Areca nut texture improving preparation and preparation method

The invention provides an areca nut texture improving preparation and a preparation method. The areca nut texture improving preparation comprises the following raw materials in parts by weight: 30-60% of xylanase, 15-30% of protease, 15-30% of amylase, 5-10% of pectinase and 5-10% of beta-glucanase....

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Bibliographische Detailangaben
Hauptverfasser:	SONG JIA, CAO QIANLEI, GUO HANGYU, PAN PING, XIA YONGLIANG, TANG DAN, PENG JINZHUAN, GUO JIN'AN, LIU QUN, HUANG FANGXIANG, CHEN XUEMEI, XU KAI, KUANG FENGJIAO, XIAO WEI, LONG YUPING, KANG ZONGHUA, ZHOU QIANG, WANG SAIHONG, FENG YANYONG, GUO YUTANG, YANG YUJUAN, ZHANG WEI, GUO WANGQING, KUANG FENGJUN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MIXING, e.g. DISSOLVING, EMULSIFYING, DISPERSING PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	The invention provides an areca nut texture improving preparation and a preparation method. The areca nut texture improving preparation comprises the following raw materials in parts by weight: 30-60% of xylanase, 15-30% of protease, 15-30% of amylase, 5-10% of pectinase and 5-10% of beta-glucanase. According to the areca nut texture improving preparation and the preparation method, provided by the invention, the fiber tissue of areca nuts is softened, and the local structure is modified, so that the chewing mouth feel of areca nut foods is achieved and improved; the areca nut texture improving preparation conforms to areca nut technological conditions, is safe in technology, high in high-efficiency environmental-friendly sustainability, high in cost performance and high in maneuverability, and besides, does not damage the outer skins of the areca nuts; and the areca nut texture improving preparation is unique in wrapping type product type, so that the stability of enzyme activity is guaranteed, any influence