CN1124599A - Aromatic flavouring Tamarindi indicae fruit juice and producing process - Google Patents
Aromatic flavouring Tamarindi indicae fruit juice and producing process Download PDFInfo
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- CN1124599A CN1124599A CN 95108097 CN95108097A CN1124599A CN 1124599 A CN1124599 A CN 1124599A CN 95108097 CN95108097 CN 95108097 CN 95108097 A CN95108097 A CN 95108097A CN 1124599 A CN1124599 A CN 1124599A
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Abstract
The spiced tamarind fruit juice of different fragrance types is produced by use of different spices such as osmanthus flower, chrysanthemum flower, rose, sweetgrass, tangerine and lemon as compounding ingredients for tamarind fruit, and features optimal colour, smell and taste.
Description
The present invention relates to a kind of non-alcoholic beverage and production method thereof, particularly relate to a kind of tamarind juice and production method.
Tamarind juice is a kind of beverage that contains the abundant nutrition composition.But, with the tamarind juice that prior art is produced, exist the open defect that lacks fragrance, tracing it to its cause is the primary raw material of making tamarind juice---the tamarind fruit lacks fragrance ingredient.And for beverage, color is indispensable, lacks the fruit drink of fragrance, and that gives the people feels it is the local flavor deficiency.
The objective of the invention is to avoid weak point of the prior art, a kind of tamarind juice and production method of perfuming type is provided, solve the problem of tamarind juice British plain spirits.
Purpose of the present invention can realize by following technical measures:
1, be raw material with tamarind Normal juice or sweetened juice or inspissated juice, be equipped with sucrose, honey, citric acid, vitamin C and water, add flavoring essence in batching, the percentage by weight of each component is in the fruit juice:
Tamarind Normal juice or sweetened juice or inspissated juice 5-55% (part)
Sucrose 2-13%
Honey 0.2-7.5%
Citric acid 0.1-0.6%
Vitamin C 0.015-0.045%
Water 35-95%
Flavoring essence 0.01-0.5%
Batching is through being processed into dulcet high-quality tamarind juice, and its soluble solid is 9-15 ° of Brix, and total acid is 0.2-1.0g/100g.
The processing method of above-mentioned batching is to adopt following processing step:
The batching that 1. will contain essence mixes;
2. preheating, preheat temperature is 40-660 ℃;
3. the degassing, the vacuum of employing is 30-60 cm Hgs;
4. high-pressure homogeneous, the pressure of employing is 50-150 crust;
5. instantaneous sterilization, high temperature sterilization is 1-3 minutes more than 110 ℃;
6. filling and sealing;
7. pasteurize, sterilization temperature is 70-95 ℃, sterilizing time 5-30
Minute;
8. cooling, fruit juice temperature≤50 ℃ in jar;
9. coding, packing.
Embodiment 1:
Adopt following proportion raw material to make aromatic flavouring Tamarindi indicae fruit juice:
550 kilograms of tamarind Normal juice
70 kilograms of sucrose
2 kilograms of honey
1 kilogram of citric acid
0.15 kilogram of vitamin C
0.1 kilogram of osmanthus flower fragrance
376.75 kilograms in water
Batching is through being processed into 1000 kilograms of tamarind juices that have sweet osmanthus fragrance, and its soluble solid is 9 ° of Brix, and total acid is 0.2g/100g.
The concrete processing method of above-mentioned batching is to adopt following production stage:
The batching that 1. will contain osmanthus flower fragrance mixes;
2. preheating, preheat temperature are 40 ℃;
3. the degassing, the vacuum of employing is 30 cm Hgs;
4. high-pressure homogeneous, the pressure of employing is 50 crust;
5. instantaneous sterilization, high temperature sterilization is 1 minute more than 110 ℃;
6. filling and sealing;
7. pasteurize, sterilization temperature are 70 ℃, sterilizing time 25 minutes;
8. cooling, the fruit juice temperature is 30 ℃ in jar;
9. coding is packed, and makes the tamarind juice product of high-quality osmanthus flower fragrant.
Embodiment 2:
Adopt following proportion raw material to make aromatic flavouring Tamarindi indicae fruit juice:
250 kilograms of tamarind sweetened juices
20 kilograms of sucrose
10 kilograms of honey
5 kilograms of citric acids
0.45 kilogram of vitamin C
0.2 kilogram of chrysanthemum essence
714.35 kilograms in water
Batching obtains having 1000 kilograms of the high-quality tamarind juices of chrysanthemum fragrance through processing, and its soluble solid is 15 ° of Brix, and total acid is 1.0g/100g.
The processing method of batching is with embodiment 1.(summary)
Embodiment 3:
Adopt following proportion raw material to make aromatic flavouring Tamarindi indicae fruit juice:
70 kilograms of tamarind inspissated juices
80 kilograms of sucrose
7 kilograms of honey
3 kilograms of citric acids
0.35 kilogram of vitamin C
0.15 kilogram of flavoring rose essence
839.5 kilograms in water
1000 kilograms of the high-quality tamarind juices that has rose scent that batching obtains through processing, its soluble solid is 12 ° of Brix, total acid is 0.5g/100g.
The processing method of batching is with embodiment 1.(summary)
Generally all think the time in the beverage industry, can only add the fragrance component that primary raw material itself contains the beverage perfuming.And the present invention has overcome technology prejudice traditional in the beverage industry, fragrance materials that lack, different in the tamarind fruit in batching, have been added respectively, as: sweet osmanthus, chrysanthemum, rose, vanilla, citrus, lemon etc., other batchings have been done corresponding adjustment, and selected the process conditions that adapt with it, can produce the tamarind juice of multiple different flavor.The tamarind juice that the present invention produces, color, smell and taste are all good, solved the technical barrier of tamarind juice British plain spirits effectively, greatly enriched the designs and varieties of tamarind juice, can satisfy different consumers' needs, have the good prospect of marketing.
Claims (5)
1, a kind of aromatic flavouring Tamarindi indicae fruit juice is a raw material with tamarind Normal juice or sweetened juice or inspissated juice, is equipped with sucrose, honey, citric acid, vitamin C and water, it is characterized in that adding flavoring essence in batching, and the percentage by weight of each component is in the fruit juice:
Tamarind Normal juice or sweetened juice or inspissated juice 5-55% (part)
Sucrose 2-13%
Honey 0.2-7.5%
Citric acid 0.1-0.6%
Vitamin C 0.015-0.045%
Water 35-95%
Flavoring essence 0.01-0.5%
Batching is through being processed into dulcet high-quality tamarind juice, and its soluble solid is 9-15 ° of Brix, and total acid is 0.2-1.09/100g.
2, tamarind juice according to claim 1 is characterized in that it is the beverage made from following proportion raw material:
550 kilograms of tamarind Normal juice
70 kilograms of sucrose
2 kilograms of honey
1 kilogram of citric acid
0.15 kilogram of vitamin C
0.1 kilogram of osmanthus flower fragrance
376.75 kilograms in water
Batching is through being processed into 1000 kilograms of tamarind juices that have sweet osmanthus fragrance, and its soluble solid is 9 ° of Brix, and total acid is 0.2g/100g.
3, tamarind juice according to claim 1 is characterized in that it is the beverage made from following proportion raw material:
250 kilograms of tamarind sweetened juices
20 kilograms of sucrose
10 kilograms of honey
5 kilograms of citric acids
0.45 kilogram of vitamin C
0.2 kilogram of chrysanthemum essence
714.35 kilograms in water
Batching obtains having 1000 kilograms of the high-quality tamarind juices of chrysanthemum fragrance through processing, and its soluble solid is 15 ° of Brix, and total acid is 1.0g/100g.
4, tamarind juice according to claim 1 is characterized in that it is the beverage made from following proportion raw material:
70 kilograms of tamarind inspissated juices
80 kilograms of sucrose
7 kilograms of honey
3 kilograms of citric acids
0.35 kilogram of vitamin C
0.15 kilogram of flavoring rose essence
839.5 kilograms in water
1000 kilograms of the high-quality tamarind juices that has rose scent that batching obtains through processing, its soluble solid is 12 ° of Brix, total acid is 0.5g/100g.
5, a kind of method of tamarind juice of production claim 1 is characterized in that adopting following processing step:
The batching that 1. will contain essence mixes;
2. preheating, preheat temperature is 40-60 ℃;
3. the degassing, the vacuum of employing is 30-60 cm Hgs;
4. high-pressure homogeneous, the pressure of employing is 50-150 crust;
5. instantaneous sterilization, high temperature sterilization is 1-3 minutes more than 110 ℃;
6. filling and sealing;
7. pasteurize, sterilization temperature is 70-95 ℃, sterilizing time 5-30
Minute;
8. cooling, fruit juice temperature≤50 ℃ in jar;
9. coding, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 95108097 CN1124599A (en) | 1995-07-19 | 1995-07-19 | Aromatic flavouring Tamarindi indicae fruit juice and producing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 95108097 CN1124599A (en) | 1995-07-19 | 1995-07-19 | Aromatic flavouring Tamarindi indicae fruit juice and producing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1124599A true CN1124599A (en) | 1996-06-19 |
Family
ID=5076645
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 95108097 Pending CN1124599A (en) | 1995-07-19 | 1995-07-19 | Aromatic flavouring Tamarindi indicae fruit juice and producing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1124599A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229875A (en) * | 2013-02-24 | 2013-08-07 | 李为国 | Three-flower warming tea beverage and production method thereof |
| CN104223269A (en) * | 2014-09-25 | 2014-12-24 | 云南凯旋饮料有限公司 | Tamarind juice drink and preparation method thereof |
| CN104664508A (en) * | 2015-03-20 | 2015-06-03 | 宋正彩 | Tamarind fruit beverage free of preservative agent |
-
1995
- 1995-07-19 CN CN 95108097 patent/CN1124599A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103229875A (en) * | 2013-02-24 | 2013-08-07 | 李为国 | Three-flower warming tea beverage and production method thereof |
| CN104223269A (en) * | 2014-09-25 | 2014-12-24 | 云南凯旋饮料有限公司 | Tamarind juice drink and preparation method thereof |
| CN104664508A (en) * | 2015-03-20 | 2015-06-03 | 宋正彩 | Tamarind fruit beverage free of preservative agent |
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| C12 | Rejection of a patent application after its publication |