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Tamarind Puree Processing Line

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Product Introduction

1.Tamarind products description

Tamarind is a fruit that is popular in the foods of Southeast Asia, North Africa and India. While tamarinds are typically sweet and sour in flavor, they tend to become sweeter as they ripen. Due to their sweet, robust flavor, tamarinds are common in candies, chutneys, jams, desserts, steak sauces and Worcestershire sauce. In addition to its high energy and fiber content, the tamarind is a great source of B-vitamins and a number of minerals.The tamarind is best described as sweet and sour in taste, and is high in tartaric acid, sugar, B vitamins and, oddly for a fruit. We have the most popular candies made from tamarind. There are various snack forms: sweet, soft clusters, or candied.

Final products for tamarind processing:

2. Tamarind Processing Project Overview

Raw material	Tamarind
End product	Tamarind candy, Tamarind leather, Tamarind lollipop, Tamarind pulp, tamarind puree, tamarind paste, tamarind extract etc
Processing capacity	From 1T/day to 10T/day
Automation	Can be semi-automatic or automatic processing line
End product package	bags, box or any available package as following

3. Reference flowchart for tamarind processing :

tamarind snack processing flow: Tamarind dehulling---de-seeding---milling---refining---mixing--- concentrating---forming---packaging

tamarind beverage processing flow:

4.Tamarind processing key machine description:

Key machine name	Description
Tamarind dehulling and deseeding machine	Useful for dehulling of freshly harvested matured dry tamarind fruits and then expelling seeds from dehulled fruits. This is a composite unit consisting of a tamarind dehulling unit and a deseeding unit. The dehulling unit consists of serrated mild steel rings mounted on two parallel shafts which rotate in opposite directions. Small pins welded on to the surface of the rings act as beaters to break and separate the brittle tamarind shell. The deseeder consists of a rotating fluted stainless steel roller and a stationary rasp bar. When the dehulled dry tamarind fruits pass between the fluted roller and the rasp bar, the seeds are squeezed out of the tamarind pulp.
Tamarind Pulping & Refining Monobloc	1. The unit is used to get pure tamarind puree2. The aperture of strainer screen can be adjustable (change) based on customer's requirement. 3. Incorporated Italian technology, high quality stainless steel material in contact with fruit material.
Vacuum concentrator	1. Adjustable and controllable direct contact heat treatment units.2. Shortest possible residence time, presence of a thin film along the entire length of the tubes reduces holdup and residence time.3. Special design of liquid distribution systems to ensure correct tube coverage. The feed enters at the top of the calandria where a distributor ensures film formation on the inside surface of each tube.4. The vapor flow is co-current to the liquid and the vapor drag improves the heat transfer. The vapor and the remaining liquid are separated in a cyclone separator. 5. Efficient design of separators.6. Multiple effect arrangement provides steam economy.
High-speed sugar dissolving tank	-Special cutting and emulsifying head insides using American technique to ensure the high efficiency of dissolving all kinds of ingredients such as sugar, salt etc.
Blending tanks	-In order to ensure the continuity of operation, there are two blending tanks. When one is ready, the other one is on blending and preparation.with heating function and agitator.
Forming machine	Used to spread the puree evenly in the mold
Tamarind snack dryer	Used to dry the Tamarind snacks
package system	Including filling&sealing machine, automatic weighing and packing machine etc.