| 摘要 |
PURPOSE:To improve integrity, by adjusting water having dispersed raw soybean flour to proper pH, adding starch to the dispersion, heating and drying under a specific condition. CONSTITUTION:Raw soybean flour having about 20% fat and oil content is dispersed into 8 times as much as water to give a dispersion, which is blended with a weakly alkali salt (e.g. trisodium citrate), adjusted to pH 6.0-7.5, mixed with starch (e.g. corn starch) and uniformly dispersed to give wet starch blended with raw soybean flour having 18-24% water content. Then the blended starch is heated and dried at 120-140 deg.C for >=2 hours and then humidified to give processed starch having 12-18% water content. |
