CN112890155A - 一种槟榔卤水及其制作方法 - Google Patents
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Abstract
本发明提供一种槟榔卤水及其制作方法，包括以下重量份原料：山梨糖醇2～44份、植物油3～25份、氢氧化钙粉末2～4份、糊精3～8份、乳化剂2～4份、海藻酸钠2～5份、丙二醇2～4份、抑制剂1～3份，所述抑制剂由丁香叶油、乌梅酊、枫槭油、橙皮素组成，经特定的磁力搅拌温度控制，有效的抑制槟榔返卤，从而延长货期。
Description
技术领域
本发明涉及槟榔制备技术领域，特别涉及一种槟榔卤水及其制作方法。
背景技术
槟榔为棕榈科植物槟榔的干燥成熟种子,广泛分布于南亚、东南亚和中非,在我国福建、台湾、广西和海南等地有栽培，是我国的一种传统中药，亦是全球排名仅次于烟草、酒和含咖啡因饮料之后的第四大嗜好品。近30年来，槟榔作为食用在中国迅速发展，2014年湖南省的槟榔产业已超过世界槟榔总产量的1/5，产值超过150亿元。槟榔含有酚类、多糖、微量元素、维生素、粗纤维和生物碱等59种有效成分，具有健胃消食、杀虫泻下、抗过敏、调节血糖、止痛消炎等药理功效。槟榔的食用方法在中国大陆与南亚东、南亚等国家差异很大，国外槟榔食用方法为鲜果加石灰、荖叶等，有的甚至在粗槟榔果中添加烟草一同嚼食，而中国台湾和海南主要食用新鲜果壳和果核，国内市场成品槟榔为干果的精加工产品为主，为槟榔干果壳配以怡糖和生石灰等腌制加工后制成干槟榔成品，不添加蒌叶或烟草。
现有卤水中含高浓度食用氢氧化钙和饴糖产生的一些弊端，克服原料多、加工复杂、工艺流程长，氢氧化钙难混匀、局部高浓度易对口腔黏膜产生刺激作用、夏天容易“返卤”、保质期短等问题。
发明内容
鉴于此，本发明提出一种槟榔卤水及其制作方法，解决上述问题。
本发明的技术方案是这样实现的：一种槟榔卤水：包括以下重量份原料：山梨糖醇2～44份、植物油3～25份、氢氧化钙粉末2～4份、糊精3～8份、乳化剂2～4份、海藻酸钠2～5份、丙二醇2～4份、抑制剂1～3份，所述抑制剂由丁香叶油、乌梅酊、枫槭油、橙皮素组成；
进一步的，一种槟榔卤水，包括以下重量份原料：山梨糖醇22份、植物油15份、氢氧化钙粉末3份、糊精5份、乳化剂3份、海藻酸钠3份、丙二醇3份、抑制剂2份，所述抑制剂由重量份比1:2～4:2～6:0.3～2的丁香叶油、乌梅酊、枫槭油、橙皮素组成；
进一步的，所述植物油为山茶油、玉米油、橄榄油、棕榈油中一种或几种；
进一步的，所述乳化剂为甘油单脂肪酸酯或丁酸香叶酯。
进一步的，所述抑制剂由重量份比1:3:4:1.2的丁香叶油、乌梅酊、枫槭油、橙皮素组成。
进一步的，一种槟榔卤水的制备方法，包括以下步骤：
S1、取氢氧化钙和水按1:3～5的体积比在50～70℃中溶解10～30min，加入海藻酸钠并于恒温磁力搅拌器在50～80℃下搅拌10～20h，得到氢氧化钙乳浊液；
S2、取糊精、乳化剂于沸水浴中软化50～70min，并加入S1中的氢氧化钙乳浊液、植物油、丙二醇、抑制剂，并与磁力搅拌器中40～70℃搅拌10～50min，得到槟榔卤水。
与现有技术相比，本发明的有益效果是：
本发明的槟榔卤水合理选择原料，经科学配比，调节抑制剂比例，能有效的延长返卤时间，其中，抑制剂中将丁香叶油、乌梅酊、枫槭油、橙皮素具有增稠和胶凝的功能，同时和乳化剂等结合还能控制流体食品的流动性质与半固体食品的变形性，再加入海藻酸钠、山梨糖醇都能够形成稳定的具有高粘度的溶液，且经特定的磁力搅拌温度控制，有效的抑制槟榔返卤，从而延长货期。
具体实施方式
为了更好理解本发明技术内容，下面提供具体实施例，对本发明做进一步的说明。
本发明实施例所用的实验方法如无特殊说明，均为常规方法。
本发明实施例所用的材料、试剂等，如无特殊说明，均可从商业途径得到。
实施例1
一种槟榔卤水：包括以下重量份原料：山梨糖醇2份、玉米油3份、氢氧化钙粉末2份、糊精3份、乳化剂2份、海藻酸钠2份、丙二醇2份、抑制剂1份，所述抑制剂由重量份比1:2:2:0.3的丁香叶油、乌梅酊、枫槭油、橙皮素组成。
实施例2
一种槟榔卤水：包括以下重量份原料：山梨糖醇44份、玉米油25份、氢氧化钙粉末4份、糊精8份、乳化剂4份、海藻酸钠5份、丙二醇4份、抑制剂1～3份，所述抑制剂由重量份比1:4:6:2的丁香叶油、乌梅酊、枫槭油、橙皮素组成。
实施例3
山梨糖醇22份、山茶油15份、氢氧化钙粉末3份、糊精5份、乳化剂3份、海藻酸钠3份、丙二醇3份、抑制剂2份，所述抑制剂由重量份比1:3:4:1.2的丁香叶油、乌梅酊、枫槭油、橙皮素组成；
上述实施例1～3采用以下制备方法：
S1、取氢氧化钙和水按1:3～5的体积比在50～70℃中溶解10～30min，加入海藻酸钠并于恒温磁力搅拌器在50～80℃下搅拌10～20h，得到氢氧化钙乳浊液；
S2、取糊精、乳化剂于沸水浴中软化50～70min，并加入S1中的氢氧化钙乳浊液、植物油、丙二醇、抑制剂，并与磁力搅拌器中40～70℃搅拌10～50min，得到槟榔卤水。
实施例4
本实施例和实施例3的区别在于，一种槟榔卤水的制备方法，包括以下步骤：
S1、取氢氧化钙和水按1:3～5的体积比在50～70℃中溶解10～30min，加入海藻酸钠并于恒温磁力搅拌器在50～80℃下搅拌10～20h，得到氢氧化钙乳浊液；
S2、取糊精、乳化剂于沸水浴中软化50～70min，并加入S1中的氢氧化钙乳浊液、植物油、丙二醇、抑制剂，并与磁力搅拌器中40～70℃搅拌10～50min，得到槟榔卤水。
实施例5
本实施例和实施例3的区别在于，一种槟榔卤水的制备方法，包括以下步骤：
S1、取氢氧化钙和水按1:3～5的体积比在50～70℃中溶解10～30min，加入海藻酸钠并于恒温磁力搅拌器在50～80℃下搅拌10～20h，得到氢氧化钙乳浊液；
S2、取糊精、乳化剂于沸水浴中软化50～70min，并加入S1中的氢氧化钙乳浊液、植物油、丙二醇、抑制剂，并与磁力搅拌器中40～70℃搅拌10～50min，得到槟榔卤水。
对比例1
本对比例和实施例3的区别在于，一种槟榔卤水：包括以下重量份原料：山梨糖醇50份、植物油28份、氢氧化钙粉末5份、糊精10份、乳化剂5份、海藻酸钠6份、丙二醇5份、抑制剂4份，所述抑制剂由重量份比1:1:1:3的丁香叶油、乌梅酊、枫槭油、橙皮素组成。
对比例2
本对比例与实施例3的区别在于，一种槟榔卤水不含有抑制剂。
对比例3
本对比例与实施例3的区别在于，所述抑制剂由重量份比1:5:1:0.2的丁香叶油、乌梅酊、枫槭油、橙皮素组成。
一、品质对照
将实施例1～5和对比例1～3所制得的槟榔卤水和市售的槟榔进行测定返卤天数，测定结果如下：
从上表可以看出，实施例1～5和对比例1比较，本发明各个原料科学配比，调节抑制剂比例，能有效的延长返卤时间；实施例1～5和对比例2比较，本发明的抑制剂中将丁香叶油、乌梅酊、枫槭油、橙皮素进行复配，起到保水增稠的作用；实施例1～5和对比例3比较，调整配比，达到最佳的抑制返卤作用。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (7)
1.一种槟榔卤水，其特征在于：包括以下重量份原料：山梨糖醇2～44份、植物油3～25份、氢氧化钙粉末2～4份、糊精3～8份、乳化剂2～4份、海藻酸钠2～5份、丙二醇2～4份、抑制剂1～3份，所述抑制剂由丁香叶油、乌梅酊、枫槭油、橙皮素组成。
2.如权利要求1所述的一种槟榔卤水，其特征在于：包括以下重量份原料：山梨糖醇22份、植物油15份、氢氧化钙粉末3份、糊精5份、乳化剂3份、海藻酸钠3份、丙二醇3份、抑制剂2份，所述抑制剂由重量份比1:2～4:2～6:0.3～2的丁香叶油、乌梅酊、枫槭油、橙皮素组成。
3.如权利要求1所述的一种槟榔卤水，其特征在于：所述植物油为山茶油、玉米油、橄榄油、棕榈油中一种或几种。
4.如权利要求1所述的一种槟榔卤水，其特征在于：所述乳化剂为甘油单脂肪酸酯或丁酸香叶酯。
5.如权利要求1所述的一种槟榔卤水，其特征在于：所述抑制剂由重量份比1:2～4:2～6:0.3～2的丁香叶油、乌梅酊、枫槭油、橙皮素组成。
6.如权利要求1所述的一种槟榔卤水的制备方法，其特征在于：包括以下步骤：
S1、取氢氧化钙和水按1:3～5的体积比在50～70℃中溶解10～30min，加入海藻酸钠并于恒温磁力搅拌器搅拌10～20h，得到氢氧化钙乳浊液；
S2、取糊精、乳化剂于沸水浴中软化50～70min，并加入S1中的氢氧化钙乳浊液、植物油、丙二醇、抑制剂，并与磁力搅拌器中40～70℃搅拌10～50min，得到槟榔卤水。
7.如权利要求1所述的一种槟榔卤水的制备方法，其特征在于：所述S1中的磁力搅拌温度为50～80℃。
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