Research on the Process Formula of Low-Fat Mayonnaise
In this study,the proportion of oil was reduced to 30%by adding round bract psyllium husk powder and modified corn starch compound gel to replace part of the oil in mayonnaise.A one-way experiment was designed to analyze the mayonnaise with sensory score and hardness and adhesion as indexes,and an orthogonal experiment was designed to optimize the process formulation.The final analysis led to the optimal process formulation of low-fat mayonnaise as follows:0.6%addition of round bract psyllium husk powder,2.0%addition of waxy corn modified starch,and 30%addition of corn oil.
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