CN104687066B - 一种含精氨酸的槟榔卤水 - Google Patents
一种含精氨酸的槟榔卤水 Download PDFInfo
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- CN104687066B CN104687066B CN201510126168.1A CN201510126168A CN104687066B CN 104687066 B CN104687066 B CN 104687066B CN 201510126168 A CN201510126168 A CN 201510126168A CN 104687066 B CN104687066 B CN 104687066B
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- brine
- arginine
- salt
- semen arecae
- halogen
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- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title claims abstract description 36
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 title claims abstract description 34
- 239000004475 Arginine Substances 0.000 title claims abstract description 32
- 244000080767 Areca catechu Species 0.000 title claims abstract description 31
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- 239000000243 solution Substances 0.000 claims abstract description 13
- ODKSFYDXXFIFQN-BYPYZUCNSA-N L-arginine Chemical compound OC(=O)[C@@H](N)CCCN=C(N)N ODKSFYDXXFIFQN-BYPYZUCNSA-N 0.000 claims abstract description 10
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Abstract
本发明的目的是提供精氨酸在制备槟榔卤水中的应用，本发明另一个方面提供一种槟榔卤水，是用精氨酸或在溶液中能产生精氨酸的物质全部或部分替代已有的制备卤水用的碱性物来制备的。本发明制备的卤水粘度低、扩散性好，在点卤后其碱性向槟榔半成品内表面纤维层扩散的速度快，能在短时间内达到中和平衡，平衡后其内表面的pH在6～9，这样就可以用相对少的点卤量和少量L‑精氨酸碱而达到要大量石灰才能起到的效果，而且不存在局部碱性过高的缺点。
Description
技术领域
本发明属于槟榔制备技术领域，具体涉及一种含精氨酸的不流卤的快干槟榔卤水及其制备方法。
背景技术
槟榔是典型的热带经济植物，位居中国四大南药之首，含有多种人体所需的营养元素和有益成分，如生物碱、儿茶素、胆碱、脂肪等。按照中医理论，槟榔性苦、辛、温、涩，具有祛痰止咳、消食醒酒、宽胸止吐、祛虫、消水肿、治脚气、去瘟疫和预防瘴病等功效。
尽管生产槟榔的厂家很多，但制备工艺却大同小异，以加工以青果为主，基本生产流程如下：槟榔干果→分选→清洗(煮沸)→泡制→烘烤→上表(胶)皮→切分、去核→槟榔半成品→点卤水→加核(或不加核)→干燥→杀菌(或不杀菌)→包装→入库。
由于槟榔半成品一直是用槟榔整果制备的，这样在切分和去核后槟榔半成品的内表面酸性仍然很强，尤其是内表面的中心，其pH<4，其主要原因是其中含有的鞣质或鞣酸，较涩口。虽然前面的碱煮工序中和掉了槟榔果的部分鞣酸并初步软化了纤维，但在现有工艺条件下由于食用碱无法渗透至槟榔果的内部，导致其内表面中心层部分的纤维厚实而坚硬，而且槟榔核本身含较多的鞣质，在加工过程中其鞣质有部分浸入了槟榔核内表面，因而槟榔的内表面呈较强的酸性，故传统的槟榔卤水中加入了石灰以中和其酸性，并同时加入饴糖等甜味剂和香味剂以矫正味道。石灰卤水在点入槟榔半成品的内表面后，卤水中的碱性通过槟榔内表面向内表面附近的纤维层渗透，经过一定时间后渗透达到平衡，平衡后的槟榔半成品的酸性和卤水中的碱性都有所降低，因而槟榔的口感比不加卤水要来得好。但传统的石灰饴糖卤水内含有一定量的固体石灰，口感不好，因此要加入大量的甜味剂进行矫正，最主要的是加入饴糖，而饴糖较吸湿，室温高时容易熔化而造成所谓的“返卤”或“流卤”，虽然有一部分饴糖可与石灰生成糖钙而增加硬度，但还是不能满足室温变化的要求，因此，又要往卤水中加入食用胶以增加其粘度；因为卤水中有饴糖，所以要往其中加入防腐剂或防霉剂；为了调和各种添加物的口感，还要加入香精香料。最后造成卤水太过粘稠，不仅卤水熬煮时间长，点卤时温度不能太低(否则卤水会凝固)，而且点卤的方式为点涂(使用筷子或棒状工具)，点卤不均匀、不仅卤水和槟榔半成品内表面的接触面积小，而且半固态状的卤水阻止了卤水中的OH-继续向槟榔内表面中心部分的纤维层扩散，因而槟榔半成品的酸性也得不到有效的中和。而且由于卤水中含相对多的固态石灰，局部的碱性较强，pH>12，会直接刺激舌头和口腔粘膜。因此有必要为市场提供一种组成简单、扩散性好、不要熬煮、可以面涂、涂点卤后快干、刺激性低、存放时间长而不流卤、而且有利于自动化生产的卤水。
发明内容
本发明的目的是提供一种槟榔卤水，从而弥补现有石灰饴糖卤水组成复杂、扩散性不好、熬煮时间长、点卤后干燥时间长、刺激性大、易流卤、保质期不长等问题，从而弥补现有技术的不足。
本发明首先一个方面是提供精氨酸水溶液作为槟榔卤水的应用；
本发明另一个方面提供一种槟榔卤水，是用精氨酸或在溶液中能产生精氨酸的物质全部或部分替代已有的制备卤水用的碱性物来制备的；
其中作为实施例的优选，L‐精氨酸溶液的浓度为15％。
所述的精氨酸优选为L‐精氨酸或L‐精氨酸碱。
本发明制备的卤水粘度低、扩散性好，卤水与槟榔内表面接触面大，在点卤后其碱性向槟榔半成品内表面纤维层扩散的速度快，能在短时间内达到中和平衡，平衡后其内表面的pH在6～9，这样就可以用相对少的点卤量和少量L‐精氨酸碱而达到要大量石灰才能起到的效果，而且不存在局部碱性过高的缺点。
具体实施方式
本发明的槟郎卤水的核心是用L-精氨酸(碱)取代或部分取代目前制备卤水时使用的石灰等其它碱性物质来中和槟榔半成品内表面中心部分纤维层的酸性；至于卤水中其它成分，如香精香料、防腐剂、其它辅料等，技术人员可自行调节。其制备方法与现有槟榔卤水的可以相同，也可以完全不同。
精氨酸英文名称Arginine，化学名称2氨基-5-胍基戊酸，分子式C6H14N4O2，分子量174.20，是一种天然存在的碱性氨基酸，其具有促进伤口复原、排出血氨、增强免疫、分泌激素、协助舒张血管、压抑病毒复制、解毒等作用，对急性病毒性肝炎、慢性持续性肝炎以及肝硬化也有较好的治疗效果，并可防止和治疗脂肪肝病变，起到有效的护肝作用，还用作营养增补剂；因此，添加L-精氨酸的卤水，还为卤水增添了额外的有益功能。
L-精氨酸等电点pI＝10.76，其溶液的pH小于传统的石灰饴糖卤水，在卤水干燥后，其槟榔成品内表面的pH值在6～9之间。这样减小了对口腔的刺激。
L-精氨酸在添加量范围内不会引起任何副作用，以L-精氨酸在卤水中的浓度为15％，每口槟榔平均添加卤水0.0225～0.03g计算、即使食用者每天嚼食10颗槟榔，其摄入L-精氨酸的量也只有0.225～0.3g(而静滴，一次的量为15～20g)。
本发明的槟郎卤水的核心是用L-精氨酸取代石灰以中和槟榔半成品内表面中心部分纤维层的酸性，用或不用其它天然甜味剂取代饴糖或蔗糖，从而实现所得卤水的无糖化。
L-精氨酸生产的卤水的点涂量少，不会对槟榔半成品的基础口味造成影响，因此卤水中可不加其它添加剂，使槟榔卤水更加绿色环保。
为满足那些特别喜欢甜口的人群，可在L-精氨酸溶液中加入少量天然甜味剂如甜菊糖、或者甘草酸钾、或者甘草酸钠、或者甘草酸铵及其混合物。其对人体安全无毒，在加工条件下性质稳定，有利于降低粘稠度，抑制细菌生长，用其取代卤水中的饴糖和蔗糖，可避免因存放时间长饴糖发霉和卤水流卤，延长产品的保质期。
以下结合实施例对本发明作进一步详细描述。
实施例1只含L‐精氨酸的槟榔卤水
将L‐精氨酸150g用煮沸后的食用水溶解，配制成1000ml溶液，即得含L‐精氨酸的槟榔卤水。此卤水可点槟榔半成品约5000～6666口(按每毫升卤水约20滴、每口槟榔点该卤水3～4滴计算)。因此，消费者每食用槟榔1片，就相当于食用了L‐精氨酸0.0225～0.03g。
以上L‐精氨酸的浓度本领域的技术人员可自行调节，推荐为其相应温度下的饱和溶液(浓度约15％)，浓度低时可增加点卤量或点卤次数，浓度高时则相反。只要保证每口槟榔半成品涂上点的L‐精氨酸不超过0.03g即可。这样既保证有效中和鞣酸，又不会引起槟榔成品内表面的碱性过高，又有利于缩短点卤后的干燥时间。L‐精氨酸主要是用于中和槟榔半成品中心部分纤维层的鞣酸，因此，不可过量太多。
点卤时，点涂面最好是从中心部位起向两端覆盖整个槟榔半成品的内表面，这样，可以达到更有效的中和效果，而且点卤后卤水干燥快，可节约干燥所用的能源。含L‐精氨酸的低粘度槟榔卤水，卤水中除可以选择性地加入甜味剂以外，无需添加食用胶或固化剂或其它改良剂，降低生产成本。制备的槟榔卤水保质期长。而且成品槟榔可在各种温度下运输和保存，本槟榔在存放了一年后依然没有“返卤”或“流卤”或霉变，也没有影响槟榔的风味和口感。
实施例2含L‐精氨酸和甜味剂的槟榔卤水
将820ml水加热至60～70℃，加入甜菊糖4g，浸泡10～20分钟，使其自行溶解，待大部分溶解后，再进行搅拌，至全部甜菊糖溶解后，加入L‐精氨酸150g，搅拌均匀。待溶液冷却至45～55℃后再加入薄荷脑5g，香兰素25g，搅匀，使得配制好的卤水重量约为1000g，卤水中L‐精氨酸的含量约为15％。将制备好的卤水面涂于槟榔半成品的内表面上即可。此卤水可点槟榔半成品约5000～6666口。因此，消费者每食用槟榔1片，就相当于食用了L‐精氨酸0.0225～0.03g。本实施中的甜味不含饴糖或蔗糖，不会产生龋齿。本槟榔在存放了一年后依然没有“返卤”或“流卤”或霉变，也没有影响槟榔的风味和口感。
由试验结果可看出，含L‐精氨酸或同时含L‐精氨酸和天然甜味剂的槟榔卤水相对于传统的石灰饴糖的槟榔卤水，能明显延长槟榔成品的保质期，不会产生传统卤水的“返卤”或“流卤”或霉变，而且不影响槟榔的风味和口感。
对比实施例3含石灰饴糖的槟榔卤水
将食品级石灰浆30g与75g饴糖混合熬煮2小时，待熬煮液冷却至50～60℃时，向其中添加卡拉胶3g，蛋白糖和阿斯巴甜(甜味剂)1.5g，薄荷脑(香精香料)1.5g，甘油2g，柠檬酸2g(品质改良剂)，选择性地加入适量防腐剂，混合均匀，制得含石灰饴糖的槟榔卤水。将该槟榔卤水点在槟榔半成品的船形内表面上，同时，与点有含L‐精氨酸卤水的槟榔进行对照试验。本槟榔在存放了10天后“返卤”或“流卤”，存放20天后霉变，无法食用。
实施例4含L‐精氨酸和其它碱性物质的槟榔卤水
将100gL‐精氨酸和0.55g食品级碳酸钠用食用水溶解，配制成1000ml溶液，煮沸后即得含L‐精氨酸的槟榔卤水。
实施例5含L‐精氨酸和其它碱性物质的槟榔卤水
将100gL‐精氨酸和0.60g食品级碳酸氢钠用食用水溶解，配制成1000ml溶液，煮沸后即得含L‐精氨酸的槟榔卤水。
实施例6含L‐精氨酸和其它碱性物质的槟榔卤水
将1gL‐精氨酸和1.5g食品级氢氧化钙用食用水溶解，配制成1000ml溶液，混匀后即得含L‐精氨酸的槟榔卤水。
以上食品级碱性物质也可以是其它的食品级碱性溶液。至于其它碱性物质或其混合物的添加量，本领域的技术人员可根据自行调节，使得配制出来的卤水溶液的最终pH值不大于13即可。
上述实施例，只是本发明的较佳实施例，并非用来限制本发明实施范围，故凡以本发明权利要求所述的构造、特征及原理所做的等效变化或修饰，均应包括在本发明权利要求范围之内。
Claims (3)
1.精氨酸溶液作为槟榔卤水的应用。
2.如权利要求1所述的应用，其特征在于，所述的精氨酸为L-精氨酸。
3.如权利要求2所述的应用，其特征在于，所述的L-精氨酸溶液的浓度为0.01～15%。
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Denomination of invention: A kind of betel nut brine containing arginine Effective date of registration: 20201112 Granted publication date: 20170118 Pledgee: Agricultural Bank of China Limited Wanning sub branch Pledgor: HAINAN KOUWEIWANG TECHNOLOGY DEVELOPMENT Co.,Ltd. Registration number: Y2020980007815 |
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Denomination of invention: A betel nut brine containing arginine Effective date of registration: 20230912 Granted publication date: 20170118 Pledgee: Agricultural Bank of China Limited Wanning sub branch Pledgor: HAINAN KOUWEIWANG TECHNOLOGY DEVELOPMENT CO.,LTD. Registration number: Y2023980056342 |
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Denomination of invention: A betel nut brine containing arginine Granted publication date: 20170118 Pledgee: Agricultural Bank of China Limited Wanning sub branch Pledgor: HAINAN KOUWEIWANG TECHNOLOGY DEVELOPMENT CO.,LTD. Registration number: Y2024980003002 |
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