阅读说明：本技术 一种可替代槟榔的甘蔗咀嚼棒及其制备方法 (Sugarcane chewing bar capable of replacing betel nut and preparation method thereof ) 是由 薛长风 裴志胜 徐云升 吴亦朵 于 2021-01-22 设计创作，主要内容包括：本发明适用于食品加工技术领域,提供了一种可替代槟榔的甘蔗咀嚼棒及其制备方法。所述甘蔗咀嚼棒的制备方法,以甘蔗为原料,经过清洗、修整、预煮、炮制、干燥处理,得到甘蔗咀嚼棒。本发明的甘蔗咀嚼棒可作为槟榔替代产品,其在咀嚼口感和风味上接近槟榔,可减少加工槟榔的食用,降低长期嚼食食用加工槟榔造成的患病风险；本申请在合理设定槟榔碱添加量的基础上,确定并优化了甘蔗的预煮去糖、炮制加工、干燥控水等工艺,制备得到一种口感真实、健康的可替代槟榔的甘蔗咀嚼棒。(The invention is suitable for the technical field of food processing, and provides a sugarcane chewing bar capable of replacing betel nuts and a preparation method thereof. The preparation method of the sugarcane chewing bar comprises the steps of taking sugarcane as a raw material, and carrying out cleaning, trimming, precooking, processing and drying treatment to obtain the sugarcane chewing bar. The sugarcane chewing stick can be used as an areca substitute product, is close to areca in chewing mouthfeel and flavor, can reduce the eating of processed areca, and reduces the risk of diseases caused by long-term chewing and eating of the processed areca; on the basis of reasonably setting the addition amount of the arecoline, the sugarcane chewing stick capable of replacing the arecoline is prepared by determining and optimizing the processes of precooking, sugar removal, processing, drying, water control and the like of the sugarcane.)

1. A preparation method of a sugarcane chewing bar capable of replacing betel nuts is characterized in that sugarcane is used as a raw material, and the sugarcane chewing bar is obtained through cleaning, trimming, pre-cooking, processing and drying.

2. The method for preparing the sugarcane chewing bar capable of replacing betel nuts as claimed in claim 1, wherein fresh sugarcane with skin is selected as a raw material.

3. The method for preparing the sugarcane chewing bar capable of replacing betel nuts according to any one of claims 1 to 2, wherein the trimming method comprises the following steps: and cutting the sugarcane into blocks and trimming the sugarcane into sugarcane sticks with the length of 4-6 cm, the width of 2-4 cm and the thickness of 8-10 mm.

4. The method for preparing the sugarcane chewing bar capable of replacing betel nuts according to claim 3, wherein the precooking method comprises the following steps: and (3) pre-boiling the sugarcane sticks in water for 0.8-1 h to remove redundant sugar in the sugarcane.

5. The method for preparing the sugarcane chewing bar capable of replacing betel nuts according to claim 3, wherein the processing method comprises the following steps: putting the sugarcane sticks into a centrifugal tube filled with the processing liquid, and shaking the centrifugal tube for 20-25 h.

6. The method for preparing the sugarcane chewing bar capable of replacing betel nuts according to claim 5, wherein the processing solution contains 1-3% of maltose, 0.1-0.3% of mint essence and 3-6% of betel nut extract.

7. The method for preparing the sugarcane chewing bar capable of replacing betel nuts according to claim 3, wherein the drying method is as follows: and (3) putting the sugarcane sticks into an oven to be dried until the moisture content is 25-35%, the drying temperature is 90-100 ℃, and the time is 3-4 h.

8. The method for preparing the sugarcane chewing bar capable of replacing betel nuts according to claim 1, wherein the method further comprises vacuum packaging and sterilization treatment.

9. The method for preparing the sugarcane chewing bar capable of replacing betel nuts according to claim 8, wherein the sterilization treatment method comprises the following steps: the sugarcane sticks are sterilized for 20-30 s under 700-850 w of microwave.

10. A sugar cane chewing bar prepared according to the method of any one of claims 1 to 9.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a sugarcane chewing bar capable of replacing betel nuts and a preparation method thereof.

Background

The betel nut comprises betel nut,Alternative names of semen Arecae belong to Palmae plants. The betel nut cultivation method is widely planted in tropical regions of China, and the betel nut industry in China develops rapidly since 2013, so that the betel nut cultivation area is enlarged year by year and the yield is increased year by year. The planting area of the Hainan areca nuts in 2018 reaches 104000km²Accounting for 95 percent of the total area of the national betel nut planting. Betel nut is initially favored in the southern Hainan, Guangxi provinces and other places of China, and in recent years, the love degree of the betel nut for the majority of people represented by the people in Hunan province is rapidly increased. With the increase of the betel nut eating rate, more and more problems, such as oral cancer, also appear. One of the major causes of submucosal fibrosis in the mouth is chewing of betel nut, which increases the incidence of oral cancer and is closely related to precancerous lesions such as oral leukoplakia and oral lichen planus. The eating of betel nut can also cause oral cancer, because various active ingredients and metabolites in betel nut have cytotoxicity, genetic toxicity and even direct carcinogenicity. The betel nut contains alkaloid components such as arecoline, arecaidine, methine arecoline and the like, and the main chemical components of the betel nut have pharmacological and toxicological effects on the nervous system, the digestive system, the cardiovascular system, the urinary system and the reproductive system, so that chewing the betel nut all in all causes a plurality of problems to human bodies.

However, a true edible processed betel nut substitute does not appear in the market, and only chen zhengxing and wu suxi, etc. research a pueraria plant chewing gum as the betel nut substitute, which cannot meet the true betel nut chewing taste.

Disclosure of Invention

The embodiment of the invention aims to provide a sugarcane chewing bar capable of replacing betel nuts and a preparation method thereof, and aims to solve the problems in the prior art pointed out in the background art.

The embodiment of the invention is realized in such a way that the preparation method of the sugarcane chewing bar capable of replacing betel nuts is characterized in that sugarcane is used as a raw material and is subjected to cleaning, trimming, precooking, processing and drying treatment to obtain the sugarcane chewing bar.

As another preferred scheme of the embodiment of the invention, fresh sugarcane with skins is selected as a raw material.

As another preferable scheme of the embodiment of the present invention, the trimming method includes: and cutting the sugarcane into blocks and trimming the sugarcane into sugarcane sticks with the length of 4-6 cm, the width of 2-4 cm and the thickness of 8-10 mm.

As another preferable scheme of the embodiment of the invention, the precooking method comprises the following steps: and (3) pre-boiling the sugarcane sticks in water for 0.8-1 h to remove redundant sugar in the sugarcane.

As another preferred scheme of the embodiment of the invention, the processing method comprises the following steps: putting the sugarcane sticks into a centrifugal tube filled with the processing liquid, and shaking the centrifugal tube for 20-25 h.

As another preferable scheme of the embodiment of the invention, the processing solution contains 1-3% of maltose, 0.1-0.3% of mint essence and 3-6% of betel nut extract.

As another preferable scheme of the embodiment of the present invention, the drying method is: and (3) putting the sugarcane sticks into an oven to be dried until the moisture content is 25-35%, the drying temperature is 90-100 ℃, and the time is 3-4 h.

As another preferable scheme of the embodiment of the invention, the method further comprises vacuum packaging and sterilization treatment.

As another preferable scheme of the embodiment of the present invention, the sterilization treatment method includes: the sugarcane sticks are sterilized for 20-30 s under 700-850 w of microwave.

Another object of the embodiment of the invention is to provide a sugarcane chewing bar prepared by the method.

The sugarcane chewing stick can be used as an areca substitute product, is close to areca in chewing mouthfeel and flavor, can reduce the eating of processed areca, and reduces the risk of diseases caused by long-term chewing and eating of the processed areca; on the basis of reasonably setting the addition amount of the arecoline, the sugarcane chewing stick capable of replacing the arecoline is prepared by determining and optimizing the processes of precooking, sugar removal, processing, drying, water control and the like of the sugarcane; meanwhile, the application provides reference for developing alternative products which can approach to the areca in taste and flavor.

Drawings

FIG. 1 is a glucose standard curve;

FIG. 2 is the experimental results of the effect of precooking time on sugar content of sugarcane;

FIG. 3 is the results of an experiment on the effect of precooking time on the sugar cane fiber content;

FIG. 4 is a graph showing experimental results of the effect of precooking time on fiber state;

FIG. 5 shows the results of experiments on the influence of maltose addition on sensory evaluation;

FIG. 6 shows the results of the test of the effect of the added amount of peppermint flavor on organoleptic evaluation;

FIG. 7 shows the results of the test of the effect of the amount of the extract of Arecae semen on the sensory evaluation;

FIG. 8 is the results of an experiment of the influence of drying conditions on the moisture content of sugar cane stalks;

FIG. 9 shows the results of an experiment on the influence of drying conditions on the hardness of sugar cane rods;

FIG. 10 shows the results of an experiment on the influence of drying conditions on the elasticity of sugarcane sticks;

FIG. 11 is the results of an experiment on the effect of drying conditions on the chewiness of sugar cane.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Specific implementations of the present invention are described in detail below with reference to specific embodiments.

Example 1

The embodiment provides a preparation method of a sugarcane chewing bar capable of replacing betel nuts, which comprises the following steps:

(1) selecting raw materials: selecting fresh sugarcane with skin and with the diameter not less than 5 cm; when the sugarcane with the skin is chewed, the sugarcane skin is tightly connected with the inner pulp so that the sugarcane skin is not too loose, so that the sugarcane with the skin generates less fine slag in the chewing process than the sugarcane without the skin;

(2) cleaning: washing the surface of the sugarcane by running water for multiple times to remove mud stains on the surface;

(3) trimming: after being cleaned, the sugarcane chewing stick is cut into pieces and trimmed into a sugarcane stick with the length of 4cm, the width of 2cm and the thickness of about 8mm, so that the sugarcane chewing stick is more convenient to eat and the edible similarity of the sugarcane chewing stick and betel nuts is increased;

(4) pre-cooking: placing the cut and trimmed sugarcane sticks in a glass pot filled with 1L of water for precooking for 0.8h, removing redundant sugar in the sugarcane, wherein the sugar removing method refers to Fuhuaying 'influence of different cooking times of sugarcane bagasse on quality index test', and the sugar content is reduced most quickly in the first 1h of precooking;

(5) processing: putting the sugarcane sticks into a centrifugal tube filled with the processing solution, and putting the centrifugal tube on a shaking table to shake for 20 hours; the processing solution contains 1% maltose, 0.3% peppermint essence and 3% areca extract;

(6) and (3) drying: putting the sugarcane sticks into an oven to be dried until the moisture content is 25%, the drying temperature is 100 ℃, and the drying time is 3 hours;

(7) and (3) vacuum packaging: in order to prolong the shelf life of the sugarcane chewing stick, the vacuum package can more obstruct the growth and reproduction of microorganisms than other packages;

(8) and (3) sterilization: sterilizing for 30s under 700w of microwave. The sterilization is a main link in the food preparation process, and the sterilization degree determines the preservation period of the food. Compared with high-temperature cooking sterilization, microwave sterilization is more stable and efficient, and has no obvious influence on the content, hardness and chewiness of the components of the sugarcane chewing bar.

Example 2

The embodiment provides a preparation method of a sugarcane chewing bar capable of replacing betel nuts, which comprises the following steps:

(1) selecting raw materials: selecting fresh sugarcane with skin and with the diameter not less than 5 cm; when the sugarcane with the skin is chewed, the sugarcane skin is tightly connected with the inner pulp so that the sugarcane skin is not too loose, so that the sugarcane with the skin generates less fine slag in the chewing process than the sugarcane without the skin;

(2) cleaning: washing the surface of the sugarcane by running water for multiple times to remove mud stains on the surface;

(3) trimming: the sugarcane chewing stick is cleaned, cut into pieces and trimmed into a sugarcane stick with the length of 6cm, the width of 4cm and the thickness of about 10mm, so that the sugarcane chewing stick is more convenient to eat and the edible similarity of the sugarcane chewing stick and betel nuts is increased;

(4) pre-cooking: placing the cut and trimmed sugarcane sticks in a glass pot filled with 1L of water for precooking for 0.9h, removing redundant sugar in the sugarcane, wherein the sugar removing method refers to Fuhuaying 'influence of different cooking times of sugarcane bagasse on quality index test', and the sugar content is reduced most quickly in the first 1h of precooking;

(5) processing: putting the sugarcane sticks into a centrifugal tube filled with the processing solution, and placing the centrifugal tube on a shaking table to shake and vibrate for 25 hours; the processing solution contains 3% maltose, 0.1% peppermint essence and 6% areca extract;

(6) and (3) drying: putting the sugarcane sticks into an oven to be dried until the moisture content is 35%, the drying temperature is 90 ℃ and the drying time is 4 hours;

(7) and (3) vacuum packaging: in order to prolong the shelf life of the sugarcane chewing stick, the vacuum package can more obstruct the growth and reproduction of microorganisms than other packages;

(8) and (3) sterilization: the mixture was sterilized for 20s under 850w of microwave. The sterilization is a main link in the food preparation process, and the sterilization degree determines the preservation period of the food. Compared with high-temperature cooking sterilization, microwave sterilization is more stable and efficient, and has no obvious influence on the content, hardness and chewiness of the components of the sugarcane chewing bar.

Example 3

The embodiment provides a preparation method of a sugarcane chewing bar capable of replacing betel nuts, which comprises the following steps:

(1) selecting raw materials: selecting fresh sugarcane with skin and with the diameter not less than 5 cm; when the sugarcane with the skin is chewed, the sugarcane skin is tightly connected with the inner pulp so that the sugarcane skin is not too loose, so that the sugarcane with the skin generates less fine slag in the chewing process than the sugarcane without the skin;

(2) cleaning: washing the surface of the sugarcane by running water for multiple times to remove mud stains on the surface;

(3) trimming: after being cleaned, the sugarcane chewing stick is cut into pieces and trimmed into a sugarcane stick with the length of 5cm, the width of 3cm and the thickness of about 9mm, so that the sugarcane chewing stick is more convenient to eat and the edible similarity of the sugarcane chewing stick and betel nuts is increased;

(4) pre-cooking: placing the cut and trimmed sugarcane sticks in a glass pot filled with 1L of water for precooking for 1h, removing redundant sugar in the sugarcane, wherein the sugar removing method refers to Fuhuaying 'influence of different cooking times of sugarcane bagasse on quality index test', and the sugar content is reduced most quickly in the first 1h of precooking;

(5) processing: putting the sugarcane sticks into a centrifugal tube filled with the processing solution, and putting the centrifugal tube on a shaking table to shake for 20 hours; the processing solution contains 2% maltose, 0.2% peppermint essence and 4% Arecae semen extract;

(6) and (3) drying: putting the sugarcane sticks into an oven to be dried until the moisture content is 30 percent, the drying temperature is 100 ℃, and the drying time is 4 hours;

(7) and (3) vacuum packaging: in order to prolong the shelf life of the sugarcane chewing stick, the vacuum package can more obstruct the growth and reproduction of microorganisms than other packages;

(8) and (3) sterilization: the mixture was sterilized for 30s under 800w of microwave. The sterilization is a main link in the food preparation process, and the sterilization degree determines the preservation period of the food. Compared with high-temperature cooking sterilization, microwave sterilization is more stable and efficient, and has no obvious influence on the content, hardness and chewiness of the components of the sugarcane chewing bar.

Example 4

The embodiment provides a preparation method of a sugarcane chewing bar capable of replacing betel nuts, which comprises the following steps:

(1) selecting raw materials: selecting fresh sugarcane with skin and with the diameter not less than 5 cm; when the sugarcane with the skin is chewed, the sugarcane skin is tightly connected with the inner pulp so that the sugarcane skin is not too loose, so that the sugarcane with the skin generates less fine slag in the chewing process than the sugarcane without the skin;

(2) cleaning: washing the surface of the sugarcane by running water for multiple times to remove mud stains on the surface;

(3) trimming: after being cleaned, the sugarcane chewing stick is cut into pieces and trimmed into a sugarcane stick with the length of 4.5cm, the width of 3.5cm and the thickness of about 8.5mm, so that the sugarcane chewing stick is more convenient to eat and the edible similarity of the sugarcane chewing stick and betel nuts is increased;

(4) pre-cooking: placing the cut and trimmed sugarcane sticks in a glass pot filled with 1L of water for precooking for 0.85h, removing redundant sugar in the sugarcane, wherein the sugar removing method refers to Fuhuaying 'influence of different cooking times of sugarcane bagasse on quality index test', and the sugar content is reduced most quickly in the first 1h of precooking;

(5) processing: putting the sugarcane sticks into a centrifugal tube filled with the processing solution, and putting the centrifugal tube on a shaking table to shake for 21 hours; the processing solution contains 1.6% maltose, 0.25% peppermint essence and 3.5% areca extract;

(6) and (3) drying: putting the sugarcane sticks into an oven to be dried until the moisture content is 26%, the drying temperature is 95 ℃ and the drying time is 3.5 hours;

(7) and (3) vacuum packaging: in order to prolong the shelf life of the sugarcane chewing stick, the vacuum package can more obstruct the growth and reproduction of microorganisms than other packages;

(8) and (3) sterilization: the mixture was sterilized by microwave at 750w for 23 s. The sterilization is a main link in the food preparation process, and the sterilization degree determines the preservation period of the food. Compared with high-temperature cooking sterilization, microwave sterilization is more stable and efficient, and has no obvious influence on the content, hardness and chewiness of the components of the sugarcane chewing bar.

Example 5

The embodiment provides a preparation method of a sugarcane chewing bar capable of replacing betel nuts, which comprises the following steps:

(1) selecting raw materials: selecting fresh sugarcane with skin and with the diameter not less than 5 cm; when the sugarcane with the skin is chewed, the sugarcane skin is tightly connected with the inner pulp so that the sugarcane skin is not too loose, so that the sugarcane with the skin generates less fine slag in the chewing process than the sugarcane without the skin;

(2) cleaning: washing the surface of the sugarcane by running water for multiple times to remove mud stains on the surface;

(3) trimming: after being cleaned, the sugarcane chewing stick is cut into pieces and trimmed into a sugarcane stick with the length of 5.2cm, the width of 3.3cm and the thickness of about 9.5mm, so that the sugarcane chewing stick is more convenient to eat and the edible similarity of the sugarcane chewing stick and betel nuts is increased;

(4) pre-cooking: placing the cut and trimmed sugarcane sticks in a glass pot filled with 1L of water for precooking for 0.95h, removing redundant sugar in the sugarcane, wherein the sugar removing method refers to Fuhuaying 'influence of different cooking times of sugarcane bagasse on quality index test', and the sugar content is reduced most quickly in the first 1h of precooking;

(5) processing: putting the sugarcane sticks into a centrifugal tube filled with the processing solution, and putting the centrifugal tube on a shaking table to shake for 22 hours; the processing solution contains 1.8% maltose, 0.26% peppermint essence and 4.5% areca extract;

(6) and (3) drying: putting the sugarcane sticks into an oven to be dried until the moisture content is 32 percent, the drying temperature is 98 ℃, and the time is 3.6 hours;

(7) and (3) vacuum packaging: in order to prolong the shelf life of the sugarcane chewing stick, the vacuum package can more obstruct the growth and reproduction of microorganisms than other packages;

(8) and (3) sterilization: the mixture was sterilized at 780w microwave for 27 s. The sterilization is a main link in the food preparation process, and the sterilization degree determines the preservation period of the food. Compared with high-temperature cooking sterilization, microwave sterilization is more stable and efficient, and has no obvious influence on the content, hardness and chewiness of the components of the sugarcane chewing bar.

Example 6

The embodiment provides a preparation method of a sugarcane chewing bar capable of replacing betel nuts, which comprises the following steps:

(1) selecting raw materials: selecting fresh sugarcane with skin and with the diameter not less than 5 cm; when the sugarcane with the skin is chewed, the sugarcane skin is tightly connected with the inner pulp so that the sugarcane skin is not too loose, so that the sugarcane with the skin generates less fine slag in the chewing process than the sugarcane without the skin;

(2) cleaning: washing the surface of the sugarcane by running water for multiple times to remove mud stains on the surface;

(3) trimming: after being cleaned, the sugarcane chewing stick is cut into pieces and trimmed into a sugarcane stick with the length of 4.8cm, the width of 3.4cm and the thickness of about 8.1mm, so that the sugarcane chewing stick is more convenient to eat and the edible similarity of the sugarcane chewing stick and betel nuts is increased;

(4) pre-cooking: placing the cut and trimmed sugarcane sticks in a glass pot filled with 1L of water for precooking for 0.91h, removing redundant sugar in the sugarcane, wherein the sugar removing method refers to Fuhuaying 'influence of different cooking times of sugarcane bagasse on quality index test', and the sugar content is reduced most quickly in the first 1h of precooking;

(5) processing: putting the sugarcane sticks into a centrifugal tube filled with the processing solution, and putting the centrifugal tube on a shaking table to shake and vibrate for 23 hours; the processing solution contains maltose 2.2%, herba Menthae essence 0.28% and Arecae semen extract 4.1%;

(6) and (3) drying: putting the sugarcane sticks into an oven to be dried until the moisture content is 27 percent, the drying temperature is 93 ℃ and the drying time is 3.2 hours;

(7) and (3) vacuum packaging: in order to prolong the shelf life of the sugarcane chewing stick, the vacuum package can more obstruct the growth and reproduction of microorganisms than other packages;

(8) and (3) sterilization: the mixture was sterilized for 24s under 825w of microwave. The sterilization is a main link in the food preparation process, and the sterilization degree determines the preservation period of the food. Compared with high-temperature cooking sterilization, microwave sterilization is more stable and efficient, and has no obvious influence on the content, hardness and chewiness of the components of the sugarcane chewing bar.

Example 7

The embodiment provides a preparation method of a sugarcane chewing bar capable of replacing betel nuts, which comprises the following steps:

(1) selecting raw materials: selecting fresh sugarcane with skin and with the diameter not less than 5 cm; when the sugarcane with the skin is chewed, the sugarcane skin is tightly connected with the inner pulp so that the sugarcane skin is not too loose, so that the sugarcane with the skin generates less fine slag in the chewing process than the sugarcane without the skin;

(2) cleaning: washing the surface of the sugarcane by running water for multiple times to remove mud stains on the surface;

(3) trimming: after being cleaned, the sugarcane chewing stick is cut into pieces and trimmed into a sugarcane stick with the length of 5.3cm, the width of 3.8cm and the thickness of about 9.7mm, so that the sugarcane chewing stick is more convenient to eat and the edible similarity of the sugarcane chewing stick and betel nuts is increased;

(4) pre-cooking: placing the cut and trimmed sugarcane sticks in a glass pot filled with 1L of water for precooking for 0.97h, removing redundant sugar in the sugarcane, wherein the sugar removing method refers to Fuhuaying 'influence of different cooking times of sugarcane bagasse on quality index test', and the sugar content is reduced most quickly in the first 1h of precooking;

(5) processing: putting the sugarcane sticks into a centrifugal tube filled with the processing solution, and putting the centrifugal tube on a shaking table to shake for 24 hours; the processing solution contains 1.9% maltose, 0.15% peppermint essence and 5.5% areca extract;

(6) and (3) drying: putting the sugarcane sticks into an oven to be dried until the moisture content is 28 percent, the drying temperature is 99 ℃, and the drying time is 3.1 h;

(7) and (3) vacuum packaging: in order to prolong the shelf life of the sugarcane chewing stick, the vacuum package can more obstruct the growth and reproduction of microorganisms than other packages;

(8) and (3) sterilization: the mixture was sterilized by using 830w of microwave for 26 s. The sterilization is a main link in the food preparation process, and the sterilization degree determines the preservation period of the food. Compared with high-temperature cooking sterilization, microwave sterilization is more stable and efficient, and has no obvious influence on the content, hardness and chewiness of the components of the sugarcane chewing bar.

Example 8

The embodiment provides a preparation method of a sugarcane chewing bar capable of replacing betel nuts, which comprises the following steps:

(1) selecting raw materials: selecting fresh sugarcane with skin and with the diameter not less than 5 cm; when the sugarcane with the skin is chewed, the sugarcane skin is tightly connected with the inner pulp so that the sugarcane skin is not too loose, so that the sugarcane with the skin generates less fine slag in the chewing process than the sugarcane without the skin;

(2) cleaning: washing the surface of the sugarcane by running water for multiple times to remove mud stains on the surface;

(3) trimming: after being cleaned, the sugarcane chewing stick is cut into pieces and trimmed into a sugarcane stick with the length of 5.6cm, the width of 2.2cm and the thickness of about 8.5mm, so that the sugarcane chewing stick is more convenient to eat and the edible similarity of the sugarcane chewing stick and betel nuts is increased;

(4) pre-cooking: placing the cut and trimmed sugarcane sticks in a glass pot filled with 1L of water for precooking for 0.88h, removing redundant sugar in the sugarcane, wherein the sugar removing method refers to Fuhuaying 'influence of different cooking times of sugarcane bagasse on quality index test', and the sugar content is reduced most quickly in the first 1h of precooking;

(5) processing: putting the sugarcane sticks into a centrifugal tube filled with the processing solution, and putting the centrifugal tube on a shaking table to shake for 24.5 hours; the processing solution contains 2.8% maltose, 0.18% peppermint essence and 3.2% areca extract;

(6) and (3) drying: putting the sugarcane sticks into an oven to be dried until the moisture content is 28 percent, the drying temperature is 96 ℃, and the drying time is 3.7 hours;

(7) and (3) vacuum packaging: in order to prolong the shelf life of the sugarcane chewing stick, the vacuum package can more obstruct the growth and reproduction of microorganisms than other packages;

(8) and (3) sterilization: the mixture was sterilized by microwave at 810w for 22 s. The sterilization is a main link in the food preparation process, and the sterilization degree determines the preservation period of the food. Compared with high-temperature cooking sterilization, microwave sterilization is more stable and efficient, and has no obvious influence on the content, hardness and chewiness of the components of the sugarcane chewing bar.

Example 9

The embodiment provides a preparation method of a sugarcane chewing bar capable of replacing betel nuts, which comprises the following steps:

(1) selecting raw materials: selecting fresh sugarcane with skin and with the diameter not less than 5 cm; when the sugarcane with the skin is chewed, the sugarcane skin is tightly connected with the inner pulp so that the sugarcane skin is not too loose, so that the sugarcane with the skin generates less fine slag in the chewing process than the sugarcane without the skin;

(2) cleaning: washing the surface of the sugarcane by running water for multiple times to remove mud stains on the surface;

(3) trimming: after being cleaned, the sugarcane chewing stick is cut into pieces and trimmed into a sugarcane stick with the length of 4.8cm, the width of 2.8cm and the thickness of about 9.3mm, so that the sugarcane chewing stick is more convenient to eat and the edible similarity of the sugarcane chewing stick and betel nuts is increased;

(4) pre-cooking: placing the cut and trimmed sugarcane sticks in a glass pot filled with 1L of water for precooking for 0.96h, removing redundant sugar in the sugarcane, wherein the sugar removing method refers to Fuhuaying 'influence of different cooking times of sugarcane bagasse on quality index test', and the sugar content is reduced most quickly in the first 1h of precooking;

(5) processing: putting the sugarcane sticks into a centrifugal tube filled with the processing solution, and putting the centrifugal tube on a shaking table to shake and vibrate for 23.5 hours; the processing solution contains 1.83% maltose, 0.18% peppermint essence and 4.26% Arecae semen extract;

(6) and (3) drying: putting the sugarcane sticks into an oven to be dried until the moisture content is 32.5 percent, the drying temperature is 95.5 ℃, and the time is 3.4 hours;

(7) and (3) vacuum packaging: in order to prolong the shelf life of the sugarcane chewing stick, the vacuum package can more obstruct the growth and reproduction of microorganisms than other packages;

(8) and (3) sterilization: the mixture was sterilized with 750w of microwaves for 26 s. The sterilization is a main link in the food preparation process, and the sterilization degree determines the preservation period of the food. Compared with high-temperature cooking sterilization, microwave sterilization is more stable and efficient, and has no obvious influence on the content, hardness and chewiness of the components of the sugarcane chewing bar.

Example 10

The embodiment provides a preparation method of a sugarcane chewing bar capable of replacing betel nuts, which comprises the following steps:

(1) selecting raw materials: selecting fresh sugarcane with skin and with the diameter not less than 5 cm; when the sugarcane with the skin is chewed, the sugarcane skin is tightly connected with the inner pulp so that the sugarcane skin is not too loose, so that the sugarcane with the skin generates less fine slag in the chewing process than the sugarcane without the skin;

(2) cleaning: washing the surface of the sugarcane by running water for multiple times to remove mud stains on the surface;

(3) trimming: after being cleaned, the sugarcane chewing stick is cut into pieces and trimmed into a sugarcane stick with the length of 4.6cm, the width of 2.5cm and the thickness of about 10mm, so that the sugarcane chewing stick is more convenient to eat and the edible similarity of the sugarcane chewing stick and betel nuts is increased;

(4) pre-cooking: placing the cut and trimmed sugarcane sticks in a glass pot filled with 1L of water for precooking for 0.86h, removing redundant sugar in the sugarcane, wherein the sugar removing method refers to Fuhuaying 'influence of different cooking times of sugarcane bagasse on quality index test', and the sugar content is reduced most quickly in the first 1h of precooking;

(5) processing: putting the sugarcane sticks into a centrifugal tube filled with the processing solution, and putting the centrifugal tube on a shaking table to shake and vibrate for 22.5 hours; the processing solution contains 2.6% maltose, 0.22% peppermint essence and 4.2% Arecae semen extract;

(6) and (3) drying: putting the sugarcane sticks into an oven to be dried until the moisture content is 28.5 percent, the drying temperature is 97.5 ℃, and the time is 3.7 hours;

(7) and (3) vacuum packaging: in order to prolong the shelf life of the sugarcane chewing stick, the vacuum package can more obstruct the growth and reproduction of microorganisms than other packages;

(8) and (3) sterilization: the mixture was sterilized by 720w microwave for 22 s. The sterilization is a main link in the food preparation process, and the sterilization degree determines the preservation period of the food. Compared with high-temperature cooking sterilization, microwave sterilization is more stable and efficient, and has no obvious influence on the content, hardness and chewiness of the components of the sugarcane chewing bar.

Experimental example 1 confirmation experiment of thickness of sugarcane stick

The experimental method comprises the following steps: cutting crossed sugarcane into slices of 2mm, 5mm, 8mm, 1cm and 1.5cm, precooking for 3h, processing for 24h, and baking at 100 deg.C for 1.5 h.

The experimental results are as follows: drying sugarcane slices with thickness of 2mm and 5mm, rolling up due to excessive thinness, and preserving the taste of the processing solution due to excessive thinness; the thickness of 1.5cm is too much, and the fine residue is generated in the chewing process, so that the taste is reduced. Therefore, the thickness of 8-10 mm is suitable.

Experimental example 2 Effect of precooking treatment on sugarcane

Most of the sugarcane is stored for a long time after being picked except for fresh eating. Due to the specific differences in the inheritance of sugarcane genotypes, there are significant differences in sucrose content among different sugarcane varieties. In the growth process of the sugarcane of the same variety, the content of the sucrose is continuously increased along with the growth time; the sucrose in the sugarcane is also accumulated continuously after picking and during storage. Therefore, the sugar content of sugarcane varies depending on its variety, growth time, and storage time. In order to maintain the consistency of the products produced by the sugarcane chewing sticks, the excessive sugar in the sugarcane is removed by a water boiling method before other processing operations, and the sugar content is lower than 50 mu g so as to ensure the relative uniformity of the sucrose content of the sugarcane, thereby ensuring the consistency of the final products. The sugar cane has a cellulose content of more than 50%, which directly contributes to the hard quality of the cane and to the non-rotten nature of the cane for a long time during chewing. During the pre-cooking process, part of soluble dietary fiber in the sugarcane is dissolved out, and the edible feeling of the sugarcane is influenced by the change of the fiber content and the fiber state.

Taking out the sugarcane sticks which are cleaned and trimmed and have the same shape and size, putting the sugarcane sticks into a 1.5L glass pot filled with 1L of water, covering the pot cover, and putting the sugarcane sticks on a 1200W electric ceramic furnace for heating. Different water boiling time 1h, 2h, 3h, 4h and 5h are selected for carrying out experiments, water changing treatment is carried out every hour, and meanwhile, the unboiled sugarcane sticks are taken for blank comparison. Drying the sugarcane sticks pretreated for 0h, 1h, 2h, 3h, 4h and 5h in an oven at 40 ℃ for 40min, measuring the contents of sugar and dietary fiber of the sugarcane sticks, and observing the fiber states of the sugarcane sticks.

1. Experiment for influence of precooking time on sugar content of sugarcane

The total sugar content of sugarcane is measured by phenol-sulfuric acid method, and the standard curve of glucose is shown in figure 1.

Sample treatment: the sugarcane sticks are cut into fine fragments by scissors, 1g of each sample is taken, 1ml of 15% TCA solution is added in parallel for grinding, a little of 5% TCA solution is added for grinding, the supernatant is poured into a 10 ml centrifuge tube, a little of 5% TCA solution is added for grinding, the supernatant is poured out, and the process is repeated for 3 times. And finally, taking the residues into a centrifuge tube.

The results of the experiment are shown in FIG. 2: the measured data of the 3 parallel samples are averaged and then subjected to statistical analysis, so that the sugar content of the sugarcane sticks is less and less along with the prolonging of the precooking time, wherein the reduction amount of the sugar is reduced by about 250 mu g to the maximum within 0-1 h, and the reduction speed is fastest; the sugar content is reduced for 1-5 h, and the reduction trend is gradual and gentle even if the sugar content is only a few mu g. Therefore, the water boiling time after 1h is selected as the precooking time of the sugarcane chewing bar.

2. Experiment on influence of precooking time on sugarcane fiber content

According to the first method in the national standard GB 5009.88-2014: determining the dietary fiber content of the sugarcane sticks under different precooking times by an enzyme gravimetric method, and making a rule curve.

The sugarcane sticks treated in different precooking times are cut into pieces by scissors, about 5g of each sample is weighed, and the pieces are washed three times by 85% ethanol solution according to the proportion of 1: 10. Desugarized and dried in an oven at 40 ℃ overnight. About 1g of double samples are accurately weighed, subjected to enzymolysis by amylase, protease and amyloglucosidase, added with ethanol for precipitation and filtration, placed in a muffle furnace for drying overnight at 105 ℃, and the content of total dietary fiber is calculated on the basis of excluding protein and ash content (0.4%).

The results of the experiment are shown in fig. 3, and it can be seen that the water boiling can remove part of the dietary fiber in the sugar cane, and the fiber content is lower and lower with the increase of the precooking time. Wherein the rate of fiber reduction is fastest in the first hour and gradually slows as time progresses. Therefore, the water boiling time after 1h is selected as the precooking time of the sugarcane chewing bar.

3. Experiment on influence of precooking time on sugarcane fiber state

And observing the side fiber state of the sugarcane sticks after 40min drying treatment and different precooking time.

The results of the experiment are shown in FIG. 4, in which: (1) the state of the sugarcane stalk fiber before precooking treatment; (2) the state is the fiber state of the sugarcane sticks after precooking for 1 hour; (3) the state is the fiber state of the sugarcane sticks after precooking for 2 hours; (4) the state is the fiber state of the sugarcane sticks after precooking for 3 hours; (5) the state is the fiber state of the sugarcane sticks after being pre-boiled for 4 hours; (6) the state is the fiber state of the sugarcane sticks after precooking for 5 hours; it can be seen that the fibre state of the sugar cane does not change very significantly with increasing precooking time.

In conclusion, the optimal precooking time is 1 h. The sugar content in the sugarcane is greatly reduced in the time, the fiber content is reduced, meanwhile, the precooking time is shortened, and the energy-saving effect is achieved.

Experimental example 3 Effect of processing solution on sugar cane

The processing is an important link in the processing of edible betel nuts, plays a role in determining the flavor of the betel nuts, and has extremely important influence on the sensory quality of the betel nuts. The processing liquid is generally prepared from sweetening agent, flavoring agent, pigment, etc. according to a certain proportion. The dry areca nuts are processed and have fragrant and sweet taste from inside to outside. Therefore, the sugarcane chewing stick is required to be prepared with proper processing liquid for processing in order to endow the sugarcane chewing stick with special areca flavor. Maltose, sweetener, mint essence and betel nut extract are selected as main components of the processing liquid. The optimal formula ratio is obtained by sensory scoring by using an orthogonal test method.

Putting the cleaned, trimmed and pre-cooked sugarcane sticks into a 50ml centrifuge tube, adding the processing solution into the centrifuge tube until the sugarcane sticks are submerged, and finally placing the centrifuge tube on a shaking table for fixing, wherein the temperature of the shaking table is set to be 37 ℃, the time is 24h, and the rotating speed is set to be 200 r/min.

1. Single factor test-test for influence of maltose, peppermint essence and areca extract addition on food sensory evaluation

The sensory evaluation table of the sugarcane chewing bar obtained according to the evaluation method in the research on the optimization of the primary processing technology of edible betel nut and the quality evaluation method of dry betel nut of wushuo is shown in table 1.

TABLE 1 sensory evaluation Table

Sensory evaluation comparative evaluation was made on a sugarcane chewing bar in seven aspects of flavor, sweetness, chewiness, and the like. After each sample was evaluated, the evaluator needed to rinse 3 times with clear water and rest for about 30 seconds before the next evaluation.

Influence of maltose addition on sensory evaluation of foods: adding maltose 1%, 2%, 4%, and 7% into the processing solution containing herba Menthae essence 0.2% and Arecae semen extract 3%, respectively, processing the pre-cooked caulis Sacchari sinensis, and taking sensory score of caulis Sacchari sinensis as index to obtain optimal maltose addition amount. The results are shown in FIG. 5.

It was found that a sweet feeling was produced when the amount of maltose added was 1% or 2%. When the addition amount of the sugar is more than 4%, the sensory perception of people is enhanced, and the sweet and unpleasant feeling is generated, and the main reason for generating the phenomenon is the limit of the retained sweetness of the sugarcane. Therefore, the orthogonal test was performed by selecting maltose addition levels of 1%, 2%, and 3% from the addition level of 2%.

Influence of mint essence addition on sensory evaluation of food: adding herba Menthae essence 0.05%, 0.1%, 0.2%, and 0.4% into the processing solution containing maltose 2% and Arecae semen extract 3%, respectively, processing the pre-cooked caulis Sacchari sinensis, and taking sensory score of caulis Sacchari sinensis as index to obtain the optimal herba Menthae essence addition amount. The results are shown in FIG. 6.

It can be seen that when the added amount of the mint essence is less than 0.15%, the sugarcane slices have little mint fragrance and short retention time; when the added amount of the mint essence reaches 0.2%, the sugarcane chips can retain the mint flavor for a long time, and taste the mint flavor. Therefore, orthogonal tests were performed with levels of added peppermint flavor selected at 0.1%, 0.2%, 0.3%.

Influence of the added amount of the betel nut extract on sensory evaluation of food: adding 1%, 2%, 4% and 7% Arecae semen extract into processing solution containing herba Menthae essence 0.2% and maltose 2%, respectively, processing the pre-cooked caulis Sacchari sinensis, and taking sensory score of caulis Sacchari sinensis as index to obtain the optimum Arecae semen extract addition amount. The results are shown in FIG. 7.

It can be seen that when the addition amount of the betel nut extract reaches 2%, the sugarcane chips begin to retain a light betel nut traditional Chinese medicine taste; the strong betel nut flavor can be felt when the adding amount reaches 4 percent; when the amount of the sugar cane chips added exceeds 7%, the sugar cane chips begin to be bitter. Therefore, the levels of the amounts of the betel nut extract added of 3%, 4%, and 5% were selected for the orthogonal test.

2. Orthogonal test-determination of optimum formula of concocting liquid

Determining factor level of orthogonal test design according to single factor test result, and performing L9 (3) with maltose addition amount (A), herba Menthae essence addition amount (B), and Arecae semen extract addition amount (C) in the processing solution⁴) Orthogonal test, using sensory evaluation as index to determine the optimal formula of the processing solution. The levels of the factors for the orthogonal tests are shown in Table 2, and the design and results of the orthogonal tests are shown in Table 3.

TABLE 2 levels of orthogonal test factors

TABLE 3 orthogonal test design and results

As can be seen from Table 3, the primary and secondary sequences of the factors affecting the sensory evaluation score of the sugarcane chewing sticks are B>C>A, i.e. mint fragranceContent of essence>Content of Areca catechu extract>Maltose content. The optimization level combination obtained according to the sensory evaluation score change value is A₂B₂C₂The formula of the processing solution comprises 2% of maltose, 0.2% of mint essence and 4% of betel nut extract.

Experimental example 4 Effect of drying treatment on sugarcane

In the traditional betel nut processing technology, drying and smoking are important links. The fresh betel nut is dried and smoked, so that the excessive moisture in the betel nut is removed and the betel nut is convenient to store. The sugar cane chewing bar has the advantages of being close to the similar mouthfeel and shape of the betel nut, controlling the moisture content of the sugar cane chewing bar and increasing the storage tolerance. The processed sugarcane sticks are placed into an oven to be dried. Setting the drying temperature at 50 deg.C, 70 deg.C, 100 deg.C, and drying time at 60min, 120min, and 200min respectively. And measuring the moisture content and the changes of hardness, elasticity and chewiness of the dried sugarcane sticks, and analyzing and determining the optimal drying time and drying temperature.

1. Experiment of influence of drying conditions on moisture of sugarcane sticks

The sugarcane sticks are cut into small flaky objects, about 1g of the objects are placed in a dial plate of a rapid moisture content tester, and a cover is covered. The set time was 20min and the temperature was 135 ℃. The moisture content of the sugarcane chewing sticks at different drying times and temperatures was measured. And (3) measuring the moisture content of the sugarcane chewing bar by using a rapid moisture tester. The results of the experiment are shown in FIG. 8.

According to the research on the moisture content of the betel nuts in the & ltbetel nut marinating key technology research & structural design & gt of Depeng, the general moisture content of the betel nuts in the market is about 30 percent^[9]. As shown in fig. 8, the moisture content of the sugar cane decreases with the increase of the drying time, and the decrease of the moisture content is slower and slower with the increase of the drying time. At 100 ℃, the time for reducing the water content from 96% to 30% is about 4 hours, while the water content of the sugarcane sticks cannot be reduced to 30% within 4 hours of drying at 50 ℃ and 70 ℃.

2. Experiment of influence of drying conditions on texture of sugarcane sticks

The measurement was carried out using a TMS-PRO texture Analyzer from FTC, USA, and the measurement parameters are as follows, the speed of the cylindrical probe test: 60mm/min, initial force 0.5N, maximum distance tested: 25 mm. The hardness, elasticity and chewiness of the sugarcane sticks after drying under different conditions are measured by using the same sample for three times, and the results are expressed by the mean value +/-standard deviation. The experimental results are shown in FIGS. 9 to 11.

It can be seen that the hardness, elasticity and chewiness of the sugar cane become progressively less as the drying time increases. At 100 ℃, the time for reaching the water content of 30 percent needs about 4 hours at the shortest, and the hardness, elasticity and chewiness reduction of the sugarcane are all larger than that at 50 ℃ and 70 ℃ at the same time, so that the drying condition of drying at 100 ℃ for 4 hours is selected.

Experimental example 5 product testing experiment

Fresh sugarcane is cleaned and trimmed into sugarcane sticks with the length of about 5cm, the width of about 3cm and the thickness of about 8 mm. Placing the trimmed sugarcane sticks in a 1.5L glass pot containing 1L water, pre-cooking for 1h, placing into a centrifuge tube containing processing solution (2% maltose, 0.2% herba Menthae essence, 4% Arecae semen extract), and shaking on a shaking table. Taking out after 24h, and drying in an oven at 100 ℃ for 4 h. Vacuum packaging, and sterilizing under 800w microwave for 30 s. And (5) inspecting the processed sugarcane sticks.

1. Sugar content: the sugar content of the sugar cane chewing bar was determined to be 10g/100 g. Meets the sugar content standard of edible areca.

2. Moisture content: the moisture content of the sugarcane chewing bar was determined to be 28%. The water content is lower than 30 percent, which is equivalent to the water content of areca nuts eaten in the market.

3. The content of dietary fiber is as follows: the fiber content of the sugarcane chewing bar was determined to be 85%. The content of the fiber is equivalent to that of the fiber of the edible betel nut.

4. Detection of microbial indicators

According to the requirement of DB43/132-2004, the total number of bacteria for edible and processed Arecae semen is required to be within 5000cfu/g, and the number of Escherichia coli is required to be within 30MPN/100 g. And (3) soaking the finished sugarcane chewing bar in sterile water, shaking for half an hour, taking 100ml of soak solution, and performing bacterial culture to obtain the total number of bacteria and the number of escherichia coli.

Total number of bacteria: the detected total number of bacteria is less than or equal to 10cfu/g, which is lower than the standard that the total number of bacteria in the betel nut microorganism indexes specified in DB43132-2004 should be less than or equal to 5000 cfu/g.

Coliform group bacteria: the number of colibacillus is less than or equal to 5MPN/100g, which is lower than the standard that the number of colibacillus should be less than or equal to 30MPN/100g in the areca-nut microorganism index specified in DB 43132-2004.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.