 ℃ to cook for 20-40min for curing and sterilization;
step 4, issuing: putting the dry betel nut processed in the step 3 into a fermentation tank, adding fermentation liquid, closing a tank cover, setting the pressure to be 0.4-0.5MPa, the temperature to be 50-70 ℃ and the rotating speed to be 80-100 min/r for fermentation, and taking out after the fermentation is carried out for 7-9 h;
step 5, roasting seeds: conveying the dry betel nuts treated in the step 4 into a vacuum microwave seed baking machine for quick baking;
step 6, fragrance suffocation: putting the dry betel nut processed in the step 5 into a closed spice jar, adding a closed spice liquid, covering a jar cover, setting the temperature at 30-40 ℃, and carrying out closed spice at the rotating speed of 2-4 h/rotation;
step 7, steaming and pressing seeds: putting the dry betel nuts treated in the step 6 into a steaming cabinet for curing and sterilization, wherein the steam temperature is 100-;
step 8, cutting seeds: slicing the betel nuts with the sorted seeds as required, picking out kernels in the fruits, and then dividing the betel nuts into split seeds according to the shapes and the individual sizes of the betel nuts;
step 9, brine adding: heating calcium hydroxide and maltose to obtain brown slurry, adding sweetener and various edible essences and flavors to obtain brine, and uniformly coating appropriate amount of prepared brine in a special brine adding machine into the Arecae semen fruit treated in step 8;
step 10, pressing the chocolate balls: lightly pressing the self-made chocolate balls on the brine water which is marinated in the step 9, and embedding the chocolate balls in the areca nut cavities;
step 11, packaging: the finished areca nuts are packaged in a manual piece selection and bagging mode and a mechanical sealing mode.
2. The method as claimed in claim 1, wherein the microwave power in step 2 is 400-.
3. The method for preparing chocolate betel nuts with high temperature resistance according to claim 1, wherein the solution prepared in the step 4 comprises the following components per kg of dry betel nuts: 5-8g of gelatin, 3-5g of sweetening agent, 4-7g of liquorice juice and 1-2g of essence and spice according to the material-water ratio of 1: 8-10, and mixing.
4. The method for preparing chocolate betel nut with high temperature resistance according to claim 1, wherein the seed baking temperature in step 5 is 97-100 ℃, and the seed baking is carried out until the moisture content is 20-24%.
5. The method for preparing chocolate betel nuts with high temperature resistance according to claim 1, wherein the aroma-sealing liquid in the step 6 comprises the following components per kg of dry betel nuts: 3-5g of sweetening agent, 7-10g of white sugar, 4-8g of ethyl maltol, 7-10g of essence and spice, 2-4g of peppermint oil, 5-6g of salt and 5-15kg of water.
6. The method for preparing chocolate betel nut with high temperature resistance according to claim 1, wherein the chocolate ball is coated by an outer film and chocolate beans.
7. The method for preparing the high-temperature-resistant chocolate betel nut as claimed in claim 6, wherein the outer film comprises the following components in parts by mass: 50-60 parts of sweet potato powder, 20-40 parts of food-grade microcrystalline cellulose and 25-35 parts of water, and the components are sequentially and uniformly mixed to obtain the outer-layer film.
8. The method for preparing chocolate betel nut with high temperature resistance according to claim 6, wherein the thickness of the outer film is 0.2-0.4 mm.
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Cited By (1)
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| CN112931674A (en) * | 2021-03-26 | 2021-06-11 | 长沙宾和朋食品有限公司 | Preparation method of high-temperature-resistant sesame betel nut |
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Application publication date: 20201225 |