摘要
目的:探究食用槟榔返卤返白的原因。方法:主要通过搜集2000-2020年涉及食用槟榔卤水专利,以及相关工厂案例进行研究与分析。结果:在食用槟榔卤水的制备过程中原料的粒径大小、环境温度与湿度的高低、样品中水分含量及设备的自动化程度均可能造成食用槟榔返卤返白。结论:加工槟榔时应采取以严格控制水分、复配添加剂使用为主,工艺包装调整为辅,给予低温贮藏市售环境的方法,抑制返卤返白的产生。
Objective:The reasons for the brining and whitening of the edible betel nut were investigated.Methods:conducts research and analysis by collecting patents related to edible betel nut brine between 2000 and 2020,as well as related factory cases.Results:In the preparation process of edible betel nut brine,the particle size of raw materials,the temperature and humidity of the environment,the moisture content in the sample and the automation of the equipment may cause the edible betel nut to return to brine and white.Conclusion:In the processing of areca nuts,the methods of strictly controlling water content,mainly using compound additives,supplemented by process packaging adjustment,and giving low-temperature storage and marketing environment should be adopted to inhibit the production of rehalogenation and bleaching.
作者
李良怡
潘飞兵
周文化
钱鑫
汪友仁
莫华
LI Liang-yi;PAN Fei-bing;ZHOU Wen-hua;QIAN Xin;WANG You-ren;MO Hua(Hunan Key Laboratory of Processed Food for Special Medical Purpose,Changsha,Hunan 410004,China;Food Science and Engineering,Central South Forestry University of Science and Technology University,Changsha,Hunan 410004,China;Huachuang Institue of Areca Research-Hainan,Haikou,Hainan 570000,China;Hunan Applied Technology University,Changde,Hunan 415000,China)
出处
《食品与机械》
北大核心
2021年第7期188-193,218,共7页
Food and Machinery
基金
海南华创槟榔研究院院长基金(编号:HCBL2020YZ-001)
长沙市自然科学基金(编号:kq2014150)
湖南省创新平台与人才计划(编号:2017TP1021)
湖南省重点研发计划(编号:2020NK2020)
湖南省创新型省份建设专项(编号:2019TP2011)
长沙市科技计划(编号:KC17040007)。
关键词
食用槟榔
卤水
返卤返白
防治措施
edible betel nut
brine
halogen return to white
preventive measure
