CN102077982A - Low fat mayonnaise and preparation method thereof - Google Patents
Low fat mayonnaise and preparation method thereof Download PDFInfo
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- CN102077982A CN102077982A CN2010102255666A CN201010225566A CN102077982A CN 102077982 A CN102077982 A CN 102077982A CN 2010102255666 A CN2010102255666 A CN 2010102255666A CN 201010225566 A CN201010225566 A CN 201010225566A CN 102077982 A CN102077982 A CN 102077982A
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Abstract
The invention discloses a low fat mayonnaise and a preparation method thereof. The low fat mayonnaise mainly comprises the following components in percent by weight: 30-35% of plant oil, 4-7% of egg pulp, 10-20% of thickener, 4-13% of condiment, and the balance of water. The preparation method comprises the following steps: pouring the egg pulp into an agitating pan, adding an appropriate amount of water, the thickener and the condiment, and mixing and agitating; then pumping the mixed raw material into a high speed vacuum emulsion machine by virtue of a vacuum extrusion machine, adding an appropriate amount of the plant oil, the condiment and the stabilizer into the high speed vacuum emulsion machine, and agitating at a high speed, thus the thick low fat mayonnaise is obtained. The content of crease in the prepared low fat mayonnaise is 35% only, and is 35-45% lower than that of market mayonnaise; the taste and the texture are fine and smooth; and the product quality is high.
Description
Technical field
The present invention relates to a kind of flavouring, relate in particular to a kind of low fat mayonnaise and preparation method thereof.
Background technology
Mayonnaise is to be emulsifying agent with yolk, adds a large amount of vegetable oil, and with spices such as lemon juice, light-coloured vinegar and mustard as important flavoring, through high speed shear emulsification, form oil-in-water emulsification sauce.Smooth, the stiff of its quality, faint yellow, delicate mouthfeel, taste is abundant, and is very commonly used in Western-style food and drink, can be directly used in sandwich, the hamburger, also can mix Potato salad, or mix with sour milk, spices etc., makes salad: sauce.Existing mayonnaise fat content is approximately 60%～70%, and processing cost is increased; And, be not suitable for very much for some personnel that suffer from hyperlipemia.
Summary of the invention
The present invention is low fat mayonnaise that a kind of mouthfeel is good, fat content is low that provides for the above-mentioned shortcoming that overcomes the prior art existence and preparation method thereof.
The technical scheme that the present invention takes is: the low fat mayonnaise, be characterized in, and mainly form by the component of following weight percentage:
Vegetable oil 30～35%
Egg liquid 4～7%
Thickener 10～20%
Flavor enhancement 7～9%,
Water ad pond om percentage is 100%.
Above-mentioned low fat mayonnaise, wherein, described egg liquid comprises egg pulp or egg yolk liquid.
Above-mentioned low fat mayonnaise, wherein, vegetable oil comprises soybean oil.
Above-mentioned low fat mayonnaise, wherein, described flavor enhancement comprises sweetener, spice, acid, wherein: described sweetener accounts for 3.5～5% of total weight percent; Described spice accounts for 0.5～1% of total weight percent; Described acid accounts for 3% of total weight percent.
Above-mentioned low fat mayonnaise, wherein, described sweetener comprises sugar.
Above-mentioned low fat mayonnaise, wherein, described acid is the combination of light-coloured vinegar and lactic acid.
Above-mentioned low fat mayonnaise, wherein, described spice comprises mustard meal, zanthoxylum powder, ginger powder.
Above-mentioned low fat mayonnaise, wherein, described at least two kinds combinations that increase in 4 thick doses of selection maltodextrins, xanthans, CMC-Na (sodium carboxymethylcellulose), the propylene glycol alginate.
Above-mentioned low fat mayonnaise wherein, also comprises stabilizing agent, and described stabilizing agent is selected from one or both the combination in pre-gelatinized starch, the propylene glycol alginate, accounts for 2～3% of total weight percent.
A kind of preparation method of low fat mayonnaise is characterized in, adopts above-mentioned prescription and component, may further comprise the steps:
Step 1 is poured egg liquid in the agitated kettle into, adds an amount of water, thickener, mixes stirring;
Step 2, the mixed material extracting that will mix through step 1 by vacuum extrusion machine is in the high-speed vacuum mulser, add an amount of vegetable oil, flavor enhancement and stabilizing agent simultaneously in this high-speed vacuum mulser, the mixed material that obtains with step 1 carries out high-speed stirred;
Step 3 obtains the low fat mayonnaise of stiff.
The present invention is owing to adopted above technical scheme, and the technique effect of its generation is tangible:
1, the low fat mayonnaise fat content of making only is 35%, than commercially available mayonnaise grease low 35%～45%;
2,, in conjunction with adopting speed change vacuum emulsification machine that raw material is carried out emulsification, make mouthfeel and quality very fine and smooth and smooth again by adding thickener, flavor enhancement;
3, by adding stabilizing agent, improved the quality of product preservation.
The specific embodiment
Low fat mayonnaise of the present invention mainly is made up of the component of following weight percentage: vegetable oil 30～35%; Egg liquid 4～7%; Thickener 15～20%; Flavor enhancement 7～9%, water～ad pond om percentage is 100%.
In the low fat mayonnaise of the present invention, described egg liquid comprises egg pulp or egg yolk liquid, and vegetable oil is a soybean oil, and flavor enhancement comprises sweetener, spice, acid.Wherein: described sweetener mainly is a granulated sugar; Described acid is the combination of light-coloured vinegar and lactic acid.Described spice comprises mustard meal, Chinese prickly ash, ginger etc.Described thickener is selected the two or more combination among maltodextrin, xanthans, the CMC-Na (sodium carboxymethylcellulose).Also comprise stabilizing agent, described stabilizing agent is selected from pre-gelatinized starch, the propylene glycol alginate wherein a kind of, or meets stabilizing agent by what wherein two kinds were formed.
Further specify characteristics of the present invention with embodiment below:
Embodiment one:
Embodiment two
Embodiment three
The preparation method of a kind of low fat mayonnaise of the present invention is, adopts above-mentioned component and ratio, passes through following steps:
Step 1 is poured egg liquid in the agitated kettle into, adds an amount of water, thickener, mixes stirring;
Step 2, the mixed material extracting that will mix through step 1 by vacuum extrusion machine is in the high-speed vacuum mulser, add an amount of vegetable oil, flavor enhancement, stabilizing agent simultaneously in this high-speed vacuum mulser, the mixed material that obtains with step 1 carries out high-speed stirred (for example per minute 3500 changes);
Step 3 obtains the low fat mayonnaise of stiff.
The advantage of low fat mayonnaise of the present invention is:
1, product is more healthy, reduces the product fat content, can reduce the incidence of disease of cardiovascular disease and cancer etc.;
2, reduce product cost: the grease price is constantly soaring in recent years, and the reduction of grease has certain help to saving cost.
3, owing to added acid, making does not have microbial reproduction in the product, guaranteed the quality of product.
Claims (10)
1. the low fat mayonnaise is characterized in that, mainly is made up of the component of following weight percentage:
Vegetable oil 30～35%
Egg liquid 4～7%
Thickener 10～20%
Flavor enhancement 7～9%,
Water ad pond om percentage is 100%.
2. low fat mayonnaise according to claim 1 is characterized in that, described egg liquid comprises egg pulp or egg yolk liquid.
3. low fat mayonnaise according to claim 1 is characterized in that vegetable oil comprises soybean oil.
4. low fat mayonnaise according to claim 1 is characterized in that described flavor enhancement comprises sweetener, spice, acid, and wherein: described sweetener accounts for 3.5～5% of total weight percent; Described spice accounts for 0.5～1% of total weight percent; Described acid accounts for 3% of total weight percent.
5. low fat mayonnaise according to claim 4 is characterized in that described sweetener comprises sugar.
6. low fat mayonnaise according to claim 4 is characterized in that, described acid is the combination of light-coloured vinegar and lactic acid.
7. low fat mayonnaise according to claim 4 is characterized in that described spice comprises mustard meal, zanthoxylum powder, ginger powder.
8. low fat mayonnaise according to claim 1 is characterized in that, described thickener is selected at least two kinds combination in maltodextrin, xanthans, CMC-Na (sodium carboxymethylcellulose), the propylene glycol alginate.
9. low fat mayonnaise according to claim 1 is characterized in that, also comprises stabilizing agent, and described stabilizing agent is selected from one or both the combination in pre-gelatinized starch, the propylene glycol alginate, accounts for 2～3% of total weight percent.
10. the preparation method of a low fat mayonnaise is characterized in that, adopts the prescription and the component of claim 1～9, may further comprise the steps:
Step 1 is poured egg liquid in the agitated kettle into, adds an amount of water, thickener, mixes stirring;
Step 2, the mixed material extracting that will mix through step 1 by vacuum extrusion machine is in the high-speed vacuum mulser, add an amount of vegetable oil, flavor enhancement and stabilizing agent simultaneously in this high-speed vacuum mulser, the mixed material that obtains with step 1 carries out high-speed stirred;
Step 3 obtains the low fat mayonnaise of stiff.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102255666A CN102077982A (en) | 2010-07-13 | 2010-07-13 | Low fat mayonnaise and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102255666A CN102077982A (en) | 2010-07-13 | 2010-07-13 | Low fat mayonnaise and preparation method thereof |
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| CN102077982A true CN102077982A (en) | 2011-06-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010102255666A Pending CN102077982A (en) | 2010-07-13 | 2010-07-13 | Low fat mayonnaise and preparation method thereof |
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Cited By (29)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102308914A (en) * | 2011-07-25 | 2012-01-11 | 大连赛姆生物工程技术有限公司 | Animal dietotherapy IgY whole egg pulp paste preparation and its preparation method |
| CN102334612A (en) * | 2011-07-25 | 2012-02-01 | 大连理工大学 | Animal dietetic yolk antibody (IgY) purified powder pasty preparation and preparation method thereof |
| CN102415557A (en) * | 2011-12-09 | 2012-04-18 | 江南大学 | Low-fat high-fiber soybean salad dressing and making method thereof |
| CN102429097A (en) * | 2011-07-25 | 2012-05-02 | 大连赛姆生物工程技术有限公司 | Food therapy yolk antibody yolk liquid pasty preparation for animals and production method thereof |
| CN103238821A (en) * | 2013-05-21 | 2013-08-14 | 广东嘉豪食品股份有限公司 | Preparation method of easy-to-apply low-fat peanut mayonnaise |
| CN103416729A (en) * | 2013-08-15 | 2013-12-04 | 河南大学 | Mayonnaise rich in alpha-linolenic acid |
| CN103907903A (en) * | 2014-03-10 | 2014-07-09 | 浙江海洋学院 | Fish liver salad dressing, and preparation method thereof |
| CN104000171A (en) * | 2014-05-23 | 2014-08-27 | 华南理工大学 | Preparation method for beta-dextrin-containing low-fat mayonnaise |
| CN104473139A (en) * | 2014-12-31 | 2015-04-01 | 申瑞玲 | Low-fat egg-free/yolk/full-egg salad dressing and preparing method thereof |
| CN105053972A (en) * | 2015-08-25 | 2015-11-18 | 方莉 | Preparation method of mayonnaise |
| CN105076920A (en) * | 2015-08-13 | 2015-11-25 | 山东洁晶集团股份有限公司 | Compound stabilizer for jam |
| CN105685950A (en) * | 2016-03-29 | 2016-06-22 | 中国海洋大学 | Mayonnaise and preparation process thereof |
| CN105982292A (en) * | 2016-01-06 | 2016-10-05 | 凤阳瑞诚食品科技有限公司 | Beautifying pigskin-aloe mayonnaise and making method thereof |
| CN105982295A (en) * | 2016-01-06 | 2016-10-05 | 凤阳瑞诚食品科技有限公司 | Blood-enriching fruit mayonnaise with peppers and preparation method of blood-enriching fruit mayonnaise |
| CN105982298A (en) * | 2016-01-06 | 2016-10-05 | 凤阳瑞诚食品科技有限公司 | Mayonnaise capable of regulating qi, relieving depression and promoting digestion and making method thereof |
| CN105982293A (en) * | 2016-01-06 | 2016-10-05 | 凤阳瑞诚食品科技有限公司 | Liver-calming qi-benefiting yolk sauce with nuts and production method thereof |
| CN105982294A (en) * | 2016-01-06 | 2016-10-05 | 凤阳瑞诚食品科技有限公司 | Collagen garlic mayonnaise and preparation method thereof |
| CN105982299A (en) * | 2016-01-06 | 2016-10-05 | 凤阳瑞诚食品科技有限公司 | Poria cocos herbal mayonnaise capable of calming heart and making method thereof |
| CN105982296A (en) * | 2016-01-06 | 2016-10-05 | 凤阳瑞诚食品科技有限公司 | Sore throat relieving and beautifying garlic oil mayonnaise and preparation method thereof |
| CN106490579A (en) * | 2016-10-19 | 2017-03-15 | 广西钱隆投资管理有限公司 | A kind of low fat health care mayonnaise and preparation method thereof |
| CN106616894A (en) * | 2017-01-17 | 2017-05-10 | 天津科技大学 | Low-fat mayonnaise |
| CN106616831A (en) * | 2016-09-11 | 2017-05-10 | 广东佳隆食品股份有限公司 | Irritating green mustard and production method thereof |
| CN106666671A (en) * | 2017-01-21 | 2017-05-17 | 云南瑞宝生物科技股份有限公司 | Salad sauce containing xangold and preparation method of salad sauce |
| CN108077761A (en) * | 2016-11-23 | 2018-05-29 | 杨艳英 | A kind of production method of mustard crab cream beans sauce |
| CN108576772A (en) * | 2018-03-30 | 2018-09-28 | 广州昊道食品有限公司 | A kind of anti-oxidant yolk low fat mayonnaise and preparation method thereof |
| CN108618112A (en) * | 2018-04-26 | 2018-10-09 | 苏州美嘉汇食品科技有限公司 | A kind of salted egg's yellow bean sauce seasoning and preparation method thereof |
| CN109601967A (en) * | 2018-12-13 | 2019-04-12 | 中铭生物科技(深圳)有限公司 | A kind of manufacturing method of high content astaxanthin low fat ratio mayonnaise |
| CN112189830A (en) * | 2020-09-21 | 2021-01-08 | 谢先章 | Ice-cool cola carbonated drink type salad dressing and production method thereof |
| CN112826069A (en) * | 2021-01-12 | 2021-05-25 | 湖北神丹健康食品有限公司 | Yolk salad sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102308914A (en) * | 2011-07-25 | 2012-01-11 | 大连赛姆生物工程技术有限公司 | Animal dietotherapy IgY whole egg pulp paste preparation and its preparation method |
| CN102334612A (en) * | 2011-07-25 | 2012-02-01 | 大连理工大学 | Animal dietetic yolk antibody (IgY) purified powder pasty preparation and preparation method thereof |
| CN102429097A (en) * | 2011-07-25 | 2012-05-02 | 大连赛姆生物工程技术有限公司 | Food therapy yolk antibody yolk liquid pasty preparation for animals and production method thereof |
| CN102334612B (en) * | 2011-07-25 | 2013-04-10 | 大连理工大学 | Animal dietetic yolk antibody (IgY) purified powder pasty preparation and preparation method thereof |
| CN102415557A (en) * | 2011-12-09 | 2012-04-18 | 江南大学 | Low-fat high-fiber soybean salad dressing and making method thereof |
| CN103238821A (en) * | 2013-05-21 | 2013-08-14 | 广东嘉豪食品股份有限公司 | Preparation method of easy-to-apply low-fat peanut mayonnaise |
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| CN103907903B (en) * | 2014-03-10 | 2015-06-17 | 浙江海洋学院 | Fish liver salad dressing, and preparation method thereof |
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| CN104000171B (en) * | 2014-05-23 | 2016-01-06 | 华南理工大学 | A kind of preparation method containing powder-beta-dextrin low fat mayonnaise |
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| CN104473139B (en) * | 2014-12-31 | 2016-10-05 | 郑州轻工业学院 | A kind of low fat is without egg/yolk/shell egg mayonnaise and preparation method thereof |
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| CN106616831A (en) * | 2016-09-11 | 2017-05-10 | 广东佳隆食品股份有限公司 | Irritating green mustard and production method thereof |
| CN106490579A (en) * | 2016-10-19 | 2017-03-15 | 广西钱隆投资管理有限公司 | A kind of low fat health care mayonnaise and preparation method thereof |
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Application publication date: 20110601 |