| 发明名称 |
METHOD FOR MAKING EGG WHITE SCALDED CREAM |
| 摘要 |
A method for making egg white scalded cream such that a mixture of apple hydrolyzed pectin puree boiled up to a content of dry matters of 55-60 %, and apple pectin in an amount of 0.8-1 % are used as a jellying agent, and also citric acid in an amount of 0.3-0.4 % of the egg whites whipped with sugar is added. |
| 申请公布号 |
UA56648(U) |
申请公布日期 |
2011.01.25 |
| 申请号 |
UA20100007204U |
申请日期 |
2010.06.10 |
| 申请人 |
NATIONAL UNIVERSITY OF FOOD TECHNOLOGIES |
发明人 |
MELNYCHUK OLHA VASYLIVNA;KAMBULOVA YULIA VIKTORIVNA;KRAPYVNYTSKA IRYNA OLEKSIIVNA;OSYPENKO ULIANA SERHIIVNA;OBOLKINA VIRA ILLIVNA;KOVBASA VOLODYMYR MYKOLAIOVYCH |
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