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Pungent functional areca-nut food and preparation method thereof

A functional, betel nut technology, applied in the field of spicy functional betel nut food and preparation thereof, can solve the problems of deviating from essential characteristics and cannot be widely promoted, and achieves the effects of reducing inflammation, improving insect repellent effect, and improving comprehensive taste.

Active Publication Date: 2015-08-05
HUNAN KOUWEIWANG GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Judging from the above patents, some inventors crushed betel nuts and proposed active ingredients, but deviated from the essential characteristics of betel nut food chewing betel nut fibers, so it cannot be widely promoted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The parts by weight of the components of processed betel nut are: 2% clove root, 2% bay root, 2% cinnamon root, 2% betel leaf, 0.5% menthol, 1% licorice, 2% stevia, 1.5% ethyl maltol, Vanillin 1%, betel nut 30%, water 56%.

[0039] The components by weight of the brine are: 10% of shell powder, 30% of maltose, 2% of L-carnitine tartrate, 1% of carrageenan, 20% of white granulated sugar and 37% of water.

[0040] The production steps are as follows:

[0041] Wash 15kg of betel nut green fruit and boil in boiling water for 20 minutes, remove and drain, cut and remove seeds for later use; weigh washed and dried clove root, bay root, cinnamon root, washed betel leaf and stevia 1 kg each of sugar; weigh 0.5 kg each of washed licorice and vanillin; weigh 0.75 kg of ethyl maltol, 0.25 kg of menthol, and 28 kg of water. Mix the ingredients together.

[0042] Boil the above mixture for 40 minutes, let stand for processing for 24 hours; after 24 hours, boil again, boil for 40 ...

Embodiment 2

[0045] The parts by weight of the components of the processed betel nut are: 4% clove root, 1% bay root, 1% cinnamon root, 2% betel leaf, 0.5% menthol, 1% licorice, 2% stevia, 1.5% ethyl maltol, Vanillin 1%, betel nut 30%, water 56%.

[0046] The parts by weight of the components of the brine are: 5% of shell powder, 25% of caramel, 2% of L-carnitine tartrate, 1% of carrageenan, 25% of white granulated sugar and 42% of water.

[0047] The production steps are as follows:

[0048] Wash 15kg of betel nut green fruit and boil in boiling water for 20 minutes, pick up and drain, cut and remove seeds for later use; weigh the clove root, bay root and cinnamon root after cleaning and drying to 2kg, 0.5kg, 0.5kg, respectively. kg; weigh the cleaned betel leaves and licorice as 1kg and 0.5kg respectively; weigh menthol, stevioside, ethyl maltol, vanillin and water as 0.25kg, 1kg, 0.75kg, 0.5kg, 28kg . Mix the ingredients together.

[0049] Boil the above mixture for 40 minutes, let ...

Embodiment 3

[0052] The parts by weight of the components of processed betel nut are: 1% clove root, 4% bay root, 1% cinnamon root, 2% betel leaf, 0.5% menthol, 1% licorice, 2% stevia, 1.5% ethyl maltol, Vanillin 1%, betel nut 30%, water 56%.

[0053] The parts by weight of the components of the brine are: 5% of shell powder, 25% of maltose, 2% of L-carnitine tartrate, 1% of carrageenan, 25% of white granulated sugar and 42% of water.

[0054] The production steps are as follows:

[0055] Wash 15kg of betel nut green fruit and boil in boiling water for 20 minutes, pick up and drain, cut and remove seeds for later use; weigh the clove root, bay root and cinnamon root after washing and drying as 0.5kg, 2kg and 0.5kg respectively. kg; weigh the cleaned betel leaves and licorice as 1kg and 0.5kg respectively; weigh menthol, stevioside, ethyl maltol, vanillin and water as 0.25kg, 1kg, 0.75kg, 0.5kg, 28kg . Mix the ingredients together.

[0056] Boil the above mixture for 40 minutes, let sta...

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PUM

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Abstract

The invention discloses a pungent functional areca-nut food. The pungent functional areca-nut food is prepared through areca-nut processing and brine preparation, wherein the areca-nut processing adopts the following raw materials by weight percent: 1-10% of clove root, 1-10% of Laurus nobilis root, 1-10% of cinnamon root, 1-5% of betel, 0-2% of menthol, 0-5% of liquorice, 0-8% of stevioside, 0-2% of ethyl maltol, 0-2% of vanillin, 10-30% of areca-nut and 16-86% of water; the brine preparation adopts the following raw materials by weight percent: 1-15% of shell powder, 20-40% of maltose, 0-5% of L-carnitine-L-tartrate, 1-2% of carrageenan, 10-30% of white granulated sugar, and 8-68% of water. According to the pungent functional areca-nut food, clove root, cinnamon root and Laurus nobilis root are added into areca-nut firstly, the additives for areca-nut are expanded, the prepared areca-nut has unique pungency and has good integral mouthfeel, and the added L-carnitine-L-tartrate has a function of losing weight.

Description

technical field [0001] The invention relates to the technical field of food processing with health care function, in particular to a pungent functional betel nut food and a preparation method thereof. Background technique [0002] Betel nut (Areca catechu L.), also known as Renpin, Binmen, Binmen medicine preserves, white betel nut, olive seed, big belly, Ximidan, Qingzai, etc., is the seed of the palm plant Areca catechu, native to Southeast Asia, now mainly produced in India, Indonesia, Bangladesh, Myanmar, Thailand, etc. There is a history of more than 1,500 years of introducing and planting areca nuts in my country, and they are mainly produced in provinces and regions such as Hainan and Taiwan. Betel nut is an important southern medicine, ranking first among the four major southern medicines in China. In addition to being used as a medicinal material, betel nuts also have an important use as food chewing. Because betel nuts are rich in alkaloids, tannins, red pigments...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/223A23L1/305A23L19/00A23L27/14
CPCA23V2002/00A23V2200/10A23V2200/16A23V2200/332A23V2200/30A23V2200/14A23V2250/0612
Inventor 刘书伟程汉亭王燕史云峰胡劲召赵牧秋李由明张铁涛
Owner HUNAN KOUWEIWANG GRP
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