CN108450901A - A kind of preparation method of mayonnaise - Google Patents
A kind of preparation method of mayonnaise Download PDFInfo
- Publication number
- CN108450901A CN108450901A CN201611130597.7A CN201611130597A CN108450901A CN 108450901 A CN108450901 A CN 108450901A CN 201611130597 A CN201611130597 A CN 201611130597A CN 108450901 A CN108450901 A CN 108450901A
- Authority
- CN
- China
- Prior art keywords
- yolk
- added
- mayonnaise
- low cholesterol
- egg
- 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 17
- 239000008268 mayonnaise Substances 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 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 claims abstract description 36
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 31
- 235000012000 cholesterol Nutrition 0.000 claims abstract description 18
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 4
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 4
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 239000004006 olive oil Substances 0.000 claims abstract description 4
- 235000008390 olive oil Nutrition 0.000 claims abstract description 4
- 239000000312 peanut oil Substances 0.000 claims abstract description 4
- 238000013517 stratification Methods 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 238000010792 warming Methods 0.000 claims abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 description 7
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021484 savory snack Nutrition 0.000 description 1
- 239000007787 solid Substances 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
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The present invention relates to a kind of preparation methods of mayonnaise, which is characterized in that includes the following steps：S1 beats egg in a reservoir, and it is spare to take out yolk；S2 pours into yolk in blender, and hydrochloric acid is added while stirring, adjusts pH value to 5.7, is further continued for stirring；The yolk being stirred is poured into homogenizer by S3, is warming up to 58 DEG C, is added peanut oil, and processing is homogenized；Mixture after homogenizing is poured into centrifuge and carries out centrifugal treating by S4；S5 stratification removes a layer low cholesterol yolk；Icing Sugar is added in low cholesterol yolk in S6, and olive oil, lemon juice and light-coloured vinegar mixed liquor is added when dismissing with egg-whisk, dismisses to dope is formed, low cholesterol mayonnaise is made.Mayonnaise produced by the present invention had not only remained the high nutritive value of yolk, but also remained the flavor of yolk, while also reducing a large amount of cholesterol, the people with hyperlipidemia for fearing high cholesterol can also be trusted edible.
Description
Technical field
The present invention relates to food production fields, and in particular to a kind of preparation method of mayonnaise.
Background technology
The protein of egg concentrates on egg white and egg film, remaining nutriment concentrates on yolk.Yolk is rich in fat-soluble dimension
Raw element, monounsaturated fatty acids, phosphorus, the trace elements such as iron.Due to containing higher cholesterol in yolk, it is deemed likely to meeting
So that blood fat is increased, lead to vascular sclerosis, so some people only eat egg white and do not eat Huang.The nutriture value of yolk is not only wasted in this way
Value, has also failed to live up to the deliciousness of yolk.Egg is usually used in making the savory snacks such as mayonnaise, egg roll, Egg Tarts, if by egg
Yolk removes, and not only reduces the flavor of dessert, also reduces the nutritive value of dessert.
Invention content
The purpose of the present invention is to provide a kind of preparation methods of mayonnaise, contain higher courage to solve existing mayonnaise
The problem of sterol.
In order to achieve the above purpose, it adopts the following technical scheme that.A kind of preparation method of mayonnaise, feature exist
In including the following steps：
S1 beats egg in a reservoir, and it is spare to take out yolk；
S2 pours into yolk in blender, and hydrochloric acid is added while stirring, adjusts pH value to 5.7, is further continued for stirring；
The yolk being stirred is poured into homogenizer by S3, is warming up to 58 DEG C, is added peanut oil, and processing is homogenized；
Mixture after homogenizing is poured into centrifuge and carries out centrifugal treating by S4；
S5 stratification removes a layer low cholesterol yolk；
Icing Sugar is added in low cholesterol yolk in S6, and olive oil, lemon juice and light-coloured vinegar mixed liquor is added when dismissing with egg-whisk,
It dismisses to dope is formed, low cholesterol mayonnaise is made.
Compared with prior art, the present invention first carries out low cholesterol processing to yolk, is further processed into mayonnaise, makes
The mayonnaise obtained had not only remained the high nutritive value of yolk, but also remained the flavor of yolk, while it is solid to also reduce a large amount of courage
Alcohol the people with hyperlipidemia for fearing high cholesterol can also be trusted edible.
Specific implementation mode
With reference to embodiment, the invention will be further described.
The preparation method of embodiment low cholesterol mayonnaise includes the following steps：
1, Quality eggs are chosen, are cleaned up, beats in a reservoir, it is spare to take out yolk；
2, yolk is poured into blender, 14% hydrochloric acid is added while stirring, adjusted pH value to 5.7, be further continued for stirring；
3, the yolk being stirred is poured into homogenizer, is warming up to 60 DEG C, add peanut oil, carry out 40min homogenizing processing；
4, the mixture after homogenizing is poured into centrifuge and carries out 50min centrifugal treatings；
5, stratification removes a layer low cholesterol yolk；
6, Icing Sugar is added in low cholesterol yolk, olive oil, lemon juice and light-coloured vinegar mixed liquor is added when dismissing with egg-whisk,
30min is dismissed to dope is formed, low cholesterol mayonnaise is made.
Claims (1)
1. a kind of preparation method of mayonnaise, which is characterized in that include the following steps：
S1 beats egg in a reservoir, and it is spare to take out yolk；
S2 pours into yolk in blender, and hydrochloric acid is added while stirring, adjusts pH value to 5.7, is further continued for stirring；
The yolk being stirred is poured into homogenizer by S3, is warming up to 58 DEG C, is added peanut oil, and processing is homogenized；
Mixture after homogenizing is poured into centrifuge and carries out centrifugal treating by S4；
S5 stratification removes a layer low cholesterol yolk；
Icing Sugar is added in low cholesterol yolk in S6, and olive oil, lemon juice and light-coloured vinegar mixed liquor is added when dismissing with egg-whisk,
It dismisses to dope is formed, low cholesterol mayonnaise is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611130597.7A CN108450901A (en) | 2016-12-09 | 2016-12-09 | A kind of preparation method of mayonnaise |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611130597.7A CN108450901A (en) | 2016-12-09 | 2016-12-09 | A kind of preparation method of mayonnaise |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108450901A true CN108450901A (en) | 2018-08-28 |
Family
ID=63221560
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611130597.7A Pending CN108450901A (en) | 2016-12-09 | 2016-12-09 | A kind of preparation method of mayonnaise |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108450901A (en) |
-
2016
- 2016-12-09 CN CN201611130597.7A patent/CN108450901A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180828 |