| 摘要 |
food-processing industry, in particular, confectionery industry. SUBSTANCE: method involves mixing invert syrup, monosaccharides or polyhydric alcohols or combination thereof with eggs, milk, butter, cognac and vanilla powder in whipping machine until osmotic pressure or value exceeding that of osmotic pressure is created in cream for suppressing vital activities of microorganisms. EFFECT: improved quality of cream and increased storage life by improved microbiological stability. 4 ex |
