CN108771225A - Numb taste areca nut food and its preparation and eating method - Google Patents
Numb taste areca nut food and its preparation and eating method Download PDFInfo
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- CN108771225A CN108771225A CN201810485246.0A CN201810485246A CN108771225A CN 108771225 A CN108771225 A CN 108771225A CN 201810485246 A CN201810485246 A CN 201810485246A CN 108771225 A CN108771225 A CN 108771225A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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Abstract
The present invention provides a kind of numb taste areca nut food and its preparation and eating methods, it is related to food processing technology field, the fiber crops taste areca nut food includes marinated betel nut and areca-nut brine, the wherein described marinated betel nut is mainly made of betel nut, numb green pepper, numb green pepper leaf, cassia bark, lotus leaf, betel, menthol, Radix Glycyrrhizae, stevioside, ethylmaltol and vanillic aldehyde, and the areca-nut brine is mainly made of tealeaves alkaloid, maltose, carragheen, white granulated sugar and water.The fiber crops taste areca nut food changes the single situation of betel nut taste for many years, impart the special numb green pepper fragrance of betel nut, the synthesis mouthfeel of betel nut is improved, while also utilizing tealeaves alkaloid to replace lime in areca-nut brine of the present invention, thoroughly changes bad impression of the people to lime areca-nut brine.Therefore, the numb taste areca nut food of the present invention is while imparting betel nut unique numb green pepper flavor and taste, additionally it is possible to processing betel nut be made to have lowering blood-fat and reducing weight and oxidation resistant function.
Description
Technical field
The present invention relates to food processing technology fields, more particularly, to a kind of numb taste areca nut food and its preparation and edible side
Method.
Background technology
Betel nut (Areca catechu L.) also known as benevolence frequency, guest's door medicine candied fruit, white betel nut, olive, semen arecae, are washed Bin Men
Red, green son of miasma etc., is the seed of babassu betelnut tree, originates in Southeast Asia, now mainly originate in India, Indonesia, Meng
Add drawing, Burma, Thailand etc..China introduces a fine variety cultivation betel nut, and there are about more than 1500 years history, and main product is in the provinces such as Hainan, Taiwan and ground
Area.Betel nut is important southern medicine, occupies first of Chinese four great Nan medicines.For betel nut in addition to being used as medicinal material, there are one important
Purposes be as food chew, since betel nut contains the ingredients such as abundant alkaloid, tannin, haematochrome, have expelling parasite, help digestion,
Be depressured, ward off the cold, going miasma, resisting pathogenic microbes and refresh oneself and other effects, so areca nut food is more and more people to accept.Mesh
Before, betel nut is the third-largest oral cavity preference after chewing gum, cigarette, and the whole world is estimated to be 600,000,000 people and has according to incompletely statistics
The custom of chewing betel nut.
Currently, areca nut food processing method is all relatively traditional processing technology, betel nut is mainly pursued by betel nut processing enterprise
Mouthfeel, not from functional betel nut angle research and develop new product.Therefore, betel nut processing enterprise is easy to be processed by emerging betel nut
Enterprise is replaced, and the product homogeneity of each company's processing is higher, as long as some company researches and develops a kind of betel nut of welcome taste
Food, then this enterprise will grow at once.According to records, the big epidemic disease in Xiang Tan in 1779, in order to treat hoove, Xiang Tan people
Start to chew betel nut, so far more than 200 years history, but the century-old shop that neither one is powerful, on the contrary, complete at present
Betel nut processing enterprise of top ten of state is all emerging enterprise, wherein 4 were set up after 2000,6 be after 1992 at
Vertical.If absolutely proving a betel nut processing enterprise without R&D team, difficult prospect development, the taste pair one of areca nut food
A betel nut enterprise emerges or develops most important, and the taste of areca nut food determines whether betel nut processing enterprise can continue to give birth to
It deposits.So in order to survive, betel nut processing enterprise is all in raising betel nut mouthfeel of trying every possible means, and in order to protrude mouthfeel, some enterprises are very
To the substance, such as ephedrine (precursor of methamphetamine), pipe tobacco etc. for endangering the health of consumer are added in the areca processing process, lead
The generation of the various confusions of the China Zhi Liao Bin youth's manufacture field.
Therefore, research and develop it is a kind of with composite flavor betel nut processed food, assign the unique mouthfeel of betel nut and
While flavor, additionally it is possible to make processing betel nut that there is lowering blood-fat and reducing weight and oxidation resistant function, become very necessary and urgent.
In view of this, special propose the present invention.
Invention content
The first object of the present invention is to provide a kind of numb taste areca nut food, and the fiber crops taste areca nut food changes Bin for many years
The single situation of bulky taste imparts the special numb green pepper fragrance of betel nut, improves the synthesis mouthfeel of betel nut, and marinated betel nut is former
The ingredients such as cassia bark, lotus leaf and betel in material all have the function of anti-inflammatory, sterilization and lowering blood-fat and reducing weight, to reduce chewer body
Inflammation, promote the health of chewer.It also utilizes tealeaves alkaloid to replace lime in areca-nut brine of the present invention simultaneously, thoroughly changes
For people to the bad impression of lime areca-nut brine, this has very great meaning to the sustainable development of entire betel nut industry
Justice, and tealeaves alkaloid also has the function of significantly weight-reducing, antibacterial, antiviral, removing toxic substances, anti-oxidant etc..Therefore, present invention fiber crops
Taste areca nut food is while assigning betel nut unique numb green pepper flavor and taste, additionally it is possible to make processing betel nut have lowering blood-fat and reducing weight and
Oxidation resistant function.
The second object of the present invention is to provide a kind of preparation method of numb taste areca nut food, which has processing
It is easy to operate, special process equipment and advantages of environment protection are not needed in preparation process.
The third object of the present invention is to provide a kind of eating method of numb taste areca nut food, which is in betel nut
Carry out ordering halogen when edible, such areca-nut brine can separately be packed with marinated betel nut, thoroughly avoided betel nut and stored up in transport
" returning halogen " phenomenon generated in the process is deposited, and consumer oneself can also select the additive amount of areca-nut brine when edible.
A kind of numb taste areca nut food provided by the invention, including marinated betel nut and areca-nut brine, wherein：
The marinated betel nut is counted in parts by weight, is mainly made of following raw material：10~30 parts of betel nut, 5~20 parts of numb green pepper,
10~20 parts of numb green pepper leaf, 5~20 parts of cassia bark, 5~20 parts of lotus leaf, 1~5 part of betel, 1~2 part of menthol, 1~5 part of Radix Glycyrrhizae, sweet tea
1~2 part of 1~8 part of synanthrin, 1~2 part of ethylmaltol and vanillic aldehyde；
The areca-nut brine is counted in parts by weight, is mainly made of following raw material：10~20 parts of tealeaves alkaloid, maltose 30
40~80 parts of~50 parts, 5~15 parts of numb green pepper powder, 1~3 part of carragheen, 5~15 parts of white granulated sugar and water.
Further, the numb taste areca nut food, including marinated betel nut and areca-nut brine, wherein：The marinated betel nut
It counts, is mainly made of following raw material in parts by weight：15~25 parts of betel nut, 8~12 parts of numb green pepper, 12~18 parts of numb green pepper leaf, cassia bark 8
~18 parts, 8~18 parts of lotus leaf, 1~4 part of betel, 1~2 part of menthol, 1~4 part of Radix Glycyrrhizae, 2~6 parts of stevioside, ethylmaltol
1~2 part and 1~2 part of vanillic aldehyde；
The areca-nut brine is counted in parts by weight, is mainly made of following raw material：15~18 parts of tealeaves alkaloid, maltose 35
45~60 parts of~45 parts, 8~12 parts of numb green pepper powder, 1~2 part of carragheen, 8~12 parts of white granulated sugar and water.
Further, the numb taste areca nut food, including marinated betel nut and areca-nut brine, wherein：The marinated Bin
It is bulky to count in parts by weight, mainly it is made of following raw material：18~22 parts of betel nut, 10~15 parts of numb green pepper, 14~16 parts of numb green pepper leaf, osmanthus
10~15 parts of skin, 10~15 parts of lotus leaf, 2~4 parts of betel, 1~2 part of menthol, 2~4 parts of Radix Glycyrrhizae, 4~6 parts of stevioside, ethyl
1~2 part of 1~2 part of maltol and vanillic aldehyde；
The areca-nut brine is counted in parts by weight, is mainly made of following raw material：16~17 parts of tealeaves alkaloid, maltose 38
48~52 parts of~42 parts, 9~11 parts of numb green pepper powder, 1~2 part of carragheen, 9~11 parts of white granulated sugar and water；
Preferably, the marinated betel nut is counted in parts by weight, is mainly made of following raw material：20 parts of betel nut, 12 parts of numb green pepper,
15 parts of numb green pepper leaf, 12 parts of cassia bark, 12 parts of lotus leaf, 3 parts of betel, 1 part of menthol, 3 parts of Radix Glycyrrhizae, 5 parts of stevioside, ethylmaltol 1
1 part of part and vanillic aldehyde；
The areca-nut brine is counted in parts by weight, is mainly made of following raw material：15 parts of tealeaves alkaloid, 40 parts of maltose,
50 parts of 10 parts of numb green pepper powder, 1 part of carragheen, 10 parts of white granulated sugar and water.
Further, the numb green pepper in the marinated betel nut raw material is the produced piemarker green pepper of Tongren district Guizhou Province；The areca-nut brine
Numb green pepper powder in raw material is also the numb green pepper powder prepared by the produced piemarker green pepper of Tongren district Guizhou Province；
Preferably, the numb green pepper powder in the areca-nut brine raw material is the numb green pepper powder that grain size is 200~300 mesh.
Further, the plant amylum for being 5~8% including starch concentration also optional in the areca-nut brine raw material is molten
Liquid.
The preparation method of a kind of numb taste areca nut food provided by the invention, wherein the preparation method of the marinated betel nut includes
Following steps：
Betel nut is cooked to 20~30min of water-removing in boiling water first, drains rear remove seed, then by the betel nut after the remove seed that finishes
It is mixed with other raw materials, the water for pickling 2~3 times of betel nut whole raw material volume is then added, boiling is 3~4 times marinated repeatedly, finally
It drains and toasts 70~80h at 60~70 DEG C, marinated betel nut is made.
Further, the boiling repeatedly, which is pickled, is：30~60min is boiled into marinated betel nut raw material boiling after addition water, with
It stands afterwards and pickles 12~36h, 3~4 times repeatedly.
Further, wherein the preparation method of the areca-nut brine includes the following steps：First by maltose and tealeaves biology
Alkali is uniformly mixed, and water and white granulated sugar boiling 10~20min of tanning is then added, numb green pepper powder and card are added after being cooled to 40~50 DEG C
It draws glue to stir evenly, areca-nut brine is made.
Further, the preparation method of the areca-nut brine further includes that Bin youth's brine is further processed into solid-state brine
The step of；
Preferably, the procedure of processing of the solid-state brine is to boil the plant amylum solution that starch concentration is 5~8%
It is gelatinized 15~30min in water-bath, is then cooled to 30~40 DEG C of addition areca-nut brines obtained above and is sufficiently stirred, then successively
Through supercooling, drying, solidification, segmentation, slice solidification brine is obtained.
A kind of eating method of numb taste areca nut food provided by the invention, the eating method is to drip above-mentioned areca-nut brine
It is added at the central concave of above-mentioned marinated betel nut, is then placed in oral cavity and carries out by chew；
Or above-mentioned slice solidification brine is clamped into the centre of the above-mentioned marinated betel nut of two panels, it is then placed in oral cavity and carries out nozzle
It chews.
Compared with prior art, beneficial effects of the present invention are：
Fiber crops taste areca nut food provided by the invention, including marinated betel nut and areca-nut brine, wherein the marinated betel nut is main
It is made of betel nut, numb green pepper, numb green pepper leaf, cassia bark, lotus leaf, betel, menthol, Radix Glycyrrhizae, stevioside, ethylmaltol and vanillic aldehyde,
The addition of numb green pepper and numb green pepper leaf can assign betel nut unique numb green pepper flavor in above-mentioned marinated betel nut raw material, improve the comprehensive of betel nut
It healing up sense, the ingredients such as cassia bark, lotus leaf and betel all have the function of anti-inflammatory, sterilization and lowering blood-fat and reducing weight in marinated betel nut raw material, from
And the inflammation of chewer body is reduced, promote the health of chewer.The areca-nut brine is mainly by tealeaves alkaloid, maltosemalt sugar simultaneously
Sugar, carragheen, white granulated sugar and water composition, above-mentioned areca-nut brine replace lime using tealeaves alkaloid, thoroughly change people to stone
The bad impression of grey areca-nut brine, this has very great meaning, Er Qiecha to the sustainable development of entire betel nut industry
Leaf alkaloid also has the function of significantly weight-reducing, antibacterial, antiviral, removing toxic substances, anti-oxidant etc..Therefore, by the marinated betel nut of the present invention
Numb taste areca nut food with areca-nut brine composition is while imparting betel nut unique numb green pepper flavor and taste, additionally it is possible to make processing
Betel nut has lowering blood-fat and reducing weight and oxidation resistant function.
The preparation method of fiber crops taste areca nut food provided by the invention, the preparation method have process operation simple, prepared
Special process equipment and advantages of environment protection are not needed in journey.
The eating method of fiber crops taste areca nut food provided by the invention, the eating method are to carry out ordering halogen when betel nut is eaten,
Areca-nut brine can separately be packed with marinated betel nut in this way, thoroughly avoid what betel nut generated during shipping storage
" returning halogen " phenomenon, and consumer oneself can also select the additive amount of areca-nut brine when edible.
Specific implementation mode
Technical scheme of the present invention is clearly and completely described below in conjunction with embodiment, it is clear that described reality
It is a part of the embodiment of the present invention to apply example, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
The every other embodiment that art personnel are obtained without making creative work belongs to the model that the present invention protects
It encloses.
According to an aspect of the present invention, a kind of numb taste areca nut food, including marinated betel nut and areca-nut brine, wherein：
The marinated betel nut is counted in parts by weight, is mainly made of following raw material：10~30 parts of betel nut, 5~20 parts of numb green pepper,
10~20 parts of numb green pepper leaf, 5~20 parts of cassia bark, 5~20 parts of lotus leaf, 1~5 part of betel, 1~2 part of menthol, 1~5 part of Radix Glycyrrhizae, sweet tea
1~2 part of 1~8 part of synanthrin, 1~2 part of ethylmaltol and vanillic aldehyde；
The areca-nut brine is counted in parts by weight, is mainly made of following raw material：10~20 parts of tealeaves alkaloid, maltose 30
40~80 parts of~50 parts, 5~15 parts of numb green pepper powder, 1~3 part of carragheen, 5~15 parts of white granulated sugar and water.
Fiber crops taste areca nut food provided by the invention, including marinated betel nut and areca-nut brine, wherein the marinated betel nut is main
It is made of betel nut, numb green pepper, numb green pepper leaf, cassia bark, lotus leaf, betel, menthol, Radix Glycyrrhizae, stevioside, ethylmaltol and vanillic aldehyde,
The addition of numb green pepper and numb green pepper leaf can assign betel nut unique numb green pepper flavor in above-mentioned marinated betel nut raw material, improve the comprehensive of betel nut
It healing up sense, the ingredients such as cassia bark, lotus leaf and betel all have the function of anti-inflammatory, sterilization and lowering blood-fat and reducing weight in marinated betel nut raw material, from
And the inflammation of chewer body is reduced, promote the health of chewer.
The areca-nut brine is mainly made of tealeaves alkaloid, maltose, carragheen, white granulated sugar and water simultaneously, above-mentioned betel nut
Brine replaces lime using tealeaves alkaloid, thoroughly changes people to the bad impression of lime areca-nut brine, this is to entire betel nut
The sustainable development of industry has a very great meaning, and tealeaves alkaloid also has apparent weight-reducing, antibacterial, disease-resistant
The functions such as poison, removing toxic substances, anti-oxidant.Therefore, the numb taste areca nut food being made of the marinated betel nut of the present invention and areca-nut brine is assigning
While betel nut unique numb green pepper flavor and taste, additionally it is possible to make processing betel nut that there is lowering blood-fat and reducing weight and oxidation resistant function.
The present invention pickles in betel nut raw material, the parts by weight of betel nut it is typical but it is non-limiting for 10 parts, 15 parts, 20 parts,
25 parts and 30 parts；It is 5 parts, 10 parts, 12 parts, 15 parts, 18 parts and 20 parts that the parts by weight of numb green pepper are typical but non-limiting；Numb green pepper
It is 10 parts, 12 parts, 15 parts, 18 parts and 20 parts that the parts by weight of leaf are typical but non-limiting；The parts by weight of cassia bark it is typical but
Non-limiting is 5 parts, 10 parts, 12 parts, 15 parts, 18 parts and 20 parts；It is 5 that the parts by weight of lotus leaf are typical but non-limiting
Part, 10 parts, 12 parts, 15 parts, 18 parts and 20 parts；It is 1 part, 2 parts, 3 parts, 4 parts that the parts by weight of betel are typical but non-limiting
With 5 parts；It is 1 part, 1.2 parts, 1.5 parts, 1.8 parts and 2 parts that the parts by weight of menthol are typical but non-limiting；The weight of Radix Glycyrrhizae
It is 1 part, 2 parts, 3 parts, 4 parts and 5 parts that number is typical but non-limiting；The parts by weight of stevioside are typical but non-limiting to be
1 part, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts and 8 parts；The parts by weight of ethylmaltol it is typical but it is non-limiting for 1 part,
1.2 part, 1.5 parts, 1.8 parts and 2 parts；The parts by weight of vanillic aldehyde it is typical but it is non-limiting for 1 part, 1.2 parts, 1.5 parts, 1.8
Part and 2 parts.
In areca-nut brine raw material of the present invention, the parts by weight of tealeaves alkaloid it is typical but it is non-limiting for 10 parts, 12 parts,
15 parts, 18 parts and 20 parts；It is 30 parts, 35 parts, 40 parts, 45 parts and 50 parts that the parts by weight of maltose are typical but non-limiting；Card
It is 1 part, 1.5 parts, 2 parts, 2.5 parts and 3 parts that the parts by weight of drawing glue are typical but non-limiting；The parts by weight of white granulated sugar are typical
But non-limiting is 5 parts, 8 parts, 10 parts, 12 parts and 15 parts；The parts by weight of water it is typical but it is non-limiting for 40 parts, 50
Part, 60 parts, 70 parts and 80 parts.
In the preferred embodiment of the present invention, the numb taste areca nut food, including marinated betel nut and betel nut halogen
Water, wherein：The marinated betel nut is counted in parts by weight, is mainly made of following raw material：15~25 parts of betel nut, 8~12 parts of numb green pepper,
12~18 parts of numb green pepper leaf, 8~18 parts of cassia bark, 8~18 parts of lotus leaf, 1~4 part of betel, 1~2 part of menthol, 1~4 part of Radix Glycyrrhizae, sweet tea
1~2 part of 2~6 parts of synanthrin, 1~2 part of ethylmaltol and vanillic aldehyde；
The areca-nut brine is counted in parts by weight, is mainly made of following raw material：15~18 parts of tealeaves alkaloid, maltose 35
45~60 parts of~45 parts, 8~12 parts of numb green pepper powder, 1~2 part of carragheen, 8~12 parts of white granulated sugar and water.
In above-mentioned preferred embodiment, the numb taste areca nut food, including marinated betel nut and areca-nut brine, wherein：
The marinated betel nut is counted in parts by weight, is mainly made of following raw material：18~22 parts of betel nut, 10~15 parts of numb green pepper, numb green pepper leaf
14~16 parts, 10~15 parts of cassia bark, 10~15 parts of lotus leaf, 2~4 parts of betel, 1~2 part of menthol, 2~4 parts of Radix Glycyrrhizae, stevioside 4
1~2 part of~6 parts, 1~2 part of ethylmaltol and vanillic aldehyde；
The areca-nut brine is counted in parts by weight, is mainly made of following raw material：16~17 parts of tealeaves alkaloid, maltose 38
48~52 parts of~42 parts, 9~11 parts of numb green pepper powder, 1~2 part of carragheen, 9~11 parts of white granulated sugar and water；
Preferably, the marinated betel nut is counted in parts by weight, is mainly made of following raw material：20 parts of betel nut, 12 parts of numb green pepper,
15 parts of numb green pepper leaf, 12 parts of cassia bark, 12 parts of lotus leaf, 3 parts of betel, 1 part of menthol, 3 parts of Radix Glycyrrhizae, 5 parts of stevioside, ethylmaltol 1
1 part of part and vanillic aldehyde；
The areca-nut brine is counted in parts by weight, is mainly made of following raw material：15 parts of tealeaves alkaloid, 40 parts of maltose,
50 parts of 10 parts of numb green pepper powder, 1 part of carragheen, 10 parts of white granulated sugar and water.
In the present invention, by the further adjustment and optimization to each component raw material dosage ratio, to advanced optimize
The unique numb green pepper flavor and mouthfeel for the marinated betel nut and areca-nut brine that fiber crops taste areca nut food of the invention includes.
In the preferred embodiment of the present invention, the numb green pepper in the marinated betel nut raw material is that Tongren district Guizhou Province is produced
Piemarker green pepper；Numb green pepper powder in the areca-nut brine raw material is also the numb green pepper powder prepared by the produced piemarker green pepper of Tongren district Guizhou Province；
Preferably, the numb green pepper powder in the areca-nut brine raw material is the numb green pepper powder that grain size is 200~300 mesh.
As a preferred embodiment, the numb green pepper in the marinated betel nut and areca-nut brine raw material is Tongren district Guizhou Province
Produced piemarker green pepper, piemarker green pepper can distend the blood vessels, and certain treatment can be thus had to some hypertensive patients and is helped,
Numb green pepper can help human body to drive away some internal parasites simultaneously, and then improve the anthelminthic effect of flavor betel nut of the present invention.
In the preferred embodiment of the present invention, also optional in the areca-nut brine raw material to be including starch concentration
5~8% plant amylum solution.
As a preferred embodiment, also optional in above-mentioned areca-nut brine raw material include starch concentration is 5~8%
Plant amylum solution areca-nut brine is prepared as solid-state brine.
According to an aspect of the present invention, a kind of preparation method of numb taste areca nut food, wherein the system of the marinated betel nut
Preparation Method includes the following steps：
Betel nut is cooked to 20~30min of water-removing in boiling water first, drains rear remove seed, then by the betel nut after the remove seed that finishes
It is mixed with other raw materials, the water for pickling 2~3 times of betel nut whole raw material volume is then added, boiling is 3~4 times marinated repeatedly, finally
It drains and toasts 70~80h at 60~70 DEG C, marinated betel nut is made.
In the present invention, betel nut cooked in boiling water water-removing time it is typical but it is non-limiting for 20min, 22min,
25min, 28min and 30min；The temperature of baking after betel nut stewing is marinated it is typical but it is non-limiting for 60 DEG C, 62 DEG C, 65
DEG C, 68 DEG C and 70 DEG C；The time of baking after betel nut stewing is marinated it is typical but it is non-limiting for 70h, 72h, 75h, 78h and
80h。
In the preferred embodiment of the present invention, the boiling repeatedly, which is pickled, is：By the marinated betel nut after addition water
30~60min is boiled in raw material boiling, is then stood and is pickled 12~36h, 3~4 times repeatedly.
In the present invention, the time that marinated betel nut raw material boiling is boiled it is typical but it is non-limiting for 30min, 35min, 40min,
45min, 50min, 55min and 60min；Marinated betel nut raw material boiling stands the marinated time after boiling typical but non-limiting be
12h, 15h, 20h, 25h, 30h and 36h.
In the preferred embodiment of the present invention, wherein the preparation method of the areca-nut brine includes the following steps：
Maltose and tealeaves alkaloid are uniformly mixed first, water and white granulated sugar boiling 10~20min of tanning is then added, it is cooled to 40~
Numb green pepper powder is added after 50 DEG C and carragheen stirs evenly, areca-nut brine is made.
In above-mentioned preferred embodiment, the preparation method of the areca-nut brine further includes that Bin youth's brine is further processed
For solid-state brine the step of；
Preferably, the procedure of processing of the solid-state brine is to boil the plant amylum solution that starch concentration is 5~8%
It is gelatinized 15~30min in water-bath, is then cooled to 30~40 DEG C of addition areca-nut brines obtained above and is sufficiently stirred, then successively
Through supercooling, drying, solidification, segmentation, slice solidification brine is obtained.
As a preferred embodiment, Bin youth's brine is further processed into solid-state brine, betel nut halogen can be facilitated
The transport and storage of water, to avoid the generation of " returning halogen " phenomenon.
The preparation method of betel nut and areca-nut brine is pickled in fiber crops taste areca nut food provided by the invention, which has
Process operation is simple, and special process equipment and advantages of environment protection are not needed in preparation process.
According to an aspect of the present invention, a kind of eating method of numb taste areca nut food, the eating method is will be above-mentioned
Areca-nut brine is added drop-wise at the central concave of above-mentioned marinated betel nut, is then placed in oral cavity and is carried out by chew；
Or above-mentioned slice solidification brine is clamped into the centre of the above-mentioned marinated betel nut of two panels, it is then placed in oral cavity and carries out nozzle
It chews.
The eating method of fiber crops taste areca nut food provided by the invention, the eating method are to carry out ordering halogen when betel nut is eaten,
Areca-nut brine can separately be packed with marinated betel nut in this way, thoroughly avoid what betel nut generated during shipping storage
" returning halogen " phenomenon, and consumer oneself can also select the additive amount of areca-nut brine when edible.
Technical scheme of the present invention is described further below in conjunction with embodiment.
Embodiment 1
A kind of fiber crops taste areca nut food, including marinated betel nut and areca-nut brine, wherein：
The marinated betel nut is counted in parts by weight, is mainly made of following raw material：10 parts of betel nut, 5 parts of numb green pepper, numb green pepper leaf 10
Part, 5 parts of cassia bark, 5 parts of lotus leaf, 1 part of betel, 1 part of menthol, 1 part of Radix Glycyrrhizae, 1 part of stevioside, 1 part of ethylmaltol and vanillic aldehyde 1
Part；
The preparation method of above-mentioned marinated betel nut is：Betel nut is cooked to water-removing 20min in boiling water first, drains rear remove seed,
The betel nut after the remove seed that finishes is mixed with other raw materials then, the water for pickling 2 times of betel nut whole raw material volume is then added, repeatedly
Boiling is 3 times marinated, finally drains and toasts 70h at 60 DEG C, and marinated betel nut is made；
Above-mentioned boiling repeatedly, which is pickled, is, the marinated betel nut raw material boiling after water will be added to boil 30min, then stand and pickle 12h, such as
This is 3 times repeatedly；
The areca-nut brine is counted in parts by weight, is mainly made of following raw material：10 parts of tealeaves alkaloid, 30 parts of maltose,
40 parts of 1 part of carragheen, 5 parts of white granulated sugar and water.
The preparation method of above-mentioned areca-nut brine includes the following steps：Maltose and tealeaves alkaloid are uniformly mixed first, so
Water and white granulated sugar boiling tanning 10min are added afterwards, numb green pepper powder is added after being cooled to 40 DEG C and carragheen stirs evenly, betel nut is made
Brine.
Finally, marinated betel nut obtained above and areca-nut brine are separately packed, matched numb taste Bin is made
Bulky food.
Embodiment 2
A kind of fiber crops taste areca nut food, including marinated betel nut and areca-nut brine, wherein：
The marinated betel nut is counted in parts by weight, is mainly made of following raw material：30 parts of betel nut, 20 parts of numb green pepper, numb green pepper leaf
20 parts, 20 parts of cassia bark, 20 parts of lotus leaf, 5 parts of betel, 2 parts of menthol, 5 parts of Radix Glycyrrhizae, 8 parts of stevioside, 2 parts of ethylmaltol and perfume
Blue 2 parts of element；
The preparation method of above-mentioned marinated betel nut is：Betel nut is cooked to water-removing 30min in boiling water first, drains rear remove seed,
The betel nut after the remove seed that finishes is mixed with other raw materials then, the water for pickling 3 times of betel nut whole raw material volume is then added, repeatedly
Boiling is 4 times marinated, finally drains and toasts 80h at 70 DEG C, and marinated betel nut is made；
Above-mentioned boiling repeatedly, which is pickled, is, the marinated betel nut raw material boiling after water will be added to boil 60min, then stand and pickle 36h, such as
This is 4 times repeatedly；
The areca-nut brine is counted in parts by weight, is mainly made of following raw material：20 parts of tealeaves alkaloid, 50 parts of maltose,
80 parts of 3 parts of carragheen, 15 parts of white granulated sugar and water.
The preparation method of above-mentioned areca-nut brine includes the following steps：Maltose and tealeaves alkaloid are uniformly mixed first, so
Water and white granulated sugar boiling tanning 20min are added afterwards, numb green pepper powder is added after being cooled to 50 DEG C and carragheen stirs evenly, betel nut is made
Brine.
Finally, marinated betel nut obtained above and areca-nut brine are separately packed, matched numb taste Bin is made
Bulky food.
Embodiment 3
A kind of fiber crops taste areca nut food, including marinated betel nut and areca-nut brine, wherein：
The marinated betel nut is counted in parts by weight, is mainly made of following raw material：15 parts of betel nut, 8 parts of numb green pepper, numb green pepper leaf 12
Part, 8 parts of cassia bark, 8 parts of lotus leaf, 1 part of betel, 1 part of menthol, 1 part of Radix Glycyrrhizae, 2 parts of stevioside, 1 part of ethylmaltol and vanillic aldehyde 1
Part；
The preparation method of above-mentioned marinated betel nut is：Betel nut is cooked to water-removing 25min in boiling water first, drains rear remove seed,
The betel nut after the remove seed that finishes is mixed with other raw materials then, the water for pickling 2 times of betel nut whole raw material volume is then added, repeatedly
Boiling is 3 times marinated, finally drains and toasts 75h at 65 DEG C, and marinated betel nut is made；
Above-mentioned boiling repeatedly, which is pickled, is, the boiling of the marinated betel nut raw material after water will be added to boil 50min, then stands and pickles for 24 hours, such as
This is 3 times repeatedly；
The areca-nut brine is counted in parts by weight, is mainly made of following raw material：15 parts of tealeaves alkaloid, 35 parts of maltose,
45 parts of 1 part of carragheen, 8 parts of white granulated sugar and water；
The preparation method of above-mentioned areca-nut brine includes the following steps：Maltose and tealeaves alkaloid are uniformly mixed first, so
Water and white granulated sugar boiling tanning 15min are added afterwards, numb green pepper powder is added after being cooled to 45 DEG C and carragheen stirs evenly, betel nut is made
Brine.
Finally, marinated betel nut obtained above and areca-nut brine are separately packed, matched numb taste Bin is made
Bulky food.
Embodiment 4
A kind of fiber crops taste areca nut food, including marinated betel nut and areca-nut brine, wherein：
The marinated betel nut is counted in parts by weight, is mainly made of following raw material：25 parts of betel nut, 12 parts of numb green pepper, numb green pepper leaf
18 parts, 18 parts of cassia bark, 18 parts of lotus leaf, 4 parts of betel, 2 parts of menthol, 4 parts of Radix Glycyrrhizae, 6 parts of stevioside, 2 parts of ethylmaltol and perfume
Blue 2 parts of element；
The preparation method of above-mentioned marinated betel nut is the same as embodiment 3；
The areca-nut brine is counted in parts by weight, is mainly made of following raw material：18 parts of tealeaves alkaloid, 45 parts of maltose,
60 parts of 2 parts of carragheen, 12 parts of white granulated sugar and water；
The preparation method of above-mentioned areca-nut brine is the same as embodiment 3；
Finally, marinated betel nut obtained above and areca-nut brine are separately packed, matched numb taste Bin is made
Bulky food.
Embodiment 5
A kind of fiber crops taste areca nut food, including marinated betel nut and areca-nut brine, wherein：
The marinated betel nut is counted in parts by weight, is mainly made of following raw material：20 parts of betel nut, 12 parts of numb green pepper, numb green pepper leaf
15 parts, 12 parts of cassia bark, 12 parts of lotus leaf, 3 parts of betel, 1 part of menthol, 3 parts of Radix Glycyrrhizae, 5 parts of stevioside, 1 part of ethylmaltol and perfume
Blue 1 part of element；
The preparation method of above-mentioned marinated betel nut is the same as embodiment 3；
The areca-nut brine is counted in parts by weight, is mainly made of following raw material：15 parts of tealeaves alkaloid, 40 parts of maltose,
50 parts of 10 parts of numb green pepper powder, 1 part of carragheen, 10 parts of white granulated sugar and water；
The preparation method of above-mentioned areca-nut brine is the same as embodiment 3；
Finally, marinated betel nut obtained above and areca-nut brine are separately packed, matched numb taste Bin is made
Bulky food.
Embodiment 6
A kind of fiber crops taste areca nut food, including marinated betel nut and areca-nut brine, wherein：
The marinated betel nut is counted in parts by weight, is mainly made of following raw material：20 parts of betel nut, 12 parts of numb green pepper, numb green pepper leaf
15 parts, 12 parts of cassia bark, 12 parts of lotus leaf, 3 parts of betel, 1 part of menthol, 3 parts of Radix Glycyrrhizae, 5 parts of stevioside, 1 part of ethylmaltol and perfume
Blue 1 part of element；
The preparation method of above-mentioned marinated betel nut is the same as embodiment 3；
The areca-nut brine is counted in parts by weight, is mainly made of following raw material：15 parts of tealeaves alkaloid, 40 parts of maltose,
50 parts of 10 parts of numb green pepper powder, 1 part of carragheen, 10 parts of white granulated sugar and water；
The preparation method of above-mentioned areca-nut brine includes the following steps：Maltose and tealeaves alkaloid are uniformly mixed first, so
Water and white granulated sugar boiling tanning 15min are added afterwards, numb green pepper powder is added after being cooled to 45 DEG C and carragheen stirs evenly, betel nut is made
Brine.Then the plant amylum solution that starch concentration is 6% is gelatinized 20min in boiling water bath, is then cooled to 35 DEG C of additions
Areca-nut brine obtained above is sufficiently stirred, and then obtains slice solidification halogen through supercooling, drying, solidification, segmentation successively
Water.
Finally, marinated betel nut obtained above and areca-nut brine are separately packed, matched numb taste Bin is made
Bulky food.
Experimental example 1
To show that the numb taste areca nut food that is prepared of the present invention has that special numb green pepper fragrance, taste persistence be strong, Bin
The advantage that bulky slag quantity is few and synthesis is in good taste.Now selected from 50 people of pinang propensity person in Tong Ren District of Guizhou Province city.
According to the standards of grading of table 1 to numb taste areca nut food and the fat brother in commercially available Hunan made from the embodiment of the present application 1~6
Food Co., Ltd production original flavor betel nut carry out by chew it is edible, then respectively to the taste of betel nut, taste persistence, Bin
Bulky slag and comprehensive mouthfeel carry out it is blind comment marking, the results are shown in Table 2.
Table 1：Sensory evaluation scores standard
Table 2：The fat brother's food Limited Liability of numb taste areca nut food made from the embodiment of the present application 1~6 and commercially available Hunan is public
Each index appraisal result after the original flavor betel nut person of the participating in the experiment chewing of department's production
In conclusion the above-mentioned numb taste areca nut food of the present invention changes the single situation of betel nut taste for many years, Bin is imparted
Bulky special numb green pepper fragrance, improves the synthesis mouthfeel of betel nut, and cassia bark, lotus leaf and betel in marinated betel nut raw material etc. at
The function of all having anti-inflammatory, sterilization and lowering blood-fat and reducing weight is divided to promote the health of chewer to reduce the inflammation of chewer body.
It also utilizes tealeaves alkaloid to replace lime in areca-nut brine of the present invention simultaneously, thoroughly changes people to the bad of lime areca-nut brine
Impression, this has very great meaning to the sustainable development of entire betel nut industry, and tealeaves alkaloid is also with bright
It is aobvious lose weight, be antibacterial, is antiviral, removing toxic substances, the functions such as anti-oxidant.Therefore, the numb taste areca nut food of the present invention is assigning betel nut uniqueness
Numb green pepper flavor and taste while, additionally it is possible to make processing betel nut have lowering blood-fat and reducing weight and oxidation resistant function.
Finally it should be noted that：The above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Present invention has been described in detail with reference to the aforementioned embodiments for pipe, it will be understood by those of ordinary skill in the art that：Its according to
So can with technical scheme described in the above embodiments is modified, either to which part or all technical features into
Row equivalent replacement；And these modifications or replacements, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
Claims (10)
1. a kind of fiber crops taste areca nut food, which is characterized in that including marinated betel nut and areca-nut brine, wherein：
The marinated betel nut is counted in parts by weight, is mainly made of following raw material：10~30 parts of betel nut, 5~20 parts of numb green pepper, numb green pepper
10~20 parts of leaf, 5~20 parts of cassia bark, 5~20 parts of lotus leaf, 1~5 part of betel, 1~2 part of menthol, 1~5 part of Radix Glycyrrhizae, stevioside 1
1~2 part of~8 parts, 1~2 part of ethylmaltol and vanillic aldehyde；
The areca-nut brine is counted in parts by weight, is mainly made of following raw material：10~20 parts of tealeaves alkaloid, maltose 30~50
Part, 5~15 parts of numb green pepper powder, 1~3 part of carragheen, 5~15 parts of white granulated sugar and 40~80 parts of water.
2. fiber crops taste areca nut food according to claim 1, which is characterized in that including marinated betel nut and areca-nut brine, wherein：
The marinated betel nut is counted in parts by weight, is mainly made of following raw material：15~25 parts of betel nut, 8~12 parts of numb green pepper, numb green pepper
12~18 parts of leaf, 8~18 parts of cassia bark, 8~18 parts of lotus leaf, 1~4 part of betel, 1~2 part of menthol, 1~4 part of Radix Glycyrrhizae, stevioside 2
1~2 part of~6 parts, 1~2 part of ethylmaltol and vanillic aldehyde；
The areca-nut brine is counted in parts by weight, is mainly made of following raw material：15~18 parts of tealeaves alkaloid, maltose 35~45
Part, 8~12 parts of numb green pepper powder, 1~2 part of carragheen, 8~12 parts of white granulated sugar and 45~60 parts of water.
3. fiber crops taste areca nut food according to claim 1, which is characterized in that including marinated betel nut and areca-nut brine, wherein：
The marinated betel nut is counted in parts by weight, is mainly made of following raw material：18~22 parts of betel nut, 10~15 parts of numb green pepper, fiber crops
14~16 parts of green pepper leaf, 10~15 parts of cassia bark, 10~15 parts of lotus leaf, 2~4 parts of betel, 1~2 part of menthol, 2~4 parts of Radix Glycyrrhizae, sweet tea
1~2 part of 4~6 parts of synanthrin, 1~2 part of ethylmaltol and vanillic aldehyde；
The areca-nut brine is counted in parts by weight, is mainly made of following raw material：16~17 parts of tealeaves alkaloid, maltose 38~42
Part, 9~11 parts of numb green pepper powder, 1~2 part of carragheen, 9~11 parts of white granulated sugar and 48~52 parts of water；
Preferably, the marinated betel nut is counted in parts by weight, is mainly made of following raw material：20 parts of betel nut, 12 parts of numb green pepper, numb green pepper
15 parts of leaf, 12 parts of cassia bark, 12 parts of lotus leaf, 3 parts of betel, 1 part of menthol, 3 parts of Radix Glycyrrhizae, 5 parts of stevioside, 1 part of ethylmaltol and
1 part of vanillic aldehyde；
The areca-nut brine is counted in parts by weight, is mainly made of following raw material：15 parts of numb green pepper alkaloid, 40 parts of maltose, numb green pepper
50 parts of 10 parts of powder, 1 part of carragheen, 10 parts of white granulated sugar and water.
4. according to claims 1 to 3 any one of them fiber crops taste areca nut food, which is characterized in that in the marinated betel nut raw material
Numb green pepper be the produced piemarker green pepper of Tongren district Guizhou Province；Numb green pepper powder in the areca-nut brine raw material is also the produced piemarker of Tongren district Guizhou Province
Numb green pepper powder prepared by green pepper；
Preferably, the numb green pepper powder in the areca-nut brine raw material is the numb green pepper powder that grain size is 200~300 mesh.
5. according to claims 1 to 3 any one of them fiber crops taste areca nut food, which is characterized in that in the areca-nut brine raw material
Also optional includes the plant amylum solution that starch concentration is 5~8%.
6. a kind of preparation method according to Claims 1 to 5 any one of them fiber crops taste areca nut food, which is characterized in that wherein
The preparation method of the marinated betel nut includes the following steps：
Betel nut is cooked in boiling water to 20~30min of water-removing first, drains rear remove seed, then by after the remove seed that finishes betel nut and its
He mixes raw material, and the water for pickling 2~3 times of betel nut whole raw material volume is then added, and boiling is 3~4 times marinated repeatedly, finally drains
And 70~80h is toasted at 60~70 DEG C, marinated betel nut is made.
7. the preparation method of fiber crops taste areca nut food according to claim 6, which is characterized in that the boiling repeatedly is marinated
For：The marinated betel nut raw material boiling after water will be added to boil 30~60min, then stand and pickle 12~36h, 3~4 times repeatedly.
8. according to the preparation method of Claims 1 to 5 any one of them fiber crops taste areca nut food, which is characterized in that wherein described
The preparation method of areca-nut brine includes the following steps：Maltose and tealeaves alkaloid are uniformly mixed first, water and white is then added
Granulated sugar boiling 10~20min of tanning, is added numb green pepper powder after being cooled to 40~50 DEG C and carragheen stirs evenly, betel nut halogen is made
Water.
9. the preparation method of fiber crops taste areca nut food according to claim 8, which is characterized in that the preparation of the areca-nut brine
Method further includes the steps that Bin youth's brine is further processed into solid-state brine；
Preferably, the procedure of processing of the solid-state brine is：By starch concentration be 5~8% plant amylum solution in boiling water bath
15~30min of middle gelatinization, be then cooled to 30~40 DEG C be added claims 8 made from areca-nut brine be sufficiently stirred, then according to
It is secondary through supercooling, drying, solidification, segmentation, obtain slice solidification brine.
10. a kind of eating method of fiber crops taste areca nut food, which is characterized in that the eating method is to be prepared into claim 8
To areca-nut brine be added drop-wise at the central concave for the marinated betel nut that claim 6 is prepared, be then placed in oral cavity carry out nozzle
It chews；
Or the slice solidification brine that claim 9 is prepared is clamped into the marinated Bin that two panels claim 6 is prepared
Bulky centre is then placed in oral cavity and carries out by chew.
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| CN201810485246.0A CN108771225A (en) | 2018-05-18 | 2018-05-18 | Numb taste areca nut food and its preparation and eating method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810485246.0A CN108771225A (en) | 2018-05-18 | 2018-05-18 | Numb taste areca nut food and its preparation and eating method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480237A (en) * | 2019-01-07 | 2019-03-19 | 长沙牙痒痒食品有限公司 | It is a kind of improve taste the quick-fried pearl of betel nut and betel nut preparation method |
| CN110140926A (en) * | 2019-05-06 | 2019-08-20 | 湖南胖哥食品有限责任公司 | A kind of no calcium hydroxide areca-nut brine and preparation method thereof |
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| CN101283763A (en) * | 2008-05-13 | 2008-10-15 | 中国热带农业科学院香料饮料研究所 | Production method of spiced areca-nut |
| KR20100062585A (en) * | 2008-12-02 | 2010-06-10 | 동화약품주식회사 | Pharmaceutical composition for the treatment or prevention of obesity comprising the extract from myristica fragrans houttuyn |
| CN102835641A (en) * | 2012-09-21 | 2012-12-26 | 刘凌 | Areca nut brine |
| CN104814405A (en) * | 2015-05-13 | 2015-08-05 | 琼州学院 | Pungent functional areca-nut food and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101283763A (en) * | 2008-05-13 | 2008-10-15 | 中国热带农业科学院香料饮料研究所 | Production method of spiced areca-nut |
| KR20100062585A (en) * | 2008-12-02 | 2010-06-10 | 동화약품주식회사 | Pharmaceutical composition for the treatment or prevention of obesity comprising the extract from myristica fragrans houttuyn |
| CN102835641A (en) * | 2012-09-21 | 2012-12-26 | 刘凌 | Areca nut brine |
| CN104814405A (en) * | 2015-05-13 | 2015-08-05 | 琼州学院 | Pungent functional areca-nut food and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109480237A (en) * | 2019-01-07 | 2019-03-19 | 长沙牙痒痒食品有限公司 | It is a kind of improve taste the quick-fried pearl of betel nut and betel nut preparation method |
| CN110140926A (en) * | 2019-05-06 | 2019-08-20 | 湖南胖哥食品有限责任公司 | A kind of no calcium hydroxide areca-nut brine and preparation method thereof |
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