Preparation method of water-insoluble tamarind fruit dietary fiber

Abstract

A preparation method of water-insoluble tamarind fruit dietary fibers comprises the following steps: shelling tamarind fruits, drawing, cleaning, adding water into tamarind fruits, mixing, softening and stirring, so that tamarind fruit pulp is separated from tamarind fruit seeds and is fused with water; separating tamarind pulp from tamarind seeds to obtain tamarind pulp; carrying out superfine grinding on the tamarind pulp, and then separating most of tissue fibers in the tamarind pulp from the tamarind pulp with small tissue fibers; drying a large part of separated tissue fibers, cooling, and crushing to 100-120 meshes; the separated tamarind pulp with small tissue fibers is separated again, and a soluble liquid part and an insoluble solid part are separated out; and drying the separated solid part, and crushing to 100-120 meshes to obtain the water-insoluble tamarind fruit dietary fiber. According to the method, the non-water-soluble tamarind fruit dietary fibers in the tamarind fruit pulp can be fully extracted, the nutritional value and flavor of the tamarind fruit pulp are completely reserved, and the tamarind fruit pulp can be used for making various leisure foods.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a method for preparing water-insoluble tamarind dietary fiber raw material from tamarind pulp. Background technique [0002] Tamarindus indica (scientific name: Tamarindus indica), also known as sour beans, tamarind, sour plum, Muhan (Dai language), sour fruit, hemp ram, Tianmukan, Tongxuetu, subginseng fruit. Tamarinaceae of Hematoxylinaceae. Tropical and subtropical evergreen trees, tamarind belongs to the genus of Fabaceae. It is a single genus with only 1 species of two types: sweet and sour. The tamarind pulp is rich in reducing sugars, organic acids, fruit acids, minerals (mainly calcium, potassium and phosphorus, less magnesium and zinc), vitamins, 89 kinds of aromatic substances and various pigments. However, because the tamarind pulp tastes extremely sour, it cannot be swallowed directly. Even for consumers who like to eat sour, eating one or two ...

AI Technical Summary

Problems solved by technology

However, because the tamarind pulp tastes extremely sour, it cannot be swallowed directly. Even for consumers who like to eat sour, eating one or two tamarinds will make their teeth feel sour. Therefore, people have been eating tamarinds for a long time. , honey, etc. for seasoning, or remove the tamarind pulp, add thickeners such as agar, carrageenan, and pectin to cook, then add flavors, preservatives, etc.

Although these products better retain the taste of tamarind, but there are too many additives, the nutrients contained in tamarind are still insufficient, the fruity taste is not strong enough, and there is a feeling of sticking to the teeth when chewing

[0003] Tamarin pulp contains a large amount of water-insoluble tamarind dietary fiber. The applicant found through long-term research and experiments that this water-insoluble tamarind dietary fiber can be used to produce various kinds of tamarind with strong acidity, strong toughness and long cooking time. snack food, but there is no effective method in the prior art to fully extract the water-insoluble tamarind dietary fiber in the tamarind pulp, and as a food raw material with higher added value, only extensively directly utilize the tamarind pulp to process food, Reduced market value of tamarind