RU2167547C1 - Mayonnaise composition - Google Patents

Abstract

FIELD: food industry, particularly, production of mayonnaise. SUBSTANCE: composition contains refined deodorized vegetable oil, egg powder, dry fat-free milk, granulated sugar, common salt, ground mustard, acetic acid, sodium bicarbonate, alcoholic extract from curled parsley with alcohol content not more 0.05-0.1% and water. EFFECT: extended assortment; improved product quality due to appearance, taste and aroma and enrichment by biologically active matters; prolonged storage life. 2 tbl, 2 ex

Description

 The invention relates to the food industry, in particular to the production of mayonnaise.

 A known composition of components for mayonnaise "Provence" containing vegetable deodorized refined oil, egg powder, skimmed milk, granulated sugar, salt, mustard powder, acetic acid, baking soda, water / 1 /.

 The disadvantages of the known composition are: short shelf life, poor consumer properties due to the lack of aromatic and extractive substances in the formulation.

 The closest solution from among those known by technical essence and the achieved result to the claimed / prototype / is a composition of components for mayonnaise "Fragrant" / 2, 3 / containing / mass.%/: refined deodorized vegetable oil 65.40; egg powder 5.00; skimmed milk powder 1.60; granulated sugar 1.50; table salt 1.00-1.30; mustard powder 0.75; acetic acid 80% 0.55-0.75; drinking soda 0.05; dill extract 0.03; parsley extract 0.04; celery extract 0.01; water 24.07-23.57.

Introduction to the mayonnaise formulation of biologically active substances of natural origin / phytoadditives / improves the quality and nutritional value of the product. However, the use of insignificant concentrations of CO ₂ -extracts of dill, parsley and celery obtained using liquid food carbon dioxide does not provide the mayonnaise with its original color, long-term storage stability, and does not increase the biological value.

 The purpose of the invention is the expansion of the range, improving product quality / appearance, taste and aroma /, increasing shelf life, as well as enrichment with biologically active substances.

The goal is achieved in that the proposed composition of the components containing deodorized refined vegetable oil, egg powder, skim milk powder, granulated sugar, table salt, mustard powder, acetic acid, baking soda, water, additionally contains a herbal supplement in the following ratio of components, wt. %:
Refined deodorized vegetable oil - 65.40-66.90
Egg powder - 5.00-5.70
Skimmed milk powder - 1.60-2.40
Sugar - 1.50-1.70
Salt - 1.00-1.60
Mustard Powder - 0.75-1.25
Acetic acid 80% - 0.55-0.75
Drinking soda - 0.05-0.06
Water - Else
Herbal supplement - 0.17-0.20
As a color and flavoring herbal supplement use alcohol extract from dried parsley. The extract is a pasty mass of dark green color with a bright specific smell of parsley. Herbal supplement is obtained by extraction of dried parsley with 96% ethanol / ratio 1: 3 /, then the solvent is distilled off to an alcohol content of not more than 0.05-0.1%.

The extract of dried parsley contains protein substances, carbohydrates, essential oils, chlorophyll, carotenoids, bioflavonoids, vitamins B ₁ , B ₂ , PP, C, minerals.

 The use of phytoadditives in the Polyanka mayonnaise recipe allows you to get a full-fledged product of high quality and biological value due to its multifaceted action - as a dye, flavor, antioxidant.

 The proposed composition of mayonnaise "Glade" is prepared as follows. The aqueous protein and fat phase are mixed in accordance with the formulation to obtain a coarse emulsion. Then, a color and flavoring herbal supplement, obtained from dried parsley, is introduced, mixed with the components of the emulsion, and the mixture is homogenized.

Example 1. Prepare the product in the following ratio of components, wt.%:
Refined deodorized vegetable oil - 65.40
Egg Powder - 5.00
Skimmed milk powder - 1.60
Sugar - 1.50
Salt - 1.00
Mustard Powder - 0.75
Acetic acid 80% - 0.55
Drinking soda - 0.05
Water - Else
Phytoadditive - 0.17
Mustard is prepared a day before the production of mayonnaise. Water heated to 85-100 ^o C is poured into a container with a stirrer, pre-sifted mustard powder is added in a ratio of 1: 3, it is thoroughly mixed and left to ripen.

In a small mixer serves a prescription amount of water with a temperature of 35-40 ^o C, load milk, salt, baking soda. The mixture is stirred and the solution is heated to 75-85 ^o C. Then, granulated sugar is introduced into the mixer and the mixture is kept for 30 minutes. After mixing the mass, table mustard is added to the mixer. The resulting mixture was cooled to 50-55 ^o C, and after cooling, egg powder was introduced. For complete swelling of the egg powder, the solution is kept for 20 minutes.

Pumpkin mayonnaise paste is pumped into a large mixer from the measuring unit and vegetable oil, having a temperature of 22-25 ^o C., is fed in a fine stream with constant stirring. The mixture is thoroughly mixed. After obtaining a homogeneous mayonnaise emulsion, a 9-6% solution of vinegar is introduced, for which 80% acetic acid is diluted with water and the solution is stirred for 10-15 minutes.

 Phyto-supplement is introduced into the emulsion in the amount of 0.17% by weight of the product, mixed with the components of the mixture for 5 minutes and homogenized at an optimal pressure of 1.5 MPa for 12-15 minutes.

 With the above ratio of the Polyanka mayonnaise composition, the resulting product has a pale green color, a delicate aroma and taste of parsley, and the herbal supplement is evenly distributed throughout the mass.

Example 2. Prepare the product in the same way as in example 1, but with the following ratio of mayonnaise composition "Meadow", wt.%:
Refined deodorized vegetable oil - 66.19
Egg Powder - 5.41
Skimmed milk powder - 2.08
Sugar - 1,60
Table salt - 1.25
Mustard Powder - 1.05
Acetic acid 80% - 0.65
Drinking soda - 0.05
Water - Else
Herbal supplement - 0.185
With such a ratio of the composition of mayonnaise "Polyanka", a product of a homogeneous creamy consistency of a slightly pronounced salad color with good taste is obtained.

Example 3. Prepare a composition of mayonnaise "Glade", as in example 1, but with the following ratio of components, wt.%:
Refined deodorized vegetable oil - 66.90
Egg Powder - 5.70
Skimmed milk powder - 2.40
Sugar - 1.70
Common salt - 1,60
Mustard Powder - 1.25
Acetic acid 80% - 0.75
Drinking soda - 0.06
Water - Else
Herbal supplement - 0.20
With this ratio of composition mayonnaise "Meadow" is characterized by good organoleptic properties. Product color - original, salad, uniform throughout the mass. Taste and smell - harmonious, with a pleasant aroma of parsley. Shelf life of Polyanka mayonnaise at a temperature not lower than 0 ^o C and not higher than 18 ^o C: 0-10 ^o C - 40 days, 10-15 ^o C - 20 days, 15 ^o C and above - 20 days. Quality indicators mayonnaise "Glade" are presented in tables 1, 2.

Using the claimed composition for mayonnaise "Meadow" provides the following advantages compared to the prototype:
- pigments of phytoadditions not only give the product an original salad color, improving its consumer properties, but also increase its biological value, since the extract from dried parsley contains biologically active substances: chlorophyll, carotenoids, flavonoids;
- the shelf life of mayonnaise is increased due to the inclusion of natural substances with antioxidant and bactericidal properties in the recipe;
- in addition to mass nutrition, Polyanka mayonnaise can be used in dietary nutrition for the treatment of hypertensive patients.

LITERATURE
1. Schmidt A.A., Dudina Z.A., Chekmareva I.V. Mayonnaise production. -M .: Food industry, 1976. -125 p.

 2. Schmidt A. A., Gussakovsky V. V., Artemyeva V. R., Meerov Y. S., Katyuzhanskaya A. N. Extracts of aromatic substances in mayonnaise. // Oil and fat industry, 1969, N 9, p. 13-15.

 3. Guidance on the technology for the production and processing of vegetable oils and fats. / Ed. A.G. Sergeeva. -L .: ARRIAH, 1977. -T. 3, book 2.-p. 351.

Claims (1)

Composition for mayonnaise containing refined deodorized vegetable oil, egg powder, skimmed milk powder, granulated sugar, table salt, mustard powder, 80% acetic acid, drinking soda, water, characterized in that it additionally contains an alcoholic extract from dried herbs parsley with an alcohol content of not more than 0.05 - 0.1% in the following ratio of components, wt.%:
Refined deodorized vegetable oil - 65.40 - 66.90
Egg powder - 5.00 - 5.70
Skimmed milk powder - 1.60 - 2.40
Sugar - 1.50 - 1.70
Salt - 1.00 - 1.60
Mustard Powder - 0.75 - 1.25
Acetic acid 80% - 0.55 - 0.75
Drinking soda - 0.05 - 0.06
Alcohol extract from dried parsley with an alcohol content of not more than 0.05 - 0.1% - 0.17 - 0.20
Water - Else

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