Nutrition-type tamarind fruit juice beverage and preparation method thereof

Abstract

A nutritious tamarind juice beverage and a preparation method thereof, belonging to the technical field of food processing, solve the problem that sucrose and honey are often used as sweeteners in existing tamarind juice beverages, which are not easily absorbed by the human body, and the existing tamarind juice beverage Tamarin flavor and other additives are used in the juice drink, which is not conducive to human health if long-term consumption. It is prepared from the following raw materials in the following weight ratio: 1-3 parts by weight of concentrated tamarind juice, 8-10 parts by weight of water, glucose 10-12 parts by weight, 1-2 parts by weight of brown sugar, 0.05-0.07 parts by weight of potassium sorbate, 0.05-0.07 parts by weight of sodium chloride, 0.03-0.05 parts by weight of honey essence, and 0.5-0.7 parts by weight of citric acid. The glucose in the product of the invention is beneficial to human body absorption; and the use of a large amount of chemical additives is avoided, which is beneficial to human health.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to tamarind juice and a preparation method thereof. Background technique [0002] Tamarindica, Latin scientific name Tamarindus indica, also known as sour bean, tamarind, sour plum, sour fruit, hemp ram, sweet eye Kan, Tongxuetu, subginseng fruit. Tamarinaceae of Hematoxylinaceae. Tropical and subtropical evergreen trees, tamarind belongs to the genus of Fabaceae. It is a single species. The tree is tall, with a rough trunk, sparse branches and leaves, and clusters of brown hook-shaped pods hanging on the branches. Tamarin likes a hot climate and grows in areas with an average annual temperature of 18°C-24°C and an annual rainfall of 500-1200mm. It is mainly distributed in the dry and hot valleys of Jinsha River, Nujiang River, Yuanjiang River and Xishuangbanna in Yunnan, where the heat is good at an altitude of 50-1350 meters. The dry-hot valley of the Jinsha River in ...

AI Technical Summary

Problems solved by technology

[0010] In order to solve the problem that sucrose and honey are often used as sweeteners in existing tamarind juice beverages, these sweeteners are not easy to be absorbed by the human body, and various additives such as tamarind essence are used in existing tamarind juice beverages, and long-term consumption is not beneficial. The problem that is beneficial to human health, the present invention provides a kind of nutritional tamarind juice drink, and its technical scheme is as follows: