Method for preparing low-fat mayonnaise based on double-fiber compound

Abstract

The invention discloses a method for preparing low-fat mayonnaise based on a double-fiber compound, and belongs to the technical field of food processing. The method comprises the following steps: preparing a soybean protein fibril and bacterial cellulose compound, mixing with yolk in different proportions, adding edible white granulated sugar, edible salt, white vinegar and soybean oil, homogenizing under certain conditions to obtain the low-fat mayonnaise, observing the appearance difference of low-fat mayonnaise products, and measuring the storage stability and rheological property of the low-fat mayonnaise. The traditional mayonnaise food is easily loved by consumers, but the traditional mayonnaise food is easy to cause rising of cholesterol of a human body and is easily infected by microorganisms, so that the shelf life of a product is relatively short, and the traditional mayonnaise food is not friendly to patients with high cholesterol and hyperlipidemia. The low-fat mayonnaise which is low in cholesterol content and good in storage stability and rheological property is prepared on the basis of the compound of the double-fiber structure, and the food consumption field of the low-fat mayonnaise is widened.

Description

Technical Field

[0001] The present invention belongs to the field of food technology processing, and particularly relates to a method for preparing low-fat mayonnaise based on a double fiber composite. Background Art

[0002] Soybean protein has been widely used in many fields due to its rich nutritional value, low cost, and excellent functional properties. Under appropriate conditions, plant-derived soybean protein can be transformed into soy protein nanofibers (SPF). Compared with natural proteins, SPF has significant structural characteristics (high aspect ratio, highly ordered structure, and numerous functional group binding sites). The unique structure of SPF results in good physicochemical processing properties and biological activities, and most importantly, it has no direct toxicity. Existing studies have pointed out that SPF has excellent physical properties such as emulsifying properties, foaming properties, and gel properties, as well as biological activities such as antioxidant, antibacterial, and low allergenicity. At present, SPF has been proven to be able to effectively adsorb at the oil-water interface and improve the stability of emulsions.

[0003] Polysaccharides can form complexes with proteins with a certain spatial structure through non-covalent interactions, covalent interactions, steric hindrance, and other interactions. Multiple studies have confirmed that the introduction of polysaccharides can be an effective means to improve the emulsifying properties of proteins. Bacterial cellulose (BC) is a natural nanoscale cellulose produced by bacterial fermentation. BC consists of linear chains of 1,4-β-glucan and is combined by internal and external hydrogen bridges, hydrophobic interactions, and van der Waals forces. It belongs to an anionic polysaccharide. At present, BC has become a research hotspot due to its high purity, good chemical reaction activity, non-toxicity, easy biodegradability, and special microstructure.

[0004] Mayonnaise is a semi-solid condiment mainly composed of egg yolks and added with sucrose, salt, vegetable oil, etc. It is widely used in foods such as salads and hamburgers because of its soft and delicate taste. Traditional mayonnaise usually has a high content of fat and cholesterol, which is not friendly to people with high cholesterol and high blood lipid problems. Under the background of "Healthy China 2030", the public pays more and more attention to food health, and the development of low-fat foods has received extensive attention. Based on this, the present invention aims to develop a new type of low-fat and low-cholesterol mayonnaise food, gradually replacing egg yolks with a double fiber composite without affecting the taste and quality of the product, and finally preparing a mayonnaise product with significantly reduced fat and cholesterol content, reducing the risk of chronic diseases that may be caused by ingesting foods with high fat and high cholesterol levels. The present invention conforms to the current research hotspot of plant-based fat substitutes and broadens the consumption field of mayonnaise foods. Summary of the Invention

[0005] The present invention mainly uses a double fiber composite to prepare a low-cholesterol, low-fat mayonnaise with good storage stability and rheological properties, and broadens the consumption field of low-fat mayonnaise foods.

[0006] A method for preparing low-fat mayonnaise based on a double-fiber composite, characterized by comprising the following steps: (1) preparing soy protein nanofibers (SPF) from soy protein isolate (SPI) and adjusting the pH of the SPF to 7.0; (2) compounding the SPF with bacterial cellulose (BC) to prepare an SPF-BC double-fiber composite; (3) compounding the SPF-BC with egg yolk at different substitution degrees, and adding granulated sugar, edible salt, white vinegar, and soybean oil for homogenization to prepare low-fat mayonnaise; (4) exploring the appearance difference, storage stability, and rheological properties of the low-fat mayonnaise product.

[0007] Further defined, the method for preparing SPF is as follows: Prepare a 20 mg / mL SPI solution, adjust the pH of the SPI to 2.0 with 2M HCl, and place it in a 4°C refrigerator for overnight hydration. Then, place the hydrated SPI solution in an 85-90°C oil bath, adjust the rotation speed to 250-300 rpm, and heat for 20-24 h to obtain SPF. Adjust the pH of the SPF to 7.0 with 2M NaOH and set aside.

[0008] Further defined, the method for preparing the SPF-BC double-fiber composite is as follows: Dilute the purchased BC aqueous dispersion (8 mg / mL) with deionized water to 4.0-4.5 mg / mL, mix it with the SPF in equal volume, and stir for 2-3 h for sufficient compounding.

[0009] Further defined, the method for preparing low-fat mayonnaise is as follows: Compound the SPF-BC:egg yolk = 0:4-4:0 (w / w, with a total mass of 8 g), and add 1-2 g of granulated sugar, 0.5-1 g of edible salt, 2-3 mL of white vinegar, and 36-38 mL of soybean oil.

[0010] Further defined, explore the appearance difference, storage stability, and rheological properties of the low-fat mayonnaise product.

[0011] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0012] The present invention selects the SPF-BC composite with the advantages of a double-fiber structure to replace the egg yolk, forms a comparison with the low-fat mayonnaise prepared from SPI-BC with the corresponding substitution degree, and at the same time uses commercially available mayonnaise and laboratory-prepared mayonnaise as controls. Finally, the prepared double-fiber-based low-fat mayonnaise is more excellent in terms of sample appearance and performance. Description of the Drawings

[0013] Figure 1 For the appearance of different samples;

[0014] Figure 2 For the results of the storage stability of the samples;

[0015] Figure 3 is the apparent viscosity result of the sample;

[0016] Figure 4 is the thixotropic recovery result of the sample;

[0017] Figure 5 is the flow chart.

Claims

1. A method for preparing low-fat mayonnaise based on a double-fiber composite, characterized in that: The following steps are involved: (1) Soy protein isolate (SPI) was used to prepare soy protein fibrils (SPF), and the pH of SPF was adjusted to 7.0; (2) SPF was compounded with bacterial cellulose (BC) to prepare SPF-BC dual-fiber composites; (3) SPF-BC was compounded with egg yolk at different substitution degrees, and edible white sugar, edible salt, white vinegar, and soybean oil were added and homogenized to prepare low-fat mayonnaise; (4) The appearance differences, storage stability, and rheological properties of low-fat mayonnaise products were investigated.

2. The method according to claim 1, characterized in that The method for preparing SPF is as follows: preparing a 20 mg / mL SPI solution, adjusting the pH of the SPI to 2.0 with 2 M HCl, and placing the solution in a 4° C. refrigerator for hydration overnight, placing the hydrated SPI solution in an 85-90° C. oil bath, adjusting the rotation speed to 250-300 rpm, heating for 20-24 h to obtain SPF, and adjusting the pH of the SPF to 7.0 with 2 M NaOH for later use.

3. The method according to claim 1, characterized in that The method for preparing the SPF-BC double fiber composite is as follows: dilute the purchased BC aqueous dispersion (8 mg / mL) to 4.0-4.5 mg / mL with deionized water, mix it with an equal volume of SPF, and stir for 2-3 hours to fully composite.

4. The method according to claim 1, characterized in that: The method for preparing low-fat mayonnaise comprises: compounding SPF-BC: egg yolk = 0:4-4:0 (w / w, total mass is 8 g) in a mass ratio, and adding 1-2 g of edible white sugar, 0.5-1 g of edible salt, 2-3 mL of white vinegar, and 36-38 mL of soybean oil.

5. The method according to claim 1, characterized in that The invention discloses an investigation into the appearance differences, storage stability and rheological properties of low-fat mayonnaise products.

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