CN104705598A - Low-viscosity liquid sodium bicarbonate betel nut brine - Google Patents
Low-viscosity liquid sodium bicarbonate betel nut brine Download PDFInfo
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- CN104705598A CN104705598A CN201510127196.5A CN201510127196A CN104705598A CN 104705598 A CN104705598 A CN 104705598A CN 201510127196 A CN201510127196 A CN 201510127196A CN 104705598 A CN104705598 A CN 104705598A
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- brine
- areca
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Abstract
The invention aims at providing low-viscosity liquid sodium bicarbonate betel nut brine, so as to overcome the problems of existing lime maltose brine which is complex in composition, not good in dispersion, long in decocting time, long in drying time after marinating, serious in irritation, easy in brine flowing, not long in shelf life and the like. The betel nut brine is prepared by replacing existing alkaline materials for preparing brine with a sodium bicarbonate water solution in whole or in part. The brine prepared by the invention is low in viscosity and good in dispersion; after marinating, the alkalinity can disperse towards a surface fibrous layer inside a half-finished betel nut product at a high speed; and the betel nut brine can achieve equilibrium within a short time and the pH value of the inner surface is at 6-9 after reaching equilibrium, so that the effect which can be achieved with a great amount of solid lime maltose brine can be realized with a relatively low marinating amount and a shortcoming that local alkalinity is too high can be avoided.
Description
Technical field
The invention belongs to betel nut preparing technical field, be specifically related to liquid areca-nut brine of a kind of low viscosity and preparation method thereof.
Background technology
Betel nut is typical tropical economic plants, and occupy first of Chinese four great Nan medicines, the nutrient containing multiple needed by human body and beneficiating ingredient, as alkaloid, catechin, choline, fat etc.According to theory of traditional Chinese medical science, betel nut is bitter, pungent, warm, puckery, has expelling phlegm and arresting coughing, helps digestion and sober up, wide chest antiemetic, worm of dispelling, consumer edema, control beriberi, go pestilence and the effect such as prevention miasma is sick.
Although the producer producing betel nut is a lot, but preparation technology is similar, with processing based on Chinese olive, basic production flow process is as follows: dry betel nut fruit → sorting → cleaning (boiling) → brewed → baking → upper table (glue) skin → cutting, a stoning → betel nut semi-finished product → bittern → add core (or not adding core) → drying → sterilization (or not sterilization) → packaging → warehouse-in.
Because betel nut semi-finished product are prepared with the whole fruit of betel nut always, after cutting and stoning, the half-finished inner surface acidity of betel nut is still very strong like this, the especially center of inner surface, its pH<4, its main cause is the tannin or tannic acid that wherein contain, more puckery mouth.Although soda boiling operation has above neutralized the part tannic acid of betel nut and preliminarily softened fiber, but because dietary alkali cannot infiltrate into the inside of betel nut under existing process conditions, cause the fiber of its inner surface central layer portion abundant and hard, and betel nut core itself is containing more tannin, its tannin betel nut core inner surface that had part to immerse in process, thus the inner surface of betel nut is in stronger acidity, therefore it is acid to neutralize it to add lime in traditional areca-nut brine, and add the sweeteners such as maltose and flavouring agent to correct taste simultaneously.Lime bittern is after clicking and entering the half-finished inner surface of betel nut, alkalescence in bittern is permeated by the fibrage of the inside near surface of betel nut inner surface, after certain hour, infiltration reaches balance, alkalescence in the half-finished acidity of betel nut after balance and bittern all decreases, and thus the mouthfeel of betel nut is come well than not adding bittern.But containing a certain amount of solid lime in traditional lime maltose bittern, mouthfeel is bad, therefore to add a large amount of sweeteners to correct, most importantly maltose is added, and maltose comparatively moisture absorption, easily melt during room temperature height and cause so-called " returning halogen " or " stream halogen ", although some maltose can generate sugared calcium with lime and increase hardness, but the requirement of room temperature change can not be met, therefore, in bittern, add edible glue again to increase its viscosity; Because have maltose in bittern, so will toward wherein adding anticorrisive agent or mould inhibitor; In order to be in harmonious proportion the mouthfeel of various additive, also essence and flavoring agent will be added.Finally cause bittern too thickness, not only the bittern infusion time is long, when selecting halogen, temperature can not too low (otherwise bittern can solidify), and the mode of the halogen of ordering is spot printing (using chopsticks or rod-like instrument), not only the contact area of bittern and betel nut semi-finished product inner surface is little, and the bittern of semisolid shape prevents the OH in bittern
-the fibrage continued to betel nut inner surface core spreads, and thus the half-finished acidity of betel nut also can not get effective neutralization.And owing to containing relatively many solid-state lime in bittern, the alkalescence of local is comparatively strong, and pH>12, meeting is stimulation tongue and oral mucosa directly.Therefore be necessary for market provide a kind of form simple, diffusivity is good, not infusion, order quick-drying after halogen, excitant is low, the resting period is long and do not flow halogen and be conducive to the bittern of automated production.
Summary of the invention
The object of this invention is to provide the liquid areca-nut brine of a kind of low viscosity, thus make up that existing lime maltose bittern composition is complicated, diffusivity is bad, the infusion time long, drying time after halogen of order is long, excitant greatly, easily flows halogen, the shelf-life problem such as length, thus makes up the deficiencies in the prior art.
A present invention first aspect is to provide the application of sodium bicarbonate aqueous solution as areca-nut brine;
Preferred wherein as embodiment, the concentration of sodium bicarbonate aqueous solution is 0.10 ~ 0.15%.
The present invention also provides a kind of areca-nut brine, is to prepare by all or part of alternative existing basic species preparing bittern of sodium acid carbonate.
Above-mentioned bittern, be also added with L ?arginine and/or L ?lysine.
Above-mentioned bittern, can also with natural sweetener as stevioside and/or glycyrrhetate etc. replace maltose or sucrose.
Brine viscosities prepared by the present invention is low, diffusivity good, bittern and betel nut inner surface contact surface large, ordering, the speed that its alkalescence after halogen spreads to betel nut semi-finished product inner surface fibrage is fast, neutral equilibrium can be reached at short notice, after balance, the pH of its inner surface is 6 ~ 9, so just can reach by relatively few halogen amount of ordering and a small amount of L ?arginine alkali the effect wanting large quantities of lime just can play, and there is not the too high shortcoming of local alkalescence.Detailed description of the invention
The core of Bin youth bittern of the present invention be all replace with sodium acid carbonate or part replace other alkaline matters such as the lime used when preparing bittern at present come in and the fibrolaminar acidity of betel nut semi-finished product inner surface core; As for other composition in bittern, as sweetener, essence and flavoring agent, anticorrisive agent, other auxiliary material etc., technical staff can regulate voluntarily.Its preparation method can be identical with existing areca-nut brine, also can be completely different.
Use the halogen amount of ordering of sodium bicarbonate solution few, can not impact the half-finished basic taste of betel nut, therefore can not add other additive in bittern, make areca-nut brine environmental protection more.
For meeting the crowd that those miss potter sweet mouth, a small amount of natural sweetener can be added as stevioside and/or glycyrrhetate in sodium bicarbonate solution, it is nontoxic to human-body safety, stable in properties at the process conditions, with the maltose in natural sweetener replacement bittern and sucrose, be conducive to reducing viscosity, can avoid because resting period long maltose is mouldy and bittern stream halogen, bacteria growing inhibiting, therefore can extend shelf life of products.
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1 is containing the areca-nut brine of sodium acid carbonate
The drinkable water of sodium acid carbonate 1.5g after boiling is dissolved, is mixed with 1000ml solution, obtains the areca-nut brine containing sodium acid carbonate.This bittern can order betel nut semi-finished product about 5000 ~ 6666 mouthfuls (by 3 ~ 4 calculating of every milliliter of bittern about 20, every mouthful this bittern of betel nut point).
Concentration those skilled in the art of above sodium acid carbonate can regulate voluntarily, orders halogen amount or the halogen of ordering number of times because can increase when concentration is low, then contrary during concentration height.As long as ensure every mouthful of betel nut semi-finished product can select bittern after the pH value of (depending on the half-finished size of betel nut and alkali pretreatment) its betel nut finished product inner surface between 6 ~ 9.But more excellent concentration is 0.15%, so both ensures effectively and tannic acid, the alkalescence of betel nut finished product inner surface can not be caused again too high, be conducive to the drying time after shortening halogen of ordering.
When selecting halogen, spot printing face preferably covers the half-finished inner surface of whole betel nut from centre, like this, can reach more effective neutralization, and bittern fast drying after the halogen of ordering, and can save the dry energy used.Containing the low viscosity areca-nut brine of sodium acid carbonate, except can optionally add except sweetener in bittern, without the need to adding edible glue or curing agent or other modifying agent, reduce production cost.The areca-nut brine long shelf-life of preparation.And finished product betel nut can transport at various temperatures and preserve, this betel nut does not still have after housing 1 year " returning halogen " or " stream halogen " or go mouldy, and does not affect local flavor and the mouthfeel of betel nut.
Embodiment 2 contains the areca-nut brine of sodium acid carbonate and sweetener
820ml water is heated to 60 ~ 70 DEG C, adds stevioside 4g, soak 10 ~ 20 minutes, make it dissolve voluntarily, after major part is dissolved, then stir, after dissolving to whole stevioside, add sodium acid carbonate 1.5g, stir.After solution is cooled to 45 ~ 55 DEG C, add menthol (essence and flavoring agent) 5g again, vanillic aldehyde (essence and flavoring agent) 25g, stirs evenly, and make the bittern weight prepared be about 1000g, in bittern, the content of sodium acid carbonate is about 0.15%.The bittern prepared is applied on the half-finished inner surface of betel nut.This bittern can order betel nut semi-finished product about 5000 ~ 6666 mouthfuls.After the drying of betel nut finished product, the pH value of its inner surface is between 6 ~ 9.
Its sweetener of the bittern of the present embodiment containing maltose or sucrose, can not produce carious tooth.Its finished product betel nut does not still have " returning halogen " or " stream halogen " or goes mouldy after housing 1 year, and does not affect local flavor and the mouthfeel of betel nut.
Can be found out by result of the test, containing the areca-nut brine of sodium acid carbonate and natural sweetener relative to the areca-nut brine of traditional lime maltose, obviously can extend the shelf-life of betel nut finished product, " returning halogen " or " stream halogen " of traditional bittern can not be produced or go mouldy, and not affecting local flavor and the mouthfeel of betel nut.
The areca-nut brine of comparative example 3 limy maltose
By food-grade lime white 30g and 75g maltose mixing infusion 2 hours, when infusion liquid is cooled to 50 ~ 60 DEG C, add carragheen 3g wherein, protein sugar and Aspartame (sweetener) 1.5g, menthol (essence and flavoring agent) 1.5g, glycerine 2g, citric acid 2g (quality improver), optionally add appropriate anticorrisive agent, mix, the areca-nut brine of obtained limy maltose.This areca-nut brine is selected on the half-finished ship shape inner surface of betel nut, meanwhile, carry out check experiment with the betel nut selected containing sodium acid carbonate bittern.This betel nut " returns halogen " or " stream halogen " after housing 10 days, goes mouldy, cannot eat after depositing 20 days.
Embodiment 4 is simultaneously containing sodium acid carbonate and the arginic areca-nut brine of L ?
Food-grade L ?arginine 80g and sodium acid carbonate 0.75g drinkable water are dissolved, is mixed with 1000ml solution, namely obtain after dissolving simultaneously containing sodium acid carbonate and the arginic areca-nut brine of L ?.
Embodiment 5 is simultaneously containing the areca-nut brine of sodium acid carbonate, L ?arginine and L ?lysine
Food-grade L ?arginine 80g, L ?lysine 50g and sodium acid carbonate 0.65g drinkable water are dissolved, is mixed with 1000ml solution, namely obtain after dissolving simultaneously containing the areca-nut brine of sodium acid carbonate, L ?arginine and L ?lysine.
Embodiment 6 is simultaneously containing the areca-nut brine of sodium acid carbonate, sodium carbonate, L ?arginine and L ?lysine
Food-grade sodium carbonate 0.35g, sodium acid carbonate 0.35g, L ?arginine 50g and L ?lysine 50g drinkable water are dissolved, is mixed with 1000ml solution, namely obtain after dissolving simultaneously containing the areca-nut brine of sodium carbonate, sodium acid carbonate, L ?arginine and L ?lysine.
Embodiment 7 is simultaneously containing the areca-nut brine of sodium acid carbonate, sodium carbonate, calcium hydroxide, L ?arginine and L ?lysine
By food-grade sodium carbonate 0.15g, sodium carbonate 0.15g, calcium hydroxide 0.35g, L ?arginine 50g and L ?lysine 50g drinkable water dissolve, be mixed with 1000ml solution, namely obtain after dissolving simultaneously containing the areca-nut brine of sodium acid carbonate, sodium carbonate, calcium hydroxide, L ?arginine and L ?lysine.
Above food-grade alkaline matter also can be other food-grade alkaline solution.
As for the addition of other alkaline matter or its mixture, those skilled in the art can regulate voluntarily, makes the final ph of the aqueous salt brine preparing out be not more than 13.
Above-described embodiment, just preferred embodiment of the present invention, is not used for limiting the scope of the present invention, therefore all equivalences done with the structure described in the claims in the present invention, feature and principle change or modify, and all should be included within the claims in the present invention scope.
Claims (9)
1. a new purposes for sodium bicarbonate aqueous solution is the application as areca-nut brine.
2. purposes as claimed in claim 1, it is characterized in that, the concentration of described sodium bicarbonate solution is 0.01 ~ 0.15%.
3. an areca-nut brine, is characterized in that, described areca-nut brine prepares by all or part of alternative existing basic species preparing bittern of sodium acid carbonate.
4. areca-nut brine as claimed in claim 3, is characterized in that, be added with L-arginine and/or 1B in described areca-nut brine.
5. the areca-nut brine as described in claim 3 or 4, is characterized in that, uses natural sweetener to replace maltose or sucrose in described areca-nut brine.
6. areca-nut brine as claimed in claim 5, it is characterized in that, described natural sweetener is stevioside.
7. areca-nut brine as claimed in claim 5, it is characterized in that, described natural sweetener is glycyrrhetate.
8. areca-nut brine as claimed in claim 7, it is characterized in that, described glycyrrhetate is any one or several in Carbenoxolone Sodium, dipotassium glycyrrhizinate, ammonium glycyrrhetate.
9. a betel nut, is characterized in that, the bittern that described betel nut uses is the areca-nut brine described in claim 3 or 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510127196.5A CN104705598A (en) | 2015-03-23 | 2015-03-23 | Low-viscosity liquid sodium bicarbonate betel nut brine |
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| CN201510127196.5A CN104705598A (en) | 2015-03-23 | 2015-03-23 | Low-viscosity liquid sodium bicarbonate betel nut brine |
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| CN104705598A true CN104705598A (en) | 2015-06-17 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5389371A (en) * | 1992-02-13 | 1995-02-14 | Shiao; Shin Jen | Areca food additives and its foods |
| CN101843305A (en) * | 2010-04-28 | 2010-09-29 | 益阳市口味王槟榔有限责任公司 | Edible areca-nut brine and making method thereof |
| CN102894465A (en) * | 2012-11-06 | 2013-01-30 | 湖南中烟工业有限责任公司 | Tobacco-containing areca catechu and preparation method thereof |
| CN104187527A (en) * | 2014-07-17 | 2014-12-10 | 湖南皇爷食品有限公司 | Betel nut brine and preparation technology thereof |
-
2015
- 2015-03-23 CN CN201510127196.5A patent/CN104705598A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5389371A (en) * | 1992-02-13 | 1995-02-14 | Shiao; Shin Jen | Areca food additives and its foods |
| CN101843305A (en) * | 2010-04-28 | 2010-09-29 | 益阳市口味王槟榔有限责任公司 | Edible areca-nut brine and making method thereof |
| CN102894465A (en) * | 2012-11-06 | 2013-01-30 | 湖南中烟工业有限责任公司 | Tobacco-containing areca catechu and preparation method thereof |
| CN104187527A (en) * | 2014-07-17 | 2014-12-10 | 湖南皇爷食品有限公司 | Betel nut brine and preparation technology thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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Application publication date: 20150617 |