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Preparation method for tamarind cake

A production method and technology of tamarind, which is applied in the food field, can solve the problems of not being able to eat directly, inconvenient storage and carrying of tamarind, and achieve the effects of promoting gastrointestinal digestion, convenient carrying, and simple operation procedures

Inactive Publication Date: 2017-07-21
贺州佳成技术转移服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, tamarind is inconvenient to store and carry, and cannot be eaten directly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A method for making tamarind cake, comprising the following steps: (1) Raw material processing: peel the tamarind and soak it in cold water, the weight ratio of the tamarind to cold water is 1:3, and the time is 24 hours , put the soaked tamarind and water into a blender and stir to separate the pulp from the core; (2) Preparation of tamarind juice: separate the stirred tamarind juice and tamarind pomace with gauze to obtain Filtered tamarind juice; (3) Melted sugar: Put the tamarind juice into a pot and boil it, then turn down the heat to low, add sugar and high maltose syrup to boil three times, each time 30 minutes apart, the concentration of the sugar solution reaches 30%; the weight ratio of white granulated sugar and high maltose syrup is 2:1; (4) Cake making: add natural edible agar, stir constantly, make it merge with tamarind juice, the weight ratio of described agar and water is 1:12, when the bubbles are seen to come out evenly, stop heating and pour the boil...

Embodiment 2

[0013] A method for making tamarind cake, comprising the following steps: (1) Raw material processing: peel the tamarind and soak it in cold water, the weight ratio of the tamarind to cold water is 1:4, and the time is 26 hours , put the soaked tamarind and water into a blender and stir to separate the pulp from the core; (2) Preparation of tamarind juice: separate the stirred tamarind juice and tamarind pomace with gauze to obtain Filtered tamarind juice; (3) Melted sugar: Put the tamarind juice into a pot and boil it, then turn down the heat to low, add white sugar and high maltose syrup to boil for 4 times, each time 30 minutes apart, the concentration of the sugar solution reaches 40%; the weight ratio of white granulated sugar and high maltose syrup is 2:1; (4) Cake making: add natural edible agar, stir constantly, make it merge with tamarind juice, the weight ratio of described agar and water is 1:12; When you see bubbles coming out evenly, stop heating and pour the boil...

Embodiment 3

[0015] A method for making tamarind cake, comprising the following steps: (1) Raw material processing: peel the tamarind and soak it in cold water, the weight ratio of the tamarind to cold water is 1:3.5, and the time is 25 hours , put the soaked tamarind and water into a blender and stir to separate the pulp from the core; (2) Preparation of tamarind juice: separate the stirred tamarind juice and tamarind pomace with gauze to obtain Filtered tamarind juice; (3) Melted sugar: Put the tamarind juice into a pot and boil it, then turn down the heat to low, add white sugar and high maltose syrup to boil for 4 times, each time 30 minutes apart, the concentration of the sugar solution reaches 35%; the weight ratio of white granulated sugar and high maltose syrup is 2:1; (4) Cake making: add natural edible agar, stir constantly, make it merge with tamarind juice, the weight ratio of described agar and water is 1:12; When you see bubbles coming out evenly, stop heating and pour the bo...

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PUM

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Abstract

The invention discloses a preparation method for tamarind cake. The preparation method comprises the following steps: (1) preparing raw materials: peeling the tamarind, soaking in cold water for 24-26 hours, putting the soaked tamarind and the water into a stirrer for stirring, and separating pulp and kernel; (2) preparing tamarind juice: separating the stirred tamarind juice and tamarind fruit residue by using gauze, to obtain the filtered tamarind juice; (3) dissolving sugar: boiling the tamarind juice in a boiler, turning down the fire, adding white sugar and high malt syrup to boil for 3-4 times, wherein the spacing of each time of adding is 30 minutes, and the sugar liquid concentration is up to 30%-40%; and (4) preparing cake: adding natural edible agar, continuously stirring, enabling the agar to be fused with the tamarind juice, stopping heating while bubbles are uniform, and pouring the boiled tamarind juice into a container wiped with olive oil, cooling to obtain the tamarind cake. The tamarind cake prepared by the method is conveniently carried, and can be edible directly without any additives. The original flavor and nutritive value of the raw fruits are reserved.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for making tamarind cake. Background technique [0002] Tamarin is a specialty product in Yunnan. The pulp of tamarind is rich in reducing sugars, organic acids, fruit acids, minerals (mainly calcium, potassium and phosphorus, less magnesium and zinc), vitamins, 89 kinds of aromatic substances and many In addition, it also contains protein, fat and so on. The seeds account for 30% of the fruit and contain protein, fat, crude fiber, carbohydrates, ash, tannin and other substances. However, it is inconvenient to store and carry tamarind, and it cannot be eaten directly. Contents of the invention [0003] In view of the deficiencies in the prior art, the purpose of the present invention is to provide a method for making tamarind cakes, which is easy to carry and can be eaten directly without additives such as preservatives, essences, sweeteners and pigments. , retaining the origina...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42
CPCA23G3/48A23G3/42A23G2200/06A23G2200/14A23V2002/00A23V2200/30A23V2200/32A23V2200/334
Inventor 杨俊富
Owner 贺州佳成技术转移服务有限公司
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