Current location - Education and Training Encyclopedia - Graduation thesis - Efficacy and function of tamarind
Efficacy and function of tamarind
Zizyphus jujuba has the functions of quenching thirst, relieving summer heat, promoting digestion, nourishing liver and improving eyesight. Promote fluid production to quench thirst, relieve summer heat, cool summer heat, and promote digestion and accumulation. It is often used to treat heatstroke, dyspepsia, dyspepsia, abdominal pain, chronic gastritis, constipation, hypertension and iron deficiency heart disease.

Its nature is sweet, pungent, sour and cool, and it has the functions of dispelling heat, relieving summer heat, resolving food stagnation, and refreshing the brain. Can be used for treating diarrhea, vomiting during pregnancy, constipation, malnutrition in children, hypertension and other diseases. In folk medicine, tamarind has the function of relaxing bowels and reducing fever. The pulp can provide fiber and is a good natural laxative for recovering patients. And the fruit acid it contains has antipyretic effect.

Extended data

In addition to being eaten directly raw, pulp can also be processed into high-grade beverages and foods with rich nutrition, unique flavor, sweet and sour taste, such as juice, jelly, fructose, jam, concentrated juice, fruit powder and preserved fruit. Concentrated fruit juice is used to prepare and produce fruit juice, fruit powder is used to produce polysaccharide food, and seed endosperm is processed into polysaccharide products.

The antioxidant active components extracted from tamarind seed coat are epicatechin and other compounds. The extracted antioxidant active components have high stability and strong salt tolerance, and show strong oxidation resistance in lard and vegetable oil. It is a safe and low-cost natural antioxidant, which can be widely used in the processing of food, edible oil and meat.

Treating the seed coat with hot water or hot alkali to remove bitter flavonoids, and then extracting with alkali and alcohol, a good brown nontoxic food additive pigment can be obtained. Zhang, a domestic scholar, studied the extraction technology and pigment products of Acacia angustifolia seed coat. The pigment of Acacia angustifolia seed coat is reddish brown.

Baidu encyclopedia-garlic moss (plant)

Baidu Encyclopedia-Tamarind (Plant)