| 摘要 |
PURPOSE:To prepare a liquid food having improved properties, e.g., clarity, viscosity, emulsion stability, etc. and taste, by adding a high polymer dextrin which is obtained by hydrolyzing waxy starch with an enzyme as a quality improver to a liquid food. CONSTITUTION:Waxy starch is hydrolyzed with alpha-amylase until the viscosity of a solution becomes 15-350cps (20wt% solution at 25 deg.C), to give a liquid solution, which is then hydrolyzed beta-amylase until the branched chain content of the reaction product becomes <=50wt%, to give a high polymer dextrin having an average molecular weight 100,000-2,000,000 and a content of branched chain of <=50wt%, preferably 25-50wt%. This dextrin is added to a liquid food, e.g., juice, sauce, soup, liquor, etc. |
