Palm oil salad dressing and preparation process thereof

A preparation process, palm oil technology, applied in food preparation, food science, application and other directions, can solve problems affecting palm oil application, etc., achieve the effect of good system viscosity and stability, strong stabilizing effect, and lower production costs

Inactive Publication Date: 2014-05-28
王梦薇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the salad dressing produced with palm oil as the base material is easy to separate oil and ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Ingredients: weigh 21kg of palm oil, 40kg of salad oil, 8kg of sugar, 6kg of white vinegar, 8kg of water, 2kg of salt, 8kg of egg yolk, 0.2kg of xanthan gum, 0.1kg of monoglyceride, 0.6kg of modified starch, and 0.03 of potassium sorbate. kg, soak xanthan gum in water for 2~3h, gelatinize and cool the modified starch, and set aside;

[0020] 2) Pre-emulsification: Take egg yolk, a small amount of salad oil, palm oil and monoglyceride at room temperature and mix, emulsify at high speed for 2 minutes to form a stable yellow mayonnaise, add water during the high-speed emulsification process, continue emulsification for 2 minutes to form a milky yellow mayonnaise;

[0021] 2) Sub-emulsification: mix sugar, salt, xanthan gum, modified starch, potassium sorbate, add the remaining amount of water, stir to dissolve, slowly add to the creamy yellow mayonnaise under stirring, emulsify at high speed for 2 minutes;

[0022] 3) Final emulsification: Add the remaining salad oil and palm...

Embodiment 2

[0025] 1) Ingredients: Weigh 32kg palm oil, 60kg salad oil, 15kg sugar, 8kg white vinegar, 10kg water, 5kg salt, 12kg egg yolk, 0.5kg guar gum, 0.2kg monoglyceride, 1.2kg modified starch, 0.05kg potassium sorbate kg, soak the guar gum in water for 3h, gelatinize the modified starch and cool it for later use;

[0026] 2) Pre-emulsification: Take egg yolk, a small amount of salad oil, palm oil and monoglyceride at room temperature and mix, emulsify at high speed for 3 minutes to form a stable yellow mayonnaise, add water during the high-speed emulsification process, continue emulsification for 3 minutes to form a milky yellow mayonnaise;

[0027] 2) Sub-emulsification: mix sugar, salt, guar gum, modified starch, potassium sorbate, add the remaining amount of water, stir to dissolve, slowly add to the creamy yellow mayonnaise under stirring, emulsify at high speed for 3 minutes;

[0028] 3) Final emulsification: Add the remaining salad oil and palm oil to the material of step 2) in 4 b...

Embodiment 3

[0031] 1) Ingredients: weigh 25kg of palm oil, 50kg of salad oil, 10kg of sugar, 7kg of white vinegar, 9kg of water, 3kg of salt, 10kg of egg yolk, 0.3kg of tamarind gum, 0.15kg of monoglyceride, 1kg of modified starch, and 0.04kg of potassium sorbate , Soak the tamarind gum in water for 3h, gelatinize the denatured starch and cool it for later use;

[0032] 2) Pre-emulsification: Take egg yolk, a small amount of salad oil, palm oil and monoglyceride at room temperature and mix, emulsify at high speed for 2.5 minutes to form a stable yellow mayonnaise, add water during the high speed emulsification process, continue emulsification for 2.5 minutes, and form Creamy yellow mayonnaise;

[0033] 2) Sub-emulsification: mix sugar, salt, tamarind gum, modified starch, potassium sorbate, add the remaining amount of water, stir to dissolve, slowly add to the creamy yellow mayonnaise under stirring, emulsify at high speed for 2 to 3 minutes;

[0034] 3) Final emulsification: Add the remaining ...

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PUM

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Abstract

The invention discloses a palm oil salad dressing and a preparation process thereof. The palm oil salad dressing is prepared from the raw materials in parts by weight: 21-32 parts of palm oil, 40-60 parts of salad oil, 8-15 parts of sugar, 6-8 parts of white vinegar, 50-70 parts of water, 2-5 parts of salt, 8-12 parts of yolk, 0.2-0.5 part of plant gum, 0.1-0.2 part of glycerol monostearate, 0.6-1.2 parts of modified starch and 0.03-0.05 part of preservative. The preparation process comprises the steps: burdening, pre-emulsification, secondary emulsification, final emulsification and homogenization. With the adoption of the palm oil salad dressing and the preparation process, as a palm oil part is used for replacing the traditional edible oil as an oil base, the production cost of an enterprise can be lowered, the oxidation resistance of the salad dressing is improved, the prepared palm oil salad dressing is stable in the emulsifying property under the condition of low temperature, and the phenomenon of oil-water separation does not occur.

Description

Technical field [0001] The invention belongs to the technical field of manufacturing food seasoning sauce, and mainly relates to palm oil salad dressing and a preparation process thereof. Background technique [0002] Salad dressing is a common condiment in western food and a kind of seasoning sauce. Salad dressing can be divided into "light" salad dressing and "heavy" salad dressing according to the different raw materials used. "Light" salad dressing is prepared with oil and vinegar. Seasonings such as salt, pepper and mustard can be added during the preparation process, and fresh spices such as onion, garlic and tomato juice can also be added. "Heavy" salad dressing is based on oil and vinegar, and fresh egg yolk must be added. In the preparation process, it can also be matched with different spices to prepare creamy salad dressings with different flavors. The vegetable oils used in "light" and "heavy" salad dressings are generally olive oil, corn oil, sunflower oil or soyb...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/60A23L29/10A23V2002/00A23V2200/222A23V2250/186A23V2250/2044A23V2250/5118A23V2250/5086A23V2250/506A23V2250/502
Inventor 王梦薇
Owner 王梦薇
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