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Manufacture technology of brine-free betel nuts

A production process, betel nut technology, applied in the field of brine-free areca nut production process, can solve the problems of large oral hazards, high viscosity of glycerin, low solubility, etc., and achieve the effects of reducing production costs, extending shelf life, and reducing damage

Pending Publication Date: 2019-08-20
湖南胖哥鑫鸿实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But what this method used was unreacted calcium hydroxide, which is highly alkaline and harmful to the oral cavity, and lacks the unique flavor substance obtained after reacting with maltose. At the same time, the solubility of calcium hydroxide in glycerin is small, and glycerin The viscosity is relatively high, so it is difficult to penetrate into the betel nut shell

Method used

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  • Manufacture technology of brine-free betel nuts
  • Manufacture technology of brine-free betel nuts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Preparation of mixed powder: add 100 parts of calcium hydroxide to 200 parts of water, stir evenly, and heat to above 80°C in a water bath; while stirring the calcium hydroxide solution, slowly add 200 parts of caramel that has been heated to above 80°C in advance, Make it fully react; transfer the reacted slurry to an oven at 105°C for drying, cool, crush and pass through an 80-mesh sieve; add 3 parts of carboxymethylcellulose, 5 parts of cyclodextrin, and gum arabic to 100 parts of dried powder 1 part, mix well and set aside;

[0020] Betel nut shell treatment: 100 parts of betel nut dried fruit is placed in 200 parts of boiling water and boiled for 15 minutes, taken out, drained and transferred to a hair-making tank. Transfer 25 parts of the hair preparation solution containing sodium saccharin, cyclamate, and sucralose to the hair preparation tank, cover and seal the hair preparation tank and keep it at 50°C for 24 hours, so that the betel nuts can absorb the hair p...

Embodiment 2

[0025] Preparation of mixed powder: add 100 parts of calcium hydroxide to 200 parts of water, stir evenly, and heat to above 80°C in a water bath; while stirring the calcium hydroxide solution, slowly add 200 parts of caramel that has been heated to above 80°C in advance, Make it fully react; transfer the reacted slurry to an oven at 105°C for drying, cool, crush and pass through an 80-mesh sieve; add 1 part of carboxymethylcellulose, 4 parts of cyclodextrin, and gum arabic to 100 parts of dried powder 3 parts, mix well and set aside;

[0026] Treatment of betel nut shells: 100 parts of dried betel nuts were boiled in 200 parts of boiling water for 15 minutes, taken out, drained and transferred to a hair-making tank, and 25 parts of hair-making liquid containing sodium saccharin, cyclamate, and sucralose were also transferred to the hair-making tank. In the canning process, seal the hair-making tank with a cover and keep it at 50°C for 24 hours, so that the betel nuts can abso...

Embodiment 3

[0031] Preparation of mixed powder: add 100 parts of calcium hydroxide to 200 parts of water, stir evenly, and heat to above 80°C in a water bath; while stirring the calcium hydroxide solution, slowly add 200 parts of caramel that has been heated to above 80°C in advance, Make it fully react; transfer the reacted slurry to an oven at 105°C for drying, cool, crush and pass through an 80-mesh sieve; add 5 parts of carboxymethylcellulose, 1 part of cyclodextrin, and gum arabic to 100 parts of dried powder 5 parts, mix well and set aside;

[0032] Betel nut shell treatment: 100 parts of betel nut dried fruit is placed in 200 parts of boiling water and boiled for 15 minutes, taken out, drained and transferred to a hair-making tank. Transfer 25 parts of the hair preparation solution containing sodium saccharin, cyclamate, and sucralose to the hair preparation tank, cover and seal the hair preparation tank and keep it at 50°C for 24 hours, so that the betel nuts can absorb the hair p...

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Abstract

The present invention discloses a manufacture technology of brine-free betel nuts. A manufacture technology of the betel nuts comprises steps of betel nut boiling, soaking for flavoring, drying, slicing, kernel removing, glue liquid coating, slice air-drying, and packaging into a finished product. During the glue liquid coating, glue liquid is prepared by mixing 5-8 parts of a gelatin solution, 3-5 parts of a sweetener, 4-7 parts of licorice juice, 1-2 parts of essences and spices and 2-4 parts of mixed powder. Specific operations of the glue liquid coating are as follows: kernel-removed betelnut shells and the glue liquid are placed in a sealed tank for 2-3 h, and the tank body is kept at 50-60 DEG C and rotates, so that the betel nut shells are evenly wrapped by the glue liquid and fully flavored. The used technology cancels a brine-adding process in traditional processing technologies of the betel nuts under conditions of ensuring original taste and chewiness, relieves a problem that traditionally processed betel nut brine is liable to deterioration, also simplifies process steps and reduces production costs.

Description

technical field [0001] The invention relates to the technical field of betel nut preparation, in particular to a preparation process of brine-free betel nut. Background technique [0002] Betel nut is a palm plant that grows in tropical and subtropical regions. It contains essential nutrients and active ingredients for human body. Humans have been chewing betel nuts for thousands of years. The way to eat betel nuts in Taiwan, Hainan and Southeast Asia is to cut seven to eight mature fresh betel nuts into several pieces, then apply white ash (a kind of lime slurry from shells), and then wrap it with betel leaves. [0003] Xiangtan, Hunan is the birthplace and distribution center of edible betel nut production and processing, with a history of more than 400 years. Different from eating fresh betel nuts in other places, people in Hunan area eat the fibrous shell of dried betel nuts. The dried betel nuts are obtained by killing and drying seven to eight mature fresh fruits, an...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L27/00A23L27/10A23L27/20A23L29/30A23L33/105A23L3/358A23L3/3472A23L3/3562
CPCA23L19/05A23L27/00A23L27/10A23L27/20A23L29/30A23L33/105A23L3/358A23L3/3472A23L3/3562A23V2002/00A23V2200/30A23V2250/21A23V2250/1578A23V2250/51082A23V2250/5112A23V2250/5028A23V2200/222A23V2300/10A23V2250/246A23V2250/1614A23V2250/264A23V2250/5432
Inventor 袁勋杨有望冯焕兵
Owner 湖南胖哥鑫鸿实业有限公司