| 摘要 |
Canned foods were prepd. by processing potatoes and miscellaneous cereals. Thus, 1 kg potato starch (water content=15%) was steamed at 100-130oC for 100-200 min. and cooled to give ~0.9kg of powder (water content=10%). A mixt. contg. the resulting potato starch powder, 180g lactose, 200g triglyceride, trace amts. of table salt and spices was homogenized and packed to give the canned food.
|
