Method for reducing water activity of betel nut product

The invention provides a method for reducing the water activity of a betel nut product. The method for reducing the water activity of the betel nut product comprises the following steps of: S1, preparing the following raw materials in parts by mass: 3 parts of Arabic gum, 3 parts of glycerol, 2 parts of sodium chloride and 92 parts of water; S2, cleaning green betel nuts for later use; S3, sequentially adding the prepared raw materials into a preparation tank, and uniformly stirring the raw materials; S4, soaking the washed green betel nuts in the preparation tank; and S5, fishing out the green betel nuts, performing thorough cleaning, and performing subsequent processing. The method for reducing the water activity of the betel nut product can reduce the water activity of the betel nuts and inhibit microorganism propagation. 本发明提供一种降低槟榔产品水分活度的方法。所述降低槟榔产品水分活度的方法包括以下步骤：S1：准备以下质量份的原料：阿拉伯胶3份，甘油3份，氯化钠2份，水92份；S2：将槟榔青果洗干净备用；S3：将准备好的原料依次加入配制罐中搅拌均匀；S4：将洗干净的槟榔青果放入配制罐中泡制；S5：将槟榔青果捞出洗净并进行后续加工。本发明提供的降低槟榔产品水分活度的方法具有降低槟榔水分活度