| 摘要 |
Prodn. of paste from a compsn. comprising a seed or tuberous vegetable flour and, based on the total wt. of the compsn., 0.1-4% Na and/or K alginate, 0.1-4% propylene glycol alginate (PGA) and 0-75% starch, is effected by mixing the compsn. with sufficient water to moisten it and render it extrudable, extruding it into a pasta shape, and drying the prod., with the proviso that at least 10% starch must be present when a high-protein vegetable or potato flour is used. Pref. the compsn. contains 0.5-2.5% Na and/or K alginate and 0.5-2.5% PGA. The starch content is 20-60% when a high-protein vegetable or potato flour is used. |
