| 摘要 |
Dry powdered water-soluble vegetable products are made by dehydrating a viscous mixture with a solids content >=50%, comprising (a) a vegetable product (I) as a liquid, milled solid, or aqs. dispersion and (b) a thickener (II), at a pressure of 1-20 torr. in U.H.F. of >=850 MHz (esp. 2450 MHz). (I) may be fruit juice or crush, coffee extract, aniseed essence, etc. The thickener is pref. e.g. a carbohydrate, glucoside, gum arabic, albumen, cellulose deriv., etc. and esp. saccharose. Mixture swells to stable foam during processing and sets to brittle solid which is milled to give water-soluble powder. |
