Factors influencing the quality of mayonnaise: a review.
Factors influencing the quality of mayonnaise: a review.
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DOI：
10.1111/j.1745-4557.1985.tb00828.x
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发表时间：
1985-01-01
影响因子：
3.3
通讯作者：
Cunningham, F. E.
中科院分区：
文献类型：
--
作者：
Harrison, L. J.;Cunningham, F. E.
食品乳剂是食品工业的重要组成部分。其中一种乳剂——蛋黄酱，自20世纪初首次商业化生产以来，其使用量已大幅增长。影响蛋黄酱乳剂的因素有很多。讨论了蛋黄、相的相对体积、芥菜的乳化效果、混合方法、水的硬度和粘度等因素。大量的研究表明，这些因素对高品质蛋黄酱的形成和稳定性具有重要意义。
Food emulsions are an important part of the food industry. Use of one such emulsion, mayonnaise, has grown enormously since it was first produced commercially in the early 1900's. A number of factors influence the mayonnaise emulsion. These factors are discussed, i.e. the egg yolk, the relative vol. of the phases, the emulsifying effect of mustard, the method of mixing, water hardness, and viscosity. Numerous research efforts have shown these factors to be of great significance in formation and stability of a high quality mayonnaise.