YOGHURT BASED MAYONNAISE PREPARATION METHOD Russian patent published in 2015 - IPC A23L1/24 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The mayonnaise preparation method involves milk yoghurt and drinking water introduction into the vat pasteuriser, stirring, sugar sand, culinary salt, potassium sorbate and sodium benzoate introduction, stirring and pasteurisation at a temperature of 70°C during 20 minutes, cooling to 20-25°C and 70%-acetic acid addition, introduction of starch-and- oil solution preliminarily prepared by way of dissolution of modified starches (acetylised distarch adipate and ether of starch and octenyl succinic acid sodium salt) in a part of vegetable oil, stirring during 3 minutes, the obtained paste pumping into the mixer with an actuated stirrer, introduction of xanthum gum suspension with the remaining vegetable oil in the course of the paste circulation along a closed circle, the emulsion recirculation during 1 minute, supplying the ready products into the tank; the specificity is as follows: vegetable oil is represented by wheat germ oil, yoghurt is represented by fermented yoghurt milk base; the fermented yoghurt milk base is produced by way of introduction of "Vitazar" wheat germ press cake flour hydrated on milk at a ratio of 1:2-3 into standardised milk with fat weight fraction equal to 2.5%, of dry milk, pasteurisation at temperature of 90-94°C during 30 minutes, cooling to the fermentation temperature equal to 36-40°C, introduction of a yoghurt bacterial starter containing active lactic acid microflora forms, ripening during 5.5-6.0 hours until titratable acidity is 120-135°T.

EFFECT: invention allows to expand the range of mayonnaises products which are noted for high biological value, balanced amino acid, vitamin and mineral composition, have good organoleptical indices, are cost-effective and digestible in the human organism; milk and vegetal raw materials are more efficiently used; the ready product medical preventive properties are enhanced.

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