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Edible areca nut brine capable of inhibiting areca nuts from moisture regain and preparation method of edible areca nut brine

A technology of betel nut and brine, applied in the field of edible betel nut brine and its preparation, can solve the problems of increased water content, increased fluidity, decreased viscosity and the like of a brine system

Active Publication Date: 2017-04-05
湖南宾之郎实业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional betel nut processing technology mainly uses lime, maltose, flavors and fragrances as raw materials, and in the process of boiling brine, calcium hydroxide will release a lot of heat when it is combined with maltose. And lead to partial hydrolysis of maltose and dextrin molecules in maltose, resulting in increased moisture content, reduced viscosity, increased fluidity, and poor water holding capacity in the brine system. After the product is stored for a certain period of time, the originally solidified brine will soften, liquefy, and become a thick liquid. In a high-temperature and high-humidity environment, it is more likely to return to the brine when eating betel nuts)
The product phase has deteriorated, which is difficult for consumers to accept, thus seriously affecting the sales and promotion of betel nut products

Method used

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  • Edible areca nut brine capable of inhibiting areca nuts from moisture regain and preparation method of edible areca nut brine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The edible betel nut brine formula of the present embodiment: food grade calcium hydroxide powder 5% ~ 45% (this example is 25%), maltose 25% ~ 75% (this example is 65%), hydrophilic polysaccharide 0.2% ~ 4% % (1.5% xanthan gum and 1.5% carrageenan are selected in this example, and the total addition amount is 3%), emulsifier 1%~5% (this example is glyceryl monostearate, the addition amount is 2.5%), water retention Sweetener 1%~5% (this example is polydextrose, the addition amount is 1.5%), propylene glycol 1%~3% (this example is 1%) sweetener 0.1%~1% (this example chooses aspartame 0.25 %, sodium saccharin 0.25%, the total added amount is 0.5%), natural extract flavor and fragrance 0.1~3% (1.5% in this example), the sum of each component is 100%. At the same time, the prepared betel nut brine was compared with the betel nut brine without the above-mentioned inhibitors (hydrophilic polysaccharides, emulsifiers, water retaining agents) for the control test of reversion....

Embodiment 2

[0048] The edible betel nut brine formula of the present embodiment: food grade calcium hydroxide powder 5% ~ 45% (this example is 18%), maltose 25% ~ 75% (this example is 70%), hydrophilic polysaccharide 0.2% ~ 4% % (this example is sodium alginate, the addition amount is 4.0%), emulsifier 1%~5% (this example chooses 1.75% sucrose fatty acid ester, 1.75% glyceryl monostearate, the total addition amount is 3.5%) , water retaining agent 1%~5% (this example chooses lactitol 1.5%, polydextrose 1.5%, the total addition amount is 3%), propylene glycol 1%~3% (this example is 0.5%) sweetener 0.1%~1 % (0.25% of maltitol and 0.25% of aspartame are selected in this example, and the total addition amount is 0.5%), 0.1~3% of naturally extracted flavors and fragrances (2.0% in this example), and the sum of each component is 100% . At the same time, the prepared betel nut brine was compared with the betel nut brine without the above-mentioned inhibitors (hydrophilic polysaccharides, emulsi...

Embodiment 3

[0054] The edible betel nut brine formula of the present embodiment: food grade calcium hydroxide powder 5% ~ 45% (this example is 40%), maltose 25% ~ 75% (this example is 50%), hydrophilic polysaccharide 0.2% ~ 4% % (this example is sodium alginate, the addition amount is 3.0%), emulsifier 1%~5% (this example chooses 0.75% sucrose fatty acid ester, 0.75% sodium stearoyl lactylate, the total addition amount is 1.5%), water retention Sweetener 1%~5% (this example is lactitol, the addition amount is 1.5%), propylene glycol 1%~3% (this example is 0.5%) sweetener 0.1%~1% (this example chooses neotame 0.4%, Sucralose 0.4%, the total added amount is 0.8%), naturally extracted flavors and fragrances 0.1~3% (2.7% in this example), the sum of each component is 100%. At the same time, the prepared betel nut brine was compared with the betel nut brine without the above-mentioned inhibitors (hydrophilic polysaccharides, emulsifiers, water retaining agents) for the control test of reversio...

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Abstract

The invention relates to a food and a preparation method thereof, in particular to edible areca nut brine capable of inhibiting areca nuts from moisture regain and a preparation method of the edible areca nut brine. The edible areca nut brine disclosed by the invention comprises the following components of food-grade calcium hydroxide, caramel, a moisture regain inhibitor, propylene glycol, a sweetening agent, and flavors and fragrances naturally extracted. In the preparation process of the edible areca nut brine disclosed by the invention, the edible areca nut brine is obtained mainly through the working procedures of mixing, stirring, homogenizing and the like; the preparation technology is simple and the price is low; the packaged betel nuts prepared from the brine disclosed by the invention are free from moisture regain and moisture absorption; the condition of a product can be well maintained; the product does not cause adverse reactions to mouths, and is not stuck to teeth; and the flavor and the color of the final product of betel nuts are guaranteed.

Description

technical field [0001] The invention relates to food and a preparation method thereof, in particular to an edible betel nut brine capable of inhibiting betel nut back to brine and a preparation method thereof. Background technique [0002] Betel nut (Areca catechu L.) is a perennial evergreen tree of the palm family. It has high medicinal value and is listed as the first of the four major southern medicines (areca catechu, amomum, yizhi, and Morinda officinalis). In addition to fresh betel nuts, more than 95% of fresh fruits need to be dried into dried fruits for further processing, and are mainly supplied to Hunan betel nut processing enterprises to process betel nut chews. In recent years, a large number of domestic and foreign studies have shown that many active substances in betel nuts have the following physiological functions : [0003] (1) Improve cerebral blood flow and increase cardiac arterial blood flow; [0004] (2) Anti-arteriosclerosis and reduce the chance o...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L29/30A23L29/256A23L29/269A23L29/10A23L27/30
Inventor 肖东赵志友吴耀祥
Owner 湖南宾之郎实业集团有限公司
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