Preparation method of solid colloid betel nut brine particle product

Abstract

The invention discloses a preparation method of a solid colloid areca-nut brine particle product, which comprises the following steps: S1, raw material preparation: selecting high-quality areca-nut fruits, cleaning, drying until the water content is 10-15%, and crushing into areca-nut powder with the particle size of 0.5-1.5 mm; preparing a sweetening agent, spice, colloid, a preservative and a proper amount of water; s2, decocting areca nut brine: putting areca nut powder into a reaction kettle, and adding water according to the mass ratio of the areca nut powder to the water being 1: (3-5); s3, filtering and clarifying; s4, mixing the ingredients; s5, carrying out colloid treatment; s6, granulating and forming; and S7, drying and packaging. The betel nut brine is prepared into solid colloidal particles, so that the volume of the product is greatly reduced, and the storage and transportation cost is reduced. And the solid particles are not easy to leak, have good stability and can be stored for a long time without deterioration. In the production process of areca nuts, solid colloid areca nut brine particles can be accurately metered, it is ensured that the components and the dosage of brine added to each areca nut product are consistent, and the stability and the consistency of the quality of the areca nut products are effectively improved.

Description

Technical Field

[0001] The invention relates to the technical field of betel nut products, and in particular to a preparation method of a solid colloidal betel nut brine particle product. Background Art

[0002] In the betel nut processing industry, the form and characteristics of traditional betel nut brine pose numerous challenges to the industry's development. Traditional betel nut brine is typically in liquid form. Liquid brine requires a large amount of space during storage and has high requirements for storage containers. Leakage can easily occur with the slightest carelessness, leading to brine loss and environmental pollution. During transportation, its fluidity not only requires special packaging and transportation equipment to prevent leakage, but also increases transportation costs due to its heavy weight. Furthermore, liquid brine lacks stability. During long-term storage or transportation, it is susceptible to changes in its components, such as separation and oxidation, due to environmental factors such as temperature and light. This can cause the brine to deteriorate, affecting its quality and effectiveness.

[0003] In betel nut production, the amount of liquid brine used is difficult to precisely control. Differences in manual brine addition and a lack of precise measuring tools result in varying quality across each betel nut. This directly leads to significant variations in taste and flavor across betel nut products, making it difficult to ensure stable and consistent product quality, reducing consumer satisfaction and the brand's market competitiveness.

[0004] Existing liquid betel nut brines have relatively fixed flavors, making them difficult to adapt quickly to the diverse market demands. As consumer tastes become increasingly diverse, traditional brine flavors struggle to satisfy the preferences of diverse consumer groups, limiting the market expansion and innovative development of betel nut products. During storage and use, liquid brine's large exposure to air makes it susceptible to microbial growth and reproduction. To inhibit microbial growth, high levels of preservatives are often required, which increases costs and can raise consumer concerns about food safety, hindering the sustainable development of the betel nut industry.

[0005] To address these issues, developing a novel form and preparation method for betel nut brine is urgently needed. Forming betel nut brine into solid colloidal particles has the potential to overcome the aforementioned drawbacks of liquid brine and bring new development opportunities to the betel nut processing industry. Therefore, this proposal proposes a method for preparing solid colloidal betel nut brine particles. Summary of the Invention

[0006] The present invention aims to solve at least one of the technical problems existing in the prior art by providing a method for preparing a solid colloidal betel nut brine granule product. The method converts betel nut brine into solid colloidal granules, significantly reducing the volume of the product and lowering storage and transportation costs. The solid granules are non-leakage-resistant, have good stability, and can be stored for long periods without deterioration.

[0007] During the betel nut production process, solid colloidal betel nut brine particles can be accurately measured to ensure that the brine composition and dosage added to each betel nut product are consistent, effectively improving the stability and consistency of the quality of betel nut products and enhancing consumers' taste experience.

[0008] By rationally adding sweeteners and spices, the flavor of betel nut brine can be adjusted to suit the tastes of different consumers, increasing product diversity and meeting diverse market demands. The addition of preservatives that meet food safety standards, combined with vacuum technology, effectively inhibits the growth and reproduction of microorganisms, extending the shelf life of betel nut brine granules and improving their market competitiveness.

[0009] The present invention also provides a method for preparing the solid colloidal betel nut brine granule product, comprising the following steps:

[0010] S1. Raw material preparation: Select high-quality betel nut fruits, wash and dry them to a moisture content of 10% to 15%, and grind them into betel nut powder with a particle size of 0.5-1.5mm; prepare sweeteners, spices, colloids, preservatives and an appropriate amount of water;

[0011] S2. Preparation of betel nut brine: Place betel nut powder into a reactor, add water at a mass ratio of betel nut powder to water of 1:(3-5), stir evenly, then heat to 80-90°C, and boil for 2-3 hours while stirring continuously;

[0012] S3, filtration and clarification: first filter the boiled betel nut brine through a 200-300 mesh filter, then add 0.1% to 0.3% flocculant by mass, stir evenly, let it stand for 1-2 hours, and filter again;

[0013] S4. Ingredient mixing: add 10% to 15% of the mass of the betel nut brine of sweetener, 3% to 5% of spices, 2% to 4% of colloid, and 0.1% to 0.3% of preservatives to the clarified betel nut brine, and stir at 40-50°C for 30 to 60 minutes;

[0014] S5. Colloidal treatment: heat the mixed solution to 70-80°C and stir for 30-40 minutes;

[0015] S6. Granulation: Using spray drying granulation technology, under the conditions of air inlet temperature of 150-180℃ and air outlet temperature of 70-90℃, the colloidal betel nut brine is made into solid particles with a particle size of 0.5-2mm;

[0016] S7. Drying and packaging: Place the granulated particles into a fluidized bed dryer and dry them at 50-60°C for 1-2 hours until the moisture content reaches 5%-8%, and then vacuum pack them.

[0017] According to the preparation method of a solid colloidal betel nut brine granule product provided by the present invention, the sweetener is white granulated sugar.

[0018] According to a preparation method of a solid colloidal betel nut brine granule product provided by the present invention, the spices are natural spice extracts such as cloves and cinnamon.

[0019] According to the present invention, a method for preparing a solid colloidal betel nut brine granule product is provided, wherein the colloid is carrageenan.

[0020] According to the preparation method of a solid colloidal betel nut brine granule product provided by the present invention, the preservative is potassium sorbate.

[0021] According to the preparation method of a solid colloidal betel nut brine particle product provided by the present invention, the flocculant is polyacrylamide.

[0022] According to a method for preparing a solid colloidal betel nut brine particle product provided by the present invention, during the betel nut brine boiling process, the mass ratio of betel nut powder to water is 1:4.

[0023] According to a method for preparing a solid colloidal betel nut brine granule product provided by the present invention, during the spray drying granulation, the inlet air temperature is 160°C and the outlet air temperature is 80°C.

[0024] Compared with the prior art, the present invention's method for preparing a solid colloidal betel nut brine granule product converts betel nut brine into solid colloidal granules, significantly reducing the product's volume and lowering storage and transportation costs. The solid granules are less prone to leakage, exhibit excellent stability, and can be stored for long periods without deterioration.

[0025] Compared with the prior art, the preparation method of a solid colloidal betel nut brine particle product of the present invention can accurately measure the solid colloidal betel nut brine particles during the betel nut production process, ensuring that the brine components and dosage added to each betel nut product are consistent, effectively improving the stability and consistency of the quality of the betel nut product and enhancing the consumer's taste experience.

[0026] Compared with existing technologies, the present invention's method for preparing a solid colloidal betel nut brine granule product allows the flavor of the betel nut brine to be adjusted to suit the tastes of different consumers by rationally adding sweeteners and spices, thereby increasing product diversity and meeting diverse market demands. The addition of preservatives that meet food safety standards, combined with a vacuum process, effectively inhibits the growth and reproduction of microorganisms, extending the shelf life of the betel nut brine granule product and improving its market competitiveness. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] The present invention will be further described below with reference to the accompanying drawings and embodiments;

[0028] Figure 1 This is an overall flow chart of a method for preparing a solid colloidal betel nut brine granule product of the present invention;

[0029] Figure 2 This is a preparation flow chart in Example 1 of the present invention;

[0030] Figure 3 This is a preparation flow chart in Example 2 of the present invention. DETAILED DESCRIPTION

[0031] This section will describe in detail the specific embodiments of the present invention. The preferred embodiments of the present invention are shown in the accompanying drawings. The purpose of the accompanying drawings is to supplement the description of the text part of the specification with graphics, so that people can intuitively and vividly understand each technical feature and the overall technical solution of the present invention, but it should not be understood as a limitation on the scope of protection of the present invention.

[0032] Example 1, refer to Figure 1 、 2 The present invention provides a method for preparing a solid colloidal betel nut brine granule product, which comprises the following steps:

[0033] Prepare the ingredients: 10 kg of high-quality betel nut fruits, clean them, and dry them in a 50°C oven to a moisture content of 12%. Grind the dried betel nut fruits into betel nut powder with a particle size of approximately 1 mm. Prepare 1.2 kg of white sugar, 0.4 kg of clove extract, 0.3 kg of carrageenan, 0.02 kg of potassium sorbate, and 40 kg of water.

[0034] Preparation of betel nut brine: put betel nut powder into reactor 1, add 40kg water, stir evenly, slowly heat to 85℃, maintain this temperature and boil for 2.5 hours, during which time, stir continuously with stirrer 3.

[0035] Filtration and clarification: Filter the prepared betel nut brine through a 250-mesh filter to remove impurities and undissolved matter. Add 0.04 kg of polyacrylamide to the preliminarily clarified betel nut brine, stir evenly, let it stand for 1.5 hours, and filter again to obtain clarified betel nut brine.

[0036] Mixing ingredients: Add white sugar, clove extract, carrageenan, and potassium sorbate to the clarified betel nut brine, and stir at 45°C for 45 minutes to fully dissolve and mix the ingredients evenly.

[0037] Colloidal treatment: Heat the mixed solution to 75°C, maintain this temperature and continue stirring for 35 minutes to form a colloidal betel nut brine.

[0038] Granulation: The colloidal betel nut brine is transported to the spray drying tower 4 through a pipeline, and spray-dried and granulated under the conditions of an inlet air temperature of 160°C and an outlet air temperature of 80°C to obtain solid particles with a particle size of 0.5-2 mm.

[0039] Drying and Packaging: The granulated betel nut brine granules are placed in a fluidized bed dryer 5 and dried at 55°C for 1.5 hours to reduce the moisture content of the granules to 6%. The dried betel nut brine granules are packaged using a vacuum packaging machine.

[0040] Example 2, refer to Figure 1 、 3 The present invention provides a method for preparing a solid colloidal betel nut brine granule product, which comprises the following steps:

[0041] Raw material preparation: Select 8kg of high-quality betel nut fruits, wash and dry them to a moisture content of 13%, and crush them into betel nut powder with a particle size of 0.8mm. Prepare 1kg of xylitol, 0.3kg of cinnamon extract, 0.25kg of gelatin, 0.015kg of potassium sorbate and 30kg of water.

[0042] Preparation of betel nut brine: Mix betel nut powder and water in a ratio of 1:3.75 in a reactor, heat to 82°C, and boil for 2.2 hours while stirring.

[0043] Filtration and clarification: Filter with a 200-mesh filter, add 0.03 kg of flocculant, let it stand for 1 hour, and then filter again.

[0044] Mixing ingredients: Stir at 42°C for 50 minutes to mix all ingredients.

[0045] Colloidal treatment: Heat to 72°C and stir for 32 minutes.

[0046] Granulation: Granulation is carried out in a spray drying tower with an inlet air temperature of 155°C and an outlet air temperature of 75°C.

[0047] Drying and packaging: Dry in a fluidized bed dryer at 52°C for 1.2 hours. When the moisture content drops to 7%, fill with nitrogen and package.

[0048] The embodiments of the present invention are described in detail above with reference to the accompanying drawings. However, the present invention is not limited to the above embodiments. Various changes can be made within the scope of knowledge possessed by ordinary technicians in the technical field without departing from the scope of the present invention.

Claims

1. A method for preparing a solid colloidal betel nut brine granule product, characterized in that: The following steps are involved: S1. Raw material preparation: Select high-quality betel nut fruits, wash and dry them to a moisture content of 10% to 15%, and grind them into betel nut powder with a particle size of 0.5-1.5mm; prepare sweeteners, spices, colloids, preservatives and an appropriate amount of water; S2. Preparation of betel nut brine: Place betel nut powder into a reactor, add water at a mass ratio of betel nut powder to water of 1:(3-5), stir evenly, then heat to 80-90°C, and boil for 2-3 hours while stirring continuously; S3, filtration and clarification: first filter the boiled betel nut brine through a 200-300 mesh filter, then add 0.1% to 0.3% flocculant by mass, stir evenly, let it stand for 1-2 hours, and filter again; S4. Ingredient mixing: add 10% to 15% of the mass of the betel nut brine of sweetener, 3% to 5% of spices, 2% to 4% of colloid, and 0.1% to 0.3% of preservatives to the clarified betel nut brine, and stir at 40-50°C for 30 to 60 minutes; S5. Colloidal treatment: heat the mixed solution to 70-80°C and stir for 30-40 minutes; S6. Granulation: Using spray drying granulation technology, under the conditions of air inlet temperature of 150-180℃ and air outlet temperature of 70-90℃, the colloidal betel nut brine is made into solid particles with a particle size of 0.5-2mm; S7. Drying and packaging: Place the granulated particles into a fluidized bed dryer and dry them at 50-60°C for 1-2 hours until the moisture content reaches 5%-8%, and then vacuum pack them.

2. The method for preparing a solid colloidal betel nut brine granule product according to claim 1, wherein: The sweetener is white sugar.

3. The method for preparing a solid colloidal betel nut brine granule product according to claim 1, wherein: The spices are natural spice extracts such as cloves and cinnamon.

4. The method for preparing a solid colloidal betel nut brine granule product according to claim 1, wherein: The colloid is carrageenan.

5. The method for preparing a solid colloidal betel nut brine granule product according to claim 1, wherein: The preservative is potassium sorbate.

6. The method for preparing a solid colloidal betel nut brine granule product according to claim 1, wherein: The flocculant is polyacrylamide.

7. The method for preparing a solid colloidal betel nut brine granule product according to claim 1, wherein: During the preparation of the betel nut brine, the mass ratio of betel nut powder to water is 1:

4.

8. The method for preparing a solid colloidal betel nut brine granule product according to claim 1, wherein: During the spray drying granulation, the air inlet temperature is 160°C and the air outlet temperature is 80°C.

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