| 摘要 |
Prepn. of an instant puree of dried vegetables comprises (a) grinding the vegetable seeds to particles, and opt. sieving, so that ≥ 70 wt.% have a grain size of 150-850 mu m and NOTGREATER 30% have a grain size of NOTLESS 150 mu m, (b) adding an emulsifier to the particles, (c) cooking-extrusion of the mixt., after addn. of water, in a twin-screw heated extruder, (d) grinding the cooked particles and opt. sieving so that ≥ 70 wt.% of the particles have a grain size of 150-600 mu m and NOTGREATER 30% have grain size 150 mu , and (e) opt. adding nutrient additives and/or spices. (a) Grinding is pref. in a cylinder grinder, to give ≥ 70% of particles of size 180-710 (180-450) mu and NOTGREATER 30% of size 180 mu . (c) The mixt. enters the extruder at a temp. of 130-180 degrees C, and the residence time is 20-50 secs.. During this stage, spices, aromas, flavour reinforcers, preservatives, yeast extracts, and food colours may be added. (d) Grinding is in a hammer grinder. (f) Before or during (c), alpha -amylases, alpha -galactosidases and phytases may be added. |
