Salad dressing containing pea resistant starch and preparation method of salad dressing

A technology of pea resistant starch and salad dressing, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food ingredients as taste improvers, etc. It can solve the problem of stratification, easy oil separation, and influence on product flavor and shelf life. period and other problems, to achieve the effect of low cost, less nutrient loss, relief and treatment of constipation

Pending Publication Date: 2017-02-22
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] After a market survey, it was found that the disadvantages of the salad dressings sold in the market are that they are easy to separate out oil and cause stratification, which affects the flavor and shelf life of the product.

Method used

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  • Salad dressing containing pea resistant starch and preparation method of salad dressing
  • Salad dressing containing pea resistant starch and preparation method of salad dressing
  • Salad dressing containing pea resistant starch and preparation method of salad dressing

Examples

Experimental program
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Effect test

Embodiment 1

[0019] As a preferred embodiment of this patent, the salad dressing containing pea resistant starch in this example is composed of the following raw materials in proportions by mass: egg yolk powder 7%, resistant starch 7%, rapeseed oil 35%, 5° White vinegar 7%, concentrated lemon juice 5%, salt 1%, soft white sugar 3.5%, xanthan gum 0.25%, water added to 100%.

[0020] Its preparation method is realized by following steps:

[0021] (1) Weigh pure pea starch, add distilled water, be configured into starch milk with a concentration of 30%, adjust the pH of the starch milk to 6.0 with a pH of 6.4 and a concentration of 0.1mol / L sodium citrate buffer in a boiling water bath Pre-gelatinize the above-mentioned treated starch milk for 5 minutes, put it into a high-pressure steam pot, and heat it at 121°C for 1 hour to make it completely gelatinized, take out the sample after autoclaving, and place it at room temperature to make it Natural cooling, refrigerated at 4°C for 24 hours t...

Embodiment 2

[0025] The salad dressing containing pea resistant starch in this example is composed of the following raw materials in proportion by mass: egg yolk powder 3%, resistant starch 5%, rapeseed oil 7.5%, 5° white vinegar 6%, concentrated lemon juice 4% %, salt 0.5%, soft white sugar 2.0%, xanthan gum 0.2%, water added to 100%.

[0026] Its preparation method is realized by following steps:

[0027] (1) Take pure pea starch, add distilled water, be configured into starch milk with a concentration of 20%, adjust the pH of the starch milk to 5.8 with a pH of 6.2 and a concentration of 0.1mol / L sodium citrate buffer in a boiling water bath Pre-gelatinize the above-mentioned starch milk for 4 minutes, put it into a high-pressure steam pot, and heat it at 110°C for 1.5 hours to make it completely gelatinized. After autoclaving, take out the sample and place it at room temperature to make it Natural cooling, refrigerated at 0°C for 24 hours to age the starch, repeated the above steps 3 ...

Embodiment 3

[0031] The salad dressing containing pea resistant starch in this example is composed of the following raw materials in proportion by mass: 5% egg yolk powder, 3.5% resistant starch, 15% rapeseed oil, 7% 5° white vinegar, 3% concentrated lemon juice %, salt 0.75%, soft white sugar 2.0%, xanthan gum 0.23%, water added to 100%.

[0032] Its preparation method is realized by following steps:

[0033] (1) Take pure pea starch, add distilled water, be configured into starch milk with a concentration of 30%, adjust the pH of the starch milk to 6.0 with a pH of 6.36 and a concentration of 0.1mol / L sodium citrate buffer in a boiling water bath Pre-gelatinize the above-mentioned treated starch milk for 6 minutes, put it into a high-pressure steam pot, and heat it at 125°C for 0.8 hours to make it completely gelatinized, take out the sample after autoclaving, and place it at room temperature to make it Natural cooling, refrigerated at 4°C for 18 hours to age the starch, repeated the ab...

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Abstract

The invention relates to a salad dressing containing pea resistant starch and a preparation method of the salad dressing. The salad dressing is prepared from the following raw materials in percentage by mass: 3.0%-7.0% of yolk powder, 3.5%-7.0% of pea resistant starch, 7.5%-35% of rapeseed oil, 6.0%-7.0% of white vinegar, 3.0%-5.0% of concentrated lemon juice, 0.5%-1.0% of table salt, 2.0%-3.5% of soft sugar, 0.2%-0.25% of xanthan gum and the balance of water. According to the preparation method, the formula of the salad dressing is optimized by regulating the components, and the novel healthy salad dressing with relatively high nutrition value and good taste is developed; the salad dressing is uniform cream yellow and has good shape maintenance property, moderate viscosity, fine and uniform texture, sour, sweet, smooth and not greasy taste, the mixed fragrance of the yolk powder, lemon juice, rapeseed oil and white vinegar and good comprehensive taste, and a grease layering phenomenon is avoided; and furthermore, the nutrition value is relatively high, and the guarantee period is relatively long.

Description

technical field [0001] The invention belongs to the field of food technology, in particular to a salad dressing added with pea resistant starch and a preparation method thereof. Background technique [0002] In recent years, with the continuous improvement of living standards, people pay more attention to the nutritional value and health benefits of food, and foods with certain functional characteristics gradually occupy the market. In today's consumer-driven food market, consumers' choice of food affects their health and also determines the success of that food. [0003] Salad dressing, as a unique Western-style condiment, is widely used in sushi, salad, pizza and other foods, and is loved by more and more teenagers. Traditional salad dressing generally uses vegetable oil, egg yolk powder, drinking water, white vinegar, salt, white sugar, spices and thickeners as the main raw materials, and is emulsified and homogenized to form a viscous oil-in-water semi-solid food. A la...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/30A23L15/00A23L19/00
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/328A23V2200/3262A23V2200/32
Inventor 马蓁胡新中李小平刘柳
Owner SHAANXI NORMAL UNIV
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