CN110367512A - A kind of mayonnaise and preparation method thereof - Google Patents
A kind of mayonnaise and preparation method thereof Download PDFInfo
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- CN110367512A CN110367512A CN201910609842.XA CN201910609842A CN110367512A CN 110367512 A CN110367512 A CN 110367512A CN 201910609842 A CN201910609842 A CN 201910609842A CN 110367512 A CN110367512 A CN 110367512A
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- mayonnaise
- egg yolk
- yolk liquid
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- deionized water
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- 235000010746 mayonnaise Nutrition 0.000 title claims abstract description 44
- 239000008268 mayonnaise Substances 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 55
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 41
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 41
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 41
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 229920002752 Konjac Polymers 0.000 claims abstract description 26
- 239000008367 deionised water Substances 0.000 claims abstract description 23
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 23
- 229920002472 Starch Polymers 0.000 claims abstract description 21
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000019698 starch Nutrition 0.000 claims abstract description 21
- 239000008107 starch Substances 0.000 claims abstract description 21
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 241000219198 Brassica Species 0.000 claims abstract description 12
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 12
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 12
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000010460 mustard Nutrition 0.000 claims abstract description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 239000005720 sucrose Substances 0.000 claims abstract description 11
- 239000000839 emulsion Substances 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 11
- 238000013329 compounding Methods 0.000 claims description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 7
- 235000011090 malic acid Nutrition 0.000 claims description 7
- 239000001630 malic acid Substances 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 6
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 5
- 229920002581 Glucomannan Polymers 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 229940046240 glucomannan Drugs 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 210000003278 egg shell Anatomy 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 description 9
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 3
- 230000000249 desinfective effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 235000014611 low fat mayonnaise Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a kind of mayonnaise and preparation method thereof, and the raw material of mayonnaise includes following components in percentage by weight: egg yolk liquid 10%-15%, vegetable oil 40%-45%, mustard 1%-3%, salt 1.5%-2.5%, sucrose 1%-3%, konjaku powder 3%-3.5%, carboxymethyl starch 0.24%-0.38% and deionized water 37%-45%.Retentiveness, viscosity and the lubricity for the mayonnaise that the present invention makes all dramatically increase, and Chewiness significantly improves, and have the characteristics that low fat, flavor are good, are conducive to human health.
Description
Technical field
The present invention relates to food processing technology field, it is specifically related to a kind of mayonnaise and preparation method thereof.
Background technique
Mayonnaise be will contain yolk ingredient and edible vegetable oil emulsification after, form stable acid semisolid sauce.
Appearance is flaxen fine and smooth lotion, and taste is in sour, salty, fresh etc..Mayonnaise is convenient, nutritive value is high, is production western-style food
One of main materials of food such as cooking or bread, sell and produce extensively in countries in the world.But since yolk itself contains
Lecithin causes the fat content of mayonnaise to be about in addition emulsification is added to 50% to 65% vegetable oil in production process
65% to 80%, it is unfavorable for human health, Excess free enthalpy can induce the diseases such as obesity, hypertension, atherosclerosis, therefore raw
Needed for production low fat mayonnaise becomes market, but low fatization can reduce the emulsibility and viscosity of mayonnaise, and product quality becomes thick
It is rough.
Summary of the invention
The first object of the present invention is to provide that a kind of emulsibility is good, mayonnaise with low-fat flavour.
The production method that the second object of the present invention is to provide a kind of above-mentioned mayonnaise.
In order to realize that the first above-mentioned purpose, the present invention provide a kind of mayonnaise, raw material includes following weight percent
Component: egg yolk liquid 10%-15%, vegetable oil 40%-45%, mustard 1%-3%, salt 1.5%-2.5%, sucrose 1%-
3%, konjaku powder 3%-3.5%, carboxymethyl starch 0.24%-0.38% and deionized water 37%-45%.
Preferably, the raw material of mayonnaise includes following components in percentage by weight: egg yolk liquid 11%, vegetable oil 40%, mustard
End 2%, salt 2%, sucrose 1%, konjaku powder 3%, carboxymethyl starch 0.24% and deionized water 40.76%.
Preferably, the raw material of mayonnaise includes following components in percentage by weight: egg yolk liquid 14%, vegetable oil 40%, mustard
End 1%, salt 1.5%, sucrose 1%, konjaku powder 3.5%, carboxymethyl starch 0.38% and deionized water 38.62%.
Further embodiment is that malic acid is also added in mayonnaise.
Further scheme is that the purity of the konjaku glucomannan in konjaku powder is 91.5%.
Further embodiment is that the purity of carboxymethyl starch is 99.9%.
In order to realize that the second above-mentioned purpose, the present invention provide a kind of production method of mayonnaise, comprising the following steps:
(1) raw material preparation: by weight percentage, the raw material of mayonnaise composition be egg yolk liquid 10%-15%, vegetable oil 40%-45%,
Mustard 1%-3%, salt 1.5%-2.5%, sucrose 1%-3%, konjaku powder 3%-3.5%, carboxymethyl starch 0.24%-
0.38%, deionized water 37%-45%；(2) deionized water is divided into two parts, the sufficiently dissolution of vegetable oil, mustard, salt and sugar
In a part of deionized water, feed liquid is formed, feed liquid and egg yolk liquid are mixed, stirred evenly, obtains mixing egg yolk liquid；(3) will
Konjaku powder and carboxymethyl starch are added in the deionized water of another part, stir at room temperature, until uniform thick shape liquid is formed,
Then it is stirred under 80 DEG C to 90 DEG C of water bath condition, mixes well it, be cooled to room temperature, obtain compounding colloidal sol；(4) will
Compounding colloidal sol is slowly added into mixing egg yolk liquid, in one direction uniform stirring, and emulsifying temperature is 16 DEG C to 24 DEG C, until being formed
Color is consistent, uniform, stable emulsion；(5) by emulsion homogenization, uniform, stable emulsus mayonnaise is obtained.
Further embodiment is that in step (1), egg yolk liquid is prepared by the following: taking fresh egg, uses after cleaning
Alcohol disinfecting dries at room temperature, removes eggshell, separates egg yolk liquid and protein liquid, takes egg yolk liquid therein, egg yolk liquid is stirred equal
It is even, 4min to 8min is heated under 59 DEG C to 66 DEG C of water bath with thermostatic control, cooling is spare.
Further embodiment is that the speed of stirring in water bath is 800rpm to 900rpm in step (3).
Further embodiment is, before carrying out step (5), into emulsion obtained in step (4) be added 10% to
The malic acid of 12% mass ratio carries out homogenization again after mixing evenly.
The invention has the advantages that
(1) present invention is mixed to form compounding colloidal sol using konjaku powder and carboxymethyl starch, and the fat as mayonnaise replaces
For object, its emulsifiability not only can be improved, but also viscosity can be increased, konjaku glucomannan and carboxymethyl starch in konjaku powder
Synergistic function can be played, retentiveness, viscosity and the lubricity for the mayonnaise that the present invention makes all dramatically increase, chewing
Performance significantly improves.
(2) it is replaced vinegar to influence mayonnaise storage phase to avoid microelement with malic acid and is increased flavor, production
Mayonnaise has the characteristics that low fat, flavor are good, is conducive to human health.
Specific embodiment
Embodiment one
The present embodiment provides a kind of production methods of mayonnaise, comprising the following steps:
(1) raw material preparation: by weight percentage, the raw material composition of mayonnaise is egg yolk liquid 11%, vegetable oil 40%, mustard
Last 2%, salt 2%, sucrose 1%, konjaku powder 3%, carboxymethyl starch 0.24%, deionized water 40.76%.Wherein, yolk
Liquid is prepared by the following: being taken fresh egg, with 75% alcohol disinfecting after cleaning, is dried at room temperature, removes eggshell, separation
Egg yolk liquid and protein liquid take egg yolk liquid therein, egg yolk liquid are stirred evenly, and 4min is heated under 59 DEG C of water bath with thermostatic control, cold
Spare.The purity of konjaku glucomannan in konjaku powder is 91.5%, and the purity of carboxymethyl starch is 99.9%.
(2) deionized water is divided into two parts, vegetable oil, mustard, salt and sugar are completely dissolved in a part of deionized water
In, feed liquid is formed, feed liquid and egg yolk liquid are mixed, stirred evenly, obtains mixing egg yolk liquid；
(3) konjaku powder and carboxymethyl starch are added in the deionized water of another part, stir 30min at room temperature, directly
To uniform thick shape liquid is formed, then being stirred under 90 DEG C of water bath condition, mixing speed 900rpm mixes well it,
It is cooled to room temperature, obtains compounding colloidal sol；
(4) compounding colloidal sol being slowly added into mixing egg yolk liquid, in one direction uniform stirring, emulsifying temperature is 16 DEG C,
Until forming consistent, uniform, the stable emulsion of color；
(5) malic acid of 12% mass ratio is added into emulsion obtained in step (4), stirs evenly；
(6) by emulsion homogenization, pressure 8MP obtains uniform, stable emulsus mayonnaise.
(7) the emulsus mayonnaise that step (6) obtains dispensed, sealed, is vacuum-packed using light-proof material, 110
Sterilize 8min at DEG C.
Embodiment two
The present embodiment provides a kind of production methods of mayonnaise, comprising the following steps:
(1) raw material preparation: by weight percentage, the raw material composition of mayonnaise is egg yolk liquid 14%, vegetable oil 40%, mustard
Last 1%, salt 1.5%, sucrose 1%, konjaku powder 3.5%, carboxymethyl starch 0.38%, deionized water 38.62%.Wherein,
Egg yolk liquid is prepared by the following: fresh egg taken, with 75% alcohol disinfecting after cleaning, is dried at room temperature, eggshell is removed,
Egg yolk liquid and protein liquid are separated, egg yolk liquid therein is taken, egg yolk liquid is stirred evenly, heated under 66 DEG C of water bath with thermostatic control
8min, cooling are spare.The purity of konjaku glucomannan in konjaku powder is 91.5%, and the purity of carboxymethyl starch is
99.9%.
(2) deionized water is divided into two parts, vegetable oil, mustard, salt and sugar are completely dissolved in a part of deionized water
In, feed liquid is formed, feed liquid and egg yolk liquid are mixed, stirred evenly, obtains mixing egg yolk liquid；
(3) konjaku powder and carboxymethyl starch are added in the deionized water of another part, stir 45min at room temperature, directly
To uniform thick shape liquid is formed, then being stirred under 80 DEG C of water bath condition, mixing speed 800rpm mixes well it,
It is cooled to room temperature, obtains compounding colloidal sol；
(4) compounding colloidal sol being slowly added into mixing egg yolk liquid, in one direction uniform stirring, emulsifying temperature is 24 DEG C,
Until forming consistent, uniform, the stable emulsion of color；
(5) malic acid of 10% mass ratio is added into emulsion obtained in step (4), stirs evenly；
(6) by emulsion homogenization, pressure 10MP obtains uniform, stable emulsus mayonnaise.
(7) the emulsus mayonnaise that step (6) obtains dispensed, sealed, is vacuum-packed using light-proof material, 120
Sterilize 12min at DEG C.
Finally it is emphasized that the above description is only a preferred embodiment of the present invention, it is not intended to restrict the invention, it is right
For those skilled in the art, the present invention can have various change and change, all within the spirits and principles of the present invention,
Any modification, equivalent substitution, improvement and etc. done, should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of mayonnaise, it is characterised in that:
The raw material of the mayonnaise include following components in percentage by weight: egg yolk liquid 10%-15%, vegetable oil 40%-45%,
Mustard 1%-3%, salt 1.5%-2.5%, sucrose 1%-3%, konjaku powder 3%-3.5%, carboxymethyl starch 0.24%-
0.38% and deionized water 37%-45%.
2. mayonnaise according to claim 1, it is characterised in that:
The raw material of the mayonnaise includes following components in percentage by weight: egg yolk liquid 11%, vegetable oil 40%, mustard 2%, food
Salt 2%, sucrose 1%, konjaku powder 3%, carboxymethyl starch 0.24% and deionized water 40.76%.
3. mayonnaise according to claim 1, it is characterised in that:
The raw material of the mayonnaise includes following components in percentage by weight: egg yolk liquid 14%, vegetable oil 40%, mustard 1%, food
Salt 1.5%, sucrose 1%, konjaku powder 3.5%, carboxymethyl starch 0.38% and deionized water 38.62%.
4. mayonnaise according to claim 1, it is characterised in that:
Malic acid is also added in the mayonnaise.
5. mayonnaise according to any one of claims 1 to 4, it is characterised in that:
The purity of konjaku glucomannan in the konjaku powder is 91.5%.
6. mayonnaise according to claim 5, it is characterised in that:
The purity of the carboxymethyl starch is 99.9%.
7. a kind of production method of mayonnaise, which comprises the following steps:
(1) raw material preparation: by weight percentage, the raw material composition of mayonnaise is egg yolk liquid 10%-15%, vegetable oil 40%-
45%, mustard 1%-3%, salt 1.5%-2.5%, sucrose 1%-3%, konjaku powder 3%-3.5%, carboxymethyl starch
0.24%-0.38%, deionized water 37%-45%；
(2) deionized water is divided into two parts, the vegetable oil, the mustard, the salt and the sugar sufficiently dissolution
In a part of deionized water, feed liquid is formed, the feed liquid and the egg yolk liquid are mixed, stirred evenly, obtains mixing yolk
Liquid；
(3) konjaku powder and the carboxymethyl starch are added in the deionized water of another part, are stirred at room temperature, until
Uniform thick shape liquid is formed, is then stirred under 80 DEG C to 90 DEG C of water bath condition, mixes well it, be cooled to room temperature,
Obtain compounding colloidal sol；
(4) the compounding colloidal sol is slowly added into the mixing egg yolk liquid, in one direction uniform stirring, emulsifying temperature 16
DEG C to 24 DEG C, until forming consistent, uniform, the stable emulsion of color；
(5) by the emulsion homogenization, uniform, stable emulsus mayonnaise is obtained.
8. production method according to claim 7, it is characterised in that:
In step (1), the egg yolk liquid is prepared by the following: being taken fresh egg, is disinfected in alcohol after cleaning, at room temperature
It dries, removes eggshell, separate egg yolk liquid and protein liquid, take egg yolk liquid therein, the egg yolk liquid is stirred evenly, extremely at 59 DEG C
4min to 8min is heated under 66 DEG C of water bath with thermostatic control, cooling is spare.
9. production method according to claim 7, it is characterised in that:
The speed of stirring in water bath is 800rpm to 900rpm in step (3).
10. production method according to any one of claims 7 to 9, it is characterised in that:
Before carrying out step (5), the malic acid of 10% to 12% mass ratio is added into emulsion obtained in step (4),
Carry out homogenization again after mixing evenly.
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| CN111165790A (en) * | 2020-01-06 | 2020-05-19 | 河南工业大学 | High-protein low-fat mayonnaise and preparation method thereof |
| CN111990631A (en) * | 2020-07-22 | 2020-11-27 | 陕西师范大学 | Low-fat mayonnaise and preparation method thereof |
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| CN102240030A (en) * | 2011-06-07 | 2011-11-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for processing semi-fat type salad sauce with konjac fine flour |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111165790A (en) * | 2020-01-06 | 2020-05-19 | 河南工业大学 | High-protein low-fat mayonnaise and preparation method thereof |
| CN111990631A (en) * | 2020-07-22 | 2020-11-27 | 陕西师范大学 | Low-fat mayonnaise and preparation method thereof |
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Application publication date: 20191025 |