槟榔白果加工工艺优化及品质评价  

Optimization of Processing Technology and Quality Evaluation of Areca Nut White Fruits

作　　者：魏蔚 王卫清 段宙位[3] 杨海锋 翁岳民 谢辉[3] WEI Wei;WANG Wei-qing;DUAN Zhou-wei(Wuzhishan Agricultural and Rural Comprehensive Service Center,Wuzhishan,Hainan 572200;Wanning Betelnut and Tropical Crop Industry Bureau,Wanning,Hainan 571599;Institute of Processing&Design of Agro-products,Hainan Academy of Agricultural Sciences,Haikou,Hainan 571100)

机构地区：[1]五指山市农业农村综合服务中心,海南五指山572200 [2]万宁市槟榔和热作产业局,海南万宁571599 [3]海南省农业科学院农产品加工设计研究所,海南海口571100 [4]万宁海锋农业开发有限公司,海南万宁571521

出　　处：《安徽农业科学》2025年第6期170-174,178,共6页Journal of Anhui Agricultural Sciences

基　　金：海南省重点研发计划项目(ZDYF2021XDNY151);海南省属科研院所技术创新项目(FW20230002)。

摘　　要：[目的]优化槟榔白果加工工艺,评价其品质特征。[方法]在单因素试验的基础上,通过正交试验优化槟榔杀青、干燥、筛选工艺;按照地方标准和国家标准,测定槟榔白果理化和微生物指标。[结果]槟榔鲜果杀青条件为上样量8000 kg,料液比2∶1(kg∶L),杀青时间40 min。槟榔鲜果干燥条件为温度60℃,上样量3100 kg,干燥时间85 h。槟榔白果筛选条件为上样量600 kg,上样速度10 kg/min,拍照时间0.9 s,在此条件下选果准确率达到(92.85±0.78)%。在此条件下,槟榔白果含水率、Pb含量、As含量、菌落总数、霉菌数量依次为(17.62±0.76)%、(0.02±0.00)mg/kg、(0.08±0.00)mg/kg、(120.00±5.00)CFU/g、(10.00±1.00)CFU/g;Hg、苯并芘、大肠菌群、金黄色葡萄球菌、沙门氏菌均未检出。[结论]按照槟榔杀青、干燥、筛选工艺条件加工槟榔白果是可行的。[Objective]The aim of this study was to optimize the processing technology of areca nut white fruits and assess its quality characteristics.[Method]Based on the single factor tests,the deactivation,drying,and screening processes of areca nut white fneits were optimized by the orthogonal test.According to the local and national standards,the physical,chemical,and microbial indices of areca nut were determined.[Result]The deactivation conditions of fresh areca nuts were sample-loading quantity 8000 kg,material-liquid ratio of 2∶1(kg∶L),the deactivation duration of 40 min.The drying conditions for areca nuts were temperature of 60℃,sample-loading quantity 3100 kg,the drying duration of 85 h.The screening conditions of areca nuts white fruis were sample-loading quantity 600 kg,sample-loading speed of 10 kg/min,and the photography time of 0.9 s,the accuracy rate of screening areca nuts achieved(92.85±0.78)%.Under these conditions,the moisture content of areca nuts white fruites was(17.62±0.76)%,the content of Pb and As were(0.02±0.00)and(0.08±0.00)mg/kg,respectively.The total bacterial count and mold number were(120.00±5.00)and(10.00±1.00)CFU/g,respectively.Hg,benzopyrene,coliform bacteria,Staphylococcus aureus,and Salmonella sp.were not detected.[Conclusion]It was feasible to process areca nut white fruits according to the deactivation,drying,and screening technologies.

关 键 词：槟榔 加工 优化 品质 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]