| 摘要 |
A mixt. contg. 1-100 wt.% vegetables and seeds, e.g. red pepper, carrot, tomato, garlic, etc. and edible fat and oil, e.g. soybean oil, palm oil, olive oil, etc. is extracted at 40-100 deg. C and 100- 200 rpm for 5-120 min, and filtered under vacuum and at 60-90 deg.C to give the extracted soln. contg. flavor. The 10-70 wt.% obtained soln. is mixed with 1-30 wt.% palm oil, 1-3 wt.% hardened parm oil, 1-10 wt.% Na-caseinate, 20-80 wt.% dextrin, 0.1-3 wt.% emulsifyer and 0.1-2 wt.% buffer. The obtained mixt. is emulsifyed and blended at 40-80 deg.C, and spray-dryed with 100-150 deg.C hot air to give the powdery oil contg. flavor. The emlulsifier is phospholipid of soybean, polysorbate 20, sucrose fatty acid ester, etc.
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