Extraction method and applications of betel nut effective component
An extraction method and technology of active ingredients, applied in the field of solid betel nut extract, can solve the problems of rough appearance of food, limited application, low extraction rate and the like
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Embodiment 2
[0021] Embodiment 2 betel nut wine
[0022] [Prescription] Betel nut 20g, Morinda officinalis 10g, Epimedium 10g, ginseng 10g, licorice 5g, wolfberry 5g
[0023] [Preparation method] For the above six flavors, take 20g of alcohol-containing mixed betel nut extract equivalent to betel nut, and take another refined liquor extract equivalent to 10g of Morinda officinalis, 10g of epimedium, 10g of ginseng, 5g of licorice and 5g of medlar, two kinds of liquor Mix, stir well, let stand, filter, make 1000ml, that is.
Embodiment 3
[0024] Embodiment 3 betel nut chewing gum
[0025] [Prescription] Betel nut 300g oyster powder 4g maltose 50g vinyl acetate 40g microcrystalline wax 4g polyisobutylene 6g butylphthaloyl butyl alcohol ester 6g white sugar 100g spice 1g gum base 50g
[0026] [Preparation method] Take betel nut total alkaloids equivalent to 300g of betel nut and the concentrate of maltose in the prescription amount, add vinyl acetate, microcrystalline wax, polyisobutylene, butylphthaloyl butyl alcohol ester, oyster powder 2g, and white sugar in the prescription amount 50g, spice 0.5g, mix and knead; in addition, oyster powder 2g, white sugar 50g, spice 0.5g plus gum base 50g, mix, knead at 100-110°C; add the former material to the latter material , continue to knead, cool down, and extrude in an extruder to make 300 rectangular small pieces of betel nut chewing gum.
Embodiment 4
[0027] Embodiment 4 betel nut candy
[0028] [Prescription] Betel nut 100g, maltose 500g, white sugar 500g, citric acid 8g, hard candy special oil 8g spice 1g
[0029] [Preparation method] Add the prescribed amount of maltose and white granulated sugar, then add water with 60% of the maltose amount, melt the sugar according to the candy production process, concentrate, cool down to 95-105°C, add the total alkaloids of betel nut equivalent to 100g of betel nut and the prescribed amount Citric acid, special oil for hard candy, and spices are repeatedly turned over, folded, left to stand, cooled to 80-90°C, stretched, pressed, and molded to make 200 betel nut candies of uniform size.
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