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A method for preparing coffee tasted areca
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A technology of betel nut and coffee, applied in the field of coffee betel nut preparation, can solve the problem of single taste of betel nut, and achieve the effect of solving single taste, good taste and good taste
Inactive Publication Date: 2010-12-29
许和生
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Summary
Abstract
Description
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Problems solved by technology
[0003] In order to solve the problem that the betel nut produced by the existing technology has a single taste, the present invention provides a method for preparing betel nut coffee that tastes good and does not damage the oral cavity
[0005] The coffee betel nut produced by the invention has coffee flavor and winearoma, has the advantages of good taste, good mouthfeel, and no damage to the oral cavity, and solves the problem of single taste of the existing betel nut
Method used
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Effect test
Embodiment 1
[0008] ①First mix the following weights: 200g coffee powder, 300g cyclamate, 100g sodiumsaccharin, 400g maltose, 50g food flavor, 150g calciumcarbonate, 100g deoxyacetic acid, 150g AK sugar, 100g aspartame, and 200g wine to make a flavoring agent ; ② Add the flavoring agent made in ① to 50Kg mineral water to make brine; ③ Wash and sterilize the betel nut fruit, cut it into small pieces, loosen it, and marinate it at a temperature of 90°C for 4.5 hours; betel nuts taken out to dry with pyrotechnic smoke.
[0009] The coffee betel nut made in the present embodiment has the flavor of coffee, smoke and wine, has good taste, good mouthfeel, and has the advantages of not damaging the oral cavity.
Embodiment 2
[0011] ① First mix the following weights: 175g coffee powder, 260g cyclamate, 140g sodium saccharin, 600g maltose, 35g food essence, 210g calciumcarbonate, 70g deoxyacetic acid, 110g AK sugar, 70g aspartame, and 180g wine to make a flavoring agent ; ② Add the flavoring agent made in ① to 50Kg mineral water again to make brine; ③ Wash and sterilize the betel nut fruit, cut it into small pieces, loosen it, and marinate it at a temperature of 80°C for 5 hours; betel nuts taken out to dry with pyrotechnic smoke.
[0012] The coffee betel nut made in this embodiment has coffee flavor and wine aroma, and has the advantages of good taste, good mouthfeel, and no damage to the oral cavity.
Embodiment 3
[0014] ①First mix the following weights: 280g coffee powder, 400g cyclamate, 80g sodium saccharin, 300g maltose, 80g food essence, 120g calcium carbonate, 160g deoxyacetic acid, 140g AK sugar, 160g aspartame, and 280g wine to make a flavoring agent ; ② Add the flavoring agent made in ① to 50Kg mineral water to make brine; ③ Wash and sterilize the betel nut fruit, cut it into small pieces, loosen it, and marinate it at a temperature of 100°C for 4 hours; The betel nuts are taken out and air-dried naturally.
[0015] The coffee betel nut made in this embodiment has coffee flavor and wine aroma, and has the advantages of good taste, good mouthfeel, and no damage to the oral cavity.
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Abstract
The coffee areca making process includes the following steps: 1. preparing seasoning through mixing coffee powder 10-14 wt%, glycoside 15-20 wt%, saccharinsodium 4-8 wt%, cerealose 15- 35 wt%, flavoring essence 2-4 wt%, calciumcarbonate 6-12 wt%, deoxy acetic acid 4-8 wt%, AK sugar 7-11 wt%, aspartame 4-8 wt% and liquor 10-14 wt%; 2. adding the seasoning in 3-4 wt% into mineral water to preparebittern; 3. washing areca fruit, cutting, loosening and soaking in the bittern at 80-100 deg.c for 4-5 hr; and 4. taking out the areca and fumigating with tobacco smoke to dry. The coffee areca has coffee taste, tobacco smell, liquor fragrance, good taste and no damage to oral cavity.
Description
1. Technical field: [0001] The invention relates to a method for preparing areca nuts, in particular to a method for preparing coffee areca nuts. 2. Background technology: [0002] Betel nut is a kind of food, which is abundant in Hainan Province of my country. People in Hunan, Hubei and Jiangxi have the habit of eating betel nut. People have a long history of chewing betel nut. The traditional method is to wash the betel nut and add saccharin water Moisten it, then cut it open, and add brine made of slaked lime and malt sugar to each cut betel nut. The traditional production method preserves all the hard fibers in the betel nut. These fibers cause discomfort in the mouth during chewing, cause strong irritation to the human oral cavity, and even damage the inner wall of the oral cavity, which is harmful to human health; while the existing betel nut tastes relatively simple. 3. Contents of the invention: [0003] In order to solve the problem that the betel nut produced by...
Claims
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Application Information
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