槟榔加工工序对其理化性质的影响  

The Influence of Areca Nut Processing Procedure on Its Physicochemical Properties

作　　者：陈升 龚卓 尹兴笋 周春 欧阳梦云 CHEN Sheng;GONG Zhuo;YIN Xingzhu;ZHOU Chun;OUYANG Mengyun(Hunan Wuzizui Industrial Group Co.,Ltd.,Xiangtan 411228;Changde Water Supply Co.,Ltd.,Changde 415001)

机构地区：[1]湖南伍子醉实业集团有限公司,湘潭411228 [2]常德市自来水有限责任公司,常德415001

出　　处：《食品工业》2024年第2期86-90,共5页The Food Industry

摘　　要：食用槟榔的加工过程对其成品的品质有着比较大的影响,为提升槟榔成品的品质,探讨食用槟榔的加工过程中对其理化性质的影响。槟榔的口感和外观影响槟榔的品质,影响口感的主要因素有涩味、苦味、酸味、劲道和柔软度,涩、苦、酸味和劲道主要是因为槟榔壳中含有的酚类物质、生物碱和有机酸导致的,而柔软度则与槟榔的硬度有关。针对槟榔各加工工序,采用质构仪、液相色谱法(HPLC)、紫外分光光度法等方法测定其硬度、酚类物质、生物碱和有机酸的含量变化情况。结果表明,食用槟榔经原果—预发—汽爆(灭菌)—发制—烤籽—一次上胶—压籽—二次上胶—晾籽—切籽—去核—点卤—晾片—成品工序后槟榔壳中代表其理化性质的参数均有下降,其中硬度大幅下降,这增加食用槟榔成品的柔软度并降低其对口腔的机械损伤。其生物碱、酚类物质和有机酸的下降提高了食用槟榔的口感和货架期。试验对改善槟榔的品质具有重要指导意义。The processing of edible areca nut has a great influence on the quality of the finished product.In order to improve the quality of the finished product,discuss the influence of the processing of edible areca nut on its physical and chemical properties.The taste and appearance of betel nut affect the quality of betel nut.The main factors affecting the taste are astringency,bitterness,acidity,strength and softness.The astringency,bitterness,acidity and strength are mainly caused by the phenols,alkaloids and organic acids contained in the shell of betel nut,while the softness is related to the hardness of betel nut.The hardness,phenolic substances,alkaloids and organic acids of areca nut are determined by means of texture analyzer,liquid chromatography(HPLC)and ultraviolet spectrophotometry.The results show that the parameters representing the physical and chemical properties of areca nut shell decrease significantly after eating areca nut from the raw fruit—pre-hair—steam explosion(sterilization)—hair preparation—seed roasting—first gluing—seed pressing—second gluing—seed drying—seed cutting—core removal—spicing—drying—finished product,which increases the softness of the finished product and reduces the mechanical damage to the mouth.The decrease of alkaloids,phenolic substances and organic acids improves the taste and shelf life of areca nut.The experiment has important guiding significance for improving the quality of areca nut.

关 键 词：食用槟榔 加工工序 生物碱 理化性质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]