Study On Primary Process Optimization Of Edible Betel Nut And The Method Of Quality Evaluation Assessment Of Dried Betel Nut

This study established a sensory evaluation system of dried betel nut. The processing technology of betel nut was studied and optimized. At the same time, dried betel nut was studied by ultrasonic combined with enzymatic hydrolysis.Specific as follows:1. The research on the sensory quality evaluation criteria of betel nut is mainly from the selection of the sensory evaluation index, fuzzy two element comparison and weight selection. The main sensory priority indicators and it's weight ratio is: Shape(0.2),texture(0.2),hardness(0.15),chewiness(0.15),size(0.15), sting sensation(0.1) and odor(0.05). The application effect of two tests methods as TPA model and hardness measurement on dried betel nut quality were compared and analyzed. The relationship between objective index and sensory evaluation was studied. The result shows better quality of dried betel nut should have low hardness and chewiness.2. To improve the quality of edible betel nuts, the enzymolysis in the processing of boiling and irradiation preservation were studied. By controlling boiling time, enzymatic liquefaction temperature, time and enzyme dosage, and comparing TPA test results and changes of betel hardness change value, the research shows that at the condition:boiling time at 25 min, enzymatic liquefaction temperature 50?,time 1 h and enzyme dosage 0.08%,the betel nut can be produced with better quality.3. The experiment combines the new environmental friendly betel nuts oven to study the characteristics of drying and smoking. By controlling drying temperature, humidity, wind speed and the key point of the smoking process, and comparing TPA test results and changes of betel maximum circumference, the optimal baking process parameters were obtained. Under the roasting condition:temperature at 55?, humidity at 60% RH and wind speed at 1.2 m/s, the betel nut can be produced with better quality in a shorter period of time. By controlling smoking time, not only the smoky flavor was maintained but also the smoke time is reduced by 2/3, which reduced the amount of harmful residues and hardness of betel nut so as to improve the quality of edible betel nut.4. In order to improve the quality of dried betel nut, different process has been studied. Betel nut can get better softening effect under the condition of:ultrasonic time at 2 h, enzymatic time 4 h and enzyme dosage 0.1%. By comparing total bacteria and storage time of irradiated betel nut, the results show at the irradiation dose of 8-10 kGy can effectively sterilization and prolong the shelf life of dried betel nut.