CN104719694A - Areca-nut brine prepared by using arginine and lysine - Google Patents
Areca-nut brine prepared by using arginine and lysine Download PDFInfo
- Publication number
- CN104719694A CN104719694A CN201510125267.8A CN201510125267A CN104719694A CN 104719694 A CN104719694 A CN 104719694A CN 201510125267 A CN201510125267 A CN 201510125267A CN 104719694 A CN104719694 A CN 104719694A
- Authority
- CN
- China
- Prior art keywords
- arginine
- areca
- lysine
- nut
- brine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The invention aims at providing application of an arginine and lysine mixture in preparation of areca-nut brine. The invention further provides the areca-nut brine which is prepared by using arginine and lysine or fully or partially replacing alkaline substances which is known and is used for preparing brine with substances which can generate arginine and lysine in a solution. The brine prepared according to the invention has low viscosity and good diffusivity; after marinating, the speed of dispersing the alkaline substances to an inner surface fiber layer of an areca-nut semi-finished product is rapid, and neutralization balance is realized in short time; after the balance, the pH of the inner surface fiber layer is 6-9, so that the effect, which can be realized by a lot of lime, can be realized by relatively few marinating amount and less L-arginine and L-lysine; and the defect that the partial alkalinity is too high does not exist.
Description
Technical field
The invention belongs to betel nut preparing technical field, be specifically related to a kind ofly use prepared by arginine and lysine, quick-drying areca-nut brine not flowing halogen 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.
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 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.
The present invention first aspect is to provide the application as areca-nut brine of arginine and lysine solution;
Another aspect of the present invention provides a kind of areca-nut brine, is to use arginine and lysine or produce that the material of arginine and lysine is all or part of to be substituted the existing basic species preparing bittern and prepare in the solution;
Preferred wherein as embodiment, L ?arginic concentration be 5 ~ 10%, L ?the concentration of lysine be 5 ~ 10%,
Described arginine be preferably L ?arginine, described lysine be preferably L ?lysine.
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 with relatively few halogen amount of ordering and a small amount of L ?arginine and L ?lysine 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 replace with L-arginine and 1B (alkali) or part replaces and prepares bittern at present time other alkaline matter such as the lime white containing lime solids that uses come in and the fibrolaminar acidity of betel nut semi-finished product inner surface core.The bittern made, the pH of its mixed liquor is all less than traditional lime maltose bittern, and after bittern drying, the pH value of its betel nut finished product inner surface is between 6 ~ 9.Which reduce the stimulation to oral cavity.As for other composition in bittern, as 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.
Arginine English name Arginine, chemical name L-2 amino-5-guanidinopentanoic acid, molecular formula C
6h
14n
4o
2molecular weight 174.20, it is a kind of naturally occurring basic amino acid, it has promotion wound and restores, discharges blood ammonia, enhancing immunity, secreting hormone, assistance vasodilator, constrains the effect such as virus replication, removing toxic substances, also good result for the treatment of is had to acute viral hepatitis, chronic persistent hepatitis and cirrhosis, and can prevent and treat fatty live lesions, play effective liver protection effect, be also used as nutritional supplement; Therefore, the bittern of L-arginine is added, also for bittern adds extra beneficial functions.
Lysine English name Lysine, chemical name L ?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.
L ?arginine and L ?lysine can not cause any side effect within the scope of addition.With L ?the concentration of arginine in bittern for 15%, even if every mouthful of betel nut on average adds bittern 0.0225 ~ 0.03g calculating eater and chews food 10 betel nuts every day, it is taken in amount of L-arginine and also only has 0.225 ~ 0.30g (and quiet, amount is once 15 ~ 20g); 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).
The core of Bin youth bittern of the present invention be the lime white that contains lime solids with all or part of replacement of the aqueous solution simultaneously containing arginine and lysine with in and the fibrolaminar acidity of betel nut semi-finished product inner surface core, with or replace maltose or sucrose without other natural sweetener, thus realize the sugar-free of gained bittern.
The halogen amount of ordering of the bittern produced with the mixed aqueous solution containing arginine and lysine is few, can not impact, therefore can not add other additive in bittern, make areca-nut brine environmental protection more to the half-finished basic taste of betel nut.
For meeting the crowd that those miss potter sweet mouth, a small amount of natural sweetener can be added as stevioside or dipotassium glycyrrhizinate or Carbenoxolone Sodium or ammonium glycyrrhetate and composition thereof in the mixed aqueous solution of arginine and lysine.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 contains the areca-nut brine of arginine and lysine mixed aqueous solution simultaneously
Take respectively L ?arginine 75g and L ?lysine 50g, after mixing, dissolve with the drinkable water after boiling, be mixed with 1000ml solution, obtain containing L ?arginine and L ?the areca-nut brine of lysine.This bittern can order betel nut semi-finished product about 5000 ~ 6666 mouthfuls (by this bittern of every milliliter of bittern about 20, every mouthful betel nut point 3 ?4 calculating).Therefore, the every edible areca-nut of consumer 1, be just equivalent to have eaten respectively L ?arginine 0.01125 ~ 0.015g and L ?lysine 0.0075 ~ 0.01g.
Above L ?arginine and the arginic concentration those skilled in the art of L ?can regulate voluntarily, recommend its mass concentration to be about respectively 7.5% and 5%, can increase to order halogen amount or the halogen of ordering number of times when concentration is low, then contrary during concentration height.As long as ensure L that every mouthful of betel nut semi-finished product coat ?arginine be no more than 0.03g, L ?lysine be no more than 0.02g.So both ensured 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 ?arginine 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.Simultaneously containing L ?arginine and L ?arginic low viscosity areca-nut brine, except can optionally add except sweetener in bittern, without the need to adding edible glue or curing agent or other modifying agent, reduction 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 simultaneously containing L ?arginine, L ?the areca-nut brine of arginine 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 to stir, after dissolving to whole stevioside, add L ?arginine 75g, L ?lysine 50g, stir.After solution is cooled to 45 ~ 55 DEG C, add menthol 5g again, vanillic aldehyde 25g, stirs evenly, and makes the bittern weight prepared be about 1000g, in bittern L ?arginic content be about 7.5%, L ?the content of lysine be about 5%.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 respectively L ?arginine 0.01125 ~ 0.015g and L ?lysine 0.0075 ~ 0.01g.
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.
Can be found out by result of the test, simultaneously containing L ?arginine, 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.
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 arginine 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.
Embodiment 4 simultaneously containing L ?arginine, L ?the areca-nut brine of lysine and sodium carbonate
Take respectively L ?arginine 50g and L ?lysine 50g, food-grade sodium carbonate 0.3g, dissolve with drinkable water after mixing, be mixed with 1000ml solution, namely obtain after boiling simultaneously containing L ?arginine, L ?the areca-nut brine of lysine and sodium carbonate.
Embodiment 5 simultaneously containing L ?arginine, L ?the areca-nut brine of lysine and sodium acid carbonate
Take respectively L ?arginine 90g and L ?lysine 0.1g, food-grade sodium carbonate 0.35g, dissolve with drinkable water after mixing, be mixed with 1000ml solution, namely obtain after boiling simultaneously containing L ?arginine, L ?the areca-nut brine of lysine and sodium acid carbonate.
Embodiment 6 simultaneously containing L ?arginine, L ?the areca-nut brine of lysine and calcium hydroxide
Take respectively L ?arginine 0.1g and L ?lysine 75g, food-grade calcium hydroxide 0.5g, dissolve with drinkable water after mixing, be mixed with 1000ml solution, namely obtain after boiling simultaneously containing L ?arginine, L ?the areca-nut brine of lysine and calcium hydroxide.
Above food-grade alkaline matter, except sodium carbonate, sodium acid carbonate, calcium hydroxide, also can be other 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 (10)
1. arginine and lysine solution are as the application of areca-nut brine.
2. apply as claimed in claim 1, it is characterized in that, described arginine is L-arginine.
3. apply as claimed in claim 1, it is characterized in that, described lysine is 1B.
4. apply as claimed in claim 2, it is characterized in that, the concentration of described L-arginine solution is 0.01 ~ 15%.
5. apply as claimed in claim 4, it is characterized in that, the concentration of described 1B solution is 0.01 ~ 10%.
6. an areca-nut brine, is characterized in that, described areca-nut brine uses arginine and lysine or produces that the material of arginine and lysine is all or part of to be substituted the existing basic species preparing bittern and prepare in the solution.
7. areca-nut brine as claimed in claim 5, is characterized in that, replaces maltose or sucrose in described areca-nut brine with natural sweetener.
8. areca-nut brine as claimed in claim 7, it is characterized in that, described natural sweetener is stevioside and/or glycyrrhetate.
9. areca-nut brine as claimed in claim 8, it is characterized in that, described glycyrrhetate is any one or several in Carbenoxolone Sodium, dipotassium glycyrrhizinate, ammonium glycyrrhetate.
10. a betel nut, is characterized in that, the bittern that described betel nut uses is the areca-nut brine described in any one of claim 6-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510125267.8A CN104719694A (en) | 2015-03-23 | 2015-03-23 | Areca-nut brine prepared by using arginine and lysine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510125267.8A CN104719694A (en) | 2015-03-23 | 2015-03-23 | Areca-nut brine prepared by using arginine and lysine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104719694A true CN104719694A (en) | 2015-06-24 |
Family
ID=53444557
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510125267.8A Pending CN104719694A (en) | 2015-03-23 | 2015-03-23 | Areca-nut brine prepared by using arginine and lysine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104719694A (en) |
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 |
| 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 |
| 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 CN201510125267.8A patent/CN104719694A/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 |
| 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 |
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104783022A (en) | Application of aqueous calcium hydroxide solution as areca-nut brine | |
| JP4428456B2 (en) | Collagen peptide-containing beverage and method for producing the same | |
| CN103815325B (en) | A kind of compounding sea intestines flavouring | |
| CN1089807A (en) | The sports drink of not sugaring or artificial sweetener | |
| CN103637331A (en) | Okra juice drink and preparation method therefor | |
| KR101609197B1 (en) | Method of preparing liquid comprising fish collagen | |
| JP2013220079A (en) | Taste-modifying agent for beverage use and beverage containing it | |
| KR101163708B1 (en) | Manufacturing method of artificial feed composition of jelly type for insect | |
| CN106942683B (en) | Novel betel nut brine and preparation method thereof | |
| CN102894406A (en) | Dried clam capable of maintaining beauty and processing method thereof | |
| CN103766824B (en) | A kind of purple perilla Borneolum and preparation method thereof | |
| CN104687066A (en) | Betel nut brine containing arginine | |
| KR100331086B1 (en) | Tree Saps Soy and Method of Manufacturing Soy with Tree Saps | |
| CN104041908A (en) | Preparation method of peony pollen effervescent tablet | |
| CN104686878A (en) | Low-viscosity liquid areca-nut brine | |
| RU2543267C1 (en) | Fruit jelly marmalade production method | |
| CN102715606A (en) | Beverage | |
| CN112293625A (en) | Medlar and chrysanthemum beverage and preparation method thereof | |
| KR101700942B1 (en) | Sports beverage compositions | |
| CN104719694A (en) | Areca-nut brine prepared by using arginine and lysine | |
| CN104705598A (en) | Low-viscosity liquid sodium bicarbonate betel nut brine | |
| KR20080100506A (en) | Jelly containing deep sea water | |
| CN104705599A (en) | Areca-nut stewing water containing lysine | |
| EP2617293A1 (en) | Bitterness-masking ingredient and bitterness-masking method | |
| JP2011055793A (en) | Method for improving aftertaste of black vinegar beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150624 |