PREPARING METHOD OF TAMARINDUS INDICA DRINK
The invention belongs to the fruit juice beverage processing. Now, no domestic commercial the normal production of the precedent tamarindus beverage. Tamarindus also known tamarind, Fava bean, luo Huangzi , which belongs to the (leguminoseae) su Muliao , tamarind belongs to. Originating from Africa ( Indlcus Tamarldus), Asian Indian, Burma, Pakistan, China. Our origin mainly distributed in yunnan, Guangdong, Sichuan. Acid angle is perennial woody plant, tree high 1-12 meters, the pod is of a long cylindrical or linear, chitin scarfskin, in meat quality leather, the leather endotheial, pod of the skin and in some, the fruits of accounts for about 23.9-50%. According to analysis per 100 g containing tamarindus of edible part of: Fat 0.60 g Protein 6.50 g Carbohydrate 51.45 g Moisture 16.59 g Total acid (to tartaric acid juice) 14.16 g Coarse fiber 5.88 g Ash 3.90 g Also contain vitamin A the original 2.15 International units, vitamin B1 0.425 g, vitamin B2 0.395 mg, vitamin C10.80 mg, vitamin E0.694 mg, vitamin PP0.95 mg per litre. Protein-containing rich in the 18 amino acid, including the human body the necessary eight kinds of amino acids, amino acids of the total amount of protein for 70.30%, of the essential amino acid for the human body protein 21.69%. Tamarindus edible part of the also contains potassium, iron, phosphorus, calcium, zinc, magnesium, copper, manganese, selenium and other elements, in particular the potassium content rich, each 100 g in tamarindus edible part of the potassium-containing 1900 mg, accounting for the total amount of inorganic salt to 48.71%. Tamarindus the the kind of amino acid-containing, total acid number (to tartaric acid idea) and potassium inorganic salt, vitamin B1, B2, E are relatively Roselle, kiwi fruit, Rosa roxburghii, Hawthorn, high profiles. "China's higher plant guides" bencao gangmu " in books on, tamarindus of the pharmacological effects described, pointed out that tamarindus of sexual, flavor, efficacy for Ganong, acid, flat. When people eat tamarindus has promoting digestion to eliminate stagnation, to be sterilized, the thirst disappears, disperses the local ruffian anathematic, and the like, can be used for treating chronic gastritis, dyspepsia type, indigestion, abdominal pain, heat stroke, phlegm retention, ascariasis, constipation, malnutrition for children, women's pregnancy vomiting, hypertension and lacks the potassium heart disease. The purpose of this invention is to create a development utilize the abundant wild plant resources-tamarindus new ways, in other words by the acid angle of the pod preparing beverage. The invention is characterized in that, this kind of natural beverage raw material is a plant-tamarindus of the fruit, its preparation method is used for sorting-cleaning-shell-hot water-extracting the step of filtering-clarification tamarindus juice (acid-containing 5 g/1000 ml). Its formulation is mainly tamarindus juice, is mixed with tartaric acid, citric acid, acetic acid, sugar and other auxiliary ingredients cool beverage manufacture, or the juice concentration making condensed juice and its sweetened juice. If compounding steam and water, the only can cool beverage in the can be carbon dioxide gas. Tamarindus beverage will not add any edible pigment and saccharines, is provided with a unique flavor of natural fruit juice beverage. Its production process flow is: The practice has shown, the basic implementation of the above-mentioned technological process achieves the aim of the invention. The embodiment of the invention: Embodiment 1: first of all the sorted angle fruit , poor-quality fruit picked out, cleaning, crushing, shelled, using 4-5 times by weight the amount of the hot water (80 the left and right [...]) sop 15-30 minutes, with a total hot water soaking 2-3 time, leaching liquor pool, filtering, to obtain clarification including sour quantity 0.5% (1000 ml tartaric acid the juice contains 5 g) tamarindus of raw juice. including sour quantity and for the determination of the titration. To 100 ml -500 ml tamarindus juice, adding sugar 100-120 g, tartaric acid 0-2.5 g, water to 1000 ml, mix, tamarindus a cool beverage. Embodiment 2:in embodiment 1 on the basis of, of the carbon dioxide gas adding edible, tamarindus into a quantitative filling of steam and water. Embodiment 3: will including sour quantity 0.5% of including sour quantity tamarindus juice is concentrated to 5%, the concentrated acid angle juice. Storage package after sterilization. Embodiment 4:in embodiment 3 on the basis of, acid takes the concentrationangle juice 200 ml, adding sugar 420-500 g, add water to 1000 ml, mix, pasteurization packaging. The patent refers to the field of 'foods, foodstuffs, or non-alcoholic beverages; preserving food or foodstuff in general'. This invention refers to a method using tamarindus indica (also known luowangzi, belonging to wood family, luowangzi category) as raw material to make a fruit juice with special flavours. The juice is obtained by the processes as follows: selection, washing, shucking, soaking, filtering and settling. After adding sugar, citric acid, acetic acid, and tartaric acid, various drinks or beverages with different flavours are prepared. The drinks have the functions of tamarindus indica contributing to the digestive system, liver, eye, relieving thirst,and fever, etc. The nutritive components in tamarindus indica are disclosed in the invention. It can be used as a supplement to some nutritive agents as it has very high contents of vitamin B1, B2, E, and potassium in inorganic salts. 1, a juice beverage preparation method, characterized in that A) is to be known as the acid angle (tamarinds belongs to. IndiCus Tamaridus) of meat part of the fruit as raw materials, B) the preparation method is the acid the angle passes through sorting--cleaning--shell--hot water impregnated--filter--clarification step processing, C) in order to the above prepared tamarindus juice, mainly concentrated, is mixed with tartaric acid, citric acid, acetic acid, sugar, and other auxiliary ingredients are prepared into beverage, does not add any edible pigment and saccharines.