| 摘要 |
PURPOSE:To obtain the subject additive capable of significantly improving the taste, luster, water-holding ability, etc., of cooked rice. CONSTITUTION:This additive comprises about 25wt.% of agar-agar, about 25wt.% of alginic acid, about 19wt.% of alcohol, about 4.994wt.% of calcium lactate, about 2wt.% of sucrose fatty acid ester, about 12wt.% of common salt, about 2wt.% of sodium glutamate, about 10wt.% of starch, about 0.005wt.% of vitamin B1, and about 0.001wt.% of ferric pyrophsphate. This additive is added to washed rice at a specified proportion followed by cooking as usual; thereby the taste and luster etc. of the rice is improved and its water-holding ability also increased. |
