[目的]研究蛋黄乳酱的最佳工艺条件和最佳配方.[方法]以新鲜鸡蛋为原料,通过蛋黄制备、配料混合、搅拌、乳化和杀菌等工艺流程制成蛋黄乳酱.试验中选择消毒杀菌温度、混合搅拌次数、均质次数、成品杀菌时间4因素进行正交试验,以确定最佳工艺条件,并选择菜籽油、蛋黄、复合调味品和酸化剂4因素进行正交试验,以确定最佳配方.[结果]发酵时消毒杀菌的温度应严格控制在55℃.蛋黄酱的最佳工艺条件为:消毒杀菌55℃,混合搅拌2次,均质2次,成品杀菌2次.蛋黄酱的最佳配方为:油75.00％,蛋黄8.50％,复合调味品3.20％,酸化剂4.00％,水5.80％.[结论]消毒杀菌温度对蛋黄酱的影响最大；蛋黄在蛋黄酱生产过程中影响最重要,是因为蛋黄中的类脂物质对于产品的稳定性、风味和颜色起着关键作用.%[Objective] The aim was to study the optimum technology conditions and optimum formula of mayonnaise. [Method] With the fresh eggs as raw material, the mayonnaise was well prepared through the technological process such as the preparation of egg yolk, mixing of ingredients, stirring, emulsification and sterilization. In the test, the 4 factors of heating sterilization, mixed stirring, uniform times and finished product sterilization were selected to conduct the orthogonal test, so as to confirm the optimum technology condition, and other 4 factors of rapeseed oil, egg yolks, compound condiment and acidification agent were selected to conduct the orthogonal test, so as to confirm the optimum formula. [Result] The sterilizing temperature in the fermentation could be strictly controlled at 55 ℃. The optimum technology conditions of mayonnaise were follows: sterilizing was at 55 ℃ , mixed stirring was 2 times, uniform was 2 times, finished product sterilization was 2 times. The best formula of mayonnaise was follows; oil of 75.00% , egg yolks of 8.50% , compound condiment of 3.20% , acidification a-gent of 4.00% and water of 5. 80%. [Conclusion] The sterilizing temperature had the greatest influence on the mayonnaise. The egg yolk showed the most important influence in mayonnaise production process as the lipid material in the egg yolk played a key role on the stability, flavor and color of the products.
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