蛋黄酱加工工艺及稳定性的研究

Study on the Processing Technology and Stability of Mayonnaise

为提高蛋黄酱品质,改进蛋黄酱生产工艺,研究了蛋黄酱的制作过程,探讨了影响蛋黄酱乳化效果的因素,确定了合理的生产工艺流程,在单因素试验中,影响蛋黄酱乳化的因素大小为芥末〉蛋黄〉醋〉色拉油。通过正交试验得出最佳感官产品配方为色拉油75%,蛋黄14%,食醋11%,芥末0.5%,食盐1.5%,白砂糖1.5%,白胡椒粉0.5%,味精0.5%。最佳贮存产品：色拉油70%,蛋黄14%,食醋13%,芥末0.5%,食盐1.5%,白砂糖1.5%,白胡椒粉0.5%。结果表明成品蛋黄酱最好储存在0~4℃的低温环境中。

In order to improve the quality of mayonnaise,the processing technology and stability of mayonnaise is investigated in this study.The factors,which probably influence the emulsifying quality of mayonnaise,are analyzed in the single factor test.The effect sequence of factors is mustard〉yolk〉vinegar〉salad oil.Through the orthogonal test,the optimum flavor formula is 75% salad oil,14% yolk,11% vinegar,0.5% mustard,1.5% salt,1.5% sucrose,0.5% white pepper,0.5%monosidum glutanate,and the optimum stability formula is 70% salad oil,14% yolk,13% vinegar,0.5% mustard,1.5% salt,1.5% sucrose,0.5% white pepper.The result shows that it is better to store the mayonnaise at 0~4 ℃.