Preparation method of PE emulsion prepared from citrus peel residue and high-dietary-fiber fat-reducing mayonnaise

Abstract

The application belongs to the technical field of food preparation, and relates to a preparation method of PE emulsion prepared from citrus peel residues and high-dietary-fiber fat-reducing mayonnaise. The preparation method of the PE emulsion is as follows: (1) the dried and crushed citrus peel residues are soaked and pretreated with acidic oxidized electrolytic water, and after the soaking is completed, the activated materials are obtained by washing, drying and sieving; (2) the activated materials are mixed with water and then subjected to water bath heating treatment, and the citrus peel residue fiber concentrate is obtained by drying the residue; (3) the citrus peel residue fiber concentrate is dispersed and then subjected to colloid mill pretreatment and wet ball milling, and the citrus peel residue-based colloid suspension is obtained after the wet ball milling; and (4) the citrus peel residue-based colloid suspension is mixed with vegetable oil and then subjected to shearing homogenization to obtain a coarse emulsion, and then the coarse emulsion is subjected to ultrasonic treatment, and finally the citrus peel residue-based PE emulsion is obtained. The problems of unstable structure, easy oxidation, poor storage stability and poor taste of the fat-reducing mayonnaise prepared by using the PE emulsion are solved.

Description

Technical Field

[0001] This invention belongs to the field of food preparation technology, and relates to a method for preparing PE emulsion made from citrus peel residue and high dietary fiber low-fat mayonnaise. Background Technology

[0002] Mayonnaise is a typical emulsified condiment, widely used in salads, sandwiches, and fast food due to its smooth texture and unique flavor. In traditional recipes, mayonnaise is a semi-solid, acidic emulsified condiment made from oil, egg yolks, salt, vinegar, and seasonings, belonging to a typical oil-in-water (O / W) pickering (PE) system. Traditional mayonnaise typically has an oil content as high as 70%–80%, resulting in a very high calorie density. Long-term consumption can increase the risk of obesity and cardiovascular disease. With increasing consumer health awareness, developing low-calorie mayonnaise has become a major trend. Reducing fat content can significantly lower the product's calories; however, reducing fat often impairs the texture, stability, and taste of mayonnaise. Therefore, researchers have proposed various fat substitution strategies. Carbohydrate substitutes (such as modified starch, pectin, and dietary fiber) can mimic the texture of fat by absorbing water and swelling to form a network structure, but high substitution ratios can lead to a coarse texture and water separation problems. Protein substitutes (such as whey protein) can provide lipid-like lubricating properties, but their stability is limited in acidic systems. One effective strategy is to use food-grade Pickering stabilizers to prepare PE emulsions and use them as a base to replace some of the oils in traditional mayonnaise. Therefore, PE emulsions are considered an important development direction for low-fat emulsified foods. However, there are still some problems with using PE emulsions in mayonnaise. For example, traditional mayonnaise has a smooth and delicate texture, but the addition of PE emulsions may introduce a slight grainy texture, making it difficult to completely replicate the sensory experience of traditional products. Alternatively, the PE emulsion itself may have color or flavor, affecting the product's appearance and flavor purity. Furthermore, using PE emulsions to prepare low-fat mayonnaise also presents challenges. Temperature fluctuations or vibrations may disrupt the adsorption balance of particles at the interface or loosen their network structure, thereby reducing viscosity, altering rheological properties, and causing poor storage stability and easy separation. Additionally, in acidic mayonnaise systems, changes in the properties of the PE emulsion may weaken the interfacial film strength, leading to poor barrier properties against oxygen diffusion and easy oxidation. Therefore, in response to current public health and nutritional needs, finding a new PE emulsion suitable for preparing a low-fat mayonnaise is of great significance.

[0003] China is the world's largest producer of citrus fruits, but its products are still mainly primary juices, with relatively few high-value-added products. Deep processing rate is less than 20%, and byproducts such as peel and pulp account for 30% to 50% of the total output. A large amount of these byproducts are discarded, causing serious resource waste and environmental pollution. Developing green, efficient, and low-cost technologies for utilizing citrus peel and pulp is of great significance for promoting the sustainable development of the citrus industry and reducing environmental pollution. Based on the fact that citrus peel and pulp contain a large amount of dietary fiber (such as cellulose and pectin) and other emulsifying and stabilizing components, as well as functional active substances such as polyphenols and essential oils, this paper proposes an innovative technology for the secondary high-value utilization of citrus peel as a functional emulsifying stabilizer. This emulsion can be used to prepare PE emulsions for the development of low-fat mayonnaise products, representing an innovative technology that enhances the value of agricultural byproducts and promotes the health benefits of traditional foods. Summary of the Invention

[0004] In view of this, the present invention provides a method for preparing PE emulsion made from citrus peel residue and high dietary fiber low-fat mayonnaise. By further developing citrus, the method solves the problems of unstable structure, easy oxidation, poor storage stability and poor taste after using PE emulsion to prepare low-fat mayonnaise.

[0005] To achieve the above objectives, the present invention provides the following technical solution:

[0006] A method for preparing a citrus peel residue-stabilized PE emulsion, comprising the following steps:

[0007] (1) The dried and crushed citrus peel residue is mixed with acidic oxidizing electrolyzed water and soaked at 30℃ for 2-3 h for soaking pretreatment. After soaking, it is washed, dried (50-60℃), crushed and sieved (60-100 mesh) to obtain activated material;

[0008] (2) The activated material and water were mixed at a ratio of 1g:(15-20)mL and heated in a water bath at 80℃ for 2 hours. After the treatment was completed, the filtrate was washed until it was clear. The residue was dried at 50-60℃ to obtain citrus peel residue fiber concentrate.

[0009] (3) Disperse the concentrated citrus peel residue fiber in water to obtain a dispersion, and then perform a colloid mill and a wet ball mill on the dispersion. After the ball milling is completed, a citrus peel residue-based colloidal suspension is obtained.

[0010] (4) Adjust the mass concentration of the citrus peel residue colloidal suspension to 0.5-2.5wt%, mix the citrus peel residue colloidal suspension with vegetable oil and then shear homogenize to obtain a crude emulsion, wherein the amount of vegetable oil added is 20-80% of the total volume of the citrus peel residue colloidal suspension and vegetable oil; then the crude emulsion is subjected to ultrasonic treatment with an ultrasonic power of 300 W and an ultrasonic time of 2-6 min, and finally a citrus peel residue PE emulsion is obtained.

[0011] Furthermore, the acidic oxidative electrolyzed water in (1) has a pH of 2.0-3.5 and contains an effective chlorine concentration of 80-100 mg / L; the ratio of citrus peel residue to acidic electrolyzed water is 1 g: 30 mL, the soaking time is 2-3 h, and the soaking temperature is 30-45℃.

[0012] This invention utilizes acidic oxidative electrolyzed water for pretreatment soaking of citrus peel residue. The available chlorine in the acidic oxidative electrolyzed water can mildly oxidize the lignin-cellulose complex, creating micropores and polar groups such as -COOH on the fiber surface. This provides "stress concentration points" for subsequent ball milling, making the crystallization zone easier to break down. Furthermore, the acidic oxidative electrolyzed water can simultaneously achieve in-situ acid hydrolysis. The acidic environment can partially hydrolyze hemicellulose and pectin, releasing prebiotics such as oligosaccharides, giving the product additional functions. It can also reduce bitterness and improve the taste of mayonnaise through component encapsulation and degradation. In addition to the above functions, the acidic oxidative electrolyzed water also achieves the purification of raw materials, resulting in a green and safe product.

[0013] Furthermore, the dispersion in (3) is obtained by mixing and dispersing citrus peel fiber concentrate and water at a material-to-liquid ratio of 1g:20mL.

[0014] Furthermore, the wet ball milling speed in (3) is 200-400 rpm, and the ball milling time in the wet ball milling process is 1.5-3 h.

[0015] Furthermore, in the shearing and homogenization process described in (4), the rotation speed is 10,000 rpm and the processing time is 2-4 min.

[0016] This invention involves colloid milling and wet ball milling of fibers activated by electrolysis. Since the citrus peel residue in the activated material is partially loosened, the ball milling and fiber unwinding time is shortened, the uniformity of colloidal particles is improved, and energy consumption is lower. In addition, during the ball milling process, mechanical force acts on the surface of the oxidized citrus peel residue, which can effectively promote the formation of intermolecular crosslinks and the efficient dissolution and release of functional substances (such as polyphenols, essential oils, etc.) as well as the degradation of bitter substances, thereby improving product quality and functional characteristics.

[0017] Furthermore, the present invention also discloses the application of the prepared PE emulsion in low-fat mayonnaise.

[0018] Based on the above application, the specific preparation steps for preparing high-fiber, low-fat mayonnaise using the prepared PE emulsion are as follows:

[0019] After treating fresh egg yolks in a hot water bath, the egg yolks, salt, sugar, vinegar, and PE emulsion are mixed evenly to obtain a mixture. Then, vegetable oil is added to the mixture, and the mixture is sheared and homogenized at 15,000 rpm for 2 minutes. Finally, it is homogenized using a 300 W ultrasonic homogenizer for 2 minutes to obtain a low-fat mayonnaise product.

[0020] Furthermore, the raw materials of the mayonnaise are 14% egg yolk, 1% salt, 2% sugar, and 8% vinegar by weight, the total weight of the vegetable oil and PE emulsion is 75% of the total weight of the mayonnaise, and the weight of the PE emulsion does not exceed 60% of the total weight of the vegetable oil and PE emulsion.

[0021] Furthermore, the amount of vegetable oil added each time is 10 mL.

[0022] Furthermore, the fresh egg yolks are treated in a hot water bath at 60°C for 30 minutes.

[0023] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0024] 1. This invention achieves in-situ composite green modification of dietary fiber by pretreating citrus peel residue with acidic oxidative electrolytic water. The synergistic effect of acidity and weak oxidation not only effectively loosens the fiber structure but also forms microporous structures on the fiber surface and introduces polar groups such as carboxyl groups. It also releases oligosaccharide prebiotic components, endowing the product with additional physiological functions. Due to the introduction of polar groups, the subsequent ball milling efficiency is significantly improved, enabling the fiber to reach the nanoscale in a short time. This allows for the efficient preparation of high-performance Pickering emulsion-stabilized particles, and the entire process does not require strong acids or alkalis, meeting the requirements of sustainable production.

[0025] 2. This invention improves the stability of the emulsion by controlling the concentration of the colloidal particles in the citrus peel residue to the volume ratio of the oil phase. Even under high oil phase conditions, it can obtain an emulsion with uniform particle size and stable storage, laying a solid foundation for the development of high-quality mayonnaise. The high-fiber, low-fat mayonnaise prepared based on PE emulsion can effectively reduce fat content when the proportion of PE emulsion replacing vegetable oil does not exceed 60%, while maintaining optimal color, hardness, and texture, forming a refreshing, easily shaped, and stable paste. This successfully realizes a complete chain from high-value utilization of waste to the creation of health foods, and has significant social and economic value for promoting the industrialization of food-grade Pickering emulsions and the research and development of health foods.

[0026] 3. The process of this invention is simple to operate, involves no chemical reagents, has high production efficiency, and is easy to scale up for industrial production; at the same time, the physicochemical properties and emulsifying performance of colloidal particles can be flexibly adjusted by controlling process parameters to accurately prepare the target product. Attached Figure Description

[0027] Appendix Figure 1 The appearance and scanning electron microscope images of colloidal particle suspensions after ball milling for 1.5h, 2h and 3h;

[0028] Appendix Figure 2 AFM image of the sample ball-milled for 1.5 hours;

[0029] Appendix Figure 3 To evaluate the DPPH and ABTS free radical scavenging capacity of colloidal particles of citrus peel residue at different ball milling times;

[0030] Appendix Figure 4 Storage stability of PE prepared from citrus peel residue with different ball milling times;

[0031] Appendix Figure 5 Particle size values ​​for PE with different oil phase volume fractions (20%~80%);

[0032] Appendix Figure 6 To stabilize the appearance, particle size, and micrograph of PE in colloidal suspensions based on citrus peel residue of different mass concentrations;

[0033] Appendix Figure 7 High-fiber, low-fat mayonnaise was prepared using citrus peel residue-based Picril emulsion as a raw material.

[0034] Appendix Figure 8 Appearance and textural properties of reduced-fat mayonnaise with different PE emulsion addition ratios;

[0035] Appendix Figure 9 A diagram illustrating the process of preparing mayonnaise from citrus peel residue. Detailed Implementation

[0036] The following specific examples illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and various details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention.

[0037] Example 1: Preparation of PE emulsion

[0038] (1) The dried and crushed citrus peel residue was mixed with acidic oxidative electrolytic water at a ratio of 1g:30mL and pretreated by soaking at 30℃. After soaking for 3 hours, it was washed with distilled water several times, then dried at 60℃ and crushed again through an 80-mesh sieve to obtain activated material.

[0039] The citrus peel residue used can be obtained from the drying of fresh citrus peel or from dried citrus peel residue from any year; in this embodiment, it is preferably obtained from the washing and drying of fresh citrus peel at 60°C.

[0040] The method for preparing acidic oxidative electrolyzed water is as follows: using a 0.1%–0.2 wt% (preferably 0.2 wt%) NaCl solution (400 mL) as the electrolyte, the water electrolyzer is started for electrolysis, with the current set to 20 A and the voltage to 20 V. When the pH of the acidic oxidative electrolyzed water is detected to be 2.5, the effective chlorine concentration is 80–100 mg / L, and in this embodiment, 100 mg / L is preferred.

[0041] (2) The activated material and water were mixed at a ratio of 1g:20mL and then heated in a water bath at 80℃ for 2h. After the treatment, the material was washed with distilled water several times until the filtrate was clear. The residue was dried at 50℃ to obtain citrus peel residue fiber concentrate.

[0042] (3) The concentrated citrus peel residue fiber was dispersed in water at a material-to-liquid ratio of 1g:20mL to obtain a dispersion. The dispersion was subjected to a colloid milling process for a total of 3 times, each time for 2 minutes. After the colloid milling, the particle size of the material in the dispersion was 10 µm. The dispersion was then wet-milled with zirconia balls at a ball-to-material mass ratio of 1:70 and 400 rpm. After the wet ball milling, a citrus peel residue-based colloidal suspension was obtained. The wet ball milling time was 2 hours, and the diameter of the zirconia balls was 10-15 mm.

[0043] During the ball milling process, run for 30 minutes and then pause for 10 minutes, repeating this cycle until the required ball milling time is reached;

[0044] (4) Adjust the mass concentration of the citrus peel residue colloidal suspension to 2wt%, then mix the citrus peel residue colloidal suspension with vegetable oil and shear homogenize it at 10000 rpm for 3 min to obtain a crude emulsion. Then, the crude emulsion is subjected to ultrasonic treatment with an ultrasonic power of 300 W and an ultrasonic time of 2 min to finally obtain a citrus peel residue PE emulsion.

[0045] The added vegetable oil can be one or more of soybean oil, sunflower oil, and peanut oil, and the volume of the added vegetable oil should be 20-80% of the total volume of the citrus peel residue-based colloidal suspension and the vegetable oil system. In this embodiment, soybean oil is preferred, and the added volume fraction is 50%.

[0046] Example 2: Preparation of PE emulsion

[0047] (1) The dried and pulverized citrus peel residue was mixed with acidic oxidative electrolytic water at a ratio of 1g:30ml and then pretreated by soaking at 30℃. After soaking for 2 hours, it was washed with distilled water several times, then dried at 60℃ and pulverized again through an 80-mesh sieve to obtain activated material.

[0048] The preferred method for this implementation is dried citrus peel and pulp.

[0049] The method for preparing acidic oxidative electrolysis water used in this embodiment is the same as that in Example 1.

[0050] (2) The activated material and water were mixed at a ratio of 1g:15mL and then heated in a water bath at 80°C for 2 hours. After the treatment, the mixture was washed with distilled water several times until the filtrate was clear. The residue was dried at 60°C to obtain citrus peel residue fiber concentrate.

[0051] (3) The concentrated citrus peel fiber was dispersed in water at a material-to-liquid ratio of 1g:20mL to obtain a dispersion. The dispersion was subjected to colloid milling for a total of 3 times, each time for 2 min. After the material in the dispersion was crushed to a particle size of 10 µm after colloid milling, it was wet-milled with zirconia balls at a ball-to-material mass ratio of 1:70 and 400 rpm for 2 h.

[0052] During the ball milling process, run for 30 minutes and then pause for 10 minutes, repeating this cycle until the required ball milling time is reached;

[0053] (4) After adjusting the mass concentration of the citrus peel residue-based colloidal suspension to 1.5 wt%, it was mixed with vegetable oil and then sheared and homogenized at 10000 rpm for 4 min to obtain a crude emulsion. The crude emulsion was then subjected to ultrasonic treatment with an ultrasonic power of 300W and an ultrasonic time of 2 min to obtain a citrus peel residue-based PE emulsion.

[0054] In this embodiment, sunflower seed oil is preferred, and the amount added is 50% of the total volume.

[0055] Example 3: Preparation of High-Fiber, Low-Fat Mayonnaise

[0056] Weigh the raw materials according to their mass percentage:

[0057] 14% egg yolk, 1% salt, 2% sugar, 8% white vinegar, 60% vegetable oil, 15% PE emulsion (prepared by the method in Example 1).

[0058] Fresh egg yolks were treated in a 60°C hot water bath for 30 minutes. Then, the egg yolks, salt, sugar, white vinegar, and PE emulsion were mixed evenly to obtain a mixture. Vegetable oil was then added to the mixture, and the mixture was sheared and homogenized at 15,000 rpm for 2 minutes. Finally, it was homogenized using a 300 W ultrasonic homogenizer for 2 minutes to obtain the low-fat mayonnaise product.

[0059] Example 4: Preparation of High-Fiber, Low-Fat Mayonnaise (Part 2)

[0060] Weigh the raw materials according to their mass percentage:

[0061] 14% egg yolk, 1% salt, 2% sugar, 8% white vinegar, 15% vegetable oil, 60% PE emulsion (prepared by the method in Example 2).

[0062] Fresh egg yolks were treated in a 60°C hot water bath for 30 minutes. Then, the egg yolks, salt, sugar, white vinegar, and PE emulsion were mixed evenly to obtain a mixture. Vegetable oil was then added to the mixture, and the mixture was sheared and homogenized at 15,000 rpm for 2 minutes. Finally, it was homogenized using a 300 W ultrasonic homogenizer for 2 minutes to obtain the low-fat mayonnaise product.

[0063] Experiment 1: Effects of wet ball milling on citrus peel residue colloids and their stabilized PE emulsions

[0064] The experimental method used in this treatment was the same as that used in Example 1 for preparing citrus peel residue colloid and PE emulsion. Only the change in ball milling time during wet ball milling was used as a control experiment.

[0065] Experimental group 1: Wet ball milling time 1.5h;

[0066] Experimental group 2: Wet ball milling time 2 hours;

[0067] Experimental group 3: Wet ball milling time 3h.

[0068] Experiment 2: The Influence of the Oil Phase in PE Emulsions

[0069] The PE emulsion was prepared using the same method as in Example 1, with only a control experiment conducted to change the volume ratio of citrus peel residue-based colloidal suspension to vegetable oil.

[0070] Experimental groups 1 through 6 are as follows:

[0071] Citrus peel residue-based colloidal suspension: soybean oil volume ratio 80%:20%; 70%:30%; 60%:40%; 50%:50%; 40%:60%; 26%:74%; other conditions remained unchanged.

[0072] Experiment 3: Effect of mass concentration on citrus peel residue-based colloidal suspension

[0073] The experimental method for this treatment refers to step (4) of the PE emulsion preparation method in Example 1. The mass concentration of the citrus peel residue-based colloidal suspension was adjusted to 0.5wt%, 1wt%, 2wt% and 2.5wt%, respectively, while other conditions remained unchanged.

[0074] 1. The structure and physicochemical properties of the citrus peel residue colloid and PE emulsion prepared in Experiments 1, 2 and 3 were tested.

[0075] (1) Microstructure of citrus peel residue colloidal particles: The morphology of the samples was observed using scanning electron microscopy and atomic force microscopy (AFM). The ball-milled citrus colloidal suspension was diluted with deionized water to 0.02 wt%, deposited on freshly cut mica sheets, air-dried, and then subjected to AFM testing. The samples were lyophilized and then sputtered with gold for SEM observation.

[0076] (2) Antioxidant activity analysis of citrus peel residue colloidal suspension: The DPPH free radical scavenging capacity and ABTS+ scavenging capacity of citrus peel residue colloidal suspension were determined.

[0077] (3) Emulsion particle size distribution: The particle size and distribution of the emulsion were determined using a Mastersizer 3000 laser particle size analyzer.

[0078] (4) Emulsion stability test: The prepared oil-in-water (O / W) PE emulsion was stored at 4°C for 14 days, and the appearance and droplet size of the prepared PE emulsion were recorded.

[0079] 2. Results and Analysis

[0080] The experimental results are shown in the figure:

[0081] Appendix Figure 1 Appearance and scanning electron microscope images of colloidal particle suspensions after ball milling for 1.5h, 2h, and 3h.

[0082] Appendix Figure 2 The AFM image of the sample ball-milled for 1.5 hours demonstrates the realization of nanoscale fibers from citrus peel residue.

[0083] Appendix Figure 3 The free radical scavenging capacity of citrus peel residue colloidal particles at different ball milling times was determined.

[0084] Appendix Figure 4 Storage stability (14 days) of PE prepared from citrus peel residue at different ball milling times.

[0085] Appendix Figure 5 The particle size values ​​are for PE with different oil phase volume fractions (20%~80%).

[0086] Appendix Figure 6To determine the appearance, particle size, and micrograph of PE stabilized in colloidal suspensions based on citrus peel residue of different mass concentrations.

[0087] The analysis results show that:

[0088] AFM characterization of fiber size verified that milling for 1.5-3 hours could achieve nanoscale fiber size in citrus peel residue. Extending the ball milling time further refined the fiber size, improved its emulsion stability, and enhanced the product's antioxidant activity, which is beneficial for the subsequent oxidative stability of the emulsion and mayonnaise. This also demonstrates that citrus peel residue fibers treated with acidic oxidation and water electrolysis can reach the nanoscale in a short time, reducing energy consumption while improving the stability of the PE emulsion. Adjusting the concentration of citrus peel residue colloidal particles and the oil phase volume ratio allows for emulsion stability control, improving the stability of the PE emulsion. Even with a high oil phase volume fraction, the PE emulsion particle size remains below 30µm, significantly improving the texture of the subsequent mayonnaise and enhancing its stability. Furthermore, this invention, in the process of producing citrus peel residue colloidal particles, does not use common methods such as inorganic strong acids, strong alkalis, or strong oxidants to hydrolyze citrus fibers; it relies solely on mechanical action to reduce fiber size, which aligns perfectly with the requirements of sustainable production and environmental protection.

[0089] Experiment 4: Effect of acidic water electrolysis on PE emulsion

[0090] The PE emulsion was prepared according to the PE emulsion preparation method in Example 1, and only the treatment of citrus peel residue in step (1) was used as a control.

[0091] Experimental Group 1: Citrus peel residue was soaked in acidic oxidizing electrolyzed water with pH=2.5 and an effective chlorine mass concentration of 100 mg / L for 3 hours.

[0092] Experimental group 2: Citrus peel residue was soaked in distilled water for 3 hours.

[0093] Experimental group 3: Soaked in food-grade dilute hydrochloric acid solution with pH=2.5 for 3 h.

[0094] Experimental group 4: No soaking treatment.

[0095] The microstructure of PE samples from the above experimental groups was analyzed after stabilization. Figure 7 The emulsification index (CI) of PE emulsions stabilized from citrus peel pomace colloidal suspensions obtained by different treatment methods is analyzed below:

[0096] The four pretreatment methods showed significant differences in their effects on particle-stabilized PE: no pretreatment and distilled water only achieved simple impurity removal and swelling, leaving the fiber structure dense, particles prone to agglomeration, and the emulsion exhibiting some water separation and stratification, with a relatively high CI value; dilute hydrochloric acid hydrolyzed the loose fiber structure, improving emulsion stability, but its emulsion separation index was still higher than that of citrus peel treated with acidic oxidative electrolysis water, and acidic oxidative electrolysis water was more environmentally friendly, safe, and green than dilute hydrochloric acid for food treatment; while acidic oxidative electrolysis water combined the dual effects of acidity and weak oxidation, better dissociating the raw materials, exposing active sites, enhancing its adsorption energy and compactness at the oil-water interface, resulting in uniform emulsion particle size, optimal storage stability, no chemical residues, and simple treatment.

[0097] Experiment 5: Effect of PE emulsion addition ratio on reduced-fat mayonnaise

[0098] The experimental method used in this treatment was to prepare PE emulsion according to the PE emulsion preparation method in Example 1, and to prepare low-fat mayonnaise according to the high dietary fiber low-fat mayonnaise preparation method in Example 3. Only the change in the mass ratio of PE and vegetable oil during the preparation of mayonnaise was used as a control experiment.

[0099] Experimental groups 1 through 4 are as follows:

[0100] The mass percentages of PE emulsion and soybean oil in the mayonnaise ingredients are 15%:60%, 30%:45%, 45%:30%, and 60%:15%, with other conditions remaining unchanged.

[0101] The microstructure and texture of the reduced-fat mayonnaise samples from the above experimental group were observed and determined. Figure 8 The appearance and textural properties of reduced-fat mayonnaise with different PE emulsion addition ratios are analyzed below:

[0102] The textural results showed that although the hardness, consistency, cohesiveness, and elasticity of the samples decreased as the proportion of PE emulsion replacing vegetable oil increased, and the fluidity of the sauce increased, the optimal substitution rate of PE emulsion for soybean oil in the preparation of reduced-fat mayonnaise was ≤60%. This maintained the best performance in terms of color, hardness, and viscosity while reducing the amount of soybean oil used, thus achieving the purpose of fat reduction. Under the PE emulsion substitution conditions, the mayonnaise samples had high hardness, a stable paste-like consistency, were easy to shape, had suitable adhesion, and a refreshing taste. In addition, using PE emulsion to replace vegetable oil could reduce the oil content and achieve the purpose of fat reduction.

[0103] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A method for preparing a citrus peel residue-stabilized PE emulsion, characterized in that, The preparation steps are as follows: (1) The dried and pulverized citrus peel residue was mixed with acidic oxidizing electrolyzed water and then soaked for pretreatment. After soaking, the residue was washed, dried and sieved to obtain activated material. (2) The activated material and water were mixed at a ratio of 1g: (15-20) mL and heated in a water bath at 80℃ for 2 h. After the treatment was completed, the filtrate was washed until it was clear. The residue was dried to obtain citrus peel residue fiber concentrate. (3) Disperse the concentrated citrus peel residue fiber in water to obtain a dispersion, and then perform a colloid mill and a wet ball mill on the dispersion. After the ball milling is completed, a citrus peel residue-based colloidal suspension is obtained. (4) Adjust the mass concentration of the citrus peel residue colloidal suspension to 0.5-2.5wt%, mix the citrus peel residue colloidal suspension with vegetable oil and then shear homogenize to obtain a crude emulsion. The amount of vegetable oil added is 20-80% of the total volume of the citrus peel residue colloidal suspension and vegetable oil. Then, the crude emulsion is subjected to ultrasonic treatment with an ultrasonic power of 300 W and an ultrasonic time of 2-6 min to obtain a citrus peel residue PE emulsion.

2. The preparation method according to claim 1, characterized in that, The acidic oxidative electrolyzed water in (1) has a pH of 2.0-3.5 and contains an effective chlorine concentration of 80-100 mg / L; the ratio of citrus peel residue to acidic electrolyzed water is 1g:30mL, the soaking time is 2-3 h, and the soaking temperature is 30-45℃.

3. The preparation method according to claim 2, characterized in that, The dispersion in (3) is obtained by mixing and dispersing citrus peel fiber concentrate and water at a material-to-liquid ratio of 1g:20mL.

4. The preparation method according to claim 3, characterized in that, The wet ball milling speed in (3) is 200-400 rpm, and the ball milling time is 1.5-3 h.

5. The preparation method according to claim 4, characterized in that, In the shearing and homogenization process described in (4), the rotation speed is 10,000 rpm and the homogenization time is 2-4 min.

6. The application of the PE emulsion prepared by the preparation method according to any one of claims 1-5 in reduced-fat mayonnaise.

7. A method for preparing high-fiber, low-fat mayonnaise using a PE emulsion prepared according to any one of claims 1-5, characterized in that, The specific preparation steps are as follows: After treating fresh egg yolks in a hot water bath, the egg yolks, salt, sugar, vinegar, and PE emulsion are mixed evenly to obtain a mixture. Then, vegetable oil is added to the mixture, and the mixture is sheared and homogenized at 15,000 rpm for 2 minutes. Finally, it is homogenized using a 300 W ultrasonic homogenizer for 2 minutes to obtain a low-fat mayonnaise product.

8. The preparation method according to claim 7, characterized in that, The mayonnaise contains 14% egg yolks, 1% salt, 2% sugar, and 8% vinegar by weight, and the total weight of the vegetable oil and PE emulsion is 75% of the total weight of the mayonnaise.

9. The preparation method according to claim 8, characterized in that, The total mass of the vegetable oil and PE emulsion is 75% of the total mass of the mayonnaise, and the mass of the PE emulsion does not exceed 60% of the total mass of the vegetable oil and PE emulsion.

10. The preparation method according to claim 9, characterized in that, The fresh egg yolks were treated in a hot water bath at 60°C for 30 minutes.

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