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Maltose-free functional bittern for areca nuts and preparation method thereof

A functional, brine technology, applied in the function of food ingredients, preservation of fruits/vegetables with sugar, preservation of fruits and vegetables, etc., to achieve the effect of promoting calcium absorption, bright color and lowering serum cholesterol

Inactive Publication Date: 2019-01-11
HUNAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, these betel nut brines still have not fundamentally got rid of the characteristics of traditional brines, and new configuration methods are needed to overcome the existing shortcomings, better protect the eaters, and promote the healthy development of the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The betel nut brine formula of the present embodiment does not contain maltose, and consists of fructooligosaccharides, xylooligosaccharides, sucrose, food grade calcium hydroxide, casein phosphopeptide (CPP), sweeteners (sorbitol, aspartame ), thickener (maltodextrin) and flavors and fragrances. At the same time, it was compared with the mainstream betel nuts on the market (ingredients are dried betel nuts, water, maltose (namely maltose), white sugar, sweeteners, acidity regulators, gelatin, food flavors) to conduct control tests on brine, blanching and shelf life.

[0027] A functional areca nut brine without maltose and its preparation method:

[0028] (1) Weigh 5kg of fructo-oligosaccharide, add pure water to the container according to the mass ratio of material to water at 1:10, heat in a water bath at 60°C for 10 minutes, and stir until completely dissolved, and then add 1kg of xylo-oligosaccharide and 1.5 sucrose after dissolving kg, continue to stir and heat u...

Embodiment 2

[0034] The betel nut brine formula in this example does not contain maltose, and consists of fructo-oligosaccharides, xylo-oligosaccharides, food-grade calcium hydroxide, casein phosphopeptide (CPP), sweeteners (acesulfame potassium, sucralose), Thickener (agar) and flavors and fragrances are prepared.

[0035] A functional areca nut brine without maltose and its preparation method:

[0036] (1) Weigh 5.3kg of fructo-oligosaccharide and add pure water into the container according to the mass ratio of material to water 1:10, heat in a water bath at 65°C for 15 minutes, and stir until it is completely dissolved, then add 1.5kg of xylo-oligosaccharide after dissolution, continue Stir and heat until completely dissolved;

[0037] (2) After the sugar solution forms a uniform solution, add 2.5 kg of pre-prepared food-grade calcium hydroxide powder, stir fully while adding, add calcium hydroxide at a uniform speed, and control the addition time within 3-5 minutes, then Continue to ...

Embodiment 3

[0041] The betel nut brine formula of this example does not contain maltose, and consists of fructooligosaccharides, xylooligosaccharides, sucrose, food grade calcium hydroxide, casein phosphopeptide (CPP), sweeteners (neotame, sorbitol), Prepared with thickener (cyclodextrin) and flavor and fragrance.

[0042] A functional areca nut brine without maltose and its preparation method:

[0043] (1) Weigh 6 kg of fructo-oligosaccharide, add pure water to the container according to the mass ratio of material to water 1:10, heat in a water bath at 65°C for 15 minutes, and stir until completely dissolved, then add 0.8 kg of xylo-oligosaccharide and 1.2 sucrose kg, continue to stir and heat until completely dissolved;

[0044] (2) After the sugar solution forms a uniform solution, add 1.5 kg of pre-prepared food-grade calcium hydroxide powder, stir fully while adding, add calcium hydroxide at a uniform speed, and control the addition time within 3-5 minutes, then Continue to stir fo...

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Abstract

The invention discloses maltose-free functional bittern for areca nuts and a preparation method thereof. The maltose-free functional bittern for the areca nuts comprises the following components in percentage by weight: 5-25% of calcium hydroxide, 45-70% of fructose, 5-15% of xylose, 0-15% of sucrose, 0.5-3% of casein phosphopeptides (CPP), 0.2-3.0% of a thickening agent, 0.1-2.5% of essences andspices, and 0.1-2.5% of a sweetener. Areca nuts prepared with the maltose-free functional bittern are free of bittern leakage or whitening phenomenon, non-stimulative to the oral mucosa and non-stickyto the teeth; moreover, the areca nuts are capable of regulating intestinal flora, increasing bacillus bifidus proliferation and promoting calcium absorption. In addition, the bittern is low in calorie, so that the prepared areca nuts are suitable for common people as well as people with energy intake control requirements, such as people with obesity and diabetes; and the areca nuts are long in shelf lives.

Description

technical field [0001] The invention relates to betel nut brine, in particular to a functional betel nut brine that does not contain maltose (also known as maltose), does not irritate oral mucosa, does not flow brine, and can promote the proliferation of beneficial intestinal microorganisms and calcium supplementation and a preparation method thereof. Background technique [0002] Betel nut is a kind of traditional Chinese medicine in my country, and it is also the fourth largest hobby in the world after tobacco, alcohol and caffeinated beverages. Chinese betel nuts are mainly produced in Hainan and Taiwan, of which more than 99% of the fresh or dried fruits of Hainan betel nuts are processed into betel nut chews, and less than 1% are used for medicinal purposes. Betel nut contains 59 kinds of active ingredients such as phenols, polysaccharides, trace elements, vitamins, crude fiber and alkaloids. At present, the finished betel nut in the domestic market is a finely process...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L33/21A23L33/16A23L33/18A23B7/157A23B7/08
CPCA23B7/08A23B7/157A23V2002/00A23L27/00A23L33/16A23L33/18A23L33/21A23V2200/3202A23V2200/328A23V2200/332A23V2250/1578A23V2250/284A23V2250/55
Inventor 谭树华聂娜黄晓霞曹振林
Owner HUNAN UNIV OF SCI & TECH
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