METHOD FOR PREPARATION OF FUNCTIONAL FILLER MAYONNAISE PRODUCT Russian patent published in 2021 - IPC A23L27/60 

FIELD: fat and oil industry.

SUBSTANCE: method for preparation of a functional-oriented mayonnaise product includes disintegration in a churn-milk medium of prepared soya seeds and pumpkin flesh at a weight ratio of 1:1 to produce a suspension, which is divided into a soya-churn-milk-pumpkin disperse system and insoluble soybean-pumpkin residue, as well as disintegration of pumpkin flesh in a creamy medium with extraction β-carotene with subsequent separation of suspension into insoluble creamy-pumpkin residue and protein-lipid-vitamin dispersion, mixing soybean-churn-milk-pumpkin dispersion system and protein-lipid-vitamin dispersion in weight ratio of 1:1 and homogenisation of obtained mixture, then, the obtained mixture is subjected to thermal acid coagulation with 5 % ascorutin churn-milk solution to produce a protein-lipid-vitamin coagulate which is then mixed and homogenized with blend of soybean and corn oil, enriched with β-carotene extracted from pumpkin pulp, wherein protein-lipid-vitamin coagulate and blend are mixed in a weight ratio of 1.5:1 to produce an end product.

EFFECT: invention allows to produce a mayonnaise product with relatively high organoleptic properties by taste and smell with a given physiological effect of supporting the cardiovascular activity in view of the presence of significant concentrations in it β-carotene and antioxidant complex "vitamin C + vitamin P".

1 cl, 1 dwg, 1 tbl, 1 ex