CN113180211B

CN113180211B - Soft edible areca added with compound sweetener

Info

Publication number: CN113180211B
Application number: CN202110295854.7A
Authority: CN
Inventors: 李伟; 黄华学; 贺进军; 黄�俊
Original assignee: Hunan Huacheng Biotech Inc
Current assignee: Hunan Huacheng Biotech Inc
Priority date: 2021-03-19
Filing date: 2021-03-19
Publication date: 2022-10-28
Anticipated expiration: 2041-03-19
Also published as: CN113180211A

Abstract

The invention relates to a soft edible areca added with a compound sweetening agent and a preparation method thereof, wherein the soft edible areca comprises the following raw materials: the areca-nut without alkaloid and/or low alkaloid, and the compound sweetening agent of brine in the process of preparing brine by the areca-nut, wherein the compound sweetening agent comprises 0.5-5.0 wt% of mogroside V. The raw material of the betel nut used by the invention is alkaloid-free or low-alkaloid, so that the adverse effect caused by the betel nut alkaloid is eliminated; meanwhile, the sweetening agent comprising the momordica grosvenori extract is used as brine, and the obtained betel nut food compounded with the sweetening agent has good taste, pure taste, cool taste, no obvious unpleasant tastes such as afterbitterness, astringency and metallic taste, is easily accepted by people who eat betel nuts for a long time, and is a novel green healthy soft edible betel nut.

Description

Soft edible areca added with compound sweetener

Technical Field

The invention relates to an edible betel nut, in particular to a soft edible betel nut added with a compound sweetening agent.

Background

Betel nut, also known as Areca seed, areca nut, bingmen, olive, young, areca jade, is a mature fruit of betel nut (Areca catechu l.) of the class monocotyledonous plants, order of newborn, family palmaceae, genus Areca, genus evergreen arbor. Betel nuts are native to malaysia and widely cultivated in tropical regions of asia. The planting of Chinese areca is mainly distributed in tropical areas such as Yunnan, hainan and Taiwan.

Betel nut is an important Chinese medicinal material. Traditionally, betel nut has the efficacy of killing parasites, breaking food retention, descending qi, activating stagnancy, activating water and resolving dampness, and has been used for treating parasitic infections such as tapeworm, hookworm, roundworm, fasciola, fasciolopsis and the like. According to the medical record, the main functions of betel nut are: it is indicated for severe diarrhea and dysentery, pain in the heart and abdomen, constipation and constipation, dyspnea with phlegm and dyspnea. Treat malaria, abdominal distension, smashed into powder and induce diuresis. Apply sore, promote granulation and alleviate pain. Burn is grey, the primary orifice is kiss and white sore, all wind is removed, all qi is removed, joints are unblocked, nine orifices are benefited, five strains and seven injuries are supplemented, spleen is strengthened and middle energizer is regulated, restlessness is removed, and mass and five diaphragm qi are broken.

Betel nut contains many natural active ingredients. The researches show that the main active ingredients in the areca-nut comprise polyphenol, tannin, polysaccharide, fatty acid, crude fiber, alkaloid, anthocyanin, procyanidine, areca-nut red pigment, saponin, amino acid, trace elements and the like. Wherein, various alkaloids in the areca are specific active ingredients of the areca, and the content is about 0.3 to 0.6 percent. The areca alkaloids are mainly arecoline, secondly arecaidine, and in addition, demethylarecoline, demethylarecaidine, isodemethylarecaidine, arecanolide, and homoarecaine, all of which are present in combination with tannic acid. The medical field thinks that frequent chewing of betel nuts can cause canker sore, gingival degeneration and submucosal fibrosis, and further cause cancerization of the oral cavity, and medical research finds that the chewing of betel nuts can increase the risk of cancerization by 8.4-9.9 times, and the arecoline in the betel nuts has potential cancerization. Experiments in the United states and Japan have been conducted with extracts of Areca catechu, which have been found to cause murine carcinogenesis. Areca catechu has been found in the medical community to be significantly associated with pharyngeal cancer, laryngeal cancer, esophageal cancer, etc. However, at present, the national standard of edible betel nuts is not issued by the country, and the content of the betel nut alkaloid is limited; the local standard of edible areca nuts in Taiwan of Hunan province does not have the related quality index of arecoline.

In addition, the arecoline in the areca is an important reason for addiction of the areca, can stimulate nerves of a chewer to generate excitement and can also enhance the tolerance of the nerves, namely, the chewer is less and less sensitive to the substance, so that the addiction is laid, and long-term use of the areca can lead the eater to have stronger dependence, which is the same as the reason of a smoker.

The sweetener is one of the important auxiliary materials for edible betel nut. The sweetener is a food additive that imparts sweetness to foods and is a food additive that is consumed in the largest amount worldwide. According to the nature of the sweetener, it can be divided into three categories: the first is chemically synthesized sweeteners such as saccharin, cyclamate, acesulfame potassium, aspartame, sucralose, neotame, and the like. The second type is natural sweetener, such as glycyrrhizin, stevioside, mogroside, rubusoside, etc. The third type is functional sweetener, such as sugar alcohol, oligosaccharide, etc. Because various sweetener monomers can not meet four requirements of safety, taste, process and cost at the same time, and have defects in different aspects and different degrees, the mutual defects can be made up and the advantages of each other can be exerted through compounding, and therefore the compound sweetener is produced at the same time.

Because the taste and texture of each sweetener are different from those of cane sugar, and bad flavor and aftertaste are generated when the dosage of each sweetener is large, the bad parts can be overcome by using the compound sweetener. After being compounded, the sweetening agent has a synergistic interaction effect, can eliminate bitter and astringent tastes, and simultaneously improves sweetness. The sweetness is improved, and the taste and flavor are corrected and improved by utilizing the synergistic effect of more than two monomer sweeteners and other substances.

CN201310513770.1 discloses a neotame-containing compound sweetener for areca nut food, which comprises the following components in percentage by mass: 0.6 to 1.0 percent of neotame, 2.5 to 4.0 percent of thaumatin, 25 to 30 percent of erythritol, 25 to 40 percent of maltitol, 30 to 40 percent of sorbitol, 1 to 3 percent of flavor correction substance and 0.2 to 2 percent of anticaking agent. In the invention, the main sweet components are neotame and thaumatin, but the essence of the neotame and thaumatin is respectively amino acid dipeptide derivatives and protein, the properties of the two are unstable in the alkaline environment of betel nut brine, and the two are easily decomposed in the high-temperature environment of betel nut production and processing, so that the loss of sweet taste is caused; in addition, sorbitol and maltitol have strong hygroscopicity, and are easy to cause're-halogenation' of areca-nut brine, so that the compound sweetener is not suitable for areca-nut food.

CN201911342616.6 discloses a betel nut making process without wound stiffness and free alkali in brine, which comprises dissolving betel nut kernel extract in a small amount of calcium hydroxide solution and standing, wherein the betel nut alkali is not necessarily completely converted into betelnut alkaloids; in addition, even if some of the alkaloids are converted to arecaidine, arecaidine is still an addictive and carcinogenic areca alkaloid. Therefore, the betel nut still contains the betel nut alkaloid, and only the brine has no free calcium hydroxide.

CN201910372964.1 discloses a calcium hydroxide-free betel nut brine, which is characterized by comprising the following raw materials in parts by weight: 10-30 parts of citric acid powder, 10-50 parts of sodium bicarbonate, 20-70 parts of starch, 10-20 parts of liquorice, 1-10 parts of glycerol, 0-5 parts of sweetener and 0-2 parts of essence; the sweetener is one or more of stevioside, mogroside and glycyrrhizin.

CN201810920164.4 discloses a natural sweet orange oil capsule betel-nut brine, which is characterized by comprising a low free alkalinity betel-nut brine and a natural sweet orange oil capsule, wherein the low free alkalinity betel-nut brine comprises the following components in parts by weight: 10 to 20 portions of food-grade calcium hydroxide, 30 to 40 portions of maltose, 0.1 to 2 portions of sweetening agent, 0.1 to 2 portions of essence and spice extracted naturally, 1 to 5 portions of sodium alginate, 1 to 10 portions of white sugar and 1 to 10 portions of maltitol; the natural sweet orange oil capsule comprises 1 granule in parts by weight: 10 to 20 parts of natural sweet orange oil, 5 to 10 parts of vitamin C, 5 to 10 parts of soybean oil, 0.1 to 1 part of glycerin monostearate, 0.5 to 1 part of citric acid, 3 to 5 parts of gelatin, 1 to 3 parts of glycerol and 3 to 5 parts of purified water. The sweetener is one or more of saccharin sodium, sodium cyclamate, stevioside, momordica grosvenori sweet and sucralose.

CN201810307636.9 discloses a momordica grosvenori-flavored betel nut which is characterized by comprising betel nuts, food-grade calcium hydroxide, momordica grosvenori soaking liquid, momordica grosvenori smoldering liquid and momordica grosvenori brine, wherein the momordica grosvenori soaking liquid, the momordica grosvenori smoldering liquid and the momordica grosvenori brine comprise momordica grosvenori sweet concentrated solution.

Although the above patent discloses a technical scheme of using sweetener including mogroside to compound in betel nut food or chewing object, betel nuts contain a large amount of betel nut alkaloids, which have unhealthy influence on human body after long-term eating, especially have carcinogenic risk; in addition, the compound sweetening agent has single component, overhigh sweetness and high cost, and the factors of taste and bittern return are not comprehensively considered.

Disclosure of Invention

In order to overcome the defects that the alkaloid is not removed in the prior commercial edible areca nuts in the market, the oral cavity of a person is not healthy after the areca nuts are eaten for a long time, and meanwhile, the areca nuts exist as addictive substances and have the hidden danger of carcinogenesis. The invention provides a soft edible areca added with a compound sweetening agent, wherein the areca raw material is alkaloid-free or low-alkaloid, so that the adverse effect caused by arecoline is eliminated; meanwhile, the sweetening agent including the momordica grosvenori extract is used as brine, and the obtained betel nut food compounded with the sweetening agent has good taste and is easily accepted by people who eat betel nuts for a long time.

The soft edible areca added with the compound sweetener provided by the invention contains no or little areca alkaloid, has the effects of refreshing, exciting nerves, relieving fatigue, pleasuring body and mind and the like, and is free from addiction. The softening of the soft edible areca nuts and the softening of the common edible areca nuts are not the same concept, and the common softened areca nuts adopt a physical and chemical means to soften areca nut fibers and improve the mouthfeel of the areca nuts; the term "soft" as used herein means that, compared to the conventional edible betel nuts, the betel nuts have a very low alkaloid content, even no alkaloid is detected, and thus, the betel nuts are not harmful to and addictive for the eater.

The invention provides a soft edible areca added with a compound sweetening agent, which comprises the following raw materials: the areca-nut without alkaloid and/or low alkaloid, and the compound sweetening agent of brine in the process of preparing brine by the areca-nut, wherein the compound sweetening agent comprises 0.5-5.0 wt% of mogroside V.

Further, the compound sweetener comprises 5-10% of mogroside, 0.5-5% of natural high-power sweetener, 0-5% of artificial sweetener and 80-95% of sugar alcohol; the mogroside comprises 50-95 wt% of mogroside V, provided that the mass content of the mogroside V in the compound sweetener is 1.0-2.5 wt%.

Furthermore, the brine formula comprises 1-5 wt% of the compound sweetening agent, 10-20 wt% of calcium hydroxide, 20-40 wt% of maltose and the balance of drinking water. Optionally, the brine formula also comprises 1-3 wt% of an emulsifier, 1-3 wt% of a water-retaining agent, 0.5-2 wt% of a gelling agent and 0.1-2 wt% of essence.

The emulsifier, water-retaining agent, and gelling agent are well known in the art, and are not particularly limited. For example, the emulsifier is generally a fatty acid or stearoyl lactylate such as sucrose fatty acid ester, glyceryl monostearate, calcium stearoyl lactylate, sodium stearoyl lactylate; the water-retaining agent is at least one of lactitol and polydextrose; the gelling agent is sodium alginate, carrageenan and xanthan gum; the essence comprises natural plant essences such as menthol, orange oil and lemon oil.

The content of mogroside V in the compound sweetener has more important influence on the mouthfeel and taste of edible areca nuts. The content of mogroside V is insufficient, so that the effect of improving the mouthfeel of the betel nuts cannot be achieved; excessive use of mogroside V can mask part of the unique flavor of Arecae semen. The edible betel nuts are different from fast-food products such as beverages, dairy products, tobacco and wine, and the edible betel nuts stay in the oral cavity and are chewed for a long time, so that the requirement of high-end edible betel nuts on a sweetener is high, and besides natural, sugar-free and healthy effects, the mouthfeel, sweetness times and sweetness time are important evaluation indexes. According to the invention, the main sweet component of the compound sweetener is mogroside, which is derived from natural resources peculiar to China, namely Momordica grosvenori, namely 'medicinal and edible plants', has the advantages of high sweetness multiple, long sweet feeling time, no abnormal flavor such as afterbitter taste, zero calorie, no increase of blood sugar level and the like, is a natural sweetener with the taste closest to sucrose, and perfectly conforms to various requirements of edible betel nuts on the sweetener. In addition, the mogroside has high thermal stability and acid-base stability, can tolerate alkaline brine and high-temperature processing environment, and cannot be degraded in the processes of production, transportation and storage. The sweet taste duration of the mogroside, particularly the mogroside V, is long and can reach more than 30 seconds, but the sweet taste duration of sucrose generally accepted by people is only about 5 seconds, so that the mogroside serving as a high-power sweetener has serious aftersweet taste and affects the taste and flavor, but when the mogroside is compounded with betel nuts, along with the prolonging of the residence time of the betel nuts in the oral cavity, the sweet taste duration of the mogroside can enhance the taste of the betel nuts during chewing.

The mogroside comprises one or more of mogroside V, 11-O-mogroside V, mogroside VI, siamenoside I, mogroside IV and mogroside III, wherein the mogroside V is a main component, and the mass concentration of the mogroside V in the mogroside is 30-99 wt%.

Preferably, the mogroside comprises the following components in percentage by mass: 1-10wt% of 11-O-mogroside V and 50-95 wt% of mogroside V; optionally, the mogrosides may also include mogroside VI, siamenoside I, mogroside IV, mogroside III, which are commonly found in mogroside sweeteners having mogroside V as the major component.

In the invention, the components in the compound sweetener comprise other natural high-power sweeteners, artificial sweeteners, sugar alcohols, and optionally monosaccharide, disaccharide or polysaccharide besides mogroside. The components are used for reducing the use cost of the sweetening agent, increasing the beneficial flavor and preventing the're-halogenation' (the term're-halogenation', in the areca nut industry, means that areca nut gets damp in the storage process, namely the coagulated brine is soaked and seriously has fluidity in the storage process) so as to improve the suitability of the compound sweetening agent in edible areca nuts.

The natural high-intensity sweetener is at least one selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, rubusoside, steviolbioside and glycyrrhizin. Most of the natural high-potency sweeteners are lower in price than mogroside, and although the tastes have defects such as aftertaste, astringency, metallic taste and the like, the defects can be mutually covered by compounding the mogroside, artificial sweeteners and sugar alcohol.

The artificial sweetener is at least one of sucralose, aspartame, alitame, saccharin sodium, acesulfame potassium, sodium cyclamate and neohesperidin dihydrochalcone; the artificial sweetener has the advantages of low price, high sweetness, stable property and the like, and can achieve the purposes of improving the sweetness, improving the mouthfeel and reducing the cost by compounding with a high-power natural sweetener such as mogroside and the like. But the mouthfeel of the betel nut which is singly used for eating is not satisfactory.

The sugar alcohol is at least one selected from isomaltitol, mannitol, lactitol and erythritol; preferably, the compound is prepared from isomaltitol and erythritol according to the mass ratio of 1. The sugar alcohol has high safety, good taste, no dental caries, and no influence on blood sugar level, has sweetness lower than that of sucrose, and calorie far lower than that of sucrose, and can be used as sweetener with low sweetness and low calorie, or filler, diluent or excipient of compound sweetener. In addition, the sugar alcohols are different from sorbitol, maltitol and xylitol, have extremely low hygroscopicity, are particularly suitable for eating areca, and do not cause the areca brine to be re-halogenated. The applicant finds that the combination of the sugar alcohol in the sweetening agent according to the proportion can improve the mouthfeel of the areca nuts and effectively prolong the number of days of bittern return.

In a preferred technical scheme of the invention, in the brine used for brine spotting, the compound sweetener comprises 1-5 wt% of mogroside, 0.5-1 wt% of rebaudioside A, 0.5-1 wt% of rebaudioside D, 2-10 wt% of sucralose, 20-45% of isomalt and 40-70% of erythritol; the mogroside comprises the following components in mass concentration: 50-95 wt% of mogroside V, 1-10wt% of 11-O-mogroside V, provided that the mogroside V accounts for 0.5-5.0 wt%, preferably 1.0-2.5 wt% of the compound sweetener.

The bittern is compounded by the sweetening agent of the brine in the preparation of the betel nut food, wherein the mogroside, particularly the mogroside V as the main component is compounded with other sweet and sweet fillers to serve as the bittern, so that the bittern has the functions of improving the mouthfeel of the alkali-free/low-alkali betel nuts, reducing the stimulation and improving the mouthfeel of the betel nut food.

The areca without alkaloid and/or low alkaloid is fresh areca, dry areca (Chinese olive or smoked areca) or sliced areca from which total alkaloids are removed (or largely removed) by physical, chemical or biological methods.

Preferably, the alkaloid-free and/or low-alkaloid areca catechu is obtained by soaking in an alkaline solution containing a surfactant, and the like, wherein the content of arecoline in the treated areca catechu is less than 0.02 wt%. The preparation method of the areca nut without alkaloid or with low alkaloid can refer to the invention patent application of the application number CN202110140884.0 previously filed by the inventor, with the invention name of 'an areca nut without alkaloid/with low alkaloid and the preparation method thereof'.

Preferably, the treated arecoline content is below 0.01wt%, more preferably below 0.005 wt%.

The alkali liquor is an aqueous solution of sodium hydroxide, calcium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate and potassium bicarbonate, and the pH value of the alkali liquor is 11-13.

The concentration of the surfactant in the alkali liquor is 0.1-0.5 g/L, preferably 0.15-0.2 g/L. The purpose of adding surfactant into the alkali liquor is to enhance the permeability of the alkali liquor and make the alkali liquor fully play a role.

The surfactant is food-grade surfactant, including but not limited to lecithin, soybean phospholipid, glycerol monostearate, glycerol distearate, sucrose fatty acid ester, calcium stearoyl lactylate, polyglycerol fatty ester, and sucrose glycerol fatty acid ester. Preferably, the compound is prepared by mixing phosphate surfactants (lecithin and soybean lecithin) and fatty acid surfactants (glycerol monostearate, glycerol distearate, sucrose fatty acid ester, calcium stearoyl lactylate, polyglycerol fatty ester and sucrose glycerol fatty acid ester) according to the mass ratio of 3-5; more preferably, the soybean lecithin and the glycerol distearate are compounded according to the mass ratio of 3-5.

Further preferably, the alkaloid-free or low-alkaloid areca catechu is obtained by a preparation method comprising the following steps:

(S1) selecting fruits: selecting fresh or dry areca as a raw material;

(S2) soaking in alkali liquor: soaking the areca in the step (1) in an alkali liquor containing a surfactant;

(S3) cleaning: taking out the areca nuts in the step (2) from the alkali liquor, washing the areca nuts to be neutral, and drying the areca nuts;

(S4) extracting: extracting the areca nuts drained in the step (3) by using a mixed solvent, filtering to remove the solvent, then distilling the residual solvent in the areca nuts by using water vapor, and drying to obtain the alkaloid-free/low-alkaloid areca nuts.

In the step (S2), the soaking time is 24-48 hours; in the step (S4), the mixed solvent is a mixed solvent of one or more solvents of 6# solvent oil, 120# solvent oil, petroleum ether, diethyl ether, cyclohexane, n-hexane or heptane and ethyl acetate, wherein a volume ratio of at least one of 6# solvent oil, 120# solvent oil, petroleum ether, diethyl ether, cyclohexane, n-hexane and heptane to ethyl acetate is 5-15: 1, preferably 7 to 9. The dosage of the mixed solvent is 5 to 20 times (L/kg), preferably 10 to 16 times (L/kg) of the weight of the raw material of the areca nut. The purpose of extracting by using a mixed solvent is to leach alkaloid (decomposed into free state by alkali), leach fat-soluble pigment and leach pesticide residue in the areca nut; the extraction method comprises but is not limited to reflux extraction, countercurrent extraction, stirring extraction, ultrasonic extraction, microwave-assisted extraction, percolation extraction and extraction.

The invention also provides a preparation method of the compound soft edible betel nut, which comprises the following steps:

(1) Taking areca nuts without alkaloid and/or low alkaloid as a raw material, and cleaning;

(2) Flavoring, baking, perfuming skin, cutting fruit, removing kernel, adding bittern, condensing bittern, and packaging to obtain final product; the compound sweetening agent of the brine used for bittern spotting comprises mogroside.

In the step (1), the preparation of the areca nuts without alkaloid and/or low alkaloid is as described above, the areca nuts without alkaloid and/or low alkaloid are obtained by soaking treatment of alkaline liquor containing surfactant,

in the step (2), the processes of flavoring, baking, perfuming the surface, cutting fruits and removing kernels are well known in the art and are not described in detail herein.

Preferably, in the step (2), the compound sweetening agent used in the brine used for brine adding comprises 5-10% of mogroside, 0.5-5% of natural high-intensity sweetening agent, 0-5% of artificial sweetening agent and 80-95% of sugar alcohol; the mogroside comprises 50-95 wt% of mogroside V, and the condition is that the mass content of the mogroside V in the compound sweetener is 1.0-2.5 wt%.

Detailed Description

The present invention will be further described with reference to the following examples.

The fresh or dry betel nuts used in the embodiment of the invention are purchased from Hainan (wherein the total alkaloid content in the dry betel nuts is 0.53%; the sweetener used in the embodiment of the invention is purchased from Huacheng biological resources GmbH in Hunan, and other auxiliary materials used in the embodiment of the invention are obtained through conventional commercial approaches if no special description is provided.

In the embodiment of the invention, the content of the areca alkaloids (including arecoline, arecolidine, demethylarecoline, isodemethylarecoline, arecoline and homoarecoline) is detected by a High Performance Liquid Chromatography (HPLC) external standard method. The HPLC sample is prepared by pulverizing Arecae semen, ultrasonic extracting with 50 weight times of methanol, centrifuging, collecting supernatant, and testing. HPLC Agilent100 HPLC, mobile phase methanol: and (4) water 6.

Preparation examplePreparation of areca-nut without alkaloid or low alkaloid

Preparation example 1

(1) Selecting fruits: selecting 50kg of betel nut dry fruit without rot, disease spots and insect pests as a raw material, slicing and picking kernels;

(2) Soaking in alkali liquor: soaking areca in 300L of alkali solution which is 0.2% sodium hydroxide aqueous solution by mass percent and contains 37.5g of soybean lecithin and 12.5g of glycerol distearate for 24 hours;

(3) Cleaning: taking out the areca nuts from the alkali liquor, washing the areca nuts to be neutral by using pure water, and draining or drying the areca nuts;

(4) Mixed solvent extraction: the areca nuts drained in step (3) were extracted twice with a mixed solvent (120 # solvent oil: ethyl acetate =7:1,v/V) under reflux. The dosage of the mixed solvent for the first reflux extraction is 900L, and the reflux extraction time is 4 hours; the dosage of the mixed solvent for the second reflux extraction is 800L, and the reflux extraction time is 3 hours. After the reflux extraction is finished, filtering to remove the solvent, distilling the residual solvent in the betel nut by using water vapor, and drying to obtain the alkaloid-free betel nut.

Detecting with High Performance Liquid Chromatography (HPLC) external standard method to obtain Arecae semen with no arecoline.

Preparation example 2

The other conditions were the same as in preparation example 1, except that in step (2), 41.5g of soybean lecithin and 8.5g of glycerol distearate were contained in the alkaline solution. The arecoline content in the obtained Arecae semen is 0.0016% by High Performance Liquid Chromatography (HPLC) external standard method.

Preparation example 3

The other conditions were the same as in preparation example 1 except that 25g of soybean lecithin and 25g of glycerol distearate were contained in the alkaline solution in step (2). The content of arecoline in the obtained Arecae semen is 0.0037% by High Performance Liquid Chromatography (HPLC) external standard method.

The inventor also carries out the treatment of the areca catechu by independently adding the soybean phospholipid or the glycerol distearate with the same mass into the alkali liquor, and finds that the effect is not as thorough as the effect of removing the areca catechu by the compound use of the soybean phospholipid or the glycerol distearate, which indicates that the compound use of the surfactant soybean phospholipid or the glycerol distearate in the alkali liquor can obtain the synergistic effect.

ExamplesPreparation of compound soft edible betel nut

Example 1

(1) Taking the areca-nut without alkaloid obtained in the preparation example 1 as a raw material, and cleaning;

(2) Adding cleaned Arecae semen into a fermentation tank, fermenting at 0.5MPa and 30 deg.C for 24 hr to obtain fermented product; baking at 45 deg.C for 1 hr, adding into a sealed jar, and sealing at 35 deg.C for 10 hr; slicing the betel nut from the middle with a slicer, and removing the core; the brine formula comprises 2.5wt% of compound sweetening agent, 11wt% of food-grade calcium hydroxide, 1.2wt% of sucrose fatty acid ester, 1.1wt% of calcium stearoyl lactylate, 30wt% of maltose and the balance of drinking water; the compound sweetener comprises the following components in percentage by mass: mogroside V1.3wt%, 11-O-mogroside V0.1wt%,0.7wt% rebaudioside A,0.9wt% rebaudioside D,5wt% sucralose, 25% isomalt, 60% erythritol; preparing brine, and then carrying out brine dripping and condensing on the sliced and denucleated areca nuts in the step (2); packaging to obtain soft edible Arecae semen product.

Example 2

Soft edible betel nuts were prepared according to the same method and conditions as in example 1, except that the low-alkaloid betel nut raw material obtained in preparation example 3 was used in step (1).

Example 3

Soft edible areca nuts are prepared according to the same method and conditions as in example 1, except that the compound sweetener in step (2) comprises the following components in mass content: mogroside V0.5 wt%, 11-O-mogroside V0.1wt%,0.7wt% rebaudioside A,0.9wt% rebaudioside D,4wt% sucralose, 30% isomalt, 55% erythritol.

Example 4

Soft edible areca nuts are prepared according to the same method and conditions as in example 1, except that the compound sweetener in step (2) comprises the following components in mass content: mogroside V1wt%, 11-O-mogroside V0.1wt%,0.7wt% rebaudioside A,0.9wt% rebaudioside D,5wt% sucralose, 35% isomalt, 50% erythritol.

Example 5

Soft edible areca nuts are prepared according to the same method and conditions as in example 1, except that the compound sweetener in step (2) comprises the following components in mass content: mogroside V2.5 wt%, 11-O-mogroside V0.2 wt%,0.7wt% rebaudioside A,0.9wt% rebaudioside D,3wt% sucralose, 40% isomalt, 45% erythritol.

Example 6

The soft edible areca nuts are prepared according to the same method and conditions as in the example 1, with the difference that the compound sweetener in the step (2) comprises the following components in mass content: mogroside V5 wt%, 11-O-mogroside V0.4 wt%,0.7wt% rebaudioside A,0.9wt% rebaudioside D,2wt% sucralose, 33% isomalt, 52% erythritol.

Taste testing of application examples

The male test subjects with eating habits of betel nuts are selected, 10 test subjects are taken as 1 group, the test examples, the comparative examples and the commercial finished product eating betel nuts are tasted, 10 test subjects in each group are scored comprehensively according to taste and chewiness, and the score is further scored after eating for one month (eating 2 times a day and one time). Each test item, a score of 5 full, indicates the most satisfied consumer, and a score of 1 minimum. The comparison example is that a certain brand of edible betel nut is directly purchased in the market. The specific scoring criteria are shown in table 1 below:

TABLE 1

Scoring	Taste of food
		5 points of	Has good taste
4 is divided into	Has good taste
		3 points of	Has a general taste
2 is divided into	Has poor taste
		1 point is	Has poor taste

Due to the unique taste of betel nuts, due in part to the presence of arecoline, subjects who eat betel nuts for a long period of time may not be able to adapt to the arecoline-removed soft betel nuts, resulting in a low score, and therefore, each group of subjects eat the soft betel nuts obtained in the examples of the present invention 2 times a day, one at a time, one month after eating betel nuts, and the betel nuts containing arecoline obtained by the conventional commercial process. The results, which were scored according to the above criteria and averaged, are shown in table 2 below:

TABLE 2

The soft edible areca added with the compound sweetening agent prepared by the invention has pure taste, cool taste, no obvious aftertaste, astringent taste, metal taste and other bad tastes. As can be seen from the data in table 2, after a subject with a habit of eating betel nuts eats the soft edible betel nuts of the embodiment of the present invention for one month, the adaptability degree is very high, which is substantially close to the degree of buying the conventional betel nuts on the market, and because the arecoline is removed, the adverse effects on the stomach and the oral cavity are eliminated, the addiction to the eaters is reduced, the carcinogenic risk of the arecoline is also avoided, and the soft edible betel nuts are a novel green and healthy soft edible betel nut.

In addition, the invention preferably selects sugar alcohol as excipient, has small hygroscopicity when being matched with each other, is particularly suitable for eating the areca and does not cause the areca brine to be re-halogenated. The number of days for marinating the soft areca nuts prepared by the method exceeds 150 days, and the quality guarantee period of the used areca nuts is 60 days generally, so that the marinating phenomenon of the soft areca nuts prepared by the method cannot occur in the quality guarantee period, and the sale and the eating are further influenced.

Claims

1. The soft edible betel nut added with the compound sweetening agent is characterized by comprising the following raw materials: the areca-nut is free of alkaloid and/or low in alkaloid, and the areca-nut is prepared into a compound sweetening agent of brine in a brine adding process, wherein the compound sweetening agent comprises 0.5-5.0 wt% of mogroside V;

the areca-nut without alkaloid and/or low alkaloid is obtained by soaking the areca-nut in alkali liquor containing a surfactant, wherein the content of the areca-nut alkali in the treated areca-nut is less than 0.01 wt%;

the surfactant is a mixture of a phosphate surfactant and a fatty acid surfactant according to a mass ratio of 3-5;

the alkali liquor is an aqueous solution of sodium hydroxide, calcium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate and potassium bicarbonate, and the pH value of the alkali liquor is 11-13; the concentration of the surfactant in the alkali liquor is 0.1-0.5 g/L.

2. The soft edible betel nut as claimed in claim 1, wherein said phospholipid-based surfactant is selected from lecithin, soybean lecithin; the fatty acid surfactant is selected from glyceryl monostearate, glyceryl distearate, sucrose fatty acid ester, calcium stearoyl stearate, polyglyceryl fatty ester, and sucrose glycerin fatty acid ester.

3. The soft edible betel nut as claimed in claim 1, wherein the compound sweetener comprises 5-10% mogroside, 0.5-5% natural high-power sweetener, 0-5% artificial sweetener, 80-95% sugar alcohol; the mogroside comprises 50-95 wt% of mogroside V, provided that the mass content of the mogroside V in the compound sweetener is 1.0-2.5 wt%.

4. The soft edible areca nut as claimed in claim 1, wherein the brine comprises 1-5 wt% of the compound sweetener, 10-20 wt% of calcium hydroxide, 20-40 wt% of maltose and the balance of drinking water.

5. The soft edible betel nut of claim 3, wherein the mogroside comprises one or more of mogroside V, 11-O-mogroside V, mogroside VI, siamenoside I, mogroside IV and mogroside III, wherein the mogroside V is a main component, and the mass concentration in the mogroside is 30-99 wt%.

6. The soft edible betel nut as claimed in claim 5, wherein the mogroside comprises the following ingredients by mass: 1-10wt% of 11-O-mogroside V and 50-95 wt% of mogroside V.

7. The soft serve betel nut of claim 3, wherein the natural high intensity sweetener is selected from at least one of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside A, rubusoside, steviolbioside, glycyrrhizin; and/or

The artificial sweetener is at least one selected from sucralose, aspartame, alitame, saccharin sodium, acesulfame potassium, sodium cyclamate and neohesperidin dihydrochalcone; and/or

The sugar alcohol is at least one selected from isomaltitol, mannitol, lactitol and erythritol.

8. The soft edible betel nut of claim 7, wherein the natural high sweetener is rebaudioside A and rebaudioside D in a mass ratio of 1-3: 1 to 3.

9. The soft edible areca nut as claimed in claim 7, wherein the sugar alcohol is selected from the group consisting of isomalt and erythritol in a mass ratio of 1.

10. The soft edible betel nut as claimed in claim 9, wherein the sugar alcohol is selected from the group consisting of isomalt and erythritol in a mass ratio of 1.2-2.4.

11. The soft serve betel nut of claim 2, wherein the built sweetener comprises 1 to 5wt% mogroside, 0.5 to 1wt% rebaudioside a,0.5 to 1wt% rebaudioside D,2 to 10wt% sucralose, 20 to 45% isomalt, 40 to 70% erythritol; the mogroside comprises the following components in mass concentration: 50-95 wt% of mogroside V, 1-10wt% of 11-O-mogroside V, and the condition is that the mogroside V is 1.0-2.5 wt% in the compound sweetening agent.

12. The soft edible betel nut of claim 1, wherein said alkaloid free or low alkaloid betel nut is obtained by a method comprising the steps of:

(S1) selecting fruits: selecting fresh or dry areca as a raw material;

13. A method for preparing edible, soft betel nut as claimed in any one of claims 1 to 12, comprising the steps of:

(2) Flavoring, baking, perfuming skin, cutting fruit, removing kernel, adding bittern, condensing bittern, and packaging to obtain final product; the compound sweetening agent of the brine used for bittern lighting comprises mogroside.