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A kind of betel nut companion and preparation method thereof

A betel nut companion and companion technology, which is applied in the field of food manufacturing, can solve the problems of intensified fiber lignification, wear of teeth and oral cavity, weak ability of betel nut to retain fragrance, etc., and achieve the effects of reducing teeth grinding, long shelf life and long lasting flavor

Active Publication Date: 2021-06-01
翟泰山 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the following main problems still exist in betel nut products at present: first, after complicated processes such as processing and braising, the active ingredients such as pectin and polyphenols in areca nuts are seriously lost, and the direct impact on the product is the lignification of fibers Aggravated, hardened fibrous texture, severe abrasion to teeth and mouth
This patent improves the problem of the weak ability of betel nut to hold fragrance, and maintains the fragrance of essence to the greatest extent, but still cannot solve the above-mentioned problems
At the same time, the blasting beads in this patent have a large particle size and are located in the brine layer, and the blasting in the oral cavity will produce a greater impact force. Such a large physical impact will cause the alkaline brine to contact the oral cavity and teeth too much, resulting in Mouth burning

Method used

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  • A kind of betel nut companion and preparation method thereof
  • A kind of betel nut companion and preparation method thereof
  • A kind of betel nut companion and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] 1. Mix peppermint essential oil, apple pectin (degree of esterification 20%-40%), chitosan (viscosity 100-400 mPa.s) and water to make 20wt% mint essential oil and 1wt% apple pectin , Chitosan content 0.6wt% aqueous solution. Adjust the pH of the aqueous solution to 6, then add calcium chloride to make the concentration 0.05wt%, and stir and mix at room temperature for 3 min;

[0062] 2. Put the solution obtained in the previous step into the high-pressure spray gun, adjust the pressure of the spray gun, spray the solution into the calcium lactate aqueous solution with a concentration of 5mol / L, and filter after spraying to obtain nano-explosive beads. The particle size distribution of the obtained nano-exploded beads is as follows: figure 1 As shown, the particle size range is 10-110 nm;

[0063] 3. Add 0.1 g sodium dehydroacetate, 4 g fruit and vegetable freeze-dried powder, 50 g rock sugar, 50 g white sugar, 15 g cyclamate, 8 g sucralose, 10 g citric acid, 1 g food ...

Embodiment 2

[0069] 1. Mix rose essential oil, grapefruit essential oil, apple pectin (esterification degree 20%-40%), chitosan (viscosity 100-400mPa.s) and water to make rose essential oil content 20wt%, grapefruit essential oil An aqueous solution with a content of 5wt%, an apple pectin content of 1.5wt%, and a chitosan content of 0.5wt%. Adjust the pH of the aqueous solution to 11, then add calcium chloride to make the concentration 1.2wt%, and stir and mix at room temperature for 8 min;

[0070] 2. Put the solution obtained in the previous step into a high-pressure spray gun, adjust the pressure of the spray gun, spray the solution into a calcium lactate aqueous solution with a concentration of 6mol / L, and filter after spraying to obtain nano-explosive beads with a particle size of 100-200 nm;

[0071] 3. Add 0.5 g sodium dehydroacetate, 10 g fruit and vegetable freeze-dried powder, 20 g rock sugar, 100 g white sugar, 8 g cyclamate, 5 g sucralose, 50 g citric acid, 0.6 g food coloring,...

Embodiment 3

[0076] 1. Mix lavender essential oil, green tea extract, citrus pectin (esterification degree 20%-40%), chitosan (viscosity 100-400mPa.s) and water to make lavender essential oil content 13wt%, green tea extract An aqueous solution with a content of 2wt%, a citrus pectin content of 0.5wt%, and a chitosan content of 1.0wt%. Adjust the pH of the aqueous solution to 3, then add calcium chloride to make the concentration 2.5wt%, and stir and mix at room temperature for 9 min;

[0077] 2. Put the solution obtained in the previous step into the high-pressure spray gun, adjust the pressure of the spray gun, spray the solution into the calcium lactate aqueous solution with a concentration of 2mol / L, filter after spraying, and obtain nano-explosive beads with a particle size of 300-400 nm;

[0078] 3. Add 0.3g sodium dehydroacetate, 25g fruit and vegetable freeze-dried powder, 100g rock sugar, 20g white sugar, 25g cyclamate, 2g sucralose, 30g citric acid, 1.4g food coloring, 30g water-...

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Abstract

The invention discloses a betel nut companion and a preparation method thereof. The betel nut companion includes colloidal particles, the colloid particles contain nano-explosive beads, the nano-explosive beads are composed of a core material and a wall material, and the core material is liquid essential oil Or / and a solid refreshing substance, the wall material includes a mixture of pectin and chitosan. The invention has uniform and stable quality, easy adjustment of flavor and shape, explosive release of flavor at the entrance, long release duration, reduced grinding sensation during chewing, significantly enhanced pulp texture, and can reduce fiber slag, and the quality is not affected by the alkaline brine environment. limit.

Description

technical field [0001] The invention relates to a betel nut mate and a preparation method thereof, belonging to the technical field of food production. Background technique [0002] Areca catechu L. is an evergreen tree of the palm family (Palmae) and the genus Areca (Areca). The stems are tall and upright, with obvious leaf scars on the surface; the leaves are pinnately divided, and the ring-shaped coating grows on the top of the stem ; Monoecious plants, spadix; fruit oval, green when immature, and turn orange-yellow when mature. Ripe betel nut fruit is dried to become areca nut (Areca nut), also known as betel nut, langyu, big belly, binmen, olive, Renpin and Qingzai. Betel nut is an important economic crop with about 60 varieties. It originated in Malaysia and was introduced and cultivated. Now it is widely planted in tropical countries and regions such as southern Asia, eastern Africa, Australia and many Pacific islands. my country introduces and cultivates areca nuts....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23P10/30A23P20/18A23L33/105A23L29/231A23L29/30A23L29/00A23L29/275A23L29/25
CPCA23V2002/00A23L29/03A23L29/231A23L29/25A23L29/275A23L29/30A23L33/105A23P10/30A23P20/18A23V2200/312A23V2250/5072A23V2250/511A23V2250/502A23V2250/21A23V2250/214
Inventor 陈海明翟泰山
Owner 翟泰山
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