摘要
Abstract
[Objective] The aim was to study the optimum technology conditions and optimum formula of mayonnaise. [Method] With the fresh eggs as raw material, the mayonnaise was well prepared through the technological process such as the preparation of egg yolk, mixing of ingredients, stirring, emulsification and sterilization. In the test, the 4 factors of heating sterilization, mixed stirring, uniform times and finished product sterilization were selected to conduct the orthogonal test, so as to confirm the optimum technology condition, and other 4 factors of rapeseed oil, egg yolks, compound condiment and acidification agent were selected to conduct the orthogonal test, so as to confirm the optimum formula. [Result] The sterilizing temperature in the fermentation could be strictly controlled at 55 ℃. The optimum technology conditions of mayonnaise were follows: sterilizing was at 55 ℃ , mixed stirring was 2 times, uniform was 2 times, finished product sterilization was 2 times. The best formula of mayonnaise was follows; oil of 75.00% , egg yolks of 8.50% , compound condiment of 3.20% , acidification a-gent of 4.00% and water of 5. 80%. [Conclusion] The sterilizing temperature had the greatest influence on the mayonnaise. The egg yolk showed the most important influence in mayonnaise production process as the lipid material in the egg yolk played a key role on the stability, flavor and color of the products.关键词
蛋黄酱/加工工艺/配方筛选Key words
Mayonnaise/ Processing technology/ Selection of formula分类
农业科技
