CN108477373A - A kind of betel nut pressed candy and preparation method thereof - Google Patents
A kind of betel nut pressed candy and preparation method thereof Download PDFInfo
- Publication number
- CN108477373A CN108477373A CN201810395792.5A CN201810395792A CN108477373A CN 108477373 A CN108477373 A CN 108477373A CN 201810395792 A CN201810395792 A CN 201810395792A CN 108477373 A CN108477373 A CN 108477373A
- Authority
- CN
- China
- Prior art keywords
- betel nut
- pressed candy
- preparation
- maltose
- extract
- 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
- 244000080767 Areca catechu Species 0.000 title claims abstract description 90
- 235000006226 Areca catechu Nutrition 0.000 title claims abstract description 90
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 13
- 150000002367 halogens Chemical class 0.000 claims abstract description 13
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 10
- 239000003765 sweetening agent Substances 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000011575 calcium Substances 0.000 claims description 16
- 238000000605 extraction Methods 0.000 claims description 16
- 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 15
- 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 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 14
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 7
- 239000000920 calcium hydroxide Substances 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 238000001704 evaporation Methods 0.000 claims description 7
- 230000008020 evaporation Effects 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000010992 reflux Methods 0.000 claims description 7
- 239000004376 Sucralose Substances 0.000 claims description 6
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 6
- 239000003002 pH adjusting agent Substances 0.000 claims description 6
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical group O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 6
- 235000019408 sucralose Nutrition 0.000 claims description 6
- 238000000748 compression moulding Methods 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 229910052791 calcium Inorganic materials 0.000 claims 1
- 239000000460 chlorine Substances 0.000 claims 1
- 229910052801 chlorine Inorganic materials 0.000 claims 1
- 230000003750 conditioning effect Effects 0.000 claims 1
- 239000001301 oxygen Substances 0.000 claims 1
- 229910052760 oxygen Inorganic materials 0.000 claims 1
- 239000005720 sucrose Substances 0.000 claims 1
- 240000008154 Piper betle Species 0.000 abstract description 5
- 235000008180 Piper betle Nutrition 0.000 abstract description 5
- 230000001055 chewing effect Effects 0.000 abstract description 5
- 230000001953 sensory effect Effects 0.000 abstract description 5
- 244000269722 Thea sinensis Species 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 206010037660 Pyrexia Diseases 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 210000000867 larynx Anatomy 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 230000009747 swallowing Effects 0.000 description 5
- 230000035900 sweating Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- 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
Abstract
A kind of betel nut pressed candy and preparation method thereof, the betel nut pressed candy consists of the following components in percentage by weight：Betelnut extract 35% 50%；The old halogen of betel nut 7% 17%；Essence 8% 15%；Sweetener+sugar 15% 25%；The sum of weight percent of each material is 100%.The invention also includes the preparation methods of the betel nut pressed candy.The betel nut pressed candy of the present invention, it is good in taste, successfully simulate the sensory effects of betel quid chewing.
Description
Technical field
The present invention relates to a kind of betel nut pressed candies and preparation method thereof.
Background technology
Currently, the research report in relation to betel nut pressed candy is less, and the mouthfeel of existing betel nut pressed candy is poor, needs
Further improve.
Invention content
The technical problem to be solved by the invention is to provide a kind of betel nut pressed candies and its preparation side good in taste
Method.
The technical solution adopted by the present invention to solve the technical problems is：
The betel nut pressed candy of the present invention, consists of the following components in percentage by weight：
The sum of weight percent of each material is 100%.
Further, the betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, is added
The calcium hydroxide of betel nut raw material weight 2.5-3.5% (preferably 3.0%) is equivalent to as pH adjusting agent, volume fraction 25- is added
As extracting solution, (preferably solid-liquid ratio is 15-25 to 40% (preferably 30%) ethanol solution:1, more preferable 20:1, unit be mL/g or
L/kg), refluxing extraction 2-3 times, each extraction time are 1.5-3.0 hours (preferably 2.0 hours), and betel nut is obtained through centrifugal filtration
Extracting solution is concentrated by evaporation, freeze-dried to obtain betelnut extract.Gained betelnut extract is yellowish-brown powder, is had strong
Betel nut fragrance can feel card larynx, can feel uncomfortable in chest after about 30s immediately compared with sweet tea after swallowing, have the phenomenon that fever, sweating, and continue
Time is longer.
Further, the old halogen of the betel nut is Ca (OH)2With the mixture of maltose, wherein Ca (OH)2With the matter of maltose
Amount is than being 1.0:0.5-1.5, preferred mass ratio are 1.0:1.0.
Further, the sweetener is Sucralose.
The preparation method of the betel nut pressed candy of the present invention, includes the following steps：Betel nut is weighed by predetermined weight percent
The old halogen of extract, betel nut, essence, sweetener are uniformly mixed, then compression molding, you can.
Further, the betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, is added
The calcium hydroxide of betel nut raw material weight 2.5-3.5% (preferably 3.0%) is equivalent to as pH adjusting agent, volume fraction 25- is added
As extracting solution, (preferably solid-liquid ratio is 15-25 to 40% (preferably 30%) ethanol solution:1, more preferable 20:1, unit be mL/g or
L/kg), refluxing extraction 2-3 times, each extraction time are 1.5-3.0 hours (preferably 2.0 hours), and betel nut is obtained through centrifugal filtration
Extracting solution is concentrated by evaporation, freeze-dried to obtain betelnut extract.Gained betelnut extract is yellowish-brown powder, is had strong
Betel nut fragrance can feel card larynx, can feel uncomfortable in chest after about 30s immediately compared with sweet tea after swallowing, have the phenomenon that fever, sweating, and continue
Time is longer.
Further, the old halogen of the betel nut is Ca (OH)2With the mixture of maltose, wherein Ca (OH)2With the matter of maltose
Amount is than being 1.0:0.5-1.5, preferred mass ratio are 1.0:1.0.
Further, the sweetener is Sucralose.
The betel nut pressed candy of the present invention, it is good in taste, successfully simulate the sensory effects of betel quid chewing.
Specific implementation mode
The invention will be further described with reference to embodiments.
Embodiment 1
The betel nut pressed candy of the present embodiment, consists of the following components in percentage by weight：
The sum of weight percent of each material is 100%.
The betelnut extract is prepared from the following steps：Drying betel nut raw material, stoning is taken to crush, addition is equivalent to Bin
30% ethanol solution of volume fraction is added as extracting solution (feed liquid as pH adjusting agent in the calcium hydroxide of bulky raw material weight 3.0%
Than being 20:1, unit mL/g), refluxing extraction 3 times, each extraction time is 2.0 hours, and betel nut extraction is obtained through centrifugal filtration
Liquid is concentrated by evaporation, freeze-dried to obtain betelnut extract.Gained betelnut extract is yellowish-brown powder, there is strong betel nut
Fragrance can feel card larynx, can feel uncomfortable in chest after about 30s, there is the phenomenon that fever, sweating, and duration immediately compared with sweet tea after swallowing
It is longer.
The old halogen of betel nut is Ca (OH)2With the mixture of maltose, wherein Ca (OH)2Mass ratio with maltose is
1.0:1.0。
The sweetener is Sucralose.
Preparation method includes the following steps：The old halogen of betelnut extract, betel nut, essence, sweet tea are weighed by predetermined weight percent
Taste agent is uniformly mixed, then compression molding, you can.
The betel nut pressed candy of the present invention, it is good in taste, successfully simulate the sensory effects of betel quid chewing.
Embodiment 2
The betel nut pressed candy of the present embodiment, consists of the following components in percentage by weight：
The sum of weight percent of each material is 100%.
The betelnut extract is prepared from the following steps：Drying betel nut raw material, stoning is taken to crush, addition is equivalent to Bin
30% ethanol solution of volume fraction is added as extracting solution (feed liquid as pH adjusting agent in the calcium hydroxide of bulky raw material weight 3.0%
Than being 20:1, unit mL/g), refluxing extraction 3 times, each extraction time is 2.0 hours, and betel nut extraction is obtained through centrifugal filtration
Liquid is concentrated by evaporation, freeze-dried to obtain betelnut extract.Gained betelnut extract is yellowish-brown powder, there is strong betel nut
Fragrance can feel card larynx, can feel uncomfortable in chest after about 30s, there is the phenomenon that fever, sweating, and duration immediately compared with sweet tea after swallowing
It is longer.
The old halogen of betel nut is Ca (OH)2With the mixture of maltose, wherein Ca (OH)2Mass ratio with maltose is
1.0:1.0。
The sweetener is Sucralose.
Preparation method includes the following steps：The old halogen of betelnut extract, betel nut, essence, sweet tea are weighed by predetermined weight percent
Taste agent is uniformly mixed, then compression molding, you can.
The betel nut pressed candy of the present invention, it is good in taste, successfully simulate the sensory effects of betel quid chewing.
Embodiment 3
The betel nut pressed candy of the present embodiment, consists of the following components in percentage by weight：
The sum of weight percent of each material is 100%.
The betelnut extract is prepared from the following steps：Drying betel nut raw material, stoning is taken to crush, addition is equivalent to Bin
35% ethanol solution of volume fraction is added as extracting solution (feed liquid as pH adjusting agent in the calcium hydroxide of bulky raw material weight 3.0%
Than being 20:1, unit mL/g), refluxing extraction 3 times, each extraction time is 3.0 hours, and betel nut extraction is obtained through centrifugal filtration
Liquid is concentrated by evaporation, freeze-dried to obtain betelnut extract.Gained betelnut extract is yellowish-brown powder, there is strong betel nut
Fragrance can feel card larynx, can feel uncomfortable in chest after about 30s, there is the phenomenon that fever, sweating, and duration immediately compared with sweet tea after swallowing
It is longer.
The old halogen of betel nut is Ca (OH)2With the mixture of maltose, wherein Ca (OH)2Mass ratio with maltose is
1.0:1.0。
The sweetener is Sucralose.
Preparation method includes the following steps：The old halogen of betelnut extract, betel nut, essence, sweet tea are weighed by predetermined weight percent
Taste agent is uniformly mixed, then compression molding, you can.
The betel nut pressed candy of the present invention, it is good in taste, successfully simulate the sensory effects of betel quid chewing.
Claims (10)
1. a kind of betel nut pressed candy, which is characterized in that consist of the following components in percentage by weight：
The sum of weight percent of each material is 100%.
2. betel nut pressed candy according to claim 1, which is characterized in that the betelnut extract is prepared by following steps
It forms：It takes drying betel nut raw material, stoning to crush, the calcium hydroxide for being equivalent to betel nut raw material weight 2.5-3.5% is added as pH
Volume fraction 25-40% ethanol solutions are added as extracting solution in conditioning agent, and refluxing extraction 2-3 times, each extraction time is 1.5-
3.0 hours, aqueous areca nut extract is obtained through centrifugal filtration, is concentrated by evaporation, it is freeze-dried to obtain betelnut extract.
3. betel nut pressed candy according to claim 1 or 2, which is characterized in that the old halogen of betel nut is Ca (OH)2With wheat
The mixture of bud sugar, wherein Ca (OH)2Mass ratio with maltose is 1.0:0.5-1.5.
4. betel nut pressed candy according to claim 3, which is characterized in that Ca (OH)2Mass ratio with maltose is 1.0:
1.0。
5. betel nut pressed candy according to claim 1 or 2, which is characterized in that the sweetener is Sucralose.
6. a kind of preparation method of betel nut pressed candy as described in claim 1, which is characterized in that include the following steps：It presses
Predetermined weight percent weighs the old halogen of betelnut extract, betel nut, essence, sweetener, is uniformly mixed, then compression molding, you can.
7. the preparation method of betel nut pressed candy according to claim 6, which is characterized in that the betelnut extract by with
Lower step is prepared：It takes drying betel nut raw material, stoning to crush, the hydrogen-oxygen for being equivalent to betel nut raw material weight 2.5-3.5% is added
Change calcium as pH adjusting agent, volume fraction 25-40% ethanol solutions is added as extracting solution, refluxing extraction 2-3 times is extracted every time
Time is 1.5-3.0 hours, and aqueous areca nut extract is obtained through centrifugal filtration, is concentrated by evaporation, freeze-dried to obtain betelnut extract.
8. the preparation method of the betel nut pressed candy described according to claim 6 or 7, which is characterized in that the old halogen of betel nut is
Ca(OH)2With the mixture of maltose, wherein Ca (OH)2Mass ratio with maltose is 1.0:0.5-1.5.
9. the preparation method of betel nut pressed candy according to claim 8, which is characterized in that Ca (OH)2With the matter of maltose
Amount is than being 1.0:1.0.
10. the preparation method of the betel nut pressed candy described according to claim 6 or 7, which is characterized in that the sweetener is three
Chlorine sucrose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810395792.5A CN108477373A (en) | 2018-04-27 | 2018-04-27 | A kind of betel nut pressed candy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810395792.5A CN108477373A (en) | 2018-04-27 | 2018-04-27 | A kind of betel nut pressed candy and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108477373A true CN108477373A (en) | 2018-09-04 |
Family
ID=63313359
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810395792.5A Pending CN108477373A (en) | 2018-04-27 | 2018-04-27 | A kind of betel nut pressed candy and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108477373A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1110089A (en) * | 1994-04-08 | 1995-10-18 | 龚金锋 | Chewing gum with betel palm taste |
| CN101214001A (en) * | 2007-01-07 | 2008-07-09 | 冯金鸿 | Betel nut ganoderma lucidum chewing gum and preparation thereof |
| CN104814241A (en) * | 2015-05-15 | 2015-08-05 | 冯训程 | Chewing gum with betel nuts |
| CN105533098A (en) * | 2015-12-11 | 2016-05-04 | 安徽明珍堂养生品有限公司 | Functional tablet candy and preparation method thereof |
| CN106307224A (en) * | 2016-08-27 | 2017-01-11 | 湖南皇爷食品有限公司 | Betel nut buccal tablets and making method thereof |
| CN106720889A (en) * | 2017-01-13 | 2017-05-31 | 许启太 | A kind of betel nut shitosan chewing gum lozenge and preparation method and application |
| CN107279446A (en) * | 2017-06-28 | 2017-10-24 | 王书威 | A kind of betel nut colloid chews piece |
-
2018
- 2018-04-27 CN CN201810395792.5A patent/CN108477373A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1110089A (en) * | 1994-04-08 | 1995-10-18 | 龚金锋 | Chewing gum with betel palm taste |
| CN101214001A (en) * | 2007-01-07 | 2008-07-09 | 冯金鸿 | Betel nut ganoderma lucidum chewing gum and preparation thereof |
| CN104814241A (en) * | 2015-05-15 | 2015-08-05 | 冯训程 | Chewing gum with betel nuts |
| CN105533098A (en) * | 2015-12-11 | 2016-05-04 | 安徽明珍堂养生品有限公司 | Functional tablet candy and preparation method thereof |
| CN106307224A (en) * | 2016-08-27 | 2017-01-11 | 湖南皇爷食品有限公司 | Betel nut buccal tablets and making method thereof |
| CN106720889A (en) * | 2017-01-13 | 2017-05-31 | 许启太 | A kind of betel nut shitosan chewing gum lozenge and preparation method and application |
| CN107279446A (en) * | 2017-06-28 | 2017-10-24 | 王书威 | A kind of betel nut colloid chews piece |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20180904 |