| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention refers to fat-and-oil industry. The mayonnaise includes vegetable fat, an emulsifying protein composition, mustard powder, sugar sand, acetic acid, culinary salt, soda. The vegetable fat base proposed is a composition of vegetable oils as follows: sunflower, rape or sunflower, soya bean, linseed, or sunflower, soya bean, rape oils. The protein composition is represented by dry defatted milk, egg yolk and plant and milk extract produced of a mixture of milk whey and fruit-and-berry pulp at a ratio of no less than 1:20. The initial components are taken at the following ratio, wt %: sunflower oil - 37-37.1 and rape oil - 28-28.3, dry defatted milk - 1 -2, egg yolk - 9-9.2, culinary salt - 1 -1.2, mustard powder - 2.8-3.0, 70 % acetic acid - 0.8-1, sugar sand - 1-1.5, soda - 0.03-0.05, plant and milk extract - balance or sunflower oil - 32-33.1, rape oil - 15.5-15.9 and soya bean oil - 16-16.4, dry defatted milk - 1-2, egg yolk - 9-9.2, culinary salt - 1-1.2, mustard powder - 2.8-3.0, 70 % acetic acid - 0.8-1, sugar sand - 1-1.5, soda - 0.03-0.05, plant and milk extract - balance, or sunflower oil - 54-56.3, soya bean oil - 2.6-3 and linseed oil - 6-6.5, dry defatted milk - 1-2, egg yolk - 9-9.2, culinary salt - 1-1.2, mustard powder - 2.8-3.0, 70% acetic acid - 0.8-1, sugar sand - 1-1.5, soda - 0.03-0.05, plant and milk extract - balance. ^ EFFECT: balance improvement in terms of fatty acid composition of the oils and amino acid composition of the proteins with the composition enrichment with vegetable biologically active substances which conduces to taste improvement and better digestibility of the product by the organism. ^ 2 tbl |
