Development of a method for producing mayonnaise sauce using peppermint hydrolate

As natural flavors for mayonnaise and mayonnaise sauces, it is proposed to use oil extracts and hydrosols of aromatic and essential oil plants, in particular peppermint hydrosol. Hydrolates contain active components that can increase the biological value of the finished product. A method for obtaining hydrolate is presented; it was obtained by distillation with saturated steam. The recipe for the developed sauce is given. By replacing part of the water with hydrolate, the sauce is enriched with new natural biologically active substances. Non-polar nutritionally dependent substances do not enter the water fraction, the organoleptic properties of the raw materials are well preserved, and this is exactly what is needed for the sauce. Production does not require any re-equipment of the production line. To obtain mayonnaise sauce with peppermint hydrolate, dry ingredients salt, stevia, flaxseed flour and dry milk are mixed with water and hydrolate for 30 minutes at 80-85 °C, then the mixture is cooled to 60-65 °C and egg powder is added and mixing continues. for 3-5 minutes, after which the mixture is pumped into a cooled mixer and when the mass temperature reaches 35-40 °C with the mixer running, a mixture of oils (corn, camelina) is fed into the mixer, and when the mass temperature reaches 25-30 °C, cold water is supplied to The mixer jacket is stopped and lactic acid is loaded into the mixer. The proposed method for producing mayonnaise sauce with peppermint hydrolate allows enterprises to produce products with an optimized fatty acid composition and natural flavoring additives.