Method of using nanofiber emulsion in baked food

A method of using a nanofiber emulsion in baked food, the nanofiber emulsion being a nanofiber emulsion of a pomelo peel sponge layer, and being an emulsion obtained by emulsification of a nanofiber emulsion stabilizer of the pomelo peel sponge layer and an oil phase, the method comprising:

• 1) Mixing the pomelo peel sponge layer with water, and adjusting pH to 1.5-2.0 for a reaction to obtain A;
• 2) Mixing the A with an 8% sodium hydroxide solution for reaction to obtain cellulose of the pomelo peel sponge layer;
• 3) Mixing the cellulose of the pomelo peel sponge layer with water in a mass ratio of 1:200, and performing homogenizing and cycling 10 times at 1400 bar, to obtain a suspension of cellulose nanofibers of the pomelo peel sponge layer;
• 4) Mixing the suspension of the cellulose nanofibers of the pomelo peel sponge layer with the oil phase, and performing ultrasonic emulsification to obtain the nanofiber emulsion of the pomelo peel sponge layer, wherein in the nanofiber emulsion of the pomelo sponge layer, the concentration of the suspension of the cellulose nanofibers of the pomelo peel sponge layer is 0.05-0.8 wt %, and a proportion of the oil phase is 5-60 wt %;
• and the oil phase is one or more of soy bean oil, peanut oil, corn oil, and sunflower seed oil;
• and
• 5) using the nanofiber emulsion to replace 45-63 wt % of fat in traditional baked food.