CN105325661A - Preserved tamarind fruit - Google Patents
Preserved tamarind fruit Download PDFInfo
- Publication number
- CN105325661A CN105325661A CN201510617754.6A CN201510617754A CN105325661A CN 105325661 A CN105325661 A CN 105325661A CN 201510617754 A CN201510617754 A CN 201510617754A CN 105325661 A CN105325661 A CN 105325661A
- Authority
- CN
- China
- Prior art keywords
- parts
- tamarind
- preserved
- honey
- apple
- 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.)
- Pending
Links
- 235000004298 Tamarindus indica Nutrition 0.000 title claims abstract description 28
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 20
- 240000004584 Tamarindus indica Species 0.000 title 1
- 241000596504 Tamarindus Species 0.000 claims abstract description 27
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 241000270708 Testudinidae Species 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000015110 jellies Nutrition 0.000 abstract 1
- 239000008274 jelly Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a preserved tamarind fruit comprising the following raw materials in parts by weight: 30-60 parts of a tamarind fruit, 30-60 parts of brown sugar, 10-20 parts of tortoise herb jelly, 5-15 parts of starch, 10-20 parts of apple, and 10-20 parts of honey. The preserved tamarind fruit is sour, sweet and delicious, is suitable for people of all ages, and has the efficacies of tonifying spleen and promoting appetite, and caring health and preserving health.
Description
Technical field
The present invention relates to field of food, in particular to a kind of tamarind preserved fruit.
Background technology
In the nutrient preserved fruit preserved fruit of preserved fruit, sugar content reaches as high as more than 35%, and the content of invert sugar can account for about 10% of total reducing sugar amount, and from nutritional point, it is easily rapidly absorbed by a human utilization.In addition, also containing tartaric acid, minerals and vitamins C, as can be seen here, candied fruit is the food that nutritive value is very high.
Summary of the invention
The present invention proposes a kind of tamarind preserved fruit, sweet and sour taste, all-ages, has spleen benefiting and stimulating the appetite, effect of health care.
For achieving the above object, the invention provides following technical scheme:
A kind of tamarind preserved fruit, calculates according to parts by weight, comprises following raw material:
Tamarind 30-60 part, brown sugar 30-60 part, Guiling Jelly 10-20 part, starch 5-15 part, apple 10-20 part, honey 10-20 part.
Further, calculate according to parts by weight, comprise following raw material:
Tamarind 30 parts, 30 parts, brown sugar, Guiling Jelly 10 parts, starch 5 parts, apple 10 parts, honey 10 parts.
Further, calculate according to parts by weight, comprise following raw material:
Tamarind 45 parts, 45 parts, brown sugar, Guiling Jelly 15 parts, starch 10 parts, apple 15 parts, honey 15 parts.
Further, calculate according to parts by weight, comprise following raw material:
Tamarind 60 parts, 60 parts, brown sugar, Guiling Jelly 20 parts, starch 15 parts, apple 20 parts, honey 20 parts.
Beneficial effect of the present invention is as follows:
1, sweet and sour taste of the present invention, all-ages.
2, the present invention has spleen benefiting and stimulating the appetite, effect of health care.
Detailed description of the invention
Below in conjunction with embodiments of the invention, be clearly and completely described the technical scheme in embodiments of the invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, the every other embodiment that one of ordinary skilled in the art obtains under the prerequisite not making creative work, all belongs to the scope of protection of the invention.
Embodiment one:
A kind of tamarind preserved fruit, calculates according to parts by weight, comprises following raw material:
Tamarind 30-60 part, brown sugar 30-60 part, Guiling Jelly 10-20 part, starch 5-15 part, apple 10-20 part, honey 10-20 part.
Embodiment two:
A kind of tamarind preserved fruit according to embodiment one, calculates according to parts by weight, comprises following raw material:
Tamarind 30 parts, 30 parts, brown sugar, Guiling Jelly 10 parts, starch 5 parts, apple 10 parts, honey 10 parts.
Embodiment three:
A kind of tamarind preserved fruit according to embodiment one, calculates according to parts by weight, comprises following raw material:
Tamarind 45 parts, 45 parts, brown sugar, Guiling Jelly 15 parts, starch 10 parts, apple 15 parts, honey 15 parts.
Embodiment four:
A kind of tamarind preserved fruit according to embodiment one, calculates according to parts by weight, comprises following raw material:
Tamarind 60 parts, 60 parts, brown sugar, Guiling Jelly 20 parts, starch 15 parts, apple 20 parts, honey 20 parts.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (4)
1. a tamarind preserved fruit, is characterized in that, calculates, comprise following raw material according to parts by weight:
Tamarind 30-60 part, brown sugar 30-60 part, Guiling Jelly 10-20 part, starch 5-15 part, apple 10-20 part, honey 10-20 part.
2. a kind of tamarind preserved fruit according to claim 1, is characterized in that, calculates, comprise following raw material according to parts by weight:
Tamarind 30 parts, 30 parts, brown sugar, Guiling Jelly 10 parts, starch 5 parts, apple 10 parts, honey 10 parts.
3. a kind of tamarind preserved fruit according to claim 1, is characterized in that, calculates, comprise following raw material according to parts by weight:
Tamarind 45 parts, 45 parts, brown sugar, Guiling Jelly 15 parts, starch 10 parts, apple 15 parts, honey 15 parts.
4. a kind of tamarind preserved fruit according to claim 1, is characterized in that, calculates, comprise following raw material according to parts by weight:
Tamarind 60 parts, 60 parts, brown sugar, Guiling Jelly 20 parts, starch 15 parts, apple 20 parts, honey 20 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510617754.6A CN105325661A (en) | 2015-09-25 | 2015-09-25 | Preserved tamarind fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510617754.6A CN105325661A (en) | 2015-09-25 | 2015-09-25 | Preserved tamarind fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105325661A true CN105325661A (en) | 2016-02-17 |
Family
ID=55276647
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510617754.6A Pending CN105325661A (en) | 2015-09-25 | 2015-09-25 | Preserved tamarind fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105325661A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962580A (en) * | 2017-03-31 | 2017-07-21 | 贺州佳成技术转移服务有限公司 | A kind of preparation method of tamarind cake |
| CN115606672A (en) * | 2022-09-09 | 2023-01-17 | 丁征宇 | Novel preserved fruit product formula technology |
-
2015
- 2015-09-25 CN CN201510617754.6A patent/CN105325661A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962580A (en) * | 2017-03-31 | 2017-07-21 | 贺州佳成技术转移服务有限公司 | A kind of preparation method of tamarind cake |
| CN115606672A (en) * | 2022-09-09 | 2023-01-17 | 丁征宇 | Novel preserved fruit product formula technology |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160217 |