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

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...