| 摘要 |
Low calorie cellulosic food additives having an improved flavor and texture were prepd. by mixing powd. cellulose with a flavoring agent and (or) a gelatinizing agent and sufficient water to moisten the cellulose and heating to eliminate most of the water. Thus, 50 parts water were added to powd. cellulose 95.5, yeast extract 1.5, and cellulose gum 3 parts, and the ingredients were mixed homogeneously, and then were heated at 150 for 30min. to a moisture content <7 %. After rehydration, the product had a homogeneous texture and a flavor like that of roasted meat. |
