CN110959847A - Low-fat mayonnaise containing fish protein and preparation method thereof - Google Patents
Low-fat mayonnaise containing fish protein and preparation method thereof Download PDFInfo
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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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- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
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- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention relates to the technical field of food processing, and discloses a preparation method of low-fat mayonnaise containing fish protein, which comprises the following components in parts by weight: 40-80 parts of soybean oil, 5-10 parts of egg yolk, 40-60 parts of fat simulant, 5-10 parts of white vinegar, 1-2 parts of white granulated sugar, 2-3 parts of salt, 0.5-1 part of mustard oil and 0.1-0.2 part of potassium sorbate; the invention also discloses a preparation method of the low-fat mayonnaise containing the fish protein and a preparation method of the fat simulant. According to the invention, the seawater fish meat protein isolate is subjected to restriction hydrolysis and then compounded with pectin to replace part of soybean oil, the fat replacement ratio is 50%, the low-fat mayonnaise is applied to mayonnaise food preparation, compared with full-fat mayonnaise, the viscosity of the low-fat mayonnaise is reduced by 46.5%, the energy value is reduced by 46.4%, the protein content is increased by 107.1%, and the low-fat mayonnaise presents unique fish fragrance, is suitable for coating foods such as chips, bread, hamburgers, sushi and the like, and has good market application prospect.
Description
Technical Field
The invention relates to the field of food production, and particularly relates to low-fat mayonnaise containing fish protein and a preparation method thereof.
Background
Mayonnaise is a high-fat semisolid oil-in-water (O/W) emulsion and is also a fat dressing that is popular with consumers. The traditional mayonnaise is mainly prepared by uniformly mixing vegetable oil, egg yolk, vinegar, sugar, salt and other various seasonings, and contains abundant nutrient components such as carbohydrate, protein, fat and the like. Currently, the fat content of mayonnaise on the market is 70-80%, and fat plays an important role in improving the rheological properties and sensory characteristics of mayonnaise, such as flavor, mouthfeel, color and texture.
However, a large number of scientific experiments show that the excessive intake of fat can cause chronic diseases such as obesity, diabetes, cardiovascular and cerebrovascular diseases and the like. Therefore, it is important to develop a low-calorie or non-calorie fat substitute and apply it to mayonnaise production to ensure human nutrition and health. Generally, fat substitutes are complexes based on fat, protein and carbohydrate, and can be divided into two broad categories: (1) the fat-like product obtained by modifying with fat as a basic component or the ester substance which is completely chemically synthesized is called a fat substitute and can partially or completely substitute fat in food; (2) fat substitutes formed by using carbohydrate and protein as basic components are called fat mimics, and cannot completely replace grease.
The preparation of low fat mayonnaise has been reported in a few. Salipejian discloses a low-fat nutritional mayonnaise and a preparation method thereof (application number: 201610002019.9), which is characterized in that maltodextrin is used for replacing part of salad oil, the replacement ratio is 27.9%, compared with full-fat mayonnaise, the low-fat mayonnaise has the advantages that the viscosity is increased by 105%, and the energy is reduced by 16.5%. Jiayuan Yuan et al discloses a preparation method of low-fat mayonnaise (application number: 201710034386.1), which is characterized in that a mayonnaise rich in dietary fiber and suitable for being eaten by hyperlipidemia or obesity people in a proper amount is prepared by taking a micro-nano wheat drum cellulose suspension as a grease simulant of the mayonnaise. A low-fat mayonnaise and a process for producing the same (application No. 201610659723.1) are disclosed by Wangzuoan et al, which are characterized in that a low-fat mayonnaise is prepared by using konjak gelatin gel particles as a fat mimetic, and the energy intake can be reduced while maintaining the smooth and rich taste of conventional mayonnaise. The invention uses single variety of polysaccharide as fat substituent, reduces the energy of mayonnaise to a certain extent, but does not improve the nutritive value.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the low-fat mayonnaise containing the fish protein and the preparation method thereof, the proteolysis product with a specific hydrolysis degree and the pectin are compounded to prepare the fat simulant, and the fat simulant is added into the mayonnaise, so that the fat content is reduced, and the nutritional value of the mayonnaise is improved.
In order to achieve the purpose of the invention, the invention adopts the technical scheme that:
a low fat mayonnaise containing fish protein comprises the following components in parts by weight: 40-80 parts of soybean oil, 5-10 parts of egg yolk, 40-60 parts of fat simulant, 5-10 parts of white vinegar, 1-2 parts of white granulated sugar, 2-3 parts of salt, 0.5-1 part of mustard oil and 0.1-0.2 part of potassium sorbate.
A method for preparing low fat mayonnaise containing fish protein comprises the following steps:
s1, weighing soybean oil, egg yolk, a fat simulant, white vinegar, white granulated sugar, salt, mustard oil and potassium sorbate according to the parts by weight;
s2, uniformly stirring and mixing the egg yolk, the salt, the white granulated sugar, the fat simulant and the potassium sorbate to obtain egg yolk liquid;
and S3, alternately adding the soybean oil and the white vinegar into the yolk liquid obtained in the step S2 for a plurality of times while stirring to form stable and uniform semi-solid, namely the low-fat mayonnaise finished product.
Preferably, the preparation method of the fat simulacrum comprises the following steps:
(1) preparing the isolated protein: mixing the sea fish muscle and ice water at a material-liquid ratio of 1: 8 (W: V), homogenizing, adjusting pH to 11.0 with 1mol/L NaOH solution, and stirring for 10min to fully dissolve fish meat; centrifuging the extractive solution at 8000 Xg for 10min, carefully collecting supernatant, adjusting pH to 5.5 with 1mol/L HCl solution, continuously stirring for 10min, centrifuging at 8000 Xg for 10min, and collecting precipitate as the protein isolate;
(2) enzymolysis: taking 100g of protein isolate, adding 400g of water, stirring uniformly to obtain 500g of protein solution, adding 0.1g of flavourzyme, carrying out enzymolysis for 20-240min at the pH value of 8.0 and the temperature of 50 ℃, keeping the constant pH value of 8.0 by using 1mol/L of NaOH solution in a reaction system, and carrying out freeze drying after enzyme deactivation;
(3) the preparation method of the fat simulant comprises the following steps: adding 5.0 wt% pectin into water, heating at 80 deg.C and stirring for 30min to obtain pectin sol solution, mixing pectin solution with protein hydrolysate lyophilized powder and water according to a ratio of 2: 1: 1 proportion, homogenizing at 10000r/min for 2min until the appearance is pasty, and obtaining the fat simulant.
Preferably, the marine fish is one of decapterus maruadsi, mackerel, anchovy and pike.
The invention has the beneficial effects that: the low-fat mayonnaise is prepared by taking the fish protein isolate hydrolysate and pectin as matrixes as fat substitutes, the oil content and viscosity are reduced, the storage modulus and the loss modulus are improved, the nutritive value is rich, and the marine fish protein isolate hydrolysate contains a large amount of polypeptides or small peptides and amino acids, has good functional properties such as antioxidant activity, ACE inhibitory activity and anti-tumor activity and is beneficial to human health; meanwhile, the protein hydrolysate contains a large amount of polypeptide or small peptide and amino acid, which can inhibit the oxidation of grease free radicals, prolong the shelf life of the mayonnaise and have a wider consumer market.
Drawings
FIG. 1 is a microscopic morphology of a full fat mayonnaise;
FIG. 2 is a microscopic view of a low fat mayonnaise of the present invention;
fig. 3 is an apparent viscosity of a full fat mayonnaise and a low fat mayonnaise of the present invention;
fig. 4 is a viscoelasticity curve of a full fat mayonnaise and a low fat mayonnaise of the present invention.
Detailed Description
In order to make the content of the present invention more clearly understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention.
A preparation method of low-fat mayonnaise containing fish protein comprises the following raw materials in parts by weight:
weighing 40 parts of soybean oil, 40 parts of fat simulant, 8 parts of egg yolk, 8 parts of white vinegar, 1.5 parts of white granulated sugar, 2 parts of salt, 0.6 part of mustard oil and 0.1 part of potassium sorbate according to parts by weight.
A method for preparing a low fat mayonnaise comprising the steps of:
s1, weighing soybean oil, fat simulant, egg yolk, white vinegar, white granulated sugar, salt, mustard oil and potassium sorbate according to the parts by weight;
wherein, the preparation method of the fat simulacrum comprises the following steps:
(1) preparing the isolated protein: mixing carangid maruadsi muscle and ice water in a material-liquid ratio of 1: 8 (W: V), homogenizing, adjusting the pH to 11.0 with 1mol/L NaOH solution, stirring for 10min to fully dissolve the fish meat, centrifuging the extracting solution at 8000 Xg for 10min, carefully collecting the supernatant, adjusting the pH to 5.5 with 1mol/L HCl solution, continuously stirring for 10min, centrifuging at 8000 Xg for 10min, and collecting the precipitate, wherein the precipitate is the isolated protein;
(2) enzymolysis: taking 100g of protein isolate, adding 400g of water, stirring uniformly to obtain 500g of protein solution, adding 0.1g of flavourzyme, carrying out enzymolysis for 20min at the pH value of 8.0 and the temperature of 50 ℃, keeping the constant pH value of 8.0 of a reaction system by using 1mol/L NaOH solution, and carrying out freeze drying after enzyme deactivation;
(3) the preparation method of the fat simulant comprises the following steps: adding 5.0 wt% pectin into water, heating at 80 deg.C and stirring for 30min to obtain pectin sol solution. Mixing pectin solution, protein hydrolysate freeze-dried powder and water according to the ratio of 2: 1: 1, homogenizing at 10000r/min for 2min until the appearance is pasty to obtain the fat simulant;
s2, uniformly stirring and mixing the egg yolk, the salt, the white granulated sugar, the fat simulant and the potassium sorbate to obtain egg yolk liquid;
and S3, adding the soybean oil and the white vinegar into the yolk liquid obtained in the S2 in sequence and repeatedly and alternately, stirring while adding, and uniformly mixing to form stable semisolid so as to obtain the low-fat mayonnaise finished product.
The microscopic morphology of the finished low fat mayonnaise prepared in the present invention is shown in fig. 2, and compared to the microscopic morphology of the full fat mayonnaise shown in fig. 1, the low fat mayonnaise has a lower number of fat particles, smaller diameter, i.e., higher protein content;
as can be seen from fig. 3, the viscosity of the mayonnaise decreased and the shear rate decreased with time;
referring to fig. 1-4, the rheological analysis shows that the low-fat mayonnaise prepared by the method has 46.4% lower viscosity, 42.9% higher storage modulus, 384.2% higher loss modulus, 46.4% lower energy value, 107.1% higher protein content and denser and flatter mayonnaise emulsion droplets compared with full-fat mayonnaise.
Therefore, compared with the prior art, the invention has the beneficial effects that:
(1) the low-fat mayonnaise is prepared by taking the fish protein isolate hydrolysate and pectin as matrixes as fat substitutes, the oil content in the mayonnaise is reduced by 46.4 percent, and the low-fat mayonnaise has a wider consumer market;
(2) compared with full-fat mayonnaise, the viscosity is reduced by 46.5%, the storage modulus is improved by 42.9%, the loss modulus is improved by 384.2%, and the rheological property of the mayonnaise is close to that of the mayonnaise sold in the market;
(3) the fish protein hydrolysate is added into the low-fat mayonnaise, so that the protein is increased by 107.1 percent, the nutritive value is richer, and the low-fat mayonnaise has the special flavor of fish;
(4) the decapterus maruadsi protein isolate hydrolysate contains a large amount of polypeptide or small peptide, and amino acid has good functional properties such as antioxidant activity, ACE inhibitory activity, anti-tumor and the like, and is beneficial to human health; meanwhile, the protein hydrolysate contains a large amount of polypeptide or small peptide and amino acid, which can inhibit the oxidation of grease free radical and prolong the shelf life of mayonnaise.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (4)
1. A low-fat mayonnaise containing fish protein is characterized by comprising the following components in parts by weight: 40-80 parts of soybean oil, 5-10 parts of egg yolk, 40-60 parts of fat simulant, 5-10 parts of white vinegar, 1-2 parts of white granulated sugar, 2-3 parts of salt, 0.5-1 part of mustard oil and 0.1-0.2 part of potassium sorbate.
2. A method for preparing a low fat mayonnaise containing fish protein, comprising the steps of:
s1, weighing soybean oil, egg yolk, a fat simulant, white vinegar, white granulated sugar, salt, mustard oil and potassium sorbate according to the parts by weight;
s2, uniformly stirring and mixing the egg yolk, the salt, the white granulated sugar, the fat simulant and the potassium sorbate to obtain egg yolk liquid;
and S3, alternately adding the soybean oil and the white vinegar into the yolk liquid obtained in the step S2 for a plurality of times while stirring to form stable and uniform semi-solid, namely the low-fat mayonnaise finished product.
3. The method of claim 2, wherein the fat mimetic is prepared by the steps of:
(1) preparing the isolated protein: mixing the sea fish muscle and ice water at a material-liquid ratio of 1: 8 (W: V), homogenizing, adjusting pH to 11.0 with 1mol/L NaOH solution, and stirring for 10min to fully dissolve fish meat; centrifuging the extractive solution at 8000 Xg for 10min, carefully collecting supernatant, adjusting pH to 5.5 with 1mol/L HCl solution, continuously stirring for 10min, centrifuging at 8000 Xg for 10min, and collecting precipitate as the protein isolate;
(2) enzymolysis: taking 100g of protein isolate, adding 400g of water, stirring uniformly to obtain 500g of protein solution, adding 0.1g of flavourzyme, carrying out enzymolysis for 20-240min at the pH value of 8.0 and the temperature of 50 ℃, keeping the constant pH value of 8.0 by using 1mol/L of NaOH solution in a reaction system, and carrying out freeze drying after enzyme deactivation;
(3) the preparation method of the fat simulant comprises the following steps: adding 5.0 wt% pectin into water, heating at 80 deg.C and stirring for 30min to obtain pectin sol solution, mixing pectin solution with protein hydrolysate lyophilized powder and water according to a ratio of 2: 1: 1 proportion, homogenizing at 10000r/min for 2min until the appearance is pasty, and obtaining the fat simulant.
4. The method for preparing a low-fat mayonnaise containing fish protein according to claim 3, wherein the marine fish is one of decapterus maruadsi, mackerel, anchovy and walleye pollack.
Priority Applications (1)
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