Samarenkin Dmitrij Anatolevich,Самаренкин Дмитрий Анатольевич
申请号：
RU2017110892
公开号：
RU0002656406C1
申请日:
2017.03.31
申请国别(地区):
RU
年份:
2018
代理人:
摘要：
FIELD: fat and oil industry.SUBSTANCE: method for making mayonnaise includes: preparation of emulsion concentrate by mashing dry emulsifying agent – dry egg yolk, in the first part of a recipe amount of avocado oil or a mixture of avocado oil and vegetable refined deodorized oil other than avocado oil, followed by aging to activate the hydrophobic center of the emulsifier molecules, wherein: amount of the first part of the recipe oil is equal to or no more than 6 times the amount of the dry emulsifying agent, then the emulsifying concentrate is mixed with a recipe amount of water with salt and sugar dissolved therein, then the mixture is mashed until a uniform distribution of the oil phase throughout the entire volume of the resulting coarse dispersion emulsion further, a second part of the recipe amount of oil is poured into the coarse emulsion uniformly, with simultaneous homogenization of the obtained mass, wherein the second portion of the recipe amount of the oil consists of a vegetable oil other than avocado and acetic acid is added while continuing homogenization via stirring. Mayonnaise is made with the following ratio of the initial components, in mass%: vegetable oil, different from avocado oil – 7.6–48.7, avocado oil – 1.3–7.4, sugar – 1.5, table salt – 1.1, dry egg yolk (powder) – 1.30, acetic acid 80 % – 0.55, starch – 0–5, water – balance.EFFECT: invention makes it possible to increase the stability and viscosity of the finished product.34 cl, 4 dwg, 3 exИзобретение относится к масложировой промышленности. Способ получения майонезного соуса предусматривает: предварительно подготавливают эмульсионный концентрат путём затирания сухого эмульгирующего агента - сухого яичного желтка, в первой части рецептурного количества масла авокадо или смеси масло авокадо с растительного рафинированного дезодорированного масла, отличного от масла авокадо, с последующим выдерживанием для активации гидрофобного центра молекул эмульгатора, при этом: количество первой час
