| 摘要 |
FIELD: food-processing industry. SUBSTANCE: dry mixture comprises hydrolyzed protein and oil-based flavoring substance encapsulated in polysaccharide and covered with edible coating adapted for inhibiting release of flavoring substance during storage. Coating is produced from resin, lipid or mixture thereof and has weight of 0.5-50 g per 1 kg of encapsulated flavoring substance. Product may be obtained by dispersion drying of mixture comprising 1-20 wt% of oil-based flavoring substance, 8-33 wt% of starch, 8-33 wt% of maltodextrin and water. Dry mixture may be used for preparing of soups and liquors. EFFECT: reduced spoilage of encapsulated oil-based flavoring substance due to contacting with hydrolyzed protein during storage. 7 cl, 2 tbl, 4 ex |
