CN101843305A - Edible areca-nut brine and making method thereof - Google Patents
Edible areca-nut brine and making method thereof Download PDFInfo
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- CN101843305A CN101843305A CN201010163772A CN201010163772A CN101843305A CN 101843305 A CN101843305 A CN 101843305A CN 201010163772 A CN201010163772 A CN 201010163772A CN 201010163772 A CN201010163772 A CN 201010163772A CN 101843305 A CN101843305 A CN 101843305A
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- edible areca
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Abstract
The invention discloses edible areca-nut brine which can postpone halogenation. The edible areca-nut brine is characterized by comprising the following components based on weight: 10%-40% of lime powder, 30%-80% of cerealose, 0.1%-3.0% of carrageenan, 0.1%-3.0% of glycerin, 0.2%-2.0% of citric acid and 0.1%-3.0% of auxiliary material, wherein, the sum of the components is 100%. The making method of the edible areca-nut brine comprises the following steps: evenly and proportionally mixing the lime powder with the cerealose; adding the carrageenan, the glycerin and the citric acid to evenly mix; and finally adding the auxiliary material and then evenly stirring. In the invention, by adopting edible areca-nut and especially Chinese olive areca-nut produced by the brine in the invention, halogenation can be effectively controlled, and halogenation time can be postponed by over 30 days.
Description
Technical field:
The present invention relates to a kind of processing of edible areca-nut, specifically a kind of edible areca-nut brine and preparation method thereof.
Background technology:
The world has 600,000,000 people that the history of betel quid chewing was arranged approximately, mainly is distributed in the ground such as Hainan, Hunan, Taiwan of India, Southeast Asia and China.At present, the edible areca-nut manufacturing enterprise of China mainly all concentrates on the Hunan Province, and Hunan Province and Hainan Province have also formulated the provincial standard of edible areca-nut.Along with modern processing of farm products The application of new technique, the introducing of food security and health concept, the market of edible areca-nut is increasing.Particularly as the Chinese olive edible areca-nut of health type betel nut product, supply falls short of demand especially in market.Yet, as " bittern " of the main auxiliary material of edible areca-nut, problem that it " returns halogen " is having a strong impact on the steady quality of betel nut product always, makes the shelf life of product very short, also have influence on the attractive in appearance and local flavor of product, " returning halogen " directly restricting the market development of edible areca-nut." returning halogen " is a kind of popular appellation of edible areca-nut industry, be meant what the edible areca-nut product occurred after depositing certain hour, originally " bittern " (solid) that solidifies eases back, liquefies, become the phenomenon of thick liquid, under hot and humid environment, the easier appearance of edible areca-nut " is returned halogen ".
Summary of the invention:
The purpose of this invention is to provide a kind of edible areca-nut brine of returning halogen and preparation method thereof that delays.
The present invention adopts following technical scheme to realize its goal of the invention, a kind of edible areca-nut brine, by weight, each components contents is pulverized limestone 10%-40%, maltose 30%-80%, carragheen 0.1%-3.0%, glycerine 0.1%-3.0%, citric acid 0.2%-2.0%, auxiliary material 0.1%-3.0%, each component sum is 100%, and described auxiliary material is sweetener and essence and flavoring agent.
The preparation method of edible areca-nut brine mixes pulverized limestone and maltose by proportioning earlier as mentioned above, adds carragheen and glycerine and citric acid again and mixes, and adds auxiliary material at last, and stirring gets final product.
The above-mentioned carragheen of mentioning (Carrageenan) is called antler glue, carrageenan again.Carragheen is the hydrophilic colloid that extract from some red algae sea grass, calcium, potassium, sodium, the ammonium salt of the polysaccharide sulfuric ester that its chemical constitution is made up of galactolipin and Anhydrogalactose.Because wherein the difference of sulfuric ester combining form can be divided into K type (Kappa), I type (Iota), L type (Lambda).The present invention adopts the K type.
Glycerine has another name called glycerine, is a kind of colourless, odorless, the sweet thick liquid of flavor, is normally used sweetener and NMF in the food processing industry.
Because adopt technique scheme, the present invention has realized goal of the invention preferably, use particularly Chinese olive betel nut of edible areca-nut that this bittern produces, it returns the halogen situation and can be effectively controlled, and returns the halogen time can be delayed more than 30 days.
The specific embodiment:
The invention will be further described below in conjunction with embodiment.
Embodiment 1:
A kind of edible areca-nut brine, be by weight, each components contents is pulverized limestone 10%-40% (present embodiment is 30%), maltose 30%-80% (present embodiment is 65%), carragheen 0.1%-3.0% (present embodiment is 2%), glycerine 0.1%-3.0% (present embodiment is 1%), citric acid 0.2%-2.0% (present embodiment is 1%), auxiliary material 0.1%-3.0% (the present embodiment sweetener is 0.5%, and essence and flavoring agent is 0.5%), each component sum is 100%, described auxiliary material is sweetener and essence and flavoring agent, add different essence and flavoring agents according to consumer's different taste, this enforcement sweetener is an Aspartame, and essence and flavoring agent is a fruit oil.
By proportioning pulverized limestone and maltose are mixed earlier, add carragheen and glycerine and citric acid again and mix, add auxiliary material at last, stirring gets final product, and present embodiment stirred 3 minutes-5 minutes.
Edible areca-nut divides cigarette fruit and Chinese olive two big series, manufacture craft generally is divided into coring, order halogen, packing three big operations, and wherein Chinese olive processing cause and effect reality is without sootiness, and it is guaranteed the quality, fresh-keeping requirement is higher, thereby processing technology is more complicated, and the present invention is used for ordering the halogen operation with the bittern of gained.
Because carragheen and glycerine are safe food additives, use it for " bittern " of edible areca-nut, have the following advantages: good film-forming property, coating thickness is moderate, good springiness, the mouthfeel when not influencing product and being chewed, having of calcium preparation helps the stable of film; The fusing point height, the ability to cure and the moisture holding capacity of increase " bittern " prevent water translocation and evaporation in the betel nut, can form effectively to intercept between betel nut and " bittern "; Can reduce the free alkali concentration of " bittern ", not only meet the requirement of healthy betel nut, can also improve the stability of " bittern ", " corrosion " that can alleviate filming acts on, and the generation of " returning halogen " is had inhibitory action.
Embodiment 2:
Pulverized limestone 15%, maltose 75%, carragheen 3%, glycerine 2%, citric acid 2%, sweetener are 1.5%, essence and flavoring agent is 1.5%), each component sum is 100%, and sweetener is albumen sugar and Aspartame, and essence and flavoring agent is menthol and milk face powder.
Surplus with embodiment 1.
Claims (2)
1. edible areca-nut brine, it is characterized in that by weight, each components contents is pulverized limestone 10%-40%, maltose 30%-80%, carragheen 0.1%-3.0%, glycerine 0.1%-3.0%, citric acid 0.2%-2.0%, auxiliary material 0.1%-3.0%, each component sum is 100%, described auxiliary material is sweetener and essence and flavoring agent.
2. the preparation method of edible areca-nut brine according to claim 1 is characterized in that by proportioning pulverized limestone and maltose being mixed earlier, adds carragheen and glycerine and citric acid again and mixes, and adds auxiliary material at last, stirs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010163772A CN101843305A (en) | 2010-04-28 | 2010-04-28 | Edible areca-nut brine and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010163772A CN101843305A (en) | 2010-04-28 | 2010-04-28 | Edible areca-nut brine and making method thereof |
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| Publication Number | Publication Date |
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| CN101843305A true CN101843305A (en) | 2010-09-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010163772A Pending CN101843305A (en) | 2010-04-28 | 2010-04-28 | Edible areca-nut brine and making method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823826A (en) * | 2012-09-21 | 2012-12-19 | 刘凌 | Self-help betel nut |
| CN102835641A (en) * | 2012-09-21 | 2012-12-26 | 刘凌 | Areca nut brine |
| CN104026727A (en) * | 2014-06-30 | 2014-09-10 | 江苏中烟工业有限责任公司 | Novel areca-nut type chewing tobacco product |
| CN104705598A (en) * | 2015-03-23 | 2015-06-17 | 宁波大学 | Low-viscosity liquid sodium bicarbonate betel nut brine |
| CN109007738A (en) * | 2018-08-14 | 2018-12-18 | 湖南宾之郎食品科技有限公司 | A kind of natural orange oil capsule areca-nut brine and preparation method thereof |
| CN110140926A (en) * | 2019-05-06 | 2019-08-20 | 湖南胖哥食品有限责任公司 | A kind of no calcium hydroxide areca-nut brine and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1168775A (en) * | 1997-03-03 | 1997-12-31 | 左伏根 | Mixed solution for processing areca and method for preparing the solution |
-
2010
- 2010-04-28 CN CN201010163772A patent/CN101843305A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1168775A (en) * | 1997-03-03 | 1997-12-31 | 左伏根 | Mixed solution for processing areca and method for preparing the solution |
Non-Patent Citations (1)
| Title |
|---|
| 《食品与机械》 20031230 严聃等 食用槟榔的加工工艺研究 第34页 1-2 , 第6期 2 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823826A (en) * | 2012-09-21 | 2012-12-19 | 刘凌 | Self-help betel nut |
| CN102835641A (en) * | 2012-09-21 | 2012-12-26 | 刘凌 | Areca nut brine |
| CN102835641B (en) * | 2012-09-21 | 2014-11-05 | 刘凌 | Areca nut brine |
| CN104026727A (en) * | 2014-06-30 | 2014-09-10 | 江苏中烟工业有限责任公司 | Novel areca-nut type chewing tobacco product |
| CN104026727B (en) * | 2014-06-30 | 2016-02-03 | 江苏中烟工业有限责任公司 | A kind of betel nut type chewing tobacco goods |
| CN104705598A (en) * | 2015-03-23 | 2015-06-17 | 宁波大学 | Low-viscosity liquid sodium bicarbonate betel nut brine |
| CN109007738A (en) * | 2018-08-14 | 2018-12-18 | 湖南宾之郎食品科技有限公司 | A kind of natural orange oil capsule areca-nut brine and preparation method thereof |
| CN110140926A (en) * | 2019-05-06 | 2019-08-20 | 湖南胖哥食品有限责任公司 | A kind of no calcium hydroxide areca-nut brine and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20100929 |