| 摘要 |
FIELD: food industry, butter-and-fat industry. ^ SUBSTANCE: the suggested type of mayonnaise contains deodorized refined vegetable oil, dry skimmed milk, food vegetable phospholipids, sodium bicarbonate, sugar, common salt, 80%-acetic acid and water. As food vegetable phospholipids it contains a butter-fat phospholipid product obtained due to extracting phospholipid concentrates with ethanol at the ratio of phospholipid concentrates to ethanol being (1:3)/(1:7) at 40-60 C at developing alcohol-soluble and alcohol-insoluble fractions of phospholipids. Separation of alcohol-soluble fraction of phospholipids against alcohol-insoluble fraction of phospholipids and subsequent removal out alcohol-soluble fraction of ethanol under vacuum at obtaining butter-fat phospholipid product has been, also, suggested. Along with applied ingredients mayonnaise in question contains the powder 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 about 200-250 kg/cu. cm at 20-30 C. Moreover, all the ingredients applied should be taken at certain quantitative ratios. The suggested type of mayonnaise is of high consumer's properties, optimal viscosity and dietetic properties, as well. ^ EFFECT: improved quality of dietetic product suggested. ^ 3 ex, 3 tbl |
