A cement-like solidified property and mineral flavor of seaweed mayonnaise and a preparation method thereof

Abstract

The application provides a kind of cement-like solidification characteristics and mineral flavor seaweed mayonnaise and its preparation method, based on the principle of multistage homogenization in cement production, heat treatment and particle grading, porous activated carbon particles prepared by carbonization of brown algae fermentation are graded and matched, combined with ladder type homogenization emulsification process, the cement-like solidification gel characteristics are realized;The activated carbon particles of brown algae are calcined at high temperature to form a multistage pore structure, and form a cement-like mineral flavor in cooperation with black pepper powder, smoked chili powder, clove powder, litsea cubeba powder, catnip powder and garlic powder, etc.The product prepared by the application has unique touch, low-fat characteristics and functional dietary fiber, and is suitable for building theme catering and health food field.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food processing, and particularly relates to a kind of cement-like solidification characteristics and mineral flavor of seaweed mayonnaise and a preparation method thereof. BACKGROUND

[0002] Mayonnaise, as a global annual consumption of more than 6 million tons of condiments, its industrial production is faced with three core bottlenecks: poor stability, single texture and flavor innovation. The existing research shows that the traditional process relies on high oil content (>70%) to maintain the stability of the emulsion; low-fat formula can adjust the viscosity by adding modified starch or xanthan gum, but it cannot break through the essential limitation of the emulsion system. This also causes general mayonnaise to be difficult to meet the needs of different scenarios, such as the viscosity of >8000 mPa·s for anti-dripping type and the viscosity of <2000 mPa·s for dipping type to improve the flowability. In addition, the flavor innovation of sauce is long-term limited by the "artificial sense" of chemical flavorings, and cannot realize the special scene flavor of cement, mineral, etc.

[0003] The existing scheme cannot consider low-fat, long preservation and flavor innovation of mayonnaise, and the technical breakthrough of modern cement industry provides cross-disciplinary inspiration. Through multi-stage homogenization, gradient calcination and particle grading technology, limestone, clay and other raw materials are converted into high-strength silicate network structure. This precise control of mineral phase change process has significant technical homology with the construction of structural network in food systems. However, there is no similar cross-disciplinary application example of simulating cement process in food emulsion system. Therefore, it is crucial to prepare a kind of cement-like solidification characteristics and mineral flavor of mayonnaise. SUMMARY

[0004] The technical problem to be solved is that, in view of the above technical problems, the purpose of the present application is to provide a kind of cement-like solidification characteristics and mineral flavor of seaweed mayonnaise and a preparation method thereof, based on the principle of multi-stage homogenization, heat treatment and particle grading in cement production, the porous active carbon particles prepared by carbonization of brown algae fermentation are graded and matched, combined with the ladder type homogenization emulsification process, the cement-like solidification gel characteristics are realized; the multi-stage pore structure of the brown algae active carbon particles is formed by high temperature calcination, and the cement-like mineral flavor is formed by black pepper powder, smoked chili powder, clove powder, litsea cubeba powder, catnip powder and garlic powder. The product prepared by the present application has unique touch, low-fat characteristics and functional dietary fiber, and is suitable for building theme catering and health food field.

[0005] Technical solution: A kind of cement-like solidification characteristics and mineral flavor seaweed mayonnaise, comprising the following components: vegetable oil 30-45 parts, tertiary brown algae activated carbon particles 0.3-0.5 parts, egg yolk powder 10-15 parts, vinegar 2-4 parts, black pepper powder 6-8 parts, smoked chili powder 5-7 parts, sago powder 5-6 parts, calcium alginate 5-8 parts, white sugar 2-4 parts, sodium glutamate 1-1.5 parts, clove powder 1-1.5 parts, litsea cubeba powder 0.8-1 part, catnip powder 1-1.2 parts, garlic powder 1-1.5 parts, microcrystalline cellulose 0.5-1 part and water 17.5-20 parts.

[0006] The preparation method of the above-mentioned seaweed mayonnaise with cement-like solidification characteristics and mineral flavor, the preparation steps are as follows:

[0007] S1. Brown algae pretreatment: cut the dried brown algae into pieces, immerse it in a mixed solution and stir for 1 h, then rinse the softened brown algae with pure water for 3 times, add equal mass of pure water and cellulase, mix and beat pulp at 45-50 DEG C for 30-40 min to obtain pretreated brown algae;

[0008] S2. Brown algae activated carbon particle preparation: add distiller's yeast to the pretreated brown algae, anaerobic fermentation at 37 DEG C for 48-60 h, control pH=5, high temperature calcination at 300-350 DEG C for 2-3 h, generate porous activated carbon, then air flow crushing and grading to obtain tertiary brown algae activated carbon particles;

[0009] S3. Ingredient mixing: mix vegetable oil with tertiary brown algae activated carbon particles, preheat at 40-50 DEG C to the best state of fluidity to obtain oil phase; mix water, egg yolk powder, vinegar, black pepper powder, smoked chili powder, sago powder, calcium alginate, white sugar, sodium glutamate, clove powder, litsea cubeba powder, catnip powder, garlic powder and microcrystalline cellulose at 35-40 DEG C to obtain water phase;

[0010] S4. Homogeneous emulsification: mix the oil phase and the water phase, then homogeneous emulsification by three stages, filling, 4 DEG C standing for 24 h to obtain seaweed mayonnaise.

[0011] Further, the mixed solution in step S1 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 step S1 is 0.1-0.3% of the mass of dried brown algae.

[0012] Further, the distiller's yeast in step S2 is any one of Daqu, Xiaoqu and bran koji; the inoculation amount of the distiller's yeast is 1-1.5%.

[0013] Further, the rotational speed of the classification wheel in the airflow crushing and classification in step S2 is 6000-8000 rpm; the particle size of the three-stage 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.

[0014] Further, the plant oil in step S3 is peanut diester edible oil, wherein the glycerol diester content is 50%.

[0015] Further, the three-stage homogenization in step S4 is: pre-homogenization 5000-6000 rpm, 5 min, middle homogenization 7000-8000 rpm, 5 min and final homogenization 10000-12000 rpm, 10 min.

[0016] The application of the seaweed mayonnaise prepared by the above preparation method in high-fiber mayonnaise and building theme catering food.

[0017] Beneficial effects:

[0018] 1. The present application prepares three-stage brown algae activated carbon particles by fermentation carbonization and airflow crushing and classification of brown algae, and the particle size is 0.5-50 μm, wherein the particles with a size of 0.5-5 μm are beneficial to filling micropores and improving adsorption efficiency; the particles with a size of 5-20 μm are beneficial to network skeleton construction and enhancing gel strength; and the particles with a size of 20-50 μm are beneficial to simulating cement particles from the macroscopic touch.

[0019] 2. The present application obtains inspiration from cement raw materials and introduces them into the preparation system of mayonnaise to perform functional substitution, wherein the brown algae activated carbon particles and the calcium alginate simulate limestone in cement components to construct a gel skeleton; the egg yolk powder is analogous to clay in cement components, and the abundant lecithin in the egg yolk powder is a natural emulsifier that can reduce interfacial tension; the sago powder is analogous to gypsum in cement components and plays a role in paste thickening and delaying structure collapse; and the microcrystalline cellulose is analogous to slag in cement components and is beneficial to filling the gap between emulsions and improving network density, and the network synergistic effect of these components realizes the characteristics of cement-like solidified gel.

[0020] 3. The present application uses brown algae activated carbon particles as a flavor base. Through carbonization process, unique mineral smoky flavor is released. The porous structure adsorbs and slowly releases other perfume molecules, forming a similar cement mineral composition oxidation, which produces a slightly bitter metal feeling. Black pepper and smoked chili powder build a spicy skeleton. The former simulates the sharp pain of cement dust contact with mucous membranes, and the latter echoes the industrial breath of cement kiln firing through the smoked flavor. The sweet and woody tone of clove powder and the cold d-limonene of litsea cubeba powder are intertwined, neutralizing the dullness of carbonized bitter and strengthening the angularity of mineral flavor with strong cooling penetration, similar to the temperature change of cement surface condensation. The herbal astringency of catmint powder and the sulfide impact of garlic powder create a subtle aroma of microbial activity in wet concrete, and the sulfur compounds produced by the volatile garlicin form a smell connection with the alkaline environment of cement. Through the time release characteristics of volatile substances, the components simulate the olfactory evolution of cement from wet mortar to solidification: at the initial stage, the fresh herbal aroma of catmint and litsea cubeba penetrates the taste barrier, at the middle stage, black pepper and clove build the spicy main body, and finally the smoky flavor of brown algae carbon and the aftertaste of smoked chili powder mark the iconic mineral tail tone, forming a special flavor system with chemical stimulation and texture thickness.

[0021] 4. The present application mixes oil phase and water phase for three-stage homogenization. First, pre-homogenization at 5000 rpm for 5 min simulates the pre-mixing of raw materials in the cement process to reduce component segregation and achieve coarse dispersion to prevent activated carbon sedimentation. Second, medium homogenization at 8000 rpm for 5 min simulates the particle grading in the cement process to optimize the bulk density and improve the network density. Finally, the final homogenization at 12000 rpm for 10 min simulates the sintering densification of silicate crystals in the cement process to achieve oil droplet refinement and embedding in the gel network.

[0022] 5. The present application builds a cement-like gel network to maintain the texture characteristics of traditional mayonnaise with significantly reduced fat content, meeting the long-term needs of restaurant chains for standardized sauces. The interdisciplinary technology fusion not only solves industry pain points and breaks through the boundaries of food processing theory, but also opens up a new track for the collaborative design of mineral-based natural flavors and structured foods, providing disruptive solutions for restaurant, retail and food technology companies. BRIEF DESCRIPTION OF DRAWINGS

[0023] Figure 1 Microstructure of seaweed mayonnaise prepared in Example 1 and three kinds of commercially available mayonnaise products. DETAILED DESCRIPTION

[0024] The present application will be further described below in conjunction with the drawings and examples. The following examples are an explanation of the present application, and the present application is not limited to the following examples:

[0025] Example 1

[0026] A method for preparing a seaweed mayonnaise with cement-like solidification properties and a mineral flavor, the preparation steps being as follows:

[0027] S1. Brown algae pretreatment: cut the dried brown algae into pieces, immerse them in a mixed solution (35% H2O2: pure water = 1:5) and stir for 1 h, then rinse the softened brown algae with pure water three times, add an equal amount of pure water, and add cellulase at 0.1% of the mass of the dried brown algae, mix and pulp at 50°C for 30 min to obtain pretreated brown algae;

[0028] S2. Brown algae activated carbon particle preparation: add Daqu to the pretreated brown algae at an addition amount of 1.5%, anaerobically ferment at 37°C for 48 h, control the pH to be 5, and calcine at 300°C for 2 h to generate porous activated carbon, then air-jet pulverize and grade to obtain three-stage brown algae activated carbon particles; S3. ingredient mixing: mix 35 parts of vegetable oil with 0.5 parts of three-stage brown algae activated carbon particles, preheat to the best state of fluidity at 50°C to obtain an 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 sago powder, 5 parts of calcium alginate, 2 parts of white granulated sugar, 1 part of sodium glutamate, 1 part of clove powder, 1 part of litsea cubeba powder, 1 part of catnip powder, 1 part of garlic powder, and 0.5 part of microcrystalline cellulose at 40°C to obtain a water phase;

[0029] S4. homogeneous emulsification: mix the oil phase and the water phase, then perform three-stage homogeneous emulsification (pre-homogenization at 5000 rpm for 5 min, middle-homogenization at 8000 rpm for 5 min, and final-homogenization at 12000 rpm for 10 min), fill, and stand at 4°C for 24 h to obtain the seaweed mayonnaise.

[0030] Example 2

[0031] A method for preparing a seaweed mayonnaise with cement-like solidification properties and a mineral flavor, the preparation steps being as follows:

[0032] S1. Brown algae pretreatment: cut the dried brown algae into pieces, immerse them in a mixed solution (35% H2O2: pure water = 1:5) and stir for 1 h, then rinse the softened brown algae with pure water three times, add an equal amount of pure water, and add cellulase at 0.1% of the mass of the dried brown algae, mix and pulp at 50°C for 30 min to obtain pretreated brown algae;

[0033] S2. Preparation of brown algae activated carbon particles: Add Daqu to the pretreated brown algae at an addition amount of 1%, anaerobic fermentation at 37°C for 48h, control pH=5, high temperature calcination at 300°C for 2h, after generating porous activated carbon, air flow crushing and grading, obtain three-stage brown algae activated carbon particles; S3. Mixing of ingredients: mix 35 parts of vegetable oil with 0.5 parts of three-stage brown algae activated carbon particles, preheat to the best state of fluidity at 50°C to obtain an 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 sago powder, 5 parts of calcium alginate, 2 parts of white granulated sugar, 1 part of sodium glutamate, 1 part of clove powder, 1 part of litsea cubeba powder, 1 part of catnip powder, 1 part of garlic powder and 0.5 parts of microcrystalline cellulose at 40°C to obtain a water phase;

[0034] S4. Homogeneous emulsification: mix the oil phase and the water phase, then perform three-stage homogeneous emulsification (pre-homogenization at 5000rpm for 5min, middle homogenization at 8000rpm for 5min and final homogenization at 12000rpm for 10min), fill, and stand at 4°C for 24h to obtain the seaweed mayonnaise.

[0035] Example 3

[0036] A method for preparing a seaweed mayonnaise with cement-like solidification properties and mineral flavor, the preparation steps being as follows:

[0037] S1. Pretreatment of brown algae: cut the dried brown algae into pieces, then immerse in a mixed solution (35% H2O2: pure water = 1:5) and stir for 1h, after softening, rinse the brown algae with pure water for 3 times, then add an equal amount of pure water, add cellulase at 0.1% of the mass of the dried brown algae, and mix and beat at 50°C for 30min to obtain pretreated brown algae;

[0038] S2. Preparation of brown algae activated carbon particles: add Xiaqu to the pretreated brown algae at an addition amount of 1.5%, anaerobic fermentation at 37°C for 48h, control pH=5, high temperature calcination at 350°C for 2h, after generating porous activated carbon, air flow crushing and grading, obtain three-stage brown algae activated carbon particles; S3. Mixing of ingredients: mix 35 parts of vegetable oil with 0.5 parts of three-stage brown algae activated carbon particles, preheat to the best state of fluidity at 50°C to obtain an 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 sago powder, 5 parts of calcium alginate, 2 parts of white granulated sugar, 1 part of sodium glutamate, 1 part of clove powder, 1 part of litsea cubeba powder, 1 part of catnip powder, 1 part of garlic powder and 0.5 parts of microcrystalline cellulose at 40°C to obtain a water phase;

[0039] S4. Homogeneous emulsification: mix the oil phase and the water phase, then perform three-stage homogeneous emulsification (pre-homogenization at 5000rpm for 5min, middle homogenization at 8000rpm for 5min and final homogenization at 12000rpm for 10min), fill, and stand at 4°C for 24h to obtain the seaweed mayonnaise.

[0040] Example 4

[0041] A method for preparing a seaweed mayonnaise with cement-like solidification properties and a mineral flavor, the preparation steps being as follows:

[0042] S1. Brown algae pretreatment: cut the dried brown algae into pieces, immerse them in a mixed solution (35% H2O2: pure water = 1:5) and stir for 1 h, then rinse the softened brown algae with pure water three times, add an equal amount of pure water, and add cellulase at 0.1% of the mass of the dried brown algae, mix and pulp at 50°C for 30 min to obtain pretreated brown algae;

[0043] S2. Brown algae activated carbon particle preparation: add Daqu to the pretreated brown algae at an addition amount of 1.5%, anaerobically ferment at 37°C for 48 h, control the pH to be 5, and calcine at 350°C for 3 h to generate porous activated carbon, then air-jet pulverize and grade to obtain three-stage brown algae activated carbon particles; S3. ingredient mixing: mix 35 parts of vegetable oil with 0.5 parts of three-stage brown algae activated carbon particles, preheat to the best state of fluidity at 50°C to obtain an oil phase; uniformly 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 chili powder, 5 parts of sago powder, 5 parts of calcium alginate, 2 parts of white granulated sugar, 1 part of sodium glutamate, 1 part of clove powder, 1 part of litsea cubeba powder, 1 part of catnip powder, 1 part of garlic powder, and 0.5 part of microcrystalline cellulose at 40°C to obtain an aqueous phase;

[0044] S4. homogeneous emulsification: mix the oil phase and the aqueous phase, then perform three-stage homogeneous emulsification (pre-homogenization at 5000 rpm for 5 min, middle-homogenization at 8000 rpm for 5 min, and final-homogenization at 12000 rpm for 10 min), fill, and stand at 4°C for 24 h to obtain the seaweed mayonnaise.

[0045] Example 5

[0046] A method for preparing a seaweed mayonnaise with cement-like solidification properties and a mineral flavor, the preparation steps being as follows:

[0047] S1. Brown algae pretreatment: cut the dried brown algae into pieces, immerse them in a mixed solution (35% H2O2: pure water = 1:5) and stir for 1 h, then rinse the softened brown algae with pure water three times, add an equal amount of pure water, and add cellulase at 0.1% of the mass of the dried brown algae, mix and pulp at 50°C for 30 min to obtain pretreated brown algae;

[0048] S2. Preparation of brown algae activated carbon particles: add Daqu to the pretreated brown algae, the addition amount is 1.5%, anaerobic fermentation at 37°C for 48h, control pH=5, high temperature calcination at 300°C for 2h, after generating porous activated carbon, air flow crushing and grading, obtain three-stage brown algae activated carbon particles; S3. Mixing of ingredients: mix 35 parts of vegetable oil with 0.5 parts of three-stage brown algae activated carbon particles, preheat at 50°C to the best state of fluidity to obtain an 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 sago powder, 5 parts of calcium alginate, 2 parts of white granulated sugar, 1 part of sodium glutamate, 1 part of clove powder, 1 part of litsea cubeba powder, 1 part of catnip powder, 1 part of garlic powder and 0.5 part of microcrystalline cellulose at 40°C to obtain a water phase;

[0049] S4. Homogeneous emulsification: after mixing the oil phase and the water phase, three-stage homogeneous emulsification (pre-homogenization 6000rpm, 5min, middle homogenization 7000rpm, 5min and final homogenization 10000rpm, 10min), filling, 4°C standing for 24h, obtain the seaweed mayonnaise.

[0050] Example 6

[0051] A method for preparing a seaweed mayonnaise with cement-like solidification properties and mineral flavor, the preparation steps are as follows:

[0052] S1. Pretreatment of brown algae: after cutting the dried brown algae, immerse it in a mixed solution (35% H2O2: pure water = 1:5) and stir for 1h. After softening, rinse the brown algae with pure water for 3 times, then add an equal amount of pure water, add cellulase at 0.1% of the mass of dried brown algae, and mix and beat at 50°C for 30min to obtain pretreated brown algae;

[0053] S2. Preparation of brown algae activated carbon particles: add Daqu to the pretreated brown algae, the addition amount is 1.5%, anaerobic fermentation at 37°C for 48h, control pH=5, high temperature calcination at 300°C for 2h, after generating porous activated carbon, air flow crushing and grading, obtain three-stage brown algae activated carbon particles; S3. Mixing of ingredients: mix 35 parts of vegetable oil with 0.5 parts of three-stage brown algae activated carbon particles, preheat at 50°C to the best state of fluidity to obtain an 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 sago powder, 5 parts of calcium alginate, 2 parts of white granulated sugar, 1 part of sodium glutamate, 1 part of clove powder, 1 part of litsea cubeba powder, 1 part of catnip powder, 1 part of garlic powder and 0.5 part of microcrystalline cellulose at 40°C to obtain a water phase;

[0054] S4. Homogeneous emulsification: after mixing the oil phase and the water phase, three-stage homogeneous emulsification (pre-homogenization 5000rpm, 5min, middle homogenization 8000rpm, 5min and final homogenization 11000rpm, 10min), filling, 4°C standing for 24h, obtain the seaweed mayonnaise.

[0055] Comparative Example 1

[0056] The difference between this comparative example and Example 1 is that high-temperature calcination is not performed, and the details are as follows:

[0057] A preparation method of a seaweed mayonnaise with cement-like solidification properties and a mineral flavor, and the preparation steps are as follows:

[0058] S1. Brown algae pretreatment: cut the dried brown algae into pieces, immerse them in a mixed solution (35% H2O2: pure water = 1:5) and stir for 1 h, then rinse the softened brown algae with pure water for 3 times, add an equal amount of pure water, add cellulase at 0.1% of the mass of the dried brown algae, and mix and beat at 50°C for 30 min to obtain pretreated brown algae;

[0059] S2. Fermented brown algae particle preparation: add Daqu to the pretreated brown algae at an addition amount of 1.5%, and anaerobically ferment at 37°C for 48 h to obtain fermented brown algae particles;

[0060] S3. Ingredient mixing: mix 35 parts of vegetable oil with 0.5 parts of tertiary brown algae activated carbon particles, preheat to the best state of fluidity at 50°C to obtain an 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 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 catnip powder, 1 part of garlic powder, and 0.5 parts of microcrystalline cellulose at 40°C to obtain a water phase;

[0061] S4. Homogeneous emulsification: mix the oil phase and the water phase, then perform three-stage homogeneous emulsification (pre-homogenization at 5000 rpm for 5 min, middle homogenization at 8000 rpm for 5 min, and final homogenization at 12000 rpm for 10 min), fill, and stand at 4°C for 24 h to obtain the seaweed mayonnaise.

[0062] Comparative Example 2

[0063] The difference between this comparative example and Example 1 is that only one homogenization is performed, and the details are as follows:

[0064] A preparation method of a seaweed mayonnaise with cement-like solidification properties and a mineral flavor, and the preparation steps are as follows:

[0065] S1. Brown algae pretreatment: cut the dried brown algae into pieces, immerse them in a mixed solution (35% H2O2: pure water = 1:5) and stir for 1 h, then rinse the softened brown algae with pure water for 3 times, add an equal amount of pure water, add cellulase at 0.1% of the mass of the dried brown algae, and mix and beat at 50°C for 30 min to obtain pretreated brown algae;

[0066] S2. Preparation of brown algae activated carbon particles: add Daqu to the pretreated brown algae, the addition amount is 1.5%, anaerobic fermentation at 37°C for 48h, control pH=5, high temperature calcination at 300°C for 2h, after generating porous activated carbon, air flow crushing and grading, obtain three-stage brown algae activated carbon particles; S3. Mixing of ingredients: mix 35 parts of vegetable oil with 0.5 parts of three-stage brown algae activated carbon particles, preheat at 50°C to the best state of fluidity to obtain an 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 sago powder, 5 parts of calcium alginate, 2 parts of white granulated sugar, 1 part of sodium glutamate, 1 part of clove powder, 1 part of litsea cubeba powder, 1 part of catnip powder, 1 part of garlic powder and 0.5 part of microcrystalline cellulose at 40°C to obtain a water phase;

[0067] S4. Homogeneous emulsification: after mixing the oil phase and the water phase, homogeneous emulsification (5000 rpm, 5 min), filling, 4°C standing for 24h, obtain the seaweed mayonnaise.

[0068] Comparative Example 3

[0069] The difference between this comparative example and Example 1 is that only two times of homogenization is performed, which is as follows:

[0070] A method for preparing a seaweed mayonnaise with cement-like solidification properties and mineral flavor, the preparation steps are as follows:

[0071] S1. Pretreatment of brown algae: cut the dried brown algae into pieces, then immerse in a mixed solution (35% H2O2: pure water = 1:5) and stir for 1h, after softening, rinse the brown algae with pure water for 3 times, then add equal amount of pure water, add cellulase at 0.1% of the mass of dried brown algae, and mix and beat at 50°C for 30min to obtain pretreated brown algae;

[0072] S2. Preparation of brown algae activated carbon particles: add Daqu to the pretreated brown algae, the addition amount is 1.5%, anaerobic fermentation at 37°C for 48h, control pH=5, high temperature calcination at 300°C for 2h, after generating porous activated carbon, air flow crushing and grading, obtain three-stage brown algae activated carbon particles; S3. Mixing of ingredients: mix 35 parts of vegetable oil with 0.5 parts of three-stage brown algae activated carbon particles, preheat at 50°C to the best state of fluidity to obtain an 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 sago powder, 5 parts of calcium alginate, 2 parts of white granulated sugar, 1 part of sodium glutamate, 1 part of clove powder, 1 part of litsea cubeba powder, 1 part of catnip powder, 1 part of garlic powder and 0.5 part of microcrystalline cellulose at 40°C to obtain a water phase;

[0073] S4. Homogeneous emulsification: after mixing the oil phase and the water phase, two-stage homogeneous emulsification (first 5000 rpm, 5 min, then 8000 rpm, 5 min), filling, 4°C standing for 24h, obtain the seaweed mayonnaise.

[0074] Comparative Example 4

[0075] The difference between this comparative example and Example 1 is that no tertiary brown algae activated carbon particles are added, and the specific preparation process is as follows:

[0076] A method for preparing a kind of cement-like solidified seaweed mayonnaise with mineral flavor, and the preparation steps are as follows:

[0077] S1. Mixing ingredients: 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 chili powder, 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 catnip powder, 1 part of garlic powder and 0.5 part of microcrystalline cellulose are mixed uniformly at 40°C.

[0078] S2. Homogeneous emulsification: three-stage homogeneous emulsification (pre-homogenization 5000 rpm, 5 min, middle homogenization 8000 rpm, 5 min and final homogenization 12000 rpm, 10 min), filling, 4°C standing for 24 h, and seaweed mayonnaise is obtained.

[0079] Performance test:

[0080] (1) Specific surface area and pore size determination of brown algae activated carbon particles

[0081] The specific surface area, pore volume and pore size distribution of brown algae activated carbon particles were determined by gas adsorption BET method according to GB / T 19587-2017.

[0082] Table 1 Specific surface area and pore size of brown algae activated carbon particles prepared in Examples 1-6 and Comparative Examples 1-4

[0083]

[0084]

[0085] As shown in Table 1, the specific surface area, total pore volume, average pore size and mesopore ratio of the brown algae activated carbon particles prepared in the examples are all high. High specific surface area and high mesopore ratio can endow the brown algae activated carbon particles with excellent adsorption capacity, effectively capture free oil and embed volatile flavor substances, and reduce the oxidation rate.

[0086] (2) Volatile flavor substance determination

[0087] The key volatile flavor components of the seaweed mayonnaise prepared in the application are determined by gas chromatography-mass spectrometry (GC-MS). 2 g of mayonnaise sample and 20 μL of 2-methyl-3-heptanone standard solution are taken in a 20 mL headspace sampling bottle, and the enrichment equilibrium is carried out at a temperature of 60 ℃ and a shaking frequency of 250 rpm for 20 min, a DVB / CAR / PDMS extraction head is inserted into the sampling bottle for extraction for 30 min; the extracted extraction head is inserted into the QP0-SE sampling port, the temperature is 250 ℃, and the analysis is performed for 5 min. The chromatographic column is HP-INNOWax (30 m x 0.25 mm x 0.25 μm), the carrier gas (high-purity N2) flow rate is 1.0 mL / min, the splitless injection is performed, and the injection temperature is 250 ℃; the temperature rising program is that the initial temperature is 50 ℃, which is kept for 3 min, then the temperature is raised to 160 ℃ at a rate of 3 ℃ / min, which is kept for 3 min, then the temperature is raised to 230 ℃ at a rate of 10 ℃ / min, which is kept for 10 min; the mass spectrometry solvent cut-off time is 1 min, the ion source temperature is 230 ℃, the detector interface temperature is 250 ℃, the acquisition mode is Scan, and the scan range is 45-450 m / z.

[0088] Table 2 Content of volatile flavor substances in seaweed mayonnaise prepared in examples 1-6 and comparative examples 1-4

[0089]

[0090]

[0091] As can be seen from table 2, the Maillard reaction is triggered by carbonization of brown algae at 300 ℃ and pyrolysis of brown algae polysaccharide to generate 2-ethyl furan and other caramel substances; and the combination of clove powder (eugenol), litsea cubeba powder (d-limonene) and catnip powder (menthone) forms a cement-like mineral composite flavor.

[0092] (3) Rheological property determination

[0093] The rheological properties of the seaweed mayonnaise prepared in the application are determined by MCR301 rheometer. Dynamic oscillation scanning: the flat clamp diameter is 35 mm, the gap is 1 mm; the strain is 1% (linear viscoelastic region), the frequency scanning range is 0.1-10 Hz, and the temperature is 25 ℃. Temperature scanning test: the temperature range is 25-60 ℃, the temperature rising rate is 2 ℃ / min, the frequency is 1 Hz, and the strain is 1%.

[0094] Table 3 Rheological properties of seaweed mayonnaise prepared in examples 1-6 and comparative examples 1-4

[0095]

[0096]

[0097] As can be seen from Table 3, tan delta < 0.5 indicates that the system is mainly elastic, i.e. gel-like properties; G' has good stability, indicating that the network structure is dense and can resist mechanical shear such as smearing, extrusion, etc.

[0098] Table 4 G' retention rate of seaweed mayonnaise prepared in Examples 1-6 and Comparative Examples 1-4 at 25℃ and 60℃

[0099] G' retention rate (%) at 25°C G' retention rate (%) 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

[0100] As can be seen from Table 4, the G' retention rate of the seaweed mayonnaise prepared in the application at 25℃ and 60℃ is higher, and the thermal stability is significantly improved, which meets the requirements of high-temperature transportation and storage.

[0101] Select the seaweed mayonnaise prepared in Example 1 and three commercially available mayonnaise products to determine the following indicators:

[0102] (4) Sensory evaluation

[0103] Establish a 30-person sensory evaluation team (male to female ratio 1:1, age 20-50 years old), and evaluate the seaweed mayonnaise prepared in Example 1 and three commercially available mayonnaise products, using a 9-point scoring system (1 point for no cement-like feeling, 9 points for strong cement-like feeling).

[0104] Table 5 Sensory evaluation results of mayonnaise in Example 1 and commercially available mayonnaise

[0105] Evaluation dimensions Example 1 Commercial product 1 Commercial product 2 Commercial 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

[0106] As can be seen from Table 5, the synergistic effect of the spicy feeling produced by the combination of brown algae activated carbon particles and black pepper powder, smoked chili powder, clove powder, litsea cubeba powder, catnip powder and garlic powder, etc. is significantly higher than that of general commercially available products in terms of cement-like flavor intensity and cement-like texture feeling.

[0107] (5) Dietary fiber content determination

[0108] Determine the total dietary fiber content of mayonnaise samples according to GB 5009.88-2023;

[0109] Determine the fat content of mayonnaise samples according to GB 5009.6-2016.

[0110] Table 6 Total dietary fiber content of mayonnaise in Example 1 and commercially available mayonnaise

[0111] Indicators Example 1 Commercial product 1 Commercial product 2 Commercial product 3 Total dietary fiber content (%) 3.50±0.12 0.12±0.05 0.11±0.01 0.08±0.03 Fat content (%) 15.88±0.16 22.26±0.20 28.04±0.21 29.31±0.15

[0112] As can be seen from Table 6, the total dietary fiber content of the seaweed mayonnaise prepared in Example 1 of the application is 3.50%, which is significantly higher than that of commercially available products; the fat content of the seaweed mayonnaise prepared in Example 1 is 15.88%, which is also lower than that of commercially available products, and has the characteristics of low fat.

[0113] (6) Microstructure

[0114] 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, a cover glass was covered to observe the distribution of the dispersed phase (oil droplets) of the mayonnaise sample solution, and a camera was used for photographing.

[0115] The distribution of the oil droplets in the mayonnaise sample solution was observed by the microscope, and the emulsification ability and effect of the protein in the mayonnaise were evaluated. Figure 1 It can be seen that the commercially available products generally have the phenomenon of sparse distribution of oil droplets and large diameter, while the product of the present application has the phenomenon of close and uniform distribution of oil droplets, uniform size of oil droplets and minimum diameter, which indirectly indicates that the process of the present application has good potential in enhancing the stability of oil droplets and maintaining a small size of oil droplets.

[0116] The above description is only the preferred embodiment of the present application, and does not limit the present application in any form. Any person skilled in the art can make many possible changes and modifications to the technical solutions of the present application, or modify equivalent embodiments, without departing from the spirit and technical solutions of the present application, by using the disclosed methods and technical contents. Therefore, any simple modification, equivalent replacement, equivalent change and modification of the above embodiments made according to the technical essence of the present application, without departing from the technical solutions of the present application, still belongs to the protection scope of the technical solutions of the present application.

Claims

1. A cementitious-like solidified property and mineral flavored seaweed mayonnaise, characterized by, The sea algae mayonnaise comprises 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 chili powder, 5-6 parts of sago powder, 5-8 parts of calcium alginate, 2-4 parts of white 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 catmint 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 sea algae mayonnaise comprises the following steps: S1. Brown algae pretreatment: cut the dried brown algae into pieces, immerse them in a mixed solution and stir, soften the brown algae, rinse them with pure water, add equal mass of pure water and cellulase, mix and beat the pulp at 45-50 DEG C for 30-40 min to obtain pretreated brown algae; S2. Brown algae activated carbon particle preparation: add distiller's yeast to the pretreated brown algae, perform anaerobic fermentation at 37 DEG C for 48-60 h, control the pH to be 5, perform high-temperature calcination at 300-350 DEG C for 2-3 h, obtain porous activated carbon, perform airflow pulverization and grading to obtain tertiary brown algae activated carbon particles; S3. Ingredient mixing: mix the vegetable oil and the tertiary brown algae activated carbon particles, preheat them at 40-50 DEG C to the best state of fluidity to obtain an oil phase; mix water, egg yolk powder, vinegar, black pepper powder, smoked chili powder, sago powder, calcium alginate, white granulated sugar, sodium glutamate, clove powder, litsea cubeba powder, catmint powder, garlic powder and microcrystalline cellulose at 35-40 DEG C to obtain a water phase; S4. Homogeneous emulsification: mix the oil phase and the water phase, perform three-stage homogeneous emulsification, fill, and stand to obtain the sea algae mayonnaise.

2. A process for the preparation of a cementitious solidified mineral flavored seaweed mayonnaise according to claim 1, characterized in that: The mixed solution in step S1 is a mixed solution of 35% H2O2 and pure water, and the mass ratio is 1:(4-5).

3. A process for the preparation of a cementitious solidified character and mineral flavored algal mayonnaise according to claim 1, characterized in that: The cellulase is added in an amount of 0.1-0.3% of the mass of the dried brown algae in step S1.

4. A process for the preparation of a cementitious solidified mineral flavored seaweed mayonnaise according to claim 1, characterized in that: The distiller's yeast in step S2 is any one of Daqu, Xiaoqu and bran koji; and the inoculation amount of the distiller's yeast is 1-1.5%.

5. A process for the preparation of a cementitious solidified mineral flavored seaweed mayonnaise according to claim 1, characterized in that: The rotating speed of the grading wheel in the airflow pulverization and grading in step S2 is 6000-8000 rpm; and 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.

6. A process for the preparation of a cementitious solidified mineral flavored seaweed mayonnaise according to claim 1, characterized in that, The vegetable oil in step S3 is peanut diester edible oil, and the content of glycerol diester is 50%.

7. A process for the preparation of a cementitious solidified character and mineral flavored seaweed mayonnaise according to claim 1, characterized by, The three-stage homogenization in step S4 is: pre-homogenization at 5000-6000 rpm for 5 min, middle homogenization at 7000-8000 rpm for 5 min, and final homogenization at 10000-12000 rpm for 10 min.

8. Application of the sea algae mayonnaise prepared by the preparation method in any one of claims 1-7 in high-fiber mayonnaise and building theme catering food.

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