A kind of mayonnaise and its preparation process

A preparation process, technology of mayonnaise, applied in the direction of food ingredients as encapsulants, functions of food ingredients, and oily food ingredients, etc., can solve the problems of no combination of fish oil, etc., to enrich food types, solve the problem of heavy fish oil smell, expansion The effect of wide ingestion channels

Active Publication Date: 2018-09-14
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are too many omega-6 fatty acids in the diet structure of Chinese people, and more attention should be paid to the intake of omega-3 fatty acids. Although fish oil is rich in omega-3 fatty acids, and although various studies have been carried out on the taste of mayonnaise at home and abroad, However, there is no research on the incorporation of fish oil into mayonnaise products to adjust the proportion of polyunsaturated fatty acids in mayonnaise

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1, the quality of the finally prepared mayonnaise is 1000g as an example for illustration.

[0038] Present embodiment mayonnaise preparation technology, comprises the steps:

[0039] ①Take 0.17g of cyclodextrin, dissolve it in 33g of water by heating, and cool to 10°C to obtain cyclodextrin solution;

[0040] In this step, cyclodextrin is selected, heated and dissolved in water, and cooled to 10 degrees to prevent the fish oil from deteriorating due to too high temperature.

[0041] ②Take 15g of fish oil and 1.67g of Span 80, mix the two, add the cyclodextrin solution obtained in step ①, homogeneously disperse for 50s with a homodisperser; then centrifuge at 8000r / min for 5min, take the upper layer White solid-liquid mixture, that is, fish oil microcapsule emulsion;

[0042] In this step, the rotation speed is 8000r / min. This condition can remove the fishy smell to the greatest extent, and can remove the most water by centrifugation, so that the fish oil e...

Embodiment 2

[0047] Embodiment 2, taking the obtained mayonnaise quality as 1000g as an example for illustration.

[0048] The mayonnaise preparation technology of the present embodiment, comprises the steps:

[0049] ①Take 0.12g of cyclodextrin, dissolve it in 25g of water by heating, and cool to 10°C to obtain cyclodextrin solution;

[0050] ②Take 8g of fish oil and 1g of Span 80, mix them, add them to the cyclodextrin solution obtained in step ①, put them in a homogeneous disperser and disperse homogeneously for 50s; then centrifuge at 5000r / min for 8min, take The upper white solid-liquid mixture, namely the fish oil microcapsule emulsion;

[0051] ③ Add water, sugar, salt, and xanthan gum into the blender and stir for 5 minutes, then add egg yolk, potassium sorbate, and EDTA and continue stirring until uniform; continue stirring, and add 8g of fish oil microcapsule emulsion prepared in step ② at the same time, and then mix at a constant speed Add soybean oil and vinegar, continue to ...

Embodiment 3

[0053] Embodiment 3, the mass of the prepared mayonnaise is 1000g as an example for illustration.

[0054] The mayonnaise preparation technology of the present embodiment, comprises the steps:

[0055] ①Take 0.9g of cyclodextrin, dissolve it in 145g of water by heating, and cool to 10°C to obtain cyclodextrin solution;

[0056] ②Take 30g of fish oil and 3.2g of Span 80, mix the two, add to the cyclodextrin solution obtained in step ①, and disperse homogeneously for 50s; then centrifuge at 8000r / min for 10min, and take the upper white solid-liquid mixture , that is, fish oil microcapsule emulsion; in this step, the rotation speed is 8000r / min, which can remove the fishy smell to the greatest extent, and can remove the most water by centrifugation, so that the fish oil emulsion is the most stable.

[0057] ③ Take water, sugar, salt, and xanthan gum and add them to the blender and stir for 9 minutes, then add egg yolk, potassium sorbate, and EDTA and continue to stir until they ...

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PUM

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Abstract

The invention provides a mayonnaise preparation process which comprises the following steps: (1) heating and dissolving 0.05 to 1.5 parts of cyclodextrine into 15 to 150 parts of water, and cooling to 5 to 20 DEG C to obtain a cyclodextrine solution; (2) mixing 5 to 30 parts of fish oil and 0.5 to 3.5 parts of Span 80 to obtain a mixture, adding the mixture into the cyclodextrine solution obtained in the step (1), performing homogenous dispersion for 40 to 60 s, then centrifuging at the speed of 3,000 to 8,000 r / min for 3 to 10 min, and taking a white solid-liquid mixture on the upper layer to obtain fish oil microcapsule emulsion; and (3) adding water, sugar, salt and xanthan gum into a stirring machine for stirring for 2 to 10 min, then adding egg yolks, potassium sorbate and EDTA for continuous stirring until the materials are continuously stirred, adding 5 to 30 parts of the fish oil microcapsule emulsion obtained in the step (2), adding soybean oil and vinegar at a constant speed, and continuously stirring until the materials are uniformly mixed, to obtain the mayonnaise. The invention further provides mayonnaise. The mayonnaise is rich and variable in nutrition. The egg yolks and the soybean oil are added into the product as main materials, so that fish oil microcapsule is added.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to mayonnaise and a production process thereof. Background technique [0002] Mayonnaise, made with a lot of eggs and oil, is rich in omega-6 essential fatty acids. This kind of sauce has a long-standing place in the diet. Consumption of mayonnaise continues to increase and has become more pronounced in the recent past, especially among young people. Now there are many flavors of mayonnaise on the market: mustard mayonnaise, curry mayonnaise, tomato sauce mayonnaise, whipped cream mayonnaise and so on. Mayonnaise has become an essential condiment in people's daily life. [0003] The main components of fish oil are omega-3 fatty acids (including DHA and EPA), which can reduce inflammation, reduce blood fat, and prevent cardiovascular diseases. However, because fish oil has a strong fishy smell and is easily oxidized, the fish oil currently on the market is basically suppl...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L33/115A23P10/30A23L29/30
CPCA23V2002/00A23V2200/16A23V2200/224A23V2200/30A23V2250/18A23V2250/2042A23V2250/5112
Inventor 董士远罗慧杨清香彭丽刘心妍曾名湧
Owner OCEAN UNIV OF CHINA
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