Egg-free low-fat peanut fermented bean curd salad dressing and making method thereof

A technology for fermented bean curd and peanuts, applied in the field of salad dressing, can solve the problems of unsuitable taste and flavor, poor taste, weak emulsification effect of the okra slag extract, and achieves the extraction method that is simple and easy to operate, low in cost, and improved in additional utilization value. Effect

Active Publication Date: 2018-07-06
HUAZHONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method widens the edible portion of okra residues and reduces the cost of the enterprise. However, since the emulsification effect in the extract of okra residues is weak, egg yolk needs to be added as an emulsifier, which is not suitable for people who require egg-free salad dressing. bad taste

Method used

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  • Egg-free low-fat peanut fermented bean curd salad dressing and making method thereof
  • Egg-free low-fat peanut fermented bean curd salad dressing and making method thereof
  • Egg-free low-fat peanut fermented bean curd salad dressing and making method thereof

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preparation example Construction

[0042] The preparation method of the above-mentioned egg-free and low-fat peanut bean curd salad dressing comprises the following steps:

[0043] 1) Take peanut protein isolate nanoparticle solution, vegetable oil, white fermented bean curd, xanthan gum, salt, lemon juice and water according to the above weight and part ratio;

[0044] 2) Firstly, the peanut protein isolate nanoparticle solution is mixed with water, and then xanthan gum is slowly added to the mixture, stirred at a low speed to fully dissolve it, and the first mixture is obtained;

[0045] 3) adding salt to the first mixture to obtain the second mixture;

[0046] 4) Stir the white fermented bean curd rapidly in a blender, and mix evenly to obtain the third mixture;

[0047] 5) Put the second mixture and the third mixture in a blender, slowly add 1 / 4 vegetable oil, and stir at a low speed to obtain the fourth mixture;

[0048] 6) Slowly add 1 / 2 vegetable oil to the fourth mixture stirred at low speed, and then...

Embodiment 1

[0076] The preparation method of peanut fermented bean curd salad dressing 1 comprises the following steps:

[0077] 1) Dissolving cold-pressed peanut meal in distilled water at a weight ratio of 1:15, adjusting the pH value to 8.0; stirring and extracting to obtain an extract, and centrifuging the extract to obtain a supernatant;

[0078] 2) adjusting the pH of the supernatant to 4.5, centrifuging to obtain a precipitate, and then dissolving the precipitate in distilled water to obtain an aqueous peanut protein isolate solution;

[0079] 3) Put the peanut protein isolate aqueous solution in a water bath with a temperature of 80° C. and heat for 30 minutes to obtain a peanut protein isolate nanoparticle solution PPI-NPS; wherein, the mass fraction of the peanut protein isolate nanoparticle solution PPI-NPS is 2.0%.

[0080] 4) Weigh 10 parts of peanut protein isolate nanoparticle solution, 60 parts of rapeseed oil, 50 parts of white fermented bean curd, 4 parts of xanthan gum,...

Embodiment 2

[0089] The preparation method of peanut fermented bean curd salad dressing 2 comprises the following steps:

[0090] 1) Dissolving cold-pressed peanut meal in distilled water at a weight ratio of 1:15, adjusting the pH value to 8.0; stirring and extracting to obtain an extract, and centrifuging the extract to obtain a supernatant;

[0091] 2) adjusting the pH of the supernatant to 4.5, centrifuging to obtain a precipitate, and then dissolving the precipitate in distilled water to obtain an aqueous peanut protein isolate solution;

[0092] 3) Put the peanut protein isolate aqueous solution in a water bath with a temperature of 80° C. and heat for 30 minutes to obtain a peanut protein isolate nanoparticle solution PPI-NPS; wherein, the mass fraction of the peanut protein isolate nanoparticle solution PPI-NPS is 2.0%.

[0093] 4) Weigh 20 parts of peanut protein isolate nanoparticle solution, 60 parts of rapeseed oil, 50 parts of white fermented bean curd, 4 parts of xanthan gum,...

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Abstract

The invention discloses egg-free low-fat peanut fermented bean curd salad dressing and a making method thereof. The egg-free low-fat peanut fermented bean curd salad dressing consists of the followingraw materials in parts by weight of 5-80 parts of a peanut isolated protein nano particle solution, 10-100 parts of vegetable oil, 20-90 parts of white beancurd, 1-4 parts of xanthan gum, 1-4 parts of table salt, 1-4 parts of lemon juice and 10-165 parts of water. The peanut fermented bean curd salad dressing uses phytoprotein having emulsification as an emulsifying agent to replace the eggs commonly used in the salad dressing, and besides, a Chinese traditional food namely fermented bean curd is added to be used as an emulsifying agent and flavored substances; and therefore, development of novel salad dressing having special flavor of traditional foods in China has deep research significance.

Description

technical field [0001] The invention relates to a salad dressing, in particular to an egg-free and low-fat peanut bean curd salad dressing and a preparation method thereof. Background technique [0002] Salad dressing, also known as salad dressing, is a semi-solid viscous seasoning mainly prepared by emulsifying vegetable oil, eggs (yolk), vinegar and a small amount of seasoning and spices. Vegetable and fruit salads prepared with salad dressing are not only delicious, but also preserve the freshness and nutrients of the raw materials to the greatest extent, such as fat-soluble vitamin A, vitamin D, and vitamin E. At the same time, the salad dressing on the surface of the raw material can form a thin film to prevent the easily oxidized nutrients from being oxidized in the air. Therefore, with the continuous development of my country's economy and the diversification of lifestyles, more and more salad dressings have attracted people's attention, especially young people. [...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L29/10
CPCA23V2002/00A23L27/60A23L29/10A23V2200/222A23V2250/548A23V2250/18A23V2250/5086
Inventor 王凌张亚珍李斌雷玲玲何玲玲裴亚琼熊文飞
Owner HUAZHONG AGRICULTURAL UNIVERSITY
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