化學(xué)配方數(shù)據(jù)庫(kù)
| 配方類型： |
BEVERAGES AND FOODS |
| 配方說(shuō)明： |
Mayonnaise |
| 配方組成： |
High Fructose Corn Syrup/1.500
Formula No.2 (Heavy Viscosity
High Fructose Corn Syrup/1.500
Cider Vinegar (50 gr)/1.000
Mustard/0.450
Soluble Pepper (on salt or dextrose)/0.050
Vinegar (100 gr)/3.500
Lemon Juice/0.250
Cider Vinegar (50 gr)/1.000
Lemon Juice/0.250
Salted Egg Yolks/8.500
Water/3.045
CaNa2 EDTA/0.005
Water/5.045
Mustard/0.450
CaNa2 EDTA/0.005
Soluble Pepper (on salt or dextrose)/0.050
Salt/1.200
Soybean O |
| 配制方法： |
Add thawed, salted egg yolks (at 30-40F) and sufficient high fructose corn syrup, water, and acidulant (if necessary) to the premix tank to bring the level of the mixture above the bottom of the agitator.
Begin mixing at low speed and gradually increase the speed of the agitator only to that point where a good mixing action is ensured. Add preweighed spice mixture of salt, mustard, soluble pepper, and CaNa2 EDTA. Allow to mix vigorously for 2 or 3 min. Slowly add oil, which was previously chilled to 45-50F, to the premix tank and increase agitator speed sufficiently to ensure incorporation of the oil. After almost all of the oil has been added, introduce remainder of the ingredients and mix on high speed for at least 1 min. Run entire mixture through a colloid mill to the filling line at a predetermined optimum setting for the desired color, texture, and oil dispersion. |
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