CN102150802B - Preparation method of areca nut flavoring agent - Google Patents
Preparation method of areca nut flavoring agent Download PDFInfo
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- CN102150802B CN102150802B CN2010105951575A CN201010595157A CN102150802B CN 102150802 B CN102150802 B CN 102150802B CN 2010105951575 A CN2010105951575 A CN 2010105951575A CN 201010595157 A CN201010595157 A CN 201010595157A CN 102150802 B CN102150802 B CN 102150802B
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Abstract
The invention discloses a method for preparing an areca nut flavoring agent. The method is characterized by mainly comprising the following steps of: (1) mixing Chinese medicinal herb powder and water in a weight part ratio of 1:5, heating the mixture to the temperature of 40 DEG C with stirring, and soaking the mixture for 1 hour at constant temperature; (2) adding composite plant hydrolase, and performing enzymolysis for 1.5 hours with stirring at the constant temperature of between 38 and 42 DEG C; (3) after the enzymolysis is finished, performing enzyme inactivation treatment for 30 minutes at the constant temperature of 85 DEG C; and (4) extruding and filtrating by using a sieve of 100 meshes, and stirring and concentrating the obtained filtrate. The Chinese medicinal herb powder is a pure natural substance, so the prepared flavoring agent not only can increase fragrance, flavor and chewing strength for areca nuts, but also has no side effect.
Description
Technical field
The present invention relates to a kind of fumet, specifically refer to a kind of preparation method of areca nut flavoring agent.
Background technology
Betel nut (Areca catechu L.) is the Palmae aiphyllium, and the former tropical rain forest that is born in the Malay Peninsula now is distributed widely in India and industry torrid areas, the southeast.Betel nut is medicinal plant, is again ornamental trees and fruit tree.At present, Hainan betel nut is to supply Hunan betel nut processing enterprise with fresh fruit or dry fruit to process betel quid more than 99%, the less than 1% of hyoscine and manufacturing betel nut toothpaste.
So far chew the continuous expansion of food betel nut processing industry and consumption market the eighties along with the Hunan, the application of betel-nut essence is also more and more extensive.The medical expert thinks, often chew the food betel nut and easily cause the oral cavity fibrillatable, so must remove bad stimulation component in the betel nut process, and areca nut flavoring agent natural composition just, can not only give the betel nut flavouring, increase flavor, increase and chew strength, also be free from side effects, have good popularizing application prospect in the betel nut industry.But the preparation process of these areca nut flavoring agents is but comparatively complicated at present, and the composition of areca nut flavoring agent is also more, is not suitable for extensively promoting and using.
Summary of the invention
The object of the invention is to overcome present areca nut flavoring agent preparation process comparatively complicated, composition is more, is not suitable for the defective of extensively popularization and use, and a kind of preparation method of areca nut flavoring agent is provided.
Purpose of the present invention is achieved through the following technical solutions: a kind of preparation method of areca nut flavoring agent mainly comprises the following steps:
(1) be the ratio mixing of 1: 5 with herbal powder and water according to ratio of weight and number, be heated to while stirring 40 ℃, and constant temperature soaked 1 hour;
(2) add the composite plant hydrolase, and stirred enzymolysis 1.5 hours under 38 ℃～42 ℃ constant temperature;
(3) after enzymolysis finished, the enzyme that goes out under the constant temperature of 85 ℃ was processed 30 minutes;
(4) carry out 100 purpose press filtrations, the filtrate that obtains is stirred concentrated getting final product; Wherein, described herbal powder preferentially is comprised of the raw material of following ratio of weight and number: 15 parts of cloves, and 26 parts, fennel, Shi Lan are risen 12 parts, and Bi dials 10 parts, 10 parts, mulberry leaf, 35 parts of spiceleafs, 20 parts of tsaokos, 11 parts of white bandits, 100 parts of dried orange peels, 24 parts of peppermints, 13 parts of betel nut sheets, 24 parts, Radix Glycyrrhizae.The umber of the composite plant hydrolase that wherein, adds is 1/1000 of whole herbal powder umber.
The present invention compares than prior art, has the following advantages and beneficial effect:
Therefore (1) herbal powder of the present invention is pure natural substance, and being prepared into after fumet can not only be to the betel nut flavouring, increase flavor, strength is chewed in increase, but also is free from side effects.
(2) preparation flow of the present invention is very simple, therefore is fit to extensive promotion and application.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to this.
Embodiment 1
For convenience of description, the present embodiment describes with the weight of the corresponding 1g of 1 part of raw material.
At first take cloves 15g, fennel 26g, Shi Lan rises 12g, and Bi dials 10g, mulberry leaf 10g, spiceleaf 35g, tsaoko 20g, white bandit 11g, dried orange peel 100g, peppermint 24g, betel nut sheet 13g and Radix Glycyrrhizae 24g amount to 300g, join pulverizer and pulverize, and generate powder.Simultaneously, take the composite plant hydrolase of 1/1000 part, i.e. 0.3g.
Be that the ratio of 1: 5 is mixed with these powder and water according to ratio of weight and number again, the powder that is about to this 300g fully mixes with the water of 1500g, and is heated to while stirring 40 ℃, and constant temperature soaked 1 hour, formation solution.
Then add the composite plant hydrolase in this solution, i.e. 0.3g, and stirred enzymolysis 1.5 hours under 38 ℃ of constant temperature.After enzymolysis finishes, more whole solution is placed on the enzyme that goes out under the constant temperature of 85 ℃ and processed 30 minutes.
Carry out at last 100 purpose press filtrations, obtain filtrate 1300g, and the stirring of the filtrate of this 1300g is concentrated into 300g gets final product.
Embodiment 2
The present embodiment describes with the weight of the corresponding 1g of 1 part of raw material.
At first take cloves 15g, fennel 26g, Shi Lan rises 12g, and Bi dials 10g, mulberry leaf 10g, spiceleaf 35g, tsaoko 20g, white bandit 11g, dried orange peel 100g, peppermint 24g, betel nut sheet 13g and Radix Glycyrrhizae 24g amount to 300g, join pulverizer and pulverize, and generate powder.Simultaneously, take the composite plant hydrolase of 1/1000 part, i.e. 0.3g.
Be that the ratio of 1: 5 is mixed with these powder and water according to ratio of weight and number again, the powder that is about to this 300g fully mixes with the water of 1500g, and is heated to while stirring 40 ℃, and constant temperature soaked 1 hour, formation solution.
Then add composite plant hydrolase 0.3g in this solution, and stirred enzymolysis 1.5 hours under 42 ℃ of constant temperature.After enzymolysis finishes, more whole solution is placed on the enzyme that goes out under the constant temperature of 85 ℃ and processed 30 minutes.
Carry out at last 100 purpose press filtrations, obtain filtrate 1300g, and the stirring of the filtrate of this 1300g is concentrated into 300g gets final product.
As mentioned above, just can well realize the present invention.
Claims (1)
1. the preparation method of an areca nut flavoring agent, is characterized in that, mainly comprises the following steps:
(1) be the ratio mixing of 1: 5 with herbal powder and water according to ratio of weight and number, be heated to while stirring 40 ℃, and constant temperature soaked 1 hour;
(2) add the composite plant hydrolase, and stirred enzymolysis 1.5 hours under 38 ℃～42 ℃ constant temperature;
(3) after enzymolysis finished, the enzyme that goes out under the constant temperature of 85 ℃ was processed 30 minutes;
(4) carry out 100 purpose press filtrations, the filtrate that obtains is stirred concentrated getting final product;
Wherein, described herbal powder is comprised of the raw material of following ratio of weight and number: 15 parts of cloves, 26 parts, fennel, Shi Lan rises 12 parts, and Bi dials 10 parts, 10 parts, mulberry leaf, 35 parts of spiceleafs, 20 parts of tsaokos, 11 parts of white bandits, 100 parts of dried orange peels, 24 parts of peppermints, 13 parts of betel nut sheets, 24 parts, Radix Glycyrrhizae, and the umber of the composite plant hydrolase that adds is 1/1000 of whole herbal powder umber.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105951575A CN102150802B (en) | 2010-12-17 | 2010-12-17 | Preparation method of areca nut flavoring agent |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105951575A CN102150802B (en) | 2010-12-17 | 2010-12-17 | Preparation method of areca nut flavoring agent |
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| CN102150802A CN102150802A (en) | 2011-08-17 |
| CN102150802B true CN102150802B (en) | 2013-06-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010105951575A Active CN102150802B (en) | 2010-12-17 | 2010-12-17 | Preparation method of areca nut flavoring agent |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431930A (en) * | 2014-11-20 | 2015-03-25 | 安徽一帆香料有限公司 | Spice added with modified mint additive and preparation method of spice |
| CN105326004B (en) * | 2015-10-26 | 2018-01-19 | 广州市凯虹香精香料有限公司 | A kind of special brown sugar preserved plum essence of betel nut |
| CN111743197A (en) * | 2020-06-08 | 2020-10-09 | 常德华馥生物技术有限公司 | Areca nut compound additive for cigarettes and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067789A (en) * | 1992-05-28 | 1993-01-13 | 祝守明 | Natural health food flavoring agent |
| CN101558860A (en) * | 2009-05-18 | 2009-10-21 | 广州市凯虹香精香料有限公司 | Compound essence special for betelnut |
-
2010
- 2010-12-17 CN CN2010105951575A patent/CN102150802B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067789A (en) * | 1992-05-28 | 1993-01-13 | 祝守明 | Natural health food flavoring agent |
| CN101558860A (en) * | 2009-05-18 | 2009-10-21 | 广州市凯虹香精香料有限公司 | Compound essence special for betelnut |
Non-Patent Citations (2)
| Title |
|---|
| 严聃等.食用槟榔的加工工艺研究.《食品与机械》.2003,(第6期),34-35. * |
| 陈文学等.食用槟榔加工工艺研究.《食品科技》.2007,(第1期),57-59. * |
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| CN102150802A (en) | 2011-08-17 |
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Address after: 510260 No.2, Zhenxing Road, high tech Industrial Park, Conghua Economic Development Zone, Guangzhou City, Guangdong Province Patentee after: GUANGZHOU KAIHONG FLAVORS & FRAGRANCES Co.,Ltd. Address before: Room 702, 7th floor, building 12, 102 Liwan Road, Liwan District, Guangzhou City, Guangdong Province Patentee before: GUANGZHOU KAIHONG FLAVORS & FRAGRANCES Co.,Ltd. |
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Address after: No. 2, Zhenxing Road, High tech Industrial Park, Conghua Economic Development Zone, Guangzhou, Guangdong 510000 Patentee after: GUANGZHOU KAIHONG FLAVORS & FRAGRANCES Co.,Ltd. Address before: 510260 No.2, Zhenxing Road, high tech Industrial Park, Conghua Economic Development Zone, Guangzhou City, Guangdong Province Patentee before: GUANGZHOU KAIHONG FLAVORS & FRAGRANCES Co.,Ltd. |