Compound fruit and vegetable salad dressing and production method thereof

A production method and salad dressing technology, applied in food science and other directions, can solve the problems of unstable milky system, easy deterioration, and increased food safety hazards.

Active Publication Date: 2016-05-25
贵阳乌骓科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional salad dressing is a viscous semi-solid food made of refined salad oil, egg yolk, vinegar, and water as the main raw materials, supplemented by sugar, salt, etc., which are prepared and emulsified. It is easy to change the structure of the sauce body and lead to the demulsification of the sauce body. Therefore, the oil needs to have a sufficiently low melting point, which increases the cost of material selection. Increased food safety hazards
[0004] Salad dressing is a high-calorie, high-fat, high-cholesterol food. Long-term or ex

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Step 1, material selection:

[0030] 60kg salad dressing, 3kg sucrose fatty acid ester, 10kg longan, 1kg grape pulp, 3kg white sugar, 15kg potato, 5kg litsea cubeba oil, 1kg baking soda, 8kg egg, 11kg matcha powder, 0.1kg stabilizer.

[0031] The stabilizer consists of the following components: 2kg β-cyclodextrin, 10kg xylitol, 10kg maltitol, 5kg modified starch.

[0032] Step 2, preparation:

[0033] (1) Put the above-mentioned sucrose fatty acid esters in the proportion by weight into the salad dressing, mix well, heat in an environment with a temperature of 65° C. for 7 minutes, and keep stirring during the heating process to obtain a modified salad dressing;

[0034] (2) Add water with a weight of 12 times the weight of longan to the longan of the above weight portion, heat and boil, stop heating after keeping boiling for 20min, add grape pulp and white sugar, carry out vacuum concentration, and concentrate until the soluble solid is 39Bx. Filter through a 200-mes...

Embodiment 2

[0044] Step 1, material selection:

[0045] 55kg salad dressing, 5kg sucrose fatty acid ester, 12kg longan, 2.7kg grape pulp, 1.5kg white sugar, 14kg yam, 3kg litsea cubeba oil, 2kg baking soda, 11kg egg, 7kg matcha powder, 0.3kg stabilizer.

[0046] The stabilizer consists of the following components: 2kg β-cyclodextrin, 18kg xylitol, 18kg maltitol, 8kg modified starch.

[0047] Step 2, preparation:

[0048] (1) Put the above-mentioned sucrose fatty acid esters in the proportion by weight into the salad dressing, mix well, heat in an environment with a temperature of 70° C. for 7 minutes, and keep stirring during the heating process to obtain a modified salad dressing;

[0049] (2) Add water with a weight of 11 times the weight of longan to the longan in the above weight portion, heat to boil, stop heating after boiling for 17 minutes, add grape syrup and white sugar, and carry out vacuum concentration until the soluble solids are 36Bx. Filter through a 200-mesh sieve to ob...

Embodiment 3

[0059] Step 1, material selection:

[0060] 50kg salad dressing, 6kg sucrose fatty acid ester, 15kg longan, 3kg grape pulp, 1kg white sugar, 10kg red dates, 2kg litsea cubeba oil, 3kg baking soda, 13kg eggs, 5kg matcha powder, 0.4kg stabilizer.

[0061] The stabilizer consists of the following components: 3kg β-cyclodextrin, 12kg xylitol, 12kg maltitol, 6kg modified starch.

[0062] Step 2, preparation:

[0063] (1) Put the above-mentioned sucrose fatty acid esters in the proportion by weight into the salad dressing, mix well, heat in an environment with a temperature of 60° C. for 7 minutes, and keep stirring during the heating process to obtain a modified salad dressing;

[0064] (2) Add water with a weight of 13 times the weight of longan to the longan of the above weight portion, heat to boil, stop heating after keeping boiling for 15min, add grape pulp and white sugar, carry out vacuum concentration, and concentrate until the soluble solid is 40Bx. Filter through a 200-...

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PUM

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Abstract

The invention relates to the technical field of dressing and production methods of the dressing, in particular to compound fruit and vegetable salad dressing and a production method thereof. The production method comprises the following steps: evenly mixing eggs, matcha powder and longan syrup; after adjusting pH, mixing the mixture at a constant temperature, adding modified salad dressing, performing mixing at a high speed, performing mixing at a constant temperature again, adding starch leavening and litsea cubeba oil extract at the same time, performing mixing at a high speed again, then performing water-bath heating at a constant temperature, adding stabilizer, and obtaining the compound fruit and vegetable salad dressing, wherein the modified salad dressing is obtained by mixing salad dressing with sucrose fatty acid ester in a thermal environment, the longan syrup is obtained by adding longan into water for boiling and then adding grape must and the like for vacuum concentration, and the starch leavening is obtained by starchy substance enzymolysis and fermentation. The salad dressing has the advantages of stability, oxidation resistance, good heat resistance and non-perishability.

Description

technical field [0001] The invention relates to the technical field of sauce and a preparation method thereof, in particular to a fruit and vegetable compound salad dressing and a preparation method thereof. Background technique [0002] Salad dressing belongs to seasoning sauce, which is a semi-solid acidic high-fat emulsion. In Europe, America, Japan and other countries, salad dressing is an indispensable sauce on the table. It has a unique taste and is easy to eat. It is often used in Chinese and Western dishes. The preparation of cold dishes can also be applied on the surface of staple food or eaten directly. With the continuous integration of Chinese and Western catering cultures and the improvement of people's living standards, salad dressing products are developing in the direction of diversification, compound convenience, nutrition and health care. [0003] Traditional salad dressing is a viscous semi-solid food made of refined salad oil, egg yolk, vinegar, and wate...

Claims

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Application Information

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IPC IPC(8): A23L27/60
Inventor 谢力
Owner 贵阳乌骓科技有限公司
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