A kind of mayonnaise and its preparation process

Abstract

The invention provides a mayonnaise preparation process which comprises the following steps: (1) heating and dissolving 0.05 to 1.5 parts of cyclodextrine into 15 to 150 parts of water, and cooling to 5 to 20 DEG C to obtain a cyclodextrine solution; (2) mixing 5 to 30 parts of fish oil and 0.5 to 3.5 parts of Span 80 to obtain a mixture, adding the mixture into the cyclodextrine solution obtained in the step (1), performing homogenous dispersion for 40 to 60 s, then centrifuging at the speed of 3,000 to 8,000 r / min for 3 to 10 min, and taking a white solid-liquid mixture on the upper layer to obtain fish oil microcapsule emulsion; and (3) adding water, sugar, salt and xanthan gum into a stirring machine for stirring for 2 to 10 min, then adding egg yolks, potassium sorbate and EDTA for continuous stirring until the materials are continuously stirred, adding 5 to 30 parts of the fish oil microcapsule emulsion obtained in the step (2), adding soybean oil and vinegar at a constant speed, and continuously stirring until the materials are uniformly mixed, to obtain the mayonnaise. The invention further provides mayonnaise. The mayonnaise is rich and variable in nutrition. The egg yolks and the soybean oil are added into the product as main materials, so that fish oil microcapsule is added.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to mayonnaise and a production process thereof. Background technique [0002] Mayonnaise, made with a lot of eggs and oil, is rich in omega-6 essential fatty acids. This kind of sauce has a long-standing place in the diet. Consumption of mayonnaise continues to increase and has become more pronounced in the recent past, especially among young people. Now there are many flavors of mayonnaise on the market: mustard mayonnaise, curry mayonnaise, tomato sauce mayonnaise, whipped cream mayonnaise and so on. Mayonnaise has become an essential condiment in people's daily life. [0003] The main components of fish oil are omega-3 fatty acids (including DHA and EPA), which can reduce inflammation, reduce blood fat, and prevent cardiovascular diseases. However, because fish oil has a strong fishy smell and is easily oxidized, the fish oil currently on the market is basically suppl...

AI Technical Summary

Problems solved by technology

[0004] There are too many omega-6 fatty acids in the diet structure of Chinese people, and more attention should be paid to the intake of omega-3 fatty acids. Although fish oil is rich in omega-3 fatty acids, and although various studies have been carried out on the taste of mayonnaise at home and abroad, However, there is no research on the incorporation of fish oil into mayonnaise products to adjust the proportion of polyunsaturated fatty acids in mayonnaise