公开(公告)号：US06326049B1

公开(公告)日：2001-12-04

申请号：US09453942

申请日：2000-05-24

申请人： Jonas Peter Halden ,  Annabella Realini ,  Marcel Alexandre Juillerat ,  Carl Erik Hansen

发明人： Jonas Peter Halden ,  Annabella Realini ,  Marcel Alexandre Juillerat ,  Carl Erik Hansen

IPC分类号： A23L116

摘要： A pasta having a reduced residual lipase activity, a long shelf life, and the ability to retain of its characteristic yellow color over time. This pasta may be manufactured by preparing a mixture comprising a cereal flour or semolina, water, and lipase; kneading the mixture into a dough; and forming the dough into a pasta, with the steps being conducted to provide a residual lipase activity of the pasta which is lower than about 100 LU/kg pasta. A heat treatment of the dough can be utilized to help achieve the desired reduction in lipase activity.

摘要翻译： 具有减少的残留脂肪酶活性，长保质期和随时间保持其特征黄色的能力的面食。 该面食可以通过制备包含谷物粉或粗面粉，水和脂肪酶的混合物来制造; 将混合物揉成面团; 并将面团形成面食，其中进行步骤以提供低于约100LU / kg面食的面食的残留脂肪酶活性。 可以利用面团的热处理来帮助实现所需的脂肪酶活性的降低。