Исследование стойкости майонезной эмульсии на основе ферментированного пшеничного солода

Abstract

В статье приведены данные исследований по получению стабилизатора водно-жировых эмульсий майонеза на основе ферментированного пшеничного солода. Исследована стойкость эмульсий, а также дана рекомендация по использованию стабилизатора для частичной замены в рецептуре майонезов определенной части более дорогого компонента – яичного порошка.

The purpose of the research is to obtain a stabilizer of mayonnaise emulsion and study its stability. According to the research results, it was proposed to obtain the stabilizer based on the fermented wheat malt. The method is more efficient from the point of view of saving energy resources as compared to receiving the stabilizer from the modified wheat malt. The obtained stabilizer performs a functional role. At the same time, it promotes the extension of storage time due to the content of natural antioxidants (vitamin E and carotenoids). Also, the use of the stabilizer prevents biological and oxidative spoil­age. The stability of the studied mayonnaise emulsion, obtained on the basis of fermented wheat malt meets the requirements of DSTU (State Standards of Ukraine). Evaluation of the emulsion system quality, from the point of view of the optimum content of the sta­bilizer in a mayonnaise recipe, was conducted according to the size of particles of a dispersed phase. The use of the stabilizer allows not only to make a product with the improved indicators of biological and physiological value, but also to replace in the recipe a certain part of more valuable component - egg powder.