CN106666671A - Salad sauce containing xangold and preparation method of salad sauce - Google Patents
Salad sauce containing xangold and preparation method of salad sauce Download PDFInfo
- Publication number
- CN106666671A CN106666671A CN201710044289.0A CN201710044289A CN106666671A CN 106666671 A CN106666671 A CN 106666671A CN 201710044289 A CN201710044289 A CN 201710044289A CN 106666671 A CN106666671 A CN 106666671A
- Authority
- CN
- China
- Prior art keywords
- lutein ester
- mayonnaise
- component
- emulsifying agent
- ester
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title claims description 12
- 240000008415 Lactuca sativa Species 0.000 title abstract description 12
- 235000012045 salad Nutrition 0.000 title abstract description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 44
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 36
- 238000003756 stirring Methods 0.000 claims abstract description 26
- 239000002562 thickening agent Substances 0.000 claims abstract description 25
- 239000000284 extract Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 15
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 15
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 claims description 105
- 235000010746 mayonnaise Nutrition 0.000 claims description 51
- 239000008268 mayonnaise Substances 0.000 claims description 51
- 229920002472 Starch Polymers 0.000 claims description 22
- 239000008107 starch Substances 0.000 claims description 22
- 235000019698 starch Nutrition 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 20
- -1 hydroxypropyl Chemical group 0.000 claims description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 16
- 229930006000 Sucrose Natural products 0.000 claims description 14
- 239000005720 sucrose Substances 0.000 claims description 14
- 235000011054 acetic acid Nutrition 0.000 claims description 13
- 235000006708 antioxidants Nutrition 0.000 claims description 13
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 12
- 239000006210 lotion Substances 0.000 claims description 11
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- NWGKJDSIEKMTRX-MDZDMXLPSA-N Sorbitan oleate Chemical group CCCCCCCC\C=C\CCCCCCCC(=O)OCC(O)C1OCC(O)C1O NWGKJDSIEKMTRX-MDZDMXLPSA-N 0.000 claims description 8
- 239000004383 Steviol glycoside Substances 0.000 claims description 8
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims description 8
- 235000013409 condiments Nutrition 0.000 claims description 8
- 150000002148 esters Chemical class 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 8
- 235000019411 steviol glycoside Nutrition 0.000 claims description 8
- 229930182488 steviol glycoside Natural products 0.000 claims description 8
- 150000008144 steviol glycosides Chemical class 0.000 claims description 8
- 235000019202 steviosides Nutrition 0.000 claims description 8
- 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 7
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 7
- 229920000053 polysorbate 80 Polymers 0.000 claims description 7
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 6
- 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 claims description 6
- 239000001856 Ethyl cellulose Substances 0.000 claims description 6
- ZZSNKZQZMQGXPY-UHFFFAOYSA-N Ethyl cellulose Chemical compound CCOCC1OC(OC)C(OCC)C(OCC)C1OC1C(O)C(O)C(OC)C(CO)O1 ZZSNKZQZMQGXPY-UHFFFAOYSA-N 0.000 claims description 6
- 239000005715 Fructose Substances 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 6
- 229920002907 Guar gum Polymers 0.000 claims description 6
- 229930003427 Vitamin E Natural products 0.000 claims description 6
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 6
- 235000019325 ethyl cellulose Nutrition 0.000 claims description 6
- 229920001249 ethyl cellulose Polymers 0.000 claims description 6
- 239000000194 fatty acid Substances 0.000 claims description 6
- 229930195729 fatty acid Natural products 0.000 claims description 6
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 6
- 239000000665 guar gum Substances 0.000 claims description 6
- 235000010417 guar gum Nutrition 0.000 claims description 6
- 229960002154 guar gum Drugs 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- 229940083466 soybean lecithin Drugs 0.000 claims description 6
- 235000019165 vitamin E Nutrition 0.000 claims description 6
- 239000011709 vitamin E Substances 0.000 claims description 6
- 229940046009 vitamin E Drugs 0.000 claims description 6
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 230000003647 oxidation Effects 0.000 claims description 5
- 238000007254 oxidation reaction Methods 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- 235000010388 propyl gallate Nutrition 0.000 claims description 5
- 239000000473 propyl gallate Substances 0.000 claims description 5
- 229940075579 propyl gallate Drugs 0.000 claims description 5
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims description 5
- 239000005711 Benzoic acid Substances 0.000 claims description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 4
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 4
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 235000010233 benzoic acid Nutrition 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 4
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 4
- 235000010234 sodium benzoate Nutrition 0.000 claims description 4
- 239000004299 sodium benzoate Substances 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 235000010199 sorbic acid Nutrition 0.000 claims description 4
- 239000004334 sorbic acid Substances 0.000 claims description 4
- 229940075582 sorbic acid Drugs 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 229960004365 benzoic acid Drugs 0.000 claims description 3
- 235000015424 sodium Nutrition 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 2
- 229910052698 phosphorus Inorganic materials 0.000 claims description 2
- 239000011574 phosphorus Substances 0.000 claims description 2
- 239000001103 potassium chloride Substances 0.000 claims description 2
- 235000011164 potassium chloride Nutrition 0.000 claims description 2
- 229960003885 sodium benzoate Drugs 0.000 claims description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims 2
- XRCRJFOGPCJKPF-UHFFFAOYSA-N 2-butylbenzene-1,4-diol Chemical compound CCCCC1=CC(O)=CC=C1O XRCRJFOGPCJKPF-UHFFFAOYSA-N 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- NXMUXTAGFPJGTQ-UHFFFAOYSA-N decanoic acid;octanoic acid Chemical compound CCCCCCCC(O)=O.CCCCCCCCCC(O)=O NXMUXTAGFPJGTQ-UHFFFAOYSA-N 0.000 claims 1
- 235000011187 glycerol Nutrition 0.000 claims 1
- 125000004365 octenyl group Chemical group C(=CCCCCCC)* 0.000 claims 1
- 239000001384 succinic acid Substances 0.000 claims 1
- 150000005691 triesters Chemical class 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 8
- 235000019198 oils Nutrition 0.000 abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 16
- 229960000583 acetic acid Drugs 0.000 description 13
- 229960005375 lutein Drugs 0.000 description 11
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 11
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 11
- 235000013601 eggs Nutrition 0.000 description 10
- 235000012680 lutein Nutrition 0.000 description 10
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 10
- 239000001656 lutein Substances 0.000 description 10
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 description 10
- 239000001334 starch sodium octenyl succinate Substances 0.000 description 10
- 235000013311 vegetables Nutrition 0.000 description 9
- 239000000463 material Substances 0.000 description 8
- 230000008569 process Effects 0.000 description 8
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 7
- 230000001681 protective effect Effects 0.000 description 6
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 6
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 6
- 206010064930 age-related macular degeneration Diseases 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 210000001525 retina Anatomy 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000004519 grease Substances 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 210000002189 macula lutea Anatomy 0.000 description 3
- 239000004006 olive oil Substances 0.000 description 3
- 235000008390 olive oil Nutrition 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 230000021736 acetylation Effects 0.000 description 2
- 238000006640 acetylation reaction Methods 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000005253 cladding Methods 0.000 description 2
- 229910001882 dioxygen Inorganic materials 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 125000005456 glyceride group Chemical group 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000007686 potassium Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000020564 Eye injury Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000001010 compromised effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000000695 crystalline len Anatomy 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000012027 fruit salads Nutrition 0.000 description 1
- 235000012028 green salad Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229940107604 lutein esters Drugs 0.000 description 1
- 150000002658 luteins Chemical class 0.000 description 1
- 208000002780 macular degeneration Diseases 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000001328 optic nerve Anatomy 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000008210 xanthophylls 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
Abstract
The invention provides salad sauce containing xangold in order to solve the defects of the prior art. The salad sauce is prepared from the following raw materials in percentage by mass: 0.01 to 0.1 percent of xangold, 25 to 60 percent of oil, 20 to 40 percent of water, 5 to 25 percent of seasoning, 0.5 to 2 percent of first thickening agent, 0.5 to 6 percent of second thickening agent, 0.005 to 0.1 percent of antioxidant, 0.1 to 1.0 percent of first emulsifying agent and 0.1 to 1.0 percent of second emulsifying agent. The salad sauce containing the xangold is prepared through the following steps of S1, uniformly stirring and mixing xangold extract, the antioxidant, the vegetable oil, the first emulsifying agent and the first thickening agent according to the formula ratios, thus obtaining a first component; S2, uniformly stirring and mixing the water and the seasoning with the second emulsifying agent, the second thickening agent and an acetic acid according to the formula ratios, thus obtaining a second component; S3, slowing adding the first component in the second component under a stirring state, and continuing to stir until forming a uniform and stable sauce body.
Description
Technical field
Present invention design food processing technology field, and in particular to a kind of containing the mayonnaise of lutein ester and its preparation side
Method.
Background technology
Concern with people to healthy diet, eats vegetables and fruit more, has especially eaten something rare clean vegetables and fruit
Through becoming a kind of symbol of healthy Lifestyle.But, due to vegetables and fruit, especially wholesome vegetables or water
Really, it not is especially nice to eat something rare, so generally require collocation mayonnaise eating.Fruit salad, green salad are increasing
Appear on the dining table of Chinese family.
The current main angle from seasoning of existing mayonnaise, focuses on becoming with the taste after vegetables and fruit collocation
Change.However, with the development of modern society, computerization office increasingly tends to main flow.Accordingly, to eyes, especially view
The injury of film is also being deepened constantly.Research finds that lutein is the important of the normal vision function of maintenance visual cell and optic nerve
Element, is the natural of eyes, has important protective effect to the macula lutea in retina.It is distributed in eyes macula lutea,
In the tissue such as retina, crystalline lens, during shortage easily situations such as cause macular degeneration and eye-blurred.Therefore, lutein in human body
Content is more, more reduces the possibility that eyesight is compromised.But human body itself can not synthesize lutein, place one's entire reliance upon meals
Tonic is filled, and demand of the body to lutein is met such as vegetables, eggs and nutritional supplement.
But, lutein is poor to light, heat endurance, is susceptible to degraded, the biological utilisation in human small intestine's absorption process
Rate is low, and studies and find that lutein ester is strong to light, heat endurance, is higher than lutein in terms of bioavailability.Lutein ester quilt
After in intake human body, free xanthophyll can be efficiently converted into digestion process, they are deposited on human eye with high concentration
In the macula lutea of bottom, retina is protected, effectively reduce the incidence of AMD.Research finds, after intake lutein ester, the Huang of study subject
Spot pigment density has significant raising, and eyes function has also obtained suitable improvement.However, lutein ester is in itself and uncomfortable
Close and directly eat, therefore, a kind of feature lutein ester food for meeting human body intake requirement becomes the product of market in urgent need.
The content of the invention
The present invention is improved for existing mayonnaise only for the local flavor of vegetables and fruit, and modern consumer is in life
To the problem of the continuous intensification of eye injuries in living and work, there is provided a kind of in the market is unexistent, contains lutein ester
Mayonnaise.The mayonnaise containing lutein ester, by mass percentage, including：Lutein ester 0.01-0.1%, oily 25-60%,
Water 20-40%, condiment 5-25%, the first thickener 0.5-2%, the second thickener 0.5-6%, antioxidant 0.005-0.1%,
First emulsifying agent 0.1-1.0%, the second emulsifying agent 0.1-1.0%.
Further, the lutein ester is lutein ester medicinal extract.Described lutein ester medicinal extract Lutein ester contains
Measure is more than 50%.
Further, the vegetable oil includes：At least one in salad oil, olive oil.
Further, the condiment, by mass percentage, including：Egg pulp 1-10%, monosodium glutamate 0.2-2%, salt 0.2-
2%, sweetener 1-10%, acid 1-8%, preservative 0.005-0.1%.
Further, the sweetener is at least one in sucrose, steviol glycoside, xylitol, fructose, D-sorbite.
Further, the preservative is in disodium ethylene diamine tetraacetate, benzoic acid and sodium benzoate, sorbic acid and its sylvite
At least one.
Further, the antioxidant is at least in vitamin E, tert-butylhydroquinone, propylgallate
Kind.
Further, first thickener is：At least one in starch Sodium Octenyl Succinate, ethyl cellulose.
Further, second thickener is：Sodium alginate, guar gum, xanthans, sodium carboxymethylcellulose, acetic acid
The double starch of ester starch, phosphate, Ultra Tex 2, hydroxypropul starch, hydroxypropyl PASELLI EASYGEL, oxidation hydroxypropyl
At least one in base starch, starch phosphate sodium.
Further, first emulsifying agent is sorbester p17, glycerin monostearate, list, diglycerine fatty acid ester, the pungent last of the ten Heavenly stems
At least one in acid glyceride.
Further, second emulsifying agent is at least one in soybean lecithin, Tween 80, sucrose fatty ester.
Further, the mayonnaise containing lutein ester is prepared by following step：
S1. formula ratio is pressed, by the stirring of lutein ester medicinal extract, antioxidant, vegetable oil, the first emulsifying agent and the first thickener
The first component is obtained after well mixed.
S2. formula ratio is pressed, second is obtained after water, condiment and the second emulsifying agent, the second thickener and acetic acid are stirred
Component.
S3. under stirring, the first component is added slowly in the second component, continues to stir uniform and stable to being formed
Sauce body.
Further, the preparation method of the first component described in step S1 is：Press formula ratio first, by lutein ester medicinal extract,
Antioxidant, vegetable oil mix with the first emulsifying agent.30-60 DEG C is then heated to, is stirred to mixed with the speed of 30-100r/min
Close uniform, obtain the mixture A.
Then the first thickener is added in mixture A, stirs smooth equal to obtaining with the speed of 2000-5000r/min
Even lotion, obtains the first component.
Further, the preparation method of the first component described in step S1 is：Formula ratio is pressed first, and leaf is added in vegetable oil
Flavine ester medicinal extract and antioxidant；It is stirred for adding the first emulsifying agent under state afterwards, and is well mixed.It is then heated to 30-
60 DEG C, stirred to well mixed with the speed of 30-100r/min, obtain the mixture A.
Then the first thickener is added in mixture A, stirs smooth equal to obtaining with the speed of 2000-5000r/min
Even lotion, obtains the first component.
Further, the mixture A mixes lutein ester medicinal extract, vegetable oil, antioxidant under nitrogen environmental protection
Obtained with the first emulsifying agent.
Further, the preparation method of the second component described in step S2 is：Formula ratio is pressed first, by water, condiment and second
After emulsifying agent, the mixing of the second thickener, stirred to well mixed with the speed of 2000-5000r/min.Acetic acid is subsequently adding, with
The second component is obtained after the speed stirring 0.5-5min of 2000-5000r/min.
The present invention at least has one of the following advantages：
1., the invention provides a kind of mayonnaise containing lutein ester, the mayonnaise is fine and smooth tasty and refreshing, is maintaining mayonnaise
While peculiar taste, the eye of human body, especially retina are protected by the lutein ester that includes, effectively reduced
The probability of happening of AMD.
2. mayonnaise of the present invention is presented gorgeous yellow and is coloured in itself by lutein ester, makes the color of mayonnaise
While with temptation, it is to avoid the mayonnaise quality decline that is caused using chemical pigment.
3. the preparation technology of mayonnaise of the present invention can to greatest extent reduce lutein ester loss in process,
Effective lutein ester loss late that product is contained within is less than 5%.And gained mayonnaise exquisiteness is sticky, good stability.
Specific embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, below to of the invention further detailed
Explanation.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not intended to limit the present invention.
Embodiment 1
A kind of mayonnaise containing lutein ester, by mass percentage, including：Lutein ester medicinal extract 0.04%, salad oil
45%, water 24.405%, egg pulp 10%, monosodium glutamate 1%, salt 1%, sucrose 2%, steviol glycoside 2%, acetic acid 8%, Sodium Benzoate
0.05%, starch Sodium Octenyl Succinate 1%, xanthans 0.2%, hydroxypropyl PASELLI EASYGEL 2.5%, the starch of acetylation two
Phosphate 2.3%, tert-butylhydroquinone 0.005%, sorbester p17：0.2%, sucrose fatty ester 0.3%.Wherein, lutein
The content of ester medicinal extract Lutein ester is 60%, preferably with the lutein provided by Yunnan Rui Bao biotech inc
Ester medicinal extract.
The mayonnaise containing lutein ester is prepared by following step：
S1. the first component is prepared：Formula ratio is pressed first, in a nitrogen environment, lutein ester medicinal extract is added in salad oil
And tert-butylhydroquinone；Sorbester p17 is added afterwards and is mixed.50 DEG C are then heated to, are stirred to mixed with the speed of 100r/min
Close uniform, obtain the mixture A.
Then starch Sodium Octenyl Succinate is added in mixture A, is stirred 3 minutes with the speed of 3000r/min, obtained
The lotion of smooth uniform.The lotion of gained smooth uniform is the first component.
S2. the second component is prepared：Press formula ratio first, in water add egg pulp, monosodium glutamate, salt, sucrose, steviol glycoside and
Sodium Benzoate；Sucrose fatty ester is added afterwards；Xanthans, hydroxypropyl PASELLI EASYGEL and acetylation are added after well mixed
After PASELLI EASYGEL mixing, stirred 3 minutes with the speed of 3000r/min, obtain the lotion of smooth uniform.It is subsequently adding vinegar
Acid, is continued 3 minutes with the speed stirring of 3000r/min, uniform to above-mentioned material mixing, obtains the second component.
S3. under stirring, the first component is divided 5 times and is added in the second component, stirred with the speed of 4000r/min
10 minutes, to above-mentioned material mixing it is uniform after, you can obtain outward appearance in bright yellow, fine and smooth sticky, uniform and stable mayonnaise.
The basic order of addition of step S1 and step S2 is：Add raw material and/or dispensing in a solvent first, be subsequently adding
Corresponding emulsifying agent, is eventually adding corresponding thickener.Effect using the order of addition is：Due to raw material and/or dispensing
Middle part can be dissolved in solvent, and emulsifying agent is added after the moieties dissolve.Now emulsifying agent is only needed for undissolved
Material carries out emulsification cladding, not only accelerates the speed of emulsion formation, and improves the utilization rate of emulsifying agent, reduces emulsifying agent
The amount of interior inessential cladding material.
Embodiment 2
A kind of mayonnaise containing lutein ester, by mass percentage, including：Lutein ester medicinal extract 0.02%, olive oil
50%, water 23.33%, egg pulp 5%, acetic acid 6%, monosodium glutamate 0.5%, salt 1.5%, sucrose 4%, steviol glycoside 3%, sorbic acid
Potassium 0.1%, starch Sodium Octenyl Succinate 1.4%, single hard fatty acids glyceride 0.3%, vitamin E 0.05%, sodium alginate
0.1%, acetate starch 1.5%, hydroxypropul starch 2.5%, soybean lecithin 0.7%.
The mayonnaise containing lutein ester is prepared by following step：
S1. the first component is prepared：Formula ratio is pressed first, it is in a nitrogen environment, lutein ester medicinal extract, single hard fatty acids are sweet
Grease, vitamin E and mixed with olive oil.40 DEG C are then heated to, 5 minutes are stirred to well mixed with the speed of 60r/min, obtained
To mixture A.
Then starch Sodium Octenyl Succinate is added in mixture A, is stirred 5 minutes with the speed of 3000r/min and extremely obtained
To the lotion of smooth uniform, the lotion is the first component.
S2. the second component is prepared：Formula ratio is pressed first, by water, egg pulp, monosodium glutamate, salt, sucrose, steviol glycoside, sorbic acid
After potassium, Tween 80, sodium alginate, acetate starch, hydroxypropul starch, soybean lecithin mixing, stirred with the speed of 3500r/min
Acetic acid is added after mixing 3 minutes lotions to formation smooth uniform, continues to stir.Mixing speed is 3500r/min, is stirred 3 minutes,
It is uniform to above-mentioned material mixing, obtain the second component；
S3. under stirring, the first component is divided 4 times and is added in the second component, stirred with the speed of 3800r/min
10 minutes, to above-mentioned material mixing it is uniform after, you can obtain outward appearance in bright yellow, fine and smooth sticky, uniform and stable mayonnaise.
Embodiment 3
A kind of mayonnaise containing lutein ester, by mass percentage, including：Lutein ester medicinal extract 0.1%, salad oil
30%, water 36.6%, egg pulp 1%, monosodium glutamate 2%, salt 2%, xylitol 5%, fructose 2%, D-sorbite 3%, acetic acid 8%,
Disodium ethylene diamine tetraacetate 0.1%, ethyl cellulose 2%, guar gum 1%, sodium carboxymethylcellulose 1%, the double starch of phosphate
2%, aoxidize hydroxypropul starch 1%, starch phosphate sodium 1%, propylgallate 0.1%, sorbester p17：1%；Tween 80：
0.3%, sucrose fatty ester 0.7%.Wherein, the content of lutein ester medicinal extract Lutein ester is 60%.
The mayonnaise containing lutein ester is prepared by following step：
S1. the first component is prepared：Formula ratio is pressed first, in a nitrogen environment, by lutein ester medicinal extract, sorbester p17, is not eaten
Sub- propyl propionate mixes with salad oil.60 DEG C are then heated to, 10 minutes are stirred to well mixed with the speed of 30r/min, obtained
Mixture A.
Then add ethyl cellulose in mixture A, with the speed of 5000r/min stir 2 minutes it is smooth equal to obtaining
Even lotion, obtains the first component.
S2. the second component is prepared：Formula ratio is pressed first, by egg pulp, monosodium glutamate, salt, xylitol, fructose, D-sorbite, vinegar
Acid, disodium ethylene diamine tetraacetate, guar gum, sodium carboxymethylcellulose, the double starch of phosphate, oxidation hydroxypropul starch, starch phosphorus
Acid esters sodium, Tween 80：0.3%th, sucrose fatty ester 0.7%, is stirred 2 minutes to mixing after mixing with the speed of 5000r/min
Uniformly.Acetic acid is subsequently adding, to obtain the second component after the speed stirring 0.5min of 5000r/min.
S3. under stirring, the first component is divided 3 times and is added in the second component, stirred with the speed of 5000r/min
2 minutes, to above-mentioned material mixing it is uniform after, you can obtain outward appearance in bright yellow, fine and smooth sticky, uniform and stable mayonnaise.
Embodiment 4
A kind of mayonnaise containing lutein ester, by mass percentage, including：Lutein ester medicinal extract 0.01%, salad oil
60%, water 24.58%, egg pulp 10%, monosodium glutamate 0.2%, salt 0.2%, fructose 0.5%, steviol glycoside 0.5%, acetic acid 1%,
Benzoic acid 0.005%, starch Sodium Octenyl Succinate 0.3%, ethyl cellulose 0.2%, sodium alginate 0.2%, guar gum
0.3%, tert-butylhydroquinone 0.003%, propylgallate 0.002%, sorbester p17：0.5%, single hard fatty acids glyceride
0.5%, soybean lecithin 0.2%, Tween 80：0.3%, sucrose fatty ester 0.5%.Wherein, the lutein ester medicinal extract middle period is yellow
The content of plain ester is 60%.
The mayonnaise containing lutein ester is prepared by following step：
S1. the first component is prepared：Formula ratio is pressed first, it is in a nitrogen environment, lutein ester medicinal extract, sorbester p17, list is hard
Fatty glyceride, tert-butylhydroquinone, propylgallate mix with salad oil.30 DEG C are then heated to, with 30r/min
Speed stir 15 minutes to well mixed, obtain mixture A.
Then starch Sodium Octenyl Succinate, ethyl cellulose are added in mixture A, is stirred with the speed of 2000r/min
Mix 15 minutes to the lotion for obtaining smooth uniform, obtain the first component.
S2. the second component is prepared：The preparation method of the second component is described in step S2：Formula ratio is pressed first, by water, shell egg
Liquid, monosodium glutamate, salt, fructose, steviol glycoside, acetic acid, benzoic acid and sodium alginate, guar gum, soybean lecithin, Tween 80, sucrose
After fatty acid ester mixing, 15 minutes are stirred to well mixed with the speed of 2000r/min.Acetic acid is subsequently adding, with 2000r/min
Speed stirring 5min after obtain the second component.
S3. under stirring, the first component is divided 5 times and is added in the second component, stirred with the speed of 2000r/min
10 minutes, to above-mentioned material mixing it is uniform after, you can obtain outward appearance in bright yellow, fine and smooth sticky, uniform and stable mayonnaise.
Applicant, lutein ester loss late and product stability based on embodiment 1 for product are tested, wherein
Lutein ester loss late experiment computing formula be：Loss late=[1- product lutein esters content (wt.%)/lutein ester adds
Dosage (wt.%)] * 100；Product stability is evaluated using observation.In following experiments, except relevant parameter or formulation are adjusted
Whole outer, remaining formula, formula ratio and process are same as Example 1.
Product lutein ester loss late experimental result is as follows：
Product stability experimental result is as follows：
For the loss late of lutein ester, applicants have found that, although the mayonnaise with preparation under conventional air environment
The uniform and stable mayonnaise containing lutein ester can also be obtained, but the loss late of lutein ester is very high, almost this hair
3 times of bright technology.The reason for its is possible is, although lutein ester is better than lutein for the stability of light, heat, its
Body can be oxidized, and in needing to add under agitation grease due to lutein ester medicinal extract, whipping process accelerates the same of dissolving
When also increase the probability that lutein ester is contacted with external environment, lacking nitrogen protection can cause lutein ester in whipping process
In, it is not emulsified before agent is wrapped up i.e. by dioxygen oxidation in air.Afterwards because lutein ester is emulsified agent parcel, add anti-oxidant
The antioxidation of agent so that the possibility that lutein ester is aoxidized by outside air is near extremely low, therefore protect right using nitrogen
The loss late lifting of lutein ester is not obvious.
Additionally, applicants have found that, it is yellow that emulsifying agent of first emulsifying agent from HLB less than 7 can substantially reduce leaf
The loss late of plain ester.The reason for its is possible is that lipophilic group is more on emulsifying agents of the HLB less than 7, can promote lutein
The dissolving of ester, what is faster, relatively stablized forms package structure to lutein ester, and it is several that reduction lutein ester is contacted with external environment
Rate, so as to reduce the possibility that lutein ester is oxidized loss.
First thickener can be in certain loss crossed in degree and reduce lutein ester from starch Sodium Octenyl Succinate
Rate.The reason for its is possible is that starch Sodium Octenyl Succinate lipophile preferably, can quickly dissolve thickening in grease, compared with
Sticky fluid can also play the possibility for suppressing that lutein ester flowing is separated out and extraneous oxygen enters in fluid, so as to reduce
Lutein ester is oxidized the possibility of loss.Additionally, research finds, starch Sodium Octenyl Succinate has certain emulsification,
Can be formed with the first emulsifying agent and acted synergistically, further speeded up quick, stable being formed to lutein ester of the first emulsifying agent and wrap
Structure is wrapped up in, so as to reduce further the possibility that lutein ester is oxidized loss.
Additionally, applicants have found that, the effect of existing mayonnaise addition antioxidant is to prevent grease for a long time
Preservation during be oxidized.Then, antioxidant also acts the protective effect to lutein ester in this application so that leaf
Flavine ester is difficult by the dioxygen oxidation in air during stirring and processing, so as to reduce lutein ester reprocessing during
Loss late.
For product stability, applicants have found that, the first emulsifying agent, the second emulsifying agent, the first thickener, second increase
Thick dose of selection can to a certain extent influence the stability of product.Its possible cause is that the first component of product is main
Show as oiliness, the second component is mainly shown as aqueous, and unsuitable emulsifying agent and thickener are preparing the first component or second
Can tell on not good phenomenon during component.Additionally, applicants have found that, for the present invention, between component one and component two
Optimal hybrid plan be that component one is slow or by several times added in component two, otherwise easily produce reunion, cause product matter
The decline of amount and stability, in some instances it may even be possible to cause product that lamination occurs during shelf life.
For product effect, applicants have found that：Although protective effects of the TBHQ to lutein ester in process
Vitamin E is better than, but, vitamin E has certain protective effect for eye, and it can produce with lutein ester and cooperate with work
With, further strengthen protective effect of the product for human body eye, further reduce the possibility occurrence of AMD.Simultaneously as husky
Sauce is drawn mainly to coordinate vegetables and fruit to eat together,.The natural antioxygen such as anthocyanidin, vitamin C, polyphenol in vegetables and fruit
The effect of Synergistic can also be played between compound, and lutein ester, the possibility that AMD occurs further is reduced, while more preferably
To human body eye formed protective effect.
The present invention at least has one of the following advantages：
1., the invention provides a kind of mayonnaise containing lutein ester, the mayonnaise is fine and smooth tasty and refreshing, is maintaining mayonnaise
While peculiar taste, the eye of human body, especially retina are protected by the lutein ester that includes, effectively reduced
The probability of happening of AMD.
2. mayonnaise of the present invention is presented gorgeous yellow and is coloured in itself by lutein ester, makes the color of mayonnaise
While with temptation, it is to avoid the mayonnaise quality decline that is caused using chemical pigment.
3. the preparation technology of mayonnaise of the present invention can to greatest extent reduce lutein ester loss in process,
Effective lutein ester loss late that product is contained within is less than 5%.And gained mayonnaise exquisiteness is sticky, good stability.
It should be noted that and understand, in the case where the spirit and scope required by the claims in the present invention are not departed from, energy
Enough present invention to foregoing detailed description make various modifications and improvements.It is therefore desirable to the scope of the technical scheme of protection is not received
The limitation of given any specific exemplary teachings.
Claims (10)
1. a kind of mayonnaise containing lutein ester, it is characterised in that by mass percentage, including：Lutein ester 0.01-
0.1%, oily 25-60%, water 20-40%, condiment 5-25%, the first thickener 0.5-2%, the second thickener 0.5-6%, antioxygen
Agent 0.005-0.1%, the first emulsifying agent 0.1-1.0%, the second emulsifying agent 0.1-1.0%.
2. the mayonnaise of lutein ester is contained according to claim 1, it is characterised in that the lutein ester is that lutein ester soaks
Cream；The content of described lutein ester medicinal extract Lutein ester is more than 50%.
3. the mayonnaise of lutein ester is contained according to claim 1, it is characterised in that with the mass percent of the mayonnaise
Meter, the condiment includes：Egg pulp 1-10%, monosodium glutamate 0.2-2%, salt 0.2-2%, sweetener 1-10%, acid 1-8%,
Preservative 0.005-0.1%；
The sweetener is at least one in sucrose, steviol glycoside, xylitol, fructose, D-sorbite；
The preservative is at least one in disodium ethylene diamine tetraacetate, benzoic acid and sodium benzoate, sorbic acid and its sylvite.
4. the mayonnaise of lutein ester is contained according to claim 1, it is characterised in that the antioxidant is vitamin E, spy
At least one in butylhydroquinone, propylgallate.
5. the mayonnaise containing lutein ester according to claim 1, it is characterised in that first thickener is：Octenyl
At least one in succinic acid starch sodium, ethyl cellulose；
Second thickener is：Sodium alginate, guar gum, xanthans, sodium carboxymethylcellulose, acetate starch, phosphate
Double starch, Ultra Tex 2, hydroxypropul starch, hydroxypropyl PASELLI EASYGEL, oxidation hydroxypropul starch, starch phosphorus
At least one in acid esters sodium.
6. the mayonnaise of lutein ester is contained according to claim 5, it is characterised in that first emulsifying agent is sorbester p17
(4.3), glycerin monostearate, list, at least one in diglycerine fatty acid ester (2-3), Glycerin, mixed triester with caprylic acid capric acid (12.5)；
Second emulsifying agent is at least one in soybean lecithin, Tween 80, sucrose fatty ester.
7. the mayonnaise of lutein ester is contained according to claim 1, it is characterised in that the mayonnaise containing lutein ester leads to
Following step is crossed to prepare：
After being S1. uniformly mixed lutein ester medicinal extract, antioxidant, vegetable oil, the first emulsifying agent and the first thickener
To the first component；
S2. the second component is obtained after water, condiment and the second emulsifying agent, the second thickener and acetic acid stirring；
S3. under stirring, the first component is added slowly in the second component, continues to stir to forming uniform and stable sauce
Body.
8. the mayonnaise of lutein ester is contained according to claim 7, it is characterised in that the preparation of the first component described in step S1
Method is：Lutein ester medicinal extract, antioxidant, vegetable oil are mixed with the first emulsifying agent；30-60 DEG C is then heated to, with 30-
The speed of 100r/min is stirred to well mixed, obtains the mixture A；
Then the first thickener is added in mixture A, is stirred to obtaining smooth uniform with the speed of 2000-5000r/min
Lotion, obtains the first component.
9. the mayonnaise of lutein ester is contained according to claim 8, it is characterised in that the mixture A is in nitrogen protection ring
Under border, mixing lutein ester medicinal extract, vegetable oil, antioxidant and the first emulsifying agent are obtained.
10. the mayonnaise of lutein ester is contained according to claim 7, it is characterised in that the system of the second component described in step S2
Preparation Method is：Formula ratio is pressed first, after water, condiment are mixed with the second emulsifying agent, the second thickener, with 2000-5000r/min
Speed stir to well mixed；Acetic acid is subsequently adding, to obtain the after the speed of 2000-5000r/min stirring 0.5-5min
Two components.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710044289.0A CN106666671A (en) | 2017-01-21 | 2017-01-21 | Salad sauce containing xangold and preparation method of salad sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710044289.0A CN106666671A (en) | 2017-01-21 | 2017-01-21 | Salad sauce containing xangold and preparation method of salad sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666671A true CN106666671A (en) | 2017-05-17 |
Family
ID=58859732
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710044289.0A Pending CN106666671A (en) | 2017-01-21 | 2017-01-21 | Salad sauce containing xangold and preparation method of salad sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106666671A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242528A (en) * | 2017-06-15 | 2017-10-13 | 云南瑞宝生物科技股份有限公司 | A kind of mayonnaise containing lutein and preparation method thereof |
| CN108077905A (en) * | 2018-02-09 | 2018-05-29 | 云南瑞宝生物科技股份有限公司 | A kind of eyeshield dish to go with rice, steamed buns etc and preparation method thereof |
| CN109757711A (en) * | 2019-03-11 | 2019-05-17 | 昆明七彩云花生物科技有限公司 | A kind of rose mayonnaise and its processing method and formula rich in anthocyanidin |
| CN111657480A (en) * | 2020-06-30 | 2020-09-15 | 河北工程大学 | Low-fat egg-free salad dressing with probiotic function and preparation method thereof |
| CN115177001A (en) * | 2022-06-30 | 2022-10-14 | 仙乐健康科技股份有限公司 | Emulsified composition |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1159892A (en) * | 1996-02-08 | 1997-09-24 | 雀巢制品公司 | Mayonnaise-like product and process for its manufacture |
| CN101098629A (en) * | 2004-11-04 | 2008-01-02 | 孟山都技术公司 | High pufa oil compositions |
| JP2009107946A (en) * | 2007-10-26 | 2009-05-21 | Maruzen Pharmaceut Co Ltd | Degradation inhibitor of lutein and food and drink containing the same |
| 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 |
| CN102077980A (en) * | 2009-11-26 | 2011-06-01 | 东莞市百味佳食品有限公司 | Salad sauce with mustard flavor and preparation method thereof |
| CN102271525A (en) * | 2008-10-14 | 2011-12-07 | 索拉兹米公司 | Food compositions of microalgal biomass |
| CN103815387A (en) * | 2012-11-17 | 2014-05-28 | 王梦薇 | Palm oil salad dressing and preparation process thereof |
| CN105285898A (en) * | 2015-11-06 | 2016-02-03 | 广州昊道食品有限公司 | Semi-solid emulsification seasoning and preparation method thereof |
-
2017
- 2017-01-21 CN CN201710044289.0A patent/CN106666671A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1159892A (en) * | 1996-02-08 | 1997-09-24 | 雀巢制品公司 | Mayonnaise-like product and process for its manufacture |
| CN101098629A (en) * | 2004-11-04 | 2008-01-02 | 孟山都技术公司 | High pufa oil compositions |
| JP2009107946A (en) * | 2007-10-26 | 2009-05-21 | Maruzen Pharmaceut Co Ltd | Degradation inhibitor of lutein and food and drink containing the same |
| CN102271525A (en) * | 2008-10-14 | 2011-12-07 | 索拉兹米公司 | Food compositions of microalgal biomass |
| CN102077980A (en) * | 2009-11-26 | 2011-06-01 | 东莞市百味佳食品有限公司 | Salad sauce with mustard flavor and preparation method thereof |
| 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 |
| CN103815387A (en) * | 2012-11-17 | 2014-05-28 | 王梦薇 | Palm oil salad dressing and preparation process thereof |
| CN105285898A (en) * | 2015-11-06 | 2016-02-03 | 广州昊道食品有限公司 | Semi-solid emulsification seasoning and preparation method thereof |
Non-Patent Citations (5)
| Title |
|---|
| 中国食品添加剂和配料协会编著: "《食品添加剂手册-3版》", 30 September 2012, 中国轻工业出版社 * |
| 张莉华等: ""叶黄素的主要剂型及应用"", 《中国食品添加剂》 * |
| 本书编委会: "《进口预包装食品标签指南》", 31 May 2015, 中国质检出版社 * |
| 李利军等: "《现代家庭食品安全指南》", 29 February 2012, 陕西科学技术出版社 * |
| 鲍新华等: "《地球生命的屏障-大气环境》", 31 July 2013, 吉林出版集团有限责任公司 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242528A (en) * | 2017-06-15 | 2017-10-13 | 云南瑞宝生物科技股份有限公司 | A kind of mayonnaise containing lutein and preparation method thereof |
| CN108077905A (en) * | 2018-02-09 | 2018-05-29 | 云南瑞宝生物科技股份有限公司 | A kind of eyeshield dish to go with rice, steamed buns etc and preparation method thereof |
| CN109757711A (en) * | 2019-03-11 | 2019-05-17 | 昆明七彩云花生物科技有限公司 | A kind of rose mayonnaise and its processing method and formula rich in anthocyanidin |
| CN111657480A (en) * | 2020-06-30 | 2020-09-15 | 河北工程大学 | Low-fat egg-free salad dressing with probiotic function and preparation method thereof |
| CN115177001A (en) * | 2022-06-30 | 2022-10-14 | 仙乐健康科技股份有限公司 | Emulsified composition |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106666671A (en) | Salad sauce containing xangold and preparation method of salad sauce | |
| EP0897671B2 (en) | Aqueous dispersions or suspensions | |
| BRPI0307752B1 (en) | OIL / FAT BASED POWDER AND PROCESSED FOOD | |
| JPH11514221A (en) | New process | |
| BRPI0617406A2 (en) | microemulsions for use in food and beverage | |
| CN101965213A (en) | Have the cognitive egg products that reduce the cholesterol in human body level and/or improve the composition of people's health of being used to | |
| US20060105021A1 (en) | Cholesterol-reducing liquid | |
| CN109157510A (en) | A kind of water-soluble carotenoid preparation and the preparation method and application thereof | |
| US20030105157A1 (en) | Aqueous solution of ascorbic acid and method for producing same | |
| US20080021112A1 (en) | Long chain alcohols provided in edible oils | |
| JP2004091392A (en) | Sparingly water-soluble component-containing composition for dispersion in water and beverage | |
| CN107242528A (en) | A kind of mayonnaise containing lutein and preparation method thereof | |
| CN108185401A (en) | For the emulsion for including carotenoid of liquid preparation particularly beverage that is transparent and stablizing to pasteurization | |
| JP2008148692A (en) | Emulsified composition containing oils and fats, method for producing the same, and food containing the same | |
| CN105851991A (en) | Nutritional seasoning tea sauce and making method thereof | |
| JP7234676B2 (en) | W1/O/W2 type emulsified food | |
| JP7332081B2 (en) | LUTEIN-CONTAINING COMPOSITION AND METHOD FOR PRODUCING SAME | |
| JP4100750B2 (en) | Emulsified oil and fat composition | |
| CN105517575B (en) | The emulsibility preparation of liposoluble substance | |
| CN103651992B (en) | Edible oil and fat product adopting bonded materials of sterol saponin and phytosterol ester as raw materials | |
| KR20110130036A (en) | Nanoemulsion composition comprising astaxanthin | |
| EP2770850B1 (en) | Edible product and use thereof for increasing bioavailability of micronutrients comprised in vegetables or fruit | |
| JP2013252084A (en) | Emulsified pigment preparation providing stability to agitation under heat, and use of the same | |
| ES2910373T3 (en) | Emulsified food composition | |
| AU2003204456A1 (en) | Aqueous solution of ascorbic acid and method for producing same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20170517 |