| 摘要 |
PURPOSE: A process of preparing a food additive which fulfills various functions necessary to improve a food function with an extract of rhubarb is provided. Whereby, the additive has an effect on giving functionality to fermented milk products such as cake, jam, pudding, sauce containing yogurt. CONSTITUTION: The food additive contains an extract of rhubarb having a pH value of 2.0 to 6.5 and additionally one or more antioxidants of organic acid, phosphate, natural antioxidants, sulfite, and L-cysteine. The rhubarb extract contains additionally one or more of casein, dextrin, glucose, sugar and sorbitol. Leaves and stem of rhubarb are mixed with water in a ratio of leaves to water of 1:1 to 1:3, heated at 80 to 95deg.C or compressed for 3 to 5 hr without heating, and then filtered.
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