CN107594416B - Processing method of fermented betel nuts - Google Patents
Processing method of fermented betel nuts Download PDFInfo
- Publication number
- CN107594416B CN107594416B CN201711046078.7A CN201711046078A CN107594416B CN 107594416 B CN107594416 B CN 107594416B CN 201711046078 A CN201711046078 A CN 201711046078A CN 107594416 B CN107594416 B CN 107594416B
- Authority
- CN
- China
- Prior art keywords
- fermented
- culture
- lactobacillus rhamnosus
- fermentation
- debaryomyces hansenii
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Cosmetics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a processing method of fermented betel nuts, which comprises the steps of putting the betel nuts subjected to seed raising and cleaning in deep processing of the betel nuts into fermentation liquor containing compound microorganisms, stirring and fermenting to obtain the fermented betel nuts; the composite microorganism comprises Debaryomyces hansenii and lactobacillus rhamnosus, the mass ratio of the areca after seed development and cleaning to the fermentation liquor containing the composite microorganism is 25-100: 100, the stirring speed is 10-80 rpm, the fermentation temperature is 25-40 ℃, and the fermentation time is 6-24 h. The processing method of the invention has the advantages of changing the original oral flora, improving the intestinal microbial flora, reducing the pH value of the betel nut, improving the flavor of the betel nut, prolonging the quality guarantee period of the betel nut and the like.
Description
Technical Field
The invention belongs to the field of agricultural product processing, relates to a betel nut processing method, and particularly relates to a processing method of fermented betel nuts.
Background
Betel nuts are known as the first of south medicine, have thousands of years of cultivation history in China, and are also used as special products to be eaten by local residents. The edible dry areca nuts originate from Hunan province and have a history of nearly 300 years, the annual output value of the edible dry areca nut processing industry reaches 200 hundred million yuan in 2016, and the edible dry areca nut processing industry rapidly develops at a speed increase of 15-20% every year. In the process of processing betel nuts, brine is an important factor for endowing edible dry betel nuts with flavor, the main components are lime and maltose, and the lime is strong in alkalinity, so that oral mucosa is damaged in the chewing process, and oral mucosa fibrosis is possibly caused to cause oral cancer. Therefore, it is urgent to find a new method for processing fermented betel nuts.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects of the prior art and provide a processing method of fermented areca nuts, which can reduce the pH value of the areca nuts, improve the flavor of the areca nuts, prolong the quality guarantee period of the areca nuts, change the original oral flora, protect the oral health, improve the intestinal microbial flora and facilitate digestion and absorption.
In order to solve the technical problems, the invention adopts the following technical scheme.
A processing method of fermented areca nuts is characterized in that the processing method comprises the steps of putting the areca nuts subjected to seed raising and cleaning in deep processing of the areca nuts into fermentation liquor containing compound microorganisms, stirring and fermenting to obtain fermented areca nuts;
the compound microorganism comprises Debaryomyces hansenii and lactobacillus rhamnosus;
the mass ratio of the betel nut subjected to seed development and cleaning to the fermentation liquor containing the compound microorganisms is 25-100: 100, the stirring speed is 10-80 rpm, the fermentation temperature is 25-40 ℃, and the fermentation time is 6-24 hours.
In the above processing method for fermenting betel nuts, preferably, the preparation process of the fermentation liquid containing the compound microorganism is as follows: boiling a mixed solution consisting of sucrose, whey powder and water for 5-10 min, wherein the mass fraction of the sucrose in the mixed solution is 2-10%, the mass fraction of the whey powder is 0.5-2%, and cooling to 30-40 ℃ to obtain a cooled mixed solution; mixing a culture solution containing Debaryomyces hansenii and a culture solution containing lactobacillus rhamnosus according to a volume ratio of 0.5-2: 1 to obtain a mixed bacterial solution; and adding the mixed bacterial liquid into the cooled mixed solution, and uniformly mixing, wherein the volume ratio of the mixed bacterial liquid to the cooled mixed solution is 0.1-10: 100, so as to obtain the fermentation liquid containing the compound microorganisms.
In the above method for processing fermented betel nut, preferably, the preparation process of the culture solution containing debaryomyces hansenii comprises: adding Debaryomyces hansenii into a potato liquid culture medium, carrying out stepwise amplification culture with the inoculum size of 0.5-2% each time, and culturing at 20-30 ℃ for 20-30 h to obtain a culture solution containing Debaryomyces hansenii.
In the above method for processing fermented betel nut, preferably, the final concentration of the Debaryomyces hansenii after each cultivation is 10 during the stepwise scale-up cultivation of Debaryomyces hansenii8cfu/mL～109cfu/mL。
In the above processing method of fermented betel nuts, preferably, the preparation process of the culture solution containing lactobacillus rhamnosus is as follows: adding lactobacillus rhamnosus into an MRS liquid culture medium, carrying out step-by-step enlarged culture with the inoculation amount of 0.5-2% each time, and culturing at 30-40 ℃ for 12-24 h to obtain a culture solution containing lactobacillus rhamnosus.
In the above method for processing fermented areca catechu, preferably, the final concentration of the lactobacillus rhamnosus after each cultivation is 10 during the stepwise amplification cultivation of the lactobacillus rhamnosus9cfu/mL～1010cfu/mL。
In the above method for processing fermented betel nut, preferably, the Debaryomyces hansenii is Debaryomyces hansenii separated from black tea in Hunan, and the preservation number is CGMCC NO.5770, and the Lactobacillus rhamnosus is Lactobacillus rhamnosus separated from milk and the preservation number is CGMCC NO. 3002.
The deep processing of betel nuts generally comprises: stewing and boiling primarily processed and dried areca in lime water, cleaning, drying, cutting, adding bittern, and packaging. The method of the invention is to increase the amount of the active ingredients after seed germination, cleaning and before drying.
The main innovation points of the invention are as follows:
the invention provides a processing method of fermented betel nuts, which endows the betel nuts with a special fermentation flavor by screening specific microorganisms and utilizing the fermentation characteristics of the specific microorganisms, reduces the pH value of the betel nuts, reduces the taste of brine, prolongs the shelf life of the betel nuts, and improves the edible quality. More importantly, besides the advantages, the microorganism and the product thereof can change the original oral flora, protect the oral health, have great benefit to the oral cavity, improve the intestinal microbial flora and facilitate the digestion and absorption.
Compared with the prior art, the invention has the advantages that:
1. according to the invention, specific microorganisms are added for lactic acid fermentation and alcohol fermentation, so that the special fermentation flavor of the areca nuts can be endowed, partial alkalinity can be neutralized, the quality of edible dry areca nuts is improved, the original oral flora is changed, and the chewing safety of the areca nuts is improved.
2. By applying the microbiological principle and selecting specific compound microorganisms for fermentation treatment, the product form of edible dry areca nuts can be enriched.
3. The flavor of edible dry areca is improved by the microbial fermentation.
4. Organic acid is accumulated through the fermentation of microorganisms, partial alkali in the brine can be neutralized, and the harm to the oral cavity is reduced.
5. The metabolite produced by microbial fermentation has certain functional characteristics, can improve intestinal microbial flora, and is beneficial to digestion and absorption.
In conclusion, the invention utilizes the microbiological principle to develop a green and safe fermented betel nut product, and meets the requirements of green processing and industrial development.
Detailed Description
The invention is further described below with reference to specific preferred embodiments, without thereby limiting the scope of protection of the invention.
The materials, media and instruments used in the following examples are all commercially available.
In the following examples, Debaryomyces hansenii is Debaryomyces hansenii (Debaryomyces hansenii) W08 isolated from black tea of Hunan, with the accession number CGMCC NO. 5770. The Lactobacillus rhamnosus is L.M8 strain isolated from milk, and has a preservation number of CGMCC NO. 3002. Both of them are deposited in the China general microbiological culture Collection center.
Example 1:
the processing method of the fermented betel nuts comprises the following steps:
(1) preparation of microbial culture solution
(1.1) culture of Debaryomyces hansenii: adding Debaryomyces hansenii into a potato liquid culture medium (commercially available), culturing by adopting a stepwise amplification culture method, wherein the inoculation amount is 0.5% each time, culturing at 20 ℃ for 24h, and performing stepwise culture until the required culture solution amount is reached to obtain a culture solution containing Debaryomyces hansenii. The final concentration of the culture solution after each culture is 108cfu/mL～109cfu/mL。
(1.2) culture of Lactobacillus rhamnosus M8: adding lactobacillus rhamnosus into MRS liquid culture medium (i.e. lactic acid bacteria culture medium, commercially available), culturing by stepwise amplification culture method with inoculum size of 0.5% each time at 30 deg.C for 24 hr, and gradually culturing until the required culture solution amount is reached to obtain culture solution containing lactobacillus rhamnosus. The final concentration of the culture solution after each culture is 109cfu/mL～1010cfu/mL。
(2) Preparation of fermentation broth
Boiling a mixed solution consisting of sucrose, whey powder and water for 5-10 min, wherein the mass fraction of the sucrose in the mixed solution is 2% and the mass fraction of the whey powder is 0.5%, and then cooling to 30 ℃ to obtain a cooled mixed solution; mixing culture solution containing Debaryomyces hansenii and culture solution containing lactobacillus rhamnosus according to the volume ratio of 1: 1 to obtain mixed bacteria solution; and adding the obtained mixed bacterial liquid into the cooled mixed solution, and uniformly mixing, wherein the volume ratio of the mixed bacterial liquid to the cooled mixed solution is 0.1: 100, so as to obtain the fermentation liquid containing the compound microorganisms.
(3) Processing of fermented betel nut
Adding the betel nuts subjected to seed development and cleaning in the deep processing of the betel nuts into the fermentation liquor containing the compound microorganisms obtained in the step (2), stirring and fermenting, wherein the mass ratio of the betel nuts subjected to seed development and cleaning to the fermentation liquor containing the compound microorganisms is 25: 100, the stirring speed is 10rpm, the fermentation temperature is 25 ℃, the fermentation time is 24 hours, and after the fermentation is finished, the fermented betel nuts are obtained.
TABLE 1 data table of relative abundance changes of some representative microorganisms in oral cavity before and after chewing areca
As shown in Table 1, the method of the present invention can effectively improve the original oral flora, promote oral health, and improve the chewing safety, and has important practical significance.
Example 2:
the processing method of the fermented betel nuts comprises the following steps:
(1) preparation of microbial culture solution
(1.1) culture of Debaryomyces hansenii: adding Debaryomyces hansenii into a potato liquid culture medium, carrying out stepwise amplification culture with the inoculum size of 1% each time, and culturing at 25 ℃ for 25h until the required culture solution amount is reached to obtain a culture solution containing Debaryomyces hansenii. The final concentration of the culture solution after each culture is 108cfu/mL～109cfu/mL。
(1.2) culture of Lactobacillus rhamnosus M8: adding lactobacillus rhamnosus into MRS liquid culture medium, performing step-by-step amplification culture with the inoculum size of 1% each time, and culturing at 35 deg.C for 18h until the required culture solution amount is reached to obtain culture solution containing lactobacillus rhamnosus. The final concentration of the culture solution after each culture is 109cfu/mL～1010cfu/mL。
(2) Preparation of fermentation broth
Boiling a mixed solution consisting of sucrose, whey powder and water for 10min, wherein the mass fraction of the sucrose and the mass fraction of the whey powder in the mixed solution are respectively 10% and 1%, and then cooling to 40 ℃ to obtain a cooled mixed solution; mixing culture solution containing Debaryomyces hansenii and culture solution containing lactobacillus rhamnosus according to the volume ratio of 1: 1 to obtain mixed bacteria solution; and adding the obtained mixed bacterial liquid into the cooled mixed solution, and uniformly mixing, wherein the volume ratio of the mixed bacterial liquid to the cooled mixed solution is 10: 100, so as to obtain the fermentation liquid containing the compound microorganisms.
(3) Processing of fermented betel nut
In the conventional deep processing of the betel nuts, adding the betel nuts subjected to seed development and cleaning into the fermentation liquor containing the compound microorganisms obtained in the step (2), stirring and fermenting, wherein the mass ratio of the betel nuts subjected to seed development and cleaning to the fermentation liquor containing the compound microorganisms is 50: 100, the stirring speed is 80rpm, the fermentation temperature is 35 ℃, the fermentation time is 12 hours, and after the fermentation is finished, the fermented betel nuts are obtained. The method of the invention can effectively improve the original oral flora, promote the oral health, improve the chewing safety, improve the intestinal microbial flora and be beneficial to digestion and absorption.
Example 3:
the processing method of the fermented betel nuts comprises the following steps:
(1) preparation of microbial culture solution
(1.1) culture of Debaryomyces hansenii: adding Debaryomyces hansenii into a potato liquid culture medium, carrying out stepwise amplification culture with the inoculum size of 2% each time, and culturing at 28 ℃ for 20h until the required culture solution amount is reached to obtain a culture solution containing Debaryomyces hansenii. The final concentration of the culture solution after each culture is 108cfu/mL～109cfu/mL。
(1.2) culture of Lactobacillus rhamnosus M8: adding lactobacillus rhamnosus into MRS liquid culture medium, performing step-by-step enlarged culture with the inoculum size of 2% each time, and culturing at 40 deg.C for 12h until the required culture solution amount is reached to obtain culture solution containing lactobacillus rhamnosus. The final concentration of the culture solution after each culture is 109cfu/mL～1010cfu/mL。
(2) Preparation of fermentation broth
Boiling a mixed solution consisting of sucrose, whey powder and water for 7min, wherein the mass fraction of the sucrose and the mass fraction of the whey powder in the mixed solution are 6% and 2%, and then cooling to 35 ℃ to obtain a cooled mixed solution; mixing culture solution containing Debaryomyces hansenii and culture solution containing Lactobacillus rhamnosus M8 according to the volume ratio of 1: 1 to obtain mixed bacteria solution; and adding the obtained mixed bacterial liquid into the cooled mixed solution, and uniformly mixing, wherein the volume ratio of the mixed bacterial liquid to the cooled mixed solution is 5: 100, so as to obtain the fermentation liquid containing the compound microorganisms.
(3) Processing of fermented betel nut
In the conventional deep processing of the betel nuts, adding the betel nuts subjected to seed development and cleaning into the fermentation liquor containing the compound microorganisms obtained in the step (2), stirring and fermenting, wherein the mass ratio of the betel nuts subjected to seed development and cleaning to the fermentation liquor containing the compound microorganisms is 100: 100, the stirring speed is 40rpm, the fermentation temperature is 40 ℃, the fermentation time is 6 hours, and after the fermentation is finished, the fermented betel nuts are obtained. The method of the invention can effectively improve the original oral flora, promote the oral health, improve the chewing safety, improve the intestinal microbial flora and be beneficial to digestion and absorption.
The foregoing is merely a preferred embodiment of the invention and is not intended to limit the invention in any manner. Although the present invention has been described with reference to the preferred embodiments, it is not intended to be limited thereto. Those skilled in the art can make many possible variations and modifications to the disclosed embodiments, or equivalent modifications, without departing from the spirit and scope of the invention, using the methods and techniques disclosed above. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments according to the technical essence of the present invention are still within the scope of the protection of the technical solution of the present invention.
Claims (6)
1. A processing method of fermented areca nuts is characterized in that the processing method comprises the steps of putting the areca nuts subjected to seed raising and cleaning in deep processing of the areca nuts into fermentation liquor containing compound microorganisms, stirring and fermenting to obtain fermented areca nuts;
the compound microorganism comprises Debaryomyces hansenii and lactobacillus rhamnosus;
the mass ratio of the betel nut subjected to seed development and cleaning to the fermentation liquor containing the compound microorganisms is 25-100: 100, the stirring speed is 10-80 rpm, the fermentation temperature is 25-40 ℃, and the fermentation time is 6-24 hours;
the Debaryomyces hansenii is Debaryomyces hansenii separated from black tea in Hunan, the preservation number is CGMCC NO.5770, the Lactobacillus rhamnosus is Lactobacillus rhamnosus separated from milk, and the preservation number is CGMCC NO. 3002.
2. The method for processing fermented betel nut as claimed in claim 1, wherein the fermentation liquid containing complex microorganisms is prepared by the following steps: boiling a mixed solution consisting of sucrose, whey powder and water for 5-10 min, wherein the mass fraction of the sucrose in the mixed solution is 2-10%, the mass fraction of the whey powder is 0.5-2%, and cooling to 30-40 ℃ to obtain a cooled mixed solution; mixing a culture solution containing Debaryomyces hansenii and a culture solution containing lactobacillus rhamnosus according to a volume ratio of 0.5-2: 1 to obtain a mixed bacterial solution; and adding the mixed bacterial liquid into the cooled mixed solution, and uniformly mixing, wherein the volume ratio of the mixed bacterial liquid to the cooled mixed solution is 0.1-10: 100, so as to obtain the fermentation liquid containing the compound microorganisms.
3. The method for processing fermented betel nut as claimed in claim 2, wherein the culture solution containing debaryomyces hansenii is prepared by the following steps: adding Debaryomyces hansenii into a potato liquid culture medium, carrying out stepwise amplification culture with the inoculum size of 0.5-2% each time, and culturing at 20-30 ℃ for 20-30 h to obtain a culture solution containing Debaryomyces hansenii.
4. The method for processing fermented betel nut of claim 3, wherein the Debaryomyces hansenii has a final concentration of 10 after each cultivation in the stepwise scale-up cultivation8cfu/mL～109cfu/mL。
5. The method for processing fermented betel nuts according to claim 2, wherein the culture solution containing lactobacillus rhamnosus is prepared as follows: adding lactobacillus rhamnosus into an MRS liquid culture medium, carrying out step-by-step enlarged culture with the inoculation amount of 0.5-2% each time, and culturing at 30-40 ℃ for 12-24 h to obtain a culture solution containing lactobacillus rhamnosus.
6. The method for processing fermented betel nut as claimed in claim 5, wherein the fermented betel nut is processedWhen the lactobacillus rhamnosus is subjected to step-by-step enlarged culture, the final concentration of the lactobacillus rhamnosus after each culture is 109cfu/mL～1010cfu/mL。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711046078.7A CN107594416B (en) | 2017-10-31 | 2017-10-31 | Processing method of fermented betel nuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711046078.7A CN107594416B (en) | 2017-10-31 | 2017-10-31 | Processing method of fermented betel nuts |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107594416A CN107594416A (en) | 2018-01-19 |
| CN107594416B true CN107594416B (en) | 2021-03-02 |
Family
ID=61085140
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711046078.7A Active CN107594416B (en) | 2017-10-31 | 2017-10-31 | Processing method of fermented betel nuts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107594416B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740131A (en) * | 2018-08-02 | 2018-11-06 | 湖南农业大学 | A kind of production method of betel nut Fu-brick tea |
| CN110731476A (en) * | 2019-06-11 | 2020-01-31 | 湖南农业大学 | A semen Arecae and its preparation method |
| CN110574895A (en) * | 2019-09-09 | 2019-12-17 | 文彦然 | preparation process of flavored areca nuts |
| CN112385801B (en) * | 2020-09-25 | 2022-11-08 | 江汉大学 | Areca nut composition with memory improving effect and preparation method and application thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036631A (en) * | 2016-06-20 | 2016-10-26 | 华南理工大学 | Preparation method of areca catechu |
-
2017
- 2017-10-31 CN CN201711046078.7A patent/CN107594416B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036631A (en) * | 2016-06-20 | 2016-10-26 | 华南理工大学 | Preparation method of areca catechu |
Non-Patent Citations (1)
| Title |
|---|
| 鼠李糖乳杆菌生物学特性及功能特性研究进展;陈宇强，等;《科技信息》;20101231(第20期);第357页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107594416A (en) | 2018-01-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107594416B (en) | Processing method of fermented betel nuts | |
| CN106721797B (en) | Apple enzyme and preparation method and application thereof | |
| CN107801939B (en) | Areca nut containing compound microbial capsules and processing method thereof | |
| CN106434264B (en) | Method for strengthening solid state fermentation of traditional vinegar by using mixed microbial inoculum and application thereof | |
| TW201608021A (en) | Active fermentation process and fermented liquid and drinks made by using the same | |
| CN103305432B (en) | Saccharomyces cerevisiae strain and application thereof | |
| CN109666599B (en) | Lactobacillus reuteri high-density fermentation medium, fermentation method and application | |
| KR20140067721A (en) | A ferment natural seasoning process using vegetable, fruit, seaweed, grain and seed | |
| CN105754897A (en) | Lactic acid bacterial strain for food fermentation, fermenting agent and application thereof | |
| CN107788517B (en) | Method for enhancing enzyme efficacy by using lactobacillus bulgaricus | |
| CN107801938B (en) | Biological softening method of betel nuts | |
| CN109593630B (en) | Fermented seedless wampee vinegar and preparation method and application thereof | |
| CN111826251A (en) | Production method of dragon fruit lily wine | |
| KR100895615B1 (en) | Preparation of fermented garlic extract and composition containing the same | |
| CN106635925B (en) | Composite microbial pickle starter culture screened based on microbial interaction and application thereof | |
| CN105400656A (en) | Brewing method of yellow wine | |
| CN111019995B (en) | Method for producing vanillin by fermentation with eugenol as substrate | |
| CN110591852B (en) | Application and method of eurotium scherzeri in microbial rejuvenation of pit mud of white spirit cellar | |
| CN113519831B (en) | Fruit enzyme and preparation method thereof | |
| CN114027089B (en) | Method for improving flavor of edible mushrooms and application | |
| CN107118885B (en) | Method for producing fermented wine containing GABA (Gamma amino acid butyric acid) by using ethanol-resistant pediococcus | |
| CN104513752A (en) | Method for curing pit mud | |
| CN112715890B (en) | Immobilized pickle starter and application thereof | |
| CN114668125A (en) | Compound lactic acid bacteria for fermenting pickled Chinese cabbage and preparation method and application thereof | |
| CN114058552A (en) | Sphingobacterium parvum for fermentation of soybean paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20210128 Address after: 410126 6th floor, building 2, hatching building, 98 XIONGTIAN Road, Mapoling street, Furong district, Changsha City, Hunan Province Applicant after: Changsha Yinuo Biotechnology Co.,Ltd. Address before: 410128, No. 1, Nongda Road, Furong district, Hunan, Changsha Applicant before: Hunan Agricultural University |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant |