LV11584B - Mayonnaise for salads and method for preparing thereof - Google Patents

Abstract

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.

Description

SALAD MAYONESE AND THE METHOD OF OBTAINING IT

The invention relates to the oil-fat industry, in particular to mayonnaise and a process for obtaining it.

Salad mayonnaise is known (Recipes. Manufactured according to the standard technology of mayonnaise production. TR 10.04.40.65-88 St. Petersburg, 1993), containing parts by weight,%: Vegetable oil - 35; egg powder - 6; skimmed-milk powder - 2,5; mustard powder - 1.2; Sodium bicarbonate - 0.05; sugar -3; sodium alginate 0.70; table salt 1.5-2.0; 80% acetic acid - 0.8-1.10; water 49.95-48.15.

There are drawbacks to the known technique:

- the use of egg powder, which is characterized by the average particle size of the emulsion and, furthermore, its concentration-stabilizing properties which promote the formation of a reticulum (structural-mechanical factor of stability), gradually diminish after reaching the optimal concentration leading in many cases to homogeneity of the emulsion system disorders;

- the use of sodium bicarbonate and sodium alginate is required, which contributes to better reconstitution of the milk powder and stability of the emulsion.

The object of the invention is to improve the rheological and organoleptic properties and to extend the shelf life.

Salad for making mayonnaise is taken. %: vegetable oils 40-45; Mayo-mix 3.0-3.2; mustard 3.0-3.2; sugars 3.0-3.6; 10% acetic acid 3.03.2; sodium benzoate 0.08-0.1; the rest - water. In addition, mustard has a mass of components. % ratio: mustard powder 0.80-0.90; sugar 0.24-0.28; vegetable oil 0.17-0.22; 80% Acetic Acid 0.08-0.10; salt 0.03-0.06; the rest - water. Prepare the mustard, then heat the water to boiling, cool to 18-25 ° C and pour into a mixer, pour into the Mayo-mix and stir for 1 to 3 minutes at high speed, adding vegetable oil in separate portions, after each vegetable stir the oil portions at high speed for 0.5-2 min, then administer mustard, sugar, 10% acetic acid, sodium benzoate, and sodium benzoate is dissolved for 1-3 min with high speed stirring.

The use of the Mayo-mix complex as emulsifiers, which contains a starch, milk protein, cream and yoghurt powder and a finely dispersed structure, allows a stable homogeneous emulsion system to be obtained, while also limiting other stabilizing and binding agents, in particular oi powder and exclude sodium bicarbonate and sodium alginate, which contribute to the formation of a fine, stable, homogeneous oil emulsion in water.

By using secondary dairy products, the product itself is enriched with wholesome animal protein containing essential amino acids.

In addition, the spices give mayonnaise a pleasant, spicy taste.

The use of mustard powder in mustard also contributes to the formation of a homogeneous, finely dispersed, creamy consistency.

The recipe provides for the addition of sodium benzoate to extend the shelf life of the finished product.

Mayonnaise Salad Softness is illustrated by an example.

Example. Composition of prepared mayonnaise, mass. %.

vegetable oil 44.34 complex mixture Mayo-mix 3.17 mustard 3.17 sugar 3.54

10% Acetic Acid 3.17 Sodium Benzoate 0.1 Water 47.51 (Product yield 5% loss)

In addition, the composition of mustard mass. % is a;

mustard powder 0,83 sugar 0,26 vegetable oil 0,19

80% Acetic Acid 0.09 Salt 0.05 Water 1.75 (Product Yield Counting for 2% Loss)

3.17 kg of mustard for 100 kg of mayonnaise. Pour into the container 0,83 kg of mustard powder, add 1,75 kg of water at 60 ° C, stir until a homogeneous viscous mass is obtained. Apply the resulting mass with water at 50 ° C so that there is 3 cm of water on the mustard surface and allow 24 hours to remove the bitterness. The water is then drained, 0.26 kg of sugar, 0.19 kg of vegetable oil, 0.09 kg of 80% acetic acid, 0.05 kg of salt are added and thoroughly mixed. Bring to a boil, 47.51 kg of water, cool to 20 ° C, pour into a mixer, add 3.17 kg of Mayo-mix (which includes starch, .milk protein, cream and yogurt powder, common salt, thickener, egg powder, spices) and stir for 2 minutes at 10,000 rpm. 44.34 vegetable oils are divided into three portions of 14.78 kg, and one portion of 14.78 kg of vegetable oil is poured into a blender and stirred at 10,000 rpm for 0.5 min. After that, add another 14.78 kg portion of vegetable oil and stir for 0.5 min at 10,000 rpm. After that, pour the remaining portion of 14.78 kg vegetable oil and stir for 0.5 min. at 10000 rpm. Introduce 3.17 kg of 10% acetic acid, 0.1 kg of sodium benzoate pre-dissolved in water at 60 ° C, 3.17 kg of prepared mustard, 3.54 kg of sugar and 1 min. stir at 10,000 rpm.

Shelf life of the finished product at 0 to +12 ° C is 30 days.

The product characteristics are given in Table 1.

Table 1

Index names Content Protein content,% 2.97 Fat content,% 42.0 Ash content,% 1.8 Moisture content,% 48.56 Carbohydrate content,% 3.69 Energy value, kcal / kJ 405.009 / 1692.93 Consistency homogeneous, finely dispersed emulsion, creamy, thick Taste pleasant, sour, spicy, typical of mayonnaise types with vinegar, mustard, without bitterness Color white-crimson

Claims (3)

INVENTION FORMULA 1. Salad mayonnaise containing vegetable oil, emulsifiers, mustard powder, salt, sugar, acetic acid and water is characterized in that emulsifiers use a complex mixture of starch, milk protein, cream and yoghurt powder, common salt, thickener, dry egg powder, spices, mayo-mix, mustard powder and salt are added to the mustard and sodium benzoate is added to extend the shelf-life, with a proportion by weight. % is a: vegetable oil 40-45 complex mixture Mayo-mix 3.0-3.2 mustard 3.0-3.2 sugar 3.0-3.6 10% acetic acid 3.0-3.2 Sodium benzoate 0.08-0.1 Water remaining 2. Salad in mayonnaise, according to claim 1, characterized in that the mustard component ratio mas. % is a: mustard powder 0.80-0.90 sugar 0.24-0.28 vegetable oil 0.17-0.22 80% acetic acid 0.08-0.10 salt 0.03-0.06 water the rest of 3. The method of obtaining mayonnaise in salads, which comprises mixing water and emulsifiers, adding and mixing vegetable oil, administering mustard powder, salt, sugar, acetic acid, is different from using a complex mixture of starch, milk protein, cream and yogurt as emulsifiers. powder, common salt, thickener, dry egg powder, spices, mayo-mix type, mustard powder and salt, added to mustard, and additionally, to extend the shelf-life, add benzoate, pre-prepared mustard, then bring the water to boiling and cool to 18-25 ° C and pour into the mixer, pour into the Mayo-mix and stir at high speed for 1-3 min, add vegetable oil to individual portions, and mix each portion of vegetable oil at high speed for 0.5-2.0 min. , followed by administration of mustard, sugar, 10% acetic acid, sodium benzoate, furthermore, sodium benzoate is dissolved in water at 30-40 ° C and stir for 1-3 min. at high speed.