Method for producing high-astaxanthin content low-fat ratio mayonnaise
A manufacturing method and astaxanthin technology are applied in the field of mayonnaise high astaxanthin manufacturing, which can solve the problems that fresh egg yolk does not contain natural astaxanthin, cannot be supplemented with astaxanthin and DHA dietary nutrients, etc., so as to protect skin health. , Relieve exercise fatigue, promote hair growth effect
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[0027] The manufacture method of a kind of high astaxanthin content low-fat ratio mayonnaise that the present invention proposes comprises the following specific steps:
[0028] S1, smash the egg and pour it into the egg yolk separator to obtain the egg yolk; and detect the content of natural astaxanthin and DHA in the egg yolk to judge whether the egg yolk is qualified;
[0029] S2. After the egg yolk has passed the inspection, the egg yolk is sterilized to obtain raw material A;
[0030] S3, adding vegetable oil to raw material A to obtain raw material B;
[0031] S4. Add edible thickening starch to raw material B to obtain raw material C;
[0032] S5, adding salt, sugar, vinegar and water to raw material C to obtain raw material D;
[0033] S6. Pour raw material D into a food mixer and mix evenly to obtain product E;
[0034] S7. Sample the product E, check the content of natural astaxanthin and DHA in the product E, and judge whether the product E is qualified;
[0035...
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