| 摘要 |
This invention belongs to the branch of oil-fat industry, namely the production of mayonnaise. In order to improve the taste and nutritional attributes of mayonnaise, prolong the expiry period, milk powder and spices are added to the mayonnaise, which traditionally consists of vegetable oil, egg powder, mustard, sugar, salt, acid, stabilisers, starch and water, the ratio of components (mass percentage) is as follows: refined-deodorised vegetable oil 30-45, egg powder 1-3, milk powder 1-2.5, sugar 1.5-2.6, salt 1-1.5, mustard 0.3-0.8, starch 1-2.2, stabilisers 0.5-1.6, acid 0.4-0.8, spices 0.2-15, water - quantity remaining to 100 mass per cent. |
