Tamarind fruit and rose flower fruit extract and preparation method thereof

Abstract

The invention relates to a tamarind fruit and rose flower fruit extract and a preparation method thereof, which are characterized in that production equipment integrating evaporation extraction, boiling, stirring and fragrance addition is adopted, rose petals are placed in a storage bin of the production equipment, tamarind fruit mixed dietary fiber pulp is added into a steam heating pot, the steam heating pot is heated, a stirrer is started, and the tamarind fruit and rose flower fruit extract is obtained; the tamarind fruit mixed dietary fiber pulp gradually starts to boil, the roses are fumigated, part of pigment of the roses is fused into condensed distilled water to form rose juice, the rose juice drips into the tamarind fruit mixed dietary fiber pulp, part of pigment, steam and rose fragrance enter a fragrance collecting and applying system, and the rose dew is obtained through condensation. The preparation method comprises the following steps: boiling a tamarind fruit and rose flower dietary fiber, returning and spraying on a boiled material, adding grape juice, grapefruit juice and lemon juice, uniformly stirring to form a tamarind fruit and rose flower dietary fiber liquid, pouring the liquid into a mold, and cooling and solidifying to obtain the pure natural tamarind fruit and rose flower fruit extract which is sour and sweet in taste, rich in rose fragrance, bright in color, elastic, non-sticky to teeth, cool and smooth.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing fruit extracts mainly composed of tamarind and roses mixed with other fruit components. Background technique [0002] Tamarindus indica (scientific name: Tamarindus indica) is also known as sour beans, tamarind, sour plum, Muhan (Dai language), sour fruit, hemp ram, sweet head Kan, Tongxuetu, subginseng fruit. Hemataceae Tamarinus. Tropical and subtropical evergreen trees. Tamarin is a genus belonging to the family Fabaceae. It is a single genus with only one and two types: sweet type and sour type. [0003] Both the pulp and seeds of tamarind are rich in nutrients, but there are differences in the nutrients between the two. [0004] The fruit of tamarind contains organic acids such as sugars, d-tartaric acid, citric acid, formic acid, and 2-malic acid, as well as amino acids such as serine, β-alanine, proline, phenylalanine, and leuc...

AI Technical Summary

Problems solved by technology

At the same time, if peracid raw materials are added to the colloid, the taste and state of the product will also be greatly affected

At present, gel foods on the market generally have problems such as high sugar content, easy sticking to teeth, and some gelling agents cannot be molded when they have strong acidity.

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