| 发明名称 |
PROCESSING METHOD CORN STARCH FOR FOODS AND EXTRUSION NOODLE CONTAINING CORN STARCH |
| 摘要 |
The corn starch for foods and extrusion noodle are prepd. by 1) suspending 30-45% corn starch in the water, 2) 1st-treating the corn starch suspension with 0.5-2% sodium hypochlorite at pH 6-9, 20-50 deg. C for 30-120 min., 3) 2nd-treating the 1st-treated corn starch with 0.5-3% acetic anhydrous at pH 7-9, 10-40 deg. C for 30-120 min.. The obtd. corn starch is raw material for the prodn. of noodles. |
| 申请公布号 |
KR950014954(B1) |
申请公布日期 |
1995.12.20 |
| 申请号 |
KR19930007940 |
申请日期 |
1993.05.08 |
| 申请人 |
DOOSAN FOODS CO., LTD.;DOOSAN TECHNICAL CENTER |
发明人 |
JO, SOK - CHOL;YUK - CHOL;YUN, KYUNG - HUI;NAM, CHUNG - HUI;LEE, YONG - JIN |
| 分类号 |
A23L7/109 |
主分类号 |
A23L7/109 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
|
| 地址 |
|
