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Preparation method of high-temperature-resistant chocolate betel nuts

A production method and chocolate technology, applied in the functions of food ingredients, food science, applications, etc., to achieve the effects of protecting teeth, improving high temperature resistance, and improving human immunity

Pending Publication Date: 2020-12-25
湖南胖哥鑫鸿实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Regulation of immune function through drug means has certain risks

Method used

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  • Preparation method of high-temperature-resistant chocolate betel nuts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031]A method for making high-temperature resistant chocolate betel nut includes the following steps:

[0032]Step 1. Seed selection: select dried betel nuts with full grains and good quality;

[0033]Step 2. Microwave pretreatment: Use microwave heating equipment to conduct microwave heating treatment on the dried betel nut with a microwave power of 400W and a microwave time of 20min. Soak the treated dried betel nut in lemon water for 5 minutes, and rinse the surface of the betel nut with water;

[0034]Step 3. Maturation: add the dried betel nut processed in step 2 to water at 100°C and cook for 20 minutes for ripening and sterilization;

[0035]Step 4. Sending: Put the dried betel nut fruit processed in step 3 into the sending tank, add the hair preparation liquid, close the lid, set the pressure 0.5MPa, temperature 50℃, speed 80min / revolution for sending, sending 7h Take out

[0036]Step 5. Roasted seeds: the betel nut dried fruit processed in step 4 is fed into a vacuum microwave seed roast...

Embodiment 2

[0044]A method for making high-temperature resistant chocolate betel nut includes the following steps:

[0045]Step 1. Seed selection: select dried betel nuts with full grains and good quality;

[0046]Step 2. Microwave pretreatment: Use microwave heating equipment to conduct microwave heating treatment on dried betel nut, microwave power is 500W, microwave time is 25min, soak the dried betel nut in lemon water for 4min, and rinse the surface of betel nut with clean water;

[0047]Step 3. Maturation: Add the betel nut dried fruit processed in step 2 to water at 100°C and cook for 40 minutes for ripening and sterilization;

[0048]Step 4. Sending: Put the dried betel nut processed in step 3 into the sending tank, add the hair preparation liquid, close the lid, set the pressure 0.4MPa, the temperature 70℃, and the rotation speed 100min / revolution for the sending process, sending for 9h Take out

[0049]Step 5. Roasted seeds: the betel nut dried fruit processed in step 4 is fed into a vacuum microwav...

Embodiment 3

[0057]A method for making high-temperature resistant chocolate betel nut includes the following steps:

[0058]Step 1. Seed selection: select dried betel nuts with full grains and good quality;

[0059]Step 2. Microwave pretreatment: microwave heating equipment is used to heat the dried betel nut with a microwave power of 450W and a microwave time of 23min. Soak the treated dried betel nut in lemon water for 6 minutes, and rinse the surface of the betel nut with water;

[0060]Step 3. Maturation: add the dried betel nut processed in step 2 to water at 100° C. and cook for 30 minutes for ripening and sterilization;

[0061]Step 4. Sending: Put the dried betel nut fruit processed in step 3 into the sending tank, add the hair preparation liquid, close the lid, set the pressure 0.4MPa, temperature 65°C, rotation speed 95min / revolution for sending, sending 8h Take out

[0062]Step 5. Roasted seeds: The betel nut dried fruit processed in step 4 is fed into a vacuum microwave seed roaster for rapid dryin...

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Abstract

The invention discloses a preparation method of high-temperature-resistant chocolate betel nuts, and belongs to the field of betel nut preparation. The method comprises the following 11 steps: selecting seeds, performing curing, performing microwave pretreatment, performing fermenting, baking seeds, performing braising with spices, steaming seeds, pressing seeds, cutting seeds, adding bittern, pressing chocolate beans, and performing packaging. The chocolate betel nuts prepared by the method have peculiar taste and rich nutrition, can improve human immunity, and have good high-temperature resistance, and thereby the innovation is realized on the appearance and the ''connotation''. Moreover, the chocolate contains polyphenols, flavonoid substances, stearic acid, tannin and other components,is beneficial to heart health, immunity enhancing, cholesterol level reduction in blood, and tooth protection, can reduce dental plaque, and is beneficial to prevention of decayed teeth.

Description

Technical field[0001]The invention belongs to the field of betel nut production, and specifically relates to a method for preparing high-temperature resistant chocolate betel nut.Background technique[0002]Betel nut is traditionally used as a medicinal and edible material in my country. It contains a variety of chemical components such as arecoline and has a strong insect repellent effect. Pharmacological research shows that betel nut has the pharmacological effects of killing snails, repelling insects, killing insects, inhibiting bacteria, and promoting gastrointestinal motility. The fruit of betel nut is edible. Human beings have chewed betel nut for more than 2,000 years. At present, nearly 1 billion people in the world chew betel nut. Studies have shown that betel nut fruit contains a variety of nutrients and beneficial substances required by the human body, such as fat, betel nut oil, arecoline, catechin, choline and other ingredients.[0003]Chocolate, warm in nature, bitter in t...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/00
CPCA23L19/05A23L33/00A23V2002/00A23V2200/324A23V2200/3262A23V2200/326A23V2200/312
Inventor 袁勋杨有望冯焕兵
Owner 湖南胖哥鑫鸿实业有限公司
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