| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention is related to food industry and may be used in production of mayonnaises. The egg powder substitute contains maize gluten in an amount of 35-60 wt %, dry defatted milk in an amount of 25-35 wt % and dry milk whey in an amount of 5-15 wt %. One uses maize gluten with 40-70% protein content, dry defatted milk with 32-33% protein content and dry milk whey with 5-15% protein content. One uses maize gluten in the form of light-yellow powder with moisture content equal to 6-12%. The egg powder substitute may additionally contain a complex of vegetable phospholipids in an amount of 37-45 wt %. The vegetable phospholipids complex is represented by hydrofuse in a paste form. ^ EFFECT: mayonnaises prepared on the base of the proposed egg powder substitute contain a lower quantity of cholesterol, are resistant to stratification in the process of storage and heating. ^ 8 cl, 2 tbl |
