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Grease composition, preparation method and application thereof in preparation of mayonnaise

A technology for oil composition and mayonnaise, which is applied in the directions of application, edible oil/fat, food ingredients containing oil, etc., can solve problems such as affecting fat-soluble vitamins, human health hazards, taste problems, etc., so as not to affect the intake of nutrients , The effect of improving emulsion stability and increasing product shelf life

Inactive Publication Date: 2020-04-14
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, excessive intake of mayonnaise products will lead to excessive accumulation of fat in the human body, resulting in obesity and a series of chronic diseases
[0003] At present, regarding the high fat content of high-fat mayonnaise products, which is harmful to human health, there are many fat substitutes to partially replace soybean oil, but it will cause taste problems or affect the absorption of active ingredients such as fat-soluble vitamins.

Method used

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  • Grease composition, preparation method and application thereof in preparation of mayonnaise
  • Grease composition, preparation method and application thereof in preparation of mayonnaise
  • Grease composition, preparation method and application thereof in preparation of mayonnaise

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The preparation method of the oil composition: 40% soybean oil-based diglyceride, 45% soybean oil, 10% coconut oil and 5% sesame oil are uniformly mixed.

[0032] How to prepare mayonnaise:

[0033] The mayonnaise contains the following components: 70% oil composition, 20% water, 6% egg yolk and 4% vinegar.

[0034] The preparation method of said mayonnaise is as follows: first, water, vinegar and egg yolk are gently mixed to form a water phase, and then a certain amount of oil composition is gradually added to the water phase and whipped by a homogenizer to form a uniform emulsion . The stirring rate of the homogenizer is 12500rpm, the whipping time is 6min, and the temperature is 25±1°C.

[0035] Soybean oleyl diglyceride is produced by hydrolysis of soybean oil to produce soybean oleyl fatty acid, and then esterified with glycerin. The lipase AYS enzyme derived from Candida rugosa was selected for the hydrolysis reaction, and the Lipozyme RM IM enzyme (Novozyme) d...

Embodiment 2

[0038] The preparation method of the oil composition: 60% of soybean oil-based diglyceride, 25% of soybean oil, 10% of coconut oil and 5% of sesame oil are uniformly mixed.

[0039] How to prepare mayonnaise:

[0040] The mayonnaise contains the following components: 70% oil composition, 20% water, 6% egg yolk and 4% vinegar.

[0041] The preparation method of said mayonnaise is as follows: first, water, vinegar and egg yolk are gently mixed to form a water phase, and then a certain amount of oil composition is gradually added to the water phase and whipped by a homogenizer to form a uniform emulsion . The stirring rate of the homogenizer is 12500rpm, the whipping time is 6min, and the temperature is 25±1°C.

[0042] Soybean oleyl diglyceride is produced by hydrolysis of soybean oil to produce soybean oleyl fatty acid, and then esterified with glycerin. The lipase AYS enzyme derived from Candida rugosa was selected for the hydrolysis reaction, and the Lipozyme RM IM enzyme ...

Embodiment 3

[0045] The preparation method of the oil composition: 80% soybean oil-based diglyceride, 5% soybean oil, 10% coconut oil and 5% sesame oil are uniformly mixed.

[0046] How to prepare mayonnaise:

[0047] The mayonnaise contains the following components: 70% oil composition, 20% water, 6% egg yolk and 4% vinegar.

[0048] The preparation method of said mayonnaise is as follows: first, water, vinegar and egg yolk are gently mixed to form a water phase, and then a certain amount of oil composition is gradually added to the water phase and whipped by a homogenizer to form a uniform emulsion . The stirring rate of the homogenizer is 12500rpm, the whipping time is 6min, and the temperature is 25±1°C.

[0049] Soybean oleyl diglyceride is produced by hydrolysis of soybean oil to produce soybean oleyl fatty acid, and then esterified with glycerin. The lipase AYS enzyme derived from Candida rugosa was selected for the hydrolysis reaction, and the Lipozyme RM IM enzyme (Novozyme) de...

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Abstract

The invention discloses a grease composition, a preparation method and application thereof in preparation of mayonnaise. The grease composition comprises: 40-90% of soybean oil-based diglyceride, 3-50% of soybean oil, 5-15% of coconut oil and 2-10% of sesame oil. According to the invention, high-content diglyceride is applied to preparation of mayonnaise, so that the mayonnaise is endowed with thecharacteristic of low energy intake, thus being conducive to improving the stability of the emulsion; at the same time, sesame oil is added and endows the mayonnaise with good taste and special fragrance, and the soybean oil and sesame oil both have high content of antioxidant and active substances, thus facilitating human health; coconut oil contains a large amount of lauric acid (about 45%), can effectively improve the shelf life and stability of the product, at the same time, lauric acid is a component also existing in breast milk, and can be well digested by the human body. The performance of the product is improved, and meanwhile, an emulsifier, a stabilizer and the like which need to be added into the product are reduced.

Description

technical field [0001] The invention relates to an oil composition and a preparation method thereof, in particular to an oil composition suitable for mayonnaise emulsions and capable of improving the stability of the emulsion and its preparation. The mayonnaise prepared by the oil composition not only has high quality, but also reduces the use of additives such as emulsifiers and stabilizers in such products, thereby further improving the health performance of the products. Background technique [0002] Mayonnaise products contain 50-80% oil. Soybean oil is mostly used in the current common preparation process. Soybean oil body is rich in polyunsaturated fatty acids and biologically active substances. It has physical and chemical stability and can be used as a natural emulsifier Improve the stability of food raw materials, more economical and healthier than emulsifiers, so it is often used in the preparation of mayonnaise products. However, excessive intake of mayonnaise pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D9/007A23L27/60A23L33/115
CPCA23D9/007A23D9/04A23L27/60A23L33/115A23V2002/00A23V2200/324A23V2200/3262A23V2200/30A23V2250/18
Inventor 王永华徐青青杨博王卫飞蓝东明罗日明
Owner SOUTH CHINA UNIV OF TECH
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