| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to catering and fat-and-oil industry and may be used for production of mayonnaises and mayonnaise sauces as well as at catering enterprises. The emulsion food product includes a mixture of vegetable oils, sugar sand, culinary salt, a mustard component, a food acid, egg products and water. The vegetable oil mixture consists of deodorised refined vegetable oil and extra virgin olive oil with acid content equal to no more than 0.8 g per 100 g in conversion to oleic acid. The mustard component is represented by a flavouring agent of natural mustard. Additionally the component contains stabilising agents, preferably - a mixture of guar and xanthum gums. The initial components are used at the following ratio, wt %: deodorised refined vegetable oil - 15.0-70.0, extra virgin olive oil - 0.05-0.5, egg products -0.1-8.0, sugar sand - 1.8-3.0, culinary salt - 0.8-1.5, food acid - 0.2-0.45, natural mustard flavouring agent - 0.015-0.05, mixture of guar and xanthum gums - 0.05-0.2, water - balance. The deodorised refined vegetable oil is represented by deodorised refined sunflower oil or deodorised refined olive oil. The food acid is represented by 80% acetic acid or citric acid or their mixture. Additionally the product contains lemon juice or lemon juice concentrate in an amount of 0.01-0.3% of the ready product weight. Additionally the product contains vegetal thickening agents, preferably - modified starch in an amount of 0.1-5.5 wt %. The egg products are represented by egg yolk or egg melange. Additionally the product contains a preserving agent represented by sodium benzoate or sodium sorbate in an amount of 0.1% of the ready product weight. Additionally the product contains antioxygen EDTA in an amount of 0.0075 wt %. ^ EFFECT: invention ensures enhancement of the nutritive and biological value of the product having an original taste, storage life enhancement and simplification of the technological process of the product manufacture. ^ 8 cl, 1 tbl |
