MAYONNAISE AND ITS PRODUCTION METHOD Russian patent published in 2014 - IPC A23L1/24 

FIELD: food industry.

SUBSTANCE: in the process of mayonnaise production one prepares two mixtures. For one mixture leucosin extracted from wheat germs flour and taken in an amount of 11-12 wt % is stirred with dry defatted milk and mustard powder during 15-25 minutes. For preparation of the second mixture one adds citric acid, food soda, salt, sugar sand into 50-70°C water and stirs the mixture during 15-25 minutes. One adds the first mixture to the second one and stirs the produced mixture during 20-40 minutes at a rate of 50-70 rpm at a temperature of 50-70°C; then one heats the produced mixture up to 85-95°C and doses (in drops) sunflower oil heated up to the same temperature, stirs the mass till production of a homogeneous emulsion and cools it to 18-22°C to produce the ready product, in particular, mayonnaise. The mayonnaise is manufactured by the said method and produced from the initial components taken at the following ratio, wt %: sunflower oil - 35-45; leucosin - 11-12; dry defatted milk - 1.5-2; sugar sand - 1.3-1.7; mustard powder - 0.5-1.0; salt - 0.9-1.3; food soda - 0.04-0.06; citric acid - 0.6-0.8; water -balance.

EFFECT: improvement of nutritive and biological value of mayonnaise having stable quality characteristics in the process of storage, enhancement of mayonnaise resistance to stratification, emulsion stability preservation and mayonnaise production technology improvement.

2 cl, 3 ex, 4 tbl, 2 dwg