CN104705599A - Areca-nut stewing water containing lysine - Google Patents
Areca-nut stewing water containing lysine Download PDFInfo
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- CN104705599A CN104705599A CN201510127358.5A CN201510127358A CN104705599A CN 104705599 A CN104705599 A CN 104705599A CN 201510127358 A CN201510127358 A CN 201510127358A CN 104705599 A CN104705599 A CN 104705599A
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Abstract
The invention aims to provide application of lysine in preparing areca-nut stewing water. On the other hand, the invention provides areca-nut stewing water which is prepared by completely or partially replacing conventional alkaline substances for preparing stewing water by using lysine or a substance which can generate lysine in a solution. The stewing water provided by the invention is low in viscosity and good in diffusivity, after stewing, the alkaline substance can be rapidly diffused to the inner surface fiber layer of a semi-finished areca-nut product, the neutralization balance can be achieved within a short time, and the pH value of the inner balance after balance is 6-9, so that the effect which can be achieved by using a great deal of lime can be achieved by using only a relatively small stewing amount and a small amount of L-lysine, and the defect that the alkalinity is partially too high can be avoided.
Description
Technical field
The invention belongs to betel nut preparing technical field, be specifically related to a kind of areca-nut brine containing lysine.
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 to add and fragrantly relying spices.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), select uneven, not only bittern and betel nut semi-finished product inner surface the contact area of halogen 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, can face be coated with, be coated with halogen after quick-drying, 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 a kind of areca-nut brine, 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 lysine and is preparing the application in areca-nut brine;
Preferred as embodiment, the invention provides L ?lysine solution as the application of areca-nut brine;
As preferably, described L ?the concentration of lysine solution be 10%.
Another aspect of the present invention provides a kind of areca-nut brine, is with lysine or can produces that the material of lysine is all or part of to be substituted the existing basic species preparing bittern and prepare in the solution;
Described lysine be preferably L ?lysine or L ?lysine alkali.
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 ?lysine 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
With the fibrolaminar acidity of betel nut semi-finished product inner surface core during other alkaline matters such as the lime that the core of Bin youth bittern of the present invention uses when being and replacing with L ?lysine (alkali) or partly replace and prepare bittern at present come; As for other composition in bittern, as essence and flavoring agent, anticorrisive agent, other auxiliary material etc., those skilled in the art can regulate voluntarily.Its preparation method can be identical with existing areca-nut brine, also can be completely different.
Lysine English name Lysine, chemical name 2,6 ?diaminourea sour, chemical formula C
6h
14n
2o
2, molecular weight 146.19.Soluble in water.Lysine is basic amino acid, is human body first essential amino acid, and human body can not self synthesis.L ?lysine can improve intelligence, growth promoting effects, build up health; Improve a poor appetite, improve malnutritive situation; Improve insomnia, improve memory; Help to produce antibody, hormone and enzyme, improve immunity, increase hemochrome; Help the absorption of calcium, treatment prevents osteoporosis; Reduce the level of triglycerides in blood, the generation of prevention cardiovascular and cerebrovascular disease.Therefore, add L ?the bittern of lysine, also for bittern adds extra beneficial functions.
Lysine pI=9.74.The pH of its solution is less than traditional lime maltose bittern, and after bittern drying, the inner surface pH value of its betel nut finished product is between 6 ~ 9.Which reduce the stimulation to oral cavity.
L ?lysine in addition scope so that can not side effect be caused, with the concentration about 10% of 1B in bittern, even if every mouthful of betel nut on average adds bittern 0.015 ~ 0.02g calculating eater and chews food 10 betel nuts every day, its amount taking in 1B also only has 0.15 ~ 0.2g (adult's intake every day is between 3000 ~ 9000 milligrams).
L ?the lysine painting halogen amount of bittern of producing few, not only order fast drying after halogen, and can not impact the half-finished basic taste of betel nut, therefore can not add other additive in bittern, thus can realize the sugar-free of bittern.
For meeting the crowd that those miss potter sweet mouth, can L ?add a small amount of natural sweetener in lysine solution as stevioside or dipotassium glycyrrhizinate or Carbenoxolone Sodium or ammonium glycyrrhetate and composition thereof.It is nontoxic to human-body safety, at the process conditions stable in properties, is conducive to reducing viscosity, bacteria growing inhibiting, with the maltose in its replacement bittern and sucrose, can avoid, because resting period long maltose is mouldy and bittern stream halogen, extending the shelf-life of product.
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1 containing L ?the areca-nut brine of lysine
By L ?the drinkable water of lysine 100g after boiling dissolve, be mixed with 1000ml solution, obtain containing L ?the areca-nut brine of lysine.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).Therefore, the every edible areca-nut of consumer 1, be just equivalent to have eaten L ?lysine 0.015 ~ 0.02g.
Above L ?the suitable concn of lysine, those skilled in the art 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 L that every mouthful of betel nut semi-finished product coat ?lysine be no more than 0.02g.But more excellent concentration is 10%, 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 again the drying time after shortening halogen of ordering.With the fibrolaminar tannic acid of betel nut semi-finished product core during L ?lysine is mainly used for, therefore, can not be too much excessive.
When selecting halogen, spot printing face preferably covers the half-finished inner surface of whole betel nut from centre to two ends, like this, can reach more effective neutralization, and bittern fast drying after the halogen of ordering, and can save the dry energy used.Containing L ?the low viscosity areca-nut brine of lysine, 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 containing L ?the areca-nut brine of lysine and sweetener
866ml 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 to stir, after dissolving to whole stevioside, add L ?lysine 100g, 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 makes the bittern weight prepared be about 1000g, in bittern L ?the content of lysine be about 10%.The bittern face 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.Therefore, the every edible areca-nut of consumer 1, be just equivalent to have eaten L ?lysine 0.015 ~ 0.02g.Sweet taste in this enforcement containing maltose or sucrose, can not produce carious tooth.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 yet.
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, with select containing L ?the betel nut of lysine bittern carry out check experiment.This betel nut " returns halogen " or " stream halogen " after housing 10 days, goes mouldy, cannot eat after depositing 20 days.
Can be found out by result of the test, containing L ?lysine or simultaneously containing L ?the areca-nut brine of lysine 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.
Embodiment 4 containing L ?the areca-nut brine of lysine and other alkaline matter
By 80gL ?lysine and 0.35g food-grade sodium carbonate drinkable water dissolve, be mixed with 1000ml solution, namely obtain after boiling containing L ?the areca-nut brine of lysine.
Embodiment 5 containing L ?the areca-nut brine of lysine and other alkaline matter
By 10gL ?lysine and 1.35g food-grade sodium acid carbonate drinkable water dissolve, be mixed with 1000ml solution, namely obtain after boiling containing L ?the areca-nut brine of lysine.
Embodiment 6 containing L ?the areca-nut brine of lysine and other alkaline matter
By 1gL ?lysine and 1.5g food-grade calcium hydroxide drinkable water dissolve, be mixed with 1000ml solution, namely obtain after mixing containing L ?the areca-nut brine of 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, according to regulating voluntarily, make 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 (8)
1. an application for lysine, is characterized in that, described application is that lysine is preparing the application in areca-nut brine.
2. apply as claimed in claim 1, it is characterized in that, described lysine is 1B or 1B alkali.
3. apply as claimed in claim 1, it is characterized in that, described lysine is the 1B aqueous solution.
4. apply as claimed in claim 3, it is characterized in that, the concentration of the described 1B aqueous solution is 0.01 ~ 10%.
5. 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 lysine.
6. an areca-nut brine, is characterized in that, described areca-nut brine prepares with decomposing all or part of alternative existing basic species preparing bittern of the material producing lysine in the solution.
7. the areca-nut brine as described in claim 5 or 6, is characterized in that, described lysine is 1B.
8. a betel nut, is characterized in that, described betel nut prepares with the areca-nut brine described in claim 5 or 6.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510127358.5A CN104705599A (en) | 2015-03-23 | 2015-03-23 | Areca-nut stewing water containing lysine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510127358.5A CN104705599A (en) | 2015-03-23 | 2015-03-23 | Areca-nut stewing water containing lysine |
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| CN104705599A true CN104705599A (en) | 2015-06-17 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3552978A (en) * | 1965-02-15 | 1971-01-05 | Vasco Ind Corp | Method for improving the quality of meat-containing foods |
| US5389371A (en) * | 1992-02-13 | 1995-02-14 | Shiao; Shin Jen | Areca food additives and its foods |
| CN101843304A (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 additive and application thereof |
| CN102835641A (en) * | 2012-09-21 | 2012-12-26 | 刘凌 | Areca nut brine |
| 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 |
-
2015
- 2015-03-23 CN CN201510127358.5A patent/CN104705599A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3552978A (en) * | 1965-02-15 | 1971-01-05 | Vasco Ind Corp | Method for improving the quality of meat-containing foods |
| US5389371A (en) * | 1992-02-13 | 1995-02-14 | Shiao; Shin Jen | Areca food additives and its foods |
| CN101843304A (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 additive and application thereof |
| CN102835641A (en) * | 2012-09-21 | 2012-12-26 | 刘凌 | Areca nut brine |
| 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 |
Non-Patent Citations (3)
| Title |
|---|
| 朱莉等: "槟榔加工的现状及展望", 《农产品加工》 * |
| 王友水等: "食用槟榔的研究进展", 《实用预防医学》 * |
| 黄嘉礽: "《烟草工业手册》", 30 April 1999 * |
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Application publication date: 20150617 |
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