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Amylase-treated waxy starch in foods and process of making
Amylase-treated waxy starch in foods and process of making
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机译:食品中淀粉酶处理的蜡质淀粉及其制备方法
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摘要
A formulated starch-containing food product characterized by improved mouth-feel and texture is prepared from a mixture of non-starch ingredients together with a beta-amylase or glucoamylase treated waxy starch which has been prepared by a process which comprises steam cooking a starch slurry at a temperature of 120° to 170° C. to completely gelatinize the waxy starch; enzymatically hydrolyzing the gelatinized starch with beta-amylase or glucoamylase until up to about 60% by weight of the starch has been degraded to maltose or glucose; terminating the enzyme degradation by deactivating the enzyme and recovering the starch by spray drying.
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