| 摘要 |
A mixt. contg. 30kg garlic, 150kg onion, and 400kg palm oil was blended for 10 min at room temp. and boiled again at 30 mmHg and 105≦̸C for 50 min. The resulting mixt. was cooled, extracted, and mixed again with a mixt. contg. 280kg maltodextrin, 0.7kg gum arabic, 2kg salt, 48kg casein, 5kg K2HPO4, and 3 kg fat to give 670 kg powder having a vegetable flavor. |
