Dryness-moistening bowel-lubricating low-fat yolk sauce and production method thereof

A technology for moistening the intestines and fattening egg yolks, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc. Digestion and absorption, unique taste effect

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,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] A low-fat mayonnaise for moistening and smoothing intestines is 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, tea leaves 3, mung bean paste 12, white wine 1, eggplant juice 6, orchid seeds 0.9, astragalus 1, angelica 2.5;

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

[0027] Celery 6, chickpea 5, rice bran 8, appropriate amount of cellulase;

[0028] The preparation method is:

[0029] (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;

[0030] (2) Add 0.8% cellulase by weight to ...

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PUM

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Abstract

The invention discloses dryness-moistening bowel-lubricating low-fat yolk sauce, made from the following materials according to parts by weight: 18-20 parts of fresh chicken 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 fiber, 40-44 parts of soybean salad oil, 1.8-2 parts of edible 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, 3-4 parts of tea, 12-14 parts of minced mung bean, 1-2 parts of baijiu, 6-7 parts of eggplant juice, 0.9-1 part of basil seed, 1-1.5 parts of Radix Astragali, and 2.5-2.6 parts of Radix Angelicae Sinensis; the oat dextrin is used to replace part of salad oil, fat replacement ratio is 27.9%, and under such condition, the viscosity of the low-fat yolk sauce is 105% higher than that of the whole fat yolk sauce, and energy value thereof is 16.5% lower than that of the whole fat yolk sauce.

Description

technical field [0001] The invention relates to the technical field of food seasoning sauce, in particular to a low-fat mayonnaise for moistening and smoothing intestines 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 s...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L29/30A23L33/105A23L33/10
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 柳培健
Owner FENGYANG RUICHENG FOOD TECH
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