| 摘要 |
1354633 Dehydrating peas C P C INTERNATIONAL Inc 27 Jan 1972 [29 Jan 1971] 3980/72 Heading A2Q Peas are treated in an aqueous suspension with pectolytic enzymes and subsequently dehydrated, such treatment reducing the time required for subsequent cooking by boiling. Preferably, the enzymes are those having a high content of polymthylgalacturonases and polygalacturonases and largely free from cellulytic enzymes, and the treatment, which may be combined with the usual soaking in the presence of substances normally used in dehydration of peas such as polyols, sugar, complexing agents and salts, e.g. potassium citrate, is preferably performed at a temperature between ambient and 50‹C. After soaking, e.g. for 20 hours, the peas may be cooked in steam at about 110‹C. and dried in an air current at between 50‹ and 90‹C. or kiln-dried at 50‹ to 55‹C. |
