Edible areca-nut brine additive and application thereof

Abstract

The invention discloses an edible areca-nut brine additive which can postpone halogenation. The edible areca-nut brine additive is characterized by comprising the following components based on weight: 30%-80% of carrageenan and 20%-70% of glycerin, wherein, the sum of the components is 100%; and edible areca-nut brine comprises the following components based on weight: 10%-40% of lime powder, 30%-80% of cerealose, 0.1%-3.0% of carrageenan, 0.1%-3.0% of glycerin, 0.2%-2.0% of citric acid and 0.1%-3.0% of auxiliary materials, wherein, the sum of the components is 100%. In the invention, the auxiliary materials comprise a sweetening agent, flavors and spices; after the cerealose reacts with the lime powder, the carrageenan and the glycerin are evenly mixed with the citric acid; and finally the auxiliary materials are added, evenly stirred and then applied. By adopting edible areca-nut and especially Chinese olive areca-nut produced by the brine additive in the invention, halogenation can be effectively controlled, and halogenation time can be postponed by over 30 days.

Description

Technical field: [0001] The invention relates to a processing of edible betel nut, in particular to an edible betel nut brine additive and its application. Background technique: [0002] About 600 million people in the world have a history of chewing betel nuts, mainly distributed in India, Southeast Asia, and my country's Hainan, Hunan, Taiwan and other places. At present, my country's edible betel nut production enterprises are mainly concentrated in Hunan Province, and Hunan and Hainan provinces have also formulated local standards for edible betel nuts. With the application of new technologies in modern agricultural product processing and the introduction of food safety and health concepts, the market for edible betel nuts is getting bigger and bigger. Especially the green fruit edible betel nut as a healthy betel nut product is in short supply in the market. However, the problem of "returning brine" of "brine" as the main auxiliary material of edible betel nut has bee...

AI Technical Summary

Problems solved by technology

However, the problem of "returning brine" of "brine" as the main auxiliary material of edible betel nut has been seriously affecting the quality and stability of betel nut products, making the shelf life of the product very short, and also affecting the appearance and flavor of the product. "Returning brine" directly Restricting the market development of edible betel nut