| 摘要 |
Prepn. of a low-calorie, high vitamin nibbling food compreises pre-roasting seed kernel fruit, e.g. hazelnuts, almonds, sunflower seeds, pistachio, pine kernesl, peanuts, walnuts and brazil nuts, and wetting with a suspension-contg. the desired flavouring material. The tread kernels are then dry-sprayed with flour while turned round in a coating vessel. Coating is repeated until the desired coating thickness is achieved. The kernels are then re-roasted in a hot oil bath of edible fats, satisfying food specifications, to bake the flour layer. Coating with flour replaces sugar and allows enrichment with protein and lecithin. Vitamins D and E may be added to the baking oil. |
