CN108618112A - A kind of salted egg's yellow bean sauce seasoning and preparation method thereof - Google Patents
A kind of salted egg's yellow bean sauce seasoning and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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Abstract
The invention discloses a kind of salted egg's yellow bean sauce seasonings, are related to seasoning technical field, it is intended to the bad technical problem of mayonnaise stability in the prior art is solved, its key points of the technical solution are that, including following component by weight：52 56 parts of egg, 20 25 parts of edible oil, 0.1 0.5 parts of edible glue, 24 parts of emulsifier, 78 84 parts of filler, 22 26 parts of white granulated sugar, 12 18 parts of salt, 12 18 parts of monosodium glutamate, 0.8 1.2 parts of the sapidity nucleotide disodium, 30 38 parts of yolk powder, 90 110 parts of water, the filler include at least one converted starch；The egg is handled by protease hydrolyzed.It is a further object of the present invention to provide a kind of preparation methods of above-mentioned salted egg's yellow bean sauce seasoning, and process is simple, and the salted egg's yellow bean sauce seasoning emulsion stability prepared using this kind of method is high, and storage for a long time is not easy layering and condensate oil.
Description
Technical field
The present invention relates to seasoning technical fields, more specifically, it relates to a kind of salted egg's yellow bean sauce seasoning and its preparation
Method.
Background technology
Mayonnaise is a kind of seasoning for being present in most of families, being widely used, and is usually in semi-solid.Tradition
Mayonnaise be to be prepared as a raw material with vegetable oil, water, the material containing yolk and acidic components.
Existing application publication number is that the British patent of GB2553255A discloses a kind of additive-free mayonnaise products,
Using enzymically modified starch, dietary fiber, yolk, oil, vinegar or lemon juice and water as primary raw material.Egg in this kind of mayonnaise products
Yellow volume is low and without other emulsifier components so that the lecithin and protein content in formula as " emulsifier " are less, increase
Add the difficulty of the emulsification process in mayonnaise preparation process, the long-term emulsion stability of mayonnaise products of acquisition relatively low.
And application publication number be JP2017225402A Japanese patent discloses a type mayonnaise food products, pass through control
The composition of the content of grease and grease in the side of preparing, improves the anti-freezing property of class mayonnaise products.This kind of mayonnaise products
Emulsion stability after freezing and defrosting is good, is not easy to be layered condensate oil.The fat content of the type mayonnaise products is high, although solution
The problem of stability of having determined difference, but C42-48 triglycerides content is up to 40%-65% in fat A used so that the type egg
Mayonnaise products mouthfeel is greasy, and is unfavorable for health.Thus, how to research and develop the egg that a kind of stability is high and health risk is low
Mayonnaise products are that have problem to be solved in the industry.
Invention content
In view of the deficiencies of the prior art, the present invention intends to provide a kind of salted egg's yellow bean sauce seasoning, have
Good, the safe and healthy advantage of emulsion stability.
To achieve the above object, the present invention provides following technical solutions：
A kind of salted egg's yellow bean sauce seasoning, including following component by weight,
52-56 parts of egg
20-25 parts of edible oil
0.1-0.5 parts of edible glue
2-4 parts of emulsifier
78-84 parts of filler
22-26 parts of white granulated sugar
12-18 parts of salt
12-18 parts of monosodium glutamate
0.8-1.2 parts of the sapidity nucleotide disodium
30-38 parts of yolk powder
90-110 parts of water,
The filler includes at least one converted starch；The egg is handled by protease hydrolyzed.
By using above-mentioned technical proposal, at least have the following advantages that：1, with by protease hydrolyzed processing egg and
Yolk powder imparts the nutrition such as the abundant protein of mayonnaise, lecithin and trace element as the main material containing " yolk "
Element, protein and lecithin can not only be easy to prepare the high mayonnaise products of stability, and flavor as " emulsifier "
It is distinct；2, free amino acid and short chain polypeptides are rich in by the egg of enzymolysis processing, be easily absorbed by the body, and in process
In be less prone to protein coagulating phenomenon, be conducive to the high product of emulsification stability obtained；3, edible glue, emulsifier and filler
Mixture use, thickening, emulsifying effectiveness are good, relatively merely using protein and lecithin as " emulsifier " emulsifying effectiveness more preferably,
Emulsion stabilizing effect is more preferably；Edible glue is mixed with the filler containing at least one converted starch, can form complicated solid
Space net structure so that mixture system is more stable, while having excellent embedding effect to miscellaneous taste；4, said ratio is white
Sugar, salt, monosodium glutamate and the sapidity nucleotide disodium can fully excite the delicate flavour of egg and yolk powder so that the mouthfeel of mayonnaise products
It is fresh and oiliness；Meanwhile the admixture of salt has to inhibit to have in product product layering and generation is caused to be gone mouldy the corrupt characteristic of smell
Saccharomycete, bacterium and the proliferation of mould, be conducive to extend product shelf-life；5, edible oil is rich in aliphatic acid, can increase production
The fragrance of product so that product mouthfeel is smooth；Meanwhile edible oil can increase the dissolubility of oily components, be conducive to that stability height is made
Mayonnaise products；6, inventor has found that the mayonnaise products of above-mentioned substance proportioning are easier to control emulsification during preparation
The product emulsion stability of the completion of process, acquisition is splendid, stands be less prone to condensate oil and layering for a long time.
Further, further include yolk essence 7.3-11.3.
By using above-mentioned technical proposal, the yolk essence of above-mentioned volume can further promote the flavor and mouth of mayonnaise
Sense.
Further, the edible glue is xanthans, Arabic gum, gelatin or carragheen.
By using above-mentioned technical proposal, xanthans, Arabic gum, gelatin and carragheen are safe edible glue, tool
There are thickening or emulsifying effectiveness, the density of product can be increased, promote the emulsion stability of product, while there is embedding to miscellaneous taste
Effect.
Further, the emulsifier is starch Sodium Octenyl Succinate.
By using above-mentioned technical proposal, starch Sodium Octenyl Succinate is one kind of converted starch, has excellent breast
Change performance, mayonnaise mixture system can be enable to keep high stability.Meanwhile starch Sodium Octenyl Succinate and edible glue,
Filler is mixed, can form complicated space multistory network structure, and stability is high, good to the embedding effect of miscellaneous taste.
Further, the filler includes following component by weight,
9 parts of PASELLI EASYGEL
72 parts of maltodextrin.
By using above-mentioned technical proposal, PASELLI EASYGEL and maltodextrin are food converted starches, eat peace
Entirely, thickening effect is good, has significant embedding effect to miscellaneous taste, the two mixture stability in use is high, and mayonnaise products obtained are steady
Surely it is not easy to be layered, is conducive to long-term storage.
Further, the edible oil is chicken fat.
By using above-mentioned technical proposal, chicken fat is rich in aliphatic acid and small protein, is easy to be emulsified, and fresh adding increases
Fragrant excellent.
Further, further include 0.8-1.0 parts of preservative.
By using above-mentioned technical proposal, the preservative of above-mentioned volume does not interfere the edible of mayonnaise products, strong to human body
Health extends the shelf-life of mayonnaise products almost without negative effect to inhibiting microbial growth significant effect.
Further, the preservative is potassium sorbate, sodium sorbate, benzoic acid or sodium benzoate.
By using above-mentioned technical proposal, potassium sorbate, sodium sorbate, benzoic acid and sodium benzoate are to meet GB
2760-2014《National food safety standard food additives use standard》With CODEX STAN 192-1995《Food adds
The general code standard of agent》The preservative that can be used for food, it is appropriate to add the shelf-life that significantly extend seasoning and will not
Influence health.
It is a further object of the present invention to provide a kind of salted egg's yellow bean sauce method for preparing flavoring, and process is simple, easily controllable,
Salted egg's yellow bean sauce seasoning flavor obtained is distinct, health risk is low.
A kind of salted egg's yellow bean sauce method for preparing flavoring, includes the following steps,
Step 1: by weight, weighing 52-56 parts of eggs, protease and water is added, it is standby that heating enzymolysis obtains egg enzymolysis liquid
With；
Step 2: by weight, egg enzymolysis liquid, 20-25 parts of edible oil, food obtained by step 1 are added into 90-110 parts of water
With 0.1-0.5 parts of glue, 2-4 parts of emulsifier, 78-84 parts of filler, 30-38 parts of yolk powder, under the rotating speed stirring of 135r/min
It is warming up to 88-100 DEG C of gelatinization, obtains gelatinization material；The filler includes at least one converted starch；
Step 3: when gelatinization material cools to≤60 DEG C, 22-26 parts of white granulated sugar, salt 12-18 by weight is added
Part, 12-18 parts of monosodium glutamate, 0.8-1.2 parts of the sapidity nucleotide disodium, yolk essence 7.3-11.3 and 0.8-1.0 parts of preservative are used
Colloid mill carries out homogeneous and obtains salted egg's yellow bean sauce seasoning；
Step 4: examining, packaging.
By using above-mentioned technical proposal, breaks down proteins abundant in egg can be small by the enzymolysis process of step 1
Molecular polypeptide or amino acid are not in protein coagulating in subsequent heat process, do not influence the emulsification of product；In addition, enzyme
Micromolecule polypeptide after solution and amino acid can assign product delicate flavour, and be conducive to absorption of human body.Step 2, in heating, stirring
Various materials are mixed under state, preliminary blended product can be obtained, further make each component dispersion equal conducive to follow-up homogeneous
It is even；The process of step 3 homogeneous can obtain the mayonnaise products that mouthfeel is smooth, fine and smooth, and high-speed stirred is carried out using colloid mill
The product emulsion stability of emulsifying homogeneous, acquisition is high, and storage for a long time is less prone to layering and condensate oil.
Further, step 1 includes the following steps,
P1, by egg and water according to weight ratio 54:93 ratio mixing, is warming up to 60 DEG C, heat preservation under stirring condition；
P2, be added protease after, 60 DEG C, mixing speed be 200r/min under the conditions of reaction 2h after reaction was completed；The egg of addition
The weight ratio of white enzyme and egg is 0.21:54；
P3,85 DEG C of heat preservation 30min are warming up to, it is spare obtains egg enzymolysis liquid.
By using above-mentioned technical proposal, P1 steps can obtain diluted egg liquid, be conducive to object after following protein enzyme is added
Material can be sufficiently mixed；Protease is added in P2 steps, reacts 2h, energy under 60 DEG C of the optimal reactive temperature, stirring condition of protease
It is micromolecule polypeptide and amino acid to make high molecular weight protein fully degraded in egg, increases the delicate flavour of final mayonnaise products, and
And mayonnaise products is made to be easy to be emulsified；P3 steps can inactivate protease, prevent from excessively digesting, while also have one
Fixed bactericidal effect.
In conclusion the invention has the advantages that：
1, using the egg of process protease hydrolyzed processing and yolk powder as the main material containing " yolk ", it is abundant to impart mayonnaise
The nutrients such as protein, lecithin and trace element, protein and lecithin can be used as " emulsifier " to be not only easy system
It is standby to obtain the high mayonnaise products of stability, and flavor is distinct；
2, free amino acid and short chain polypeptides are rich in by the egg of enzymolysis processing, be easily absorbed by the body, and in process
In be less prone to protein coagulating phenomenon, be conducive to the high product of emulsification stability obtained；
3, the mixture of edible glue, emulsifier and filler uses, and thickening, emulsifying effectiveness are good, relatively utilizes protein and lecithin merely
More preferable, emulsion stabilizing effect is more preferably as " emulsifier " emulsifying effectiveness for fat；Edible glue and filling out containing at least one converted starch
The mixed of agent is filled, complicated solid space reticular structure can be formed and so that mixture system is more stable, while being had to miscellaneous taste excellent
Different embedding effect；
4, the white sugar, salt, monosodium glutamate and the sapidity nucleotide disodium of said ratio, can fully excite the delicate flavour of egg and yolk powder, make
The mouthfeel for obtaining mayonnaise products is fresh and oiliness；Meanwhile the admixture of salt with inhibit product in have cause product be layered and generation
Go mouldy smell corrupt characteristic saccharomycete, bacterium and the proliferation of mould, be conducive to extend product shelf-life；
5, edible oil is rich in aliphatic acid, can increase the fragrance of product so that product mouthfeel is smooth；Meanwhile edible oil can increase
The dissolubility of oily components is conducive to that the high mayonnaise products of stability are made；
6, inventor has found that the mayonnaise products of above-mentioned substance proportioning are easier to control the complete of emulsion process during preparation
At the product emulsion stability of acquisition is splendid, stands be less prone to condensate oil and layering for a long time；
7, mayonnaise method for preparing flavoring of the invention, process is simple, mayonnaise seasoner products emulsion stability obtained
Height, for a long time storage are less prone to layering and condensate oil phenomenon.
Specific implementation mode
The present invention is described in further details below in conjunction with specific embodiment.
Embodiment 1-5
A kind of salted egg's yellow bean sauce seasoning, in parts by weight, the content of each component is as shown in the table：
I&G：The sapidity nucleotide disodium, i.e. 5 ' Sodium Inosinates (5 '-monophosphate of IMP, Disodiuminosine) and
The combination of 5 ' bird sodium nucleinates (5 '-monophosphate of GMP, Disodium guanosine) each 50%.
Filler is the mixture of PASELLI EASYGEL and maltodextrin, wherein PASELLI EASYGEL in the various embodiments described above
Weight ratio with maltodextrin is 9:72.Egg used（Enzymolysis processing）Water and protease is added to carry out enzymolysis processing for freshly-slaughtered poultry egg liquid
Gained egg enzymolysis liquid, the weight ratio of egg, water and protease volume is egg when enzymolysis：Water：Protease=54:93:0.21,
Protease used is the compound protease purchased from Hunan century Hua Xing bioengineering Co., Ltd.Xanthans used can use me
Primary glue, gelatin or carragheen substitute.Potassium sorbate as preservative with sodium sorbate, benzoic acid or can also rest in peace
Fragrant acid sodium substitutes.Yolk essence used is purchased from De Libao（Guangzhou）Fragrance Co., Ltd.
Embodiment 6
A kind of salted egg's yellow bean sauce method for preparing flavoring comprising following steps,
Step 1: egg digests：52 parts of egg is weighed according to parts by weight, according to egg：Water=54:93（Weight ratio）Ratio add
Water stirs to get diluted egg liquid.Egg liquid is stirred with the rotating speed of 200r/min, and is heated to 60 DEG C.By chicken
Egg：Protease=54:0.21（Weight ratio）Ratio protease is added into egg liquid, under the conditions of 60 DEG C keep the temperature 2h carry out enzyme
It solves, persistently egg liquid is stirred in reaction process.Continue to be heated to 85 DEG C of heat preservation 30min after reaction, to egg
White enzyme is inactivated, and it is spare to obtain egg enzymolysis liquid.
Step 2: egg enzymolysis liquid made from step 1 is added in spice kettle, be added 90 parts of water by weight,
20 parts of chicken fat, 0.1 part of xanthans, 2 parts of starch Sodium Octenyl Succinate, 78 parts of filler, 30 parts of yolk powder, in 135r/min's
It is heated to 88-100 DEG C of gelatinization under rotating speed stirring, obtains gelatinization material.Filler is by PASELLI EASYGEL and maltodextrin
By weight 9:72 ratio mixes.
Step 3: natural cooling cools down, when gelatinization material cools to≤60 DEG C, white sand by weight is added
0.8 part of 22 parts of sugar, 12 parts of salt, 12 parts of monosodium glutamate, 0.8 part of I＆G, yolk essence 7.3 and potassium sorbate, are emulsified with colloid mill
Homogeneous obtains salted egg's yellow bean sauce seasoning.
It tests, pack Step 4: salted egg's yellow bean sauce seasoning is made to step 3, obtain finished product.
Embodiment 7
A kind of salted egg's yellow bean sauce method for preparing flavoring comprising following steps,
Step 1: egg digests：53 parts of egg is weighed according to parts by weight, according to egg：Water=54:93（Weight ratio）Ratio add
Water stirs to get diluted egg liquid.Egg liquid is stirred with the rotating speed of 200r/min, and is heated to 60 DEG C.By chicken
Egg：Protease=54:0.21（Weight ratio）Ratio protease is added into egg liquid, under the conditions of 60 DEG C keep the temperature 2h carry out enzyme
It solves, persistently egg liquid is stirred in reaction process.Continue to be heated to 85 DEG C of heat preservation 30min after reaction, to egg
White enzyme is inactivated, and it is spare to obtain egg enzymolysis liquid.
Step 2: egg enzymolysis liquid made from step 1 is added in spice kettle, be added 95 parts of water by weight,
21.5 parts of chicken fat, 0.2 part of xanthans, 2.5 parts of starch Sodium Octenyl Succinate, 80 parts of filler, 32 parts of yolk powder, in 135r/
It is heated to 88-100 DEG C of gelatinization under the rotating speed stirring of min, obtains gelatinization material.Filler is by PASELLI EASYGEL and malt
Dextrin is by weight 9:72 ratio mixes.
Step 3: natural cooling cools down, when gelatinization material cools to≤60 DEG C, white sand by weight is added
0.8 part of 23 parts of sugar, 13.5 parts of salt, 13.5 parts of monosodium glutamate, 0.9 part of I＆G, yolk essence 8.3 and potassium sorbate, are carried out with colloid mill
Emulsifying homogeneous obtains salted egg's yellow bean sauce seasoning.
It tests, pack Step 4: salted egg's yellow bean sauce seasoning is made to step 3, obtain finished product.
Embodiment 8
A kind of salted egg's yellow bean sauce method for preparing flavoring comprising following steps,
Step 1: egg digests：54 parts of egg is weighed according to parts by weight, according to egg：Water=54:93（Weight ratio）Ratio add
Water stirs to get diluted egg liquid.Egg liquid is stirred with the rotating speed of 200r/min, and is heated to 60 DEG C.By chicken
Egg：Protease=54:0.21（Weight ratio）Ratio protease is added into egg liquid, under the conditions of 60 DEG C keep the temperature 2h carry out enzyme
It solves, persistently egg liquid is stirred in reaction process.Continue to be heated to 85 DEG C of heat preservation 30min after reaction, to egg
White enzyme is inactivated, and it is spare to obtain egg enzymolysis liquid.
Step 2: egg enzymolysis liquid made from step 1 is added in spice kettle, water 100 by weight is added
Part, 22.5 parts of chicken fat, 0.3 part of xanthans, 3 parts of starch Sodium Octenyl Succinate, 81 parts of filler, 34 parts of yolk powder, in 135r/
It is heated to 88-100 DEG C of gelatinization under the rotating speed stirring of min, obtains gelatinization material.Filler is by PASELLI EASYGEL and malt
Dextrin is by weight 9:72 ratio mixes.
Step 3: natural cooling cools down, when gelatinization material cools to≤60 DEG C, white sand by weight is added
0.9 part of 24 parts of sugar, 15 parts of salt, 15 parts of monosodium glutamate, 1 part of I＆G, yolk essence 9.3 and potassium sorbate with colloid mill emulsify
Matter obtains salted egg's yellow bean sauce seasoning.
It tests, pack Step 4: salted egg's yellow bean sauce seasoning is made to step 3, obtain finished product.
Embodiment 9
A kind of salted egg's yellow bean sauce method for preparing flavoring comprising following steps,
Step 1: egg digests：55 parts of egg is weighed according to parts by weight, according to egg：Water=54:93（Weight ratio）Ratio add
Water stirs to get diluted egg liquid.Egg liquid is stirred with the rotating speed of 200r/min, and is heated to 60 DEG C.By chicken
Egg：Protease=54:0.21（Weight ratio）Ratio protease is added into egg liquid, under the conditions of 60 DEG C keep the temperature 2h carry out enzyme
It solves, persistently egg liquid is stirred in reaction process.Continue to be heated to 85 DEG C of heat preservation 30min after reaction, to egg
White enzyme is inactivated, and it is spare to obtain egg enzymolysis liquid.
Step 2: egg enzymolysis liquid made from step 1 is added in spice kettle, water 105 by weight is added
Part, 23.5 parts of chicken fat, 0.4 part of xanthans, 3.5 parts of starch Sodium Octenyl Succinate, 82 parts of filler, 36 parts of yolk powder, in
It is heated to 88-100 DEG C of gelatinization under the rotating speed stirring of 135r/min, obtains gelatinization material.Filler is by PASELLI EASYGEL
With maltodextrin by weight 9:72 ratio mixes.
Step 3: natural cooling cools down, when gelatinization material cools to≤60 DEG C, white sand by weight is added
1 part of 25 parts of sugar, 16.5 parts of salt, 16.5 parts of monosodium glutamate, 1.1 parts of I＆G, yolk essence 10.3 and potassium sorbate, breast is carried out with colloid mill
Change homogeneous and obtains salted egg's yellow bean sauce seasoning.
It tests, pack Step 4: salted egg's yellow bean sauce seasoning is made to step 3, obtain finished product.
Embodiment 10
A kind of salted egg's yellow bean sauce method for preparing flavoring comprising following steps,
Step 1: egg digests：56 parts of egg is weighed according to parts by weight, according to egg：Water=54:93（Weight ratio）Ratio add
Water stirs to get diluted egg liquid.Egg liquid is stirred with the rotating speed of 200r/min, and is heated to 60 DEG C.By chicken
Egg：Protease=54:0.21（Weight ratio）Ratio protease is added into egg liquid, under the conditions of 60 DEG C keep the temperature 2h carry out enzyme
It solves, persistently egg liquid is stirred in reaction process.Continue to be heated to 85 DEG C of heat preservation 30min after reaction, to egg
White enzyme is inactivated, and it is spare to obtain egg enzymolysis liquid.
Step 2: egg enzymolysis liquid made from step 1 is added in spice kettle, water 110 by weight is added
Part, 25 parts of chicken fat, 0.5 part of xanthans, 4 parts of starch Sodium Octenyl Succinate, 84 parts of filler, 38 parts of yolk powder, in 135r/
It is heated to 88-100 DEG C of gelatinization under the rotating speed stirring of min, obtains gelatinization material.Filler is by PASELLI EASYGEL and malt
Dextrin is by weight 9:72 ratio mixes.
Step 3: natural cooling cools down, when gelatinization material cools to≤60 DEG C, white sand by weight is added
1 part of 26 parts of sugar, 18 parts of salt, 18 parts of monosodium glutamate, 1.2 parts of I＆G, yolk essence 11.3 and potassium sorbate with colloid mill emulsify
Matter obtains salted egg's yellow bean sauce seasoning.
It tests, pack Step 4: salted egg's yellow bean sauce seasoning is made to step 3, obtain finished product.
Performance detection
Detection is sampled to embodiment 6-10 final products, by salted egg's yellow bean sauce seasoner products of extraction in room temperature cool place condition
Lower storage.The determination sample microbiological indicator at 5 days, 10 days, 15 days, and observe product colour and have unchanged and whether occur
Layering.Testing result is as shown in the table：
By known to upper table data respectively to preserve 5 days, 10 days, be not detected in the microorganism detection that carries out of the sample that extracts for 15 days
Escherichia coli, and the total clump count detected for preserving 15 days samples is far below 105This safety standard of CFU/g, i.e. sample
Apparent quality deterioration does not occur, meets food hygiene and safety requirement.In detection process, sample does not occur apparent visual face
Color change and layering, the i.e. emulsion stability of finished product are high.
This specific embodiment is only explanation of the invention, is not limitation of the present invention, people in the art
Member can as needed make the present embodiment the modification of not creative contribution after reading this specification, but as long as at this
It is all protected by Patent Law in the right of invention.
Claims (10)
1. a kind of salted egg's yellow bean sauce seasoning, it is characterised in that：Including following component by weight,
52-56 parts of egg
20-25 parts of edible oil
0.1-0.5 parts of edible glue
2-4 parts of emulsifier
78-84 parts of filler
22-26 parts of white granulated sugar
12-18 parts of salt
12-18 parts of monosodium glutamate
0.8-1.2 parts of the sapidity nucleotide disodium
30-38 parts of yolk powder
90-110 parts of water,
The filler includes at least one converted starch；The egg is handled by protease hydrolyzed.
2. a kind of salted egg's yellow bean sauce seasoning according to claim 1, it is characterised in that：Further include yolk essence 7.3-
11.3。
3. a kind of salted egg's yellow bean sauce seasoning according to claim 1, it is characterised in that：The edible glue be xanthans, Ah
Draw primary glue, gelatin or carragheen.
4. a kind of salted egg's yellow bean sauce seasoning according to claim 1, it is characterised in that：The emulsifier is octenyl succinic
Acid-starch sodium.
5. a kind of salted egg's yellow bean sauce seasoning according to claim 1, it is characterised in that：The filler includes by weight
The following component of part meter,
9 parts of PASELLI EASYGEL
72 parts of maltodextrin.
6. a kind of salted egg's yellow bean sauce seasoning according to claim 1, it is characterised in that：The edible oil is chicken fat.
7. a kind of salted egg's yellow bean sauce seasoning according to claim 1, it is characterised in that：It further include 0.8-1.0 parts of preservative.
8. a kind of salted egg's yellow bean sauce seasoning according to claim 7, it is characterised in that：The preservative be potassium sorbate,
Sodium sorbate, benzoic acid or sodium benzoate.
9. a kind of salted egg's yellow bean sauce method for preparing flavoring, it is characterised in that：Include the following steps,
Step 1: by weight, weighing 52-56 parts of eggs, protease and water is added, it is standby that heating enzymolysis obtains egg enzymolysis liquid
With；
Step 2: by weight, egg enzymolysis liquid, 20-25 parts of edible oil, food obtained by step 1 are added into 90-110 parts of water
With 0.1-0.5 parts of glue, 2-4 parts of emulsifier, 78-84 parts of filler, 30-38 parts of yolk powder, under the rotating speed stirring of 135r/min
It is warming up to 88-100 DEG C of gelatinization, obtains gelatinization material；The filler includes at least one converted starch；
Step 3: when gelatinization material cools to≤60 DEG C, 22-26 parts of white granulated sugar, salt 12-18 by weight is added
Part, 12-18 parts of monosodium glutamate, 0.8-1.2 parts of the sapidity nucleotide disodium, yolk essence 7.3-11.3 and 0.8-1.0 parts of preservative are used
Colloid mill carries out homogeneous and obtains salted egg's yellow bean sauce seasoning；
Step 4: examining, packaging.
10. a kind of salted egg's yellow bean sauce method for preparing flavoring according to claim 9, it is characterised in that：Step 1 includes such as
Lower step,
P1, by egg and water according to weight ratio 54:93 ratio mixing, is warming up to 60 DEG C, heat preservation under stirring condition；
P2, be added protease after, 60 DEG C, mixing speed be 200r/min under the conditions of reaction 2h after reaction was completed；The egg of addition
The weight ratio of white enzyme and egg is 0.21:54；
P3,85 DEG C of heat preservation 30min are warming up to, it is spare obtains egg enzymolysis liquid.
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Cited By (4)
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| CN110338393A (en) * | 2019-08-12 | 2019-10-18 | 四川白家食品产业有限公司 | A kind of preparation method of preserved egg yellow turkey flour paste |
| CN111296820A (en) * | 2020-03-24 | 2020-06-19 | 湖北神丹健康食品有限公司 | Salted egg yolk chilli sauce and production method thereof |
| CN114304593A (en) * | 2021-11-30 | 2022-04-12 | 龙海鼎泰食品有限公司 | Antioxidant salad sauce and preparation method thereof |
| CN114468269A (en) * | 2021-12-27 | 2022-05-13 | 上海世达食品有限公司 | Anti-freezing salad formula and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110338393A (en) * | 2019-08-12 | 2019-10-18 | 四川白家食品产业有限公司 | A kind of preparation method of preserved egg yellow turkey flour paste |
| CN111296820A (en) * | 2020-03-24 | 2020-06-19 | 湖北神丹健康食品有限公司 | Salted egg yolk chilli sauce and production method thereof |
| CN114304593A (en) * | 2021-11-30 | 2022-04-12 | 龙海鼎泰食品有限公司 | Antioxidant salad sauce and preparation method thereof |
| CN114468269A (en) * | 2021-12-27 | 2022-05-13 | 上海世达食品有限公司 | Anti-freezing salad formula and preparation method thereof |
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