Low-fat mayonnaise and preparation method thereof
A technology of fat egg yolk and egg yolk, which is applied in the field of low-fat mayonnaise and its preparation, can solve the problems of rapid oxidation and deterioration of walnut oil and increase of chronic diseases, and achieve the effects of good taste and flavor, smooth blood sugar and less calories
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Embodiment 1
[0047] A preparation method of low-fat mayonnaise, comprising the following steps:
[0048] Step 1, prepare young apple fruit juice concentrate and sodium alginate solution respectively for later use.
[0049] Wherein, the preparation method of concentrated apple fruit juice is as follows: clean the thinned young apple fruit, blanching with 100°C water for 60-90 seconds, cooling to normal temperature, crushing, pressing, and concentrating to obtain 30 Brix concentrated apple fruit juice. juice.
[0050] The preparation method of the sodium alginate solution is as follows: disperse 4 g of sodium alginate powder in 96 mL of deionized water, stir evenly, and then magnetically stir for 3 h under the condition of a water bath at 80° C. to fully hydrate the sodium alginate to obtain a concentration of 4% ( w / v) of sodium alginate solution.
[0051] Step 2: Add 30 mL of walnut oil dropwise to 10 mL of egg yolk, and stir continuously at room temperature (at room temperature at 300 rpm...
Embodiment 2
[0055] A preparation method of low-fat mayonnaise, comprising the following steps:
[0056] Step 1, prepare young apple fruit juice concentrate and sodium alginate solution respectively for later use.
[0057] Wherein, the preparation method of concentrated apple fruit juice is as follows: clean the thinned young apple fruit, blanching with 100°C water for 60-90 seconds, cooling to normal temperature, crushing, pressing, and concentrating to obtain 30 Brix concentrated apple fruit juice. juice.
[0058] The preparation method of the sodium alginate solution is as follows: disperse 4 g of sodium alginate powder in 96 mL of deionized water, stir evenly, and then magnetically stir for 3 h under the condition of a water bath at 80° C. to fully hydrate the sodium alginate to obtain a concentration of 4% ( w / v) of sodium alginate solution.
[0059] In step 2, 20 mL of walnut oil was added dropwise to 20 mL of egg yolk, and stirred continuously at room temperature (at room temperat...
Embodiment 3
[0063] A preparation method of low-fat mayonnaise, comprising the following steps:
[0064] Step 1, prepare young apple fruit juice concentrate and sodium alginate solution respectively for later use.
[0065] Wherein, the preparation method of concentrated apple fruit juice is as follows: clean the thinned young apple fruit, blanching with 100°C water for 60-90 seconds, cooling to normal temperature, crushing, pressing, and concentrating to obtain 30 Brix concentrated apple fruit juice. juice.
[0066] The preparation method of the sodium alginate solution is as follows: disperse 4 g of sodium alginate powder in 96 mL of deionized water, stir evenly, and then magnetically stir for 3 h under the condition of a water bath at 80° C. to fully hydrate the sodium alginate to obtain a concentration of 4% ( w / v) of sodium alginate solution.
[0067] Step 2: Add 35 mL of walnut oil dropwise to 15 mL of egg yolk, and stir continuously at room temperature (at room temperature at 300 r...
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