| 摘要 |
PURPOSE:Polished wheat is soaked in an enzyme solution containing a mixture of cellulase and a macerating enzyme, then swollen by frying to give instant wheat gruel with enhanced cookability. CONSTITUTION:Polished wheat is dipped in a solution which has been prepared by dissolving 0.018-0.021wt% of cellulase and 0.018-0.021wt% of macerating enzyme solution in water of 2.2-2.4 times the volume of the wheat at 40 deg.C for about 3hr. Then, the wheat is drained and fried with fat at 140-150 deg.C for 130- 160sec to effect swelling, immediately centrifuged to reduce the fat content down to less then 12% to give the objective gruel. |
