CN117562244A - A method for preparing low-fat mayonnaise stabilized with ice yolk - Google Patents
A method for preparing low-fat mayonnaise stabilized with ice yolk Download PDFInfo
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- CN117562244A CN117562244A CN202311687499.3A CN202311687499A CN117562244A CN 117562244 A CN117562244 A CN 117562244A CN 202311687499 A CN202311687499 A CN 202311687499A CN 117562244 A CN117562244 A CN 117562244A
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- yolk
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- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 72
- 235000014611 low fat mayonnaise Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000010746 mayonnaise Nutrition 0.000 claims abstract description 49
- 239000008268 mayonnaise Substances 0.000 claims abstract description 49
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 36
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 36
- 108091005804 Peptidases Proteins 0.000 claims abstract description 10
- 102000035195 Peptidases Human genes 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 6
- 235000013345 egg yolk Nutrition 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 21
- 235000013601 eggs Nutrition 0.000 claims description 12
- 235000021419 vinegar Nutrition 0.000 claims description 12
- 239000000052 vinegar Substances 0.000 claims description 12
- 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 claims description 11
- 235000014103 egg white Nutrition 0.000 claims description 11
- 210000000969 egg white Anatomy 0.000 claims description 11
- 235000013341 fat substitute Nutrition 0.000 claims description 11
- 239000003778 fat substitute Substances 0.000 claims description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 11
- 239000008158 vegetable oil Substances 0.000 claims description 11
- 235000015243 ice cream Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 235000013409 condiments Nutrition 0.000 claims description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 108090000145 Bacillolysin Proteins 0.000 claims description 3
- 102000035092 Neutral proteases Human genes 0.000 claims description 3
- 108091005507 Neutral proteases Proteins 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 210000001534 vitelline membrane Anatomy 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 230000003301 hydrolyzing effect Effects 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 238000002360 preparation method Methods 0.000 abstract description 8
- 238000001879 gelation Methods 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 6
- 238000004925 denaturation Methods 0.000 abstract description 2
- 230000036425 denaturation Effects 0.000 abstract description 2
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 230000031787 nutrient reservoir activity Effects 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 230000001965 increasing effect Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000006872 improvement Effects 0.000 description 3
- 230000002411 adverse Effects 0.000 description 2
- 238000003287 bathing Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000019681 Low Energy Density Foods Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 241000607720 Serratia Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 235000019211 fat replacer Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015074 other food component Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940071440 soy protein isolate Drugs 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- 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
- 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)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the technical field of agricultural product processing and storage, and provides a preparation method of low-fat mayonnaise with stable ice yolk, which comprises the steps of adding proteolytic enzyme to carry out enzymolysis on yolk, inhibiting gelation of the ice yolk, improving functional properties of the ice yolk, and carrying out enzymolysis on the ice yolk to obtain the raw material, and optimizing a processing technology by improving a formula and combining the processing technology. The product uses proteolytic enzyme to freeze-protect yolk, inhibits the freeze denaturation of yolk protein and the gelation of ice yolk, so as to solve the problem of processing mayonnaise with ice yolk. The invention solves the problems that the ice yolk is difficult to mix with other raw materials in the making process of mayonnaise and the stability of the finished product is poor. The invention provides theoretical guidance for the mass production of mayonnaise.
Description
Technical Field
The invention provides a preparation method of low-fat mayonnaise stabilized by ice yolk, belonging to the technical field of agricultural product processing and storage.
Background
Mayonnaise is one of the most widely used sauces or condiments in the world today. It is a semi-solid O/W emulsion, which is made up by using yolk, vinegar, oil and other optional flavouring material, and its fat content is greater than or equal to 65%, belonging to high-fat food. Egg yolk is an important factor in stabilizing mayonnaise and enhancing its organoleptic properties. The current popularity of mayonnaise in developed countries is high, and the health problems associated with high-fat foods have led to a further expansion of the need for low-fat mayonnaise as global consumer concepts change and market demand increases. Therefore, the processing scale of low-fat mayonnaise has been increased, and the number of raw materials and storage have been demanded to be increased. Fat substitutes have been widely used in low energy foods and some studies have found that soy protein isolate, lipid modified starch, and the like, as fat substitutes, can provide mayonnaise with good flavor and mouthfeel. The protein-based fat substitute reduces the fat content by the creaminess of the quasi-fat, has rich protein types of egg white and has good gel property. Meanwhile, the frozen egg has the advantages of simple preparation process, maximum preservation of the nutritive value of fresh eggs, easy transportation and storage, long shelf life and the like, and is one of the preferred raw materials for mass production of mayonnaise.
The hardness of mayonnaise prepared using ice yolk is significantly higher than that of fresh yolk, but its stability is adversely affected. This phenomenon results from the gelation of egg yolk after freeze thawing.
The egg yolk can be gelled after frozen and thawed, namely, irreversible apparent viscosity is increased, so that egg yolk liquid is difficult to mix with other food components, thawing time is prolonged, and even the functional properties of the egg yolk are changed, and the quality change can seriously affect the production and the preparation of mayonnaise. Therefore, the improvement of the storage quality of the ice mayonnaise and the improvement of the production process of the mayonnaise are of great importance for the mass production and production of the mayonnaise.
At present, the ice yolk used for producing mayonnaise by enterprises is mainly sugar-added ice yolk and salted ice yolk, and the gelation of the ice yolk can be effectively inhibited by adding 10% of sodium chloride or sucrose into yolk liquid. However, with the increasing health awareness of people, high-sugar and high-salt foods have not met the diet concept of most consumers. Therefore, it is necessary to study healthier and effective means to inhibit the gelation of the frozen yolk and further to improve the processing characteristics of the frozen yolk, so that the frozen yolk can be better applied to the field of mayonnaise processing and production. There is no patent specifically directed to improving the stability of low fat mayonnaise prepared from ice cream by material and process improvements, and the inventors of the present application have therefore filed this application.
Disclosure of Invention
1. The present invention is directed to a method for enhancing the preparation of low fat mayonnaise from frozen egg yolk by freezing the same
The protection and the inhibition of the freeze denaturation of egg yolk proteins during the freezing storage, thereby improving the functional properties of the ice egg yolk, being beneficial to the application of the ice egg yolk in the mayonnaise industry and the expansion of the industrial scale of the mayonnaise.
The technical scheme of the invention is as follows:
fat replacers were prepared by the following method: mixing egg white solution with certain concentration with citric acid to neutrality, homogenizing, heating in water bath to gel, immediately ice-bathing, and micronizing to obtain fat substitute.
A low fat mayonnaise stabilized with ice cream is prepared by the following method:
(1) Selecting commercial fresh eggs, cleaning and sterilizing, beating eggs to remove egg white, laces and yolk membranes, and stirring yolk liquid at 300-400r/min for 15-20min to obtain uniform yolk liquid.
(2) Pasteurizing the homogeneous yolk liquid obtained in the step (1) at 63.5deg.C for 120s.
(3) And (3) adding proteolytic enzyme into the pasteurized yolk liquid obtained in the step (2), hydrolyzing at a proper temperature, and rotating at a speed of 300-400r/min.
(4) And (3) placing the enzymolysis yolk liquid obtained in the step (3) into a refrigerator at the temperature of minus 18 ℃ for freezing and storing to prepare the frozen-resistant yolk.
(5) And (3) thawing the frozen eggs Huang Quchu obtained in the step (4) at room temperature, weighing, and weighing egg white fat substitutes, vegetable oil, vinegar, salt, white sugar, monosodium glutamate and spices according to a certain proportion.
(6) Pouring the egg yolk liquid weighed in the step (5) and condiments (except oil and vinegar) into a clean container, and whipping the egg yolk and condiments by using a whipping machine. Vegetable oil is added in the stirring process for a small amount for many times, and after the yolk mixed material becomes viscous, the vegetable oil and the table vinegar are alternately added until the mixed material is completely stirred uniformly.
(7) Homogenizing the mayonnaise primary product obtained in the step (6) into paste by a colloid mill, and placing into a sealing tank to obtain the final product.
2. The method for preparing a low fat mayonnaise stabilized with ice cream according to claim 1, wherein the enzyme used in the step (3) is neutral protease, the addition amount is 0.01% -0.1%, the temperature is 54-56 ℃, and the enzymolysis time is 5-20min.
3. The method for preparing a low fat mayonnaise stabilized with ice cream according to claim 1, wherein the mayonnaise in step (5) is formulated with egg white fat substitute (34%), vegetable oil (34%), egg yolk (14%), vinegar (12%), table salt (1.5%) white sugar (2.5%), monosodium glutamate (0.5%) and spices (1.5%).
Analysis method
Determination of the viscosity: the non-enzymatically hydrolyzed ice yolk prepared mayonnaise and the enzymatically hydrolyzed ice yolk prepared mayonnaise were measured with a digital display viscometer using a number S64 spindle at a speed of 5r/min, 3 replicates each time, and the average was calculated.
Sensory evaluation: 10 persons with food expertise and certain working experience in the baking industry are selected, 7 sensory indexes of color, form, taste, flavor, granular feel, sticky feel and smooth feel are selected for mayonnaise samples according to a scoring standard, comprehensive scoring is carried out from the 7 aspects, and each full score is calculated by 15 minutes.
Table 1 mayonnaise sensory evaluation table
Drawings
TABLE 2 comparison of mayonnaise viscosity at different degrees of enzymolysis
| Group of | viscosity/(Pa.s) | Group of | viscosity/(Pa.s) |
| Non-enzymatically hydrolyzed full fat mayonnaise | 43.55±2.59 | Non-enzymatic low fat mayonnaise | 37.35±3.46 |
| Full-fat mayonnaise with enzymolysis time of 5min | 46.47±3.38 | Low-fat mayonnaise with enzymolysis time of 5min | 40.55±3.57 |
| Full-fat mayonnaise with enzymolysis time of 10min | 55.76±2.33 | Low-fat mayonnaise with enzymolysis time of 10min | 45.33±4.34 |
| Full-fat mayonnaise with enzymolysis time of 15min | 65.28±4.68 | Low-fat mayonnaise with enzymolysis time of 15min | 63.55±3.89 |
Table 2 shows that the viscosity of the mayonnaise prepared from frozen yolk subjected to proteolytic enzyme treatment is remarkably improved, and the mayonnaise prepared from the frozen yolk subjected to proteolytic enzyme treatment is beneficial to industrial production.
FIG. 1 is a linear graph of the viscosity of mayonnaise prepared from ice yolk with varying degrees of enzymolysis
As can be seen from FIG. 1, the longer the enzymolysis time, the higher the mayonnaise viscosity, within a certain range.
FIG. 2 is a diagram of a sensory evaluation radar of the preparation of mayonnaise from ice cream of varying degrees of enzymolysis (left: full fat mayonnaise; right: low fat mayonnaise); FIG. 3 is an overall evaluation of the preparation of mayonnaise from ice cream of varying degrees of enzymolysis.
From fig. 2 and 3, it can be seen that the sensory evaluation of the enzymatically hydrolyzed mayonnaise is generally superior to that of the non-enzymatically hydrolyzed mayonnaise, and that the mayonnaise with an enzymatic hydrolysis time of 5min has the highest overall score.
The invention achieves good effects:
(1) The egg yolk liquid is hydrolyzed by the protease, so that the phenomenon that the viscosity of egg yolk is increased sharply due to freeze thawing treatment is greatly reduced, the gelation of the frozen egg yolk is inhibited, the emulsifying property of the frozen egg yolk is improved, the frozen egg yolk is beneficial to being widely applied to the food industry, various adverse factors in the processing process of shell eggs are solved, and the production cost is reduced.
(2) The mayonnaise is prepared by taking the enzyme-hydrolyzed ice yolk as the raw material, so that the viscosity of the mayonnaise is improved, the structural property of the mayonnaise is improved, and meanwhile, the overall feeling and the acceptability of the mayonnaise are improved, thereby being beneficial to the popularization of the mayonnaise.
(3) The contents of salt, sugar and the like in the mayonnaise (originally used for improving the emulsifying property of egg yolk) are reduced, and the requirements of consumers on low-sugar and low-salt foods are met to a certain extent.
Detailed Description
The technical scheme is applied to large-scale mayonnaise production, and the key steps are the addition of proteolytic enzyme, the addition method of proteolytic enzyme and the respective proportions of raw materials.
Example 1
The preparation method of the fat substitute comprises the following steps: adjusting pH of 10% egg white solution to 7.0 with citric acid, homogenizing at 12000rpm for 1min, heating in water bath at 90deg.C for 45min, immediately ice-bathing after gel formation, and micronizing for 10min to obtain fat substitute.
A method of making a low fat mayonnaise comprising the steps of:
(1) Selecting commercial fresh eggs, cleaning and sterilizing, beating eggs to remove egg white, laces and yolk membranes, and stirring yolk liquid at 300-400r/min for 15-20min to obtain uniform yolk liquid.
(2) Pasteurizing the homogeneous yolk liquid obtained in the step (1) at 63.5deg.C for 120s.
(3) And (3) adding 0.05% -0.1% of neutral protease (Serratia peptidase) into the pasteurized egg yolk liquid obtained in the step (2), stirring at a proper temperature (55 ℃) and a rotating speed of 300-400r/min for 15-20min, and carrying out enzymolysis.
(4) And (3) placing the enzymolysis yolk liquid obtained in the step (3) into a refrigerator at the temperature of minus 18 ℃ for freezing and storing to prepare the frozen-resistant yolk.
(5) Thawing the frozen eggs Huang Quchu obtained in the step (4) at room temperature, weighing, and weighing egg white fat substitute with the oil substitution level of 50%, vegetable oil, table vinegar, salt, white sugar, monosodium glutamate and spice.
(6) Pouring the egg yolk liquid weighed in the step (5) and condiments (except oil and vinegar) into a clean container, and whipping the egg yolk and condiments by using a whipping machine. Vegetable oil is added in the stirring process for a small amount for many times, and after the yolk mixed material becomes viscous, the vegetable oil and the table vinegar are alternately added until the mixed material is completely stirred uniformly.
(7) Homogenizing the mayonnaise primary product obtained in the step (6) into paste by a colloid mill, and placing into a sealing tank to obtain the final product.
Claims (3)
1. A method for preparing a low fat mayonnaise stabilized with ice cream, characterized in that the mayonnaise is prepared according to the following steps:
(1) Selecting commercial fresh eggs, cleaning and sterilizing, beating eggs to remove egg white, laces and yolk membranes, and stirring yolk liquid at 300-400r/min for 15-20min to obtain uniform yolk liquid.
(2) Pasteurizing the homogeneous yolk liquid obtained in the step (1) at 63.5deg.C for 120s.
(3) And (3) adding proteolytic enzyme into the pasteurized yolk liquid obtained in the step (2), hydrolyzing at a proper temperature, and rotating at a speed of 300-400r/min.
(4) And (3) placing the enzymolysis yolk liquid obtained in the step (3) into a refrigerator at the temperature of minus 18 ℃ for freezing and storing to prepare the frozen-resistant yolk.
(5) And (3) thawing the frozen eggs Huang Quchu obtained in the step (4) at room temperature, weighing, and weighing egg white fat substitutes, vegetable oil, vinegar, salt, white sugar, monosodium glutamate and spices according to a certain proportion.
(6) Pouring the egg yolk liquid weighed in the step (5) and condiments (except oil and vinegar) into a clean container, and whipping the egg yolk and condiments by using a whipping machine. Vegetable oil is added in the stirring process for a small amount for many times, and after the yolk mixed material becomes viscous, the vegetable oil and the table vinegar are alternately added until the mixed material is completely stirred uniformly.
(7) Homogenizing the mayonnaise primary product obtained in the step (6) into paste by a colloid mill, and placing into a sealing tank to obtain the final product.
2. The method for preparing a low fat mayonnaise stabilized with ice cream according to claim 1, wherein the enzyme used in the step (3) is neutral protease, the addition amount is 0.01% -0.1%, the temperature is 54-56 ℃, and the enzymolysis time is 5-20min.
3. The method for preparing a low fat mayonnaise stabilized with ice cream according to claim 1, wherein the mayonnaise in step (5) is formulated with egg white fat substitute (34%), vegetable oil (34%), egg yolk (14%), vinegar (12%), table salt (1.5%) white sugar (2.5%), monosodium glutamate (0.5%) and spices (1.5%).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202311687499.3A CN117562244A (en) | 2023-12-08 | 2023-12-08 | A method for preparing low-fat mayonnaise stabilized with ice yolk |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202311687499.3A CN117562244A (en) | 2023-12-08 | 2023-12-08 | A method for preparing low-fat mayonnaise stabilized with ice yolk |
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- 2023-12-08 CN CN202311687499.3A patent/CN117562244A/en active Pending
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