Lutein-containing salad sauce and preparation method thereof

A technology of lutein and emulsifier, which is applied in the field of lutein-containing salad dressing and its preparation, can solve the problems of unseen products on the market, achieve good color, promote metabolism, and have good stability

Inactive Publication Date: 2017-10-13
YUNNAN RAINBOW BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there are no literature reports that clearly record the application of lutein in salad dressings. At the same time, fruity salad dressings are prepared with red raspberry juice concentrate or cranberry juice concentrate, and no related products are listed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A salad dressing containing lutein, based on the total weight of the salad dressing, which contains: 4 parts of lutein oil suspension, 100 parts of mustard oil, 4500 parts of vegetable oil, 2440.5 parts of water, 1000 parts of whole egg liquid, 300 parts of concentrated red raspberry juice, 500 parts of acetic acid, 100 parts of monosodium glutamate, 100 parts of salt, 400 parts of sweetener, 5 parts of preservative, 600 parts of thickener, 0.5 part of antioxidant, and 50 parts of emulsifier.

[0029] A kind of salad dressing based on above-mentioned lutein and preparation technology thereof, comprises the following steps:

[0030] Step 1: Mix and stir 4 parts of lutein oil suspension, 20 parts of emulsifier Span 80, 0.5 part of antioxidant tertiary butyl hydroquinone, 100 parts of mustard oil and 4500 parts of vegetable oil, heat to 50°C, and stir at a speed of 100 revolutions per minute, stirred for 10 minutes, and nitrogen gas was passed into during the heating and s...

Embodiment 2

[0035] A salad dressing containing lutein, based on the total weight of the salad dressing, which contains: 2 parts of lutein oil suspension, 200 parts of mustard oil, 5000 parts of vegetable oil, 3000 parts of water, 500 parts of whole egg liquid, 200 parts of concentrated red raspberry juice, 400 parts of acetic acid, 50 parts of monosodium glutamate, 150 parts of salt, 700 parts of sweetener, 10 parts of preservative, 550 parts of thickener, 5 parts of antioxidant, and 100 parts of emulsifier.

[0036] A kind of salad dressing based on above-mentioned lutein and preparation technology thereof, comprises the following steps:

[0037] Step 1: Mix and stir 2 parts of lutein oil suspension, 30 parts of emulsifier Tween 80, 5 parts of antioxidant vitamin E, 200 parts of mustard oil and 5000 parts of vegetable oil, heat to 40°C, and the stirring speed is 60 rpm , stirred for 5 minutes, and nitrogen gas was introduced during the heating and stirring process for protection to preve...

Embodiment 3

[0042] A salad dressing containing lutein, based on the total weight of the salad dressing, which contains: 3 parts of lutein oil suspension, 75 parts of mustard oil, 4500 parts of vegetable oil, 2440.5 parts of water, 1000 parts of whole egg liquid, 150 parts of red raspberry juice concentrate and cranberry juice concentrate, 500 parts of acetic acid, 100 parts of monosodium glutamate, 100 parts of salt, 400 parts of sweetener, 5 parts of preservative, 600 parts of thickener, 0.5 part of antioxidant, emulsified 50 doses.

[0043] A kind of salad dressing based on above-mentioned lutein and preparation technology thereof, comprises the following steps:

[0044] Step 1: Mix and stir 3 parts of lutein oil suspension, 20 parts of emulsifier Span 80, 0.5 part of antioxidant tertiary butyl hydroquinone, 75 parts of mustard oil and 4500 parts of vegetable oil, heat to 50°C, and stir at a speed of 100 revolutions per minute, stirred for 10 minutes, and nitrogen gas was passed into d...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to lutein-containing salad sauce and a preparation method thereof. The lutein-containing salad sauce comprises the following raw materials in parts by weight: 2 to 4 parts of lutein oil suspension liquid, 50 to 100 parts of mustard oil, 2500 to 6000 parts of vegetable oil, 2000 to 4000 parts of water, 200 to 1000 parts of whole egg liquid, 100 to 400 parts of concentrated fruit juice, 100 to 700 parts of acetic acid, 20 to 200 parts of aginomoto, 20 to 150 parts of salt, 300 to 1000 parts of a sweetening agent, 0.5 to 10 parts of a preservative, 100 to 800 parts of an thickening agent, 0.5 to 10 parts of an antioxidant and 50 to 100 parts of an emulsifier. The lutein-containing salad sauce provided by the invention is exquisite, viscous and high in stability, the appearance is pink, the product can reduce the loss of the lutein in the production process through reasonable formula and proper process, and the product has good color, taste and high stability within the shelf life.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a salad dressing containing lutein and a preparation method thereof. Background technique [0002] Lutein is an important element to maintain the normal visual function of optic cells and optic nerves. It is a natural antioxidant of the eyes and has an important protective effect on the macula in the retina. It is distributed in the macula, retina, lens and other tissues of the eye. When it is deficient, it can easily cause macular degeneration and blurred vision. Therefore, the more lutein content in the human body, the less the possibility of vision damage. However, the human body cannot synthesize lutein by itself, and completely relies on dietary supplements, such as vegetables, eggs and nutritional supplements, to meet the body's demand for lutein. [0003] After being ingested by the human body, lutein is deposited in high concentration in the macula o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23L27/60A23L33/00A23V2200/00A23V2200/30A23V2200/32A23V2200/332
Inventor 潘颉宋杨代刚王晓云段晓玲周文婷马艳芳陈伟苏雪娇周先艳
Owner YUNNAN RAINBOW BIO TECH
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