CN113662154A - Betel nut fiber expansion softening method based on liquid carbon dioxide phase change puffing technology - Google Patents
Betel nut fiber expansion softening method based on liquid carbon dioxide phase change puffing technology Download PDFInfo
- Publication number
- CN113662154A CN113662154A CN202110966758.0A CN202110966758A CN113662154A CN 113662154 A CN113662154 A CN 113662154A CN 202110966758 A CN202110966758 A CN 202110966758A CN 113662154 A CN113662154 A CN 113662154A
- Authority
- CN
- China
- Prior art keywords
- betel nut
- carbon dioxide
- swelling
- phase change
- liquid carbon
- 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.)
- Pending
Links
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 title claims abstract description 152
- 244000080767 Areca catechu Species 0.000 title claims abstract description 117
- 235000006226 Areca catechu Nutrition 0.000 title claims abstract description 77
- 229910002092 carbon dioxide Inorganic materials 0.000 title claims abstract description 77
- 239000001569 carbon dioxide Substances 0.000 title claims abstract description 69
- 239000007788 liquid Substances 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 39
- 239000000835 fiber Substances 0.000 title claims abstract description 29
- 230000008859 change Effects 0.000 title claims abstract description 27
- 238000005516 engineering process Methods 0.000 title claims abstract description 24
- 230000001007 puffing effect Effects 0.000 title description 20
- 230000008961 swelling Effects 0.000 claims abstract description 32
- 238000002791 soaking Methods 0.000 claims abstract description 12
- 238000000859 sublimation Methods 0.000 claims abstract description 6
- 230000008022 sublimation Effects 0.000 claims abstract description 6
- 235000011089 carbon dioxide Nutrition 0.000 claims description 14
- 238000005470 impregnation Methods 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 9
- 240000008154 Piper betle Species 0.000 claims description 5
- 235000008180 Piper betle Nutrition 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 2
- 241000202755 Areca Species 0.000 claims 3
- 230000008569 process Effects 0.000 abstract description 16
- 239000000126 substance Substances 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 2
- 238000007731 hot pressing Methods 0.000 abstract description 2
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 238000009834 vaporization Methods 0.000 abstract 1
- 230000008016 vaporization Effects 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 description 14
- 239000000047 product Substances 0.000 description 12
- 239000007789 gas Substances 0.000 description 7
- 210000002200 mouth mucosa Anatomy 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 210000000214 mouth Anatomy 0.000 description 5
- 238000005457 optimization Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 230000001055 chewing effect Effects 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 239000012267 brine Substances 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 238000004880 explosion Methods 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 201000010927 Mucositis Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 206010035148 Plague Diseases 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 229910002091 carbon monoxide Inorganic materials 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 210000000981 epithelium Anatomy 0.000 description 1
- 230000004761 fibrosis Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000007542 hardness measurement Methods 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000002480 mineral oil Substances 0.000 description 1
- 235000010446 mineral oil Nutrition 0.000 description 1
- 201000008557 oral mucosa leukoplakia Diseases 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a betel nut fiber swelling and softening method based on a liquid carbon dioxide phase change swelling technology. Utilizes the principle of phase change and hot pressing effect of gas to make the swelling medium CO in the betel nut interior2The fiber structure of the betel nut expands and softens along with the sublimation of the carbon dioxide into gas because of the phase change of the betel nut caused by the instantaneous temperature rise and vaporization or sublimation. The technology has the advantages of simple process, safe and convenient operation, no pollution, wide sources of expansion media, high expansion rate and the like, the moisture content of the betel nut seeds before and after the expansion is low, the seed soaking procedure of the traditional betel nut processing technology is cancelled, the betel nut seeds with low moisture content after the expansion can improve the development efficiency, the problems of damaged betel nut structure and chemical components, difficult fragrance retention of products, short tail of products and the like caused by the traditional high-temperature and high-pressure betel nut processing technology are solved, the process steps are simplified, the process time is shortened, the product quality is improved, and meanwhile, the product quality is reducedAnd (5) the production cost.
Description
Technical Field
The invention relates to a betel nut fiber swelling and softening method based on a liquid carbon dioxide phase change swelling technology, and belongs to the field of food processing.
Background
Areca catechu (Areca) is Areca catechu L of PalmaeAreca catechuL. the dry mature seeds are named as areca, olive, Bingmen, areca, Kenru and the like, are homologous plants of medicine and food, and are the first famous four great south Chinese medicines in China. Arecae semen has high medicinal value and physiological function, and contains multiple functional components such as alkaloid, catechin, choline, etc. The theory of traditional Chinese medicine considers that betel nut is bitter, pungent, warm and astringent, and has the efficacies of expelling phlegm and arresting coughing, helping digestion and sobering up, relieving chest stuffiness and arresting vomiting, expelling worms, eliminating edema, removing plague, preventing miasma and the like. Chinese Areca processingThe production is edible areca processing industry, the total annual value of the production is 400 hundred million, the consumption crowd exceeds 5000 ten thousand, and the consumption market is huge.
The dry areca nuts are required to be baked in the processing process of eating the dry areca nuts, fibers of the dry areca nuts become dry and hard after baking, strong mechanical stimulation can be generated on oral cavities in the chewing process, the texture of the oral mucosa is thickened, the oral mucosa inflammation is caused, and the oral mucosa is damaged after long-term chewing; the oral mucosa is used as the skin of the oral cavity, has the functions of barrier, feeling, digestion assistance and the like, the complete oral mucosa epithelium is a natural physiological barrier for preventing microorganisms from entering deep tissues, and after the oral mucosa is damaged, the microorganisms and toxic products thereof in the oral cavity and other potential harmful substances can quickly invade the deep tissues of the oral cavity to influence the oral health; research shows that when the areca nuts are chewed, too hard coarse fibers can increase the risk of fibrosis under oral mucosa and leukoplakia of the oral mucosa and affect the health of consumers, so that the research on softening of the edible areca nuts is prominent and is highly concerned by the industry, and the research becomes a research hotspot gradually in order to improve the quality of the edible dry areca nuts and improve the chewing safety of the edible dry areca nuts. In the prior art, the defects of high production cost, unsatisfactory softening effect, serious slag melting of terminal products and the like exist when different enzymes or complex enzyme preparations are adopted to soften the betel nuts. The betel nut fiber is softened by adopting a steam explosion process, and the betel nut fiber is carried out under the conditions of high temperature and high pressure, so that the structure and chemical components of the betel nut are damaged to a certain extent, the fragrance of a terminal product is difficult to leave, and the tail of the product is short; secondly, the puffing medium of the steam explosion process is steam, the moisture content of the areca seeds before and after steam explosion is higher, and the problems of lower subsequent fermentation efficiency and long time consumption of the fermentation process are caused.
In order to ensure the sustainable development of the betel nut industry, more healthy and higher quality edible betel nut products need to be produced, so that the upgrading and process improvement of the traditional betel nut products are urgent, and the search for new betel nut softening technology becomes urgent.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the betel nut fiber swelling and softening method based on the liquid carbon dioxide phase change swelling technology, which has the characteristics of good softening effect, high safety, high edible quality and capability of keeping the biological activity of the effective components of the product to the maximum extent.
The purpose of the invention is realized by the following ways: a betel nut fiber swelling and softening method based on a liquid carbon dioxide phase change swelling technology comprises the following steps:
A. soaking semen Arecae in a soaking tank containing liquid carbon dioxide;
B. filling gaseous carbon dioxide into the impregnation tank to raise the pressure in the tank to 0.1-2.8 MPa;
C. soaking semen Arecae for 10-90 min under stable pressure, recovering liquid and gaseous carbon dioxide, and reducing pressure in the tank to 0.034-0.15 MPa to solidify the absorbed liquid carbon dioxide into dry ice;
D. the betel nut seeds containing the dry ice are contacted with high-temperature airflow for short time to exchange heat, so that carbon dioxide in the betel nut seeds is vaporized rapidly, and the fiber structure of the betel nut expands and softens along with the sublimation of the carbon dioxide into gas, thereby obtaining the betel nut seeds with low moisture content and loose and soft fibers.
As a further optimization of the scheme, in the step a, the ratio of the areca seeds to the liquid carbon dioxide is 1: 0.1-1.5.
As a further optimization of the scheme, in the step A, the moisture content of the areca seeds is 10-18%.
As a further optimization of the scheme, in the step D, the temperature of the high-temperature airflow is 85-130 ℃.
As a further optimization of the scheme, in the step D, the swelling rate of the betel nuts is controlled to be 60-110%.
As a further optimization of the scheme, in the step D, the contact time of the areca seeds and the high-temperature airflow is 5-60 seconds.
The invention relates to a betel nut fiber swelling and softening method based on a liquid carbon dioxide phase change swelling technology, wherein a swelling medium is liquid carbon dioxide, and the specific operation of swelling is that the liquid carbon dioxide phase change swelling technology is utilized, dry betel nut fruits are quantitatively conveyed into a liquid carbon dioxide dipping tank to be dipped for 10-90 minutes, gaseous carbon dioxide is injected to increase the pressure in the tank, the liquid carbon dioxide and the gaseous carbon dioxide are recovered after seed dipping, and the liquid carbon dioxide in the betel nut seeds is solidified into dry ice by reducing the pressure in the tank; and (3) conveying the betel nut seeds containing the dry ice into a high-temperature airflow expansion system taking high-temperature gas as a heat transfer medium, wherein the hot airflow enables carbon dioxide in the betel nut seeds to be sublimated rapidly, and the fiber structure of the betel nut expands and softens along with the sublimation of the carbon dioxide into gas.
Compared with the prior art, the invention has the beneficial effects that:
(1) the liquid carbon dioxide phase change puffing technology adopted by the invention is to utilize the principle of phase change and hot pressing effect of gas to ensure that a puffing medium CO in the betel nut is puffed2The areca catechu is heated to vaporize or sublimate and expanded under reduced pressure instantly, and the high molecular substances in areca catechu tissues such as cellulose, hemicellulose, lignin and the like are driven to denature by virtue of the expansion force of gas, so that a process of forming shaped porous substances with a net-shaped structure characteristic is formed, the expansion effect is good, the expansion rate can reach 60% -110%, a good softening effect is achieved on areca catechu fibers, mechanical damage to the oral cavity is reduced to the maximum extent, and the chewing safety of the areca catechu is improved.
(2) Liquid CO2The puffing technology has the advantages of simple process, safe and convenient operation, no pollution, wide sources of the expansion medium and the like, and the puffing medium can be recycled, so that the energy is saved, the environment is protected, and the economic benefit is high.
(3) By using liquid CO2The puffing medium can well reduce the damage and loss of the areca bioactive substances, furthest retain the effective components of the areca and improve the eating quality of the areca terminal product.
(4) Liquid CO2The puffing medium of the puffing technology is carbon dioxide, so that the areca seeds do not need to be soaked in water before puffing, and a seed soaking procedure of the traditional areca processing technology is omitted; at the same time, by liquid CO2The puffed betel nut is soft in fiber and low in water content, the subsequent procedure fermenting efficiency can be improved, and the fermenting time is shortened. By using liquid CO2The puffing technology softens Arecae semen fiber, simplifies process steps, shortens process time, improves product quality, and reduces product costThe production cost is reduced.
Detailed Description
The invention relates to a betel nut fiber swelling and softening method based on a liquid carbon dioxide phase change swelling technology, which comprises the following steps:
A. soaking the areca seeds in a soaking tank with liquid carbon dioxide, wherein the ratio of the areca seeds to the liquid carbon dioxide is 1: 0.1-1.5, and the moisture content of the areca seeds is 10-18%.
B. Filling gaseous carbon dioxide into the impregnation tank to raise the pressure in the tank to 0.1-2.8 MPa;
C. soaking semen Arecae for 10-90 min under stable pressure, recovering liquid and gaseous carbon dioxide, and reducing pressure in the tank to 0.034-0.15 MPa to solidify the absorbed liquid carbon dioxide into dry ice;
D. the betel nut seeds containing dry ice are contacted with high-temperature airflow for heat exchange for a short time, the temperature of the high-temperature airflow is 85-130 ℃, the contact time is 5-60 seconds, carbon dioxide in the betel nut seeds is vaporized rapidly, the fiber structure of the betel nuts expands and softens along with the sublimation of the carbon dioxide into gas, the betel nut seeds with low moisture content and loose and soft fibers are obtained, and the expansion rate of the betel nuts is controlled to be 60-110%.
The purity of the used carbon dioxide is more than or equal to 99.98 percent, the water content is less than or equal to 34ppm, and the acidity is qualified; sulfurous acid, nitrous acid, carbon monoxide, hydrogen sulfide, organic reducing substances and mineral oil cannot be detected; no peculiar smell.
In the process, a storage tank can be arranged to store sufficient CO2Liquid and make up CO to the process tank at any time by the compensating pump2A liquid; CO remained after soaking areca in the impregnator2The gas is firstly discharged to a high-pressure recovery tank, and is discharged to a low-pressure recovery tank after the pressures of the two tanks are balanced; recovered CO2Compressed by a high-pressure compressor and a low-pressure compressor and then sent to CO2A condenser for condensing into liquid CO after refrigeration and compression2Enters the process tank to be recycled.
And (3) texture measurement: cutting Arecae semen shell of each group of Arecae semen samples into size of 1cm × 1cm, spreading 6 pieces under a probe, and selecting texture characteristics (te)Texture analysis, TPA) mode measurement, the measure being chewiness. The measuring speed is 5 mm s-1The measurement mode is strain 10%. 3 samples were measured per group, averaged. Measuring the texture change of the betel nut seeds after puffing, calculating the change rate of the chewiness of the betel nut seeds before and after puffing by taking the reference group as the betel nut seeds before puffing, wherein the calculation formula is as follows: chewiness change rate% = (chewiness before puffing N-chewiness after puffing N)/chewiness before puffing N × 100%; .
And (3) hardness measurement: selecting an LX-D digital display Shore durometer to measure hardness of 6 different points on the surface of the betel nut, measuring 5 samples in each group of examples, taking an average value, calculating the hardness change rate of the betel nut before and after expansion by taking the betel nut seeds as a control group, and calculating the calculation formula as follows: hardness change% = (hardness before swelling N-hardness after swelling N)/hardness before swelling N × 100%.
Example 1
The method comprises the following steps: the betel nut seeds are sent into a dipping tank, the dipping tank is a cylinder which is vertically installed, a top cover is arranged on the dipping tank for facilitating feeding, and a bottom cover is arranged below the dipping tank for facilitating discharging. After the areca seeds are put into the impregnating tank and the top cover is closed, gaseous carbon dioxide is introduced from the bottom of the impregnating tank to expel air in the tank. After closing the valve, the pressure in the impregnation tank was gradually increased to 2.0 MPa by the gaseous carbon dioxide. And then injecting liquid carbon dioxide into the impregnation tank, wherein the mass ratio of the areca seeds to the liquid carbon dioxide is 1: 0.5. after the areca seeds are completely soaked in the carbon dioxide liquid for 30 minutes, recovering the carbon dioxide liquid, reducing the pressure in the tank to 0.08 MPa, solidifying the liquid carbon dioxide absorbed and permeated in the areca seeds into dry ice, conveying the areca seeds containing the dry ice to a high-temperature air flow expansion system, wherein the temperature of high-temperature air flow is 95 ℃, and the expansion rate of the expanded areca seeds reaches 60%. The chewiness and hardness of the betel nut softened in this example were reduced by 26% and 35% as measured by texture analyzer and hardness tester. The moisture content of the puffed betel nut is 17 percent, and the betel nut finished product is obtained by the processes of fermentation, baking, stuffiness, seed pressing, surface glue rolling, slicing, denucleation, brine adding, airing and packaging. Wherein the hair-growing time is 20 hours.
Example 2
The method comprises the following steps: the betel nut seeds are sent into a dipping tank, the dipping tank is a cylinder which is vertically installed, a top cover is arranged on the dipping tank for facilitating feeding, and a bottom cover is arranged below the dipping tank for facilitating discharging. After the areca seeds are put into the impregnating tank and the top cover is closed, gaseous carbon dioxide is introduced from the bottom of the impregnating tank to expel air in the tank. After closing the valve, the pressure in the impregnation tank was gradually increased to 2.5 MPa by the gaseous carbon dioxide. And then injecting liquid carbon dioxide into the impregnation tank, wherein the mass ratio of the areca seeds to the liquid carbon dioxide is 1: 0.2. after the areca seeds are completely soaked in the carbon dioxide liquid for 15 minutes, recovering the carbon dioxide liquid, reducing the pressure in the tank to 0.05 MPa, solidifying the liquid carbon dioxide absorbed and permeated in the areca seeds into dry ice, conveying the areca seeds containing the dry ice to a high-temperature air flow expansion system, wherein the temperature of high-temperature air flow is 105 ℃, and the expansion rate of the expanded areca seeds reaches 75%. The chewiness and hardness of the betel nut softened in this example were reduced by 30% and 38% as measured by texture analyzer and hardness tester. The water content of the puffed betel nut is 15 percent, and the betel nut end product is obtained by the processes of fermentation, baking, stuffiness, seed pressing, surface glue rolling, slicing, denucleation, brine adding, airing and packaging. Wherein the hair-growing time is 18 hours.
Example 3
The method comprises the following steps: the betel nut seeds are sent into a dipping tank, the dipping tank is a cylinder which is vertically installed, a top cover is arranged on the dipping tank for facilitating feeding, and a bottom cover is arranged below the dipping tank for facilitating discharging. After the areca seeds are put into the impregnating tank and the top cover is closed, gaseous carbon dioxide is introduced from the bottom of the impregnating tank to expel air in the tank. After closing the valve, the pressure in the impregnation tank was gradually increased to 2.8 MPa by the gaseous carbon dioxide. And then injecting liquid carbon dioxide into the impregnation tank, wherein the mass ratio of the areca seeds to the liquid carbon dioxide is 1: 0.9. after the betel nut seeds are completely soaked in the carbon dioxide liquid for 35 minutes, the carbon dioxide liquid is recovered, the pressure in the tank is reduced to 0.03 MPa, the liquid carbon dioxide absorbed and permeated in the betel nut seeds is solidified into dry ice, the betel nut seeds containing the dry ice are conveyed to a high-temperature air flow expansion system, the temperature of the high-temperature air flow is 125 ℃, and the expansion rate of the expanded betel nut reaches 85%. The chewiness and hardness of the betel nut softened in this example were reduced by 33% and 40% as measured by texture analyzer and hardness tester. The water content of the puffed betel nut is 13 percent, and the betel nut finished product is obtained by the processes of fermentation, baking, stuffy fragrance, seed pressing, surface glue rolling, slicing, denucleation, brine adding, airing and packaging. Wherein the hair-growing time is 14 hours.
For three examples, the chewiness and firmness of areca seeds before and after puffing is shown in table 1:
TABLE 1 chewiness and hardness change rates of betel nut seeds before and after puffing
| Sample name | Rate of change in chewiness (%) | Hardness Change Rate (%) |
| Example 1 | 26 | 35 |
| Example 2 | 30 | 38 |
| Example 3 | 33 | 40 |
Claims (6)
1. A betel nut fiber swelling and softening method based on a liquid carbon dioxide phase change swelling technology is characterized in that: the method comprises the following steps:
A. soaking semen Arecae in a soaking tank containing liquid carbon dioxide;
B. filling gaseous carbon dioxide into the impregnation tank to raise the pressure in the tank to 0.1-2.8 MPa;
C. soaking semen Arecae for 10-90 min under stable pressure, recovering liquid and gaseous carbon dioxide, and reducing pressure in the tank to 0.034-0.15 MPa to solidify the absorbed liquid carbon dioxide into dry ice;
D. the betel nut seeds containing the dry ice are contacted with high-temperature airflow for short time to exchange heat, so that carbon dioxide in the betel nut seeds is vaporized rapidly, and the fiber structure of the betel nut expands and softens along with the sublimation of the carbon dioxide into gas, thereby obtaining the betel nut seeds with low moisture content and loose and soft fibers.
2. The betel nut fiber swelling and softening method based on the liquid carbon dioxide phase change swelling technology as claimed in claim 1, wherein: in the step A, the ratio of the areca seeds to the liquid carbon dioxide is 1: 0.1-1.5.
3. The betel nut fiber swelling and softening method based on the liquid carbon dioxide phase change swelling technology as claimed in claim 1 or 2, wherein: in the step A, the moisture content of the areca seeds is 10-18%.
4. The betel nut fiber swelling and softening method based on the liquid carbon dioxide phase change swelling technology as claimed in claim 1, wherein: in step D, the temperature of the high-temperature gas flow is 85-130 ℃.
5. The betel nut fiber swelling and softening method based on the liquid carbon dioxide phase change swelling technology as claimed in claim 1, wherein: in the step D, the expansion rate of the betel nuts is controlled to be 60-110%.
6. The betel nut fiber swelling and softening method based on the liquid carbon dioxide phase change swelling technology as claimed in claim 1, wherein: in the step D, the contact time of the areca seeds and the high-temperature airflow is 5-60 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110966758.0A CN113662154A (en) | 2021-08-23 | 2021-08-23 | Betel nut fiber expansion softening method based on liquid carbon dioxide phase change puffing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110966758.0A CN113662154A (en) | 2021-08-23 | 2021-08-23 | Betel nut fiber expansion softening method based on liquid carbon dioxide phase change puffing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113662154A true CN113662154A (en) | 2021-11-19 |
Family
ID=78544999
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110966758.0A Pending CN113662154A (en) | 2021-08-23 | 2021-08-23 | Betel nut fiber expansion softening method based on liquid carbon dioxide phase change puffing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113662154A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147622A (en) * | 2007-10-26 | 2008-03-26 | 湖北宜昌金丝烟草有限公司 | Method for processing tobacco stems using with roller rolling method and dry-ice expanding method |
| CN102132851A (en) * | 2011-03-02 | 2011-07-27 | 中国农业科学院农产品加工研究所 | Puffed betel nut taro stick and preparation method thereof |
| CN103005665A (en) * | 2012-12-21 | 2013-04-03 | 安徽中烟工业有限责任公司 | Method for processing expanded cut stems |
| CN105935149A (en) * | 2016-06-29 | 2016-09-14 | 河南中烟工业有限责任公司 | Medium and low temperature CO2 expansion process for tobacco shred |
| CN106343417A (en) * | 2016-08-30 | 2017-01-25 | 湖南皇爷食品有限公司 | Efficient softening method for betel nut |
| CN108651905A (en) * | 2018-04-08 | 2018-10-16 | 湖南口味王集团有限责任公司 | A kind of compound softening method of betel nut |
| CN108719863A (en) * | 2017-04-20 | 2018-11-02 | 江苏省农业科学院 | A kind of method that Far-infrared-microwave radiation technology Efficient air flow explosion puffing drying prepares carrots chips |
| CN113812587A (en) * | 2021-09-26 | 2021-12-21 | 湖南伍子醉食品有限公司 | Method for improving betel nut fiber permeability by using supercritical carbon dioxide technology |
-
2021
- 2021-08-23 CN CN202110966758.0A patent/CN113662154A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147622A (en) * | 2007-10-26 | 2008-03-26 | 湖北宜昌金丝烟草有限公司 | Method for processing tobacco stems using with roller rolling method and dry-ice expanding method |
| CN102132851A (en) * | 2011-03-02 | 2011-07-27 | 中国农业科学院农产品加工研究所 | Puffed betel nut taro stick and preparation method thereof |
| CN103005665A (en) * | 2012-12-21 | 2013-04-03 | 安徽中烟工业有限责任公司 | Method for processing expanded cut stems |
| CN105935149A (en) * | 2016-06-29 | 2016-09-14 | 河南中烟工业有限责任公司 | Medium and low temperature CO2 expansion process for tobacco shred |
| CN106343417A (en) * | 2016-08-30 | 2017-01-25 | 湖南皇爷食品有限公司 | Efficient softening method for betel nut |
| CN108719863A (en) * | 2017-04-20 | 2018-11-02 | 江苏省农业科学院 | A kind of method that Far-infrared-microwave radiation technology Efficient air flow explosion puffing drying prepares carrots chips |
| CN108651905A (en) * | 2018-04-08 | 2018-10-16 | 湖南口味王集团有限责任公司 | A kind of compound softening method of betel nut |
| CN113812587A (en) * | 2021-09-26 | 2021-12-21 | 湖南伍子醉食品有限公司 | Method for improving betel nut fiber permeability by using supercritical carbon dioxide technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104906383B (en) | A kind of method for being rapidly frozen dried active dendrobium candidum | |
| CN109527635B (en) | Process method for improving quality of burley tobacco and application thereof | |
| CN109156882B (en) | Process method for improving quality of reconstituted tobacco subjected to non-combustion heating by thick paste method and application of process method | |
| CN109349678B (en) | Preparation method and application of composite tobacco leaf extract | |
| CN102415614B (en) | Method for improving tobacco stem quality by applying liquorice | |
| CN102391388B (en) | Method for extracting polysaccharides of ophiopogon japonicus by subcritical water and application in cigarette | |
| CN102640985A (en) | Cigarette tar-reducing harm-reducing process and supercritical extraction device for tobacco shred or tobacco leaves | |
| WO2012019420A1 (en) | Method for improving tobacco stem quality through combing steam explosion and enzyme treatment technology | |
| CN103598542B (en) | Betel nut fiber softening processing method and special device thereof | |
| CN104664590A (en) | Yao nationality tea cigarette and production process thereof | |
| CN105394805B (en) | Method for enabling carbon dioxide expanded tobacco to highlight sweet aroma style | |
| CN112107022A (en) | Formula and preparation method of HNB herbal flower bomb incense sheet, incense sheet filament section and flower bomb | |
| CN102232562A (en) | Acid discharging process of beef carcass | |
| CN110613127A (en) | Novel vacuum freezing production method of dendrobium officinale floss | |
| CN113662154A (en) | Betel nut fiber expansion softening method based on liquid carbon dioxide phase change puffing technology | |
| CN107081825B (en) | A method of preventing poplar craze and transfiguration | |
| CN108659957A (en) | The method that jujube extracts essential oil | |
| CN111297907A (en) | Atomizing agent for repairing lung tissue damage and electronic cigarette tobacco tar | |
| CN110432345A (en) | A kind of Pu'er tea process | |
| CN109832654A (en) | A kind of cigarette low temperature multiple roasting method and its redried of preparation | |
| CN113812587A (en) | Method for improving betel nut fiber permeability by using supercritical carbon dioxide technology | |
| CN110663928B (en) | Preparation method of fragrant and sweet wheat fragrance type essence and product thereof | |
| CN102697166B (en) | Processing technology for low-temperature drying of cut stems | |
| CN112877133A (en) | Tea oil extraction method | |
| CN111034961A (en) | Vacuum freeze-drying preparation method of guava instant tablets |
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 | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 411100 No.6, Yunlong East Road, Yisuhe Town, Xiangtan County, Xiangtan City, Hunan Province (Tianyi demonstration area) Applicant after: Hunan wuzizui Industrial Group Co.,Ltd. Address before: 411100 No.6, Yunlong East Road, Yisuhe Town, Xiangtan County, Xiangtan City, Hunan Province (Tianyi demonstration area) Applicant before: HUNAN WUZIZUI FOOD Co.,Ltd. |