| 摘要 |
<p>Paste contg sugar and a taste-and/or aroma and/or colour agent is heated by means of microwave radiation and the product is cooled to room temp. The use of the microwave heating results in uniform dispersion of taste- and aroma agents in the absence of fats or oils. The initial water content can be low (about 7%) so that the amt to be evaporated (to 2% moisture) is relatively small. There is no local overheating.</p> |
