| 摘要 |
FIELD: food industry. ^ SUBSTANCE: food emulsion contains refined deodorised vegetable oil, dry defatted milk, ground mustard, salt, sodium bicarbonate, acetic acid (80%), emulsifier and water as initial components. Phospholipids produced by hydrating unrefined high-oleic sunflower oil by water solution of monosubstituted sodium citrate with the concentration of 1.0-4.0% with the latter being pre-treated in alternating electromagnetic field with the magnetic induction of 0.1-0.4 T under the temperature of 30-50C, separating the obtained phospholipids emulsion from the hydrated oil and following drying of the phospholipids emulsion are used as the emulsifier. Apart from the ingredients used the food emulsion contains a powder of water-melon seeds and marc produced by way of drying water-melon seeds and marc till humidity content is 6-7%, their subsequent mixing at a weight ratio of (1:2)-(1:4) respectively and milling in a thin 0.1-0.5 mm thick film rotating spiral-wise at a pulsing pressure gradient of 5-15 MPa and temperature 20-30C. ^ EFFECT: improved consumer properties of the product and increase of its storage life. ^ 1 tbl, 2 ex |
