| 摘要 |
Invention is attributed to the industry of oil and fats, namely to the production of mayonnaise. The aim is to improve the food properties of mayonnaise, reduce caloric quantity and at the same time reduce cost of the mayonnaise, which contains vegetable oils, egg powder, mustard powder, sugar, salt, acetic acid and water and additionally added starch and stabilisers at the following component ratios (mass percentage): deodorised oil 30-45, egg powder 2-2.5, sugar 1.2-2.0, salt 1.0-1.5, mustard 0.4-0.7, 99 per cent strong acetic acid 0.3-0.6, corn starch 1.0-2.5, stabiliser 0.5-1.5, water 63.5-43.7. |
