Areca catechu and preparation method thereof

Abstract

The invention relates to the technical field of areca catechu, and discloses areca catechu and a coating layer, a areca catechu layer is arranged in the coating layer, the coating layer is used for protecting the internal areca catechu layer, and the invention further discloses a preparation method of the areca catechu. The method comprises the following steps: S1, raw material pretreatment: collecting common fresh areca nuts or fresh areca nuts with poor length, and performing screening, cleaning, low-temperature drying and crushing on the collected fresh areca nuts; s2, removing harmful substances such as fibers, namely removing the fibers of the areca nuts through methods such as low-temperature boiling and soaking, filtering and the like, reserving effective components in the areca nuts, removing astringent taste and bitter taste through enzyme preparation, and preparing dry fine powder; s3, preparing a gum base material: preparing a gum base capable of being combined with effective components of betel nuts through various vegetable gum bases and the like. Through a combined process of low-temperature soaking, enzymolysis astringent taste removal and activated carbon purification, astringent and bitter substances in the areca nuts are successfully removed, the natural flavor of the areca nuts is reserved, the taste of the areca nuts is softer and mellower, and the higher requirements of consumers on the taste of the areca nuts are met.

Description

Technical Field

[0001] The invention relates to the technical field of gum betel nut, in particular to gum betel nut and a preparation method thereof. Background Art

[0002] As a tropical crop, betel nut is widely popular, especially in the Asian market, due to its unique flavor and chewing properties. However, the processing and production technology of traditional betel nut products faces many challenges, such as fiber damage to the oral cavity, which to some extent limits the market competitiveness of betel nut products and the expansion of consumer groups.

[0003] Due to the imperfect processing technology, traditional betel nut products often fail to effectively remove the bitter substances in betel nut. These substances not only affect the taste of the product, but also easily cause discomfort to consumers, limiting the taste improvement and market promotion of betel nut products. In the processing technology, high-temperature drying or extensive extraction methods are often used, resulting in serious loss of natural active ingredients in betel nut. This not only reduces the functionality and nutritional value of betel nut products, but also makes betel nut resources not fully utilized, resulting in resource waste.

[0004] Most traditional betel nut products lack high-quality gum-based materials as a carrier, which leads to unstable product structure and prone to problems such as breakage and hardening. They also lack elasticity and flexibility during chewing, affecting consumers' chewing experience.

[0005] Betel nut contains a lot of crude fiber, which is not effectively removed during traditional processing. Long-term chewing can easily cause mechanical damage to the oral mucosa, leading to oral discomfort and even oral health problems for consumers, further affecting the market acceptance of the product. Summary of the invention

[0006] In view of the deficiencies in the prior art, the present invention provides a gum betel nut and a preparation method thereof, which solves the problems of severe residual astringent and bitter taste, low utilization rate of effective ingredients, strong oral irritation, and single product structure and flavor.

[0007] To achieve the above objectives, the present invention is implemented through the following technical scheme: a gum betel nut, including a coating layer, a gum layer is arranged inside the coating layer, and the coating layer is used to protect the internal gum layer.

[0008] A method for preparing betel nut gum comprises the following steps: S1. Raw material pretreatment: Collect ordinary or poor-looking fresh betel nuts, screen, wash, dry at low temperature and crush them; S2. Removal of harmful substances such as fiber: Remove the fiber of betel nut by low-temperature boiling, filtering, etc., retain the effective ingredients in betel nut, remove the bitter taste through enzyme treatment, and make it into dry fine powder; S3. Preparation of gum base materials: gum bases that can be combined with the effective ingredients of betel nut are prepared by using a variety of plant gum bases; S4, seasoning and mixing: fully mixing the obtained defibered betel nut effective ingredients, gum base materials and seasoning system to form a gum betel nut base material; S5, molding and coating: molding by extrusion molding equipment, and surface coating with coating liquid; S6. Product testing and packaging: Finished products are packaged after quality testing.

[0009] Preferably, the raw material pretreatment in step S1 specifically includes: S1.1. Collect the ordinary or poor-looking betel nuts, wash and sort them, and then dry them at low temperature. The drying temperature is set at 55-60 degrees; S1.2, crush the betel nut with an impact crusher, set the crushing speed to 550rpm-650rpm, and the crushing time to 2min-4min; Preferably, the functional component extraction in step S2 specifically includes: S2.1, immerse the crushed betel nut in an aqueous solution with a liquid-to-solid ratio of 10:1 and a solution temperature of 45°C to 50°C for 20min to 30min, and stir to ensure that the crushed betel nut is in full contact with the solution; S2.2, adding a compound solution of pectinase and protease in a mass ratio of 1:1 to the soaked betel nut pieces, controlling the pH value of the solution at 6.5-7.0, the soaking temperature at 45°C-55°C, the soaking time at 20min-40min, removing the residual bitter components by enzymatic hydrolysis, and removing fiber and other residues by filtration; S2.3, the treated betel nut liquid is separated into solid and liquid by high-speed centrifugation equipment, the rotation speed is 9000rpm~11000rpm, and the centrifugation time is 10min~20min, so that the solid residue and the extract are effectively separated; S2.4. The separated extract is further purified and concentrated by membrane separation technology. Activated carbon is added to the concentrated extract in an amount of 2% to 4% of the volume of the extract. The extract is stirred at a temperature of 30°C to 40°C for 15min to 25min, and the activated carbon and astringent substances are removed by further filtration.

[0010] S2.5. Use a dual-channel heat pump drying equipment to dry the above extract. The drying temperature is controlled at 55℃~60℃, the humidity is controlled at 45%~55%, and the drying time is 2h~4h. The fine drying temperature is controlled at 45℃~55℃, the humidity is controlled at 25%~35%, and the drying time is 3h~5h. Finally, the effective ingredients of betel nut after drying are made into refined powder.

[0011] Preferably, the preparation of the gum base material in step S3 specifically includes: S3.1, select modified starch 45%-55%, carboxymethyl cellulose 18%-22%, guar gum 6%-12%, locust bean gum 6%-9% and glycerol 8%-12%; S3.2, stirring evenly at 80°C to 90°C for 25min to 35min to form a uniform gelatinous mixture, pressing the gelatinous mixture into a sheet through a mold, cooling to room temperature, and forming a preliminary gum-based material; S3.3. The initially formed gum base material is placed in a constant temperature drying oven for drying. The drying temperature is controlled at 45℃~55℃, the drying time is 8h~12h, and the moisture content is reduced to 3%~5%. Finally, a plant-based gum base material with uniform mechanical properties and suitable flexibility is obtained.

[0012] Preferably, the seasoning mixing in step S4 includes: The obtained refined powder of defibered betel nut, preheated gum base material and mixed flavor liquid are added into a stirring device at a mass ratio of 5:50:45 to 15:50:35, the temperature is controlled at 45°C to 65°C, and the speed is stirred at 250rpm to 350rpm for 20min to 40min. The mixture is uniform to form a gum betel nut base material.

[0013] Preferably, the mixed flavor liquid is obtained by mixing the sweet solution and the compound flavor liquid in a ratio of 60:40 to 80:20.

[0014] Preferably, the sweet solution is prepared by mixing 30% to 35% erythritol, 8% to 12% stevia, and 5% to 8% monk fruit extract, and dissolving the mixture in purified water at 55° C. to 65° C. to prepare a sweet solution with a concentration of 8% to 12%.

[0015] Preferably, the composite flavor liquid is prepared by mixing 0.2% to 0.4% tropical fruit powder flavor and 0.15% to 0.25% tropical fruit liquid flavor to form a tropical fruit flavor liquid; and mixing 0.05% to 0.15% clove oil and 0.05% to 0.15% cinnamaldehyde to form a herbal health flavor liquid; and the mixture is mixed to form the composite flavor liquid.

[0016] Preferably, in step S5, the molding is carried out by molding the betel nut base material through a twin-screw extruder, the extruded material is cut and cooled to room temperature for standby use, the coating liquid is sprayed on the betel nut and placed in a constant temperature drying device, the drying temperature is controlled at 40°C to 50°C, and the drying time is 2h to 3h, until the surface coating layer is completely solidified.

[0017] The present invention provides a gum betel nut and a preparation method thereof, which has the following beneficial effects: 1. The present invention successfully removes the astringent and bitter substances in betel nut through a combined process of low-temperature soaking, enzymatic deastringency and activated carbon purification, retains the natural flavor of betel nut, makes the product taste softer and mellower, and meets consumers' higher requirements for the taste of betel nut.

[0018] 2. The present invention adopts a plant gum-based material as a betel nut carrier, selects modified starch, plant gum and glycerin and other ingredients, and forms a stable gum-based material through high-temperature stirring and drying. This plant gum-based material gives the betel nut product good flexibility and mechanical properties, effectively avoiding the defects of traditional betel nut products such as fragility and unstable structure, making the product more chewy and consistent.

[0019] 3. The invention makes the product have a sweet and refreshing flavor and a natural herbal aroma through the fine mixing of the sweet solution and the compound flavor liquid, thus improving the single taste problem of betel nut products. At the same time, the formula of the flavor liquid is precisely controlled, so that the betel nut product has a rich and coordinated flavor, which is suitable for the preferences of different consumer groups. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 A perspective view of the present invention; Figure 2 is a cross-sectional view of the present invention; Figure 3 The present invention is a flow chart of the method.

[0021] Among them, 1. coating layer; 2. gum layer. DETAILED DESCRIPTION

[0022] The following will be combined with the drawings in the specification of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0023] Please see attached Figure 1 -Attached Figure 3 An embodiment of the present invention provides a gum betel nut, comprising a coating layer (1), wherein a gum betel nut layer 2 is arranged inside the coating layer 1, and the coating layer 1 is used to protect the inner gum betel nut layer 2.

[0024] Please see attached Figure 3 , a method for preparing betel nut gum, comprising the following steps; S1. Raw material pretreatment: Collect ordinary or poor-looking fresh betel nuts, screen, wash, dry at low temperature and crush them; S2. Removal of harmful substances such as fiber: Remove the fiber of betel nut by low-temperature boiling, filtering, etc., retain the effective ingredients in betel nut, remove the bitter taste through enzyme treatment, and make it into dry fine powder; S3. Preparation of gum base materials: gum bases that can be combined with the effective ingredients of betel nut are prepared by using a variety of plant gum bases; S4, seasoning and mixing: fully mixing the obtained defibered betel nut effective ingredients, gum base materials and seasoning system to form a gum betel nut base material; S5, molding and coating: molding by extrusion molding equipment, and surface coating with coating liquid; S6. Product testing and packaging: Packaging is performed after quality testing of finished products; Specific; In this embodiment, step S1 collects ordinary or poor-looking betel nuts from different batches, removes moldy, worm-eaten, deteriorated or high-impurity betel nuts, and ensures the basic quality of the raw materials. The cleaning process uses clean water or water containing an appropriate amount of food-grade disinfectant to soak and clean to remove surface mud, dust and other attachments to ensure that the cleanliness of the betel nuts meets the standard requirements; Choose continuous low-temperature drying equipment or heat pump drying equipment to control the stability of temperature and humidity. The drying temperature is set within the range of 55℃-60℃. The purpose of low-temperature drying is to remove moisture from the surface of betel nut while maintaining the activity of the internal components of betel nut, and to prevent the volatilization and loss of flavor substances or effective ingredients due to excessive temperature; Use impact crusher for crushing, and set the crushing speed to 550rpm-650rpm. This speed range can effectively reduce the heat accumulation generated during the crushing process and avoid changes in the raw material composition. The crushing time is set to 2min-4min; The crushed betel nut particles are uniform in shape and size, which meets the requirements of uniform penetration of the solution during subsequent soaking and enzymatic hydrolysis, and also improves the extraction efficiency of the active ingredients.

[0025] In this embodiment, step S2 removes fibers, extracts effective ingredients, and removes bitterness from the betel nut raw material, thereby obtaining high-purity betel nut refined powder, ensuring the quality stability and flavor optimization of the betel nut components in subsequent processing; The crushed betel nut is immersed in the aqueous solution, the liquid-to-solid ratio is controlled to be 10:1, and the crushed betel nut is fully in contact with the aqueous solution. The immersion temperature is controlled to be 45°C to 50°C, and the immersion time is set to be 20min to 30min. Through stirring, it is ensured that the aqueous solution can evenly penetrate the crushed betel nut, effectively release its internal components, and provide basic conditions for the next step of enzymatic hydrolysis to remove astringency; Adding a pectinase and protease compound solution prepared in a mass ratio of 1:1 to the soaked betel nut pieces, wherein the pH value of the solution is in the range of 6.5 to 7.0 to ensure that the enzyme activity operates under optimal conditions, the soaking temperature is 45° C. to 55° C., which is suitable for enzymatic hydrolysis, and the soaking time is 20 min to 40 min to remove residual astringent components and improve the flavor. Through enzymatic hydrolysis, the pectin and protein in the betel nut are decomposed, and unnecessary substances such as excess astringency and fiber are removed to obtain a high-purity effective component extract; Use high-speed centrifugal equipment to separate the solid and liquid of the betel nut liquid after enzymolysis, the rotation speed is 9000rpm~11000rpm, the centrifugal time is 10min~20min, so that the solid residue and the extract are effectively separated. Through high-speed centrifugation, the solid residue and the extract are effectively separated to ensure that the extract is pure and free of impurities. The separated extract is further purified and concentrated by membrane separation technology to remove excess water and other non-essential substances, thereby increasing the concentration of effective ingredients in the extract; Activated carbon is added to the concentrated extract to further remove astringent components. The amount of activated carbon added is controlled to be 2% to 4% of the volume of the extract. The stirring conditions are set at a temperature of 30°C to 40°C and a stirring time of 15min to 25min. The activated carbon and the residual astringent substances adsorbed by it are removed through a filtration process to further improve the quality purity of the extract. The treated extract is dried using a dual-channel heat pump drying device. Drying is carried out in two stages. The first stage (rough drying): the temperature is controlled at 55℃~60℃, the humidity is controlled at 45%~55%, and the drying time is set at 2h~4h; The second stage (fine drying): the temperature is controlled at 45℃~55℃, the humidity is controlled at 25%~35%, and the drying time is set at 3h~5h; Through two-stage drying treatment, the moisture content in the extract is controlled within an appropriate range to obtain fine betel nut active ingredient powder.

[0026] In this embodiment, step S3 forms a gum-based material with uniform structure and suitable physical properties by selecting plant-based raw materials and mixing them in a reasonable ratio, combined with high-temperature stirring, mold pressing and drying processes, to provide basic support for subsequent seasoning mixing and molding processes; Select plant-based raw materials that are compatible with the active ingredients of betel nut and mix them according to the following mass percentages; Modified starch: 45% to 55%; Carboxymethyl cellulose: 18% to 22%; Guar gum: 6% to 12%; Locust bean gum: 6% to 9%; Glycerin: 8% to 12% Forming a stable gelatinous structure, giving the gum base material good mechanical strength and flexibility, while enhancing the ability to bind with the active ingredients of betel nut; Add the raw materials in the above proportion into a stirring device, stir at a high temperature of 80°C to 90°C, and control the stirring time to 25min to 35min to ensure that all ingredients are fully mixed to form a uniform gelatinous mixture. Through high-temperature stirring, the modified starch and the vegetable gum are fully hydrated, and glycerin is used as a plasticizer to improve the flexibility of the gum base, so that the gelatinous material reaches the predetermined viscoelastic properties; The obtained gelatinous mixture is pressed into a sheet through a mold. The pressing process of the mold is controlled by constant pressure and temperature to ensure that the thickness of the pressed gum base material is uniform and the structure is dense. After the pressing is completed, the formed sheet gum base material is cooled to room temperature to solidify the initial structural form; The initially formed gum base material needs to be dried, and the temperature is controlled at 45℃~55℃, and the drying time is 8h~12h. It is processed by constant temperature drying equipment to gradually reduce the moisture content of the gum base material to 3%~5% to ensure that the gum base material has stable mechanical properties and suitable flexibility in subsequent processing. The plant-based gum base material after drying has good mechanical properties, flexibility and molding stability, and the moisture content is controlled within a reasonable range to meet the subsequent process requirements of mixing with betel nut refined powder and seasoning liquid; The prepared gum base material not only has good flexibility and mechanical properties, but also has good binding and adaptability with the effective ingredients of betel nut, providing a stable basic material for the molding and flavor blending of gum betel nut.

[0027] In this embodiment, step S4 uniformly mixes the refined powder of defibered betel nut, the gum base material and the mixed flavor liquid to form the base material of gum betel nut, providing uniform and consistent materials for subsequent molding and coating processes; The obtained refined powder of defibered betel nut, the preheated gum base material and the mixed flavor liquid are added into a stirring device in a mass ratio of 5:50:45 to 15:50:35, wherein the refined betel nut powder provides the effective components of betel nut; the gum base material plays the role of carrier and molding support; and the mixed flavor liquid is used to adjust the taste and flavor balance; During the stirring process, the temperature is controlled to 45℃~65℃, and the height setting ensures that the gum base material maintains good flexibility and viscoelasticity, which is conducive to full integration with the betel nut refined powder and the mixed flavor liquid, while avoiding the decomposition of the betel nut components or the loss of flavor caused by high temperature. Use suitable stirring equipment, control the stirring speed to 250rpm~350rpm, and set the stirring time to 20min~40min to ensure that the materials are mixed evenly. During the stirring process, the combination of temperature and speed ensures that the components are fully dispersed to form a gum betel nut base material with a stable structure, avoiding uneven particles and stratification. The mixed flavor liquid is prepared by mixing a sweet solution and a compound flavor liquid in a ratio of 60:40 to 80:20. The sweet solution is as follows: 30% to 35% of erythritol, 8% to 12% of stevia and 5% to 8% of monk fruit extract are dissolved in purified water at 55°C to 65°C to prepare a sweet solution with a concentration of 8% to 12%. Compound flavor liquid: Mix 0.2% to 0.4% of tropical fruit powder essence with 0.15% to 0.25% of tropical fruit liquid essence to form a tropical fruit flavor liquid; Mix 0.05% to 0.15% of clove oil and 0.05% to 0.15% of cinnamaldehyde to form a herbal health flavor liquid; Finally, the two flavor liquids are fully mixed to form a composite flavor liquid with sweet and herbal blending characteristics.

[0028] In this embodiment, in step S4, the mixed gum betel nut base material is subjected to molding treatment, and a stable surface coating layer is formed through a coating process; The betel nut gum base material prepared in step S4 is formed by a twin-screw extruder, wherein the extruder presses, heats and evenly extrude the base material through high-speed rotation of the twin screws, and the temperature and pressure of the equipment are controlled during extrusion molding to ensure that the material maintains appropriate fluidity and shaping ability during the extrusion process, and to avoid denaturation of the betel nut active ingredients due to excessive heating; The extruded material is quantitatively cut by cutting equipment to ensure the uniform shape and precise size of the product. The cut material is cooled naturally or by a cooling device to gradually cool it to room temperature and fix the formed shape, which is convenient for the subsequent coating process. Preparation of coating liquid: According to the product's protection requirements and surface treatment standards, select appropriate coating liquid materials to ensure the uniformity and stability of the coating layer. Use spraying equipment to evenly spray the coating liquid on the surface of the formed gum betel nut to ensure that the coating of each formed monomer is uniform and complete, and the surface is smooth and free of bubbles; After the coating spraying is completed, the product is placed in a constant temperature drying equipment for drying and curing. The drying temperature is controlled at 40℃~50℃, and the drying time is set to 2 hours~3 hours. During the drying process, the coating layer is gradually cured by controlling the temperature and humidity conditions to form a uniform and stable protective layer, thereby improving the physical strength and appearance quality of the product. The coating process forms an effective protective layer through uniform spraying and curing, which improves the product's moisture resistance, oxidation resistance and flavor stability, and provides a qualified finished product foundation for subsequent product quality testing and packaging.

[0029] In this embodiment, step S6 performs quality inspection and packaging on the formed and coated betel nuts to ensure that the products meet relevant quality standards and guarantee the appearance, physical properties and hygienic safety of the finished products; Check the appearance of the finished product, including whether the coating layer is uniform and complete, and whether there are bubbles, cracks or other defects on the surface; Through random sampling, use visual inspection equipment to scan the product surface with high precision to ensure the consistency of appearance quality; Quality inspection and standardized packaging ensure that the appearance, size, physical properties, hygiene and safety of betel nut meet the product standard requirements.

[0030] Embodiment 1; Raw material pretreatment: Select fresh betel nuts, wash and sort them, and then dry them at low temperature. The drying temperature is set at 55°C and the drying time is 6 hours. Crushing: Use impact crusher, set speed to 600rpm, crushing time 3min; Functional ingredient extraction: The crushed betel nut was immersed in a 45°C aqueous solution with a liquid-to-solid ratio of 10:1 for 25 minutes; Pectinase and protease (mass ratio 1:1) were added, the enzymatic hydrolysis temperature was set at 50°C, the enzymatic hydrolysis time was 30 minutes, and the pH value was controlled at 6.8; The amount of activated carbon was 3% of the volume of the extract, and the stirring time was 20 minutes to remove the residual bitter components; The solid-liquid separation was performed by high-speed centrifugation at a speed of 10,000 rpm and a centrifugation time of 15 min, and the separated extract was purified by membrane filtration; Preparation of gum base materials: Formula: Mixed modified starch 50%, carboxymethyl cellulose 20%, guar gum 10%, locust bean gum 8% and glycerin 10%; Stir evenly at 85°C for 30 minutes, cool to room temperature and press into sheets. Set the drying temperature to 50°C for 10 hours, and the moisture content drops to 3-5%. Seasoning Blend: Ratio: According to the proportion: betel nut refined powder 10%, gum base material 50%, mixed flavor liquid 40%, at a temperature of 50°C, the stirring speed is set to 300rpm, the stirring time is 30min, and a uniform mixture is formed; Molding and coating: The molding is carried out using a twin-screw extruder, and the extruded material is cooled to room temperature for use.

[0031] Coating stage: After spraying the coating liquid, place it in a constant temperature drying equipment, the drying temperature is controlled at 45°C, and the drying time is 2.5 hours, until the coating layer is completely solidified.

[0032] Summarize; In this embodiment, the extraction amount of the innovative betel nut active ingredients, the proportion of the gum base materials and the process parameters are all controlled within the range. The results show that the polysaccharide content of the betel nut product reaches 60%, the antioxidant capacity is 85%, and the chewing score is 9, which has good functionality and taste experience.

[0033] Embodiment 2: Raw material pretreatment: The low-temperature drying temperature was set to 50°C and the drying time was 4h; The crushing speed was set to 500 rpm and the time was 2 min; Extraction of active ingredients: The soaking temperature is 40℃ and the time is 20min.

[0034] The ratio of pectinase to protease was 0.8:1, the temperature was set at 45 °C, the time was shortened to 20 min, and the pH value was 6.5.

[0035] The amount of activated carbon was reduced to 2% of the volume of the extract, and the stirring time was 15 min; Preparation of gum base materials: Modified starch 40%, carboxymethyl cellulose 18%, guar gum 6%, locust bean gum 6%, glycerol 8%.

[0036] The stirring temperature was reduced to 80°C for 25 min; Seasoning Blend: Betel nut powder 8%, gum base material 48%, mixed flavor liquid 44%; Stirring conditions: 65°C, 250 rpm, time 20 min; Molding and coating: The coating drying temperature was 40°C and the drying time was 2 hours.

[0037] Summarize; When the ingredients and process parameters are below the range values, the polysaccharide content of betel nut products drops to 45%, the antioxidant capacity drops to 70%, and the chewing score is only 7. Due to insufficient fiber enzyme concentration and ultrasonic extraction power, the extraction efficiency of polysaccharides and polyphenols is low, resulting in poor functionality and flavor performance.

[0038] Embodiment three; Raw material pretreatment: The drying temperature was increased to 65°C and the drying time was 8h; The crushing speed was set at 700 rpm and the time was 4 min.

[0039] Functional ingredient extraction: The soaking temperature was increased to 55°C and the soaking time was increased to 30 minutes; The ratio of pectinase to protease was adjusted to 1.2:1, the temperature was 55°C, and the time was 40 min; The amount of activated carbon was increased to 5% of the volume of the extract, and the stirring time was 25 min.

[0040] Preparation of gum base materials: Modified starch 55%, carboxymethyl cellulose 22%, guar gum 12%, locust bean gum 9%, glycerol 12%.

[0041] The stirring temperature was 90°C and the time was 35 min.

[0042] Seasoning Blend: Proportion: betel nut powder 12%, gum base material 52%, mixed flavor liquid 36%.

[0043] Molding and coating: The coating drying temperature is 50°C and the time is 3h.

[0044] Summarize; When the ingredients and process parameters are higher than the range values, the polysaccharide content of betel nut products is increased to 70%, the antioxidant capacity (DPPH scavenging rate) reaches 90%, and the product performance is improved. However, due to the excessively high ultrasonic power and enzymatic extraction conditions, the equipment load increases and the production cost rises.

[0045] Comparison table of embodiments; index Embodiment 1 Embodiment 2 Embodiment 3 Active ingredient retention rate (%) 92.5 85.4 88.6 Bitterness residual score (1-5) 1.2 2.8 2.1 Product flexibility (tensile strength MPa) 12.3 8.5 10.2 Coating integrity Uniform, no cracks Uneven, slight cracks More uniform, slightly hard Consumer acceptance rating (1-10) 9.5 7.5 8.2 Data Analysis: Example 1: The effective ingredient retention rate is high, the bitter taste is almost completely removed, the flexibility is optimal, the appearance integrity is good, and the consumer acceptance is the highest.

[0046] Example 2: The loss of effective ingredients is large, the astringency is not completely removed, the flexibility is significantly reduced, and the consumer acceptance is reduced.

[0047] Example 3: Although the retention rate is high, the excessive processing affects the flexibility and coating quality, and the astringency residue is also obvious, and the consumer score is slightly lower.

[0048] Comparative experiment; Comparative experiment 1; Purpose of the experiment; Verify the effect of the introduction of plant-based gum materials on the flexibility and flavor consistency and stability of the finished betel nut product; Experimental design; Embodiment 1: Plant gum-based material formula: modified starch 50%, carboxymethyl cellulose 20%, guar gum 10%, locust bean gum 8%, glycerin 10%.

[0049] Stirring temperature 85℃, stirring time 30 minutes, drying temperature 50℃, drying time 10 hours Comparative Example 1; Gum base material: Use gelatin instead of vegetable gum base material.

[0050] Formula: 50% ordinary gelatin, 10% glycerin, other ingredients remain unchanged: Experimental Procedure Raw material pretreatment: fresh betel nut is dried and crushed at low temperature.

[0051] Extraction of active ingredients: low-temperature soaking, enzymatic hydrolysis to remove astringency, activated carbon purification and other steps.

[0052] Gum base material treatment: The experimental group used a plant gum base formula; the control group used ordinary gelatin.

[0053] Molding and coating: Molding through extrusion equipment, and then coating and curing.

[0054] Testing and evaluation: Evaluate the flexibility, taste and consumer acceptance of the finished product.

[0055] Comparison indicators Product flexibility: Evaluated using tensile strength.

[0056] Appearance quality: Observe the uniformity and integrity of the coating layer.

[0057] Consumer acceptance: Invite consumers to rate through blind testing Experimental data: index Embodiment 1 Comparative Example 1 Product flexibility (MPa) 12.3 7.2 Appearance quality Uniform and complete Easy to crack, uneven Consumer acceptance rating (1-10) 9.5 6.3 Analysis and conclusion: Result analysis: The experimental group of products using plant-based gum showed higher flexibility and uniform appearance, and the tensile strength increased by 70.8%; Comparative Example 1 uses ordinary gelatin, and the finished product is prone to cracking, and consumer acceptance is low, reflecting the key role of plant-based gum materials in enhancing the mechanical properties and appearance of products; Comparative experiment 2; Purpose of the experiment; Verify the role of activated carbon purification technology in removing bitterness and improving flavor purity during the extraction of active ingredients from betel nut; Experimental design Embodiment 1: Add activated carbon (3% of the volume of the extract), stir at 40°C for 20 minutes, and filter to remove astringent substances.

[0058] Comparative Example 2: No activated carbon is added, and centrifugal separation and filtration are directly performed, omitting the purification process; Experimental Procedure Raw material pretreatment: Low temperature drying and crushing.

[0059] Extraction of active ingredients: Embodiment 1: low temperature soaking, enzymatic hydrolysis, activated carbon purification, filtration and purification; Comparative Example 2: low temperature soaking, enzymatic hydrolysis, and direct filtration treatment; Molding and coating: Molding and drying are done by the same process; Testing and evaluation: Compare the bitterness and astringency of the finished product with the consumer acceptance; Comparison indicators Residual degree of bitterness: through sensory evaluation; Product flavor purity: Flavor impurities content is tested by gas chromatography; Consumer acceptance: Invite consumers to rate through blind testing; Experimental data: index Embodiment 1 Comparative Example 2 Bitterness residual score (1-5) 1.2 4.2 Flavor impurities content (%) 0.5% 3.8% Consumer acceptance rating (1-10) 9.5 6.8 Result analysis: The experimental group effectively removed the bitter taste through activated carbon purification process, with the residual astringency score being only 1.2 and the flavor impurity content being as low as 0.5%.

[0060] Comparative Example 2 did not use activated carbon treatment, and the residual bitterness score was high, and the flavor impurity content increased significantly. Consumer scores showed that activated carbon purification greatly improved the flavor purity and taste quality.

[0061] Summarize Plant-based gum materials Function: Improve product flexibility and appearance quality.

[0062] Experimental results: Compared with ordinary gelatin, plant gum-based materials improve the mechanical properties of the product, with tensile strength increased by 70.8%, and consumer acceptance greatly increased.

[0063] Activated carbon purification Function: Effectively remove bitterness and improve flavor purity.

[0064] Experimental results: Compared with no activated carbon treatment, the bitterness was significantly reduced, the flavor purity was significantly improved, and the consumer rating increased by nearly 40%.

[0065] The above comparative experiments fully demonstrate that the technical solution of the present invention significantly improves product flexibility, flavor purity and consumer acceptance, and solves the problems of poor mechanical properties, difficulty in removing astringency, impure flavor, etc. existing in the prior art.

[0066] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A gum betel nut, comprising a coating layer (1), characterized in that: A gum pectin layer (2) is arranged inside the coating layer (1), and the coating layer (1) is used to protect the gum pectin layer (2) inside.

2. A method for preparing betel nut gum, according to the betel nut gum according to claim 1, characterized in that: The steps include: S1. Raw material pretreatment: Collect ordinary or poor-looking fresh betel nuts, screen, wash, dry at low temperature and crush them; S2. Removal of harmful substances such as fiber: Remove the fiber of betel nut by low-temperature boiling, filtering, etc., retain the effective ingredients in betel nut, remove the bitter taste through enzyme treatment, and make it into dry fine powder; S3. Preparation of gum base materials: gum bases that can be combined with the effective ingredients of betel nut are prepared by using a variety of plant gum bases; S4, seasoning and mixing: fully mixing the obtained defibered betel nut effective ingredients, gum base materials and seasoning system to form a gum betel nut base material; S5, molding and coating: molding by extrusion molding equipment, and surface coating with coating liquid; S6. Product testing and packaging: Finished products are packaged after quality testing.

3. A method for preparing betel nut according to claim 2, characterized in that, The raw material pretreatment in step S1 specifically includes: S1.

1. Collect the ordinary or poor-looking betel nuts, wash and sort them, and then dry them at low temperature. The drying temperature is set at 55-60 degrees; S1.

2. Use an impact crusher to crush the betel nut, set the crushing speed to 550rpm-650rpm, and the crushing time to 2min-4min.

4. A method for preparing betel nut according to claim 2, characterized in that, The functional component extraction in step S2 specifically includes: S2.1, immerse the crushed betel nut in an aqueous solution with a liquid-to-solid ratio of 10:1 and a solution temperature of 45°C to 50°C for 20min to 30min, and stir to ensure that the crushed betel nut is in full contact with the solution; S2.2, adding a compound solution of pectinase and protease in a mass ratio of 1:1 to the soaked betel nut pieces, controlling the pH value of the solution at 6.5-7.0, the soaking temperature at 45°C-55°C, the soaking time at 20min-40min, removing the residual bitter components by enzymatic hydrolysis, and removing fiber and other residues by filtration; S2.3, the treated betel nut liquid is separated into solid and liquid by high-speed centrifugation equipment, the rotation speed is 9000rpm~11000rpm, and the centrifugation time is 10min~20min, so that the solid residue and the extract are effectively separated; S2.4, further purifying and concentrating the separated extract by membrane separation technology, adding activated carbon to the concentrated extract, the amount of activated carbon added is 2% to 4% of the volume of the extract, stirring for 15min to 25min at a temperature of 30°C to 40°C, and removing the activated carbon and astringent substances by further filtering; S2.

5. Use a dual-channel heat pump drying equipment to dry the above extract, the drying temperature is controlled at 55℃~60℃, the humidity is controlled at 45%~55%, and the drying time is 2h~4h; the fine drying temperature is controlled at 45℃~55℃, the humidity is controlled at 25%~35%, and the drying time is 3h~5h; finally, the effective ingredients of betel nut after drying are made into refined powder.

5. A method for preparing betel nut according to claim 2, characterized in that, The preparation of the gum base material in step S3 specifically includes: S3.1, select 45% to 55% of modified starch, 18% to 22% of carboxymethyl cellulose, 6% to 12% of guar gum, 6% to 9% of locust bean gum and 8% to 12% of glycerol; S3.2, stirring evenly at 80°C to 90°C for 25min to 35min to form a uniform gelatinous mixture, pressing the gelatinous mixture into a sheet through a mold, cooling to room temperature, and forming a preliminary gum-based material; S3.

3. The initially formed gum base material is placed in a constant temperature drying oven for drying. The drying temperature is controlled at 45°C to 55°C, the drying time is 8h to 12h, and the moisture content is reduced to 3% to 5%. Finally, a plant-based gum base material with uniform mechanical properties and suitable flexibility is obtained.

6. A method for preparing betel nut according to claim 2, characterized in that, The seasoning mixing in step S4 includes: The obtained refined powder of defibered betel nut, preheated gum base material and mixed flavor liquid are added into a stirring device at a mass ratio of 5:50:45 to 15:50:35, the temperature is controlled at 45°C to 65°C, and the speed is stirred at 250rpm to 350rpm for 20min to 40min. The mixture is uniform to form a gum betel nut base material.

7. A method for preparing betel nut according to claim 2, characterized in that: The mixed flavor liquid is obtained by mixing the sweet solution and the compound flavor liquid in a ratio of 60:40 to 80:

20.

8. A method for preparing betel nut according to claim 7, characterized in that: The sweet solution is prepared by mixing 30% to 35% of erythritol, 8% to 12% of stevia and 5% to 8% of monk fruit extract, and dissolving the mixture in purified water at 55° C. to 65° C. to prepare a sweet solution with a concentration of 8% to 12%.

9. A method for preparing betel nut according to claim 7, characterized in that: The composite flavor liquid is prepared by mixing 0.2% to 0.4% of tropical fruit powder essence and 0.15% to 0.25% of tropical fruit liquid essence to form a tropical fruit flavor liquid; and 0.05% to 0.15% of clove oil and 0.05% to 0.15% of cinnamaldehyde to form a herbal health flavor liquid. The mixture is mixed to form a compound flavor liquid.

10. A method for preparing betel nut according to claim 2, characterized in that: In step S5, the betel nut base material is formed by a twin-screw extruder, the extruded material is cut and cooled to room temperature for standby use, the coating liquid is sprayed on the betel nut and placed in a constant temperature drying device, the drying temperature is controlled at 40° C. to 50° C., and the drying time is 2 h to 3 h, until the surface coating layer is completely solidified.

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