Low-fat nutritional egg yolk sauce and making method thereof

A technology of mayonnaise and nutrition, which is applied in the direction of fat-containing food ingredients, food science, food preservation, etc., can solve the problems of elevated blood lipid content, atherosclerosis, etc., and achieve the effect of fine texture, compact structure, and easy digestion and absorption

Inactive Publication Date: 2016-05-04
FENGYANG RUICHENG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because the cholesterol content in the mayonnaise is higher, eating too much may cause blood fat content to rise, even atherosclerosis, make its market promotion be subjected to certain restriction; Seeking a kind of healthy, convenient and safe method is present new trend

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] A low-fat nutritious mayonnaise made from the following raw materials in parts by weight:

[0025] Fresh egg 18, oat dextrin 27, fish skin collagen 2, water 8, garlic oil 1, chickpea dietary fiber 1, soybean salad oil 40, vinegar 1.8, refined salt 1, white sugar 1, mustard 0.3, white pepper 0.36, ginger powder 0.18, vanillin 0.08, duck liver 10, tofu 10, green scorpion 1.7, apple leaf 1.3, Zijinniu 2.3;

[0026] Described water-soluble nutritional dietary fiber includes:

[0027] 7 tangerine peels, 10 raisins, 5 chickpeas, 8 rice bran, appropriate amount of cellulase;

[0028] The preparation method is:

[0029] (1) Take tangerine peel, raisins, chickpeas, and rice bran, mix them in a blender, stir them into a paste, then add an appropriate amount of water to adjust the solid content to 4%, ultrasonically treat for 10 minutes, the ultrasonic temperature is 55°C, and the ultrasonic intensity is 800w ;

[0030] (2) Add 0.8% cellulase by weight to the material after ul...

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PUM

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Abstract

The invention discloses low-fat nutritional egg yolk sauce. The sauce is made from, by weight, 18-20 parts of fresh egg, 27-28 parts of oat dextrin, 2-3 parts of fish skin collagen, 8-10 parts of water, 1-2 parts of garlic oil, 1-2 parts of chickpea dietary fiber, 40-44 parts of soybean salad oil, 1.8-2 parts of vinegar, 1-1.2 parts of refined salt, 1-1.2 parts of white granulated sugar, 0.3-0.36 part of mustard, 0.36-0.4 part of white pepper, 0.18-0.2 part of ginger powder, 0.08-0.1 part of vanill, 10-20 parts of duck liver, 10-15 parts of bean curd, 1.7-2 parts of feather cockscomb seeds, 1.3-1.6 parts of apple leaves and 2.3-2.4 parts of ardisia japonica. Under the conditions that oat dextrin replaces part of salad oil and the fat replace rate is 27.9%, the viscosity of the low-fat egg yolk sauce is increased by 105% compared with that of full-fat egg yolk sauce, and the energy value is decreased by about 16.5% compared with that of full-fat egg yolk sauce.

Description

technical field [0001] The invention relates to the technical field of food seasoning sauce, in particular to a low-fat nutritious mayonnaise and a preparation method thereof. Background technique [0002] Mayonnaise is an oil-in-water semi-solid condiment with high nutritional value and unique flavor. The fat content of traditional mayonnaise is very high, about 70%-80%. Excessive intake of fat can easily lead to chronic diseases such as obesity, coronary heart disease, insulin resistance, hyperlipidemia, and certain cancers (breast and colon cancer). However, fat plays an important role irreplaceable by other ingredients in food, and can affect the rheological properties and sensory properties of food in a special way, such as flavor, taste and texture. Therefore, in recent years, scholars at home and abroad have tried to select a substance with low energy value and can produce rheological properties similar to fat, and add it to mayonnaise so that the product still has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/30A23L33/105A23L33/115A23L33/21A23L33/28A23L3/015
CPCA23L3/0155A23V2002/00A23V2200/30A23V2250/21A23V2250/18A23V2250/5114A23V2250/5116A23V2250/5422
Inventor 柳培健
Owner FENGYANG RUICHENG FOOD TECH
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