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Yolk-free salad dressing and preparation method thereof

A salad dressing and egg yolk technology is applied in the field of salad dressing, which can solve the problems of easy separation of oil and water, complicated requirements for process control points, and rising material temperature, so as to reduce storage and transportation costs, production costs, and processing costs. Effect

Inactive Publication Date: 2022-03-01
世纪食品(广东)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] On the one hand, because egg yolk is contained in the salad dressing formula, including egg products such as liquid egg yolk, frozen egg yolk, egg yolk powder, liquid whole egg, frozen whole egg, whole egg powder, it is perishable, and the production and storage conditions of egg products are strict. Harsh, need frozen preservation, improved the production and storage cost of salad dressing
[0004] On the other hand, egg products are prone to protein denaturation under high temperature conditions, which destroys the emulsion stability of the product
Because the traditional salad dressing needs to emulsify the material during the preparation process, egg yolk is used as an emulsifier, and the high-speed shearing of the material during the emulsification process will cause the temperature of the material to rise and cause oil-water separation; in order to prevent oil-water separation during the emulsification process , it is necessary to use refrigeration and vacuum equipment to control the temperature of the emulsification process, that is, the traditional cold processing process; the cold processing process has higher and more complex requirements for personnel, materials, environment, equipment and process control points, thus increasing manufacturing, management and labor. cost
[0005] Furthermore, in the traditional cold processing process, the control of microorganisms is difficult, and it needs to be produced in a purification workshop. In the industry standard, the pH of salad dressing is also specifically required to be ≤ 4.3 to inhibit the growth and reproduction of microorganisms, but it will cause the flavor of salad dressing Slightly sour, which limits the flavor of salad dressing and the expansion of categories

Method used

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  • Yolk-free salad dressing and preparation method thereof
  • Yolk-free salad dressing and preparation method thereof

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preparation example Construction

[0037] On the other hand, the embodiment of the present invention provides a kind of preparation method of mayonnaise-free salad dressing, it comprises the following steps:

[0038] S1 dissolves starch, whey powder, whey protein and colloid, and disperses evenly to obtain mixture A;

[0039] S2 Mix the syrup, sugar, potassium sorbate, and edible salt evenly, then add the mixture A, heat until it is completely gelatinized, and obtain the mixture B;

[0040] S3 Add the mixture B to the emulsification tank, add oil and ester, and emulsify and disperse;

[0041] S4 adds citric acid to adjust the pH value, and stirs evenly;

[0042] S5 hot filling, cooling to room temperature and packing.

[0043] In the present invention, starch, whey powder, etc. are first dispersed and dissolved. Since starch, whey powder, etc. are not easily soluble in water, they are first dissolved in water. On the one hand, the solubility of starch, etc. can be improved; Avoid using large-scale equipment ...

Embodiment 1

[0051] Prepare fructose syrup, granulated sugar, acetate starch, whey powder, whey protein, soybean oil and deionized water, and use the above-mentioned substances as raw materials to prepare salad dressing according to the following method.

[0052] S1 Prepare a clean container, add 34Kg of deionized water at 50±1°C to the container, and keep the container in a water bath to keep the temperature of the deionized water in the container constant. Add 8Kg of acetate starch into the container, disperse evenly until there are no particles, then add 4Kg of whey powder and 4Kg of whey protein in turn, and disperse evenly to obtain mixture A;

[0053] S2 Prepare another clean container, add 15Kg of fructose syrup, and then add 15Kg of granulated sugar. After mixing evenly, add mixture A, stir and mix evenly again, and heat to 90±1°C until the mixture is gelatinized to obtain mixture B;

[0054] S3 Prepare an emulsification tank, add the obtained mixture B into the emulsification tank...

Embodiment 2

[0058] Prepare fructose syrup, granulated sugar, sodium starch octenyl succinate, whey powder, whey protein, soybean oil and deionized water, and use the above-mentioned substances as raw materials to prepare salad dressing according to the following method.

[0059] S1 Prepare a clean container, add 40Kg of deionized water at 60±1°C to the container, and keep the container in a water bath to keep the temperature of the deionized water in the container constant. Add 10Kg of sodium starch octenyl succinate into the container, disperse evenly until there are no particles, then add 3Kg of whey powder and 1Kg of whey protein in turn, and disperse evenly to obtain mixture A;

[0060] S2 Prepare another clean container, add 5Kg of fructose syrup, and then add 8Kg of granulated sugar. After mixing evenly, add mixture A, stir and mix evenly again, and heat to 90±1°C until the mixture is gelatinized to obtain mixture B;

[0061] S3 prepares the emulsification tank, adds the obtained mi...

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Abstract

The invention relates to the technical field of salad dressing, in particular to yolk-free salad dressing and a preparation method thereof, and the yolk-free salad dressing comprises the following components in percentage by mass: 5-15% of syrup, 5-15% of granulated sugar, 5-10% of starch, 1-4% of whey powder, 1-4% of whey protein, 30-60% of grease and 20-50% of water. The preparation method comprises the following steps: S1, dissolving and uniformly dispersing the starch, the whey powder, the whey protein and the colloid; s2, uniformly mixing the syrup, the granulated sugar, the potassium sorbate and the edible salt, and heating until the mixture is completely gelatinized; s3, adding into an emulsifying tank, adding grease, and emulsifying and dispersing; s4, adding citric acid to adjust the pH value, and uniformly stirring; and S5, carrying out hot filling, cooling to normal temperature and boxing. According to the invention, the formula of the salad dressing does not contain yolk and related products of the yolk, so that the salad dressing does not need cold processing, and the processing cost is reduced.

Description

technical field [0001] The invention relates to the technical field of salad dressing, in particular to an egg yolk-free salad dressing and a preparation method thereof. Background technique [0002] According to the domestic trade industry standard SB / T10753-2012 of the People's Republic of China, salad dressing refers to: oily esters, water, acidic ingredients as the main raw materials, with or without adding sugar, ingredients containing egg yolk, edible salt, spices and other auxiliary materials, The emulsified semi-solid compound seasoning is widely used in western food. Most of the salad dressings currently on the market contain egg yolk, and are prepared by cold processing to ensure the emulsification stability of the product; and the low pH of the salad dressing is controlled at ≤4.3 to control the microbial indicators in the salad dressing . [0003] On the one hand, because egg yolk is contained in the salad dressing formula, including egg products such as liquid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/30A23L33/19A23L33/115
CPCA23L27/60A23L29/30A23L33/19A23L33/115A23V2002/00A23V2250/54252A23V2250/60
Inventor 舒星洲
Owner 世纪食品(广东)有限公司