| 摘要 |
An emulsified liquid starch product which comprises an emulsion of a starch bearing material, which has been cooked, at least partially gelatinized and enzymatically hydrolyzed, the predominant amount of the emulsified particles not exceeding an average particle diameter of 300 microns. In accordance with the process a starch, protein and cellulose material is size reduced, slurried with water, hydrothermically cooked, starch hydrolyzing enzyme is thereafter added, and mixing is continued for a period of time to prevent jelling, but not for such a long period of time that the product becomes thin and watery, and thereafter the product is treated with an enzyme deactivating agent to provide a stable emulsion. Chemical preservatives to prevent mold and spoilage and a flavoring, and coloring agents to improve palatibility and produce uniform color may then be added, and animal or vegetable fat may be added. |
