FOOD ADDITIVE 'ALYASKA' AND METHOD OF PREPARING FOOD ADDITIVE BEFORE INTRODUCTION IT IN MIXTURE OF RECIPE COMPONENTS OF FOOD PRODUCT

摘要

FIELD: food industry, particularly, confectionery, baking and fat-and-oil branches; applicable for mayonnaise production. SUBSTANCE: food additive contains wheat germ flour with protein content no less 20%, oil, no less 0.5%, and humidity not more 7.0%, and dry fat-free milk produced by spray drying. Components are taken in the following ratio, mas.%: wheat germ flour, 1.0-99.0; dry fat-free milk, 99.0-1.0. Method of preparing food additive before introduction it in mixture of recipe components involves mixing of additive with water in ratio 1:(4.5-5.5). Prepared mixture is aged at temperature of 45-50 C for 40-60 min, and pasteurized by ageing mixture for 4.5-5.5 min at temperature of 80-90 C. The invention provides increasing of solubility of food additive more than twice, increasing index of surface hydrophoby, and increasing of additive stabilizing properties. EFFECT: simplification of production process, reduced energy expenditures, and improved quality of prepared additive. 2 cl, 4 ex