| 摘要 |
Vegetables, such as carrots, celery, potatoes and spinach, are dipped in an aqueous antioxidant composition containing as active ingredients, at least 0.01% by weight of an extract of an aromatic plant of the Labiatae family and 0.1 to 1.0% by weight of a molecularly dehydrated phosphate containing at least one P-O-P linkage in its molecule and having the empirical formula (M2O)m . (X2O)n . P2O5 (in which M represents an alkali metal atom, X represents a hydrogen or alkali metal atom, 1 /sE m /sE 2, O /sE n /sE 1 and m + n /sE 2), and are subsequently dehydrated. Suitable aromatic plants are rosemary, sage, origanum, marjoram and thyme. Suitable phosphates are tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium hexametaphosphate and sodium trimetaphosphate. The extract is dissolved in a solvent such as methanol, ethanol or acetic acid and the solution added to an aqueous solution of the phosphate. Hot air drying or freeze drying may be used or, in the case of potato chips these may be partially dried in hot air and then fried in groundnut oil to a moisture content of 4 to 6%. The treated vegetables may be blanched or precooked in steam before drying. |
