Semi-solid emulsification seasoning and preparation method thereof

Abstract

The invention discloses a semi-solid emulsification seasoning. The semi-solid emulsification seasoning comprises the following components in parts by weight: 1-10 parts of yolk, 5-45 parts of liquid grease, 0.01-2 parts of fatty acid ester emulsifier, 0.1-10 parts of protein emulsifier, 0.01-2 parts of water retention agent, 0.1-10 parts of modified starch, 0.01-5 parts of hydrophilic colloid and 44-66 parts of drinking water. In the invention, the semi-solid emulsification seasoning is prepared by adding certain amount of the fatty acid ester emulsifier and the protein emulsifier and adding certain amount of the water retention agent in a traditional semi-solid emulsification seasoning with salad dressing as a representative, and even after being frozen and thawed, the prepared semi-solid emulsification seasoning still keeps excellent freezing resistance and freeze-thaw stability. In addition, various raw materials are added according to an appropriate mixing ratio, the synergistic effect of each raw material is integrated, special treatment is not needed in the preparation process of the semi-solid emulsification seasoning or the raw materials and auxiliary materials, and the preparation method can be accomplished by adopting a common making process, therefore, the production efficiency is greatly improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a semi-solid emulsified seasoning with freeze resistance and freeze-thaw stability and a preparation method thereof. Background technique [0002] In recent years, semi-solid emulsified seasonings represented by salad dressings have been widely used in the baking and catering markets and become a part of daily diet. With the expansion of its use, on the one hand, it is hoped to be used in quick-frozen baked goods, and on the other hand, it can solve the difficulties of transportation and storage in the cold northern regions. For families, it is hoped that the remaining semi-solid emulsified seasoning will be frozen and stored until It can still maintain its original emulsified state when it is thawed again for use. However, during the freezing process of ordinary semi-solid emulsified seasonings, especially during long-term freezing, the egg yolk phospholipid protein wit...

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Problems solved by technology

[0004] Chinese patent CN201280059858.4 discloses a freeze-resistant acidic protein food that does not cause dehydration after freezing and thawing, has a non-rough taste, and maintains smoothness before freezing. By adding oligosaccharides, polysaccharides and gelling agents to inhibit protein aggregation during thawing , so as to inhibit dehydration and pore generation, but it mainly solves the problem of dehydration and rough taste after freezing and thawing of acidic protein foods represented by yogurt, and the frozen storage time at -18°C involved in this patent is only one week, and Freezing resistance of semi-solid condiments made by emulsification without adding liquid oil

[0005] Chinese patent CN201180031962.8 discloses a freeze-resistant acidic oil-in-water emulsified food that also has a stable emulsified state after thawing. Starch is dispersed in the acidic oil-in-water emulsified food with a specific particle size in a non-dissolved state. The water phase of food, however, this patent requires special treatment and screening of starch, and control of the particle size of oil droplets and starch to achieve the desired effect, and does not involve the emulsification state of acidic oil-in-water emulsified food after repeated freezing and thawing

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