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Sweet areca and its preparing process

A technology of betel nut and sweet taste, which is applied in the field of preparation of sweet betel nut, can solve the problems of harmful human health, oral irritation, damage to the inner wall of the oral cavity, etc., and achieve the effect of helping human health and avoiding damage

Inactive Publication Date: 2003-01-15
彭新国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Betel nut is a kind of food, which is rich in Hainan Province of my country. Soak the betel nut and cut it into pieces, add flavoring agent, and chew it in the mouth. Its juice can help digestion. Folks in Hunan, Hubei and Jiangxi eat betel nut. However, lime emulsion is often added to the commercially available betel nut flavoring agent, which can cause strong irritation to the human oral cavity, and even damage the inner wall of the oral cavity, which is harmful to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0020] Put the betel nut into the soaking liquid, soak for 5 days, take out and cut into pieces for use, the composition and weight ratio of the soaking liquid are 5 parts of protein sugar (produced by Guangdong Shenzhen Honey Emperor Co., Ltd.), cyclamate (Guangdong Jiangmen Huhui Produced by Edible Additives Co., Ltd., the main ingredients are 5 parts of sodium cyclamate), 2 parts of vanillin (produced by Shanghai Jiahua Fine Chemical Co., Ltd.), ethyl maltol (produced by Beijing Tianlihai Chemical Co., Ltd. Food Additive Factory) production) 1 part, 2 parts of edible alkali, 100 parts of water.

[0021] Put 10 parts (weight) of caramel in an iron pan and heat to 90°C, stir and keep for 15 minutes to make it concentrated, and pineapple oil essence (produced by Shanghai Baoshan Harmen and Leimo Gaoshi Flavor Co., Ltd., the main ingredients are Ethyl acetate, pineapple base, propylene glycol) and sweet orange oil flavor (produced by Shanghai Baoshan Harmen and Raimo Gaoshi Fla...

example 2

[0025] The betel nut soaking time is 6 days. Heat the caramel to 100°C, stir, and keep for 10 minutes. Add 0.5 parts each of pineapple oil essence and sweet orange oil essence to the concentrated caramel, and continue stirring for 3 minutes to obtain a mixture. The mixture is placed on the soaked and cut betel nut petals, 1 gram per petal, and then the raisins are pasted on the mixture, 3 grains per petal, and the rest are the same as in Example 1.

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Abstract

A sweet areca is made up of areca and flavouring prepared from malt sugar, pineapple oil essence, orange oil essnece and raisin through immersing the areca in liquid for 5-6 days, cutting to become sections, heating malt sugar to 90-100 deg.C, mixing it with said pineapple oil essence and orange oil essence, cooling to under 40 deg.C, applying said mixture to the areca sections, and adhering raisin to it.

Description

technical field [0001] The present invention relates to a kind of betel nut, more specifically the present invention relates to a kind of sweet betel nut, meanwhile, the present invention also relates to a kind of preparation method of sweet taste betel nut. Background technique [0002] Betel nut is a kind of food, which is rich in Hainan Province of my country. Soak the betel nut and cut it into pieces, add flavoring agent, and chew it in the mouth. Its juice can help digestion. Folks in Hunan, Hubei and Jiangxi eat betel nut. However, lime emulsion is often added to commercially available betel nut flavorings, which can cause strong irritation to people's oral cavity, and even damage the inner wall of the oral cavity, which is harmful to human health. Contents of the invention [0003] The object of the present invention is to provide a new sweet betel nut and its preparation method, the flavoring agent does not contain lime emulsion at all, thereby avoiding the damage t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L27/29
Inventor 彭新国
Owner 彭新国
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