Optimization Of Alkali Boiling Process For Edible Betel Nut Soften And Analysis Changing During Chewing

In recent year,The market of edible betel nut in Hunan Province has been continuously opened up,with the sales scope covering more than 20 provinces and cities nationwide,and it has developed into a major industry in Hunan Province.Thisstudy optimized an alkali boiling technique of softening betelnut by orthogonal design and compares the changes of chemical composition of betel nuts respectively produced in the optimized and ordinary technique during chewing process.This paper studies the effects of two technique on oral microflora at different process stages by analyzing the saliva of after chewing optimized and ordinary betel nuts at four technique stage of cooking,add food addtivies to add flavor,before add calcium maltose,after add calcium maltose.The concrete results are as following:1.The experiment used sense and texture as the index,and selected Food-Grade Na OH as solution of alkali boiling and selected Na OH concentration,alkali boiling time,alkali boiling temperature to combine the best techniqueparameter of orthogonal experimental design.Finally,the results showed that optimum conditions for the alkali boiling technique were as follow: Na OH concentration was 1.25%,alkali boiling temperature was 90℃,alkali boiling time was 7min.Under the condition,sense of betelnut was 83.2±3.7,hardness of betelnut was 202.4±11.1 N.2.Through the contentsofarecoline,arecoline,polyphenols and inorganic elements in the optimization group and the control group,and the changes in different chewing time,draw a conclusion:The optimization ofalkali boiling technique has nosignificant effect on the content of arecoline,an important source of "Jingdao",and the absorption during chewing."Jingdao" is an important evaluation index of betelnut.Therefore,the optimization ofalkali boiling technique will not have a significant impact on the quality of betelnut.3.After chewing betel nut,Analysis of bacteria genus with abundance more than1% in oral cavity before chewing areca nut.Mostbacteria genus,such as Streptococcus and Neisseria,as the main bacteria genus.They has not no significant and regular change due to different alkali boiling technique and techniquestages;The increase of the abundance of Veronococci which can delay the formation of caries;The decrease of the abundance Fusobacterium,Rothia,Moraxella,Porphyromonas.Fusobacterium associated with periodontitis,it is more strongly hold-up in the optimization group.Draw a conclusion:Betel nut in different technological stages did not produce significant and regular effects on oral microflora;Betel nuts in the optimized group had more inhibition on Fusobacterium in the oral than that in the control group.In bried,the optimization of alkali boiling technique has the following effects on betel nuts:1.Softer than the control group;2.There is no significant effect on the chemical composition that affects the quality of areca nut,and it will not affect the quality of betel nut;3.It has a stronger inhibition on Fusobacterium which is associated withperiodontitiss,butthere was no significant difference in the changes of oral flora between the two group...