| 摘要 |
A starch hydrolysis food making process comprises mixing rice flour and rice syrup or honey in equal parts, adding amylase enzymes to the mixture, and extruding for a few seconds at an elevated temperature. Water may be added t o the rice flour mixture to adjust the final product texture. A second extrusi on can be used to adjust the pH. In a second starch hydrolysis method embodimen t of the present invention, one part of water is mixed with five parts of rice flour. Then amylase enzymes are added to the mixture and extruded for a few seconds at an elevated temperature. The extrusion products are then packaged as food ingredients. |
