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A method for preparing coffee tasted areca

A technology of betel nut and coffee, applied in the field of coffee betel nut preparation, can solve the problem of single taste of betel nut, and achieve the effect of solving single taste, good taste and good taste

Inactive Publication Date: 2006-11-22
许和生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that the betel nut produced by the existing technology has a single taste, the present invention provides a method for preparing betel nut coffee that tastes good and does not damage the oral cavity
[0005] The coffee betel nut produced by the invention has coffee flavor and wine aroma, has the advantages of good taste, good mouthfeel, and no damage to the oral cavity, and solves the problem of single taste of the existing betel nut

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] ①First, mix the following weights: coffee powder 200g, cyclamate 300g, saccharin sodium 100g, caramel 400g, edible flavor 50g, calcium carbonate 150g, deoxyacetic acid 100g, AK sugar 150g, aspartame 100g, wine 200g to make a seasoning ②Add the flavoring agent made in ① to 50Kg of mineral water to make brine; ③Wash and sterilize the betel nut fruit and cut into small pieces, then pine, marinate at 90℃ for 4.5 hours; ④The marinade After the betel nut is taken out and dried with fireworks.

[0009] The coffee betel nut produced in this embodiment has coffee, tobacco, and wine aromas, and has the advantages of good taste, good mouthfeel, and no damage to the oral cavity.

Embodiment 2

[0011] ①First, mix the following weights: coffee powder 175g, cyclamate 260g, saccharin sodium 140g, caramel 600g, edible flavor 35g, calcium carbonate 210g, deoxyacetic acid 70g, AK sugar 110g, aspartame 70g, wine 180g to make a seasoning ②Add the flavoring agent made in ① to 50Kg of mineral water to make brine; ③Wash and sterilize the betel nut fruit and cut into small pieces, then pine, marinate at 80℃ for 5 hours; ④The marinade After the betel nut is taken out and dried with fireworks.

[0012] The coffee betel nut produced in this embodiment has coffee flavor and wine aroma, and has the advantages of good taste, good mouthfeel, and no damage to the oral cavity.

Embodiment 3

[0014] ①First, mix the following weights: coffee powder 280g, cyclamate 400g, saccharin sodium 80g, caramel 300g, food flavor 80g, calcium carbonate 120g, deoxyacetic acid 160g, AK sugar 140g, aspartame 160g, wine 280g to make a seasoning ②Add the flavoring agent made in ① to 50Kg of mineral water to make brine; ③Wash and sterilize the betel nut fruit and cut into small pieces, then pine, marinate at a temperature of 100 ℃ for 4 hours; ④ marinate The betel nut is taken out and air-dried naturally.

[0015] The coffee betel nut produced in this embodiment has coffee flavor and wine aroma, and has the advantages of good taste, good mouthfeel, and no damage to the oral cavity.

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PUM

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Abstract

The coffee areca making process includes the following steps: 1. preparing seasoning through mixing coffee powder 10-14 wt%, glycoside 15-20 wt%, saccharin sodium 4-8 wt%, cerealose 15- 35 wt%, flavoring essence 2-4 wt%, calcium carbonate 6-12 wt%, deoxy acetic acid 4-8 wt%, AK sugar 7-11 wt%, aspartame 4-8 wt% and liquor 10-14 wt%; 2. adding the seasoning in 3-4 wt% into mineral water to prepare bittern; 3. washing areca fruit, cutting, loosening and soaking in the bittern at 80-100 deg.c for 4-5 hr; and 4. taking out the areca and fumigating with tobacco smoke to dry. The coffee areca has coffee taste, tobacco smell, liquor fragrance, good taste and no damage to oral cavity.

Description

1. Technical Field: [0001] The invention relates to a preparation method of betel nut, in particular to a preparation method of coffee betel nut. 2. Background technology: [0002] Betel nut is a kind of food, rich in my country’s Hainan Province, Hunan, Hubei, and Jiangxi, people have the custom of eating betel nut. People have a long history of chewing betel nut. The traditional method is to wash the betel nut and add sweetened water. Moisten, then cut open, add brine made of slaked lime and caramel to each cut betel nut. Serve. The traditional production method preserves all the hard fibers in the betel nut fruit. These fibers cause oral discomfort during chewing, cause strong irritation to the human mouth, and even damage the inner wall of the oral cavity, which is harmful to human health; at the same time, the existing betel nut taste Relatively single. 3. Summary of the invention: [0003] In order to solve the problem of the single taste of the betel nut produced by the e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23F5/00A23G3/48
Inventor 许和生
Owner 许和生
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