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Preparation process of chewy betel nut without harm to mouth and without free alkali in brine

A production process and free alkali technology, which is applied in the fields of fruit and vegetable preservation, heating preservation of fruits/vegetables, food science, etc., can solve problems such as affecting the taste, reducing the strength of betel nuts, and damage to the oral mucosa, so as to keep food fresh and prevent The effect of food deterioration

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

But the betel nut that this method makes, in its last 50 ℃ air-drying process, very easily causes the reactant crystallization of food-grade calcium hydroxide and caramel on the betel nut shell surface (gluing time is only 2-3h, cannot thoroughly Absorbent material), during the chewing process, the brine crystals on the surface of the betel nut directly contact the oral mucosa, which may cause damage to the oral mucosa
At the same time, because the betel nut slices have not been fully treated with alkali, there are still a large number of organic acids, which greatly reduces the strength of the betel nut, and the organic acids, tannins and other substances inside it will also affect the taste
[0008] 2) CN106174168A, discloses a kind of preparation technology of brine-free betel nut: the glycerol solution of calcium hydroxide is sent into betel nut as hair preparation liquid to neutralize the organic acid in the betel nut, but calcium hydroxide can only be uniformly dispersed in glycerin, Not completely dissolved, and the calcium hydroxide is unreacted, strong alkaline, easy to burn the mouth, and the penetration rate of the glycerol solution of calcium hydroxide is limited, it cannot completely neutralize the organic acid
However, although this process can improve the strength of betel nut, it still cannot avoid the high free alkalinity of brine in the oral mucosa, and the risk of burning the oral cavity
Moreover, the betel nut has not yet been fully treated with alkali, and the strength of the betel nut still cannot reach its maximum.
[0010] 4) CN110140926A discloses a calcium hydroxide-free betel nut brine and a preparation method thereof, in which citric acid powder, sodium bicarbonate, sweeteners and flavors and fragrances are mixed to make a novel betel nut brine, but because sodium bicarbonate still exists in the brine, Brine inevitably contains a certain amount of free alkali, and there is still a risk of oral mucosa damage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Preparation of betel nut kernel extract: Take betel nut kernels and crush them through a 40-mesh sieve. According to the ratio of material to liquid 1:5, the extraction temperature is 40°C, the ultrasonic frequency is 20kHz, the ultrasonic power is 200W, and the extraction time is 120min. Add water for ultrasonic extraction, and the extract is centrifuged Rotate at 4000rpm / centrifuge for 8 minutes and filter, take the filtrate, and concentrate it to extract by rotary evaporation under reduced pressure at 40°C to obtain; .

[0042] Preparation of hair liquid:

[0043] Hair preparation solution A: take betel nut seed extract, according to the ratio of 1g betel nut seed extract plus 5g clarified food grade calcium hydroxide solution, dissolve betel nut seed extract in clarified food grade calcium hydroxide solution, mix well, Arecoline in the betel nut kernel extract is completely converted into arecoline;

[0044] Hair preparation B: According to the ratio of 2g food gr...

Embodiment 2

[0049] Preparation of betel nut kernel extract: Take betel nut kernels and crush them through a 40-mesh sieve. According to the ratio of material to liquid 1:20, the extraction temperature is 100°C, the ultrasonic frequency is 60kHz, the ultrasonic power is 500W, and the extraction time is 30min. Add water for ultrasonic extraction, and the extract is centrifuged Rotate at 4000rpm / centrifuge for 8 minutes and filter, take the filtrate, and concentrate it to extract by rotary evaporation under reduced pressure at 60°C to obtain; .

[0050] Preparation of hair liquid:

[0051] Hair preparation solution A: take betel nut seed extract, according to the ratio of 4g betel nut seed extract plus 5g clarified food grade calcium hydroxide solution, dissolve betel nut seed extract in clarified food grade calcium hydroxide solution, mix well, Arecoline in the betel nut kernel extract is completely converted into arecoline;

[0052] Hair preparation B: According to the ratio of adding 1g...

Embodiment 3

[0057] Preparation of betel nut kernel extract: take betel nut kernel and crush it through a 40-mesh sieve, according to the ratio of material to liquid 1:15, the extraction temperature is 60°C, the ultrasonic frequency is 40kHz, the ultrasonic power is 400W, the extraction time is 90min, add water for ultrasonic extraction, and the extract is centrifuged Rotate at 4000rpm / centrifuge for 6 minutes and filter, take the filtrate, and concentrate it to extract by rotary evaporation under reduced pressure at 50°C to obtain; .

[0058] Preparation of hair liquid:

[0059] Hair preparation solution A: take betel nut seed extract, according to the ratio of 2g betel nut seed extract plus 5g clarified food grade calcium hydroxide solution, dissolve betel nut seed extract in clarified food grade calcium hydroxide solution, mix well, Arecoline in the betel nut kernel extract is completely converted into arecoline;

[0060] Hair preparation B: According to the ratio of adding 2g food-gr...

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PUM

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Abstract

The invention discloses a preparation process of a chewy betel nut without harm to mouth and without free alkali in brine. The process comprises the following steps: flash evaporation; three-stage fermentation; seed baking; braising; seed cutting and denucleation; application of alkali-free brine; seed airing; and packaging. With such process treatment, the invention innovatively provides a novel,safe, sanitary and chewy betel nut food system with excellent chewiness and without addition of traditional strongly alkaline brine wherein calcium hydroxide reacts with maltose; the brine provided by the invention contains various functional sugar alcohols, and has free alkalinity of zero; the betel nuts are allowed to restore the nature of natural green chewing gum and have the original sweating, heating, refreshing and heartbeat-accelerating effects; the process fundamentally solves the problems of oral mucosa damage and serious mouth injury caused by overhigh content of free alkali in thebetel nut brine; and the prepared betel nut is beneficial for correcting the image of edible betel nuts in the eyes of people, and enriches the health elements of edible betel nuts.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a process for making betel nuts without wounds and strength and brine without free alkali. Background technique [0002] Betel nut (Areca catechu L.) is the mature seed of Areca (Areca) plant in the palm family (Palmmaceae). "Natural Green Chewing Gum". In the "Shanglin Fu" written by Sima Xiangru, a famous Fu writer in the Western Han Dynasty, betel nuts were called Renpin. It was recorded in the Wei and Jin Dynasties that betel nuts have medicinal value for digestion and deworming. In the medical books of the Tang Dynasty, the saying that betel nuts prevent miasma generally appeared: in the "Pharmacology" written by Hou Ningji of the Tang Dynasty, betel nuts were called Xi miasma pills; Betel nut is big belly. Li Shizhen's "Compendium of Materia Medica" in the Ming Dynasty records in detail: "Betel nut cures diarrhea and dysentery, all pains in trusted su...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L29/00A23L29/30A23L33/105A23L5/10A23L5/20A23B7/005
CPCA23L19/00A23L29/015A23L29/30A23L29/37A23L33/105A23L5/13A23L5/20A23L5/21A23L5/27A23B7/0053
Inventor 肖东赵志友袁河包骏巢雨舟周稳夏延斌
Owner 湖南宾之郎实业集团有限公司
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