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Mayonnaise dressing and preparation method thereof

A production method and technology for salad dressing, which are applied to food ingredients as thickeners, oil-containing food ingredients, polysaccharide/gum-containing food ingredients, etc., can solve the problems of difficult taste, poor product stability, consumer acceptance, etc. Consistency and acceptance, good stability, uniform texture

Pending Publication Date: 2021-05-25
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Salad dressing is a commonly used condiment in Western food, and is now more and more accepted by Chinese people. Traditional salad dressing is a typical high-fat food with a fat content of more than 50%. Although salad dressing is known as "maintaining nutrition The best way to eat", but the high energy, high fat, and high cholesterol of salad dressing still discourage many people, so low-fat salad dressing is more and more popular. However, if you consider reducing the fat in salad dressing unilaterally content, not only the stability of the product is poor, and its mouthfeel is also difficult to be accepted by consumers, so it is imminent to develop a salad dressing with lower fat content and health care function

Method used

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  • Mayonnaise dressing and preparation method thereof
  • Mayonnaise dressing and preparation method thereof
  • Mayonnaise dressing and preparation method thereof

Examples

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Effect test

Embodiment 1

[0024] A kind of mayonnaise salad dressing, its raw material counts by mass parts as follows: 40 parts of vegetable oil, 15 parts of water, 15 parts of stabilizer, 10 parts of sweetener, 10 parts of egg yolk, 2 parts of edible salt, 2 parts of table vinegar, concentrated 2.9 parts of lemon juice, 1 part of citric acid, 1 part of DL-malic acid, 1 part of monosodium glutamate, 0.1 part of spices; the vegetable oil is corn oil, and the stabilizer is tea polysaccharide and xanthan gum in a mass ratio of 2:1 Mixed; the sweetener is made by mixing white sugar, fructose syrup, and steviol glycoside in a mass ratio of 2:3:1, and the spice is mixed by white pepper powder and mustard in a mass ratio of 2:1 made.

[0025] The preparation method of above-mentioned mayonnaise salad dressing, concrete steps are as follows:

[0026] 1. Extraction of tea polysaccharides: crush the black tea leaves into 10-20 mesh size powder, add the crushed tea powder to drinking water, according to the mat...

Embodiment 2

[0033] A kind of mayonnaise salad dressing, its raw material counts by mass parts: 35 parts of vegetable oils, 20 parts of water, 15 parts of stabilizers, 10 parts of sweeteners, 10 parts of egg yolks, 2 parts of edible salt, 2 parts of vinegar, concentrated 2.9 parts of lemon juice, 1 part of citric acid, 1 part of DL-malic acid, 1 part of monosodium glutamate, 0.1 part of spices; the vegetable oil is corn oil, and the stabilizer is tea polysaccharide and xanthan gum in a mass ratio of 2:1 Mixed; the sweetener is made by mixing white sugar, fructose syrup, and steviol glycoside in a mass ratio of 2:3:1, and the spice is mixed by white pepper powder and mustard in a mass ratio of 2:1 made.

[0034] The preparation method of above-mentioned mayonnaise salad dressing, concrete steps are as follows:

[0035] 1. Extraction of tea polysaccharides: crush the black tea leaves into 10-20 mesh size powder, add the crushed tea powder to drinking water, according to the material-to-water ...

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Abstract

The present invention discloses mayonnaise dressing, which is prepared from the following raw materials: 25 to 45 parts of vegetable oil, 15 to 20 parts of water, 15 to 20 parts of a stabilizer, 8 to 14 parts of a sweetening agent, 6 to 15 parts of egg yolk, 1 to 5 parts of edible salt, 1 to 5 parts of table vinegar, 1 to 3 parts of concentrated lemon juice, 0.1 to 1 part of citric acid, 0.1 to 1 part of DL-malic acid, 0.1 to 1 part of monosodium glutamate and 0.05 to 0.1 part of spice, wherein the stabilizer is prepared by compounding tea polysaccharide and xanthan gum. The mayonnaise dressing disclosed by the invention is faint yellow or milky white in appearance, fine and smooth in texture and good in stability, and integrates sour, sweet and salty.

Description

technical field [0001] The invention relates to an mayonnaise dressing, in particular to an mayonnaise dressing and a preparation method thereof, belonging to the technical field of food. The invention is researched and developed by Hubei Shendan Jiangkang Food Co., Ltd. (Key Laboratory of Egg Product Processing, Ministry of Agriculture and Rural Affairs). Background technique [0002] Salad dressing is a commonly used condiment in Western food, and is now more and more accepted by Chinese people. Traditional salad dressing is a typical high-fat food with a fat content of more than 50%. Although salad dressing is known as "maintaining nutrition The best way to eat", but the high energy, high fat, and high cholesterol of salad dressing still discourage many people, so low-fat salad dressing is more and more popular. However, if you consider reducing the fat in salad dressing unilaterally content, not only the stability of the product is poor, and its mouthfeel is also diffic...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L29/30A23L29/269
CPCA23L27/60A23L29/30A23L29/27A23V2002/00A23V2200/242A23V2250/5086A23V2250/18A23V2250/032A23V2250/044A23V2250/51A23V2250/628A23V2250/606A23V2250/61A23V2250/262A23V2250/214
Inventor 刘华桥阮丹丹张云天
Owner HUBEI SHENDAN HEALTHY FOOD
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