Novel method for synthesizing brine for areca nuts

The invention provides a novel method for synthesizing brine for areca nuts. According to the novel areca nut brine synthesis method, a mixed solution 1, a mixed solution 2 and a mixed material 3 are included, the mixed solution 1 comprises food-grade calcium hydroxide, starch syrup, potato powder,...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	KUANG FENGJIAO, GUO HANGYU, GUO TAO, KUANG FENGJUN
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MIXING, e.g. DISSOLVING, EMULSIFYING, DISPERSING PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING
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Beschreibung
Zusammenfassung:	The invention provides a novel method for synthesizing brine for areca nuts. According to the novel areca nut brine synthesis method, a mixed solution 1, a mixed solution 2 and a mixed material 3 are included, the mixed solution 1 comprises food-grade calcium hydroxide, starch syrup, potato powder, eggplant powder and water, the mixed solution 2 comprises maltose, pectin and water, and the mixed material 3 comprises vanillin, mustard powder and menthol. According to the novel areca nut brine synthesis method provided by the invention, the potato powder and the eggplant powder are added into the mixed solution 1 and mixed in the food-grade calcium hydroxide with water, so that the distribution uniformity of the mixed food-grade calcium hydroxide is improved, and meanwhile, the eggplant powder can effectively improve the taste of green water, expel toxins and promote diuresis; the mustard powder and the menthol can obviously improve the taste of the brine, meanwhile, the immunity can be enhanced, oral cancer an