CN110916122A - 一种石斛多糖爆珠及其在食用槟榔中的应用 - Google Patents
一种石斛多糖爆珠及其在食用槟榔中的应用 Download PDFInfo
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Abstract
本发明涉及一种石斛多糖爆珠及其在食用槟榔中的应用,该石斛多糖爆珠包括具有空腔的球状壳体,所述球状壳体的空腔内填充有以下质量分数计的原料:8.0%‑30.0%的石斛多糖、2.0%‑2.5%的香兰素、3.0%‑5.5%的乙基麦芽酚、5.0%‑7.5%的薄荷素油、2.0%‑3.5%的桔子油、1.0%‑2.0%的没药油、0.2%‑0.3%的抗氧剂、60.8%‑85.0%的辛癸酸甘油酯。将该石斛多糖爆珠可添加于槟榔切块的中部的槟榔槽内,每块槟榔切块的中部添加有一颗所述槟榔爆珠。石斛多糖融合薄荷、桂花、香兰素、乙基麦芽酚等槟榔“特征”香气,香韵丰富饱满,留香持久,香气连贯始终,无明显分段现象。石斛多糖具有抗炎、抗病毒、修复自身提高免疫力的功效,对于槟榔的设计、开发和生产销售具有较好的应用价值和推广价值。
Description
技术领域
本发明属于食品加工领域,具体涉及一种石斛多糖爆珠及其在食用槟榔中的应用。
背景技术
槟榔果是一种棕榈科槟榔属植物的种子。槟榔果具有很高的药用价值,被列为四大南药之首。并且槟榔果通过加工后的食用槟榔制品,也广受大众喜爱。
现有市面上常见的食用槟榔制品大多产自湖南。湖南地区所生产的食用槟榔通常是将槟榔鲜果经过选籽、清洗、泡籽、煮籽、蒸籽、发籽、烤籽、上表香、切块、点卤等工序制得。其中切块和点卤是将整颗槟榔果预先切成适宜单次食用的槟榔切块,并将适量卤水添加于槟榔切块中部的凹槽(槟榔槽)内。槟榔中口味主要由添加至槟榔中的卤水决定,为了改善槟榔原本自带的苦涩,槟榔卤水中通常加入了石灰粉以减轻槟榔原有的苦涩。但咀嚼槟榔的过程中,石灰粉落入口腔中又容易对口腔造成较强的刺激,造成口腔损伤。
石斛(Dendrobium)为兰科植物石斛、铁皮石斛或其多种同属植物的茎,是一种常用珍贵中药。《神农本草经》将其列为上品,味甘,微寒,入胃、肾经,具有益胃生津、滋阴清热、润肺止咳的功效。石斛多糖为石斛中的重要活性成分,属于活性多糖的一种,具有抗炎、抗病毒、修复自身提高免疫力的功效。人体的免疫调节作用是大多数活性多糖的共同作用,是它们发挥其他生理和药理作用的基础。现代药理学研究分析表明,石斛茎的黏性物质主要是水溶性多糖,含量占其干重的比例高达25%以上,它是一类免疫增强剂,对提高外周白细胞和促进淋巴细胞产生移动因子具有明显的作用,还可以消除免疫抑制剂环磷酰胺的副作用,临床实验也证明石斛多糖对调节机体免疫力有非常显著的作用。
“爆珠”是一种可以挤破的珠子,挤破时具有爆开的感觉,常见用于卷烟的制作中。将采用可食用材料制成的爆珠添加入槟榔中,并在爆珠中添加具有特定风味以及减少口腔刺激或者缓解口腔损伤的成分的浆料。当爆珠被咬破时,浆料流出,具有爆浆口感,在提升风味的同时,也能起到减少槟榔刺激的作用,是一种新型的槟榔添加物。
发明内容
本发明公开了一种石斛多糖爆珠以及石斛多糖爆珠在食用槟榔制品中的应用方式。
一种石斛多糖爆珠,包括具有空腔的球状壳体,所述球状壳体的空腔内填充有以下质量分数计的原料:8.0%-30.0%的石斛多糖、2.0%-2.5%的香兰素、3.0%-5.5%的乙基麦芽酚、5.0%-7.5%的薄荷素油、2.0%-3.5%的桔子油、1.0%-2.0%的没药油、0.2%-0.3%的抗氧剂、60.8%-85.0%的辛癸酸甘油酯。
在其中一种实施例中,所述球状壳体的空腔内填充有以下质量分数计的原料:20%的石斛多糖、2.0%的香兰素、3.0%的乙基麦芽酚、6.0%的薄荷素油、2.0%的桔子油、1.5%的没药油、0.2%的抗氧剂、65.3%的辛癸酸甘油酯。
在其中一种实施例中,所述石斛多糖为兰科石斛或铁皮石斛的提取物。
在其中一种实施例中,所述球状壳体的直径为2.0-4.0mm,球状壳体的空腔内原料的填充量为20.0-25.0μL每颗。
在其中一种实施例中,所述球状壳体的直径为3.65mm,球状壳体的空腔内原料的填充量为23.0μL每颗。
一种上述石斛多糖爆珠在食用槟榔中的应用,将所述石斛多糖爆珠添加于槟榔切块的中部的槟榔槽内。
在其中一种实施例中,每块槟榔切块的中部添加有一颗所述石斛多糖爆珠。
本发明有益效果:石斛多糖融合薄荷、桂花、香兰素、乙基麦芽酚等槟榔“特征”香气,香韵丰富饱满,留香持久,香气连贯始终,无明显分段现象。同时将该爆珠槟榔置入槟榔槽中,食用时可以较好减弱槟榔的刺激性,显著提升槟榔的趣味性,并且含有石斛多糖的成分,具有抗炎、抗病毒、修复自身提高免疫力的功效,对于槟榔的设计、开发和生产销售具有较好的应用价值和推广价值。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅是本发明的一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其它实施例,都属于本发明保护的范围。
实施例1
一种石斛多糖爆珠,包括具有空腔的球状壳体,球状壳体的空腔内填充有以下质量分数计的原料:20%的石斛多糖、2.0%的香兰素、3.0%的乙基麦芽酚、6.0%的薄荷素油、2.0%的桔子油、1.5%的没药油、0.2%的抗氧剂、65.3%的辛癸酸甘油酯,其中石斛多糖为兰科石斛或铁皮石斛的提取物。
其中,球状壳体的直径为3.65mm,球状壳体的空腔内原料的填充量为23.0μL每颗。
上述石斛多糖爆珠的应用方式:将该石斛多糖爆珠添加于槟榔切块的中部的槟榔槽内,每块槟榔切块的中部添加有一颗石斛多糖爆珠。
对比例1
本例与实施例1的区别在于原料中采用麦芽糖代替石斛多糖以配置一种不含石斛多糖的爆珠,其球状壳体的空腔内具体填充有以下质量分数计的原料:20%的麦芽糖、2.0%的香兰素、3.0%的乙基麦芽酚、6.0%的薄荷素油、2.0%的桔子油、1.5%的没药油、0.2%的抗氧剂、65.3%的辛癸酸甘油酯,其中石斛多糖为兰科石斛或铁皮石斛的提取物。
其中,球状壳体的直径为3.65mm,球状壳体的空腔内原料的填充量为23.0μL每颗。
上述爆珠的应用方式同样为将爆珠添加于槟榔切块的中部的槟榔槽内,每块槟榔切块的中部添加有一颗爆珠。
检测例1
随机选取120名志愿者对实施例1以及对比例1中添加有不同爆珠的槟榔进行试吃,从槟榔的外观色泽、劲道、气味、趣味性、刺激性、香气和口感6个角度对槟榔进行评分,并选取某种市售常见的不含爆珠的槟榔作为对照例,结果如表1所示。
分值范围为1-5分,分数越高代表评价越好,表1中选取120名志愿者对槟榔各项评分的平均值。
槟榔色泽 | 槟榔劲道 | 趣味性 | 刺激性 | 香气 | 口感 | |
实施例1 | 4.6 | 4.4 | 4.8 | 4.6 | 4.5 | 4.5 |
对比例1 | 4.3 | 4.2 | 4.7 | 4.1 | 4.4 | 4.3 |
对照例 | 3.9 | 4.2 | 3.5 | 3.2 | 3.7 | 3.6 |
表1评分表
由表1可知,本实施例1的槟榔在槟榔的外观色泽、劲道、气味、趣味性、刺激性、香气和口感6个方面要由于对比例1以及对照例的槟榔。
Claims (7)
1.一种石斛多糖爆珠,包括具有空腔的球状壳体,其特征在于,所述球状壳体的空腔内填充有以下质量分数计的原料:8.0%-30.0%的石斛多糖、2.0%-2.5%的香兰素、3.0%-5.5%的乙基麦芽酚、5.0%-7.5%的薄荷素油、2.0%-3.5%的桔子油、1.0%-2.0%的没药油、0.2%-0.3%的抗氧剂、60.8%-85.0%的辛癸酸甘油酯。
2.根据权利要求1所述的石斛多糖爆珠,其特征在于,所述球状壳体的空腔内填充有以下质量分数计的原料:20%的石斛多糖、2.0%的香兰素、3.0%的乙基麦芽酚、6.0%的薄荷素油、2.0%的桔子油、1.5%的没药油、0.2%的抗氧剂、65.3%的辛癸酸甘油酯。
3.根据权利要求1-2中任意一项权利要求所述的石斛多糖爆珠,其特征在于:所述石斛多糖为兰科石斛或铁皮石斛的提取物。
4.根据权利要求1所述的石斛多糖爆珠,其特征在于:所述球状壳体的直径为2.0-4.0mm,球状壳体的空腔内原料的填充量为20.0-25.0μL每颗。
5.根据权利要求4所述的石斛多糖爆珠,其特征在于:所述球状壳体的直径为3.65mm,球状壳体的空腔内原料的填充量为23.0μL每颗。
6.权利要求1所述的石斛多糖爆珠在食用槟榔中的应用,其特征在于,将所述石斛多糖爆珠添加于槟榔切块的中部的槟榔槽内。
7.根据权利要求7所述的石斛多糖爆珠在食用槟榔中的应用,其特征在于,每块槟榔切块的中部添加有一颗所述石斛多糖爆珠。
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