Dried meat floss and small shellfish long-acting crisp salad dressing and preparation method thereof

Abstract

The invention relates to long-acting crispy salad dressing containing dried meat floss and small shellfish and a preparation method of the long-acting crispy salad dressing, and belongs to the technical field of salad dressing. The salad dressing comprises soybean oil, purified water, high fructose corn syrup, whole egg liquid and other basic components, sugar alcohol, anti-crystallization polysaccharide and a chitosan-stearic acid compound are innovatively introduced, and a'water activity regulation-anti-crystallization-hydrophobic barrier 'ternary synergistic system is formed. Wherein the sugar alcohol is combined with free water through a hydrogen bond to reduce the initial Aw value; the anti-crystallization polysaccharide constructs a three-dimensional network to delay water migration; the chitosan-stearic acid compound forms a hydrophobic membrane on the surface of the sauce, so as to prevent environment moisture from invading and prevent internal moisture from leaking. The method significantly prolongs the crispness retention time of the dried meat floss, does not need additional treatment of the dried meat floss, and is suitable for industrial production of prepackaged food.

Description

Technical Field

[0001] The invention belongs to the technical field of salad dressing preparation, and relates to a long-lasting crispy salad dressing with pork floss and scallops and a preparation method thereof. Background Art

[0002] Salad dressing is a common condiment used in a wide variety of foods, beloved by consumers for its rich taste and rich flavor. Traditional salad dressing's main ingredients include oil, egg, sugar, acidulant, and seasonings, prepared through processes like emulsification and blending. These ingredients imbue salad dressing with its unique texture and flavor, making it an ideal topping for a wide range of foods. However, salad dressing's applications extend beyond vegetable salads and sandwiches to include various baked goods, such as pork floss scallops. This has further driven innovation in salad dressing formulations and processes to meet the needs of diverse applications.

[0003] When making pork floss snacks, the use of salad dressing faces a significant challenge, namely that the salad dressing can easily cause the meat floss to become damp and soften, affecting the taste and texture of the final product. Pork floss snacks are a popular baked good that creates a unique taste experience by combining meat floss with crispy bread and then coating it with salad dressing. However, due to the high moisture content in salad dressing, the meat floss easily absorbs moisture after contact with the salad dressing, resulting in a decrease in its crispness, affecting the consumer's eating experience. In addition, the acidic and oily components of the salad dressing may further accelerate the softening process of the meat floss, causing the product to lose its original crispy taste during storage and sales. Therefore, how to maintain the long-lasting crispness of the meat floss in pork floss snacks has become an important goal in optimizing the salad dressing formula and production process.

[0004] In the prior art, salad dressing for making pork floss and duck meat is usually prepared by simply adding a thickener to delay the softening of the pork floss. However, this method has significant shortcomings. First, although the thickener can reduce moisture migration to a certain extent, its effect is limited and it cannot completely prevent the problem of moisture absorption and softening of the pork floss. Secondly, excessive use of thickeners will change the texture of the salad dressing, making it too viscous, affecting the flavor of the product and the consumer's experience. In addition, most of the existing thickeners are chemical synthetics, and long-term use may bring health risks and cannot meet the growing consumer demand for natural and healthy foods. Therefore, there is an urgent need for an innovative salad dressing formula and production process, which can achieve the long-lasting crispness of the pork floss in the pork floss and duck meat through the synergistic effect of multiple ingredients and technologies, while maintaining the excellent flavor and texture of the salad dressing, and meeting the market demand for high-quality baked goods. Summary of the Invention

[0005] The object of the present invention is to provide a long-lasting crispy salad dressing with pork floss and scallops and a preparation method thereof, wherein sugar alcohol, anti-crystallization polysaccharide and chitosan-stearic acid complex are used to adjust water activity, enhance anti-crystallization ability, form a hydrophobic barrier, improve the stability of the salad dressing, form an effective protective film, delay the migration of moisture and oxygen, and maintain the crispness of the pork floss.

[0006] The purpose of the present invention can be achieved through the following technical solutions: A long-lasting crispy salad dressing with pork floss and scallops comprises the following ingredients in parts by weight: 20-30 parts of soybean oil, 30-40 parts of purified water, 10-15 parts of fructose-glucose syrup, 8-12 parts of whole egg liquid, 0.1-0.5 parts of edible salt, 0.1-0.5 parts of spices, 8-12 parts of sugar alcohol, 0.3-0.5 parts of anti-crystallization polysaccharide, 1.5-2 parts of chitosan-stearic acid complex, 0.2-0.5 parts of sodium starch octenylsuccinate, 0.1-0.3 parts of glacial acetic acid, 0.05-0.1 parts of citric acid, 0.05-0.1 parts of DL-malic acid, and 0.05-0.1 parts of potassium sorbate; The sugar alcohol, anti-crystallization polysaccharide and chitosan-stearic acid complex form a "water activity regulation-anti-crystallization-hydrophobic barrier" system in the salad dressing.

[0007] As a preferred technical solution of the present invention, the sugar alcohol is a mixture of erythritol and xylitol, and the molar ratio of erythritol to xylitol is 2-4:1; erythritol has a small molecular weight, a symmetrical hydroxyl distribution, and a hygroscopicity of only 1 / 10 of sucrose, which can effectively reduce the initial water activity of the salad dressing; xylitol contains 5 hydroxyl groups and can further reduce the water activity by hydrogen bonding with free water, and the water activity and stability of the salad dressing are balanced by adjusting the ratio.

[0008] As a preferred technical solution of the present invention, the anti-crystallization polysaccharide is at least one of curdlan, hydroxypropyl distarch phosphate, and xanthan gum; the polysaccharide chain hinders the formation of crystal nuclei by sugar alcohols by forming a gel, and the hydroxyl groups of the sugars compete with the sugar alcohols for binding water molecules, thereby reducing the free water available for crystallization.

[0009] As a preferred technical solution of the present invention, the preparation method of the chitosan-stearic acid complex comprises the following steps: A1. Heat and melt stearic acid, add an emulsifier, and homogenize and disperse in purified water to form an emulsion. A2. Dissolve chitosan in acetic acid solution and adjust the pH to 3.5-4.5 to form a chitosan solution; A3. Add the chitosan solution described in A2 dropwise to the emulsion described in A1, adjust the pH to 5.0-5.5, and react the amino groups of chitosan with the carboxyl groups of stearic acid to obtain a chitosan-stearic acid complex.

[0010] As a preferred technical solution of the present invention, the emulsifier in step A1 is Tween 80 and glycerol monostearate in a mass ratio of 1:0.4-0.8; the mass ratio of stearic acid, emulsifier and purified water is 5-10:2-5:85-90.

[0011] As a preferred technical solution of the present invention, the concentration of the chitosan solution in step A2 is 1-2 wt%.

[0012] As a preferred technical solution of the present invention, the mass ratio of the chitosan solution to the emulsion in step A3 is 1:2-3.

[0013] Furthermore, the preparation method of the long-lasting crispy salad dressing with pork floss and scallops comprises the following steps: (1) Soybean oil, fructose syrup, glacial acetic acid, citric acid, and DL-malic acid are mixed at 60-70°C to form an oil phase; (2) Mix purified water, whole egg liquid, edible salt, spices, sugar alcohol, and anti-crystallization polysaccharide, and adjust the pH to 4.5-5.5 to form an aqueous phase; (3) Mix the oil phase and the water phase and homogenize to obtain an emulsion; (4) Chitosan-stearic acid complex and sodium starch octenylsuccinate were added to the emulsion and mixed evenly, followed by adding potassium sorbate and adjusting the pH to 3.6-4.0; (5) The product is obtained after vacuum defoaming, sterilization, sealing and ripening.

[0014] As a preferred technical solution of the present invention, the mass ratio of the oil phase to the water phase in step (3) is 1:1.2-1.5; and the homogenization is carried out at 8000-12000 rpm for 5-10 minutes.

[0015] As a preferred technical solution of the present invention, in step 5), the aging is allowed to stand at 20-30° C. for 24-48 hours.

[0016] Beneficial effects of the present invention: (1) In the present invention, sugar alcohol, anti-crystallization polysaccharide, and chitosan-stearic acid complex form a "water activity regulation-anti-crystallization-hydrophobic barrier" system in the salad dressing. Erythritol and xylitol form hydrogen bonds with water molecules through hydroxyl groups, converting free water into bound water. Erythritol and xylitol are mixed and added in a molar ratio of 2-4:1 to balance hygroscopicity and moisture retention, stabilize water activity, and prevent agglomeration or water loss. Polysaccharide forms a gel network, which restricts water diffusion through physical entanglement and inhibits sugar alcohol crystallization, further maintaining the stability of the salad dressing. The long chain of stearic acid is inserted into the chitosan molecules. Due to the hydrophobic effect, stearic acid forms a film on the surface of the dressing body, blocking the intrusion of environmental moisture and the outflow of internal water.

[0017] (2) The present invention prepares chitosan-stearic acid complexes. At pH 5.0-5.5, the amino groups of chitosan are protonated to positively charged -NH3 + , giving it strong hydrophilicity; stearic acid is a saturated fatty acid with an 18-carbon straight-chain hydrocarbon group and is extremely hydrophobic; it forms a film through electrostatic action and thus blocks water vapor. DETAILED DESCRIPTION

[0018] In order to further illustrate the technical means and effects adopted by the present invention to achieve the predetermined purpose of the invention, the specific implementation methods, structures, features and effects of the present invention are described in detail below in combination with the embodiments.

[0019] The sources of the raw materials involved in the following examples and comparative examples are as follows: the spices were purchased from Yuyue Food Co., Ltd.; chitosan was purchased from Hehai Biotechnology Co., Ltd., and the model was food grade; corn starch was purchased from Foshan Quanhui Food Co., Ltd.; and meat floss was purchased from Taihaoxu Import and Export Trading Co., Ltd.

[0020] Example 1 A long-lasting crispy salad dressing with pork floss and scallops comprises the following raw materials in parts by weight: 25 parts of soybean oil, 35 parts of purified water, 12 parts of fructose-glucose syrup, 10 parts of whole egg liquid, 0.3 parts of edible salt, 0.3 parts of spices, 10 parts of sugar alcohol, 0.4 parts of anti-crystallization polysaccharide, 1.8 parts of chitosan-stearic acid complex, 0.3 parts of sodium starch octenylsuccinate, 0.2 parts of glacial acetic acid, 0.08 parts of citric acid, DL-malic acid, and 0.08 parts of potassium sorbate.

[0021] The sugar alcohol is a mixture of erythritol and xylitol with a molar ratio of 3:1.

[0022] The anti-crystallization polysaccharide is curdlan and hydroxypropyl distarch phosphate in a mass ratio of 1:1.

[0023] The preparation method of the chitosan-stearic acid complex comprises the following steps: A1. Heat stearic acid to 70°C and melt it, then add an emulsifier. Homogenize at 10,000 rpm for 5 minutes and disperse it in 60°C purified water to form an emulsion. A2, dissolving chitosan with a deacetylation degree of 90% in 1% acetic acid solution and adjusting the pH to 4.0 to form a chitosan solution; A3. The chitosan solution described in A2 was added dropwise to the emulsion described in A1 at a rate of 1 mL / min. The temperature was controlled at 40° C. and the pH was adjusted to 5.2. The chitosan molecular chain was partially deprotonated and formed an ionic bond with the carboxylate of stearic acid to prepare a chitosan-stearic acid complex.

[0024] The emulsifier in step A1 is Tween 80 and glycerol monostearate in a mass ratio of 1:0.6; the mass ratio of stearic acid, emulsifier and purified water is 8:3:88.

[0025] The chitosan solution concentration in step A2 is 1.5 wt %.

[0026] The mass ratio of the chitosan solution to the emulsion in step A3 is 1:2.5.

[0027] The method for preparing the long-lasting crispy salad dressing with pork floss and scallops comprises the following steps: (1) Soybean oil, fructose syrup, glacial acetic acid, citric acid, and DL-malic acid were mixed at 65°C to form an oil phase; (2) Purified water, whole egg liquid, edible salt, spices, sugar alcohol, and anti-crystallization polysaccharide are mixed and the pH is adjusted to 5.0 to form an aqueous phase; (3) Mix the oil phase and the water phase and homogenize to obtain an emulsion; (4) Chitosan-stearic acid complex and sodium starch octenylsuccinate were added to the emulsion and mixed evenly, followed by adding potassium sorbate and adjusting the pH to 3.8; (5) The product is obtained after vacuum defoaming, sterilization, sealing and ripening.

[0028] In step (3), the mass ratio of the oil phase to the water phase is 1:1.3; and the homogenization is carried out at 10,000 rpm for 7 minutes.

[0029] The aging in step (5) is allowed to stand at 25°C for 36 hours.

[0030] Comparative Example 1 sets low-sugar salad dressing: Example 2 A long-lasting crispy salad dressing with pork floss and scallops comprises the following raw materials in parts by weight: 25 parts of soybean oil, 35 parts of purified water, 10 parts of fructose-glucose syrup, 10 parts of whole egg liquid, 0.5 parts of edible salt, 0.3 parts of spices, 8 parts of sugar alcohol, 0.3 parts of anti-crystallization polysaccharide, 1.5 parts of chitosan-stearic acid complex, 0.2 parts of sodium starch octenylsuccinate, 0.1 parts of glacial acetic acid, 0.05 parts of citric acid, 0.05 parts of DL-malic acid, and 0.05 parts of potassium sorbate.

[0031] The sugar alcohol is a mixture of erythritol and xylitol with a molar ratio of 2:1.

[0032] The anti-crystallization polysaccharide is hydroxypropyl distarch phosphate and xanthan gum in a mass ratio of 1:1.

[0033] The preparation method of the chitosan-stearic acid complex comprises the following steps: A1. Heat stearic acid to 70°C and melt it, then add an emulsifier. Homogenize at 10,000 rpm for 5 minutes and disperse it in 60°C purified water to form an emulsion. A2, dissolving chitosan with a deacetylation degree of 90% in 1% acetic acid solution and adjusting the pH to 3.5 to form a chitosan solution; A3. The chitosan solution described in A2 was added dropwise to the emulsion described in A1 at a rate of 1 mL / min. The temperature was controlled at 40° C. and the pH was adjusted to 5.0. The chitosan molecular chain was partially deprotonated and formed an ionic bond with the carboxylate of stearic acid to prepare a chitosan-stearic acid complex.

[0034] The emulsifier in step A1 is Tween 80 and glycerol monostearate in a mass ratio of 1:0.4; the mass ratio of stearic acid, emulsifier and purified water is 5:2:85.

[0035] The chitosan solution concentration in step A2 is 1 wt %.

[0036] The mass ratio of the chitosan solution to the emulsion in step A3 is 1:2.

[0037] The method for preparing the long-lasting crispy salad dressing with pork floss and scallops comprises the following steps: (1) Soybean oil, fructose syrup, glacial acetic acid, citric acid, and DL-malic acid were mixed at 60°C to form an oil phase; (2) Mix purified water, whole egg liquid, edible salt, spices, sugar alcohol, and anti-crystallization polysaccharide, and adjust the pH to 4.5 to form an aqueous phase; (3) Mix the oil phase and the water phase and homogenize to obtain an emulsion; (4) Chitosan-stearic acid complex and sodium starch octenylsuccinate were added to the emulsion and mixed evenly, followed by adding potassium sorbate and adjusting the pH to 3.6; (5) The product is obtained after vacuum defoaming, sterilization, sealing and ripening.

[0038] In step (3), the mass ratio of the oil phase to the water phase is 1:1.2; and the homogenization is carried out at 8000 rpm for 5 minutes.

[0039] The aging in step (5) is allowed to stand at 20°C for 24 hours.

[0040] Comparative Example 1 sets high-sugar salad dressing: Example 3 A long-lasting crispy salad dressing with pork floss and scallops comprises the following raw materials in parts by weight: 25 parts of soybean oil, 35 parts of purified water, 15 parts of fructose-glucose syrup, 12 parts of whole egg liquid, 0.3 parts of edible salt, 0.5 parts of spices, 12 parts of sugar alcohol, 0.5 parts of anti-crystallization polysaccharide, 2 parts of chitosan-stearic acid complex, 0.2-0.5 parts of sodium starch octenylsuccinate, 0.3 parts of glacial acetic acid, 0.1 parts of citric acid, 0.1 parts of DL-malic acid, and 0.1 parts of potassium sorbate.

[0041] The sugar alcohol is a mixture of erythritol and xylitol with a molar ratio of 4:1.

[0042] The anti-crystallization polysaccharide is curdlan and xanthan gum in a mass ratio of 1:1.

[0043] The preparation method of the chitosan-stearic acid complex comprises the following steps: A1. Heat stearic acid to 70°C and melt it, then add an emulsifier. Homogenize at 10,000 rpm for 5 minutes and disperse it in 60°C purified water to form an emulsion. A2, dissolving chitosan with a degree of deacetylation of 90% in 1% acetic acid solution and adjusting the pH to 4.5 to form a chitosan solution; A3. The chitosan solution described in A2 was added dropwise to the emulsion described in A1 at a rate of 1 mL / min. The temperature was controlled at 40° C. and the pH was adjusted to 5.5. The chitosan molecular chain was partially deprotonated and formed an ionic bond with the carboxylate of stearic acid to prepare a chitosan-stearic acid complex.

[0044] The emulsifier in step A1 is Tween 80 and glycerol monostearate in a mass ratio of 1:0.8; the mass ratio of stearic acid, emulsifier and purified water is 10:5:88.

[0045] The chitosan solution concentration in step A2 is 2 wt %.

[0046] The mass ratio of the chitosan solution to the emulsion in step A3 is 1:3.

[0047] The method for preparing the long-lasting crispy salad dressing with pork floss and scallops comprises the following steps: (1) Soybean oil, fructose syrup, glacial acetic acid, citric acid, and DL-malic acid were mixed at 70°C to form an oil phase; (2) Purified water, whole egg liquid, edible salt, spices, sugar alcohol, and anti-crystallization polysaccharide are mixed and the pH is adjusted to 5.5 to form an aqueous phase; (3) Mix the oil phase and the water phase and homogenize to obtain an emulsion; (4) Chitosan-stearic acid complex and sodium starch octenylsuccinate were added to the emulsion and mixed evenly, followed by adding potassium sorbate and adjusting the pH to 4.0; (5) The product is obtained after vacuum defoaming, sterilization, sealing and ripening.

[0048] In step (3), the mass ratio of the oil phase to the water phase is 1:1.5; and the homogenization is carried out at 12000 rpm for 10 minutes.

[0049] The aging in step (5) is allowed to stand at 30°C for 48 hours.

[0050] Comparative Example 1 On the basis of Example 1, the chitosan-stearic acid complex was replaced by directly adding equal amounts of chitosan and two parts of stearic acid, and the rest of the steps were the same as in Example 1.

[0051] Comparative Example 2 On the basis of Example 1, xylitol was not added, and erythritol was used as the entire sugar alcohol. The rest remained the same as in Example 1.

[0052] Comparative Example 3 On the basis of Example 1, erythritol was not added, and xylitol was used as the entire sugar alcohol. The rest remained the same as in Example 1.

[0053] Comparative Example 4 On the basis of Example 1, corn starch was added instead of anti-crystallization polysaccharide, and the rest remained the same as Example 1.

[0054] Performance testing: Water activity Aw: The initial water activity of the salad dressings prepared in the Examples and Comparative Examples and the water activity after standing for 30 days at 4°C and 60% relative humidity were measured according to BS ISO 18787:2017, Determination of water activity of foods; Crispness retention rate: The salad dressings prepared in the examples and comparative examples were sprinkled with meat floss at a mass ratio of salad dressing to meat floss of 10:1. The salad dressings were placed at 4°C and a relative humidity of 60% for 7 days, 15 days, and 30 days. The crispness values ​​of the meat floss after 7 days, 15 days, and 30 days were tested using a texture analyzer (model TA.XT Plus) TPA, and the percentages of the initial values ​​were calculated.

[0055] The test results show that the crispness retention rate of the meat floss sprinkled with salad dressing prepared in the embodiment exceeds 86% after 30 days; Comparative Example 1 does not have chitosan-stearic acid and lacks a barrier film. After 30 days, Aw increases significantly, the meat floss absorbs water seriously, and the crispness retention rate is only 58%; Comparative Examples 2 and 3 show that erythritol and xylitol; Comparative Example 4 uses corn starch instead of anti-crystallization function, and the crystallization of sugar alcohol leads to an increase in free water. After 30 days, Aw rises to 0.95, and a large amount of moisture migrates to the meat floss, which is completely softened.

[0056] The above description is merely a preferred embodiment of the present invention and does not constitute any form of limitation to the present invention. Although the present invention has been disclosed as a preferred embodiment as above, it is not intended to limit the present invention. Any person skilled in the art can make some changes or modifications to equivalent embodiments using the technical contents disclosed above without departing from the scope of the technical solution of the present invention. However, any indirect modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A long-lasting crispy salad dressing with pork floss and scallops, characterized by: The invention comprises the following raw materials in parts by weight: 20-30 parts of soybean oil, 30-40 parts of purified water, 10-15 parts of fructose syrup, 8-12 parts of whole egg liquid, 0.1-0.5 parts of edible salt, 0.1-0.5 parts of spices, 8-12 parts of sugar alcohol, 0.3-0.5 parts of anti-crystallization polysaccharide, 1.5-2 parts of chitosan-stearic acid complex, 0.2-0.5 parts of sodium starch octenylsuccinate, 0.1-0.3 parts of glacial acetic acid, 0.05-0.1 parts of citric acid, 0.05-0.1 parts of DL-malic acid and 0.05-0.1 parts of potassium sorbate.

2. The long-lasting crispy salad dressing with pork floss and scallops according to claim 1, characterized in that: The sugar alcohol is a mixture of erythritol and xylitol in a molar ratio of 2-4:

1.

3. The long-lasting crispy salad dressing with pork floss and scallops according to claim 1, characterized in that: The anti-crystallization polysaccharide is at least one of curdlan, hydroxypropyl distarch phosphate and xanthan gum.

4. The long-lasting crispy salad dressing with pork floss and scallops according to claim 1, characterized in that: The preparation method of the chitosan-stearic acid complex comprises the following steps: A1. Heat and melt stearic acid, add an emulsifier, and homogenize and disperse in purified water to form an emulsion. A2. Dissolve chitosan in acetic acid solution and adjust the pH to 3.5-4.5 to form a chitosan solution; A3. Add the chitosan solution described in A2 dropwise to the emulsion described in A1, adjust the pH to 5.0-5.5, and react to obtain a chitosan-stearic acid complex.

5. The long-lasting crispy salad dressing with pork floss and scallops according to claim 4, characterized in that: The emulsifier in step A1 is Tween 80 and glycerol monostearate in a mass ratio of 1:0.4-0.8; the mass ratio of stearic acid, emulsifier and purified water is 5-10:2-5:85-90.

6. The long-lasting crispy salad dressing with pork floss and scallops according to claim 4, characterized in that: The chitosan solution concentration in step A2 is 1-2 wt %.

7. The long-lasting crispy salad dressing with pork floss and scallops according to claim 4, characterized in that: The mass ratio of the chitosan solution to the emulsion in step A3 is 1:2-3.

8. A method for preparing the long-lasting crispy salad dressing with pork floss and scallops according to any one of claims 1 to 7, characterized in that: The following steps are involved: (1) Soybean oil, fructose syrup, glacial acetic acid, citric acid, and DL-malic acid are mixed at 60-70°C to form an oil phase; (2) Mix purified water, whole egg liquid, edible salt, spices, sugar alcohol, and anti-crystallization polysaccharide, and adjust the pH to 4.5-5.5 to form an aqueous phase; (3) Mix the oil phase and the water phase and homogenize to obtain an emulsion; (4) Chitosan-stearic acid complex and sodium starch octenylsuccinate were added to the emulsion and mixed evenly, followed by adding potassium sorbate and adjusting the pH to 3.6-4.0; (5) The product is obtained after vacuum defoaming, sterilization, sealing and ripening.

9. The method for preparing the long-lasting crispy salad dressing with pork floss and scallops according to claim 8, characterized in that: In step (3), the mass ratio of the oil phase to the water phase is 1:1.2-1.5; and the homogenization is performed at 8000-12000 rpm for 5-10 minutes.

10. The method for preparing the long-lasting crispy salad dressing with pork floss and scallops according to claim 8, characterized in that: The aging in step (5) is carried out at 20-30°C for 24-48 hours.

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