Nutrition-type tamarind fruit juice beverage and preparation method thereof

Abstract

The present invention discloses a nutrition-type tamarind fruit juice beverage and a preparation method thereof, and belongs to the technical field of food processing. The present invention solves the problems that the existing tamarind fruit juice beverage is not easily absorbed by the human body resulted from the frequent use of sucrose and honey as sweeteners, and long-term consumption of the existing tamarind fruit juice beverage is not conducive to human health due to the use of tamarind fruit flavors and various additives. The nutrition-type tamarind fruit juice beverage is prepared from the following raw materials in parts by weight: 1-3 parts of tamarind fruit juice, 8-10 parts of water, 10-12 parts of glucose, 1-2 parts of brown sugar, 0.05-0.07 part of potassium sorbate, 0.05-0.07 part of sodium chloride, 0.03-0.05 part of honey flavor and 0.5-0.7 part of citric acid. In the nutrition-type tamarind fruit juice beverage product, the glucose is beneficial to the human-body absorption, and the use of a large number of chemical additives is avoided so that the nutrition-type tamarind fruit juice beverage is conducive to human body health.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to tamarind juice and a preparation method thereof. Background technique [0002] Tamarindica, Latin scientific name Tamarindus indica, also known as sour bean, tamarind, sour plum, sour fruit, hemp ram, sweet eye Kan, Tongxuetu, subginseng fruit. Tamarinaceae of Hematoxylinaceae. Tropical and subtropical evergreen trees, tamarind belongs to the genus of Fabaceae. It is a single species. The tree is tall, with a rough trunk, sparse branches and leaves, and clusters of brown hook-shaped pods hanging on the branches. Tamarin likes a hot climate and grows in areas with an average annual temperature of 18°C-24°C and an annual rainfall of 500-1200mm. It is mainly distributed in the dry and hot valleys of Jinsha River, Nujiang River, Yuanjiang River and Xishuangbanna in Yunnan, where the heat is good at an altitude of 50-1350 meters. The dry-hot valley of the Jinsha River in ...

AI Technical Summary

Problems solved by technology

[0010] In order to solve the problem that sucrose and honey are often used as sweeteners in existing tamarind juice beverages, these sweeteners are not easy to be absorbed by the human body, and various additives such as tamarind essence are used in existing tamarind juice beverages, and long-term consumption is not beneficial. The problem that is beneficial to human health, the present invention provides a kind of nutritional tamarind juice drink, and its technical scheme is as follows: