| 摘要 |
Washed green perilla 10 kg was moistured by soaking with agitating for 3-5min. in tank contg. sufficient water of less than 35≦̸C. Moistured green perilla which was completely drained was roasted with a rotary roasting barrel attached an agitator in it for about 10-15 min. at 110-120≦̸C and then cooled, husked and removed husk. After grinding husk-removed green perilla (6kg was obtained) to 80 meshes, colloidal green perilla fluid food was prepared by adding 15Be of salt, 0.5kg of glucose and 10L of pure water, homogenizing and simultaneously pasteurizing the mixt. with supersonic waves treatment. This product can be used for fermented milk, tea, ice cream, seasonings and bread.
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