FUNCTIONAL MAYONNAISE PRODUCTION METHOD

摘要

FIELD: food industry. ^ SUBSTANCE: method includes preliminary preparation of 5% chitosan solution by mixing of dry chitosan and 1% wine and/or apple vinegar with following mixing during 2-10 minutes for chitosan dissolution with operating device rotation speed from 50 to 200 rpm. After that emulsifier is obtained from prepared 5% chitosan solution and mustard powder by its mixing in ratio 1:4 and homogenisation. Water-and-fat emulsion containing 25-40 wt % of vegetable oil is gradually added into obtained emulsifier mixing it till homogenous condition. After that following components are sequentially added: salt, sugar, dry vegetables filler as dry powders of pumpkin and/or carrots obtained by infrared drying and mixture of dry spicy herbs - dry mixture of dill and/or parsley and/or celery and/or garlic obtained by infrared drying. Obtained product is subjected to homogenisation treatment during 2-5 minutes till obtaining of end product with following components ratio, wt %: emulsifier 4.0-8.0; salt 0.5; sugar 2.0-4.0; dry vegetables filler 5.0-12.0; dry spicy herbs mixture 2.0-8.0; rest of water-and-fat emulsion. ^ EFFECT: method allows to obtain functional mayonnaise with improved detoxication properties with low cholesterol content not containing aggressive acids with improved storage life. ^ 2 tbl, 3 ex