Fish protein-containing low-fat mayonnaise and preparation method thereof

A technology of fat egg yolk and fish protein, which is applied in the field of low-fat mayonnaise and its preparation, can solve the problems of reducing the energy of mayonnaise and not improving the nutritional value, and achieve the effects of benefiting human health, rich nutritional value, and reduced viscosity

Active Publication Date: 2020-04-07
JIMEI UNIV
View PDF9 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above inventions all use a single variety of polysaccharide as a fat substituent, which reduces the energy of mayonnaise to a certain extent, but does not improve the nutritional value

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fish protein-containing low-fat mayonnaise and preparation method thereof
  • Fish protein-containing low-fat mayonnaise and preparation method thereof
  • Fish protein-containing low-fat mayonnaise and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] In order to make the content of the present invention more clearly understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention.

[0023] A method for preparing low-fat mayonnaise containing fish protein, which is made from the following raw materials in parts by weight:

[0024] Weigh 40 parts of soybean oil, 40 parts of fat simulant, 8 parts of egg yolk, 8 parts of white vinegar, 1.5 parts of white granulated sugar, 2 parts of table salt, 0.6 part of mustard oil and 0.1 part of potassium sorbate.

[0025] A preparation method of low-fat mayonnaise, comprising the following steps:

[0026] S1. Weigh soybean oil, fat simulant, egg yolk, white vinegar, white sugar, salt, mustard oil, potassium sorbate by weight;

[0027] Wherein, the preparation method of described fat simulant is:

[0028] (1) Preparation of isolated protein: m...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the technical field of food processing and discloses a preparation method of low-fat mayonnaise containing fish protein. The low-fat mayonnaise containing fish protein comprises the following components (by weight): soybean oil 40-80, egg yolk 5-10, fat mimetic 40-60, white vinegar 5-10, white granulated sugar 1-2, salt 2-3, mustard oil 0.5-1, and potassium sorbate 0.1-0.2. The invention also discloses a preparation method of a low-fat mayonnaise containing fish protein and a preparation method of a fat mimetic. According to the invention, the seawater fish meat isolated protein is compounded with pectin to replace part of soybean oil after limited enzymatic hydrolysis, and the fat replacement ratio is 50%. When applied to mayonnaise food production, compared withwhole milk mayonnaise, the viscosity of the low-fat mayonnaise is reduced by 46.5%, the energy value is reduced by 46.4%, and the protein content is increased by 107.1%. The low-fat mayonnaise also presents unique fish aroma, is suitable for smearing French fries, bread, hamburgers, sushi and other foods, and has good market application prospects.

Description

technical field [0001] The invention relates to the field of food production, in particular to a low-fat mayonnaise containing fish protein and a preparation method thereof. Background technique [0002] Mayonnaise is a high-fat semi-solid oil-in-water (O / W) emulsion, and it is also a popular oil condiment among consumers. Traditional mayonnaise is mainly prepared by uniformly mixing vegetable oil, egg yolk, vinegar, sugar, salt and other various seasonings, and is rich in nutrients such as carbohydrates, protein and fat. At present, the fat content of mayonnaise on the market is 70-80%. Fat plays an important role in improving the rheological properties and sensory characteristics of mayonnaise, such as flavor, mouthfeel, color and texture. [0003] However, a large number of scientific experiments have shown that excessive intake of fat can lead to obesity, diabetes, cardiovascular and cerebrovascular diseases and other chronic diseases. Therefore, it is particularly imp...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/18A23L29/231A23L3/3526
CPCA23L27/60A23L33/18A23L29/231A23L3/3526A23V2002/00A23V2200/124A23V2250/55A23V2250/5072A23V2200/02A23V2200/30
Inventor 孙乐常刘伟峰曹敏杰张凌晶章骞翁凌
Owner JIMEI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap