High-aroma permeable powder essence for areca nuts and preparation method thereof

Abstract

The invention provides a high-aroma permeable powder essence for areca nuts and a preparation method thereof. The preparation method comprises the following steps: (1) mixing whey fermentation liquor, a glucomannan aqueous solution and a chitosan aqueous solution to obtain a composite film-forming solution; (2) mixing orange oil, sweet orange oil and ethyl lactate with 5-hydroxydecanoic acid glycerin to obtain a perfume mixture A; (3) adding 5-hydroxydecanoic acid glycerol into perillyl alcohol, leaf alcohol and citral, and mixing to obtain a perfume mixture B; (4) mixing maltol, taurine, disodium succinate and maltodextrin with water to obtain a perfume mixture C; (5) adding polyglycerol fatty acid ester and a perfume mixture A into the composite film-forming solution, and carrying out ultrasonic oscillation mixing and stirring to obtain a mixed primary emulsion; and (6), adding the perfume mixture B and the perfume mixture C, and performing ultrasonic oscillation mixing and stirring. The obtained high-aroma permeable powder essence for the areca nuts is high in permeability to the areca nuts, the flavor in areca nuts is enhanced, and the high-aroma permeable powder essence has the advantages of being high in aroma persistence, thick and uniform in aroma and long in storage life.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a high-flavor penetrating powder essence for betel nut and a preparation method thereof. Background technique [0002] Betel nut (Areca catechu L.) is the fruit of the areca tree of the palm family. It is native to Malaysia and is mainly distributed in tropical areas such as Yunnan, Hainan and Taiwan. It is known as "plant chewing gum". After chewing and eating betel nuts, people generally have a sense of pleasure and excitement, and the refreshing effect is remarkable. At present, about 600 million people in the world have the habit of chewing and eating betel nuts. [0003] The flavor of the original betel nut is basically tasteless, but the bitterness and astringency of the betel nut are easily increased during the processing of the betel nut, which affects the taste and commodity value of the betel nut. In order to enhance the sensory quality of edible betel nuts, va...

AI Technical Summary

Problems solved by technology

[0003] The original flavor of betel nut is basically tasteless, but in the process of betel nut processing, it is easy to increase the bitterness and astringency of betel nut fruit, which affects the taste and commodity value of edible betel nut

In order to enhance the sensory quality of edible betel nuts, vanillin, sweet orange essence, coconut essence, etc. are usually used to process areca nuts. However, the aroma enhancement of existing essences is mainly concentrated on the surface layer of betel nuts, and cannot fully improve the internal quality of betel nuts. The flavor of the betel nut is short after chewing, and the flavor is prone to deterioration, which affects the quality of the dried betel nut, and the shelf life is short, etc.

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