Prebiotic areca and preparation method therefor

A technology of prebiotics and betel nut, which is applied in the direction of food science, etc., can solve the problems of inability to decompose and digest oligosaccharides, cannot be digested and absorbed by the human body, and damages oral health, so as to improve the taste and flavor of products and improve the taste and oral cavity. Micro-ecological environment, the effect of reducing colonization

Active Publication Date: 2017-08-18
量子高科(广东)生物有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] 2) Low calorie: oligosaccharides are difficult or impossible to be digested and absorbed by the human body, and the energy value provided is very low or not at all. This is because the human body does not have the enzyme system to decompose and digest oligosaccharides
Human beings have been chewing betel nuts for more than 2,000 years. There are also analysis studies that believe that chewing betel nuts is naturally beneficial, but not too much, so as not to damage oral health
Studies have also shown that excessive consumption of betel nuts can easily cause oral cancer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Select betel nut green fruits and add alkali to wash them, dry them in the air, soak them in 1% ferrous gluconate color protection solution, and then dry them with a low-temperature dryer to ensure the retention of chlorophyll. Take 1kg of betel nut, add 15g of fructo-oligosaccharide, 20g of galacto-oligosaccharide, 11g of honeysuckle extract, appropriate amount of water, keep the temperature at 40-43°C for 2-3 days, turn it several times a day, and finally dry the slices. In terms of weight ratio, fructo-oligosaccharide 20%, galacto-oligosaccharide 5% (the ratio of fructo-oligosaccharide and galacto-oligosaccharide is 4:1), slaked lime 12%, colloid 2%, honeysuckle extract 1%, water 60%, made into brine for brine, and finally microwave sterilization and packaging.

Embodiment 2

[0056] Select betel nut green fruits and add alkali to wash them, dry them in the air, soak them in 1% ferrous gluconate color protection solution, and then dry them with a vacuum low-temperature dryer to ensure the retention of chlorophyll. Take 1kg of betel nut, add 6g of fructo-oligosaccharide, 10g of galacto-oligosaccharide, 28g of chitosan-oligosaccharide, 12g of chrysanthemum extract, appropriate amount of water, keep the temperature at 40-43°C for 2-3 days, turn it several times a day, Finally dry the slices. In terms of weight ratio, fructo-oligosaccharide 22%, galacto-oligosaccharide 5% (the ratio of fructo-oligosaccharide and galacto-oligosaccharide is 22:5), slaked lime 10%, colloid 2%, honeysuckle extract 1% and water 60%, made into brine for brine, and finally microwave sterilization and packaging.

Embodiment 3

[0058] Select betel nut green fruits and add alkali to wash them, dry them in the air, soak them in 1% sodium phytate color protection solution, and then dry them with a vacuum low-temperature dryer to ensure the retention of chlorophyll. Take 1kg of betel nut, add 15g of xylo-oligosaccharide, 25g of isomalto-oligosaccharide (the ratio of xylo-oligosaccharide and isomalto-oligosaccharide is 3:5), 11g of vanillin, appropriate amount of water, and keep the temperature at 40-43°C for processing For 2-3 days, turn several times a day, and finally dry the slices. Fructose-oligosaccharide 16% by weight, galacto-oligosaccharide 8% (the ratio of fructo-oligosaccharide and galacto-oligosaccharide is 2:1), slaked lime 8%, colloid 2%, vanillin 3%, B Base maltol 4%, menthol 0.2%, fresh creamer 0.5% and water 58.3%, make brine for brine, finally microwave sterilization and packaging.

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PUM

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Abstract

The invention discloses prebiotic areca and a preparation method therefor and the prebiotic areca comprises the following raw materials in parts by weight: 1000 parts of arecas, 3-60 parts of oligosaccharides, 0-20 parts of a plant extract, 25-150 parts of brine and 0-15 parts of a food additive; wherein the brine comprises the following ingredients in percentages by weight: 8%-30% of oligosaccharides, 5%-20% of slaked lime, 1%-5% of colloid, 0-5% of a plant extract, 0-10% of a food additive, and the balance water. One or more prebiotic-type materials are innovatively added in the areca, so that the product taste and intraoral micro-ecological environment can be improved, oral hygiene and health can be promoted and oral diseases can be prevented.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a prebiotic betel nut and a preparation method thereof. Background technique [0002] Oligosaccharides, also known as oligosaccharides, include functional oligosaccharides and common oligosaccharides. Among them, functional oligosaccharides are composed of 2 to 10 monosaccharides polymerized through glycosidic bonds, which can replace sucrose, but are not degraded by human gastric acid and gastric enzymes, and are not absorbed by the small intestine but directly enter the large intestine. As a kind of indigestible sugar, functional oligosaccharides hardly increase blood sugar and blood lipids after ingestion, and can promote the proliferation of beneficial bacteria, prevent aging, improve human immunity, etc., with low calorific value, while providing taste , will not cause adverse consequences such as obesity. At present, there are more than 1,000 kinds of functional oligosaccha...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L19/00A23L33/21
Inventor冯仲笑曾宪维伍剑锋
Owner量子高科(广东)生物有限公司