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    Method for preparing dehydrated starch products
    3.
    发明授权
    Method for preparing dehydrated starch products 有权
    脱水淀粉制品的制备方法

    公开(公告)号：US06890580B1

    公开(公告)日：2005-05-10

    申请号：US09553894

    申请日：2000-04-20

    申请人： Maria Dolores Martinez-Serna Villagran ,  Joan Carol Wooten ,  Jianjun Li ,  Donald Ray Patton ,  Eileen Marie Boyle

    发明人： Maria Dolores Martinez-Serna Villagran ,  Joan Carol Wooten ,  Jianjun Li ,  Donald Ray Patton ,  Eileen Marie Boyle

    IPC分类号： A23B7/02 ,  A23L7/10 ,  A23L19/00 ,  A23L19/15 ,  A23L1/216

    CPC分类号： A23B7/02 ,  A23L7/198 ,  A23L19/01 ,  A23L19/15

    摘要： A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the starch and soften the tissue of the edible product; comminuting the cooked product; and drying the comminuted product. The raw edible product is preferably unpeeled or partially peeled. The resulting dehydrated product: (1) retains more Vitamin C; (2) has a lighter color; (3) has a higher percent of free amylose; (4) has fewer broken cells; and (5) has fewer degradation products than a corresponding product produced by conventional methods.

    摘要翻译： 一种制备脱水水果，蔬菜和块茎，特别是马铃薯产品的方法。 该方法的步骤包括：将整个生食物或切片或原始可食用产品的煮沸时间足以部分烹调淀粉并软化可食用食品的组织; 粉碎煮熟的产品; 并干燥粉碎产品。 生食物优选为未剥离或部分剥离。 得到的脱水产物：（1）保留更多的维生素C; （2）颜色较浅; （3）具有较高百分比的游离直链淀粉; （4）破碎细胞较少; 和（5）比通过常规方法生产的相应产品具有更少的降解产物。

    Method for preparing dehydrated food products
    4.
    发明授权
    Method for preparing dehydrated food products 有权
    脱水食品的制备方法

    公开(公告)号：US06599547B1

    公开(公告)日：2003-07-29

    申请号：US09553874

    申请日：2000-04-20

    申请人： Maria Dolores Martinez-Serna Villagran ,  Srinivas Achanta ,  Eileen Marie Boyle ,  Jianjun Li ,  Donald Ray Patton

    发明人： Maria Dolores Martinez-Serna Villagran ,  Srinivas Achanta ,  Eileen Marie Boyle ,  Jianjun Li ,  Donald Ray Patton

    IPC分类号： A23L12165

    CPC分类号： A23B7/022 ,  A23B7/02 ,  A23B7/028 ,  A23B7/03 ,  A23L3/485 ,  A23L7/198 ,  A23L19/01 ,  A23L19/15

    摘要： A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the starch and soften the tissue of the edible product; comminuting the cooked product; and drying the comminuted product. The raw edible product is preferably unpeeled or partially peeled. The resulting dehydrated product: (1) retains more Vitamin C; (2) has a lighter color; (3) has a higher percent of free amylose; (4) has fewer broken cells; and (5) has fewer degradation products than a corresponding product produced by conventional methods.

    摘要翻译： 一种制备脱水水果，蔬菜和块茎，特别是马铃薯产品的方法。 该方法的步骤包括：将整个生食物或切片或原始可食用产品的煮沸时间足以部分烹调淀粉并软化可食用食品的组织; 粉碎煮熟的产品; 并干燥粉碎产品。 生食物优选为未剥离或部分剥离。得到的脱水产物：（1）保留更多的维生素C; （2）颜色较浅; （3）具有较高百分比的游离直链淀粉; （4）破碎细胞较少; 和（5）比通过常规方法生产的相应产品具有更少的降解产物。