Betel nut brine and preparation technology thereof

A brine and betel nut technology, applied in the field of betel nut brine and its preparation, can solve the problems of inconvenient production, hindering mechanized and automatic brine making, and achieve the effects of easy drying, guaranteed color and quality, and improved continuous level

Active Publication Date: 2014-12-10
HUNAN ONYEAR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this production process, due to the presence of caramel in the brine, the whole process needs heat preservation treatment, wh

Method used

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  • Betel nut brine and preparation technology thereof

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Experimental program
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Effect test

Embodiment 1

[0022] A kind of betel nut brine, which does not contain maltose in its formula, and is prepared from food-grade calcium hydroxide, food-grade calcium carbonate, trehalose, molecularly distilled monoglyceride, gum arabic, triglycerin stearate, oil essence and fragrance become. The brine preparation process flow chart is as follows figure 1 As shown, the preparation process is as follows:

[0023] (1) Dissolving and stirring: Add 5kg of food grade calcium hydroxide with water according to the material-to-water ratio of 1:10, heat, maintain the temperature at 80-100°C and soak for 24 hours, then take the supernatant and inject it into the mixing tank, and add 30kg of food grade calcium carbonate at the same time Put it into the mixing bucket, stir evenly and set aside;

[0024] (2) Dissolution of trehalose: After adding water to 10kg of trehalose according to the ratio of material to water of 1:4, heat to 60°C to dissolve;

[0025] (3) Homogenization: put the materials in ste...

Embodiment 2

[0029] A kind of betel nut brine, which does not contain maltose in its formula, and is prepared from food-grade calcium hydroxide, food-grade calcium carbonate, trehalose, molecularly distilled monoglyceride, gum arabic, triglycerin stearate, oil essence and fragrance become. The brine preparation process flow chart is as follows figure 1 As shown, the preparation process is as follows:

[0030] (1) Dissolving and stirring: add 10kg of food-grade calcium hydroxide with water according to the ratio of material to water 1:10, heat, maintain the temperature at 80-100°C and soak for 24 hours, then take the supernatant and pour it into the mixing tank, and add 40kg of food-grade calcium carbonate at the same time Put it into the mixing bucket, stir evenly and set aside;

[0031] (2) Dissolution of trehalose: add water to 15kg of trehalose according to the feed-to-water ratio of 1:4, and heat to 60°C to dissolve;

[0032] (3) Homogenization: Put the materials in step (1) and ste...

Embodiment 3

[0036] A kind of betel nut brine, which does not contain maltose in its formula, and is prepared from food-grade calcium hydroxide, food-grade calcium carbonate, trehalose, molecularly distilled monoglyceride, gum arabic, triglycerin stearate, oil essence and fragrance become. The brine preparation process flow chart is as follows figure 1 As shown, the preparation process is as follows:

[0037] (1) Dissolving and stirring: Add 5kg of food grade calcium hydroxide with water according to the material-to-water ratio of 1:10, heat, maintain the temperature at 80-100°C and soak for 24 hours, then take the supernatant and pour it into the mixing tank, and add 50kg of food grade calcium carbonate at the same time Put it into the mixing bucket, stir evenly and set aside;

[0038] (2) Dissolution of trehalose: After adding water to 20kg trehalose according to the ratio of material to water at 1:4, heat to 60°C to dissolve;

[0039] (3) Homogenization: Put the materials in step (1)...

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Abstract

The invention belongs to the technical field of processing of betel nuts and particularly relates to betel nut brine and a preparation technology thereof. The betel nut brine is free of malt sugar and includes food-grade calcium hydroxide, food-grade calcium carbonate, trehalose, molecular-distilled monoglyceride, Arabic gum, tripolyglycerol stearate and essences and flavors. The betel nut brine is prepared through a mixing process, a stirring process and a homogeneous process. The preparation technology is free of a thermal-insulation process, is simple in processes and is high in automatic degree. Betel nuts prepared with the brine is free of dampness absorption and brine penetration during packaging, allows good appearance to be maintained and is free from being attached to teeth and burning mouth. Color and quality of a finished product of the betel nut can be ensured.

Description

technical field [0001] The invention belongs to the technical field of betel nut processing, and in particular relates to a betel nut brine and a preparation process thereof. Background technique [0002] Betel nut (Areca catechu), also known as Renpin, Renlang, Ximadan, Xianmadan, and Luoguo, belongs to the evergreen tree of the palm family like coconut. It is widely cultivated in China, India, Sri Lanka, Thailand, Malaysia and the Philippines. Since ancient times, betel nut has been a good fruit for residents in the southeastern coastal provinces of China to welcome guests and entertain relatives and friends. It is one of the four major southern medicines in China. It contains a variety of nutrients and beneficial substances needed by the human body, such as organic acids, amino acids, fats, betel nut oil, alkaloids, catechins, choline and other ingredients. Phlegm-resolving, malaria-treating, insect-killing and other effects, it is the medicinal fruit used by physicians...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/212A23L27/00A23L19/00
CPCA23L29/00
Inventor 李智
Owner HUNAN ONYEAR FOOD
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