Seaweed mayonnaise with cement curing characteristic and mineral flavor and preparation method of seaweed mayonnaise

Abstract

According to the seaweed mayonnaise with the cement-like solidification characteristic and the mineral flavor and the preparation method of the seaweed mayonnaise, based on the multi-stage homogenization, heat treatment and grain grading principles in cement production, porous activated carbon particles prepared through fermentation and carbonization of brown algae are proportioned in a graded mode, and the cement-like solidification gel characteristic is achieved in combination with a stepped homogenization and emulsification technology; brown algae activated carbon particles are subjected to high-temperature calcination to form a hierarchical pore structure, and the hierarchical pore structure cooperates with black pepper powder, smoked chili powder, clove powder, pungent litse fruit powder, schizonepeta powder, garlic powder and the like to form a cement-like mineral flavor. The prepared product has the characteristics of unique touch feeling, low fat and functional dietary fibers, and is suitable for the fields of building theme catering and healthy food.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a seaweed mayonnaise with cement-like solidification characteristics and mineral flavor and a preparation method thereof. Background Art

[0002] As a condiment with an annual global consumption of over 6 million tons, the industrial production of mayonnaise faces three core bottlenecks: insufficient stability, single texture, and lack of flavor innovation. Relevant studies have shown that traditional processes rely on high oil content (>70%) to maintain the stability of the emulsion; low-fat formulations adjust viscosity by adding modified starch or xanthan gum, but cannot break through the essential limitations of the emulsion system. This also makes it difficult for general mayonnaise to meet the needs of differentiated scenarios. For example, spreadable mayonnaise requires a viscosity >8000 mPa·s to resist sagging, and dipping mayonnaise requires a viscosity <2000 mPa·s to improve fluidity. In addition, the flavor innovation of sauces has long been limited by the "artificial feeling" of chemical flavors and cannot achieve special scenario flavors such as cement and mineral flavors. Existing solutions cannot balance low fat, long shelf life, and flavor innovation of mayonnaise, while the technological breakthroughs in the modern cement industry provide interdisciplinary inspiration. Through multi-stage homogenization, gradient calcination, and particle size grading techniques, raw materials such as limestone and clay are transformed into a high-strength silicate network structure. This precise control of the mineral phase change process has significant technical homology with the construction of structural networks in food systems. However, there has been no precedent for cross-field application of simulating cement processes in food emulsion systems. Therefore, it is crucial to prepare a mayonnaise with cement-like solidification characteristics and mineral flavor. Summary of the Invention

[0003] Technical problems to be solved: Aiming at the above technical problems, the purpose of the present invention is to provide a seaweed mayonnaise with cement-like solidification characteristics and mineral flavor and a preparation method thereof. Based on the principles of multi-stage homogenization, heat treatment, and particle size grading in cement production, porous activated carbon particles prepared by fermentation and carbonization of brown algae are proportioned in grades, combined with a stepped homogenization and emulsification process to achieve cement-like solidification gel characteristics; the brown algae activated carbon particles are calcined at high temperature to form a multi-stage pore structure, and cooperate with black pepper powder, smoked chili powder, clove powder, litsea cubeba powder, nepeta powder, garlic powder, etc. to form a cement-like mineral flavor. The product prepared by the present invention has unique touch, low-fat characteristics, and functional dietary fiber, and is suitable for the fields of construction-themed catering and healthy foods.

[0004] Technical solution: A kind of seaweed mayonnaise with cement-like solidification characteristics and mineral flavor, comprising the following components: 30-45 parts of vegetable oil, 0.3-0.5 parts of tertiary brown algae activated carbon particles, 10-15 parts of egg yolk powder, 2-4 parts of vinegar, 6-8 parts of black pepper powder, 5-7 parts of smoked paprika powder, 5-6 parts of sago flour, 5-8 parts of calcium alginate, 2-4 parts of granulated sugar, 1-1.5 parts of monosodium glutamate, 1-1.5 parts of clove powder, 0.8-1 part of litsea cubeba powder, 1-1.2 parts of schizonepeta powder, 1-1.5 parts of garlic powder, 0.5-1 part of microcrystalline cellulose and 17.5-20 parts of water. The preparation method of the above-mentioned seaweed mayonnaise with cement-like solidification characteristics and mineral flavor is as follows: S1. Pretreatment of brown algae: Cut the dried brown algae into pieces, immerse them in the mixed solution and stir for 1 h. After softening, take the brown algae and rinse it 3 times with pure water. Then add pure water and cellulase with equal mass, and carry out beating treatment at 45-50 °C for 30-40 min to obtain pretreated brown algae. S2. Preparation of brown algae activated carbon particles: Add koji to the pretreated brown algae, carry out anaerobic fermentation at 37 °C for 48-60 h, control pH = 5, and carry out high-temperature calcination at 300-350 °C for 2-3 h. After generating porous activated carbon, carry out airflow crushing and classification to obtain tertiary brown algae activated carbon particles. S3. Ingredient mixing: Mix the vegetable oil and tertiary brown algae activated carbon particles, and preheat them to the best fluidity state at 40-50 °C to obtain the oil phase; Stir water, egg yolk powder, vinegar, black pepper powder, smoked paprika powder, sago flour, calcium alginate, granulated sugar, monosodium glutamate, clove powder, litsea cubeba powder, schizonepeta powder, garlic powder and microcrystalline cellulose evenly at 35-40 °C to obtain the water phase. S4. Homogenization and emulsification: After mixing the oil phase and the water phase, carry out three-stage homogenization and emulsification, filling, and standing at 4 °C for 24 h to obtain seaweed mayonnaise. Further, in the step S1, the mixed solution is a mixed solution of 35% H2O2 and pure water, and the mass ratio is 1:(4-5). Further, the addition amount of cellulase in the step S1 is 0.1-0.3% of the mass of the dried brown algae. Further, in the step S2, the koji is any one of daqu, xiaoqu and bran koji; the inoculation amount of the koji is 1-1.5%. Further, in the step S2, the rotation speed of the classification wheel for airflow crushing and classification is 6000-8000 rpm; the particle size of the tertiary brown algae activated carbon particles is 0.5-50 μm, including 0.5-5 μm, 5-20 μm and 20-50 μm, and the mass ratio is 2:5:3. Further, in the step S3, the vegetable oil is diglyceride edible oil, and the content of diglyceride is 50%. Furthermore, the three-stage homogenization in step S4 is: pre-homogenization at 5000-6000 rpm for 5 min, intermediate homogenization at 7000-8000 rpm for 5 min, and final homogenization at 10000-12000 rpm for 10 min. The seaweed mayonnaise prepared by the preparation method is used in high-fiber mayonnaise and architectural theme catering food. Beneficial effects: 1. The present invention prepares three-grade brown algae activated carbon particles by fermenting and carbonizing brown algae and air flow crushing and grading, with a particle size of 0.5-50 μm, wherein particles of 0.5-5 μm are conducive to filling micropores and improving adsorption efficiency; particles of 5-20 μm are conducive to network skeleton construction and enhancing gel strength; particles of 20-50 μm are conducive to simulating cement particles from a macroscopic touch; 2. The present invention is inspired by cement raw materials and introduced into the preparation system of mayonnaise to perform functional substitution. Brown algae activated carbon particles and calcium alginate simulate limestone in cement components to construct a gel skeleton; egg yolk powder is analogous to clay in cement components. The abundant lecithin in egg yolk powder is a natural emulsifier that can reduce interfacial tension; sago powder is analogous to gypsum in cement components, which plays a role in gelatinization and thickening and delaying structural collapse; microcrystalline cellulose is analogous to slag in cement components, which is conducive to filling the gaps in the emulsion and improving the network density. These components play a synergistic role in the network and achieve cement-like solidified gel properties; 3. The present invention uses brown algae activated carbon particles as the flavor base, and releases a unique mineral caramel aroma through a carbonization process. Its porous structure adsorbs and slowly releases other spice molecules, forming a slightly bitter metallic taste similar to that produced by the oxidation of mineral components in cement; black pepper powder and smoked paprika form a spicy skeleton. The former simulates the irritating experience of cement dust contacting the mucous membrane with a sharp stinging sensation, and the latter echoes the industrial atmosphere of cement kiln firing through a smoky flavor; the spicy and sweet woody tone of clove powder and the cool feeling of d-limonene in litsea cubeba powder are interwoven, which not only neutralizes the dullness of carbonized caramel, but also strengthens the angularity of the mineral flavor with its cool penetrating power, similar to the warm feeling when the cement surface is condensed. The herbal greenness of nepeta powder and the sulfide impact of garlic powder together create the obscure smell of microbial activity in wet concrete, among which the sulfur compounds produced by the volatilization of allicin and the alkaline environment of cement form an odor synaesthesia; each component simulates the olfactory evolution of cement from wet mortar to solidification through the time-release characteristics of volatile substances: in the early stage, the fresh herbal scent of nepeta and litsea cubeba penetrates the taste barrier, in the middle stage, black pepper and cloves build the spicy main body, and finally the burnt aroma of brown algae carbon and the aftertaste of smoked paprika settle as the iconic mineral tail note, forming a special flavor system with both chemical stimulation and heavy texture. 4. The present invention mixes the oil phase and the water phase for three-stage homogenization. First, pre-homogenize at 5000 rpm for 5 minutes to simulate the pre-mixing of raw materials in the cement process to reduce compositional segregation and achieve coarse dispersion to prevent the settlement of activated carbon; secondly, medium-homogenize at 8000 rpm for 5 minutes to simulate the particle grading in the cement process to optimize the packing density and enhance the network densification; finally, final-homogenize at 12000 rpm for 10 minutes to simulate the densification of silicate crystal sintering in the cement process, realizing the refinement of oil droplets and their embedding in the gel network; 5. By constructing a cement-like gel network, the present invention can still maintain the texture characteristics of traditional mayonnaise even when the oil content is significantly reduced, meeting the long-term preservation requirements of standardized sauces for catering chains; the interdisciplinary technology integration adopted not only solves the industry pain points, breaks through the theoretical boundaries of food processing, but also opens up a new track for the collaborative design of mineral-based natural flavors and structured foods, providing a disruptive solution for catering, retail, and food technology enterprises. Description of the Drawings Figure 1 Microscopic structure diagrams of the seaweed mayonnaise prepared in Example 1 and 3 commercially available mayonnaise products. Detailed Embodiment The present invention will be further described below in conjunction with the drawings and embodiments. The following embodiments are explanations of the present invention and the present invention is not limited to the following embodiments: Example 1 A preparation method of seaweed mayonnaise with cement-like solidification characteristics and mineral flavors, and the preparation steps are as follows: S1. Pretreatment of brown algae: Cut the dried brown algae into pieces, immerse them in a mixed solution (35% H2O2: pure water = 1:5), stir for 1 hour, after softening, take the brown algae and rinse it 3 times with pure water, then add the same mass of pure water, add cellulase according to 0.1% of the mass of the dried brown algae, and perform a mixing and pulping treatment at 50°C for 30 minutes to obtain pretreated brown algae; S2. Preparation of brown algae activated carbon particles: Add Daqu to the pretreated brown algae, with an addition amount of 1.5%, perform anaerobic fermentation at 37°C for 48 hours, control the pH = 5, calcine at 300°C for 2 hours, generate porous activated carbon, and then perform airflow crushing and classification to obtain tertiary brown algae activated carbon particles; S3. Ingredient mixing: Mix 35 parts of vegetable oil and 0.5 part of tertiary brown algae activated carbon particles, and preheat to the best fluidity state at 50°C to obtain the oil phase; Mix 18 parts of water, 10 parts of egg yolk powder, 4 parts of vinegar, 8 parts of black pepper powder, 7 parts of smoked chili powder, 5 parts of tapioca flour, 5 parts of calcium alginate, 2 parts of granulated sugar, 1 part of sodium glutamate, 1 part of clove powder, 1 part of litsea cubeba powder, 1 part of schizonepeta powder, 1 part of garlic powder and 0.5 part of microcrystalline cellulose and stir evenly at 40°C to obtain the water phase; S4. Homogenizing and emulsifying: After mixing the oil phase and the water phase, perform three-stage homogenizing and emulsifying (pre-homogenizing at 5000 rpm for 5 min, medium-homogenizing at 8000 rpm for 5 min, and final-homogenizing at 12000 rpm for 10 min), filling, and standing at 4°C for 24 h to obtain the seaweed mayonnaise. Example 2 A method for preparing a seaweed mayonnaise with cement-like solidification characteristics and mineral flavor, the preparation steps are as follows: S1. Pretreatment of brown algae: Cut the dried brown algae into pieces, immerse them in a mixed solution (35% H2O2: pure water = 1:5), stir for 1 h, after softening, take the brown algae and rinse it with pure water 3 times, then add the same mass of pure water, add cellulase according to 0.1% of the mass of the dried brown algae, and perform mixing and pulping treatment at 50°C for 30 min to obtain the pretreated brown algae; S2. Preparation of brown algae activated carbon particles: Add daqu to the pretreated brown algae, with an addition amount of 1%, perform anaerobic fermentation at 37°C for 48 h, control the pH = 5, perform high-temperature calcination at 300°C for 2 h, after generating porous activated carbon, perform airflow pulverization and classification to obtain tertiary brown algae activated carbon particles; S3. Ingredient mixing: Mix 35 parts of vegetable oil with 0.5 part of tertiary brown algae activated carbon particles, and preheat to the best fluidity state at 50°C to obtain the oil phase; Mix 18 parts of water, 10 parts of egg yolk powder, 4 parts of vinegar, 8 parts of black pepper powder, 7 parts of smoked paprika powder, 5 parts of tapioca flour, 5 parts of calcium alginate, 2 parts of granulated sugar, 1 part of sodium glutamate, 1 part of clove powder, 1 part of litsea cubeba powder, 1 part of schizonepeta powder, 1 part of garlic powder, and 0.5 part of microcrystalline cellulose and stir evenly at 40°C to obtain the water phase; S4. Homogenizing and emulsifying: After mixing the oil phase and the water phase, perform three-stage homogenizing and emulsifying (pre-homogenizing at 5000 rpm for 5 min, medium-homogenizing at 8000 rpm for 5 min, and final-homogenizing at 12000 rpm for 10 min), filling, and standing at 4°C for 24 h to obtain the seaweed mayonnaise. Example 3 A method for preparing a seaweed mayonnaise with cement-like solidification characteristics and mineral flavor, the preparation steps are as follows: S1. Pretreatment of brown algae: Cut the dried brown algae into pieces, immerse them in a mixed solution (35% H2O2: pure water = 1:5), stir for 1 h, after softening, take the brown algae and rinse it with pure water 3 times, then add the same mass of pure water, add cellulase according to 0.1% of the mass of the dried brown algae, and perform mixing and pulping treatment at 50°C for 30 min to obtain the pretreated brown algae; S2. Preparation of brown algae activated carbon particles: add 1.5% Xiaoqu to the pretreated brown algae, ferment anaerobically at 37°C for 48h, control pH=5, calcine at 350°C for 2h to generate porous activated carbon, and then air flow crush and grade to obtain three-grade brown algae activated carbon particles; S3. Mixing ingredients: mix 35 parts of vegetable oil with 0.5 parts of three-grade brown algae activated carbon particles, preheat at 50°C to the optimal fluidity state to obtain an oil phase; stir 18 parts of water, 10 parts of egg yolk powder, 4 parts of vinegar, 8 parts of black pepper powder, 7 parts of smoked paprika, 5 parts of sago powder, 5 parts of calcium alginate, 2 parts of white sugar, 1 part of sodium glutamate, 1 part of clove powder, 1 part of Litsea cubeba powder, 1 part of Nepeta powder, 1 part of garlic powder and 0.5 parts of microcrystalline cellulose at 40°C to obtain an aqueous phase; S4. Homogenization and emulsification: After the oil phase and the water phase are mixed, they are subjected to three-stage homogenization and emulsification (pre-homogenization at 5000 rpm, 5 min, intermediate homogenization at 8000 rpm, 5 min, and final homogenization at 12000 rpm, 10 min), filled, and allowed to stand at 4°C for 24 h to obtain seaweed mayonnaise. Example 4 A method for preparing seaweed mayonnaise with cement-like solidification properties and mineral flavor, the preparation steps are as follows: S1. Pretreatment of brown algae: Cut the dried brown algae into pieces and immerse them in a mixed solution (35% H2O2: purified water = 1:5) and stir for 1 hour. After softening, rinse the brown algae with purified water for 3 times, add purified water of the same mass, add cellulase at 0.1% of the mass of the dried brown algae, mix and beat at 50°C for 30 minutes to obtain pretreated brown algae; S2. Preparation of brown algae activated carbon particles: add 1.5% Daqu to the pretreated brown algae, perform anaerobically fermentation at 37°C for 48h, control pH=5, calcine at 350°C for 3h to generate porous activated carbon, perform air flow crushing and classification, and obtain grade tertiary brown algae activated carbon particles; S3. Mix ingredients: mix 35 parts of vegetable oil with 0.5 parts of grade tertiary brown algae activated carbon particles, preheat at 50°C to the optimal fluidity state to obtain an oil phase; stir 18 parts of water, 10 parts of egg yolk powder, 4 parts of vinegar, 8 parts of black pepper powder, 7 parts of smoked paprika, 5 parts of sago powder, 5 parts of calcium alginate, 2 parts of white sugar, 1 part of sodium glutamate, 1 part of clove powder, 1 part of Litsea cubeba powder, 1 part of Nepeta powder, 1 part of garlic powder and 0.5 parts of microcrystalline cellulose at 40°C to obtain an aqueous phase; S4. Homogenization and emulsification: After the oil phase and the water phase are mixed, they are subjected to three-stage homogenization and emulsification (pre-homogenization at 5000 rpm, 5 min, intermediate homogenization at 8000 rpm, 5 min, and final homogenization at 12000 rpm, 10 min), filled, and allowed to stand at 4°C for 24 h to obtain seaweed mayonnaise. Example 5 A method for preparing seaweed mayonnaise with cement-like solidification properties and mineral flavor, the preparation steps are as follows: S1. Pretreatment of brown algae: Cut the dried brown algae into pieces, immerse them in a mixed solution (35% H2O2: pure water = 1:5), stir for 1 h, after softening, take the brown algae and rinse it 3 times with pure water, then add the same mass of pure water, add cellulase according to 0.1% of the mass of the dried brown algae, and perform mixing and pulping treatment at 50 °C for 30 min to obtain pretreated brown algae; S2. Preparation of brown algae activated carbon particles: Add Daqu to the pretreated brown algae, with an addition amount of 1.5%, perform anaerobic fermentation at 37 °C for 48 h, control the pH = 5, perform high-temperature calcination at 300 °C for 2 h, after generating porous activated carbon, perform air-flow crushing and classification to obtain tertiary brown algae activated carbon particles; S3. Ingredient mixing: Mix 35 parts of vegetable oil with 0.5 part of tertiary brown algae activated carbon particles, and preheat to the best fluidity state at 50 °C to obtain the oil phase; Mix 18 parts of water, 10 parts of egg yolk powder, 4 parts of vinegar, 8 parts of black pepper powder, 7 parts of smoked chili powder, 5 parts of tapioca flour, 5 parts of calcium alginate, 2 parts of granulated sugar, 1 part of sodium glutamate, 1 part of clove powder, 1 part of litsea cubeba powder, 1 part of schizonepeta powder, 1 part of garlic powder and 0.5 part of microcrystalline cellulose and stir evenly at 40 °C to obtain the water phase; S4. Homogenization and emulsification: After mixing the oil phase and the water phase, perform three-stage homogenization and emulsification (pre-homogenization at 6000 rpm for 5 min, medium homogenization at 7000 rpm for 5 min, and final homogenization at 10000 rpm for 10 min), filling, and standing at 4 °C for 24 h to obtain seaweed mayonnaise. Example 6 A preparation method of seaweed mayonnaise with cement-like solidification characteristics and mineral flavor, the preparation steps are as follows: S1. Pretreatment of brown algae: Cut the dried brown algae into pieces, immerse them in a mixed solution (35% H2O2: pure water = 1:5), stir for 1 h, after softening, take the brown algae and rinse it 3 times with pure water, then add the same mass of pure water, add cellulase according to 0.1% of the mass of the dried brown algae, and perform mixing and pulping treatment at 50 °C for 30 min to obtain pretreated brown algae; S2. Preparation of brown algae activated carbon particles: Add Daqu to the pretreated brown algae, with an addition amount of 1.5%, perform anaerobic fermentation at 37 °C for 48 h, control the pH = 5, perform high-temperature calcination at 300 °C for 2 h, after generating porous activated carbon, perform air-flow crushing and classification to obtain tertiary brown algae activated carbon particles; S3. Ingredient mixing: Mix 35 parts of vegetable oil with 0.5 part of tertiary brown algae activated carbon particles, and preheat to the best fluidity state at 50 °C to obtain the oil phase; Mix 18 parts of water, 10 parts of egg yolk powder, 4 parts of vinegar, 8 parts of black pepper powder, 7 parts of smoked chili powder, 5 parts of tapioca flour, 5 parts of calcium alginate, 2 parts of granulated sugar, 1 part of sodium glutamate, 1 part of clove powder, 1 part of litsea cubeba powder, 1 part of schizonepeta powder, 1 part of garlic powder and 0.5 part of microcrystalline cellulose and stir evenly at 40 °C to obtain the water phase; S4. Homogenizing and emulsifying: After mixing the oil phase and the water phase, perform three-stage homogenizing and emulsifying (pre-homogenization at 5000 rpm for 5 min, medium homogenization at 8000 rpm for 5 min, and final homogenization at 11000 rpm for 10 min), filling, and standing at 4°C for 24 h to obtain the seaweed mayonnaise. Comparative Example 1 The difference between this comparative example and Example 1 is that high-temperature calcination was not carried out, specifically as follows: A method for preparing a seaweed mayonnaise with cement-like solidification characteristics and mineral flavor, the preparation steps are as follows: S1. Pretreatment of brown algae: Cut the dried brown algae into pieces, immerse them in a mixed solution (35% H2O2: purified water = 1:5) and stir for 1 h. After softening, take the brown algae and rinse it with purified water 3 times, then add an equal mass of purified water, add cellulase at 0.1% of the mass of the dried brown algae, and perform a mixing and pulping treatment at 50°C for 30 min to obtain pretreated brown algae; S2. Preparation of fermented brown algae particles: Add daqu to the pretreated brown algae, with an addition amount of 1.5%, and perform anaerobic fermentation at 37°C for 48 h to obtain fermented brown algae particles; S3. Ingredient mixing: Mix 35 parts of vegetable oil with 0.5 part of tertiary brown algae activated carbon particles, and preheat at 50°C to the best fluidity state to obtain the oil phase; Mix 18 parts of water, 10 parts of egg yolk powder, 4 parts of vinegar, 8 parts of black pepper powder, 7 parts of smoked paprika powder, 5 parts of sago flour, 5 parts of calcium alginate, 2 parts of granulated sugar, 1 part of sodium glutamate, 1 part of clove powder, 1 part of litsea cubeba powder, 1 part of schizonepeta powder, 1 part of garlic powder, and 0.5 part of microcrystalline cellulose at 40°C and stir evenly to obtain the water phase; S4. Homogenizing and emulsifying: After mixing the oil phase and the water phase, perform three-stage homogenizing and emulsifying (pre-homogenization at 5000 rpm for 5 min, medium homogenization at 8000 rpm for 5 min, and final homogenization at 12000 rpm for 10 min), filling, and standing at 4°C for 24 h to obtain the seaweed mayonnaise. Comparative Example 2 The difference between this comparative example and Example 1 is that only one homogenization was carried out, specifically as follows: A method for preparing a seaweed mayonnaise with cement-like solidification characteristics and mineral flavor, the preparation steps are as follows: S1. Pretreatment of brown algae: Cut the dried brown algae into pieces, immerse them in a mixed solution (35% H2O2: purified water = 1:5) and stir for 1 h. After softening, take the brown algae and rinse it with purified water 3 times, then add an equal mass of purified water, add cellulase at 0.1% of the mass of the dried brown algae, and perform a mixing and pulping treatment at 50°C for 30 min to obtain pretreated brown algae; S2. Preparation of brown algae activated carbon particles: Daqu was added to the pretreated brown algae, with an addition amount of 1.5%, anaerobically fermented at 37 °C for 48 h, the pH was controlled at 5, and calcined at 300 °C for 2 h. After generating porous activated carbon, it was pulverized and classified by air flow to obtain tertiary brown algae activated carbon particles; S3. Ingredient mixing: 35 parts of vegetable oil were mixed with 0.5 part of tertiary brown algae activated carbon particles, and preheated to the best fluidity state at 50 °C to obtain the oil phase; 18 parts of water, 10 parts of egg yolk powder, 4 parts of vinegar, 8 parts of black pepper powder, 7 parts of smoked paprika powder, 5 parts of sago flour, 5 parts of calcium alginate, 2 parts of granulated sugar, 1 part of sodium glutamate, 1 part of clove powder, 1 part of litsea cubeba powder, 1 part of schizonepeta powder, 1 part of garlic powder and 0.5 part of microcrystalline cellulose were stirred evenly at 40 °C to obtain the water phase; S4. Homogenization and emulsification: After mixing the oil phase and the water phase, homogenized and emulsified (5000 rpm, 5 min), filled, and left to stand at 4 °C for 24 h to obtain the seaweed mayonnaise. Comparative Example 3 The difference between this comparative example and Example 1 is that only two homogenizations were carried out, specifically as follows: A preparation method of seaweed mayonnaise with cement-like solidification characteristics and mineral flavor is as follows: S1. Pretreatment of brown algae: The dried brown algae was cut into pieces and immersed in a mixed solution (35% H2O2: pure water = 1:5) and stirred for 1 h. After softening, the brown algae was taken out and rinsed 3 times with pure water, and then the same mass of pure water was added. Cellulase was added at 0.1% of the mass of the dried brown algae, and mixed and pulped at 50 °C for 30 min to obtain the pretreated brown algae; S2. Preparation of brown algae activated carbon particles: Daqu was added to the pretreated brown algae, with an addition amount of 1.5%, anaerobically fermented at 37 °C for 48 h, the pH was controlled at 5, and calcined at 300 °C for 2 h. After generating porous activated carbon, it was pulverized and classified by air flow to obtain tertiary brown algae activated carbon particles; S3. Ingredient mixing: 35 parts of vegetable oil were mixed with 0.5 part of tertiary brown algae activated carbon particles, and preheated to the best fluidity state at 50 °C to obtain the oil phase; 18 parts of water, 10 parts of egg yolk powder, 4 parts of vinegar, 8 parts of black pepper powder, 7 parts of smoked paprika powder, 5 parts of sago flour, 5 parts of calcium alginate, 2 parts of granulated sugar, 1 part of sodium glutamate, 1 part of clove powder, 1 part of litsea cubeba powder, 1 part of schizonepeta powder, 1 part of garlic powder and 0.5 part of microcrystalline cellulose were stirred evenly at 40 °C to obtain the water phase; S4. Homogenization and emulsification: After mixing the oil phase and the water phase, homogenized and emulsified in two stages (first at 5000 rpm, 5 min, then at 8000 rpm, 5 min), filled, and left to stand at 4 °C for 24 h to obtain the seaweed mayonnaise. Comparative Example 4 The difference between this comparative example and Example 1 is that tertiary brown algae activated carbon particles were not added, specifically as follows: A preparation method of seaweed mayonnaise with cement-like solidification characteristics and mineral flavor, the preparation steps are as follows: S1. Ingredient mixing: Mix 35 parts of vegetable oil, 18 parts of water, 10 parts of egg yolk powder, 4 parts of vinegar, 8 parts of black pepper powder, 7 parts of smoked paprika powder, 5 parts of sago flour, 5 parts of calcium alginate, 2 parts of granulated sugar, 1 part of sodium glutamate, 1 part of clove powder, 1 part of litsea cubeba powder, 1 part of schizonepeta powder, 1 part of garlic powder and 0.5 part of microcrystalline cellulose evenly at 40 °C; S2. Homogenization and emulsification: Perform three-stage homogenization and emulsification (pre-homogenization at 5000 rpm for 5 min, medium-homogenization at 8000 rpm for 5 min, and final-homogenization at 12000 rpm for 10 min), filling, and standing at 4 °C for 24 h to obtain seaweed mayonnaise. Performance test: (1) Determination of specific surface area and pore size of brown algae activated carbon particles Refer to GB / T 19587-2017 to determine the specific surface area, pore volume and pore size distribution of brown algae activated carbon particles by gas adsorption BET method. Table 1 Specific surface area and pore size of brown algae activated carbon particles prepared in Examples 1-6 and Comparative Examples 1-4 As can be seen from Table 1, the brown algae activated carbon particles prepared in the examples have relatively high specific surface area, total pore volume, average pore size and mesopore proportion. The mesoporous structure with high specific surface area and high proportion can endow the brown algae activated carbon particles with excellent adsorption capacity, and can effectively capture free oil and embed volatile flavor substances, reducing the oxidation rate. (2) Determination of volatile flavor substances The key volatile flavor components of the seaweed mayonnaise prepared by the present invention were determined by gas chromatography-mass spectrometry (GC-MS). 2 g of mayonnaise sample and 20 μL of 2-methyl-3-heptanone standard solution were placed in a 20 mL headspace vial, enriched and equilibrated at 60 °C and an oscillation frequency of 250 rpm for 20 min. The DVB / CAR / PDMS extraction head was inserted into the vial for extraction for 30 min; the extracted extraction head was inserted into the QP0-SE injection port at 250 °C for desorption for 5 min. The chromatographic column was HP-INNOWax (30 m × 0.25 mm × 0.25 μm), the carrier gas (high-purity N2) flow rate was 1.0 mL / min, splitless injection was used, and the injection temperature was 250 °C; the initial temperature of the temperature programming was 50 °C, held for 3 min, then heated at a rate of 3 °C / min to 160 °C, held for 3 min, and then heated at a rate of 10 °C / min to 230 °C, held for 10 min; the solvent cut-off time of the mass spectrometry was 1 min, the ion source temperature was 230 °C, the detector interface temperature was 250 °C, the acquisition mode was Scan, and the scanning range was 45 - 450 m / z. Table 2 Contents of volatile flavor substances of seaweed mayonnaise prepared in Examples 1 - 6 and Comparative Examples 1 - 4 As can be seen from Table 2, the carbonization of brown algae at 300 °C triggers the Maillard reaction and the pyrolysis of algal polysaccharides, generating caramel-like substances such as 2-ethylfuran; the compounding of clove powder (eugenol), litsea cubeba powder (d-limonene) and schizonepeta powder (menthone) forms a cement-like mineral composite flavor. (3) Rheological property determination The rheological properties of the seaweed mayonnaise prepared by the present invention were determined by an MCR301 rheometer. Dynamic oscillation scanning: The diameter of the plate fixture was 35 mm, and the gap was 1 mm; the strain was 1% (linear viscoelastic region), the frequency scanning range was 0.1 - 10 Hz, and the temperature was 25 °C. Temperature scanning test: The temperature range was 25 - 60 °C, the heating rate was 2 °C / min, the frequency was 1 Hz, and the strain was 1%. Table 3 Rheological characteristics of seaweed mayonnaise prepared in Examples 1 - 6 and Comparative Examples 1 - 4 As can be seen from Table 3, tanδ < 0.5 indicates that the system is mainly elastic, that is, gel-like characteristics; the good stability of G’ indicates that the network structure is dense and can resist mechanical shearing such as spreading and extrusion. Table 4 G’ retention rates of seaweed mayonnaise prepared in Examples 1 - 6 and Comparative Examples 1 - 4 at 25 °C and 60 °C Retention rate of G’ at 25°C (%) Retention rate of G’ at 60°C (%) Example 1 100.00±0.00 89.15±3.57 Example 2 99.97±0.01 88.86±3.15 Example 3 99.98±0.00 89.08±3.30 Example 4 99.97±0.02 88.97±3.01 Example 5 99.99±0.03 88.06±2.35 Example 6 99.98±0.02 88.79±2.16 Comparative Example 1 95.36±0.04 81.06±2.09 Comparative Example 2 91.17±0.06 77.15±1.88 Comparative Example 3 92.76±0.08 79.31±2.43 Comparative Example 4 88.47±0.05 75.62±3.07 As can be seen from Table 4, the G' retention rate of the seaweed mayonnaise prepared by the present invention is relatively high at 25°C and 60°C. It can be seen that its thermal stability is remarkable, meeting the requirements of high-temperature transportation and storage. The seaweed mayonnaise prepared in Example 1 was selected and the following indexes were measured with 3 commercially available mayonnaise products: (4) Sensory evaluation A 30-person sensory evaluation panel (male-female ratio 1:1, age 20-50 years old) was established to conduct sensory evaluation on the seaweed mayonnaise prepared in Example 1 and 3 commercially available mayonnaise products. A 9-point scoring system was used (1 point means no cement-like feeling, and 9 points means strong cement-like feeling). Table 5 Sensory evaluation results of mayonnaise in Example 1 and commercially available ones Evaluation dimension Example 1 Commercially available product 1 Commercially available product 2 Commercially available product 3 Cement-like flavor intensity 8.10±0.74 1.16±0.45 0.22±0.05 0.00±0.00 Cement-like texture 6.35±0.31 2.25±0.12 1.14±0.04 2.15±0.33 As can be seen from Table 5, the pungency produced by the compounding of brown algae activated carbon particles with black pepper powder, smoked chili powder, clove powder, litsea cubeba powder, schizonepeta powder, garlic powder, etc. has a synergistic effect, and the sensory scores of the cement-like flavor intensity and cement-like texture feeling are significantly higher than those of general commercially available products. (5) Determination of dietary fiber content The total dietary fiber content of the mayonnaise sample was determined with reference to GB 5009.88-2023; The fat content of the mayonnaise sample was determined with reference to GB 5009.6-2016. Table 6 Total dietary fiber content of mayonnaise in Example 1 and commercially available ones Index Example 1 Commercially available product 1 Commercially available product 2 Commercially available product 3 Total dietary fiber content (%) 3.50±0.12 0.12±0.05 0.11±0.01 0.08±0.03 Oil content (%) 15.88±0.16 22.26±0.20 28.04±0.21 29.31±0.15 As can be seen from Table 6, the total dietary fiber content of the seaweed mayonnaise prepared in Example 1 of the present invention is 3.50%, significantly higher than that of commercially available products; the fat content of the seaweed mayonnaise prepared in Example 1 is 15.88%, also lower than that of commercially available products, having the characteristic of low fat. (6) Microstructure The mayonnaise sample was diluted to 1 mg / mL with 15 mmol / L PIPES buffer (containing 0.6 mol / L NaCl, pH 6.25) to obtain a mayonnaise sample solution. The microscope was magnified 40 times. A small amount of the mayonnaise sample solution was dropped on a glass slide, and a cover glass was covered to observe the distribution of the dispersed phase (oil droplets) of the mayonnaise sample solution, and it was photographed with a camera. By observing the distribution of oil droplets in the mayonnaise sample solution through a microscope, the emulsifying ability and effect of proteins in the mayonnaise can be evaluated. Figure 1 As can be seen, there is a common phenomenon that the oil droplets in commercially available products are sparsely distributed and have a large diameter, while the droplets in the products of the present invention are closely and evenly distributed, the oil droplets are of uniform size and the smallest diameter, indirectly indicating that the process of the present invention has good potential in enhancing the stability of oil droplets and maintaining a smaller oil droplet size. The above are only the preferred embodiments of the present invention and do not impose any formal restrictions on the present invention. Any person skilled in the art can make many possible changes and modifications to the technical solution of the present invention by using the methods and technical contents disclosed above, or modify it into equivalent embodiments with equivalent changes, without departing from the spirit and technical solution of the present invention. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments based on the technical essence of the present invention without departing from the technical solution of the present invention still fall within the scope of protection of the technical solution of the present invention.

Claims

1. A seaweed mayonnaise with cement-like curing characteristics and mineral flavor, characterized in that, It comprises the following components: 30 - 45 parts of vegetable oil, 0.3 - 0.5 part of tertiary brown algae activated carbon particles, 10 - 15 parts of egg yolk powder, 2 - 4 parts of vinegar, 6 - 8 parts of black pepper powder, 5 - 7 parts of smoked paprika powder, 5 - 6 parts of sago flour, 5 - 8 parts of calcium alginate, 2 - 4 parts of granulated sugar, 1 - 1.5 parts of sodium glutamate, 1 - 1.5 parts of clove powder, 0.8 - 1 part of litsea cubeba powder, 1 - 1.2 parts of schizonepeta powder, 1 - 1.5 parts of garlic powder, 0.5 - 1 part of microcrystalline cellulose and 17.5 - 20 parts of water.

2. The preparation method of a kind of seaweed mayonnaise with cement-like solidification characteristics and mineral flavor according to claim 1, characterized in that, The preparation steps are as follows: S1. Pretreatment of brown algae: Cut the dried brown algae into pieces, immerse them in the mixed solution and stir. After softening, take out the brown algae and rinse it with pure water. Then add pure water and cellulase with equal mass, and carry out mixing and pulping at 45 - 50 °C for 30 - 40 min to obtain pretreated brown algae; S2. Preparation of brown algae activated carbon particles: Add koji to the pretreated brown algae, carry out anaerobic fermentation at 37 °C for 48 - 60 h, control pH = 5, and carry out high-temperature calcination at 300 - 350 °C for 2 - 3 h. After generating porous activated carbon, carry out airflow crushing and classification to obtain tertiary brown algae activated carbon particles; S3. Ingredient mixing: Mix the vegetable oil and tertiary brown algae activated carbon particles, and preheat them to the best fluidity state at 40 - 50 °C to obtain the oil phase; Stir the water, egg yolk powder, vinegar, black pepper powder, smoked paprika powder, sago flour, calcium alginate, granulated sugar, sodium glutamate, clove powder, litsea cubeba powder, schizonepeta powder, garlic powder and microcrystalline cellulose evenly at 35 - 40 °C to obtain the water phase; S4. Homogenization and emulsification: After mixing the oil phase and the water phase, carry out three-stage homogenization and emulsification, filling, and standing to obtain seaweed mayonnaise.

3. The preparation method of a kind of seaweed mayonnaise with cement-like solidification characteristics and mineral flavor according to claim 2, characterized in that: In the step S1, the mixed solution is a mixed solution of 35% H2O2 and pure water, and the mass ratio is 1:(4 - 5).

4. The preparation method of a seaweed mayonnaise with cement-like solidification characteristics and mineral flavor according to claim 2, characterized in that: In the step S1, the addition amount of cellulase is 0.1 - 0.3% of the mass of the dried brown algae.

5. The preparation method of a kind of seaweed mayonnaise with cement-like solidification characteristics and mineral flavor according to claim 2, characterized in that: In the step S2, the koji is any one of daqu, xiaoqu and bran koji; the inoculation amount of the koji is 1 - 1.5%.

6. The preparation method of a kind of seaweed mayonnaise with cement-like solidification characteristics and mineral flavor according to claim 2, characterized in that: In the step S2, the rotation speed of the classification wheel for airflow crushing and classification is 6000 - 8000 rpm; the particle size of the tertiary brown algae activated carbon particles is 0.5 - 50 μm, including 0.5 - 5 μm, 5 - 20 μm and 20 - 50 μm, and the mass ratio is 2:5:

3.

7. The preparation method of a kind of seaweed mayonnaise with cement-like solidification characteristics and mineral flavor according to claim 2, characterized in that, In the step S3, the vegetable oil is diglyceride edible oil, and the content of diglyceride is 50%.

8. The preparation method of a kind of seaweed mayonnaise with cement-like solidification characteristics and mineral flavor according to claim 2, characterized in that, In the step S4, the three-stage homogenization is: pre-homogenization at 5000 - 6000 rpm for 5 min, medium-homogenization at 7000 - 8000 rpm for 5 min and final-homogenization at 10000 - 12000 rpm for 10 min.

9. Application of the seaweed mayonnaise prepared by the preparation method according to any one of claims 2 - 8 in high-fiber mayonnaise and building-themed food for dining.

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