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Rosa multiflora egg yolk tonic sauce and preparation method thereof

A technology of nourishing sauce and ginseng egg yolk, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of atherosclerosis, elevated blood lipid content, etc., achieve dense structure, easy 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, 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 ginseng and egg yolk tonic sauce 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, grapefruit peel 9, cola 6, pomegranate juice 13, apple peel 10, ginseng ginseng 1, cistanche 2.8, corn silk 1;

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

[0028] Grapefruit peel 9, chickpea 5, rice bran 8, appropriate amount of cellulase;

[0029] The preparation method is:

[0030] (1) Take grapefruit peel, chickpea, 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 ultrasonically treat for 10 minutes at a temperature of 55°C and an ultrasonic intensity of 800w;

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

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PUM

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Abstract

The invention discloses Rosa multiflora egg yolk tonic sauce which is prepared 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 chick pea dietary fiber, 40-44 parts of soybean salad oil, 1.8-2 parts of table vinegar, 1-1.2 parts of refined salt, 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, 9-15 parts of shaddock peel, 6-10 parts of coke, 13-20 parts of pomegranate juice, 10-14 parts of apple peel, 1-1.5 parts of Rosa multiflora, 2.8-3 parts of Herba cistanche and 1-1.2 parts of corn stigma. Oat dextrin is adopted to replace part of salad oil, fat replacement ratio is 27.9%; under this condition, viscosity of low-fat mayonnaise is increased by 105% when compared with that of full-fat mayonnaise, and energy value of low-fat mayonnaise is lowered by 16.5% when compared with that of full-fat mayonnaise.

Description

technical field [0001] The invention relates to the technical field of food seasoning sauces, in particular to a ginseng and egg yolk tonic sauce 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/10A23L33/21A23L5/30A23L33/105A23L29/30
CPCA23V2002/00A23V2200/222A23V2200/30A23V2250/21A23V2250/5114A23V2250/5116A23V2250/5422A23V2200/326A23V2200/328
Inventor 柳培健
Owner FENGYANG RUICHENG FOOD TECH
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