Milk-flavor blueberry blood nourishing mayonnaise and preparing method thereof

A technology of mayonnaise and blueberry, which is applied in food science, food preservation, and the function of food ingredients, etc. It can solve problems such as elevated blood lipid levels and atherosclerosis, and achieve the effect of compact structure, easy digestion and absorption, and unique taste

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

[0025] A milk-flavored blueberry blood-nourishing mayonnaise is made from the following raw materials in parts by weight:

[0026] 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, blueberry juice 8, black rice 6, butter 1, matcha powder 1, vegetable hibiscus 2.4, salvia 1.8, Junqian 2.5;

[0027] Described water-soluble nutritional dietary fiber includes:

[0028] Celery 6, chickpea 5, rice bran 8, appropriate amount of cellulase;

[0029] The preparation method is:

[0030] (1) Take celery, chickpeas, and rice bran, mix them in a blender, and stir them into a paste, then add an appropriate amount of water to adjust the solid content to 4%, and perform ultrasonic treatment for 10 minutes at a temperature of 55°C and an intensity of 800w;

[0031] (2) Add 0.8% cellulase by weight to the materi...

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PUM

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Abstract

The invention discloses a milk-flavor blueberry blood nourishing mayonnaise. The mayonnaise is prepared from, by weight, 18-20 parts of fresh eggs, 27-28 parts of oat dextrin, 2-3 parts of fishskin collagen, 8-10 parts of water, 1-2 parts of garlic oil, 1-2 parts of chickpea dietary fibers, 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 vanillin, 8-10 parts of blueberry juice, 6-7 parts of black rice, 1-2 parts of cream, 1-2 parts of matcha powder, 2.4-3 parts of hibiscus manihot flower, 1.8-2.2 parts of radix salvia miltiorrhiza and 2.5-3 parts of diospyros lotus fruit. Part of salad oil is replaced by the oat dextrin, the fat substituted ratio is 27.9%, on the condition, the viscosity of the low-fat mayonnaise is improved by 105% compared with that of full-fat mayonnaise, and the energy value is reduced by about 16.5 that that of the full-fat mayonnaise.

Description

technical field [0001] The invention relates to the technical field of food seasoning sauces, in particular to a milk-flavored blueberry blood-nourishing 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...

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
CPCA23L3/0155A23V2002/00A23V2200/30A23V2200/31A23V2200/302A23V2250/21A23V2250/18A23V2250/5422A23V2250/5114A23V2250/5116
Inventor 柳培健
Owner FENGYANG RUICHENG FOOD TECH
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