Frozen beverage containing tamarind fruits

A frozen drink and tamarind technology, which is applied to food ingredients containing natural extracts, food preservation, frozen desserts, etc., can solve the problems of undiscovered frozen drinks, achieve the effects of improving human immunity, unique taste, and filling market vacancies

Inactive Publication Date: 2018-06-29
MINZU UNIVERSITY OF CHINA
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are various fruit-flavored frozen drinks currently on the market, but no frozen drinks combined with tamarind have been found

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Frozen beverage containing tamarind fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: the preparation of the popsicle that contains tamarind

[0020] Popsicles include sweetening substance, tamarind, stabilizer, acidity regulator, sweetener, edible essence and water; percentage by weight is sweetening substance 15%, tamarind extract 20%, stabilizer 0.5%, acidity regulator 0.5% %, 0.15% sweetener, 0.15% food essence, and the remaining components are water.

[0021] The sweet substance in the popsicle is sucrose, starch syrup, glucose powder, honey or any combination of several; the tamarind extract refers to the treated water extract of tamarind which is a special product in Yunnan.

[0022] The making method of the popsicle that contains tamarind is carried out according to the following steps:

[0023] The first step, tamarind treatment: wash 20Kg of jasmine, 30Kg of Radix Ophiopogon japonicus, 200Kg of tamarind and 20Kg of hops, boil the mixture of tamarind and 750Kg of water and keep it for 45min to obtain the water extract containing t...

Embodiment 2

[0034] Embodiment 2: the preparation of the slush that contains tamarind

[0035] Slush includes sweetening substance, tamarind, stabilizer, acidity regulator, sweetener, edible essence and water; percentage by weight is sweetening substance 12%, tamarind extract 18%, stabilizer 0.3%, acidity regulator 0.3%, sweetener 0.08%, food flavor 0.08%, and the rest is water.

[0036] The sweet substance in the slush is any one or a combination of sucrose, starch syrup, glucose powder, and honey; the tamarind extract refers to the treated water extract of tamarind, which is a special product in Yunnan.

[0037] The making method of the slush that contains tamarind is carried out according to the following steps:

[0038] The first step, tamarind treatment: wash 16Kg of jasmine, 30Kg of Radix Ophiopogon japonicus, 200Kg of tamarind and 16Kg of hops, boil the mixture of tamarind and 754Kg of water and keep it for 45min to obtain the water extract containing tamarind components, and put i...

Embodiment 3

[0049] Embodiment 3 contains the test of the sour-sweet mouthfeel of popsicles with tamarind

[0050] The popsicles containing tamarind prepared in Example 1, the beverages prepared in Comparative Example 1 and Comparative Example 2 containing tamarind were tested for tasting. The 5-person tasting group scored 1 to 5 points after tasting the popsicles containing tamarin and the drinks containing tamarin, and 5 points for a full score.

[0051] Table 1 Comparison of sweetness and mouthfeel between popsicles containing tamarind and drinks containing tamarind

[0052] sample

[0053] Using the preparation method of the present invention, the tamarind extract is prepared into frozen primers (popsicles), and under the conditions of using the same content and the same sweet substance, the frozen primers containing tamarind can present greater sweetness, which even Drinks containing tamarind are sweeter than those with higher levels of sweeteners. Therefore, when preparin...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a preparation method of a frozen beverage containing tamarind fruits, and a frozen beverage prepared by the method. The frozen beverage is unique in mouth feel, low in sugar andfat and rich in nutrients, and has the efficacy of clearing summerheat, promoting fluid production to quench thirst, promoting digestion and removing food retention. Raw materials used in a tamarindfruit extract, namely tamarind fruits, radix ophiopogonis and jasmine flowers synergically exert the effects of promoting salivation, resolving phlegm and treating swelling and pains in the throat, sothat the frozen beverage also has favorable health-care efficacy.

Description

technical field [0001] The invention belongs to the field of food, and relates to a frozen drink containing tamarind water extract and a preparation method thereof. Background technique [0002] Tamarindus indica (Tamarindus indica), also known as sour beans, tamarinds, and sour plums, is a plant of the genus Tamarindus in the Hemataceae family. It is a single species and has two types: "sweet" and "sour". It is an evergreen tree with tall trunks, Rough, sour horns are mainly distributed in the dry 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. [0003] The branches and leaves of tamarind are sparse, and the fruit is a string-shaped, brown hook-shaped pod. The pods are thick and fleshy, cylindrical, straight or slightly curved, taupe, 3-6cm long, 2cm wide, reddish brown when ripe, with sour taste. Seeds 3-10, nearly oblong, reddish brown, shiny. [0004] Tamarind is one of t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/10A23L33/105A23L3/36A23G9/42A23G9/44
CPCA23G9/42A23G9/44A23L2/02A23L2/52A23L3/36A23V2002/00A23V2200/30A23V2200/314A23V2200/324A23V2250/21
Inventor 成功全威赵珩董梅刘晓达杨兴媛
Owner MINZU UNIVERSITY OF CHINA
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap