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Preparation method of betel nut with gum base as carrier

A production method and gum base technology, applied in the confectionary industry, food science, confectionery, etc., can solve the problems of not being chewy, bringing in betel nut bitterness, astringency, and limited amount of addition, so as to reduce mechanical wear and chewing The effect of feeling good and reducing harm

Pending Publication Date: 2020-04-21
湖南宾之郎实业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the amount of betel nut powder or betel nut extract added to the gum base is limited, too much addition will lead to changes in the structure of the gum base, resulting in phenomena such as being too soft, not chewy, and broken
If the amount added is too small, the alkaloids contained in it will be less, and it will not be able to produce the strength of normal betel nuts.
In addition, in some existing production methods, the dried betel nut extract or betel nut powder is mixed into the gum base, which will bring the bitterness and astringency of the betel nut itself, making the senses unsatisfactory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Preparation of betel nut juice concentrated extract: take the dried betel nut, dedust and wash according to the existing technology, slice it, add 4 times the weight of water, cook at 100°C for 30 minutes, take the supernatant and concentrate it into an extract, and set aside.

[0026] Preparation of brine block: Add 15% xanthan gum by weight percentage to the traditional betel nut brine preparation raw materials, then make brine according to the traditional betel nut brine preparation method, and finally cool at room temperature to get ready for use.

[0027] Take the gum base, soften in an oven at 60°C for 2 hours, take maltose syrup and soybean lecithin and preheat to 50°C, take powdered sugar, betel nut juice concentrated extract, β-cyclodextrin, sweetener, ethyl maltol, Menthol and edible essence are respectively crushed to a particle size of ≤0.15mm; under the condition of 45-70°C, take 45 parts of gum base, 15 parts of malt syrup, 30 parts of sugar powder, 18 part...

Embodiment 2

[0029] Preparation of betel nut juice concentrated extract: take the dried betel nut, carry out dedusting, alkali soaking, cleaning, flash evaporation, hair processing, baking and slice according to the existing technology, add 3 times the weight of water, cook at 80°C for 60 minutes, take The supernatant is concentrated into an extract, and the extract is extracted with 75% edible alcohol for 2 hours, and the extract is concentrated again into an extract, which is set aside.

[0030] Preparation of brine block: add 12% xanthan gum by weight percentage to the preparation raw materials of traditional betel nut brine, then make brine according to the preparation method of traditional betel nut brine, and finally cool at room temperature and set aside.

[0031] Take the gum base, soften in an oven at 56°C for 3 hours, take fructose syrup and acetylated mono-diglyceride fatty acid esters and preheat to 45°C, take powdered sugar, betel nut juice concentrated extract, β-cyclodextrin,...

Embodiment 3

[0034] Preparation of betel nut juice concentrated extract: take the dried betel nut, carry out dedusting, alkali soaking, cleaning, flash evaporation, hair processing, baking, slice into slices according to the existing technology, add 2 times the weight of water, cook at 60°C for 90 minutes, take The supernatant is concentrated into an extract, and the extract is extracted with 60% mass concentration of edible alcohol for 4 hours, and the extract is concentrated into an extract again, and then added to 3 times the weight of clarified lime water, stirred evenly and left standing for 10 hours. Concentrate the supernatant to an extract, adjust the pH to 7, and set aside.

[0035] Preparation of brine block: Add 8% xanthan gum by weight percentage to the raw materials for the preparation of traditional betel nut brine, then make brine according to the traditional method for preparing betel nut brine, and finally cool it at room temperature for later use.

[0036] Take the gum ba...

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Abstract

The invention provides a preparation method of a betel nut with a gum base as a carrier. The preparation method comprises the following steps: uniformly mixing a softened gum base, a concentrated extract of betel nut juice and other auxiliary agents, carrying out standing and cooling, performing extruding through a food sandwich extruder, adding a marinated block added with 6-15% of xanthan gum, conducting homogenizing, carrying out punch forming, and conducting aging to obtain the betel nut. The betel nut prepared by using the method is less in bitterness, obvious in chewiness, complete in gum base texture, good in chewiness, and savory and mellow in taste, and capable of greatly reducing mechanical wearing of teeth, does not puncture oral mucosa, and greatly reduces harm of eating of thebetel nut.

Description

technical field [0001] The invention relates to betel nuts, in particular to a preparation method of betel nuts with gum base as carrier. Background technique [0002] Betel nut is the mature seed of Areca (Areca) plant in the palm family, and is one of the traditional Chinese medicines in China. In Southeast Asia, betel nut is one of the daily favorites of local people, and it is also a common eating habit in Taiwan, Hainan, and Hunan of my country. Betel nut has the effects of refreshing, killing insects, dispelling stagnation, reducing qi and stagnation, promoting hydration and eliminating dampness. Many drivers are used to keeping a pack of betel nuts in the car for consumption when they are tired. In Hunan, betel nut has become one of the necessary daily hobbies for families, and is a must-have gift for various weddings and weddings. However, in recent years, the harmfulness of betel nuts to oral health has become a hot topic in society. According to reports, long-t...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36A23G3/42
CPCA23G3/48A23G3/36A23G3/42
Inventor 周稳赵志友包骏袁河巢雨舟肖东夏延斌
Owner 湖南宾之郎实业集团有限公司
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