食品与机械2017，Vol.33Issue(7)：189-193,5.DOI:10.13652/j.issn.1003-5788.2017.07.041
软化方法对食用槟榔品质的影响
Effects of different softening methods on quality of edible areca
摘要
Abstract
7 kinds of methods,such as boiling,steaming,alkali,acid,microwave,enzyme and repeated freezing,were used to soft the edible areca.Comparing to the control group,studied the effects of different softening methods on chewiness,slagging,arecoline content,TPA test,five needles puncturing test and taste index of edible areca.Results:steaming (88.1 points),alkali (85.3 points) and microwave (83.2 points) had the highest chewiness score;control (84.7points),boiling (80.7 points) and freezing (78.8 points) had the highest slaggingscore;control (4.90 ％),freezing (4.49 ％),alkali (4.17％) and acid (4.14％) had the higher content of arecoline;TPA result showed that enzyme,microwave,steaming and alkali had the best softening effect;from the five needle puncturing test,microwave,alkali,acid,enzyme and steaming had the best softening effect;the taste index analysis showed that boiling and steaming can remove acid,bitterness and astringency,but will reduce the umami,microwave and freezing had little influence on flavor,the alkali can remove acids,increase saltinessand umami,but will bring the bitterness and astringency,while acid bring the acid and bitterness,and enzyme have slight effect on remove acid and astringency.In summary,steaming,microwave,enzyme and alkali have the characteristics of softening effect and little influence on flavor,which is more suitable for practical production.关键词
食用槟榔/软化/咀嚼性/槟榔碱Key words
edible areca/softening/chewiness/arecoline引用本文复制引用
赵志友,巢雨舟,袁思颂,柳毅,肖东,夏延斌..软化方法对食用槟榔品质的影响[J].食品与机械,2017,33(7):189-193,5.基金项目
湘潭市重点科技计划项目(编号:NY-ZJ20161002) （编号:NY-ZJ20161002）
湖南省科技计划项目(编号:430S00005/2017-42642) （编号:430S00005/2017-42642）
