| 摘要 |
A process for making a myonaise based on soybean (I) comprises (A) boiling (I) milk from swelled (I) for 10 min. to inactivate (I)'s lipoxidase, (B) aggregating to get tofu of 80-85% water content from (A) with 0.2-0.5% MgCl2 or glucono-delta-lactone, (C) mixing 70 part of (B), 20 part of (I) oil, 2 part of seasoning and additives, 2.5 part of vinegar, small amount of salt and sugar and 0.05 part of natural gum and gluten to improve texture, (D) 1st homogenizing under 730 mmHg to remove foams, (E) sterilizing (D) at 80-90 deg. C for 50-60 min. for long shelf life, and (F) 2nd homogenizing at 3600 rpm 10-15 min. to prevent aggregation. The cholesterol in eggs is substituted. |
