CN1559252A

CN1559252A - Process for producing tamarind candy

Info

Publication number: CN1559252A
Application number: CNA200410021853XA
Authority: CN
Inventors: 尹安华
Original assignee: TENGCHONG COUNTY SIXINFANG FOOD CO Ltd
Current assignee: TENGCHONG COUNTY SIXINFANG FOOD CO Ltd
Priority date: 2004-02-15
Filing date: 2004-02-15
Publication date: 2005-01-05
Anticipated expiration: 2024-02-15
Also published as: CN1225182C

Abstract

A process for preparing the tamarind fruit candy includes such steps as boiling tamarind fruit, pulping, removing kernel and fibres, filter, grinding by colloid mill, mixing and carboxymethyl cellulose sodium and excipient, and shaping.

Description

The processing technology of Fructus Tamarindi Indicae sarcocarp confection

Affiliated technical field

The present invention be a kind of really be the processing technology of primary raw material preparation Fructus Tamarindi Indicae sarcocarp confection with natural Fructus Tamarindi Indicae.

Background technology

Fructus Tamarindi Indicae (Tamarindus Indica L) has another name called the Fructus Tamarindi Indicae bean, and LUOHUANGZI belongs to Caesalpiniaceae, and tamarind belongs to, and is the perennial arbor in subtropical zone.Its sarcocarp is rich in needed by human body elements such as aminoacid such as organic acid such as sugar, protein, cellulose, vitamin, citric acid, α-tartaric acid, L MALIC ACID, serine, leucine, phenylalanine and phosphorus, calcium, magnesium.Its sweet in the mouth acid, cold, effect such as having quenches the thirst relieves summer heat, promoting digestion and removing stagnation and by the use of being used as medicine of the successive dynasties traditional Chinese medical science.In daily life, because the Fructus Tamarindi Indicae fresh fruit is difficult for preserving, how to supply people edible with the fresh fruit food prepared therefrom.

By retrieval, existing a application for a patent for invention, application number is 95102621.6, name is called " processing method of Fructus Tamarindi Indicae food " and has proposed a kind of Fructus Tamarindi Indicae sugar, this Fructus Tamarindi Indicae sugar in process of production lixiviate fruit juice partly, lost the original local flavor of Fructus Tamarindi Indicae to a certain extent, and Fructus Tamarindi Indicae nuclear still in sugar, does not reach the effect of just melt in the mouth.

The objective of the invention is to overcome the deficiency of above-mentioned prior art, a kind of processing technology of Fructus Tamarindi Indicae sarcocarp confection is provided, this manufacturing process is not added antiseptic, pigment, glucide, and the Fructus Tamarindi Indicae confection keeps Fructus Tamarindi Indicae protoplasm local flavor and mellow mouthfeel as much as possible, and reaches the effect that just melt in the mouth does not have slag.

Summary of the invention:

The present invention is achieved in that and at first makes refining Fructus Tamarindi Indicae sarcocarp, add agar or pectin, soft sweet powder, sodium carboxymethyl cellulose, excipient then, add white sugar, syrup again, make Fructus Tamarindi Indicae sarcocarp confections such as Fructus Tamarindi Indicae pulp jelly drops, Fructus Tamarindi Indicae sarcocarp pulp, Fructus Tamarindi Indicae sarcocarp sheet, Fructus Tamarindi Indicae sarcocarp cake according to the batching difference that is added.At first Fructus Tamarindi Indicae is shelled, picks up choosing, clearly float the back boiled at 1: 1 5～10 minutes by solvent and solute weight ratio, enter the beater making beating and abandon nuclear and fiber impurity, filter through 40～100 mesh filter screens again, milling with colloid mill makes granularity reach 2～50 microns promptly to obtain refining Fructus Tamarindi Indicae sarcocarp, adds to join different auxiliary material and can be made into multiple Fructus Tamarindi Indicae sarcocarp food.

The specific embodiment:

Embodiment 1: Fructus Tamarindi Indicae sarcocarp confection

Prescription: refining Fructus Tamarindi Indicae sarcocarp 8～30%, white sugar 10～60%, maltose slurry or glucose syrup 10～60%, ethyl maltol 2～5ppm, agar or pectin or soft sweet powder or agar jelly work powder three mix use 1～2%.

Processing technology: agar or pectin add 20 times of water logging bubbles and went into pan boiling in 10～12 hours, stir while boiling, and adding white sugar is stirred to fully and dissolves after dissolving; If add 20～30 times of water loggings bubbles after using the soft sweet powder then to add 3～10% white sugar mix homogeneously earlier, go into the limit of heating, a pot back and stir and add 7～50% white sugar again after it is dissolved.Above-mentioned two kinds add maltose or glucose syrup again, are stirred to fully and dissolve, and heat to boil the back and add refining sarcocarp, and the ethyl maltol cooling that takes the dish out of the pot enters in 50～70 ℃ of baking boxs and baked 15～36 hours, makes moisture content reduce to 18～22%, just obtains tart fruit meat soft sweet.

Embodiment 2: Fructus Tamarindi Indicae sarcocarp fruit jam

Prescription: refining Fructus Tamarindi Indicae sarcocarp 50%, white sugar 5～50%, food starch 1.5～5%, agar 0.15～1%, molasses element 0.5～2.5%.

Processing technology: agar adds 20 times of water logging bubbles 10～12 hours, goes into pan boiling and stirring, adds white sugar, refining Fructus Tamarindi Indicae sarcocarp, and food starch, molasses element stir to boil and are concentrated into thick shape, and the homogenizing that takes the dish out of the pot cooling promptly gets Fructus Tamarindi Indicae sarcocarp fruit jam.

Embodiment 3: Fructus Tamarindi Indicae sarcocarp sheet and Fructus Tamarindi Indicae sarcocarp cake

Prescription: refining Fructus Tamarindi Indicae sarcocarp 50%, white sugar 5～50%, food starch 1.5～5%, agar 0.15～1%, molasses element 0.5～2.5%, sodium cellulosate 0.25～0.5%.

Processing technology: get agar and add 20 times of water logging bubbles 10～12 hours, going into a pot heated and stirred dissolves it, adding white sugar, refining sarcocarp stir it are dissolved, add food starch, molasses element, sodium cellulosate again, stir the homogenizing cooling that takes the dish out of the pot after boiling, went into 50～70 ℃ of barns roasting 10～24 hours, the cooling back promptly gets Fructus Tamarindi Indicae sarcocarp sheet or Fructus Tamarindi Indicae sarcocarp cake by the section thickness.

Claims

1, the processing technology of Fructus Tamarindi Indicae sarcocarp confection in, the Fructus Tamarindi Indicae fruit is through shelling, pick up choosing, rinsing processing, it is characterized in that: added water boil 5～10 minutes by weight 1: 1, making beating, enucleation and fibrous residue impurity, filter through 40～100 mesh filter screens, the reuse colloid mill is milled and is made granularity reach 2～50 microns promptly to obtain refining Fructus Tamarindi Indicae sarcocarp, adds and joins different auxiliary material such as sodium carboxymethyl cellulose, excipient is made Fructus Tamarindi Indicae pulp jelly drops, Fructus Tamarindi Indicae sarcocarp fruit jam, Fructus Tamarindi Indicae sarcocarp sheet, Fructus Tamarindi Indicae sarcocarp cake.

2, technology as claimed in claim 1 is characterized in that: excipient is agar or pectin, soft sweet powder, white sugar or syrup, or agar, pectin, soft sweet powder three mix use.

3, the technology described in claim 1, it is characterized in that: 1～2% agar or pectin mix, add 20～30 times of water logging bubbles and go into pan boiling after 10～12 hours, stir while boiling, dissolve the back and add 10～60 white sugar, heat and be stirred to fully and dissolve, add 10～60% maltose slurry or glucose syrup again and get excipient, heat and boil back adding 8～30% refining Fructus Tamarindi Indicae sarcocarp and ethyl maltol 2～5ppm, cooling takes the dish out of the pot after stirring, enter in 50～70 ℃ of baking boxs and baked 15～36 hours, make moisture content reduce to 18～22%, just obtain tart fruit meat soft sweet.

4, technology as claimed in claim 3 is characterized in that: also available 1～2% soft sweet powder of excipient and 3～10% white sugar mix homogeneously add 20～30 times of water loggings bubble, go into pot and add 7～50% white sugar again and make.

5, the technology described in claim 1, it is characterized in that: add 20 times of water logging bubbles 10～12 hours with 0.15～1% agar, going into the pot heating boils and stirs, adding white sugar 5～50%, refining Fructus Tamarindi Indicae sarcocarp 50%, food starch 1.5～5%, molasses element 0.5～2.5% stirs, boil and be concentrated into thick shape, the cooling that takes the dish out of the pot promptly gets Fructus Tamarindi Indicae sarcocarp fruit jam.

6, the technology described in claim 1, it is characterized in that: add 20 times of water logging bubbles 10～12 hours with agar 0.15～1%, go into pot heating boil and be stirred to dissolve after, adding white sugar 5～50%, refining Fructus Tamarindi Indicae sarcocarp 50%, food starch 1.5～5%, molasses element 0.5～2.5%, sodium cellulosate 0.25～0.5% stir, cooling takes the dish out of the pot after boiling, go into 50～70 ℃ of barn bakings 10～24 hours, the cooling back promptly gets Fructus Tamarindi Indicae sarcocarp sheet or Fructus Tamarindi Indicae sarcocarp cake by the section thickness.