Acidic oil-in-water emulsion composition with low water activity, and preparation method and application of acidic oil-in-water emulsion composition

Abstract

The invention discloses an acidic oil-in-water emulsion composition with low water activity. The acidic oil-in-water emulsion composition comprises the following components in parts by weight: 30-60 parts of vegetable oil, 5-15 parts of polyalcohol, 0.45-2.4 parts of a thickening agent, 2.55-5 parts of an acid agent and 24-59 parts of other base materials. On the basis that oil content is not increased, the polyalcohol of a special content is added to a formula for replacing part of water, so that the polyalcohol interacts with free water and prevents free water from generating bound water, and the content of the free water in a system is reduced; in addition, through compounding of the thickening agent of the special content, the condition that the water activity is reduced so that the stickiness of the system is increased can be controlled, the stickiness is controlled to a stickiness range operable for an industrialized production machine, and the emulsion breaking phenomenon causedby high stickiness, uneven cutting emulsifying or excessive heat is avoided. The technology is improved in the following aspects: raw materials and auxiliary materials which can generate interactionin advance mixing are separated, the feeding sequence is reasonably arranged, the acid agent is firstly added to simplify the operation technology, the homogenizing time is shortened, and the efficiency is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an acidic oil-in-water emulsified composition with low water activity, a preparation method and application thereof. Background technique [0002] Traditional salad dressing is a viscous semi-solid food made from salad oil, egg yolk, vinegar, and water as the main raw materials, supplemented with sugar, salt or other seasonings, spices, etc., which are modulated and emulsified. Using the lecithin in the egg yolk as the emulsifying medium, the oil and water form an oil-in-water (O / W) emulsion, thus forming a stable semi-solid sauce. [0003] With the widespread use of salad dressing in the baking industry, the diversification of its application methods has led to the diversification of the characteristics that salad dressing should have. In bakery products, salad dressing can be used as fillings, seasonings, binders, surface decorations, etc., usually with baked products ...

AI Technical Summary

Problems solved by technology

Considering the maximum ratio of oil to water in the salad dressing, although the above method has achieved the purpose of reducing the water activity, there is a limit value, and the closer to the limit value, the more unstable the system is, and the water activity Aw is more stable than 0.82. When the activity Aw is lower than 0.82, the stability will decrease

Salad dressings with high oil content (higher than 70%) are affected by mechanical shocks and temperature fluctuations during transportation, and oils are prone to oxidation and deterioration, and the taste becomes sour, which will shorten the shelf life of salad dressings