Preparation method of cistanche betel nuts

Abstract

The invention discloses a preparation method of cistanche betel nuts, which adopts the processes of compound decoction extraction, steam micro-cracking pretreatment, vacuum constant-temperature impregnation and film coating preservation, firstly, cistanche, medlar and liquorice are synergistically formulated, active ingredients are fully released through decoction extraction, and meanwhile, the natural sweetness of the medlar and the blending effect of the liquorice are utilized, so that the cistanche betel nuts are prepared. The bitter taste of cistanche and the peculiar smell of traditional Chinese medicines are neutralized; carrying out high-temperature steam softening treatment on the dried areca nuts, and slightly pressing the areca nuts to form micro cracks while the areca nuts are hot; then, a vacuum constant-temperature impregnation process is adopted, so that the impregnation liquid rapidly and uniformly permeates into the pulp; finally, a natural protective film solution prepared by mixing konjac glucomannan and sorbitol is used for uniformly coating, and moisture and active ingredients in the pulp are locked through low-temperature drying. The cistanche areca nuts prepared by the method are fragrant, sweet, mellow, free of bitter taste and soft and elastic in pulp, have the effects of resisting fatigue, tonifying kidney and strengthening essence, regulating intestinal functions and enhancing immunity, and have the normal-temperature shelf life as long as 14 months.

Description

Technical Field

[0001] This invention relates to a method for producing areca nuts, specifically a method for producing areca nuts from Cistanche deserticola. Background Technology

[0002] Areca nut, a traditional Chinese snack, enjoys a wide consumer base due to its unique chewing flavor. However, traditional areca nut products often focus on flavor enhancement, offering limited nutritional value, and long-term consumption can lead to taste fatigue. With the increasing popularity of health and wellness concepts, consumers are demanding health-promoting properties in snack foods. Therefore, combining medicinal and edible ingredients with areca nut to develop functional areca nut products has become an industry trend.

[0003] Cistanche deserticola, a traditional and precious Chinese medicinal herb, is known as "desert ginseng" and is rich in various active ingredients. Modern research has confirmed its effects in enhancing immunity, combating fatigue, regulating intestinal function, and tonifying the kidneys and replenishing essence. However, the application of Cistanche deserticola has long been limited to decoction, infusion in alcohol, and extract preparations, which are cumbersome and cannot meet the needs of convenient daily consumption. Furthermore, it has a distinct bitter taste and unpleasant medicinal flavor, and direct addition would seriously affect the taste of food.

[0004] Existing technologies have attempted to combine Cistanche deserticola with areca nut, but Cistanche deserticola is usually added directly in powder form, making it difficult to fully release its active ingredients. Furthermore, it tends to clump on the areca nut surface, leading to uneven distribution of components and poor efficacy stability. The preparation methods typically employ traditional impregnation or drying processes, resulting in insufficient penetration and loss of functional components, leading to a short shelf life. In addition, consumption may cause mild irritation to the oral mucosa or gastrointestinal tract, raising concerns about safety. Therefore, there is an urgent need to develop a method for producing Cistanche deserticola areca nut that efficiently preserves the active ingredients of Cistanche deserticola, has a superior taste, and a long shelf life. Summary of the Invention

[0005] In view of this, the present invention provides a method for producing Cistanche deserticola and areca nut, which solves the problems of bitter taste, uneven component distribution, insufficient efficacy, and short shelf life of Cistanche deserticola and areca nut by using a combination of decoction extraction, steam micro-crack pretreatment, vacuum constant temperature impregnation, and film coating preservation process, combined with the synergistic effect of Cistanche deserticola, wolfberry, and licorice.

[0006] The technical solution provided by this invention is as follows:

[0007] In a first aspect, the present invention provides a method for preparing Cistanche deserticola and Areca catechu, comprising the following steps:

[0008] S1. Preparation of functional extract

[0009] Mix Cistanche deserticola, Lycium barbarum, and Glycyrrhiza uralensis in a mass ratio of (4-6):(2-3):(1-2), add 8-12 times the total mass of water, decoct at 60-80℃ for 1-2 hours, filter and collect the filtrate to obtain the functional extract;

[0010] S2. Areca nut pretreatment

[0011] Select plump, mold-free dried areca nuts, wash them, and then steam them at 100-105℃ for 10-20 minutes to soften them. While they are still hot, gently press them with a roller to create micro-cracks on the surface of the shell with a depth of 0.3-0.8mm without crushing the nuts.

[0012] S3. Vacuum impregnation

[0013] Place the areca nuts processed in step S2 into a vacuum tank, evacuate to 0.06-0.08 MPa, and maintain for 5-10 minutes. Mix the flavoring additives and the functional extract from step S1 at a weight ratio of 1:(0.5-1) to prepare an impregnation solution. Pour the impregnation solution into the vacuum tank until the areca nuts are submerged, maintain the vacuum state, and raise the temperature to 40-50°C for 4-8 hours.

[0014] S4. Coating and Drying

[0015] Remove the soaked areca nuts and place them on a sieve to drain excess liquid naturally for 20-40 minutes, until no obvious liquid drips from the areca nut surface. Then, evenly coat the surface with a protective film liquid and dry the areca nuts at 50-60℃ until the moisture content is 18-22%, thus obtaining the Cistanche deserticola areca nut.

[0016] Furthermore, the flavoring agent, by weight, consists of 20-30 parts honey and 15-25 parts maltose.

[0017] Furthermore, the impregnation solution is prepared by first dissolving honey and maltose in warm water at 40-50°C and stirring until homogeneous, then cooling to room temperature before mixing with the functional extract.

[0018] Furthermore, the protective film solution is composed of a 1%-2% konjac gum solution and a 3%-5% sorbitol solution mixed in a 1:1 volume ratio.

[0019] Furthermore, the amount of protective film liquid applied is 0.5-1g per areca nut.

[0020] Secondly, the present invention provides a Cistanche deserticola and areca nut prepared by any of the above-described methods.

[0021] The beneficial effects of this invention are as follows:

[0022] This invention utilizes the synergistic decoction of Cistanche deserticola, wolfberry, and licorice. By taking advantage of the natural sweetness of wolfberry and the harmonizing effect of licorice, combined with the flavor enhancement of honey and maltose, the bitterness and unpleasant taste of Cistanche deserticola are effectively masked. The finished product is sweet and mellow with a harmonious herbal flavor, without any abruptness, and has high consumer acceptance. Licorice can also alleviate the slight irritation caused by Cistanche deserticola. The finished product has been tested for consumption and has no side effects such as oral mucosal irritation or gastrointestinal discomfort.

[0023] The preparation method of this invention first releases the active ingredients in Cistanche deserticola through decoction extraction, and then works synergistically with Lycium barbarum and Glycyrrhiza uralensis to achieve multiple effects such as anti-fatigue, kidney tonification, intestinal function regulation, and immune enhancement. Steam micro-cracking treatment keeps the areca nut pulp soft and elastic, avoiding the rough taste caused by directly adding powder. Vacuum constant temperature impregnation process ensures that the functional ingredients penetrate deeply and evenly into the areca nut pulp, avoiding "surface enrichment and internal deficiency". The protective film formed by the combination of konjac gum and sorbitol can effectively block the invasion of external moisture and oxygen, while locking in the internal moisture and functional ingredients of the pulp. Combined with low temperature drying process, the product has a shelf life of up to 14 months at room temperature, meeting the needs of long-term storage. Detailed Implementation

[0024] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Obviously, the described embodiments are only a part of the embodiments of this invention, not all of them. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention. Experimental methods in the following embodiments that do not specify specific conditions are generally performed under conventional conditions or as recommended by the manufacturer. Unless otherwise stated, percentages and parts are weight percentages and parts by weight.

[0025] Unless otherwise specified, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains. It should be noted that the terms used herein are for the purpose of describing particular embodiments only and are not intended to limit the exemplary embodiments of this application.

[0026] Example 1:

[0027] A method for preparing Cistanche deserticola and areca nut includes the following steps:

[0028] S1. Preparation of functional extract

[0029] Weigh out 50g of Cistanche deserticola, 25g of wolfberry, and 10g of licorice root. Mix them together and add 8 times their total weight of water. Simmer at 70℃ for 1.5 hours, stirring every 30 minutes. First, coarsely filter through an 80-mesh sieve, then finely filter through a 200-mesh sieve. Collect the filtrate to obtain the functional extract.

[0030] S2. Areca nut pretreatment

[0031] Select 200 grams of plump, mold-free dried areca nuts, wash them, and then soften them by steaming at 100℃ for 15 minutes. Immediately remove them and gently press them with a smooth stainless steel roller to create micro-cracks 0.5mm deep on the surface of the shell without crushing the nuts.

[0032] S3. Vacuum impregnation

[0033] Place the areca nuts processed in step S2 into a vacuum jar, evacuate to 0.07 MPa, maintain for 10 minutes, weigh out 25 grams of honey and 20 grams of maltose, add 60 mL of water, stir evenly at 45°C, mix with the functional extract from step S1 at a weight ratio of 1:0.8 to prepare an impregnation solution, inject the impregnation solution into the vacuum jar, maintain the vacuum state and heat to 50°C, and impregnate for 6 hours.

[0034] S4. Coating and Drying

[0035] Preparation of protective film solution: Dissolve 1.5g of konjac gum in 100mL of water, heat and stir to dissolve, and prepare a 1.5% konjac gum solution; dissolve 4g of sorbitol in 100mL of water to prepare a 4% sorbitol solution, and mix the two in a 1:1 volume ratio to obtain the protective film solution.

[0036] Remove the soaked areca nuts and place them on a sieve to drain excess liquid naturally for 40 minutes, until no obvious liquid drips from the surface of the areca nuts. Then, evenly apply a protective film liquid to the surface of each areca nut, with an amount of 1g of protective film liquid applied per areca nut. Subsequently, place the areca nuts at 55℃ to dry for 6 hours until the moisture content is 20%. After cooling, remove and seal the package to obtain the Cistanche deserticola areca nut.

[0037] Example 2

[0038] A method for preparing Cistanche deserticola and areca nut includes the following steps:

[0039] S1. Preparation of functional extract

[0040] Weigh out 60g of Cistanche deserticola, 30g of wolfberry, and 15g of licorice root. Mix them together and add 10 times their total weight of water. Simmer at 80℃ for 2 hours, stirring every 30 minutes. First, coarsely filter through an 80-mesh sieve, then finely filter through a 200-mesh sieve. Collect the filtrate to obtain the functional extract.

[0041] S2. Areca nut pretreatment

[0042] Select 200 grams of plump, mold-free dried areca nuts, wash them, and soften them by steaming at 100℃ for 10 minutes. Immediately remove them and gently press them with a smooth stainless steel roller to create micro-cracks 0.3mm deep on the surface of the shell without crushing the nuts.

[0043] S3. Vacuum impregnation

[0044] Place the areca nuts processed in step S2 into a vacuum jar, evacuate to 0.08 MPa, maintain for 10 minutes, weigh out 30 grams of honey and 15 grams of maltose, add 60 mL of water, stir evenly at 50°C, mix with the functional extract from step S1 at a weight ratio of 1:1 to prepare an impregnation solution, inject the impregnation solution into the vacuum jar, maintain the vacuum state and heat to 50°C, and impregnate for 5 hours.

[0045] S4. Coating and Drying

[0046] Preparation of protective film solution: Dissolve 2g of konjac gum in 100mL of water, heat and stir to dissolve, and prepare a 2% konjac gum solution; dissolve 5g of sorbitol in 100mL of water to prepare a 5% sorbitol solution, and mix the two in a 1:1 volume ratio to obtain the protective film solution.

[0047] Remove the soaked areca nuts and place them on a sieve to drain excess liquid naturally for 40 minutes, until no obvious liquid drips from the surface of the areca nuts. Then, evenly apply a protective film liquid to the surface of each areca nut, with an amount of 0.5g of protective film liquid applied per areca nut. Subsequently, place the areca nuts at 60℃ to dry for 6 hours until the moisture content is 18%. After cooling, remove and seal the package to obtain the Cistanche deserticola areca nut.

[0048] Comparative Example 1

[0049] A method for preparing Cistanche deserticola and areca nut includes the following steps:

[0050] S1. Preparation of functional extract

[0051] Weigh out 50 grams of Cistanche deserticola and 25 grams of Lycium barbarum, mix them together, add 8 times their total weight of water, decoct at 70℃ for 1.5 hours, stirring once every 30 minutes, first filter through an 80-mesh sieve for coarse filtration, then filter through a 200-mesh sieve for fine filtration, collect the filtrate to obtain the functional extract;

[0052] S2. Areca nut pretreatment

[0053] Select 200 grams of plump, mold-free dried areca nuts, wash them, and then soften them by steaming at 100℃ for 15 minutes. Immediately remove them and gently press them with a smooth stainless steel roller to create micro-cracks 0.5mm deep on the surface of the shell without crushing the nuts.

[0054] S3. Vacuum impregnation

[0055] Place the areca nuts processed in step S2 into a vacuum jar, evacuate to 0.07 MPa, maintain for 10 minutes, weigh out 25 grams of honey and 20 grams of maltose, add 60 mL of water, stir evenly at 45°C, mix with the functional extract from step S1 at a weight ratio of 1:0.8 to prepare an impregnation solution, inject the impregnation solution into the vacuum jar, maintain the vacuum state and heat to 50°C, and impregnate for 6 hours.

[0056] S4. Coating and Drying

[0057] Preparation of protective film solution: Dissolve 1.5g of konjac gum in 100mL of water, heat and stir to dissolve, and prepare a 1.5% konjac gum solution; dissolve 4g of sorbitol in 100mL of water to prepare a 4% sorbitol solution, and mix the two in a 1:1 volume ratio to obtain the protective film solution.

[0058] Remove the soaked areca nuts and place them on a sieve to drain excess liquid naturally for 40 minutes, until no obvious liquid drips from the surface of the areca nuts. Then, evenly apply a protective film liquid to the surface of each areca nut, with an amount of 1g of protective film liquid applied per areca nut. Subsequently, place the areca nuts at 55℃ to dry for 6 hours until the moisture content is 20%. After cooling, remove and seal the package to obtain the Cistanche deserticola areca nut.

[0059] Compared with Example 1, this comparative example did not include licorice in step S1, but all other steps were the same as in Example 1.

[0060] Comparative Example 2

[0061] A method for preparing Cistanche deserticola and areca nut includes the following steps:

[0062] S1. Preparation of functional extract

[0063] Weigh out 50g of Cistanche deserticola, 25g of wolfberry, and 10g of licorice root. Mix them together and add 8 times their total weight of water. Simmer at 70℃ for 1.5 hours, stirring every 30 minutes. First, coarsely filter through an 80-mesh sieve, then finely filter through a 200-mesh sieve. Collect the filtrate to obtain the functional extract.

[0064] S2. Areca nut pretreatment

[0065] Select 200 grams of plump, mold-free dried areca nuts, wash them, and then soften them by steaming at 100℃ for 15 minutes. Immediately remove them and gently press them with a smooth stainless steel roller to create micro-cracks 0.5mm deep on the surface of the shell without crushing the nuts.

[0066] S3. Atmospheric pressure impregnation

[0067] Weigh 25 grams of honey and 20 grams of maltose, add 60 mL of water, stir evenly at 45°C, and mix with the functional extract from step S1 at a weight ratio of 1:0.8 to prepare an impregnation solution. Place the areca nuts treated in step S2 into an impregnation container, pour in the impregnation solution, and impregnate for 6 hours. Stir once every hour during the soaking process to promote liquid penetration.

[0068] S4. Coating and Drying

[0069] Preparation of protective film solution: Dissolve 1.5g of konjac gum in 100mL of water, heat and stir to dissolve, and prepare a 1.5% konjac gum solution; dissolve 4g of sorbitol in 100mL of water to prepare a 4% sorbitol solution, and mix the two in a 1:1 volume ratio to obtain the protective film solution.

[0070] Remove the soaked areca nuts and place them on a sieve to drain excess liquid naturally for 40 minutes, until no obvious liquid drips from the surface of the areca nuts. Then, evenly apply a protective film liquid to the surface of each areca nut, with an amount of 1g of protective film liquid applied per areca nut. Subsequently, place the areca nuts at 55℃ to dry for 6 hours until the moisture content is 20%. After cooling, remove and seal the package to obtain the Cistanche deserticola areca nut.

[0071] Compared with Example 1, this comparative example uses atmospheric pressure impregnation, but all other aspects are the same as Example 1.

[0072] Comparative Example 3

[0073] A method for preparing Cistanche deserticola and areca nut includes the following steps:

[0074] S1. Preparation of functional extract

[0075] Weigh out 50g of Cistanche deserticola, 25g of wolfberry, and 10g of licorice root. Mix them together and add 8 times their total weight of water. Simmer at 70℃ for 1.5 hours, stirring every 30 minutes. First, coarsely filter through an 80-mesh sieve, then finely filter through a 200-mesh sieve. Collect the filtrate to obtain the functional extract.

[0076] S2. Areca nut pretreatment

[0077] Select 200 grams of plump, mold-free dried areca nuts, wash them, and then soften them by steaming at 100℃ for 15 minutes. Immediately remove them and gently press them with a smooth stainless steel roller to create micro-cracks 0.5mm deep on the surface of the shell without crushing the nuts.

[0078] S3. Vacuum impregnation

[0079] Place the areca nuts processed in step S2 into a vacuum jar, evacuate to 0.07 MPa, maintain for 10 minutes, weigh out 25 grams of honey and 20 grams of maltose, add 60 mL of water, stir evenly at 45°C, mix with the functional extract from step S1 at a weight ratio of 1:0.8 to prepare an impregnation solution, pour the impregnation solution into the vacuum jar until the areca nuts are submerged, maintain the vacuum state and heat to 50°C, and impregnate for 6 hours;

[0080] S4. Drying

[0081] Remove the soaked areca nuts and dry them at 55°C for 6 hours until the moisture content is 20%. After cooling, seal and package them to obtain the Cistanche deserticola areca nut.

[0082] Compared with Example 1, this comparative example omits the coating step, but is otherwise identical to Example 1.

[0083] The Cistanche deserticola and areca nuts obtained in the above examples and comparative examples were tested. The test population was healthy adults aged 25-55, excluding pregnant / lactating women, patients with chronic diseases, and those allergic to areca nuts. Each group consisted of 20 people who consumed 1-2 nuts daily for one month. The test results are shown below.

[0084] Table 1. Sensory and Storage Performance Test Results

[0085]

[0086] As shown in Table 1, the Cistanche deserticola and areca nuts prepared in Examples 1 and 2 of this invention are significantly superior to the comparative examples in terms of sensory taste and storage performance. They are sweet and mellow, with a harmonious herbal flavor, soft and elastic pulp, and show no signs of deterioration after 8 months of storage. The shelf life at room temperature is as long as 14 months.

[0087] Table 2 Efficacy and safety test results

[0088]

[0089] As shown in Table 2, the Cistanche deserticola and Areca catechu prepared in Examples 1 and 2 of this invention have significant effects and high safety, including anti-fatigue, kidney tonification and essence replenishment, and intestinal function regulation, without any side effects.

[0090] The present invention and its embodiments have been described above. This description is not restrictive, and the embodiments shown are only one of the embodiments of the present invention. The actual structure is not limited to this. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the present invention, they should all fall within the protection scope of the present invention.

Claims

1. A method for producing Cistanche deserticola and areca nut, characterized in that, Includes the following steps: S1. Preparation of functional extract Mix Cistanche deserticola, Lycium barbarum, and Glycyrrhiza uralensis in a mass ratio of (4-6):(2-3):(1-2), add 8-12 times the total mass of water, decoct at 60-80℃ for 1-2 hours, filter and collect the filtrate to obtain the functional extract; S2. Areca nut pretreatment Select plump, mold-free dried areca nuts, wash them, and then steam them at 100-105℃ for 10-20 minutes to soften them. While they are still hot, gently press them with a roller to create micro-cracks on the surface of the shell with a depth of 0.3-0.8mm without crushing the nuts. S3. Vacuum impregnation Place the areca nuts processed in step S2 into a vacuum chamber, evacuate to 0.06-0.08 MPa, and maintain for 5-10 minutes. Mix the flavorings and the functional extract from step S1 at a weight ratio of 1:(0.5-1) to prepare an impregnation solution. Pour the impregnation solution into the vacuum chamber, maintain the vacuum state, and heat to 40-50°C for 4-8 hours. S4. Coating and Drying Remove the soaked areca nuts and place them on a sieve to drain excess liquid naturally for 20-40 minutes, until no obvious liquid drips from the areca nut surface. Then, evenly coat the surface with a protective film liquid and dry the areca nuts at 50-60℃ until the moisture content is 18-22%, thus obtaining the Cistanche deserticola areca nut.

2. The method for preparing Cistanche deserticola and Areca catechu according to claim 1, characterized in that, The flavoring agent is composed of honey and maltose in a mass ratio of (2-3):(1-2).

3. The method for preparing Cistanche deserticola and areca nut according to claim 2, characterized in that, The impregnation solution is prepared by first dissolving honey and maltose in warm water at 40-50℃ and stirring until evenly mixed, then cooling to room temperature and mixing with the functional extract.

4. The method for preparing Cistanche deserticola and areca nut according to claim 1, characterized in that, The protective film solution is composed of a 1%-2% konjac gum solution and a 3%-5% sorbitol solution mixed in a 1:1 volume ratio.

5. A method for preparing Cistanche deserticola and Areca catechu according to claim 1, characterized in that, The amount of protective film liquid applied is 0.5-1g per areca nut.

6. A kind of Cistanche deserticola and areca nut, characterized in that, It is prepared by the manufacturing method according to any one of claims 1-5.

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