| 摘要 |
FIELD: food industry, fat-and-oil industry. ^ SUBSTANCE: the mayonnaise suggested contains deodorized refined vegetable oil, dry skimmed milk, sodium bicarbonate, mustard powder, common salt, 80%-acetic acid, an emulsifier, a structuring agent and water. As emulsifier and structuring agent it contains rice bran flour obtained due to treating rice bran in a thin film of about 1-2 mm thickness at pulsating pressure gradient of about 60-80 MPa for 5-10 sec at declared ratio of components. The suggested dietary mayonnaise is characterized by increased stability of emulsion, improved rheological characteristics and increased resistance to oxidation. ^ EFFECT: higher efficiency. ^ 3 ex, 2 tbl |
