한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제20권2호
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- Pages.225-230
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- 1988
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- 0367-6293(pISSN)
마요네즈 제조시에 난황 사용량에 따른 유화 안정성의 비교
A Comparison of Emulsion Stability as Affected by Egg Yolk Ratio in Mayonnaise Preparation
- Cha, Ga-Seong (Ottogi Food Research Institute) ;
- Kim, Jae-Wook (Ottogi Food Research Institute) ;
- Choi, Chun-Un (Ottogi Food Research Institute)
- 발행 : 1988.04.01
초록
난황의 사용량을 각각 2%, 3.5%, 5%, 6.5%, 8%, 9.5%로 변화시켜 시험 제조한 마요네즈에 대하여 동결법 및 진동 원심법에 의해 유화 안정성을 비교하였고, 점도 및 입경을 측정하였다. 난황 함량이 많을수록 기름 입자의 크기가 작고, 점도가 높았으며, 유화 안정성이 좋았다. 동결에 대한 안정성은 난황 6.5% 이하에서 급격히 떨어졌으며. 진동에 대한 안정성은 난황 2%, 3.5%의 경우 매우 나빴으나, 난황 5% 이상의 경우에는 비교적 안정하였다. 마요네즈의 점도는
Emulsion stability, viscosity, and oil particle size of mayonnaise, prepared at various egg yolk contents, were investigated. With increasing of the egg yolk ratio, emulsion stability became stronger, viscosity became higher, and oil particle size became smaller. Freezing stability of mayonnaise containing below 6.5% egg yolk was reduced significantly. Referring to vibration separation, it was observed that stability of mayonnaise containing 2% and 3.5% egg yolk was very low and containing over 5% egg yolk was stable relatively. Viscosity of mayonnaise, stored at