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High-protein low-fat mayonnaise and preparation method thereof

A fat egg yolk and high protein technology, which is applied in the field of high protein and low fat mayonnaise and its preparation, can solve the problems of complex preparation method and low nutritional value of fat simulants, and achieves good market prospects, high nutritional value, and no equipment required. Effect

Inactive Publication Date: 2020-05-19
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the low-fat mayonnaise reduces the amount of fat, its nutritional value is low, and the preparation method of the fat simulant is complicated, and the konjac powder needs to be processed in multiple steps to prepare the fat simulant used to replace the fat

Method used

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  • High-protein low-fat mayonnaise and preparation method thereof
  • High-protein low-fat mayonnaise and preparation method thereof
  • High-protein low-fat mayonnaise and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 prepares high-protein low-fat mayonnaise

[0025] (1) The raw materials are weighed and set aside: 4 parts by weight of pea protein powder (Shandong Yantai Protein Technology Co., Ltd.), 12 parts by weight of egg yolk, 45 parts by weight of corn oil, 0.2 parts by weight of konjac gum, 5 parts by weight of white vinegar, and 1 part by weight of table salt , 1 weight part of white granulated sugar, 30.8 weight parts of ultrapure water and 1 weight part of spices;

[0026] (2) Mix and stir the egg yolk, salt, konjac gum and pea protein powder for 30 seconds;

[0027] (3) Add the above-mentioned standby white granulated sugar and spices to the mixture in step (2) and stir until dissolved;

[0028] (4) Slowly and alternately add the above-mentioned standby vinegar, corn oil and ultrapure water for weighing into the mixture obtained in step (3) to carry out high-speed shearing treatment until a uniform and stable semi-solid gel state is formed at last;

[0029]...

Embodiment 2

[0030] Embodiment 2 prepares high-protein low-fat mayonnaise

[0031] (1) The raw materials are weighed and set aside: 5 parts by weight of pea protein powder (Shandong Yantai Protein Technology Co., Ltd.), 10 parts by weight of egg yolk, 50 parts by weight of corn oil, 0.3 parts by weight of konjac gum, 5 parts by weight of white vinegar, and 1 part by weight of table salt , 1 weight part of white granulated sugar, 26.7 weight parts of ultrapure water and 1 weight part of spices;

[0032] (2) Mix and stir the egg yolk, salt, konjac gum and pea protein powder for 30 seconds;

[0033] (3) Add the above-mentioned standby white granulated sugar and spices to the mixture in step (2) and stir until dissolved;

[0034] (4) Slowly and alternately add the above-mentioned standby vinegar, corn oil and ultrapure water for weighing into the mixture obtained in step (3) to carry out high-speed shearing treatment until a uniform and stable semi-solid gel state is formed at last;

[0035]...

Embodiment 3

[0046] Example 3 is carried out on the performance of the mayonnaise prepared in Examples 1-2 and Comparative Examples 1-5 and commercially available full-fat mayonnaise (the fat content of this commercially available mayonnaise is 78.60%, purchased from Zhengzhou Dennis Supermarket) test

[0047] 3.1 Determination of texture properties: Use the TPA probe of the texture analyzer to select a cylindrical flat head probe with a diameter of 0.5 inches. The probe speed before the measurement is 1mm / s, the probe speed during the measurement is 1mm / s, and the probe speed after the measurement is 1mm / s, the probe penetration distance is 20mm, and the sensing force is Auto-5g. According to the specific requirements of this experiment, the selected indicators to be measured are hardness, elasticity, chewiness, and resilience. The measurement results are shown in the following table 1:

[0048] Table 1 TPA ​​test results

[0049]

[0050] It can be seen from Table 1 that the high-...

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Abstract

The invention belongs to the technical field of food industry, and particularly relates to high-protein low-fat mayonnaise and a preparation method thereof. The raw materials of the high-protein low-fat mayonnaise comprise egg yolk, table salt, fat, vinegar, spices, sugar and water, and also comprise pea protein and konjak gum which are used to replace part of the fat, wherein a use amount of thepea protein is 4-5 wt%, a use amount of the konjak gum is 0.2-0.3 wt%, a use amount of the egg yolk is 10-12 wt%, and a use amount of the fat is 45-50 wt%. The high-protein low-fat mayonnaise of the invention has higher nutritional value, and has substantially the same texture, chroma and sensory properties as full-fat mayonnaise, and the preparation method is simple and the cost is low.

Description

technical field [0001] The invention belongs to the technical field of food industry, and in particular relates to a high-protein, low-fat mayonnaise and a preparation method thereof. Background technique [0002] Mayonnaise is a semi-solid O / W emulsion, made of egg yolk, vegetable oil, water, and vinegar as the main raw materials, supplemented with sugar and salt, and is a high-fat sauce made by modulation and emulsification. Mayonnaise has a mellow taste, unique taste, and is convenient to eat. It is a condiment with high nutritional value. Serve baked on food. [0003] Traditional mayonnaise contains 70%-80% fat. Fat is a high-cholesterol, high-calorie nutrient. Excessive absorption is not good for human health. High-fat diet is a variety of diseases (high cholesterol, diabetes, obesity and other diseases) incentives. Simply reducing the fat content will make mayonnaise rough in texture, and its viscosity and stability will decrease. Therefore, it is urgent to develop ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/185A23L19/10
CPCA23L27/60A23L33/185A23L19/115A23V2002/00A23V2200/124A23V2250/548
Inventor 田少君丁芳芳李海旺闫景峰张学鹏孙晓洋宋范范郭兴凤张争全王艳红郑奥泽
Owner HENAN UNIVERSITY OF TECHNOLOGY