详细说明
Normal
0
7.8 磅
0
2
false
false
false
MicrosoftInternetExplorer4
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:普通表格;
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-parent:"";
mso-padding-alt:0cm 5.4pt 0cm 5.4pt;
mso-para-margin:0cm;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:"Times New Roman";
mso-fareast-font-family:"Times New Roman";
mso-ansi-language:#0400;
mso-fareast-language:#0400;
mso-bidi-language:#0400;}
鸡蛋蛋黄粉是采用新颖鸡蛋为质料,经由抽检、验照,洗蛋、消毒、喷淋、吹干、打蛋、分手、过滤、巴氏杀菌、消毒、喷雾浓郁等多道工序制成,是新颖鸡蛋最为幻想的替代品,具备较强的凝胶性、发泡性,是冷饮食物、面产物、海陈食品、冷冻食品、素食产物、高等糖果制品的抱负原料,较鸡蛋清有着更为凸起的优越性。感官目标:粉末状或易疏松之块状,平均红色或乳红色,具备鸡卵白粉的固有气息,无异味和杂质。