CN103416729A - Mayonnaise rich in alpha-linolenic acid - Google Patents
Mayonnaise rich in alpha-linolenic acid Download PDFInfo
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Abstract
The invention discloses mayonnaise rich in alpha-linolenic acid. The mayonnaise comprises, by weight, 2-9 parts of plant oil rich in alpha-linolenic acid, 14-36 parts of olive oil, 25-48 parts of salad oil, 0.03-0.10 part of antioxidant, 7-12 parts of egg yolk, 7-11 parts of white vinegar, 1-4 parts of white sugar powder, 1-3 parts of salt, and 1-4 parts of spicy material. The plant oil rich in alpha-linolenic acid is eucommia seed oil, purple perilla seed oil, linseed oil, Kiwi fruit seed oil or prickly ash seed oil. The salad oil is soybean seed salad oil, rapeseed salad oil, sunflower seed salad oil or rice bran salad oil. The antioxidant is tertiary butyl hydroquinone, natamycin or vitamin E. The plant oil rich in alpha-linolenic acid is added, so that the mayonnaise is rich in alpha-linolenic acid; the mayonnaise has the mayonnaise flavor and has various good health functions, thus the mayonnaise has the effects of dieting and prevention.
Description
Technical field
The invention belongs to western food seasoning product technical field, be specifically related to a kind of mayonnaise, particularly a kind of mayonnaise that is rich in alpha-linolenic acid and preparation method thereof.
Background technology
(English: Mayonnaise), the transliteration mayonnaise, claim again mayonnaise or white sauce to mayonnaise sometimes, is a kind of mainly by vegetable oil, egg, lemon juice or vinegar, and the made dense thick semi-solid tartar sauce of other flavorings.General multiplex in cookings such as salads.In the general practice, egg is only used the part of yolk, but the practice of using shell egg is also arranged.The color and luster of mayonnaise is yellowish, and soft appropriateness, be the thickness state, and certain toughness is arranged, and pleasant to the palate, aftertaste is dense.Phosphatide in yolk has stronger emulsification, thereby can form stable emulsion.Grease is scattered in vinegar with the minuteness particle shape, and when edible, aqueous portion first contacts with tongue, so at first give lubricious, frank acid taste sensation, then just can discover the part that oil phase.Take mayonnaise as base stock, can modulate the cuisines of a multitude of names.Picture adds the onion chopped up, the cucumber that salts down, boiled egg, celery etc., can modulate the baste of the cold dish such as fried fish tartar souce, beef steak and shrimp, egg, oyster.Add tomato juice, green pepper, the cucumber that salts down, onion etc., can modulate the baste for fresh vegetables salad or macaroni salad.Common generally with it, come and be cut into together with block mellow soil beans allocate, making Potato salad, also can, with together with fruit, vegetables mix, cook Fruit salad, green salad.
Mayonnaise is one of basic materials of making western-style food dish and millet cake.The kind of mayonnaise is more and more many now, derives all kinds of semisolid tartar sauces, salad-dressing, emulsification shape baste, separates aqueous baste etc.
In states such as the U.S., West Europe and Japan, mayonnaise is the same general with flavouring such as Chinese flour paste, thick broad-bean sauce.The mayonnaise From Europe, medieval European cuisines great masters by egg, yolk separately, then add gradually olive oil, then add refined salt and lemon juice, the dense few department of butyrous that has just become modulation and decorated various salads, this is mayonnaise.In last years of a century in 19th century, many European cuisines import China into, and mayonnaise is also following.
Mayonnaise contains abundant carbohydrate, the nutritional labelings such as protein and fat, but the oil in mayonnaise is too many, heat is too high, a kind of high heat, high-fat food, being mainly due to the raw material of the mayonnaise edible oil that derives from over half, is secondly yolk, separately adds little sugar, salt and vinegar.One 110 kilocalories of soupspoon mayonnaise heat content, fatty 12 grams are also higher than the chocolate of same components.
Summary of the invention
The object of the present invention is to provide a kind of mayonnaise that is rich in alpha-linolenic acid.
For achieving the above object, the present invention adopts following technical scheme:
A kind of mayonnaise that is rich in alpha-linolenic acid, made by the raw material of following weight portion: vegetable oil 2-9 part, olive oil 14-36 part, salad oil 25-48 part, antioxidant 0.03-0.10 part, yolk 7-12 part, light-coloured vinegar 7-11 part, powdered sugar 1-4 part, salt 1-3 part, the pungent material 1-4 part of being rich in alpha-linolenic acid; Wherein, the described vegetable oil that is rich in alpha-linolenic acid is eucommia ulmoides seed oil, Purple Perilla Seed Oil, linseed oil, Chinese gooseberry seed oil or Fructus Zanthoxyli oil; Described salad oil is soybean salad oil, rapeseed salad oil, sunflower seeds salad oil or rice bran salad oil; Described antioxidant is ditert-butylhydro quinone, natamycin or vitamin E; Described pungent material is comprised of the raw material of following weight portion: mustard meal 0.4-1.5 part, white pepper powder 0.3-1 part, ginger powder 0.3-1.5 part.
Preferably, the described mayonnaise that is rich in alpha-linolenic acid, raw material by following weight portion forms: be rich in 30～43 parts of 18～32 parts, 3 ~ 8 parts of vegetable oil, olive oil, salad oils, 0.04 ~ 0.09 part of the antioxidant of alpha-linolenic acid, 8～11 parts, yolk, 8～10 parts of light-coloured vinegars, 1.5～3.5 parts of powdered sugar, 1.5～2.5 parts of salt, 1.5～3.5 parts, pungent material; Described pungent material is comprised of the raw material of following weight portion: 0.6～1.3 part of mustard meal, 0.4～0.9 part of white pepper powder, 0.5～1.3 part, ginger powder.
Preferably, the described mayonnaise that is rich in alpha-linolenic acid, raw material by following weight portion forms: be rich in 33～40 parts of 20～30 parts, 4 ~ 7 parts of vegetable oil, olive oil, salad oils, 0.05 ~ 0.08 part of the antioxidant of alpha-linolenic acid, 9～10 parts, yolk, 8.8～9.5 parts of light-coloured vinegars, 2～3 parts of powdered sugar, 1.8～2.2 parts of salt, 2～3 parts, pungent material; Described pungent material is comprised of the raw material of following weight portion: 0.8～1.1 part of mustard meal, 0.5～0.8 part of white pepper powder, 0.7～1.1 part, ginger powder.
Preferably, the described mayonnaise that is rich in alpha-linolenic acid, raw material by following weight portion forms: be rich in 36 parts of 25 parts, 5.5 parts of vegetable oil, olive oil, salad oils, 0.06 part of the antioxidant of alpha-linolenic acid, 9.5 parts, yolk, 9 parts of light-coloured vinegars, 2.5 parts of powdered sugar, 2 parts of salt, 2.5 parts, pungent material; Described pungent material is comprised of the raw material of following weight portion: 0.9 part of mustard meal, 0.6 part of white pepper powder, 1.0 parts, ginger powder.
Preferably, described vitamin E is natural VE.
The above-described preparation method who is rich in the mayonnaise of alpha-linolenic acid comprises the following steps:
(1) vegetable oil, olive oil, salad oil and the antioxidant of alpha-linolenic acid are rich in weighing in proportion, mix, and obtain mixed liquor;
(2) mustard meal, white pepper powder, the ginger powder of weighing mix in proportion, make Ultramicro-powder, obtain pungent material;
(3) egg is processed to the rear yolk that takes out, put into container and smash, obtain egg yolk liquid;
(4) mixed liquor is joined in egg yolk liquid, stir along a direction; Under agitation add powdered sugar, salt, light-coloured vinegar and the pungent material mayonnaise semi-finished product that stir to obtain;
(5) the mayonnaise semi-finished product are put into to colloid mill and carry out homogeneous, in the vial of packing into, sealing is finished product.
The processing method of egg is in step (2): after will fresh egg clean, sterilization, take out yolk.
In step (3) mixed liquor want a small amount of repeatedly, joining in egg yolk liquid slowly, stirred simultaneously, the yolk retrogradation is expanded.
The present invention's vegetable oil that is rich in alpha-linolenic acid used has following advantage:
The Eucommiaceae plant bark of eucommia (Eucommia ulmoides Oliv.) is China second class protection plant.For China's special product medicinal material.China's eucommia resource accounts for more than 95% of the world.Bark of Eucommia Ulmoides, folium cortex eucommiae are that " Chinese pharmacopoeia is recorded medicinal material, and filling liver kidney, strengthening the bones and muscles effect are arranged.The bark of eucommia is dioecian plant, male and female half and half, and the per mu yield of Eucommia Fruit can reach the 100-150 kilogram, plants benevolence and accounts for 30% of fruit weight, plants fat oil in benevolence and accounts for 30% of kind of benevolence weight, and China's eucommia ulmoides seed oil output is considerable.In eucommia ulmoides seed oil alpha-linolenic acid content approximately 60%, linoleic acid 12.64%, oleic acid 17.50%, stearic acid 2.13%, palmitic acid 6.29%.Alpha-linolenic acid content surpasses 60%, and alpha-linolenic acid (ALA) be needed by human self can not be synthetic one of aliphatic acid, belonging to ω-3 is aliphatic acid.
Labiate purple perilla [Perilla frutescens (L.) Britton var acuta (Thunb.) Kudo], extensively planting in the whole nation, is that first batch of what announce is one of 60 kinds of article of food and medicine in the Ministry of Public Health.Purple perilla seed oil yield approximately 40%, in Purple Perilla Seed Oil alpha-linolenic acid content reach 61.2%, linoleic acid 9.4%, oleic acid 21%, unsaturated fatty acid content approximately 90%.
Flax family (Linaceae) plant flax (Linum usitatissimum L.), seed is practised and is claimed " linseed ".The linseed oil content reaches 42%; In oil, unsaturated fat content approximately 90%; Wherein alpha-linolenic acid content be 49%, linoleic acid 17%, oleic acid 22%.
Kiwi berry (Actinidia chinensis), for originating in the Actinidiaceae plant of China, is distributed widely in all parts of the country, aboundresources, and the fruit delicious flavour, nutritious, there is many health cares.The good reputation of " king of fruit " is arranged, and the Kiwi berry seed weight accounts for 1 ~ 5% of fruit weight, fatty oil content 30 ~ 35% in dry Kiwi berry seed.In Chinese gooseberry seed oil, unsaturated fat content approximately 90%; Wherein alpha-linolenic acid 64.10%, linoleic acid 13.80%.
Rutaceae Chinese prickly ash (Zanthoxylum bungeanum), be flavoring commonly used, and in wild pepper seed, fat content approximately 30%, and in Fructus Zanthoxyli oil, unsaturated fatty acid content approximately 80%, and wherein alpha-linolenic acid content approximately 36%.
According to polyunsaturated fatty acid methyl end distance, the difference of nearest double-linked carbon number is divided into 3 series by polyunsaturated fatty acid: the oleic acid of take is that main ω-9 series, the linoleic acid of take are that main ω-6 series, the alpha-linolenic acid of take are main ω-3 series, and the aliphatic acid of these 3 series can not transform in vivo mutually.The aliphatic acid of ω-3 family can only be by food supply, and human body can not self synthesize, and is essential fatty acid.They mainly are present in the middle of body tissue with the form of complex liped, and part is as the precursor substance of some active material in human body.
Alpha-linolenic acid, under the effect of human body self enzyme, is metabolized to Multiple components, and wherein most important metabolite has DHA (DHA is commonly called as " docosapentaenoic acid ") and eicosapentaenoic acid (EPA is commonly called as " blood vessel street cleaner ").EPA and metabolite thereof can hemangiectasis, suppress platelet aggregation, improve blood circulation.DHA is the cell membranes in tissue important composition compositions such as brain, retina, participates in the neuronal cell membrane phospholipid, and the cell membrane liquid fluidity is improved, and permeability increases, the cells fill vigor.DHA plays an important role to brain nervous cell division, propagation, nerve conduction, cynapse g and D, is that brain forms and the essential material of intellectual development, and the brain various functions is had to material impact.Alpha-linolenic acid accounts for 10% in brain solid gross mass; Account for 25% in the hippocampal cell of pipe study; Account for 50% in cranial nerve and amphiblestroid phosphatide.Studies have shown that: lack alpha-linolenic acid will cause children's brain and retinal development slow, absent minded, nutrition is unbalanced, can not effectively absorb, directly cause MR, exercise not harmony, a little less than eyesight, hyperactivity, fat, apocleisis, grow slowly more than the 30 kind of symptom such as hypoimmunity and disease.
The present invention has added the vegetable oil that is rich in alpha-linolenic acid, make in mayonnaise to be rich in alpha-linolenic acid, alpha-linolenic acid is metabolism and route of synthesis generation eicosapentaenoic acid (EPA) and DHA (DHA) in vivo, so the present invention not only has the mayonnaise local flavor but also has multiple good health care, reach food, anti-dual-purpose effect, and when mayonnaise is edible temperature low, do not heat, retained preferably unrighted acid in flavored oils and avoided destroying.And there is following health care:
(1) reduce blood fat, fat-reducing.
(2) suppress platelet aggregation, the diseases such as prevention cerebral thrombosis and apoplexy, prevention miocardial infarction.
(3) promote nervous system and brain growth, improve brain function and memory capability, the prevention senile dementia.
(4) prevention vision degeneration, vision protection.
(5) alpha-linolenic acid metabolin DHA is extremely important to fetal central nervous system, brain and retinal development, supplements alpha-linolenic acid after baby due, to guarantee the normal development of baby's brain.
(6) improve the Students ' Learning memory function, improve learning efficiency.
(7) can remove O
2-And OH
-Deng free radical, and play anti-aging effects.
The specific embodiment
Below in conjunction with embodiment, the present invention is further explained, but protection scope of the present invention is not limited in this.
Embodiment 1
Be rich in the mayonnaise of alpha-linolenic acid, made by following raw materials in part by weight:
2 parts of eucommia ulmoides seed oils, 14 parts, olive oil, 25 parts of soybean salad oils, 0.10 part of natural VE, 7 parts, yolk, 7 parts of light-coloured vinegars, 1 part of powdered sugar, 1 part of salt, 1.0 parts, pungent material; Wherein, pungent material is made by following raw materials in part by weight: 0.4 part of mustard meal, 0.3 part of white pepper powder, 0.3 part, ginger powder.
Be rich in the preparation method of the mayonnaise of alpha-linolenic acid, comprise the following steps:
(1) weighing eucommia ulmoides seed oil, olive oil, soybean salad oil and natural VE in proportion, mix, and obtains mixed liquor;
(2) mustard meal, white pepper powder, the ginger powder of weighing mix in proportion, make Ultramicro-powder, obtain pungent material;
(3) Fresh Egg is cleaned, taken out yolk after sterilization, put into container and smash, obtain egg yolk liquid;
(4) mixed liquor repeatedly, is slowly joined in egg yolk liquid on a small quantity, stir along a direction, the yolk retrogradation is expanded; Under agitation add powdered sugar, salt, light-coloured vinegar and pungent material to stir, obtain the mayonnaise semi-finished product;
(5) the mayonnaise semi-finished product are put into to colloid mill and carry out homogeneous.The interior sealing of the vial of packing into is finished product.
Embodiment 2
Be rich in the mayonnaise of alpha-linolenic acid, made by following raw materials in part by weight:
9 parts of Purple Perilla Seed Oils, 36 parts, olive oil, 48 parts of sunflower seeds salad oils, 0.03 part of ditert-butylhydro quinone, 12 parts, yolk, 11 parts of light-coloured vinegars, 4 parts of powdered sugar, 3 parts of salt, 4.0 parts, pungent material; Wherein, pungent material is made by following raw materials in part by weight: 1.5 parts of mustard meals, 1 part of white pepper powder, 1.5 parts, ginger powder.
Be rich in the preparation method of the mayonnaise of alpha-linolenic acid, comprise the following steps:
(1) weighing Purple Perilla Seed Oil, olive oil, sunflower seeds salad oil and ditert-butylhydro quinone in proportion, mix, and obtains mixed liquor;
(2) mustard meal, white pepper powder, the ginger powder of weighing mix in proportion, make Ultramicro-powder, obtain pungent material;
(3) Fresh Egg is cleaned, taken out yolk after sterilization, put into container and smash, obtain egg yolk liquid;
(4) mixed liquor repeatedly, is slowly joined in egg yolk liquid on a small quantity, stir along a direction, the yolk retrogradation is expanded; Under agitation add powdered sugar, salt, light-coloured vinegar and pungent material to stir, obtain the mayonnaise semi-finished product;
(5) the mayonnaise semi-finished product are put into to colloid mill and carry out homogeneous.The interior sealing of the vial of packing into is finished product.
Embodiment 3
Be rich in the mayonnaise of alpha-linolenic acid, made by following raw materials in part by weight:
5.5 parts of Fructus Zanthoxyli oils, 25 parts, olive oil, 36 parts of rapeseed salad oils, 0.06 part of natamycin, 9.5 parts, yolk, 9 parts of light-coloured vinegars, 2.5 parts of powdered sugar, 2 parts of salt, 2.5 parts, pungent material; Wherein, pungent material is made by following raw materials in part by weight: 0.9 part of mustard meal, 0.6 part of white pepper powder, 1.0 parts, ginger powder.
Be rich in the preparation method of the mayonnaise of alpha-linolenic acid, comprise the following steps:
(1) weighing Fructus Zanthoxyli oil, olive oil, rapeseed salad oil and natamycin in proportion, mix, and obtains mixed liquor;
(2) mustard meal, white pepper powder, the ginger powder of weighing mix in proportion, make Ultramicro-powder, obtain pungent material;
(3) Fresh Egg is cleaned, taken out yolk after sterilization, put into container and smash, obtain egg yolk liquid;
(4) mixed liquor repeatedly, is slowly joined in egg yolk liquid on a small quantity, stir along a direction, the yolk retrogradation is expanded; Under agitation add powdered sugar, salt, light-coloured vinegar and pungent material to stir, obtain the mayonnaise semi-finished product;
(5) the mayonnaise semi-finished product are put into to colloid mill and carry out homogeneous.The interior sealing of the vial of packing into is finished product.
Embodiment 4
Be rich in the mayonnaise of alpha-linolenic acid, made by following raw materials in part by weight:
3 parts of Chinese gooseberry seed oils, 18 parts, olive oil, 30 parts of rice bran salad oils, 0.04 part of natural VE, 8 parts, yolk, 8 parts of light-coloured vinegars, 1.5 parts of powdered sugar, 1.5 parts of salt, 1.5 parts, pungent material; Wherein, pungent material is made by following raw materials in part by weight: 0.6 part of mustard meal, 0.4 part of white pepper powder, 0.5 part, ginger powder.
Be rich in the preparation method of the mayonnaise of alpha-linolenic acid, comprise the following steps:
(1) weighing Chinese gooseberry seed oil, olive oil, rice bran salad oil and natural VE in proportion, mix, and obtains mixed liquor;
(2) mustard meal, white pepper powder, the ginger powder of weighing mix in proportion, make Ultramicro-powder, obtain pungent material;
(3) Fresh Egg is cleaned, taken out yolk after sterilization, put into container and smash, obtain egg yolk liquid;
(4) mixed liquor repeatedly, is slowly joined in egg yolk liquid on a small quantity, stir along a direction, the yolk retrogradation is expanded; Under agitation add powdered sugar, salt, light-coloured vinegar and pungent material to stir, obtain the mayonnaise semi-finished product;
(5) the mayonnaise semi-finished product are put into to colloid mill and carry out homogeneous.The interior sealing of the vial of packing into is finished product.
Embodiment 5
Be rich in the mayonnaise of alpha-linolenic acid, made by following raw materials in part by weight:
8 parts of linseed oil, 32 parts, olive oil, 43 parts of soybean salad oils, 0.09 part of natural VE, 11 parts, yolk, 10 parts of light-coloured vinegars, 3.5 parts of powdered sugar, 2.5 parts of salt, 3.5 parts, pungent material; Wherein, pungent material is made by following raw materials in part by weight: 1.3 parts of mustard meals, 0.9 part of white pepper powder, 1.3 parts, ginger powder.
Be rich in the preparation method of the mayonnaise of alpha-linolenic acid, comprise the following steps:
(1) weighing linseed oil, olive oil, soybean salad oil and natural VE in proportion, mix, and obtains mixed liquor;
(2) mustard meal, white pepper powder, the ginger powder of weighing mix in proportion, make Ultramicro-powder, obtain pungent material;
(3) Fresh Egg is cleaned, taken out yolk after sterilization, put into container and smash, obtain egg yolk liquid;
(4) mixed liquor repeatedly, is slowly joined in egg yolk liquid on a small quantity, stir along a direction, the yolk retrogradation is expanded; Under agitation add powdered sugar, salt, light-coloured vinegar and pungent material to stir, obtain the mayonnaise semi-finished product;
(5) the mayonnaise semi-finished product are put into to colloid mill and carry out homogeneous.The interior sealing of the vial of packing into is finished product.
Embodiment 6
Be rich in the mayonnaise of alpha-linolenic acid, made by following raw materials in part by weight:
4 parts of linseed oil, 20 parts, olive oil, 33 parts of rapeseed salad oils, 0.05 part of synthesising complex E, 9 parts, yolk, 8.8 parts of light-coloured vinegars, 2 parts of powdered sugar, 1.8 parts of salt, 2 parts, pungent material; Wherein, pungent material is made by following raw materials in part by weight: 0.8 part of mustard meal, 0.5 part of white pepper powder, 0.7 part, ginger powder.
Be rich in the preparation method of the mayonnaise of alpha-linolenic acid, comprise the following steps:
(1) weighing linseed oil, olive oil, rapeseed salad oil and synthesising complex E in proportion, mix, and obtains mixed liquor;
(2) mustard meal, white pepper powder, the ginger powder of weighing mix in proportion, make Ultramicro-powder, obtain pungent material;
(3) Fresh Egg is cleaned, taken out yolk after sterilization, put into container and smash, obtain egg yolk liquid;
(4) mixed liquor repeatedly, is slowly joined in egg yolk liquid on a small quantity, stir along a direction, the yolk retrogradation is expanded; Under agitation add powdered sugar, salt, light-coloured vinegar and pungent material to stir, obtain the mayonnaise semi-finished product;
(5) the mayonnaise semi-finished product are put into to colloid mill and carry out homogeneous.The interior sealing of the vial of packing into is finished product.
Embodiment 7
Be rich in the mayonnaise of alpha-linolenic acid, made by following raw materials in part by weight:
7 parts of eucommia ulmoides seed oils, 30 parts, olive oil, 40 parts of soybean salad oils, 0.08 part of natamycin, 10 parts, yolk, 9.5 parts of light-coloured vinegars, 3 parts of powdered sugar, 2.2 parts of salt, 3 parts, pungent material; Wherein, pungent material is made by following raw materials in part by weight: 1.1 parts of mustard meals, 0.8 part of white pepper powder, 1.1 parts, ginger powder.
Be rich in the preparation method of the mayonnaise of alpha-linolenic acid, comprise the following steps:
(1) weighing eucommia ulmoides seed oil, olive oil, soybean salad oil and natamycin in proportion, mix, and obtains mixed liquor;
(2) mustard meal, white pepper powder, the ginger powder of weighing mix in proportion, make Ultramicro-powder, obtain pungent material;
(3) Fresh Egg is cleaned, taken out yolk after sterilization, put into container and smash, obtain egg yolk liquid;
(4) mixed liquor repeatedly, is slowly joined in egg yolk liquid on a small quantity, stir along a direction, the yolk retrogradation is expanded; Under agitation add powdered sugar, salt, light-coloured vinegar and pungent material to stir, obtain the mayonnaise semi-finished product;
(5) the mayonnaise semi-finished product are put into to colloid mill and carry out homogeneous.The interior sealing of the vial of packing into is finished product.
Claims (6)
1. a mayonnaise that is rich in alpha-linolenic acid, it is characterized in that, made by the raw material of following weight portion: vegetable oil 2-9 part, olive oil 14-36 part, salad oil 25-48 part, antioxidant 0.03-0.10 part, yolk 7-12 part, light-coloured vinegar 7-11 part, powdered sugar 1-4 part, salt 1-3 part, the pungent material 1-4 part of being rich in alpha-linolenic acid; Wherein, the described vegetable oil that is rich in alpha-linolenic acid is eucommia ulmoides seed oil, Purple Perilla Seed Oil, linseed oil, Chinese gooseberry seed oil or Fructus Zanthoxyli oil; Described salad oil is soybean salad oil, rapeseed salad oil, sunflower seeds salad oil or rice bran salad oil; Described antioxidant is ditert-butylhydro quinone, natamycin or vitamin E; Described pungent material is comprised of the raw material of following weight portion: mustard meal 0.4-1.5 part, white pepper powder 0.3-1 part, ginger powder 0.3-1.5 part.
2. a kind of mayonnaise that is rich in alpha-linolenic acid as claimed in claim 1, it is characterized in that, raw material by following weight portion forms: be rich in 30～43 parts of 18～32 parts, 3 ~ 8 parts of vegetable oil, olive oil, salad oils, 0.04 ~ 0.09 part of the antioxidant of alpha-linolenic acid, 8～11 parts, yolk, 8～10 parts of light-coloured vinegars, 1.5～3.5 parts of powdered sugar, 1.5～2.5 parts of salt, 1.5～3.5 parts, pungent material; Described pungent material is comprised of the raw material of following weight portion: 0.6～1.3 part of mustard meal, 0.4～0.9 part of white pepper powder, 0.5～1.3 part, ginger powder.
3. a kind of mayonnaise that is rich in alpha-linolenic acid as claimed in claim 2, it is characterized in that, raw material by following weight portion forms: be rich in 33～40 parts of 20～30 parts, 4 ~ 7 parts of vegetable oil, olive oil, salad oils, 0.05 ~ 0.08 part of the antioxidant of alpha-linolenic acid, 9～10 parts, yolk, 8.8～9.5 parts of light-coloured vinegars, 2～3 parts of powdered sugar, 1.8～2.2 parts of salt, 2～3 parts, pungent material; Described pungent material is comprised of the raw material of following weight portion: 0.8～1.1 part of mustard meal, 0.5～0.8 part of white pepper powder, 0.7～1.1 part, ginger powder.
4. a kind of mayonnaise that is rich in alpha-linolenic acid as claimed in claim 3, it is characterized in that, raw material by following weight portion forms: be rich in 36 parts of 25 parts, 5.5 parts of vegetable oil, olive oil, salad oils, 0.06 part of the antioxidant of alpha-linolenic acid, 9.5 parts, yolk, 9 parts of light-coloured vinegars, 2.5 parts of powdered sugar, 2 parts of salt, 2.5 parts, pungent material; Described pungent material is comprised of the raw material of following weight portion: 0.9 part of mustard meal, 0.6 part of white pepper powder, 1.0 parts, ginger powder.
5. a kind of mayonnaise that is rich in alpha-linolenic acid as claimed in claim 1, is characterized in that, described vitamin E is natural VE.
6. the described preparation method who is rich in the mayonnaise of alpha-linolenic acid as arbitrary as claim 1-4, is characterized in that, comprises the following steps:
(1) vegetable oil, olive oil, salad oil and the antioxidant of alpha-linolenic acid are rich in weighing in proportion, mix, and obtain mixed liquor;
(2) mustard meal, white pepper powder, the ginger powder of weighing mix in proportion, make Ultramicro-powder, obtain pungent material;
(3) egg is processed to the rear yolk that takes out, put into container and smash, obtain egg yolk liquid;
(4) mixed liquor is joined in egg yolk liquid, stir along a direction; Under agitation add powdered sugar, salt, light-coloured vinegar and the pungent material mayonnaise semi-finished product that stir to obtain;
(5) the mayonnaise semi-finished product are put into to colloid mill and carry out homogeneous, in the vial of packing into, sealing is finished product.
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| CN103750273A (en) * | 2013-12-26 | 2014-04-30 | 陶峰 | Processing method for grape mayonnaise |
| CN104366437A (en) * | 2014-11-11 | 2015-02-25 | 中国科学院青岛生物能源与过程研究所 | Table sauce enriched in n-3 polyunsaturated fatty acids and preparation method thereof |
| CN106616778A (en) * | 2017-01-26 | 2017-05-10 | 广东澳米嘉生物科技有限公司 | Omega-3 unsaturated fatty acid-enriched seasoning sauce |
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