CN107125755A - 一种清凉提神槟榔及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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Abstract
本发明公开一种清凉提神槟榔。所述清凉提神槟榔包括下列重量份的原料:槟榔干果20‑70份、白砂糖1‑10份、饴糖10‑15份、木糖醇4‑8份、菠萝油香精0.2‑0.8份、甜橙油香精0.2‑0.8份、柠檬粉2‑10份,食盐适量。本发明还公开了一种清凉提神槟榔的制备方法。本发明提供的清凉提神槟榔避免过久嚼食槟榔影响口感且不利于牙齿健康的问题,清凉提神槟榔清凉爽口,具有良好的提神醒脑的效用,且有助于牙齿的健康。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种清凉提神槟榔及其制备方法。
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的有益成分,如生物碱、儿童素、胆碱、脂肪等,按照中医理论槟榔苦、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疗效,在非洲、东南亚一些国家及我国广东、海南、台湾、湖南等地,人们都有喜欢嚼食槟榔的习惯。
现有技术中,在工作和生活中,人们常常需要通过嚼食槟榔来提神醒脑,以提高工作与生活的效率,然而,槟榔过久的嚼食容易产生涩味,严重影响舒适的口感,且容易对牙齿造成不良的影响。
因此,有必要提供一种新的清凉提神槟榔及其制备方法解决上述技术问题。
发明内容
本发明解决的技术问题是提供一种有利于牙齿健康的清凉提神槟榔。
为解决上述技术问题,本发明提供的清凉提神槟榔,包括下列重量份的原料:槟榔干果20-70份、白砂糖1-10份、饴糖10-15份、木糖醇4-8份、菠萝油香精0.2-0.8份、甜橙油香精0.2-0.8份、柠檬粉2-10份,食盐适量。
本发明还提供一种清凉提神槟榔的制备方法,包括如下步骤:
1)原料清洗:将槟榔干果置于低浓度的碱液中煮沸5-10分钟,碱液中放入适量的食盐;
2)第一次烘干:取出清洗过的槟榔干果并烘干;
3)浸泡发籽:将烘干后的槟榔干果投入由蛋白糖、甜蜜素及木糖醇组成的溶液中;
4)第二次烘干:取出浸泡后的槟榔干果并烘干;
5)上胶闷胶:将烘干后的槟榔干果投入由饴糖、白砂糖、木糖醇及添加剂组成的胶液中,随后闷胶合适的时间;
6)晾干;
7)切片去核;
8)点卤水:卤水为食用氢氧化钙、饴糖、白砂糖、菠萝油香精、甜橙油香精、柠檬粉、木糖醇及防腐剂组成的混合物,将卤水点入去核的槟榔干果上;
9)第三次烘干;
10)包装。
优选地,所述低浓度的碱液的浓度为0.3g/l。
优选地,步骤第一次烘干、第二次烘干及第三次烘干中烘干的温度范围均为40-50℃,烘干的时间范围均为2-3小时。
优选地,步骤浸泡发籽中浸泡的温度范围为20-40℃,浸泡的时间范围为2-3天。
优选地,步骤点卤水中卤水的温度的保持范围为50-60℃。
本实施新型提供的清凉提升槟榔具有如下有益效果:
本发明提供的清凉提神槟榔,包括下列重量份的原料:槟榔干果20-70份、白砂糖1-10份、饴糖10-15份、木糖醇4-8份、菠萝油香精0.2-0.8份、甜橙油香精0.2-0.8份、柠檬粉2-10份,食盐适量。通过木糖醇、柠檬粉以及其他辅料的合理搭配,充分的发挥了木糖醇清凉、防止蛀牙的效用,使得槟榔的过久的嚼食不会产生苦涩的口感,且清新口气,提神醒脑,更一步的,柠檬粉的合理组配,使得槟榔具备提神抗疲劳的效果,提高了槟榔的药用价值。
具体实施方式
下面结合优选实施例对本发明作进一步的说明,但本发明不限于下述实施例。
实施例1
配方:
清凉提神槟榔包括下列重量份的原料:槟榔干果65份、白砂糖5份、饴糖12份、木糖醇5份、菠萝油香精0.3份、甜橙油香精0.7份、柠檬粉5份,食盐适量。
所述清凉提神槟榔的制备方法,包括如下步骤:
1)原料清洗:将槟榔干果置于低浓度的碱液中煮沸5-10分钟,碱液中放入适量的食盐;
2)第一次烘干:取出清洗过的槟榔干果并烘干;
3)浸泡发籽:将烘干后的槟榔干果投入由蛋白糖、甜蜜素及木糖醇组成的溶液中,溶液的温度保持为20-40℃,浸泡的时间为2-3天;
4)第二烘干:取出浸泡后的槟榔干果并烘干;
5)上胶闷胶:将烘干后的槟榔干果投入由饴糖、白砂糖、木糖醇及添加剂组成的胶液中,随后闷胶1-2天;
6)晾干;
7)切片去核;
8)点卤水:卤水为食用氢氧化钙、饴糖、白砂糖、菠萝油香精、甜橙油香精、柠檬粉、木糖醇及防腐剂组成的混合物,将卤水点入去核的槟榔干果上,卤水的温度保持为50-60℃;
9)第三烘干;
10)包装。
本实施例中,所述低浓度碱液的浓度为0.3g/l。
步骤第一烘干、第二烘干及第三次烘干中烘干的温度范围均为40-50℃,烘干的时间范围均为2-3小时。
步骤浸泡发籽中浸泡的温度范围为20-40℃,浸泡的时间范围2-3天。
步骤点卤水中卤水的温服范围为50-60℃。
实施例2
所述的清凉提神槟榔包括下列重量份的原料:槟榔干果66份、白砂糖6份、饴糖11份、木糖醇6份、菠萝油香精0.7份、甜橙油香精0.3份、柠檬粉6份,食盐适量。
所述清凉提神槟榔的制备方法,包括如下步骤:
1)原料清洗:将槟榔干果置于低浓度的碱液中煮沸5-10分钟,碱液中放入适量的食盐;
2)第一次烘干:取出清洗过的槟榔干果并烘干;
3)浸泡发籽:将烘干后的槟榔干果投入由蛋白糖、甜蜜素及木糖醇组成的溶液中,溶液的温度保持为20-40℃,浸泡的时间为2-3天;
4)第二烘干:取出浸泡后的槟榔干果并烘干;
5)上胶闷胶:将烘干后的槟榔干果投入由饴糖、白砂糖、木糖醇及添加剂组成的胶液中,随后闷胶1-2天;
6)晾干;
7)切片去核;
8)点卤水:卤水为食用氢氧化钙、饴糖、白砂糖、菠萝油香精、甜橙油香精、柠檬粉、木糖醇及防腐剂组成的混合物,将卤水点入去核的槟榔干果上,卤水的温度保持为50-60℃;
9)第三烘干;
10)包装。
本实施例中,所述低浓度碱液的浓度为0.3g/l。
步骤第一烘干、第二烘干及第三次烘干中烘干的温度范围均为40-50℃,烘干的时间范围均为2-3小时。
步骤浸泡发籽中浸泡的温度范围为20-40℃,浸泡的时间范围2-3天。
步骤点卤水中卤水的温服范围为50-60℃。
实施例3
清凉提神槟榔包括下列重量份的原料:槟榔干果68份、白砂糖3份、饴糖14份、木糖醇7份、菠萝油香精0.5份、甜橙油香精0.3份、柠檬粉7份,食盐适量。
清凉提神槟榔的制备方法包括如下步骤:
1)原料清洗:将槟榔干果置于低浓度的碱液中煮沸5-10分钟,碱液中放入适量的食盐;
2)第一次烘干:取出清洗过的槟榔干果并烘干;
3)浸泡发籽:将烘干后的槟榔干果投入由蛋白糖、甜蜜素及木糖醇组成的溶液中,溶液的温度保持为20-40℃,浸泡的时间为2-3天;
4)第二烘干:取出浸泡后的槟榔干果并烘干;
5)上胶闷胶:将烘干后的槟榔干果投入由饴糖、白砂糖、木糖醇及添加剂组成的胶液中,随后闷胶1-2天;
6)晾干;
7)切片去核;
8)点卤水:卤水为食用氢氧化钙、饴糖、白砂糖、菠萝油香精、甜橙油香精、柠檬粉、木糖醇及防腐剂组成的混合物,将卤水点入去核的槟榔干果上,卤水的温度保持为50-60℃;
9)第三烘干;
10)包装。
本实施例中,所述低浓度碱液的浓度为0.3g/l。
步骤第一烘干、第二烘干及第三次烘干中烘干的温度范围均为40-50℃,烘干的时间范围均为2-3小时。
步骤浸泡发籽中浸泡的温度范围为20-40℃,浸泡的时间范围2-3天。
步骤点卤水中卤水的温服范围为50-60℃。
清凉提神槟榔小鼠抗疲劳实验如下:
1方法
1.1样品的制备将制成的清凉提神槟榔用乙醇进行提取,提取液旋转蒸发浓缩后过聚酰胺柱层析,回收75%乙醇洗脱部分,然后旋转蒸发浓缩至无乙醇蒸出,装瓶,置-4℃保存,备用。
1.2实验动物清洁级雄性昆明种小鼠96只,体重18~22g。
1.3动物分组实验动物在室温下(25±2℃)喂养,12h光照,12h黑暗循环。饲养基础饲料一周后选择符合实验要求的雄性昆明种小鼠96只,按体重随机分为四组,即对照组和槟榔醇提物低(5mg/kg)、中(10mg/kg)、高(20mg/kg)三个剂量组,每组24只,每只动物灌胃量按0.2ml/10g灌胃,连续灌胃15天,对照组灌胃等体积的蒸馏水。
1.4仪器与试剂旋转蒸发仪、玻璃层析柱、无水乙醇、聚酰胺、血尿素氮测试盒、肌糖原/肝糖原测试盒、血乳酸测试盒。
1.5实验方法
1.5.1槟榔提物对小鼠游泳时间的影响末次给予小鼠不同剂量的槟榔提物1h后,每组取8只小鼠,每只小鼠尾根部负荷5%体重的铅皮,放入水温25℃、水深35cm的游泳箱中。用秒表记录游泳时间,自游泳开始至小鼠沉入水中不能上浮且放在平面时无法完成翻正反射为力竭标志。
2结果
2.1槟榔提物对小鼠游泳时间的影响,见表1:
表1槟榔提物对小鼠游泳时间的影响(X±SD,n=8)
组别 | 游泳时间(mim) |
低剂量组 | 336.03±14.57a |
中计量组 | 172.06±2.55c |
高计量组 | 248.42±5.01b |
对照组 | 252.32±19.68b |
由表1可以看出,饲喂槟榔提物对小鼠的游泳耐力时间影响很大,低剂量组明显比空白组的游泳时间长,但是中剂量组和高剂量组的游泳耐力却下降了,而且显著低于空白组的游泳时间。可能原因就是在灌胃时对小鼠肌体有所损伤导致小鼠健康状况不好,从而影响了小鼠的游泳耐力时间。
清凉提神槟榔健齿益齿实验如下:
将实施例1-3中获得清凉提神槟榔制成溶液以及对比例中纯水给有轻微蛀牙者漱口,早晚各使用依次,使用时保持清洗40-70秒,然后漱口,使用20天后的结果如下表:
表2实施例1-3与对比例使用后的效果对比
由表2可知,本发明制备的清凉提神槟榔具有良好的防蛀牙效果,且还具有一定美白牙齿的效用。
木糖醇;木糖醇低温品尝效果更佳,其甜度可达到蔗糖的1.2倍。木糖醇入口后往往伴有微微的清凉感,这是因为它易溶于水,并在溶解时会吸收一定热量。在一定程度上也有助于牙齿的清洁度。
柠檬,味酸甘、性平,入肝、胃经;有化痰止咳,生津,健脾的功效。富含维生素C、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸、奎宁酸、柠檬酸、苹果酸、橙皮苷、柚皮苷、香豆精、高量钾元素和低量钠元素等。具有利尿、促进消化与血液循环,缓解头痛,并且其散发出淡淡的香味可使人精神振奋,清凉身体、镇静或补充能量、消除疲劳等作用。
以上所揭露的仅为本发明的较佳实施例而已,当然不能以此限定本发明之权利范围,因此依照本发明权利要求所作的等同变化,仍属于本发明所涵盖的范围。
Claims (6)
1.一种清凉提神槟榔,其特征在于,包括下列重量份的原料:槟榔干果20-70份、白砂糖1-10份、饴糖10-15份、木糖醇4-8份、菠萝油香精0.2-0.8份、甜橙油香精0.2-0.8份、柠檬粉2-10份,食盐适量。
2.一种清凉提神槟榔的制备方法,其特征在于,包括如下步骤:
1)原料清洗:将槟榔干果置于低浓度的碱液中煮沸5-10分钟,碱液中放入适量的食盐;
2)第一次烘干:取出清洗过的槟榔干果并烘干;
3)浸泡发籽:将烘干后的槟榔干果投入由蛋白糖、甜蜜素及木糖醇组成的溶液中;
4)第二次烘干:取出浸泡后的槟榔干果并烘干;
5)上胶闷胶:将烘干后的槟榔干果投入由饴糖、白砂糖、木糖醇及添加剂组成的胶液中,随后闷胶合适的时间;
6)晾干;
7)切片去核;
8)点卤水:卤水为食用氢氧化钙、饴糖、白砂糖、菠萝油香精、甜橙油香精、柠檬粉、木糖醇及防腐剂组成的混合物,将卤水点入去核的槟榔干果上;
9)第三次烘干;
10)包装。
3.如权利要求2所述的清凉提神槟榔的制备方法,其特征在于,所述低浓度的碱液的浓度为0.3g/l。
4.如权利要求2所述的清凉提神槟榔的制备方法,其特征在于,步骤第一次烘干、第二次烘干及第三次烘干中烘干的温度范围均为40-50℃,烘干的时间范围均为2-3小时。
5.如权利要求2所述的清凉提神槟榔的制备方法,其特征在于,步骤浸泡发籽中浸泡的温度范围为20-40℃,浸泡的时间范围为2-3天。
6.如权利要求2所述的清凉提神槟榔的制备方法,其特征在于,步骤点卤水中卤水的温度的保持范围为50-60℃。
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