首页> 外国专利> Process for the preparation of a Powder Texture that preserves the organoleptic Properties and functional EggDairy base comprising mixing a Concentrated Whey Protein Rich Legume or between 35 and 80 in Weight with Undiluted Liquid whole Egg,Pasteurize between 65 and 76 degrees Celsius and Dry.

Process for the preparation of a Powder Texture that preserves the organoleptic Properties and functional EggDairy base comprising mixing a Concentrated Whey Protein Rich Legume or between 35 and 80 in Weight with Undiluted Liquid whole Egg,Pasteurize between 65 and 76 degrees Celsius and Dry.

机译：制备保留了感官特性和功能性EggDairy碱的粉末质地的方法，包括将浓缩的富含乳清蛋白或35至80％重量的豆类与未稀释的液体全蛋混合，在65到76摄氏度之间进行巴氏杀菌并干燥。

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摘要

It offers a Dry composition as a component of Egg based Gelling and emulsifying in Fermented Foods of the kind of drinks, desserts,The Fresh cheeses and yogurts etuves or softened and is notable for the fact that preserve the properties of total eggs,Ensuring the absence of Salmonella using only Natural Ingredients.

机译：它提供了一种干成分，可作为饮料，甜品，新鲜奶酪和酸奶中的发酵食品中蛋基胶凝和乳化的成分，或变软，并且因保留了总蛋的特性而著称。仅使用天然成分制成的沙门氏菌。

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公开/公告号CL2001001726A1

专利类型
公开/公告日2002-03-27

原文格式PDF
申请/专利权人 SOCIETE DES PRODUITS NESTLE S.A.;
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申请/专利号CL2001001726
发明设计人 BISSON JEAN PIERRE;ABRAHAN DENIS;
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申请日2001-07-20
分类号A23B5/035;A23C9/154;A23J3/04;A23J3/08;A23L1/187;A23L1/32;
国家 CL
入库时间 2022-08-22 00:45:54

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