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Preparation Method of Yam Puree Composition Having Improved Freezing/Thawing Stability and Yam Puree Composition Prepared Thereby
Preparation Method of Yam Puree Composition Having Improved Freezing/Thawing Stability and Yam Puree Composition Prepared Thereby
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机译:制备具有改进的冷冻/解冻稳定性和山药纯组合物的山药纯细胞组合物的制备方法
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摘要
A method for preparing a hemp puree composition comprising the steps of mixing and reacting hemp protease and amylase and heat-treating to inactivate the protease and amylase; hemp puree composition prepared by the above method; And it relates to a food composition comprising the hemp puree composition. Hemp puree treated with a mixed enzyme of protease and amylase according to the manufacturing method of the present invention does not show agglomeration even after thawing, and the viscosity is kept low. can be usefully used as
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