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Application of aqueous calcium hydroxide solution as areca-nut brine

A technology of calcium hydroxide and aqueous solution, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of complex composition, poor diffusivity, and large irritation, and achieve a large contact surface, good diffusivity, and low viscosity Effect

Inactive Publication Date: 2015-07-22
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a low-viscosity liquid betel nut brine, thereby making up for the complex composition of existing lime caramel brine, poor diffusivity, long cooking time, long drying time after pointing the brine, large irritation, easy to flow brine, and long shelf life. No long-term problems, thus making up for the deficiencies of existing technologies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1 only contains the betel nut bittern of calcium hydroxide

[0016] Dissolve 1.5 g of calcium hydroxide in boiled edible water to prepare a 1000 ml solution to obtain betel nut brine containing calcium hydroxide. This brine can be used to order about 5000-6666 mouthfuls of betel nut semi-finished products (calculated on the basis of about 20 drops per milliliter of brine, and 3-4 drops of this brine per mouthful of betel nut).

[0017] Those skilled in the art can adjust the concentration of the above calcium hydroxide, because when the concentration is low, the amount of halogen point or the number of times of halogen point can be increased, and when the concentration is high, the opposite is true. As long as the betel nut semi-finished product can be lighted with brine (depending on the size of the betel nut semi-finished product and the alkali treatment process), the pH value of the inner surface of the betel nut finished product can be between 6 and 9. H...

Embodiment 2

[0019] Embodiment 2 contains the betel nut bittern of calcium hydroxide and sweetener

[0020] Heat 820ml of water to 60-70°C, add 4g of stevioside, soak for 10-20 minutes, and let it dissolve on its own. Stir well. After the solution is cooled to 45-55°C, add 5 g of menthol (flavor and fragrance) and 25 g of vanillin (flavor and fragrance), and stir well so that the weight of the prepared brine is about 1000 g, and the content of calcium hydroxide in the brine is about 1000 g. 1.5%. Apply the prepared brine to the inner surface of the betel nut semi-finished product. The pH value of the inner surface of the finished betel nut after drying is between 6 and 9. This brine can order about 5000-6666 mouthfuls of betel nut semi-finished products.

[0021] Its sweetener of bittern of the present embodiment does not contain maltose or sucrose, can not produce dental caries. The finished betel nuts still have no "return to brine" or "running brine" or mildew after being stored fo...

Embodiment 4

[0025] Embodiment 4 contains the betel nut brine of calcium hydroxide and L-arginine simultaneously

[0026] Dissolve 075g of food-grade calcium hydroxide and 80g of L-arginine in drinking water to prepare a 1000ml solution. After dissolving, the betel nut brine containing both calcium hydroxide and L-arginine is obtained.

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PUM

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Abstract

The invention aims to provide low-viscosity liquid areca-nut brine, in order to solve the problems that the existing lime caramel brine is complex in composition, poor in diffusivity, long in boiling time, long in drying time after spot marinating, high in irritation, high in possibility of brine flowing, and short in quality guarantee period. According to the invention, the areca-nut brine is prepared by completely or partially replacing the existing alkaline substances for preparing brine with aqueous calcium hydroxide solution. The prepared brine is low in viscosity and good in diffusivity, the alkalinity can rapidly diffuse into the inner surface fiber layer of semi-finished areca-nut product after the spot marinating, the neutralization can be achieved within short time, the pH of the inner surface after neutralization is 6-9, so that the effect realized by using a large amount of solid lime caramel brine can be achieved under the condition that the spot marinating amount is relatively small, and the defect that local alkalinity is too high does not exist.

Description

technical field [0001] The invention belongs to the technical field of betel nut preparation, and in particular relates to a low-viscosity liquid betel nut brine and a preparation method thereof. Background technique [0002] Betel nut is a typical tropical economic plant, ranking first among the four major southern medicines in China. It contains a variety of nutrients and beneficial ingredients needed by the human body, such as alkaloids, catechins, choline, fat, etc. According to the theory of traditional Chinese medicine, betel nut is bitter, pungent, warm and astringent in nature. [0003] Since the betel nut semi-finished product has always been prepared from the whole betel nut, the inner surface of the betel nut semi-finished product is still very acidic after cutting and pitting, especially the center of the inner surface, its pH<4, the main reason is that it contains tannin Quality or tannic acid, more astringent mouth. Although the previous alkaline cooking p...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L1/212A23L29/00A23L19/00
CPCA23V2002/00A23V2250/0606A23V2250/063A23V2250/1578A23V2250/262
Inventor 刘婷周湘池娄永江
Owner NINGBO UNIV