A starch-based mayonnaise with high freeze-thaw stability and preparation method and application thereof

Abstract

The present invention relates to the technical field of food preparation, and specifically discloses a high freeze-thaw stability starch-based mayonnaise and a preparation method and application thereof, wherein the preparation method comprises the following steps: S1, preparing a mixed solution of sodium starch octenylsuccinate and sodium alginate; S2, adding calcium carbonate, gluconolactone and sodium chloride in step S1; S3, adding vegetable oil to step S2 for high-speed shearing to obtain a starch-based emulsion gel; S4, mixing the starch-based emulsion gel and mayonnaise at different proportions at a speed of 13000r / min for 6 minutes to obtain a starch-based mayonnaise with high freeze-thaw stability. The present invention adopts the above-mentioned preparation method of the starch-based mayonnaise with high freeze-thaw stability, which has the advantages of simple steps and reducing traditional antifreeze additives. The prepared mayonnaise has good stability, and retains the original shape and original flavor of the food during multiple freeze-thaw processes.

Description

Technical Field

[0001] The invention relates to the technical field of food preparation, and in particular to a starch-based mayonnaise with high freeze-thaw stability and a preparation method and application thereof. Background Art

[0002] Mayonnaise is a typical oil-in-water (O / W) emulsion gel. Traditional mayonnaise uses egg yolk or whole egg as an emulsifier stabilizer. The phospholipids in egg yolk have a strong emulsifying effect and can form a stable emulsion. However, egg yolk contains more cholesterol and saturated fatty acids, which increase the risk of obesity and cardiovascular disease. When preparing emulsions, protein needs to adjust the pH value (pH), which is cumbersome. Therefore, from the perspective of human health and environmental sustainable development, the use of starch to partially or completely replace egg yolk to prepare mayonnaise has attracted widespread attention from food scientists.

[0003] With the gradual improvement of the living standards of the Chinese people and the continuous acceleration of the pace of life, the demand for frozen prepared foods has grown rapidly. Many frozen dishes and soup products actually involve a large number of mayonnaise products. However, like all high-fat foods, the oil in mayonnaise is prone to deterioration due to its own oxidation. In order to inhibit the growth of microorganisms in mayonnaise, it is often stored in a frozen state to increase its shelf life. However, mayonnaise is prone to oil precipitation after freeze-thaw treatment, which causes the structure and texture of the mayonnaise emulsion to be destroyed, and finally causes the deterioration of mayonnaise. At present, some cryoprotectants are usually added on the market to improve the freeze-thaw stability of mayonnaise, but too much cryoprotectant usually causes the solid content of the emulsion system and the viscosity of the continuous phase to increase, changing the food texture. Therefore, the development of a low-cholesterol-high freeze-thaw stability mayonnaise is an important problem that needs to be solved in the food industry.

[0004] Compared with natural starch, sodium octenyl succinate starch contains both hydrophilic and hydrophobic groups, and exists in the long starch chain at a ratio of 1:1. It has unique amphiphilicity and can effectively stabilize at the oil-water interface to prevent the agglomeration of the emulsion. However, the effect of single sodium octenyl succinate starch modified starch on the functional quality of food is limited. The addition of polysaccharides can further improve the structure and texture of the food system and improve the stability of the system. Sodium alginate can form gels at low pH or in the presence of divalent cations, and the gel properties are highly controllable. Calcium carbonate (CaCO3) is added to the system, and then the pH of the system is adjusted by gluconolactone, so that the inert calcium source slowly releases calcium (Ca) into the system, thereby obtaining a uniform emulsion gel. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing a starch-based mayonnaise with high freeze-thaw stability, which has the advantages of simple steps and reducing traditional antifreeze additives. The prepared mayonnaise has good stability and can retain the original shape and flavor of the food as much as possible during multiple freeze-thaw cycles.

[0006] To achieve the above object, the present invention provides a method for preparing starch-based mayonnaise with high freeze-thaw stability, comprising the following steps:

[0007] S1, preparing a mixed solution of sodium starch octenyl succinate and sodium alginate, stirring, and gelatinizing to obtain an aqueous solution;

[0008] S2, adding calcium carbonate, gluconolactone and sodium chloride to the aqueous solution in step S1;

[0009] S3, adding vegetable oil to the mixture of step S2 and subjecting it to high-speed shearing to obtain a starch-based emulsion gel;

[0010] S4. The starch-based emulsion gel obtained in step S3 is mixed with mayonnaise at a speed of 13000 r / min for 6 min to obtain a starch-based mayonnaise with high freeze-thaw stability.

[0011] Preferably, in step S1, the mixed solution of sodium starch octenyl succinate and sodium alginate is an aqueous solution, and the concentrations of sodium starch octenyl succinate and sodium alginate are 6% and 2% by mass, respectively.

[0012] Preferably, in step S1, the stirring condition is 400-800 rpm; and the gelatinization condition is 100° C., 30 min.

[0013] Preferably, in step S2, the vegetable oil is at least one of corn oil, soybean oil and rapeseed oil; calcium carbonate, gluconolactone and sodium chloride are powders, which are 0.2-0.6%, 0.4-1.2% and 0.2-0.8 Mmol of the aqueous solution respectively.

[0014] Preferably, in step S2, the volume ratio of vegetable oil to the mixed solution of sodium starch octenylsuccinate and sodium alginate is 3:2, 1:1, 2:3, 3:7, or 1:4.

[0015] Preferably, in step S3, the high-speed shearing condition is 13400 rpm for 2 min.

[0016] Preferably, in step S4, the ratio of starch-based emulsion gel to mayonnaise is 20:0, 16:4, 12:8, 8:12, 4:16, or 0:20 by mass.

[0017] A starch-based mayonnaise with high freeze-thaw stability is prepared by a method for preparing the starch-based mayonnaise with high freeze-thaw stability.

[0018] The invention discloses a starch-based mayonnaise with high freeze-thaw stability, which is used for preparing frozen food.

[0019] The advantages and positive effects of the high freeze-thaw stability starch-based mayonnaise and the preparation method and application thereof of the present invention are:

[0020] 1. The present invention prepares an emulsion gel with good performance without adding an additional emulsifier, and the process provides more possibilities for the application of sodium starch octenyl succinate.

[0021] 2. The present invention utilizes a double network formed by sodium starch octenylsuccinate and sodium alginate to improve the gel properties and freeze-thaw stability of starch-based mayonnaise, which is beneficial for frozen transportation and storage.

[0022] 3. The present invention adopts a simple and common preparation process, reduces the use of traditional cryoprotectants, and produces a new type of starch-based mayonnaise with excellent freeze-thaw stability. The invention solves the shortcomings of starch-based mayonnaise in this aspect.

[0023] 4. The raw materials involved in the present invention are simple, efficient, low in production cost, environmentally friendly and safe, and therefore suitable for industrial production.

[0024] 5. The product of the present invention has the characteristic of low cholesterol while improving freeze-thaw stability, which is more in line with the healthy diet needs of people in modern society.

[0025] The technical solution of the present invention is further described in detail below through the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The following are appearance change diagrams of starch-based emulsion gels with different ion concentrations (0, 0.2, 0.4, 0.6, and 0.8 M) of the present invention without freeze-thaw and after five freeze-thaw cycles at -18°C for 24 hours, wherein a is the appearance diagram of the starch-based emulsion gel prepared in Example 4, b is the appearance diagram of the starch-based emulsion gel prepared in Example 3, c is the appearance diagram of the starch-based emulsion gel prepared in Example 2, and d is the appearance diagram of the starch-based emulsion gel prepared in Example 1; e is the appearance diagram of the starch-based emulsion gel prepared in the control example, ① is the appearance diagram without freeze-thaw, ② is the appearance change diagram after one freeze-thaw cycle, ③ is the appearance change diagram after two freeze-thaw cycles, ④ is the appearance change diagram after three freeze-thaw cycles, ⑤ is the appearance change diagram after four freeze-thaw cycles; ⑥ is the appearance change diagram after five freeze-thaw cycles;

[0027] Figure 2The figures are microstructure diagrams of starch-based emulsion gels with different ion concentrations (0, 0.2, 0.4, 0.6, and 0.8 M) of the present invention without freeze-thawing, wherein A is a microstructure diagram of the starch-based emulsion gel prepared in the control example, B is a microstructure diagram of the starch-based emulsion gel prepared in Example 1, C is a microstructure diagram of the starch-based emulsion gel prepared in Example 2, D is a microstructure diagram of the starch-based emulsion gel prepared in Example 3, and E is a microstructure diagram of the starch-based emulsion gel prepared in Example 4;

[0028] Figure 3 The viscosity change diagram of starch-based emulsion gels with different ion concentrations (0.2, 0.4, 0.6, 0.8 M) of the present invention after being placed in -18°C for 24 hours and freeze-thawed twice;

[0029] Figure 4 The viscosity change diagram of starch-based emulsion gels with different ion concentrations (0.2, 0.4, 0.6, 0.8 M) of the present invention after being placed in -18°C frozen for 24 hours and freeze-thawed for three times;

[0030] Figure 5 The present invention is a graph showing the viscosity change of starch-based emulsion gels with different ion concentrations (0.2, 0.4, 0.6, 0.8 M) after being placed in -18°C frozen for 24 hours and subjected to four freeze-thaw cycles;

[0031] Figure 6 The viscosity change diagram of starch-based emulsion gels with different ion concentrations (0.2, 0.4, 0.6, 0.8 M) of the present invention after being placed in -18°C frozen for 24 hours and subjected to five freeze-thaw cycles;

[0032] Figure 7 The DSC thermograms of the starch-based emulsion gels with different ion concentrations (0, 0.2, 0.4, 0.6, 0.8 M) of the present invention after being frozen at -18°C for 24 hours and subjected to freeze-thaw cycles twice;

[0033] Figure 8 The DSC thermograms of the starch-based emulsion gels with different ion concentrations (0, 0.2, 0.4, 0.6, 0.8 M) of the present invention after being placed in -18°C for 24 hours and freeze-thawed for three times;

[0034] Fig. 9 The DSC thermal analysis diagram of the starch-based emulsion gel with different ion concentrations (0.2, 0.4, 0.6, 0.8M) of the present invention after being placed in -18°C for 24 hours and subjected to four freeze-thaw cycles;

[0035] Fig.10 The DSC thermal analysis diagram of the starch-based emulsion gel with different ion concentrations (0.2, 0.4, 0.6, 0.8M) of the present invention after being placed in -18°C for 24 hours and subjected to five freeze-thaw cycles;

[0036] Fig.11 The DSC thermal analysis diagram of mayonnaise-like with different starch-based emulsion gel addition amounts (M0-M100) of the present invention;

[0037] Fig.12 The graph is a viscosity variation diagram of mayonnaise-like with different starch-based emulsion gel addition amounts (M0-M100) of the present invention;

[0038] Fig.13 Observation pictures of the appearance of fresh mayonnaise-like products with different amounts of starch-based emulsion gel added (M0-M100) of the present invention and after storage for 80 days, wherein 1 is the appearance picture before storage for 80 days, 2 is the appearance picture after storage for 80 days, A is the mayonnaise-like product prepared in Example 5, B is the mayonnaise-like product prepared in Example 6, C is the mayonnaise-like product prepared in Example 7, D is the mayonnaise-like product prepared in Example 8, E is the mayonnaise-like product prepared in Example 9, and F is the mayonnaise-like product prepared in Example 10. DETAILED DESCRIPTION

[0039] The technical solution of the present invention is further described below through the accompanying drawings and embodiments.

[0040] Unless otherwise defined, technical or scientific terms used in the present invention shall have the common meanings understood by one having ordinary skills in the field to which the present invention belongs.

[0041] A method for preparing starch-based mayonnaise with high freeze-thaw stability comprises the following steps:

[0042] S1. Prepare sodium starch octenyl succinate and sodium alginate solutions, stir, and place the solutions in a 100°C water bath for gelatinization to obtain a sodium starch octenyl succinate-sodium alginate composite aqueous solution; the mixed solution of sodium starch octenyl succinate and sodium alginate is an aqueous solution, and the concentrations of sodium starch octenyl succinate and sodium alginate are 6% and 2% by mass, respectively; the stirring condition is 400-800 rpm, preferably 600 rpm; the gelatinization condition is 100°C, 0.5h.

[0043] S2. Add calcium carbonate, gluconolactone, sodium chloride and vegetable oil to the aqueous solution; the vegetable oil is at least one of corn oil, soybean oil and rapeseed oil, preferably corn oil; calcium carbonate, gluconolactone and sodium chloride are powders, which are 0.2-0.6%, 0.4-1.2% and 0.2-0.8Mmol of the aqueous solution content respectively, preferably 0.4% calcium carbonate, 0.8% gluconolactone and 0.4Mmol sodium chloride; the volume ratio of vegetable oil to sodium starch glycolate-octenylsuccinate aqueous solution is 3:2, 1:1, 2:3, 3:7, 1:4, preferably 3:2.

[0044] S3, adding vegetable oil to the mixture of step S2 and subjecting it to high-speed shearing to obtain a starch-based emulsion gel; the shearing conditions are 8000-20000 rpm, 2-6 min, preferably 13400 rpm, 2 min.

[0045] S4. The starch-based emulsion gel obtained in step S3 is mixed with existing mayonnaise in different proportions at a speed of 13000 r / min for 6 minutes to obtain a starch-based mayonnaise with high freeze-thaw stability; the ratio of the starch-based emulsion gel to the mayonnaise is 20:0, 16:4, 12:8, 8:12, 4:16, and 0:20 by mass.

[0046] A starch-based emulsion gel with a sodium chloride addition concentration of 0.4 Mmol and mayonnaise were mixed and homogenized at a speed of 13000 r / min for 6 min according to the formula in Table 1.

[0047] Table 1 Proportion of mayonnaise ingredients with different starch-based emulsion gel addition amounts (M0-M100)

[0048]

[0049] Application of starch-based mayonnaise with high freeze-thaw stability in preparing frozen food.

[0050] Example 1

[0051] The preparation of starch-based emulsion gel is carried out according to the following steps:

[0052] (1) preparing sodium starch octenyl succinate and sodium alginate solutions, stirring, placing the solutions in a 100° C. water bath for gelatinization, and obtaining a sodium starch octenyl succinate-sodium alginate composite aqueous solution; the mixed solution of sodium starch octenyl succinate and sodium alginate is an aqueous solution, and the concentrations of sodium starch octenyl succinate and sodium alginate are 6% and 2% by mass, respectively; the stirring condition is 600 rpm; and the gelatinization condition is 100° C. for 0.5 h.

[0053] (2) Calcium carbonate, gluconolactone and sodium chloride are added to the aqueous solution; the vegetable oil is corn oil, and the calcium carbonate, gluconolactone and sodium chloride are powders, which are 0.4% calcium carbonate, 0.8% gluconolactone and 0.2 Mmol sodium chloride in the aqueous solution respectively; the volume ratio of the vegetable oil to the sodium starch glycolate-sodium alginate aqueous solution is 3:2.

[0054] (3) Add vegetable oil to the mixture of (2) and subject it to high-speed shearing at 13400 rpm for 2 min to obtain a starch-based emulsion gel.

[0055] Example 2

[0056] The preparation of starch-based emulsion gel is carried out according to the following steps:

[0057] (1) preparing sodium starch octenyl succinate and sodium alginate solutions, stirring, placing the solutions in a 100° C. water bath for gelatinization, and obtaining a sodium starch octenyl succinate-sodium alginate composite aqueous solution; the mixed solution of sodium starch octenyl succinate and sodium alginate is an aqueous solution, and the concentrations of sodium starch octenyl succinate and sodium alginate are 6% and 2% by mass, respectively; the stirring condition is 600 rpm; and the gelatinization condition is 100° C. for 0.5 h.

[0058] (2) Calcium carbonate, gluconolactone and sodium chloride are added to the aqueous solution; the vegetable oil is corn oil, and the calcium carbonate, gluconolactone and sodium chloride are powders, which are 0.4% calcium carbonate, 0.8% gluconolactone and 0.4 Mmol sodium chloride in the aqueous solution respectively; the volume ratio of the vegetable oil to the sodium starch glycolate-sodium alginate aqueous solution is 3:2.

[0059] (3) Add vegetable oil to the mixture of (2) and subject it to high-speed shearing at 13400 rpm for 2 min to obtain a starch-based emulsion gel.

[0060] Example 3

[0061] The preparation of starch-based emulsion gel is carried out according to the following steps:

[0062] (1) preparing sodium starch octenyl succinate and sodium alginate solutions, stirring, placing the solutions in a 100° C. water bath for gelatinization, and obtaining a sodium starch octenyl succinate-sodium alginate composite aqueous solution; the mixed solution of sodium starch octenyl succinate and sodium alginate is an aqueous solution, and the concentrations of sodium starch octenyl succinate and sodium alginate are 6% and 2% by mass, respectively; the stirring condition is 600 rpm; and the gelatinization condition is 100° C. for 0.5 h.

[0063] (2) Calcium carbonate, gluconolactone and sodium chloride are added to the aqueous solution; the vegetable oil is corn oil, and the calcium carbonate, gluconolactone and sodium chloride are powders, which are 0.4% calcium carbonate, 0.8% gluconolactone and 0.6 Mmol sodium chloride in the aqueous solution respectively; the volume ratio of the vegetable oil to the sodium starch glycolate-octenylsuccinate aqueous solution is 3:2.

[0064] (3) The mixture of (2) was added to vegetable oil and subjected to high-speed shearing at 13400 rpm for 2 min to obtain a starch-based emulsion gel.

[0065] Example 4

[0066] The preparation of starch-based emulsion gel is carried out according to the following steps:

[0067] (1) preparing sodium starch octenyl succinate and sodium alginate solutions, stirring, placing the solutions in a 100° C. water bath for gelatinization, and obtaining a sodium starch octenyl succinate-sodium alginate composite aqueous solution; the mixed solution of sodium starch octenyl succinate and sodium alginate is an aqueous solution, and the concentrations of sodium starch octenyl succinate and sodium alginate are 6% and 2% by mass, respectively; the stirring condition is 600 rpm; and the gelatinization condition is 100° C. for 0.5 h.

[0068] (2) Calcium carbonate, gluconolactone and sodium chloride are added to the aqueous solution; the vegetable oil is corn oil, and the calcium carbonate, gluconolactone and sodium chloride are powders, which are 0.4% calcium carbonate, 0.8% gluconolactone and 0.8 Mmol sodium chloride in the aqueous solution respectively; the volume ratio of the vegetable oil to the sodium starch glycolate-sodium alginate aqueous solution is 3:2.

[0069] (3) The mixture of (2) was added to vegetable oil and subjected to high-speed shearing at 13400 rpm for 2 min to obtain a starch-based emulsion gel.

[0070] Example 5

[0071] A method for preparing starch-based mayonnaise with high freeze-thaw stability comprises the following steps:

[0072] The starch-based emulsion gel with 0.4 Mmol sodium chloride added obtained in Example 2 was mixed with mayonnaise in a ratio (mass ratio) of 20:0 at a speed of 13000 r / min for 6 minutes to obtain a starch-based mayonnaise with high freeze-thaw stability.

[0073] Example 6

[0074] The difference from Example 5 is that the ratio (mass ratio) of starch-based emulsion gel to mayonnaise is 16:4, and the rest of the contents are the same as Example 5.

[0075] Example 7

[0076] The difference from Example 5 is that the ratio (mass ratio) of starch-based emulsion gel to mayonnaise is 12:8, and the rest of the contents are the same as Example 5.

[0077] Example 8

[0078] The difference from Example 5 is that the ratio (mass ratio) of starch-based emulsion gel to mayonnaise is 8:12, and the rest of the contents are the same as Example 5.

[0079] Example 9

[0080] The difference from Example 5 is that the ratio (mass ratio) of starch-based emulsion gel to mayonnaise is 4:16, and the rest of the contents are the same as Example 5.

[0081] Example 10

[0082] The difference from Example 5 is that the ratio (mass ratio) of starch-based emulsion gel to mayonnaise is 0:20, and the rest of the contents are the same as Example 5.

[0083] Comparison Example

[0084] The difference from Example 1 is that no sodium chloride is added in the control example, and the rest of the contents are the same as in Example 1.

[0085] The starch-based emulsion gels with different ion concentrations prepared in Examples 1-4 and the control example were subjected to performance tests. The performance test results are shown in FIG. Figure 1-10 The mayonnaise-like products prepared from starch-based emulsion gels with different addition amounts prepared in Examples 5-10 were tested for performance. The test results are shown in Figure 11-13 As shown in Table 2 and Table 3.

[0086] Particle size test: The droplet size distribution of the samples was determined using a laser diffraction particle size analyzer (Malvern MasterSizer 3000). The measurements were carried out in deionized water, and all measurements were repeated three times and the average value was taken.

[0087] Viscosity test: The viscosity of the samples was measured on a rheometer (MCR501 rheometer) at 25 °C using parallel plates with a diameter of 50 mm and a geometric gap width of 1.0 mm. The shear rate was varied from 0.1 s -1 Increase to 100s -1 , record the shear rate and apparent viscosity.

[0088] Texture analysis: Place the prepared mayonnaise-like emulsion in a beaker and select P 0.5 The probe was inserted into the sample to a depth of 10 mm at a rate of 5.0 mm / s, and the parameters hardness, adhesion, viscoelasticity, cohesion and elasticity were recorded.

[0089] Thermal analysis (DSC): Weigh 5 mg of the emulsion sample and put it into an aluminum box, and cover it with a matching aluminum cover. Set the parameters as follows: temperature range is -40℃-40℃, heating rate is 10℃ / min, first cool from 40℃ to -40℃, then keep for 5min, and then heat from -40℃ to 40℃ at the same rate, and nitrogen flow rate is 20mL / min. After the measurement, collect all data and analyze them.

[0090] The starch-based emulsion gel samples with different ion concentrations are a milky white product, e.g. Figure 1 As shown in a, b, c, d, and e, Figure 2The microscopic results of A, B, C, D, and E in Figures 1 and 2 also show that the starch-polysaccharide interact with each other and the droplets fill each other to form an interfacial network structure. Figure 1 From ②, ③, ④, ⑤, and ⑥, we can see that after five freeze-thaw cycles, the sample without ion (sodium chloride) ( Figure 1 e) After freeze-thaw, oil precipitation appeared on the upper layer of the sample; after adding ions (sodium chloride), the appearance of the sample did not change significantly, indicating good freeze-thaw stability. Figure 1 The figure ① in the middle is the figure without freeze-thaw changes. Figure 3-6 It can be seen that after the freeze-thaw cycle, the apparent viscosity of the sample decreases, indicating that the network structure in the starch-based emulsion gel is destroyed. It can be seen that after the first freeze-thaw cycle, the apparent viscosity of the sample will have a downward trend, but after the third to fifth freeze-thaw cycles, the apparent viscosity has not changed significantly. Both the oil phase and the water phase will crystallize during the freezing process, but when the oil-water phase and the water phase are prepared into an emulsion, the crystallization point of the emulsion will also change. Figure 7-10 As shown, it can be seen that after five freeze-thaw cycles, all exothermic peaks are pointed and narrowly distributed, indicating that the crystallization process is fast, and the freezing points of most samples are in the range of -18°C to -31°C. This shows that the addition of sodium chloride (0-0.8M NaCl) reduces the freezing point of the emulsion.

[0091] like Fig.11 As shown in the figure, all samples exhibit shear thinning behavior, and the apparent viscosity of the emulsion decreases with increasing shear rate, which is a solid-like emulsion. As the shear rate increases, the emulsion droplets may deform and break, resulting in a decrease in viscosity. Fig.11 As shown, the viscosity of pure emulsion gel mayonnaise is the largest, and the viscosity of mayonnaise without emulsion addition is also large, indicating that egg yolk can effectively prevent the flow of emulsion system and give mayonnaise-like good viscosity characteristics.

[0092] Fig.12 The viscosity change diagram of mayonnaise-like with different starch-based emulsion gel addition amounts (M0-M100); the starting temperature of the viscosity test is -40°C, which is lower than the crystallization and solidification points of the water phase and oil phase of mayonnaise-like, so the oil phase and the water phase will crystallize during the freezing process, but when the oil-water phase and the water phase are prepared into an emulsion, the crystallization point of the emulsion will also change. Fig.12 It can be seen that when the emulsion gel addition amount is 20% (M20), the mayonnaise-like crystallization solidification point is the lowest, which is -33°C. When the emulsion gel addition amount is 40% (M40), it is second, which is -31.67°C. When the emulsion gel addition amount is 100% (M100), the solidification point is the highest, and the crystallization solidification points of other mayonnaise-like emulsions are all below -20°C. This is because the addition of mayonnaise provides a denser emulsion gel structure for the mayonnaise-like emulsion, so the higher the mayonnaise content, the lower the crystallization solidification point of the mayonnaise-like emulsion.

[0093] like Fig.13 As shown in the figure, after long-term storage within 80 days, all mayonnaise-like products with different amounts of starch-based emulsion gel added had no obvious oil-water separation. This shows that the mayonnaise-like emulsion prepared by adding emulsion gel to mayonnaise also has long-term storage stability, meeting the requirements for the shelf life of the product. The stability of the mayonnaise-like product is mainly attributed to the network structure in the emulsion gel that limits the free movement of droplets. And the visual color of these mayonnaise-like products only fades slightly during storage, without significant changes, indicating that the emulsion is in good condition at this time.

[0094] Table 2 Particle size of mayonnaise-like products with different amounts of starch-based emulsion gel added (p<0.05)

[0095]

[0096] Table 3 Texture profile analysis of mayonnaise-like products with different amounts of starch-based emulsion gel added (p<0.05)

[0097]

[0098] The five indicators of mayonnaise, namely hardness, viscosity, adhesion, elasticity and cohesion, were measured using a texture analyzer, among which hardness is the key factor affecting mayonnaise. As can be seen from Table 3, when the emulsion gel content reaches 100% (M100), the hardness of the mayonnaise-like is the largest, and secondly, the hardness of the mayonnaise-like decreases first and then increases with the increase of mayonnaise. Among them, when the emulsion gel addition amount is 40% and 60%, the hardness and viscosity of the mayonnaise-like (M40, M60) are lower. In general, the higher the mayonnaise content, the higher the value of the mayonnaise-like in each indicator, indicating that the egg yolk in the mayonnaise is used as an emulsifier and the oil phase fraction is higher, so it has a higher consistency and hardness, in order to ensure the texture and spreadability of the mayonnaise-like, and it is also more refreshing. Therefore, the emulsion gel addition amount is selected to be 40%, so as to ensure the texture and taste of the mayonnaise-like, and at this ratio, it also plays a role in lowering cholesterol.

[0099] Therefore, the present invention adopts the above-mentioned high freeze-thaw stability starch-based mayonnaise and its preparation method and application, and prepares an emulsion gel with good performance without adding additional emulsifiers. The double network formed by sodium starch octenylsuccinate and sodium alginate is used to improve the gel performance and the freeze-thaw stability of the starch-based mayonnaise, which is beneficial for frozen transportation and storage, reduces the use of traditional cryoprotectants, and produces a new type of starch-based mayonnaise with excellent freeze-thaw stability.

[0100] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that they can still modify or replace the technical solution of the present invention with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solution to deviate from the spirit and scope of the technical solution of the present invention.

Claims

1. A method for preparing starch-based mayonnaise with high freeze-thaw stability, characterized in that: The steps include: S1. Prepare a mixed solution of sodium starch octenyl succinate and sodium alginate, stir, and gelatinize to obtain an aqueous solution; the mixed solution of sodium starch octenyl succinate and sodium alginate is an aqueous solution, and the concentrations of sodium starch octenyl succinate and sodium alginate are 6% and 2% by mass, respectively; S2, adding calcium carbonate, gluconolactone and sodium chloride to the aqueous solution of step S1; calcium carbonate, gluconolactone and sodium chloride are powders, and the contents of the powders are 0.2-0.6%, 0.4-1.2% and 0.2-0.8 Mmol, respectively, of the aqueous solution; S3, adding vegetable oil to the mixture of step S2 and subjecting to high-speed shearing to obtain a starch-based emulsion gel; the vegetable oil is at least one of corn oil, soybean oil, and rapeseed oil; the volume ratio of the vegetable oil to the mixed solution of sodium starch octenylsuccinate and sodium alginate is 3:2, 1:1, 2:3, 3:7, or 1:4; S4. The starch-based emulsion gel obtained in step S3 is mixed with mayonnaise at a speed of 13000 r / min for 6 min to obtain a starch-based mayonnaise with high freeze-thaw stability; the ratio of the starch-based emulsion gel to the mayonnaise is 16:4, 12:8, 8:12, and 4:16 by mass ratio.

2. The method for preparing a starch-based mayonnaise with high freeze-thaw stability according to claim 1, characterized in that: In step S1, the stirring condition is 400-800 rpm; the gelatinization condition is 100° C., 30 min.

3. The method for preparing a starch-based mayonnaise with high freeze-thaw stability according to claim 1, characterized in that: In step S3, the high-speed shearing condition is 13400 rpm for 2 min.

4. A starch-based mayonnaise with high freeze-thaw stability, characterized in that: It is prepared by the preparation method according to any one of claims 1 to 3.

5. The use of a high freeze-thaw stability starch-based mayonnaise according to claim 4, characterized in that: Used in the preparation of frozen foods.

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