| 摘要 |
A method for producing cream includes soaking, swelling, washing and solving a jellying agent in water, applying thereof into an egg mixture with a saccharine solution for preparing of which eggs are thoroughly mashing, saccharin solved in water is added. The mixture is heated up to 70...80 °С, filtered, vanillin is added. The obtained egg-and-gelatin mixture, while continuously mixing, is added into cooled cream whipped up to fluffy mass, poured into moulds, cooled up to a temperature of 0...8 °С, kept in the course of 3...5 hrs for structuring, taken out of the moulds, delivered. Apple low-etherified pectin of the NE-A2 type as fine powder is used as the jellying agent. |
