CN111165790A - High-protein low-fat mayonnaise and preparation method thereof - Google Patents

High-protein low-fat mayonnaise and preparation method thereof Download PDF

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CN111165790A
CN111165790A CN202010009294.XA CN202010009294A CN111165790A CN 111165790 A CN111165790 A CN 111165790A CN 202010009294 A CN202010009294 A CN 202010009294A CN 111165790 A CN111165790 A CN 111165790A
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protein
mayonnaise
fat
amount
oil
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田少君
丁芳芳
李海旺
闫景峰
张学鹏
孙晓洋
宋范范
郭兴凤
张争全
王艳红
郑奥泽
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Henan University of Technology
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L33/185—Vegetable proteins
    • 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)
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  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

The invention belongs to the technical field of food industry, and particularly relates to high-protein low-fat mayonnaise and a preparation method thereof. The high-protein low-fat mayonnaise comprises raw materials of egg yolk, salt, oil, vinegar, spices, sugar and water, and also comprises pea protein and konjac gum which are used for replacing part of the oil, wherein the dosage of the pea protein is 4-5 wt%, the dosage of the konjac gum is 0.2-0.3 wt%, the dosage of the egg yolk is 10-12 wt%, and the dosage of the oil is 45-50 wt%. The high-protein low-fat mayonnaise has higher nutritional value, basically the same texture, chromaticity and sensory properties as full-fat mayonnaise, and has the advantages of simple preparation method and low cost.

Description

High-protein low-fat mayonnaise and preparation method thereof
Technical Field
The invention belongs to the technical field of food industry, and particularly relates to high-protein low-fat mayonnaise and a preparation method thereof.
Background
Mayonnaise is a semisolid O/W emulsion, which is a high-fat flavoring paste prepared from yolk, vegetable oil, water, vinegar, sugar and salt as main raw materials, and through blending and emulsification. The mayonnaise has mellow taste, unique flavor and convenient eating, is a condiment with higher nutritional value, can be used as a seasoning for Chinese and western cold dishes and vegetable soup, can be coated on surface foods such as bread and steamed bread, and can be coated on food for eating after baking.
The traditional mayonnaise contains 70-80% of oil, fat is high cholesterol and high calorie nutrient, excessive absorption is not beneficial to human health, and high oil diet is a cause of various diseases (cholesterol increase, diabetes, obesity and other diseases). Simply reducing the fat content results in a mayonnaise that is rough in texture, reduced in viscosity and stability, and therefore, it is urgent to develop a low-fat mayonnaise having the quality of the conventional products.
At present, some problems which need to be solved urgently exist in the production of mayonnaise. For example, the variety is not many, the nutrition is not comprehensive, the variety and the dosage of the food additive are too much, the sensitization component in the raw material formula causes the limitation of applicable people, and the like. For example, consumers are concerned that overeating certain types of lipids (cholesterol, saturated fatty acids) can have adverse health effects, and the food industry has subsequently developed low-fat products, the main trend being to reduce the fat content of mayonnaise. Low fat mayonnaise was studied to find fat substitutes such as starches, proteins etc. The protein has important effect on human nutrition, and the vegetable protein is a relatively cheap protein source, so that the preparation cost is reduced. It is therefore considered to be applied to mayonnaise products to increase the nutritional function of mayonnaise.
Chinese patent document CN1088569C discloses a mayonnaise-like product whose raw materials include 55-85% fat, at least 0.1% milk protein or vegetable protein with a degree of denaturation of 70-80%, at least 1% sugar and 0.1-20% vinegar. Although the mayonnaise-like product contains a certain amount of protein and yolk is omitted, the mayonnaise-like product prepared from the mayonnaise-like product has high oil content, and when pea protein is used as a protein source, polyoxyethylene- (20) -sorbitan monostearate or ethoxylated monoglyceride is also required to be added as an emulsifier, which is not good for health. The yolk has higher nutritional value relative to fat, and the main components of the yolk are 17.5% of protein, 32.5% of fat, about 48% of water and 2% of minerals, multivitamins and the like. The fat in the egg yolk is mainly monounsaturated fatty acid, more than half of the fat is the main component oleic acid in olive oil, and the egg yolk is beneficial to preventing heart diseases. The mayonnaise-like product contains a large amount of fat, is not good for health, and does not meet the requirements of people for low-fat mayonnaise.
Chinese patent document CN106260706A discloses a low fat mayonnaise, which is prepared by replacing part of fat with a fat mimetic. The preparation method of the fat simulant comprises the following steps: adding rhizoma Amorphophalli refined powder 3.5-4.0 wt% and calcium hydroxide 0.32-0.36 wt% into water, stirring at 80-90 deg.C for 5-8min to obtain rhizoma Amorphophalli gel; blanching konjak gel with boiling water, soaking in 0.15-0.25 wt% citric acid water solution for 10-15min, grinding with colloid mill for 25-30min, and centrifuging to obtain fat simulant. The fat simulant can be added in an amount of 10-30%, and mayonnaise with good texture and stability can be prepared under the condition of soybean oil content of 50-70%. The low-fat mayonnaise has reduced fat consumption, but has low nutritive value, and complicated preparation method of fat analogue, and multi-step treatment of rhizoma Amorphophalli refined powder is required to prepare fat analogue for replacing fat.
Disclosure of Invention
The invention provides a high-protein low-fat mayonnaise, which is prepared by using pea protein and konjac powder to prepare the mayonnaise and performing high-speed shearing and dispersion on the mayonnaise to obtain the mayonnaise with better quality, so that the technical problems are solved.
The high-protein low-fat mayonnaise adopts the following technical scheme: the mayonnaise comprises raw materials of egg yolk, table salt, oil, vinegar, spices, sugar and water, and also comprises pea protein and konjac gum which are used for replacing part of the oil, wherein the dosage of the pea protein is 4-5 wt%, the dosage of the konjac gum is 0.2-0.3 wt%, the dosage of the egg yolk is 10-12 wt%, and the dosage of the oil is 45-50 wt%. Wherein, the oil and fat include but are not limited to salad oil, soybean oil, olive oil and the like; the sugar includes but is not limited to honey, xylitol, sucrose and other common sweet substances.
Preferably, the pea protein powder is used in an amount of 4 wt%, the konjac glucomannan is used in an amount of 0.2 wt%, the egg yolk is used in an amount of 12 wt%, and the grease is used in an amount of 45 wt%.
Preferably, the pea protein powder is 5 wt%, the konjac glucomannan is 0.3 wt%, the egg yolk is 10 wt%, and the grease is 50 wt%.
Preferably, the pea protein is commercially produced pea protein powder, and the dry-based protein content of the pea protein powder is 81.37%.
Preferably, the oil and fat is vegetable oil, and the vegetable oil is corn oil.
Preferably, the sugar is white granulated sugar.
The invention also provides a preparation method of the high-protein low-fat mayonnaise, which adopts the following technical scheme: the preparation method of the mayonnaise comprises the following steps: (1) treating egg yolk in water bath at 60 deg.C for 5 min; (2) uniformly stirring the egg yolk, the salt, the konjac gum and the pea protein; (3) adding sugar and spice, and stirring to dissolve; (4) sequentially adding vinegar, oil and water, and high-speed shearing to obtain uniform and stable semi-solid gel.
Preferably, the stirring time in the step (2) is 30 s; the high-speed shearing time in the step (3) is 4 min;
the shearing speed in the step (4) is 10000-20000 r/min.
Preferably, the method further comprises the step of subpackaging the mayonnaise into sterile glass bottles and storing the glass bottles in a refrigerator at 4 ℃.
The invention has the beneficial effects that: according to the invention, pea protein is adopted to replace part of fat in mayonnaise, and the addition amount of grease and yolk is reduced, so that the high-protein low-fat mayonnaise with the advantages of low calorie, new flavor, health care, functionality and the like is prepared.
The high-protein low-fat mayonnaise provided by the invention has the indexes such as texture, chromaticity and sensory evaluation which are basically the same as those of full-fat mayonnaise, has higher nutritional values such as high protein and low fat, is more easily accepted by consumers, and has good market prospect.
The preparation method of the high-protein low-fat mayonnaise is simple, does not need special equipment and has low cost.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.
Fig. 1 is a graph showing the results of particle size analysis of the high protein, low fat mayonnaise of the present invention.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following detailed description, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1 preparation of a high protein, low fat mayonnaise
(1) Weighing raw materials for later use: 4 parts of pea protein powder (Shandong tobacco platform protein science and technology limited), 12 parts of egg yolk, 45 parts of corn oil, 0.2 part of konjac glucomannan, 5 parts of white vinegar, 1 part of salt, 1 part of white granulated sugar, 30.8 parts of ultrapure water and 1 part of spice;
(2) mixing the weighed egg yolk, salt, konjac glucomannan and pea protein powder for 30 s;
(3) adding the weighed white granulated sugar and spices into the mixture obtained in the step (2) and stirring until the white granulated sugar and the spices are dissolved;
(4) slowly and alternately adding the weighed and standby edible vinegar, corn oil and ultrapure water into the mixture obtained in the step (3) for high-speed shearing treatment until a uniform and stable semisolid gel state is formed;
(5) and finally, subpackaging the prepared mayonnaise into sterilized glass bottles, sterilizing, and sealing to obtain a finished product, and preserving in a refrigerator at 4 ℃.
Example 2 preparation of high protein Low fat mayonnaise
(1) Weighing raw materials for later use: 5 parts of pea protein powder (Shandong tobacco platform protein science and technology Co., Ltd.), 10 parts of yolk, 50 parts of corn oil, 0.3 part of konjac gum, 5 parts of white vinegar, 1 part of salt, 1 part of white granulated sugar, 26.7 parts of ultrapure water and 1 part of spice;
(2) mixing the weighed egg yolk, salt, konjac glucomannan and pea protein powder for 30 s;
(3) adding the weighed white granulated sugar and spices into the mixture obtained in the step (2) and stirring until the white granulated sugar and the spices are dissolved;
(4) slowly and alternately adding the weighed and standby edible vinegar, corn oil and ultrapure water into the mixture obtained in the step (3) for high-speed shearing treatment until a uniform and stable semisolid gel state is formed;
(5) and finally, subpackaging the prepared mayonnaise into sterilized glass bottles, sterilizing, and sealing to obtain a finished product, and preserving in a refrigerator at 4 ℃.
Comparative example 1
The difference from example 1 is only that no pea protein powder is added, and the rest is the same as example 1.
Comparative example 2
The difference from example 1 is that no konjac gum was added, and the rest is the same as example 1.
Comparative example 3
The difference from example 1 is only that the same amount of xanthan gum is used instead of konjac gum, and the rest is the same as example 1.
Comparative example 4
The difference from example 1 is only that the same amount of carrageenan was used instead of konjac gum, and the rest was the same as example 1.
Comparative example 5
The only difference from example 1 is that the konjac gum was replaced with an equal amount of flaxseed gum, and the rest was the same as example 1.
Example 3 the mayonnaise prepared in examples 1-2 and comparative examples 1-5 and commercially available full fat mayonnaise (the commercially available mayonnaise has an oil content of 78.60% and is purchased from danis supermarket, zheng city) were tested for performance
3.1 determination of the texture Properties: a cylindrical flat-head probe with the diameter of 0.5 inch is selected according to the model of a TPA probe of a texture analyzer, the speed of the probe before measurement is 1mm/s, the speed of the probe during measurement is 1mm/s, the speed of the probe after measurement is 1mm/s, the probe penetration distance is 20mm, and the induced stress is Auto-5 g. According to the specific requirements of the experiment, the tested indexes are selected to be hardness, elasticity, chewiness and recoverability. The results of the measurements are shown in table 1 below:
TABLE 1 TPA test results
Figure BDA0002356521480000051
As can be seen from Table 1: the high-protein low-fat mayonnaise of the present invention has substantially the same various textural properties such as hardness, elasticity, chewiness and recovery as the commercial full-fat mayonnaise. The high-protein low-fat mayonnaise prepared by the formula and the process has the advantages that although the fat content in the raw material formula is reduced compared with that in the conventional production process, the properties of hardness, elasticity, chewiness, recoverability and the like of the product are not adversely affected.
3.2 testing by using a color difference meter: measurement of L in mayonnaise samples*，a*，b*Using a color difference meter of the Japanese Minoltac CR-3600d type, a white standard porcelain plate (L)*＝97.10，a*＝-0.07，b*+ 1.97). In this color system, L*Represents the brightness, a*And b*Is a color coordinate, where + a represents a red coordinate, -a is a green coordinate, + b is a yellow coordinate, -b is a blue coordinate. The test results are shown in table 2 below.
As can be seen from the results in table 2: l of mayonnaise with increased fat substitute*Shows a rising trend, a*Is negative, the absolute value of which is inversely related to the substitution rate, while b*With a concomitant decrease in the amount of substitution.
TABLE 2 color difference meter test results
Figure BDA0002356521480000061
3.3 sensory evaluation: experimental invitation 6 experienced professionals with mayonnaise evaluation were subjected to sensory evaluation of mayonnaise placed in a refrigerated state at 4 ℃ for one day, and the mayonnaise was subjected to comprehensive evaluation of 7 factors, such as color, smell, appearance, plasticity, spreadability, stability, etc., each full score was 10 points, and the total score was 70 points, and the average value was taken as the final result (see table 3 below for details).
TABLE 3 sensory evaluation results
Figure BDA0002356521480000062
As can be seen from the results in table 3: both the products of example 1 and example 2, with added pea protein and konjac gum, have superior organoleptic properties substantially the same as the full fat group. The high-protein low-fat mayonnaise prepared by the formula and the process has the advantages that although the fat content in the raw material formula is reduced compared with that in the conventional production process, the characteristics of color, appearance, stability, spreadability and the like of the product are not adversely affected.
Example 4
The particle size of examples 1 and 2 and commercially available full fat mayonnaise were tested and the results detailed in figure 1 of the accompanying drawings.
The particle size measuring method comprises the following steps: a hundred-tex laser particle analyzer is selected, and the refractive index of the real part is set to be 1.43, and the refractive index of the imaginary part is set to be 0.1. Diluting 0.5g mayonnaise sample with ultrapure water 50 times, mixing, absorbing the solution with rubber dropper, and slowly dripping until the light shielding rate is 8% -10% and the particle diameter d of mayonnaise is used3,2For the purpose of indication, the measurement was repeated 3 times per sample and the average value was taken.
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 invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (9)

1. The high-protein low-fat mayonnaise is characterized in that raw materials of the mayonnaise further comprise pea protein and konjac gum which are used for replacing part of the oil, the dosage of the pea protein is 4-5 wt%, the dosage of the konjac gum is 0.2-0.3 wt%, the dosage of the yolk is 10-12 wt%, and the dosage of the oil is 45-50 wt%.
2. The high protein, low fat mayonnaise according to claim 1, wherein the pea protein is present in an amount of 4 wt%, the konjac gum is present in an amount of 0.2 wt%, the egg yolk is present in an amount of 12 wt%, and the fat is present in an amount of 45 wt%.
3. The high protein, low fat mayonnaise according to claim 1, wherein the pea protein is used in an amount of 5 wt%, the konjac gum is used in an amount of 0.3 wt%, the egg yolk is used in an amount of 10 wt%, and the fat is used in an amount of 50 wt%.
4. The high protein, low fat mayonnaise according to any one of claims 1 to 3, wherein the pea protein is commercially produced pea protein powder having a dry basis protein content of 81.37%.
5. The high protein, low fat mayonnaise according to any one of claims 1 to 3, wherein the fat is a vegetable oil and the vegetable oil is corn oil.
6. The high protein, low fat mayonnaise according to any one of claims 1 to 3, wherein the sugar is white sugar.
7. The method of preparing a high protein, low fat mayonnaise according to any one of claims 1 to 6, wherein the method of preparing the mayonnaise comprises the steps of: (1) treating egg yolk in water bath at 60 deg.C for 5 min; (2) uniformly stirring the egg yolk, the salt, the konjac gum and the pea protein; (3) adding sugar and spice, and stirring to dissolve; (4) sequentially adding vinegar, oil and water, and shearing to obtain uniform and stable semi-solid gel.
8. The method of claim 7, wherein the stirring time in step (2) is 30 seconds; the high-speed shearing time in the step (4) is 4min, and the shearing speed is 10000-20000 r/min.
9. The method of preparing a high protein, low fat mayonnaise according to claim 7 or 8, further comprising the step of dispensing the mayonnaise into sterile glass bottles and storing in a refrigerator at 4 ℃.
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CN112167610A (en) * 2020-11-06 2021-01-05 广州半岛食品有限公司 Salted egg yolk spread and preparation process thereof
CN113598348A (en) * 2021-08-10 2021-11-05 中国农业大学 Chilli seed oil body and oil body salad dressing and preparation method thereof
CN114081164A (en) * 2021-12-13 2022-02-25 福建达利食品科技有限公司 Low-fat spread sauce and preparation method thereof
CN114794446A (en) * 2022-04-24 2022-07-29 河南工业大学 High-stability high-protein fat-reducing plant-based mayonnaise and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112167610A (en) * 2020-11-06 2021-01-05 广州半岛食品有限公司 Salted egg yolk spread and preparation process thereof
CN113598348A (en) * 2021-08-10 2021-11-05 中国农业大学 Chilli seed oil body and oil body salad dressing and preparation method thereof
CN113598348B (en) * 2021-08-10 2023-04-25 中国农业大学 Chilli seed grease body, grease body salad sauce and preparation method thereof
CN114081164A (en) * 2021-12-13 2022-02-25 福建达利食品科技有限公司 Low-fat spread sauce and preparation method thereof
CN114794446A (en) * 2022-04-24 2022-07-29 河南工业大学 High-stability high-protein fat-reducing plant-based mayonnaise and preparation method thereof
CN114794446B (en) * 2022-04-24 2024-03-19 河南工业大学 High-stability high-protein lipid-reducing plant-based mayonnaise and preparation method thereof

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