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Salad sauce powder

A salad dressing powder, glucose powder technology, applied in the application, food preparation, food science and other directions, can solve the problems of economic loss of manufacturers, threats to consumers' health, affecting product taste, etc., to improve oil holding capacity, good taste and Appearance, the effect of improving high temperature baking resistance

Inactive Publication Date: 2009-08-12
MASSON GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] A large amount of fresh eggs need to be added during the production process, and fresh eggs have a strong raw fishy smell, which affects the taste of the product
Moreover, there are a large number of bacteria including Escherichia coli on the eggshell, and sometimes the total number of bacteria can reach several million. Therefore, if there is a slight negligence in the operation, it is easy to cause the microorganisms to exceed the standard and affect the quality of the product. pose a serious threat to the health of consumers
In addition, if sick eggs and spoiled eggs are encountered in production, even a small amount will make the whole batch of raw materials scrapped, which will bring significant economic losses to the manufacturer.
[0005] Traditional salad dressing is only suitable for cold salads, such as fruit salad, vegetable salad, etc., because it is prone to oil segregation, it is not suitable for heating at high temperature for a long time, otherwise the whole salad dressing will collapse

Method used

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  • Salad sauce powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] Prepare raw materials according to the following weight percentages:

[0069] Dextrose Powder 16%

[0070] White sugar 10%

[0071] Acetylated Distarch Phosphate 40%

[0072] Starch acetate 10%

[0073] Sodium Carboxymethyl Cellulose 0.45%

[0074] Xanthan Gum 0.5%

[0075] Distilled Monoglyceride 1%

[0076] Sucrose Esters 1%

[0077] Polyglycerides 1%

[0078] Soy Protein 10%

[0079] Sodium Caseinate 10%

[0080] Potassium sorbate 0.05%

[0081] Wherein, the white granulated sugar is crushed and sieved through a 60-mesh sieve, and then the above-mentioned powders are mixed evenly.

Embodiment 2

[0083] Prepare raw materials according to the following weight percentages:

[0084] Glucose Powder 40%

[0085] White sugar 5.5%

[0086] Acetylated Distarch Phosphate 20%

[0087] Starch acetate 20%

[0088] Sodium Carboxymethyl Cellulose 0.25%

[0089] Xanthan Gum 0.25%

[0090] Distilled Monoglycerides 2.5%

[0091] Sucrose Esters 0.75%

[0092] Polyglycerol Esters 0.70%

[0093] Soy Protein 5%

[0094] Sodium Caseinate 5%

[0095] Potassium sorbate 0.05%

[0096] Wherein, the white granulated sugar is crushed and sieved through a 60-mesh sieve, and then the above-mentioned powders are mixed evenly.

Embodiment 3

[0098] Prepare raw materials according to the following weight percentages:

[0099] Dextrose Powder 24.5%

[0100] White sugar 10%

[0101] Acetylated Distarch Phosphate 25%

[0102] Starch acetate 25%

[0103] Sodium Carboxymethyl Cellulose 0.1%

[0104] Xanthan Gum 0.15%

[0105] Distilled Monoglycerides 4.2%

[0106] Sucrose Esters 0.5%

[0107] Polyglycerol Esters 0.5%

[0108] Soy Protein 5%

[0109] Sodium Caseinate 5%

[0110] Potassium sorbate 0.05%

[0111] Wherein, the white granulated sugar is crushed and sieved through a 60-mesh sieve, and then the above-mentioned powders are mixed evenly.

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Abstract

The invention discloses a salad powder, comprising by weight parts: glucose powder 10%-40%, sugar 1%-10%, acetylated distarch phosphate 10%-40%, starch acetate 10%-40%, sodium carboxymethyl cellulose 0.1%-0.5%, xanthan gum 0.1%-0.5%, emulsifier 1.2%-7%, soybean protein 1%-10%, sodium caseinate 1%-10%, preservative 0.05%. The preparation method of the salad powder is simple and convenient without adding egg and the control of the food quality is easily realized. The prepared salad has good water-holding, oil-holding performance and foamability and is suitable for being baked at high temperature and with good taste and appearance.

Description

technical field [0001] The invention relates to the technical field of food ingredients, in particular to a salad dressing powder without adding eggs. Background technique [0002] At present, our country generally adopts the processing technology and preparation method imported from the West to prepare salad dressing, and most of the salad dressing formulas use a high proportion of egg yolk and egg white, and the other raw materials used are too single and the combination is not reasonable enough. Therefore, eating the salad dressing disclosed in the prior art has a certain raw fishy, ​​astringent feeling, and the mouthfeel is not good. Furthermore, because Chinese and Westerners have certain regional and habitual differences in dietary tastes, salad dressings of Western flavor are not very suitable for Chinese tastes. For example, the whole egg low-fat salad dressing disclosed in the patent CN200510049227.6 contains a large amount of egg yolk and egg white in its formula....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 林映华薛延毅
Owner MASSON GROUP
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