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Preparation method of easy-to-apply low-fat peanut mayonnaise

A technology of mayonnaise and peanuts, which is applied in the field of condiment processing, can solve the problems of not being delicate enough, and achieve the effects of low calorie, large economic benefits, and good spreadability

Active Publication Date: 2013-08-14
GUANGDONG JIAHAO FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this patent combines peanut butter with salad dressing, the fat content of the product is more than 70%, and only steel knives are used to grind the peanut butter in the preparation process. The ground peanut butter has a grainy feel and is not delicate enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: the preparation method of the easy-to-spread low-fat peanut mayonnaise with high proportion of peanuts (the amount of peanuts accounts for 50%-60% of the total sauce, and the product color is light yellowish brown)

[0030]Select mature and plump peanut kernels, screen and remove impurities, moldy, moth-eaten and immature particles, and wash them with tap water 2-3 times. The washed peanuts were evenly distributed in the trays and baked at a temperature of 145°C for 35 minutes, and then peeled. Pick out some peanuts that are over-roasted and not peeled off. Use a cooking machine to grind the peeled and clean peanut kernels first, and then finely grind them. A colloid mill (the homogenization parameter of the colloid mill is 9-10 MPa, and the homogenization time is 6 min) is used for mixing and homogenization, so that the color and quality of the peanut mud are uniform, and the peanut mud is prepared. Prepare 2% gelatin and gum arabic respectively, mix th...

Embodiment example 2

[0031] Implementation case 2: Preparation method of easy-to-spread low-fat peanut mayonnaise with low proportion of peanuts (the amount of peanuts accounts for 20%-30% of the total sauce, and the color of the product is light yellow)

[0032] Select mature and plump peanut kernels, screen and remove impurities, moldy, moth-eaten and immature particles, and wash them with tap water 2-3 times. The washed peanuts were evenly distributed in the trays and baked at a temperature of 145°C for 35 minutes, and then peeled. Pick out some peanuts that are over-roasted and not peeled off. Use a cooking machine to grind the peeled and clean peanut kernels first, and then finely grind them. A colloid mill (the homogenization parameter of the colloid mill is 9-10 MPa, and the homogenization time is 6 min) is used for mixing and homogenization, so that the color and quality of the peanut mud are uniform, and the peanut mud is prepared. Prepare 2% gelatin and gum arabic respectively, mix the...

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Abstract

The invention discloses a preparation method of easy-to-apply low-fat peanut mayonnaise, and belongs to the technical field of seasoning processing. The method comprises the following steps that: peanuts and fresh eggs are taken as raw materials; the peanuts are baked and peeled off, and then subjected to coarse grinding, fine grinding and colloid grinding to be prepared into mashed peanuts; gelatin and arabic gum are prepared into fat substitutes; white granulated sugar, wheat flour, salt, mustard, xanthan gum and the like are mixed uniformly, and stirred uniformly with egg liquid; white vinegar and salad oil are added and stirred; mayonnaise is prepared; the mashed peanuts and the fat substitutes are added to the mayonnaise, and subjected to homogenizing, encapsulation and sterilization; and the low-fat peanut mayonnaise is prepared. The peanut mayonnaise overcomes the defect of poor applying property of peanut butter, has good flowability, reserves unique fragrance of the peanuts, has fine and smooth feels of the mayonnaise, has the fat content of only 18-35%, has the viscosity of 393*10<3>-476*10<3>mPa.s, is mainly used for intraday processed food, chilled food, frozen food, baked food, soft can food and fast food, and has a certain market prospect.

Description

technical field [0001] The invention discloses a method for preparing an easy-to-spread low-fat peanut mayonnaise, relates to the preparation of a compound sauce body, and belongs to the technical field of condiment processing. Background technique [0002] Mayonnaise, as a basic seasoning sauce in Western-style cold food, has a special delicateness and smoothness. The slightly sour taste is mixed with the unique fragrance of lemon, and the unique fragrance of peanuts is added on the basis of mayonnaise. Arouse the appetite of consumers, and from the perspective of nutritional value, peanut mayonnaise is rich in unsaturated fatty acids, which is easy for the body to absorb, and has a good physiological regulation effect, such as regulating blood lipids and clearing blood clots. [0003] Mayonnaise is a high-fat, high-calorie food. Generally, the fat content ranges from 75% to 85%. Excessive intake is not conducive to human health. Therefore, traditional mayonnaise is regarde...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/38A23L27/60A23L25/10
Inventor 张慜刘亚萍祝银银刘君陈志雄陈世豪
Owner GUANGDONG JIAHAO FOOD
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