CN107440075A - 类蛋黄酱食品 - Google Patents
类蛋黄酱食品 Download PDFInfo
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- CN107440075A CN107440075A CN201710783247.9A CN201710783247A CN107440075A CN 107440075 A CN107440075 A CN 107440075A CN 201710783247 A CN201710783247 A CN 201710783247A CN 107440075 A CN107440075 A CN 107440075A
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- 235000010746 mayonnaise Nutrition 0.000 title claims abstract description 31
- 239000008268 mayonnaise Substances 0.000 title claims abstract description 31
- 235000013305 food Nutrition 0.000 title claims abstract description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 39
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 claims abstract description 14
- IAEGWXHKWJGQAZ-UHFFFAOYSA-N trimethylpyrazine Chemical class CC1=CN=C(C)C(C)=N1 IAEGWXHKWJGQAZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 7
- 240000004507 Abelmoschus esculentus Species 0.000 claims abstract description 6
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims abstract description 6
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 6
- 241000894007 species Species 0.000 claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 5
- 240000000902 Diospyros discolor Species 0.000 claims abstract description 5
- 235000003115 Diospyros discolor Nutrition 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 239000008159 sesame oil Substances 0.000 claims abstract description 4
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 4
- OXQOBQJCDNLAPO-UHFFFAOYSA-N 2,3-Dimethylpyrazine Chemical compound CC1=NC=CN=C1C OXQOBQJCDNLAPO-UHFFFAOYSA-N 0.000 claims description 12
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 claims description 5
- 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 abstract description 8
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 239000003053 toxin Substances 0.000 abstract description 3
- 231100000765 toxin Toxicity 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 4
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- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 229960000304 folic acid Drugs 0.000 description 2
- 235000019152 folic acid Nutrition 0.000 description 2
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- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 206010012335 Dependence 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
- 229930182558 Sterol Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000003130 cardiopathic effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000004611 spectroscopical analysis Methods 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种类蛋黄酱食品，按质量分数计算，其组分为牛油果果肉25～35份、干辣椒60～70份、秋葵干20～30份、食用油18～20份、生姜3～5份、大蒜3～5份、食盐4～6份、芝麻油1～2份以及五香粉4～5份、醋酸0.1～1.5份和蛋黄20～30份、2,3,5‑三甲基吡嗪0.1～1.5和糠醛0.1～0.2份。本发明的优点在于降低胆固醇、便于排毒等特点。
Description
技术领域
本发明属于食品辅料领域，具体是一种类蛋黄酱食品。
背景技术
蛋黄酱通常为将食用油脂和食醋用蛋黄乳化而制造的高粘度的膏状食品。蛋黄酱具有使很多人上瘾并成为癖好的特有的风味，以至于在所有的食品中使用蛋黄酱的、被称为所谓的Mayora(蛋黄酱爱好者)的人们有很多。
另一方面，近年来由于以控制卡路里作为健康志向，也制造出了降低食用油脂的含量并用增稠剂调节为与蛋黄酱同样的粘度的、所谓的低油蛋黄酱和不含有食用油脂的无油蛋黄酱(专利文献1)。并且，市场中，对于这样的低油蛋黄酱、无油蛋黄酱也期望与本来的蛋黄酱同样的风味。
然而，低油蛋黄酱、无油蛋黄酱中酸味明显，难以赋予蛋黄酱特有的上瘾且成为癖好的风味。进而，也包括本来的蛋黄酱，对含有醋和蛋黄的高粘度的膏状食品(以下，称为类蛋黄酱食品)，也期望进一步提高蛋黄酱特有的上瘾且成为癖好的独特的风味。
发明内容
为了克服现有技术的不足，本发明提供一种类蛋黄酱食品。
本发明采用了如下技术方案：一种类蛋黄酱食品，按质量分数计算，其组分为牛油果果肉25～35份、干辣椒60～70份、秋葵干20～30 份、食用油18～20份、生姜3～5份、大蒜3～5份、食盐4～6份、芝麻油1～2份以及五香粉4～5份、醋酸0.1～1.5份和蛋黄20～30份、2,3,5-三甲基吡嗪0.1～1.5和糠醛0.1～0.2份。
进一步地，类蛋黄酱食品，其中，用固相微萃取-气相色谱-质谱分析法进行测定时，(a)2,3,5-三甲基吡嗪的峰面积相对于醋酸的峰面积的比为0.000004～0.003、(b)糠醛的峰面积相对于醋酸的峰面积的比为0.001～0.05。
进一步地，所述的类蛋黄酱食品，其含有二甲基吡嗪。4.根据权利要求3所述的类蛋黄酱食品，其中，用固相微萃取-气相色谱- 质谱分析法进行测定时，二甲基吡嗪的峰面积相对于醋酸的峰面积的比为0.00007～0.07。
采用此种组分，考虑牛油果果肉中含有可溶纤维、叶酸、油酸；可溶纤维含量极高，可以清除体内多余的胆固醇，预防便秘的效果；叶酸可以减少癌症和心脏病的几率；油酸可代替饱和脂肪，从而起到降低胆固醇的作用；秋葵干可以降低人体对胰岛素的需求，抑制胆固醇吸收，能改善血脂，排除毒素等功效；故此利用牛油果和秋葵干结合制备辣椒酱，无疑可以大大降低人们在实用烤肉后体内的胆固醇含量，便于排除毒素，防止便秘。
具体实施方式
下面结合实施例对本发明做进一步说明：
实施例：
一种类蛋黄酱食品，按质量分数计算，其组分为牛油果果肉25～35 份、干辣椒60～70份、秋葵干20～30份、食用油18～20份、生姜3～5 份、大蒜3～5份、食盐4～6份、芝麻油1～2份以及五香粉4～5份、醋酸0.1～1.5份和蛋黄20～30份、2,3,5-三甲基吡嗪0.1～1.5和糠醛0.1～0.2份。
其中，用固相微萃取-气相色谱-质谱分析法进行测定时， (a)2,3,5-三甲基吡嗪的峰面积相对于醋酸的峰面积的比为 0.000004～0.003、(b)糠醛的峰面积相对于醋酸的峰面积的比为 0.001～0.05。类蛋黄酱食品中还含有二甲基吡嗪，其中，用固相微萃取-气相色谱-质谱分析法进行测定时，二甲基吡嗪的峰面积相对于醋酸的峰面积的比为0.00007～0.07。
Claims (4)
1.一种类蛋黄酱食品，其特征在于，按质量分数计算，其组分为牛油果果肉25～35份、干辣椒60～70份、秋葵干20～30份、食用油18～20份、生姜3～5份、大蒜3～5份、食盐4～6份、芝麻油1～2份以及五香粉4～5份、醋酸0.1～1.5份和蛋黄20～30份、2,3,5-三甲基吡嗪0.1～1.5和糠醛0.1～0.2份。
2.根据权利要求1所述的类蛋黄酱食品，其中，用固相微萃取-气相色谱-质谱分析法进行测定时，(a)2,3,5-三甲基吡嗪的峰面积相对于醋酸的峰面积的比为0.000004～0.003、(b)糠醛的峰面积相对于醋酸的峰面积的比为0.001～0.05。
3.根据权利要求1或2所述的类蛋黄酱食品，其含有二甲基吡嗪。
4.根据权利要求3所述的类蛋黄酱食品，其中，用固相微萃取-气相色谱-质谱分析法进行测定时，二甲基吡嗪的峰面积相对于醋酸的峰面积的比为0.00007～0.07。
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| CN201710783247.9A CN107440075A (zh) | 2017-09-03 | 2017-09-03 | 类蛋黄酱食品 |
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| CN201710783247.9A CN107440075A (zh) | 2017-09-03 | 2017-09-03 | 类蛋黄酱食品 |
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| CN201710783247.9A Pending CN107440075A (zh) | 2017-09-03 | 2017-09-03 | 类蛋黄酱食品 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104883905A (zh) * | 2012-11-29 | 2015-09-02 | 丘比株式会社 | 类蛋黄酱食品 |
| CN105919035A (zh) * | 2016-04-11 | 2016-09-07 | 侯蒙蒙 | 一种风味辣椒酱及其制备方法 |
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2017
- 2017-09-03 CN CN201710783247.9A patent/CN107440075A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104883905A (zh) * | 2012-11-29 | 2015-09-02 | 丘比株式会社 | 类蛋黄酱食品 |
| CN105919035A (zh) * | 2016-04-11 | 2016-09-07 | 侯蒙蒙 | 一种风味辣椒酱及其制备方法 |
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Application publication date: 20171208 |