摘要
嚼食槟榔热处理加工过程中会产生生物碱损失。为减少其损失,以槟榔干果为试材,探讨煮洗槟榔、煮洗后干燥以及闷香后干燥等热处理对槟榔壳生物碱传质的影响。结果表明,热处理加工使槟榔生物碱从槟榔核中溶出转移到槟榔壳中,进而在壳内扩散至表面,转移和扩散的速率与煮洗温度、时间、次数和干燥温度、时间、干燥工艺等热处理因素密切相关;煮洗最优工艺参数为:饮用水煮洗,温度75℃,煮洗2次,每次50 min;煮洗后最优干燥工艺参数为:干燥温度50℃,干燥时间80min;闷香后最优干燥工艺以分程干燥为宜,第1程70℃干燥30min,第2程80℃干燥20min,生物碱的损失率为8.86%。槟榔果在热处理加工过程中的传质特性和最优工艺参数可为嚼食槟榔加工提供有益的参考。
In order to reduce loss of alkaloids to improve chewing quality during the heat treatment process of areca,the dried areca were used as test materials to investigate the effect of factors about boiling wash and drying after wash as well as drying after flavoring on mass transfer of alkaloids in the shell of betel nut.Based on the mass transfer characteristics of alkaloids,the optimum parameters of heat treatment process were designed.The results showed that alkaloids from nuclear of areca will be dissolved out and transfer in the shell,then diffusing from the shell to the surface,the transfer and diffusion rate of alkaloids was closely related to the washing temperature and time,drying temperature and time as well as drying process.At the same time,the optimal process parameters for washing was that the areca were washed two times with 75 ℃ drinking water,each time for 50 min,the optimal drying process parameters after washing was drying temperature 50℃for 80 min,and the optimal drying process after flavoring was that the first drying phase was70 ℃for 30 min the second drying phase was 80 ℃for 20 min,and the loss of alkaloids was 8.86%.The characteristics of mass transfer and the optimal processing parameters in the process of heat treatment can provide a useful reference for the processing of chewing areca.
出处
《食品与机械》
CSCD
北大核心
2016年第5期43-47,共5页
Food and Machinery
基金
校企合作项目(编号:1017DS0400)
海南省重大科技专项(编号:ZDKJ2016003-02)
关键词
槟榔
生物碱
热处理
传质特性
areca
alkaloid
heat treatment
mass transfer characteristic
