TH11504A3 - Tamarind kernel seed powder production process - Google Patents

Abstract

DC60 (11/02/16) The tamarind seed powder production process has a particle size of less than 80 mesh) with a yellowish color. The steps are as follows: processing tamarind seed after removing the tamarind pulp. By using heat and Temperature convection 70-100 degrees Celsius for a long period 30 minutes -2 hours the tamarind seed shell which is brown to swell. And easily separated from the tamarind seed With pressure in combination with shear, then reduced size by a grinder The resulting tamarind seed powder has the following components: moisture in the range 10-15%, carbide 70-72%, fat 7-8%, protein 16-17%, 1-1.5% fiber and ash 2.5-3%. Tamarind powder (particle size <80 mesh) is yellowish in color. Obtained from seed processing Tamarind after the tamarind meat has been removed. By using heat conduction and convection at a temperature of 70-100 degrees Celsius for a period of 30 minutes, 2 hours, the bark of tamarind kernels which had Brown And easily separated from the tamarind seed With pressure in combination with shear, then reduced size by a grinder The tamarind seed powder has the following components: Moisture ranges from 10-15%, 70-72% carbohydrate, 7-8% fat, 16-17% protein, 1-1.5% fiber and 2.5-3% ash.

Claims (4)

Disclaimer (total) which will not appear on the advertisement page: Composition of tamarind seed flour 1. Carbohydrate 70-72% 2. Protein 16-17% 3. Fat 7-8% 4. Pulp 1-1.5% 5. Ash 2.5-3%. Fabrication process. 1. Take the tamarind seeds and separate the pulp from the seeds. 2. The use of heat in the form of conduction and / or convection at 70-100 ° C for a period of 30 minutes, 2 hours. 3. Separation of the tamarind seed shell by pressure and / or shear. 4. Reducing the size with a grinder until the tamarind seed flour can be sifted through an 80 mesh sieve.