| 摘要 |
The invention relates to the oil and fat industry, to be more exact it relates to mayonnaise and its production methods. The main aims of the invention are improvement of its organoleptic characteristics and flow property, as well as extending the use-by date.Salad mayonnaise contains: vegetable oil (40-45 % of mass); complex blend (3.0-3.2 % of mass), which includes starch, lactic proteins, powder of sour cream and powder of yoghurt, table salt, thickener, dry egg powder, spices, mayo-mix type blend; mustard (3.0-3.2 % of mass); sugar (3.0-3.6 % of mass); 10% strong solution of acetic acid (3.0-3.2 % of mass); sodium benzoate (0.08-0.1 % of mass) and water (the rest). The mustard contains: mustard powder (0.8-0.9 % of mass); sugar (0.24-0.28 % of mass); vegetable oil (0.17-0.22 % of mass); 80% strong acetic acid (0.08-0.1 % of mass); salt (0.03-0.06 % of mass); water (the rest). First the mustard is prepared, then the water is heated to boiling point, it is then cooled to 18-25 degrees C and poured into a blending machine. Then a complex blend is inserted which consists of starch, lactic proteins, sour cream and yoghurt powder, table salt and other components mentioned above. The mixture is then blended on high speed for 3-5 minutes. Vegetable oil is inserted a little at a time without stopping blending (after insertion of each oil portion, the mixture should be blended for 0.5-2 minutes). Afterwards the rest of the components are added. |
