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Low-fat mayonnaise

A technology of fat egg yolk and egg yolk, which is applied in the field of low-fat mayonnaise to achieve the effects of enhancing stability, delicate and refreshing taste, and slowing down movement

Pending Publication Date: 2017-05-10
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional mayonnaise is a typical high-fat food, and its fat content is nearly 80%. Although fat has many important functions for food, it can not only affect the rheological properties of food, but also improve the sensory properties of food emulsions such as fragrance, appearance, and quality. structure, taste and shelf life, but excessive intake of fat can also become an inducement for diseases such as cardiovascular disease, high blood pressure, obesity and even cancer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] In this example, 1kg of low-fat mayonnaise with a fat content of 40% was prepared, and the mixed raw materials and proportions were as follows: 150g egg yolk, 400g vegetable oil, 5g xanthan gum, 20g white vinegar, 20g white sugar, 1g salt, 5g mustard oil, 2g Citric acid, 3 g potassium sorbate, and 380 g micro-nano wheat bran cellulose suspension, suspension solids 2%.

[0028] The preparation method of the above-mentioned micro-nano wheat bran cellulose suspension is as follows: (1) drying: heating and drying the raw wheat bran in an oven at 105° C. for at least 3 hours; (2) pulverizing and sieving: drying the dried wheat bran The bran is processed with a pulverizer, and the obtained wheat bran powder is then sieved through a 200-mesh sieve; (3) alkaline cooking and cleaning: the wheat bran powder and 5% NaOH solution are mixed at a ratio of 1:30 (g / mL) Evenly, cook for 30min, centrifuge the alkali-cooked product at 1000rpm for 5min, wash with deionized water at least 3...

Embodiment 2

[0032] In this example, 1kg of low-fat mayonnaise with a fat content of 50% was prepared, and the mixed raw materials and proportions were as follows: 150g egg yolk, 500g vegetable oil, 5g xanthan gum, 20g white vinegar, 20g white sugar, 10g salt, 5g mustard oil, 2g Citric acid, 3 g potassium sorbate and 285 g micro-nano wheat bran cellulose suspension, suspension solids 3%. The specific preparation method is the same as that in Example 1.

Embodiment 3

[0034] In this example, 1kg of low-fat mayonnaise with a fat content of 60% was prepared, and the mixed raw materials and proportions were as follows: 150g egg yolk, 600g vegetable oil, 4g xanthan gum, 20g white vinegar, 20g white sugar, 10g salt, 5g mustard oil, 2g Citric acid, 3 g potassium sorbate, and 186 g micro-nano wheat bran cellulose suspension, suspension solids 5%. The specific preparation method is the same as that in Example 1.

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Abstract

The invention discloses a preparation method of low-fat mayonnaise. The low-fat mayonnaise is prepared from following mixed raw materials: egg yolk, vegetable oil, a food thickening agent, a flavoring agent and a preservative, and is characterized in that the mixed raw materials also comprise micro-nano wheat bran cellulose suspension liquid with a solid content of 1-5%, wherein the adding amount of the micro-nano wheat bran cellulose suspension liquid is 9-40% of the total mass of the mixed raw materials; the adding amount of the vegetable oil is 39-70% of the total mass of the mixed raw materials. The low-fat mayonnaise is more suitable for people with hyperlipidemia or obesity; a gel network structure formed by the combined action of the micro-nano wheat bran cellulose and the thickening agent in the components can slow down the movement of oil droplets so as to enable the whole system to be more stable; the micro-nano wheat bran cellulose also can further improve the stability of the system by means of weak flocculation thereof and a filling effect for an oil-water interface, thus being more beneficial to long-term storage and flavor maintenance. The low-fat mayonnaise has a weak gel structure, has thixotropy and is better in viscoelasticity, thus being finer and smoother as well as tastier and more refreshing when being eaten.

Description

[0001] Technical field: [0002] The invention relates to the field of food seasoning sauces, in particular to a low-fat mayonnaise. [0003] Background technique: [0004] Traditional mayonnaise is a typical high-fat food with a fat content of nearly 80%. Although fat has many important effects on food, it can not only affect the rheological properties of food, but also improve the sensory properties of food emulsions such as aroma, appearance, quality. structure, taste and shelf life, but excessive fat intake can also be a trigger for conditions such as cardiovascular disease, hypertension, obesity and even cancer. In recent years, consumers have paid more and more attention to dietary health issues. In order to meet the needs of consumers, food manufacturers and scientists are constantly looking for fat substitutes to reduce the fat in high-fat foods. develop. In the production process of low-fat food, the fat in its basic formula needs to be replaced by other raw material...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/20
Inventor 贾原媛翟晓利张湃张坤王晓红朱文静刘碧莹
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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