CN103907903A - Fish liver salad dressing, and preparation method thereof - Google Patents
Fish liver salad dressing, and preparation method thereof Download PDFInfo
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- CN103907903A CN103907903A CN201410085200.1A CN201410085200A CN103907903A CN 103907903 A CN103907903 A CN 103907903A CN 201410085200 A CN201410085200 A CN 201410085200A CN 103907903 A CN103907903 A CN 103907903A
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- 210000004185 liver Anatomy 0.000 title claims abstract description 122
- 238000002360 preparation method Methods 0.000 title claims description 20
- 235000014438 salad dressings Nutrition 0.000 title abstract 6
- 241000251468 Actinopterygii Species 0.000 claims abstract description 121
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 66
- 239000000843 powder Substances 0.000 claims abstract description 42
- 235000021419 vinegar Nutrition 0.000 claims abstract description 24
- 239000000052 vinegar Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 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 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 11
- 239000008268 mayonnaise Substances 0.000 claims description 121
- 235000010746 mayonnaise Nutrition 0.000 claims description 121
- 241000234282 Allium Species 0.000 claims description 64
- 238000003756 stirring Methods 0.000 claims description 58
- 238000009835 boiling Methods 0.000 claims description 18
- 239000003921 oil Substances 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 16
- 229920000615 alginic acid Polymers 0.000 claims description 15
- 235000010443 alginic acid Nutrition 0.000 claims description 15
- 239000005720 sucrose Substances 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 239000000084 colloidal system Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
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- 230000008569 process Effects 0.000 claims description 5
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- 235000011837 pasties Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 11
- 239000004615 ingredient Substances 0.000 abstract description 6
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000003064 anti-oxidating effect Effects 0.000 abstract 1
- 235000006708 antioxidants Nutrition 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 239000005417 food ingredient Substances 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 235000010413 sodium alginate Nutrition 0.000 abstract 1
- 229940005550 sodium alginate Drugs 0.000 abstract 1
- 239000000661 sodium alginate Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 238000010586 diagram Methods 0.000 description 12
- 240000008415 Lactuca sativa Species 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 11
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- 238000012360 testing method Methods 0.000 description 4
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- 235000013311 vegetables Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 101100054292 Arabidopsis thaliana ABCG36 gene Proteins 0.000 description 1
- 101100351526 Arabidopsis thaliana PEN3 gene Proteins 0.000 description 1
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- 235000008429 bread Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
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- 238000004140 cleaning Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
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- 210000002050 maxilla Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
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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
- 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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a fish liver salad dressing. The fish liver salad dressing comprises following raw materials: 200g of edible oil, 100ml of cold coiled water, 45 to 60g of egg, 50 to 70 parts of cooked fish liver paste, 50 to 80g of onion powder, 30 to 60g of saccharose, 8 to 20g of potato starch, 5 to 8g of table salt, 18 to 30ml of vinegar, and 0.8 to 2g of sodium alginate. The fish liver salad dressing is abundant in nutritional ingredients specially contained by fish liver, and possesses excellent antioxidation performance because of adding of food ingredients such as onion and vinegar; shelf life of the fish liver salad dressing is ensured, and addition of chemical anti-oxidants is avoided; the fish liver salad dressing is capable of satisfying requirements on green food.
Description
Technical field
The present invention relates to a kind of mayonnaise and preparation technology thereof, belong to field of food.
Background technology
Along with growth in the living standard, the quickening of rhythm of life, instant food is more and more deep in people's life, and the demand of sauce based food is on the increase, and mayonnaise is to use maximum a kind of flavouring [4].Mayonnaise has fine and smooth institutional framework, unique local flavor and abundant nutritive value, and it is of a great variety, and taste is different, meets all kinds of people's demand.Not only can be coated in the staple food such as bread, sandwich surface, also can be used as flavor enhancement and add in cold vegetable dish in sauce and vegetable soup.Mayonnaise is taking salad oil, egg, vinegar, water as raw material, and adds the thick semi-solid food products of one that the allotments such as sugar, salt are made through emulsification.Mayonnaise relies on the soft phosphatide in yolk to make to form oil-in-water emulsion, thereby makes sauce body stable.
Fish liver mayonnaise as its name suggests, adds fish liver components in mayonnaise.China is an aquatic products big country, and aquatic resources are abundant, and fish product is nutritious, and delicious flavour, is also rich in unrighted acid and soluble protein, and angiocardiopathy etc. is had to good health-care efficacy.Again because containing extremely putrefactive egg and fish liver components in mayonnaise, therefore how to extend the shelf life of mayonnaise be vital in research.Nowadays the antioxidant adding in food is varied, and major part is all synthetized oxidation preventive agent, and the healthy of people affected.
Summary of the invention
The technical problem to be solved in the present invention is to overcome existing defect, provides a kind of and have high antioxidant, has been difficult for the fish liver mayonnaise of corruption and delicious flavour;
Another object of the present invention is to provide the preparation technology of above-mentioned fish liver mayonnaise.
Object of the present invention is carried out specific implementation by the following technical programs:
A kind of fish liver mayonnaise, its raw material components comprises: edible oil 200g, cold boiling water 100ml, egg 45-60g, ripe fish liver rotten 50-70g, onion powder 50-80g, sucrose 30-60g, farina 8-20g, salt 5-8g, vinegar 18-30ml, algin 0.8-2g.
As preferred version, above-mentioned fish liver mayonnaise, its raw material components comprises: edible oil 200g, cold boiling water 100ml, egg 50g, ripe fish liver rotten 70g, onion powder 50g, sucrose 40g, farina 12g, edible salt 6g, vinegar 20ml, algin 1g.
Preferably, described onion powder is selected purple skin onion powder, and described vinegar is selected light-coloured vinegar.
The preparation method of above-mentioned fish liver mayonnaise, comprises the steps:
1) algin, sucrose, salt, farina and onion powder are mixed, add cold boiling water to be stirred to farina and dissolve completely;
2) add again the egg stirring in advance, stir, when rapid stirring, slowly add the edible oil of 1/4th group components, continue to be stirred to material and fully mix;
3) add the gruel of ripe fish liver, after stirring, then add vinegar, stir;
4) material stirring is placed in to colloid mill homogeneous, slowly adds remaining edible oil simultaneously.
Preferably, in described step 1), after algin, sucrose, salt, farina and onion powder are mixed, first dry powder adds cold boiling water rapid stirring 9-12min after stirring 3min again, dissolves completely to farina.
Preferably, described step 2) in, continue to stir 5min after adding egg, then in rapid stirring, the edible oil of 1/4th group components is added wherein in the mode dripping, oil and egg liquid are disperseed fully.
Preferably, in described step 3), add the gruel of ripe fish liver to stir afterwards 5min and can in stirring, add slowly vinegar, continue to be stirred to material and become pasty state.Can not excessive whipping, otherwise can destroy the emulsification system of mayonnaise.
Preferably, in described step 4), the colloid mill rotating speed in described homogenizing process is 3600r/min.
In the present invention, ripe fish liver gruel used is prepared as follows and forms:
Get fresh fish liver, after boiling or cooking, fish liver is cut into small pieces with cutter, then put it into that in homogenizer, to rub adult fish liver rotten.
In the present invention, onion powder used is prepared as follows and forms:
Get fresh onion peeling, clean, be cut into small pieces, pour into again after the fritter that is twisted into the about 0.5cm of length and width in mixer, take out, evenly share on the clean glass plate of bulk, and glass plate is put into electric heating constant-temperature blowing drying box and dry after 16h, take out, the onion of oven dry is poured in homogenizer and is ground, after finishing after 100 mesh sieves.
In the present invention, egg used is processed as follows and is obtained:
Fresh hen egg is first cleaned with clear water before use, then in 1% liquor potassic permanganate, soaked 2-5min, pull out and drain, shell and stir in container.
Beneficial effect of the present invention:
Fish liver mayonnaise of the present invention has not only been full of nutritional labeling unique in fish liver, and utilize cleverly adding of the food materials such as onion, vinegar, make fish liver mayonnaise there is very strong non-oxidizability, when having ensured the shelf life of fish liver mayonnaise, avoid the interpolation of chemical antioxidants, really reached the requirement of pollution-free food.It is meanwhile, of the present invention that preparation is simple.Adopt the gradation of salad oil to add, start the added-time and only need add 1/4 of group component, rapid stirring ceaselessly in the process that adds allotment, realizes oily and egg liquid and fully disperses, and has strengthened the stability of mayonnaise.Taked simultaneously at a slow speed add light-coloured vinegar and remaining oil, make the mayonnaise there is better toughness, quality is better.
In order to further illustrate essence of the present invention, applicant has carried out subjective appreciation experiment, detection by electronic nose experiment and shelf life experiment to the assembly of raw material.To illustrate experiment situation and result below.
1 experiment material, key instrument and reagent
1.1 experiment material
1.2 key instrument
2 experimental techniques
2.1 experimental design
Basic components: oily 200g, egg 50g, cold boiling water 100ml, white granulated sugar 40g, salt 6g, light-coloured vinegar 20ml, algin 1g, farina, purple skin onion powder, the gruel of fish liver.
Change the content of farina, purple skin onion powder, the gruel of fish liver, meter is set as 9 group of formula, makes respectively 1-9 fish liver mayonnaise, specific as follows:
2.2 experimental procedure
2.2.1 the preparation of raw material
Need to process in advance having also:
(1) fish liver gruel: get fresh fish liver, after boiling or cooking, fish liver is cut into small pieces with cutter, then put it into that to rub adult fish liver in homogenizer rotten.
(2) onion powder: get fresh onion peeling, clean, be cut into small pieces, pour into again after the fritter that is twisted into the about 0.5cm of length and width in mixer, take out, evenly share on the clean glass plate of bulk, and glass plate is put into electric heating constant-temperature blowing drying box and dry after 16 hours, take out, the onion of oven dry is poured in homogenizer and is ground, after finishing after 100 mesh sieves.
(3) egg: fresh hen egg is first cleaned with clear water before use, then soaked 2-5min in 1% liquor potassic permanganate, pull out and drain.
2.2.2 experimental procedure:
(1) prepare nine ceramic whiteware bowls, respectively No. 1,2,3,4,5,6,7,8 and 9, mark.
(2) separately in bowl machine, knock in an egg, egg is stirred with egg-whisk.
(3) take three parts of algin 1g, sucrose 40g, salt 6g, farina 8g respectively in three ceramic whiteware bowls, and mark 1,2,3.In No. 2 bowls, add purple skin onion powder 50g, in No. 3 bowls, add purple skin onion powder 80g, stir 3 minutes, then in each bowl, pour the cold boiling water of 100ml into, stir 10 minutes, be uniformly dissolved to farina.Then get respectively egg that 50g stirs in three bowls, continue to stir 5 minutes, slowly add respectively afterwards 50ml salad oil in 1,2,3 bowl, limit edged stirs.Stir and after 5 minutes, in 1,2,3 bowl, add respectively again the fish of having boiled rotten 50g, 60g, 70g, continue to stir 5 minutes, then add respectively 20ml light-coloured vinegar, after stirring, mixture is poured into homogeneous in colloid mill, it is 3600r/min that rotating speed is set, slowly add remaining salad oil 150g, homogeneous finishes to take out.
(4) take three parts of algin 1g, sucrose 40g, salt 6g, farina 12g respectively in three ceramic whiteware bowls, and mark 4,5,6.In No. 5 bowls, add purple skin onion powder 50g, in No. 6 bowls, add purple skin onion powder 80g, stir 3 minutes, then in each bowl, pour the cold boiling water of 100ml into, stir 10 minutes, be uniformly dissolved to farina.Then get respectively egg that 50g stirs in three bowls, continue to stir 5 minutes, slowly add respectively afterwards 50ml salad oil in 4,5,6 bowls, limit edged stirs.Stir and after 5 minutes, in 4,5,6 bowls, add respectively again the fish of having boiled rotten 60g, 70g, 50g, continue to stir 5 minutes, then add respectively 20ml light-coloured vinegar, after stirring, mixture is poured into homogeneous in colloid mill, it is 3600r/min that rotating speed is set, slowly add remaining salad oil 150g, homogeneous finishes to take out.
(5) take three parts of algin 1g, sucrose 40g, salt 6g, farina 15g respectively in three ceramic whiteware bowls, and mark 7,8,9.In No. 8 bowls, add purple skin onion powder 50g, in No. 9 bowls, add purple skin onion powder 80g, stir 3 minutes, then in each bowl, pour the cold boiling water of 100ml into, stir 10 minutes, be uniformly dissolved to farina.Then get respectively egg that 50g stirs in three bowls, continue to stir 5 minutes, slowly add respectively afterwards 50ml salad oil in 7,8,9 bowls, limit edged stirs.Stir and after 5 minutes, in 7,8,9 bowls, add respectively again the fish of having boiled rotten 70g, 50g, 60g, continue to stir 5 minutes, then add respectively 20ml light-coloured vinegar, after stirring, mixture is poured into homogeneous in colloid mill, it is 3600r/min that rotating speed is set, slowly add remaining salad oil 150g, homogeneous finishes to take out.
3 experiment contents
3.1 subjective appreciation
3.1.1 subjective appreciation method
Outward appearance: mayonnaise is poured in ceramic whiteware dish, observed the mayonnaise glossiness showing under static state.
Smell: agitate gently above the ceramic whiteware dish of mayonnaise is housed with hand, by the smell fan-in nose of mayonnaise.Deeply breathe, onion flavor and fishlike smell to mayonnaise are evaluated.
Mouthfeel: taste the taste of mayonnaise, viscosity, soapy feeling, greasy feel, has or not fishlike smell.
3.1.2 subjective appreciation standard
Glossiness: the degree of observing gloss.Judgment criteria: have bright similar reflective glossy.
Onion flavor: the intensity of sensation onion flavor.Judgment criteria: onion flavor is suitable, light, there is delicate fragrance sense.
Fishlike smell: the intensity of sensation fishlike smell.Judgment criteria: the fishlike smell of not feeling.
Greasy feel: sample is put in to maxilla, and with the fine taste of the tip of the tongue, whether sensation has greasy taste.Evaluation criteria is: agreeable to the taste, there is no greasy sensation.
Soapy feeling: sample is put into upper Hubei Province, and whether satiny with the tip of the tongue sensation sample, whether there is little ice crystal sensation.If mayonnaise is satiny not, matter structure will be very coarse.Criterion is: high satiny sample represents that sample is evenly distributed on Hubei Province, there is no other coarse sensations.
Viscosity: 1/2 sample is put into mouth, allow lightly sample rotate between the tip of the tongue and upper Hubei Province, the mobile easy degree of evaluation liquid in mouth, full-bodied sample can be difficult to flow and feel very sticky at upper E Chuhui in mouth; And low sticky sample is because flow resistance is less, the few of sticky sense in position, Hubei Province at once on can feeling after sample becomes liquid.
Scoring is 0～10 point
3.2 shelf life
Nine mayonnaise samples that prepare are put in to 4 DEG C of environment lower seals and preserve, every day, its color, form were observed in timing, heard its smell, tasted its taste and judged its shelf life, marked, and kept a record.
3.3 detection by electronic nose
Electronic Nose is that one is made up of multiple gas sensors, the measurement device of simulation human body olfactory system.Can identify accurately complicated smell and volatile ingredient, also can carry out detailed analysis to result.
Get respectively each sample 10ml and seal in head space bottle, the row labels of going forward side by side.Electronic Nose equipment is taken out, installation, opening power, by about equipment preheating half an hour, cleaning to 10 sensor initial values are 1.Sampling interval 1s, regulates time 10s zero point, and continuous sampling 60s, preserves measurement result.Before each measurement, all clean, ensure the accurate of result.Every day, the mensuration of nine mayonnaise samples was carried out in timing.METHOD FOR CONTINUOUS DETERMINATION 3 days, records result, analyzes.
PEN3 type portable electric nose sensor performance
4 experimental results and discussion
4.1 exterior quality
1,4, No. 7 fish liver mayonnaise outward appearance comparison diagrams, referring to Fig. 1, are from left to right followed successively by No. 1, No. 4, No. 7;
2,5, No. 8 fish liver mayonnaise outward appearance comparison diagrams, referring to Fig. 2, are from left to right followed successively by No. 2, No. 5, No. 8;
3,6, No. 9 fish liver mayonnaise outward appearance comparison diagrams, referring to Fig. 3, are from left to right followed successively by No. 3, No. 6, No. 9;
1,2, No. 3 fish liver mayonnaise outward appearance comparison diagrams, referring to Fig. 4, are from left to right followed successively by No. 1, No. 2, No. 3;
4,5, No. 6 fish liver mayonnaise outward appearance comparison diagrams, referring to Fig. 5, are from left to right followed successively by No. 4, No. 5, No. 6;
7,8, No. 9 fish liver mayonnaise outward appearance comparison diagrams, referring to Fig. 6, are from left to right followed successively by No. 7, No. 8, No. 9.
From the photo of taking, can find out, it is golden yellow that the mayonnaise color and luster that does not add onion powder is, and liquid is very rare, and clearly, oil reservoir, egg layer, fish liver layer are immiscible in layering.Fish liver is all sunken to bottom, and oil reservoir is very thick, is unfavorable for eating.By 1,2,3 contrasts, 4,5,6 contrast respectively, 7,8,9 contrasts.Can find just clearly, there is no the sensation of mayonnaise through placing layering after a period of time 1,4, No. 7, it is many that possible cause is that oil has been put, the cause that starch has lacked relatively.2, the color of 5, No. 8 mayonnaise is all of light color compared with 3,6, No. 9, and concentration is more suitable, do not have 3,6, No. 9 thick, the addition of visible 2,5, No. 8 onions is the most suitable.Due to fish liver amount add relatively concentrated, from figure, could not find out obvious difference.In sum, through the contrast of nine groups of mayonnaise outward appearances, 2,5, No. 8 mayonnaise exterior quality the bests.
4.2 results of sensory evaluation
Respectively nine parts of mayonnaise samples are carried out after subjective appreciation through three panelists, obtain the result in following two tables.
From result, can find out, 1,4, No. 7 glossiness that does not add onion powder is best, and more glossiness that onion powder adds are relatively poorer.But find from the appraisal result of greasy feel, soapy feeling and viscosity, the scoring of 1,4, No. 7 is all very low, is all not more than 2 points.Visible, do not add greasy feel, soapy feeling and the viscosity of onion powder to mayonnaise and all have a certain impact.Through interpretation of result, can also find that onion powder amount is the relative 80g of mayonnaise quality good of 50g, 2,5, No. 8 each indexs relative 3,6, No. 9 all high.Visible, onion powder amount is suitable, and excessive interpolation not only affects its color and luster, also can significantly affect its mouthfeel.And to finding out the appraisal result of onion flavor, the onion addition of 2,5, No. 8 is the most suitable, has given the onion fragrance of mayonnaise delicate fragrance, is more easily accepted.To fishlike smell appraisal result, the scoring of 1,6, No. 8 is relatively high, and the scoring of 3,5, No. 7 is relatively low, and from the addition of fish liver, the fish liver amount of 1,6, No. 8 is minimum, and the fish liver amount of 3,5, No. 7 is maximum.Can reach a conclusion, the addition of fish liver too much can be given the fishlike smell that mayonnaise is strong, affects the mouthfeel of mayonnaise, reduces its quality.
Finally, the indices of subjective appreciation is amounted to, from result, find out, No. 7 mayonnaise quality is the poorest, No. 8 mayonnaise performance optimals.In sum, can find, the addition of the addition of onion powder and fish liver has obvious action effect to mayonnaise, but starch consumption number on the not significantly impact of the mouthfeel of mayonnaise.Possible cause is that starch consumption is relatively little in test, and comparatively approaching, affects trickleer.
4.3 shelf life results
Nine groups of mayonnaise are observed, are heard to smell and taste and draw following result by every day timing.
| Sample | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| Shelf life/sky | 8 | 11 | 13 | 7 | 11 | 16 | 7 | 13 | 15 |
Through contrast, the quality guarantee period of No. 4 and No. 7 is the shortest, and the quality guarantee period of No. 6 is the longest.Sample is analyzed, and the addition of No. 6 onions is 50g, and fish liver addition is 70g; The addition of No. 4 onions is 0g, and fish liver addition is 60g; The addition of No. 7 onions is 0g, and fish liver addition is 70g.Visible, onion has certain preservation and effect.Nine groups of results are made a concrete analysis of, confirmed this point, and find that the addition of onion is more, preservation and effect is better.And the addition of fish liver is more, preservation and effect is poorer.Because fish liver is spoiled food very easily, can have a certain impact to the shelf life of mayonnaise, therefore, in actual fabrication, the addition of fish liver can not be too much, on the basis that ensures nutritive value and sense organ innovation, adds in right amount, and the anti-time of putting can not be long, edible complete within the shelf-life as far as possible.
4.4 detection by electronic nose results
The result collection of illustrative plates of 9 groups of fish liver mayonnaise being measured by Electronic Nose is referring to Fig. 7-32.From the collection of illustrative plates of ten sensor response of Electronic Nose, can find, along with the prolongation of storage time, each sensor index value increases gradually, and this actual result is similar, and the preservation time, longer food quality was poorer.By relatively finding out, 1,4,7 figure is approximate identical, and 2,5,8 figure is approximate identical, and 3,6,9 figure is approximate identical.This number that shows starch and fish liver addition does not have too much influence to mayonnaise escaping gas.Ten sensor result of each group of mayonnaise sample by fresh time compare, and find that 1 group of volatilization gas composition and 2,3 groups of difference are larger in 1,2,3 group, and this is the cause of not adding onion powder due to 1 group.The quality of 1 group relative 2,3 groups poor, especially 1,5,6 and No. 8 sensor, visible onion add the production that can effectively reduce fragrance ingredient, alkane fragrance ingredient, methane and alcohol component, thereby mayonnaise is played to good preservation and effect.2 groups and 3 groups are compared, 3 groups of qualities relative 2 groups almost, amount of this explanation fish liver can not be too much, added and can affect to mayonnaise quality.Again other groups are carried out to same comparison, obtained same result.Confirmed that content of starch and fish liver content are not very large on the impact of mayonnaise smell, possible cause is that the addition amplitude of variation of fish liver is not clearly, therefore affects result trickleer yet in each group of mayonnaise of test.And adding of onion powder is remarkable on the impact of smell.But onion powder adds too much, can make quality change to some extent.According to this group result, can judge proportioning the best of the 5th group.
The sample of mayonnaise on the same group of again difference being stored to number of days compares, and can find, along with the prolongation of storage number of days, the quality of mayonnaise is all on a declining curve, 1,4,7 groups of each sensors are along with the prolongation of memory time, and each sensor index has trickle variation, and amplitude of variation is not clearly.2,5,8 groups 1,3,5,6, No. 8 sensor amplitude of variation is larger, visible, and along with the prolongation of memory time, the fish liver characteristic mayonnaise that is added with onion mainly discharges gas and is: fragrance ingredient, alkane fragrance ingredient, methane and ethanol.Visible, onion can effectively suppress the generation of the corrupt gas of mayonnaise, ensures the quality of mayonnaise.Equally, 3,6,9 groups of each volatilization gas of mayonnaise are compared, result is similar to 2,5,8 groups.
5 sum up
By changing starch, onion powder and fish liver addition, mayonnaise is carried out to the orthogonal test of Three factors-levels, and carry out subjective appreciation, shelf life detection to the mayonnaise of each group of different proportionings, and use Electronic Nose Technology the gas volatilizing to be carried out to the evaluation of quality.In carried out test, draw, the interpolation of onion powder has good preservative efficacy to mayonnaise, and can give special onion fragrance, improves the color of mayonnaise.But the addition of onion powder is too much, can make mayonnaise too dense thick, glossiness, sophistication, lubricity decline, and onion flavor is too strong, are unfavorable for being accepted by large-scale consumer.Fish liver is perishable farm products, adds and too much can reduce its shelf life and flavour in mayonnaise, therefore should not add in process of production too much.By comprehensive comparison, best proportioning is the 5th group.Oil 200g, egg 50g, cold boiling water 100ml, white granulated sugar 40g, salt 6g, light-coloured vinegar 20ml, algin 1g, farina 12g, purple skin onion powder 50g, the rotten 70g of fish.
Brief description of the drawings
Accompanying drawing is used to provide a further understanding of the present invention, and forms a part for description, for explaining the present invention, is not construed as limiting the invention together with embodiments of the present invention.In the accompanying drawings:
Fig. 1 is 1,4, No. 7 fish liver mayonnaise outward appearance comparison diagram;
Fig. 2 is 2,5, No. 8 fish liver mayonnaise outward appearance comparison diagrams;
Fig. 3 is 3,6, No. 9 fish liver mayonnaise outward appearance comparison diagrams;
Fig. 4 is 1,2, No. 3 fish liver mayonnaise outward appearance comparison diagram;
Fig. 5 is 4,5, No. 6 fish liver mayonnaise outward appearance comparison diagrams;
Fig. 6 is 7,8, No. 9 fish liver mayonnaise outward appearance comparison diagrams;
Fig. 7 is that the Electronic Nose of No. 1 fish liver mayonnaise of first day is measured collection of illustrative plates;
Fig. 8 is that the Electronic Nose of No. 2 fish liver mayonnaise of first day is measured collection of illustrative plates.
Fig. 9 is that the Electronic Nose of No. 3 fish liver mayonnaise of first day is measured collection of illustrative plates;
Figure 10 is that the Electronic Nose of No. 4 fish liver mayonnaise of first day is measured collection of illustrative plates;
Figure 11 is that the Electronic Nose of No. 5 fish liver mayonnaise of first day is measured collection of illustrative plates;
Figure 12 is that the Electronic Nose of No. 6 fish liver mayonnaise of first day is measured collection of illustrative plates;
Figure 13 is that the Electronic Nose of No. 7 fish liver mayonnaise of first day is measured collection of illustrative plates;
Figure 14 is that the Electronic Nose of No. 8 fish liver mayonnaise of first day is measured collection of illustrative plates;
Figure 15 is that the Electronic Nose of No. 9 fish liver mayonnaise of first day is measured collection of illustrative plates;
Figure 16 is that the Electronic Nose of second day No. 1 fish liver mayonnaise is measured collection of illustrative plates;
Figure 17 is that the Electronic Nose of second day No. 2 fish liver mayonnaise is measured collection of illustrative plates;
Figure 18 is that the Electronic Nose of second day No. 3 fish liver mayonnaise is measured collection of illustrative plates;
Figure 19 is that the Electronic Nose of second day No. 4 fish liver mayonnaise is measured collection of illustrative plates;
Figure 20 is that the Electronic Nose of second day No. 5 fish liver mayonnaise is measured collection of illustrative plates;
Figure 21 is that the Electronic Nose of second day No. 6 fish liver mayonnaise is measured collection of illustrative plates;
Figure 22 is that the Electronic Nose of second day No. 7 fish liver mayonnaise is measured collection of illustrative plates;
Figure 23 is that the Electronic Nose of second day No. 9 fish liver mayonnaise is measured collection of illustrative plates;
Figure 24 is that the Electronic Nose of the 3rd day No. 1 fish liver mayonnaise is measured collection of illustrative plates;
Figure 25 is that the Electronic Nose of the 3rd day No. 2 fish liver mayonnaise is measured collection of illustrative plates;
Figure 26 is that the Electronic Nose of the 3rd day No. 3 fish liver mayonnaise is measured collection of illustrative plates;
Figure 27 is that the Electronic Nose of the 3rd day No. 4 fish liver mayonnaise is measured collection of illustrative plates;
Figure 28 is that the Electronic Nose of the 3rd day No. 5 fish liver mayonnaise is measured collection of illustrative plates;
Figure 29 is that the Electronic Nose of the 3rd day No. 6 fish liver mayonnaise is measured collection of illustrative plates;
Figure 30 is that the Electronic Nose of the 3rd day No. 7 fish liver mayonnaise is measured collection of illustrative plates;
Figure 31 is that the Electronic Nose of the 3rd day No. 8 fish liver mayonnaise is measured collection of illustrative plates;
Figure 32 is that the Electronic Nose of the 3rd day No. 9 fish liver mayonnaise is measured collection of illustrative plates.
detailed description of the invention
Below in conjunction with accompanying drawing, the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein, only for description and interpretation the present invention, is not intended to limit the present invention.
Embodiment 1:
A kind of fish liver mayonnaise, its raw material components is referring to table 1, and its preparation method is:
Take each raw material components by the formula of table 1, by algin, sucrose, salt, farina and onion powder, mix and blend 3 minutes, pours cold boiling water into, stirs 10 minutes, is uniformly dissolved to farina.Then add the egg stirring, continue to stir 5 minutes, add the salad oil of 1/4 group component, limit edged rapid stirring.Stir after 5 minutes and add the fish liver gruel of having boiled, continue to stir 5 minutes, then slowly add light-coloured vinegar, be stirred to material and stop afterwards in the pasty state stirring.Pour mixture in colloid mill homogeneous, it is 3600r/min that rotating speed is set, and slowly adds remaining salad oil, and homogeneous finishes to take out.
Embodiment 2:
A kind of fish liver mayonnaise, its raw material components is referring to table 1, and its preparation method is with embodiment 1.
Embodiment 3:
A kind of fish liver mayonnaise, its raw material components is referring to table 1, and its preparation method is with embodiment 1.
Embodiment 4:
A kind of fish liver mayonnaise, its raw material components is referring to table 1, and its preparation method is with embodiment 1.
Embodiment 5:
A kind of fish liver mayonnaise, its raw material components is referring to table 1, and its preparation method is with embodiment 1.
Table 1:
| Raw material components and content | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Salad oil/g | 200 | 200 | 200 | 200 | 200 |
| Cold boiling water/ml | 100 | 100 | 100 | 100 | 100 |
| Egg/g | 50 | 45 | 60 | 55 | 50 |
| Ripe fish liver gruel/g | 70 | 70 | 50 | 60 | 65 |
| Purple skin onion powder/g | 50 | 50 | 80 | 70 | 60 |
| Sucrose/g | 40 | 60 | 30 | 50 | 45 |
| Farina/g | 12 | 8 | 20 | 15 | 18 |
| Edible salt/g | 6 | 8 | 5 | 7 | 6 |
| Light-coloured vinegar/ml | 20 | 18 | 30 | 25 | 23 |
| Algin/g | 1 | 2 | 0.8 | 1.5 | 1.2 |
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although the present invention is had been described in detail with reference to previous embodiment, for a person skilled in the art, its technical scheme that still can record aforementioned each embodiment is modified, or part technical characterictic is wherein equal to replacement.Within the spirit and principles in the present invention all, any amendment of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (11)
1. a fish liver mayonnaise, is characterized in that: its raw material components comprises: edible oil 200g, cold boiling water 100ml, egg 45-60g, ripe fish liver rotten 50-70g, onion powder 50-80g, sucrose 30-60g, farina 8-20g, salt 5-8g, vinegar 18-30ml, algin 0.8-2g.
2. fish liver mayonnaise according to claim 1, is characterized in that: its raw material components comprises: edible oil 200g, cold boiling water 100ml, egg 50g, ripe fish liver rotten 70g, onion powder 50g, sucrose 40g, farina 12g, edible salt 6g, vinegar 20ml, algin 1g.
3. fish liver mayonnaise according to claim 1 and 2, is characterized in that: described onion powder is selected purple skin onion powder, and described vinegar is selected light-coloured vinegar.
4. the preparation method of fish liver mayonnaise according to claim 1 and 2, is characterized in that: comprise the steps:
1) algin, sucrose, salt, farina and onion powder are mixed, add cold boiling water to be stirred to farina and dissolve completely;
2) add again the egg stirring in advance, stir, when rapid stirring, slowly add the edible oil of 1/4th group components, continue to be stirred to material and fully mix;
3) add the gruel of ripe fish liver, after stirring, then add light-coloured vinegar, stir;
4) material stirring is placed in to colloid mill homogeneous, slowly adds remaining edible oil simultaneously.
5. the preparation method of fish liver mayonnaise according to claim 4, it is characterized in that: described step 1) in, after algin, sucrose, salt, farina and onion powder are mixed, first dry powder adds cold boiling water rapid stirring 9-12min after stirring 3min again, dissolves completely to farina.
6. the preparation method of fish liver mayonnaise according to claim 4, it is characterized in that: described step 2) in, after adding egg, continue to stir 5min, again in rapid stirring, the edible oil of 1/4th group components is added wherein in the mode dripping, oil and egg liquid are disperseed fully.
7. the preparation method of fish liver mayonnaise according to claim 4, is characterized in that: described step 3) in, add the gruel of ripe fish liver to stir afterwards 5min and can in stirring, add slowly light-coloured vinegar, continue to be stirred to material and become pasty state.
8. the preparation method of fish liver mayonnaise according to claim 4, is characterized in that: described step 4) in, the colloid mill rotating speed in described homogenizing process is 3600r/min.
9. according to the preparation method of the fish liver mayonnaise described in claim 4-7 any one, it is characterized in that: the gruel of described ripe fish liver is prepared as follows and forms:
Get fresh fish liver, after boiling or cooking, fish liver is cut into small pieces with cutter, then put it into that in homogenizer, to rub adult fish liver rotten.
10. according to the preparation method of the fish liver mayonnaise described in claim 4-7 any one, it is characterized in that: described onion powder is prepared as follows and forms:
Get fresh onion peeling, clean, be cut into small pieces, pour into again after the fritter that is twisted into the about 0.5cm of length and width in mixer, take out, evenly share on the clean glass plate of bulk, and glass plate is put into electric heating constant-temperature blowing drying box and dry after 16h, take out, the onion of oven dry is poured in homogenizer and is ground, after finishing after 100 mesh sieves.
11. according to the preparation method of the fish liver mayonnaise described in claim 4-7 any one, it is characterized in that: described egg is processed as follows and obtained:
Fresh hen egg is first cleaned with clear water before use, then in 1% liquor potassic permanganate, soaked 2-5min, pull out and drain, shell and stir in container.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105942469A (en) * | 2016-06-02 | 2016-09-21 | 福建省水产研究所 | Decapterus maruadsi salad dressing and preparing method thereof |
| CN108420043A (en) * | 2018-01-29 | 2018-08-21 | 湖北工业大学 | Sodium alginate improves natural oil body dispersibility and its application in salad juice |
| CN110584081A (en) * | 2019-09-29 | 2019-12-20 | 广州沃邦生物科技有限公司 | Salad sauce premixed flour and preparation method thereof |
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| CN102077982A (en) * | 2010-07-13 | 2011-06-01 | 上海松江宝立食品有限公司 | Low fat mayonnaise and preparation method thereof |
| CN102613534A (en) * | 2012-04-10 | 2012-08-01 | 山西大学 | Fish mayonnaise and method for making same |
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| CN105942469A (en) * | 2016-06-02 | 2016-09-21 | 福建省水产研究所 | Decapterus maruadsi salad dressing and preparing method thereof |
| CN108420043A (en) * | 2018-01-29 | 2018-08-21 | 湖北工业大学 | Sodium alginate improves natural oil body dispersibility and its application in salad juice |
| CN110584081A (en) * | 2019-09-29 | 2019-12-20 | 广州沃邦生物科技有限公司 | Salad sauce premixed flour and preparation method thereof |
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