[Objective]To obtain the Tamarindus indica L. soft-sweet with unique flavor and stable quality. [Method] The soft sweets were prepared by tamarind, maltose, agar, konjac flour, carrageenan, cane sugar, and the quality of which was determined by sensory evaluation method. Based on single factor test, the recipe was optimized through orthogonal design. [Result]The optimum recipe for tamarind soft-sweets was as follows: 120 g tamarind juice, 200 g maltose, 200 g cane sugar, 1.0 g agar, 9.0 g konjac flour, 4.0 g carrageenan. The soft sweets prepared by the optimum recipe were amber and elastic with unique flavor. [Conclusion] This study provides basis for the further development of Tamarindus indica L.. [Method] The soft sweets were prepared by tamarind, maltose, agar, konjac flour, carrageenan, cane sugar, and the quality of which was determined by sensory evaluation method. Based on single factor test, the recipe was optimized through orthogonal design. [Result] The optimum recipe for tamarind soft-sweets was as follows: 120 g tamarind juice, 200 g maltose, 200 g cane sugar, 1.0 g The soft sweets prepared by the optimum recipe were amber and elastic with unique flavor. [Conclusion] This study provides basis for the further development of Tamarindus indica L .. agar, 9.0 g konjac flour, 4.0 g carrageenan.