Penetration powder essence for betel nut and preparation method thereof

Abstract

The invention discloses penetration powder essence for betel nuts and a preparation method of the penetration powder essence, and relates to the technical field of food additives. The essence is prepared from the following components in percentage by weight: 3 to 5 percent of vanillin, 2 to 4 percent of ethyl maltol, 0.1 to 0.5 percent of methyl cyclopentenolone, 0.5 to 1 percent of maltol, 1 to 2percent of ethyl vanillin, 0.5 to 1 percent of a red jujube extract, 0.2 to 0.5 percent of benzaldehyde, 2 to 3 percent of an oil phase solvent, 1 to 2 percent of essential oil, 0.02 to 0.05 percentof an acid group, 0.02 to 0.05 percent of a formyl group, 0.02 to 0.05 percent of sugar lactone, 0.05 to 0.1 percent of furanone and the balance of oral glucose, wherein the total weight percent is 100 percent. The vanillin, the ethyl maltol, the methyl cyclopentenolone, the maltol, the ethyl vanillin, the red jujube extract and the furanone achieve a synergistic effect, so that the fragrance fixing effect can be enhanced; the acid group and the formyl group has the effect of adjusting the fragrance, and also can cooperatively improve the permeability of all components in the essence; during the soaking of the betel nuts, the penetration powder essence penetrates into the betel nuts; during drying, the fragrance is not liable to volatilization, and lasts for a long time.

Description

technical field [0001] The invention relates to the technical field of food additives, more specifically, it relates to a permeating powder essence for betel nut and a preparation method thereof. Background technique [0002] Betel nut is the ripe fruit of the Areca catechu plant in the palm family, which can be eaten directly or after processing. Chewing betel nut can refresh the brain, give people a sense of pleasure and comfort, and improve people's endurance. Therefore, in Hunan, Hainan, Guangdong, Taiwan and other places in my country, betel nut is a hobby for local people to chew. [0003] In the Chinese invention patent with the publication number CN105326004A, a special brown sugar plum essence for betel nuts is disclosed, which is mainly composed of the following raw materials in weight percentage: 0.50-0.75% vanillin, 0.05-0.15% ethyl maltol, 0.20% benzyl alcohol ~0.80%, licorice liquid extract 2.50~4.50%, black syrup 2.00~5.00%, 4-hydroxy-2,5-dimethyl-3(2H)furano...

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned brown sugar plum flavor essence has poor permeability when soaking the betel nut because it has no ingredients that assist in penetration. poor

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