METHOD OF MAYONNAISE PRODUCTION Russian patent published in 2001 - IPC

FIELD: fat-and-oil industry. SUBSTANCE: method involves preparation of milk-mustard mixture, emulsifier, vinegar-salt solution, preliminary mixing with preparation of coarse-dispersion emulsion and homogenization. Used as emulsifier is solution of vegetable phospholipins in deodorized oil. Vegetable phospholipins are prepared by fourfold mixing of preliminarily heated food vegetable phospholipins with organic solvent. Before the third mixing, mixture of succinic and citric acids in flooded acetone is added in solvent in the amount of 5-10% from mass of phospholipins. The mixture is taken in the amount of 1.0-2.5% to mass of phospholipins and at ratio of acids, (1: 1)-(3:). Then separation of phases is conducted to solution of neutral phospholipins in solvent and phospholipins with their following drying, treated at temperature of 20-30 C in zone of rotating electromagnetic field with magnetic induction of 0.25-0.30 Tl and flow velocity of 4-6 m/s. Mixing of components with preparing the coarse-dispersion emulsion and homogenization is carried out simultaneously at temperature of 25-30 C in zone of rotating electromagnetic field at magnetic induction of field equal to 0.6-0.7 Tl, and field rotation frequency, 50 c^-1. EFFECT: increased quality of mayonnaise and its prolonged storage life. 3 tbl, 3 ex