Preparation method for beta-dextrin-containing low-fat mayonnaise

The invention discloses a preparation method for beta-dextrin-containing low-fat mayonnaise. The preparation method comprises the steps of taking out yolks, adding water, edible salt and saccharose and uniformly mixing, uniformly mixing plant oil and beta-dextrin, alternately adding a plant oil and beta-dextrin mixture and white vinegar into the yolks, and performing uniform stirring and emulsifying after adding is finished to obtain the mayonnaise. The beta-dextrin is prepared by the following steps of preparing starch milk at first, pumping the starch milk into a jet steamer and performing high-temperature steaming gelatinization, cooling to 50-60 DEG C after the starch milk is completely gelatinized, adding beta-amylase, performing hydrolysis for 12-20 hours, then decoloring, filtering, and performing membrane separation, concentration and spraying drying. After being dissolved, the beta-dextrin replacing the equivalent amount of oil can be used for preparing the low-fat mayonnaise. The mayonnaise is low in fat content, stable in storage, unique in flavor, and suitable for special people suffering from fatness, high blood pressure and the like.