| 摘要 |
FIELD: food industry. SUBSTANCE: in order to prepare food emulsion, preferably at home, dry mixture comprises (wt %): 19-60 egg power; 14-35 dry fat- free milk; 2-15 custard powder; 4-12 salt and the sugar balance and may further comprise cold-swelling stabilizing components. The components sodium alginate, and/or carboxymethyl starch, and/or laminarium powder, and/or methyl cellulose and/or soya protein and/or mixture thereof, and in order to prepared food emulsion, preferably at home, water and some vegetable oil is added to this mixture at 18-25 C. The mixture is then shaken, and the remaining portion of vegetable oil and aqueous vinegar solution is added while shaking at rate of 0.5 l/min, and shaking is continued to viscosity of 10-35 Pa. s, and formulation amount of components are used in the following ratio, wt. -%: egg powder, 3.5-6.5; dry fat-free milk, 1.0-4.5; custard powder, 0.2-2.0; sugar, 1.0-4.5; salt, 0.5-2.0; vegetable oil, 20-65; aqueous vinegar solution, 5-12; and water, the balance. EFFECT: improved properties of the dry mix. 7 cl, 3 tbl |
