| 摘要 |
FIELD: fat-and-oil industry. ^ SUBSTANCE: claimed mayonnaise contains vegetable refined deodorized oil, desiccated defatted milk, sodium dihydrocarbonate, musterd powder, table salt, 80 % acetic acid, emulsifier, structure-forming agent, and water. As emulsifier and structure-forming agent it contains bean malt flour, obtained by beam grinding in thin (0.1-0.5 mm) helically rotated film under pressure of 210-250 kg/cm3 and under pressure of 40-50C at claimed component ratio. ^ EFFECT: mayonnaise of increased emulsion stability, improved rheological stability and increased antioxidant properties. ^ 2 tbl, 3 ex |
