| 摘要 |
<p>A confectionary candy product is formed by first preparing by squeezing a fruit to form a fruit concentrate of 40 to 60 weight percent of solids either directly or by freeze-drying and reconstituting with water to that solids content. The fruit preferably is passion fruit, guava, mango, pineapple or papaya. The fruit concentrate in the amount of from 5 to 30 weight percent is mixed with from 50 to 90 weight percent of a sweet-flavored or fruit-flavored compound coating to form a base mixture to which from preferably 15 to 25 weight percent of chopped or small whole nuts are admixed. The resultant final mixture is formed into predetermined volumetric shapes by hand or in a mold, chilled to set the final product, removed from the chiller and the final product then packaged.</p> |
