CN1007868B - Preparing method of tamarindus indica drink - Google Patents
Preparing method of tamarindus indica drinkInfo
- Publication number
- CN1007868B CN1007868B CN 87107254 CN87107254A CN1007868B CN 1007868 B CN1007868 B CN 1007868B CN 87107254 CN87107254 CN 87107254 CN 87107254 A CN87107254 A CN 87107254A CN 1007868 B CN1007868 B CN 1007868B
- Authority
- CN
- China
- Prior art keywords
- tamarind
- juice
- beverage
- fruit
- acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a method for preparing a fruit juice beverage with a special flavor, which uses tamarindus (also known as tamarind which belongs to genus tamarind in caesalpinia) as a raw material. The present invention adopts a method comprising the procedures of sorting, cleaning, shelling, impregnation, filtering and clarification to obtain raw juice, and the raw juice is mixed with sugar, citric acid, acetic acid, tartaric acid, etc. to prepare a natural beverage with various flavors. The beverage has the effect of eliminating food accumulation, nourishing the liver to improve visual acuity, quenching thirst, clearing summer heat, eliminating painful abdominal mass and intestinal parasites, etc. of tamarind fruit. The present invention also discloses nutrient components of tamarind fruit; because the contents of vitamin B1, vitamin B2, vitamin E and inorganic salt potassium in tamarind fruit are high, the beverage can be used as replenishment for some nutritional agent.
Description
The invention belongs to the processing of fruit drink.
The existing domestic precedent of still not having industrialization ordinary production tamarindus indica drink.
Tamarind has another name called tamarind, broad bean, tamarind, belongs to bush material (pulse family), and tamarind belongs to.(Tamarldus Indlcus) originates in India, Burma, Pakistan, the China in Africa, Asia.The place of production of China mainly is distributed in Yunnan, Guangdong, Sichuan.Tamarind is the perennial woody plant, height of tree 1-12 rice, and its pod is oval or linear, the chitin crust, skin in the meat, the keratin endothelium, the middle pork skin of pod is edible part, accounts for the 23.9-50% of fruit.The edible part of per according to one's analysis 100 gram tamarinds contains:
Fat 0.60 gram
Protein 6.50 grams
Carbohydrate 51.45 grams
Moisture content 16.59 grams
Total acid (with tartaric acid juice) 14.16 grams
Crude fibre 5.88 grams
Ash 3.90 grams
Also contain provitamin A 2.15 international units, Cobastab
10.425 gram, Cobastab
20.395 milligram, 10.80 milligrams of vitamin Cs, 0.694 milligram of vitamin E, 0.95 milligram of nicotinic acid.Be rich in 18 seed amino acids in its contained protein, comprising eight seed amino acids of needed by human, total amino acid content accounts for 70.30% of protein, and essential amino acid accounts for 21.69% of protein.Also contain elements such as potassium, iron, phosphorus, calcium, zinc, magnesium, copper, manganese, selenium in the edible part of tamarind, abundant with potassium content especially, contain 1900 milligrams in potassium in the edible part of per 100 gram tamarinds, account for 48.71% of inorganic salts total amount.
The kind that tamarind is amino acid contained, quantity and total acid (in tartaric acid) inorganic salts potassium, Cobastab
1, B
2, E is than roselle, Chinese gooseberry, Rosa roxburghii, hawthorn, emblic height.
" Chinese Higher plant illustrated handbook " Compendium of Materia Medica " etc. in the books, all the pharmacological action to tamarind is described, property, flavor, the effect of pointing out tamarind is sweet, sour, flat.The edible tamarind of people has promoting digestion and removing indigestion, nourishes the liver to improve visual acuity, the effects such as heat, the ruffian expelling parasite of loosing that disappear of quenching the thirst.
The objective of the invention is to start a new way that develops abundant wild plant resource-tamarind, promptly utilize the pod of tamarind to prepare beverage.
The invention is characterized in that the raw material of this natural drink is a kind of fruit of plant-tamarind, its preparation method be with sort-clean-shell-step of Hot water immersion-filtrations-clarification extraction tamarind Normal juice (acid content 5 restrains/1000 milliliters).Its prescription is that tamarind Normal juice is main, is equipped with tartaric acid, citric acid, acetic acid, sugar and other auxiliary elements and makes cold drink, or Normal juice is concentrated making inspissated juice and sugaring fruit juice.As need preparation carbonated drink, only need in cold drink, to add edible carbon dioxide and get final product.Not adding any food coloring and asccharin in the tamarindus indica drink, is a kind of fruit juice beverage with peculiar flavour.
Its technological process of production is:
Through facts have proved, implement to have reached substantially purpose of the present invention by above-mentioned technological process.
Embodiments of the invention:
Embodiment 1: at first the tamarind fruit is sorted, dogberry is picked out, clean, fragmentation is shelled.Soaked 15-30 minute with the hot water (about 80 ℃) of 4-5 times of weight, shared hot-water soak 2-3 time, leaching liquor compiles, and filters, clarification obtains acid content 0.5%(1000 milliliter juice and contains tartaric acid 5 and restrain) tamarind Normal juice.The neutralisation titration of the mensuration of acid content.
With 100 milliliters-500 milliliters tamarind Normal juice, add white sugar 100-120 gram, tartaric acid 0-2.5 gram adds water to 1000 milliliters, mix, the tamarind cold drink.
Embodiment 2: on the basis of embodiment 1, add edible carbon dioxide, quantitative filling can become tamarind carbonated drink.
Embodiment 3: it is 5% that the tamarind Normal juice of acid content 0.5% is concentrated into acid content, is concentrated tamarind juice.Package storage after the sterilization.
Embodiment 4: on the basis of embodiment 3, get and concentrate 200 milliliters of tamarind juices, add white sugar 420-500 gram, add adding water to 1000 milliliters again, mix the pasteurization packing.
Claims (3)
1, the preparation method of tamarindus indica drink is characterized in that:
A). the meat with the fruit of tamarind (tamarind belong to Tamaridus Indicus) partly is a raw material,
B) with tamarind through sort-clean-shell-Hot water immersion-filtration-step process such as clarification,
C). with the above-mentioned tamarind Normal juice that makes, inspissated juice is main, is equipped with tartaric acid, citric acid, acetic acid, auxiliary elements such as sugar are mixed with beverage.
2, according to the described method of claim 1, it is characterized in that using tamarind fruit weight 4-5 hot water (about 80 ℃) doubly to soak 15-30 minute at every turn, soak 2-3 time, leaching liquor compiles, filters, clarifies the tamarind Normal juice that obtains acid content 0.5%, tamarind Normal juice is 5% o'clock through being concentrated into acid content, promptly gets and concentrates tamarind juice.
3,, it is characterized in that respectively tamarind Normal juice and concentrated tamarind juice being made into beverage as follows according to claim 1 and 2 described methods:
A). the tamarind cold drink
200 milliliters of tamarind Normal juice 100-500 milliliter or concentrated tamarind juices
White sugar 100-120 gram white sugar 420-500 gram
Tartaric acid 0-2.5 gram adds water to 1000 milliliters
Add water to 1000 milliliters
B). tamarind carbonated drink: in a), pour the edible CO 2 gas body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 87107254 CN1007868B (en) | 1987-12-04 | 1987-12-04 | Preparing method of tamarindus indica drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 87107254 CN1007868B (en) | 1987-12-04 | 1987-12-04 | Preparing method of tamarindus indica drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1037265A CN1037265A (en) | 1989-11-22 |
| CN1007868B true CN1007868B (en) | 1990-05-09 |
Family
ID=4816029
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 87107254 Expired CN1007868B (en) | 1987-12-04 | 1987-12-04 | Preparing method of tamarindus indica drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1007868B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1040834C (en) * | 1991-08-31 | 1998-11-25 | 云南省农业科学院饮料中试厂 | Method for producing sour fruit syrup |
| CN1085510C (en) * | 1998-04-14 | 2002-05-29 | 刘永金 | Soluble cellulose-contg. drink and its preparing process |
| CN104560611A (en) * | 2015-02-24 | 2015-04-29 | 刘永 | Method for brewing sweet tamarind vinegar |
| CN104643226A (en) * | 2015-03-13 | 2015-05-27 | 石挺辉 | Processing method for tamarind fruit juice |
| CN104664508A (en) * | 2015-03-20 | 2015-06-03 | 宋正彩 | Tamarind fruit beverage free of preservative agent |
| CN108651797A (en) * | 2018-05-18 | 2018-10-16 | 昆明荣屋食品有限公司 | A kind of processing method of tamarind juice beverage |
-
1987
- 1987-12-04 CN CN 87107254 patent/CN1007868B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| CN1037265A (en) | 1989-11-22 |
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