Preparation method of salty tamarind fruit juice

Abstract

The invention discloses a preparation method of salty tamarind fruit juice, and relates to the technical field of food processing. The method comprises the steps of bean selection, drying, shelling, dry heat treatment, natural fermentation, tamarind fruit juice extraction, filtration and impurity removal, blending and filling, and also comprises the steps of deacidification and deastringency. Thedeacidification is as follows: adding 0.5-1.5% of modified chitosan into tamarind fruit juice after the filtration and impurity removal, conducting constant-temperature water bath with uniform stirring, conducting standing, conducting centrifuging when the acidity is reduced to 0.8-1.2%, conducting filtration, and collecting filtrate to obtain deacidified tamarind fruit juice; and the deastringency is as follows: adding 1-2% of okra extract into the deacidified tamarind fruit juice, conducting uniform mixing, conducting standing at 0-5 DEG C until precipitate is separated out, conducting filtration, and collecting filtrate to obtain astringency-removed tamarind fruit juice. According to the invention, the optimized preparation method reduces the sour taste and the astringent taste, so thatthe tamarind fruit juice has a moderate sour taste, a slight salty taste and a soft mouth feel, the mouth feel and the quality are improved, and the juice does not need to be mixed with sugar and issuitable for diabetics.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for preparing salty tamarind juice. 【Background technique】 [0002] Tamarind, also known as sour beans, tamarind, and sour fruit, belongs to the genus Tamarinaceae, a large evergreen tree in the tropics and subtropics. Tamarin pulp is rich in nutrients such as sugar, organic acid, protein, amino acid, vitamin, mineral (mainly calcium, potassium and phosphorus, less magnesium and zinc), polyphenols, among which reducing sugar, total acid , polysaccharide content as high as 36.8%, 14.2% and 12.4%, crude protein content as high as 6.79%, amino acid content as high as 5.79%, suitable for processing into a series of health drinks. [0003] The acids in tamarind pulp are mainly tartaric acid, citric acid, succinic acid, citric acid, acetic acid and formic acid. The drinks directly made of them are highly acidic, and a large amount of sugar needs to be added to weake...

AI Technical Summary

Problems solved by technology

However, in addition to tartaric acid, citric acid, etc., tamarind pulp also contains acetic acid and formic acid. Acetic acid and formic acid are not only acidic, but also have a pungent smell. If they are not removed, they will seriously affect the mouthfeel of the beverage, resulting in poor palatability. Chitosan has poor removal effect on acetic acid and formic acid, and basically has no effect. Therefore, at thi