食用槟榔品质提升技术研究进展  

Research Progress of Edible Betel Nut Quality Improvement Technology

作　　者：吴凯 许纲 简小朋 WU Kai;XU Gang;JIAN Xiaopeng(Hunan Wuzizui Industrial Group Co.,Ltd.,Xiangtan 411100)

机构地区：[1]湖南伍子醉实业集团有限公司,湘潭411100

出　　处：《食品工业》2022年第7期232-237,共6页The Food Industry

摘　　要：湖南省食用加工槟榔是在海南省槟榔原果的基础上经过干燥、泡籽、纤维软化、发制入味、闷香、点卤等工序加工而成。产品的纤维柔软度、卤水结构、口味的持久性、微生物控制等因素是影响槟榔产品品质的关键,通过对食用槟榔微生物综合防治技术、纤维软化技术、口味持久技术等多种品质提升技术的研究及应用进行总结,阐述食用槟榔在纤维软化、增香保润、减害等方面遇到的瓶颈问题,展望食用槟榔未来在行业标准的制定、增香保润技术、减害产品研发方面的发展趋势和前景,以期为食用槟榔品质提升提供研究思路和理论依据。Edible processing betel nut in Hunan province is processed on the basis of the original betel nut fruit in Hainan province through processes such as drying, soaking the seeds, softening the fiber, making a delicious taste, smelting aroma,and a little bit of brine. The product’s fiber softness, brine structure, taste persistence, microbial control and other factors are the key to the quality of betel nut products. Mainly summary the research and application of edible betel nut quality improvement technology, explain the bottleneck problems encountered in edible betel nut in terms of fiber softening, flavor enhancement and moisturization, and harm reduction, and look forward to the future development trends and prospects of edible betel nut in the formulation of industry standards, flavor enhancement and moisturization technology, and harm reduction product research and development, in order to provide research ideas and theoretical basis for edible betel nut quality improvement.

关 键 词：食用槟榔 加工 品质 研究进展 

分 类 号：TS205[轻工技术与工程—食品科学]