MAYONNAISE PRODUCTION METHOD (VERSIONS) Russian patent published in 2016 - IPC A23L27/60 

FIELD: food industry.

SUBSTANCE: invention relates to food and oil and fat industry, namely to production of mayonnaises. Mayonnaise production method envisages preparation of egg paste, its cooling to 20-30 °C, preparation of mustard mixture, adding of dry milk, sugar sand, mixing the produced mixture. Feeding into it drops of refined vegetable oil, characterized by that iodized refined vegetable oil is prepared beforehand, for this purpose refined vegetable oil is fed into the mixer and mixed with iodine carrier, in the form of an aqueous solution of potassium iodide - 0.45 % of vegetable oil, after emulsification iodized vegetable refined oil is held for 24 hours and added at the last stage of the process of mayonnaise preparation during homogenization. According to the second method of mayonnaise production, envisaging preparation of dry defatted milk, mixture heating, addition of sugar sand, cooling, preparation of mustard mixture, egg paste adding of vegetable refined oil while stirring, characterized by the fact that for mayonnaise preparation carrier iodine, represented by casein iodine is added, it is dissolved in water in an amount of 250 mcg/100 g of mayonnaise with temperature of 40-50 °C during 2-3 minutes, the salt is added and then the obtained solution is added to the mayonnaise at hydration egg powder stage at the last step of homogenization.

EFFECT: invention allows to enhance nutritive value of mayonnaise with stable quality properties during storage, extending the range of products of preventive and dietary alimentation, enrich mayonnaise with iodine.

2 cl, 3 dwg, 3 tbl, 3 ex