| 摘要 |
A method of making a stable, emulsified, liquid starch product which comprises from about 45% to about 85% edible liquid, and from about 15% to about 55% of a whole, non-starch isolated, starch bearing material emulsified with said edible liquid. The method comprises size reducing the starch material, slurrying the size reduced material with edible liquid, hydrothermally cooking the slurried mixture, and holding said hydrothermally cooked mixture at the temperature at which it exits from the hydrothermal cooker for from one to four minutes in order to significantly increase gelatinization and maltose values. It has also been found when this is done, lactic acid levels are increased which significantly improves the product. Finally, it has been found that the product can be used as an effective grain and silage sealer, which is also nutritional. |
