安徽农业科学2025，Vol.53Issue(6)：170-174,178,6.DOI:10.3969/j.issn.0517-6611.2025.06.040
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
摘要
Abstract
[Objective]The aim of this study was to optimize the processing technology of areca nut white fruits and assess its quality character-istics.[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 8 000 kg,material-liquid ratio of 2∶1(kg∶L),the deacti-vation duration of 40 min.The drying conditions for areca nuts were temperature of 60℃,sample-loading quantity 3 100 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,Staphylo-coccus 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Key words
Areca nut/Processing/Optimization/Quality分类
轻工纺织引用本文复制引用
魏蔚,王卫清,段宙位,杨海锋,翁岳民,谢辉..槟榔白果加工工艺优化及品质评价[J].安徽农业科学,2025,53(6):170-174,178,6.基金项目
海南省重点研发计划项目(ZDYF2021XDNY151) （ZDYF2021XDNY151）
海南省属科研院所技术创新项目(FW20230002). （FW20230002）
