Mayonnaise and making method thereof

Abstract

The invention discloses mayonnaise and a making method thereof. The mayonnaise is characterized by comprising yolk, as well as components in percentage by mass of the yolk of 9-11% of honey, 2-3% of lemon juice and 0.5-1% of table salt. The mayonnaise is prepared through the following steps of cleaning fresh poultry eggs with running water, performing drying by airing, performing shell removal, and performing separation of beaten eggs so as to obtain the yolk; adding the honey, the lemon juice and the table salt to the yolk, performing uniform stirring, and performing homogenizing so as to obtain mayonnaise mixed liquid; and loading the mayonnaise mixed liquid in a superhigh pressure special bag, and performing superhigh pressure treatment at 300-600Mpa for 5-10min so as to obtain the mayonnaise. The mayonnaise has the advantages that a superhigh pressure technology is adopted for making the mayonnaise, so that under the condition that fat is not added additionally, the mayonnaise hasfavorable texture and stability; besides, the superhigh pressure technology has the effect of sterilization; based on smooth and rich mouth feel of conventional mayonnaise, the mayonnaise has the characteristics of being safe and nutritive, reducing energy absorption and the like; and the superhigh pressure technology is a good substitute of a making and thermization manner of the conventional mayonnaise.

Description

technical field [0001] The invention relates to the field of food processing, in particular to mayonnaise and a preparation method thereof. Background technique [0002] Poultry egg yolk is rich in nutrients such as protein, lipid, minerals and multivitamins. Egg yolk contains a variety of nutrients that can promote the development of brain bones and hematopoiesis. For example, lecithin in egg yolk is digested in the human body and releases choline. Choline can effectively prevent mental decline, improve memory, and has a great effect on senile dementia. Good prevention and improvement effects; lecithin can also promote liver cell regeneration, increase human plasma protein content, enhance human immunity, and promote metabolism. Therefore, making mayonnaise from poultry egg yolk has high nutritional value. [0003] As a condiment, mayonnaise is deeply loved by Europeans and Americans, and has a wide market abroad. In recent years, mayonnaise has gradually entered the Chi...

AI Technical Summary

Problems solved by technology

[0004] On the one hand, the production of traditional mayonnaise needs to add no less than 65% of high-calorie additives such as fat to form a stable oil-in-water (O / W) emulsion, so the fat content in commercially available mayonnaise is very high (generally 65% ​​to 80%), excessive intake is not conducive to human health; on the other hand, because mayonnaise itself is not resistant to high temperature, and its high fat, low moisture, and low pH characteristics are not conducive to microbial reproduction, so in Strict heat sterilization is generally not carried out in the production of traditional mayonnaise, but the shelf life is mainly extended by adding preservatives, which makes the commercially available mayonnaise contain many food additives, incomplete sterilization, etc., which is not conducive to human health and Food safety; on the other hand, the existing heat sterilization method of mayonnaise has high requirements on temperature control, which is not conducive to industrial production requirements, and heat sterilization will inevitably denature some proteins, affect protein quality, and make mayonnaise nutritionally loss of value