| 摘要 |
FIELD: food-processing industry, in particular, fat-and-oil industry. ^ SUBSTANCE: method involves providing dosed feeding of dry components; pasteurizing; adding water, fat base and emulsifier; mixing components for obtaining of coarse emulsion; preparing fine-dispersed emulsion by homogenizing and cooling. After adding of water, mixture is subjected to pasteurization at temperature of 63-670C and pumped into vessel. Emulsifier and fat base comprising solid fats and vegetable oil is introduced into mixer, with melting temperature of fat base being in the range of 30-340C. After producing of coarse emulsion, citric acid solution is introduced into emulsion until pH value is 3.2-3.8. Resultant emulsion is filtered by means of set of mechanical filters and homogenized in activator "Bagri". ^ EFFECT: homogeneous stabilized consistency, high structural and rheological properties of emulsion and improved quality of product. ^ 2 dwg, 1 tbl, 3 ex
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