Areca nut brine and preparation method thereof

A technology of brine and betel nut, applied in the field of betel nut brine and its production, can solve the problems of oral mucosa irritation, easy "return to brine, short shelf life, etc., and achieve the effects of prolonging the time of returning to brine, prolonging the delivery period and inhibiting the return of brine.

Inactive Publication Date: 2021-06-04
海南口味王科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing brine contains some disadvantages caused by high concentration of edible calcium hydroxide and maltose, and overcomes many raw materials, complicated processing, long process flow, difficult mixing of calcium hydroxide, local high concentration is easy to stimulate the oral mucosa, and it is easy to "suck" in summer Back to brine", short shelf life and other issues

Method used

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  • Areca nut brine and preparation method thereof
  • Areca nut brine and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0019] A betel nut brine: comprising the following raw materials in parts by weight: 2 parts of sorbitol, 3 parts of corn oil, 2 parts of calcium hydroxide powder, 3 parts of dextrin, 2 parts of emulsifier, 2 parts of sodium alginate, 2 parts of propylene glycol, inhibitor 1 part of agent, and described inhibitor is made up of clove leaf oil, black plum tincture, maple oil, hesperetin in weight ratio 1:2:2:0.3.

Embodiment 2

[0021] A betel nut brine: comprising the following raw materials in parts by weight: 44 parts of sorbitol, 25 parts of corn oil, 4 parts of calcium hydroxide powder, 8 parts of dextrin, 4 parts of emulsifier, 5 parts of sodium alginate, 4 parts of propylene glycol, inhibitor 1 to 3 parts of the agent, the inhibitor is composed of clove leaf oil, ebony tincture, maple oil and hesperetin in a weight ratio of 1:4:6:2.

Embodiment 3

[0023] 22 parts of sorbitol, 15 parts of camellia oil, 3 parts of calcium hydroxide powder, 5 parts of dextrin, 3 parts of emulsifier, 3 parts of sodium alginate, 3 parts of propylene glycol, 2 parts of inhibitor, described inhibitor is by weight Composition of clove leaf oil, ebony tincture, maple oil, hesperetin ratio 1:3:4:1.2;

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Abstract

The invention provides betel nut brine and a preparation method thereof. The betel nut brine comprises the following raw materials in parts by weight: 2-44 parts of sorbitol, 3-25 parts of vegetable oil, 2-4 parts of calcium hydroxide powder, 3-8 parts of dextrin, 2-4 parts of an emulsifier, 2-5 parts of sodium alginate, 2-4 parts of propylene glycol and 1-3 parts of an inhibitor, wherein the inhibitor is composed of clove leaf oil, dark plum tincture, maple oil and hesperetin, and through specific magnetic stirring and temperature control, brine return of areca nuts is effectively inhibited, so that the delivery period is prolonged.

Description

technical field [0001] The invention relates to the technical field of betel nut preparation, in particular to a betel nut brine and a preparation method thereof. Background technique [0002] Betel nut is the dry mature seed of the palm plant areca nut, widely distributed in South Asia, Southeast Asia and Central Africa, and cultivated in Fujian, Taiwan, Guangxi and Hainan in my country. It is a traditional Chinese medicine in China and is second only to The fourth largest indulgence after tobacco, alcohol and caffeinated beverages. Over the past 30 years, betel nuts have developed rapidly in China as a food product. In 2014, the betel nut industry in Hunan Province accounted for more than one-fifth of the world's total betel nut production, with an output value of more than 15 billion yuan. Betel nut contains 59 kinds of active ingredients such as phenols, polysaccharides, trace elements, vitamins, crude fiber and alkaloids. The way of eating betel nut is very different i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L3/3472A23L3/3544A23L3/3562A23L29/206A23L29/10
CPCA23L27/00A23L3/3472A23L3/3544A23L3/3562A23L29/206A23L29/10A23V2002/00A23V2200/242A23V2200/228A23V2200/222A23V2250/5026A23V2250/5114A23V2250/642A23V2250/192A23V2250/21
Inventor 匡凤军匡凤姣郭焘郭航宇李征刘新桥康宗华刘群匡杨陈建国曹倩蕾周强杨玉娟肖伟张伟龙玉平宋佳潘平徐凯汤丹何峰康劲松夏永良彭金砖黄芳匡细毛
Owner 海南口味王科技发展有限公司
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