CN1168775A - Mixed solution for processing areca and method for preparing the solution - Google Patents
Mixed solution for processing areca and method for preparing the solution Download PDFInfo
- Publication number
- CN1168775A CN1168775A CN97107972A CN97107972A CN1168775A CN 1168775 A CN1168775 A CN 1168775A CN 97107972 A CN97107972 A CN 97107972A CN 97107972 A CN97107972 A CN 97107972A CN 1168775 A CN1168775 A CN 1168775A
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- edible
- bittern
- betel nut
- spices
- sweetener
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- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention is characterized by that SBR resin, edible wax, edible glycerin are added to the brine for making areea ot saften the fibers in areca and alleviate the alkalinity of slaked lime. The produced areca is soft in chewing and is not irritant to the oral cavity.
Description
The present invention relates to a kind of flavouring of betel nut.
Traditional used bittern of modulation betel nut generally is made up of several compositions such as maltose, white lime, sweetener, spices at present, fiber in the betel nut is harder, easily stab oral mucosa and gum in chewing, the alkalescence of white lime also easily stimulates oral mucosa, causes mouth disease.
The purpose of this invention is to provide a kind of traditional properties that can keep betel nut, do not injure the bittern of the system betel nut in oral cavity again.
The present invention is achieved in that a kind of bittern of making betel nut, by the SBR resin, edible wax, edible glycerol, maltose, sucrose, white lime, grease, sweetener, spices, food coloring are formed, and the content of each component is respectively: SBR resin 8-12%, edible wax 1-2%, edible glycerol 1-2%, maltose 10-20%, sucrose 40-60%, white lime 20-40%, grease 3-4%, sweetener 0.5-1%, spices 1-2%, food coloring 0.05-0.1%.
The compound method of this kind bittern is: earlier SBR resin, edible wax, edible glycerol are added in the container of energy temperature control, heat to 60 ℃-80 ℃, make it softening, add maltose, sucrose, white lime, grease, sweetener, spices, food coloring while stirring successively, fully stir evenly then, form thick liquid, be squeezed into graininess bittern after the cooling.
The present invention has been owing to added SBR resin, edible wax, edible glycerol component in the bittern of system betel nut, can softening areca-nut fiber in the fruit, and relax the alkalescence of white lime, in the betel quid chewing, feel soft to the oral cavity nonirritant.
The invention will be further described below in conjunction with embodiment:
Embodiment 1:
Get in the container of SBR resin 10 grams, edible wax 1 gram, edible glycerol 1 gram adding energy temperature control, heat to 60 ℃-80 ℃, stir softening back, the limit adds 12 gram maltoses successively, the sucrose of 50 grams, the white lime of 20 grams, the sweetener of the grease of 4 grams, 1 gram, the spices of 1 gram, add a small amount of food coloring, after fully stirring evenly, form thick liquid, after the cooled and solidified, be squeezed into granular bittern; The aqueous solution that dried betel nut is put into 1% honey element boils and is cooled to 50 ℃ then, soaks 1-7 days, takes out airing or oven dry, is divided into two then or one is divided into three, granular bittern is put into the cavity of betel nut piece.This kind betel nut sugariness height, strength is moderate, is applicable to women, children, old man's taste.
Embodiment 2:
Get in the container of SBR resin 8 grams, edible wax 2 grams, edible glycerol 2 gram adding energy temperature controls, heat to 60 ℃-80 ℃, stir softening back, the limit adds 10 gram maltoses successively, the sucrose of 42 grams, the white lime of 30 grams, the sweetener of the grease of 4 grams, 0.5 gram, 1.5 the spices of gram, add a small amount of food coloring, after fully stirring evenly, form thick liquid, after the cooled and solidified, be squeezed into granular bittern; The aqueous solution that dried betel nut is put into 1% honey element boils and is cooled to 50 ℃ then, soaks 1-7 days, takes out airing or oven dry, is divided into two then or one is divided into three, granular bittern is put into the cavity of betel nut piece.This kind betel nut sugariness is low, and strength is big, is applicable to adult's taste.
Claims (2)
1. bittern of making betel nut, it is characterized in that: by the SBR resin, edible wax, edible glycerol, maltose, sucrose, white lime, grease, sweetener, spices, food coloring are formed, and the content of each component is respectively: SBR resin 8-12%, edible wax 1-2%, edible glycerol 1-2%, maltose 10-20%, sucrose 40-60%, white lime 20-40%, grease 3-4%, sweetener 0.5-1%, spices 1-2%, food coloring 0.05-0.1%.
2. the compound method of the bittern of the described system betel nut of claim 1, it is characterized in that: earlier SBR resin, edible wax, edible glycerol are added in the container of energy temperature control, heat to 60 ℃-80 ℃, make it softening, add maltose, sucrose, white lime, grease, sweetener, spices, food coloring while stirring successively, fully stir evenly then, form thick liquid, be squeezed into graininess bittern after the cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97107972A CN1168775A (en) | 1997-03-03 | 1997-03-03 | Mixed solution for processing areca and method for preparing the solution |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97107972A CN1168775A (en) | 1997-03-03 | 1997-03-03 | Mixed solution for processing areca and method for preparing the solution |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1168775A true CN1168775A (en) | 1997-12-31 |
Family
ID=5170010
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97107972A Pending CN1168775A (en) | 1997-03-03 | 1997-03-03 | Mixed solution for processing areca and method for preparing the solution |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1168775A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843305A (en) * | 2010-04-28 | 2010-09-29 | 益阳市口味王槟榔有限责任公司 | Edible areca-nut brine and making method thereof |
| CN101843304A (en) * | 2010-04-28 | 2010-09-29 | 益阳市口味王槟榔有限责任公司 | Edible areca-nut brine additive and application thereof |
| CN1864536B (en) * | 2006-06-23 | 2010-12-29 | 许和生 | A method for preparing coffee tasted areca |
| CN102599443A (en) * | 2012-03-05 | 2012-07-25 | 张家界湘汇生物有限责任公司 | Health-care betel nut and production method thereof |
| CN104026727A (en) * | 2014-06-30 | 2014-09-10 | 江苏中烟工业有限责任公司 | Novel areca-nut type chewing tobacco product |
| CN104304846A (en) * | 2014-10-30 | 2015-01-28 | 广东广益科技实业有限公司 | Areca-nut brine and inhibitor for inhibiting whitening thereof |
| CN104783022A (en) * | 2015-03-23 | 2015-07-22 | 宁波大学 | Application of aqueous calcium hydroxide solution as areca-nut brine |
| 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 |
-
1997
- 1997-03-03 CN CN97107972A patent/CN1168775A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1864536B (en) * | 2006-06-23 | 2010-12-29 | 许和生 | A method for preparing coffee tasted areca |
| CN101843305A (en) * | 2010-04-28 | 2010-09-29 | 益阳市口味王槟榔有限责任公司 | Edible areca-nut brine and making method thereof |
| CN101843304A (en) * | 2010-04-28 | 2010-09-29 | 益阳市口味王槟榔有限责任公司 | Edible areca-nut brine additive and application thereof |
| CN102599443A (en) * | 2012-03-05 | 2012-07-25 | 张家界湘汇生物有限责任公司 | Health-care betel nut and production method thereof |
| CN104026727A (en) * | 2014-06-30 | 2014-09-10 | 江苏中烟工业有限责任公司 | Novel areca-nut type chewing tobacco product |
| CN104026727B (en) * | 2014-06-30 | 2016-02-03 | 江苏中烟工业有限责任公司 | A kind of betel nut type chewing tobacco goods |
| CN104304846A (en) * | 2014-10-30 | 2015-01-28 | 广东广益科技实业有限公司 | Areca-nut brine and inhibitor for inhibiting whitening thereof |
| CN104304846B (en) * | 2014-10-30 | 2017-10-03 | 广东广益科技实业有限公司 | A kind of areca-nut brine and improvement areca-nut brine return white inhibitor |
| CN104783022A (en) * | 2015-03-23 | 2015-07-22 | 宁波大学 | Application of aqueous calcium hydroxide solution as areca-nut brine |
| 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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| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |