Method for simulating traditional mayonnaise through pure fruits and vegetables

Abstract

The invention provides a method for simulating traditional mayonnaise through pure fruits and vegetables, and relates to the technical field of processing of novel nutritional plant-based condiments. The chickpea milk and the soybean milk are utilized to form a double-soybean lactation system, starch, protein, pectin and the like in the pure fruit and vegetable paste are used for replacing natural fat to simulate traditional mayonnaise, compared with the traditional mayonnaise, the fat content is remarkably reduced, no remarkable difference exists in appearance, and texture characteristics such as viscosity and chewiness are improved to some extent; rheological characteristic parameters such as shear stress and elastic modulus are increased, the system network structure is enhanced, and the emulsion stability is enhanced; the pure fruit and vegetable paste is used as a fat substitute, so that the fat can be remarkably reduced, the protein, dietary fiber and ash content are remarkably improved, and the nutritional value of the product is improved; the pure fruit and vegetable fat-reducing vegetarian diet sauce prepared by the method disclosed by the invention meets the current consumption demands of consumers on nutrition, health and nature, and has a good market prospect.

Description

Technical Field

[0001] The invention relates to the technical field of processing a novel nutritional plant-based seasoning sauce, and in particular to a preparation method for simulating traditional mayonnaise by using pure fruits and vegetables. Background Art

[0002] Mayonnaise is one of the most widely consumed Western-style sauces. As the main component of mayonnaise, oil affects the hardness, storage modulus and apparent viscosity of the product. As the main flavor component of mayonnaise, egg yolk is used to improve the emulsification stability and oxidation stability of oil and give it a good flavor. The oil droplets are dispersed in the water phase to form a high internal phase emulsion with gel properties. However, due to the high-fat and high-cholesterol characteristics of traditional mayonnaise, it will cause chronic diseases such as overweight and obesity, which is inconsistent with the current dietary concepts of "nutrition", "natural" and "health care". Mayonnaise is a high-calorie, high-fat and high-cholesterol food, which is determined by its ingredients. According to statistics, the calories contained in every 100g of mayonnaise are about 700kcal, which is equivalent to twice the same weight of rice or white flour. The content of fatty acids and cholesterol is also higher than that of general food. Excessive consumption will indeed have adverse effects on the human cardiovascular system.

[0003] In the future development trend of food technology, the development of plant-based foods has attracted much attention. Due to its wide resources, low allergenicity and rich essential amino acids, soy protein is widely used in the development of plant meat and plant milk products. Because it contains both hydrophilic and lipophilic groups and can form a highly viscoelastic interfacial film, it is a good source of natural emulsifiers and has the potential to replace egg yolk in mayonnaise processing. Studies have shown that chickpea protein, broad bean protein and lentil protein can be used in the processing of yolk-free mayonnaise. The results show that compared with traditional mayonnaise, the three types of yolk-free mayonnaise have no significant differences in texture properties such as hardness, cohesion and viscosity, and have good sensory acceptance.

[0004] Traditional mayonnaise processing uses 65%-80% oil. Reducing the amount of fat will reduce the density of oil droplets and change the structural characteristics of the emulsion system, resulting in changes in the sensory, texture, and storage properties of mayonnaise. As a common fat substitute, starch or modified starch can be used to make up for these deficiencies, but the nutritional value is relatively limited.

[0005] In view of the problems existing in traditional mayonnaise, in order to develop a more natural, nutritious, healthy and flavorful plant-based mayonnaise product, the present invention provides a preparation method for simulating traditional mayonnaise by using pure fruits and vegetables, and compares the microstructure, texture, rheological properties and nutritional properties with traditional mayonnaise, aiming to provide a reference for the development of new nutritious plant-based seasoning sauces. Summary of the invention

[0006] The object of the present invention is to provide a method for preparing traditional mayonnaise by simulating pure fruits and vegetables, which specifically comprises the following steps:

[0007] 1. Preparation of freeze-dried soybean milk powder and chickpea milk freeze-dried powder

[0008] a. Add pure water to soybeans, soak for 9 to 12 hours, grind, filter through 2 to 4 layers of gauze to remove coarse residue, centrifuge the filtrate at 6000 to 7000 r / min for 5 to 10 minutes, collect the supernatant and boil for 15 to 20 minutes to sterilize, freeze the obtained soy milk at -18 to -20°C overnight, and then dry it in a freeze dryer to obtain soybean milk lyophilized powder (SMLP);

[0009] b. Add pure water to the peeled chickpeas, add α-amylase and saccharifying enzyme respectively after grinding, keep warm at 55-60℃ for 4-5h, inactivate the enzyme in boiling water for 15-20min, centrifuge at 6000-8000r / min for 5-10min, collect the supernatant, boil it for 15-20min for sterilization, freeze it at -18--20℃ overnight, and then dry it in a freeze dryer to obtain chickpea milk lyophilized powder (CMLP).

[0010] 2. Prepare pure fruit and vegetable puree: Wash the purple sweet potato, pumpkin and yam separately, peel them, cut them into pieces and steam them. Use a blender to blend them into a puree, squeeze out the water, mix them according to the proportion, and make pure fruit and vegetable puree for later use.

[0011] 3. Prepare pure fruit and vegetable fat-reducing vegetarian sauce

[0012] ① Dissolve SMLP and CMLP in pure water, stir until dissolved, then add sucrose and salt to prepare double bean plant milk solution;

[0013] ② Add pre-gelatinized glutinous corn starch to edible oil, homogenize and emulsify, add edible oil dropwise to the double bean plant milk solution, stir and emulsify, then add vinegar and stir evenly to obtain a fat-reduced vegetarian sauce base;

[0014] ③ Add the fruit and vegetable puree to the fat-reduced vegetarian sauce base and mix them to obtain the pure fruit and vegetable fat-reduced vegetarian sauce.

[0015] Among them, the volume ratio of soybeans to pure water is 1:3 to 1:5, and the volume ratio of blanched chickpeas to pure water is 1:5 to 1:7.

[0016] The mass concentration of α-amylase is 1.3% to 1.5%, and the mass concentration of saccharifying enzyme is 6% to 8%.

[0017] Among them, the ingredients and mass volume ratio of pure fruit and vegetable fat-reducing vegetarian sauce are as follows:

[0018]

[0019]

[0020] The ratio of purple potato puree, pumpkin puree and yam puree in the pure fruit and vegetable puree is (0.5-2):(4-6):(3-5), and the edible oil includes corn oil, sunflower oil or olive oil. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is a comparison chart of the appearance of different sauce samples.

[0022] Figure 2 This is the average particle size diagram of different sauce samples.

[0023] Figure 3 Viscosity diagram of different sauce samples.

[0024] Figure 4 Shear stress diagram of different sauce samples.

[0025] Figure 5 This is the storage modulus diagram of different sauce samples.

[0026] Figure 6 Loss modulus plot of different sauce samples.

[0027] Figure 7 Loss tangent values ​​of different sauce samples.

[0028] Beneficial Effects

[0029] The present invention uses chickpea and soybean double plant milk to compound to form a double soybean emulsification system, which not only retains the natural activity of plant protein, but also contains active substances such as flavonoids and saponins, and has certain health functions. Soybean protein and chickpea protein contain 11S and 7S globulin subunits, which are confirmed to show better emulsification properties than other bean proteins; relying on their polysaccharide components (including starch, pectin and insoluble fiber), soluble protein (mainly albumin and globulin), and trace saponins with good interfacial activity stability, they can completely replace egg yolk to emulsify oils and fats. At present, there is no report on the double soybean emulsification system replacing egg yolk for simulated salad dressing.

[0030] The method of the present invention adds pure fruit and vegetable puree as a fat substitute, and the fruit and vegetable puree product obtained after cooking and grinding not only effectively retains most of the nutrients and functional components in the raw materials, but also the starch, pectin and cellulose components contained therein help to improve the viscosity of the system, providing a thick texture similar to oil and fat and a lubricating feeling in the mouth. Applying it to mayonnaise can not only achieve fat replacement, but also make up for the nutritional limitations of single starch or modified starch. Compared with traditional mayonnaise, the pure fruit and vegetable fat-reducing vegetarian sauce prepared by the method of the present invention has no significant difference in appearance, and the texture characteristics such as viscosity and chewiness are improved. With the help of the stability of the double soybean emulsification system and the filling of the three-dimensional network structure by the starch, protein colloid, cellulose and other components in the pure fruit and vegetable puree, the network structure of the system is enhanced, and its rheological characteristic parameters such as shear stress and elastic modulus are increased. In addition, its fat content is significantly reduced. Using pure fruit and vegetable puree as a fat substitute can significantly reduce fat, and at the same time, protein, dietary fiber and ash are significantly improved, thereby improving the nutritional value of the product. The pure fruit and vegetable fat-reduced vegetarian sauce prepared by the method of the present invention meets the current consumer demands for nutrition, health and naturalness, and has broad market prospects. DETAILED DESCRIPTION

[0031] In order to make the purpose, characteristics and advantages of the present invention more clear, the present invention will be further explained in conjunction with the accompanying drawings and specific embodiments below. It should be understood that these embodiments are only used to illustrate the present invention but not to limit the scope of the present invention. After reading the present invention, various equivalent forms of modifications to the present invention by technicians in this field all fall within the scope specified by the claims attached to this application.

[0032] The α-amylase (2000 U / g) and saccharifying enzyme (5000 U / g) used in the present invention were purchased from Zhejiang Yinuo Biotechnology Co., Ltd.

[0033] The key parameter determination methods of the products involved in all embodiments of the present invention are as follows:

[0034] 1. Color analysis

[0035] Freshly prepared traditional mayonnaise and vegetable vegetarian reduced-fat mayonnaise samples were placed in transparent petri dishes and characterized by colorimetry using a colorimeter. The three color parameters of brightness (L*), red-green value (a*), and yellow-blue value (b*) were recorded respectively, and ΔE was calculated using the following formula:

[0036]

[0037] 2. Determination of particle size

[0038] Add 9 mL of distilled water to 1 mL of sample, mix well, and inject into the measuring cell of the laser particle size analyzer. Turn on the stirring device at the same time to ensure that the particles in the sample are fully and evenly dispersed. When the shading degree reaches the preset target value of 8.0%, the system automatically collects and analyzes the particle size distribution.

[0039] 3. Texture analysis

[0040] TM and NFRVM were placed in a 25 ml beaker, the surface was smoothed, and the hardness, viscosity and chewiness were measured using a P0.5 probe. The probe speed before the test was 1.0 mm s -1 , maintain 1.0 mm s during the test -1 After the test, the probe speed is increased to 10.0 mm s -1 , the probe is pressed down to a depth of 10 mm and the trigger force is set to 5 g.

[0041] 4. Rheological analysis

[0042] Select a 40 mm diameter fixture, 1.00 mm spacing, and 120 s equilibrium time. Static rheology parameters are: shear rate (1-150 s -1 ), record parameters (viscosity and shear stress). The shear stress curve is fitted with the Herschel-Bulkley (HB) model. The dynamic frequency scanning measurement parameters are: scanning frequency (0.01-10HZ), strain (1%), and record parameters (storage modulus, loss modulus, loss tangent).

[0043] 5. Nutritional value analysis

[0044] Refer to national standards GB 5009.3-2016, 5009.6-2016, 5009.5-2016, 5009.4-2016 and 5009.88-2014 for determination of moisture, protein, fat and other components. The total weight minus the above nutrients is the carbohydrate content. Energy is calculated according to the following formula.

[0045] Energy (kCal) = Carbohydrate content*4+Fat content*9+Protein content*4

[0046] 6. Data processing

[0047] Except for sensory evaluation, all tests were repeated three times, and the results were expressed as mean ± standard deviation. SPSS26.0 software was used for one-way analysis of variance (AVOVA), and the significance level was set at P < 0.05.

[0048] Example 1

[0049] The present invention provides a method for preparing pure fruit and vegetable simulated traditional mayonnaise, comprising the following steps:

[0050] 1. Preparation of freeze-dried soybean milk powder and chickpea milk freeze-dried powder

[0051] a. Add pure water to soybeans at a ratio of 1:5, soak for 12 hours, grind, filter through 3 layers of gauze to remove coarse residue, centrifuge the filtrate at 6000r / min for 5 minutes, collect the supernatant and boil for 20 minutes to sterilize, freeze the obtained soy milk at -18°C overnight, and then dry it in a freeze dryer to obtain soy milk freeze-dried powder (SMLP);

[0052] b. Add pure water to the blanched chickpeas in a ratio of 1:7, add 1.3% α-amylase and 6% saccharifying enzyme respectively after grinding, keep warm at 60°C for 5 hours, inactivate the enzymes in boiling water for 15 minutes, centrifuge at 6000r / min for 5 minutes, collect the supernatant, boil it for 20 minutes for sterilization, freeze it at -18°C overnight, and then dry it in a freeze dryer to obtain chickpea milk freeze-dried powder (CMLP).

[0053] 2. Prepare pure fruit and vegetable puree: wash purple sweet potato, pumpkin and yam separately, peel, cut into pieces and steam, blend into puree in a blender, squeeze out water, mix in a ratio of purple sweet potato: pumpkin: yam = 0.5:6:3.5, and prepare pure fruit and vegetable puree for later use.

[0054] 3. Prepare pure fruit and vegetable fat-reducing vegetarian sauce

[0055] ① Weigh the materials needed according to the recipe of pure fruit and vegetable fat-reducing vegetarian sauce. The specific ingredients and mass volume ratios are as follows:

[0056]

[0057]

[0058] ② Dissolve SMLP and CMLP in pure water, stir until dissolved, then add sucrose and salt to prepare double bean plant milk solution;

[0059] ③ Add pre-gelatinized glutinous corn starch to corn oil, emulsify with a homogenizer, add corn oil dropwise to the double bean plant milk solution, stir and emulsify, then add vinegar and stir evenly to obtain a fat-reduced vegetarian sauce base;

[0060] ④ Add pure fruit and vegetable puree to the fat-reduced vegetarian sauce base, and mix to obtain the pure fruit and vegetable fat-reduced vegetarian sauce.

[0061] Example 2

[0062] The present invention provides a method for preparing pure fruit and vegetable simulated traditional mayonnaise, comprising the following steps:

[0063] 1. Preparation of freeze-dried soybean milk powder and chickpea milk freeze-dried powder

[0064] a. Add pure water to soybeans at a ratio of 1:4, soak for 9 hours, grind, filter through 2 layers of gauze to remove coarse residue, centrifuge the filtrate at 6500r / min for 10 minutes, collect the supernatant and boil for 15 minutes to sterilize, freeze the obtained soy milk at -20°C overnight, and then dry it in a freeze dryer to obtain soy milk freeze-dried powder (SMLP);

[0065] b. Add pure water to the blanched chickpeas at a ratio of 1:5, add 1.5% α-amylase and 8% saccharifying enzyme respectively after grinding, keep warm at 55°C for 4.5 hours, inactivate the enzymes in boiling water for 20 minutes, centrifuge at 7000r / min for 10 minutes in a centrifuge, collect the supernatant, boil it for 18 minutes for sterilization, freeze it at -20°C overnight, and then dry it in a freeze dryer to obtain chickpea milk freeze-dried powder (CMLP).

[0066] 2. Prepare pure fruit and vegetable puree: wash purple sweet potato, pumpkin and yam separately, peel, cut into pieces and steam them, blend them into a puree in a blender, squeeze out the water, and mix them in a ratio of purple sweet potato: pumpkin: yam = 1:4:5 to prepare pure fruit and vegetable puree, and set aside.

[0067] 3. Prepare pure fruit and vegetable fat-reducing vegetarian sauce

[0068] ① Weigh the materials needed according to the recipe of pure fruit and vegetable fat-reducing vegetarian sauce. The specific ingredients and mass volume ratios are as follows:

[0069]

[0070]

[0071] ② Dissolve SMLP and CMLP in pure water, stir until dissolved, then add sucrose and salt to prepare double bean plant milk solution;

[0072] ③ Add pre-gelatinized glutinous corn starch to corn oil, emulsify with a homogenizer, add corn oil dropwise to the double bean plant milk solution, stir and emulsify, then add vinegar and stir evenly to obtain a fat-reduced vegetarian sauce base;

[0073] ④ Add pure fruit and vegetable puree to the fat-reduced vegetarian sauce base, and mix to obtain the pure fruit and vegetable fat-reduced vegetarian sauce.

[0074] Example 3

[0075] The present invention provides a method for preparing pure fruit and vegetable simulated traditional mayonnaise, comprising the following steps:

[0076] 1. Preparation of freeze-dried soybean milk powder and chickpea milk freeze-dried powder

[0077] a. Add pure water to soybeans at a ratio of 1:3, soak for 11 hours, grind, filter through 4 layers of gauze to remove coarse residue, centrifuge the filtrate at 7000r / min for 6 minutes, collect the supernatant and boil for 18 minutes to sterilize, freeze the obtained soy milk at -19°C overnight, and then dry it in a freeze dryer to obtain soy milk freeze-dried powder (SMLP);

[0078] b. Add pure water to the blanched chickpeas in a ratio of 1:6, add 1.4% α-amylase and 7% saccharifying enzyme respectively after grinding, keep warm at 58°C for 4 hours, inactivate the enzymes in boiling water for 18 minutes, centrifuge at 8000r / min for 6 minutes, collect the supernatant, boil it for 15 minutes for sterilization, freeze it at -19°C overnight, and then dry it in a freeze dryer to obtain chickpea milk freeze-dried powder (CMLP).

[0079] 2. Prepare pure fruit and vegetable puree: wash purple sweet potato, pumpkin and yam separately, peel, cut into pieces and steam them, blend them into a puree in a blender, squeeze out the water, and mix them in a ratio of purple sweet potato: pumpkin: yam = 2:5:3 to prepare pure fruit and vegetable puree, and set aside.

[0080] 3. Prepare pure fruit and vegetable fat-reducing vegetarian sauce

[0081] ① Weigh the materials needed according to the recipe of pure fruit and vegetable fat-reducing vegetarian sauce. The specific ingredients and mass volume ratios are as follows:

[0082]

[0083]

[0084] ② Dissolve SMLP and CMLP in pure water, stir until dissolved, then add sucrose and salt to prepare double bean plant milk solution;

[0085] ③ Add pre-gelatinized glutinous corn starch to corn oil, emulsify with a homogenizer, add edible oil dropwise to the double bean plant milk solution, stir and emulsify, then add vinegar and stir evenly to obtain a fat-reduced vegetarian sauce base;

[0086] ④ Add fruit and vegetable puree to the fat-reduced vegetarian sauce base, and mix to obtain pure fruit and vegetable fat-reduced vegetarian sauce.

[0087] Verification experiment:

[0088] A control experiment was set up, and the seven groups of mayonnaise samples obtained by the control group and the treatment of Examples 1, 2, and 3 were measured for relevant indicators under the same conditions, and the analysis results were evaluated, as follows:

[0089] Blank control group (TM): traditional mayonnaise sample, formula: corn oil 75%, egg yolk 12%, vinegar 1.5%, salt 2.5%, sucrose 3.0%, water 6.0%;

[0090] Control group 1 (FRVMPP): purple potato fat-reduced vegetarian sauce sample prepared by using purple potato puree (MPP) with a mass concentration of 28% as fruit and vegetable puree, and other conditions were the same as those in Example 1;

[0091] Control group 2 (FRVMPK): pumpkin fat-reduced vegetarian sauce sample prepared by using pumpkin puree (MPK) with a mass concentration of 28% as fruit and vegetable puree, and other conditions were the same as those in Example 1;

[0092] Control group three (FRVMYM): a fat-reduced yam vegetarian sauce sample prepared from yam puree (MYM) with a mass concentration of 28%, and other conditions were the same as those in Example 1.

[0093] Experimental results:

[0094] Depend on Figure 1 It can be seen that the appearance of the three single fruit and vegetable fat-reducing vegetarian sauces is significantly different from TM, while the mixed pure fruit and vegetable fat-reducing vegetarian sauce is not much different from TM. The main reason comes from the mixture of the yellow color of pumpkin, the white color of yam and the color of purple sweet potato. Of course, the proportions are different, and the colors are somewhat different, generally near the traditional mayonnaise. In terms of texture, the mixed fruit and vegetable puree has the shape of the TM group more than the single fruit and vegetable. Except for the yam puree, the other two textures of the single fruit and vegetable puree are significantly different from TM. As can be seen from Table 1, the hardness, viscosity and chewiness of the three pure fruit and vegetable fat-reducing vegetarian sauces in the embodiment group are slightly higher than TM, which may be related to the various components in the added double soybean milk and pure fruit and vegetable puree. The double soybean milk system and the pure fruit and vegetable puree contain protein, starch, pectin, cellulose and other components, which are difficult to explain the influence on texture factors from a single perspective. These components may be filled between adjacent oil droplets to form a dense network structure, increase the viscosity of the system, and indirectly cause the improvement of texture characteristics.

[0095] Table 1 Texture characteristics of different sauce samples

[0096]

[0097] The average particle size of traditional mayonnaise and pure fruit and vegetable reduced fat vegetarian sauce is Figure 2As shown in the results, the results of a study showed that the use of soy protein instead of egg yolk significantly increased the droplet size of mayonnaise. Compared with the small molecule emulsifiers such as lecithin in egg yolk, soy protein and chickpea protein can be adsorbed on the oil-water interface to form a larger elastic film due to their longer molecular chain segments, which leads to an increase in the droplet size. In addition to containing natural emulsifying ingredients such as protein, the saponin structure contained in double soybean milk has two major parts: hydrophobic aglycones and hydrophilic sugar chains, which have good emulsification properties; the polysaccharides contained can increase the viscosity of the medium and maintain the stability of the emulsion by providing spatial stabilization and electrostatic stabilization. Therefore, compared with the single emulsifier lecithin in egg yolk, the double soybean milk system has multiple emulsifying ingredients and improved emulsification stability.

[0098] With the increase of the amount of fruit and vegetable puree added, the average particle size of the particles in Examples 1, 2, and 3 increases, but does not cause a decrease in the texture characteristics of the product. On the one hand, compared to the lecithin small molecule emulsifier in the egg yolk, soy protein and chickpea protein can be adsorbed on the oil-water interface to form a large volume elastic film due to their longer molecular chain segments. On the other hand, due to the added purple sweet potato, yam, pumpkin and other fruit and vegetable purees, the fiber, starch, pectin and other ingredients contained in the added purple sweet potato, yam, pumpkin and other fruit and vegetable purees, the particle size scale will also change. Fiber, starch, pectin and other ingredients are entangled with each other, forming a more compact internal three-dimensional network structure, and the stretching of the plant protein molecular chain may further promote the tightness of the internal network system. Therefore, although the average particle size increases, the texture and rheological parameters increase, so the sensory characteristics of Examples 1, 2, and 3 are almost the same as TM.

[0099] The rheological properties of each group of samples are as follows Figure 3 As shown, with the increase of shear rate, the viscosity of all samples showed a downward trend, showing shear thinning characteristics. The viscosity of TM is mainly caused by the bridging of the interaction between the emulsion droplets. Under the action of shear force, the interaction between the oil droplets is weakened, resulting in the collapse of the original network structure, thereby reducing the flow resistance of the system and reducing its viscosity. The three groups of example group samples showed similar shear thinning rheological properties, which is beneficial to maintaining good spreadability and ductility. With the increase of shear rate, the shear stress of the three groups of example group samples is significantly higher than that of TM. The possible reason is that, on the one hand, the components such as pectin, starch, and protein in the fruit and vegetable puree act as fillers in the three-dimensional network structure, and due to the mutual entanglement between the polymer chains, the shear stress of the system increases; on the other hand, the increase in shear stress indicates that the consistency of the system increases, which can inhibit the mutual attraction between oil droplets and the sedimentation caused by gravity, thereby enhancing the stability of the system.

[0100] Frequency scanning can reveal the stability characteristics of the system structure, among which the storage modulus (G′) reflects the elastic behavior of the system and indicates its recoverable deformation ability; while the loss modulus (G″) reflects the viscous response of the system and represents its irreversible energy dissipation characteristics. In all samples, G′ is greater than G″, indicating that the elastic modulus always dominates the rheological properties and exhibits a mechanical behavior dominated by elasticity. The storage modulus and loss modulus of the three groups of embodiment group samples are significantly higher than TM, indicating that a more stable and ordered gel network structure has been formed. This may be due to the mixed gel system composed of starch paste, protein colloid, cellulose and other components in pure fruit and vegetable puree, synergistic with the double soybean milk system, resulting in the formation of a higher strength gel network structure. The loss tangent value (tanδ) is obtained by comparing the loss modulus with the storage modulus. A higher tanδ indicates that the formed colloid has a higher viscosity and more obvious relaxation characteristics. The tanδ of the three groups of embodiment group sample systems is significantly higher than that of the TM system. This indicates that the double bean emulsification system mixed with fruit and vegetable gel system has a greater effect on the viscosity of traditional mayonnaise than on its elasticity, which may be caused by the viscous components such as starch in the added fruit and vegetable puree. It is worth noting that the samples of the embodiment group obtained by adding purple potato puree, pumpkin puree and yam puree to the mixed pure fruit and vegetable puree have higher G′ and G″ than the single fruit and vegetable puree samples FRVMYM, FRVMPK and FRVMPP, indicating that a more ordered and dense network structure has been formed, which may be related to the higher fiber content and starch content in the mixed fruit and vegetable puree.

[0101] The basic components and energy of each group of mayonnaise samples are shown in Table 2. The results of nutrient analysis show that the fat content of the three groups of samples in the embodiment group is reduced by an average of 51.22%, and the energy is reduced by an average of 40.14%, indicating that the experimental group samples have successfully reduced fat. The protein content increased by an average of 1.91 times, the ash content increased by an average of 0.82 times, the carbohydrate content increased by an average of 2.24 times, and the dietary fiber content increased from 0.00g / 100g to 5.37g / 100g by an average of 5.22 times, indicating that the nutritional value of the product has been improved, which is more in line with consumers' nutritional, healthy and natural consumption needs.

[0102] Table 2 Basic component content and energy of different mayonnaise samples

[0103]

[0104]

[0105] Example 4

[0106] The present invention provides a method for preparing pure fruit and vegetable simulated traditional mayonnaise, comprising the following steps:

[0107] 1. Preparation of freeze-dried soybean milk powder and chickpea milk freeze-dried powder

[0108] a. Add pure water to soybeans at a ratio of 1:5, soak for 10 hours, grind, filter through 2 layers of gauze to remove coarse residue, centrifuge the filtrate at 6600r / min for 9 minutes, collect the supernatant and boil for 17 minutes to sterilize, freeze the obtained soy milk at -19°C overnight, and then dry it in a freeze dryer to obtain soy milk freeze-dried powder (SMLP);

[0109] b. Add pure water to the blanched chickpeas at a ratio of 1:5, add 1.4% α-amylase and 7.5% saccharifying enzyme respectively after grinding, keep warm at 56°C for 4 hours, inactivate the enzymes in boiling water for 19 minutes, centrifuge at 7500r / min for 8 minutes, collect the supernatant, boil it for 20 minutes for sterilization, freeze it at -18°C overnight, and then dry it in a freeze dryer to obtain chickpea milk freeze-dried powder (CMLP).

[0110] 2. Prepare pure fruit and vegetable puree: wash purple sweet potato, pumpkin and yam separately, peel, cut into pieces and steam them, blend them into a puree in a blender, squeeze out the water, and mix them in a ratio of purple sweet potato: pumpkin: yam = 1:5:5 to prepare pure fruit and vegetable puree, and set aside.

[0111] 3. Prepare pure fruit and vegetable fat-reducing vegetarian sauce

[0112] ① Weigh the materials needed according to the recipe of pure fruit and vegetable fat-reducing vegetarian sauce. The specific ingredients and mass volume ratios are as follows:

[0113]

[0114] ② Dissolve SMLP and CMLP in pure water, stir until dissolved, then add sucrose and salt to prepare double bean plant milk solution;

[0115] ③ Add pre-gelatinized glutinous corn starch to sunflower oil, emulsify with a homogenizer, add sunflower oil dropwise to the double bean plant milk solution, stir and emulsify, then add vinegar and stir evenly to obtain a fat-reduced vegetarian sauce base;

[0116] ④ Add pure fruit and vegetable puree to the fat-reduced vegetarian sauce base, and mix to obtain the pure fruit and vegetable fat-reduced vegetarian sauce.

[0117] Example 5

[0118] The present invention provides a method for preparing pure fruit and vegetable simulated traditional mayonnaise, comprising the following steps:

[0119] 1. Preparation of freeze-dried soybean milk powder and chickpea milk freeze-dried powder

[0120] a. Add pure water to soybeans at a ratio of 1:3, soak for 12 hours, grind, filter through 3 layers of gauze to remove coarse residue, centrifuge the filtrate at 6800r / min for 8 minutes, collect the supernatant and boil for 20 minutes to sterilize, freeze the obtained soy milk at -18°C overnight, and then dry it in a freeze dryer to obtain soy milk freeze-dried powder (SMLP);

[0121] b. Add pure water to the blanched chickpeas at a ratio of 1:7, add 1.3% α-amylase and 7.8% saccharifying enzyme respectively after grinding, keep warm at 59°C for 4 hours, inactivate the enzymes in boiling water for 19 minutes, centrifuge at 7800 r / min for 10 minutes, collect the supernatant, boil it for 20 minutes for sterilization, freeze it at -18°C overnight, and then dry it in a freeze dryer to obtain chickpea milk freeze-dried powder (CMLP).

[0122] 2. Prepare pure fruit and vegetable puree: wash purple sweet potato, pumpkin and yam separately, peel, cut into pieces and steam them, blend them into a puree in a blender, squeeze out the water, and mix them in a ratio of purple sweet potato: pumpkin: yam = 1.5:4:3 to prepare pure fruit and vegetable puree, and set aside.

[0123] 3. Prepare pure fruit and vegetable fat-reducing vegetarian sauce

[0124] ① Weigh the materials needed according to the recipe of pure fruit and vegetable fat-reducing vegetarian sauce. The specific ingredients and mass volume ratios are as follows:

[0125]

[0126] ② Dissolve SMLP and CMLP in pure water, stir until dissolved, then add sucrose and salt to prepare double bean plant milk solution;

[0127] ③ Add pre-gelatinized glutinous corn starch to olive oil, emulsify with a homogenizer, add olive oil drop by drop to the double bean plant milk solution, stir and emulsify, then add vinegar and stir evenly to obtain a fat-reduced vegetarian sauce base;

[0128] ④ Add pure fruit and vegetable puree to the fat-reduced vegetarian sauce base, and mix to obtain the pure fruit and vegetable fat-reduced vegetarian sauce.

Claims

1. A pure fruit and vegetable fat-reducing vegetarian sauce, characterized in that: The ingredients and mass volume ratios of the pure fruit and vegetable fat-reducing vegetarian sauce are as follows: edible oil 35% to 40%; soy milk freeze-dried powder 1.5% to 2.5%; chickpea milk freeze-dried powder 1.5% to 2.5%; mixed fruit and vegetable puree 28% to 33%; pre-gelatinized glutinous corn starch 2.0% to 3.0%; vinegar 1.5% to 2.5%; salt 0% to 3.0%; sucrose 0% to 5.0%; pure water 8.5% to 25%; The mixed fruit and vegetable puree is purple sweet potato puree, pumpkin puree and yam puree, and the ratio of the purple sweet potato puree, pumpkin puree and yam puree is (0.5-2):(4-6):(3-5).

2. A method for simulating traditional mayonnaise by pure fruits and vegetables, characterized in that: The method specifically comprises the following steps: A. preparing freeze-dried soybean milk powder and freeze-dried chickpea milk powder; ① Add pure water to soybeans, soak for 9 to 12 hours, grind, filter to remove coarse residue, centrifuge the filtrate, collect the supernatant and boil to sterilize, freeze the obtained soy milk at -18 to -20℃ for 8 to 24 hours and freeze-dry to obtain soy milk freeze-dried powder; ② Add pure water to the peeled chickpeas, add α-amylase and saccharifying enzyme respectively after grinding, keep warm at 55-60℃ for 4-5 hours, inactivate the enzymes with boiling water, collect the supernatant by centrifugation and sterilize by boiling, freeze and stand at -18--20℃ for 8-24 hours and freeze-dry to obtain chickpea milk freeze-dried powder; B. Preparing mixed fruit and vegetable puree: washing purple sweet potato, pumpkin and yam respectively, peeling, cutting into pieces and steaming, blending into a puree, and squeezing out water, so that the water content of purple sweet potato puree, pumpkin puree and yam puree is between 8 and 10%, and mixing the purple sweet potato puree, pumpkin puree and yam puree in a ratio of (0.5-2):(4-6):(3-5) to prepare mixed fruit and vegetable puree; C. preparing pure fruit and vegetable fat-reduced vegetarian sauce; ① Dissolve the freeze-dried soybean milk powder and the freeze-dried chickpea milk powder in pure water, stir until dissolved, and then add sucrose and salt to prepare the double soybean plant milk solution; ② Add pre-gelatinized glutinous corn starch to edible oil, homogenize and emulsify, add edible oil dropwise to the double bean plant milk solution, stir and emulsify, then add vinegar and stir evenly to obtain a fat-reduced vegetarian sauce base; ③ Add the mixed fruit and vegetable puree to the fat-reduced vegetarian sauce base, mix thoroughly and evenly, and obtain a pure fruit and vegetable fat-reduced vegetarian sauce; Among them, the ingredients and mass volume proportions of the pure fruit and vegetable fat-reducing vegetarian sauce are as follows: edible oil 35%~40%; soy milk freeze-dried powder 1.5%~2.5%; chickpea milk freeze-dried powder 1.5%~2.5%; mixed fruit and vegetable puree 28%~33%; pregelatinized glutinous corn starch 2.0%~3.0%; vinegar 1.5%~2.5%; salt 0%~3.0%; sucrose 0%~5.0%; pure water 8.5%~25%.

3. The method for simulating traditional mayonnaise by pure fruits and vegetables according to claim 2, characterized in that: The volume ratio of the soybeans to pure water is 1:3-1:5, and the volume ratio of the blanched chickpeas to pure water is 1:5-1:

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4. The method for simulating traditional mayonnaise by pure fruits and vegetables according to claim 2, characterized in that: The mass concentration of the α-amylase is 1.3% to 1.5%, and the mass concentration of the saccharifying enzyme is 6% to 8%.

5. The method for simulating traditional mayonnaise by pure fruits and vegetables according to claim 2, characterized in that: The edible oil includes corn oil, sunflower oil or olive oil.

6. The method of simulating traditional mayonnaise by pure fruit and vegetable according to claim 2, characterized in that: The centrifugal condition is 6000-7000 r / min for 5-10 min.

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