Solid beverage of areca nut and preparation method thereof

A technology of solid beverage and betel nut, which is applied in the field of betel nut solid beverage with health benefits and its preparation, which can solve the problems of increased burden on the oral cavity, damage, mechanical stimulation of betel nut crude fiber, etc., and achieves the effect of low production cost and safe consumption

Inactive Publication Date: 2012-04-18
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, long-term chewing of betel nut has potential damage to the hard and soft tissues of the oral cavity. negative effects, but the more pathogenic causes are the increased burden on the oral cavity caused by long-term chewing of betel nuts and the strong mechanical stimulation brought by the crude fiber of betel nuts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Raw material: betel nut 5000g; silver flower 100g, gallinacea 100g, radish seed 100g, citrus aurantium 50g, angelica 50g, licorice 100g; appropriate amount of maltodextrin; appropriate amount of citric acid.

[0013] Preparation: (1) Grind betel nuts, add 10000g of 80% (volume) ethanol aqueous solution, soak at room temperature for 3 days, filter, collect the filtrate, soak the filter residue twice in the same way, combine the filtrate three times, reduce at 40 ℃ Concentrate under pressure to half the volume of the filtrate to obtain a dark brown viscous concentrated betel nut extract; (2) Mix honeysuckle, gallinacea, radish, aurantium, angelica, and licorice, and add 1000g of hot water at 80°C for 30 minutes , collect the extract, use the same method to re-immerse the residue once, combine the two extracts, concentrate under reduced pressure at 40 °C to 50% of the volume of the original extract, and obtain honeysuckle, gallinacea, radish, and orange Concentrated viscou...

Embodiment 2

[0016] Raw material: betel nut 5000g; silver flower 50g, gallinacea 50g, radish seed 100g, citrus aurantium 50g, angelica 100g, licorice 150g; appropriate amount of maltodextrin; appropriate amount of citric acid.

[0017] Preparation: (1) Grind betel nuts, add 9900g of 90% (volume) ethanol aqueous solution, soak at room temperature for 2.5 days, filter, collect the filtrate, soak the filter residue twice in the same way, combine the three filtrates, and dry at 40°C Concentrate under reduced pressure to obtain dark brown thick betel nut extract; (2) mix honeysuckle, gallinacea, radish, aurantium aurantium, angelica, licorice, add 1000g of hot water at 75 ℃, extract for 35 minutes, and remove the residue Re-immerse once in the same way, combine the two extracts, and concentrate under reduced pressure at 40 °C to obtain extracts of honeysuckle, gallinacea, radish, aurantium, angelica, and licorice; (3) extracts of betel nut and Extracts of honeysuckle, gallinacea, radish, citrus...

Embodiment 3

[0020] Raw material: betel nut 5000g; silver flower 50g, gallinacea 50g, radish seed 100g, citrus aurantium 50g, angelica 100g, licorice 150g; appropriate amount of maltodextrin; appropriate amount of citric acid.

[0021] Preparation: (1) Grind betel nuts, add 11000g of 70% (volume) ethanol aqueous solution to cold soak for 84 hours, filter, collect the filtrate, soak the filter residue twice in the same way, combine the three filtrates, and depressurize at 40 °C Concentrate to obtain dark brown thick betel nut extract; (2) Extract honeysuckle, gallinacea, radish, aurantium, angelica and licorice with 1000g of hot water at 80 ℃ for 0.5h, and re-immerse the residue once , concentrating the extract under reduced pressure at 40°C to obtain extracts of honeysuckle, gallinacea, radish, citrus aurantium, angelica, and licorice; , angelica, licorice extracts, add maltodextrin, adjust the total sugar content to 18 degrees; and add a mixture equivalent to the main ingredient betel nut...

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PUM

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Abstract

The invention provides a solid beverage of areca nut and a preparation method thereof. The solid beverage of areca nut is prepared from the extracts of the following raw materials: a major ingredient, namely areca nut, and such accessories as honeysuckle, endothelium corneum gigeriae galli, semen raphani, fructus aurantii, angelica and liquorice in a weight ratio of 1-2:1:1:1-2:0.5-1. The invention also comprises the preparation method of the solid beverage of areca nut. The solid beverage of areca nut has about 28% of soluble solids and is safe to drink and low in production cost.

Description

technical field [0001] The invention relates to a betel nut solid drink and a preparation method thereof, in particular to a betel nut solid drink with health care effects and a preparation method thereof. Background technique [0002] Betel nut is a kind of alkaline food, which plays a two-way regulating effect on the health of the human body, which is beneficial to resist fatigue and enhance human immunity. However, long-term chewing of betel nut has potential damage to the hard and soft tissues of the oral cavity. negative effects, but more of the pathogenesis lies in the increased burden of chewing betel nut on the oral cavity for a long time and the strong mechanical stimulation brought by the crude fiber of betel nut. The betel nut residue spit out after chewing is also a kind of pollution to the environment. Therefore, it is necessary to carry out research on "harm reduction and gain" and in-depth development of "comprehensive utilization" of betel nut. Contents o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/39A23L1/30A23L33/105
Inventor 周文化郑仕宏普义鑫崔阳阳任费燕任洪浩袁乐
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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