FOOD EMULSION MAYONNAISE-TYPE AND METHOD FOR ITS PRODUCTION

摘要

FIELD: fat and butter production. SUBSTANCE: food emulsion mayonnaise-type contains vegetable oil, animal protein including dry skimmed milk, dry mustard, granulated sugar, salt, sodium bicarbonate, acetic or citric acid and water. Hydrolyzate of fish protein is used as animal protein. Proposed emulsion contains, mass %: vegetable oil 25.0-45.0, hydrolyzate of fish protein 30.0-50.0, dry skimmed milk 0.5- 7.0, dry mustard 2.0-4.5, salt 1.5-2.4, sugar 3.5-7.5, sodium bicarbonate 0.04-0.1, acetic or citric acid 1.0-2.0, water the rest. All the components are added into water, thus prepared emulsion is then pasteurized and homogenized. Mentioned above fish protein has pH 6.0-7.8 and viscosity 6-20 Pa S its quantity being 30-50% of total mass. EFFECT: simplifies the process, increases stability of emulsion at storage, decreases cost of desired product. 3 cl, 3 tbl