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Processing method for tamarind fruit juice

A processing method and technology of tamarind juice, applied in the field of food processing, can solve the problems of low amino acid content of nutrients, low utilization rate of active ingredients of raw materials, insufficient utilization of minerals, etc., and achieve the effect of refreshing taste and pure flavor

Inactive Publication Date: 2015-05-27
石挺辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional tamarind food is only the primary processing of fresh or sun-dried tamarind beans, the utilization rate of active ingredients of raw materials is low, and the amino acid content of nutrients is low. The amino acid content of general tamarind food is only 0.03%, and the minerals are not fully utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing method for tamarind juice, the steps comprising:

[0018] (1) During the ripening season of capers, select capers with plump, uniform seeds, no color difference, and no pests and diseases for drying, so that the moisture content does not exceed 13%;

[0019] (2) The dried capers are dehulled, heat-treated at 85°C for 3 minutes, and then naturally cooled to 36°C;

[0020] (3) The cooled capers are placed in a tray with small holes at the bottom, and placed in a well-ventilated room for natural fermentation. During the fermentation period, the content of reducing sugar and amino acid is tested every 10 days. When the content of reducing sugar When the amino acid content reaches 4% and the amino acid content reaches 2%, the fermentation is terminated, and then placed in a PVC bag for post-ripening at a constant temperature;

[0021] (4) After ripening, put the sour beans into a closed heater with a spiral steam pipe, add water into the bean cooking bucket acc...

Embodiment 2

[0024] A processing method for tamarind juice, the steps comprising:

[0025] (1) During the ripening season of capers, select capers with plump, uniform seeds, no color difference, and no pests and diseases for drying, so that the moisture content does not exceed 13%;

[0026] (2) The dried capers are dehulled, heat-treated at 90°C for 4 minutes, and then naturally cooled to 37°C;

[0027] (3) The cooled capers are placed in a tray with small holes at the bottom, and placed in a well-ventilated room for natural fermentation. During the fermentation period, the content of reducing sugar and amino acid is tested every 10 days. When the content of reducing sugar When the amino acid content reaches 4% and the amino acid content reaches 2%, the fermentation is terminated, and then placed in a PVC bag for post-ripening at a constant temperature;

[0028] (4) After ripening, put the sour beans into a closed heater with a spiral steam pipe, add water into the bean cooking bucket acc...

Embodiment 3

[0031] A processing method for tamarind juice, the steps comprising:

[0032] (1) During the ripening season of capers, select capers with plump, uniform seeds, no color difference, and no pests and diseases for drying, so that the moisture content does not exceed 13%;

[0033] (2) The dried capers are dehulled, heat-treated at 95°C for 5 minutes, and then naturally cooled to 38°C;

[0034] (3) The cooled capers are placed in a tray with small holes at the bottom, and placed in a well-ventilated room for natural fermentation. During the fermentation period, the content of reducing sugar and amino acid is tested every 10 days. When the content of reducing sugar When the amino acid content reaches 4% and the amino acid content reaches 2%, the fermentation is terminated, and then placed in a PVC bag for post-ripening at a constant temperature;

[0035] (4) After ripening, put the sour beans into a closed heater with a spiral steam pipe, add water into the bean cooking bucket acc...

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PUM

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Abstract

The invention relates to the technical field of food processing, and in particular relates to a processing method for tamarind fruit juice. The processing method comprises the following steps: selection, drying, fermentation, extraction and filtration. The tamarind fruit juice is a novel product obtained by selecting matured and fresh tamarinds, fermenting the tamarinds under a proper environment, and performing a series of industrial processes after certain index requirements are met (for example the quality requirements, such as that the content of amino acid is 2 percent, the acidity is 0.3 percent, the sugarness is 4 percent, and the content of dietary fibers is 1.5 percent, which cannot be met by other tamarind products).

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of tamarind juice. Background technique [0002] Capers, also known as tamarind and tamarind, belong to the genus Tamarind of Hemataceae, a large evergreen tree in the tropics and subtropics. The tamarind pulp is rich in reducing sugars, organic acids, fruit acids, minerals (mainly calcium, potassium and phosphorus, less magnesium and zinc), vitamins, 89 aromatic substances and various pigments. Contains protein, fat, etc. The seeds account for 30% of the fruit and contain protein, fat, crude fiber, carbohydrates, ash, tannin and other substances. The basis of sour beans as food production is (Announcement No. 18, 2009 of the Ministry of Health of the People's Republic of China): According to the provisions of the "Food Safety Law of the People's Republic of China" and the "Measures for the Administration of New Resource Foods", tea seed oil, salina ...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/52A23L1/29A23L33/00
CPCA23L2/04A23L2/60A23V2002/00
Inventor 石挺辉
Owner 石挺辉
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