| 摘要 |
PURPOSE:To obtain the title additive consisting of an edible surfactant and improving permeability of water in adding to white rice grain and capable of improving taste of rice grain. CONSTITUTION:An edible surfactant such as glycerin fatty acid esters, saccharide fatty acid esters, sorbitol fatty acid esters, lecithin, kepharin, phospholipid such as inosinol phospholipid or dodecyl alcohol is properly blended and a small amount of powdery citric acid is added thereto to acidify the whole. Then the blend is dissolved in as less alcohol or hot water as possible and soluble dextrin is added thereto and the blend is uniformly blended to provide white powder. The powder is dried at 60 deg.C and ground and then an oxidant is sealed and packed under vacuum to provide the aimed additive. |
