CN104026727B - A kind of betel nut type chewing tobacco goods - Google Patents

Abstract

The invention discloses a betel nut-type chewing tobacco product, which is obtained by spotting edible betel nut brine on dried betel nut fruits; 40 parts, 1-15 parts of tobacco extract, 0.1-2 parts of glycerin, 0.1-2 parts of gelatin, 0.2-2 parts of acidity regulator, 0.01-2 parts of auxiliary materials and water, the total of each component is 100 parts; The ratio of slaked lime to maltose is 1:2-5; the weight of each dried betel nut is 2.5-3.0g; and the nicotine content of each dried betel nut is 0.01-1.5mg. The present invention obtains the betel nut product with consistent taste by limiting the weight of the dried betel nut, and is a betel nut type chewing tobacco product with good taste and proper viscosity, which can ensure the safety of consumers and satisfy the sensory demands of consumers.

Description

A kind of betel nut type chewing tobacco product

technical field

The invention belongs to the field of tobacco products, in particular to a betel nut type chewing tobacco product.

Background technique

"Smoking and health" is a common concern of people. The traditional cigarette smoking method makes the smoke produced when the cigarette is burned contain many substances harmful to the human body, which will cause certain harm to the human body when it enters the human body through inhalation. In addition, the generated sidestream smoke can also cause passive smoking among non-smokers. Therefore, smoking in public places is increasingly criticized and restricted by all walks of life. Although smoking is harmful to health, the total number of smokers in the world is still on the rise due to the unique smoking experience that tobacco products bring to consumers. While recognizing that smoking is harmful to health, it is especially necessary to research and develop tobacco products that can meet the needs of tobacco consumers and reduce the harm of smoking to the public.

Betel nut is the dry and mature seed of the palm plant. It is one of the four major south medicines in my country. There are approximately 600 million betel nut eaters in the world, mainly distributed in India, Southeast Asia, and my country's Hainan, Hunan, Taiwan and other places. In the World Health Organization's research on betel nut chewing, the betel nut eaten by people is mainly composed of betel leaves, betel nuts, and lime, and is usually accompanied by tobacco. The betel nut chewed in this way is also called betel nut block, that is, betel nut Chews mixed with its additives. Additions to betel nuts are different in different regions. For example, Indian residents generally add tobacco when eating betel nuts, Sri Lankan residents add tobacco when eating betel nuts, and residents in New Guinea and other South Pacific Island residents do not add tobacco ingredients when eating. There are two kinds of bagged food "gutka" and "panmasala" with betel nut as the main ingredient circulating in the markets of various countries in South Asia. "gutka" is a dry and relatively non-perishable betel nut food consisting of betel nuts, slaked lime, catechu, seasonings and tobacco powder. The same formula without tobacco powder is "panmasala". In addition, there is "Supari", which is dried betel nuts and sprinkled with seasoning, "Mainpuri", which is a mixture of betel nuts, tobacco, slaked lime, alfalfa leaves, and camphor, and "Mawa", which is mixed with tobacco and slaked lime. In my country, Hainan and Taiwan are the main planting areas of betel nuts. The more commonly added ingredients in Taiwanese betel nuts are betel leaves, betel nuts and lime, as well as scorpion flowers and vines, and some catechins are added as spices. More than 99% of Hainan betel nut fresh or dried fruits are supplied to Hunan betel nut processing enterprises to process betel nut chews. The betel nut chewing block is matched with brine, and has become the most popular chewing product with local characteristics. When chewing betel nuts, under the strong stimulation of arecoline, the mucous membrane tissues of the oral cavity, respiratory tract and esophagus will be extremely active, and the cell pores will also be extremely opened. It will be many times stronger than usual. The stimulation of nicotine in cigarettes causes the hypothalamus and pituitary gland of the brain to secrete dopamine, which makes people feel happy and satisfied. Therefore, generally speaking, betel nut lovers have the habit of smoking. If you chew betel nut containing tobacco extract, nicotine can not only be directly absorbed by the oral cavity and esophageal mucosal tissue, but also the oral cavity and esophageal mucosal tissue can increase the absorption of nicotine under the action of arecoline, so that it can be absorbed more effectively. Stimulates the brain to secrete dopamine.

CN101843305A discloses an edible betel nut brine, which comprises 10-40% of lime powder, 30-80% of maltose, 0.1-3.0% of carrageenan, 0.1-3.0% of glycerin, 0.2-2.0% of citric acid and 0.1-3.0% of auxiliary materials. Since the edible betel nut brine has no tobacco additives, the physiological satisfaction brought by the tobacco additives to the betel nut chewers has not been considered.

CN102894465A discloses a betel nut containing tobacco components and a preparation method thereof, which includes edible betel nut and brine containing tobacco components, wherein the brine containing tobacco components includes 20-70% of tobacco material extract, 5-40% of acid-base regulator %, water 5-50%, flavoring agent 0-35%, essence 0-10%, stabilizer 0.5-3%. However, because the content of nicotine in the tobacco extract is not given in its edible betel nut brine, the absorption of nicotine is uncertain, which brings unsafe hidden dangers to consumers. The specific reason is that: nicotine has a special effect on all autonomic ganglia, a small dose of excitement, and a large dose quickly turns into paralysis; it also has a biphasic effect on the central nervous system, which is first excited and then paralyzed. If nicotine is excessive, a poisoning reaction will occur after entering the body, and the lethal dose for adults is about 50 mg. When smoking a cigarette, about 50% of the nicotine in the tobacco leaf diffuses into the air with the smoke, 25% is burned and destroyed, 5% is thrown away with the cigarette butt, and about 20% is absorbed by the body through the oral, nasal and bronchial mucosa. If the nicotine content of a cigarette box is 1.0mg, and each cigarette is smoked on average for 10 puffs, and the nicotine is absorbed by about 10-50% in each puff, the nicotine absorbed by the human body is about 0.01-0.05mg/ Mouth (0.1-0.5mg/branch). If you smoke continuously, it is easy to cause drunkenness. It can be seen that determining the content of nicotine in the tobacco extract of tobacco-containing betel nut products is particularly important for ensuring safety and satisfying physiological needs.

Therefore, there is a need to provide a betel nut type chewing tobacco product, which can ensure safety and provide the feeling of smoking and betel nut taste at the same time.

Contents of the invention

The object of the present invention is to provide a betel nut type chewing tobacco product. The present invention limits the amount of tobacco extract in edible betel nut brine, limits the content of nicotine in each product, and limits the ratio of slaked lime and maltose to obtain a product with good taste, proper viscosity, which can ensure the safety of consumers and satisfy the senses of consumers at the same time. Demand for areca-type chewing tobacco products.

The invention provides the following technical solutions:

A betel nut type chewing tobacco product, which is obtained by putting edible betel nut brine on the dried betel nut;

The edible betel nut brine, in parts by weight, includes the following components:

5-20 parts of slaked lime, 10-70 parts of maltose, 5-40 parts of white sugar, 1-15 parts of tobacco extract, 0.1-2 parts of glycerin, 0.1-2 parts of gelatin, 0.2-2 parts of acidity regulator, 0.01-2 parts of auxiliary materials 2 parts and water, the sum of each component is 100 parts; wherein, the ratio of slaked lime to maltose is 1:2-5;

The weight of each dried betel nut is 2.5-3.0 g; the said stewed betel nut satisfies that the nicotine content of each dried betel nut is 0.01-1.5 mg.

The present invention obtains betel nut products with consistent taste by limiting the weight of betel nut dried fruit; and limits the consumption of each substance in the edible betel nut brine, especially the consumption of tobacco extract, and simultaneously limits the brine conditions to ensure the content of nicotine in each product, At the same time, the ratio of slaked lime and maltose is limited to obtain a betel-nut type chewing tobacco product with good taste, proper viscosity, which can ensure the safety of consumers and satisfy the sensory needs of consumers.

The way of brine includes smearing, spraying and other ways. When ordering the brine, the total content of nicotine in the brine is detected first, and then distributed to each dried betel nut.

Preferably, the tobacco extract in the edible betel nut brine is 5-10 parts. Within this range, betel nut products can be guaranteed to have the feeling of chewing tobacco without highlighting the taste of tobacco, making it easy for betel nut lovers to accept.

Preferably, the nicotine content of each betel nut dried fruit is 0.1-0.5 mg. Within this range, the sensory needs of consumers can be satisfied while the safety of consumers chewing betel nut products can be guaranteed.

Preferably, said edible betel nut brine is obtained according to the following steps:

1) Mix slaked lime and maltose with water, and mix at 80-100°C for 0.5-2h to obtain the primary mixture;

2) Add white sugar, glycerin, gelatin, and an acidity regulator to the primary mixture obtained in step 1) in sequence, and stir at 80-100° C. for 1-2 hours to obtain a medium mixture.

3) cooling the medium mixture obtained in step 2) to 45-60° C., adding tobacco extract and auxiliary materials therein, and mixing uniformly to obtain edible areca nut brine.

The mixture obtained in step 2) is a viscous, homogeneous, yellow-brown mixture.

Preferably, the tobacco extract is extracted according to the following steps: add water to the tobacco leaves and rehydrate at room temperature for 6-24 hours, filter off the water, extract with water and/or alcohol at 60-85°C, filter, and concentrate to a moisture content of 20- 50% to get tobacco extract.

Preferably, the tobacco extract is one or more of the following tobacco leaf extracts: flue-cured tobacco, air-cured tobacco, burley tobacco, oriental tobacco, cigar tobacco, and tobacco tobacco.

Preferably, the auxiliary materials are food flavors and fragrances.

The obtained areca-type chewing tobacco product is vacuum-packed after being sterilized and dried.

In this paper, the dried betel nut can be obtained through the existing production process of edible betel nut, for example, the dried betel nut is obtained by washing, processing, drying, cutting, and picking, and then the dried betel nut is screened, sliced, and selected for weight 2.5-3.0 grams of betel nut dried fruit with basically the same size of the inner shell is stewed.

The beneficial effects of the present invention are as follows:

The present invention obtains betel nut products with consistent taste by limiting the weight of betel nut dried fruit; and limits the consumption of each substance in the edible betel nut brine, especially the consumption of tobacco extract, and simultaneously limits the brine conditions to ensure the content of nicotine in each product, And limit the ratio of slaked lime and maltose to obtain the betel nut type chewing tobacco product with good taste, proper viscosity, which can ensure the safety of consumers and satisfy the sensory needs of consumers at the same time.

The betel nut type chewing tobacco product of the present invention uses betel nut as a carrier under the condition of ensuring no smoke, and organically combines the nerve stimulation that betel nut brings to consumers and the tobacco component that cigarettes can bring to consumers. It can not only meet the sensory needs of cigarette consumers, but also overcome the problem of smoke generated by traditional tobacco smoking and reduce the health hazards of smoking. At the same time, it is of great significance to enrich the types of domestic tobacco products and respond to the development trend of world tobacco. The invention has reasonable compatibility, is easy to manufacture, is convenient to use, and is hygienic and safe.

detailed description

In order to illustrate the present invention more clearly, the present invention will be further described below in conjunction with preferred embodiments. Those skilled in the art should understand that the content specifically described below is illustrative rather than restrictive, and should not limit the protection scope of the present invention.

Example 1

A betel nut type chewing tobacco product, comprising: betel nut dried fruit and edible betel nut brine;

The edible betel nut brine, in parts per hundred parts by weight, includes the following components:

8 parts of slaked lime, 30 parts of maltose, 25 parts of white sugar, 10 parts of tobacco extract, 1 part of glycerin, 1 part of gelatin, 0.5 parts of acidity regulator, 0.5 parts of auxiliary materials, 24 parts of water,

Wherein, the ratio of the number of parts of the slaked lime to maltose is 1:3.75;

When ordering marinade, ensure that the nicotine content of each dried betel nut (2.5-3.0g in weight) is 0.2mg.

Remove the stems, chop the tobacco leaves, add water to rehydrate, ferment at room temperature for 24 hours, filter off the fermentation water, add 5 times the volume of ethanol-water mixture (the volume ratio of alcohol to water is 4:6), and reflux extraction in a constant temperature water bath at 80°C for 3 times , 1 hour each time, filtered and concentrated to obtain tobacco extract.

Preparation of edible betel nut brine: mix slaked lime, maltose and appropriate amount of water evenly, and boil at 90°C for 1 hour to obtain the primary mixture. Add sugar, glycerin, gelatin, acidity regulator in order to the initial mixture, and add appropriate amount of water, cook at 90°C for 1-2 hours, and stir vigorously to make it a viscous, uniform, yellow-brown mixture . When the mixture is cooled to 55°C, add tobacco extract and auxiliary materials, stir evenly, and obtain edible betel nut brine. The obtained betel nut brine has a good consistency and a suitable taste.

The edible betel nut brine is put on the dried betel nut fruit to obtain the betel nut type chewing tobacco product.

Eating effect evaluation: Organize three tobacco reviewers to use the betel nut chewing tobacco product. The experimental results show that when the reviewers have the desire to smoke cigarettes, they chew the product, and the desire to smoke cigarettes disappears after an average of 2 minutes, and there is no smoking. The desire to smoke cigarettes lasted an average of 52 minutes.

Example 2

Same as Example 1, the difference is that the tobacco extract is 5 parts, and the nicotine content is 0.1 mg.

The eating effect is similar to that in Example 1.

Example 3

Same as Example 1, the difference is that the tobacco extract is 15 parts, and the nicotine content is 0.5 mg.

The eating effect is similar to that in Example 1.

Example 4

Same as in Example 1, the difference is that 1 part of tobacco extract contains 0.01 mg of nicotine.

The eating effect is similar to that in Example 1.

Example 5

Same as Example 1, the difference is that

The edible betel nut brine, in parts by weight, includes the following components:

20 parts of slaked lime, 40 parts of maltose, 20 parts of white granulated sugar, 5 parts of tobacco extract, 1 part of glycerin, 0.5 parts of gelatin, 2 parts of acidity regulator, 1 part of auxiliary material and 10.5 parts of water, the total of each component is 100 parts; , the ratio of slaked lime to maltose is 1:2;

The said bittern satisfies the content of 0.05 mg of nicotine in each betel nut dried fruit (2.5-3.0 g in weight).

The edible areca nut brine is obtained according to the following steps:

1) Mix slaked lime and maltose with water, and mix at 80°C for 0.5h to obtain the primary mixture;

2) Add white sugar, glycerin, gelatin and an acidity regulator to the primary mixture obtained in step 1) in sequence, and stir at 80° C. for 1 hour to obtain a medium mixture.

3) Cool the medium mixture obtained in step 2) to 45° C., add tobacco extract and auxiliary materials therein, and mix evenly to obtain edible betel nut brine.

The tobacco extract is extracted according to the following steps: add water to the tobacco leaves and rehydrate at room temperature for 6 hours, filter off the water, extract with water at 60° C., filter, and concentrate to a moisture content of 20% to obtain the tobacco extract.

The eating effect is similar to that in Example 1.

Example 6

Same as Example 1, the difference is that

The edible betel nut brine, in parts by weight, includes the following components:

5 parts of slaked lime, 25 parts of maltose, 30 parts of white granulated sugar, 15 parts of tobacco extract, 1 part of glycerin, 1 part of gelatin, 0.2 parts of acidity regulator, 2 parts of auxiliary materials and 20.8 parts of water, the total of each component is 100 parts; , the ratio of slaked lime to maltose is 1:5;

The said bittern satisfies the nicotine content of each betel nut dried fruit (2.5-3.0g in weight) to be 1.5mg.

The edible areca nut brine is obtained according to the following steps:

1) Mix slaked lime and maltose with water, and mix at 100°C for 2 hours to obtain the primary mixture;

2) Add white sugar, glycerin, gelatin, and acidity regulator to the primary mixture obtained in step 1) in sequence, and stir at 100° C. for 2 hours to obtain a medium mixture.

3) Cool the medium mixture obtained in step 2) to 60° C., add tobacco extract and auxiliary materials therein, and mix evenly to obtain edible betel nut brine.

The tobacco extract is extracted according to the following steps: add water to the tobacco leaves and rehydrate at room temperature for 24 hours, filter off the water, extract with alcohol at 85° C., filter and concentrate to a moisture content of 50% to obtain the tobacco extract.

The eating effect is similar to that in Example 1.

Comparative example 1

Same as Example 1, the difference is that 25 parts of slaked lime, 15 parts of white sugar and 17 parts of water are in the edible betel nut brine. The obtained edible betel nut brine burns the mouth.

Comparative example 2

Same as Example 1, the difference is that edible betel nut brine comprises the following components:

5 parts of slaked lime, 70 parts of maltose, 5 parts of white sugar, 1 part of glycerin, 1 part of gelatin, 5 parts of tobacco extract, 0.5 parts of acidity regulator, 0.5 parts of auxiliary materials, and 12 parts of water. The obtained edible betel nut brine has a too thick viscosity, and the brine is not easy to dry after ordering the brine.

Comparative example 3

Same as in Example 1, the difference is that the nicotine content of each betel nut dried fruit is 2.5mg. The nicotine content of the obtained edible betel nut is too high, the bitter and spicy feeling is strong, the tongue is greatly stimulated, and the body feels uncomfortable.

Comparative example 4

Same as in Example 1, the difference is that 45 parts of white granulated sugar and 4 parts of water in edible betel nut brine. The obtained edible betel nut is too sweet, which affects the mouthfeel; and the brine is too dry, so it is not easy to evenly brine on the dried betel nut.

Comparative example 5

Same as Example 1, the difference is that there are 5 parts of glycerin and 20 parts of water in the edible betel nut brine. The obtained edible betel nut brine contains high glycerol concentration and is easy to absorb water and return to brine.

Comparative example 6

Same as in Example 1, the difference is that 5 parts of gelatin and 20 parts of water in edible betel nut brine. The obtained edible betel nut brine gelatin concentration is too high, so that the brine forms a firm jelly shape, and it is difficult to evenly spot the brine on the dried betel nut fruit.

Comparative example 7

Same as Example 1, the difference is that there are 5 parts of auxiliary materials and 19.5 parts of water in the edible betel nut brine. The obtained edible betel nut brine has too strong fragrance and unpleasant taste.

Apparently, the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the implementation of the present invention. Those of ordinary skill in the art can also make It is impossible to exhaustively list all the implementation modes here, and any obvious changes or changes derived from the technical solutions of the present invention are still within the scope of protection of the present invention.

Claims (5)

1. A betel nut type chewing tobacco product, which is obtained by putting edible betel nut brine on the dried betel nut; it is characterized in that, The edible betel nut brine, in parts by weight, includes the following components: 5-20 parts of hydrated lime, 10-70 parts of maltose, 5-40 parts of white sugar, 1-15 parts of tobacco extract, 0.1-2 parts of glycerin, 0.1-2 parts of gelatin, 0.2-2 parts of acidity regulator, 0.01-2 parts of auxiliary materials 2 parts and water, the sum of each component is 100 parts; wherein, the ratio of slaked lime to maltose is 1:2-5; The weight of each dried betel nut is 2.5-3.0g; the nicotine content of each dried betel nut is 0.01-1.5mg; The tobacco extract is extracted according to the following steps: add water to the tobacco leaves and rehydrate at room temperature for 6-24 hours, filter off the water, extract with water and/or alcohol at 60-85°C, filter and concentrate to a moisture content of 20-50%, obtain tobacco extract; The edible areca nut brine is obtained according to the following steps: 1) Mix slaked lime and maltose with water, and mix at 80-100°C for 0.5-2h to obtain the primary mixture; 2) adding white granulated sugar, glycerin, gelatin and acidity regulator to the primary mixture obtained in step 1) in sequence, and stirring at 80-100° C. for 1-2 hours to obtain the medium mixture; 3) cooling the medium mixture obtained in step 2) to 45-60° C., adding tobacco extract and auxiliary materials therein, and mixing uniformly to obtain edible areca nut brine. 2. A kind of betel nut type chewing tobacco product according to claim 1, characterized in that the tobacco extract in the edible betel nut brine is 5-10 parts. 3. A betel nut-type chewing tobacco product according to claim 1, characterized in that the nicotine content of each betel nut dried fruit is 0.1-0.5 mg. 4. A kind of betel nut type chewing tobacco product according to claim 1, characterized in that, the tobacco extract is one or more of the following tobacco leaf extracts: flue-cured tobacco, air-cured tobacco, burley tobacco, Oriented tobacco, cigars, yellow flowers. 5. A kind of betel nut type chewing tobacco product according to claim 1, characterized in that, the auxiliary material is food flavor and fragrance.