Edible areca-nut brine additive and application thereof
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An additive and brine technology, which is applied in the field of edible betel nut brine additives, can solve the problems of short product shelf life, affecting product appearance and flavor, restricting the development of edible betel nut market, etc., and achieve the effect of delaying the time of returning to brine and controlling the situation of returning to brine
Inactive Publication Date: 2010-09-29
HUNAN KOUWEIWANG GRP
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Abstract
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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
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Embodiment 1
[0012] An edible betel nut brine additive, by weight, the content of each component is carrageenan 30%-80% (the present embodiment is 67%), glycerin 20%-70% (the present embodiment is 33%), each group The sum of the points is 100%.
[0013] A kind of application of edible betel nut brine additive as mentioned above, when preparing brine, by weight, the content of each component is lime powder 10%-40% (the present embodiment is 30%), caramel 30%-80% ( The present embodiment is 65%), carrageenan 0.1%-3.0% (the present embodiment is 2%), glycerin 0.1%-3.0% (the present embodiment is 1%), citric acid 0.2%-2.0% (the present embodiment 2%), adjuvant 0.1%-3.0%, described adjuvant is sweetener and essence and fragrance, (the sweetener of this embodiment is 0.5% aspartame, essence and fragrance is 0.5% fruit oil), The sum of each component is 100%. After the maltose reacts with lime powder, add carrageenan, glycerin and citric acid and mix evenly. Finally, add auxiliary materials and ...
Embodiment 2
[0017] Edible betel nut brine additive, by weight, the content of each component is 60% carrageenan, 40% glycerin, and the sum of each component is 100%.
[0018] When preparing brine, take lime powder 15%, maltose 75%, carrageenan 3%, glycerin 2%, citric acid 2%, sweetener 1.5%, flavor and fragrance 1.5%), the sum of each component is 100 %, the sweetener is protein sugar and aspartame, and the flavor and fragrance are menthol and milk powder.
[0019] The rest are the same as embodiment 1.
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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...
Claims
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Application Information
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