No-egg low-fat salad sauce and preparation method thereof

Abstract

The invention provides no-egg low-fat salad sauce, which consists of the following components in percentage by weight: 3.0 to 4.7 percent of octenyl succinic anhydride modified waxy rice starch, 3.0 to 3.7 percent of hydroxypropyl crosslinked glutinous rice starch, 21 to 27 percent of water, 25 to 33 percent of salad oil, 22 to 28 percent of maltodextrin, 9.2 to 9.4 percent of soft sugar, 1.62 to 1.72 percent of salt, 3.2 to 4.2 percent of table vinegar, 0.007 to 0.015 percent of potassium sorbate and 0.01 to 0.04 percent of xanthan gum. According to the no-egg low-fat salad sauce, collaborative emulsification and thickening effects of edible gum and the glutinous rice starch are utilized, so that the use of fresh eggs is avoided, and low-cholesterol and low-fat salad sauce are provided for people; not only be cold-mixed no-egg low-fat salad sauce provided, but also high-temperature-resistant no-egg low-fat salad sauce is provided, so that the application fields of the no-egg low-fat salad sauce can be greatly expanded.

Description

technical field [0001] The invention relates to the technical field of salad dressing, in particular to an egg-free low-fat salad dressing and a preparation method thereof. Background technique [0002] Salad dressing originated from the Mediterranean island of Minorca. This sauce has always occupied a place in Western diet. In recent years, with the gradual blending and mutual penetration of international cultures, this Western-style seasoning has become more and more popular among Chinese people. [0003] The main ingredients of traditional salad dressing are salad oil, fresh eggs, water, sugar, salt and vinegar, etc., which are whipped into an emulsified system. Among them, fresh egg yolk acts as an emulsifier for oil and is one of the essential raw materials. Eating egg yolk is not good for the heart and cardiovascular system, which makes salad dressing a high-fat, high-cholesterol food, especially for middle-aged and elderly people who are not easy to eat more; in addit...

AI Technical Summary

Problems solved by technology

Although modified starch, soybean protein, cheese and other substances can replace egg yolk as the emulsifying component of egg-free salad dressing to maintain the stability of the system, but because soybean protein is easily denatured and easily broken at the isoelectric point, it is not suitable for salad dressing. An acidic system, the protein is easy to lose the emulsification function and destroy the stability of the salad dressing emulsification system