Method for producing high-astaxanthin content low-fat ratio mayonnaise

Abstract

The invention discloses a method for producing high-astaxanthin content low-fat ratio mayonnaise. The method comprises the following specific steps: 1, breaking eggs, pouring the eggs into an egg yolkseparator to obtain egg yolks, and detecting the egg yolks to determine whether the egg yolks are qualified; 2, after the egg yolks are qualified, sterilizing the egg yolks to obtain a raw material A; 3, adding vegetable oil to the raw material A to obtain a raw material B; 4, adding edible thickening starch to the raw material B to obtain a raw material C; 5, adding salt, sugar, vinegar and water to the raw material C to obtain a raw material D; 6, pouring the raw material D into a food mixer, and performing uniform mixing and stirring to obtain a product E; 7, sampling and testing the product E to judge whether the product E is qualified; and 8, after the product E is qualified, sequentially subjecting the product E to discharging, packaging and finished product warehousing. The mayonnaise prepared by the present invention is rich in natural astaxanthin and DHA; and astaxanthin and DHA dietary nutrients can be efficiently supplemented by eating the mayonnaise.

Description

technical field [0001] The invention relates to the technical field of producing mayonnaise with high astaxanthin content, in particular to a method for producing mayonnaise with high astaxanthin content and low fat ratio. Background technique [0002] Astaxanthin, also known as astaxanthin and lobster shell pigment, is a carotenoid and the highest grade product of carotenoid synthesis, which is dark pink; astaxanthin is the strongest antioxidant and anti-inflammatory agent known to mankind ; Astaxanthin has a wide range of applications and clear curative effects in the fields of cancer, diabetes, cardiovascular and cerebrovascular, gout, fertility improvement, and skin tissue repair; Astaxanthin is widely found in the biological world, especially in shrimp, crab, fish, algae It is one of the main carotenoids in marine organisms, and is found in higher levels in body, yeast and bird feathers. [0003] DHA, commonly known as brain gold, is an unsaturated fatty acid that is v...

AI Technical Summary

Problems solved by technology

[0004] Astaxanthin and DHA are mostly obtained from food in people's daily life; the fat content of the emulsified seasoning sauce with egg yolk mixed with fat represented by mayonnaise and salad dressing reaches 40%-70%, and the content of natural egg yolk 5-15%, the caloric value reaches 2500-4000 kcal / kg; the fresh egg yolk used in the existing egg yolk mixed fat emulsified sauce does not contain natural astaxanthin and contains a very small amount of DHA, which cannot pass the common food of sauce For high-efficiency astaxanthin and DHA dietary nutrient supplementation