SU1457886A1 - Method of producing mayonnaise - Google Patents

Abstract

The invention relates to the oil and fat industry, namely, to obtaining mayonnaise. The aim of the invention is to increase the stability of the emulsion and the stability of the product during storage. This is achieved by introducing into the emulsifier, along with egg and mustard powders and dry skimmed milk, synthetic surfactants - distilled monoglycerides. At the same time, the greatest emulsion stability and product stability are achieved using 2.5–4.2% egg powder and 0.1–0.5% synthetic surfactant based on the weight of the final product, and the hydrophilic-lipophilic balance for fat-soluble surfactants is 3–10, for water soluble surfactant 10-16. The storage of the obtained mayonnaise at 13 ° C is 40-45 days. 1 tab.

Description

one

FIELD OF THE INVENTION The invention relates to the oil and fat industry and concerns the production of mayonnaise.

The aim of the invention is to increase the stability of the emulsion and the stability of the product during storage.

The method is carried out as follows.

Prepare the fatty phase by moving the egg powder into parts of the vegetable oil, pasteurize it at a temperature of 80 ° C, cool it to 20 ° C. At the same time, the aqueous phase is made from skimmed milk powder, mustard powder, granulated sugar, salt, soda, water, and part of vegetable oil. In the preparation of the fatty or aqueous phase, a part of the oil dissolves fat-soluble surfactants (surfactants) or melts water-soluble surfactants.

Distilled monoglycerides containing 50-92% mono-esters are used as surfactants, having a saponification layer of 150-170, iodine number 45-90, temperature

(L

melting 30-50 ° C, with a certain number of hydrophilic-lipophilic balance (HLB). Stirring is carried out at 20 ° C for 20 minutes at a speed of 1. The fatty and aqueous phases are then mixed for 3 minutes at a speed of 90, the main part of the vegetable oil is added to form a coarse emulsion, and then an acetic acid solution is added to form a thin emulsion with homogenization. If necessary, in order to improve the color, 0.005-0.05% dye to the weight of the finished product is introduced.

The method is illustrated by the following examples.

Example I. A product of the following composition is prepared, wt%:

Vegetable oil56,4

Egg powder2.5

Fat-soluble surfactants0.1 Dry nonfat

milk1 6

Mustard Powder0.76

Granulated sugar1.55

4 SP

00 00 O)

 l) l1,3

C. (b1a 0.05

Acetic acid 10% -6.0

Water-Rest.

To obtain the product, a fat phase is prepared. To do this, 1.0 kg of fat-soluble surfactant with a HLB number of 10 is dissolved in 115.0 kg of vegetable oil, 25 kg of egg powder are added with stirring for 20 minutes, heated to 80 ° C for pasteurization, cooled to 20 ° C . At the same time, the aqueous phase is prepared with 16 kg of skimmed milk powder, 7.6 kg of mustard powder, 15.5 kg of granulated sugar, 13 kg of salt, 0.5 kg of soda and 207.4 liters of water, stirring for 20 minutes at a temperature 20 ° C. Then the fatty and aqueous phases are mixed, 485 kg of vegetable oil are introduced, to obtain a coarse emulsion with stirring, 60 kg of a 10% aqueous solution of acetic acid and homogenized to obtain the finished product. If necessary, carotene in an amount of 0.10 kg can be added to the mayonnaise to color. The storage period of the mayonnaise is 40 days.

Example 2. The product is prepared following its composition, wt.%:

Vegetable oil65,3

Egg powder3,6

Water soluble surfactants0.3

Skimmed milk powder 5.0

Dry powder0.76

Granulated sugar1.55

Sol1,3

Soda0.05

Acetic acid 10% -6.0

Water

To obtain the product, the fatty phase is prepared by stirring at a temperature of 20 ° C with 36 kg of egg noponjKa in 130 kg of vegetable oil, the mixture is pasteurized at 80 ° C and cooled to 20 ° C. At the same time, the aqueous phase is prepared. For this, 38 kg of vegetable oil melts at 50 ° C with 3 kg of water-soluble surfactant with a HLB number of 10, 50 kg of skimmed milk powder 7.6 kg of mustard powder, 15.5 kg of sugar sand, 13 kg of salt, 0 , 5 kg of soda and 161.4 l of water with stirring at that 0

five

0

five

s

The temperature is 20 ° C. The fatty and aqueous phases are mixed, 485 kg of vegetable oil are added with stirring to form a coarse emulsion, then 60 kg of a 10% acetic acid solution and homogenized to obtain a finished product. The storage period of mayonnaise is 45 days at -4-13 ° C.

The effect of the amount of egg powder and surfactant is given in the table (examples 1-22). Distilled monoglycerides with the number of HLB were used as surfactants: for fat-soluble 2-12, water-soluble surfactants 9-17.

As can be seen from the table, compared with the known Provencal mayonnaise, the greatest viscosity, durability and shelf life of mayonnaise are achieved at 2.5-4.2 wt.% Egg powder and 0.1-0.5 wt.% Surfactant with HLB number for water soluble 10-16 (examples 15, 16, 19, and 20), for fat soluble 3-10 (examples 2, 3, 4, 10, 12). When introducing 4.5-5.0 wt.% Of an egg powder together with a surfactant, the resistance of mayonnaise decreases, using only surfactant, an emulsion does not form (example 8).

Thus, only the combined use of egg powder and distilled monoglycerides can double the stability of the emulsion and the stability of the product during storage.

Claims (1)

Invention Formula A method of producing mayonnaise, comprising mixing vegetable oil, emulsifier, containing egg and mustard powders and skimmed milk powder, salt, sugar, soda, acetic acid and water, pasteurizing, cooling and homogenizing the mixture, characterized in that, in order to increase the stability of the emulsion and stability of the product during storage, fatty or water-soluble distilled monoglycerides with hydrophilic-lipophilic balance of 3-10 and 10-16, respectively, are additionally introduced into the emulsifier; root in the amount of 2.5-4.2%, and distilled monoglycerides in the amount of 0.1-0.5% by weight of the finished product.