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A preparation method of low-fat salad dressing added with hydrolyzed zein

A technology for hydrolyzing corn protein and low-fat salad dressing, which is applied in the field of grain processing and can solve problems such as environmental pollution, low solubility, and impact on applications

Active Publication Date: 2019-05-31
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Corn gluten powder is a by-product of the production of corn starch, starch sugar, organic acid, amino acid, syrup or alcohol. Due to the lack of essential amino acids such as tryptophan and lysine, from a nutritional point of view, corn gluten powder is not our The ideal protein resource has relatively low biological value. At the same time, its low solubility limits its processing performance, which seriously affects its application in the food industry, resulting in low prices. Many of them have not been rationally developed and utilized. At present, corn protein Flour is mainly used as feed, the utilization rate is very low, and some are even discarded directly, which not only causes environmental pollution, but also wastes resources

Method used

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  • A preparation method of low-fat salad dressing added with hydrolyzed zein
  • A preparation method of low-fat salad dressing added with hydrolyzed zein
  • A preparation method of low-fat salad dressing added with hydrolyzed zein

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preparation example Construction

[0017] A preparation method of low-fat salad dressing added with hydrolyzed corn gluten, characterized in that the method comprises the following steps: (1) preparing corn gluten powder into a solution of 0.3% to 0.7%; ) to obtain the zein solution by adding alkaline protease for enzymolysis, after enzymolysis, the enzyme is deactivated to obtain an enzymolysis product, and the enzymolysis parameters are as follows: the pH condition is 8.5-9.5, the enzymolysis time is 20-24min, the enzyme and The substrate concentration ratio is 700-900u / g, and the enzymolysis temperature is 43-47°C; (3) Cool the enzymolysis product to room temperature, pre-freeze, and then freeze-dry to obtain a dry powder, which is crushed with a tissue mixer Obtain fat substitute; (4) The basic raw material composition of full-fat salad dressing, contains salad oil 40g, egg yolk powder 10g, vinegar 3g, water 40g, white granulated sugar 6.2g, salt 1.0g, xanthan gum in every 100g salad dressing 0.8g, modified...

Embodiment 1

[0021] (1) Prepare corn gluten powder into a 0.3% solution.

[0022] (2) Add alkaline protease to the zein solution obtained by step (1) to carry out enzymolysis, after enzymolysis, the enzyme is eliminated to obtain the enzymolysis product, and the enzymolysis parameters are: the pH condition is 8.5, and the enzymolysis time is 20 minutes, the concentration ratio of enzyme and substrate is 700u / g, and the enzymatic hydrolysis temperature is 43°C.

[0023] (3) Cool the enzymatic hydrolyzate to room temperature, pre-freeze, and then freeze-dry to obtain a dry powder, and grind the dry powder with a tissue blender to obtain a fat substitute.

[0024] (4) The composition of the basic raw materials of full-fat salad dressing, each 100g of salad dressing contains 40g of salad oil, 10g of egg yolk powder, 3g of vinegar, 40g of water, 6.2g of white sugar, 1.0g of salt, 0.8g of xanthan gum, and modified starch 2g, the prepared fat substitute is added to the raw material according to ...

Embodiment 2

[0027] (1) Prepare corn gluten powder into a 0.4% solution.

[0028] (2) Add alkaline protease to the zein solution obtained by step (1) to carry out enzymolysis, after enzymolysis, the enzyme is eliminated to obtain the enzymolysis product, and the enzymolysis parameters are: the pH condition is 8.5, and the enzymolysis time is 22 minutes, the enzyme-to-substrate concentration ratio was 700u / g, and the enzymatic hydrolysis temperature was 43°C.

[0029] (3) Cool the enzymatic hydrolyzate to room temperature, pre-freeze, and then freeze-dry to obtain a dry powder, and grind the dry powder with a tissue blender to obtain a fat substitute.

[0030] (4) The composition of the basic raw materials of full-fat salad dressing, each 100g of salad dressing contains 40g of salad oil, 10g of egg yolk powder, 3g of vinegar, 40g of water, 6.2g of white sugar, 1.0g of salt, 0.8g of xanthan gum, and modified starch 2g, the prepared fat substitute is added to the raw material according to th...

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Abstract

The invention belongs to a food processing technology, and mainly relates to a preparation method of low-fat salad sauce containing added hydrolyzed corn protein. Corn protein is subjected to alkali protease hydrolysis, so that the emulsifying property and the emulsifying stability of the corn protein are improved; the corn protein is used as a fat substitute to replace one part of fat of salad sauce, so that the low-fat salad sauce is produced; an optimal process formula is obtained, and organoleptic properties and rheological indexes of an obtained product are similar to those of full-fat salad sauce; conditions of a production process are easy to control and the cost is low, so that the preparation method is suitable for being industrially applied on a large scale.

Description

technical field [0001] The invention belongs to grain processing technology, and mainly relates to a preparation method of low-fat salad dressing added with hydrolyzed zein. Background technique [0002] The main raw materials of salad dressing are vegetable oil, egg yolk and brewed vinegar, plus seasonings and spices. Among them, vegetable oil is mostly olive oil in Europe, while soybean salad oil is generally used in Asia. After being fully stirred, emulsification occurs, and it becomes a delicious salad dressing. Salad dressing is one of the simple and convenient foods that are quickly popular. Salad dressing generally contains 40% vegetable oil, and oil plays an important role in food emulsions. , helps salad dressing maintain ideal viscosity, lubricity and flavor. [0003] Reducing the content of fat and cholesterol is the main development direction of the food industry. Reducing fat content is especially important for salad dressings. However, low-fat and sensory prop...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L33/185
Inventor 张英华刘畅李斌王兴国于鑫欣金星
Owner NORTHEAST AGRICULTURAL UNIVERSITY