CN1559252A - Process for making tamarind pulp candy - Google Patents
Process for making tamarind pulp candy Download PDFInfo
- Publication number
- CN1559252A CN1559252A CNA200410021853XA CN200410021853A CN1559252A CN 1559252 A CN1559252 A CN 1559252A CN A200410021853X A CNA200410021853X A CN A200410021853XA CN 200410021853 A CN200410021853 A CN 200410021853A CN 1559252 A CN1559252 A CN 1559252A
- Authority
- CN
- China
- Prior art keywords
- tamarindi indicae
- fructus tamarindi
- sarcocarp
- add
- white sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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- 240000004584 Tamarindus indica Species 0.000 title description 3
- 238000000034 method Methods 0.000 title description 2
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 239000000546 pharmaceutical excipient Substances 0.000 claims abstract description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 3
- 238000010009 beating Methods 0.000 claims abstract description 3
- 239000000084 colloidal system Substances 0.000 claims abstract description 3
- 239000012535 impurity Substances 0.000 claims abstract description 3
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 15
- 229920001817 Agar Polymers 0.000 claims description 13
- 239000008272 agar Substances 0.000 claims description 13
- 238000005516 engineering process Methods 0.000 claims description 13
- 238000007670 refining Methods 0.000 claims description 12
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- 235000013305 food Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000013379 molasses Nutrition 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 229940093503 ethyl maltol Drugs 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000015110 jellies Nutrition 0.000 claims description 3
- 239000008274 jelly Substances 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 235000012976 tarts Nutrition 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims 1
- 230000007159 enucleation Effects 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000002421 anti-septic effect Effects 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 241000596504 Tamarindus Species 0.000 abstract 4
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 abstract 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 abstract 1
- 229940081974 saccharin Drugs 0.000 abstract 1
- 235000019204 saccharin Nutrition 0.000 abstract 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229940116298 l- malic acid Drugs 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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- -1 sugar Chemical class 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
A process for preparing the sweets from tamarind pulp includes such steps as boiling tamarind in the ratio of liquid to solid (1: 1) for 5-10 min, beating in beater, removing kernel and fibrous impurities, filtering by 40-100 meshes, grinding by colloid grinder until its granularity reaches 2-50 microns to obtain refined tamarind pulp, adding different auxiliaries (carboxymethylcellulose sodium) and excipient to obtain different sweets, such as soft sweets, jam, sliced tamarind pulp, cake, etc, and features no addition of antiseptic, pigment and saccharin, and no residual taste.
Description
Affiliated technical field
The present invention be a kind of really be the processing technology of primary raw material preparation Fructus Tamarindi Indicae sarcocarp confection with natural Fructus Tamarindi Indicae.
Background technology
Fructus Tamarindi Indicae (Tamarindus Indica L) has another name called the Fructus Tamarindi Indicae bean, and LUOHUANGZI belongs to Caesalpiniaceae, and tamarind belongs to, and is the perennial arbor in subtropical zone.Its sarcocarp is rich in needed by human body elements such as aminoacid such as organic acid such as sugar, protein, cellulose, vitamin, citric acid, α-tartaric acid, L MALIC ACID, serine, leucine, phenylalanine and phosphorus, calcium, magnesium.Its sweet in the mouth acid, cold, effect such as having quenches the thirst relieves summer heat, promoting digestion and removing stagnation and by the use of being used as medicine of the successive dynasties traditional Chinese medical science.In daily life, because the Fructus Tamarindi Indicae fresh fruit is difficult for preserving, how to supply people edible with the fresh fruit food prepared therefrom.
By retrieval, existing a application for a patent for invention, application number is 95102621.6, name is called " processing method of Fructus Tamarindi Indicae food " and has proposed a kind of Fructus Tamarindi Indicae sugar, this Fructus Tamarindi Indicae sugar in process of production lixiviate fruit juice partly, lost the original local flavor of Fructus Tamarindi Indicae to a certain extent, and Fructus Tamarindi Indicae nuclear still in sugar, does not reach the effect of just melt in the mouth.
The objective of the invention is to overcome the deficiency of above-mentioned prior art, a kind of processing technology of Fructus Tamarindi Indicae sarcocarp confection is provided, this manufacturing process is not added antiseptic, pigment, glucide, and the Fructus Tamarindi Indicae confection keeps Fructus Tamarindi Indicae protoplasm local flavor and mellow mouthfeel as much as possible, and reaches the effect that just melt in the mouth does not have slag.
Summary of the invention:
The present invention is achieved in that and at first makes refining Fructus Tamarindi Indicae sarcocarp, add agar or pectin, soft sweet powder, sodium carboxymethyl cellulose, excipient then, add white sugar, syrup again, make Fructus Tamarindi Indicae sarcocarp confections such as Fructus Tamarindi Indicae pulp jelly drops, Fructus Tamarindi Indicae sarcocarp pulp, Fructus Tamarindi Indicae sarcocarp sheet, Fructus Tamarindi Indicae sarcocarp cake according to the batching difference that is added.At first Fructus Tamarindi Indicae is shelled, picks up choosing, clearly float the back boiled at 1: 1 5～10 minutes by solvent and solute weight ratio, enter the beater making beating and abandon nuclear and fiber impurity, filter through 40～100 mesh filter screens again, milling with colloid mill makes granularity reach 2～50 microns promptly to obtain refining Fructus Tamarindi Indicae sarcocarp, adds to join different auxiliary material and can be made into multiple Fructus Tamarindi Indicae sarcocarp food.
The specific embodiment:
Embodiment 1: Fructus Tamarindi Indicae sarcocarp confection
Prescription: refining Fructus Tamarindi Indicae sarcocarp 8～30%, white sugar 10～60%, maltose slurry or glucose syrup 10～60%, ethyl maltol 2～5ppm, agar or pectin or soft sweet powder or agar jelly work powder three mix use 1～2%.
Processing technology: agar or pectin add 20 times of water logging bubbles and went into pan boiling in 10～12 hours, stir while boiling, and adding white sugar is stirred to fully and dissolves after dissolving; If add 20～30 times of water loggings bubbles after using the soft sweet powder then to add 3～10% white sugar mix homogeneously earlier, go into the limit of heating, a pot back and stir and add 7～50% white sugar again after it is dissolved.Above-mentioned two kinds add maltose or glucose syrup again, are stirred to fully and dissolve, and heat to boil the back and add refining sarcocarp, and the ethyl maltol cooling that takes the dish out of the pot enters in 50～70 ℃ of baking boxs and baked 15～36 hours, makes moisture content reduce to 18～22%, just obtains tart fruit meat soft sweet.
Embodiment 2: Fructus Tamarindi Indicae sarcocarp fruit jam
Prescription: refining Fructus Tamarindi Indicae sarcocarp 50%, white sugar 5～50%, food starch 1.5～5%, agar 0.15～1%, molasses element 0.5～2.5%.
Processing technology: agar adds 20 times of water logging bubbles 10～12 hours, goes into pan boiling and stirring, adds white sugar, refining Fructus Tamarindi Indicae sarcocarp, and food starch, molasses element stir to boil and are concentrated into thick shape, and the homogenizing that takes the dish out of the pot cooling promptly gets Fructus Tamarindi Indicae sarcocarp fruit jam.
Embodiment 3: Fructus Tamarindi Indicae sarcocarp sheet and Fructus Tamarindi Indicae sarcocarp cake
Prescription: refining Fructus Tamarindi Indicae sarcocarp 50%, white sugar 5～50%, food starch 1.5～5%, agar 0.15～1%, molasses element 0.5～2.5%, sodium cellulosate 0.25～0.5%.
Processing technology: get agar and add 20 times of water logging bubbles 10～12 hours, going into a pot heated and stirred dissolves it, adding white sugar, refining sarcocarp stir it are dissolved, add food starch, molasses element, sodium cellulosate again, stir the homogenizing cooling that takes the dish out of the pot after boiling, went into 50～70 ℃ of barns roasting 10～24 hours, the cooling back promptly gets Fructus Tamarindi Indicae sarcocarp sheet or Fructus Tamarindi Indicae sarcocarp cake by the section thickness.
Claims (6)
1, the processing technology of Fructus Tamarindi Indicae sarcocarp confection in, the Fructus Tamarindi Indicae fruit is through shelling, pick up choosing, rinsing processing, it is characterized in that: added water boil 5～10 minutes by weight 1: 1, making beating, enucleation and fibrous residue impurity, filter through 40～100 mesh filter screens, the reuse colloid mill is milled and is made granularity reach 2～50 microns promptly to obtain refining Fructus Tamarindi Indicae sarcocarp, adds and joins different auxiliary material such as sodium carboxymethyl cellulose, excipient is made Fructus Tamarindi Indicae pulp jelly drops, Fructus Tamarindi Indicae sarcocarp fruit jam, Fructus Tamarindi Indicae sarcocarp sheet, Fructus Tamarindi Indicae sarcocarp cake.
2, technology as claimed in claim 1 is characterized in that: excipient is agar or pectin, soft sweet powder, white sugar or syrup, or agar, pectin, soft sweet powder three mix use.
3, the technology described in claim 1, it is characterized in that: 1～2% agar or pectin mix, add 20～30 times of water logging bubbles and go into pan boiling after 10～12 hours, stir while boiling, dissolve the back and add 10～60 white sugar, heat and be stirred to fully and dissolve, add 10～60% maltose slurry or glucose syrup again and get excipient, heat and boil back adding 8～30% refining Fructus Tamarindi Indicae sarcocarp and ethyl maltol 2～5ppm, cooling takes the dish out of the pot after stirring, enter in 50～70 ℃ of baking boxs and baked 15～36 hours, make moisture content reduce to 18～22%, just obtain tart fruit meat soft sweet.
4, technology as claimed in claim 3 is characterized in that: also available 1～2% soft sweet powder of excipient and 3～10% white sugar mix homogeneously add 20～30 times of water loggings bubble, go into pot and add 7～50% white sugar again and make.
5, the technology described in claim 1, it is characterized in that: add 20 times of water logging bubbles 10～12 hours with 0.15～1% agar, going into the pot heating boils and stirs, adding white sugar 5～50%, refining Fructus Tamarindi Indicae sarcocarp 50%, food starch 1.5～5%, molasses element 0.5～2.5% stirs, boil and be concentrated into thick shape, the cooling that takes the dish out of the pot promptly gets Fructus Tamarindi Indicae sarcocarp fruit jam.
6, the technology described in claim 1, it is characterized in that: add 20 times of water logging bubbles 10～12 hours with agar 0.15～1%, go into pot heating boil and be stirred to dissolve after, adding white sugar 5～50%, refining Fructus Tamarindi Indicae sarcocarp 50%, food starch 1.5～5%, molasses element 0.5～2.5%, sodium cellulosate 0.25～0.5% stir, cooling takes the dish out of the pot after boiling, go into 50～70 ℃ of barn bakings 10～24 hours, the cooling back promptly gets Fructus Tamarindi Indicae sarcocarp sheet or Fructus Tamarindi Indicae sarcocarp cake by the section thickness.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410021853 CN1225182C (en) | 2004-02-15 | 2004-02-15 | Process for making tamarind pulp candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410021853 CN1225182C (en) | 2004-02-15 | 2004-02-15 | Process for making tamarind pulp candy |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1559252A true CN1559252A (en) | 2005-01-05 |
| CN1225182C CN1225182C (en) | 2005-11-02 |
Family
ID=34440873
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410021853 Expired - Fee Related CN1225182C (en) | 2004-02-15 | 2004-02-15 | Process for making tamarind pulp candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1225182C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132807A (en) * | 2011-03-14 | 2011-07-27 | 丽江得一食品有限责任公司 | Tamarind fruitcake |
| CN103190517A (en) * | 2013-04-17 | 2013-07-10 | 腾冲县四馨坊食品有限责任公司 | Tamarind papaya fructose and preparation method thereof |
| CN104381564A (en) * | 2014-11-18 | 2015-03-04 | 安徽润康保健食品有限公司 | Fruity jelly soft sweet and preparation method thereof |
| CN105011070A (en) * | 2015-08-04 | 2015-11-04 | 云南吻尔康食品有限公司 | Ginger-flavored tamarind fruit and preparation technology thereof |
| CN105166275A (en) * | 2015-09-07 | 2015-12-23 | 云南龙润药业有限公司 | Preparation method of natural flower and gel soft sweets |
| CN105613902A (en) * | 2014-10-27 | 2016-06-01 | 卢雨萍 | Tamarind fruit-coconut candy and production method thereof |
| CN107549425A (en) * | 2016-06-30 | 2018-01-09 | 重庆凰巢实业有限公司 | A kind of tamarind food and preparation method thereof |
-
2004
- 2004-02-15 CN CN 200410021853 patent/CN1225182C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132807A (en) * | 2011-03-14 | 2011-07-27 | 丽江得一食品有限责任公司 | Tamarind fruitcake |
| CN103190517A (en) * | 2013-04-17 | 2013-07-10 | 腾冲县四馨坊食品有限责任公司 | Tamarind papaya fructose and preparation method thereof |
| CN105613902A (en) * | 2014-10-27 | 2016-06-01 | 卢雨萍 | Tamarind fruit-coconut candy and production method thereof |
| CN104381564A (en) * | 2014-11-18 | 2015-03-04 | 安徽润康保健食品有限公司 | Fruity jelly soft sweet and preparation method thereof |
| CN105011070A (en) * | 2015-08-04 | 2015-11-04 | 云南吻尔康食品有限公司 | Ginger-flavored tamarind fruit and preparation technology thereof |
| CN105166275A (en) * | 2015-09-07 | 2015-12-23 | 云南龙润药业有限公司 | Preparation method of natural flower and gel soft sweets |
| CN107549425A (en) * | 2016-06-30 | 2018-01-09 | 重庆凰巢实业有限公司 | A kind of tamarind food and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1225182C (en) | 2005-11-02 |
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Granted publication date: 20051102 Termination date: 20170215 |