RU2237420C2 - Mayonnaise - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the present innovation deals with products in the form of concentrated emulsions of "oil-in-water" type, sauces based upon vegetable oil, in particular. Mayonnaise contains vegetable refined deodorized oil, egg powder, dry fat-free milk, granulated sugar, mustard powder, common salt, sodium bicarbonate, acetic acid 80%, lactic acid 80%, mixture of potassium sorbate with sodium benzoate at 1:1 ratio, tomato paste 30%, bitter red pepper, karri, ground coriander, the mixture of sodium alginate with xanthalic resin at 1:1 ratio and water. Combination of components at certain ratio enables to obtain more stable mayonnaise at increased resistance to different types of damage at storage.

EFFECT: higher efficiency.

2 tbl

Description

- The invention relates to the field of food industry, namely to the field of products in the form of concentrated oil-in-water emulsions, in particular vegetable oil-based sauces.

Famous Provence mayonnaise, including (in wt.%) Refined deodorized vegetable oil - 65.4, egg powder - 5.0, skimmed milk powder - 1.3, granulated sugar - 1.5, table salt - 1.1 , mustard powder - 0.75, acetic acid 80% - 0.75, drinking soda - 0.05, water - the rest (SU 1741740, A 23 L 1/24, 1992).

Also known is the Spark mayonnaise, including refined deodorized vegetable oil - 60.30, egg powder - 4.70, skimmed milk powder - 1.70, granulated sugar - 1.40, mustard powder 0.70, table salt - 1 , 20, sodium bicarbonate - 0.05, acetic acid 80% - 0.70, sorbic acid - 0.06, 30% tomato paste - 5.00, red hot pepper - 0.40-0, 70, mashed red bell pepper - 2.00 and water - the rest (Recipes for mayonnaise, St. Petersburg, 1993, p. 9).

The disadvantages of the known mayonnaise are their inadequate acidity and stability, a low degree of suppression of mold and yeast, and a pungent taste.

The objective of the patented invention is to increase the acidity of mayonnaise to a pH of 3.0-4.7 and its stability, to increase the degree of suppression of mold and yeast while improving palatability.

This task is achieved in that mayonnaise, including vegetable refined deodorized oil, egg powder, skimmed milk powder, granulated sugar, mustard powder, sodium chloride, sodium bicarbonate, 80% acetic acid, 30% tomato paste, red pepper and water, additionally contains 80% lactic acid, a preservative, which is used as a mixture of potassium sorbate with sodium benzoate in a ratio of 1: 1, a stabilizer, which is used as a mixture of sodium alginate with xanthan gum in the ratio shenii 1: 1, curry and coriander, with the following component ratio, wt.%:

vegetable oil

refined deodorized 60.40-66.00

egg powder 3.50-4.60

Skimmed milk powder 1.80-2.00

granulated sugar 1.50-1.60

mustard powder 0.75-1.00

table salt 1.10-1.30

sodium bicarbonate 0.03-0.07

acetic acid 80% 0.60-0.64

lactic acid 80% 0.15-0.20

potassium sorbate mixture

with sodium benzoate

in a ratio of 1: 1 0.01-0.10

tomato paste 30% 3.30-4.50

bitter red pepper 0.10-0.40

curry 0.05-0.15

ground coriander 0,01-0,07

mixture of sodium alginate

with xanthan gum

in the ratio 1: 1 0.01-0.05

water rest

Patented mayonnaise is prepared as follows.

Water is poured into the mixer, heated to 40 ° C and, with stirring, made in accordance with the patented ratios (see table. 1) skimmed milk powder, granulated sugar, table salt, egg and mustard powders are added and the resulting mixture is pasteurized at a temperature of 65 ° C for 20 minutes After cooling the mayonnaise paste to a temperature of 30 ° С, refined deodorized oil, acetic and lactic acids, sodium bicarbonate, tomato paste, bitter red pepper, curry, ground coriander, preservative and stabilizer are served with stirring. The emulsion is stirred for at least 5 minutes, homogenized under pressure, for example, 1.0-3.0 atm., And packaged. Thus, mayonnaise is obtained with improved organoleptic properties, more stable and with a less acidic taste (see table. 2).

The prepared mayonnaise has a pH from 3.0 to 4.7, is more stable and with increased resistance to various types of deterioration during storage, i.e. with less acidic taste, good microbiology takes place.

Claims (1)

Mayonnaise, including vegetable refined deodorized oil, egg powder, skimmed milk powder, granulated sugar, mustard powder, table salt, sodium bicarbonate, 80% acetic acid, 30% tomato paste, preservative, red hot pepper and water , characterized in that it additionally contains 80% lactic acid, curry, ground coriander, stabilizer, which is used as a mixture of sodium alginate with xanthan gum in a ratio of 1: 1, and as a preservative, a mixture of potassium sorbate with benzoato is used sodium in a ratio of 1: 1, with the following component ratio, wt.%: Refined vegetable oil deodorized 60.40-66.00 Egg Powder 3.50-4.60 Skimmed milk powder 1.80-2.00 Sugar 1.50-1.60 Mustard Powder 0.75-1.00 Salt 1.10-1.30 Sodium bicarbonate 0.03-0.07 Acetic acid 80% 0.60-0.64 Lactic acid 80% 0.15-0.20 A mixture of potassium sorbate with sodium benzoat in a ratio of 1: 1 0.01-0.10 Tomato paste 30% 3.30-4.50 Bitter red pepper 0.10-0.40 Curry 0.05-0.15 Ground coriander 0.01-0.07 A mixture of sodium alginate with xanthan gum in a ratio of 1: 1 0.01-0.05 Water Else