Processing technology of embedding areca nut in edible gum-based chewing gum particles and product thereof

Abstract

The application discloses a processing technology for embedding edible gum-based chewing gum particles into betel nuts and a product thereof, and belongs to the technical field of deep processing of betel nuts. The core step of the processing technology is as follows: selecting a betel nut semi-finished product after point halogenation, controlling the halogenation surface temperature to be 35 DEG C to 42 DEG C so that the halogenation body is in a semi-solid sticky state; selecting edible gum-based chewing gum particles with a diameter of 2.5 mm to 8.5 mm, and precisely embedding the chewing gum particles into the center of the halogenation surface of the betel nut; after standing at room temperature for solidification for 1 to 2 minutes, cooling and packaging to obtain the finished product. By controlling the solidification key node of the halogenation body, the application realizes high-strength fixation of the embedded particles, and the falling rate is lower than 0.5%. The processing technology is suitable for industrial mass production. The prepared product releases the gum base to wrap the betel nut fibers gradually during chewing, realizes the effect of soft chewing resistance, no tooth damage and less residue, and meanwhile, the traditional core taste of the betel nut is completely retained. The application solves the core pain points of the traditional betel nut, and the product differentiation is remarkable, and the product has strong market competitiveness.

Description

Technical Field

[0001] This invention relates to the field of betel nut deep processing technology, specifically to a betel nut processing technology with embedded edible gum-based chewing gum particles, and the betel nut products obtained by this technology. Background Technology

[0002] Areca nut, a traditional specialty food in Hunan and Hainan provinces of my country, boasts a large and stable consumer base. Traditional areca nut processing mainly includes core steps such as cleaning, soaking, roasting, slicing, adding brining agent, and packaging. The finished product retains the fibrous chewiness and core flavor of the original areca nut, but it suffers from unavoidable technical drawbacks: First, the coarse and hard fibers of the original areca nut easily irritate the oral mucosa during chewing, potentially leading to oral ulcers and mucosal fibrosis with long-term consumption, posing a clear health risk. Second, the coarse and hard fibers easily form a large amount of residue in the later stages of chewing, affecting the eating experience and posing a risk of accidental swallowing and choking. Third, traditional areca nut has a strong, stimulating taste, limiting its target audience and making it difficult to align with the trend towards lighter and milder snack foods.

[0003] To address the aforementioned shortcomings, several improved betel nut products have emerged in the industry, with the mainstream being betel nut with popping beads. The core technology involves embedding liquid flavored popping beads within betel nut slices. When consumed, these beads are popped to release flavor compounds, enriching the product's texture. However, this approach only supplements the flavor and cannot fundamentally soften the coarse fibers of betel nut, failing to solve the core problems of a prickly texture and excessive residue. Another type of betel nut chewing gum product simulates the chewing experience by adding betel nut flavor extracts and alkaloids to the gum base. While this solves the problem of prickly fibers, it completely lacks the chewing texture of traditional betel nut fibers, failing to meet the needs of the core betel nut consumer group and resulting in limited market acceptance.

[0004] In addition, existing areca nut processing techniques with embedded materials generally suffer from problems such as poor adhesion of the embedded materials, easy detachment and displacement, incompatibility with existing industrial production lines, and low production efficiency, making it difficult to achieve large-scale mass production. Therefore, developing a areca nut processing technology and corresponding products that can fully retain the core chewing texture and flavor of traditional areca nuts, fundamentally solve the problems of coarse and hard fibers, astringent texture, and excessive residue, and is compatible with large-scale industrial production, has become an urgent technical problem to be solved in the field of areca nut deep processing. Summary of the Invention

[0005] In view of the above-mentioned deficiencies in the existing technology, this invention aims to provide a betel nut processing technology for embedding edible gum-based chewing gum granules, and the betel nut product obtained by this technology. This technology adds only one embedding step to the traditional betel nut processing flow, without requiring significant modifications to existing production lines. It can achieve high-strength fixation of the embedded material, resulting in high production efficiency, strong adaptability, and suitability for large-scale industrial production. The betel nut product obtained by this technology not only fully retains the core chewing texture and flavor of traditional betel nut, but also achieves a soft, chewy, non-irritating, and residue-free effect by releasing and encapsulating the betel nut fibers through the gum base. This fundamentally solves the core pain points of traditional betel nut, while also creating significant product differentiation and possessing strong market competitiveness.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] In a first aspect, the present invention provides a betel nut processing method with embedded edible gum-based chewing gum particles, comprising the following steps:

[0008] S1. Pre-processed areca nut semi-finished product: Select green or tobacco areca nut semi-finished products that have completed cleaning, processing, baking, slicing, and brine preparation. Use an infrared thermometer to monitor the brine surface temperature in real time. Use a temperature control device to stably control the areca nut brine surface temperature between 35℃ and 42℃, so that the areca nut brine remains in a semi-solid viscous state. This temperature range is the core process window. If the temperature is higher than 42℃, the brine will flow and the particles cannot be positioned and fixed. If the temperature is lower than 35℃, the brine will solidify prematurely, lose its viscosity, and cannot form an effective bond with the particles.

[0009] S2. Selection of embedding material: Select edible gum-based chewing gum granules with a diameter of 2.5mm to 8.5mm and a single granule weight of 0.5g to 2g as the embedding material, or select food-grade soft filler of the same weight; among them, granules with a diameter of 4.5mm to 5.5mm are preferred, as this specification has the best compatibility with the size of conventional betel nut slices, which can ensure the taste and fiber softening effect during chewing, and will not cause the betel nut slices to break due to the granules being too large, or cause insufficient softening effect and easy falling off due to the granules being too small.

[0010] S3. Material embedding: Precisely place the selected embedding material in the center of the areca nut brine surface, and gently press it into the brine body at a uniform speed, so that at least 1 / 4 of the volume of the embedding material is embedded inside the areca nut brine layer, ensuring that the embedding material and the areca nut brine body are in full contact from all directions, and maximizing the adhesion strength.

[0011] S4. Static curing: Place the areca nuts with embedded material in a clean environment at room temperature of 20℃~28℃ and relative humidity of 40%~60% for static curing for 1~2 minutes until the areca nut brine is completely solidified, forming a high-strength curing layer that completely fixes and locks the embedded material in place, preventing the material from falling off, rolling, or shifting during subsequent processing, transportation, and consumption.

[0012] S5. Post-processing: Cool the cured composite areca nut semi-finished product to room temperature, and then use food-grade packaging materials for standardized packaging. After packaging, conduct full-item quality inspections such as metal detection and microbial detection. After passing the quality inspection, it is stored in the warehouse.

[0013] As a further aspect of the present invention, the areca nut brine is compounded from maltose, gelatin, sweetener, edible gum, and food-grade lime in a specific mass ratio. The brine of this formulation system has stable semi-solid viscosity in the range of 35℃ to 42℃, and can form a high-strength solidified layer after cooling, further ensuring the adhesion stability of the embedded material. The edible gum-based chewing gum particles are food-grade gum particles, and the gum base components are one or a combination of two of food-grade styrene-butadiene rubber and polyvinyl acetate. This can prevent deformation due to extrusion during the embedding process, and the surface can quickly soften when exposed to heat (brine temperature) and moisture (brine humidity), forming a dual fixing structure of physical interlocking and chemical adhesion with the areca nut brine.

[0014] As a further aspect of the present invention, the edible gum-based chewing gum granules are ground into powder, added to the prepared brine at a ratio of 20%-70% of the total brine, stirred evenly, and then injected into the areca nut groove.

[0015] Secondly, the present invention provides a betel nut product with embedded edible gum-based chewing gum particles, which is produced by the above-mentioned processing technology. The product includes a betel nut body, an areca nut brine layer solidified at the cut of the betel nut body, and edible gum-based chewing gum particles embedded and fixed in the areca nut brine layer. The diameter of the edible gum-based chewing gum particles is 2.5mm to 8.5mm, and the weight of a single particle is 0.5g to 2g. At least 1 / 4 of the volume of the edible gum-based chewing gum particles is embedded in the areca nut brine layer, and the completely solidified areca nut brine layer forms a wrapped and fixed structure, eliminating the risk of loosening, displacement, or falling off.

[0016] As a further aspect of the present invention, the areca nut body is a sliced ​​product of green areca nut or smoked areca nut; the gum base component of the edible gum-based chewing gum granules can be gradually released during chewing, adhering and wrapping with the areca nut fibers, making the coarse and hard areca nut fibers soft and smooth, fundamentally solving the problems of fiber irritation and excessive residue, while improving the chewing endurance of the product and enriching the taste layers.

[0017] Compared with the prior art, the areca nut processing technology and product of the present invention, which incorporates edible gum-based chewing gum granules, has the following beneficial effects:

[0018] 1. Excellent adhesion strength, suitable for large-scale industrial production: This invention achieves high-strength adhesion between the embedded chewing gum granules and betel nuts by precisely controlling the temperature window of the halogen and the static curing time. The granule detachment rate of the finished product is less than 0.5%, which completely solves the industry pain point of easy detachment and displacement of embedded materials. At the same time, this process only adds an embedding step to the traditional betel nut processing flow, without the need for major modifications to the existing production line. The daily production capacity of a single production line can reach more than 50,000 packs, with high production efficiency. It can be adapted to mass production on own production lines or outsourced to existing betel nut processing plants through OEM models, with extremely low barriers to entry.

[0019] 2. Completely solves core pain points and significantly improves food safety: The product made by this invention allows the gum base of the chewing gum particles to be gradually released during chewing, fully enveloping the coarse and hard fibers of betel nut, making the fiber texture soft and smooth, achieving the core effects of "soft, chewy, non-prickly, and with fewer thorns". The amount of residue is reduced by more than 55% compared with traditional betel nut, fundamentally reducing the risk of betel nut fibers pricking the oral mucosa, and greatly improving the food safety and eating experience of the product.

[0020] 3. Rich flavor profile, catering to both tradition and innovation: This product retains the mellow taste and unique flavor of traditional betel nut, satisfying the consumption needs of the core consumer group, while adding the sweet flavor and chewy texture of chewing gum, neutralizing the strong irritation of traditional betel nut, broadening the product's target audience, and adapting to the diversified consumption needs of snack foods.

[0021] 4. Significant product differentiation and strong market competitiveness: There are currently no similar betel nut products in the betel nut market with "embedded edible gum-based chewing gum particles". This invention forms a clear technical barrier and product differentiation advantage, which can quickly seize the niche market, form a unique market competitiveness, and have extremely high commercial value.

[0022] To more clearly illustrate the structural features and effects of the present invention, the present invention will be described in detail below with reference to specific embodiments. Detailed Implementation

[0023] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0024] This invention provides a method for processing betel nuts that not only fully preserves the core chewing texture and flavor of traditional betel nuts but also fundamentally solves the problems of coarse and hard fibers, a prickly feeling in the mouth, and excessive residue. It is also compatible with industrial-scale betel nut processing techniques and corresponding products. Specifically, it provides a betel nut processing method that embeds edible gum-based chewing gum granules. This process adds only one embedding step to the traditional betel nut processing flow, requiring no major modifications to existing production lines. It achieves high-strength fixation of the embedded material, resulting in high production efficiency, strong adaptability, and suitability for large-scale industrial production. The betel nut products produced using this process not only fully retain the core chewing texture and flavor of traditional betel nuts but also achieve a soft, chewy, non-prickly feeling with minimal residue through the release of the gum base, fundamentally solving the core pain points of traditional betel nuts and creating significant product differentiation with strong market competitiveness.

[0025] This invention provides a betel nut processing method with embedded edible gum-based chewing gum granules, comprising the following steps:

[0026] Step 1. Pre-treatment of betel nut semi-finished products: Select green or tobacco betel nut semi-finished products that have been cleaned, processed, roasted, sliced, and added with brine. Control the temperature of the betel nut brine surface to be between 35℃ and 42℃, so that the betel nut brine is in a semi-solid and viscous state.

[0027] In this step, the areca nut brine is compounded from maltose, gelatin, sweetener, edible gum, and food-grade lime in a preset mass ratio; the semi-solid viscous state is the state in which the brine can produce continuous stringing without flowing when touched; the critical temperature range of 35℃~42℃ is the critical temperature range for the brine to maintain its semi-solid viscous state. When the temperature is higher than 42℃, the brine cannot achieve the positioning and fixation of the embedded particles when flowing, and when the temperature is lower than 35℃, the brine solidifies prematurely and loses its adhesive ability.

[0028] Step 2. Select the embedding material: Select edible gum-based chewing gum or bubble gum mixture or granules with a diameter of 2.5mm to 8.5mm and a single piece weight of 0.5g to 2g as the embedding particles, or select food-grade soft filler of the same weight.

[0029] In this step, the embedded particles are edible gum-based chewing gum or bubble gum particles, and the gum base is one or a combination of two of food-grade styrene-butadiene rubber and polyvinyl acetate; the preferred diameter of the embedded particles is 4.5 mm to 5.5 mm.

[0030] Step 3. Material embedding: Precisely place the selected embedded particles in the center of the areca nut brine surface and gently press to embed them, so that the embedded particles are in full contact and adhere to the areca nut brine.

[0031] In this step, the placement and light-pressing embedding of the embedded particles are completed by manual operation, semi-automatic embedding fixtures or fully automatic embedding equipment; after light-pressing embedding, at least 1 / 4 of the volume of the embedded particles is embedded inside the areca nut brine layer.

[0032] Step 4. Static curing: Place the embedded areca nuts in a clean environment at room temperature and allow them to solidify for 1-2 minutes to allow the halogen to completely solidify, thus fixing and locking the embedded particles in place, and obtaining the composite areca nut semi-finished product.

[0033] In this step, the temperature of the ambient clean environment is 20℃~28℃ and the relative humidity is 40%~60%. After curing, the embedded material is completely fixed and locked to prevent the material from falling off, rolling or shifting during subsequent processing, transportation and consumption.

[0034] Step 5. Post-processing: After cooling the compound areca nut semi-finished product to room temperature, it is packaged, inspected for quality, and put into storage in sequence.

[0035] This invention provides a betel nut product with embedded edible gum-based chewing gum particles, which is produced by the above-mentioned betel nut processing technology with embedded edible gum-based chewing gum particles. The betel nut product includes a betel nut body, an areca nut brine layer solidified at the cut of the betel nut body, and edible gum-based chewing gum particles embedded and fixed inside the areca nut brine layer. After the areca nut brine layer is completely solidified, it forms a wrapping and fixing structure, which locks and fixes the edible gum-based chewing gum particles in place, eliminating the risk of loosening, rolling, or displacement.

[0036] The areca nut body is a sliced ​​product of green areca nut or smoked areca nut; the edible gum-based chewing gum granules have a diameter of 2.5mm to 8.5mm and a single granule weight of 0.5g to 2g. At least 1 / 4 of the volume of each edible gum-based chewing gum granule is embedded inside the areca nut brine layer. The granules soften when exposed to heat and moisture, forming a dual fixing structure of physical interlocking and chemical adhesion with the areca nut brine. The completely solidified areca nut brine layer forms a wrapping fixing structure, eliminating the risk of loosening, displacement, or falling off. The gum base component of the edible gum-based chewing gum granules is gradually released during chewing, adhering to the areca nut fibers and forming a complete wrap, making the coarse and hard areca nut fibers soft and smooth, fundamentally solving the problems of fiber irritation and excessive residue, while improving the chewing endurance of the product and enriching the taste.

[0037] Before packaging, the betel nut product must undergo a full range of quality inspections, including metal detection and microbial testing. The microbial indicators must meet the requirements of a total bacterial count ≤100 CFU / g and no detection of coliform bacteria. The betel nut product is compatible with existing industrial betel nut production lines, with a single production line capable of producing more than 50,000 packs per day.

[0038] The technical solution of the present invention will be further described in detail below with reference to specific embodiments.

[0039] To ensure consistency, repeatability, and data comparability of the embodiments, the basic general conditions for all embodiments are uniformly set as follows:

[0040] I. Standards for raw areca nuts: Smoked areca nuts are selected from Grade 1 dried areca nuts harvested in Wanning, Hainan in 2024. The nuts are 5-6cm long and 2.5-3cm in diameter, free from mold, insect infestation, and deformities, with a batch maturity deviation of ≤2%. Green areca nuts are selected from fresh areca nuts from the same batch in Hainan. They are processed at low temperature, with uniform fruit shape, no damaged fruit, and a moisture content controlled at 65%-70%.

[0041] II. Standardized Pre-processing: Smoked areca nuts are washed and impurities are removed → fermented in 40℃ warm water for 12 hours → baked in 105℃ hot air for 4 hours, with the finished product moisture content controlled at 22%-24% → symmetrically sliced ​​along the longitudinal direction of the kernel → the kernel is removed to obtain a uniformly sized areca nut slice semi-finished product; Green areca nuts are washed → fermented in 35℃ warm water for 8 hours → baked at 80℃ for 2 hours, with the finished product moisture content controlled at 28%-30% → sliced ​​and kernel removed to obtain a green areca nut semi-finished product.

[0042] III. Standardized formula for areca nut brine: 65 parts maltose, 10 parts food-grade gelatin, 8 parts carrageenan, 12 parts food-grade quicklime, and 5 parts aspartame; Standardized cooking process: After mixing according to the formula, cook at a constant temperature of 85℃ for 30 minutes, stirring until completely homogeneous, and then cool to the preset process temperature for later use. The mass proportions of the above areca nut brine formula comply with GB2760-2014 "National Food Safety Standard for the Use of Food Additives".

[0043] IV. Unified Standard for Embedded Edible Gum-Based Chewing Gum Granules: The core formula consists of 30 parts food-grade styrene-butadiene rubber, 25 parts polyvinyl acetate, 35 parts white sugar, 5 parts glycerin, 4 parts edible flavoring, and 1 part food-grade auxiliary materials. After mixing and granulation, the granules are made into spherical granules with a dense hard shell on the surface, which meet the requirements of GB17399-2016 "National Food Safety Standard for Candy". The microbial and heavy metal indicators all meet the standards.

[0044] V. Production and Testing Environment: All tests were conducted in a Class 100,000 clean food workshop that complies with GB14881-2013 "General Hygiene Standard for Food Production". The production environment temperature was 23±3℃ and the relative humidity was 45%-55%. All performance tests were conducted in a CNAS-accredited food testing laboratory under normal temperature and pressure conditions.

[0045] VI. Unified Quality Inspection Standards: All finished products must pass the metal foreign object detection, and the microbiological indicators must meet the following requirements: total bacterial count ≤100 CFU / g, no coliform bacteria detected, and no pathogenic bacteria such as Salmonella and Staphylococcus aureus detected.

[0046] Example 1

[0047] This embodiment provides a betel nut processing technology with embedded edible gum-based chewing gum particles, including the following steps:

[0048] Step 1: Select 1000 pieces of semi-finished areca nuts that have been cleaned, processed, baked, sliced, and coated with syrup. Use an infrared thermometer to monitor the temperature of the areca nut syrup surface in real time. Use a temperature control device to stabilize the temperature at 38℃. At this time, the syrup is in a semi-solid viscous state. When touched with a glass rod, it can produce continuous and uniform stringing without flowing or sticking to the wall, which fully meets the requirements of the bonding process. Remove unqualified products with local temperature exceeding the standard / too low, and the yield rate is 100% to enter the next process.

[0049] Step 2: Select 1000 edible gum-based chewing gum granules with a diameter of 5mm and a single granule weight of 1.0g. The granule roundness tolerance should be ≤±0.1mm, with no surface damage or deformation, and the batch specification weight deviation should be ≤±0.02g. This ensures a perfect match for the size requirements of areca nut slices, avoiding granules that are too large and cause slice damage, or granules that are too small and result in insufficient fiber softening. These granules are made from food-grade styrene-butadiene rubber, polyvinyl acetate, white sugar, flavoring, and other raw materials, and have been tested and found to meet the requirements of GB2760-2014 "National Food Safety Standard for the Use of Food Additives".

[0050] Step 3: Using a semi-automatic embedding fixture, set the fixture positioning accuracy to ±0.2mm and the pressing force to 5N. Place the bubble gum granules one by one precisely in the center of the betel nut brine surface, and press lightly to embed the granules to 1 / 4 depth into the brine layer, ensuring that the granules are in full contact with the brine, without any suspension, misalignment, or extrusion deformation. The misalignment rate of a single batch embedding operation is ≤0.1%.

[0051] Step 4: Place the areca nuts with embedded granules in a clean room at 25°C and 50% humidity, let them stand and solidify for 1.5 minutes, and observe whether the halogen is completely solidified and whether the granules are loose or displaced.

[0052] Step 5: Cool the cured composite areca nuts to 20°C and package them individually in food-grade aluminum foil bags, 10 pieces per bag. After packaging, conduct metal detection and microbial testing (total bacterial count ≤100 CFU / g, coliform bacteria not detected). After passing the quality inspection, they are put into storage.

[0053] The results of finished product quality inspection and performance verification are as follows:

[0054] Standardized chewing tests showed that the composite areca nut product prepared in this embodiment had no prickly sensation when chewed, the fibers were soft, the residue was reduced by 60% compared to traditional areca nut, and the chewing gum particles did not fall off, resulting in a rich and layered taste. Texture analysis showed that the maximum shear force of the fibers was 12.3N, only 43% of that of traditional smoked areca nut (28.6N), demonstrating a significant fiber softening effect and fundamentally solving the prickly sensation problem. A double-blind test with 20 volunteers with over 3 years of areca nut consumption experience showed that the finished product had no prickly sensation or oral mucosal irritation when chewed, fully retaining the rich flavor and chewy texture of smoked areca nut while also possessing the elastic chewiness and sweet flavor of chewing gum. The product had a rich and layered taste, a flavor acceptance score of 9.0 / 10, a chewing endurance score of 8.9 / 10, and a post-chewing mucosal discomfort rate of only 5%, far lower than the 85% of traditional areca nut.

[0055] Example 2

[0056] This embodiment provides a betel nut processing technology with embedded edible gum-based chewing gum particles, including the following steps:

[0057] Step 1: Select 1000 pieces of green areca nut semi-finished product that have been cleaned, processed, baked, sliced, and added with brine. Control the temperature of the areca nut brine surface at 35℃. The brine should be in a semi-solid, viscous state. When touched lightly, it should produce continuous strands without flowing or thinning. This is suitable for the adhesive properties of the low-irritation brine of green areca nut. After removing unqualified products, proceed to the next process.

[0058] Step 2: Select 1000 edible gum-based chewing gum granules with a diameter of 5mm and a single granule weight of 0.8g.

[0059] Step 3: Standardized manual embedding is performed by systematically trained operators. The chewing gum granules are precisely placed in the center of the betel nut brine surface and gently pressed to embed them, so that the granules are embedded 2 / 3 of the way into the brine layer. This ensures that the granules and brine are fully in contact and bonded at 360°. The operation time and pressing force are consistent for each piece, and the deviation rate of a single batch is ≤0.3%.

[0060] Step 4: Let it stand for 2 minutes in a clean environment at room temperature (23℃) and humidity (45%) to solidify completely.

[0061] Step 5: After the product is cooled to room temperature by air, it is sealed and packaged in a standardized manner. Metal detection, full microbial quality inspection, and appearance inspection are completed. Samples of qualified products are retained and put into storage.

[0062] The results of finished product quality inspection and performance verification are as follows:

[0063] Standardized chewing tests showed that the residue in the finished product was reduced by 55% compared to traditional green areca nuts. Texture analysis revealed a maximum fiber shear force of 13.5N, only 48% of that of traditional green areca nuts (27.9N), completely resolving the industry pain point of fine fibers and easy pricking in the mouth. Double-blind testing showed that the finished product was soft and smooth to chew, with no pricking sensation or fiber irritation. The crisp and refreshing flavor of green areca nuts blended well with the sweet flavor of chewing gum, and the chewing endurance was 30% higher than traditional green areca nuts. There were no reports of oral mucosal irritation or redness, and the flavor acceptance score was 9.2 / 10, meeting the taste preferences of young consumers.

[0064] Example 3

[0065] This embodiment provides a betel nut processing technology with embedded edible gum-based chewing gum particles, including the following steps:

[0066] Step 1: Select 1000 pieces of semi-finished tobacco areca nuts that have been cleaned, processed, baked, sliced, and brined. Control the temperature of the areca nut brine surface at 42℃, so that the brine is in a semi-solid, viscous state.

[0067] Step 2: Select 1000 edible gum-based chewing gum granules with a diameter of 5mm and a single granule weight of 1.2g. The particle size uniformity deviation should be ≤±0.01g. Grind the edible gum-based chewing gum granules into powder and add them to the prepared brine at a ratio of 50% of the total brine volume. Stir well and use the powder to inject into the betel nut groove. The residual heat of the brine will quickly soften the powder and form a stable adhesive.

[0068] Step 3: Using a fully automatic high-speed embedding device that seamlessly integrates with the existing betel nut production line, the device is set to a positioning accuracy of ±0.1mm and an embedding speed of 120 pieces / minute. The brine, which contains edible gum powder and is stirred evenly, is injected into the center of the betel nut brine surface through a vision positioning system. The robotic arm presses gently at a uniform speed to embed 2 / 3 of the particle volume into the brine layer. The parameters are uniform throughout the process, with no human intervention, and the positioning deviation rate of a single batch is ≤0.05%.

[0069] Step 4: The embedded areca nuts are conveyed at a uniform speed through a food-grade conveyor belt and placed in a clean environment at room temperature of 26℃ and humidity of 55% for 1 minute to solidify. The halogen is completely solidified, forming a high-strength solidified layer. The particles are not loose, shifted, or misaligned, thus achieving continuous and uninterrupted production.

[0070] Step 5: After the products are cooled to room temperature by air, they enter the fully automated packaging line for standardized packaging. Combined with online metal detection, visual appearance inspection, and weight sorting, qualified products are directly put into the warehouse after completing all quality inspections.

[0071] The results of finished product quality inspection and performance verification are as follows:

[0072] Standardized chewing tests showed that the amount of residue in the finished product was reduced by 65% ​​compared to traditional tobacco betel nuts. Texture analysis revealed a maximum fiber shear force of 11.8N, only 41% of that of traditional tobacco betel nuts, indicating optimal fiber softening and gum base encapsulation, completely resolving the core pain points of coarse, hard fibers, a prickly mouth feel, and excessive residue. Double-blind testing showed that the finished product exhibited strong chewing endurance, with no prickly feeling or fiber irritation. The rich, full-bodied flavor of the tobacco betel nut combined well with the elastic texture of chewing gum, resulting in a smooth chewing experience. The product achieved a chewing endurance score of 9.1 / 10, a flavor acceptance score of 8.8 / 10, and a 0% incidence of oral mucosal discomfort after chewing, significantly reducing the risk of oral damage from betel nuts.

[0073] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present invention.

Claims

1. A betel nut processing technology with embedded edible gum-based chewing gum granules, characterized in that, Includes the following steps: Pre-processed areca nut semi-finished products: Select green or tobacco areca nut semi-finished products that have been cleaned, processed, roasted, sliced ​​and added with brine, and control the surface temperature of the areca nut brine to be kept at 35℃~42℃ so that the areca nut brine is in a semi-solid viscous state. Selecting embedded materials: Select edible gum-based chewing gum or bubble gum mixture or granules with a diameter of 2.5mm to 8.5mm and a single piece weight of 0.5g to 2g as embedded particles, or select food-grade soft filler of the same weight; Material embedding: The selected embedded particles are precisely placed in the center of the areca nut brine surface and gently pressed to embed them, so that the embedded particles are in full contact and adhere to the areca nut brine. Static curing: Place the embedded areca nuts in a clean environment at room temperature for 1-2 minutes to allow the halogen to solidify completely, thus fixing and locking the embedded particles to obtain a composite areca nut semi-finished product. Post-processing: After cooling the compound areca nut semi-finished product to room temperature, it is packaged, inspected for quality, and put into storage in sequence.

2. The areca nut processing technology with embedded edible gum-based chewing gum granules according to claim 1, characterized in that, The areca nut brine is compounded from maltose, gelatin, sweetener, edible gum, and food-grade lime in a preset mass ratio; the semi-solid viscous state is the state in which the brine produces continuous stringing upon contact without flowing; 35℃~42℃ is the critical temperature range for the brine to maintain semi-solid viscous state. When the temperature is higher than 42℃, the brine cannot achieve the positioning and fixation of the embedded particles, and when the temperature is lower than 35℃, the brine solidifies prematurely and loses its adhesive ability.

3. The areca nut processing technology with embedded edible gum-based chewing gum granules according to claim 1 or 2, characterized in that, The embedded particles are edible gum-based chewing gum or bubble gum particles, and the gum base of the embedded particles is one or a combination of two of food-grade styrene-butadiene rubber and polyvinyl acetate; the diameter of the embedded particles is 4.5mm to 5.5mm.

4. The areca nut processing technology with embedded edible gum-based chewing gum granules according to claim 1, characterized in that, The placement and light-pressure embedding of the embedded particles are completed by manual operation, semi-automatic embedding fixtures, or fully automatic embedding equipment; after light-pressure embedding, at least 1 / 4 of the volume of the embedded particles is embedded inside the areca nut brine layer.

5. The areca nut processing technology with embedded edible gum-based chewing gum granules according to claim 4, characterized in that, The ambient temperature of the clean environment is 20℃~28℃, and the relative humidity is 40%~60%.

6. A betel nut product with embedded edible gum-based chewing gum granules, characterized in that, The areca product is obtained by the areca processing technology according to any one of claims 1-5, and includes an areca body, an areca syrup layer solidified at the cut of the areca body, and edible gum-based chewing gum particles embedded and fixed inside the areca syrup layer; after the areca syrup layer is completely solidified, it forms a wrapping and fixing structure to lock and fix the edible gum-based chewing gum particles.

7. The areca nut product with embedded edible gum-based chewing gum particles according to claim 6, characterized in that, The areca nut body is a sliced ​​product of green areca nut or smoked areca nut; the edible gum-based chewing gum granules have a diameter of 2.5mm to 8.5mm and a single granule weight of 0.5g to 2g.

8. The areca nut product with embedded edible gum-based chewing gum particles according to claim 7, characterized in that, At least 1 / 4 of the volume of the edible gum-based chewing gum particles is embedded inside the areca nut brine layer. The particles soften when exposed to heat and moisture, forming a dual fixation structure of physical interlocking and chemical adhesion with the areca nut brine body.

9. The areca nut product with embedded edible gum-based chewing gum granules according to claim 8, characterized in that, The gum base component of the edible gum granules is gradually released during chewing, adhering to the areca fiber and forming a complete coating.

10. The areca nut product with embedded edible gum-based chewing gum particles according to claim 9, characterized in that, The areca nut products must undergo a full quality inspection before packaging. The inspection items include metal detection and microbial detection. Among them, the microbial indicators must meet the requirements of total bacterial count ≤100 CFU / g and no detection of coliform bacteria.