Vinaigrette and preparation method thereof

Abstract

The present application relates to the field of food seasonings and discloses a vinaigrette and its preparation process. The vinaigrette is prepared from the following raw materials in percentage by weight: 18-22% apple cider vinegar, 12-16% soy sauce, 8-12% compound flavor enhancer, 3-5% edible salt, 1-3% spices, 0.8-1.5% sweetener, 0.5-1% flavor enhancer, and the balance water; the compound flavor enhancer comprises water, plant protein hydrolysate, and stabilizer in a weight ratio of 4:(1-2):(0.5-1); the stabilizer comprises aqueous pentosan and locust bean gum in a weight ratio of (1-3):1; the preparation method comprises: uniformly mixing water, apple cider vinegar, soy sauce, edible salt, and sweetener in proportion, adding the compound flavor enhancer, flavor enhancer, and spices, stirring evenly, and sterilizing by heat preservation. The preparation process of the present application is simple, and the vinaigrette produced has a low fat content and good stability. When used in salads, it has a rich and smooth taste without bitterness.

Description

Technical Field

[0001] The present invention relates to the field of food seasonings, and more particularly to a vinaigrette and a preparation method thereof. Background Art

[0002] As people become more and more aware of healthy eating, salads are becoming increasingly popular among consumers. Salads are usually made from fresh vegetables, fruits, meat, seafood and other ingredients. They are low in calories, have a strong sense of satiety, and can reduce the intake of other high-calorie foods. They are the first choice for people's healthy diet.

[0003] Vinaigrette is the most commonly used seasoning for salads. Currently, the vinaigrettes on the market are generally composed of vegetable oil, light soy sauce, edible vinegar, white sugar, spices and xanthan gum. Vegetable oil gives the vinaigrette a rich oil flavor and improves the taste of the vinaigrette. At the same time, it can prevent the vinaigrette from spoiling and extend the shelf life of the vinaigrette. However, the addition of vegetable oil makes the fat content in the vinaigrette high. Long-term use of vinaigrette as a seasoning for salads not only fails to achieve the purpose of healthy eating, but may also cause obesity.

[0004] In order to prepare healthier vinaigrettes, some zero-fat vinaigrettes are currently available on the market. Zero-fat vinaigrettes generally improve their taste and flavor by adding plant protein hydrolysates. However, existing plant protein hydrolysates are easily affected by the environment and the pH of the system, which reduces the stability of the vinaigrette and further affects the taste of the vinaigrette. In addition, plant protein hydrolysates generally use hydrochloric acid solution as the hydrolysis system during the hydrolysis process, which easily produces carcinogenic chloropropane substances during hydrolysis, reducing the consumption safety of the vinaigrette. Summary of the Invention

[0005] In order to solve the problems of low stability and insufficient taste of existing vinaigrette, the present application provides a vinaigrette and a preparation method thereof.

[0006] In a first aspect, the present application provides a vinaigrette, which adopts the following technical solution:

[0007] A vinaigrette is prepared from the following raw materials in percentage by weight:

[0008] Apple cider vinegar 18-22%

[0009] Soy sauce 12-16%

[0010] Compound flavor enhancer 8-12%

[0011] Table salt 3-5%

[0012] Spices 1-3%

[0013] Sweetener 0.8-1.5%

[0014] Flavor enhancer 0.5-1%

[0015] Water balance;

[0016] The composite flavor enhancer is composed of water, plant protein hydrolyzate and stabilizer in a weight ratio of 4:(1-2):(0.5-1);

[0017] The stabilizer consists of aqueous pentosan and locust bean gum in a weight ratio of (1-3):1.

[0018] By adopting the above technical solution, the refreshing sour taste of apple cider vinegar can enhance the layered feeling of the overall taste, and soy sauce gives the vinaigrette a salty and fresh flavor. Its rich amino acids and flavor nucleotides can enhance the deliciousness of the vinaigrette. Therefore, by combining apple cider vinegar and soy sauce in optimal amounts, the vinaigrette has both a refreshing sour taste and a fresh and salty flavor. The addition of edible salt, spices and sweeteners can further enhance the layered feeling and richness of the taste of the vinaigrette, and the flavor enhancers can further enhance the richness of the taste of the vinaigrette.

[0019] By adding a composite flavor enhancer to the vinaigrette instead of fat-containing vegetable oil, the vinaigrette has a rich flavor and smooth taste with a low fat content and good stability. The composite flavor enhancer is composed of water, plant protein hydrolysate and a stabilizer. The plant protein hydrolysate gives the vinaigrette a rich taste and a stable system, is not easily affected by the environment and the pH of the system, and can play a good synergistic role with the stabilizer. The aqueous pentosan and locust bean gum with an optimal usage ratio as stabilizers can fully stretch in water to form a macromolecular network structure, stabilize and increase the viscosity of the aqueous solution, and improve the dispersion uniformity of the plant protein hydrolysate. There is no need to add additional thickeners such as xanthan gum, cellulose, and gum arabic, so that the vinaigrette can maintain good stability and taste in both acidic and high-temperature environments, while reducing the sourness and bitterness of the vinaigrette. The flavor enhancer and the composite flavor enhancer play a good synergistic role, can further enhance the richness of the taste of the vinaigrette, and play a synergistic role in improving the stability of the vinaigrette.

[0020] The vinaigrette prepared in the present application has no added fat and no added sucrose, has good food stability after long-term storage, is applied to salads, has rich flavor and smooth taste, and is highly safe.

[0021] Preferably, the plant protein hydrolysate is prepared by the following steps:

[0022] A1. Wash, dry, and grind yellow peas and corn kernels in a weight ratio of 10:(1-3) to 40-80 mesh to prepare plant powder;

[0023] A2. Plant powder and water are added to a reaction device in a weight ratio of 1:(2-3), 0.2-0.4 wt% of a composite protease based on the weight of the plant powder is added for enzymatic hydrolysis, and then 0.1-0.3 wt% of a post-treatment agent based on the weight of the plant powder is added for soaking to obtain an enzymatic hydrolysis mixture;

[0024] A3. Sterilize the enzymatic hydrolysis mixture by heat preservation and filtration to obtain the plant protein enzymatic hydrolysate.

[0025] By adopting the above technical solution, yellow peas have a high protein content, balanced nutrition, and rich taste; the protein in corn is rich in nutrients and has a unique flavor. Using yellow peas and corn kernels as raw materials can improve the taste and flavor of the prepared plant protein hydrolysate; the plant powder is added to water, and a composite protease is added for enzymolysis, so that the protein component in the plant powder is fully enzymolyzed, and amino acid components and a small amount of polypeptide components with flavor-enhancing and freshness-enhancing effects are hydrolyzed. Among them, the bitter polypeptide is called bitter peptide, and then a post-treatment agent is added for soaking. Under the action of the post-treatment agent, the plant powder is further fully infiltrated and dispersed, and the plant powder is further penetrated and enzymolyzed. The post-treatment agent can further improve the efficiency of enzymolysis, completely enzymolyze the bitter peptide into amino acid components, and further reduce the bitterness generated during the enzymolysis process; then heat preservation and sterilization are carried out, and the enzyme activity is eliminated at the same time. Finally, the solid impurities in the plant powder are filtered out by filtration. The plant protein hydrolysate prepared in this way has good system stability and flavor, and has no bitterness, which can improve the flavor and stability of the prepared vinaigrette.

[0026] Preferably, the composite protease is composed of flavor protease, pepsin and papain in a weight ratio of 2:(1-1.5):(0.5-1).

[0027] By adopting the above technical solution, flavor protease, pepsin and papain are compounded and used in an optimal dosage ratio, which produces a good synergistic effect, can enzymatically hydrolyze the protein in the plant powder, so that the protein is enzymatically hydrolyzed into amino acid components to a large extent, reduces the bitterness of the prepared plant protein hydrolysate, has good enzymatic hydrolysis efficiency, and improves the taste and flavor of the prepared vinaigrette.

[0028] Preferably, the post-treatment agent consists of L-asparagine and xylanase in a weight ratio of 1:(0.2-0.5).

[0029] By adopting the above technical solution, during enzymatic hydrolysis of plant powder, some proteins are partially degraded to form bitter peptides. These bitter peptides are exposed as the protein structure changes, resulting in a bitter taste in the plant protein hydrolysate. L-asparagine and xylanase, used as post-treatment agents in an optimal ratio, produce a synergistic effect and further enhance the effect with the composite protease, further hydrolyzing the bitter peptides into amino acids, thereby reducing the bitterness of the plant protein hydrolysate. This improves the enzymatic efficiency and stability of the plant protein hydrolysate, thereby enhancing the stability and taste of the resulting vinaigrette.

[0030] Preferably, the enzymatic hydrolysis temperature in step A2 is 45-55° C., and the enzymatic hydrolysis time is 4-6 h.

[0031] By adopting the above technical solution, the optimal enzymatic hydrolysis temperature and enzymatic hydrolysis time can reduce the bitterness of the prepared plant protein enzymatic hydrolysate while ensuring that the plant powder is fully enzymatically hydrolyzed.

[0032] Preferably, the soaking treatment in step A2 is carried out for 20-40 minutes at a temperature of 40-50°C.

[0033] By adopting the above technical solution, the better soaking treatment conditions can further fully disperse the plant powder and further enzymatically hydrolyze it, thereby reducing the occurrence of bitterness during the enzymatic hydrolysis process.

[0034] Preferably, the sweetener is one or a combination of xylitol, erythritol, sorbitol and steviol glycoside.

[0035] By adopting the above technical solution, the above sweetener is a sugar substitute, which can enhance the flavor of the vinaigrette while reducing the sugar content of the vinaigrette.

[0036] Preferably, the spice consists of mashed garlic, black pepper and ginger juice in a weight ratio of 1:(0.1-0.4):(0.3-0.6).

[0037] By adopting the technical solution and using mashed garlic, black pepper and ginger juice in an optimal dosage ratio as spices, the flavor of the vinaigrette can be further enhanced.

[0038] Preferably, the flavor enhancer is one or a combination of jujube honey, acacia honey and linden honey.

[0039] By adopting the above technical solution, the above-mentioned flavor enhancer has a refreshing sweetness, which can balance the sourness in the vinaigrette, reduce the sour taste of the vinaigrette, further improve the uniformity of the adhesion of the vinaigrette to the food, and enhance the layered taste of the vinaigrette. At the same time, the flavor enhancer contains natural antibacterial and preservative ingredients, which can synergize with the composite flavor enhancer to improve the storage stability of the vinaigrette.

[0040] In a second aspect, the present application provides a method for preparing vinaigrette, which adopts the following technical solution:

[0041] A method for preparing vinaigrette comprises the following steps: weighing raw materials according to a proportion, uniformly mixing water, apple cider vinegar, soy sauce, edible salt and a sweetener, adding a compound flavor enhancer, a flavor enhancer and spices, continuing to stir uniformly, and heat-insulating and sterilizing to prepare the vinaigrette.

[0042] By adopting the above technical solution, the order of adding various raw materials is optimized, so that the vinaigrette forms a uniform and stable dispersed system, and finally through heat preservation and sterilization, the vinaigrette with good stability and rich taste is prepared.

[0043] In summary, this application has the following beneficial effects:

[0044] 1. The vinaigrette of the present application uses a composite flavor enhancer consisting of water, plant protein enzyme hydrolysate and a stabilizer, which is compounded with apple vinegar, soy sauce, edible salt, spices, sweeteners, flavor enhancers and water. Aqueous pentosan and locust bean gum in an optimal ratio are used as stabilizers, which can fully stretch in water to form a macromolecular network structure, stabilize and increase the viscosity of the aqueous solution, and at the same time improve the dispersion uniformity of the plant protein enzyme hydrolysate, so that the vinaigrette can maintain good stability and taste in both acidic and high temperature environments, while reducing the sourness and bitterness of the vinaigrette. No fat or sucrose is added, and the long-term storage stability is good. The prepared vinaigrette is used in salads and has a rich flavor and smooth taste with high safety.

[0045] 2. The present application prepares a plant protein enzyme hydrolysate by using a preparation process of first enzymatic hydrolysis and then soaking treatment, and uses a compound protease of flavor protease, pepsin and papain in an optimal dosage ratio as a composite protease, and an optimal dosage ratio of L-asparagine and xylanase as post-treatment agents. The composite protease and the post-treatment agent produce a good synergistic effect, have good enzymatic hydrolysis efficiency, reduce the bitterness of the prepared plant protein enzyme hydrolysate, improve the stability of the prepared plant protein enzyme hydrolysate, and thereby improve the stability, taste and flavor of the prepared vinaigrette. DETAILED DESCRIPTION

[0046] The present application is further described in detail below with reference to examples.

[0047] The following are the sources and specifications of some raw materials of this application. The raw materials used in the preparation examples and examples of this application can be obtained from commercial sources, including but not limited to the following models and manufacturers. Raw materials with equivalent performance can be used:

[0048] 1. Aqueous Pentosan: Shaanxi Panier Biotechnology Co., Ltd., content 98%;

[0049] 2. Locust bean gum: food grade, content 99%, CAS number 9000-40-2, pH = 5.5-7;

[0050] 3. L-asparagine: content greater than 99%, pH = 4.5-6.5; CAS number 70-47-3;

[0051] 4. Xylanase: food grade, 100,000 u / g;

[0052] 5. Flavor protease: food grade, enzyme activity 50,000 u / g;

[0053] 6. Pepsin: food grade, enzyme activity 50,000 u / g;

[0054] 7. Papain: food grade, enzyme activity 50,000 u / g;

[0055] 8. Soy sauce: Gold Label light soy sauce;

[0056] 9. Alkaline protease: food grade, enzyme activity 100,000 u / g.

[0057] Preparation example of plant protein hydrolysate

[0058] Preparation Example 1

[0059] Preparation Example 1 discloses a plant protein hydrolysate, which is prepared by the following steps:

[0060] A1. Wash 5 kg of yellow peas and 0.5 kg of corn kernels, dry them at 70°C for 50 min, and grind them into 40 mesh to obtain plant powder.

[0061] A2, take 2kg plant powder and 4kg water and add them to a reactor, then add a composite protease consisting of 3g pepsin and 1g alkaline protease for enzymolysis, control the enzymolysis temperature to 45°C, the enzymolysis time is 6h, then add 4g post-treatment agent (composed of sorbitan monolaurate in a weight ratio of 1:1:lysine=1:1) for immersion treatment, control the immersion time to 20min, the temperature is 40°C, and obtain an enzymolysis mixed solution;

[0062] A3. The enzymatic hydrolysate mixture was sterilized at a temperature of 65° C. and a pressure of 10 kPa for 20 minutes, and filtered to obtain a plant protein enzymatic hydrolysate.

[0063] Preparation Example 2-3

[0064] The difference between Preparation Example 2-3 and Preparation Example 1 is that the amount of raw materials used and the preparation conditions are different. Please refer to Table 1 below for details.

[0065] Table 1 Raw material dosage and preparation conditions of Preparation Examples 1-3

[0066]

[0067]

[0068] Preparation Example 4

[0069] The difference between Preparation Example 4 and Preparation Example 1 is that the post-treatment agent is different. The post-treatment agent in Preparation Example 4 consists of glycine and xylanase, the amount of glycine used is 2.5 g, and the amount of xylanase used is 1.5 g. Others are the same as Preparation Example 1.

[0070] Preparation Example 5

[0071] The difference between Preparation Example 5 and Preparation Example 4 is that the post-treatment agent consists of L-asparagine and xylanase, the amount of L-asparagine used is 3.33 g, and the amount of xylanase used is 0.67 g. Others are the same as Preparation Example 1.

[0072] Preparation Example 6

[0073] The difference between Preparation Example 6 and Preparation Example 5 is that the amount of L-asparagine used is 2.67 g, the amount of xylanase used is 1.33 g, and the rest is the same as Preparation Example 5.

[0074] Preparation Example 7

[0075] The difference between Preparation Example 7 and Preparation Example 6 is that the composite protease is different. The composite protease in Preparation Example 7 is composed of flavor protease, pepsin and papain. The amount of flavor protease used is 2 g, the amount of pepsin used is 1 g, and the amount of papain used is 1 g. Other conditions are the same as Preparation Example 6.

[0076] Preparation Example 8

[0077] Preparation Example 8 differs from Preparation Example 7 in that the amount of flavor protease used is 2 g, the amount of pepsin used is 1.5 g, and the amount of papain used is 0.5 g. Other ingredients are the same as Preparation Example 7.

[0078] Preparation Example 9

[0079] The difference between Preparation Example 9 and Preparation Example 8 is that the preparation steps are different. In Preparation Example 9, soaking treatment is performed first and then enzymatic hydrolysis is performed. The rest is the same as Preparation Example 8.

[0080] Preparation Example 10

[0081] The difference between Preparation Example 10 and Preparation Example 8 is that the preparation steps are different. No soaking treatment is performed in Preparation Example 10, and the rest is the same as Preparation Example 8.

[0082] Example

[0083] Example 1

[0084] Example 1 discloses a vinaigrette prepared by the following steps:

[0085] First, 4.37 kg of water, 1.8 kg of apple cider vinegar, 1.6 kg of soy sauce, 0.3 kg of edible salt and 0.08 kg of erythritol as a sweetener are mixed evenly, and then a composite flavor enhancer consisting of 0.87 kg of water, 0.22 kg of commercially available plant protein enzyme hydrolysate and 0.11 kg of stabilizer (composed of aqueous pentosan and locust bean gum in a weight ratio of 3:1), 0.05 kg of jujube flower honey as a flavor enhancer and 0.1 kg of spice (composed of mashed garlic, black pepper and ginger juice in a weight ratio of 1:0.1:0.3) are added, and the mixture is continued to be evenly stirred, kept warm and sterilized to prepare a vinaigrette; the commercially available plant protein enzyme hydrolysate is a food-grade soybean protein hydrolysate.

[0086] Examples 2-4

[0087] The difference between Examples 2-4 and Example 1 is that the amounts of raw materials used and the preparation conditions are different, and the sources of the plant protein enzyme hydrolysate are also different. For details, see Table 2 below.

[0088] Table 2: Amounts of raw materials, preparation conditions and sources of plant protein hydrolysates of Examples 2-4

[0089]

[0090]

[0091] Examples 5-11

[0092] The difference between Examples 5-11 and Example 2 is that the sources of the plant protein enzymatic hydrolysates are different, as shown in Table 3 below.

[0093] Table 3 Sources of plant protein hydrolysates of Examples 5-11

[0094] Example Sources of plant protein hydrolysate Example 5 Preparation Example 4 Example 6 Preparation Example 5 Example 7 Preparation Example 6 Example 8 Preparation Example 7 Example 9 Preparation Example 8 Example 10 Preparation Example 9 Example 11 Preparation Example 10

[0095] Comparative Example

[0096] Comparative Example 1

[0097] The difference between Comparative Example 1 and Example 1 is that the stabilizer is replaced by xanthan gum in equal amount, and the other contents are the same as those in Example 1.

[0098] Comparative Example 2

[0099] The difference between Comparative Example 2 and Example 1 is that the stabilizer is replaced by hydroxyethyl cellulose and aqueous pentosan in equal amounts, the amount of aqueous pentosan used is 0.06 kg, and the amount of hydroxyethyl cellulose used is 0.05 kg. Other conditions are the same as those in Example 1.

[0100] Comparative Example 3

[0101] The difference between Comparative Example 3 and Example 1 is that the composite flavor enhancer consists of 0.6 kg of water, 0.3 kg of stabilizer (composed of aqueous pentosan and locust bean gum in a weight ratio of 1:1) and 0.1 kg of commercially available plant protein hydrolysate, and the rest is the same as Example 2.

[0102] Comparative Example 4

[0103] The difference between Comparative Example 4 and Example 1 is that the amount of aqueous pentosan used in the stabilizer is 0.02 kg, the amount of locust bean gum used is 0.09 kg, and the rest is the same as Example 1.

[0104] Performance testing

[0105] The following are performance tests of the vinaigrettes prepared in Examples 1-11 and Comparative Examples 1-4:

[0106] 1. Viscosity stability test

[0107] 1) Using a rotational viscometer, test the vinaigrette for rotational viscosity, measure and record the rotational viscosity, which is recorded as the initial viscosity (unit: mPa·s), and measure and record the test results;

[0108] 2) The vinaigrette was placed in a constant temperature and humidity chamber at 37° C. and 75% humidity for 45 days. Afterwards, a rotational viscosity test was performed on the vinaigrette using a rotational viscometer. The rotational viscosity was measured and recorded as the storage viscosity (unit: mPa·s). The test results were also recorded.

[0109] The following are the viscosity stability test data of the vinaigrettes prepared in Examples 1-11 and Comparative Examples 1-4. For details, see Table 4 below.

[0110] Table 4 Viscosity stability test data of vinaigrettes of Examples 1-11 and Comparative Examples 1-4

[0111]

[0112]

[0113] Combining Example 1 and Examples 2-7 with Table 4, it can be seen that the plant protein enzymatic hydrolysate of the present application and the use of L-aspartic acid and xylanase in an optimal dosage ratio as a post-treatment agent, the prepared plant protein enzymatic hydrolysate has good stability, thereby improving the stability of the prepared vinaigrette. Compared with Examples 2 and 5, the viscosity of the prepared vinaigrette in Examples 6-7 is moderate, and after 45 days of constant temperature and humidity testing at a temperature of 37°C and a humidity of 75%, the storage viscosity decreased by 11-13 mPa·s, while the storage viscosity in Examples 2 and 5 decreased by 31 mPa·s and 27 mPa·s, respectively.

[0114] In combination with Examples 7 and 8-9 and Table 4, the use of flavor protease, pepsin, and papain in an optimal ratio as a composite enzyme can further improve the stability of the prepared plant protein hydrolysate, thereby improving the stability of the prepared vinaigrette. In Example 7, the storage viscosity decreased by 11 mPa·s, while in Examples 8-9, the storage viscosity decreased by 7-8 mPa·s.

[0115] Further, in combination with Examples 10-11 and Example 8 and in combination with Table 4, in Example 10, soaking treatment was first performed and then enzymatic hydrolysis was performed, while in Example 11, only enzymatic hydrolysis was performed without soaking treatment. The stability of the prepared plant protein enzymatic hydrolysate was significantly reduced, the viscosity in Example 10 decreased by 20 mPa·s, and the storage viscosity in Example 11 decreased by 52 mPa·s.

[0116] In combination with Example 1 and Comparative Examples 1-4 and Table 4, the use of water, plant protein enzyme hydrolysate, and stabilizer in the preferred dosage ratio of the present application as a composite flavor enhancer can significantly improve the stability of the prepared vinaigrette. In Comparative Example 1, xanthan gum is used as a stabilizer, and the storage viscosity is reduced by 220 mPa·s. In Comparative Example 2, hydroxyethyl cellulose and aqueous pentosan are used as stabilizers, and the storage viscosity is reduced by 175 mPa·s. Although the initial viscosity of the prepared vinaigrette is relatively high, the storage viscosity is significantly reduced. In Comparative Example 3, the amounts of water, plant protein enzyme hydrolysate, and stabilizer are changed, and in Comparative Example 4, the amount of stabilizer is changed, and the storage viscosity of the prepared vinaigrette is reduced.

[0117] 2. Microbiological testing

[0118] Refer to the test method in Q / GDBL 0001S-2021 "Vinegar". Place the vinaigrette in a constant temperature and humidity chamber at 37°C and 75% humidity for 45 days. Then test the vinaigrette for patulin, Salmonella, and Staphylococcus aureus. The vinaigrette is qualified if the patulin level is less than 50μg / kg, Salmonella should not be detected, and Staphylococcus aureus level is less than 100 CFU / g. Test and record whether it passes.

[0119] The following are the microbial test data of the vinaigrettes prepared in Examples 1-11 and Comparative Examples 1-4. For details, see Table 5 below.

[0120] Table 5 Microbial data of vinaigrettes of Examples 1-11 and Comparative Examples 1-4

[0121]

[0122] Combining Example 1 and Comparative Examples 1-2 with the above table, it can be concluded that xanthan gum is used as a stabilizer in Comparative Example 1, and the stabilizer is replaced with hydroxyethyl cellulose and aqueous pentosan in Comparative Example 2, which significantly reduces the storage stability of the prepared vinaigrette. The unstable system easily provides a good environment for bacterial growth, thereby causing the patulin and Staphylococcus aureus in Comparative Examples 1 and 2 to fail the test. This indicates that the optimal usage ratio of aqueous pentosan and locust bean gum as stabilizers plays a significant role in the stability of the vinaigrette of the present application.

[0123] 3. Taste test

[0124] 50 g of vegetable salads composed of the same type of vegetables were taken, and the vinaigrettes prepared in Examples 1-9 and Comparative Examples 1-4 were added respectively, and the mixture was stirred evenly to prepare test salads. Ten tasters were selected to taste each test salad (the tasters were aged between 22 and 45 years old, half were male and half were female). After tasting, the taste and bitterness of the test salads were scored. The scores of the 10 tasters were taken and averaged, and the value was rounded to one decimal place, which was recorded as the first score;

[0125] The vinaigrette was placed in a constant temperature and humidity chamber at 37°C and 75% humidity for 45 days. 50g of vegetable salad consisting of the same vegetables was added to each of the vinaigrettes after the constant temperature and humidity test, and the mixture was stirred evenly to prepare a test salad. Ten tasters (aged 22-45 years, half male and half female) tasted each test salad and rated the taste and bitterness of the test salads. The scores of the ten tasters were averaged, with the value rounded to one decimal place, and recorded as the second score.

[0126] The scoring criteria are as follows:

[0127] 1) Taste rating: Smooth taste with strong aroma, scored as 10 points; smooth taste with medium-strong aroma, scored as 9 points; slightly rough taste with medium-strong aroma, scored as 8 points; slightly rough taste with light aroma, scored as 7 points; rough taste with light aroma, scored as 6 points;

[0128] 2) Bitterness rating: no bitterness is level 1, slight bitterness is level 2, and obvious bitterness is level 3.

[0129] The following are taste test data of the vinaigrettes prepared in Examples 1-11 and Comparative Examples 1-4. For details, see Table 6 below.

[0130] Table 6 Taste data of vinaigrettes of Examples 1-11 and Comparative Examples 1-4

[0131]

[0132] Note: If the bitterness test is greater than level 1, no taste score will be given and it will be recorded as " / ".

[0133] As can be seen from Table 6, the use of the plant protein hydrolysate prepared in the present application and compounded with the stabilizer of the present application as a composite flavor enhancer can significantly improve the taste of the prepared vinaigrette and significantly reduce the bitterness of the vinaigrette.

[0134] The taste score of the vinaigrette in Examples 8-9 reached 9.8 points, the bitterness level reached level 1, and there was no bitterness. After a 45-day constant temperature and humidity test at a temperature of 37°C and a humidity of 75%, the taste score remained basically unchanged and no bitterness was produced. In Examples 6-7, the composite protease and the post-treatment agent were not used in combination at an optimal dosage ratio, and the taste score reached 9.3 and the bitterness reached level 1. However, after a 45-day constant temperature and humidity test at a temperature of 37°C and a humidity of 75%, bitterness was produced, and the bitterness level was level 2. This indicates that the composite protease and the post-treatment agent of the present application have good synergistic synergy, which can improve the taste and stability of the prepared vinaigrette and reduce the generation of bitterness. However, the vinaigrette in Example 10 had bitterness, and the vinaigrette prepared in Example 11 had obvious bitterness, indicating that the plant protein enzymatic hydrolysate prepared by the process of enzymatic hydrolysis followed by soaking treatment in the present application can significantly reduce the bitterness of the prepared plant protein enzymatic hydrolysate and improve the taste and stability of the plant protein enzymatic hydrolysate.

[0135] In Comparative Examples 1-4, the water, plant protein hydrolysate and stabilizer were not compounded in the preferred dosage ratio of the present application. The taste of the vinaigrette prepared was significantly reduced, the taste was relatively rough, and after the constant temperature and humidity test, a slight bitter taste appeared.

[0136] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make non-creative modifications to the present embodiment as needed, but as long as they are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A vinaigrette, characterized in that: It is prepared from the following raw materials in percentage by weight: Apple cider vinegar 18-22% Soy sauce 12-16% Compound flavor enhancer 8-12% 3-5% edible salt Spices 1-3% Sweetener 0.8-1.5% Flavor enhancer 0.5-1% Water balance; The composite flavor enhancer is composed of water, plant protein hydrolysate and stabilizer in a weight ratio of 4: (1-2): (0.5-1); The stabilizer is composed of aqueous pentosan and locust bean gum in a weight ratio of (1-3):1; The plant protein enzyme hydrolysate is prepared by the following steps: A1. Wash, dry, and grind yellow peas and corn kernels in a weight ratio of 10:(1-3) to 40-80 mesh to prepare plant powder; A2. Plant powder and water are added to a reaction device in a weight ratio of 1:(2-3), and 0.2-0.4 wt% of a composite protease based on the weight of the plant powder is added for enzymatic hydrolysis. Then, 0.1-0.3 wt% of a post-treatment agent based on the weight of the plant powder is added for soaking to prepare an enzymatic hydrolysis mixture. A3. Sterilize the enzymatic hydrolysis mixture by heat preservation and filtration to obtain a plant protein hydrolysate; The composite protease is composed of flavor protease, pepsin and papain in a weight ratio of 2: (1-1.5): (0.5-1); the enzyme activity of flavor protease is 50,000 u / g, the enzyme activity of pepsin is 50,000 u / g, and the enzyme activity of papain is 50,000 u / g; The post-treatment agent is composed of L-asparagine and xylanase in a weight ratio of 1: (0.2-0.5); The enzymatic hydrolysis temperature in step A2 is 45-55°C and the enzymatic hydrolysis time is 4-6 hours; The soaking treatment in step A2 is performed for 20-40 minutes at a temperature of 40-50°C.

2. The vinaigrette according to claim 1, characterized in that The sweetener is one or a combination of xylitol, erythritol and sorbitol.

3. The vinaigrette according to claim 1, characterized in that The spice consists of mashed garlic, black pepper and ginger juice in a weight ratio of 1:(0.1-0.4):(0.3-0.6).

4. The vinaigrette according to claim 1, characterized in that The flavor adjuvant is one or a combination of jujube honey, acacia honey and linden honey.

5. A method for preparing a vinaigrette according to any one of claims 1 to 4, characterized in that: The method comprises the following preparation steps: weighing raw materials according to a proportion, uniformly mixing water, apple cider vinegar, soy sauce, edible salt and sweetener, adding a compound flavor enhancer, a flavoring agent and spices, continuing to uniformly stir, and heat-insulating and sterilizing to prepare the vinaigrette.

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