CN105533648A - Milk-flavor blueberry blood nourishing mayonnaise and preparing method thereof - Google Patents
Milk-flavor blueberry blood nourishing mayonnaise and preparing method thereof Download PDFInfo
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- CN105533648A CN105533648A CN201610002042.8A CN201610002042A CN105533648A CN 105533648 A CN105533648 A CN 105533648A CN 201610002042 A CN201610002042 A CN 201610002042A CN 105533648 A CN105533648 A CN 105533648A
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a milk-flavor blueberry blood nourishing mayonnaise. The mayonnaise is prepared from, by weight, 18-20 parts of fresh eggs, 27-28 parts of oat dextrin, 2-3 parts of fishskin collagen, 8-10 parts of water, 1-2 parts of garlic oil, 1-2 parts of chickpea dietary fibers, 40-44 parts of soybean salad oil, 1.8-2 parts of vinegar, 1-1.2 parts of refined salt, 1-1.2 parts of white granulated sugar, 0.3-0.36 part of mustard, 0.36-0.4 part of white pepper, 0.18-0.2 part of ginger powder, 0.08-0.1 part of vanillin, 8-10 parts of blueberry juice, 6-7 parts of black rice, 1-2 parts of cream, 1-2 parts of matcha powder, 2.4-3 parts of hibiscus manihot flower, 1.8-2.2 parts of radix salvia miltiorrhiza and 2.5-3 parts of diospyros lotus fruit. Part of salad oil is replaced by the oat dextrin, the fat substituted ratio is 27.9%, on the condition, the viscosity of the low-fat mayonnaise is improved by 105% compared with that of full-fat mayonnaise, and the energy value is reduced by about 16.5 that that of the full-fat mayonnaise.
Description
Technical field
The present invention relates to foodstuff flavouring sauce technical field, particularly relate to a kind of milk blueberry and to nourish blood mayonnaise and preparation method thereof.
Background technology
Mayonnaise is a kind of semisolid flavouring of oil-in-water type, is of high nutritive value, unique flavor.The fat content of tradition mayonnaise is very high, is about 70%-80%.Excess free enthalpy fat, easily causes obesity, coronary heart disease, insulin resistance, high fat of blood, and the chronic disease such as some cancer (breast cancer and colon cancer).But fat but has the irreplaceable important function of other compositions in food, can affect rheological property and the organoleptic attribute of food, as local flavor, mouthfeel and quality etc. in a kind of special mode.Therefore, in recent years, it is lower that Chinese scholars attempts to select a kind of energy value, and can produce the material with rheological property like fats, added in mayonnaise, make product still have satisfactory sense organ and edible quality.
Mayonnaise is derived from Europe, is one of conventional flavouring of western countries.Mayonnaise mainly by lecithin emulsification in yolk, makes vegetable oil, vinegar, salt, sugar and spice be mixed to form a kind of oil-in-water type semi-solid food products.Can directly be applied on the foods such as bread, fruit, vegetables, meat and seafood, also can as the bed material of other cold sauce and mayonnaise, instant, unique flavor, deeply by consumers.But because in mayonnaise, cholesterol level is higher, too much eat and lipids contents may be caused to raise, or even atherosclerotic, make its marketing receive certain restriction; Seeking a kind of health, convenience and safe method is current new trend.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of milk blueberry to nourish blood mayonnaise and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of milk blueberry nourishes blood mayonnaise, is made up of the raw material of following weight portion:
Fresh hen egg 18-20, oat dextrin 27-28, collagen 2-3, water 8-10, garlic oil 1-2, chick-pea diet fiber 1-2, soybean salad oil 40-44, vinegar 1.8-2, refined salt 1-1.2, white granulated sugar 1-1.2, mustard 0.3-0.36, white pepper 0.36-0.4, ginger powder 0.18-0.2, vanillic aldehyde 0.08-0.1, blueberry juice 8-10, black rice 6-7, cream 1-2, matcha powder 1-2, Hibiscus manihot flower 2.4-3, red sage root 1.8-2.2, fruit of date plum 2.5-3;
Described water-soluble nutrition dietary fiber includes:
Celery 6-7, chick-pea 5-7, rice bran 8-9, cellulase is appropriate;
Preparation method is:
(1) get celery, chick-pea, rice bran mixing be placed in mixer, stir into pasty state, then add suitable quantity of water, regulate its solid content to be 4-10%, ultrasonic process 10-15 minute, ultrasonic temperature is 55-60 DEG C, ultrasound intensity 800-1000w;
(2) add the cellulase of its weight 0.8-1% in material after ultrasound exposure, adjustment PH is 4.5-5, enzymolysis 130-140 minute at 50-60 DEG C, then high temperature goes out enzyme;
(3) high temperature to be gone out the pulp separation after enzyme, obtain slurries; The ethanol obtaining slurries 3-4 times volume 98% is carried out alcohol precipitation to filtrate, and then centrifugal, get lower sediment, cleaning-drying obtains water-soluble nutrition dietary fiber.
Described a kind of milk blueberry nourishes blood the preparation method of mayonnaise, comprises the following steps:
(1) by Hibiscus manihot flower, the red sage root, the fruit of date plum with concentrated after the flooding of 6-9 times amount, spray-driedly obtain traditional Chinese medicine powder; Black rice is cleaned into pot, admix matcha powder, traditional Chinese medicine powder and suitable quantity of water enter pot mixing boil, take out dry in the air cool;
(2) the ripe rice of step (1) is mixed upper cream, more jointly sends into oven for baking 3-4 minute, take out dry in the air cool after add people's colloid mill and mill, mixing is milled in newborn sauce shape;
(3) get fresh hen egg yolk, add the mixture of refined salt, white granulated sugar, mustard, white pepper, ginger powder and vanillic aldehyde, mixing and stirring;
(4) above-mentioned steps gained material is alternately added lentamente the mixed liquor of soybean salad oil and vinegar and water on one side, fully mix thoroughly on one side, treat add oat dextrin, collagen, garlic oil, water-soluble nutrition dietary fiber completely and remain each material, accelerate to stir, make it to form stable semisolid;
(5) gained material being placed in the 250-300MPa environment lower dwell time is 4-5min, takes out sterilization filling, to obtain final product.
Advantage of the present invention is: the present invention adopts collagen to replace part yolk, plays certain emulsifying effectiveness, and the content collagen that simultaneously can also increase protein contains several amino acids, is easy to digest and assimilate;
The present invention is also added with garlic oil and a certain amount of soluble dietary fiber, and garlic oil not only has important seasoning effect as flavouring, and its sulfur-containing compound increases inhibited to the cholesterol caused because absorbing fat; Soluble dietary fiber has the merit reducing cholesterol, prevention high cholesterol blood fat, and it can absorbing fats, increases fecal fat discharge rate, can fetter cholic acid on the other hand, promote that cholesterol is converted into cholic acid;
More easily decompose because the lecithin in yolk is heated, therefore mayonnaise can not pasteurization, and the present invention adopts high pressure processing method not only can be issued to sterilization effect at normal temperature or lower temperature, and makes the quality of mayonnaise finer and smoother.This is that protein particulate diminishes because super-pressure effect makes albumen depolymerization in mayonnaise, and the simultaneously effect of pressure also makes protein molecule stretch, and exposes inner SH group and promotes formation or the exchange of disulfide bond, making structure become comparatively densification;
The present invention also adopts oat dextrin Substitute For Partial salad oil, and fat substituted ratio is 27.9%, and with this understanding, the viscosity of low fat mayonnaise comparatively full fat mayonnaise rises 105%, and energy value reduces about 16.5% than full fat mayonnaise;
The present invention is aromatic good to eat, and mouthfeel is unique, is also added with the food medicinal materials such as Hibiscus manihot flower, the red sage root, the fruit of date plum, richness has given that the present invention is anti-oxidant, antifatigue, anti-ageing, only quench one's thirst, go dysphoria with smothery sensation, nourishing blood and tranquilization health-care efficacy.
Detailed description of the invention
A kind of milk blueberry nourishes blood mayonnaise, is made up of the raw material of following weight portion:
Fresh hen egg 18, oat dextrin 27, collagen 2, water 8, garlic oil 1, chick-pea diet fiber 1, soybean salad oil 40, vinegar 1.8, refined salt 1, white granulated sugar 1, mustard 0.3, white pepper 0.36, ginger powder 0.18, vanillic aldehyde 0.08, blueberry juice 8, black rice 6, cream 1, matcha powder 1, Hibiscus manihot flower 2.4, the red sage root 1.8, the fruit of date plum 2.5;
Described water-soluble nutrition dietary fiber includes:
Celery 6, chick-pea 5, rice bran 8, cellulase is appropriate;
Preparation method is:
(1) get celery, chick-pea, rice bran mixing be placed in mixer, stir into pasty state, then add suitable quantity of water, regulate its solid content to be 4%, ultrasonic process 10 minutes, ultrasonic temperature is 55 DEG C, ultrasound intensity 800w;
(2) add the cellulase of its weight 0.8% in material after ultrasound exposure, regulate PH to be 4.5, enzymolysis 130 minutes at 50 DEG C, then high temperature goes out enzyme;
(3) high temperature to be gone out the pulp separation after enzyme, obtain slurries; The ethanol obtaining slurries 3 times of volumes 98% is carried out alcohol precipitation to filtrate, and then centrifugal, get lower sediment, cleaning-drying obtains water-soluble nutrition dietary fiber.
Described a kind of milk blueberry nourishes blood the preparation method of mayonnaise, comprises the following steps:
(1) by Hibiscus manihot flower, the red sage root, the fruit of date plum with concentrated after the flooding of 6 times amount, spray-driedly obtain traditional Chinese medicine powder; Black rice is cleaned into pot, admix matcha powder, traditional Chinese medicine powder and suitable quantity of water enter pot mixing boil, take out dry in the air cool;
(2) the ripe rice of step (1) is mixed upper cream, more jointly sends into oven for baking 3 minutes, take out dry in the air cool after add people's colloid mill and mill, mixing is milled in newborn sauce shape;
(3) get fresh hen egg yolk, add the mixture of refined salt, white granulated sugar, mustard, white pepper, ginger powder and vanillic aldehyde, mixing and stirring;
(4) above-mentioned steps gained material is alternately added lentamente the mixed liquor of soybean salad oil and vinegar and water on one side, fully mix thoroughly on one side, treat add oat dextrin, collagen, garlic oil, water-soluble nutrition dietary fiber completely and remain each material, accelerate to stir, make it to form stable semisolid;
(5) gained material being placed in the 250MPa environment lower dwell time is 4min, takes out sterilization filling, to obtain final product.
Claims (2)
1. milk blueberry nourishes blood a mayonnaise, it is characterized in that being made up of the raw material of following weight portion:
Fresh hen egg 18-20, oat dextrin 27-28, collagen 2-3, water 8-10, garlic oil 1-2, chick-pea diet fiber 1-2, soybean salad oil 40-44, vinegar 1.8-2, refined salt 1-1.2, white granulated sugar 1-1.2, mustard 0.3-0.36, white pepper 0.36-0.4, ginger powder 0.18-0.2, vanillic aldehyde 0.08-0.1, blueberry juice 8-10, black rice 6-7, cream 1-2, matcha powder 1-2, Hibiscus manihot flower 2.4-3, red sage root 1.8-2.2, fruit of date plum 2.5-3;
Described water-soluble nutrition dietary fiber includes:
Celery 6-7, chick-pea 5-7, rice bran 8-9, cellulase is appropriate;
Preparation method is:
(1) get celery, chick-pea, rice bran mixing be placed in mixer, stir into pasty state, then add suitable quantity of water, regulate its solid content to be 4-10%, ultrasonic process 10-15 minute, ultrasonic temperature is 55-60 DEG C, ultrasound intensity 800-1000w;
(2) add the cellulase of its weight 0.8-1% in material after ultrasound exposure, adjustment PH is 4.5-5, enzymolysis 130-140 minute at 50-60 DEG C, then high temperature goes out enzyme;
(3) high temperature to be gone out the pulp separation after enzyme, obtain slurries; The ethanol obtaining slurries 3-4 times volume 98% is carried out alcohol precipitation to filtrate, and then centrifugal, get lower sediment, cleaning-drying obtains water-soluble nutrition dietary fiber.
2. a kind of milk blueberry as claimed in claim 1 nourishes blood the preparation method of mayonnaise, it is characterized in that comprising the following steps:
(1) by Hibiscus manihot flower, the red sage root, the fruit of date plum with concentrated after the flooding of 6-9 times amount, spray-driedly obtain traditional Chinese medicine powder; Black rice is cleaned into pot, admix matcha powder, traditional Chinese medicine powder and suitable quantity of water enter pot mixing boil, take out dry in the air cool;
(2) the ripe rice of step (1) is mixed upper cream, more jointly sends into oven for baking 3-4 minute, take out dry in the air cool after add people's colloid mill and mill, mixing is milled in newborn sauce shape;
(3) get fresh hen egg yolk, add the mixture of refined salt, white granulated sugar, mustard, white pepper, ginger powder and vanillic aldehyde, mixing and stirring;
(4) above-mentioned steps gained material is alternately added lentamente the mixed liquor of soybean salad oil and vinegar and water on one side, fully mix thoroughly on one side, treat add oat dextrin, collagen, garlic oil, water-soluble nutrition dietary fiber completely and remain each material, accelerate to stir, make it to form stable semisolid;
(5) gained material being placed in the 250-300MPa environment lower dwell time is 4-5min, takes out sterilization filling, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610002042.8A CN105533648A (en) | 2016-01-06 | 2016-01-06 | Milk-flavor blueberry blood nourishing mayonnaise and preparing method thereof |
Applications Claiming Priority (1)
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Citations (3)
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| CN102415553A (en) * | 2011-10-18 | 2012-04-18 | 天津市食品研究所有限公司 | Spicy salad dressing and preparation method thereof |
| CN103976343A (en) * | 2014-04-14 | 2014-08-13 | 陆开云 | Crab flavor mayonnaise and preparation method thereof |
| CN105104484A (en) * | 2015-09-01 | 2015-12-02 | 孟凡勤 | Litchi seed and mushroom aroma qi regulating cake and making method thereof |
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| CN102415553A (en) * | 2011-10-18 | 2012-04-18 | 天津市食品研究所有限公司 | Spicy salad dressing and preparation method thereof |
| CN103976343A (en) * | 2014-04-14 | 2014-08-13 | 陆开云 | Crab flavor mayonnaise and preparation method thereof |
| CN105104484A (en) * | 2015-09-01 | 2015-12-02 | 孟凡勤 | Litchi seed and mushroom aroma qi regulating cake and making method thereof |
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| 徐志祥等: "蒜油蛋黄酱生产及其影响因素研究", 《食品工业科技》 * |
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