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Areca nut substituent and preparation method thereof

A substitute, betel nut technology, applied in food ingredients as a substitute, food science, food ingredients as a fluffing agent, etc., can solve the problems of large differences in tissue fibers, large gaps, and it is difficult for consumers to feel heat and excitement.

Inactive Publication Date: 2017-09-22
GUANGDONG GUANGYI TECH IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 中国专利CN200510031398、CN94110915、CN200810185496、CN96118282、CN96234925、CN200610000226、CN97108175、CN201010169928、CN200710010025、CN201310446786等专利分别将槟榔或其提取物,加或不加其他原料,与胶母基一起做成耐咀嚼的槟榔口香糖 , to a certain extent solve the damage to the oral cavity caused by betel nut fiber, but the products made by these patents have a taste similar to chewing gum, which is far from the chewing resistance of traditional betel nut, and the introduction of gum base is more environmentally friendly. unfavorable
However, these foods are not chewable, and their taste is very different from that of traditional betel nuts. It is difficult for eaters to feel the effects of heat and excitement.
[0005] The betel nut-flavored food produced by the existing patent has a relatively large difference between the tissue fiber and the original betel nut, and in the process of chewing, it will be chewed and swallowed quickly, so that the time to experience the taste of the betel nut is shorter

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method of areca nut substitute, comprising the steps of:

[0036] A, the preparation of betel nut concentrate: add alcohol to the fresh fruit of betel nut to extract and concentrate after obtaining the betel nut extract to obtain the betel nut concentrate;

[0037] B, the preparation of betel nut seasoning paste: add seasoning in betel nut concentrate, boil, make betel nut seasoning paste;

[0038] C. Preparation of ingredients:

[0039] C1. Clean the ingredients, and then cut them into blocks with a fiber length of 2-6cm and a width of 1-3cm along the fiber direction of the ingredients;

[0040] C2, put the cut block material into the water added with leavening agent and cook, then heat and dry to make a fluffy dry product;

[0041] D. Seasoning of ingredients: Put the fluffy dry products into the betel nut seasoning paste, soak and taste;

[0042] E. Drying: Drain and dry the seasoned ingredients;

[0043] F. Shaping: Process the dried ingredients in...

Embodiment 2

[0057] The difference between this embodiment and the above-mentioned embodiment 1 is:

[0058] Described step A comprises the following steps:

[0059] A1. Take the fresh betel nut, remove impurities, rinse it with clean water, add edible alcohol, and crush it at a temperature of 15°C;

[0060] A2. Heat up the crushed mixed solution and keep stirring at 50°C for 1.6h;

[0061] A3. The mixed solution is filtered to obtain an extract, which is concentrated to obtain a betel nut concentrate.

[0062] In the step A1, the mass fraction of edible alcohol is 60%, and the amount of edible alcohol added is 3 times the volume of the fresh betel nut quality.

[0063] In the step A3, the extract was concentrated in vacuum at a temperature of 55° C., and the weight content of solids in the concentrate was 15%.

[0064] In the step B, the seasoning includes betel nut brine, salt and soy sauce, and the cooking temperature is 55°C.

[0065] In the step C1, the ingredients are crude fiber...

Embodiment 3

[0070] The difference between this embodiment and the above-mentioned embodiment 1 is:

[0071] Described step A comprises the following steps:

[0072] A1. Take the fresh betel nut, remove impurities, rinse it with clean water, add edible alcohol, and crush it at a temperature of 30°C;

[0073] A2. Heat up the crushed mixed solution and keep stirring at 55°C for 1.2h;

[0074] A3. The mixed solution is filtered to obtain an extract, which is concentrated to obtain a betel nut concentrate.

[0075] In the step A1, the mass fraction of edible alcohol is 75%, and the amount of edible alcohol added is 5 times the volume of the fresh betel nut quality.

[0076] In the step A3, the extract is concentrated in vacuum at a temperature of 60° C., and the weight content of solids in the concentrate is 25%.

[0077] In the step B, the seasoning includes betel nut brine, salt and soy sauce, and the cooking temperature is 60°C.

[0078] In the step C1, the ingredients are crude fiber i...

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PUM

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Abstract

The invention relates to the technical field of areca nut foods, and in particular relates to an areca nut substituent and a preparation method thereof. The preparation method comprises the following steps: A, preparing an areca nut concentrated solution; B, preparing areca nut sauce; C, preparing food materials: C1, washing the food materials and then cutting the food materials into blocks with the fiber length of 2cm to 6cm and the fiber width of 1cm to 3cm along the direction of food material fiber; C2, putting the cut block-shaped food materials into water with an added leavening agent and boiling; then heating and drying to prepare a fluffy dried product; D, seasoning the food materials; E, drying; F, shaping. According to the areca nut substituent prepared by the preparation method, the tissue fiber strength is very close to that of orginal areca nut fruits, so that the chewable property is ensured, and the flavor and mouthfeel of the orginal areca nut fruits are ensured; the effects of sweating and exciting are also sufficiently kept, and the areca nut substituent can be used as a substituent of the orginal areca nut fruit and products thereof, and has no damages, caused by traditional areca nuts, to oral cavities and teeth; the product has no residues after being eaten and is more environmentally friendly.

Description

technical field [0001] The invention relates to the technical field of betel nut food, in particular to a betel nut substitute and a preparation method thereof. Background technique [0002] Betel nuts are widely eaten in Hunan, Hainan, and Taiwan regions of China. Seasoned dried betel nuts are mainly eaten in Hunan, and fresh betel nuts are eaten in Hainan and Taiwan regions. Betel nuts are mainly chewed, and chewers can feel obvious fever, sweating, and excitement. Due to the characteristics of betel nut itself and its chewing habits, betel nut fiber will cause physical damage to the oral cavity and teeth. In addition, when chewing, it is usually accompanied by irritating substances such as shell powder and menthol, which will aggravate the occurrence of this harm. [0003] 中国专利CN200510031398、CN94110915、CN200810185496、CN96118282、CN96234925、CN200610000226、CN97108175、CN201010169928、CN200710010025、CN201310446786等专利分别将槟榔或其提取物,加或不加其他原料,与胶母基一起做成耐咀嚼的槟榔口香糖 , to a certain extent s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/18A23L21/15A23L29/30A23L29/00
CPCA23L21/18A23L21/15A23L29/015A23L29/37A23V2002/00A23V2200/234A23V2200/12
Inventor 何松陈永恒梁展韬李秀丽金海燕
Owner GUANGDONG GUANGYI TECH IND
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