METHOD OF AERATED CONFECTIONARY MASS PREPARATION
	SIAROVA L N; IVANOVA N G
	2024-04-09
专利权人	FEDERAL STATE BUDGETARY EDUCATIONAL (BUDG-Non-standard)
申请日期	2024-04-09
专利号	RU2831178-C1
成果简介	NOVELTY - Disclosed is a method for preparation of aerated confectionary mass, which provides for recovery of dry egg albumin using beet juice, for which dry albumin is mixed with beet juice at temperature of 35 °C, citric acid and food salt with constant stirring until a homogeneous smooth consistency is achieved. Produced mass is beaten, white sugar is added and the beating is continued till formation of a smooth glossy consistency with stable peaks, starch is added and mixed. Produced mass is sent for preparation of meringue, marshmallow and puffed semi-product. USE - Food industry. ADVANTAGE - Invention ensures production of aerated confectionary mass, which makes it possible to ensure preventive purpose of the ready product. 1 cl, 1 tbl, 4 ex
IPC 分类号	A23G-003/52
国家	俄罗斯
专业领域	化学化工
语种	英语
成果类型	专利
文献类型	科技成果
条目标识符	http://119.78.100.226:8889/handle/3KE4DYBR/17287
专题	中国科学院新疆生态与地理研究所
作者单位	FEDERAL STATE BUDGETARY EDUCATIONAL (BUDG-Non-standard)
推荐引用方式 GB/T 7714	SIAROVA L N,IVANOVA N G. METHOD OF AERATED CONFECTIONARY MASS PREPARATION. RU2831178-C1[P]. 2024.

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