FIELD: food-processing industry, in particular, fat-and-oil industry, more particular, obtaining of food emulsions such as mayonnaise.
SUBSTANCE: method involves preparing dry components; solving, pasteurizing and cooling said components; gradually introducing vegetable oil; adding acetic acid solution; mixing components for producing of coarse emulsion and preparing finely dispersed emulsion by homogenizing in activator "Bagri"; after producing of finely dispersed emulsion, cooling ready product in single-cylinder supercooler to temperature of 12-18 C.
EFFECT: wider range of food emulsions, such as mayonnaise, and increased storage stability of product.
3 cl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
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|
RU2246844C1 |
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SU1544345A1 |
| MAYONNAISE PRODUCTION LINE | 2000 |
|
RU2167546C1 |
