| 摘要 |
FIELD: food industry.SUBSTANCE: mayonnaise production method envisages preliminary mixing of water, salt, sugar and food additives till formation of a homogeneous solution that is heated up to 83-88°C, maintained during 5-8 minutes and cooled to 58-62°C; one adds an egg product into the produced solution and slowly supplies vegetable oil with simultaneous stirring of the mixture; after complete stirring of oil one adds a mixture of 70% acetic acid preliminarily dissolved in water at a ratio of 1:8 and balsamic vinegar; then one performs stirring and homogenisation during 2-4 minutes with subsequent cooling and packing; vegetable oil is represented by argan oil in a mixture with sunflower and/or soya bean and/or rape and/or olive oil(s); the egg product is represented by dry powder of chicken or quail eggs or liquid chicken and/or quail eggs or dry powder of fermented chicken and/or quail eggs. All the initial components are taken at the specified ratio.EFFECT: improvement of structural, physical-and-chemical and organoleptic indices of mayonnaise and mayonnaises range expansion.2 cl, 3 ex |
