CN104223269A - Tamarind juice drink and preparation method thereof - Google Patents
Tamarind juice drink and preparation method thereof Download PDFInfo
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- CN104223269A CN104223269A CN201410497471.8A CN201410497471A CN104223269A CN 104223269 A CN104223269 A CN 104223269A CN 201410497471 A CN201410497471 A CN 201410497471A CN 104223269 A CN104223269 A CN 104223269A
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- 235000020421 tamarind juice Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 66
- 241000596504 Tamarindus Species 0.000 claims abstract description 59
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 43
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 15
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 15
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 15
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 15
- 239000003765 sweetening agent Substances 0.000 claims abstract description 15
- 235000013361 beverage Nutrition 0.000 claims description 51
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 18
- 229960004998 acesulfame potassium Drugs 0.000 claims description 18
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 18
- 239000000619 acesulfame-K Substances 0.000 claims description 18
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 16
- 229930006000 Sucrose Natural products 0.000 claims description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 16
- 235000013736 caramel Nutrition 0.000 claims description 16
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 239000012535 impurity Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- 108010011485 Aspartame Proteins 0.000 claims description 5
- -1 asccharin Chemical compound 0.000 claims description 5
- 239000000605 aspartame Substances 0.000 claims description 5
- 235000010357 aspartame Nutrition 0.000 claims description 5
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 5
- 229960003438 aspartame Drugs 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 235000011083 sodium citrates Nutrition 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 12
- 240000004584 Tamarindus indica Species 0.000 description 7
- 238000011049 filling Methods 0.000 description 6
- 239000002932 luster Substances 0.000 description 5
- 238000009928 pasteurization Methods 0.000 description 5
- 238000004140 cleaning Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a tamarind juice drink. The tamarind juice drink comprises the following raw materials: raw tamarind juice, citric acid, sodium citrate, sodium benzoate, tamarind essence and a sweetener. The invention further discloses the tamarind juice drink. The preparation method is simple in process; the prepared tamarind juice drink retains special aroma and nutritional ingredients of tamarind and is clear and transparent in color, moderate in viscosity and good in both mouth feel and flavor.
Description
Technical field
The invention belongs to technical field of beverage processing, particularly relate to a kind of processing technology of tamarind juice.
Background technology
For a long time, beverage types on market emerges in an endless stream, in addition the low-price competition of beverage industry, cause the total quality of beverage industry to decline, the nutrient to useful arbitrarily in beverage is few, constrains the development of high nutritious drink to a certain extent, the product becoming a kind of function of only quenching one's thirst of beverage, help is not had to promotion the healthy of drinking person, has occurred multiple nutrients beverage in recent years, made consumer have new understanding for the nutritive value of beverage.
Tamarind is rich in 18 seed amino acids, wherein has 8 kinds of essential amino acids, and the content being simultaneously rich in vitamin B1, B2, C and mineral matter element, particularly calcium is very high, has certain nutritive value.
The tamarind juice beverage color preparing out by traditional handicraft is dark, poor transparency and beverage viscosity is large.This cause the outward appearance of tamarind juice beverage and mouthfeel poor, the welcome of consumer can not be subject to.
Summary of the invention
For this reason, the object of the present invention is to provide a kind of processing technology of tamarind juice beverage, to obtain the tamarind juice beverage that a kind of color and luster is limpid thoroughly, viscosity is moderate, mouthfeel taste is all good.
The invention provides a kind of preparation method of tamarind juice beverage, wherein, the raw material of described tamarind juice beverage comprises: tamarind Normal juice, citric acid, natrium citricum, Sodium Benzoate, tamarind essence and sweetener.
Preferably, described sweetener is selected from one or more in the group be made up of white sugar, asccharin, acesulfame potassium, Aspartame, honey element and caramel.
Preferably, described sweetener is white sugar, asccharin, acesulfame potassium and caramel.
Preferably, relative to the tamarind Normal juice of 100kg, the consumption of citric acid is 320-380g, the consumption of natrium citricum is 130-170g, the consumption of Sodium Benzoate is 120-150g, the consumption of tamarind essence is 110-140ml.
Preferably, relative to the tamarind Normal juice of 100kg, the consumption of white sugar is 30-45kg, the consumption of asccharin is 40-70g, the consumption of acesulfame potassium is 70-110g, the consumption of caramel is 100-150ml.
Present invention also offers a kind of tamarind juice beverage, wherein, described tamarind juice beverage prepares according to the preparation method of tamarind juice beverage provided by the present invention.
Preparation method's technique of tamarind juice beverage of the present invention is simple, and the tamarind juice beverage prepared remains peat-reek and the nutritional labeling of tamarind, and color and luster is thoroughly limpid, and viscosity is moderate, and taste flavor is all good.
Detailed description of the invention
The invention provides many applicable creative concepts, this creative concept can be reflected in a large number of in concrete context.The specific embodiment described in following embodiments of the present invention only as the exemplary illustration of specific implementation of the present invention, and does not form limitation of the scope of the invention.
The invention provides a kind of preparation method of tamarind juice beverage, wherein, the raw material of described tamarind juice beverage comprises: tamarind Normal juice, citric acid, natrium citricum, Sodium Benzoate, tamarind essence and sweetener.
In the preparation method of tamarind juice beverage provided by the present invention, described sweetener act as imparting beverage sweetness, wherein, described sweetener can be selected from one or more in the group be made up of white sugar, asccharin, acesulfame potassium, Aspartame, honey element and caramel.
In preferred situation, described sweetener is made up of white sugar, asccharin, acesulfame potassium and caramel.
In the preparation method of tamarind juice beverage provided by the present invention, relative to the tamarind Normal juice of 100kg, the consumption of citric acid is 320-380g, the consumption of natrium citricum is 130-170g, the consumption of Sodium Benzoate is 120-150g, the consumption of tamarind essence is 110-140ml.
In particularly preferred situation, relative to the tamarind Normal juice of 100kg, the consumption of citric acid is 340-360g, the consumption of natrium citricum is 140-160g, the consumption of Sodium Benzoate is 130-140g, the consumption of tamarind essence is 115-130ml.
In method of the present invention, when containing acesulfame potassium and Aspartame in described sweetener, the amount ratio of acesulfame potassium and Aspartame is 1:1.
In method provided by the present invention, when described sweetener is made up of white sugar, asccharin, acesulfame potassium and caramel, relative to the tamarind Normal juice of 100kg, the consumption of white sugar is 30-45kg, the consumption of asccharin is 40-70g, the consumption of acesulfame potassium is 70-110g, the consumption of caramel is 100-150ml.In preferred situation, relative to the tamarind Normal juice of 100kg, the consumption of white sugar is 35-40kg, the consumption of asccharin is 50-60g, the consumption of acesulfame potassium is 80-100g, the consumption of caramel is 110-140ml.
In the present invention, described tamarind Normal juice also can be able to be the tamarind inspissated juice obtained after utilizing the former fruit of tamarind to add water to boil rear filtering and impurity removing for the finished product tamarind Normal juice bought.
The preparation process of concrete described tamarind Normal juice can comprise the following steps: carry out screening cleaning to the former fruit of tamarind, remove impurity and decayed fruit, drain after cleaning with running water, add water and the former fruit of tamarind boiled, wherein, relative to the former fruit of the tamarind of 100kg, the addition for the water boiled can be 180-220kg.The condition boiled for boil 25-35 minute under the condition of 80-90 DEG C, can stir system in the process boiled frequently, and the speed of stirring can be stir a rpm/min in 10 minutes.
After the process of boiling terminates, need to carry out filtration treatment, the object of filtration removes impurity and small tamarind soluble solids.
After filtration terminates, be separated after the tamarind inspissated juice obtained is left standstill 1.5-2.5 hour at 55-65 DEG C and obtain supernatant, for subsequent use.
In one embodiment of the invention, the tamarind inspissated juice of about 170-190kg can be obtained with the former fruit of the tamarind of 100kg.
In the preparation method of tamarind juice beverage provided by the present invention, the raw material of described tamarind juice beverage also comprises water, and relative to the tamarind Normal juice of 100kg, the addition of water is 800-900kg; In preferred situation, the addition of water is 820-880kg.
In method provided by the present invention, the water used is pure water.
In the present invention, the preparation process of described tamarind juice beverage comprises and tamarind Normal juice, citric acid, natrium citricum, Sodium Benzoate, tamarind essence and sweetener to be contacted at 55-65 DEG C with water and to mix.
Wherein, the method for various raw material being carried out order and the mixing contacted has no particular limits, and mixes as long as various raw material can be made fully to contact.
In one embodiment of the invention, first in material-compound tank, add water, simultaneously or add all the other raw materials in turn, stir to make each component fully contact and mix.
In one embodiment of the invention, before contact, can first one or more raw materials be dissolved in water, then according to consumption contact mixing.
Method provided by the present invention also comprises sterilizing and filling step, sterilizing and fillingly all can to carry out according to the method for this area routine.
Present invention also offers a kind of tamarind juice beverage, wherein, described tamarind juice beverage prepares according to tamarind juice method for preparing beverage provided by the present invention.
In more detail the present invention is described below by embodiment.
Tamarind Normal juice is prepared according to following steps in the examples below:
Screening cleaning is carried out to the former fruit of tamarind, remove impurity and decayed fruit, drain after cleaning with running water, former fruit+the water of tamarind presses 1:2, the former fruit of 100g tamarind is boiled, boil 30 minutes under the condition of 85 DEG C, can frequently stir system in the process boiled, the speed of stirring is stir once for 10 minutes.
After the process of boiling terminates, carry out filtering and impurity removing step, after filtration terminates, be separated after the tamarind inspissated juice obtained is left standstill 2h at 60 DEG C and obtain 180kg supernatant, for subsequent use.
Embodiment 1
The present embodiment is for illustration of the preparation method of tamarind juice beverage provided by the present invention.
At 60 DEG C, take 100kg tamarind Normal juice, 860kg pure water, 38.5kg white sugar, 350g citric acid, 155g natrium citricum, 69g asccharin, 90g acesulfame potassium, 138g Sodium Benzoate, 123ml tamarind essence, 123ml caramel.
Each raw material is dropped in material-compound tank, stirs and evenly mixs at 30 DEG C.
Filling rear 85 DEG C of pasteurizations 30 minutes at 30 DEG C, obtain tamarindus indica drink 1.
Embodiment 2
The present embodiment is for illustration of the preparation method of tamarind juice beverage provided by the present invention.
At 55 DEG C, take 100kg tamarind Normal juice, 820kg pure water, 35kg white sugar, 340 citric acids, 140g natrium citricum, 50g asccharin, 80g acesulfame potassium, 130g Sodium Benzoate, 115ml tamarind essence, 110ml caramel.
Each raw material is dropped in material-compound tank, stirs and evenly mixs at 30 DEG C.
Filling rear 85 DEG C of pasteurizations 30 minutes at 30 DEG C, obtain tamarindus indica drink 2.
Embodiment 3
The present embodiment is for illustration of the preparation method of tamarind juice beverage provided by the present invention.
At 65 DEG C, take 100kg tamarind Normal juice, 880kg pure water, 40kg white sugar, 360g citric acid, 160g natrium citricum, 60g asccharin, 100g acesulfame potassium, 140g Sodium Benzoate, 130ml tamarind essence, 140ml caramel.
Each raw material is dropped in material-compound tank, stirs and evenly mixs at 30 DEG C.
Filling rear 85 DEG C of pasteurizations 30 minutes at 30 DEG C, obtain tamarindus indica drink 3.
Embodiment 4
The present embodiment is for illustration of the preparation method of tamarind juice beverage provided by the present invention.
At 60 DEG C, take 100kg tamarind Normal juice, 800kg pure water, 30kg white sugar, 320g citric acid, 130g natrium citricum, 40g asccharin, 70g acesulfame potassium, 120g Sodium Benzoate, 110ml tamarind essence, 100ml caramel.
Each raw material is dropped in material-compound tank, stirs and evenly mixs at 30 DEG C.
Filling rear 85 DEG C of pasteurizations 30 minutes at 30 DEG C, obtain tamarindus indica drink 4.
Embodiment 5
The present embodiment is for illustration of the preparation method of tamarind juice beverage provided by the present invention.
At 60 DEG C, take 100kg tamarind Normal juice, 900kg pure water, 45kg white sugar, 380g citric acid, 170g natrium citricum, 70g asccharin, 110g acesulfame potassium, 150g Sodium Benzoate, 140ml tamarind essence, 150ml caramel.
Each raw material is dropped in material-compound tank, stirs and evenly mixs at 30 DEG C.
Filling rear 85 DEG C of pasteurizations 30 minutes at 30 DEG C, obtain tamarindus indica drink 5.
Test case 1-5
Color and luster, smell, the tissue morphology of the tamarindus indica drink 1-5 that test case 1-5 obtains for illustration of embodiment 1-5, soluble solid and total acid, impurity technical indicator.That detects the results are shown in table 1.
Table 1
From the results shown in Table 1, the color and luster of the tamarindus indica drink utilizing method provided by the present invention to prepare, smell, the solubilized solid content of tissue morphology, total acid impurity, meet national standard.
By the result of the result of test case 1-3 and test case 4,5 is compared and can be found out, when the proportioning of raw material is in the scope of the preferred embodiment of inventing, the color and luster of the tamarind juice beverage of acquisition, smell and tissue morphology are better.
It should be noted, the present invention will be described instead of limit the invention for above-described embodiment, and those skilled in the art can design alternative embodiment when not departing from the scope of claims.In the claims, any reference symbol between bracket should be configured to limitations on claims.Word " comprises " not to be got rid of existence and does not arrange element in the claims or step.Word first, second and third-class use do not represent any order, can be title by these word explanations.
Claims (10)
1. a preparation method for tamarind juice beverage, wherein, the raw material of described tamarind juice beverage comprises: tamarind Normal juice, citric acid, natrium citricum, Sodium Benzoate, tamarind essence and sweetener.
2. the preparation method of tamarind juice beverage according to claim 1, wherein, described sweetener be selected from the group be made up of white sugar, asccharin, acesulfame potassium, Aspartame and caramel one or more.
3. tamarind juice beverage according to claim 2 preparation method, wherein, described sweetener is white sugar, asccharin, acesulfame potassium and caramel.
4. the preparation method of tamarind juice beverage according to claim 1, wherein, relative to the tamarind Normal juice of 100kg, the consumption of citric acid is 320-380g, the consumption of natrium citricum is 130-170g, the consumption of Sodium Benzoate is 120-150g, the consumption of tamarind essence is 110-140ml.
5. according to the preparation method of the tamarind juice beverage in claim 1-4 described in any one, wherein, relative to the tamarind Normal juice of 100kg, the consumption of white sugar is 30-45kg, the consumption of asccharin is 40-70g, the consumption of acesulfame potassium is 70-110g, the consumption of caramel is 100-150ml.
6. according to the preparation method of the tamarind juice beverage in claim 1-4 described in any one, wherein, described tamarind Normal juice be former for tamarind fruit is added water boil rear filtering and impurity removing after the tamarind inspissated juice that obtains.
7. the preparation method of tamarind juice beverage according to claim 6, wherein, relative to the former fruit of the tamarind of 100kg, the addition for the water boiled is 180-220kg.
8. according to the preparation method in claim 1-4 and 7 described in any one, wherein, the raw material of described tamarind juice beverage also comprises water, and relative to the tamarind Normal juice of 100kg, it is 800-900kg that water obtains addition.
9. according to the preparation method of the tamarind juice beverage in claim 1-4 and 7 described in any one, wherein, the preparation process of the method comprises and tamarind Normal juice, citric acid, natrium citricum, Sodium Benzoate, tamarind essence and sweetener to be contacted at 55-65 DEG C and to mix.
10. a tamarind juice beverage, is characterized in that, described tamarind juice beverage prepares according to the tamarind juice method for preparing beverage in claim 1-9 described in any one.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410497471.8A CN104223269A (en) | 2014-09-25 | 2014-09-25 | Tamarind juice drink and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410497471.8A CN104223269A (en) | 2014-09-25 | 2014-09-25 | Tamarind juice drink and preparation method thereof |
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| CN201410497471.8A Pending CN104223269A (en) | 2014-09-25 | 2014-09-25 | Tamarind juice drink and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664508A (en) * | 2015-03-20 | 2015-06-03 | 宋正彩 | Tamarind fruit beverage free of preservative agent |
| CN105011289A (en) * | 2015-06-11 | 2015-11-04 | 海南酸豆王实业有限公司 | Plant beverage with fermented tamarind juice and preparation method of the plant beverage with fermented tamarind juice |
| CN108077676A (en) * | 2017-12-26 | 2018-05-29 | 云南云山云水食品有限公司 | A kind of tamarind juice and its preparation process |
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| JPS5955174A (en) * | 1982-09-21 | 1984-03-30 | Dainippon Pharmaceut Co Ltd | Natural fruit juice and drink containing it |
| CN1069867A (en) * | 1991-08-31 | 1993-03-17 | 云南省农业科学院饮料中试厂 | A kind of processing method of sour fruit syrup |
| CN1124599A (en) * | 1995-07-19 | 1996-06-19 | 昆明天成食品工业有限公司 | Aromatic flavouring Tamarindi indicae fruit juice and producing process |
| CN1161172A (en) * | 1996-12-20 | 1997-10-08 | 大姚星盛饮品有限责任公司 | Beverage contg. honey and juice of suanjiao, and method for preparing same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5955174A (en) * | 1982-09-21 | 1984-03-30 | Dainippon Pharmaceut Co Ltd | Natural fruit juice and drink containing it |
| CN1069867A (en) * | 1991-08-31 | 1993-03-17 | 云南省农业科学院饮料中试厂 | A kind of processing method of sour fruit syrup |
| CN1124599A (en) * | 1995-07-19 | 1996-06-19 | 昆明天成食品工业有限公司 | Aromatic flavouring Tamarindi indicae fruit juice and producing process |
| CN1161172A (en) * | 1996-12-20 | 1997-10-08 | 大姚星盛饮品有限责任公司 | Beverage contg. honey and juice of suanjiao, and method for preparing same |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664508A (en) * | 2015-03-20 | 2015-06-03 | 宋正彩 | Tamarind fruit beverage free of preservative agent |
| CN105011289A (en) * | 2015-06-11 | 2015-11-04 | 海南酸豆王实业有限公司 | Plant beverage with fermented tamarind juice and preparation method of the plant beverage with fermented tamarind juice |
| CN108077676A (en) * | 2017-12-26 | 2018-05-29 | 云南云山云水食品有限公司 | A kind of tamarind juice and its preparation process |
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