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Production method of low-lipid salad dressing and vinegar-egg health salad dressing

A technology of low-fat salad dressing and production method, applied in the fields of application, food preparation, food science, etc., can solve the problems of variability, reducing oil, loss of smooth taste, etc., and achieve the effect of reducing sodium content

Inactive Publication Date: 2015-04-29
钱生球
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Reduce oil, the product still has creamy lubricating and delicate taste, and its characteristics cannot be changed. This is a major worldwide problem in science and technology. NutraSweet and Kraft companies in the United States have successively used milk and egg white and egg white and gelatin to micronize. The product is used in frozen snacks, but its main disadvantage is that it is sensitive to heat, volatile and loses its smooth taste, and is mainly used in low-temperature foods; Dr. H.H.Rennhard of the Pfizer Center Research Laboratory in the United States found that dextran acts as a moisturizing N-Oil, a dextrin product produced by American National Starch and Chemical Cooperative Company through acid-catalyzed hydrolysis of cassava starch, can replace part of the oil and be used in yogurt and European breakfast sausages; The US Iowa Grain Processing Cooperative Company uses a 25% aqueous solution of corn maltodextrin, which presents a soft white gel, which is very similar to shortening, and can be used to replace part of the oil in margarine; there are also reports using phosphorylated modified starch, But there is no report to produce salad dressing or mayonnaise with pure starch or protein instead of oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0016] Raw material ratio:

[0017] 200g salad oil; 140g 9° edible vinegar; 30g white sugar; 100g rice starch;

[0018] Protein sugar 1g; Sucrose fatty acid ester (SE-15) 4g; Span 60 4g; Agar 5g;

[0019] Xanthan gum 8g; add purified water to a total of 1000g;

[0020] Steps:

[0021] 1. Weigh the oil, add Span 60 and fat-soluble spices, heat to dissolve and set aside.

[0022] 2. Mix potassium chloride, sugar, sweetener, xanthan gum, and sucrose fatty acid ester (SE-15), and add to water containing vinegar to dissolve.

[0023] 3. Add three times the water to the starch, and heat up to 80-90°C for 0.5 hours to gelatinize.

[0024] 4. Add the oil dropwise into the gelatinized liquid, and it is appropriate to control the surface without oil.

[0025] 5. Mix and emulsify with a colloid mill.

[0026] 6. Vacuum degassing.

[0027] 7. Vacuum and high-pressure homogenization, cooling, packaging, and pasteurization.

example 2

[0029] Raw material ratio:

[0030] 330g whole eggs; 330g 9° vinegar; 300g white sugar; 4g gelatin;

[0031] Agar 5g; Xanthan gum 5g; Add purified water to a total of 1000g;

[0032] Steps:

[0033] Beat the whole egg liquid evenly, add 200g of 9° vinegar, soak for 48 hours (or enzymatically hydrolyze with papain at 50°C for 1 hour), add white sugar, gelatin, agar, xanthan gum, mix and dissolve, then add the remaining 130g of vinegar and egg Calcium solution is extracted from the shell, stirred at high speed, degassed, packaged, pasteurized, and stored in a warehouse for one week before leaving the factory.

example 3

[0035] The corn dextrin (DE value 3~5) of 120g through α-amylase enzymolysis replaces the rice starch among the example 1, and all the other conditions are the same as the example 1, completes the low-fat salad dressing.

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PUM

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Abstract

The invention discloses a production method of low-lipid salad dressing and vinegar-egg health salad dressing and belongs to the technical field of health foods. The production method of the low-lipid salad dressing and vinegar-egg health salad dressing is characterized in that super-refined carbohydrate and microparticulated protein are utilized for simulating taste and physical properties of lipid, so that use amount of lipid is reduced, heat value of a product is reduced, and health function of a vinegar egg can be realized.

Description

1. Technical field [0001] The invention relates to a production method of salad dressing which is healthy for human body, uses micronized protein or specific granular starch as raw material, simulates fat, replaces part or all of oil, and belongs to the technical field of health food processing. 2. Background technology [0002] Oily seasonings are divided into two types: butter (including margarine) and mayonnaise (including salad dressing and salad dressing). Butter is of the water-in-oil (w / o) type, that is, oil is the outer phase and water is the dispersed phase; It is oil-in-water (o / w) type, that is, the water phase of the emulsion is on the outside, and the oil is the dispersed phase. The oil-in-water type has a particularly good taste. It has become popular when used in meal spread products. It has replaced butter as the main food seasoning on the table in many countries. It is also one of the most promising nutritious foods. It is nutritious to various cooking dishe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L15/00A23L23/00A23L29/30A23V2002/00
Inventor 钱生球刘美盛钱刚
Owner 钱生球
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