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Preparation method of areca nut flavoring agent
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The technology of a flavor enhancer and betel nut is applied in the field of preparation of betel nut flavor enhancer, which can solve the problems that the betel nut flavor enhancer is not suitable for widespread promotion and use, the preparation process of betel nut flavor enhancer is complex, and has many ingredients, so as to achieve the goal of being suitable for wide promotion and application, increasing The effect of chewiness and simple preparation process
Active Publication Date: 2013-06-12
广州市凯虹香精香料有限公司
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Abstract
Description
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Problems solved by technology
[0004] The purpose of the present invention is to overcome the defects that the current betel nut flavoring agent is relatively complicated in preparation process, has many ingredients, and is not suitable for widespread promotion and use, and provides a preparation method of betel nut flavoring agent
Method used
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Embodiment 1
[0015] For ease of description, this embodiment is described with the weight of 1 part of raw material corresponding to 1 g.
[0016] First weigh 15g of cloves, 26g of fennel, 12g of Shilanteng, 10g of long pepper, 10g of mulberry leaf, 35g of bay leaf, 20g of grass and fruit, 11g of white kombu, 100g of tangerine peel, 24g of mint, 13g of betel nut slices and 24g of licorice, total 300g, and add to the crush The machine is crushed to produce powder. At the same time, weigh 1 / 1000 part of the compound planthydrolase, which is 0.3g.
[0017] These powders and water are then mixed in a weight ratio of 1:5, that is, the 300 g of powder is thoroughly mixed with 1500 g of water, and heated to 40° C. while stirring, and soaked at a constant temperature for 1 hour to form a solution.
[0018] Then, add compound plant hydrolase, namely 0.3 g, to the solution, and stir for enzymatic hydrolysis at a constant temperature of 38°C for 1.5 hours. After the enzymolysis is completed, the entire s...
Embodiment 2
[0021] In this embodiment, 1 part of raw material corresponds to 1 g of weight.
[0022] First, weigh 15g cloves, 26g fennel, 12g Shilanteng, 10g long pepper, 10g mulberry leaves, 35g bay leaves, 20g grass fruits, 11g white kombu, 100g tangerine peel, 24g mint, 13g betel nut slices and 24g licorice, totaling 300g, and add to the crushing The machine is crushed to produce powder. At the same time, weigh 1 / 1000 part of the compound plant hydrolase, which is 0.3g.
[0023] These powders and water are then mixed in a ratio of 1:5 by weight, that is, 300 g of powder is thoroughly mixed with 1500 g of water, heated to 40° C. while stirring, and immersed at a constant temperature for 1 hour to form a solution.
[0024] Then, 0.3 g of the compound plant hydrolase was added to the solution, and the solution was stirred for 1.5 hours at a constant temperature of 42°C. After the enzymolysis is completed, the entire solution is placed under a constant temperature of 85°C for enzymatic inactiva...
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Abstract
The invention discloses a method for preparing an areca nut flavoring agent. The method is characterized by mainly comprising the following steps of: (1) mixing Chinese medicinal herbpowder and water in a weight part ratio of 1:5, heating the mixture to the temperature of 40 DEG C with stirring, and soaking the mixture for 1 hour at constant temperature; (2) adding composite planthydrolase, andperforming enzymolysis for 1.5 hours with stirring at the constant temperature of between 38 and 42 DEG C; (3) after the enzymolysis is finished, performing enzyme inactivation treatment for 30 minutes at the constant temperature of 85 DEG C; and (4) extruding and filtrating by using a sieve of 100 meshes, and stirring and concentrating the obtained filtrate. The Chinese medicinal herbpowder is a pure natural substance, so the prepared flavoring agent not only can increase fragrance, flavor and chewing strength for areca nuts, but also has no side effect.
Description
Technical field [0001] The invention relates to a flavorenhancer, in particular to a preparation method of a betel nut flavorenhancer. Background technique [0002] Arecacatechu L. is an evergreen tree of the palm family, native to the tropical rainforests of the Malay Peninsula, and is now widely distributed in India and Southeast Asian tropical regions. Betel nut is not only a medicinal plant, but also an ornamental tree and fruit tree. At present, more than 99% of Hainan betel nuts are supplied to Hunan betel nut processing enterprises for processing betel nut chews with fresh or dried fruit, and less than 1% for medicinal use and manufacturing betel nut toothpaste. [0003] Since the 1980s, with the continuous expansion of Hunan's chewing betel nut processing industry and consumer market, the application of betel nut flavor has become more and more extensive. Medical experts believe that frequent chewing of betel nut can easily lead to oral fibrosis, so it is necessary to ...
Claims
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Application Information
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