PROCESS FOR PREVENTION OR Dimming OF POTATOES AFTER COOKING

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专利权人:

PURAC BIOCHEM. B.V.

发明人:

FRANK BOERBOOM,INGE EVERS,GERT LEENDERT NANNINGA

申请号：

BRPI0808964

公开号：

BRPI0808964A2

申请日:

2008.03.13

申请国别(地区):

BR

年份:

2014

代理人:

摘要：

The invention relates to a process for preventing or reducing after-cooking darkening in par-fried potato food products, comprising forming treated potato food products by contacting blanched potato food products with a composition comprising lactic acid. The composition may further contain calcium lactate and/or SAPP.

来源网站：

中国工程科技知识中心

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http://www.ckcest.cn/home/