Salad dressing containing viable lactobacillus rhamnosus and preparation method thereof

Abstract

The invention discloses salad dressing containing viable lactobacillus rhamnosus and a preparation method thereof. Comprising the following steps of uniformly shearing and mixing lactobacillus rhamnosus, soybean oil and soybean lecithin to prepare lactobacillus rhamnosus viable bacterial oil; and mixing the viable bacteria oil with a water phase, an oil phase, an acid solution and other materials which are prepared in advance, and sequentially carrying out three-step vacuum emulsification treatment, so as to prepare the salad dressing containing the lactobacillus rhamnosus. According to the prepared salad dressing, the viable count of the lactobacillus rhamnosus in the just prepared salad dressing is higher than 1 * 10 < 8 > CFU / g, the viable count of the lactobacillus rhamnosus in the salad dressing is reduced by not more than one order of magnitude after six-month normal-temperature preservation or one-year refrigerated preservation, and it can be ensured that the viable count of the lactobacillus rhamnosus in a storage period of the salad dressing is higher than 1 * 10 < 7 > CFU / g.

Description

technical field [0001] The invention relates to a preparation process of salad dressing, in particular to a salad dressing containing Lactobacillus rhamnosus viable bacteria and a preparation method thereof. Background technique [0002] Salad dressing is a sauce-like flavored food that contains acetic acid, citric acid, malic acid and other organic acids and is relatively acidic; its processing does not require heating and sterilization, so it is suitable for adding probiotics to enhance the functionality of the product; general In order to achieve a more significant intestinal probiotic function, the number of live probiotic bacteria in food is required to be higher than 1 × 10. 6 CFU / g (mL). However, salad dressing is a food with relatively strong acidity. If the production of salad dressing adopts conventional process technology-that is, one-time emulsification treatment (also known as "one-step emulsification method"), then the salad dressing will be stored during the ...

AI Technical Summary

Problems solved by technology

However, salad dressing is a food with strong acidity. If the production of salad dressing adopts a conventional process technology—that is, one-time emulsification treatment (also known as "one-step emulsification method"), then the salad dressing will lose its organic organic acid during storage. The acid has a strong destructive effect on the active Lactobacillus rhamnosus contained in it, which makes the number of viable Lactobacillus rhamnosus contained in the salad dressing itself drop rapidly, and the number of viable Lactobacillus rhamnosus quickly falls below 1 ×10 6 CFU / g(mL), even almost all died in the middle and late period of shelf life, and lost the probiotic effect of Lactobacillus rhamnosus in salad dressing

[0003] At present, there are relatively few researches and invention patents on adding probiotics (including lactic acid bacteria) in salad dressing, such as the Chinese invention patent with publication number CN 111657481 A (patent name: a low-fat egg-containing salad dressing and its preparation method), The invention is salad oil, egg yolk, potato flour, white granulated sugar, white vinegar, salt, monosodium glutamate and other ingredients, which are prepared into salad dressing through one emulsification, and added with cultured and precipitated wet bacteria Lactobacillus; because Lactobacillus is wet bacteria And the invention does not mention the technical content of how to protect the activity of lactobacilli, so the salad dressing prepared by the invention fails to provide effective protection measures for the activity of lactobacillus, and the lactobacilli will die in large numbers in the middle and late stages of the storage period, losing the added milk. The meaning of bacillus

[0004] In addition, there is also research on probiotics (containing lactic acid bacteria) contained in relevant sauce-like flavor foods, such as the Chinese invention patent (patent name: a fermented sauce of Dendrobium candidum leaves and its preparation method) with the publication number CN110214929 A. Lactobacillus, Lactobacillus plantarum and Lactobacillus rhamnosus are used as mixed fermentation strains, and dendrobium leaves are used as the main raw material, fermented for 10 to 15 days, and then homogenized by a beater; although the product prepared by the invention Contains probiotics, but there is no technical content to protect the probiotics (lactic acid bacteria) in the product, so the number of live bacteria of probiotics (lactic acid bacteria) in the product produced by the invention drops to a minimum after a period of storage. level, the effect of its probiotics will be lost

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