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Preparation method of edible areca nuts containing turmeric extract

A technology of turmeric extract and chamomile extract, which is applied in the field of preparation of edible betel nut, can solve the problems of short shelf life, serious oral injury, and high hardness of betel nut fiber, so as to reduce irritation and material friction, regulate cardiovascular system, Fiber fluffy and soft effect

Pending Publication Date: 2021-12-28
湖南宾之郎实业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] In order to overcome the problems in the prior art that the hardness of betel nut fibers is high due to the poor skin-breaking effect, and the damage to the oral cavity is large when chewing, and the defects of short shelf life and lack of health and beneficial effects on the human body due to the rapid return of betel nuts after eating betel nuts, the present invention provides A kind of preparation method of edible betel nut containing turmeric extract

Method used

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  • Preparation method of edible areca nuts containing turmeric extract

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Comparison scheme
Effect test

Embodiment 1

[0038] A preparation method of edible betel nut containing turmeric extract, comprising the following steps:

[0039] Brining making:

[0040] Each raw material is to get 30kg fructooligosaccharides by weight, 10kg maltose, 5kg cornstarch, 10kg turmeric extract, 5kg bougainvillea extract, 10kg grape seed extract, 8kg chamomile extract, 2kg monk fruit extract, 5kg licorice Extract, 5kg natural extract flavor and fragrance, 0.5kg monolaurate glyceride, 0.5kg calcium chloride, 0.5kg sodium alginate, 10kg water, put it in a 60°C water bath and stir well until it becomes viscous paste brine ,spare.

[0041] Betel nut production:

[0042] After bubbling and cleaning the original betel nut and high-temperature sterilization, control the water content of the original betel nut to 20% and put it into the hair-making tank; weigh 3% food-grade sodium carbonate and 5% food-grade sodium bicarbonate according to the weight of the betel nut and add Dissolve in water at 80°C, where the wei...

Embodiment 2

[0044] A preparation method of edible betel nut containing turmeric extract, comprising the following steps:

[0045] Brining making:

[0046] Each raw material is to get 50kg fructooligosaccharides by weight, 10kg maltose, 5kg cornstarch, 15kg turmeric extract, 5kg bougainvillea extract, 8kg grape seed extract, 6kg chamomile extract, 4kg monk fruit extract, 3kg licorice Extract, 6kg of natural extract flavors and fragrances, 1kg of glyceryl monolaurate, 0.3kg of calcium chloride, 0.6kg of sodium alginate, 12kg of water, fully stir each component in a 60°C water bath until it becomes a viscous paste brine, set aside.

[0047] Betel nut production:

[0048] After bubbling and cleaning and high-temperature sterilization of the original betel nut, control the water content of the original betel nut to 21% and put it into the hair-making tank; weigh 2% food-grade sodium carbonate according to the weight of the betel nut, and add 8% food-grade sodium bicarbonate Dissolve in wate...

Embodiment 3

[0050] A preparation method of edible betel nut containing turmeric extract, comprising the following steps:

[0051] Brining making:

[0052] Each raw material is to get 30kg fructooligosaccharides by weight, 15kg maltose, 8kg cornstarch, 18kg turmeric extract, 8kg bougainvillea extract, 12kg grape seed extract, 6kg chamomile extract, 3kg monk fruit extract, 8kg licorice Extract, 6kg of natural extract flavors and fragrances, 1kg of glyceryl monolaurate, 0.2kg of calcium chloride, 0.4kg of sodium alginate, 20kg of water in a water bath at 65°C and stir well until it becomes a viscous paste brine, set aside .

[0053] Betel nut production:

[0054] After bubbling and cleaning and high-temperature sterilization of the original betel nut, control the water content of the original betel nut to 20% and put it into the hair-making tank; weigh 4% food-grade sodium carbonate and 8% food-grade sodium bicarbonate according to the weight of the betel nut and add Dissolve in water at ...

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Abstract

The invention belongs to the technical field of deep processing of areca nuts, and discloses a preparation method of edible areca nuts containing a turmeric extract. The method comprises the following steps: pretreatment, preparation of tasty liquid, first-time fermentation, second-time fermentation, third-time fermentation, seed pressing, seed cutting and denucleation, marinating, adding brine into the areca nuts , and seed airing and packaging. According to the method, a novel enzyme treatment skin breaking technology and formula are innovatively adopted, three novel skin breaking and leavening processes are innovatively adopted, brine free alkali in detection of the prepared edible areca nuts is zero, fixed-point damage is emphasized on areca nut skin, and irritation of areca nut fibers to the oral cavity and material friction are reduced. A novel brine formula is adopted, the brine is free of strong alkaline stimulation and long in shelf life, and the risk that the brine burns the oral cavity is small. Meanwhile, various natural green plant extracts are adopted, the areca nuts and functional plant extracts are organically combined well, and various health effects beneficial to the human body are achieved. The edible areca nuts prepared by the method keep relatively good chewiness and mastication.

Description

technical field [0001] The invention belongs to the technical field of betel nut deep processing, in particular to a preparation method of edible betel nut containing turmeric extract. Background technique [0002] Areca nut is the dry mature seed of the palm plant Areca nut. Its taste is bitter and pungent, warm in nature. It has the effect of returning to the spleen, stomach and large intestine meridian, and has high medicinal value. It is produced in more than ten countries including Bangladesh and India. At present, edible betel nuts in Hunan, China are the only products that are different from the processing and production in other countries and regions in the world. , cut seeds, remove the core, point brine (point core or not point core), dry and pack to obtain the finished betel nut. [0003] Studies have shown that the main component of edible betel nut is cellulose and lignin is the majority. After a series of baking, the edible dried betel nut has a dense and t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00A23L27/10A23L27/30A23L33/105
CPCA23L19/05A23L29/06A23L27/10A23L27/33A23L33/105A23V2002/00A23V2250/2112A23V2250/21A23V2250/21166A23V2200/30A23V2200/326A23V2200/334
Inventor 肖东赵志友袁河聂忠前包骏巢雨舟夏延斌
Owner 湖南宾之郎实业集团有限公司