CN108740247A - A kind of betel nut QQ sugar and preparation method thereof - Google Patents
A kind of betel nut QQ sugar and preparation method thereof Download PDFInfo
- Publication number
- CN108740247A CN108740247A CN201810395788.9A CN201810395788A CN108740247A CN 108740247 A CN108740247 A CN 108740247A CN 201810395788 A CN201810395788 A CN 201810395788A CN 108740247 A CN108740247 A CN 108740247A
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- Prior art keywords
- betel nut
- sugar
- extract
- added
- nut
- 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.)
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- 244000080767 Areca catechu Species 0.000 title claims abstract description 113
- 235000006226 Areca catechu Nutrition 0.000 title claims abstract description 113
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000000605 extraction Methods 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 21
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 16
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract description 16
- 239000000920 calcium hydroxide Substances 0.000 claims abstract description 16
- 238000010992 reflux Methods 0.000 claims abstract description 16
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 12
- 150000002367 halogens Chemical class 0.000 claims abstract description 12
- 238000001704 evaporation Methods 0.000 claims abstract description 11
- 230000008020 evaporation Effects 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 239000003002 pH adjusting agent Substances 0.000 claims abstract description 11
- -1 stoning to crush Substances 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 10
- 108010010803 Gelatin Proteins 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229920000159 gelatin Polymers 0.000 claims abstract description 6
- 239000008273 gelatin Substances 0.000 claims abstract description 6
- 235000019322 gelatine Nutrition 0.000 claims abstract description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 6
- 239000008103 glucose Substances 0.000 claims abstract description 6
- 235000012907 honey Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000010447 xylitol Nutrition 0.000 claims abstract description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 6
- 229960002675 xylitol Drugs 0.000 claims abstract description 6
- 239000000811 xylitol Substances 0.000 claims abstract description 6
- 239000006188 syrup Substances 0.000 claims abstract description 3
- 235000020357 syrup Nutrition 0.000 claims abstract description 3
- 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 description 12
- 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 description 12
- 239000011575 calcium Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims 1
- 240000008154 Piper betle Species 0.000 abstract description 5
- 235000008180 Piper betle Nutrition 0.000 abstract description 5
- 230000001055 chewing effect Effects 0.000 abstract description 5
- 230000001953 sensory effect Effects 0.000 abstract description 5
- 206010037660 Pyrexia Diseases 0.000 description 8
- 244000269722 Thea sinensis Species 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 8
- 210000000867 larynx Anatomy 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 230000035900 sweating Effects 0.000 description 8
- 230000009747 swallowing Effects 0.000 description 7
- 239000002002 slurry Substances 0.000 description 3
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of betel nut QQ sugar and preparation method thereof, consists of the following components in percentage by weight：Betelnut extract 20%-40%；The old halogen 10%-20% of betel nut；Glucose syrup 10%-30%；Edible gelatin 1%-10%；Xylitol 1%-10%；Honey 1%-10%；Water 0-20%；The sum of weight percent of each material is 100%；The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide is added as pH adjusting agent, ethanol solution is added as extracting solution, refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, is concentrated by evaporation, freeze-dried to obtain betelnut extract.The present invention includes the preparation method of the betel nut QQ sugar.The betel nut QQ sugar of the present invention, mouthfeel is good, successfully simulates the sensory effects of betel quid chewing.
Description
Technical field
The present invention relates to a kind of betel nut QQ sugar and preparation method thereof.
Background technology
Currently, the research report in relation to betel nut QQ sugar yet there are no.
Invention content
The technical problem to be solved by the invention is to provide a kind of betel nut QQ sugar and preparation method thereof.
The technical solution adopted by the present invention to solve the technical problems is：
The betel nut QQ sugar of the present invention, consists of the following components in percentage by weight：
The sum of weight percent of each material is 100%；
The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide is added
As pH adjusting agent, ethanol solution is added as extracting solution, refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, and evaporation is dense
Contracting, it is freeze-dried to obtain betelnut extract；Gained betelnut extract is yellowish-brown powder, there is strong betel nut fragrance, compared with sweet tea,
Card larynx can be felt after swallowing immediately, can feel uncomfortable in chest after about 30s, has the phenomenon that fever, sweating, and the duration is longer.
Further, added calcium hydroxide is equivalent to betel nut raw material weight 2.5-3.5% (preferably 3.0%).
Further, the volume fraction 25-40% (preferably 30%) of the ethanol solution.
Further, the solid-liquid ratio of the ethanol solution and betel nut raw material is 15-25:1 (preferably 20:1), unit be mL/g or
L/kg。
Further, refluxing extraction 2-3 times, each extraction time are 1.5-3.0 hours (preferably 2.0 hours).
Further, the old halogen of the betel nut is Ca (OH)2With the mixture of maltose, wherein Ca (OH)2With the matter of maltose
Amount is than being 1.0:0.5-1.5, preferred mass ratio are 1.0:1.0.
The preparation method of the betel nut QQ sugar of the present invention, includes the following steps：Betel nut extraction is weighed by predetermined weight percent
The old halogen of object, betel nut, glucose syrup, edible gelatin, xylitol, honey, mixing, add water, and stirring while is heated, cooling,
Reverse mould is molded, dry,；
The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide is added
As pH adjusting agent, ethanol solution is added as extracting solution, refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, and evaporation is dense
Contracting, it is freeze-dried to obtain betelnut extract；Gained betelnut extract is yellowish-brown powder, there is strong betel nut fragrance, compared with sweet tea,
Card larynx can be felt after swallowing immediately, can feel uncomfortable in chest after about 30s, has the phenomenon that fever, sweating, and the duration is longer.
The betel nut QQ sugar of the present invention, mouthfeel is good, successfully simulates the sensory effects of betel quid chewing.
Specific implementation mode
The invention will be further described with reference to embodiments.
Embodiment 1
The betel nut QQ sugar of the present embodiment, consists of the following components in percentage by weight：
The sum of weight percent of each material is 100%；
The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide is added
As pH adjusting agent, ethanol solution is added as extracting solution, refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, and evaporation is dense
Contracting, it is freeze-dried to obtain betelnut extract；Gained betelnut extract is yellowish-brown powder, there is strong betel nut fragrance, compared with sweet tea,
Card larynx can be felt after swallowing immediately, can feel uncomfortable in chest after about 30s, has the phenomenon that fever, sweating, and the duration is longer.
In the present embodiment, added calcium hydroxide is equivalent to betel nut raw material weight 3.0%.
In the present embodiment, the volume fraction 30% of the ethanol solution.
In the present embodiment, the solid-liquid ratio of the ethanol solution and betel nut raw material is 20:1, unit mL/g.
In the present embodiment, refluxing extraction 3 times, each extraction time is 2.0 hours.
In the present embodiment, the old halogen of betel nut is Ca (OH)2With the mixture of maltose, wherein Ca (OH)2With maltose
Mass ratio be 1.0:1.0.
Preparation method includes the following steps：The old halogen of betelnut extract, betel nut, glucose are weighed by predetermined weight percent
Slurry, edible gelatin, xylitol, honey, mixing add water by predetermined weight percent, and stirring while is heated, cooling,
Mold forming, it is dry,；
The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide is added
As pH adjusting agent, ethanol solution is added as extracting solution, refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, and evaporation is dense
Contracting, it is freeze-dried to obtain betelnut extract；Gained betelnut extract is yellowish-brown powder, there is strong betel nut fragrance, compared with sweet tea,
Card larynx can be felt after swallowing immediately, can feel uncomfortable in chest after about 30s, has the phenomenon that fever, sweating, and the duration is longer.
The betel nut QQ sugar of the present invention, mouthfeel is good, successfully simulates the sensory effects of betel quid chewing.
Embodiment 2
The betel nut QQ sugar of the present embodiment, consists of the following components in percentage by weight：
The sum of weight percent of each material is 100%；
The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide is added
As pH adjusting agent, ethanol solution is added as extracting solution, refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, and evaporation is dense
Contracting, it is freeze-dried to obtain betelnut extract；Gained betelnut extract is yellowish-brown powder, there is strong betel nut fragrance, compared with sweet tea,
Card larynx can be felt after swallowing immediately, can feel uncomfortable in chest after about 30s, has the phenomenon that fever, sweating, and the duration is longer.
In the present embodiment, added calcium hydroxide is equivalent to betel nut raw material weight 3.5%.
In the present embodiment, the volume fraction 30% of the ethanol solution.
In the present embodiment, the solid-liquid ratio of the ethanol solution and betel nut raw material is 20:1, unit mL/g.
In the present embodiment, refluxing extraction 3 times, each extraction time is 3.0 hours.
In the present embodiment, the old halogen of betel nut is Ca (OH)2With the mixture of maltose, wherein Ca (OH)2With maltose
Mass ratio be 1.0:0.8.
Preparation method includes the following steps：The old halogen of betelnut extract, betel nut, glucose are weighed by predetermined weight percent
Slurry, edible gelatin, xylitol, honey, mixing add water by predetermined weight percent, and stirring while is heated, cooling,
Mold forming, it is dry,；
The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide is added
As pH adjusting agent, ethanol solution is added as extracting solution, refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, and evaporation is dense
Contracting, it is freeze-dried to obtain betelnut extract；Gained betelnut extract is yellowish-brown powder, there is strong betel nut fragrance, compared with sweet tea,
Card larynx can be felt after swallowing immediately, can feel uncomfortable in chest after about 30s, has the phenomenon that fever, sweating, and the duration is longer.
The betel nut QQ sugar of the present invention, mouthfeel is good, successfully simulates the sensory effects of betel quid chewing.
Embodiment 3
The betel nut QQ sugar of the present embodiment, consists of the following components in percentage by weight：
The sum of weight percent of each material is 100%；
The betelnut extract is prepared from the following steps：It takes betel nut raw material, stoning to crush, calcium hydroxide conduct is added
Ethanol solution is added as extracting solution in pH adjusting agent, and refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, is concentrated by evaporation, warp
Freeze-drying obtains betelnut extract；Gained betelnut extract is yellowish-brown powder, has strong betel nut fragrance to be swallowed compared with sweet tea
It can feel card larynx immediately afterwards, can feel uncomfortable in chest after about 30s, have the phenomenon that fever, sweating, and the duration is longer.
In the present embodiment, added calcium hydroxide is equivalent to betel nut raw material weight 3.0%.
In the present embodiment, the volume fraction 30% of the ethanol solution.
In the present embodiment, the solid-liquid ratio of the ethanol solution and betel nut raw material is 20:1, unit mL/g.
In the present embodiment, refluxing extraction 3 times, each extraction time is 3.0 hours.
In the present embodiment, the old halogen of betel nut is Ca (OH)2With the mixture of maltose, wherein Ca (OH)2With maltose
Mass ratio be 1.0:0.8.
Preparation method includes the following steps：The old halogen of betelnut extract, betel nut, glucose are weighed by predetermined weight percent
Slurry, edible gelatin, xylitol, honey, mixing add water by predetermined weight percent, and stirring while is heated, cooling,
Mold forming, it is dry,；
The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide is added
As pH adjusting agent, ethanol solution is added as extracting solution, refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, and evaporation is dense
Contracting, it is freeze-dried to obtain betelnut extract；Gained betelnut extract is yellowish-brown powder, there is strong betel nut fragrance, compared with sweet tea,
Card larynx can be felt after swallowing immediately, can feel uncomfortable in chest after about 30s, has the phenomenon that fever, sweating, and the duration is longer.
The betel nut QQ sugar of the present invention, mouthfeel is good, successfully simulates the sensory effects of betel quid chewing.
Claims (8)
1. a kind of betel nut QQ sugar, which is characterized in that consist of the following components in percentage by weight：
The sum of weight percent of each material is 100%；
The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide conduct is added
Ethanol solution is added as extracting solution in pH adjusting agent, and refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, is concentrated by evaporation, warp
Freeze-drying obtains betelnut extract.
2. betel nut QQ sugar according to claim 1, which is characterized in that added calcium hydroxide is equivalent to betel nut raw material weight
2.5-3.5%.
3. betel nut QQ sugar according to claim 1 or 2, which is characterized in that the volume fraction 25- of the ethanol solution
40%.
4. betel nut QQ sugar according to claim 1 or 2, which is characterized in that the feed liquid of the ethanol solution and betel nut raw material
Than for 15-25:1, unit is mL/g or L/kg.
5. betel nut QQ according to claim 1 or 2 sugar, which is characterized in that refluxing extraction 2-3 times, each extraction time be
1.5-3.0 hour.
6. betel nut QQ sugar according to claim 1 or 2, which is characterized in that the old halogen of betel nut is Ca (OH)2With maltose
Mixture, wherein Ca (OH)2Mass ratio with maltose is 1.0:0.5-1.5.
7. betel nut QQ sugar according to claim 6, which is characterized in that the old halogen of betel nut is Ca (OH)2With mixing for maltose
Close object, wherein Ca (OH)2Mass ratio with maltose is 1.0:1.0.
8. a kind of preparation method of betel nut QQ sugar as described in claim 1, which is characterized in that include the following steps：By predetermined
Weight percent weighs the old halogen of betelnut extract, betel nut, glucose syrup, edible gelatin, xylitol, honey, mixing, by predetermined weight
Amount percentage adds water, and stirring while is heated, and cooling, reverse mould molding is dry,；
The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide conduct is added
Ethanol solution is added as extracting solution in pH adjusting agent, and refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, is concentrated by evaporation, warp
Freeze-drying obtains betelnut extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810395788.9A CN108740247A (en) | 2018-04-27 | 2018-04-27 | A kind of betel nut QQ sugar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810395788.9A CN108740247A (en) | 2018-04-27 | 2018-04-27 | A kind of betel nut QQ sugar and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108740247A true CN108740247A (en) | 2018-11-06 |
Family
ID=64012479
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810395788.9A Pending CN108740247A (en) | 2018-04-27 | 2018-04-27 | A kind of betel nut QQ sugar and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN108740247A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814241A (en) * | 2015-05-15 | 2015-08-05 | 冯训程 | Chewing gum with betel nuts |
| CN105360550A (en) * | 2015-11-23 | 2016-03-02 | 许启太 | Betel nut aerated candy and preparation method thereof |
| CN106307224A (en) * | 2016-08-27 | 2017-01-11 | 湖南皇爷食品有限公司 | Betel nut buccal tablets and making method thereof |
-
2018
- 2018-04-27 CN CN201810395788.9A patent/CN108740247A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814241A (en) * | 2015-05-15 | 2015-08-05 | 冯训程 | Chewing gum with betel nuts |
| CN105360550A (en) * | 2015-11-23 | 2016-03-02 | 许启太 | Betel nut aerated candy and preparation method thereof |
| CN106307224A (en) * | 2016-08-27 | 2017-01-11 | 湖南皇爷食品有限公司 | Betel nut buccal tablets and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 罗士数等: "槟榔中槟榔碱的乙醇回流提取工艺研究 ", 《食品科学》 * |
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Application publication date: 20181106 |