CN105053972B - A kind of preparation method of mayonnaise - Google Patents
A kind of preparation method of mayonnaise Download PDFInfo
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- CN105053972B CN105053972B CN201510525794.8A CN201510525794A CN105053972B CN 105053972 B CN105053972 B CN 105053972B CN 201510525794 A CN201510525794 A CN 201510525794A CN 105053972 B CN105053972 B CN 105053972B
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- yolk
- mayonnaise
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- 235000010746 mayonnaise Nutrition 0.000 title claims abstract description 25
- 239000008268 mayonnaise Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 29
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 29
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 29
- 241001330002 Bambuseae Species 0.000 claims abstract description 26
- 239000011425 bamboo Substances 0.000 claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 14
- 230000004151 fermentation Effects 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 4
- 210000002969 egg yolk Anatomy 0.000 claims description 54
- 238000003756 stirring Methods 0.000 claims description 22
- 239000012530 fluid Substances 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 15
- 108010019160 Pancreatin Proteins 0.000 claims description 9
- 235000021433 fructose syrup Nutrition 0.000 claims description 9
- 229940055695 pancreatin Drugs 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 244000235858 Acetobacter xylinum Species 0.000 claims description 8
- 235000002837 Acetobacter xylinum Nutrition 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 7
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- 235000013345 egg yolk Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 230000006837 decompression Effects 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 239000000839 emulsion Substances 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000010992 reflux Methods 0.000 claims description 5
- 238000012859 sterile filling Methods 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 235000019486 Sunflower oil Nutrition 0.000 claims description 2
- 235000012343 cottonseed oil Nutrition 0.000 claims description 2
- 239000002385 cottonseed oil Substances 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 238000006243 chemical reaction Methods 0.000 abstract description 4
- 239000001913 cellulose Substances 0.000 abstract description 3
- 229920002678 cellulose Polymers 0.000 abstract description 3
- 235000020357 syrup Nutrition 0.000 abstract description 3
- 239000006188 syrup Substances 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 2
- 235000008504 concentrate Nutrition 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 4
- 241000209128 Bambusa Species 0.000 description 3
- 150000001298 alcohols Chemical class 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000019419 proteases Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 230000037237 body shape Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Classifications
-
- 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
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation method of mayonnaise, including digest, ferment, boiling, homogeneous and the step such as filling.The present invention improves the local flavor of mayonnaise from digesting, fermenting and boiling in terms of three；Fermentation produces bacteria cellulose and boils syrup of process addition etc. crosslinks reaction with albumen, improves the stability of mayonnaise storage；Natural bamboo extractive is added, local flavor is stabilized.The mayonnaise that the preparation method provided by the present invention is prepared is with rich flavor tasty, and stability and smear are good, and shelf life is long.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of preparation method of mayonnaise.
Background technology
Yolk is a kind of nutritious food, and its solid content is about 50%, wherein protein content about 16%, lipid
Content 32%.Yolk is also often used to be processed into yolk powder and mayonnaise etc. in addition to directly eating.In traditional handicraft, yolk
Sauce is by by edible vegetable oil, yolk or shell egg, vinegar, salt, sugar and that spice is modulated, emulsification is mixed is half solid
Body shape flavouring.On local flavor, substantially embodied with the yolk added, local flavor is relatively simple, it is not strong enough, in stability
Aspect, often needs to add emulsifying agent to realize that the acid emulsified mayonnaise-like food as disclosed in patent CN1327789C passes through
Add starch or esterification starch is emulsified and is made.
The content of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of preparation method of mayonnaise.
To reach above-mentioned purpose, the preparation method of mayonnaise of the present invention comprises the following steps：
（1）Enzymolysis：Yolk raw material pasteurize is taken, neutral proteinase is added and digests 0.5-3h in 30-45 DEG C, then add
Edible alcohol stirs, then adds pancreatin and digest 1-4h in 30-50 DEG C, and sterile storage is stand-by after the enzyme that goes out；The yolk raw material
It is the egg yolk liquid that fresh egg yolk liquid or yolk powder add 1.25 times of water reduction；The addition of the neutral proteinase is that yolk is former
The 0.1wt% of material；The addition of the pancreatin is the 0.1wt% of yolk raw material；The addition of the edible alcohol is yolk raw material
1-5wt%；
（2）Fermentation：Take yolk to digest raw material and add acetobacter xylinum seed liquor, ferment to pH and be down in 30 DEG C of stir cultures
5.0, after fermentation ends yolk zymotic fluid, and refrigerate standby；The mixing speed of the stirring is 150-300rpm；
（3）Boil：Yolk zymotic fluid is taken, fructose syrup, salt and dusty yeast is added, is then heated under stirring condition
85-95 DEG C, and condensing reflux insulation 3-6h obtains yolk and boils slurry；The addition of the fructose syrup is yolk zymotic fluid
30-50wt%；The addition of the salt is the 3-4wt% of yolk zymotic fluid；The addition of the dusty yeast is yolk zymotic fluid
1-5wt%；
（4）Homogeneous；Boil after end, add edible vegetable oil, bamboo extractive and stir to homogeneous emulsion, enter horizontal high voltage
Homogeneous；The addition of the edible vegetable oil is the 10-50wt% that yolk boils slurry；The addition of the bamboo extractive is
Yolk boils the 2-5wt% of slurry；The pressure of the homogeneous is 15-30MPa；
Described bamboo extractive is prepared by following methods：The leaf of bamboo is cleaned, and is crushed after being dried in 75-85 DEG C, is added 15-
The distilled water of 25 times of leaf of bamboo quality, in 60-70 DEG C decompression extract 2-4h, filtering, filter vacuum concentrate 3-5 times, refrigerate 24h after from
The heart, which is removed, obtains bamboo extractive after solid impurity；
（5）It is filling：Homogeneous terminates rear pasteurize, and sterile filling obtains mayonnaise.
Wherein, described fructose syrup is F42 or F55；
Described edible vegetable oil is peanut oil, rapeseed oil, soybean oil, cottonseed oil or sunflower oil.
Different from existing mayonnaise, the present invention improves the local flavor of mayonnaise in terms of three：（1）Using protease and
The enzymolysis step of pancreatin, protease hydrolyzed release local flavor polypeptide, pancreatin enzymolysis release volatile short chain fatty acids lift local flavor,
The step also provides production fragrant precursor raw material for the follow-up step that boils；（2）Acetobacter xylinum fermentation step, by acetobacter xylinum
Metabolism, produces natural tart flavour, the mayonnaise prepared compared to addition vinegar, and local flavor is more natural to be coordinated；（3）Boil step, this hair
Bright addition syrup, salt and dusty yeast boil for a long time, are further carried by partially caramelised reaction and Maillard reaction
Rise local flavor.
Different from existing mayonnaise, the present invention improves the stability of mayonnaise in terms of three：（1）Acetobacter xylinum ferments
Bacteria cellulose is produced, by the content and fibre structure of mixing control soluble cellulose, the stability of mayonnaise is lifted；
（2）Boil syrup of process addition etc. and crosslink reaction, improving stability with albumen；（3）Natural bamboo extractive is added,
Play a part of stable local flavor.
The mayonnaise that the preparation method provided by the present invention is prepared is with rich flavor tasty, stability and smear
Good, shelf life is long.
Embodiment
Technical scheme is described further below in conjunction with instantiation.
Embodiment 1:
（1）Enzymolysis：Fresh egg yolk liquid 500g pasteurizes are taken, 0.5g neutral proteinases is added and digests 3h in 30 DEG C, then
Add 10g edible alcohols to stir, then add 0.5g pancreatin and store stand-by in sterile after 30 DEG C of enzymolysis 4h, the enzyme that goes out；
（2）Fermentation：Take yolk to digest raw material and add acetobacter xylinum seed liquor, in culture under 30 DEG C, 150rpm mixing speeds
Fermentation is down to after 5.0, fermentation ends to pH and obtains yolk zymotic fluid, and is refrigerated standby；
（3）Boil：Yolk zymotic fluid 500g is taken, 150gF55 fructose syrups, 15g salt and 5g dusty yeasts is added, then stirs
85 DEG C are heated under the conditions of mixing, and condensing reflux insulation 6h obtains yolk and boils slurry；
（4）Homogeneous；Boil after end, add 67g peanut oil, 13.4g bamboo extractives and stir to homogeneous emulsion, carry out
High-pressure homogeneous, homogenization pressure is 20MPa；
Described bamboo extractive is prepared by following methods：The leaf of bamboo is cleaned, and is crushed after being dried in 75 DEG C, is added 15 times of bamboos
The distilled water of leaf quality, in 60 DEG C of decompression extraction 4h, filtering, it is miscellaneous that filter vacuum concentrates centrifugation removal solid after 3 times, refrigeration 24h
Bamboo extractive is obtained after matter；
（5）It is filling：Homogeneous terminates rear pasteurize, and sterile filling obtains mayonnaise.
Embodiment 2：
（1）Enzymolysis：Take yolk powder 200g, add 250g water stir 450g reduction egg yolk liquid, pasteurize, plus
Enter 0.45g neutral proteinases and digest 0.5h in 45 DEG C, then add 22.5g edible alcohols and stir, then add 0.45g pancreatin
Sterile storage after 1h, the enzyme that goes out is digested in 50 DEG C stand-by；
（2）Fermentation：Take yolk to digest raw material and add acetobacter xylinum seed liquor, in stir culture under 30 DEG C, 300rpm rotating speeds
Fermentation is down to after 5.0, fermentation ends to pH and obtains yolk zymotic fluid, and is refrigerated standby；
（3）Boil：Yolk zymotic fluid 450g is taken, 225gF42 fructose syrups, 18g salt and 22.5g dusty yeasts is added, so
95 DEG C are heated under stirring condition afterwards, and condensing reflux insulation 3h obtains yolk and boils slurry；
（4）Homogeneous；Boil after end, add 357.75g rapeseed oils, 35.775g bamboo extractives and stir to homogeneous emulsion
Afterwards, progress is high-pressure homogeneous, and the pressure of homogeneous is 30MPa；
Described bamboo extractive is prepared by following methods：The leaf of bamboo is cleaned, and is crushed after being dried in 85 DEG C, is added 25 times of bamboos
The distilled water of leaf quality, in 70 DEG C of decompression extraction 2h, filtering, it is miscellaneous that filter vacuum concentrates centrifugation removal solid after 5 times, refrigeration 24h
Bamboo extractive is obtained after matter；
（5）It is filling：Homogeneous terminates rear pasteurize, and sterile filling obtains mayonnaise.
Embodiment 3：
（1）Enzymolysis：Fresh egg yolk liquid 500g pasteurizes are taken, 0.5g neutral proteinases is added and digests 2h in 35 DEG C, then
Add 10g edible alcohols to stir, then add 0.5g pancreatin and store stand-by in sterile after 40 DEG C of enzymolysis 3h, the enzyme that goes out；
（2）Fermentation：Take yolk to digest raw material and add acetobacter xylinum seed liquor, in stir culture under 30 DEG C, 200rpm rotating speeds
Fermentation is down to after 5.0, fermentation ends to pH and obtains yolk zymotic fluid, and is refrigerated standby；
（3）Boil：Yolk zymotic fluid 500g is taken, 200gF55 fructose syrups, 18g salt and 10g dusty yeasts is added, then
95 DEG C are heated under stirring condition, and condensing reflux insulation 3h obtains yolk and boils slurry；
（4）Homogeneous；Boil after end, add 110g soybean oils, 22g bamboo extractives and stir to homogeneous emulsion, carry out
High-pressure homogeneous, the pressure of homogeneous is 15MPa；
Described bamboo extractive is prepared by following methods：The leaf of bamboo is cleaned, and is crushed after being dried in 80 DEG C, is added 20 times of bamboos
The distilled water of leaf quality, in 65 DEG C of decompression extraction 3h, filtering, it is miscellaneous that filter vacuum concentrates centrifugation removal solid after 4 times, refrigeration 24h
Bamboo extractive is obtained after matter；
（5）It is filling：Homogeneous terminates rear pasteurize, and sterile filling obtains mayonnaise.
Claims (3)
1. a kind of preparation method of mayonnaise, it is characterised in that comprise the following steps：
（1）Enzymolysis：Yolk raw material pasteurize is taken, neutral proteinase is added and digests 0.5-3h in 30-45 DEG C, is then added edible
Alcohol stirs, then adds pancreatin and digest 1-4h in 30-50 DEG C, and sterile storage is stand-by after the enzyme that goes out；The yolk raw material is new
Fresh egg yellow liquor or yolk powder add the egg yolk liquid of 1.25 times of water reduction；The addition of the neutral proteinase is yolk raw material
0.1wt%；The addition of the pancreatin is the 0.1wt% of yolk raw material；The addition of the edible alcohol is the 1- of yolk raw material
5wt%；
（2）Fermentation：Take yolk to digest raw material and add acetobacter xylinum seed liquor, fermented in 30 DEG C of stir cultures to pH and be down to 5.0, hair
Ferment obtains yolk zymotic fluid after terminating, and refrigerates standby；The mixing speed of the stirring is 150-300rpm；
（3）Boil：Yolk zymotic fluid is taken, fructose syrup, salt and dusty yeast is added, is then heated to 85-95 under stirring condition
DEG C, and condensing reflux insulation 3-6h obtains yolk and boils slurry；The addition of the fructose syrup is the 30- of yolk zymotic fluid
50wt%；The addition of the salt is the 3-4wt% of yolk zymotic fluid；The addition of the dusty yeast is the 1- of yolk zymotic fluid
5wt%；
（4）Homogeneous；Boil after end, add edible vegetable oil, bamboo extractive and stir to homogeneous emulsion, enter horizontal high voltage equal
Matter；The addition of the edible vegetable oil is the 10-50wt% that yolk boils slurry；The addition of the bamboo extractive is egg
Huang boils the 2-5wt% of slurry；The pressure of the homogeneous is 15-30MPa；
Described bamboo extractive is prepared by following methods：The leaf of bamboo is cleaned, and is crushed after being dried in 75-85 DEG C, is added 15-25 times
The distilled water of leaf of bamboo quality, 2-4h, filtering are extracted in 60-70 DEG C of decompression, and filter vacuum is concentrated to centrifuge after 3-5 times, refrigeration 24h and gone
Except after solid impurity bamboo extractive；
（5）It is filling：Homogeneous terminates rear pasteurize, and sterile filling obtains mayonnaise.
2. the preparation method of mayonnaise according to claim 1, it is characterised in that described fructose syrup is F42 or F55.
3. the preparation method of mayonnaise according to claim 1, it is characterised in that described edible vegetable oil be peanut oil,
Rapeseed oil, soybean oil, cottonseed oil or sunflower oil.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510525794.8A CN105053972B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of mayonnaise |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510525794.8A CN105053972B (en) | 2015-08-25 | 2015-08-25 | A kind of preparation method of mayonnaise |
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| Publication Number | Publication Date |
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| CN105053972A CN105053972A (en) | 2015-11-18 |
| CN105053972B true CN105053972B (en) | 2017-10-24 |
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Families Citing this family (12)
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|---|---|---|---|---|
| CN107048287A (en) * | 2017-03-22 | 2017-08-18 | 林舒怀 | The processing method of chromium-rich Grape Skin tartar sauce |
| CN107087778A (en) * | 2017-03-22 | 2017-08-25 | 项子豪 | The processing method of the chromium-rich blueberry jam of selenium-rich |
| CN107019185A (en) * | 2017-03-22 | 2017-08-08 | 陈宣盛 | The processing method of blueberry jam |
| CN107114739A (en) * | 2017-03-22 | 2017-09-01 | 廖强 | The processing method of selenium-rich grape skin tartar sauce |
| CN107411040A (en) * | 2017-06-15 | 2017-12-01 | 温岭市晨铭帽业有限公司 | The processing method of the chromium-rich loquat skin tartar sauce of selenium-rich |
| CN107259460A (en) * | 2017-06-15 | 2017-10-20 | 林高立 | The processing method of chromium-rich loquat skin tartar sauce |
| CN107259461A (en) * | 2017-06-15 | 2017-10-20 | 台州瑞祥教育科技有限公司 | The processing method of selenium-rich loquat skin tartar sauce |
| CN107212339A (en) * | 2017-06-15 | 2017-09-29 | 台州瑞祥教育科技有限公司 | The processing method of rich glutathione loquat skin tartar sauce |
| CN107549770A (en) * | 2017-08-30 | 2018-01-09 | 无为县老兵坛子食品有限公司 | A kind of preparation technology of long shelf-life Steamed Fish Head with Diced Hot Red Peppers thick chilli sauce |
| CN107455730A (en) * | 2017-08-30 | 2017-12-12 | 无为县老兵坛子食品有限公司 | A kind of preparation technology without additive Steamed Fish Head with Diced Hot Red Peppers thick chilli sauce |
| 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 |
| CN109699951A (en) * | 2019-01-21 | 2019-05-03 | 华中农业大学 | A kind of preserved egg yellow powder, preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US6773731B2 (en) * | 2002-10-18 | 2004-08-10 | James S. Campbell | Liquid egg yolk product comprising lysophospholipoprotein |
| CN1582741A (en) * | 2004-05-28 | 2005-02-23 | 中国海洋大学 | Yeast shrimp jam with low salt and high protein contents and its enzyme making process |
| CN1826966A (en) * | 2005-03-03 | 2006-09-06 | 徐子钧 | Health mayonnaise series with Chinese medicine, fruits and vegetables and preparation method thereof |
| WO2007066222A1 (en) * | 2005-12-06 | 2007-06-14 | Albert Mihranyan | Cellulose gel formulations |
| 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 |
| CN102511777B (en) * | 2011-12-20 | 2013-06-05 | 浙江大学 | Natural anti-oxidant mayonnaise and preparation method thereof |
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Inventor after: Huang Haihu Inventor before: Fang Li |
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Effective date of registration: 20170913 Address after: Fengxian District Jinhui town Shanghai city 201404 Doo Road No. 666 Applicant after: Shanghai Hiroad Food Industry Co., Ltd. Address before: Shen Dian Cun 246000 Anhui city of Anqing Province, Yixiu District eight Ju Group No. 3 Applicant before: Fang Li |
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