| 摘要 |
FIELD: food-processing industry, in particular, processing of white mustard seeds free from anti-nutritive substance of sinalbin. ^ SUBSTANCE: method involves processing ground white mustard seeds by extracting sinalbin thioglycoside at water temperature of at least 95-1000C for at least 40 min; separating phases upon completion of extraction procedure; repeatedly washing solid phase at the same temperature and drying by known methods until residual moisture content is not in the excess of 10%. Resultant product may be used as food additive. ^ EFFECT: improved quality of product free from anti-nutritive substances of sinalbin and decomposition products thereof. ^ 1 tbl, 1 ex |
