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Betel nut-cessation product and preparation method thereof

A technology for quitting betel nuts and products, which is applied in the field of quitting betel nut products and its preparation, can solve the problems of products without quitting betel nuts and can’t effectively quit eating betel nuts, and achieve the effects of increasing shelf life, retaining taste, and wide application range

Inactive Publication Date: 2019-11-15
彭栓
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is also currently no product that really inhibits weaning from betel nut
In addition to using other foods instead, chewing gum, melon seeds, drinking tea, etc. when you want to chew betel nuts can relieve the idea of ​​chewing betel nuts temporarily, but it cannot effectively quit eating betel nuts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The present embodiment provides a product for quitting betel nuts, including kudzu root and brine, kudzu root contains 1000 parts by weight; brine includes the following components by weight: 3 parts of ethyl maltol, 1-3 parts of peppermint oil, 1-3 parts of cooling agent 0-5 parts of calcium hydroxide, 1-3 parts of compound sweetener and 3.2-34 parts of water.

[0034] Preferably, the quit betel nut product in this embodiment includes kudzu root and brine, kudzu root contains 1000 parts by weight; brine includes the following components by weight: part of ethyl maltol, 1 part of peppermint oil, 1 part of cooling agent, 1 part of flavoring agent and 3.2 parts of water. The kudzu root can be Chai Ge or Fen Ge.

[0035] The ethyl maltol of the present invention is used as a flavor improver and flavor enhancer, which can prolong the storage period of food. Peppermint oil has a special cool aroma, which can be used to relieve physical fatigue. The cool agent has a strong c...

Embodiment 2

[0037] This embodiment is a further improvement made on the basis of Embodiment 1. The specific differences between this embodiment and Embodiment 1 are:

[0038] Preferably, the quit betel nut product in this embodiment includes kudzu root and brine, kudzu root contains 1000 parts by weight, brine includes 2 parts of ethyl maltol, 2 parts of peppermint oil, 2 parts of cooling agent, 2.5 parts of calcium hydroxide, compound sweetener 2 parts of flavoring agent and 18.4 parts of water. The kudzu root can be Chai Ge or Fen Ge.

Embodiment 3

[0040] This embodiment is a further improvement made on the basis of Embodiment 1. The specific differences between this embodiment and Embodiment 1 are:

[0041] Preferably, the quit betel nut product in this embodiment includes kudzu root and brine, kudzu root contains 1000 parts by weight, brine includes 3 parts of ethyl maltol, 3 parts of peppermint oil, 3 parts of cooling agent, 5 parts of calcium hydroxide, compound sweet 3 parts of flavoring agent and 34 parts of water. The kudzu root can be Chai Ge or Fen Ge.

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PUM

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Abstract

The invention belongs to the technical field of food technologies, and discloses a betel nut-cessation product and a preparation method thereof. The betel nut-cessation product comprises 1000 parts ofkudzuvine root and brine. Wherein the brine comprises the following components in parts by weight: 3 parts of ethyl maltol, 1-3 parts of peppermint oil, 1-3 parts of a freshener, 0-5 parts of calciumhydroxide, 1-3 parts of a compound sweetening agent and 3.2-34 parts of water. The preparation method comprises the following specific steps: cleaning and peeling the kudzuvine root; cutting into slices, and digging a brine tank on the sliced kudzuvine roots to serve as standby kudzuvine roots; drying the kudzuvine root for later use; primarily soaking the dried kudzuvine root for later use; drying the standby kudzuvine root subjected to primary soaking; carrying out secondary soaking on the dried kudzuvine root for later use; primarily airing the standby kudzuvine root subjected to secondarysoaking; pouring brine into the brine tank of the standby kudzuvine root which is dried for the first time; and airing the standby kudzuvine root poured with the brine for the second time to obtain the final betel nut-cessation product. The betel nut-cessation product prepared by the method is good in taste, the harm of betel nut is reduced, and the health-care function of kudzuvine root is increased.

Description

technical field [0001] The invention belongs to the technical field of food technology, and in particular relates to a betel nut product and a preparation method thereof. Background technique [0002] Betel nut, as we all know, is rated as a first-class carcinogen by the World Health Organization, and it is very harmful to the human mouth, teeth, gums, throat, etc. Eating too much will cause cancer and death. Eating betel nuts has a long history in my country, especially in Hunan and Hainan. Once eaten, it is easy to become addicted and cause serious harm to the human body. There are also currently no products that actually inhibit betel quid. In addition to using other foods instead, chewing gum, melon seeds, drinking tea, etc. to relieve the temporary desire to chew betel nuts cannot effectively quit eating betel nuts. Contents of the invention [0003] In order to solve the above-mentioned problems existing in the prior art, the object of the present invention is to p...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L27/20A23P20/17
CPCA23L19/10A23L27/20A23P20/17
Inventor 彭栓
Owner 彭栓
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