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Low-fat egg-free salad dressing with probiotic function and preparation method thereof

A salad dressing, functional technology, applied in the direction of bacteria used in food preparation, food science, application, etc., to achieve the effect of rich nutrition, high viscosity and high emulsification stability

Pending Publication Date: 2020-09-15
HEBEI UNIV OF ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are few reports on low-fat egg-free salad dressing with probiotic function, so there is an urgent need in this area for a low-fat egg-free salad dressing with good stability and richer nutrition and its preparation method

Method used

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  • Low-fat egg-free salad dressing with probiotic function and preparation method thereof
  • Low-fat egg-free salad dressing with probiotic function and preparation method thereof
  • Low-fat egg-free salad dressing with probiotic function and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] This embodiment provides a low-fat and egg-free salad dressing with probiotic function, which consists of the following components according to weight percentage: 35% rapeseed salad oil, 5% white sugar, 20% whole purple potato powder, 25% water, and white vinegar 5%, salt 3%, monosodium glutamate 0.8%, pepper spice 5.78%, tara gum 0.2%, potassium sorbate 0.02%, lauryl gallate 0.01%, sodium stearoyl lactylate 0.2%, lactic acid bacteria 10 8 CFU / g.

[0054] The preparation method comprises the following steps:

[0055] (1) Weigh the raw materials by weighing the percentage by weight, wherein the protein content in the whole purple sweet potato powder is 5.24%, the starch content is 52.23%, and the polyphenol content is 180mg / 100g;

[0056] (2) Dissolve white granulated sugar in water, add tara gum and pass through a colloid mill at a speed of 5000r / min, homogenize for 8 minutes to obtain tara gum;

[0057] (3) Grind and mash the salt and other ingredients, and then pass...

Embodiment 2

[0063] This embodiment provides a low-fat and egg-free salad dressing with a probiotic function, which consists of the following components in percentage by weight: 30% salad oil, 10% white sugar, 25% whole purple sweet potato powder, 23.74% water, and 7.5% white vinegar , salt 1%, monosodium glutamate 0.5%, pepper spice 1.65%, tara gum 0.2%, potassium sorbate 0.01%, sodium stearoyl lactylate 0.4%, lauryl gallate 0.06%, lactic acid bacteria 10 9 CFU / g.

[0064] The preparation method comprises the following steps:

[0065] (1) Weigh the raw materials by weighing the percentage by weight, wherein the protein content in the purple sweet potato powder is 4.12%, the starch content is 48.32%, and the polyphenol content is 150mg / 100g;

[0066] (2) Dissolve white granulated sugar in water, add tara gum and pass through a colloid mill at a speed of 4000r / min, homogenize for 6 minutes to obtain tara gum;

[0067] (3) Grind and mash the salt and other ingredients, and then pass throug...

Embodiment 3

[0073] This embodiment provides a low-fat and egg-free salad dressing with probiotic function, which is composed of the following components according to weight percentage: 25% salad oil, 8% white sugar, 30% whole purple sweet potato powder, 19.84% water, and 9% white vinegar , salt 2%, monosodium glutamate 0.1%, pepper spice 5%, tara gum 0.25%, potassium sorbate 0.01%, sodium stearoyl lactylate 0.8%, lauryl gallate 0.01%, lactic acid bacteria 10 9 CFU / g.

[0074] The preparation method comprises the following steps:

[0075] (1) Weigh the raw materials by weighing the percentage by weight, wherein the protein content in the whole purple sweet potato powder is 4.8%, the starch content is 48.32%, and the polyphenol content is 150mg / 100g;

[0076] (2) Dissolve white granulated sugar in water, add tara gum and pass through a colloid mill at a speed of 5000r / min, homogenize for 8 minutes to obtain tara gum;

[0077] (3) Grind and mash the salt and other ingredients, and then pas...

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Abstract

The invention discloses a low-fat egg-free salad dressing with a probiotic function and a preparation method thereof. The prepared low-fat egg-free salad dressing with the probiotic function has the characteristics of high viscosity, high emulsion stability and long shelf life, and the prepared product has good taste. The prepared low-fat egg-free salad dressing with the probiotic function has a long storage period, and does not deteriorate after being stored at room temperature for about one year.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low-fat egg-free salad dressing with probiotic function and a preparation method thereof. Background technique [0002] Salad dressing, originated in the Mediterranean island of Minorca, is made with a lot of eggs and oil, and this sauce has had a place in the diet for a long time. The main raw materials of salad dressing are vegetable oil, egg yolk and brewed vinegar, plus seasonings and spices. Salads made with salad dressings and fruits and vegetables are known as "the best way to eat to maintain nutrition" because they retain the nutrients of the ingredients to the greatest extent. However, salad dressing is a high-calorie, high-fat, high-cholesterol food, and a large intake will cause adverse effects on people's blood lipids and lipid metabolism organs. Therefore, research on low-fat, low-cholesterol salad dressing has become a trend. [0003] Sweet p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L19/10A23L27/10A23L27/00A23L29/10A23L29/238A23L29/30A23L29/00
CPCA23L27/60A23L19/10A23L27/10A23L27/00A23L29/10A23L29/238A23L29/065A23L29/30A23L29/03A23V2002/00A23V2400/169A23V2200/30A23V2200/222A23V2250/18A23V2250/5082
Inventor 郝光飞赵山山
Owner HEBEI UNIV OF ENG
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