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Self-help betel nut

A technology of betel nut and brine, which is applied in the field of betel nut products and self-service betel nut, which can solve the problems of not being able to choose different flavors of brine and the amount of betel nut brine independently, and achieve the effects of reducing the production of finished products, reducing production costs, and reducing consumption

Inactive Publication Date: 2012-12-19
刘凌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0021] In addition, since the brine has been applied to the cut boat-shaped betel nut carrier during the preparation process, consumers cannot choose brine with different flavors when eating betel nut; moreover, they cannot choose the amount of betel nut brine independently.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation of embodiment 1 betel nut semi-finished product

[0031] Taking green fruit as an example, the basic production process is as follows:

[0032] Dried betel nut→sorting→cleaning (boiling)→soaking→baking→applying (glue) skin→slicing, removing the core→pointing brine→adding core (or not adding core)→drying→sterilizing (or not sterilizing) → Packing → Storage.

[0033] 1) Sorting: Eliminate pesticide residues, bad fruits, and moldy fruits from the purchased raw fruits, and grade them according to size and texture.

[0034] 2) Cleaning: Soak the sorted dried betel nuts in water, add food-grade soda ash for cleaning, boil for 15 minutes, remove dust, sediment, impurities, microorganisms and residual pesticides on the surface of the raw materials, and then wash them thoroughly with clean water.

[0035] 3) Brewing: The brewing process plays a very important role in the taste of the final product, so the brewing time must be guaranteed. The general brewing ti...

Embodiment 2

[0042] Example 2 Liquid lime caramel betel nut brine

[0043] React 500g of food-grade calcium hydroxide with water to precipitate, drain the surface water to make calcium hydroxide slurry, weigh 700g of maltose and mix with lime slurry evenly, add appropriate amount of water and 200g of protein sugar, and store at a temperature of 80-100°C Boil for 0.5-1 hour, keep warm for 0.5 hour, cool to 45-55°C, then add menthol 5g, ethyl maltol 60g, vanillin 30g, appropriate amount of preservatives, stir well to get lime caramel brine. Fill the boiled brine into a hose or other packaging containers to obtain liquid lime caramel brine. Since it does not need to be solid at room temperature, there is no need to add curing agent or edible glue or other modifiers, and there is no special requirement for the water content in the brine, as long as it remains liquid at room temperature. The prepared brine is packaged separately from the betel nut semi-finished product to complete the preparat...

Embodiment 3

[0045] Example 3 Liquid Lime Caramel Betel Brine Added with Lotus Leaf Extract

[0046]It is basically the same as Example 2, except that 255g of lotus leaf extract is added at a ratio of 1:20 (that is, 20 kg of dried lotus leaf extract is concentrated into 1 kg of powdered product) during boiling, so that the boiled brine The weight is about 1700g, and the boiled brine is filled in a hose or other packaging container to obtain a liquid lime brine with lotus leaf extract that is beneficial to human health. The content of lotus leaf extract in the brine is about 15%, equivalent to 3g of dried lotus leaf per gram of brine (calculated as follows: 255g of lotus leaf ratio extract is equivalent to 255×20=5100g of dried lotus leaf). The prepared brine is packaged separately from the betel nut semi-finished product to complete the preparation.

[0047] For those consumers who are accustomed to lime caramel brine, consumers only need to evenly smear about 1g of brine on the betel nut...

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PUM

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Abstract

The invention relates to a self-help betel nut. The betel nut comprises a betel nut semi-finished product prepared according to the traditional betel nut preparation technology and not coated with betel nut brine, and is characterized by also comprising a betel nut brine which is isolated from the betel nut semi-finished product and independently packaged. The invention also provides the betel nut brine, which is prepared by adding a lotus leaf product and / or lotus leaf extract instead of lime into a conventional betel nut semi-finished product. The betel nut semi-finished product and the betel nut brine are respectively packaged, thus the kinds and edible amount of the brine are chosen by the consumer; thus the ' halogenation ' phenomenon does not occur on the betel nut products, therefore the defects of the existing betel nut product and the brine preparation technology are made up. Moreover, nuciferine and lotus leaf flavone have obvious effects on weight reduction, fat reduction, virus resistance, bacteria inhibition, detoxification and oxidation resistance. The prepared betel nut brine not only extends the kinds of betel nut brine, but also increases the special function of the betel nut brine.

Description

technical field [0001] The invention belongs to the technical field of betel nut preparation, and in particular relates to a self-service betel nut, that is, a betel nut product in which betel nut semi-finished products and betel nut brine are packaged separately. Background technique [0002] Betel nut is a typical tropical economic plant, ranking first among the four major southern medicines in China. It contains a variety of nutrients and beneficial ingredients needed by the human body, such as alkaloids, catechins, choline, fat, etc. According to the theory of traditional Chinese medicine, betel nut is bitter, pungent, warm and astringent in nature. [0003] At present, betel nut processing is mainly green fruit, and the basic production process is as follows: [0004] Dried betel nut→sorting→cleaning (boiling)→soaking→baking→applying (glue) skin→slicing, removing the core→pointing brine→adding core (or not adding core)→drying→sterilizing (or not sterilizing) → Packing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/22A23L19/00A23L27/00
Inventor 周湘池刘必谦刘凌
Owner 刘凌
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