RU2296474C2 - Method for mayonnaise production - Google Patents

Abstract

FIELD: fat-and-oil industry.

SUBSTANCE: claimed method includes preparation of mustard-milky mixture, egg powder, premixing thereof with vinegar-salt solution and oil-plant component such as bioactive food supplement containing 95.0-99.0 mass % of vegetable oil or mixture thereof and 1.0-5.0 mass % of CO₂-extract from sea buckthorn, obtained by treatment of vegetable oil or mixture thereof and CO₂-extract from sea buckthorn in magnetostatic field with magnetic flux density of 0.3-0.50 Tl, at flow rate of 1.5-3.0 m/s for 20-35 min, at 22-28°C to produce coarse dispersed emulsion. Then dispersion is homogenized in electromagnetic field with magnetic flux density of 0.1-0.5 Tl at Euler criterion of 150-200.

EFFECT: mayonnaise emulsion with increased stability and improved organoleptic and physical and chemical characteristics.

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Description

The invention relates to the oil industry and can be used in the preparation of mayonnaise.

A known method of producing mayonnaise, in which the individual components of the formulation are prepared: mustard-milk mixture (mustard powder, milk powder, sodium bicarbonate, sugar) and egg powder (emulsifier), diluting them with water, after which the mixture of these components is mixed with vegetable oil and acetic-saline solution to obtain a coarse emulsion, then the mayonnaise emulsion is homogenized on a special apparatus / Guide to the technology for the production and processing of vegetable oils and fats. T.3, book 2. - Leningrad. ARRIAH. - 1977 - p. 261-267 /.

The disadvantage of this method is the low stability of the resulting mayonnaise emulsion, which reduces the stability of the product during storage and does not make it possible to produce high-quality mayonnaises of high and low fat content.

The objective of the invention is the creation of a method for the preparation of mayonnaise with improved consumer properties (organoleptic, physico-chemical properties), as well as increased shelf life.

The problem is solved in that in the method for producing mayonnaise, including preparing a mustard-milk mixture, egg powder, pre-mixing them, introducing an oil-growing component, acetic-saline solution, to obtain a coarse emulsion and homogenization, a biologically active additive to food containing vegetable oil or a mixture of vegetable oils - 95-99 wt.% and CO ₂ extract of buckthorn buckthorn - 1-5 wt%, obtained by additional processing of vegetable oil or a mixture of vegetable oils and CO ₂ extract of sea buckthorn in a constant electromagnetic field with magnetic induction of 0.30-0.50 T at a flow rate of 1.5-3.0 m / s for 20-35 min at a temperature of 22 -28 ° C, and homogenization is carried out in an electromagnetic field with magnetic induction of 0.1-0.5 T and Euler criteria of 150-250.

The use of a dietary supplement of a biologically active food supplement containing vegetable oil or a mixture of vegetable oils - 95-99 wt.% And CO _2- buckthorn buckthorn extract - 1-5 wt%, obtained by additional processing of vegetable oil or a mixture of vegetable oils and CO _2- extract in a constant electromagnetic field with magnetic induction of 0.30-0.50 T at a flow rate of 1.5-3.0 m / s for 20-35 min at a temperature of 22-28 ° C and Euler criteria 150-250 , improves the stability of mayonnaise emulsion.

As we have shown experimentally, the use of a constant electromagnetic field with the claimed parameters at the stage of mixing vegetable oil or a mixture of vegetable oils with a CO ₂ extract under mild temperature conditions leads to a change in the structure of molecules, weakening or even partial breaking of hydrogen or coordination bonds, which increases the polarity of polyunsaturated fatty acids and phospholipids contained in the CO ₂ extract of buckthorn buckthorn.

This allows you to increase the hydrophilic-lipophilic balance of the used phospholipids and, therefore, increase their properties of the emulsifier of the first kind. When interacting with the main emulsifier (egg powder), such phospholipids apparently contribute to the strengthening of its structural and stabilizing properties.

Homogenization of a coarse-dispersed mayonnaise emulsion in the active zone under the above conditions leads to an additional increase in the emulsifying ability of components acting as emulsifiers due to the optimal polarization of their molecules, which contributes to their special orientation and denser packing on the interface. This not only helps to reduce interfacial tension and increase the degree of dispersion, but also the formation of adsorption layers of increased strength.

These methods lead to the formation of a highly dispersed water-fat emulsion (up to 99% of particles with sizes less than 5 microns), and also increase the durability of the mayonnaise emulsion during storage and, very importantly, give it a softer, more delicate taste, soften the sharp taste of acetic acid formulation, and also increase oxidation stability during storage.

The inventive method is illustrated by examples where the stability of the mayonnaise emulsion was evaluated by the indicator "resistance of the emulsion in% of the released fat", in addition, the indicators characterizing the consumer properties of mayonnaise were determined: peroxide value, acidity.

Example 1. Pre-steamed mustard powder was mixed with milk powder, sodium bicarbonate, sugar, diluted with water heated to a temperature of 35-40 ° C, stirred, bringing the temperature to 90-95 ° C, and after exposure for 20 minutes, the suspension was cooled to 40-45 ° C. Egg powder was diluted with water (40-45 ° C), with stirring, the temperature was raised to 60-65 ° C, after exposure for 20-25 minutes, the suspension was cooled to 30-40 ° C. The solutions were mixed with acetic-saline solution and an oil-growing component obtained by additional processing of rapeseed refined deodorized oil (38.8%), soybean refined deodorized oil (58.2%) and CO ₂ extract of buckthorn buckthorn (3%) in a constant electromagnetic field with magnetic induction of 0.40 T at a flow rate of 2.5 m / s for 30 min at a temperature of 25 ° C (the mass fraction of the oil-growing component was 65.4%). The obtained coarse emulsion was homogenized in an electromagnetic field with a magnetic induction of 0.2 T and Euler's criterion 150.

Example 2. The method was carried out analogously to example 1, but the oil-growing component was obtained by additional processing of sunflower high oleic refined deodorized oil (77.62%), corn refined deodorized oil (21.38%) and CO ₂ extract of sea buckthorn (1%) in constant an electromagnetic field with magnetic induction of 0.34 T at a flow rate of 1.9 m / s for 35 min at a temperature of 23 ° C, homogenization was carried out in an electromagnetic field with magnetic induction of 0.5 T and Euler criterion 250 (mass fraction of oil plant component was 65.4%).

Example 3. The method was carried out analogously to example 1, but the oil-growing component was obtained by additional processing of sunflower high oleic refined deodorized oil (96.0%) and CO ₂ extract of buckthorn buckthorn (4%) in a constant electromagnetic field with magnetic induction of 0.34 T at a speed a flow of 1.6 m / s for 25 min at a temperature of 24 ° C, homogenization was carried out in an electromagnetic field with magnetic induction of 0.3 T and Euler's criterion 200 (the mass fraction of the oil-growing component was 55.50%).

Example 4. The method was carried out analogously to example 3, but the mass fraction of the oil-growing component was 35.0%.

In parallel, mayonnaise was obtained by a known method (mass fraction of vegetable oil was 65.4%).

The indicators of the products are shown in the table.

As can be seen from the table, the qualitative indicators of high-calorie (examples 1 and 2), medium-calorie (example 3) mayonnaises obtained by the claimed method are superior to the prototype. Low-calorie (example 4) mayonnaise obtained by the claimed method is also resistant to delamination and oxidative damage.

Thus, the claimed method allows to obtain high-quality mayonnaise, both ordinary and low fat, which opens up the prospects for mass production of mayonnaise for diet food.

Table Indicators Mayonnaise received the claimed method Famous one 2 3 four Moisture content, % 47.0 47.3 57.8 63.0 47.0 Acidity% 0.65 0.64 0.68 0.67 0.5 The stability of the emulsion,% of released fat 0 0 0 0 2.0 Peroxide value ¹ / O ₂ mmol / kg, freshly prepared 1,58 1,5 1,67 1,67 2.2 30 days storage at 5 ° C 7.4 7.0 6.0 6.2 10,4 45 days storage at 5 ° C 13.6 12.0 11.3 11.1 18.5

Claims (1)

A method of producing mayonnaise, including preparing a mustard-milk mixture, egg powder, pre-mixing them with an oil-growing component, acetic-saline solution to obtain a coarse emulsion and its homogenization, characterized in that a biologically active food supplement containing vegetable is used as an oil-growing component oil or a mixture of vegetable oils - 95.0-99.0 wt.% and CO ₂ extract of buckthorn buckthorn - 1.0-5.0 wt.% obtained by additional processing of vegetable oil or si of vegetable oils and CO ₂ extract in a constant electromagnetic field with magnetic induction of 0.30-0.50 T at a flow velocity of 1.5-3.0 m / s for 20-35 min at a temperature of 22-28 ° C, and homogenization is carried out in an alternating electromagnetic field with a magnetic induction of 0.1-0.5 T with an Euler criterion of 150-250.