CN102415557A - Low-fat high-fiber soybean salad dressing and making method thereof - Google Patents

Abstract

The invention discloses a low-fat high-fiber soybean salad dressing and a making method thereof, and belongs to the technical field of food seasonings. Soybean, salad oil and water are taken as main raw materials, and the low-fat high-fiber soybean salad dressing is prepared by jordaning, premixing, emulsifying, acidifying and homogenizing processes. The product has soft and smooth texture, high stability, light yellow appearance and moist, smooth and refreshing mouthfeel, changes the flavor of the traditional salad dressing, and has the characteristics of low fat and high fiber.

Description

A kind of low-fat and high cellulose soya-bean mayonnaise and preparation method thereof

Technical field:

Product of a kind of low-fat and high cellulose soya-bean mayonnaise and preparation method thereof belongs to the production technical field of food dressing.

Background technology:

Mayonnaise is as Western-style condiment, and is main as cold dish salad in western-style food, like green salad, Fruit salad, mixed salad etc., filling material as hamburger, fried chicken condiments etc. arranged also.

The primary raw material of tradition mayonnaise is vegetable oil, egg yolk, and auxiliary material is salt, sugar, vinegar and water.It is thus clear that mayonnaise is the food of a kind of high heat, higher fatty acid, high cholesterol, many foods can cause harmful effect to cardiovascular system of human body.Therefore the health type mayonnaise of development of low-fat has good realistic meaning.Soybean not only contains abundant high-quality protein, and bean dregs also contain abundant water-soluble dietary fiber simultaneously, is easy to by the human body utilization; Fibre and soya has tangible physiology and medical functions: significantly reduce cholesterol level in the blood, promote the normal creepage of gastrointestinal functions of stomach and reach prevention constipation and colon cancer, promote blood sugar with insulin maintenance normal level and reach the effect of preventing and treating diabetes.And do not see that soybean and soya-bean milk are applied to the report that mayonnaise is made at present.

Summary of the invention:

The objective of the invention is the deficiency to above existence, providing a kind of is primary raw material with soybean, salad oil, water, low fat, high fiber, health type mayonnaise and preparation method thereof.

The present invention implements through following technical scheme.

A kind of low-fat and high cellulose soya-bean mayonnaise, this product is formulated by following component and content (weight portion):

Wherein, above-mentioned thickener can be 1: 1 xanthans and shitosan for mass ratio, or mass ratio is any one group in 1: 1 carragheen and the shitosan; Said vegetable oil can be in olive oil or the soybean salad oil any one.

The concrete preparation method of above-mentioned low-fat and high cellulose soya-bean mayonnaise is to carry out with technology according to the following steps:

(1) defibrination: earlier with the cold water soak soybean of 5 times of soybean weight 30 minutes; Pour water and beans into paste mill grinding, obtain containing the full beans soya-bean milk of skin of beancurd and bean dregs, will grind good full beans soya-bean milk again and carry out homogeneous twice with homogenizer; Homogenization pressure 40mpa obtains high-fiber soybean magma;

(2) premix: puddle evenly with thickener and sucrose are dried, obtain mixture;

(3) dissolving: earlier mixture (2) and yolk powder, salt are added in the remaining 70 ℃ water, the high-speed stirred mixing, and then add high-fiber soybean magma (1), and stir, generate light yellow colloid;

(4) emulsification: under the high-speed stirred, slowly add vegetable oil in the light yellow colloid (3), to generating light yellow gelinite;

(5) acidifying: citric acid and light-coloured vinegar are added in the light yellow colloid (4), stir;

(6) homogeneous: (5) light yellow colloid under 65 ± 5 ℃ of temperature controls, is become mayonnaise behind the colloid mill homogeneous;

(7) packing: with laminated film bag or packaging of aluminium foil bag.

Beneficial effect of the present invention: compare with traditional mayonnaise, these article have significantly reduced the consumption of vegetable oil, also reduced the consumption of yolk simultaneously, and in prescription, added soybean, thereby these article of making have the characteristics of low fat, high fiber.

The specific embodiment:

Embodiment 1

This mayonnaise takes by weighing composition weight (kg) by following component, carries out processing and fabricating with technology according to the following steps:

(1) system high-fiber soybean magma: earlier with the cold water soak soybean of 75kg 30 minutes; Pour water and beans into paste mill grinding, obtain full beans soya-bean milk (containing skin of beancurd and bean dregs), will grind good full beans soya-bean milk again and carry out homogeneous twice with homogenizer; Homogenization pressure 40mpa obtains high-fiber soybean magma.Do not go the soya-bean milk of skin of beancurd and bean dregs to have only, could obtain fine and smooth mouthfeel and stable system through high-pressure homogeneous.

(2) with carragheen, shitosan and sucrose dry mixing, fully mixing obtains mixture, because thickener is separated than indissoluble, all shitosans are thickener, have antisepsis again;

(3) earlier mixture (2) and yolk powder, salt are added in the remaining 70 ℃ water, the high-speed stirred mixing, and then add high-fiber soybean magma (1), and stir, generate light yellow slurry;

(4) under the high-speed stirred, slowly add olive oil in the light yellow slurry (3), to generating light yellow colloid;

(5) citric acid and light-coloured vinegar are added in the light yellow colloid (4), stir;

(6) with (5) light yellow colloid under 55 ± 5 ℃ of temperature controls, behind the homogenizer homogeneous of homogenization pressure 10mpa, become mayonnaise;

(7) with laminated film bag or packaging of aluminium foil bag.

Embodiment 2

This mayonnaise takes by weighing all the other steps of composition weight (kg) and technology with embodiment 1 by following component:

Claims (4)

1. low-fat and high cellulose soya-bean mayonnaise is characterized in that by following component and content formulated:

2. low-fat and high cellulose soya-bean mayonnaise according to claim 1 it is characterized in that described thickener is that mass ratio is 1: 1 xanthans and a shitosan, or mass ratio is 1: 1 carragheen and shitosan.

3. low-fat and high cellulose soya-bean mayonnaise according to claim 1 is characterized in that said vegetable oil is any one in olive oil or the soybean salad oil.

4. prepare the preparation method of the described high-fiber soybean mayonnaise of claim 1, it is characterized in that carrying out with technology according to the following steps:

(1) defibrination: earlier with the cold water soak soybean of 5 times of soybean weight 30 minutes; Pour water and beans into paste mill grinding, obtain containing the full beans soya-bean milk of skin of beancurd and bean dregs, will grind good full beans soya-bean milk again and carry out homogeneous twice with homogenizer; Homogenization pressure 40mpa obtains high-fiber soybean magma;

(2) premix: puddle evenly with thickener and sucrose are dried, obtain mixture;

(3) dissolving: earlier mixture (2) and yolk powder, salt are added in the remaining 70 ℃ water, the high-speed stirred mixing, and then add high-fiber soybean magma (1), and stir, generate light yellow colloid;

(4) emulsification: under the high-speed stirred, slowly add vegetable oil in the light yellow colloid (3), to generating light yellow gelinite;

(5) acidifying: citric acid and light-coloured vinegar are added in the light yellow colloid (4), stir;

(6) homogeneous: (5) light yellow colloid under 65 ± 5 ℃ of temperature controls, is become mayonnaise behind the colloid mill homogeneous.

(7) packing.