| 摘要 |
FIELD: food-processing industry. ^ SUBSTANCE: method involves washing quail eggs in running water having temperature not above 45 C; separating egg mass from shell; filtering and drying egg mass in vibration fluidized bed of inert granules, with temperature at drying chamber inlet end making 140 C, at drying chamber outlet end - 80 C; grinding resulted powder and sieving. Powder of quail eggs is characterized in that it is produced by above method. Mayonnaise contains powder of quail eggs produced by above method, refined deodorized sunflower oil, dry fat-free milk, sand sugar, salt, mustard powder, acetic acid, stabilizer, beta-carotene, food soda, and water, said components being used in claimed ratios. ^ EFFECT: improved quality of product with retained natural properties, wider range of high-quality egg powders, and wider range of food products such as mayonnaise containing quail egg powder, increased nutrient and biological value of mayonnaise, improved microbiological properties and increased storage resistance of product. ^ 4 cl, 3 tbl, 3 ex |
