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Salted yolk sauce seasoner as well as preparation method thereof

A technology of seasoning and salted egg yolk, which is applied in the field of salted egg yolk sauce seasoning and its preparation, can solve the problems of unfavorable human health and greasy taste, and achieve the effects of excellent embedding effect, smooth taste and bright flavor

Pending Publication Date: 2018-10-09
SUZHOU MEIJIAHUI FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This type of mayonnaise product has a high fat content, although the problem of poor stability has been solved, the C42-48 triglyceride content in the used fat A is as high as 40%-65%, which makes the mouthfeel of this type of mayonnaise product greasy, and is not conducive to human health

Method used

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  • Salted yolk sauce seasoner as well as preparation method thereof
  • Salted yolk sauce seasoner as well as preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-5

[0059] A kind of salted egg yolk sauce seasoning, by weight, the content of each component is as shown in the following table:

[0060]

[0061] I&G: Taste disodium nucleotide, that is, 50% combination of sodium 5' inosine (IMP, Disodiuminosine 5'-monophosphate) and sodium 5'guanosine (GMP, Disodium guanosine 5'-monophosphate).

[0062] In each of the above examples, the filler is a mixture of distarch phosphate and maltodextrin, wherein the weight ratio of distarch phosphate and maltodextrin is 9:72. The eggs used (enzymolysis treatment) are fresh egg liquid plus water and protease for enzymolysis treatment. The weight ratio of eggs, water and protease during enzymolysis is egg: water: protease = 54:93:0.21, The protease used was a complex protease purchased from Hunan Century Huaxing Bioengineering Co., Ltd. The xanthan gum used can be replaced by gum arabic, gelatin or carrageenan. Potassium sorbate as a preservative can also be replaced by sodium sorbate, benzoic acid...

Embodiment 6

[0064] A preparation method of salted egg yolk sauce seasoning, it comprises the steps,

[0065] Step 1. Enzymatic hydrolysis of eggs: Weigh 52 parts of eggs according to the parts by weight, add water and stir according to the ratio of eggs: water = 54:93 (weight ratio) to obtain diluted egg liquid. Stir the egg liquid at a speed of 200r / min, and heat up to 60°C. Add protease to the egg liquid according to the ratio of egg: protease = 54:0.21 (weight ratio), keep warm at 60°C for 2 hours for enzymolysis, and continuously stir the egg liquid during the reaction. After the reaction, continue to heat up to 85° C. and keep it warm for 30 minutes to inactivate the protease to obtain egg enzymatic hydrolyzate for later use.

[0066] Step 2: Add the egg enzymatic solution obtained in Step 1 into the mixing tank, add 90 parts by weight of water, 20 parts of chicken fat, 0.1 part of xanthan gum, and 2 parts of sodium starch octenyl succinate , 78 parts of filler, 30 parts of egg yol...

Embodiment 7

[0070] A preparation method of salted egg yolk sauce seasoning, it comprises the steps,

[0071] Step 1. Egg enzymatic hydrolysis: Weigh 53 parts of eggs according to the parts by weight, add water and stir according to the ratio of eggs: water = 54:93 (weight ratio) to obtain diluted egg liquid. Stir the egg liquid at a speed of 200r / min, and heat up to 60°C. Add protease to the egg liquid according to the ratio of egg: protease = 54:0.21 (weight ratio), keep warm at 60°C for 2 hours for enzymolysis, and continuously stir the egg liquid during the reaction. After the reaction, continue to heat up to 85° C. and keep it warm for 30 minutes to inactivate the protease to obtain egg enzymatic hydrolyzate for later use.

[0072] Step 2: Add the egg enzymatic solution obtained in Step 1 into the mixing tank, add 95 parts by weight of water, 21.5 parts of chicken fat, 0.2 parts of xanthan gum, and 2.5 parts of sodium starch octenyl succinate , 80 parts of filler, and 32 parts of eg...

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Abstract

The invention discloses a salted yolk sauce seasoner and relates to the technical field of a seasoner. The invention aims to solve the technical problem in the prior art that the stability of the yolksauce is low. The salted yolk sauce seasoner is characterized by comprising the following components in parts by weight: 52 to 56 parts of egg, 20 to 25 parts of edible oil, 0.1 to 0.5 part of ediblegum, 2 to 4 parts of an emulsifier, 78 to 84 parts of a filler, 22 to 26 parts of white granulated sugar, 12 to 18 parts of salt, 12 to 18 parts of monosodium glutamate, 0.8 to 1.2 parts of disodium5'-ribonucleotide, 30 to 38 parts of yolk powder and 90 to 110 parts of water, wherein the filler comprises at least one type of modified starch; the egg is subjected to protease enzymolysis treatment. Another aim of the invention is to provide a preparation method of the salted yolk sauce seasoner, wherein the process is simple. The salted yolk sauce seasoner prepared according to the method hashigh emulsifying stability and is not liable to layering and oil separation after long-time storage.

Description

technical field [0001] The invention relates to the technical field of seasonings, more specifically, it relates to a salted egg yolk sauce seasoning and a preparation method thereof. Background technique [0002] Mayonnaise is a widely used condiment found in most households, usually in a semi-solid form. Traditional mayonnaise is prepared from vegetable oil, water, materials containing egg yolk and acidic components. [0003] The British patent whose publication number is GB2553255A discloses a kind of additive-free mayonnaise product, which uses enzyme-modified starch, dietary fiber, egg yolk, oil, vinegar or lemon juice and water as main raw materials. The content of egg yolk in this kind of mayonnaise product is low and has no other emulsifier ingredients, so that the content of lecithin and protein as "emulsifier" in the formula is less, which increases the difficulty of the emulsification process in the mayonnaise preparation process, and the obtained egg yolk The l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 杨卫新
Owner SUZHOU MEIJIAHUI FOOD TECH CO LTD
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