Softening method for edible areca catechu

The invention relates to a food processing process, in particular to a softening method for edible areca catechu. An ultrasonic-assisted enzymolysis method is adopted for softening areca catechu; ultrasonic waves can influence the enzymatic reactions, the mass transfer efficiency and the internal structure of areca catechu fibers by virtue of heating, mechanical mass transfer and cavitation; under a suitable process, the enzyme activity can be improve, the mobility of substrate molecules and enzyme molecules are enhanced, and the touch probability of the substrate molecules and the enzyme molecules is increased, so that the whole enzymolysis softening efficiency is improved, softening of areca catechu fibers is enhanced, the softness of areca catechu is improved, and the degree of damage on the oral cavity and teeth of a human body due to areca catechu is reduced; furthermore, due to the relation between soaking and ultrasound, unpleasant-flavor substances generated by areca catechu during enzymolysis can be