Low-fat mayonnaise and preparation method thereof

A fat egg yolk and egg yolk technology is applied in the field of low-fat mayonnaise and its production to achieve good texture and stability, reduce energy intake, and expand research ideas.

Inactive Publication Date: 2017-01-04
WUHAN INST OF BIOENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, from the research of konjac gum as a fat simulant, there are still great deficiencies.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of the fat simulant: add 3.5wt% of konjac fine powder and 0.32wt% of calcium hydroxide to water, stir at 85°C for 5 minutes, and make konjac gel. After the konjac gel was blanched in boiling water, it was added to 0.2wt% citric acid aqueous solution, soaked for 10 minutes, and ground for 25 minutes with a colloid mill.

[0020] The preparation method of low-fat mayonnaise comprises the following steps:

[0021] (1) Weigh 70% of soybean salad oil, 10% of fat simulant, 10% of egg yolk, 6% of white vinegar, 2.0% of table salt, 1.9% of white sugar, and 0.1% of potassium sorbate according to mass percentage.

[0022] (2) Stir the egg yolk, salt, white sugar, and potassium sorbate, and mix well;

[0023] (3) Under stirring conditions, add white vinegar to the egg yolk liquid obtained in step (2), and mix well;

[0024] (4) Under stirring conditions, slowly add soybean salad oil to the egg yolk liquid obtained in step (3), and mix evenly until the surf...

Embodiment 2

[0027] The preparation method of the fat simulant: add 4.0wt% of konjac fine powder and 0.36wt% of calcium hydroxide to water, stir at 90°C for 5 minutes, and make konjac gel. After the konjac gel was blanched in boiling water, it was added to 0.2wt% citric acid aqueous solution, soaked for 10 minutes, and ground for 30 minutes with a colloid mill.

[0028] The preparation method of low-fat mayonnaise comprises the following steps:

[0029] (1) Weigh 60% soybean salad oil, 20% fat simulant, 8% egg yolk, 8% white vinegar, 2.2% table salt, 1.7% white sugar, and 0.1% potassium sorbate by mass percentage.

[0030] (2) Stir the egg yolk, salt, white sugar, and potassium sorbate, and mix well;

[0031] (3) Under stirring conditions, add white vinegar to the egg yolk liquid obtained in step (2), and mix well;

[0032] (4) Under stirring conditions, slowly add soybean salad oil to the egg yolk liquid obtained in step (3), and mix evenly until the surface is smooth and oily;

[0033...

Embodiment 3

[0035] The preparation method of the fat simulant: add 4.0wt% of konjac fine powder and 0.36wt% of calcium hydroxide to water, stir at 90°C for 5 minutes, and make konjac gel. After the konjac gel was blanched in boiling water, it was added to 0.2wt% citric acid aqueous solution, soaked for 10 minutes, and ground for 30 minutes with a colloid mill.

[0036] The preparation method of low-fat mayonnaise comprises the following steps:

[0037] (1) Weigh 50% soybean salad oil, 30% fat simulant, 6% egg yolk, 10% white vinegar, 2.4% table salt, 1.4% white sugar, and 0.2% potassium sorbate by mass percentage.

[0038] (2) Stir the egg yolk, salt, white sugar, and potassium sorbate, and mix well;

[0039] (3) Under stirring conditions, add white vinegar to the egg yolk liquid obtained in step (2), and mix well;

[0040] (4) Under stirring conditions, slowly add soybean salad oil to the egg yolk liquid obtained in step (3), and mix evenly until the surface is smooth and oily;

[004...

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PUM

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Abstract

The invention discloses low-fat mayonnaise and a preparation method thereof, and belongs to the technical field of food processing. The low-fat mayonnaise is prepared from, by mass, 50-70% of soybean salad oil, 10-30% of fat substitutes, 5-10% of yolk, 5-10% of white vinegar, 2.0-3.0% of table salt, 1.0-2.0% of white granulated sugar and 0.1-0.2% of potassium sorbate. The fat substitutes are prepared from Konjac powder through a gelling and micronizing process. The yolk is evenly stirred and mixed with the table salt, the white granulated sugar and potassium sorbate, then the white vinegar, the potassium sorbate and the fat substitutes are sequentially added to be evenly mixed, and the finished low-fat mayonnaise product is obtained. By applying the Konjac gel fat substitutes to preparation of mayonnaise food, the mayonnaise is endowed with good texture and stability, and the mayonnaise has the advantage of reducing energy intake on the basis of the smooth and rich taste of traditional mayonnaise.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low-fat mayonnaise and a preparation method thereof. Background technique [0002] Mayonnaise is a semi-solid acidic spread food, according to the classification, it belongs to the oil-in-water emulsification system. Among them, the emulsifying effect is mainly the phospholipid in the egg yolk. About 80% of the oil gives it a unique taste and color, but at the same time it brings high calories. In recent years, the use of mayonnaise in our country has also become more and more common. [0003] Konjac glucomannan contained in fat simulants is a dietary fiber with good physiological and health functions. Konjac has been widely used in the food industry because of its wide range of sources and good swelling and gelling properties. . Moreover, because of its special chain structure, konjac glucomannan will not be affected by digestive enzymes in the human bo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L15/00A23L29/244A23P10/22
CPCA23V2002/00A23V2200/14
Inventor 王素娟文声扬
Owner WUHAN INST OF BIOENG
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