| 摘要 |
Minor components including phenolic compounds of fruits and vegetables are protected from deterioration by a method in which one or more types of materials from grains and pulses are brought into intimate contact with c ut pieces or purees of the fruits and vegetables. The protection is achieved by coatin g or mixing of the protectant with fruits and vegetables. With the claimed protected system of fruits and vegetables, several methods of manufacture are further claimed th at prepare the protected system into cooked food products in wet or dried forms . These methods included herein a process for manufacture of a food leather or chip product comprised of blending, drying and cutting, and for a paste or spread product from cooking a protected system. |
