Майонезный соус с инулином
2010
Morina, Eh.V. | Nechaev, A.P. | Perkovets, M.V., Moscow State Univ. of Food Production (Russian Federation)
The purpose of the work is creating a low-fat emulsion product enriched in polyunsaturated fat acids (PUFA), vitamins, dietary fibers, pro-and probiotics. For producing a fat base of a mayonnaise sauce (MS) with a balanced ratio of PUFA a refined deodorized sunflower and rape oil in the form of a 2-component blend was used. An egg powder (an emulsifier and a structure former) was replaced by a preparation of inulin and oligofructose (Orafti) obtained by water extracting from chicory roots. In a 25%-fat emulsion the Orafti ingredients were brought in an amount of 2, 3, 4 and 5%, in a 15-, 10- and 5-% fat emulsion – 3, 4, 5 and 6%. As is found, when 4-5% of inulin was brought into a 25%-fat MS, 5% of OraftiHP into a 15%-fat MS, 5-6% of inulin into a 10%-fat MS, 4-5% of OraftiHP, 6% of OraftiGR and OraftiSynergyl into a 5%-fat MS, emulsion obtained were hard, gummy and uniform comparable with the conventional mayonnaise Pravonsal. When 3% of inulin were brought into a 25-, 15-, 10- and 5-% fat emulsion, the obtained samples had a less hard but a stable and uniform consistency typical for sauces. Reducing the quantity of inulin brought into the formula of a 25%-fat MS was achieved by using a Grindsted stabilizing system. The stability of all emulsion samples was 100%
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