CN108651903B - Method for preventing areca from being rewatered and whitened and brine - Google Patents
Method for preventing areca from being rewatered and whitened and brine Download PDFInfo
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- CN108651903B CN108651903B CN201810265684.6A CN201810265684A CN108651903B CN 108651903 B CN108651903 B CN 108651903B CN 201810265684 A CN201810265684 A CN 201810265684A CN 108651903 B CN108651903 B CN 108651903B
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- brine
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- 239000012267 brine Substances 0.000 title claims abstract description 57
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 title claims abstract description 19
- 241000202755 Areca Species 0.000 title abstract 4
- 239000000654 additive Substances 0.000 claims abstract description 39
- 244000080767 Areca catechu Species 0.000 claims abstract description 37
- 230000000996 additive effect Effects 0.000 claims abstract description 28
- 235000006226 Areca catechu Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 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 abstract description 14
- 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 abstract description 14
- 239000003292 glue Substances 0.000 claims abstract description 8
- 238000005498 polishing Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims abstract description 3
- 241001131796 Botaurus stellaris Species 0.000 claims description 22
- 230000002087 whitening effect Effects 0.000 claims description 19
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims description 8
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical group CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 7
- 240000008154 Piper betle Species 0.000 claims description 6
- 235000008180 Piper betle Nutrition 0.000 claims description 6
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 6
- 235000003599 food sweetener Nutrition 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 235000010199 sorbic acid Nutrition 0.000 claims description 6
- 239000004334 sorbic acid Substances 0.000 claims description 6
- 229940075582 sorbic acid Drugs 0.000 claims description 6
- 239000003765 sweetening agent Substances 0.000 claims description 6
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 claims description 4
- 239000005711 Benzoic acid Substances 0.000 claims description 4
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims description 4
- 239000004384 Neotame Substances 0.000 claims description 4
- 235000010233 benzoic acid Nutrition 0.000 claims description 4
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims description 4
- 238000005658 halogenation reaction Methods 0.000 claims description 4
- 235000019412 neotame Nutrition 0.000 claims description 4
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 claims description 4
- 108010070257 neotame Proteins 0.000 claims description 4
- 229940085605 saccharin sodium Drugs 0.000 claims description 4
- 229960001462 sodium cyclamate Drugs 0.000 claims description 4
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 3
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 3
- 239000004376 Sucralose Substances 0.000 claims description 2
- 235000019408 sucralose Nutrition 0.000 claims description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound 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 2
- 230000026030 halogenation Effects 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 description 13
- 239000000047 product Substances 0.000 description 7
- 210000000582 semen Anatomy 0.000 description 4
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 3
- 229910052736 halogen Inorganic materials 0.000 description 3
- 150000002367 halogens Chemical class 0.000 description 3
- 229910052711 selenium Inorganic materials 0.000 description 3
- 239000011669 selenium Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- 229960004365 benzoic acid Drugs 0.000 description 2
- -1 n Species 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
Images
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
- 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
-
- 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
-
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a method for preventing areca-nut from being marinated and whitened and brine, wherein when areca-nut is marinated, the water content of the brine is kept between 26 and 27 percent; then Ca (OH) was added to the brine2Mixing with maltose to obtain aged brine, adding Ca (OH)2And maltose in a ratio of 0.9-1:1, Ca (OH)2The concentration of (A) is 8% -37%; then adding an additive into the old brine; when the additive is supplemented in the brine, the additive is pre-dissolved in the water at 30-60 ℃ for 1-2 days, then the mixture is cooled and added into the brine to be uniformly stirred, then a glue mill is used for polishing the brine for 2-4 hours, and then areca nuts are added for marinating. The method has simple steps, does not need to add additives, and solves the problem that the areca is easy to be marinated and whitened while keeping the flavor and the preparation cost of the areca.
Description
Technical Field
The invention relates to a method for preventing areca from returning halogen and whitening.
Background
The process flow of betel nut is generally as follows: the dry areca nuts are prepared into finished products by seed boiling, seed expanding, flavoring, seed baking, profiling, surface hanging, seed cutting, kernel removal, marinating and packaging. However, the following problems generally occur in the existing betel nut products:
1. the green fruit betel nut product is easy to re-bittern (namely middle bittern is melted) in about 20 days, which can change the taste and flavor of the betel nut.
2. The pureed olive betel nuts are easy to turn white (white precipitate) in the middle brine in about 15 days, so that consumers can think that the product is deteriorated and mildewed.
In this regard, people usually adopt a method of adding a special additive to inhibit the phenomenon of bittern return and whitening of betel nuts. For example, patent 201611048228.3 discloses an edible selenium-rich betel nut brine and a method for preparing betel nuts by adding tea selenium extract to inhibit the bittern-return whitening phenomenon of betel nuts, but firstly, the tea selenium extract is very expensive, which greatly increases the manufacturing cost, and secondly, the effect of inhibiting the bittern-return whitening is not obvious. In addition, the mouthfeel of the areca as a food is very important, and any newly added substance affects the mouthfeel, so that people are not suitable and the sales volume is affected. 201410597270.5A betel nut bittern and an inhibitor for improving the whitening of betel nut bittern also have the disadvantages of the above additives such as increased cost and bad taste, even the additives are harmful to human body.
Disclosure of Invention
In order to solve the problems, the invention discloses a method for preventing areca from returning halogen and whitening. The method has simple steps, does not need to add additives, and solves the problem that the areca is easy to be marinated and whitened while keeping the flavor and the preparation cost of the areca.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a method for preventing areca-nut from returning bittern and whitening comprises the steps of maintaining the water content of bittern at 26-27% when areca-nut is marinated; adding Ca (OH) into brine2And maltMaking into brine with sugar, adding Ca (OH)2And maltose in a ratio of 0.9-1:1, Ca (OH)2The concentration of (A) is 8% -37%; then adding additives to the old brine, wherein the additives comprise an emulsifier, a sweetening agent and a preservative; when the additive is supplemented in the brine, the additive is pre-dissolved in the water at 30-60 ℃ for 1-2 days, then the mixture is cooled and added into the brine to be uniformly stirred, then a glue mill is used for polishing the brine for 2-4 hours, and then areca nuts are added for marinating.
In a further improvement, the emulsifier comprises one or a combination of more of glycerin monostearate, sucrose fatty acid ester and diacetyl tartaric acid monoglyceride and diglyceride.
In a further improvement, the sweetener comprises one or more of sodium cyclamate, saccharin sodium, neotame and sucralose.
In a further improvement, the preservative comprises one or a combination of two of benzoic acid and sorbic acid.
In the further improvement, the addition amount of the emulsifier is 0.2-3%, the addition amount of the sweetener is 0.05-1%, and the addition amount of the preservative is 0.01-0.05%.
A bittern for preventing areca-nut from returning to bittern and whitening is provided, wherein the water content in the bittern is 26-27%.
In a further refinement, the brine has a water content of 27%.
Drawings
FIG. 1 is a picture of Areca catechu of example 1 showing no halogen return and white return after 30 days;
FIG. 2 is a photograph showing the betel nut of example 2 after 45 days without returning bittern and whitening;
FIG. 3 is a graph of the bittern-returning and whitening of betel nut on day 15 in example 3;
FIG. 4 is the photographs of the betel nut returned to bittern and whitened at day 7 of example 4.
Detailed Description
The technical solution of the present invention will be described in detail below with reference to the accompanying drawings.
Example 1
A method for preventing areca from returning bittern and whitening during spot-marinatingThe water content of (a) is maintained at 26%; then Ca (OH) was added to the brine2Mixing with maltose to obtain aged brine, adding Ca (OH)2And maltose in a ratio of 0.9:1, Ca (OH)2The concentration of (2) is 21%; then adding an additive into the old brine; when the additive is supplemented in the brine, the additive is pre-dissolved in the water at 30 ℃ for 2 days in advance, then the additive is cooled and added into the brine to be uniformly stirred, then a glue mill is used for polishing the brine for 2.5 hours, and then the areca nuts are added for brine curdling.
The additive comprises benzoic acid, sorbic acid, saccharin sodium and sodium cyclamate.
Example 2
A method for preventing Arecae semen from returning to bittern and whitening comprises soaking Arecae semen in bittern, wherein the water content of the bittern is 27%; then Ca (OH) was added to the brine2Mixing with maltose to obtain aged brine, adding Ca (OH)2And maltose at a ratio of 1:1, Ca (OH)2The concentration of (2) is 25%; then adding an additive into the old brine; when the additive is supplemented in the brine, the additive is pre-dissolved in the water at 60 ℃ for 1 day in advance, then the additive is cooled and added into the brine to be uniformly stirred, then a glue mill is used for polishing the brine for 2 hours, and then the areca nuts are added for brine dispensing.
The additive is glyceryl monostearate, neotame, and sorbic acid.
Example 3
A method for preventing Arecae semen from returning to bittern and whitening comprises soaking Arecae semen in bittern, wherein the water content of bittern is kept at 29%; then Ca (OH) was added to the brine2Mixing with maltose to obtain aged brine, adding Ca (OH)2And maltose in an amount of 0.9: 1; then adding an additive into the old brine; when the additive is supplemented in the brine, the additive is pre-dissolved in the water at 30 ℃ for 2 days in advance, then the mixture is cooled and added into the brine to be uniformly stirred, then a glue mill is used for polishing the brine for 3.5 hours, and then areca nuts are added for brine adding; ca (OH)2The concentration of (2) is 13%.
The additives are benzoic acid, sorbic acid, saccharin sodium and sodium cyclamate.
Example 4
A method for preventing areca from returning bittern and whitening comprises adding bittern to areca,the water content of the brine is kept at 30 percent; then Ca (OH) was added to the brine2Mixing with maltose to obtain aged brine, adding Ca (OH)2And maltose in an amount of 1: 1; then adding an additive into the old brine; when the additive is supplemented in the brine, the additive is pre-dissolved in the water for 1 day at 60 ℃, then the additive is cooled and added into the brine to be uniformly stirred, then a glue mill is used for polishing the brine for 4 hours, and then areca nuts are added for marinating; ca (OH)2The concentration of (2) is 10%.
The additive is glyceryl monostearate, neotame, and sorbic acid.
It was observed that the product of example 4 started to be re-halogenated 7 days, the product of example 3 started to be re-halogenated 15 days, and the products of examples 1 and 2 still did not produce re-halogenation phenomenon 20 days later, so that the moisture content has a decisive influence on the areca-nut re-halogenation. Various moisture ratio tests have found that a water content of 26% to 27% is best.
The bittern is obtained by reacting food-grade calcium hydroxide with maltose in a certain proportion, and then adding additives in a certain proportion. The powder of the prior additive is directly poured without dissolution. Thus, some additives are not really dissolved, and white substances are easily separated out after the moisture is reduced, namely, the white substances are turned white.
According to the invention, the additive is dissolved, then fully stirred and then added into the old brine, and the brine is polished by using a glue grinder after being uniformly stirred, so that the brine is more stable and fully dissolved, and the phenomenon of whitening of the betel nuts is prevented.
While embodiments of the invention have been disclosed above, it is not limited to the applications set forth in the specification and the embodiments, which are fully applicable to various fields of endeavor for which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.
Claims (4)
1. A method for preventing areca from returning bittern and whitening, which is characterized in that,comprises the following steps: when areca is marinated, the water content of the brine is kept between 26 and 27 percent; during preparation, Ca (OH) is added into brine2Mixing with maltose to obtain aged brine, adding Ca (OH)2And maltose in a ratio of 0.9-1:1, Ca (OH)2The concentration of (A) is 21% -25%; then adding additives into the old brine, wherein the additives comprise an emulsifier, a sweetening agent and a preservative, and the emulsifier is glyceryl monostearate; when the additive is supplemented in the brine, the additive is pre-dissolved in the water at 30-60 ℃ for 1-2 days, then the mixture is cooled and added into the brine to be uniformly stirred, then a glue mill is used for polishing the brine for 2-4 hours, and then areca nuts are added for marinating.
2. The method for preventing the halogenation and whitening of areca nut according to claim 1, wherein the sweetener comprises one or more of sodium cyclamate, saccharin sodium, neotame and sucralose.
3. The method for preventing halogenic whitening of betel nuts as claimed in claim 1, wherein said preservative comprises one or a combination of two of benzoic acid and sorbic acid.
4. The method for preventing the halogenation and whitening of betel nut according to claim 1, wherein the addition amount of the emulsifier is 0.2% -3%, the addition amount of the sweetener is 0.05% -1%, and the addition amount of the preservative is 0.01% -0.05%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810265684.6A CN108651903B (en) | 2018-03-28 | 2018-03-28 | Method for preventing areca from being rewatered and whitened and brine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810265684.6A CN108651903B (en) | 2018-03-28 | 2018-03-28 | Method for preventing areca from being rewatered and whitened and brine |
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| Publication Number | Publication Date |
|---|---|
| CN108651903A CN108651903A (en) | 2018-10-16 |
| CN108651903B true CN108651903B (en) | 2021-10-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810265684.6A Active CN108651903B (en) | 2018-03-28 | 2018-03-28 | Method for preventing areca from being rewatered and whitened and brine |
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| Country | Link |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112790363A (en) * | 2021-02-26 | 2021-05-14 | 中南林业科技大学 | Edible areca-nut brine for inhibiting areca-nut from returning brine and whitening and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304846A (en) * | 2014-10-30 | 2015-01-28 | 广东广益科技实业有限公司 | Areca-nut brine and inhibitor for inhibiting whitening thereof |
| CN104783022A (en) * | 2015-03-23 | 2015-07-22 | 宁波大学 | Application of aqueous calcium hydroxide solution as areca-nut brine |
| CN106017049A (en) * | 2016-05-12 | 2016-10-12 | 广东省现代农业装备研究所 | Heat pump drying method for marinated betel nuts |
| CN106551365A (en) * | 2016-11-25 | 2017-04-05 | 湖南宾之郎食品科技有限公司 | Edible areca-nut brine capable of inhibiting areca-nut re-brine and preparation method thereof |
-
2018
- 2018-03-28 CN CN201810265684.6A patent/CN108651903B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304846A (en) * | 2014-10-30 | 2015-01-28 | 广东广益科技实业有限公司 | Areca-nut brine and inhibitor for inhibiting whitening thereof |
| CN104783022A (en) * | 2015-03-23 | 2015-07-22 | 宁波大学 | Application of aqueous calcium hydroxide solution as areca-nut brine |
| CN106017049A (en) * | 2016-05-12 | 2016-10-12 | 广东省现代农业装备研究所 | Heat pump drying method for marinated betel nuts |
| CN106551365A (en) * | 2016-11-25 | 2017-04-05 | 湖南宾之郎食品科技有限公司 | Edible areca-nut brine capable of inhibiting areca-nut re-brine and preparation method thereof |
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| Title |
|---|
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| 复配槟榔防腐剂在槟榔中的效果应用研究;金海燕等;《中国食品添加剂》;20140815(第08期);第128-133页 * |
| 食用槟榔加工工艺研究;陈文学等;《食品科技》;20070120(第01期);第57-59页 * |
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| CN108651903A (en) | 2018-10-16 |
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