| 摘要 |
FIELD: food industry, butter-fat industry. ^ SUBSTANCE: the suggested mayonnaise contains refined deodorized vegetable oil, dry skimmed milk, an emulsifier, a stabilizer, sodium bicarbonate, sugar, common salt, 80%-acetic acid and water. As an emulsifier and stabilizer it contains the powder obtained out of tomato residues obtained due to reducing tomato residues in a thin spirally rotating film of 0.1-0.5 mm thickness at pressure being 200-250 kg/cm3 and temperature of 20-30 C at certain ratios of components applied. Mayonnaise is characterized by increased stability of emulsion, improved rheological characteristics and higher resistance to oxidation. ^ EFFECT: higher efficiency. ^ 3 ex, 3 tbl |
