The application belongs to the technical field of
food preparation, and relates to a preparation method of PE
emulsion prepared from citrus peel residues and high-dietary-
fiber fat-reducing mayonnaise. The preparation method of the PE
emulsion is as follows: (1) the dried and crushed citrus peel residues are soaked and pretreated with acidic oxidized electrolytic water, and after the soaking is completed, the activated materials are obtained by washing,
drying and sieving; (2) the activated materials are mixed with water and then subjected to water bath heating treatment, and the citrus peel residue
fiber concentrate is obtained by
drying the residue; (3) the citrus peel residue
fiber concentrate is dispersed and then subjected to
colloid mill pretreatment and wet ball milling, and the citrus peel residue-based
colloid suspension is obtained after the wet ball milling; and (4) the citrus peel residue-based
colloid suspension is mixed with
vegetable oil and then subjected to shearing homogenization to obtain a coarse
emulsion, and then the coarse emulsion is subjected to ultrasonic treatment, and finally the citrus peel residue-based PE emulsion is obtained. The problems of unstable structure, easy oxidation, poor storage stability and poor taste of the fat-reducing mayonnaise prepared by using the PE emulsion are solved.