CN107183636A - A kind of betel nut substitute and preparation method thereof - Google Patents
A kind of betel nut substitute and preparation method thereof Download PDFInfo
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- CN107183636A CN107183636A CN201710538898.1A CN201710538898A CN107183636A CN 107183636 A CN107183636 A CN 107183636A CN 201710538898 A CN201710538898 A CN 201710538898A CN 107183636 A CN107183636 A CN 107183636A
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- betel nut
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- substitute
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- 244000080767 Areca catechu Species 0.000 title claims abstract description 151
- 235000006226 Areca catechu Nutrition 0.000 title claims abstract description 134
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 239000000463 material Substances 0.000 claims abstract description 64
- 235000013305 food Nutrition 0.000 claims abstract description 60
- 239000000835 fiber Substances 0.000 claims abstract description 39
- 239000012141 concentrate Substances 0.000 claims abstract description 38
- 238000001035 drying Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 23
- 239000000243 solution Substances 0.000 claims description 15
- 239000012267 brine Substances 0.000 claims description 11
- 235000013324 preserved food Nutrition 0.000 claims description 11
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 11
- 238000001802 infusion Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 7
- 238000005202 decontamination Methods 0.000 claims description 7
- 230000003588 decontaminative effect Effects 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 3
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 3
- 241000972773 Aulopiformes Species 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 241000238366 Cephalopoda Species 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 3
- 239000001099 ammonium carbonate Substances 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 235000019700 dicalcium phosphate Nutrition 0.000 claims description 3
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 3
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000019515 salmon Nutrition 0.000 claims description 3
- 229910000404 tripotassium phosphate Inorganic materials 0.000 claims description 3
- 235000019798 tripotassium phosphate Nutrition 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 235000010216 calcium carbonate Nutrition 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims 1
- 230000001055 chewing effect Effects 0.000 abstract description 21
- 230000006378 damage Effects 0.000 abstract description 9
- 208000027418 Wounds and injury Diseases 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 8
- 208000014674 injury Diseases 0.000 abstract description 8
- 210000000214 mouth Anatomy 0.000 abstract description 8
- 230000035900 sweating Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 description 8
- 238000002791 soaking Methods 0.000 description 6
- 235000008180 Piper betle Nutrition 0.000 description 5
- 240000008154 Piper betle Species 0.000 description 5
- 235000015111 chews Nutrition 0.000 description 4
- 235000006694 eating habits Nutrition 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- 210000001779 taste bud Anatomy 0.000 description 3
- 241001330002 Bambuseae Species 0.000 description 2
- 229940112822 chewing gum Drugs 0.000 description 2
- 235000015218 chewing gum Nutrition 0.000 description 2
- 208000005017 glioblastoma Diseases 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
- 241000276489 Merlangius merlangus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229940041616 menthol Drugs 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/18—Simulated fruit products
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to areca nut food technical field, and in particular to a kind of betel nut substitute and preparation method thereof, comprises the following steps：A, betel nut concentrate preparation；B, betel nut sauce preparation；C, food materials preparation：C1, food materials are cleaned up, be then cut into the bulk that fibre length is 2 6cm, width is 1 3cm sizes along the direction of food materials fiber；C2, the block food materials cut are put into the water added with leavening agent and are cooked, then heat drying, is made fluffy dried product；D, food materials seasoning；E, drying；F, shaping.The tissue fibers intensity and raw areca nut of betel nut substitute produced by the present invention very close to, it ensure that the characteristic of resistance to chewing and the local flavor of raw areca nut and mouthfeel, its sweating, excited effect are also sufficiently reserved, raw areca nut and its substitute of product can be used as, and the injury without traditional betel nut to oral cavity and tooth, product is edible without residue, more environmentally-friendly.
Description
Technical field
The present invention relates to areca nut food technical field, and in particular to a kind of betel nut substitute and preparation method thereof.
Background technology
Betel nut is eaten extensively in the Hunan, Hainan, Taiwan of China, the fructus arecae immaturi after the main edible flavouring in Hunan
Really, Hainan and Taiwan edible areca-nut fresh fruit.Betel nut, which is mainly, chews food, chew trencherman can feel significantly generate heat, sweat, it is emerging
Put forth energy.Due to betel nut self character and its dietary habits is chewed, betel nut fiber can produce physical injury to oral cavity and tooth, add and chew
The pungents such as oyster shell whiting, menthol generally are equipped with during food, the generation of this harm can be deepened.
Chinese patent CN200510031398, CN94110915, CN200810185496, CN96118282,
CN96234925、CN200610000226、CN97108175、CN201010169928、CN200710010025、
The patents such as CN201310446786 respectively by betel nut or its extract, plus or be not added with other raw materials, made together with glioblastoma matrix resistance to
The areca-nut chewing gum of chewing, solves the injury to oral cavity produced by betel nut fiber, but these patent systems to a certain extent
Product, the similar chewing gum of its mouthfeel, the different from those with the resistance to chewing of traditional betel nut is far, and glioblastoma matrix introducing to environmental protection
It is more unfavorable.
Chinese patent CN200710010136, CN96118393, CN200710034791, CN201010121365,
The patents such as CN200810096013, CN200910150508, CN201310467384, CN201510066268 respectively betel nut or
Its extract is fabricated to the betel nut typical local food such as candy, beverage, wine, can effectively solve the injury to oral cavity, also very environmentally friendly.But
These food not chew food, and its mouthfeel and traditional betel nut contrast differences, away from very greatly, eater is difficult to experience heating, excitement
Effect.
The betel nut typical local food of existing patent production, its tissue fibers are differed with raw areca nut than larger, and in nozzle
During chewing, it can chew and eat quickly, so that it is shorter to know from experience the time to betel nut mouthfeel.
The content of the invention
In order to overcome shortcoming and defect present in prior art, it is an object of the invention to provide a kind of betel nut substitute
Preparation method, the preparation method step is simple, convenient operation and control, obtained betel nut substitute and raw areca nut and its product
Very close to, it is ensured that mouthfeel during chewing more meets the mouthfeel of the former fruit of betel quid chewing and its product.
Another object of the present invention is to provide a kind of betel nut substitute, the tissue fibers intensity and Bin of the betel nut substitute
Bulky former fruit very close to, it is ensured that the characteristic of resistance to chewing and the local flavor of raw areca nut and mouthfeel, its sweating, excited effect are also
, can be as raw areca nut and its substitute of product to be sufficiently reserved, and the injury without traditional betel nut to oral cavity and tooth,
Product is edible without residue, more environmentally-friendly.
The purpose of the present invention is achieved through the following technical solutions：A kind of preparation method of betel nut substitute, including following step
Suddenly：
A, betel nut concentrate preparation：Alcoholic extraction is added into fresh areca nuts to obtain being concentrated after aqueous areca nut extract, is made
Betel nut concentrate；
B, betel nut sauce preparation：Flavoring is added in betel nut concentrate, betel nut sauce is made in infusion；
C, food materials preparation：
C1, food materials are cleaned up, it is that 2-6cm, width are 1-3cm big to be then cut into fibre length along the direction of food materials fiber
Small bulk；
C2, the block food materials cut are put into the water added with leavening agent and are cooked, then heat drying, be made fluffy drying
Product；
D, food materials seasoning：Fluffy dried product is put into betel nut sauce, soaked, it is tasty；
E, drying：The good food materials of seasoning are drained, and are dried；
F, shaping：By dried food materials, shape that is stamped or not striking out half of betel nut obtains betel nut substitute.
It is preferred that, the step A comprises the following steps：
A1, take fresh areca nuts, decontamination uses clear water rinsed clean, adds edible alcohol, is crushed at a temperature of 0-60 DEG C；
A2, will it is broken after mixed liquor heating, stir 0.5-2.0h at a temperature of being kept for 40-70 DEG C；
A3, mixed liquor is filtrated to get extract solution, concentrates, betel nut concentrate is made.
The betel nut concentrate of the present invention is made by using above-mentioned steps, and technique is simple, convenient operation and control, using the Bin
Betel nut substitute made from bulky concentrate can remain effect of heating, sweating and excitement after traditional raw areca nut is chewed.
It is preferred that, in the step A1, the mass fraction of edible alcohol is 50%-99.5%, and the addition of edible alcohol is
1-10 times of volume of fresh areca nuts quality.Mass fraction and addition of the invention by strictly controlling edible alcohol, it is obtained
Betel nut substitute remains the characteristics of traditional raw areca nut and its product resistance to chewing, and its sweating, excited effect are retained.
It is preferred that, in the step A3, extract solution is concentrated in vacuo at a temperature of 50-70 DEG C, consolidating in concentrate
Shape thing weight content is 5%-50%.The present invention controls the solid in the temperature and concentrate of concentration by using vacuum concentration
Thing weight content, it is ensured that mouthfeel when betel nut substitute is chewed more meets the mouthfeel of the former fruit of betel quid chewing and its product.
It is preferred that, in the step B, flavoring includes areca-nut brine, salt and soy sauce, and the temperature of infusion is 50-70 DEG C.
Contain dietary alkali, maltose and essence in the areca-nut brine, the areca-nut brine is areca-nut brine commonly used in the art, Fei Benfa
Bright improvement, will not be repeated here.It is more highly preferred to, in terms of the weight of betel nut concentrate, the addition of the areca-nut brine
For 1%-10%, the addition of salt is 1%-3%, and the addition of soy sauce is 1%-5%.The present invention is protected by using above-mentioned flavoring
The mouthfeel that mouthfeel when betel nut substitute is chewed more meets the former fruit of betel quid chewing and its product is demonstrate,proved.
It is preferred that, in the step C1, food materials be crude fibre class food materials, crude fibre class food materials be beef, chicken, pork,
Any one in mutton, squid, salmon, edible mushroom, bamboo shoots and fern.The present invention is eaten by using above-mentioned crude fibre class
Material, is to be cut into fibre length 2-6cm, width along the direction of food materials fiber for 1-3cm sizes when fiber food materials whole cuts, from
And ensure that the fibre length and more conform to the excellent fruit fiber length of betel nut, obtained betel nut substitute and raw areca nut and its product
Very close to, it is ensured that mouthfeel during chewing more meets the mouthfeel of the former fruit of betel quid chewing and its product.
It is preferred that, in the step C2, leavening agent be baking powder, sodium acid carbonate, Sodium Acid Pyrophosphate, calcium monohydrogen phosphate,
At least one of calcium carbonate, ammonium hydrogen carbonate, tripotassium phosphate, maltitol and D-sorbite.The present invention is by using above-mentioned swollen
Loose agent, makes the food materials being cooked more fluffy after drying, absorption betel nut baste is more abundant, the active ingredient of betel nut concentrate during chewing
Can for a long time it be absorbed by tongue taste bud, more meet raw areca nut and its product chews dietary habits.
It is preferred that, in the step D, soaking temperature is 20-70 DEG C, and soak time is 1-8h.The present invention is by strictly controlling
Make the temperature and time of immersion so that betel nut substitute is more tasty, and the active ingredient of betel nut concentrate can pass through tongue during chewing
Taste bud absorbs for a long time, and more meet raw areca nut and its product chews dietary habits.
It is preferred that, in the step E, it is dried in vacuo at a temperature of 50-70 DEG C, dried food materials moisture control
System is in 5%-25%.The present invention controls drying temperature and dried food materials moisture by using vacuum drying, obtained
Betel nut substitute remains the characteristics of traditional raw areca nut and its product resistance to chewing, and its sweating, excited effect are retained, again
Injury without traditional betel nut to oral cavity and tooth, product is edible without residue, more environmentally-friendly.
A kind of betel nut substitute, the betel nut substitute is made according to preparation method described above.
The beneficial effects of the present invention are：The present invention when fiber food materials whole cuts is cut into along the direction of food materials fiber
Fibre length 2-6cm, width are 1-3cm sizes, so as to ensure that the fibre length more conforms to the excellent fruit fiber length of betel nut, are made
Betel nut substitute and raw areca nut and its product very close to, it is ensured that mouthfeel during chewing more meet the former fruit of betel quid chewing and
The mouthfeel of its product.
The present invention makes the food materials being cooked more fluffy after drying, absorbs betel nut baste more by adding leavening agent in water
Fully, the active ingredient of betel nut concentrate can for a long time be absorbed by tongue taste bud during chewing, more meet raw areca nut and its
Product chews dietary habits.
The betel nut substitute of the present invention remains the characteristics of traditional raw areca nut and its product resistance to chewing, its sweating, excitement
Effect retained, the injury without traditional betel nut to oral cavity and tooth again, product is edible without residue, more environmentally-friendly.Moreover,
Fiber-like food materials are easy to get safely, the raw areca nut that taste and flavor of its obtained product when chewing is bought very close in the market
And its product, therefore raw areca nut and its substitute of product can be used as.
Embodiment
For the ease of the understanding of those skilled in the art, with reference to embodiment, the present invention is further illustrated, real
The content that the mode of applying is referred to not limitation of the invention.
Embodiment 1
A kind of preparation method of betel nut substitute, comprises the following steps：
A, betel nut concentrate preparation：Alcoholic extraction is added into fresh areca nuts to obtain being concentrated after aqueous areca nut extract, is made
Betel nut concentrate；
B, betel nut sauce preparation：Flavoring is added in betel nut concentrate, betel nut sauce is made in infusion；
C, food materials preparation：
C1, food materials are cleaned up, it is that 2-6cm, width are 1-3cm big to be then cut into fibre length along the direction of food materials fiber
Small bulk；
C2, the block food materials cut are put into the water added with leavening agent and are cooked, then heat drying, be made fluffy drying
Product；
D, food materials seasoning：Fluffy dried product is put into betel nut sauce, soaked, it is tasty；
E, drying：The good food materials of seasoning are drained, and are dried；
F, shaping：By dried food materials, the shape of half of betel nut is processed into, betel nut substitute is obtained.
The step A comprises the following steps：
A1, take fresh areca nuts, decontamination uses clear water rinsed clean, adds edible alcohol, is crushed at a temperature of 0 DEG C；
A2, will it is broken after mixed liquor heating, stir 2.0h at a temperature of being kept for 40 DEG C；
A3, mixed liquor is filtrated to get extract solution, concentrates, betel nut concentrate is made.
In the step A1, the mass fraction of edible alcohol is 50%, and the addition of edible alcohol is fresh areca nuts quality
1 times of volume.
In the step A3, extract solution is concentrated in vacuo at a temperature of 50 DEG C, the solid content weight in concentrate contains
Measure as 5%.
In the step B, flavoring includes areca-nut brine, salt and soy sauce, and the temperature of infusion is 50 DEG C.
In the step C1, food materials are crude fibre class food materials, and crude fibre class food materials are beef, chicken, pork or mutton.
In the step C2, leavening agent is baking powder.
In the step D, soaking temperature is 20 DEG C, and soak time is 8h.
In the step E, it is dried in vacuo at a temperature of 50 DEG C, dried food materials moisture control is 5%.
A kind of betel nut substitute, the betel nut substitute is made according to preparation method described above.
Embodiment 2
The difference of the present embodiment and above-described embodiment 1 is：
The step A comprises the following steps：
A1, take fresh areca nuts, decontamination uses clear water rinsed clean, adds edible alcohol, is crushed at a temperature of 15 DEG C；
A2, will it is broken after mixed liquor heating, stir 1.6h at a temperature of being kept for 50 DEG C；
A3, mixed liquor is filtrated to get extract solution, concentrates, betel nut concentrate is made.
In the step A1, the mass fraction of edible alcohol is 60%, and the addition of edible alcohol is fresh areca nuts quality
3 times of volumes.
In the step A3, extract solution is concentrated in vacuo at a temperature of 55 DEG C, the solid content weight in concentrate contains
Measure as 15%.
In the step B, flavoring includes areca-nut brine, salt and soy sauce, and the temperature of infusion is 55 DEG C.
In the step C1, food materials are crude fibre class food materials, and crude fibre class food materials are squid or salmon.
In the step C2, leavening agent is sodium acid carbonate or Sodium Acid Pyrophosphate.
In the step D, soaking temperature is 40 DEG C, and soak time is 6h.
In the step E, it is dried in vacuo at a temperature of 55 DEG C, dried food materials moisture control is 20%.
Embodiment 3
The difference of the present embodiment and above-described embodiment 1 is：
The step A comprises the following steps：
A1, take fresh areca nuts, decontamination uses clear water rinsed clean, adds edible alcohol, is crushed at a temperature of 30 DEG C；
A2, will it is broken after mixed liquor heating, stir 1.2h at a temperature of being kept for 55 DEG C；
A3, mixed liquor is filtrated to get extract solution, concentrates, betel nut concentrate is made.
In the step A1, the mass fraction of edible alcohol is 75%, and the addition of edible alcohol is fresh areca nuts quality
5 times of volumes.
In the step A3, extract solution is concentrated in vacuo at a temperature of 60 DEG C, the solid content weight in concentrate contains
Measure as 25%.
In the step B, flavoring includes areca-nut brine, salt and soy sauce, and the temperature of infusion is 60 DEG C.
In the step C1, food materials are crude fibre class food materials, and crude fibre class food materials are edible mushroom.
In the step C2, leavening agent is calcium monohydrogen phosphate or calcium carbonate.
In the step D, soaking temperature is 45 DEG C, and soak time is 4h.
In the step E, it is dried in vacuo at a temperature of 60 DEG C, dried food materials moisture control is 15%.
Embodiment 4
The difference of the present embodiment and above-described embodiment 1 is：
The step A comprises the following steps：
A1, take fresh areca nuts, decontamination uses clear water rinsed clean, adds edible alcohol, is crushed at a temperature of 45 DEG C；
A2, will it is broken after mixed liquor heating, stir 0.8h at a temperature of being kept for 60 DEG C；
A3, mixed liquor is filtrated to get extract solution, concentrates, betel nut concentrate is made.
In the step A1, the mass fraction of edible alcohol is 90%, and the addition of edible alcohol is fresh areca nuts quality
8 times of volumes.
In the step A3, extract solution is concentrated in vacuo at a temperature of 65 DEG C, the solid content weight in concentrate contains
Measure as 40%.
In the step B, flavoring includes areca-nut brine, salt and soy sauce, and the temperature of infusion is 65 DEG C.
In the step C1, food materials are crude fibre class food materials, and crude fibre class food materials are bamboo shoots.
In the step C2, leavening agent is ammonium hydrogen carbonate or tripotassium phosphate.
In the step D, soaking temperature is 60 DEG C, and soak time is 3h.
In the step E, it is dried in vacuo at a temperature of 65 DEG C, dried food materials moisture control is 10%.
Embodiment 5
The difference of the present embodiment and above-described embodiment 1 is：
The step A comprises the following steps：
A1, take fresh areca nuts, decontamination uses clear water rinsed clean, adds edible alcohol, is crushed at a temperature of 60 DEG C；
A2, will it is broken after mixed liquor heating, stir 0.5h at a temperature of being kept for 70 DEG C；
A3, mixed liquor is filtrated to get extract solution, concentrates, betel nut concentrate is made.
In the step A1, the mass fraction of edible alcohol is 99.5%, and the addition of edible alcohol is fresh areca nuts quality
10 times of volumes.
In the step A3, extract solution is concentrated in vacuo at a temperature of 70 DEG C, the solid content weight in concentrate contains
Measure as 50%.
In the step B, flavoring includes areca-nut brine, salt and soy sauce, and the temperature of infusion is 70 DEG C.
In the step C1, food materials are crude fibre class food materials, and crude fibre class food materials are fern.
In the step C2, leavening agent is maltitol or D-sorbite.
In the step D, soaking temperature is 70 DEG C, and soak time is 1h.
In the step E, it is dried in vacuo at a temperature of 70 DEG C, dried food materials moisture control is 25%.
The tissue fibers intensity and raw areca nut of betel nut substitute produced by the present invention are very close to, it is ensured that the spy of resistance to chewing
Property and raw areca nut local flavor and mouthfeel, its sweating, excited effect be also sufficiently reserved, can as raw areca nut and
The substitute of its product, and the injury without traditional betel nut to oral cavity and tooth, product are edible without residue, more environmentally-friendly.
Above-described embodiment is the present invention preferably implementation, and in addition, the present invention can be realized with other manner,
Any obvious replacement is within protection scope of the present invention on the premise of not departing from present inventive concept.
Claims (10)
1. a kind of preparation method of betel nut substitute, it is characterised in that：Comprise the following steps：
A, betel nut concentrate preparation：Alcoholic extraction is added into fresh areca nuts to obtain being concentrated after aqueous areca nut extract, is made
Betel nut concentrate；
B, betel nut sauce preparation：Flavoring is added in betel nut concentrate, betel nut sauce is made in infusion；
C, food materials preparation：
C1, food materials are cleaned up, it is that 2-6cm, width are 1-3cm big to be then cut into fibre length along the direction of food materials fiber
Small bulk；
C2, the block food materials cut are put into the water added with leavening agent and are cooked, then heat drying, be made fluffy drying
Product；
D, food materials seasoning：Fluffy dried product is put into betel nut sauce, soaked, it is tasty；
E, drying：The good food materials of seasoning are drained, and are dried；
F, shaping：By dried food materials, the shape of half of betel nut is processed into, betel nut substitute is obtained.
2. a kind of preparation method of betel nut substitute according to claim 1, it is characterised in that：The step A is included such as
Lower step：
A1, take fresh areca nuts, decontamination uses clear water rinsed clean, adds edible alcohol, is crushed at a temperature of 0-60 DEG C；
A2, will it is broken after mixed liquor heating, stir 0.5-2.0h at a temperature of being kept for 40-70 DEG C；
A3, mixed liquor is filtrated to get extract solution, concentrates, betel nut concentrate is made.
3. a kind of preparation method of betel nut substitute according to claim 2, it is characterised in that：In the step A1, food
It is 50%-99.5% with the mass fraction of alcohol, the addition of edible alcohol is 1-10 times of volume of fresh areca nuts quality.
4. a kind of preparation method of betel nut substitute according to claim 2, it is characterised in that：, will in the step A3
Extract solution is concentrated in vacuo at a temperature of 50-70 DEG C, and the solid content weight content in concentrate is 5%-50%.
5. a kind of preparation method of betel nut substitute according to claim 1, it is characterised in that：In the step B, seasoning
Material includes areca-nut brine, salt and soy sauce, and the temperature of infusion is 50-70 DEG C.
6. a kind of preparation method of betel nut substitute according to claim 1, it is characterised in that：In the step C1, food
Material be crude fibre class food materials, crude fibre class food materials be beef, chicken, pork, mutton, squid, salmon, edible mushroom, bamboo shoots and
Any one in fern.
7. a kind of preparation method of betel nut substitute according to claim 1, it is characterised in that：It is swollen in the step C2
Loose agent is baking powder, sodium acid carbonate, Sodium Acid Pyrophosphate, calcium monohydrogen phosphate, calcium carbonate, ammonium hydrogen carbonate, tripotassium phosphate, maltose
At least one of alcohol and D-sorbite.
8. a kind of preparation method of betel nut substitute according to claim 1, it is characterised in that：In the step D, immersion
Temperature is 20-70 DEG C, and soak time is 1-8h.
9. a kind of preparation method of betel nut substitute according to claim 1, it is characterised in that：In the step E,
It is dried in vacuo at a temperature of 50-70 DEG C, dried food materials moisture control is in 5%-25%.
10. a kind of betel nut substitute, it is characterised in that：System of the betel nut substitute according to claim any one of 1-9
Preparation Method is made.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710538898.1A CN107183636A (en) | 2017-07-04 | 2017-07-04 | A kind of betel nut substitute and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710538898.1A CN107183636A (en) | 2017-07-04 | 2017-07-04 | A kind of betel nut substitute and preparation method thereof |
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ID=59880782
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| Application Number | Title | Priority Date | Filing Date |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973512A (en) * | 2019-12-18 | 2020-04-10 | 天禾生物技术研究院（珠海）有限公司 | Preparation method of betel nut substitute |
| CN112868867A (en) * | 2021-01-22 | 2021-06-01 | 海南热带海洋学院 | Sugarcane chewing bar capable of replacing betel nut and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1226392A (en) * | 1998-02-17 | 1999-08-25 | 易政伟 | Imitation of areca from mile vetch and process therefor |
| CN104957336A (en) * | 2015-07-07 | 2015-10-07 | 海南大学 | Instant areca-nut coffee powder |
-
2017
- 2017-07-04 CN CN201710538898.1A patent/CN107183636A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1226392A (en) * | 1998-02-17 | 1999-08-25 | 易政伟 | Imitation of areca from mile vetch and process therefor |
| CN104957336A (en) * | 2015-07-07 | 2015-10-07 | 海南大学 | Instant areca-nut coffee powder |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973512A (en) * | 2019-12-18 | 2020-04-10 | 天禾生物技术研究院（珠海）有限公司 | Preparation method of betel nut substitute |
| CN112868867A (en) * | 2021-01-22 | 2021-06-01 | 海南热带海洋学院 | Sugarcane chewing bar capable of replacing betel nut and preparation method thereof |
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Application publication date: 20170922 |