CN108651904A - A kind of production method of functional form areca-nut brine and preparation method thereof and betel nut - Google Patents
A kind of production method of functional form areca-nut brine and preparation method thereof and betel nut Download PDFInfo
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- CN108651904A CN108651904A CN201810287327.XA CN201810287327A CN108651904A CN 108651904 A CN108651904 A CN 108651904A CN 201810287327 A CN201810287327 A CN 201810287327A CN 108651904 A CN108651904 A CN 108651904A
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- brine
- betel nut
- nut
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- 244000080767 Areca catechu Species 0.000 title claims abstract description 78
- 235000006226 Areca catechu Nutrition 0.000 title claims abstract description 77
- 239000012267 brine Substances 0.000 title claims abstract description 45
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical class [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 18
- 235000011116 calcium hydroxide Nutrition 0.000 claims abstract description 12
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 11
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 11
- 150000002692 maltoses Chemical class 0.000 claims abstract description 8
- 239000007864 aqueous solution Substances 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 9
- 229910052736 halogen Inorganic materials 0.000 claims description 8
- 150000002367 halogens Chemical class 0.000 claims description 8
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 102000004882 Lipase Human genes 0.000 claims description 7
- 108090001060 Lipase Proteins 0.000 claims description 7
- 239000004367 Lipase Substances 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 239000003292 glue Substances 0.000 claims description 7
- 235000019421 lipase Nutrition 0.000 claims description 7
- 239000002202 Polyethylene glycol Substances 0.000 claims description 6
- 238000004026 adhesive bonding Methods 0.000 claims description 6
- 229920001223 polyethylene glycol Polymers 0.000 claims description 6
- 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 5
- 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 5
- 239000000654 additive Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000002525 ultrasonication Methods 0.000 claims description 5
- 239000003995 emulsifying agent Substances 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- -1 sucrose fatty ester Chemical class 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 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 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical group CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 2
- 239000004384 Neotame Substances 0.000 claims description 2
- 239000004376 Sucralose Substances 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 2
- 125000005456 glyceride group Chemical group 0.000 claims description 2
- 235000019412 neotame Nutrition 0.000 claims description 2
- 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 2
- 108010070257 neotame Proteins 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- 229940085605 saccharin sodium Drugs 0.000 claims description 2
- 235000010199 sorbic acid Nutrition 0.000 claims description 2
- 239000004334 sorbic acid Substances 0.000 claims description 2
- 229940075582 sorbic acid Drugs 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
- 239000005720 sucrose Substances 0.000 claims description 2
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 claims 3
- 239000003795 chemical substances by application Substances 0.000 claims 2
- 238000004945 emulsification Methods 0.000 claims 2
- 239000002253 acid Substances 0.000 claims 1
- 210000000214 mouth Anatomy 0.000 abstract description 9
- 230000007794 irritation Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 8
- 238000004140 cleaning Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 239000000920 calcium hydroxide Substances 0.000 description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000157491 Morinda Species 0.000 description 1
- 206010049816 Muscle tightness Diseases 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 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 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 150000004679 hydroxides Chemical class 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000017524 noni Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 210000002460 smooth muscle Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000002889 sympathetic effect Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 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
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/06—Enzymes
-
- 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
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses the production method of a kind of functional form areca-nut brine and preparation method thereof and betel nut, including 78 parts by weight water, 30 parts by weight calcium hydroxides and 30g maltoses and 20 parts by weight Hericium erinaceus.Present invention reduces the irritations to betel nut to oral cavity, and realize the fast softening of betel nut, reduce the damage to oral cavity.
Description
Technical field
This patent belongs to field of food more particularly to a kind of functional form areca-nut brine.
Background technology
Areca Palmae perennial evergreen arbor is a kind of typical tropical industrial crops.Occupy Chinese four great Nan medicines
First of (betel nut, fructus amomi, intelligence development, Morinda offcinalis How), have desinsection, disperse accumulation, lower gas, row water, cut it is cruel and other effects.Chewing betel nut can make stomach
Intestinal smooth muscle tension increases, and increases enterocinesia, and digestive juice secretion, appetite is promoted to increase, and is made in right amount with health care using betel nut
With.
In recent years, the betel nut industry industry emerging as one rapidly develops.Chewing gum, betel nut, cigarette are big with being classified as three
Oral cavity preference (oral cavity preference：It is a kind of to stimulate trencherman's sympathetic nerve, it is allowed to generate the excitement of certain morning reading, pleasant sensation and expire
The food of foot).In the preference of oral cavity, there are incomparable property for betel nut, so, with horizontal continuous of betel nut manufacture craft
Progress, betel nut culture is in constantly improve and ripe, the sound development of pusher's betel nut industry.
Although each enterprise is not quite similar using betel nut production process, respectively there is feature, basic process substantially phase
Together：Dry betel nut fruit, select, clean, boiling drains, impregnate (hair seed is tasty), dries (roasting seed), gluing, bored glue, cuts seed, is enucleated
Benevolence, is dried, is packed, finished product point brine.
The brine used in betel nut processing process at present is mainly calcium hydroxide maltose brine, and calcium hydroxide and maltose are pressed
Ratio is uniformly mixed, and is added edible glue and the heating tanning of other auxiliary materials, is stirred evenly.Then while hot by the brine prepared
Directly it is applied on betel nut semi-finished product ship type betel nut carrier.Betel nut made from the brine, it is big to oral stimulation, and product is more single
One, it is therefore necessary to which the brine of different component is provided for market.
Invention content
To solve the above problems, the invention discloses the systems of a kind of functional form areca-nut brine and preparation method thereof and betel nut
Make method.Present invention reduces the irritations to betel nut to oral cavity, and realize the fast softening of betel nut, reduce to oral cavity
Damage.
To achieve the above object, the technical scheme is that：
A kind of functional form areca-nut brine, including 78 parts by weight water, 30 parts by weight calcium hydroxides and 30g maltoses and 20 weight
Part Hericium erinaceus.
A kind of preparation method of functional form areca-nut brine, includes the following steps：
Step 1: 30 parts by weight calcium hydroxides are dissolved in the water of 78 parts by weight boiling, stir evenly to form calcium hydroxide
Solution；
Step 2: the maltose that would be heated to 60 DEG C or more of 30 parts by weight is added in calcium hydroxide solution, mix well,
Obtain initial brine；
It is sufficiently stirred Step 3: 20g Hericium erinaceus products are added in initial brine, additive is then added and is sufficiently stirred
Uniformly obtain final brine.
Further to improve, the additive includes emulsifier, one or more in sweetener and preservative.
Further to improve, the emulsifier includes that emulsifier is glycerin monostearate, sucrose fatty ester, double second
The combination of one or more of acyl tartaric acid list double glyceride.
Further to improve, the sweetener includes honey element, saccharin sodium, neotame, one or more of Sucralose
Combination.
Further to improve, the preservative includes benzoic acid, the combination of one or both of sorbic acid.
A kind of betel nut production method, betel nut is selected, cleaning, boiling are drained, impregnated, drying, gluing, bored glue, cut seed,
It is added in brine after removing kernel, brine includes 78 parts by weight water, 30 parts by weight calcium hydroxides and 30g maltoses and 20 parts by weight monkeys
Head mushroom；Betel nut dries after selecting halogen, dries rear betel nut water content control 24%, then packs finished product.
Further to improve, betel nut carries out sofening treatment before brine is added, and sofening treatment step is：Betel nut addition is contained
There are the aqueous solution of polyethylene glycol 2 ‰, lipase 5u/g, pectase 3U/g, cellulase 8u/g, mixing ultrasonication 1-
The PH of 1.5h, aqueous solution are 5.5-6, and temperature is 25-45 DEG C.
Further to improve, the PH of the aqueous solution is 5.8.
Further to improve, the temperature of the aqueous solution is 30 DEG C.
Specific implementation mode
Technical scheme of the present invention is illustrated below by way of specific implementation mode.
Embodiment 1
A kind of betel nut production method, betel nut is selected, cleaning, boiling are drained, impregnated, drying, gluing, bored glue, cut seed,
It goes kernel to carry out sofening treatment, betel nut is added containing polyethylene glycol 2 ‰, lipase 5u/g, pectase 3U/g, cellulase
The PH of the aqueous solution of 8u/g, mixing ultrasonication 1-1.5h, aqueous solution is 5.5, and temperature is 25 DEG C, then drains betel nut
It is added brine midpoint halogen afterwards, brine is high alkalinity solution by enzyme-deactivating, and brine includes 78 parts by weight water, 30 parts by weight hydroxides
Calcium and 30g maltoses and 20 parts by weight Hericium erinaceus；Betel nut dries after selecting halogen, dries rear betel nut water content control 24%, then
Pack finished product.By the way that lipase 5u/g, pectase 3U/g, cellulase 8u/g is added in the present invention, to the fibre in betel nut
Dimension element, pectin etc. are cleared up, and increase the water solubility of lipase, pectase, cellulase by the way that polyethylene glycol 2 ‰ is added
To improve its catalytic efficiency, while by vibration of ultrasonic wave enzyme preparation is quickly penetrated into inside betel nut, so that betel nut
Whole softening is uniform, and is not in flash phenomenon.
The making step of wherein brine is：
Step 1: 30 parts by weight calcium hydroxides are dissolved in the water of 78 parts by weight boiling, stir evenly to form calcium hydroxide
Solution.
Step 2: the maltose that would be heated to 60 DEG C or more of 30 parts by weight is added in calcium hydroxide solution, mix well,
Obtain initial brine.
It is sufficiently stirred Step 3: 20g Hericium erinaceus products are added in initial brine, additive is then added and is sufficiently stirred
Uniformly obtain final brine.Hericium erinaceus is added in brine reduces the feeling that betel nut burns mouth, reduces the stimulation of betel nut
Property, there is better mouthfeel.
Embodiment 2
A kind of betel nut production method, betel nut is selected, cleaning, boiling are drained, impregnated, drying, gluing, bored glue, cut seed,
It goes kernel to carry out sofening treatment, betel nut is added containing polyethylene glycol 2 ‰, lipase 5u/g, pectase 3U/g, cellulase
The PH of the aqueous solution of 8u/g, mixing ultrasonication 1.5h, aqueous solution is 6.0, and temperature is 45 DEG C, after then draining betel nut
It is added brine midpoint halogen, brine is high alkalinity solution by enzyme-deactivating, and brine includes 78 parts by weight water, 30 parts by weight calcium hydroxides
With 30g maltoses and 20 parts by weight Hericium erinaceus；Betel nut dries after selecting halogen, dries rear betel nut water content control 24%, then wraps
Fill finished product.
Embodiment 3
A kind of betel nut production method, betel nut is selected, cleaning, boiling are drained, impregnated, drying, gluing, bored glue, cut seed,
It goes kernel to carry out sofening treatment, betel nut is added containing polyethylene glycol 2 ‰, lipase 5u/g, pectase 3U/g, cellulase
The PH of the aqueous solution of 8u/g, mixing ultrasonication 1.5h, aqueous solution is 5.8, and temperature is 30 DEG C, after then draining betel nut
It is added brine midpoint halogen, brine is high alkalinity solution by enzyme-deactivating, and brine includes 78 parts by weight water, 30 parts by weight calcium hydroxides
With 30g maltoses
With 20 parts by weight Hericium erinaceus；Betel nut dries after selecting halogen, dries rear betel nut water content control 24%, then packs
Finished product.Betel nut in embodiment 1-3 after sofening treatment with it is as follows with the correction data without sofening treatment betel nut：
Table 1
Note：
Pliability
Betel nut is put into exerted oneself size when the chewing of oral cavity,
Respectively with 1-5 point (it is laborious --->It is soft) it indicates, the bigger numerical value the more soft；
Hardness:The stiffness that Texture instrument measures.
Although the embodiments of the present invention have been disclosed as above, but it is not restricted in specification and embodiment listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easy
Other modification is realized on ground, therefore without departing from the general concept defined in the claims and the equivalent scope, and the present invention is not
It is limited to specific details and the legend herein shown with description.
Claims (10)
1. a kind of functional form areca-nut brine, which is characterized in that including 78 parts by weight water, 30 parts by weight calcium hydroxides and 30g maltoses
With 20 parts by weight Hericium erinaceus.
2. a kind of preparation method of functional form areca-nut brine, which is characterized in that include the following steps：
Step 1: 30 parts by weight calcium hydroxides are dissolved in the water of 78 parts by weight boiling, stir evenly to form calcium hydroxide solution；
Step 2: the maltose that would be heated to 60 DEG C or more of 30 parts by weight is added in calcium hydroxide solution, mix well, obtains just
Beginning brine；
It is sufficiently stirred Step 3: 20g Hericium erinaceus products are added in initial brine, additive is then added and stirs
To final brine.
3. the preparation method of functional form areca-nut brine as claimed in claim 2, which is characterized in that the additive includes emulsification
Agent, it is one or more in sweetener and preservative.
4. the preparation method of functional form areca-nut brine as claimed in claim 3, which is characterized in that the emulsifier includes emulsification
Agent is glycerin monostearate, sucrose fatty ester, the combination of one or more of diacetyl tartarate list double glyceride.
5. the preparation method of functional form areca-nut brine as claimed in claim 3, which is characterized in that the sweetener includes sweetness
Element, saccharin sodium, neotame, the combination of one or more of Sucralose.
6. the preparation method of functional form areca-nut brine as claimed in claim 3, which is characterized in that the preservative includes benzene first
Acid, the combination of one or both of sorbic acid.
7. a kind of betel nut production method, which is characterized in that betel nut is selected, clean, boiling is drained, impregnated, drying, gluing, is bored
Glue cuts seed, goes after kernel to be added in brine, and brine includes 78 parts by weight water, 30 parts by weight calcium hydroxides and 30g maltoses and 20 weights
Measure part Hericium erinaceus；Betel nut dries after selecting halogen, dries rear betel nut water content control 24%, then packs finished product.
8. betel nut production method as claimed in claim 7, which is characterized in that betel nut carries out sofening treatment before brine is added, soft
Changing processing step is：The water containing polyethylene glycol 2 ‰, lipase 5u/g, pectase 3U/g, cellulase 8u/g is added in betel nut
The PH of solution, mixing ultrasonication 1-1.5h, aqueous solution is 5.5-6, and temperature is 25-45 DEG C.
9. betel nut production method as claimed in claim 8, which is characterized in that the PH of the aqueous solution is 5.8.
10. betel nut production method as claimed in claim 8, which is characterized in that the temperature of the aqueous solution is 30 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810287327.XA CN108651904A (en) | 2018-03-31 | 2018-03-31 | A kind of production method of functional form areca-nut brine and preparation method thereof and betel nut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810287327.XA CN108651904A (en) | 2018-03-31 | 2018-03-31 | A kind of production method of functional form areca-nut brine and preparation method thereof and betel nut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108651904A true CN108651904A (en) | 2018-10-16 |
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| CN201810287327.XA Pending CN108651904A (en) | 2018-03-31 | 2018-03-31 | A kind of production method of functional form areca-nut brine and preparation method thereof and betel nut |
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| CN110720613A (en) * | 2019-10-15 | 2020-01-24 | 湖南天大生物科技股份有限公司 | Preparation method of rhizoma polygonati betel nut capable of improving oral micro-ecology |
| CN110870541A (en) * | 2019-11-27 | 2020-03-10 | 湖南口味王集团有限责任公司 | Ultrasonic betel nut seed-growing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110720613A (en) * | 2019-10-15 | 2020-01-24 | 湖南天大生物科技股份有限公司 | Preparation method of rhizoma polygonati betel nut capable of improving oral micro-ecology |
| CN110870541A (en) * | 2019-11-27 | 2020-03-10 | 湖南口味王集团有限责任公司 | Ultrasonic betel nut seed-growing method |
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