CN114287607B - Preparation method of probiotics low-fat mayonnaise - Google Patents
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- CN114287607B CN114287607B CN202111581029.XA CN202111581029A CN114287607B CN 114287607 B CN114287607 B CN 114287607B CN 202111581029 A CN202111581029 A CN 202111581029A CN 114287607 B CN114287607 B CN 114287607B
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Abstract
The invention relates to a preparation method of a probiotic low-fat mayonnaise, which mainly comprises corn oil, fermented milk, inulin, egg yolk, lemon juice and yellow mustard. The preparation method mainly comprises the following process steps: the streptococcus thermophilus grx 02, the lactobacillus fermentum grx 08 and the lactobacillus rhamnosus grx603 are selected to be compounded and fermented according to the ratio of 1:1:1 (w/w) to prepare fermented milk, and proper amounts of the fermented milk and inulin are added to replace fat, so that the fat content of mayonnaise is reduced, the unique flavor is endowed, and the functional characteristics of the mayonnaise are improved. The probiotic low-fat mayonnaise comprises the following components in percentage by mass: 43-51 parts of corn oil, 30-41 parts of fermented milk, 9-10 parts of inulin, 4-5 parts of egg yolk, 1-2 parts of lemon juice, 1-2 parts of yellow mustard and 1-1.2 parts of salt. The development of the invention meets the current market and consumer demands and provides relevant references for the subsequent development of mayonnaise.
Description
Technical Field
The invention relates to a preparation method of probiotic low-fat mayonnaise, and belongs to the technical field of food processing.
Background
Mayonnaise (Mayonnaise), also known as merizite, is particularly popular in western countries because it is a fine and smooth tasting, aromatic flavored sauce that is used mainly in salad and sandwiches. The traditional mayonnaise is prepared by stirring and emulsifying raw materials such as grease, egg yolk, acidulant, spice and the like, and under the emulsification of egg yolk lecithin, the oil and water form a typical semisolid oil-in-water (O/W) emulsion with the fat content of more than 60 percent. The mayonnaise on the market is high in oil and fat, has single taste, and with the gradual increase of the incidence rate of chronic diseases such as global obesity, cardiovascular diseases, diabetes and the like, the health consciousness of consumers is gradually enhanced, the requirements on the flavor, nutrition and functions of the mayonnaise are also continuously improved, and the low-fat low-heat, functional and multi-taste mayonnaise become the development direction of the mayonnaise.
Some studies have incorporated fat substitutes into mayonnaise to replace some of the fat, thereby achieving a reduction in fat content. Some researches find that the salad dressing prepared by carboxymethyl starch compound gel, konjak gum and pregelatinized potato starch instead of part of vegetable oil in the traditional salad dressing has the characteristics of texture and texture similar to those of the traditional mayonnaise except that the oil content is reduced. Protein-based fat replacement has also been studied to reduce fat content while increasing protein content. And adding external substances such as pumpkin, taro, onion powder, soybean, green tea and the like into mayonnaise to develop the mayonnaise with special flavor.
The probiotics are living microorganisms beneficial to human bodies, and have the functions of promoting the dynamic balance of intestinal flora, enhancing the immunity of the organism, delaying the aging of the organism, regulating and controlling cholesterol metabolism, resisting cancer and the like. But the primary premise of the probiotics in the human body is that the probiotics can colonise the intestinal canal and meet a certain amount, so that the activity of the probiotics is one of important evaluation indexes of the probiotics product. The probiotics mayonnaise is directly added into the mayonnaise, the survival rate of the probiotics is low, the activity of the probiotics can be gradually reduced in the transportation, storage and selling processes, and the number of the probiotics possibly lower than the number of living bacteria marked when the probiotics reach a dining table of a consumer. Thus, how to reduce fat content without sacrificing mouthfeel and taste, and to ensure the activity of probiotics during storage is a problem to be solved.
Disclosure of Invention
The invention aims at solving the problems in the prior art and provides a preparation method of the probiotics low-fat mayonnaise, wherein fermented milk and inulin are added to replace part of grease on the basis of traditional raw materials, so that the mayonnaise is relatively low in fat content, unique in flavor, good in taste and contains a certain amount of living bacteria.
The purpose of the invention is realized in the following way: a method for preparing a probiotic low-fat mayonnaise, comprising the steps of:
step (1), preparing raw materials, wherein the raw materials comprise 43-51 parts of corn oil, 30-41 parts of fermented milk, 9-10 parts of inulin, 4-5 parts of egg yolk, 1-2 parts of lemon juice, 1-2 parts of yellow mustard and 1-1.2 parts of salt;
step (2), carrying out pasteurization on 4-5 parts of egg yolk, and carrying out water bath for 4.5-5 min at 58-60 ℃ during pasteurization;
uniformly mixing 4-5 parts of pasteurized egg yolk with 1-1.2 parts of salt, 1-2 parts of lemon juice and 1-2 parts of yellow mustard to obtain a first mixed solution;
slowly adding 43-51 parts of corn oil into the first mixed solution prepared in the step (3), and mechanically shearing until the emulsion is smooth to obtain a second mixed solution;
step (5), adding 30-41 parts of fermented milk and 9-10 parts of inulin into the second mixed solution prepared in the step (4), and stirring until the mixture is smooth; homogenizing to obtain the probiotic low-fat mayonnaise.
In the step (5), the homogenization conditions are: the pressure is 140-160 Bar, and the homogenization is carried out twice.
In the step (1), the preparation method of the fermented milk comprises the following steps:
step 1), activating lactobacillus fermentum grx 08, lactobacillus rhamnosus grx603 and streptococcus thermophilus grx 02 in a liquid culture medium for 2 generations, inoculating the 3 rd generation in a 12% skim milk culture medium, and fermenting until solidification to obtain fermented skim milk;
step 2), respectively preparing 12-15 parts of whole milk powder, 5-8 parts of white granulated sugar, 0.05-0.1 part of monoglyceride and 0.05-0.1 part of sucrose ester, adding hot water, uniformly mixing, sieving, homogenizing and pasteurizing to obtain a mixed solution;
step 3), inoculating the mixed solution cooled to room temperature into fermented skim milk, wherein the fermented skim milk is prepared by the steps of streptococcus thermophilus grx 02: lactobacillus fermentum grx 08: lactobacillus rhamnosus grx603 is inoculated at a ratio of 1:1:1, and fermented to curd to obtain fermented milk serving as a fermentation raw material.
The culture mediums used by the lactobacillus fermentum grx 08 and lactobacillus rhamnosus grx603 are MRS culture mediums, and the culture conditions are 37 ℃; the culture medium used by streptococcus thermophilus grx 02 is M17 culture medium, and the culture condition is 42 ℃; sieving the reconstituted milk with 200 mesh sieve, sterilizing at 115 deg.C for 20 min; the homogenizing pressure is 200 Bar; pasteurization conditions were 95℃for 10 min.
The lactobacillus rhamnosus grx 603%Lactobacillus rhamnosus grx 603) was deposited at the China general microbiological culture Collection center, address: the collection number of the microbiological institute of China academy of sciences is CGMCC No.22693.
The method is advanced and scientific, corn oil and fermented milk are used as main materials, streptococcus thermophilus grx 02, lactobacillus fermentum grx 08 and lactobacillus rhamnosus grx603 are adopted to prepare the fermented milk through compound fermentation according to the ratio of 1:1:1 (w/w), and the fermented milk and inulin replace part of corn oil, so that the fat content in the mayonnaise is reduced, the taste and flavor of the mayonnaise are increased, the defects of high heat and high fat of the traditional mayonnaise are overcome, and a reference is provided for developing the low-fat healthy mayonnaise.
In the invention, the addition of probiotics improves the functional characteristics of mayonnaise, and the number of live probiotics is always kept above 8.5 log cfu/mL in the time period of 21d of storage at 4 ℃. As disclosed in the prior literature, the probiotics have the functions of promoting the dynamic balance of intestinal flora, enhancing the immunity of the organism, delaying the aging of the organism, regulating and controlling the cholesterol metabolism, protecting the oral cavity, regulating the emotion of people, resisting cancer and the like. The research shows that the addition of streptococcus thermophilus to the yolk ferments 24 h, so that the cholesterol in the yolk is reduced by about 20 percent, and the lactobacillus rhamnosus also has remarkable cholesterol removal capability. More research has shown that mayonnaise can be used as a food carrier for probiotics. Thus, the high activity of the probiotics improves the functional properties of mayonnaise and has a positive effect on human health.
Further, the advantages of the invention include the following four aspects of adding probiotic fermented milk to mayonnaise: firstly, the fermented milk can be added to endow the fermented milk with the flavor of the mayonnaise, so that the single flavor of the traditional mayonnaise is improved; secondly, the fermented milk can be used as a partial acidulant of mayonnaise; thirdly, the water content in the fermented milk is higher, so that the proportion of grease in mayonnaise can be greatly reduced; fourthly, the mayonnaise provides additional nutrients for the survival of probiotics in the fermented milk, and the survival rate of the probiotics during storage can be improved.
Further, inulin is added to the probiotic low-fat mayonnaise in the present invention. As disclosed in the prior literature, inulin, one of the most commonly used prebiotics in fermented dairy products, has the following functions: inulin is not digested and absorbed in the stomach and small intestine, and can selectively promote the growth of probiotics in the colon, and improve intestinal flora; inulin can regulate blood sugar of human body and reduce blood lipid in human body; the survival rate of probiotics can be improved in the storage process; inulin is used as embedding material, can isolate probiotics from gastric juice and bile salt, and can reduce damage of gastric acid and bile salt to probiotics from physical aspect, so that the probiotics can successfully colonize human colon. In addition, inulin can adsorb water molecules, fix free water to form a gel structure, and has a taste and texture similar to fat. The inulin is used for replacing part of fat in the mayonnaise, and the probiotics fermented milk is added, so that the development of the probiotics mayonnaise which is low in fat, unique in flavor and has a certain intestinal probiotics function has a broad market prospect.
The present invention is a substantial improvement over conventional mayonnaise in that it is embodied in three points:
1. the fat content is reduced by about 30 percent, and the heat burden of a human body is reduced;
2. the probiotic is added, so that the balance of intestinal flora of a human body can be promoted, and the cholesterol metabolism can be regulated;
3. inulin is added as a prebiotic, which is beneficial to maintaining the activity of probiotics during the storage period of the product.
The probiotic low-fat mayonnaise has stable quality during storage at 4 ℃ for 21d, gradually increases titration acidity, and decreases pH and viable count. At 21d, the mayonnaise had a titrated acidity of 69°t, a pH of 4.11, and the viable colonies remained above 8.5 log cfu/mL during this period, with good overall product stability and acceptable sensory quality and acidity.
The invention discloses a probiotic low-fat mayonnaise and a preparation method thereof. The preparation method mainly comprises the following process steps: the streptococcus thermophilus grx 02, the lactobacillus fermentum grx 08 and the lactobacillus rhamnosus grx603 are selected to be compounded and fermented according to the ratio of 1:1:1 (w/w) to prepare fermented milk, and proper amounts of the fermented milk and inulin are added to replace fat, so that the fat content of mayonnaise is reduced, the unique flavor is endowed, and the functional characteristics of the mayonnaise are improved. The probiotic low-fat mayonnaise comprises the following components in percentage by mass: 43-51 parts of corn oil, 30-41 parts of fermented milk, 9-10 parts of inulin, 4-5 parts of egg yolk, 1-2 parts of lemon juice, 1-2 parts of yellow mustard and 1-1.2 parts of salt. The development of the product meets the requirements of the current market and consumers, and provides related references for the subsequent development of mayonnaise.
Drawings
FIG. 1 is a process flow diagram of the preparation of a probiotic low fat mayonnaise.
FIG. 2 shows the pH and titrated acidity variation of a probiotic low fat mayonnaise during storage at 4℃for 21 d.
FIG. 3 is a graph showing the change in viable count of probiotic mayonnaise during storage at 4℃for 21 d.
Detailed Description
The invention is further described with reference to the accompanying drawings.
A method for preparing a probiotic low-fat mayonnaise, comprising the steps of:
1. activating strains: inoculating lactobacillus fermentum grx 08 and lactobacillus rhamnosus grx603 into MRS liquid culture medium, culturing at 37 ℃ and activating for 2 generations; inoculating streptococcus thermophilus grx 02 into an M17 liquid culture medium, culturing at 42 ℃ and activating for 2 generations; lactobacillus rhamnosus grx 603%Lactobacillus rhamnosus grx 603) was deposited at the China general microbiological culture Collection center, address: the collection number of the microbiological institute of China academy of sciences is CGMCC No.22693.
2. Preparing skim milk: uniformly mixing 12% of skim milk powder and water, sieving (200 mesh), sterilizing (115 ℃ for 20 min) to obtain sterilized skim milk;
3. and (3) preparing fermented skim milk: inoculating the strain to be tested into skim milk according to the inoculation amount of 3% and culturing until solidification;
4. and (3) preparing fermented milk: inoculating 3% of the fermented skim milk into the whole milk according to the ratio of three strains of 1:1:1 (w/w), and fermenting until solidification;
5. preparation of full-fat milk: dissolving 7% white granulated sugar in hot water, dissolving 0.1% monoglyceride and 0.1% sucrose ester in hot sugar water, adding 15% whole milk powder, mixing, sieving (200 mesh), homogenizing (200 Bar), and pasteurizing (95deg.C, 10 min);
6. primary emulsification: uniformly mixing 4-5 parts of egg yolk, 1-2 parts of lemon juice, 1-2 parts of yellow mustard and 1-1.2 parts of salt, slowly adding 43-51 parts of corn oil, and mechanically stirring until the mixture is smooth.
7. And (3) secondary emulsification: and adding 30-41 parts of fermented milk and 9-10 parts of inulin, and uniformly stirring.
8. Homogenizing: the pressure is 140-160 Bar, and the homogenization is carried out twice.
9. Canning: packaging, and refrigerating at 4deg.C.
Claims (3)
1. A method for preparing a probiotic low-fat mayonnaise, comprising the steps of:
step (1), preparing raw materials, wherein the raw materials comprise 43-51 parts of corn oil, 30-41 parts of fermented milk, 9-10 parts of inulin, 4-5 parts of egg yolk, 1-2 parts of lemon juice, 1-2 parts of yellow mustard and 1-1.2 parts of salt;
step (2), pasteurizing the yolk, and carrying out water bath for 4.5-5 min at 58-60 ℃ during pasteurization;
uniformly mixing 4-5 parts of pasteurized egg yolk with 1-1.2 parts of salt, 1-2 parts of lemon juice and 1-2 parts of yellow mustard to obtain a first mixed solution;
slowly adding 43-51 parts of corn oil into the first mixed solution prepared in the step (3), and mechanically shearing until the emulsion is smooth to obtain a second mixed solution;
step (5), adding 30-41 parts of fermented milk and 9-10 parts of inulin into the second mixed solution prepared in the step (4), and stirring until the mixture is smooth; homogenizing to obtain probiotic low-fat mayonnaise;
in the step (1), the preparation method of the fermented milk comprises the following steps:
step 1), activating lactobacillus fermentum grx 08, lactobacillus rhamnosus grx603 and streptococcus thermophilus grx 02 in a liquid culture medium for 2 generations, inoculating the 3 rd generation in a 12% skim milk culture medium, and fermenting until solidification to obtain fermented skim milk;
step 2), respectively preparing 12-15 parts of whole milk powder, 5-8 parts of white granulated sugar, 0.05-0.1 part of monoglyceride and 0.05-0.1 part of sucrose ester, adding hot water, uniformly mixing, sieving, homogenizing and pasteurizing to obtain a mixed solution;
step 3), inoculating the mixed solution cooled to room temperature into fermented skim milk, wherein the fermented skim milk is prepared by the steps of streptococcus thermophilus grx 02: lactobacillus fermentum grx 08: lactobacillus rhamnosus grx603 is inoculated at a ratio of 1:1:1, fermented to curd, and fermented milk is obtained.
2. A method for preparing a probiotic low fat mayonnaise according to claim 1, wherein in step (5), the homogenization conditions are: the pressure is 140-160 Bar, and the homogenization is carried out twice.
3. The method for preparing the probiotic low-fat mayonnaise according to claim 1, wherein the lactobacillus rhamnosus grx 603%Lactobacillus rhamnosus grx 603) was deposited at the China general microbiological culture Collection center, address: the collection number of the microbiological institute of China academy of sciences is CGMCC No.22693.
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| CN114947103A (en) * | 2022-04-28 | 2022-08-30 | 河南省科学院化学研究所有限公司 | High-nutrition 0-fat jerusalem artichoke salad sauce and preparation method thereof |
| CN115997914A (en) * | 2022-12-30 | 2023-04-25 | 西北农林科技大学 | Lactic acid bacteria fermented mayonnaise and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19980065351A (en) * | 1997-01-08 | 1998-10-15 | 이중덕 | Mustard mayonnaise and its manufacturing method |
| KR20070055740A (en) * | 2005-11-28 | 2007-05-31 | 계명대학교 산학협력단 | Yogurt dressing containing saururus chinensis (lour.) bail and process for preparing the same |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19980065351A (en) * | 1997-01-08 | 1998-10-15 | 이중덕 | Mustard mayonnaise and its manufacturing method |
| KR20070055740A (en) * | 2005-11-28 | 2007-05-31 | 계명대학교 산학협력단 | Yogurt dressing containing saururus chinensis (lour.) bail and process for preparing the same |
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