Betel nut-coconut solid material and preparation method thereof

A solid beverage and betel nut technology, which is applied in the direction of sugar-containing food ingredients, oligosaccharide-containing food ingredients, food ingredients containing natural extracts, etc., can solve the problems that have not been reported about coconut solid beverages, etc., to reduce cytotoxicity and taste Mellow, enhance the effect of strong fragrance

Inactive Publication Date: 2017-02-22
许启太
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, do not see the relevant report of the co

Method used

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  • Betel nut-coconut solid material and preparation method thereof
  • Betel nut-coconut solid material and preparation method thereof
  • Betel nut-coconut solid material and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The betel nut coconut solid beverage of the present invention fully retains the original color, aroma, taste and nutritional components of coconut, and incorporates the effects of betel nut refreshing, fatigue relief, and cold repelling, which not only improves the strong fragrance of coconut, but also has the typical edible effect of betel nut. The aroma is striking and the taste is mellow. The following describes its preparation method:

[0042] (1) Preparation of betel nut extract:

[0043] a. Take 100kg of betel nut fresh fruit, sort, clean, crush, squeeze, and centrifuge the squeezed liquid at 6000rpm to obtain clarified juice, combine the betel nut residue, and set aside;

[0044] b. Add edible ethanol to the clarified fruit juice, so that the final concentration of ethanol after mixing is 65%, let it stand overnight, take the supernatant, and obtain the fruit juice solution;

[0045] c. The fruit juice solution is concentrated under reduced pressure at low temp...

Embodiment 2

[0059] The betel nut coconut solid beverage of the present invention fully retains the original color, aroma, taste and nutritional components of coconut, and incorporates the effects of betel nut refreshing, fatigue relief, and cold repelling, which not only improves the strong fragrance of coconut, but also has the typical edible effect of betel nut. The aroma is striking and the taste is mellow. The following describes its preparation method:

[0060] ((1) preparation of betel nut extract:

[0061] a. Take 100kg of betel nut fresh fruit, sort, clean, crush, squeeze, and centrifuge the squeezed liquid at 8000rpm to obtain clarified juice, combine betel nut residues, and set aside;

[0062] b. Add edible ethanol to the clarified fruit juice, so that the final concentration of ethanol after mixing is 75%, let it stand overnight, take the supernatant, and obtain the fruit juice solution;

[0063] c. The fruit juice solution is concentrated under reduced pressure at low temper...

Embodiment 3

[0077] The betel nut coconut solid beverage of the present invention fully retains the original color, aroma, taste and nutritional components of coconut, and incorporates the effects of betel nut refreshing, fatigue relief, and cold repelling, which not only improves the strong fragrance of coconut, but also has the typical edible effect of betel nut. The aroma is striking and the taste is mellow. The following describes its preparation method:

[0078] (1) Preparation of betel nut extract:

[0079] a. Take 100kg of betel nut fresh fruit, sort, clean, crush, squeeze, and centrifuge the squeezed liquid at 9000rpm to obtain clarified juice, combine betel nut residues, and set aside;

[0080] b. Add edible ethanol to the clarified fruit juice, so that the final concentration of ethanol after mixing is 50%, let it stand overnight, take the supernatant, and obtain the fruit juice solution;

[0081] c. The fruit juice solution is concentrated under reduced pressure at low tempera...

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Abstract

The invention discloses a betel nut-coconut solid material and a preparation method thereof. The betel nut-coconut solid material contains the following raw materials in percentage by weight: 0.01%-5% of betel nut extract, 5%-95% of coconut powder, 0-20% of sweetening agent, 0-2% of sour seasoning, 0.01%-0.5% of taste masking agent and 1%-50% of water. The betel nut-coconut solid material adequately preserves the original color, fragrance, taste and nutrient components of the coconut and integrates the efficacies of refreshing, eliminating fatigue, repelling cold and the like, the strong fragrance of the coconut is improved, and the betel nut-coconut solid material has the typical eating effect of betel nuts and further has sweet fragrance and mellow taste. By virtue of the preparation method, two characteristic tropical fruits of Hainan province are skillfully combined together to form a functional leisure beverage, so that the problem that the tropical fruits are improper to be preserved is overcome; and the beverage is prepared in a solid manner, so that the eating of the betel nuts and the coconuts by people is facilitated.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a solid beverage and a preparation method thereof, in particular to a betel nut coconut solid beverage and a preparation method thereof. Background technique [0002] Fresh betel nut (Areca catechu L) is the mature fruit of Areca catechu plant in the palm family. my country is one of the main producing areas of betel nuts in the world, and the planting area and output of betel nuts in Hainan Province account for more than 90% of the total amount in the whole country (excluding Taiwan, China). The fruit of betel nut is the fourth widely used hobby product in the world after tobacco, alcohol and caffeine. The feeling of drinking is intoxicating. The second is to eliminate fatigue, which is manifested as being in a happy mood, making people feel energetic, responsive and fatigue-free. The third is to dispel the cold, cold weather can keep out the cold, and the body is ful...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L2/52A23L2/70A23L2/84A23L33/105
CPCA23L2/39A23L2/52A23L2/70A23L2/84A23V2002/00A23V2200/30A23V2200/322A23V2250/21A23V2250/032A23V2300/14A23V2250/044A23V2250/042A23V2250/606A23V2250/61A23V2250/628A23V2250/616A23V2250/612A23V2250/28A23V2250/242A23V2250/2482A23V2250/262A23V2250/264A23V2250/6422A23V2250/642A23V2250/6416A23V2250/6414A23V2300/10
Inventor 许启太
Owner 许启太
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