SU1465009A1 - Method of producing mayonnaise - Google Patents

Abstract

This invention relates to the oil and fat industry and concerns methods for the production of mayonnaise. The aim of the invention is to increase the nutritional value, reduce the cost of the product and increase its stamina. For the production of mayonnaise, a t-paste of egg and mustard powders is prepared separately by dispersing them in a stabilized hydration sediment at 35–40 ° C. C and the milk mixture by dispersion at 20 ° C. From skimmed milk powder in vegetable oil, followed by the addition of water, granulated sugar, and salt. From the paste and milk mixture, a coarse emulsion is prepared by adding oil and water, then the mixture is homogenized by adding acetic acid. The amount of stabilized hydration sediment to obtain a stable emulsion should be 22-30% by weight of the finished product. 1 tab. (L

Description

one

This invention relates to the oil and fat industry and concerns a method of producing mayonnaise.

The purpose of the invention is to increase the nutritional value, reduce the cost of the product and increase its durability.

For the production of mayonnaise, a paste of egg and mustard powders is obtained by dispersing them in a stabilized hydration sediment (CGO) at 35–40 ° C. At the same time, skimmed milk powder is dispersed in oil, at C, and the remaining dry ingredients are added to the recipe and dispersed again. Hacfy and fine mixture, heated to 85 ° C and cooled to, are used to obtain a coarse emulsion with the addition of oil and water. Then

homogenization by adding acetic acid solution. The amount of CSF is 22-30%. by weight of the finished product.

Example 1. Prepare a product of the following composition, wt.%:

Vegetable deodorized butter Egg powder Skimmed milk powder

Granulated sugar Cooked salt Mustard powder Acetic acid CGO Water

24.0 5.0

1.6

1.5

M

0.75

80.0

22.0

Rest

one

ate

with

To prepare 1 ton of mayonnaise, 220 kg of stabilized hydration sediment (CGO) (22%) is pumped from a storage tank through a counter into a mixer, where CGs are mixed with egg and mustard powder. For this, 50 kg of an egg powder (5%) and 7.5 kg of mustard powder (0.75%) are loaded into the mixer and dispersed for 15 minutes at 35 ° C. The prepared mixture is pumped over into the buffer tank. 100 kg of deodorized oil (10%) is cooled to 20 ° C and sent to an intermediate tank,

- In another mixer, with the mixer turned on, a mixture of dry, dried milk in an amount of 16 kg (1.6%) is prepared by dispersing it in 140 kg of deodorized sunflower oil (14%) at 20 ° C. Stir for 10 minutes, then add through the counter 300 kg of water and dry ingredients, 15 kg of sugar.; Sand (1.5%) and 11 kg of salt (1.1%), 0.2 kg (0.02%) of dill oil solution, dispersed for another 5 minutes and pumped milk mixture - in the second buffer tank,

The prepared mixture of egg and mustard powders in a stabilized nominal: hydrating sediment from the first buffer tank and the milk mixture from the second buffer tank are sent to the 3-cylinder heat exchanger with the dosing pump where the milk mixture is heated to 85 ° C in the first cylinder, the second is cooled / before, and in the third cylinder, a mixture of egg and mustard powders is cooled in it to 20 ° C.

The pre-emulsion is formed in a continuous mixer, where using a dosing pump

The amount of stabilized hydration sediment is introduced in paragraphs from 22 to 30 wt.%, Since the introduction of less than 22 wt.% Breaks the stability of the emulsion, and the introduction of more than 30 May% leads to an increase in the visibility of the system and the formation of a mixed emulsion. ,

Data confirming the positive effect in comparison

277.5 kg of a mixture of egg and mustard powders are fed to the FMS, 100 kg of deodorized sunflower oil, 482.2 kg of the milk mixture and 131.3 kg of water,

in a continuous mixer, the components indicated are mixed and processed to obtain a pre-emulsion, which is sent in a known manner, listed in the apparatus for fine dispersion of the table. 9 kg (5%) of acetic acid was sent there by a dosing pump. The finished mayonnaise is accumulated in a third buffer tank, from where it is sent for packaging.

The resulting mayonnaise has a uniform pasty consistency, in 55

Separate dispersion of icing and mustard powders in cHg and powdered / milk in butter results in a uniform distribution of these components in the emulsion composition. In this case, the water contained in it is introduced at the beginning of the image.

0

five

0

five

0

five

bone 25, pleasant slightly spicy taste, dispersion of particles 0-2.5 microns 95% and does not exfoliate during 38-day storage at 3-7 ° C,

Dispersion of mixtures of egg and mustard powders in a stabilized hydration sediment allows not only to achieve a high degree of homogeneity due to the processes of contact of oil and fat of egg and mustard powders, and reduce the total fat content in mayonnaise by increasing the amount of water introduced into the product, retaining moisture in the emulsion it is provided with natural emulsifiers of stabilized hydration sediment - vegetable oils phospholia.

Physico-chemical indicators, sgo following, wt.%:

Massive Moisture

and volatile substances 50

Mass fraction of phospholipids 25

Mass dale oil 25

pH4.6-5.2

When using CFS for the production of mayonnaise, the need to warm up the mixture of egg and mustard powders in its 65-67 ° C is eliminated, since its bacterial purity is provided by the technology of the production of CFS.

The dispersion of the mixture is carried out at 35-40 ° C, since at a temperature below 35 ° C it increases by about 040 ° C leads to the coagulation of proteins and the consumption of thermal resources,

The amount of stabilized hydration sediment is introduced in the range from 22 to 30 wt.%, Since when entering less than 22 wt.%, The yc-i stability of the emulsion is disturbed, and the introduction of more than 30 May% leads to an increase in the viscosity of the system and the formation of a mixed emulsion. ,

Data confirming the achievement of a positive effect in comparison

with a known method, are given in the table,

 with a known method, are given in the table,

55

Separate dispersion of egg and mustard powders in CFS and dry / milk in butter results in a uniform distribution of these components in the composition of the emulsion. In this case, the water contained in it is introduced at the beginning of the formation of an emulsion of mayonnaise, and then the remaining amount of water is introduced, i.e. a phased entry of moisture,

At the subsequent stages of the process, the remaining components, including flavors, are introduced.

Thus, along with previously used emulsifiers, phospholipids contained in it are used, and as a result a finely dispersed emulsion with a particle size of 0-2.5 V is obtained in an amount of 95%.

The finished mayonnaise has a uniform pasty consistency, with a taste with signs of sunflower oil, the structure resistant to delamination is cheaper and has a higher nutritional value due to phospholite hydrated stabilized hydration sediment.

five

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Formuil.a invention

The method of production of mayonnaise, which includes preparation of the egg-and-hot paste by dispersing the egg and mustard powders in the fat-containing product and milk milk by dispersing the milk powder in a part of the vegetable oil with the subsequent addition of water and other dry ingredients according to the recipe while mixing, mixing the mustard-paste and and milk mixture, heating, cooling, preparing a coarse emulsion with the remaining oil, homogenization, characterized in that, in order to increase the nutritional value, it is cheaper product and increased durability, as fat- CO holding product using stabilized hydration precipitate in an amount of 22-30% by weight of the finished product, and dispersion is carried out at 35-40 C.

Claims (1)

Form · L.A. inventions Method for the production of mayonnaise, including the preparation of egg mustard paste by dispersing egg 5 and mustard powders in a fat-containing product and the milk mixture by dispersing the milk powder in part of the vegetable oil, followed by the addition of water and other dry components according to the recipe with stirring mixing egg-mustard paste and milk mixture, heating, cooling, preparing a rough emulsion with the remaining oil, homogenization, characterized in that, in order to increase the nutritional con- cern, reduce the cost and increase the product 'resistance, as the fat-containing product using stabilized hydration precipitate in an amount of 22-30% by weight of the finished product, and dispersion is carried out at 35-40 ° C. Method, Tempera- The amount of hydration sediment,% Viscosity, Pa "s Shelf life at 3-7 ° C, days example round of a mixture of emulsifiers, ° C Yzvest- 65-67 - 25 35 ny ’Offers- gay one 35 22 22 38 2 40 thirty 26 39 3 38 26 ’24 37 four thirty 35 45 35 5 45 twenty eighteen 38