CN106942683B - Novel betel nut brine and preparation method thereof - Google Patents
Novel betel nut brine and preparation method thereof Download PDFInfo
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- CN106942683B CN106942683B CN201710160308.6A CN201710160308A CN106942683B CN 106942683 B CN106942683 B CN 106942683B CN 201710160308 A CN201710160308 A CN 201710160308A CN 106942683 B CN106942683 B CN 106942683B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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Abstract
The invention relates to novel areca-nut brine which is prepared by adopting chitosan oligosaccharide to replace calcium hydroxide and maltose in the traditional brine completely or mostly. Adding chitosan oligosaccharide into water, heating for dissolving to make the concentration of chitosan oligosaccharide in the solution be 4-16%, optionally adding maltose or aspartame, adjusting pH of the solution to 8-10 as required, and cooling to obtain novel betel nut brine. The chitosan oligosaccharide used in the invention has good water solubility and large functional effect, has permeability and water resistance, and simultaneously has the effects of antibiosis, anticorrosion and fresh keeping. In addition, the chitosan oligosaccharide used by the invention can completely or replace most of maltose and edible calcium hydroxide, has low sugar concentration, is easy to dry and does not stick to teeth, completely avoids the side effect of burning the oral cavity and mucous membrane due to the local high concentration of the calcium hydroxide, does not generate calcium carbonate particles, effectively avoids the problems of 'back-brining' and whitening, prolongs the quality guarantee period of the betel nut, and is ideal novel brine.
Description
Technical Field
The invention belongs to the technical field of betel nut preparation, and particularly relates to novel betel nut brine which does not flow brine and return white and can prolong the shelf life and a preparation method thereof.
Background
The areca is dry mature seed of areca of palmaceae, widely distributed in south Asia, southeast Asia and Central Africa, cultivated in Fujian, Taiwan, Guangxi and Hainan province in China, is a traditional Chinese medicine in China, and is the fourth major hobby after tobacco, wine and beverage containing caffeine in global ranking. In recent 30 years, the betel nut as food has been rapidly developed in China, the betel nut production in Hunan province in 2014 has exceeded 1/5 of the total production of the betel nuts in the world, and the production value exceeds 150 billion yuan. The areca contains 59 effective components of phenols, polysaccharide, trace elements, vitamins, crude fiber and alkaloid, etc., and has the pharmacological effects of invigorating stomach, promoting digestion, killing parasites, purging, resisting allergy, regulating blood sugar, relieving pain and diminishing inflammation.
The eating method of betel nuts is greatly different from countries such as southeast Asia and southern Asia in China, the eating method of the betel nuts at abroad is that lime, Piper betle L and the like are added to fresh fruits, some areca nuts are chewed together even by adding tobacco to the crude betel nuts, Taiwan and Hainan in China mainly eat fresh shells and kernels, the finished betel nuts in domestic market are mainly finished products of dry fruits, the dry betel nut shells are matched with sugar, quicklime and the like for pickling processing to prepare the finished dry betel nuts, and betel nut or tobacco is not added.
At present, areca nut food in the market is prepared by taking dry areca nuts as raw materials and carrying out the main processes of processing, slicing, marinating, drying and the like. In recent years, the areca nut industry has been rapidly developed, the production process and the modernization level are continuously improved, and the market scale is continuously expanded. The processing brine still uses maltose and calcium hydroxide as main raw materials, is matched with a sweetening agent and a plurality of edible essences and flavors, and gel-like brown slurry is obtained by controlling the water content. The manufacturing process comprises the steps of quicklime curing, fine washing, lime boiling, maltose adding, white granulated sugar adding, various ingredients (menthol and essence spice) adding, sieving, standing, aging and the like, the manufacturing process is complex and long in time, lime powder clusters cannot exist, otherwise, oral cavities can be stimulated, the quality guarantee period of the processed brine is short, the brine is generally only 2 months, the phenomenon of brine return exists, particularly the problem of brine return exists when the temperature is high in summer in south and the time is long, and the phenomenon of whitening exists in local brine.
Calcium hydroxide in the brine mainly plays a role in neutralizing tannic acid in betel nuts, maltose, essence and the like mainly play a role in regulating sweetness, taste, smell, viscosity and the like, but the maltose is easy to absorb moisture, mildew and re-brine, calcium hydroxide has certain irritation, the alkalinity uniformity of the brine is not easy to control, residues of the maltose can be stuck on teeth, the teeth can be blackened after long-term chewing, the attractiveness of the teeth is affected, and decayed teeth are caused. Thus, there have been several improved brine formulations: for example, in the process for preparing areca nut brine (application number 201310426382. X), the ratio of lime slurry to brine is 1: 1, the method has no essential difference from the traditional preparation method, and cannot solve the problems of large lime irritation, flowing bittern, whitening and short shelf life. Brine formulations (application nos. 201510127358.5 and 201510126168.1) that use basic amino acids (lysine, arginine) instead of lime avoid the side effects of lime, but still require sweeteners to moderate taste and mild crude fiber irritation to the oral cavity, which otherwise is very different from traditional taste and not easily acceptable. An areca-nut bittern (application No. 201210356305.7) contains lotus leaf product and/or lotus leaf extract, and has the health-care function of reducing blood fat, and can be packed separately from areca-nut to avoid bittern return.
Aiming at the problems, the applicant selects water-soluble low-molecular chitosan oligosaccharide as a maltose substitute, the saccharide is the only cationic alkaline amino oligosaccharide with positive charge in the nature, tannic acid in betel nuts can be effectively neutralized when no or very low amount of calcium hydroxide is contained, the irritation of lime on oral mucosa and tongue is avoided, the sugar has sweet taste, the taste and color are adjusted without using very little maltose, the processing is simple, brine is easy to mix uniformly, the concentration of chitosan oligosaccharide is low, moisture absorption is avoided basically, the problem of 'bittern return' is avoided, calcium hydroxide is not contained in the brine or the concentration is very low, calcium carbonate particles are not generated, and the phenomenon of whitening is effectively avoided. In addition, chitosan oligosaccharide has antibacterial effect, so that the betel nut made from the brine has long shelf life, and is an ideal substitute for the existing brine.
The invention aims to solve the defects of high-concentration edible calcium hydroxide and maltose in the existing brine, overcome the problems of more raw materials, complex processing, long process flow, difficult uniform mixing of calcium hydroxide, easy stimulation to oral mucosa due to local high concentration, easy're-halogenation' in summer, short shelf life (2 months) and the like, and provide the areca-nut brine and the preparation method thereof.
In order to achieve the purpose, the invention adopts the technical scheme that: a novel Arecae semen bittern contains chitosan oligosaccharide as main ingredient, and is prepared by replacing all or most of edible calcium hydroxide and maltose in traditional bittern with chitosan oligosaccharide.
Preferably, the concentration of the chitosan oligosaccharide in the brine solution is 4-16%; the preferred concentration is 8-10%.
Preferably, the chitosan oligosaccharide is an oligosaccharide product with the polymerization degree of 2-20 obtained by degrading chitosan, and the molecular weight is less than or equal to 3200 Da; the preferred degree of polymerization is 10 to 15.
A method for preparing novel Arecae semen bittern comprises adding chitosan oligosaccharide into water, heating to dissolve until the concentration of low molecular chitosan oligosaccharide in the solution is 4-16%, optionally adding maltose or aspartame, adding calcium hydroxide as required to adjust pH of the solution to 8-10, and cooling to obtain novel Arecae semen bittern.
Preferably, maltose or aspartame is not added to the solution; if the pH value of the water for dissolving is close to neutral, the pH value of the solution is not adjusted by calcium hydroxide; if the pH of the water for dissolving is strong in acidity, the pH of the solution needs to be measured, and then the pH of the solution is adjusted to be within the range of 8-10 by adopting calcium hydroxide.
Preferably, maltose or aspartame is added into the solution, and calcium hydroxide is added to adjust the pH of the solution to 8-10.
Preferably, the essence and the spice are added after the solution is cooled to adjust the fragrance and the mouthfeel of the solution.
Preferably, the flavors and fragrances include menthol, peppermint flavor, orange oil, and vanillin.
The chitosan used in the invention is an oligosaccharide product with the polymerization degree of 2-20 obtained by degrading chitosan, the molecular weight is less than or equal to 3200Da, and the chitosan has good water solubility, large functional action and high biological activity. Has many unique functions of high solubility which chitosan does not have, is completely dissolved in water, is easy to be absorbed and utilized by organisms, and the like, and has 14 times of the function of chitosan. The inner surface of the betel nut is coated with a film, and the film layer has permeability and water resistance and has the effects of antibiosis, anticorrosion and fresh keeping.
The chitosan oligosaccharide can completely or replace most of maltose and edible calcium hydroxide, the sugar concentration is low or no, the color is light, the fluidity is good, the chitosan oligosaccharide is easy to dry and does not stick to teeth, the side effect of burning the oral cavity and mucous membrane due to high concentration of the calcium hydroxide is completely avoided, calcium carbonate particles are not generated, the problems of 'bittern return' and whitening caused by high temperature in summer are effectively avoided, the quality guarantee period is prolonged, and the chitosan oligosaccharide-based bittern is ideal novel bittern.
Detailed Description
The betel nut brine of the invention uses chitosan oligosaccharide to replace edible calcium hydroxide and maltose in the existing brine, chitosan simultaneously plays a role in adjusting pH value and taste, and other substances needing to be added, such as essence, spice, emulsifier, fresh-keeping preservative agent and the like, can be the substances and processing methods used in the prior art, can also be different, and can be adjusted by the technicians in the field.
Example 1 maltose in existing brine is completely replaced with chitosan oligosaccharide
Adding 80g chitosan oligosaccharide into 1000ml water, heating to 70-80 deg.C, stirring to dissolve, if the water for dissolving is near neutral, adjusting pH value without calcium hydroxide, if the water for dissolving has strong acidity, determining pH value of the solution, and adjusting pH value of the solution to 8-10 with calcium hydroxide, wherein the dosage is generally 0.05-1%. After the solution is cooled, essence and spices such as menthol, mint essence, orange oil and vanillin are added to adjust the fragrance and the taste, and technicians can adjust the essence and the spice by themselves and stir the mixture evenly, so that the mixture can be directly used for marinating.
In the implementation, the sugar is completely not added with maltose, sucrose and other edible sugar and lime, but still has certain sweet taste, the sugar concentration is low, the fluidity is good, the sugar is easy to dry, the color and luster are bright, the sugar does not absorb moisture, the sugar does not stick to teeth, the sugar does not have irritation to the oral cavity, the sugar has similar traditional mouthfeel, no flowing bittern and mildew are generated after the sugar passes through high-temperature summer of about 37 ℃, the phenomenon of whitening is avoided, and the flavor and the mouthfeel of the betel nuts are not obviously changed.
Example 2 brine containing Chitosan oligosaccharide and maltose
Adding 60g chitosan oligosaccharide, maltose or aspartame 10g into 1000ml water, heating to 70-80 deg.C, stirring to dissolve carrageenan or food grade agar 10g, and adding calcium hydroxide 0.1-0.5g to make pH of the solution within 8-10. Cooling to 50-60 deg.C, adding essence and spice such as Mentholum, herba Menthae essence, oleum Citri Tangerinae and vanillin to adjust flavor and taste, and making into bittern.
In the implementation, a small amount of sugar such as maltose or sucrose is added, the taste is much lower than that of the existing brine formula, the brine is similar to that of the existing formula, but the brine has low water absorption, good fluidity, bright color, no adhesion to teeth, no irritation of lime, and easy uniform mixing, and does not generate phenomena of brine flowing, mildew and whitening after being stored for one year.
Claims (6)
1. A method for preparing novel areca-nut brine is characterized by adding chitosan oligosaccharide into water, heating and dissolving to ensure that the concentration of the chitosan oligosaccharide in the solution is 4-16%, optionally adding maltose or aspartame, adding calcium hydroxide to adjust the pH value of the solution to be within 8-10, and cooling to obtain the novel areca-nut brine.
2. The method for preparing novel areca brine as claimed in claim 1, wherein the chitosan oligosaccharide is an oligosaccharide product with polymerization degree of 2-20 obtained by degrading chitosan, and molecular weight is less than or equal to 3200 Da.
3. The method for preparing novel areca brine as claimed in claim 2, wherein the chitosan oligosaccharide is an oligosaccharide product with a polymerization degree of 10-15 obtained by degrading chitosan.
4. The method for preparing novel areca brine as claimed in claim 1, wherein maltose or aspartame is added to the solution, and calcium hydroxide is added to adjust the pH of the solution to 8-10.
5. The method for preparing novel areca brine as claimed in claim 1, wherein after the solution is cooled, essence and flavor are added to adjust the flavor and taste of the solution.
6. The method for preparing novel areca brine as claimed in claim 5, wherein the flavors and fragrances comprise menthol, peppermint essence, orange oil and vanillin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710160308.6A CN106942683B (en) | 2017-03-17 | 2017-03-17 | Novel betel nut brine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710160308.6A CN106942683B (en) | 2017-03-17 | 2017-03-17 | Novel betel nut brine and preparation method thereof |
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| CN106942683A CN106942683A (en) | 2017-07-14 |
| CN106942683B true CN106942683B (en) | 2020-10-27 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109422458A (en) * | 2017-08-24 | 2019-03-05 | 徐阳波 | A kind of bioactivity glass and its application method in betel nut product |
| CN109007738A (en) * | 2018-08-14 | 2018-12-18 | 湖南宾之郎食品科技有限公司 | A kind of natural orange oil capsule areca-nut brine and preparation method thereof |
| CN109170791A (en) * | 2018-11-16 | 2019-01-11 | 湖南科技大学 | A kind of functional areca-nut brine and preparation method thereof without maltose |
| CN113424950A (en) * | 2021-07-09 | 2021-09-24 | 长沙宾和朋食品有限公司 | Areca-nut brine added with pyrroloquinoline quinone, and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN100447161C (en) * | 2005-05-16 | 2008-12-31 | 海南大学 | Method of microwave assistant degradation for preparing narrow molecular weight distributed Chitosan poly oligosaccharide |
| CN102144637B (en) * | 2010-12-23 | 2012-07-04 | 海南正业中农高科股份有限公司 | Chitosan oligosaccharide composite with cold-resistant function and application of composite |
| CN102835641B (en) * | 2012-09-21 | 2014-11-05 | 刘凌 | Areca nut brine |
| CN103073600B (en) * | 2013-01-18 | 2015-08-26 | 上海峰瑜生物科技发展有限公司 | A kind of method preparing water-soluble chitosan oligosaccharide |
| CN104187527B (en) * | 2014-07-17 | 2016-05-04 | 湖南皇爷食品有限公司 | A kind of areca-nut brine and manufacture craft thereof |
| CN104687066B (en) * | 2015-03-23 | 2017-01-18 | 宁波大学 | Betel nut brine containing arginine |
| CN104783022A (en) * | 2015-03-23 | 2015-07-22 | 宁波大学 | Application of aqueous calcium hydroxide solution as areca-nut brine |
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