Anti-oxidation yolk low-fat salad dressing and making method thereof

A low-fat salad dressing, anti-oxidation technology, applied in the directions of oil-containing food ingredients, natural extract-containing food ingredients, food science, etc., can solve the problems of short shelf life, product discoloration, affecting product quality, etc., and achieve good antioxidant performance. , good color, good taste effect

Inactive Publication Date: 2018-09-28
GUANGZHOU HAODAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the salad dressings on the market are high in oil and have a short shelf life. During the shelf life, a certain "hala taste" is produced. The product changes color due to oxidation, which affects the product quality and poses a food safety risk.

Method used

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  • Anti-oxidation yolk low-fat salad dressing and making method thereof
  • Anti-oxidation yolk low-fat salad dressing and making method thereof
  • Anti-oxidation yolk low-fat salad dressing and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-4

[0026] Get the ingredients ready according to the formula weight ratio described in Table 1, then prepare the salad dressing in steps:

[0027] (1) Mix white sugar, table salt, glucose powder, onion powder, potassium sorbate, and disodium edetate thoroughly, then add them to a material bucket filled with drinking water, then add egg yolk, and stir to fully dissolve the material Then add to the emulsifier;

[0028] (2) Turn on the emulsifier, and its rotating speed is controlled at 3000-6000rpm / min;

[0029] (3) Mix vinegar, lemon juice concentrate, and lactic acid and add them to the emulsifier;

[0030] (4) Put the acetylated distarch adipate and xanthan gum in a clean plastic bag and mix them evenly, then add them into the material bucket containing part of the soybean oil, stir to make them disperse evenly, and form mixture A;

[0031] (5) Add mustard oil and rosemary extract (supercritical carbon dioxide extraction method) into mixture A respectively, stir to make it ful...

experiment example 1

[0051] Experimental Example 1 Taste Test

[0052] A. At 9:30 in the morning, put the freshly made salad dressing in the disc, and after tasted by the members of the sensory evaluation team, describe the taste and state of the salad dressing and draw the result.

[0053] B. Place the samples of each group in an oven with a temperature of 37°C and a humidity of 75%. After 40 days, the members of the sensory evaluation team tasted the samples, described the taste and state of the salad dressing, and obtained the results.

[0054] Taste Evaluation Standard

[0055] Taste Description

[0056] A-1. Taste evaluation results of freshly made salad dressing

[0057] Example serial number

[0058] Note: For the freshly prepared samples, the taste, color and flavor of the samples will not be affected before and after adding rosemary extract (supercritical carbon dioxide extraction method), but after a period of time, the beneficial effect of its antioxidant effect can...

experiment example 2

[0062] Experimental example 2 color evaluation

[0063] C. At 9:30 in the morning, put the freshly made salad dressing in the disc, and after tasting by the members of the sensory evaluation team, describe the color of the salad dressing and get the result.

[0064] D. Place each group of samples in an oven with a temperature of 37°C and a humidity of 75%. After standing for 40 days, the members of the sensory evaluation team tasted the samples and described the color of the salad dressing to obtain the results.

[0065] Color evaluation criteria are as follows

[0066] Color description

[0067] C-1. Color evaluation results of freshly made salad dressing

[0068] Example serial number

[0069] Note: For the freshly made samples, the color of the sample will not be affected before and after adding rosemary extract (supercritical carbon dioxide extraction method), but after a period of time, the beneficial effect of its antioxidant effect can be seen from ...

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PUM

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Abstract

The invention discloses anti-oxidation yolk low-fat salad dressing and a making method thereof. The salad dressing comprises the following raw materials in parts by weight of 200-300 parts of soybeanoil, 300-400 parts of water, 100-130 parts of white granulated sugar, 10-12 parts of table salt, 50-60 parts of vinegar, 30-40 parts of glucose powder, 20-30 parts of yolk, 20-40 parts of acetylated distarch adipate, 2-3 parts of xanthan gum, 2-3 parts of lemon condensed juice, 0.1-0.5 part of mustard oil, 0.1-0.5 part of lactic acid, 0.1-0.5 part of onion powder, 0.1-0.4 part of potassium sorbate, 0.01-0.04 part of ethylenediamine tetraacetic acid disodium salt, and 0.1-0.2 part of a rosemary extract (supercritical carbon dioxide extraction method). The prepared salad dressing is good in mouth feel, good in color and good in anti-oxidation property.

Description

technical field [0001] The invention belongs to the field of seasoning processing, and in particular relates to an anti-oxidation egg yolk low-fat salad dressing and a preparation method thereof. Background technique [0002] With the continuous development of the economy and society, the improvement of modern living standards and the acceleration of the pace, salad dressing is popular among consumers for its convenience, quickness and deliciousness. There are many types of salad dressings, such as sweet and sour salad dressings, thousand island dressings, mayonnaise, cheese-flavored salad dressings, etc., which can be used to make burgers, sandwiches, bread sandwiches, fruit salads, etc., and have a wide range of uses. The fat content of traditional salad dressing can be as high as 70%. Excessive intake of fat will increase the risk of diseases such as hypertension, hyperlipidemia, coronary heart disease and obesity; Under the action of factors such as temperature and temp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23V2002/00A23L27/60A23V2250/18A23V2250/61A23V2250/60A23V2250/5086A23V2250/042A23V2250/21
Inventor 张志平宁宗峰陈春香
Owner GUANGZHOU HAODAO FOOD CO LTD
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