Mayonnaise capable of regulating qi, relieving depression and promoting digestion and making method thereof

A technology of mayonnaise and digestion, applied in food science, food preservation, food ingredients, etc., can solve problems such as elevated blood lipid levels, atherosclerosis, etc., 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,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0025] A mayonnaise for regulating qi, relieving depression and eliminating food, which is made from the following raw materials in parts by weight:

[0026] Fresh eggs 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, lotus seeds 8, prunes 3, milk 3, raisins 5, elixir 1, orange red 1.5, antler 0.9;

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

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

[0029] The preparation method is:

[0030] (1) Mix wax gourd, chickpeas, and rice bran in a blender, stir to form 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;

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

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Abstract

The invention discloses mayonnaise capable of regulating qi, relieving depression and promoting digestion. The mayonnaise 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 vanillin, 8-10 parts of lotus seed, 3-4 parts of preserved green plum, 3-4 parts of milk, 5-6 parts of raisin, 1-2 parts of Inula helenium L., 1.5-2 parts of pummelo peel and 0.9-1 part of cornu cervi. The mayonnaise has the advantages that part of salad oil is replaced by the oat dextrin, fat replacement ratio is 27.9%, the viscosity of the low-fat mayonnaise is increased by 105% as compared with that of whole-fat mayonnaise under the condition, and the energy value of the low-fat mayonnaise is lowered by about 16.5% as compared with that of the whole-fat mayonnaise.

Description

technical field [0001] The invention relates to the technical field of food seasoning sauce, in particular to a mayonnaise for regulating qi, relieving stagnation and eliminating food 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...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L29/10A23L29/30A23L5/30A23L33/10A23L33/105A23L33/17A23L33/21A23L3/015
CPCA23L3/0155A23V2002/00A23V2200/10A23V2200/222A23V2200/30A23V2250/21A23V2250/204A23V2250/5114A23V2250/5116A23V2250/18A23V2250/5422
Inventor 柳培健
Owner FENGYANG RUICHENG FOOD TECH
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