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Plant beverage with fermented tamarind juice and preparation method of the plant beverage with fermented tamarind juice

A plant beverage and sour bean technology, applied in the field of food processing, can solve the problem that nutrients cannot be effectively extracted, and achieve the effects of long-term freshness preservation, reduction of morbidity, and increase of shelf life

Inactive Publication Date: 2015-11-04
海南酸豆王实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, in the process of extracting tamarind juice, only water is used for decocting, and a large number of nutrients cannot be effectively extracted.

Method used

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  • Plant beverage with fermented tamarind juice and preparation method of the plant beverage with fermented tamarind juice
  • Plant beverage with fermented tamarind juice and preparation method of the plant beverage with fermented tamarind juice
  • Plant beverage with fermented tamarind juice and preparation method of the plant beverage with fermented tamarind juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Select capers that are free from pests, rotten and degenerated and have a maturity of 95% or more, and the limits of pollutants in capers and the maximum residue limits of pesticides should meet the requirements of GB 2762-2012 and GB2763-2012 respectively, and then use purified water after shelling. After fully washing the capers and drying them; weigh 100 kg of dried capers and put them into an extraction tank, then add 1000 kg of purified water for steam distillation, and extract for 2 hours to obtain 236 kg of distilled extracts; then add Put 236kg of water into the extraction tank and decoct at 50-60°C for 1 hour. After decoction, filter through a vibrating sieve with an aperture of 200 meshes to separate the pulp and residue, weigh the filtrate, recover the pulp and residue, and then add 5 Double the weight of purified water and decoct at 60-65°C for 0.5 hours. After decoction, filter through a vibrating sieve with an aperture of 250 mesh to separate the pulp and r...

Embodiment 2

[0030] Compared with Example 1, the only difference is that each component of L-malic acid, citric acid, xanthan gum, sodium carboxymethyl cellulose, sodium benzoate, acesulfame potassium, sucralose, and edible essence is the weight of white granulated sugar 0.01%.

Embodiment 3

[0032] Compared with Example 1, the only difference is that each component of L-malic acid, citric acid, xanthan gum, sodium carboxymethyl cellulose, sodium benzoate, acesulfame potassium, sucralose, and edible essence is the weight of white granulated sugar 0.3%.

[0033] The beverage prepared by the above-mentioned embodiment 1-3 is detected by the following detection method,

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Abstract

The invention discloses a plant beverage with fermented tamarind juice and a preparation method of the plant beverage with fermented tamarind juice. The beverage with fermented tamarind juice comprises the following raw materials: fermented tamarind extract, white granulated sugar, malic acid, citric acid, xanthogenic acid, carboxymethylcellulose sodium, sodium benzoate, acesulfame, sucralose, edible essence and the like. The beverage with fermented tamarind juice is prepared by the following processes: extracting, filtrating, blending, homogenizing, sterilizing, packaging and the like. The beverage prepared according to the preparation method has a tasty sweet and sour taste, a mild scent and no astringent taste; the solution of the beverage is semitransparent, uniform and stable; the microbial indices of the beverage satisfy national standards; and the beverage is low in energy, so that the beverage is suitable for long-term drinking of the middle aged and the old people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sour bean juice-containing vegetable beverage and a preparation method thereof. Background technique [0002] At present, most acidic plant drinks are fermented protein drinks, mostly fermented yogurt and lactic acid bacteria milk drinks, which are made by fermenting milk as the main raw material. However, the fermentation substrate of yogurt is mostly milk, which only contains animal protein. Long-term consumption will increase the cholesterol content of the human body, and it is especially not suitable for long-term consumption by middle-aged and elderly people. [0003] Tamarin (also known as sour beans) is widely distributed in the southern parts of Fujian, Guangdong, Guangxi, Sichuan, Yunnan and other provinces in my country, as well as Hainan and Taiwan. The pulp of tamarind is rich in sugar, acetic acid, tartaric acid, formic acid, citric acid and other ingredie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L1/29A23L33/00
CPCA23L2/04
Inventor 李雪芬
Owner 海南酸豆王实业有限公司
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