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A kind of preparation method of novel areca nut brine

A technology of betel nut and brine, which is applied in the field of preparation of new betel nut brine, which can solve the problems of easy return to brine, low calcium sugar in brine, and high alkalinity in the mouth, and achieve the effect of good molding and good properties

Active Publication Date: 2020-08-25
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 method of making brine is to weigh 50 parts of calcium hydroxide and dissolve it in 100 parts of water to form a suspension, then heat about 95 ± 5 parts of caramel, pour it into the suspension for reaction, and finally, after the reaction is completed, the halogen embryo The finished brine is prepared by adding seasonings to the brine. The traditional brine has some defects. First, the calcium sugar of the brine is relatively low, and the brine has no strength. Secondly, the viscosity and water retention performance of the brine are not good, and it is easy to return to the brine and agglomerate. The binding property of the food is not good, so that it is easy to form lumps and powders into the mouth during chewing, which makes the local alkalinity of the mouth too high, resulting in the phenomenon of grinding and burning of the mouth, which damages the human oral cavity

Method used

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Examples

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preparation example Construction

[0014] A kind of novel betel nut bittern preparation method of the present invention, its processing step is as follows:

[0015] A. Alkaline suspension preparation, weigh 75-80 parts of calcium hydroxide, 5-10 parts of calcium chloride, 20-30 parts of brown sugar and 1-2 parts of xanthan gum respectively according to the ratio of parts by weight, and use dry powder Mix with a mixer for 10-20 minutes, add 160-180 parts of water after mixing evenly, stir well and set aside;

[0016] B. Preparation of compound caramel syrup: Weigh 120-125 parts of caramel (the DE value of caramel is 40-50) and 10-15 parts of glutinous rice flour according to the ratio of parts by weight, and heat it in a water bath until the caramel has a certain fluidity. Add glutinous rice flour, stir well, place in a pressure cooker at 105-110°C for 5-10 minutes, set aside;

[0017] C. Alkali-sugar reaction, heat the alkaline suspension obtained in step A to above 70°C with a boiling water bath, and pour 1 / 3...

Embodiment 1

[0021] The preparation method of betel nut bittern of the present embodiment is 0.6 calcium sugar ratio bittern, comprises the following steps:

[0022] (1) Weigh 75 parts of calcium hydroxide, 5 parts of calcium chloride, 20 parts of brown sugar and 1 part of xanthan gum, mix them with a dry powder mixer for 10 minutes, add 160 parts of water after mixing evenly, stir well, and set aside.

[0023] (2) Weigh 125 parts of maltose with a DE value of 40 and 10 parts of glutinous rice flour. Heat the maltose slightly in a water bath until it has a certain fluidity, then add glutinous rice flour, stir well, and cook in a pressure cooker at 105°C for 5 min.

[0024] (3) Heat the alkaline suspension prepared in step (1) to above 70°C in a boiling water bath, and while it is still hot (not lower than 85°C), add 1 / 3 of the compound caramel syrup prepared in step (2) Pour into the mixed solution and stir gently to allow the system to fully react, then continue to pour in 1 / 3 of the comp...

Embodiment 2

[0028] The preparation method of betel nut bittern of the present embodiment is 0.64 calcium sugar ratio bittern, comprises the following steps:

[0029] (1) Weigh 80 parts of calcium hydroxide, 8 parts of calcium chloride, 25 parts of brown sugar and 1.5 parts of xanthan gum, mix them with a dry powder mixer for 15 minutes, add 170 parts of water after mixing evenly, stir well, and set aside.

[0030] (2) Weigh 125 parts of maltose with a DE value of 45 and 12 parts of glutinous rice flour. Heat the maltose slightly in a water bath until it becomes fluid.

[0031] (3) Heat the alkaline suspension prepared in step (1) to above 70°C in a boiling water bath, and while it is still hot (not lower than 85°C), add 1 / 3 of the compound caramel syrup prepared in step (2) Pour into the mixed solution and stir gently to allow the system to fully react, then continue to pour in 1 / 3 of the compound caramel syrup, repeat the above operation until all the compound caramel syrup reacts comple...

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Abstract

The invention belongs to the technical field of areca-nut processing, and concretely relates to a preparation method of areca-nut brine. A certain proportion of calcium hydroxide and maltose is designed, and the alkalinity of a brine system is controlled. The brine provided by the invention is prepared by the processes of mixing, cooking, reacting, homogenizing, stirring and the like. The brine prepared by adopting the method provided by the invention is sufficient in chewiness and better in forming, and also has the characteristics of no caking, no stimulating and no harming of the brine.

Description

technical field [0001] The invention relates to the technical field of betel nut processing, in particular to a novel method for preparing betel nut brine. Background technique [0002] Betel nut is a tropical palm plant, a perennial evergreen tree, widely cultivated in South and Southeast Asian countries such as India, Indonesia, Sri Lanka, and the Philippines. Betel nuts are treasures all over the body, containing a variety of nutrients and active ingredients needed by the human body: such as arecoline, phenolic substances, minerals, amino acids, gallic acid, unsaturated fatty acids, lignin, mannose, galactose and choline, etc. . [0003] my country is the second largest producer of betel nuts in the world, accounting for about 13.8% of the world's total betel nut production. Hainan is the main betel nut planting area in my country, and its output accounts for 95.8% of the country's total. For Hainan Province, betel nuts have surpassed rubber in recent years. Become the l...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L29/30A23L29/294
CPCA23L27/00A23L29/294A23L29/30
Inventor 巢雨舟赵志友肖东
Owner 湖南宾之郎实业集团有限公司