| 摘要 |
A malt extract of high colouring power of from 20,000 to 25,000 EBC units is obtained by heating a mixture of an initial malt extract and comminuted green malt and/or comminuted malt and/or aqueous extracts of comminuted green malt and/or comminuted malt at a temperature of from 90 to 120 DEG C, preferably 105 to 112 DEG C, over a period of, preferably, 9 to 12 hours, without other additives, and is particularly suitable for colouring foodstuffs, but at the same time also improves the flavour properties and the maintenance of freshness of the foodstuffs to which it is added. |
