CN112790363A - 一种抑制槟榔返卤返白的食用槟榔卤水及其制备方法 - Google Patents
一种抑制槟榔返卤返白的食用槟榔卤水及其制备方法 Download PDFInfo
- Publication number
- CN112790363A CN112790363A CN202110214092.3A CN202110214092A CN112790363A CN 112790363 A CN112790363 A CN 112790363A CN 202110214092 A CN202110214092 A CN 202110214092A CN 112790363 A CN112790363 A CN 112790363A
- Authority
- CN
- China
- Prior art keywords
- brine
- areca
- edible
- nut
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000012267 brine Substances 0.000 title claims abstract description 100
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title claims abstract description 100
- 244000080767 Areca catechu Species 0.000 title claims abstract description 88
- 235000006226 Areca catechu Nutrition 0.000 title claims abstract description 64
- 230000002401 inhibitory effect Effects 0.000 title claims abstract description 27
- 230000002087 whitening effect Effects 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 73
- 238000003756 stirring Methods 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 34
- 239000000920 calcium hydroxide Substances 0.000 claims abstract description 34
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract description 34
- 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 19
- 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 19
- 239000006185 dispersion Substances 0.000 claims abstract description 15
- 239000000839 emulsion Substances 0.000 claims abstract description 14
- 238000005498 polishing Methods 0.000 claims abstract description 13
- 230000000087 stabilizing effect Effects 0.000 claims abstract description 13
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000002304 perfume Substances 0.000 claims abstract description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 18
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 14
- 238000010008 shearing Methods 0.000 claims description 13
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 12
- 229920002752 Konjac Polymers 0.000 claims description 11
- 239000000252 konjac Substances 0.000 claims description 11
- 229920001285 xanthan gum Polymers 0.000 claims description 11
- 239000000230 xanthan gum Substances 0.000 claims description 10
- 235000010493 xanthan gum Nutrition 0.000 claims description 10
- 229940082509 xanthan gum Drugs 0.000 claims description 10
- 241001131796 Botaurus stellaris Species 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 9
- 239000000194 fatty acid Substances 0.000 claims description 9
- 229930195729 fatty acid Natural products 0.000 claims description 9
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 9
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 9
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 9
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 8
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 claims description 8
- 239000004384 Neotame Substances 0.000 claims description 8
- 239000004376 Sucralose Substances 0.000 claims description 8
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 claims description 8
- 235000019412 neotame Nutrition 0.000 claims description 8
- 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 8
- 108010070257 neotame Proteins 0.000 claims description 8
- 235000010413 sodium alginate Nutrition 0.000 claims description 8
- 239000000661 sodium alginate Substances 0.000 claims description 8
- 229940005550 sodium alginate Drugs 0.000 claims description 8
- 229960001462 sodium cyclamate Drugs 0.000 claims description 8
- 235000019408 sucralose Nutrition 0.000 claims description 8
- 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 8
- 235000010418 carrageenan Nutrition 0.000 claims description 7
- 239000000679 carrageenan Substances 0.000 claims description 7
- 229920001525 carrageenan Polymers 0.000 claims description 7
- 229940113118 carrageenan Drugs 0.000 claims description 7
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 7
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 7
- 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 claims description 6
- 108010011485 Aspartame Proteins 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 229920001100 Polydextrose Polymers 0.000 claims description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 6
- 239000000605 aspartame Substances 0.000 claims description 6
- 235000010357 aspartame Nutrition 0.000 claims description 6
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 6
- 229960003438 aspartame Drugs 0.000 claims description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
- 235000019322 gelatine Nutrition 0.000 claims description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- 235000019823 konjac gum Nutrition 0.000 claims description 6
- 239000001259 polydextrose Substances 0.000 claims description 6
- 235000013856 polydextrose Nutrition 0.000 claims description 6
- 229940035035 polydextrose Drugs 0.000 claims description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 5
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 4
- 235000010445 lecithin Nutrition 0.000 claims description 4
- 239000000787 lecithin Substances 0.000 claims description 4
- 229940067606 lecithin Drugs 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims 2
- 238000005658 halogenation reaction Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 8
- 235000006679 Mentha X verticillata Nutrition 0.000 description 8
- 235000002899 Mentha suaveolens Nutrition 0.000 description 8
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 8
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 5
- 244000247812 Amorphophallus rivieri Species 0.000 description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 5
- 229920002581 Glucomannan Polymers 0.000 description 5
- 240000008154 Piper betle Species 0.000 description 5
- 235000008180 Piper betle Nutrition 0.000 description 5
- 229940046240 glucomannan Drugs 0.000 description 5
- 235000010485 konjac Nutrition 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 230000002195 synergetic effect Effects 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000013078 crystal Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000013772 propylene glycol Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000012254 Canarium album Species 0.000 description 1
- 235000009103 Canarium album Nutrition 0.000 description 1
- 206010068051 Chimerism Diseases 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000019993 champagne Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229960004063 propylene glycol Drugs 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
- A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/37—Halogenated sugars
-
- 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
-
- 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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Zoology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
一种抑制槟榔返卤返白的食用槟榔卤水及其制备方法，该食用槟榔卤水由以下原料制成：结构材料氢氧化钙粉末和饴糖，及辅料稳定材料、甜味材料、乳化材料、保水材料和天然香精香料。其制备方法包括以下步骤：（1）将氢氧化钙粉末分散在水中，得到氢氧化钙乳浊液；（2）将饴糖在沸水浴中软化，加入到所述氢氧化钙乳浊液中，搅拌均匀，得老卤水；（3）将辅料稳定材料、甜味材料、乳化材料、保水材料和天然香精香料分散在水中，水浴加热溶解，得分散液；将所述分散液加入至所述老卤水中，搅拌，打磨，即得食用槟榔卤水产品。本发明食用槟榔卤水能较好的抑制卤水返卤返白，并能维持好产品的风味、口感和色泽，工艺简单，成本低，适宜于工业化生产。
Description
技术领域
本发明涉及一种槟榔卤水及其制备方法，尤其涉及一种抑制槟榔返卤返白的食用槟榔卤水及其制备方法。
背景技术
槟榔，棕榈科常绿乔木植物槟榔(Areca catechu L.)的果实，主产于印度以及马来西亚、越南、泰国、菲律宾等东南亚沿海地区，我国海南和我国台湾也大量出产。槟榔的果皮和果核是我国名贵的“四大南药”之一，其果还是一种被广泛食用的佳果。现代研究表明，槟榔含有生物碱、鞣质、黄酮、萜类等多种化学成分，具有促消化、降血压、抗抑郁、抗炎、抗寄生虫和抑菌等活性作用。
食用槟榔加工工艺非常复杂，其主要包含选籽、分级、清洗、蒸煮、压制、调味、烘烤、切片、去核、点卤、凉籽以及包装等加工工序。食用槟榔卤水主要是由饴糖、石灰两种主料经膨化熬制、加入添加剂调制而成，在与干燥的炮制槟片接触后，卤水会自然干燥；然而，如果包装物隔气性不好或者加工时空气湿度过高，卤水也会返潮。依据目前的食用习惯，卤水对食用槟榔的风味有至关重要的作用，槟榔特殊的劲道以及迷人的风味，部分来源于卤水。
根据大量的生产实践和市场调研表明，现有食用槟榔卤水返卤和返白是其存在的主要问题之一。青果槟榔产品的货架期为15-30天，易出现返卤或返白现象（即槟榔片中间部位的卤水融化或有白色晶体析出），这会使槟榔的外观形态与口感口味发生变化，导致消费者难以接受，从而影响食用槟榔的销售。
发明内容
本发明要解决的技术问题是，克服现有技术存在的上述缺陷，提供一种在不增加食品添加剂的使用前提下，保持食用槟榔卤水原有的风味，生产成本低的抑制槟榔返卤返白的食用槟榔卤水。
本发明进一步要解决的技术问题是，提供一种抑制槟榔返卤返白的食用槟榔卤水的制备方法。
本发明解决其技术问题采用的技术方案是，一种抑制槟榔返卤返白的食用槟榔卤水，由以下原料制成：结构材料氢氧化钙粉末与饴糖，及辅料稳定材料、甜味材料、乳化材料、保水材料和天然香精香料。
进一步，所述稳定材料为魔芋胶、海藻酸钠、卡拉胶、黄原胶、羧甲基纤维素钠和明胶中的一种或几种。
进一步，所述保水材料为六偏磷酸钠、三聚磷酸钠、丙二醇的聚葡萄糖中的一种或几种。
进一步，所述原料各组分的重量百分比为：结构材料80-95%，稳定材料0.5-3.5%，甜味材料0.5-1.5%，乳化材料0.1-3.5%，保水材料0.1-3.0%，天然香精香料0.1-2.0%，所述重量百分比以食用槟榔卤水总重量为计算基准。
进一步，所述原料各组分的重量百分比为：结构材料90-92%，稳定材料2-3%，甜味材料1.0-1.5%，乳化材料2-3%，保水材料1.0-1.5%，天然香精香料1-2%，所述重量百分比以食用槟榔卤水总重量为计算基准。
进一步，所述结构材料由10-45 wt%氢氧化钙粉末与35-70 wt%饴糖组成，优选为质量百分比为20-35%的氢氧化钙粉末与55-65%的饴糖组成。
进一步，所述甜味材料为甜蜜素、三氯蔗糖、纽甜和阿斯巴甜中的一种或几种。
进一步，所述乳化材料为蔗糖脂肪酸酯、单硬脂酸甘油酯、双乙酰酒石酸单双甘油酯和卵磷脂中的一种或几种。
本发明进一步解决其技术问题采用的技术方案是，一种抑制槟榔返卤返白的食用槟榔卤水的制备方法，包括以下步骤：
（1）将氢氧化钙分散在水中，搅拌均匀，得到氢氧化钙乳浊液；
（2）将饴糖在沸水浴中软化，加入到步骤（1）所得的氢氧化钙乳浊液中，搅拌均匀，得老卤水；
（3）将辅料稳定材料、甜味材料、乳化材料、保水材料和天然香精香料分散在水中，水浴加热溶解，剪切搅拌，得分散液；将所述分散液加入至步骤（2）所得的老卤水中，磁力搅拌均匀，进行打磨，即得所述食用槟榔卤水产品。
进一步，步骤（1）中，所述氢氧化钙与水的质量比为1:4；搅拌的时间是8~24h，搅拌的速度为600-1200 r/min，搅拌时，将物料的温度加热至40~60℃。
进一步，步骤（2）中，所述软化的时间是10-18min；所述搅拌的速度为600-1200 r/min。
进一步，步骤（3）中，所述辅料与水的质量比为1:4；所述水浴加热的温度为50-65℃；所述溶解的时间为5~10min；所述剪切搅拌的速度为10000-15000 r/min，剪切搅拌搅拌的时间为10-15min；所述打磨的时间为0.5~3h，所述打磨的胶体磨的间隙为0.1mm。
本发明抑制槟榔返卤返白的食用槟榔卤水中的稳定材料、保水材料具有增稠稳定、保水及胶凝的功能。在卤水制备过程中，这些材料不仅可以调节卤水的流变特性，还可以减少水分的流失，使溶液中分子呈无序的无规则的稳定状态。通过复配材料使其各材料之间起协同增效作用，以提高槟榔卤水的品质稳定性。
优选方案，如稳定材料中的黄原胶与魔芋胶在溶液中有明显的协同增效作用，复配胶粘度比同浓度单一胶的粘度有数倍增加或成胶冻状，这种现象称为黄原胶与魔芋胶分子的协效增稠性和协效凝胶性。这主要是因为黄原胶分子的双螺旋结构易和含β-1,4键的多糖分子发生嵌合作用所致。如将卡拉胶与魔芋胶进行适当复合，在中性偏酸性的条件下，可以形成对热可逆的黏弹性，且所形成的卤水还具有所需用量少、稳定性好、减少晶体物质的析出等特点。如将蔗糖脂肪酸酯与单硬脂酸甘油酯复配后的乳化能力能提高15%以上，提高了槟榔卤水的稳定性和分散特性，改善了卤水的组织结构。如将六偏磷酸钠与三聚磷酸钠进行复配使用，可提高卤水的硬度、咀嚼特性及减少卤水在制备过程中水分的散失。
与现有技术相比，本发明具有以下有益效果：本发明食用槟榔卤水产品的食用碱含量低，流动性、分散性和稳定性较好。在点卤时，卤水与食用槟榔内表面会充分接触，其卤水中各成分会向槟榔纤维层逐渐渗透扩散，在一定时间内会达到平衡状态，此后再进行包装，能抑制食用槟榔出现返卤返白，并能维持好产品的风味、口感和色泽，工艺简单，成本低，适宜于工业化生产。
具体实施方式
下面结合具体实施例对本发明作进一步说明。
实施例1
本实施例抑制槟榔返卤返白的食用槟榔卤水，由以下原料制成：氢氧化钙2.5kg，饴糖7kg，黄原胶0.05kg、魔芋胶0.02kg、海藻酸钠0.09kg、纽甜0.025kg、三氯蔗糖0.025kg、甜蜜素0.025kg、蔗糖脂肪酸酯0.075kg、单硬脂酸甘油酯0.05kg、双乙酰酒石酸单双甘油酯0.04kg、六偏磷酸钠0.025kg、三聚磷酸钠0.025kg、天然香精香料0.05kg（薄荷香精0.02kg、巴西咖啡香精0.02kg、桂子油0.01kg）。
本实施例抑制槟榔返卤返白的食用槟榔卤水的制备方法，包括以下步骤：
（1）将氢氧化钙分散在10kg水中，50℃磁力搅拌12小时，搅拌的速度为1000转/分钟，得到氢氧化钙乳浊液；
（2）将饴糖在沸水浴中软化10分钟，加入到步骤（1）所得的氢氧化钙乳浊液中，搅拌均匀，搅拌的速度为1000转/分钟，得老卤水；
（3）将辅料黄原胶、魔芋胶、海藻酸钠、纽甜、三氯蔗糖、甜蜜素、蔗糖脂肪酸酯、单硬脂酸甘油酯、双乙酰酒石酸单双甘油酯、六偏磷酸钠、三聚磷酸钠、薄荷香精、巴西咖啡香精、桂子油分散在2kg水中，50℃水浴加热溶解10分钟，剪切搅拌10分钟，速度为13000转/分钟，得分散液；将分散液加入至步骤（2）所得的老卤水中，磁力搅拌均匀，打磨0.5小时，打磨时胶体磨的间隙为0.1mm，即得食用槟榔卤水产品。
实施例2
本实施例抑制槟榔返卤返白的食用槟榔卤水，由以下原料制成：氢氧化钙2.5kg、饴糖6.5kg、黄原胶0.085kg、魔芋胶0.025kg、海藻酸钠0.09kg、羧甲基纤维素钠0.1kg、纽甜0.05kg、三氯蔗糖0.08kg、蔗糖脂肪酸酯0.15kg、单硬脂酸甘油酯0.15kg、六偏磷酸钠0.05kg、丙二醇0.05kg、天然香精香料0.17kg（天然提取的薄荷香精0.07kg、巴西咖啡香精0.07kg、桂子油0.03kg）。
本实施例抑制槟榔返卤返白的食用槟榔卤水的制备方法，包括以下步骤：
（1）将氢氧化钙分散在10kg水中，50℃磁力搅拌12小时，搅拌的速度为800转/分钟，得到氢氧化钙乳浊液；
（2）将饴糖在沸水浴中软化12分钟，加入到步骤（1）所得的氢氧化钙乳浊液中，搅拌均匀，搅拌的速度为800转/分钟，得老卤水；
（3）将辅料黄原胶、魔芋胶、海藻酸钠、羧甲基纤维素钠、纽甜、三氯蔗糖、蔗糖脂肪酸酯、单硬脂酸甘油酯、六偏磷酸钠、丙二醇、薄荷香精、巴西咖啡香精、桂子油分散在4kg水中，50℃水浴加热溶解10分钟，剪切搅拌15分钟，速度为13000转/分钟，得分散液；将分散液加入至步骤（2）所得的老卤水中，剪切搅拌15分钟，打磨1小时，打磨时胶体磨的间隙为0.1mm，即得食用槟榔卤水产品。
实施例3
本实施例抑制槟榔返卤返白的食用槟榔卤水，由以下原料制成：氢氧化钙3kg、饴糖6kg、魔芋胶0.03kg、卡拉胶0.085kg、羧甲基纤维素钠0.135kg、明胶0.05kg、纽甜0.035kg、甜蜜素0.05kg、阿斯巴甜0.045kg、蔗糖脂肪酸酯0.1kg、单硬脂酸甘油酯0.1kg、丙二醇0.1kg、聚葡萄糖0.05kg、天然香精香料0.2kg（薄荷香精0.075kg、巴西咖啡香精0.075kg、桂子油0.05kg）。
本实施例抑制槟榔返卤返白的食用槟榔卤水的制备方法，包括以下步骤：
（1）将氢氧化钙分散在12kg水中，50℃磁力搅拌12小时，搅拌的速度为1000转/分钟，得到氢氧化钙乳浊液；
（2）将饴糖在沸水浴中软化10分钟，加入到步骤（1）所得的氢氧化钙乳浊液中，搅拌均匀，搅拌的速度为800转/分钟，得老卤水；
（3）将辅料魔芋胶、卡拉胶、羧甲基纤维素钠、明胶、纽甜、甜蜜素、阿斯巴甜、蔗糖脂肪酸酯、单硬脂酸甘油酯、丙二醇、聚葡萄糖、薄荷香精、巴西咖啡香精、桂子油分散在4kg水中，60℃水浴加热溶解5分钟，剪切搅拌15分钟，速度为13000转/分钟得，分散液；将分散液加入至步骤（2）所得的老卤水中，剪切搅拌15分钟，打磨1.5小时，打磨时胶体磨的间隙为0.1mm，即得食用槟榔卤水产品。
实施例4
本实施例抑制槟榔返卤返白的食用槟榔卤水，由以下原料制成：氢氧化钙3.2kg、饴糖6kg、黄原胶0.05kg、卡拉胶0.05kg、海藻酸钠0.07kg、明胶0.03kg、三氯蔗糖0.05kg、阿斯巴甜0.035kg、甜蜜素0.065kg、双乙酰酒石酸单双甘油酯0.1kg、卵磷脂0.1kg、六偏磷酸钠0.05kg、三聚磷酸钠0.05kg、聚葡萄糖0.05kg、天然香精香料0.1kg（薄荷香精0.04kg、巴西咖啡香精0.04kg、桂子油0.02kg）。
本实施例抑制槟榔返卤返白的食用槟榔卤水的制备方法，包括以下步骤：
（1）将氢氧化钙分散在12.8kg水中，50℃磁力搅拌12小时，搅拌的速度为800转/分钟，得到氢氧化钙乳浊液；
（2）将饴糖在沸水浴中软化10分钟，加入到步骤（1）所得的氢氧化钙乳浊液中，搅拌均匀，搅拌的速度为800转/分钟，得老卤水；
（3）将辅料黄原胶、卡拉胶、海藻酸钠、明胶、三氯蔗糖、阿斯巴甜、甜蜜素、双乙酰酒石酸单双甘油酯、卵磷脂、六偏磷酸钠、三聚磷酸钠、聚葡萄糖、薄荷香精、巴西咖啡香精、桂子油分散在3.2kg水中，60℃水浴加热溶解5分钟，剪切搅拌10分钟，速度为13000转/分钟，得分散液；将分散液加入至步骤（2）所得的老卤水中，剪切搅拌15分钟，打磨1.5小时，打磨时胶体磨的间隙为0.1mm，即得食用槟榔卤水产品。
测试方法：将实施例1-4所得食用槟榔卤水产品在同一批生产的槟榔片中进行点卤、包装后，放置于37±2 ℃培养箱储藏，观察使用实施例1-4卤水点卤的食用槟榔的返卤返白状况。
经60天储藏试验观察发现，使用实施例1卤水点卤的食用槟榔，在第20天开始返卤，使用实施例4卤水点卤的食用槟榔，在第32天开始返卤并且在第40天返白，使用实施例2和3卤水点卤的食用槟榔，在放置80天后仍未出现返卤返白现象。
Claims (10)
1.一种抑制槟榔返卤返白的食用槟榔卤水，其特征在于，由以下原料制成：结构材料氢氧化钙粉末和饴糖，及辅料稳定材料、甜味材料、乳化材料、保水材料和天然香精香料。
2.根据权利要求1所述抑制槟榔返卤返白的食用槟榔卤水，其特征在于，所述稳定材料为魔芋胶、海藻酸钠、卡拉胶、黄原胶、羧甲基纤维素钠和明胶中的一种或几种。
3.根据权利要求1或2所述抑制槟榔返卤返白的食用槟榔卤水，其特征在于，所述保水材料为六偏磷酸钠、三聚磷酸钠、丙二醇的聚葡萄糖中的一种或几种。
4.根据权利要求1-3之一所述抑制槟榔返卤返白的食用槟榔卤水，其特征在于，所述原料各组分的重量百分比为：结构材料80-95%，稳定材料0.5-3.5%，甜味材料0.5-1.5%，乳化材料0.1-3.5%，保水材料0.1-3.0%，天然香精香料0.1-2.0%，所述重量百分比以食用槟榔卤水总重量为计算基准。
5.根据权利要求1-4之一所述抑制槟榔返卤返白的食用槟榔卤水，其特征在于，所述原料各组分的重量百分比为：结构材料90-92%，稳定材料2-3%，甜味材料1.0-1.5%，乳化材料2-3%，保水材料1.0-1.5%，天然香精香料1-2%，所述重量百分比以食用槟榔卤水总重量为计算基准。
6.根据权利要求1~5之一所述抑制槟榔返卤返白的食用槟榔卤水，其特征在于，所述结构材料由质量百分比为10-45%的氢氧化钙粉末与35-70%的饴糖组成，优选质量百分比为20-35%的氢氧化钙粉末与55-65%的饴糖组成。
7.根据权利要求1~6之一所述抑制槟榔返卤返白的食用槟榔卤水，其特征在于，所述乳化材料为蔗糖脂肪酸酯、单硬脂酸甘油酯、双乙酰酒石酸单双甘油酯和卵磷脂中的一种或几种；所述甜味材料为甜蜜素、三氯蔗糖、纽甜和阿斯巴甜中的一种或几种。
8.一种如权利要求1-7之一所述抑制槟榔返卤返白的食用槟榔卤水的制备方法，其特征在于，包括以下步骤：
（1）将氢氧化钙粉末分散在水中，搅拌均匀，得到氢氧化钙乳浊液；
（2）将饴糖在沸水浴中软化，加入到步骤（1）所得的氢氧化钙乳浊液中，搅拌均匀，得老卤水；
（3）将辅料稳定材料、甜味材料、乳化材料、保水材料和天然香精香料分散在水中，水浴加热溶解，剪切搅拌，得分散液；将所述分散液加入至步骤（2）所得的老卤水中，搅拌均匀，进行打磨，即得食用槟榔卤水产品。
9.根据权利要求8所述抑制槟榔返卤返白的食用槟榔卤水的制备方法，其特征在于，步骤（1）中，所述氢氧化钙粉末与水的质量比为1:4；搅拌的时间是8~24h，搅拌的速度为600-1200 r/min；搅拌时，将物料的温度加热至40~60℃；步骤（2）中，所述软化的时间是10-18min；所述搅拌的速度为600-1200 r/min。
10.根据权利要求8或9所述抑制槟榔返卤返白的食用槟榔卤水的制备方法，其特征在于，步骤（3）中，所述辅料与水的质量比为1:4；所述水浴加热的温度为50-65℃；所述溶解的时间为5~10min；所述剪切搅拌的速度为10000-15000 r/min，剪切搅拌的时间为10-15min；所述打磨的时间为0.5~3h，所述打磨的胶体磨的间隙为0.1mm。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110214092.3A CN112790363A (zh) | 2021-02-26 | 2021-02-26 | 一种抑制槟榔返卤返白的食用槟榔卤水及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110214092.3A CN112790363A (zh) | 2021-02-26 | 2021-02-26 | 一种抑制槟榔返卤返白的食用槟榔卤水及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112790363A true CN112790363A (zh) | 2021-05-14 |
Family
ID=75815904
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110214092.3A Pending CN112790363A (zh) | 2021-02-26 | 2021-02-26 | 一种抑制槟榔返卤返白的食用槟榔卤水及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112790363A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113424950A (zh) * | 2021-07-09 | 2021-09-24 | 长沙宾和朋食品有限公司 | 一种添加吡咯并喹啉醌的槟榔卤水及其制备方法与应用 |
| CN116210877A (zh) * | 2023-04-12 | 2023-06-06 | 湖南皇爷实业有限公司 | 一种改进的无饴糖槟榔卤水及其制备工艺 |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835641A (zh) * | 2012-09-21 | 2012-12-26 | 刘凌 | 一种槟榔卤水 |
| CN104256222A (zh) * | 2014-09-30 | 2015-01-07 | 中南林业科技大学 | 一种椰果硬化复合食用胶及其制备和使用方法 |
| CN104304846A (zh) * | 2014-10-30 | 2015-01-28 | 广东广益科技实业有限公司 | 一种槟榔卤水和改善槟榔卤水返白的抑制剂 |
| CN106262076A (zh) * | 2016-08-13 | 2017-01-04 | 吴青 | 一种健康槟榔加工方法 |
| CN106551365A (zh) * | 2016-11-25 | 2017-04-05 | 湖南宾之郎食品科技有限公司 | 一种可抑制槟榔返卤的食用槟榔卤水及其制备方法 |
| CN108450831A (zh) * | 2018-02-08 | 2018-08-28 | 湖南皇爷食品有限公司 | 一种包埋卤水槟榔及其制备方法 |
| CN108651903A (zh) * | 2018-03-28 | 2018-10-16 | 湖南口味王集团有限责任公司 | 一种防止槟榔返卤返白的方法及卤水 |
-
2021
- 2021-02-26 CN CN202110214092.3A patent/CN112790363A/zh active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835641A (zh) * | 2012-09-21 | 2012-12-26 | 刘凌 | 一种槟榔卤水 |
| CN104256222A (zh) * | 2014-09-30 | 2015-01-07 | 中南林业科技大学 | 一种椰果硬化复合食用胶及其制备和使用方法 |
| CN104304846A (zh) * | 2014-10-30 | 2015-01-28 | 广东广益科技实业有限公司 | 一种槟榔卤水和改善槟榔卤水返白的抑制剂 |
| CN106262076A (zh) * | 2016-08-13 | 2017-01-04 | 吴青 | 一种健康槟榔加工方法 |
| CN106551365A (zh) * | 2016-11-25 | 2017-04-05 | 湖南宾之郎食品科技有限公司 | 一种可抑制槟榔返卤的食用槟榔卤水及其制备方法 |
| CN108450831A (zh) * | 2018-02-08 | 2018-08-28 | 湖南皇爷食品有限公司 | 一种包埋卤水槟榔及其制备方法 |
| CN108651903A (zh) * | 2018-03-28 | 2018-10-16 | 湖南口味王集团有限责任公司 | 一种防止槟榔返卤返白的方法及卤水 |
Non-Patent Citations (3)
| Title |
|---|
| 任凌波等主编: "《生物化工产品生产工艺技术及应用》", 30 June 2001, 北京：化学工业出版社 * |
| 王清连等主编: "《食品化工》", 30 September 1996, 河南科学技术出版社 * |
| 郝利平等主编: "《食品添加剂》", 31 December 2009, 北京：中国农业大学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113424950A (zh) * | 2021-07-09 | 2021-09-24 | 长沙宾和朋食品有限公司 | 一种添加吡咯并喹啉醌的槟榔卤水及其制备方法与应用 |
| CN116210877A (zh) * | 2023-04-12 | 2023-06-06 | 湖南皇爷实业有限公司 | 一种改进的无饴糖槟榔卤水及其制备工艺 |
| CN116210877B (zh) * | 2023-04-12 | 2024-04-09 | 湖南皇爷实业有限公司 | 一种改进的无饴糖槟榔卤水及其制备工艺 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN112790363A (zh) | 一种抑制槟榔返卤返白的食用槟榔卤水及其制备方法 | |
| CN1104207C (zh) | 山药露饮料及其制备方法 | |
| CN106551365A (zh) | 一种可抑制槟榔返卤的食用槟榔卤水及其制备方法 | |
| KR101507773B1 (ko) | 천연 당류를 포함하는 산성 젤리 식품 및 그 제조방법 | |
| CN105249084A (zh) | 一种富硒南瓜果肉粒饮料的制备方法 | |
| CN112841609A (zh) | 一种富含dha的低脂无糖沙拉汁 | |
| KR20000012392A (ko) | 연근음료 및 그 제조방법 | |
| KR101957341B1 (ko) | 스테비아를 함유하는 고형 잼의 제조방법. | |
| CN105211443A (zh) | 一种雪梨银耳茶 | |
| CN103719687A (zh) | 一种五仁养心年糕及其制备方法 | |
| CN111165541A (zh) | 一种适宜于常温和低温的果酱夹芯饼干中的果酱夹心及其加工方法以及一种果酱夹芯饼干 | |
| CN114586953A (zh) | 一种包埋天然芦荟粒爆爆珠及其制备方法 | |
| CN102119778A (zh) | 脱苦蜜柚颗粒饮料及其制作方法 | |
| JP2004208635A (ja) | ソフトキャンディー | |
| KR101135836B1 (ko) | 검을 이용한 기능성 홍시가공식품 조성물 및 그 제조 방법 | |
| CN111264674B (zh) | 防止糯米返生的液体和包含其的粽子冷冻饮品 | |
| CN113875956A (zh) | 一种改善果酱品质的保藏方法 | |
| CN113875958A (zh) | 一种吸吸型睡眠功能果冻及其生产工艺 | |
| KR101346567B1 (ko) | 녹차꽃과 석류의 혼합발효액 및 그 제조방법 | |
| CN105011279A (zh) | 一种砂梨果汁饮料及其制备方法 | |
| CN104855894A (zh) | 一种草本奶香紫薯片及其制备方法 | |
| CN104381904A (zh) | 一种麻辣魔芋方便食品及其制备方法 | |
| KR20200020052A (ko) | 복용편이성 향상을 위한 무화과 스틱겔 식품 및 그 제조방법 | |
| KR20140118292A (ko) | 홍삼성분을 함유한 홍시잼 제조방법 | |
| KR102484128B1 (ko) | 아이스크림 머신을 사용하지 않는 젤라또의 제조방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210514 |