CN114304451A - Tamarind fruit juice added with tamarind seed polysaccharide glue solution and preparation method thereof - Google Patents
Tamarind fruit juice added with tamarind seed polysaccharide glue solution and preparation method thereof Download PDFInfo
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Abstract
The tamarind fruit juice added with tamarind polysaccharide glue solution is characterized by being prepared from the following raw materials in parts by weight: 50-60 parts of tamarind juice, 10-25 parts of apple juice, 10-20 parts of grape juice, 2-8 parts of honey and 3-7 parts of tamarind seed polysaccharide glue solution; the sum of the total weight parts of the raw materials is 100 parts. The preparation method comprises removing shell of fructus Tamarindi Indicae, cleaning, separating pulp from kernel, and processing the pulp into juice; adding pectinase and cellulase into the fruit juice raw pulp for enzymatic reaction to obtain tamarind juice; mixing fructus Tamarindi Indicae juice with succus Mali Pumilae, succus Vitis Viniferae and Mel, adding tamarind polysaccharide glue solution, mixing, filtering, and homogenizing to obtain the fructus Tamarindi Indicae juice. The tamarind fruit juice prepared by the method disclosed by the invention is unique in taste, fragrant in smell, rich in nutrient substances, free of chemical additive residues, free of pulp delamination and good in appearance.
Description
Technical Field
The invention belongs to the technical field of beverages, and particularly relates to tamarind juice and a preparation method thereof.
Background
Tamarind (its name is Tamarindus indica), tamarind, murraya paniculata, tamarind, nutmeg, sweet dachi, daemonorops tauschii, and asiabell.CaesalpiniaceaeTamarind fruit belongs to the genus tamarind. Tropical and subtropical evergreen arbors. Tamarind is a genus belonging to the family leguminosae, a single genus, and only 1 of two types: sweet and acid forms.
The tamarind fruits are mainly distributed in the places with the elevation of 50-1350 meters, such as the Yunan Jinshajiang river, the Anjiang river, the Yuanjiang dry-hot river valley and the Xishuangbanna river. The dry and hot river valley of Jinshajiang river in the two provinces of Chuandian is the main production area of tamarind in China, and the yield per unit area, the quality and the flavor are superior to those of other areas in the province. The tamarind pulp contains abundant reducing sugar, organic acid, fruit acid, mineral substances (mainly calcium, potassium and phosphorus, and less magnesium and zinc), vitamins, 89 aromatic substances, various pigments, protein, fat, etc. The seed accounts for 30% of the weight of the fruit, and contains protein, fat, crude fiber, carbohydrate, ash, tannin, etc. The pulp can be directly eaten as raw food, and can be processed into beverage and food with rich nutrition, special flavor, sour and sweet taste, such as fruit juice, jelly, fructose, jam, concentrated juice, fruit powder, preserved fruit, etc., and has the effects of clearing away summer-heat, promoting the production of body fluid to quench thirst, promoting digestion and resolving food stagnation, etc.
At present, most tamarind juice beverages on the market are beverages added with essence and pigment, xanthan gum and CMC are added to solve the problem of smooth mouthfeel, too many chemical additives are added, the content of effective ingredients of tamarind is low, the original taste of tamarind is not sufficiently reserved, the mouthfeel is not good enough, and the technology is urgently to be improved.
Tamarind polysaccharide gum is a highly branched and highly hydrophilic neutral polysaccharide extracted from tamarind kernel, and the tamarind polysaccharide gum finished product in the market is pale brown grey powder, and the structure of the tamarind polysaccharide gum is reported in various documents, and the tamarind polysaccharide gum is confirmed to be xyloglucan (also called hemicellulose) with a main chain structure similar to cellulose. Tamarind seed polysaccharide has certain physiological functions, a large number of studies prove that some natural polysaccharides, especially some traditional Chinese medicine polysaccharides have biological activities of resisting oxidation, regulating immunity, resisting tumors and viruses and protecting gastrointestinal system functions, and studies report that tamarind seed polysaccharide has stronger immune enhancement effect in mice. Wu Yan et al found that tamarind gum has regulating effect on intestinal micro-ecology. Tamarind gum as a polysaccharide has great development potential in the fields of food, medicine, cosmetics and the like.
The tamarind polysaccharide gum (TSP) mainly comprises galactose, xylose and glucose, wherein the molecular main chain of the tamarind polysaccharide gum is glucose (beta-1, 4-glucan) connected with beta-1, 4-glycosidic bonds, the side chain part of the tamarind polysaccharide gum is replaced by xylose, and part of the xylose is replaced by galactose. The main chain of tamarind seed polysaccharide is similar to cellulose, so that it has stability different from that of conventional colloid, such as acid resistance, heat resistance, salt resistance, shearing resistance and freeze-thaw resistance, and can be used as thickening agent, gelatinizer, water-retaining agent and suspension stabilizer, and its viscosity and performance can be long-term stable, and when it is used in fruit and vegetable juice beverage, it can not produce the phenomena of fruit and vegetable juice layering and precipitation due to long-time colloid decomposition in acidic system environment.
Tamarind polysaccharide gum has many applications in japan, and the extraction process of tamarind polysaccharide gum adopted by japan enterprises is as follows:
in the first stage, tamarind kernel powder is extracted: separating the endosperm from the seed coat → crushing the opalescent endosperm (i.e. after the whole tamarind seed has been screened, roasted and cooled, the roasted seed is placed in a rotary mixer to remove the dark brown seed coat, leaving the light brown to white endosperm). Visually classifying the endosperm to remove some heterochromatic endosperm, grinding the endosperm in a rotary mixer, cutting, pulverizing with hammer mill, and sieving with 200 mesh sieve to obtain tamarind seed powder;
and the second stage is used for separating and refining polysaccharide: adding food grade methanol solution into tamarind kernel powder, stirring, adding food grade sodium hydroxide, and stirring again. The polysaccharides are separated from the proteins, lipids and minerals by centrifugation and food grade citric acid is added as necessary to adjust the pH to the desired level. And then the sugar product is obtained by drying, crushing and screening through a screen.
Some domestic scholars also research the extraction of tamarind seed polysaccharide gum, and the extraction process is roughly integrated into the following types:
(1) tamarind seed → soaking → baking → peeling → crushing → kernel powder → acid solution boiling → dilution → isoelectric point sedimentation → supernatant neutralization with sodium hydroxide → concentration → addition of hydrogen peroxide → baking and crushing → tamarind gum;
(2) tamarind seed kernel powder → gelatin → isoelectric point sedimentation → separation → isopropanol precipitation → filtration → drying → micro-pulverization → tamarind polysaccharide gum.
(3) Pretreatment of raw materials (removing impurities by sieving) → 0.3-0.6kg/cm2Heating under pressure at 80-100 deg.C for 10-15 min for sterilization → crushing of husks → degreasing with petroleum ether → boiling with ethanol at 70 + -5 deg.C for 6 hr for decolorization and sterilization → recovering ethanol → pulverizing → packaging.
In conclusion, the existing methods for extracting tamarind seed polysaccharide gum at home and abroad have a plurality of defects, which are mainly reflected in that:
(1) the tamarind polysaccharide gum is powder without liquid, and most of the tamarind polysaccharide gum products in powder form are imported tamarind seed powder, the polysaccharide content of which is only 60-70%, and the tamarind polysaccharide gum is not pure tamarind polysaccharide gum. In addition, when the powder tamarind polysaccharide gum is used, special emulsification equipment or high-shear equipment is needed to add water to prepare a solution, so that the production link and the cost are increased, and the performance of the gum solution is unstable.
(2) The extraction processes of tamarind polysaccharide gum disclosed in some documents all require different industrial solvents, such as methanol, isopropanol, petroleum ether, ethanol and the like, the explosion-proof and anti-toxicity requirements on the layout of a production workshop and equipment installation in the production process are very strict, the final solvent residue in the product is also strictly removed, the extraction processes are in many research stages, and no industrial purified product is seen in the market.
Disclosure of Invention
The invention aims to provide tamarind fruit juice directly added with tamarind seed polysaccharide glue solution and a preparation method thereof, so as to prepare the all-natural tamarind fruit juice beverage which has unique taste, fragrant smell, rich nutrient substances, no chemical additive residue, no pulp delamination and good appearance.
The technical scheme adopted by the invention is as follows:
tamarind fruit juice added with tamarind seed polysaccharide glue solution is prepared from the following raw materials in parts by weight: 50-60 parts of tamarind juice, 10-25 parts of apple juice, 10-20 parts of grape juice, 2-8 parts of honey and 3-7 parts of tamarind seed polysaccharide glue solution; the sum of the total weight parts of the raw materials is 100 parts.
The preparation method of tamarind fruit juice added with tamarind seed polysaccharide glue solution comprises the following steps:
(1) removing shell of fructus Tamarindi Indicae, cleaning, separating pulp from kernel, collecting pulp, and processing the pulp into juice;
(2) adding pectinase accounting for 0.02-0.05 percent of the mass of the fruit juice raw pulp and cellulase accounting for 0.02-0.04 percent of the mass of the fruit juice raw pulp into the fruit juice raw pulp, and carrying out enzymatic reaction for 2-4 h at the temperature of 50-60 ℃ to obtain tamarind juice;
(3) feeding the tamarind juice into a shearing tank, adding the apple juice, the grape juice and the honey into the shearing tank, and shearing and mixing to obtain a shearing mixed solution;
(4) pumping the sheared mixed solution into a pre-adjusting tank, adding tamarind seed polysaccharide glue solution, mixing uniformly and filtering;
(5) feeding the filtered juice into a homogenizer for homogenization treatment to obtain the tamarind fruit juice;
(6) and (3) feeding the tamarind fruit juice into a sterilization system for sterilization, filling, then pouring bottles for sterilization, cooling, detecting, spraying codes and warehousing.
Further, the preparation method of tamarind seed polysaccharide glue solution in the step (4) is as follows:
a. peeling tamarind seeds to obtain kernels;
b. soaking kernels, and grinding to obtain tamarind kernel pulp:
c. removing protein in tamarind kernel pulp by adopting an isoelectric point extraction method:
d. filtering and separating: performing solid-liquid separation by using a centrifugal machine to remove most protein precipitate substances to obtain supernatant, and filtering the supernatant by using a continuous vibrating screen for three times, wherein a screen mesh of 100 meshes is used for primary filtration, a screen mesh of 200 meshes is used for secondary filtration, and a screen mesh of 300 meshes is used for tertiary filtration to obtain tamarind polysaccharide glue solution.
Further, the homogenization conditions in the homogenization treatment in the step (5) are as follows: homogenizing under 30-40Mpa for 1-2 times.
Further, the tamarind fruit juice is sent into the sterilization machine for sterilization in the step (6), a UHT tubular sterilization device is adopted for sterilization, the sterilization temperature is 95-99 ℃, and the sterilization time is 3-6 seconds.
The tamarind fruit juice prepared by the method has the following advantages:
1. according to the tamarind fruit juice beverage and the preparation method thereof, the tamarind fruit juice prepared by adding the liquid tamarind polysaccharide glue solution serving as the stabilizer, and the tamarind fruit juice, the apple juice, the grape juice and the honey is not layered, precipitated and faded, so that the problem of serious beverage layering phenomenon caused by the fact that CMC, xanthan gum and gellan gum are adopted as the stabilizer in the prior art is effectively solved. CMC, xanthan and gellan gum are susceptible to degradation at low pH conditions, resulting in increased juice stratification with decreasing pH. While xanthan gum has some acid resistance, it is unstable for a long time at a pH of less than 3.0, and the amount added increases as the pH decreases. The tamarind seed polysaccharide glue solution adopted by the invention has good acid resistance, and the viscosity and the suspension performance of the tamarind seed polysaccharide glue solution can be kept stable for a long time within the pH value range of 2.0-10.5, so that the tamarind seed polysaccharide glue solution can be used in acidic fruit juice to keep the stability of the system for a long time.
2. The invention directly adopts the liquid tamarind seed polysaccharide glue solution, the purity of the polysaccharide is higher, the polysaccharide content reaches more than 92%, the uniformity and the stability of the glue solution are good, the polysaccharide glue solution is prepared by a physical method, only citric acid is used as an auxiliary material in the polysaccharide extraction process, water is used as an extraction solvent, no organic solvent residue exists in the extracted tamarind seed polysaccharide glue solution, and the product safety is high.
3. The tamarind juice prepared by the method disclosed by the invention is mellow in taste, smooth and thick in mouthfeel, has the special and thick fresh fragrance of tamarind, and is not easy to delaminate and precipitate after being placed for a long time although tamarind pulp is contained. The product is not added with any essence, pigment, preservative and artificially synthesized stabilizer, and is rich in calcium and organic acid.
4. The tamarind fruit juice prepared by the invention has the effects of clearing away summer heat, promoting the production of body fluid to quench thirst, strengthening spleen to stimulate appetite, harmonizing stomach and removing food retention. The polysaccharide contained in the tamarind juice has the effect of light protection, and can protect the immune system of human skin and prevent ultraviolet radiation from damaging the skin.
5. The method has simple process, and maintains the nutrient substances, color and flavor of tamarind to the maximum extent.
Drawings
FIG. 1 is a graph comparing the occurrence of delamination in tamarind juices with different stabilizers added.
Detailed Description
The invention is further illustrated by the following specific examples.
Example 1
Tamarind fruit juice added with tamarind seed polysaccharide glue solution is prepared from the following raw materials in parts by weight: 50 parts of tamarind fruit juice, 20 parts of apple juice, 20 parts of grape juice, 7 parts of honey and 3 parts of tamarind seed polysaccharide glue solution.
The preparation method of tamarind fruit juice added with tamarind seed polysaccharide glue solution comprises the following steps:
(1) removing shell of fructus Tamarindi Indicae, removing the shreds of fructus Tamarindi Indicae, cleaning, separating pulp from kernel, collecting pulp, and processing the pulp into juice pulp as uniform cloudy juice;
(2) adding pectinase 0.03% and vitamin enzyme 0.02% of the fruit juice raw pulp, and performing enzymatic reaction at 55 deg.C for 3 hr to obtain tamarind juice;
(3) feeding the tamarind juice into a shearing tank, adding the apple juice, the grape juice and the honey into the shearing tank, and shearing and mixing to obtain a shearing mixed solution;
(4) pumping the sheared mixed solution into a pre-adjusting tank, adding tamarind seed polysaccharide glue solution, mixing uniformly and filtering;
(5) feeding the filtered juice into a homogenizer for homogenization treatment to obtain the tamarind fruit juice;
(6) delivering the tamarind fruit juice into a UHT tubular sterilization machine, sterilizing at 95 ℃ for 6 seconds, filling, inverting bottles for sterilization, cooling, detecting, spraying codes, and warehousing.
The equipment such as the shearing tank, the pre-adjusting tank, the homogenizer, the sterilizer and the like are all equipment in the prior art, and filling, bottle inverting and sterilizing, detecting, code spraying and the like are all completed by adopting the equipment in the prior art.
The preparation method of the tamarind seed polysaccharide glue solution comprises the following steps:
a. peeling tamarind seeds to obtain kernels;
b. soaking kernel, and grinding to obtain pulp. The specific method comprises the steps of soaking the kernels in water for 4 hours, enabling the water to submerge the kernels, and then putting the kernels and the water into a pulping machine to be ground into pulp according to the mass ratio of 1: 20;
c. removing protein from tamarind kernel pulp by isoelectric point extraction method, which comprises adjusting pH of kernel pulp to 4.0-5.0 with citric acid solution, extracting at 85-95 deg.C under stirring, and cooling in cooling tank for at least 8 hr to precipitate protein. The isoelectric point extraction method is a method in the prior art;
d. filtering and separating: performing solid-liquid separation by using a centrifugal machine, removing most protein precipitate substances to obtain supernatant, filtering the supernatant by using a vibrating screen, and separating tamarind seed polysaccharide from protein, impurities and mineral substances to obtain the tamarind seed polysaccharide glue solution. Specifically, filtering with three continuous vibrating sieves, wherein a 100-mesh screen is used for primary filtering, a 200-mesh screen is used for secondary filtering, and a 300-mesh screen is used for tertiary filtering, so as to obtain the tamarind seed polysaccharide glue solution with the purity of more than 90%.
The tamarind fruit juice prepared by adding the all-natural tamarind seed polysaccharide glue solution as the stabilizer is not layered, precipitated or faded, has no chemical agent residue and is the tamarind fruit juice with all-natural components. The flavors and the nutrition of tamarind juice, apple juice and grape juice are perfectly fused, and tamarind polysaccharide glue solution which retains the original true flavor of tamarind is kept, so that the prepared tamarind juice is sour, sweet and tasty, healthy, good in color, aroma and taste.
The preparation method has simple process, the tamarind polysaccharide glue solution is directly added, no additional equipment is needed for blending, the preparation process is less, the loss of the nutritional ingredients of the fruit juice is less, and the production cost can be reduced.
Fig. 1 shows the delamination of tamarind juice with tamarind polysaccharide gum, CMC, gellan gum and xanthan gum added as stabilizers, and it can be seen from fig. 1 that the delamination rate of the TSP-added juice is low and the change is not obvious with the decrease of pH, so the stability of the juice is better. The standing and layering rate of the fruit juice added with the CMC, the xanthan gum and the gellan gum is increased along with the reduction of the pH, and the standing and layering rate of the CMC, the xanthan gum and the gellan gum is higher than 50% when the pH is 2.0.
Example 2
A tamarind fruit juice added with tamarind seed polysaccharide glue solution is prepared from the following raw materials in parts by weight: 55 parts of tamarind fruit juice, 20 parts of apple juice, 15 parts of grape juice, 6 parts of honey and 4 parts of tamarind seed polysaccharide glue solution.
The tamarind fruit juice added with tamarind seed polysaccharide glue solution is prepared by the following steps:
(1) removing shell and slices of fructus Tamarindi Indicae, cleaning, separating pulp from kernel, collecting pulp, and processing the pulp into juice;
(2) adding pectinase 0.02% and vitamin enzyme 0.04% of the fruit juice raw pulp, and performing enzymatic reaction at 60 deg.C for 2 hr to obtain tamarind fruit juice;
(3) feeding the tamarind juice into a shearing tank, adding the apple juice, the grape juice and the honey into the shearing tank, and shearing and mixing to obtain a shearing mixed solution;
(4) pumping the sheared mixed solution into a pre-adjusting tank, adding tamarind seed polysaccharide glue solution, mixing uniformly and filtering;
(5) feeding the filtered juice into a homogenizer for homogenization treatment to obtain the tamarind fruit juice;
(6) delivering the tamarind fruit juice into a UHT tubular sterilization machine, sterilizing at 99 ℃ for 3 seconds, filling, inverting bottles for sterilization, cooling, detecting, spraying codes, and warehousing.
The preparation method of tamarind seed polysaccharide glue solution is the same as that of example 1.
Example 3
Tamarind fruit juice added with tamarind seed polysaccharide glue solution is prepared from the following raw materials in parts by weight: 60 parts of tamarind juice, 25 parts of apple juice, 10 parts of grape juice, 2 parts of honey and 3 parts of tamarind seed polysaccharide glue solution.
The tamarind fruit juice added with tamarind seed polysaccharide glue solution is prepared by the following steps:
(1) removing shell and slices of fructus Tamarindi Indicae, cleaning, separating pulp from kernel, collecting pulp, and processing the pulp into juice;
(2) adding pectinase 0.05% and vitamin enzyme 0.03% of the fruit juice raw pulp, and performing enzymatic reaction at 50 deg.C for 4 hr to obtain tamarind juice;
(3) feeding the tamarind juice into a shearing tank, adding the apple juice, the grape juice and the honey into the shearing tank, and shearing and mixing to obtain a shearing mixed solution;
(4) pumping the sheared mixed solution into a pre-adjusting tank, adding tamarind seed polysaccharide glue solution, mixing uniformly and filtering;
(5) feeding the filtered juice into a homogenizer for homogenization treatment to obtain the tamarind fruit juice;
(6) delivering the tamarind fruit juice into a UHT tubular sterilization machine, sterilizing at 97 ℃ for 4 seconds, filling, inverting the bottle, sterilizing, cooling, detecting, spraying code, and warehousing.
The preparation method of tamarind seed polysaccharide glue solution is the same as that of example 1.
Example 4
Tamarind fruit juice added with tamarind seed polysaccharide glue solution is prepared from the following raw materials in parts by weight: 55 parts of tamarind fruit juice, 10 parts of apple juice, 20 parts of grape juice, 8 parts of honey and 7 parts of tamarind seed polysaccharide glue solution.
The preparation method of tamarind fruit juice containing tamarind seed polysaccharide glue solution and the preparation method of tamarind seed polysaccharide glue solution are the same as in example 1.
Claims (5)
1. A tamarind fruit juice added with tamarind seed polysaccharide glue solution is characterized by being prepared from the following raw materials in parts by weight: 50-60 parts of tamarind juice, 10-25 parts of apple juice, 10-20 parts of grape juice, 2-8 parts of honey and 3-7 parts of tamarind seed polysaccharide glue solution; the sum of the total weight parts of the raw materials is 100 parts.
2. The method for preparing tamarind fruit juice added with tamarind seed polysaccharide gum solution according to claim 1, comprising the following steps:
(1) removing shell of fructus Tamarindi Indicae, cleaning, separating pulp from kernel, collecting pulp, and processing the pulp into juice;
(2) adding pectinase accounting for 0.02-0.05 percent of the mass of the fruit juice raw pulp and cellulase accounting for 0.02-0.04 percent of the mass of the fruit juice raw pulp into the fruit juice raw pulp, and carrying out enzymatic reaction for 2-4 h at the temperature of 50-60 ℃ to obtain tamarind juice;
(3) feeding the tamarind juice into a shearing tank, adding the apple juice, the grape juice and the honey into the shearing tank, and shearing and mixing to obtain a shearing mixed solution;
(4) pumping the sheared mixed solution into a pre-adjusting tank, adding tamarind seed polysaccharide glue solution, mixing uniformly and filtering;
(5) feeding the filtered juice into a homogenizer for homogenization treatment to obtain the tamarind fruit juice;
(6) and (3) feeding the tamarind fruit juice into a sterilization system for sterilization, filling, then pouring bottles for sterilization, cooling, detecting, spraying codes and warehousing.
3. The method for preparing tamarind fruit juice supplemented with tamarind seed polysaccharide gum solution according to claim 2, wherein the tamarind seed polysaccharide gum solution prepared in the step (4) is prepared by:
a. peeling tamarind seeds to obtain kernels;
b. soaking kernels, and grinding to obtain tamarind kernel pulp:
c. removing protein in tamarind kernel pulp by adopting an isoelectric point extraction method:
d. filtering and separating: performing solid-liquid separation by using a centrifugal machine to remove most protein precipitate substances to obtain supernatant, and filtering the supernatant by using a continuous vibrating screen for three times, wherein a screen mesh of 100 meshes is used for primary filtration, a screen mesh of 200 meshes is used for secondary filtration, and a screen mesh of 300 meshes is used for tertiary filtration to obtain tamarind polysaccharide glue solution.
4. The method for preparing tamarind fruit juice with tamarind seed polysaccharide gum solution added thereto according to claim 2, wherein the homogenization in the step (5) is carried out under the following conditions: homogenizing under 30-40Mpa for 1-2 times.
5. The method for preparing tamarind fruit juice with tamarind seed polysaccharide gum solution added thereto according to claim 2, 3 or 4, wherein the tamarind fruit juice in the step (6) is sterilized by UHT tubular sterilization apparatus at 95-99 deg.C for 3-6 s.
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|---|---|---|---|---|
| JPS5955174A (en) * | 1982-09-21 | 1984-03-30 | Dainippon Pharmaceut Co Ltd | Natural fruit juice and drink containing it |
| JPH0614752A (en) * | 1991-12-26 | 1994-01-25 | Mitsui Norin Kk | Fruit juice syrup |
| CN1893840A (en) * | 2003-12-19 | 2007-01-10 | 不二制油株式会社 | Acidic protein food or drink and material thereof |
| CN107892723A (en) * | 2017-12-08 | 2018-04-10 | 上海理工大学 | The processing method of protein content in a kind of reduction tamarind seed polysaccharide |
| CN111248368A (en) * | 2019-12-12 | 2020-06-09 | 杭州娃哈哈科技有限公司 | Tamarind and hawthorn fruit composite juice beverage and preparation method thereof |
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2021
- 2021-12-22 CN CN202111578418.7A patent/CN114304451A/en active Pending
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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 |
| JPH0614752A (en) * | 1991-12-26 | 1994-01-25 | Mitsui Norin Kk | Fruit juice syrup |
| CN1893840A (en) * | 2003-12-19 | 2007-01-10 | 不二制油株式会社 | Acidic protein food or drink and material thereof |
| CN107892723A (en) * | 2017-12-08 | 2018-04-10 | 上海理工大学 | The processing method of protein content in a kind of reduction tamarind seed polysaccharide |
| CN111248368A (en) * | 2019-12-12 | 2020-06-09 | 杭州娃哈哈科技有限公司 | Tamarind and hawthorn fruit composite juice beverage and preparation method thereof |
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