FIELD: animal or vegetable oils.
SUBSTANCE: invention relates to the fat and oil industry. Method for producing an aquafaba-based mayonnaise sauce is characterised by including mixing of aquafaba, salt, sugar, vegetable oil and mustard. The resulting mixture is whipped until white, nanostructured dry green tea extract in sodium alginate, carrageenan, sodium carboxymethyl cellulose, konjac gum, agar, chitosan, high- or low-ester apple or citrus pectin is added in an amount of 0.5 wt.% of aquafaba. A thin stream of vegetable oil is poured in while whipping at a ratio of 2:1 to the aquafaba. After a thick homogeneous foam is produced, apple cider vinegar is added, whipping for 2 more minutes.
EFFECT: possibility of expanding the range of mayonnaise sauces with increased biological value due to the content of nanostructured dry green tea extract rich in vitamins and microelements.
1 cl, 2 tbl, 10 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING A VITAMIN D-ENRICHED MAYONNAISE SAUCE | 2021 |
|
RU2770878C1 |
| METHOD FOR PRODUCTION OF A MAYONNAISE SAUCE WITH NANOSTRUCTURED DRY EXTRACT OF PROPOLIS | 2020 |
|
RU2739599C1 |
| METHOD FOR PRODUCING MAYONNAISE SAUCE WITH NANOSTRUCTURED THIAMINE | 2022 |
|
RU2796925C1 |
| METHOD FOR PRODUCING MAYONNAISE SAUCE WITH NANOSTRUCTURED DRY BOSWELLIA EXTRACT | 2021 |
|
RU2759759C1 |
| METHOD FOR PRODUCTION OF A MAYONNAISE SAUCE | 2019 |
|
RU2721276C1 |
| METHOD FOR PRODUCTION OF MAYONNAISE SAUCE | 2020 |
|
RU2739600C1 |
| METHOD FOR PRODUCTION OF MAYONNAISE SAUCE WITH NANOSTRUCTURED DRY NETTLE EXTRACT | 2020 |
|
RU2739602C1 |
| METHOD FOR PRODUCING MAYONNAISE SAUCE WITH NANOSTRUCTURED DRY EXTRACT OF WORMWOOD | 2022 |
|
RU2798514C1 |
| MAYONNAISE SAUCE | 2019 |
|
RU2733074C1 |
| DRY MIXTURE FOR PREPARING FOOD EMULSION AND METHOD OF PREPARING THEREOF | 1993 |
|
RU2101981C1 |
