阅读说明：本技术 一种包含槟榔花的胶基糖果及其制备方法 (Gum base candy containing areca flower and preparation method thereof ) 是由 朱晓瑜 于 2021-08-04 设计创作，主要内容包括：本发明提供一种包含槟榔花的胶基糖果及其制备方法,这种胶基糖果由下述重量份数的成份制成：槟榔花提取物1-20份、胶基10-50份、糖醇5-80份、糖0-75份、咖啡粉0-10份、槟榔多酚0-5份、维多酚0-5份、罗汉果甜苷0-0.5份、三氯蔗糖0-0.2份、氢氧化钙0.05-1.份、糖醇液1-10份、甘油0.5-1.5份、磷脂0.2-1.0份、天然薄荷脑0.1-0.5份。本发明利用槟榔花结合咖啡粉、槟榔多酚、维多酚等,制成槟榔花胶基糖果,嚼食后产生发热、面红、微醺及兴奋愉悦等槟榔特殊效果,并具有显著的提神、消除疲劳作用,让消费者享受槟榔生理满足感的同时,避免了食用槟榔引发的口腔黏膜损害,可以作为咀嚼槟榔的替代产品。(The invention provides a gum base candy containing areca flower and a preparation method thereof, wherein the gum base candy is prepared from the following components in parts by weight: 1-20 parts of areca flower extract, 10-50 parts of gum base, 5-80 parts of sugar alcohol, 0-75 parts of sugar, 0-10 parts of coffee powder, 0-5 parts of areca polyphenol, 0-5 parts of vitamin, 0-0.5 part of mogroside, 0-0.2 part of sucralose, 0.05-1 part of calcium hydroxide, 1-10 parts of sugar alcohol solution, 0.5-1.5 parts of glycerol, 0.2-1.0 part of phospholipid and 0.1-0.5 part of natural menthol. The areca flower gum-based candy is prepared by combining the areca flower with coffee powder, areca polyphenol, vitamin polyphenol and the like, generates special effects of areca such as fever, scarlet, dazzling and excitement after being chewed, has remarkable refreshing and fatigue eliminating effects, allows consumers to enjoy the physiological satisfaction of the areca, avoids the damage of oral mucosa caused by eating the areca, and can be used as a substitute product for chewing the areca.)

1. The gum base candy containing the areca flower is characterized by comprising the following components in parts by weight: 1-20 parts of areca flower extract, 10-50 parts of gum base, 5-80 parts of sugar alcohol, 0-75 parts of sugar, 0-10 parts of coffee powder, 0-5 parts of areca polyphenol, 0-5 parts of vitamin, 0-0.5 part of mogroside, 0-0.2 part of sucralose, 0.05-1.0 part of calcium hydroxide, 1-10 parts of sugar alcohol solution, 0.5-1.5 parts of glycerol, 0.2-1.0 part of phospholipid and 0.1-0.5 part of natural menthol.

2. Gum base candy according to claim 1, characterized in that the sugar is one or several of glucose, fructose, sucrose, maltose, lactose, syrup, oligosaccharides and white granulated sugar; white granulated sugar or sucrose is preferred.

3. The areca flower-containing gum base candy according to claim 1, wherein the gum base is one of a gum composed mainly of natural gum, a gum composed mainly of polyvinyl acetate resin and butadiene styrene rubber; gums consisting essentially of natural sugar gums are preferred.

4. Gum base candy according to claim 1, characterized in that the sugar alcohol is one, two or several of isomalt, xylitol, maltitol, sorbitol, erythritol; isomalt is preferred.

5. The areca flower-containing gum base candy according to claim 1, wherein the sugar alcohol solution is one of an isomalt solution, a maltitol solution, a sorbitol solution; maltitol solutions are preferred.

6. A preparation method of a gum base candy containing areca flower is characterized by comprising the following steps:

(1) cleaning flos Arecae, cutting into 1-2cm pieces, crushing with a stirrer, adding water 8-15 times of flos Arecae, adding low temperature pectin cellulose complex enzyme 0.05-0.5% of flos Arecae, performing enzymolysis for 2 hr, extracting with ultrasonic wave at below 60 deg.C for 30-60 min, filtering, centrifuging, collecting supernatant, filtering, concentrating the filtrate to relative density of 1.05-1.21, and drying at below 60 deg.C under reduced pressure to obtain water extract; adding ethanol 4-10 times the weight of flos Arecae into the residue and precipitate to make ethanol content 60-85%, reflux-extracting at 85-95 deg.C for 1-2 hr, filtering, collecting filtrate, concentrating under reduced pressure to relative density of 1.05-1.21, and drying to obtain flos Arecae ethanol extract; mixing the water extract and the alcohol extract, pulverizing, and mixing to obtain flos Arecae extract;

(2) weighing powdery raw and auxiliary materials such as areca flower extract, sugar alcohol, sugar, mogroside, coffee powder, areca polyphenol, vitamin polyphenol, sucralose, calcium hydroxide and the like according to the weight ratio, filling the raw and auxiliary materials into a mixer, and uniformly mixing to prepare mixed powder for later use;

(3) putting the gum base into a stirring machine, heating to 60 ℃ until the gum base is completely softened, adding sugar alcohol solution, adding the mixed powder obtained in the step (2), stirring while adding, finally sequentially adding glycerol, phospholipid and natural menthol, and fully stirring until no powder free group is seen, so as to prepare a sugar ball;

(4) and (3) tabletting, extruding and cutting the sugar mass obtained in the step (3) to prepare sugar granules, placing the sugar granules at the temperature of 10-22 ℃ and the relative humidity of 10-55% for dehumidifying for 5-24 h, and coating sugar or not coating sugar on the sugar granules as required to obtain the betel nut flower gum-based candy.

Technical Field

The invention relates to the field of food processing, in particular to a gum base candy containing areca flower and a preparation method thereof.

Background

The flos Arecae is Arecae semen (Arecae semen, and Arecae semen of PalmaceaeAreca catechuL.) as part of a betel nut tree, betel nut flowers have the characteristics of high flowering, high yield and long flowering period. Researches find that the areca flower contains relatively rich active ingredients such as areca polyphenol, arecoline, amino acid, flavonoid substances and the like, is light in nature and cool in taste, has multiple physiological effects such as refreshing and fatigue resistance, and has higher value in deep processing, development and utilization. By the end of 2020, the planting area of areca catechu in the whole province in Hainan is about 190 ten thousand mu, more than 70 ten thousand 230 ten thousand people are planted in a processing family, the areca catechu is used as a tropical economic crop with the first production value next to rubber in the planting area in Hainan, the total industrial value is nearly 200 hundred million yuan, and the areca catechu is a main economic source for farmers in Hainan to get rich. With the continuous enlargement of the betel nut planting scale, the betel nut flower yield is continuously increased as a byproduct of betel nuts, and a large amount of betel nuts exist after autumnThe male flowers or the female flowers can not develop into the areca inflorescence of the areca, so that a large amount of inflorescences can be removed in the growth process of the areca in order to ensure the quality of the areca, and the areca flower resources are rich. At present, the comprehensive utilization of the areca flowers is not deep, the areca flowers still stay in a relatively primary processing stage, the areca flowers are mostly used as food materials or brewed as the areca flower tea, the industrialization degree is low, the waste amount of the areca flowers is more and more, and the areca flower resource waste is serious. The existing deep processing technology of the betel nut flower mostly focuses on the aspect of beverages, the application scale of the betel nut flower is small, and a betel nut flower fist product does not exist so far, so that the development requirement of the betel nut flower industry cannot be met.

At present, about 7 hundred million people all over the world chew areca nuts, and the euphoria and slight excitability generated after chewing the areca nuts make many people hesitate to the situation, and the areca nuts become the fourth most favorite article in the world after being only inferior to cigarettes, wines and coffees. A large body of data indicates that overeating betel nuts, which causes crude fiber to stimulate oral cells for a long period of time, can lead to fibrosis under the oral mucosa, with a possible carcinogenic risk (WHO warning, 2003). The areca flower not only has the nutritional effect of the areca fruit, but also contains rich fragrance substances, is more comprehensive in nutrition than the areca fruit, does not have the hidden danger of oral cancer caused by areca fiber, and is much smaller in food safety hidden danger than the areca fruit. Therefore, a deep-processed betel nut flower product form is needed to be found, which is convenient and effective to take or eat the betel nut flower instead of chewing the betel nut, meets the eating habit of people on the betel nut, and provides technical support for the development of the betel nut flower processing industry.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provides a gum base candy containing areca flower and a preparation method thereof.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows: a gum base candy containing areca flower comprises the following components in parts by weight: 1-20 parts of areca flower extract, 10-50 parts of gum base, 5-80 parts of sugar alcohol, 0-75 parts of sugar, 0-10 parts of coffee powder, 0-5 parts of areca polyphenol, 0-5 parts of vitamin, 0-0.5 part of mogroside, 0-0.2 part of sucralose, 0.05-1 part of calcium hydroxide, 1-10 parts of sugar alcohol solution, 0.5-1.5 parts of glycerol, 0.2-1.0 part of phospholipid and 0.1-0.5 part of natural menthol.

Further, the sugar is one or more of glucose, fructose, sucrose, maltose, lactose, oligosaccharide and white granulated sugar; white granulated sugar or sucrose is preferred.

Further, the gum base is one of a gum mainly composed of natural gum, a gum mainly composed of polyvinyl acetate resin, and a gum mainly composed of polyvinyl acetate resin and butadiene styrene rubber; natural sugar gums are preferred as the gum of the body composition.

Further, the sugar alcohol is one, two or more of isomalt, xylitol, maltitol, sorbitol and erythritol; isomalt is preferred.

Further, the sugar alcohol solution is one of isomalt solution, maltitol solution and sorbitol solution; maltitol solutions are preferred.

Another object of the present invention is to provide a process for preparing a gum-based candy comprising flowers of areca catechu, comprising the steps of:

(1) cleaning flos Arecae, cutting into 1-2cm pieces, crushing with a stirrer, adding water 8-15 times of flos Arecae, adding low temperature pectin cellulose complex enzyme 0.05-0.5% of flos Arecae, performing enzymolysis for 2 hr, extracting with ultrasonic wave at below 60 deg.C for 30-60 min, filtering, centrifuging, collecting supernatant, filtering, concentrating the filtrate to relative density of 1.05-1.21, and drying at below 60 deg.C under reduced pressure to obtain water extract; adding ethanol 4-10 times the weight of flos Arecae into the residue and precipitate to make ethanol content 60-85%, reflux-extracting at 85-95 deg.C for 1-2 hr, filtering, collecting filtrate, concentrating under reduced pressure to relative density of 1.05-1.21, and drying to obtain flos Arecae ethanol extract; mixing the water extract and the alcohol extract, pulverizing, and mixing to obtain flos Arecae extract;

(2) weighing powdery raw and auxiliary materials such as areca flower extract, sugar alcohol, sugar, mogroside, coffee powder, areca polyphenol, vitamin polyphenol, sucralose, calcium hydroxide and the like according to the weight ratio, filling the raw and auxiliary materials into a mixer, and uniformly mixing to prepare mixed powder for later use;

(3) putting the gum base into a stirring machine, heating to 60 ℃ until the gum base is completely softened, adding sugar alcohol solution, adding the mixed powder obtained in the step (2), stirring while adding, finally sequentially adding glycerol, phospholipid and natural menthol, and fully stirring until no powder free group is seen, so as to prepare a sugar ball;

(4) and (3) tabletting, extruding and cutting the sugar mass obtained in the step (3) to prepare sugar granules, placing the sugar granules at the temperature of 10-22 ℃ and the relative humidity of 10-55% for dehumidifying for 5-24 h, and coating sugar or not coating sugar on the sugar granules as required to obtain the betel nut flower gum-based candy.

The low-temperature pectin cellulose compound enzyme in the step (1) is a compound enzyme special for enzymolysis of areca flowers, and the using amount is 0.05-0.5%. The method has the advantages that the pH is not required to be adjusted, a good enzymolysis effect can be achieved at normal temperature, the extraction of the nutrient components of the areca flower is facilitated, the high-temperature or freezing inactivation is not required, the compound enzyme can be inactivated by the subsequent ultrasonic extraction and concentration below 60 ℃ and the vacuum dehydration drying process below 60 ℃, and the method has great advantages in the aspects of protecting the thermosensitive active components of the areca flower, saving energy and reducing the production cost.

Plant polyphenols are secondary metabolites with polyphenol structures and widely exist in plants, and plants (such as tea leaves, areca nuts, coffee, grapes and the like) containing the components widely exist in nature. General phenolics in plants: flavanols, anthocyanins, flavonoids, flavonols, phenolic acids, anthocyanidins, tannins, catechins, and the like are often found together, and are therefore called "polyphenols". The related data show that the plant polyphenol can excite cerebral cortex and has the functions of refreshing and resisting fatigue.

Compared with the prior art, the areca flower gum base candy has the beneficial effects that:

the areca flower gum-based candy is prepared by combining the areca flower with coffee powder, areca polyphenol, vitamin polyphenol and the like, the polyphenol has the effects of heating, flushing, dazzling and exciting pleasure and the like to intoxicate the areca after being chewed under the synergistic action of the polyphenol and the arecoline, and has the remarkable effects of refreshing and eliminating fatigue, so that consumers can enjoy the physiological satisfaction of the areca, the oral mucosa damage caused by eating the areca is avoided, and the areca flower gum-based candy serving as a substitute product for chewing the areca has good market prospect.

Detailed Description

In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.

The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.

The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.

Example 1

(1) Taking 500g of areca flower, cleaning, cutting into 1-2cm small segments, crushing by using a stirrer, adding water 8 times of the weight of the areca flower, adding low-temperature pectin cellulose complex enzyme 0.05% of the weight of the areca flower, performing enzymolysis for 2 h, performing ultrasonic wave 150w assistance, extracting at the temperature of below 55 ℃ for 60 min, filtering, centrifuging, taking supernatant, filtering, concentrating the filtrate to the relative density of 1.10, and drying under reduced pressure at the temperature of 55 ℃ to obtain a water extract; adding ethanol 10 times the weight of flos Arecae into the residue and precipitate to make ethanol content 80%, reflux-extracting at 90 deg.C for 11.5 hr, filtering, collecting filtrate, concentrating under reduced pressure to relative density of 1.10, and drying to obtain flos Arecae ethanol extract; mixing the water extract and the alcohol extract, pulverizing, and mixing to obtain Arecae semen flower extract 46 g;

(2) weighing 40g of areca flower extract, 2400g of xylitol, 1100g of sorbitol, 200g of vitamin, 150g of areca polyphenol, 5g of sucralose, 2g of mogroside and 2g of calcium hydroxide according to the weight ratio, uniformly mixing, and preparing mixed powder for later use;

(3) putting 1000g of gum base into a stirring machine, heating to 60 ℃ until the gum base is completely softened, adding 200g of 70% maltitol solution, adding the mixed powder obtained in the step (2), stirring while adding, finally sequentially adding 20g of glycerol, 10g of phospholipid and 20g of natural menthol, fully stirring until no powder free group exists, and preparing into a sugar mass;

(4) and (4) tabletting, extruding and cutting the sugar mass obtained in the step (3) to prepare sugar particles, and dehumidifying for 8 hours at the temperature of 18 ℃ and the relative humidity of 35% to obtain 4857g of the areca flower-gum base candy and 3.5g of the areca flower-gum base candy.

Compared with the two commercially available famous brands, the betel nut chewing gum base candy produced according to the example has the advantages that 20 people with betel nut eating habits have more comfortable mouthfeel, mellow taste, special betel nut flavor and hot feeling after eating.

Example 2

(1) Collecting 2500g of flos Arecae, cleaning, cutting into 1-2cm pieces, crushing with a stirrer, adding 10 times of water, adding 0.2% low temperature pectin cellulose complex enzyme, performing enzymolysis for 2 h, extracting at 58 deg.C for 45 min with ultrasonic wave 200w assistance, filtering, centrifuging, collecting supernatant, filtering, concentrating the filtrate to relative density of 1.08, and drying at 58 deg.C under reduced pressure to obtain water extract; adding ethanol 8 times the weight of flos Arecae into the residue and precipitate to make ethanol content 65%, reflux-extracting at 80 deg.C for 2 hr, filtering, collecting filtrate, concentrating under reduced pressure to relative density of 1.08, and drying to obtain flos Arecae ethanol extract; mixing the water extract and the alcohol extract, pulverizing, and mixing to obtain flos Arecae extract 240 g;

(2) weighing 200g of areca flower extract, 1500g of maltitol, 1550g of maltitol, 400g of coffee powder, 6g of sucralose and 8g of calcium hydroxide according to the weight ratio, and uniformly mixing to prepare mixed powder for later use;

(3) putting 1250g of gum base into a stirring machine, heating to 60 ℃ until the gum base is completely softened, adding 300g of 70% sorbitol solution, adding the mixed powder obtained in the step (2), stirring while adding, finally sequentially adding 30g of glycerol, 12g of phospholipid and 12g of natural menthol, fully stirring until no powder free group exists, and preparing into a sugar mass;

(4) and (4) tabletting, extruding and cutting the sugar mass obtained in the step (3) to prepare sugar particles, and dehumidifying for 10 hours at the temperature of 18 ℃ and the relative humidity of 45% to obtain 4960g and 3.5g of the areca chewing gum base candy.

Compared with the commercial two famous brands of edible betel nut, the betel nut flower-gum base candy produced according to the example has the advantages that 20 people with eating habits of betel nuts are more comfortable to eat, mellow in taste, special in flavor of betel nuts, and fever and slight drunk feeling after eating.

Example 3

(1) Cleaning 4000g of flos Arecae, cutting into 1-2cm pieces, crushing with a stirrer, adding 12 times of water, adding 0.1% low temperature pectin cellulose complex enzyme, performing enzymolysis for 2 h, extracting at 50 deg.C for 45 min with ultrasonic wave of 150w, filtering, centrifuging, collecting supernatant, filtering, concentrating the filtrate to relative density of 1.21, and drying at 55 deg.C under reduced pressure to obtain water extract; adding ethanol 6 times the weight of flos Arecae into the residue and precipitate to make ethanol content 70%, reflux-extracting at 85 deg.C for 1.5 hr, filtering, collecting filtrate, concentrating under reduced pressure to relative density of 1.21, and drying to obtain flos Arecae ethanol extract; mixing the water extract and the alcohol extract, pulverizing, and mixing to obtain 385g of flos Arecae extract;

(2) weighing 350g of areca flower extract, 2100g of erythritol, 350g of sorbitol, 80g of coffee powder, 8g of mogroside, 2g of sucralose and 10g of calcium hydroxide according to the weight ratio, and uniformly mixing to prepare mixed powder for later use;

(3) putting 2000g of gum base into a stirring machine, heating to 60 ℃ to completely soften, adding 60g of 70% of already-maltulose alcohol, adding the mixed powder obtained in the step (2), stirring while adding, finally sequentially adding 65g of glycerol, 38g of phospholipid and 3g of natural menthol, fully stirring until no powder free group exists, and preparing into a sugar mass;

(4) and (4) tabletting, extruding and cutting the sugar mass obtained in the step (3) to prepare sugar particles, and dehumidifying for 24 hours at the temperature of 20 ℃ and the relative humidity of 50% to obtain 4910g and 3.5g of the areca chewing gum base candy.

Compared with the identification of two commercially available famous brands for eating betel nuts, the betel nut flower-gum base candy produced according to the example is more comfortable to eat, mellow in taste, remarkable in betel nut flavor and capable of generating heat and causing slight drunk feeling after being eaten for 30s by 20 people with betel nut eating habits.

Example 4

(1) Cleaning 5000g of flos Arecae, cutting into 1-2cm pieces, crushing with a stirrer, adding 10 times of water, adding 0.5% low temperature pectin cellulose complex enzyme, performing enzymolysis for 2 h, extracting at 55 deg.C for 45 min with ultrasonic wave of 220w assistance, filtering, centrifuging, filtering, concentrating the filtrate to relative density of 1.10, and drying at 55 deg.C under reduced pressure to obtain water extract; adding ethanol 7 times the weight of flos Arecae into the residue and precipitate to make ethanol content 70%, reflux-extracting at 75 deg.C for 1.5 hr, filtering, collecting filtrate, concentrating under reduced pressure to relative density of 1.10, and drying to obtain flos Arecae ethanol extract; mixing the water extract and the alcohol extract, pulverizing, and mixing to obtain Arecae semen flower extract 510 g;

(2) weighing 450g of areca flower extract, 2900g of white granulated sugar, 100g of vitamin polyphenol, 8g of mogroside and 15g of calcium hydroxide according to the weight ratio, uniformly mixing, and preparing mixed powder for later use;

(3) putting 1500g of gum base into a stirring machine, heating to 60 ℃ until the gum base is completely softened, adding 300g of 70% of maltulitol solution, adding the mixed powder obtained in the step (2), stirring while adding, and finally adding 45g of glycerol, 25g of phospholipid and 8g of natural menthol in sequence, fully stirring until no powder free group exists, and preparing into a sugar mass;

(4) and (4) tabletting, extruding and cutting the sugar mass obtained in the step (3) to prepare sugar particles, and dehumidifying for 6 hours at the temperature of 15 ℃ and the relative humidity of 35% to obtain 4990g and 3.5g of the areca chewing gum base candy.

According to the betel nut chewing gum base candy produced according to the embodiment, through comparison of 20 betel nut eating habits and two commercially available famous brand edible betel nut products, the betel nut chewing gum base candy is more comfortable in mouth, mellow in taste, rich in betel nut flavor, strong in heating effect and equivalent to commercially available edible betel nut chewing pieces.

Example 5

(1) Taking 4500g of flos Arecae, cleaning, cutting into 1-2cm pieces, crushing with a stirrer, adding 10 times of water, adding 0.3% of low temperature pectin cellulose complex enzyme, performing enzymolysis for 2 h, extracting at 58 deg.C for 45 min with ultrasonic wave of 250w assistance, filtering, centrifuging, filtering, concentrating the filtrate to relative density of 1.10, and drying at 55 deg.C under reduced pressure to obtain water extract; adding ethanol 10 times the weight of flos Arecae into the residue and precipitate to make ethanol content 70%, reflux-extracting at 70 deg.C for 1 hr, filtering, collecting filtrate, concentrating under reduced pressure to relative density of 1.10, and drying to obtain flos Arecae ethanol extract; mixing the water extract and the alcohol extract, pulverizing, and mixing to obtain flos Arecae extract 465 g;

(2) weighing 400g of areca flower extract, 1500g of ketol, 250g of coffee powder, 80g of areca polyphenol, 150g of vitamin, 6g of mogroside, 5g of sucralose and 15g of calcium hydroxide according to the weight ratio, and uniformly mixing to prepare mixed powder for later use;

(3) putting 1200g of gum base into a stirring machine, heating to 60 ℃ until the gum base is completely softened, adding 170g of 70% maltitol solution, adding the mixed powder obtained in the step (2), stirring while adding, finally sequentially adding 30g of glycerol, 15g of phospholipid and 8g of natural menthol, fully stirring until no powder free group exists, and preparing into a sugar mass;

(4) tabletting, extruding and cutting the sugar mass obtained in the step (3) to obtain sugar granules, and placing the sugar granules at the temperature of 18 ℃ and the relative humidity of 35% for dehumidifying for 8 hours to obtain 3680g of areca-nut gum-based sugar granules and 2.7g of areca-nut gum-based sugar granules per granule;

(5) and (3) putting the sugar granules obtained in the step (4) into a coating pan, starting the coating pan, uniformly spraying the coating liquid on the sugar granules, dispersing for 30s, then adding the maltitol powder until the sugar granules are naturally dried, repeating for 18 times, finishing coating, and dehumidifying for 24 h after the coated gum base candy is placed at the temperature of 18 ℃ and the relative humidity of 35% to obtain 5120g of the areca flower gum base candy and 4.0g of the areca flower gum base candy per granule. 1600g of hexyl ketose alcohol is sprayed with 310g of coating liquid (the formula of the coating liquid comprises 25g of precoated powder, 200g of 70% maltitol solution, 15g of titanium dioxide and 60g of water).

According to the betel nut flower gum base candy produced according to the embodiment, through comparison of 20 people with betel nut eating habits and two commercially available famous brand edible betel nut products, the betel nut flower gum base candy is more comfortable in mouth, mellow in taste, rich in betel nut flavor, and simultaneously has coffee fragrance, and after being chewed, the betel nut flower gum base candy rapidly generates heating, red and exciting pleasant effects, and the heating effect is stronger than that of a commercially available edible betel nut chewing piece and is equivalent to that of chewing fresh betel nut fruits.

It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.