Areca nut powder, candy and preparation method thereof

Abstract

The invention discloses a preparation method of betel nut powder. The preparation method comprises the following steps: adding water into fresh betel nut freeze-dried powder, and carrying out enzymolysis for 150-200 minutes by using a compound enzyme under the conditions that the pH value is 5.0-5.5 and the temperature is 40-45 DEG C; adding a carrier, sodium bicarbonate, lecithin and coconut oil into the obtained enzymatic hydrolysate, and homogenizing and emulsifying at the high pressure of 45-50MPa; and carrying out spray drying under the conditions that the air inlet temperature is 110-120 DEG C, the air outlet temperature is 60-65 DEG C and the rotating speed of an atomizer is 20000-25000rpm, and crushing to obtain powder with the particle size of less than 100nm. The invention further provides the prepared areca nut powder and candies containing the areca nut powder. According to the preparation method, loss of effective components such as arecoline in the preparation process is prevented. The prepared areca nut powder is high in content of active ingredients such as arecoline and the like, and is free of bitterness and astringent taste.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of betel nut processing, and particularly relates to a betel nut powder, a candy and a preparation method thereof. BACKGROUND

[0002] Betel nut contains polysaccharide, fat, crude fiber and alkaloid, etc. The betel nut alkaloid mainly includes arecoline, arecolinine, norearecoline, norearecolinine, arecaidine, homarecoline and isonorearecolinine, etc. Among them, arecoline, with the chemical name of 1,2,5,6-tetrahydro-1-methyl-3-pyridine methyl carbonate, has the effects of expelling parasites, sterilizing, promoting digestion, anti-thrombosis and anti-atherosclerosis, and the high-efficiency utilization of arecoline has attracted attention of researchers.

[0003] Fresh betel nut is perishable, and traditional fresh fruit processing can cause the loss of effective components. The traditional betel nut powder is obtained by killing green, drying, crushing and sieving of fresh betel nut, which not only causes great loss of arecoline, but also makes the prepared betel nut powder bitter and astringent. SUMMARY

[0004] The purpose of the present application is to provide a preparation method of betel nut powder, which has no bitter and astringent taste, high arecoline content and high arecoline utilization rate.

[0005] The technical scheme of the present application is as follows: A preparation method of betel nut powder, comprising the following steps: Step one, vacuum freeze-drying fresh betel nut slices, and ultrafine grinding to obtain freeze-dried powder; Step two, composite enzymolysis After adding composite enzymes and water into the freeze-dried powder, the pH is adjusted to 5.0-5.5, and the enzymolysis is carried out at 40-45℃ for 150-200min to obtain an enzymolysis solution; wherein the mass ratio of freeze-dried powder:water:composite enzymes is 1:15-25:0.005-0.008; the composite enzymes are a mixture of cellulase, pectinase and protease in a mass ratio of 3:2:1; Step three, emulsification The carrier, sodium bicarbonate, lecithin and coconut oil are added into the enzymolysis solution, and high-pressure homogenization is carried out at 45-50MPa; Wherein: the addition amount of the carrier is 10-15% of the mass of the enzymolysis solution, the addition amount of sodium bicarbonate is 3-5% of the mass of the freeze-dried powder, the addition amount of lecithin is 1.0-1.5% of the mass of the freeze-dried powder, and the addition amount of coconut oil is 0.3-0.5% of the mass of the freeze-dried powder; Step four, spray drying The spray drying is carried out under the conditions of an inlet air temperature of 110-120℃, an outlet air temperature of 60-65℃, and an atomizer rotating speed of 20000-25000rpm. Step 5, crush Powdered and collected powder particles smaller than 100 nm.

[0006] The method for preparing areca nut powder of this invention involves freeze-drying and pulverizing fresh areca nuts to lock in the effective components of the fresh fruit, avoiding heat-sensitive loss caused by high-temperature drying and maintaining the activity of arecoline. Ultrafine pulverization results in freeze-dried powder particles smaller than 100 nanometers, allowing for more complete enzymatic hydrolysis in step two and facilitating the entry of effective substances into the hydrolysate during the hydrolysis process, thus improving bioavailability. In step three of this invention, the addition of sodium bicarbonate to the hydrolysate helps remove the bitterness of areca nuts. Lecithin and coconut oil, during high-pressure homogenization, encapsulate the effective components in the hydrolysate with the carrier, allowing the effective components to evaporate moisture in a coated particle state during spray drying, thereby preventing excessive exposure and evaporation loss of the effective components during spray drying. Therefore, the areca nut powder prepared by this invention can better retain the effective components of fresh areca nuts, especially arecoline, and has no bitterness, greatly improving the utilization rate of arecoline in areca nuts.

[0007] Preferably, the vacuum freeze-drying conditions in step one are: vacuum degree maintained below 133 Pa, temperature -40℃ to -55℃, and vacuum freeze-drying time 19-24 hours.

[0008] Preferably, gum arabic is added to the enzymatic hydrolysate in step three, with the amount added being 1.5-2.0% of the mass of the enzymatic hydrolysate. Adding gum arabic to the enzymatic hydrolysate enhances its emulsifying effect, allowing for better emulsification and mixing of lecithin, coconut oil, and the effective components of areca nut after enzymatic hydrolysis. This results in the formation of well-coated droplets during spraying, better protecting the effective components of areca nut and preventing evaporation loss.

[0009] Preferably, the carrier is maltodextrin, β-cyclodextrin, starch, or polydextrose. Maltodextrin, β-cyclodextrin, starch, and polydextrose, when mixed and emulsified with lecithin and coconut oil, can effectively load the enzymatic hydrolysates of areca nut after drying, exhibiting good granulation properties and helping to prevent the volatilization of the effective components of areca nut.

[0010] Preferably, the pulverization in step five is air jet pulverization, and the air jet pulverization pressure is 0.8 MPa.

[0011] Preferably, the high-pressure homogenization in step three is performed twice, with a pressure of 50 MPa.

[0012] This invention also provides a areca nut powder, prepared using the above method. The areca nut powder prepared by this invention utilizes enzymatic hydrolysis of freeze-dried nanoparticles from fresh fruit, allowing for the full release of effective substances such as arecoline. After emulsification of the enzymatic hydrolysate, it is atomized in a coated manner with lecithin and coconut oil during spray drying, thus protecting the effective substances such as arecoline and preventing volatilization loss. Therefore, the content of effective components such as arecoline is high.

[0013] This invention also provides a candy containing the aforementioned areca nut powder. The areca nut powder of this invention is used in the preparation of chewing gum, that is, it is added during the chewing gum preparation process. This type of chewing gum improves the utilization rate of arecoline and has no bitter taste.

[0014] The beneficial effects of this invention are as follows: The method for preparing areca nut powder of the present invention allows the effective components of fresh areca nut to be fully released and enzymatically hydrolyzed, and then spray-dried while encapsulated in lecithin, coconut oil and a carrier, which prevents the loss of effective components such as arecoline during the preparation process. The resulting powder has a high content of effective components such as arecoline and no bitter taste. Detailed Implementation

[0015] The present invention will now be described in detail with reference to the embodiments. Example 1

[0016] The method for preparing areca nut powder is as follows: Step 1: Vacuum freeze-dry the fresh areca nut slices. Vacuum freeze-drying conditions: vacuum degree maintained at 130 Pa, temperature -40℃, vacuum freeze-drying time 19 hours. The freeze-dried areca nut slices are first pulverized into particles of 0.5-3 mm, and then ultra-finely pulverized to below 100 nm to obtain freeze-dried powder.

[0017] Step 2, compound enzymatic hydrolysis After adding the compound enzyme and water to the freeze-dried powder, the pH was adjusted to 5.0, and the mixture was enzymatically hydrolyzed at 40°C for 150 min. The hydrolysate was then filtered to obtain the enzymatic hydrolysate. The mass ratio of freeze-dried powder to water to compound enzyme was 1:15:0.005. The compound enzyme was a mixture of cellulase, pectinase and protease in a mass ratio of 3:2:1.

[0018] Step 3, emulsification Add maltodextrin, sodium bicarbonate, lecithin and coconut oil to the enzymatic hydrolysate, and homogenize twice under high pressure at 45 MPa.

[0019] The amount of maltodextrin added is 10% of the mass of the enzymatic hydrolysate, the amount of sodium bicarbonate added is 3% of the mass of the lyophilized powder, the amount of lecithin added is 1.0% of the mass of the lyophilized powder, and the amount of coconut oil added is 0.3% of the mass of the lyophilized powder.

[0020] Step four, spray drying, with the following conditions: inlet air temperature 110℃, outlet air temperature 60℃, and atomizer speed 25000rpm.

[0021] Step 5, pulverization: Air jet pulverization is performed at a pressure of 0.8 MPa to collect powder particles smaller than 100 nm, thus obtaining areca nut powder. Example 2

[0022] The method for preparing areca nut powder is as follows: Step 1: Vacuum freeze-dry the fresh areca nut slices. Vacuum freeze-drying conditions: vacuum degree maintained at 120 Pa, temperature -55℃, vacuum freeze-drying time 20 hours. The freeze-dried areca nut slices are first pulverized into particles of 0.5-3 mm, and then ultra-finely pulverized to below 100 nm to obtain freeze-dried powder.

[0023] Step 2, compound enzymatic hydrolysis After adding the compound enzyme and water to the freeze-dried powder, the pH was adjusted to 5.5, and the mixture was enzymatically hydrolyzed at 45°C for 200 min. The hydrolysate was then filtered to obtain the enzymatic hydrolysate. The mass ratio of freeze-dried powder to water to compound enzyme was 1:25:0.008. The compound enzyme was a mixture of cellulase, pectinase and protease in a mass ratio of 3:2:1.

[0024] Step 3, emulsification Add β-cyclodextrin, sodium bicarbonate, lecithin and coconut oil to the enzymatic hydrolysate, and homogenize once under high pressure at 50 MPa.

[0025] Wherein: the amount of β-cyclodextrin added is 15% of the mass of the enzymatic hydrolysate, the amount of sodium bicarbonate added is 4% of the mass of the lyophilized powder, the amount of lecithin added is 1.3% of the mass of the lyophilized powder, and the amount of coconut oil added is 0.4% of the mass of the lyophilized powder.

[0026] Step four, spray drying, with the following conditions: inlet air temperature 115℃, outlet air temperature 65℃, and atomizer speed 20000rpm.

[0027] Step 5, pulverization: Air jet pulverization is performed at a pressure of 0.8 MPa to collect powder particles smaller than 100 nm, thus obtaining areca nut powder. Example 3

[0028] The method for preparing areca nut powder is as follows: Step 1: Vacuum freeze-dry the fresh areca nut slices. Vacuum freeze-drying conditions: vacuum degree maintained at 120 Pa, temperature -45℃, vacuum freeze-drying time 24 hours. The freeze-dried areca nut slices are first crushed into particles of 0.5-3 mm, and then ultra-finely pulverized to below 100 nm to obtain freeze-dried powder.

[0029] Step 2, compound enzymatic hydrolysis After adding the compound enzyme and water to the freeze-dried powder, the pH was adjusted to 5.0, and the mixture was enzymatically hydrolyzed at 40°C for 150 min. The hydrolysate was then filtered to obtain the enzymatic hydrolysate. The mass ratio of freeze-dried powder to water to compound enzyme was 1:25:0.005. The compound enzyme was a mixture of cellulase, pectinase and protease in a mass ratio of 3:2:1.

[0030] Step 3, emulsification Add sodium bicarbonate, lecithin and coconut oil to the enzymatic hydrolysate, and homogenize under high pressure at 45 MPa; Wherein: starch is added at 10% of the mass of the enzymatic hydrolysate, sodium bicarbonate is added at 5% of the mass of the freeze-dried powder, lecithin is added at 1.5% of the mass of the freeze-dried powder, and coconut oil is added at 0.5% of the mass of the freeze-dried powder.

[0031] Step four, spray drying, with the following conditions: inlet air temperature 120℃, outlet air temperature 60℃; atomizer speed 25000rpm.

[0032] Step 5, pulverization: Air jet pulverization is performed at a pressure of 0.8 MPa to collect powder particles smaller than 100 nm, thus obtaining areca nut powder.

[0033] Example 4 The method for preparing areca nut powder is as follows: Step 1: Vacuum freeze-dry the fresh areca nut slices. Vacuum freeze-drying conditions: vacuum degree maintained at 130 Pa, temperature -45℃, vacuum freeze-drying time 20 hours. The freeze-dried areca nut slices are first pulverized into particles of 0.5-3 mm, and then ultra-finely pulverized to below 100 nm to obtain freeze-dried powder.

[0034] Step 2, compound enzymatic hydrolysis After adding the compound enzyme and water to the freeze-dried powder, the pH was adjusted to 5.5, and the mixture was enzymatically hydrolyzed at 40°C for 150 min. The hydrolysate was then filtered to obtain the enzymatic hydrolysate. The mass ratio of freeze-dried powder to water to compound enzyme was 1:15:0.008. The compound enzyme was a mixture of cellulase, pectinase and protease in a mass ratio of 3:2:1.

[0035] Step 3, emulsification Polydextrose, sodium bicarbonate, lecithin and coconut oil were added to the enzymatic hydrolysate, and the mixture was homogenized under high pressure at 50 MPa. Wherein: the amount of polydextrose added is 15% of the mass of the enzymatic hydrolysate, the amount of sodium bicarbonate added is 5% of the mass of the lyophilized powder, the amount of lecithin added is 1.5% of the mass of the lyophilized powder, and the amount of coconut oil added is 0.4% of the mass of the lyophilized powder.

[0036] Step four, spray drying, with the following conditions: inlet air temperature 115℃, outlet air temperature 65℃; atomizer speed 20000rpm.

[0037] Step 5: Crush and collect powder particles smaller than 100nm to obtain areca nut powder. Example 5

[0038] The method for preparing areca nut powder is as follows: Steps one and two are exactly the same as in Example 1, the difference being in step three.

[0039] Step 3, emulsification Maltodextrin, gum arabic, sodium bicarbonate, lecithin, and coconut oil were added to the enzymatic hydrolysate, and homogenized under high pressure at 45 MPa. The amounts of maltodextrin, gum arabic, sodium bicarbonate, lecithin, and coconut oil were all added at 10% of the mass of the enzymatic hydrolysate, 1.5% of the mass of the enzymatic hydrolysate, 3.0% of the mass of the lyophilized powder, 1.0% of the mass of the lyophilized powder, and 0.3% of the mass of the lyophilized powder.

[0040] Steps four and five are exactly the same as in Example 1, yielding areca nut powder. Example 6

[0041] The method for preparing areca nut powder is as follows: Steps one and two are exactly the same as in Example 1, the difference being in step three.

[0042] Step 3, emulsification Maltodextrin, gum arabic, sodium bicarbonate, lecithin, and coconut oil were added to the enzymatic hydrolysate and homogenized under high pressure at 45 MPa. The amount of maltodextrin added was 10% of the mass of the enzymatic hydrolysate, the amount of gum arabic added was 2.0% of the mass of the enzymatic hydrolysate, the amount of sodium bicarbonate added was 3.0% of the mass of the lyophilized powder, the amount of lecithin added was 1.0% of the mass of the lyophilized powder, and the amount of coconut oil added was 0.3% of the mass of the lyophilized powder.

[0043] Steps four and five are exactly the same as in Example 1, yielding areca nut powder.

[0044] Comparative Example 1 Prepare a betel nut powder.

[0045] The only difference between this comparative example and Example 1 in the method for preparing areca nut powder is step three. In step three of this comparative example, sodium bicarbonate was not added to the enzymatic hydrolysate; otherwise, it is exactly the same as in Example 1.

[0046] Comparative Example 2 Prepare a betel nut powder.

[0047] The only difference between this comparative example and Example 1 in the method for preparing areca nut powder is step three. In step three of this comparative example, the amount of sodium bicarbonate added to the enzymatic hydrolysate is 2% of the mass of the lyophilized powder; the rest is exactly the same as in Example 1.

[0048] Comparative Example 3 Prepare a betel nut powder.

[0049] The only difference between this comparative example and Example 1 in the method for preparing areca nut powder is step three. In step three of this comparative example, lecithin was not added to the enzymatic hydrolysate; otherwise, it was exactly the same as in Example 1.

[0050] Comparative Example 4 Prepare a betel nut powder.

[0051] The only difference between this comparative example and Example 1 in the method for preparing areca nut powder is step three. In step three of this comparative example, no coconut oil was added to the enzymatic hydrolysate; otherwise, it is exactly the same as in Example 1.

[0052] Comparative Example 5 Prepare a betel nut powder.

[0053] The only difference between this comparative example and Example 1 in the method for preparing areca nut powder is step three. In step three of this comparative example, after adding maltodextrin, sodium bicarbonate, lecithin, and coconut oil to the enzymatic hydrolysate, high-pressure homogenization was not performed. Instead, the mixture was thoroughly stirred with a stirrer for 20 minutes at a stirring frequency of 200 rpm. The remaining steps are exactly the same as in Example 1.

[0054] Detection: The areca nut powders prepared in Examples 1-6 and Comparative Examples 1-5 were analyzed by liquid chromatography, and the method is as follows: 1) Sample pretreatment: Accurately weigh approximately 0.3 g of areca nut powder and place it in a stoppered conical flask. Add 50 ml of diethyl ether and 3 ml of carbonate buffer (dissolve 1.91 g of sodium carbonate and 0.56 g of sodium bicarbonate in water to make 100 ml). Shake and let stand for 30 minutes. Heat under reflux for 30 minutes. Separate the ether solution and add it to an evaporating dish containing 1 ml of phosphoric acid solution (5 ml → 1000 ml). Extract the residue twice with diethyl ether under reflux (30 ml and 20 ml each time) for 15 minutes each time. Combine the ether solutions in the same evaporating dish, evaporate the ether, dissolve the residue in 50% acetonitrile solution, transfer to a 25 ml volumetric flask, and add 50% acetonitrile to the mark. Shake well, filter, and collect the filtrate to obtain the test sample solution.

[0055] 2) Liquid chromatography detection conditions: The chromatographic column was an SCX-strong cation exchange resin column (4.6 mm × 250 mm, 5 μm, 120 A). The mobile phase system was acetonitrile and 0.2% phosphoric acid aqueous solution with a volume ratio of 30:70 (2 mL of phosphoric acid solution per 1000 mL, pH adjusted to 3.8 with triethylamine). The injection volume was 20 μL, the flow rate was 0.5 mL / min, the column temperature was 25℃, the detection wavelength was 215 nm, and the analysis time was 30 min.

[0056] Preparation of reference solution: Take an appropriate amount of arecoline bromate reference standard, accurately weigh it, and add it to the mobile phase to prepare a solution containing 0.1 mg per ml.

[0057] Determination: Accurately pipette 10 μl each of the reference solution and the test sample solution and inject them into the liquid chromatograph to determine their arecoline content.

[0058] The test results are shown in Table 1.

[0059] Sensory evaluation: The areca nut powders prepared in Examples 1-6 and Comparative Examples 1-4 were tasted by 10 sensory evaluators in an indoor environment at 25°C. Each sample consisted of 1-2 grams, and the presence of bitterness was noted. The results are recorded in Table 1. Table 1 Example Betel nut total alkaloid content (g / Kg) Bitterness Example 1 3.8 No Example 2 4.1 No Example 3 4.0 No Example 4 4.2 No Example 5 4.5 No Example 6 4.7 No Comparative Example 1 2.5 Yes Comparative Example 2 2.5 Yes Comparative Example 3 3.0 No Comparative Example 4 3.2 No Comparative Example 5 2.9 No As can be seen from the results in Table 1, the areca nut powder prepared by the method of the present invention has a high content of effective components such as arecoline and no bitter taste.

[0060] It should be noted that the descriptions of these embodiments are for the purpose of aiding understanding the present invention, but do not constitute a limitation thereof. Furthermore, the technical features involved in the various embodiments of the present invention described above can be combined with each other as long as they do not conflict with each other. In addition, the above are only some embodiments of the present invention, not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

Claims

1. A method for preparing areca nut powder, characterized in that, Includes the following steps: Step 1: Vacuum freeze-dry fresh areca nut slices, then pulverize them into ultra-fine powder to obtain freeze-dried powder; Step 2, compound enzymatic hydrolysis After adding compound enzyme and water to the lyophilized powder, adjust the pH to 5.0-5.5, and enzymatically hydrolyze at 40-45℃ for 150-200 min, then filter to obtain the enzymatic hydrolysate; The freeze-dried powder:water:complex enzyme ratio is 1:15-25:0.005-0.008 by mass; the complex enzyme is a mixture of cellulase, pectinase and protease in a mass ratio of 3:2:

1. Step 3, emulsification Add carrier, sodium bicarbonate, lecithin and coconut oil to the enzymatic hydrolysate, and homogenize under high pressure at 45-50 MPa; Wherein: the amount of carrier added is 10-15% of the mass of the enzymatic hydrolysate; the amount of sodium bicarbonate added is 3-5% of the mass of the lyophilized powder; the amount of lecithin added is 1.0-1.5% of the mass of the lyophilized powder; and the amount of coconut oil added is 0.3-0.5% of the mass of the lyophilized powder. Step 4, spray drying Spray drying conditions: inlet air temperature 110-120℃, outlet air temperature 60-65℃; atomizer speed 20000-25000rpm; Step 5, crush Powdered and collected powder particles smaller than 100 nm.

2. The method for preparing areca nut powder as described in claim 1, characterized in that, The vacuum freeze-drying conditions in step one are: vacuum degree maintained below 133 Pa, temperature -40℃ to -55℃, and vacuum freeze-drying time 19-24 hours.

3. The method for preparing areca nut powder as described in claim 1, characterized in that, In step three, gum arabic is added to the enzymatic hydrolysate, and the amount added is 1.5-2.0% of the mass of the enzymatic hydrolysate.

4. The method for preparing areca nut powder as described in claim 1, characterized in that... The carrier is maltodextrin, β-cyclodextrin, starch, or polydextrose.

5. The method for preparing areca nut powder as described in claim 1, characterized in that... The pulverization in step five is air jet pulverization, and the air jet pulverization pressure is 0.8 MPa.

6. The method for preparing areca nut powder according to any one of claims 1 to 5, characterized in that... The high-pressure homogenization in step three is performed twice, with a pressure of 50 MPa.

7. A type of areca nut powder, characterized in that... It is made by any one of claims 1 to 6.

8. A candy, characterized in that, It contains the areca nut powder as described in claim 7.