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Pianka mleczna i sposób wytwarzania pianek mlecznych
专利权人:
UNIWERSYTET PRZYRODNICZY W POZNANIU
发明人:
ANNA GRAMZA-MICHAŁOWSKA,MAŁGORZATA KOBUS-MORYSON,ALEKSANDRA SZREK,MAGDALENA CZŁAPKA
申请号:
PL415315
公开号:
PL415315A1
申请日:
2015.12.15
申请国别(地区):
PL
年份:
2017
代理人:
摘要:
the subject of milk foam mixture are commonly encountered in the composition foams containing milk ingredients, i.e..: at least one kind of milk powder, at least one type of margarine, at least one type of protein powder, glucose syrup, of citric acid, at least one flavor, sugar in reduced quantity, agar and water, which is generated inside a foamy and p okrywaj\u0105cej outer surface of the foam coating.in which the foamed foam is added to ingredients of additive functional with leaves stewii in quantities of from 0.07 to 0.3% by weight in the form of the crushed or aqueous extract.the application also includes a way to produce foam which is that cuts the stewii to obtain fraction close to powder, at the same time dares from 0.8 to 2.5% (preferably 2%) by weight of agar, which uwadnia and then cook in the appendix from 20 to 25% (preferably 23%) by weight of water, adding to the steamed agar successively a quantity of sugar 16.5 - 17.5% (preferably 17,2%) by weight, glucose syrup from 17.5 to 19% by weight (preferably 18.8%) and additive functional of the leaves of the stewii stirring all the time, after reconstitution of stopping process and cooling mass to temperature 80 - 85\u00b0c, simultaneously to put the margarine in quantities of from 25 to 35% weight of from 3 to 4.5%, milk powder and aroma in quantities recommended by its manufacturer.however, not less than 0,1%, then to 23.0% water is added from 1 to 2% protein powder and stirring them for rigid foam together with added to 0.25% citric acid to stabilize the structure, and then slaughtered protein is added previously obtained syrup, agar, decreases the temperature of up to a maximum of 30 oc,not less than 23\u00b0c and a mass piankowo - agarow\u0105 connects with mixed with milk powder and aroma of margarine, and then pours the mass to form, by lowering its temperature until the zestalenia by weight (preferably to the 7 - 14\u00b0c), and after zastygni\u0119ciu formed foam m leczne is removed from the for
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