CN107549425A

CN107549425A - A kind of tamarind food and preparation method thereof

Info

Publication number: CN107549425A
Application number: CN201610547810.8A
Authority: CN
Inventors: 吕星宇
Original assignee: Chongqing Phoenix Nest Industrial Co Ltd
Current assignee: Chongqing Phoenix Nest Industrial Co Ltd
Priority date: 2016-06-30
Filing date: 2016-06-30
Publication date: 2018-01-09

Abstract

The invention discloses a kind of tamarind food and preparation method thereof, tamarind food is prepared from the following materials：Water 40kg, white granulated sugar 30kg, fructose syrup 25kg, tamarind juice 4kg, konjaku flour 1kg, carragheen 1kg, locust bean gum 0.5kg, citric acid 0.3kg, DL malic acid 0.2kg, potassium citrate 0.3kg, sodium citrate 0.2kg, potassium sorbate 0.3kg, acesulfame potassium 0.03kg, caramel colorant 0.1kg, carmine 0.01kg, tamarind essence 0.2kg；After each feed proportioning, through boiling, powder processed, plastic, mixing, filling formation, cooling, dry screening tamarind food is made；The tamarind food of the present invention is prepared into tamarind candy with the tamarind juice extracted by deep processing, have the unique taste, color and luster is homogeneous, sweet mouthfeel, soft without viscous, suitable for people of all ages, healthy leisure, the tamarind food of the present invention has filled up the market vacancy, has wide market prospects.

Description

A kind of tamarind food and preparation method thereof

Technical field

The present invention relates to food processing technology field, specifically a kind of tamarind food and preparation method thereof.

Background technology

Tamarind, also known as tamarind, tamarind, smoked plum, Caesalpiniaceae tamarind category；Ripe tamarind pulp sweet and sour, nutritional ingredient is more, Containing abundant carbohydrate, amino acid, B family vitamin and various mineral nutrients etc., and calcium content for fruit most, have Higher nutritive value；The organic acid enriched in tamarind, such as acetic acid, tartaric acid, formic acid and citric acid, have clearing away summerheat, it is raw Tianjin is quenched the thirst, promoting digestion and removing indigestion effect；At present, tamarind processed food species it is more, as tamarind cake, tamarind juice beverage, tamarind jelly and Tamarind pulp sugar etc., it is less on tamarind taste food report, and the flavor of tamarind and trophic function are by China's southeastern coast And the favor of the more and more consumers in the ground such as foreign countries；There is an urgent need to research and develop tamarind food to fill a hole in the market.

The content of the invention

It is an object of the invention to provide it is a kind of have the unique taste, the tamarind food of healthy leisure and preparation method thereof, with solution The problem of being proposed in certainly above-mentioned background technology.

To achieve the above object, the present invention provides following technical scheme：

A kind of tamarind food, is prepared from the following materials：Water 40kg, white granulated sugar 30kg, fructose syrup 25kg, tamarind juice 4kg, konjaku flour 1kg, carragheen 1kg, locust bean gum 0.5kg, citric acid 0.3kg, DL-malic acid 0.2kg, potassium citrate 0.3kg, sodium citrate 0.2kg, potassium sorbate 0.3kg, acesulfame potassium 0.03kg, caramel colorant 0.1kg, carmine 0.01kg, acid Angle essence 0.2kg.

As the further scheme of the present invention：The preparation method of the tamarind food, comprises the following steps：

1) with tamarind juice: water=1: 10 weight ratio boils after weighing tamarind juice and water batch mixing, close fire after boiled and simmer, then Open fire and boil filtering, finished product tamarind juice pol 11-13%：

2) white granulated sugar of formula ratio is weighed, it is standby to break into white sugar powder with pulverizer；

3) konjaku flour, carragheen, the locust bean gum of the white sugar powder and formula ratio prepared in part steps 2 is taken to mix It is even, add stirring and emulsifying in homogenizer and form glue；

4) glue prepared in step 3 is pumped into jacketed pan and adds remaining white sugar powder, fructose syrup while stirring Infusion is heated, is transferred to after stopping heating in allotment jacketed pan, is cooled to 80-82 DEG C the finished product tamarind for adding in step 1 and boiling Juice and auxiliary material stir evenly, and form tamarind liquid glucose；

5) after being mixed up in step 4 tamarind liquid glucose stirring be cooled to 65-75 DEG C it is filling.

6) canned candy is cooled down through cooler, drying machine is dried；

7) by dry candy quality inspection it is qualified after weigh pack, vanning storage.

As further scheme of the invention：In the step 1, tamarind juice infusion temperature is 95 DEG C of constant temperature, during infusion Between be 15min, it is 30min to simmer the time, then opens fire that to boil the time be 15min.

As further scheme of the invention：Konjaku flour in the step 3: carragheen: the mass ratio of locust bean gum is 2 ∶2∶1。

As further scheme of the invention：In the step 4, heating-up temperature is 95 DEG C, heat time 15min.

As further scheme of the invention：Auxiliary material in the step 4 is citric acid, DL-malic acid, citric acid Potassium, sodium citrate, potassium sorbate, acesulfame potassium, caramel colorant, famille rose, tamarind essence.

Compared with prior art, the beneficial effects of the invention are as follows：The tamarind food of the present invention is passed through with the tamarind juice extracted Deep processing is prepared into tamarind candy, has the unique taste, color and luster is homogeneous, sweet mouthfeel, soft without viscous, suitable for people of all ages, healthy leisure, this The tamarind food of invention has filled up the market vacancy, has wide market prospects.

Embodiment

The technical scheme of this patent is described in more detail with reference to embodiment.

Embodiment 1

The preparation method of the tamarind food, comprises the following steps：

1) with tamarind juice: water=1: 10 weight ratio boils after weighing tamarind juice and water batch mixing, infusion temperature are constant temperature 95 DEG C, the infusion time is 15min, it is boiled after close fire simmer, it is 30min to simmer the time, then open fire boil 15min after filter, finished product Tamarind juice pol 11-13%：

3) konjaku flour, carragheen, the locust bean gum of the white sugar powder and formula ratio prepared in part steps 2 is taken to mix It is even, add stirring and emulsifying in homogenizer and form glue, konjaku flour: carragheen: the mass ratio of locust bean gum is 2: 2: 1；

4) glue prepared in step 3 is pumped into jacketed pan and adds remaining white sugar powder, fructose syrup while stirring Heat infusion, heating-up temperature be 95 DEG C, heat time 15min, stop heating after be transferred to allotment jacketed pan in, be cooled to 80-82 DEG C of citric acid, DL-malic acid, potassium citrate, the citric acid for adding in step 1 the finished product tamarind juice boiled and formula ratio Sodium, potassium sorbate, acesulfame potassium, caramel colorant, famille rose, tamarind essence stir evenly, and form tamarind liquid glucose；

6) canned candy is cooled down through cooler, drying machine is dried；

The better embodiment of this patent is explained in detail above, but this patent is not limited to above-mentioned embodiment party Formula, can also be on the premise of this patent objective not be departed from one skilled in the relevant art's possessed knowledge Various changes can be made.

Claims

1. a kind of tamarind food, it is characterised in that be prepared from the following materials：Water 40kg, white granulated sugar 30kg, fructose syrup 25kg, tamarind juice 4kg, konjaku flour 1kg, carragheen 1kg, locust bean gum 0.5kg, citric acid 0.3kg, DL-malic acid 0.2kg, Potassium citrate 0.3kg, sodium citrate 0.2kg, potassium sorbate 0.3kg, acesulfame potassium 0.03kg, caramel colorant 0.1kg, famille rose 0.01kg, tamarind essence 0.2kg.

2. the preparation method of tamarind food according to claim 1, it is characterised in that comprise the following steps：

1) with tamarind juice: water=1: 10 weight ratio boils after weighing tamarind juice and water batch mixing, close fire after boiled and simmer, then open fire Boil filtering, finished product tamarind juice pol 11-13%：

3) take konjaku flour, carragheen, the locust bean gum of the white sugar powder and formula ratio prepared in part steps 2 to be well mixed, add Enter stirring and emulsifying in homogenizer and form glue；

4) remaining white sugar powder, fructose syrup will be added in the glue prepared in step 3 suction jacketed pan to heat while stirring Infusion, be transferred to after stopping heating in allotment jacketed pan, be cooled to 80-82 DEG C add in step 1 the finished product tamarind juice that boils and Auxiliary material stirs evenly, and forms tamarind liquid glucose；

6) canned candy is cooled down through cooler, drying machine is dried；

3. the preparation method of tamarind food according to claim 2, it is characterised in that in the step 1, tamarind juice infusion Temperature is 95 DEG C of constant temperature, and the infusion time is 15min, and it is 30min to simmer the time, then opens fire that to boil the time be 15min.

4. the preparation method of tamarind food according to claim 2, it is characterised in that konjaku flour in the step 3: OK a karaoke club Glue: the mass ratio of locust bean gum is 2: 2: 1.

5. the preparation method of tamarind food according to claim 2, it is characterised in that in the step 4, heating-up temperature is 95 DEG C, heat time 15min.

6. the preparation method of tamarind food according to claim 2, it is characterised in that the auxiliary material in the step 4 is lemon Lemon acid, DL-malic acid, potassium citrate, sodium citrate, potassium sorbate, acesulfame potassium, caramel colorant, famille rose, tamarind essence.