CN108208483A - Frozen containing tamarind - Google Patents
Frozen containing tamarind Download PDFInfo
- Publication number
- CN108208483A CN108208483A CN201611135854.6A CN201611135854A CN108208483A CN 108208483 A CN108208483 A CN 108208483A CN 201611135854 A CN201611135854 A CN 201611135854A CN 108208483 A CN108208483 A CN 108208483A
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- Prior art keywords
- tamarind
- extract
- frozen
- preparation
- water
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- 240000004584 Tamarindus indica Species 0.000 title claims abstract description 108
- 235000004298 Tamarindus indica Nutrition 0.000 title claims abstract description 108
- 229940062013 tamarind extract Drugs 0.000 claims abstract description 28
- 238000002360 preparation method Methods 0.000 claims abstract description 23
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 16
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 235000009508 confectionery Nutrition 0.000 claims description 26
- 239000000126 substance Substances 0.000 claims description 23
- 235000015243 ice cream Nutrition 0.000 claims description 22
- 239000000284 extract Substances 0.000 claims description 20
- 235000013305 food Nutrition 0.000 claims description 14
- 235000003599 food sweetener Nutrition 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 239000003765 sweetening agent Substances 0.000 claims description 14
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 239000003381 stabilizer Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 238000000265 homogenisation Methods 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 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 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 235000008504 concentrate Nutrition 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 235000020429 malt syrup Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 235000004936 Bromus mango Nutrition 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims description 2
- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
- 235000009184 Spondias indica Nutrition 0.000 claims description 2
- 244000290333 Vanilla fragrans Species 0.000 claims description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 235000015197 apple juice Nutrition 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 229940119429 cocoa extract Drugs 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 235000015205 orange juice Nutrition 0.000 claims description 2
- 239000001509 sodium citrate Substances 0.000 claims description 2
- 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 claims description 2
- 235000011083 sodium citrates Nutrition 0.000 claims description 2
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims 2
- 239000002002 slurry Substances 0.000 claims 2
- 239000001508 potassium citrate Substances 0.000 claims 1
- 229960002635 potassium citrate Drugs 0.000 claims 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims 1
- 235000011082 potassium citrates Nutrition 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 16
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 7
- 210000001124 body fluid Anatomy 0.000 abstract description 6
- 239000010839 body fluid Substances 0.000 abstract description 6
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 206010036790 Productive cough Diseases 0.000 abstract description 3
- 206010000269 abscess Diseases 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract description 3
- 210000003802 sputum Anatomy 0.000 abstract description 3
- 208000024794 sputum Diseases 0.000 abstract description 3
- 230000001225 therapeutic effect Effects 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract 1
- 201000006549 dyspepsia Diseases 0.000 abstract 1
- 235000004213 low-fat Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 13
- 235000013361 beverage Nutrition 0.000 description 6
- 239000003814 drug Substances 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 230000006870 function Effects 0.000 description 5
- 244000269722 Thea sinensis Species 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 235000021074 carbohydrate intake Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 244000248557 Ophiopogon japonicus Species 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 230000004596 appetite loss Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- -1 tamarind extract 18% Substances 0.000 description 1
- 235000020421 tamarind juice Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The frozen that the present invention is provided a kind of preparation method of frozen containing tamarind and prepared using this method.The frozen is unique in taste, low-sugar low-fat, full of nutrition, has effects that clearing away summerheat, promotes the production of body fluid to quench thirst, promoting digestion and removing indigestion, the raw material used in tamarind extract of the present invention：Collaboration has played resolving sputum of promoting the production of body fluid, the therapeutic effect to abscess of throat between tamarind, Radix Ophiopogonis, Jasmine, therefore also has good health-care efficacy.
Description
Technical field
The invention belongs to field of food, are related to frozen containing tamarind water extract and preparation method thereof.
Background technology
Tamarind (Tamarindus indica), also known as tamarind, tamarind, smoked plum, for Caesalpiniaceae tamarind platymiscium, single
Belong to, have " sweet tea type " and " acid type " two types, aiphyllium, trunk is tall and big, coarse, tamarind be distributed mainly on Yunnan Jinsha jiang River,
One band of Nujiang, Yuanjiang Dry-hot Valley and Xishuangbanna, the measured place of heat of 50~1350 meters of height above sea level.
Tamarind branches and leaves are luxuriant and well-spaced, and fruit is in string-like, brown hooked pod.Pod plumpness meat, cylindrical shape are straight or micro-
Curved, taupe, long 3-6cm, wide about 2cm, rufous when fruit is ripe is sour.3-10, seed, nearly rectangle, bronzing have light
Pool.
Tamarind is one of the common fruit in torrid areas and food materials, and the cooks in Southeast Asia enter dish with tamarind (tamarind) and carry
Taste.Tamarind relies on the nutriments such as its exclusive sour-sweet mouthfeel and abundant reduced sugar, organic acid, tartaric acid and vitamin simultaneously,
As essential fruit in the resident's daily life of China torrid zone.Tamarind be also disappear in Chinese Minority Nationalities medicine pyrolysis heat,
The good medicine of loss of appetite is treated,《Dai medicine》、《Baiyao》And《Jingpo medicine》It waits and is expressly recited in ethnic groups' medicine will.
Simultaneously as the good drought-resistant ability of tamarind itself and the adaptability to high-temperature, intense light irradiation environment, possess it unique
The ecological value, be China adaptability ofgrowth area consolidate soil shut off, the essential crop of water conservation.At present, domestic kind
Phytic acid angle is more universal in torrid areas, and in addition to as fresh fruit and tanning fruit juice, other edible approach have not been reported.Mesh
Preceding sale in the market has the frozen of all kinds of fruit tastes, but do not find the frozen being combined with tamarind.
With further intensification and the rapid raising of life consumption level of the consumer to food awareness and understanding, possess solely
Special mouthfeel has the function of summer breaks, promotes the production of body fluid to quench thirst simultaneously, on the other hand also has and improves the immunity of the human body, replenishing vitamins
One of numerous consumer spending targets will be become by waiting the drink of healthcare functions.Therefore, how while edible frozen, no
The heat of intake is only reduced, while achievees the purpose that health care, there is comparable realistic meaning.
Invention content
The purpose of the present invention is to provide a kind of frozen containing tamarind and preparation method thereof, by the use of tamarind as matching
Material is added in frozen, and frozen is made to keep the unique taste and flavor of tamarind, is provided simultaneously with the health-care effect of tamarind,
Not only conform with consumers in general's " doctor's food homology ", " the same work of herbal cuisine " psychology, gaps in market at this stage can be made up.
Above-mentioned purpose to realize the present invention, the present invention provides a kind of preparation method of the frozen containing tamarind,
The preparation method includes：Step (1), prepares tamarind extract：By the mixture boiled of tamarind and water and holding >=30Min,
The water extract of the ingredient containing tamarind is obtained, Jasmine, Radix Ophiopogonis and hops, boiling are added in the water extract of the ingredient containing tamarind
Water tanning >=30Min, adds sweetener and is seasoned, and obtains tamarind extract, and wherein tamarind weight percent is 15-
25%, Jasmine 1-3%, hops 1-3%, Radix Ophiopogonis 2-5%, sweetener 0.05-0.15%；Step (2), dispensing：By described in
The tamarind extract in step (1) and frozen carrier batching, the frozen carrier include sweet substance, steady
Determine agent, acidity regulator, food flavor and water, sweet substance weight percent is 8-16%, tamarind extract 10-20%, surely
Determine agent 0.1-0.5%, acidity regulator 0.1-0.5%, food flavor 0.05-0.15%, remaining component is water；Step (3),
Matter processing：Feed liquid after dispensing in the step (2) is subjected to homogenization, the pressure of homogeneous is 10-20MPa；Step (4),
Sterilizing：The feed liquid of homogeneous in the step (3) is heated to 85-90 DEG C, keeps 15-22s, carries out sterilization treatment；Step (5),
Cooling：The feed liquid of sterilizing in the step (4) is cooled to less than 10 DEG C；And step (6), it fills mould and freezes or congeal：It will
The material liquid of cooling obtained in the step (5) freezes or congeals forming.
Preferably, the frozen includes ice cream, ice cream, slush, ice-cream stick or sweet taste ice.
Preferably, the sweetener is one kind or several of glucose, sucrose, starch syrup, malt syrup and honey
Kind.
Preferably, the sweet substance is one kind of glucose syrup, sucrose, starch syrup, malt syrup and honey
It is or several.
Preferably, the stabilizer includes one kind or several in guar gum, xanthans, locust bean gum and carragheen
Kind.
Preferably, the acidity regulator includes citric acid, lactic acid, tartaric acid, malic acid, sodium citrate or lemon
Sour potassium.
Preferably, the food flavor for vanilla extract, cocoa extract, Fragaia ananassa Duchesne extract, apple juice concentrate,
Mango concentrate or orange juice concentrate.
Preferably, the tamarind water extract also passes through filtration treatment after tamarind extraction.
Preferably, after the step (5) cooling, step (6) is filled before mould freezes and is added in the frozen
Tamarind pulp, the tamarind pulp weight percent are 5~15%.
The present invention also provides frozens prepared by the preparation method.The present invention's is prepared containing the cold of tamarind
Freeze drink under conditions of same amount, identical sweet substance is used, the sweet tea that bigger can be presented in product is drawn in the freezing containing tamarind
Degree；When preparing the ice-cream stick containing tamarind, under the premise of mouthfeel is met, the usage amount of sweet substance can be reduced, reduction disappears
The carbohydrate intake of the person of expense.
The raw material used in tamarind extract of the present invention：Between tamarind, Radix Ophiopogonis, Jasmine collaboration played resolving sputum of promoting the production of body fluid,
To the therapeutic effect of abscess of throat, in tested crowd the acquired effective percentage improved for throat discomfort be apparently higher than containing
Slush prepared by one pack system (tamarind) raw material of higher amount.In addition, the present invention extracts to obtain target by carrying out water to tamarind
Extract, the water extract of tamarind is added in frozen, not only maintains the unique eating mouth feel of tamarind, also maintains it certainly
The nutritive value that body has obtains possessing unique oral sensations, the function of having relieving summer-heat, promote the production of body fluid to quench thirst but also has raising human body
The frozen of the healthcare functions such as immunity, replenishing vitamins while meeting the needs of consumer's " integration of drinking and medicinal herbs ", makes up
Gaps in market.The present invention improves the limitation of tamarind tradition Land use systems, has widened the utilization ways of tamarind, for improving tamarind
The utilization of resources value be of great significance.
Specific embodiment
The invention will now be further described with reference to specific embodiments, and the advantages and features of the present invention will be with description more
It is clear.But these embodiments are only exemplary, do not form any restrictions to the scope of the present invention.Those skilled in the art
It should be understood that can be carried out without departing from the spirit and scope of the invention to the details and form of technical solution of the present invention
Modifications or substitutions, but these modifications and replacement are each fallen in protection scope of the present invention.
Embodiment 1：The preparation of ice-cream stick containing tamarind
Ice-cream stick includes sweet substance, tamarind, stabilizer, acidity regulator, sweetener, food flavor and water；Weight percent
Than for sweet substance 15%, tamarind extract 20%, stabilizer 0.5%, acidity regulator 0.5%, sweetener 0.15%, edible
Essence 0.15%, remaining component are water.
In ice-cream stick sweet substance be sucrose, starch syrup and powdered glucose, any one or several combinations of honey；Tamarind
Extract refers to the tamarind water extract after treatment using Yunnan specialty.
The production method of ice-cream stick containing tamarind is carried out according to below step：
The first step, tamarind processing：Jasmine 20Kg, Radix Ophiopogonis 30Kg, tamarind 200Kg, hops 20Kg are cleaned, by tamarind
With the mixture boiled of 750Kg water and keeping 45Min, the water extract of the ingredient containing tamarind is obtained, adds in what is cleaned in water extract
Jasmine, Radix Ophiopogonis and hops, boiling water tanning 45Min, add sugar and are seasoned, and it is spare to obtain tamarind extract, wherein acid
Angle weight percent is 15-25%, Jasmine 1-3%, hops 1-3%, Radix Ophiopogonis 2-5%, sweetener 0.05-0.15%.
Second step, dispensing：By the tamarind extract by pretreatment and other dispensings by weight percentage 15% during dispensing
Sweet substance, tamarind juice 20%, stabilizer 0.5%, acidity regulator 0.5%, sweetener 0.15%, food flavor 0.15%,
Remaining component is matched for water；
Third walks, homogenization：Mixed feed liquid is subjected to homogenization, the pressure of homogeneous is 10-20MPa；
4th step, sterilizing：Feed liquid after homogeneous is heated to 85-90 DEG C, keeps 15-22s, carries out sterilization treatment；
5th step, cooling：Less than 10 DEG C will be cooled to using 0-4 DEG C by the feed liquid of sterilizing；
6th step fills mould and freezes：Freeze to shape in -30 DEG C of brine；
7th step, packaging：Product packaging is entered bag encasement by packing machine to be put in storage.
Comparative example 1：Contain the beverage that tamarind and sweet substance weight percent are 15%
The beverage containing tamarind is prepared by the production method first step to the 4th step of the ice-cream stick containing tamarind in embodiment 1.
Comparative example 2；Contain the beverage that tamarind and sweet substance weight percent are 20%
The beverage containing tamarind is prepared by the production method first step to the 4th step of the ice-cream stick containing tamarind in embodiment 1,
It is 20% that sweet substance weight percent is adjusted in second step, dispensing, other steps are the same as embodiment 1.
Embodiment 2：The preparation of slush containing tamarind
Slush includes sweet substance, tamarind, stabilizer, acidity regulator, sweetener, food flavor and water；Weight percent
Than for sweet substance 12%, tamarind extract 18%, stabilizer 0.3%, acidity regulator 0.3%, sweetener 0.08%, edible
Essence 0.08%, remaining component are water.
In slush sweet substance be sucrose, starch syrup and powdered glucose, any one or several combinations of honey；Tamarind
Extract refers to the tamarind water extract after treatment using Yunnan specialty.
The production method of slush containing tamarind is carried out according to below step：
The first step, tamarind processing：Jasmine 16Kg, Radix Ophiopogonis 30Kg, tamarind 200Kg, hops 16Kg are cleaned, by tamarind
With the mixture boiled of 754Kg water and keeping 45Min, the water extract of the ingredient containing tamarind is obtained, adds in what is cleaned in water extract
Jasmine, Radix Ophiopogonis and hops, boiling water tanning 45Min, add sugar and are seasoned, and it is spare to obtain tamarind extract, wherein acid
Angle weight percent is 15-25%, Jasmine 1-3%, hops 1-3%, Radix Ophiopogonis 2-5%, sweetener 0.05-0.15%.
Second step, dispensing：By the tamarind extract by pretreatment and other dispensings by weight percentage 12% during dispensing
Sweet substance, tamarind extract 18%, stabilizer 0.3%, acidity regulator 0.3%, sweetener 0.08%, food flavor
0.08%, remaining component is matched for water；
Third walks, homogenization：Mixed feed liquid is subjected to homogenization, the pressure of homogeneous is 10-20MPa；
4th step, sterilizing：Feed liquid after homogeneous is heated to 85-90 DEG C, keeps 15-22s, carries out sterilization treatment；
5th step, cooling：Less than 10 DEG C will be cooled to using 0-4 DEG C by the feed liquid of sterilizing；
6th step, congeals：It is held one's breath using the freezing machine of 1000L and blows frost；
7th step, packaging：Product packaging is entered bag encasement by packing machine to be put in storage.
The preparation of the slush of tamarind raw material is used only in 3 tamarind extract of comparative example
Method in the beverage containing tamarind, with embodiment 2 is prepared by the production method of the ice-cream stick containing tamarind in embodiment 2
Only difference is that：In the first step, raw material is tamarind 300Kg, hops 16Kg, is used as and carries without using Jasmine and Radix Ophiopogonis
Take raw material.
The preparation of the slush of tamarind and Radix Ophiopogonis raw material is used only in 4 tamarind extract of comparative example
Method in the beverage containing tamarind, with embodiment 2 is prepared by the production method of the ice-cream stick containing tamarind in embodiment 2
Only difference is that：In the first step, raw material is Radix Ophiopogonis 30Kg, tamarind 250Kg, hops 16Kg, is made without using Jasmine
To extract raw material.
The test of ice-cream stick sour-sweet degree mouthfeel of the embodiment 3 containing tamarind
Drink containing tamarind prepared by the ice-cream stick containing tamarind, comparative example 1, the comparative example 2 of the preparation of Example 1 carries out
Taste experiment.By 1~5 point of scoring after 5 people's taste panels are to the ice-cream stick containing tamarind, the drink containing tamarind is tasted, 5 points are full
Point.
Ice-cream stick of the table 1 containing tamarind, the drink sugariness mouthfeel containing tamarind compare
| Sample | Sweet substance and content (%) | Sugariness |
| The ice-cream stick containing tamarind of embodiment 1 | 15% | 4.5 |
| The drink containing tamarind of comparative example 1 | 15% | 3.8 |
| The drink containing tamarind of comparative example 2 | 20% | 4.3 |
Tamarind extract be prepared into freezing draw product (ice-cream stick) using the preparation method of the present invention, use same amount,
Under conditions of identical sweet substance, the sugariness that bigger can be presented in product is drawn in the freezing containing tamarind, even compared with higher amount sweet tea
The more sweet tea of the drink containing tamarind of taste substance.It therefore,, can under the premise of mouthfeel is met when preparing the ice-cream stick containing tamarind
To reduce the usage amount of sweet substance, the carbohydrate intake of consumer is reduced.
Slush of the embodiment 4 containing tamarind improves the experiment of throat discomfort
Slush only containing tamarind extract, ratio prepared by the slush containing tamarind, the comparative example 3 of the preparation of Example 2
Compared with the experiment that the slush only containing tamarind and ophiopogon japonicus extract prepared by example 4 improve throat discomfort.
Selection throat discomfort, 1683 people of subject for having chronic pharyngitis medical history, eat the preparation of embodiment 2 respectively contains acid
Prepared by the slush only containing tamarind extract, comparative example 4 prepared by slush, the comparative example 3 at angle only carries containing tamarind and Radix Ophiopogonis
The slush of object is taken, and the phase that eats is one month, and amount is the 250g/ man days, slush is positioned over before edible after melting in room temperature
Subject is allowed to eat again.The tested period normal diet of subject.
Slush, the tamarind extract that tamarind raw material is used only in the slush of the invention containing tamarind of table 2, tamarind extract only make
With comparison of the slush of tamarind and Radix Ophiopogonis raw material for improvement throat discomfort
From the result of the test of the present embodiment it is found that the raw material used in tamarind extract of the present invention：Tamarind, Radix Ophiopogonis, jasmine
Collaboration has played resolving sputum of promoting the production of body fluid, the therapeutic effect to abscess of throat between flower, and the tamarind raw material used in the slush of comparative example 3 is remote
Far above the usage amount of tamarind raw material in slush of the present invention, the tamarind raw material used in the slush of comparative example 4 is also significantly larger than this
The usage amount of tamarind raw material in invention slush, however, its in tested crowd it is acquired throat discomfort is improved it is effective
Rate is significantly lower than the slush of the present invention.This is because synergistic function institute between tamarind, Radix Ophiopogonis, Jasmine in slush of the present invention
It causes.
The above is only the preferred embodiment of the present invention, and limitation in any form is not done to the present invention, though
So the present invention is disclosed above with preferred embodiment, however is not limited to the present invention, any technology people for being familiar with this profession
Member, in the range of technical solution of the present invention is not departed from, when the technology contents using the disclosure above make a little change or repair
The equivalent embodiment for equivalent variations is adornd, as long as being the content without departing from technical solution of the present invention, technology according to the present invention is real
Any simple modification, equivalent change and modification that confrontation above example is made still falls within the range of technical solution of the present invention
It is interior.
Claims (10)
1. a kind of preparation method of the frozen containing tamarind, which is characterized in that the preparation method includes：
Step (1), prepares tamarind extract：By the mixture boiled of tamarind and water and holding >=30Min, ingredient containing tamarind is obtained
Water extract, add in Jasmine, Radix Ophiopogonis and hops in the water extract of the ingredient containing tamarind, boiling water tanning >=30Min,
It adding sweetener to be seasoned, obtains tamarind extract, wherein tamarind weight percent is 15-25%, Jasmine 1-3%,
Hops 1-3%, Radix Ophiopogonis 2-5%, sweetener 0.05-0.15%；
Step (2), dispensing：By the tamarind extract in the step (1) and frozen carrier batching, the freezing
Drink carrier includes sweet substance, stabilizer, acidity regulator, food flavor and water, and sweet substance weight percent is 8-
16%, tamarind extract 10-20%, stabilizer 0.1-0.5%, acidity regulator 0.1-0.5%, food flavor 0.05-
0.15%, remaining component is water；
Step (3), homogenization：Feed liquid after dispensing in the step (2) is subjected to homogenization, the pressure of homogeneous is 10-
20MPa；
Step (4), sterilizing：The feed liquid of homogeneous in the step (3) is heated to 85-90 DEG C, 15-22s is kept, carries out at sterilizing
Reason；
Step (5), cooling：The feed liquid of sterilizing in the step (4) is cooled to less than 10 DEG C；
Step (6) fills mould and freezes or congeal：The material liquid of cooling obtained in the step (5) is freezed or congealed forming.
2. preparation method according to claim 1, which is characterized in that the frozen includes ice cream, ice cream, snow
Mud, ice-cream stick or sweet taste ice.
3. preparation method according to claim 1, which is characterized in that the sweetener is glucose, sucrose, starch sugar
The one or more of slurry, malt syrup and honey.
4. preparation method according to claim 1, which is characterized in that the sweet substance is glucose syrup, sucrose, shallow lake
The one or more of pulverized sugar slurry, malt syrup and honey.
5. preparation method according to claim 1, which is characterized in that the stabilizer include guar gum, xanthans,
One or more of locust bean gum and carragheen.
6. preparation method according to claim 1, which is characterized in that the acidity regulator include citric acid, lactic acid,
Tartaric acid, malic acid, sodium citrate or potassium citrate.
7. preparation method according to claim 1, which is characterized in that the food flavor is vanilla extract, cocoa
Extract, Fragaia ananassa Duchesne extract, apple juice concentrate, mango concentrate or orange juice concentrate.
8. the frozen according to claim 1 containing tamarind, which is characterized in that the tamarind water extract is in acid
Also pass through filtration treatment after the extraction of angle.
9. the frozen according to claim 1 containing tamarind, which is characterized in that after the step (5) cooling,
Step (6) fills and adds in tamarind pulp before mould freezes in the frozen, the tamarind pulp weight percent for 5~
15%.
10. frozen prepared by preparation method according to claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611135854.6A CN108208483A (en) | 2016-12-09 | 2016-12-09 | Frozen containing tamarind |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611135854.6A CN108208483A (en) | 2016-12-09 | 2016-12-09 | Frozen containing tamarind |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108208483A true CN108208483A (en) | 2018-06-29 |
Family
ID=62637881
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611135854.6A Pending CN108208483A (en) | 2016-12-09 | 2016-12-09 | Frozen containing tamarind |
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| Country | Link |
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| CN (1) | CN108208483A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111418697A (en) * | 2020-03-31 | 2020-07-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage and preparation method thereof |
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| CN111418697A (en) * | 2020-03-31 | 2020-07-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage and preparation method thereof |
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Application publication date: 20180629 |