Processing method for tamarind fruit juice

• Main Author: SHI TINGHUI
• Format: Patent
• Language: English
• Published: 27.05.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to the technical field of food processing, and in particular relates to a processing method for tamarind fruit juice. The processing method comprises the following steps: selection, drying, fermentation, extraction and filtration. The tamarind fruit juice is a novel product obtained by selecting matured and fresh tamarinds, fermenting the tamarinds under a proper environment, and performing a series of industrial processes after certain index requirements are met (for example the quality requirements, such as that the content of amino acid is 2 percent, the acidity is 0.3 percent, the sugarness is 4 percent, and the content of dietary fibers is 1.5 percent, which cannot be met by other tamarind products).