| 摘要 |
Process for preparation of food from dried fruits or proteinaceous grains, especialy almonds, and products obtained. A fine paste of fruits or hulled grains made by grinding, preferably in a humid state in a roller grinder, is placed in an aqueous solution and subjected to a gradual temperature increase of between 40 and 70 DEG C during which these elements are first blended into a uniform mixture in an apparatus combining mechanical and ultrasonic shocks under a pressure of 200 to 500 bars. The mixture then undergoes proteolysis using enzymes of microbic origin specifically hydrolyzing proteins or polysaccharide compounds. The temperature is then increased to 110-115 DEG C to stop the enzymatic reactions and ensure bacteriological stability by pasteurisation. The object of the invention is to provide, from a vegetable raw material, a range of novel everyday food products for human consumption. |
