| 摘要 |
For preparation of an emulsion resembling mayonnaise, a stable emulsion containing 10 to 40% by weight of fat, 40 to 70% by weight of water and 20 to 30% by weight of additives is prepared by dispersing an emulsifier and a hydrocolloid and optionally other fat-soluble additives in a part of the fat phase; adding the resulting dispersion to warmed water or aqueous medium with vigorous stirring, subsequently adding starch and all the water-soluble additives and then the remaining part of the fat and stirring the mixture until an emulsion has formed, adding an edible acid to adjust the pH to a value in the range 3.5 to 4.2, and homogenising the emulsified mixture at a pressure of at least 80 bar, heating the mixture to a temperature in the range 80 to 100 DEG C, packaging by hot filling and subsequently rapidly cooling. |
