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Low-fat high-fiber soybean salad dressing and making method thereof

A high-fiber, salad dressing technology, applied in food preparation, application, food science, etc., to achieve the effect of reducing dosage

Inactive Publication Date: 2012-04-18
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And do not see the report that soybean and soya-bean milk are applied to salad dressing making at present

Method used

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  • Low-fat high-fiber soybean salad dressing and making method thereof
  • Low-fat high-fiber soybean salad dressing and making method thereof
  • Low-fat high-fiber soybean salad dressing and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] This salad dressing takes the component weight (kg) according to the following components, and processes and manufactures according to the following steps and techniques:

[0020]

[0021] (1) Preparation of high-fiber soybean puree: Soak soybeans with 75kg of cold water for 30 minutes, pour the water and beans into a refiner for grinding, and obtain whole soybean milk (including bean skin and bean dregs), and then grind the whole Soybean milk is homogenized twice with a homogenizer, and the homogenization pressure is 40mpa to obtain high-fiber soybean puree. Soymilk without bean skin and bean dregs can only obtain a delicate taste and a stable system after high-pressure homogenization.

[0022] (2) dry mix carrageenan, chitosan and sucrose, fully mix to obtain a mixture, because the thickener is difficult to dissolve, all chitosan is not only a thickener, but also has antiseptic effect;

[0023] (3) First add the mixture (2), egg yolk powder, and salt to the remain...

Embodiment 2

[0029] This salad dressing takes the component weight (kg) by following components and all the other steps and technology are with embodiment 1:

[0030]

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PUM

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Abstract

The invention discloses a low-fat high-fiber soybean salad dressing and a making method thereof, and belongs to the technical field of food seasonings. Soybean, salad oil and water are taken as main raw materials, and the low-fat high-fiber soybean salad dressing is prepared by jordaning, premixing, emulsifying, acidifying and homogenizing processes. The product has soft and smooth texture, high stability, light yellow appearance and moist, smooth and refreshing mouthfeel, changes the flavor of the traditional salad dressing, and has the characteristics of low fat and high fiber.

Description

Technical field: [0001] A low-fat, high-fiber soybean salad dressing product and a preparation method thereof belong to the technical field of food seasoning production. Background technique: [0002] As a Western-style seasoning, salad dressing is mainly used as cold salad in Western food, such as vegetable salad, fruit salad, mixed salad, etc. It is also used as a filling for hamburgers and seasoning for fried chicken. [0003] The main raw materials of traditional salad dressing are vegetable oil, egg yolk, and the auxiliary materials are salt, sugar, vinegar and water. It can be seen that salad dressing is a high-calorie, high-fat, high-cholesterol food, and eating too much will cause adverse effects on the human cardiovascular system. Therefore the development of low-fat healthy salad dressing has good practical significance. Soybeans are not only rich in high-quality protein, but also rich in water-soluble dietary fiber, which is easy to be utilized by the human body...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/09A23L27/60
Inventor 吕兵田文
Owner JIANGNAN UNIV
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