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Collagen garlic mayonnaise and preparation method thereof

A technology of collagen and fish skin collagen, which is applied in the field of food seasoning sauce, can solve problems such as elevated blood lipid content and atherosclerosis, and achieve the effect of fine texture, compact structure, and easy digestion and absorption

Inactive Publication Date: 2016-10-05
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 collagen garlic 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, jujube 10, plum 7, fruit peel 8, sugar residue 8, Atractylodes macrocephala 2, lotus seed core 2.3, loquat leaf 2.3;

[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 material after ultrason...

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PUM

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Abstract

The invention discloses collagen garlic mayonnaise. The collagen garlic mayonnaise is prepared from the following raw materials in parts by weight: 18-20 parts of fresh eggs, 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 fibers, 40-44 parts of soybean salad oil, 1.8-2 parts of vinegar, 1-1.2 parts of 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, 10-15 parts of wild jujube, 7-8 parts of preserved plum, 8-9 parts of sweetend roll, 8-10 parts of candy pomace, 2-2.4 parts of Rhizoma Atractylodis Macrocephalae, 2.3-2.4 parts of Lotus Plumule, and 2.3-3 parts of Folium Eriobotryae. The oat dextrin replaces part of salad oil, fat substitution rate is 27.9%, under the conditions, viscosity of low-fat mayonnaise is higher than that of whole-fat mayonnaise by 105%, and energy value of the low-fat mayonnaise is lower than that of the whole-fat mayonnaise by about 16.5%.

Description

technical field [0001] The invention relates to the technical field of food seasoning sauce, in particular to a collagen garlic 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 a s...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L29/10A23L33/17A23L33/21
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/314
Inventor 柳培健
Owner FENGYANG RUICHENG FOOD TECH
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