Edible areca-nut brine and making method thereof

A production method and brine technology, applied in food preparation, application, food science and other directions, can solve the problems of short product shelf life, affecting product appearance and flavor, affecting the stability of betel nut product quality, etc. The effect of situation control

Inactive Publication Date: 2010-09-29
HUNAN KOUWEIWANG GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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, ma...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A kind of edible betel nut bittern, by weight, the content of each component is lime powder 10%-40% (the present embodiment is 30%), maltose 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 is 1%), auxiliary material 0.1%-3.0 % (the present embodiment sweetener is 0.5%, essence and fragrance is 0.5%), the sum of each component is 100%, described adjuvant is sweetener and essence and fragrance, adds different essence and fragrance according to different tastes of consumers , the sweetener in this implementation is aspartame, and the flavor and fragrance are fruit oils.

[0012] First mix the lime powder and caramel according to the ratio evenly, then add carrageenan, glycerin and citric acid and mix evenly, and finally add auxiliary materials and stir evenly. In this embodiment, stir for 3 minutes to 5 minutes.

[0013] Edible be...

Embodiment 2

[0016] 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%, and the sweetener is Meringue and aspartame, flavor and fragrance are menthol and milk powder.

[0017] The rest are the same as embodiment 1.

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Abstract

The invention discloses edible areca-nut brine which can postpone halogenation. The edible areca-nut brine is characterized by comprising 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 material, wherein, the sum of the components is 100%. The making method of the edible areca-nut brine comprises the following steps: evenly and proportionally mixing the lime powder with the cerealose; adding the carrageenan, the glycerin and the citric acid to evenly mix; and finally adding the auxiliary material and then evenly stirring. In the invention, by adopting edible areca-nut and especially Chinese olive areca-nut produced by the brine 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 nuts, in particular to an edible betel nut brine and a preparation method thereof. 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 ha...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L1/212A23L29/00A23L19/00
Inventor 郭志光匡凤姣匡凤军张巧丽
Owner HUNAN KOUWEIWANG GRP
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