CN105982299A - Poria cocos herbal mayonnaise capable of calming heart and making method thereof - Google Patents
Poria cocos herbal mayonnaise capable of calming heart and making method thereof Download PDFInfo
- Publication number
- CN105982299A CN105982299A CN201610002020.1A CN201610002020A CN105982299A CN 105982299 A CN105982299 A CN 105982299A CN 201610002020 A CN201610002020 A CN 201610002020A CN 105982299 A CN105982299 A CN 105982299A
- Authority
- CN
- China
- Prior art keywords
- parts
- mayonnaise
- poria
- fat
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000010746 mayonnaise Nutrition 0.000 title claims abstract description 26
- 239000008268 mayonnaise Substances 0.000 title claims abstract description 26
- 230000001914 calming effect Effects 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims description 6
- 235000008599 Poria cocos Nutrition 0.000 title abstract 3
- 241001619444 Wolfiporia cocos Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 12
- 244000045195 Cicer arietinum Species 0.000 claims abstract description 10
- 235000010523 Cicer arietinum Nutrition 0.000 claims abstract description 10
- 241000251468 Actinopterygii Species 0.000 claims abstract description 9
- 102000008186 Collagen Human genes 0.000 claims abstract description 9
- 108010035532 Collagen Proteins 0.000 claims abstract description 9
- 239000004375 Dextrin Substances 0.000 claims abstract description 9
- 229920001353 Dextrin Polymers 0.000 claims abstract description 9
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 9
- 235000019425 dextrin Nutrition 0.000 claims abstract description 9
- 235000012045 salad Nutrition 0.000 claims abstract description 9
- 244000089795 Clausena lansium Species 0.000 claims abstract description 8
- 235000008738 Clausena lansium Nutrition 0.000 claims abstract description 8
- 239000003921 oil Substances 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 7
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000010460 mustard Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 7
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000012141 vanillin Nutrition 0.000 claims abstract description 7
- 244000056139 Brassica cretica Species 0.000 claims abstract 3
- 239000000463 material Substances 0.000 claims description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 9
- 235000016709 nutrition Nutrition 0.000 claims description 9
- 230000035764 nutrition Effects 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 101100381997 Danio rerio tbc1d32 gene Proteins 0.000 claims description 7
- 101100381999 Mus musculus Tbc1d32 gene Proteins 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 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 description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000013345 egg yolk Nutrition 0.000 claims description 6
- 210000002969 egg yolk Anatomy 0.000 claims description 6
- 235000013601 eggs Nutrition 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000002604 ultrasonography Methods 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 210000000481 breast Anatomy 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 235000005911 diet Nutrition 0.000 claims description 3
- 230000037213 diet Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 239000002244 precipitate Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000014611 low fat mayonnaise Nutrition 0.000 abstract description 3
- 244000197580 Poria cocos Species 0.000 abstract 2
- 235000000832 Ayote Nutrition 0.000 abstract 1
- 240000004244 Cucurbita moschata Species 0.000 abstract 1
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract 1
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 1
- 240000005790 Oroxylum indicum Species 0.000 abstract 1
- 235000012920 Oroxylum indicum Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000013614 black pepper Nutrition 0.000 abstract 1
- 229920001436 collagen Polymers 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 239000010647 garlic oil Substances 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 239000001931 piper nigrum l. white Substances 0.000 abstract 1
- 235000015136 pumpkin Nutrition 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 10
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 241000219198 Brassica Species 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- BHQCQFFYRZLCQQ-UHFFFAOYSA-N (3alpha,5alpha,7alpha,12alpha)-3,7,12-trihydroxy-cholan-24-oic acid Natural products OC1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 BHQCQFFYRZLCQQ-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 239000004380 Cholic acid Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 2
- 235000019416 cholic acid Nutrition 0.000 description 2
- 229960002471 cholic acid Drugs 0.000 description 2
- KXGVEGMKQFWNSR-UHFFFAOYSA-N deoxycholic acid Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 KXGVEGMKQFWNSR-UHFFFAOYSA-N 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000015076 Shorea robusta Nutrition 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 201000008275 breast carcinoma Diseases 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000002550 fecal effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000009931 pascalization Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 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 poria cocos herbal mayonnaise capable of calming the heart. The mayonnaise is made from, by weight, 18-20 parts of fresh egg, 27-28 parts of oat dextrin, 2-3 parts of fish skin collagen, 8-10 parts of water, 1-2 parts of garlic oil, 1-2 parts of chickpea dietary fiber, 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, 8-9 parts of pumpkin, 6-8 parts of corn kernels, 3-4 parts of honey, 2-3 parts of lotus leaf, 8-12 parts of sweet potato, 0.9-1 parts of clausena lansium kernel, 2-3 parts of poria cocos and 1.4-2 parts of Oroxylum indicum. The mayonnaise has the advantages that part of salad oil is replaced by the oat dextrin, fat replacement ratio is 27.9%, the viscosity of the low-fat mayonnaise is increased by 105% as compared with that of whole-fat mayonnaise under the condition, and the energy value of the low-fat mayonnaise is lowered by about 16.5% as compared with that of the whole-fat mayonnaise.
Description
Technical field
The present invention relates to foodstuff flavouring beans technical field, particularly relate to a kind of Poria draft mind calming mayonnaise and preparation method thereof.
Background technology
Mayonnaise is the semisolid flavoring agent of a kind of oil-in-water type, is of high nutritive value, unique flavor.The fat content of tradition mayonnaise is the highest, about 70%-80%.Excess free enthalpy fat, easily causes the chronic diseases such as obesity, coronary heart disease, insulin resistant, hyperlipidemia, and some cancer (breast carcinoma and colon cancer).But, fat but has the irreplaceable important function of other compositions in food, can by a kind of special in the way of affect rheological property and the organoleptic attribute of food, such as local flavor, mouthfeel and quality etc..In recent years, therefore, it is relatively low that Chinese scholars attempts to select a kind of energy value, and can produce and the material of rheological property as fats, is added in mayonnaise, makes product still have satisfactory sense organ and edible quality.
Mayonnaise is derived from Europe, is one of conventional flavoring agent of western countries.Mayonnaise is mainly by lecithin emulsification in egg yolk, makes vegetable oil, vinegar, Sal, sugar and spice be mixed to form a kind of oil-in-water type semi-solid food products.Can be applied directly on the foods such as bread, water fruits and vegetables, meat and seafood, it is also possible to as other cold beans and the bed material of salad dressing, instant, unique flavor, favored by consumers.But owing in mayonnaise, cholesterol level is higher, too much eat and lipids contents may be caused to raise, even atherosclerosis so that it is marketing receives 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 contemplated to make up the defect of prior art, it is provided that a kind of Poria draft mind calming mayonnaise and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Poria draft mind calming mayonnaise, is prepared by the raw materials in:
Fresh hen egg 18-20, Herba bromi japonici dextrin 27-28, collagen protein of fish skin 2-3, water 8-10, Oleum Bulbus Allii 1-2, chick-pea diet fiber 1-2, soybean salad oil 40-44, vinegar 1.8-2, refined salt 1-1.2, white sugar 1-1.2, mustard 0.3-0.36, Radix orixae japonicae 0.36-0.4, Rhizoma Zingiberis powder 0.18-0.2, vanillin 0.08-0.1, Fructus Cucurbitae moschatae 8-9, niblet 6-8, Mel 3-4, Folium Nelumbinis 2-3, Radix Ipomoeae 8-12, Clausena lansium (Lour.) Skeels core 0.9-1, Poria 2-3, Semen Oroxyli 1.4-2；
Described water solublity nutrition dietary fiber includes:
Herba Apii graveolentis 6-7, chickpea 5-7, Testa oryzae 8-9, cellulase is appropriate；
Preparation method is:
(1) take Herba Apii graveolentis, chickpea, Testa oryzae mixing be placed in blender, stir into pasty state, add suitable quantity of water, regulating its solid content is 4-10%, supersound process 10-15 minute, and ultrasonic temperature is 55-60 DEG C, ultrasound intensity 800-1000w；
(2) adding the cellulase of its weight 0.8-1% in material after ultrasound exposure, regulation PH is 4.5-5, enzymolysis 130-140 minute at 50-60 DEG C, then high temperature enzyme denaturing；
(3) by the pulp separation after high temperature enzyme denaturing, serosity is obtained；To filtrate, the ethanol obtaining 3-4 times of volume of serosity 98% being carried out precipitate with ethanol, is then centrifuged for, take lower sediment, cleaning-drying obtains water solublity nutrition dietary fiber.
The preparation method of described a kind of Poria draft mind calming mayonnaise, comprises the following steps:
(1), after Clausena lansium (Lour.) Skeels core, Poria, Semen Oroxyli being concentrated by the flooding of 6-9 times amount, filter obtains Chinese medicine juice；Take Fructus Cucurbitae moschatae, niblet mixing is placed in blender and squeezes serosity, obtains coarse grain slurry stand-by；
(2) Radix Ipomoeae cleans peeling, the upper Mel of brush after stripping and slicing, and wraps up with Folium Nelumbinis, is placed on steamer by gained material, fumigate 10-15 minute with Chinese medicine juice, remove Folium Nelumbinis, obtain Radix Ipomoeae in pot, gained Radix Ipomoeae is placed in oven for baking 3-4 minute, then is placed in colloid mill and is watered and mills, mill in breast beans shape；
(3) take fresh hen egg egg yolk, add refined salt, white sugar, mustard, Radix orixae japonicae, Rhizoma Zingiberis powder and the mixture of vanillin, mixing and stirring；
(4) above-mentioned steps gained material is alternately added on one side lentamente the mixed liquor of soybean salad oil and vinegar and water, fully mix thoroughly on one side, Herba bromi japonici dextrin to be added completely into, collagen protein of fish skin, Oleum Bulbus Allii, water solublity nutrition dietary fiber and remain each material, accelerate stirring, be allowed to form stable semisolid；
(5) it is 4-5min that gained material is placed in the 250-300MPa environment lower dwell time, takes out sterilization filling, to obtain final product.
The invention have the advantage that the present invention uses collagen protein of fish skin to replace part egg yolk, play certain emulsifying effectiveness, the content collagen protein of fish skin that simultaneously can also increase protein contains several amino acids, it is easy to digest and assimilate；
The present invention has been also added with Oleum Bulbus Allii and a certain amount of water soluble dietary fiber, and Oleum Bulbus Allii not only has important seasoning effect as flavoring agent, and the cholesterol caused because of picked-up fat is increased inhibited by its sulfur-containing compound；Water soluble dietary fiber has the merit reducing cholesterol, preventing hypercholesterolemia blood fat, and it can increase fecal fat output with absorbing fats, on the other hand can fetter cholic acid, promotes that cholesterol is converted into cholic acid；
Be easier to decompose owing to the lecithin in egg yolk is heated, therefore mayonnaise can not pasteurization, the present invention uses high pressure processing method not only can be issued to sterilization effect at room temperature or lower temperature, and makes the quality of mayonnaise finer and smoother.This is that protein particulate diminishes owing to supertension effect makes albumen depolymerization in mayonnaise, and the effect of pressure simultaneously also makes protein molecule stretch, and exposes the SH group of inside and promotes formation or the exchange of disulfide bond so that structure becomes comparatively dense；
The present invention also uses Herba bromi japonici dextrin Substitute For Partial salad oil, and fat substituted ratio is 27.9%, and with this understanding, the viscosity of low fat mayonnaise relatively 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, has been also added with the food medical materials such as Clausena lansium (Lour.) Skeels core, Poria, Semen Oroxyli, and richness has been given the present invention and regulated the flow of vital energy scattered strongly fragrant, invigorating the spleen and regulating the stomach, mind tranquilizing and the heart calming, the health-care effect of lung moistening soothing liver-QI.
Detailed description of the invention
A kind of Poria draft mind calming mayonnaise, is prepared by the raw materials in:
Fresh hen egg 18, Herba bromi japonici dextrin 27, collagen protein of fish skin 2, water 8, Oleum Bulbus Allii 1, chick-pea diet fiber 1, soybean salad oil 40, vinegar 1.8, refined salt 1, white sugar 1, mustard 0.3, Radix orixae japonicae 0.36, Rhizoma Zingiberis powder 0.18, vanillin 0.08, Fructus Cucurbitae moschatae 8, niblet 6, Mel 3, Folium Nelumbinis 2, Radix Ipomoeae 8, Clausena lansium (Lour.) Skeels core 0.9, Poria 2, Semen Oroxyli 1.4；
Described water solublity nutrition dietary fiber includes:
Herba Apii graveolentis 6, chickpea 5, Testa oryzae 8, cellulase is appropriate；
Preparation method is:
(1) take Herba Apii graveolentis, chickpea, Testa oryzae mixing be placed in blender, stir into pasty state, add suitable quantity of water, regulating its solid content is 4%, supersound process 10 minutes, and ultrasonic temperature is 55 DEG C, ultrasound intensity 800w；
(2) adding the cellulase of its weight 0.8% in material after ultrasound exposure, regulation PH is 4.5, enzymolysis 130 minutes at 50 DEG C, then high temperature enzyme denaturing；
(3) by the pulp separation after high temperature enzyme denaturing, serosity is obtained；To filtrate, the ethanol obtaining 3 times of volumes 98% of serosity being carried out precipitate with ethanol, is then centrifuged for, takes lower sediment, cleaning-drying obtains water solublity nutrition dietary fiber.
The preparation method of described a kind of Poria draft mind calming mayonnaise, comprises the following steps:
(1), after Clausena lansium (Lour.) Skeels core, Poria, Semen Oroxyli being concentrated by the flooding of 6 times amount, filter obtains Chinese medicine juice；Take Fructus Cucurbitae moschatae, niblet mixing is placed in blender and squeezes serosity, obtains coarse grain slurry stand-by；
(2) Radix Ipomoeae cleans peeling, the upper Mel of brush after stripping and slicing, and wraps up with Folium Nelumbinis, is placed on steamer by gained material, fumigate 10 minutes with Chinese medicine juice, remove Folium Nelumbinis, obtain Radix Ipomoeae in pot, gained Radix Ipomoeae is placed in oven for baking 3 minutes, then is placed in colloid mill and is watered and mills, mill in breast beans shape；
(3) take fresh hen egg egg yolk, add refined salt, white sugar, mustard, Radix orixae japonicae, Rhizoma Zingiberis powder and the mixture of vanillin, mixing and stirring；
(4) above-mentioned steps gained material is alternately added on one side lentamente the mixed liquor of soybean salad oil and vinegar and water, fully mix thoroughly on one side, Herba bromi japonici dextrin to be added completely into, collagen protein of fish skin, Oleum Bulbus Allii, water solublity nutrition dietary fiber and remain each material, accelerate stirring, be allowed to form stable semisolid；
(5) it is 4min that gained material is placed in the 250MPa environment lower dwell time, takes out sterilization filling, to obtain final product.
Claims (2)
1. a Poria draft mind calming mayonnaise, it is characterised in that be prepared by the raw materials in:
Fresh hen egg 18-20, Herba bromi japonici dextrin 27-28, collagen protein of fish skin 2-3, water 8-10, Oleum Bulbus Allii 1-2, chick-pea diet fiber 1-2, soybean salad oil 40-44, vinegar 1.8-2, refined salt 1-1.2, white sugar 1-1.2, mustard 0.3-0.36, Radix orixae japonicae 0.36-0.4, Rhizoma Zingiberis powder 0.18-0.2, vanillin 0.08-0.1, Fructus Cucurbitae moschatae 8-9, niblet 6-8, Mel 3-4, Folium Nelumbinis 2-3, Radix Ipomoeae 8-12, Clausena lansium (Lour.) Skeels core 0.9-1, Poria 2-3, Semen Oroxyli 1.4-2；
Described water solublity nutrition dietary fiber includes:
Herba Apii graveolentis 6-7, chickpea 5-7, Testa oryzae 8-9, cellulase is appropriate；
Preparation method is:
(1) take Herba Apii graveolentis, chickpea, Testa oryzae mixing be placed in blender, stir into pasty state, add suitable quantity of water, regulating its solid content is 4-10%, supersound process 10-15 minute, and ultrasonic temperature is 55-60 DEG C, ultrasound intensity 800-1000w；
(2) adding the cellulase of its weight 0.8-1% in material after ultrasound exposure, regulation PH is 4.5-5, enzymolysis 130-140 minute at 50-60 DEG C, then high temperature enzyme denaturing；
(3) by the pulp separation after high temperature enzyme denaturing, serosity is obtained；To filtrate, the ethanol obtaining 3-4 times of volume of serosity 98% being carried out precipitate with ethanol, is then centrifuged for, take lower sediment, cleaning-drying obtains water solublity nutrition dietary fiber.
The preparation method of a kind of Poria draft mind calming mayonnaise the most as claimed in claim 1, it is characterised in that comprise the following steps:
(1), after Clausena lansium (Lour.) Skeels core, Poria, Semen Oroxyli being concentrated by the flooding of 6-9 times amount, filter obtains Chinese medicine juice；Take Fructus Cucurbitae moschatae, niblet mixing is placed in blender and squeezes serosity, obtains coarse grain slurry stand-by；
(2) Radix Ipomoeae cleans peeling, the upper Mel of brush after stripping and slicing, and wraps up with Folium Nelumbinis, is placed on steamer by gained material, fumigate 10-15 minute with Chinese medicine juice, remove Folium Nelumbinis, obtain Radix Ipomoeae in pot, gained Radix Ipomoeae is placed in oven for baking 3-4 minute, then is placed in colloid mill and is watered and mills, mill in breast beans shape；
(3) take fresh hen egg egg yolk, add refined salt, white sugar, mustard, Radix orixae japonicae, Rhizoma Zingiberis powder and the mixture of vanillin, mixing and stirring；
(4) above-mentioned steps gained material is alternately added on one side lentamente the mixed liquor of soybean salad oil and vinegar and water, fully mix thoroughly on one side, Herba bromi japonici dextrin to be added completely into, collagen protein of fish skin, Oleum Bulbus Allii, water solublity nutrition dietary fiber and remain each material, accelerate stirring, be allowed to form stable semisolid；
(5) it is 4-5min that gained material is placed in the 250-300MPa environment lower dwell time, takes out sterilization filling, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610002020.1A CN105982299A (en) | 2016-01-06 | 2016-01-06 | Poria cocos herbal mayonnaise capable of calming heart and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610002020.1A CN105982299A (en) | 2016-01-06 | 2016-01-06 | Poria cocos herbal mayonnaise capable of calming heart and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982299A true CN105982299A (en) | 2016-10-05 |
Family
ID=57039765
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610002020.1A Pending CN105982299A (en) | 2016-01-06 | 2016-01-06 | Poria cocos herbal mayonnaise capable of calming heart and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105982299A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103976343A (en) * | 2014-04-14 | 2014-08-13 | 陆开云 | Crab flavor mayonnaise and preparation method thereof |
| CN104473139A (en) * | 2014-12-31 | 2015-04-01 | 申瑞玲 | Low-fat egg-free/yolk/full-egg salad dressing and preparing 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 |
-
2016
- 2016-01-06 CN CN201610002020.1A patent/CN105982299A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103976343A (en) * | 2014-04-14 | 2014-08-13 | 陆开云 | Crab flavor mayonnaise and preparation method thereof |
| CN104473139A (en) * | 2014-12-31 | 2015-04-01 | 申瑞玲 | Low-fat egg-free/yolk/full-egg salad dressing and preparing 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 |
Non-Patent Citations (5)
| Title |
|---|
| 刘四新等: "《细菌纤维素》", 30 June 2007, 北京：中国农业大学出版社 * |
| 徐志祥等: "蒜油蛋黄酱生产机器影响因素研究", 《食品工业科技》 * |
| 申瑞玲等: "燕麦糊精替代蛋黄酱脂肪的研究", 《中国粮油学报》 * |
| 胡建平: "《鱼胶原蛋白的开发与应用》", 31 December 2013, 成都：四川大学出版社 * |
| 赵红霞等: "高压在蛋黄酱加工过程中的应用", 《食品科学》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104757248A (en) | Low-calorie and low-fat ice cream and preparation method thereof | |
| CN104824335A (en) | Special fat simulant for salad sauce, and preparation method thereof | |
| CN105533647A (en) | Low-fat nutritional egg yolk sauce and making method thereof | |
| US20090274814A1 (en) | Production method of meat substitute food substance | |
| KR20210135678A (en) | Method for Manufacturing Spice Sauce for Chicken Rib | |
| KR101921331B1 (en) | Yukgaejang knife-cut noodle containing hemp seed and the manufacture Method | |
| CN105995514A (en) | Rapeseed oil fine dried noodles and preparation technology thereof | |
| KR101072839B1 (en) | Rib chap cookery | |
| WO2004004488A1 (en) | Viscous food containing soybean, tofu-like basic food material and process for producing the same | |
| CN104905309A (en) | Sauced pickled eels | |
| CN105767449A (en) | Natural low-calorie health kelp ice cream powder and preparation method thereof | |
| CN105982294A (en) | Collagen garlic mayonnaise and preparation method thereof | |
| CN105982296A (en) | Sore throat relieving and beautifying garlic oil mayonnaise and preparation method thereof | |
| CN104431967A (en) | Sea cucumber and shredded chicken soybean paste and preparation method thereof | |
| KR101742139B1 (en) | Hamburger patty that contains brown rice | |
| CN105982297A (en) | Dryness-moistening bowel-lubricating low-fat yolk sauce and production method thereof | |
| CN105982301A (en) | Depression-resolving liver-soothing yolk sauce with particulate meat | |
| KR102139707B1 (en) | Process for preparing sweet potato noodel | |
| CN105559026A (en) | Diced-fruit fat-reducing skincare mayonnaise and preparation method thereof | |
| KR102010794B1 (en) | Sugarless sweet pumpkin sikhye and its manufacturing method | |
| CN105982299A (en) | Poria cocos herbal mayonnaise capable of calming heart and making method thereof | |
| CN107212283A (en) | A kind of crisp nutritious coarse cereals crispy rice and preparation method thereof | |
| KR20220160960A (en) | Method for manufacturing rice noodles containing grub and rice noodles by the same | |
| JP2006109801A (en) | Processed bean and method for producing the same | |
| CN105982303A (en) | Low-cholesterol mayonnaise with efficacies of summer heat relieving and restlessness relieving and preparation method of low-cholesterol mayonnaise |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161005 |