Abstract: Mayonnaise is a sort of emulsifying semisolid, high nutrition value and distinctive flavour condiment. Mayonnaise has been sold on the market of our country, but price is rather high, therefore it is imperative that the suitable product for Chinese should be improved in price and taste. In this paper, to reduce production cost and prolong the shelf life are two major problems. Combined design of mayonnaise formulation decision-making variables, restraint conditions and mathematics model of cost would be established. The optimal formula of minimum cost is gotten with the function of Excel programming calculation. It may provide valuable reference for the application of computer in prescription design. The optimum advantages of high pressure processing are not only to sterilize at room temperature, but also to get the mayonnaise with new properties. Since mayonnaise cannot be heated up to sterilize. It is suggested that mayonnaise should be processed at 300 MPa for 5 mins, so the commercial germless requirement would be met. From the near-infrared spectrum (NIRS) assay of mayonnaise and its components, it was discovered that the NIRS change of mayonnaise is very similar with the NIRS assay of yolk. It showed that the NIRS change of mayonnaise processed by high pressure is caused mostly by yolk, but we cannot expel the interaction of components.

Key words: mayonnaise, high pressure, optimization