A roasted sesame salad dressing and a method for preparing the same

Abstract

The application provides a roasted sesame salad dressing and a preparation method thereof, and relates to the field of condiments. The method comprises the following steps: taking egg yolk powder, white granulated sugar, vinegar, salt and mustard powder, adding water, and mixing uniformly to obtain a liquid 1; adding vegetable oil to the liquid 1, homogenizing to a paste, and obtaining a liquid 2; adding vinegar, monosodium glutamate, sesame fragments, soy sauce, lentinus edodes extract, yeast extract, white pepper powder, sucralose and water to the liquid 2, mixing uniformly, and obtaining a liquid 3; adding xanthan gum to the liquid 3, stirring, passing through a colloid mill, and obtaining a liquid 4; sterilizing the liquid 4 by heating while stirring, keeping warm, filling, and obtaining the roasted sesame salad dressing. The roasted sesame salad dressing prepared by using the optimized formula has the advantages of bright color, good and stable texture, rich taste, strong aroma, excellent sensory quality, and obviously reduced oil separation phenomenon when stored at room temperature, and the consumer experience is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of flavorings, in particular to a roasted sesame salad dressing and a preparation method thereof. BACKGROUND

[0002] The salad dressing is a semi-solid composite flavoring made of plant oil, water, and acidic ingredients as main raw materials, with or without the addition of sugar, egg yolk-containing ingredients, edible salt, and spices as auxiliary materials. Roasted sesame salad dressing is a popular variety of salad dressing, with moderate consistency, rich sesame flavor, and mellow taste, and can be used with salad and noodles. Roasted sesame salad dressing is an oil-in-water (O / W) emulsion, which usually contains egg yolk liquid. In addition to providing the corresponding nutrients, the lecithin in the egg yolk has emulsifying properties, which can form an oil-in-water emulsion with water and oil, making the entire system stable.

[0003] The preparation process of roasted sesame salad dressing usually involves dissolving water-soluble components including egg yolk liquid and basic flavorings in water, homogenizing and emulsifying with plant oil, and finally adding thickening agents for stirring and thickening, and passing through a colloid mill (the addition of sesame particles before or after passing through the mill can be used according to the desired texture). The resulting product is a salad dressing with uniform texture, and the shelf life of such products is usually 12 months. However, due to the presence of sesame particles in this type of salad dressing, the stability of the emulsion system is relatively poor compared to other salad dressings. In the actual market research of technical personnel, it is found that this type of product has different degrees of oil separation during the shelf life. Although this phenomenon does not affect the normal consumption of the product, it still brings a bad experience to the consumer, and may even make the consumer doubt whether the product has deteriorated, causing unnecessary misunderstandings and troubles.

[0004] Therefore, how to make roasted sesame salad dressing have excellent sensory quality and strong stability at the same time, reduce the occurrence of oil separation during the shelf life, and improve the eating experience of consumers has become a technical problem to be solved in the field. SUMMARY

[0005] Therefore, the technical problem to be solved by the present application is to overcome the defect that the roasted sesame salad dressing in the prior art has oil separation during the shelf life, which affects the consumer experience, thereby providing a roasted sesame salad dressing with excellent sensory quality and strong stability and a preparation method thereof.

[0006] To achieve the above-mentioned purpose, the present application provides the following technical solutions:

[0007] In a first aspect, the present application provides a preparation method of roasted sesame salad dressing, comprising the following steps:

[0008] (1) Take 1.5-3.5 parts of egg yolk powder, 5-15 parts of white granulated sugar, 1-2.5 parts of vinegar, 1-4 parts of salt, 0.03-0.05 parts of mustard powder, add 5-15 parts of water, and mix uniformly to obtain a liquid 1;

[0009] (2) Add 5-15 parts of vegetable oil to the liquid 1, and homogenize to a paste to obtain a liquid 2;

[0010] (3) Add 5-6.5 parts of vinegar, 0.5-2.5 parts of monosodium glutamate, 4-8 parts of sesame fragments, 3-7 parts of soy sauce, 0.5-0.8 parts of mushroom extract, 0.2-0.5 parts of yeast extract, 0.01-0.03 parts of white pepper powder, 0.01-0.02 parts of sucralose, and 45-55 parts of water to the liquid 2, and mix uniformly to obtain a liquid 3;

[0011] (4) Add 0.1-0.2 parts of xanthan gum to the liquid 3, stir, and pass through a colloid mill to obtain a liquid 4;

[0012] (5) Sterilize the liquid 4 by heating while stirring, keep warm, and fill to obtain the roasted sesame salad sauce.

[0013] Further, in step (1), the amounts of the raw materials are respectively 2.5-2.8 parts of egg yolk powder, 12.5 parts of white granulated sugar, 2 parts of vinegar, 2 parts of salt, 0.03-0.05 parts of mustard powder, and 10 parts of water; in step (2), the amount of vegetable oil is 10-12 parts; in step (3), the amounts of the raw materials are respectively 5.5-6 parts of vinegar, 0.5-2.5 parts of monosodium glutamate, 4-8 parts of sesame fragments, 3-7 parts of soy sauce, 0.5-0.8 parts of mushroom extract, 0.2-0.5 parts of yeast extract, 0.01-0.03 parts of white pepper powder, 0.01-0.02 parts of sucralose, and 50 parts of water; and in step (4), the amount of xanthan gum is 0.125 parts.

[0014] Further, in step (1), the amounts of the raw materials are respectively 2.8 parts of egg yolk powder, 12.5 parts of white granulated sugar, 2 parts of vinegar, 2 parts of salt, 0.05 parts of mustard powder, and 10 parts of water; in step (2), the amount of vegetable oil is 11.6 parts; in step (3), the amounts of the raw materials are respectively 6 parts of vinegar, 1.5 parts of monosodium glutamate, 6 parts of sesame fragments, 5 parts of soy sauce, 0.6 parts of mushroom extract, 0.4 parts of yeast extract, 0.02 parts of white pepper powder, 0.01 parts of sucralose, and 50 parts of water; and in step (4), the amount of xanthan gum is 0.125 parts; and the vegetable oil includes at least one of soybean oil, corn oil, sunflower oil, and peanut oil.

[0015] Further, in step (2), the homogenization conditions are stirring at 200-400 rpm for 25-35 min.

[0016] Further, in step (2), the homogenization condition is: stirring at 300 rpm for 30 min.

[0017] Further, in step (4), the stirring condition is: stirring at 300 rpm for 15-25 min, and the colloid mill condition is: 3500 rpm for 1-3 passes.

[0018] Further, in step (4), the stirring condition is: stirring at 300 rpm for 20 min, and the colloid mill condition is: 3500 rpm for 2 passes.

[0019] Further, in step (5), the stirring rate is 100-300 rpm, the heating temperature is 75-85 DEG C, the sterilization time is 30-50 min, and the holding time is 20-50 min.

[0020] Further, in step (5), the stirring rate is 200 rpm, the heating temperature is 80 DEG C, the sterilization time is 40 min, and the holding time is 30 min.

[0021] In a second aspect, the application provides the roasted sesame salad dressing prepared by the method.

[0022] The technical scheme of the application has the following advantages:

[0023] 1. The raw materials of the roasted sesame salad dressing provided by the application include egg yolk powder, vegetable oil, white granulated sugar, vinegar, monosodium glutamate, sesame fragments, soy sauce, salt, lentinus edodes extract, yeast extract, xanthan gum, mustard powder, white pepper powder and sucralose, the egg yolk powder is used to replace the egg yolk liquid or raw egg yolk commonly used in the formula, and better quality control is achieved; the addition of vinegar not only has the effect of adjusting acidity, but also can inhibit bacteria, reduce cholesterol, soften blood vessels and the like; the addition of water, soy sauce and xanthan gum further improves the color, texture and thick consistency of the roasted sesame salad dressing; the addition of vegetable oil has the effect of good dissolution and emulsification; the lentinus edodes extract, yeast extract, mustard powder, white pepper powder and sucralose have the effect of better enriching the taste of the product. The product obtained by compounding the components has delicate texture, full sesame particles, mellow taste, rich sesame aroma and the like, is suitable for various vegetables, meat salad, and can also be used as a dipping sauce for hot pot, dumplings and wontons. The roasted sesame salad dressing prepared by using the optimized formula of the application has bright color, good and stable texture, rich taste, strong aroma and excellent sensory quality.

[0024] 2、The present application adopts innovative preparation method, first, formula amount of egg yolk powder, white granulated sugar, salt, mustard powder and part of formula amount of vinegar are dissolved in water, and plant oil is homogenized into sauce, then the remaining part of formula amount of vinegar and water and formula amount of monosodium glutamate, sesame, soy sauce, lentinus edodes extract, yeast extract, white pepper powder, sucralose are added and mixed, finally, xanthan gum is added for thickening, passed through colloid mill, after heating sterilization, preservation tank is filled, the final product has good stability, and oil separation phenomenon is reduced.

[0025] 3、The present application solves the oil separation problem of the roasted sesame salad dressing through specific means on the basis of ensuring the sensory quality, the inventor found in the experiment that the adding time and amount of white granulated sugar, salt, mustard powder and vinegar will affect the stability of the emulsion system, especially under the same process conditions, the addition of salt and vinegar before and after homogenization with plant oil has a significant effect on the oil separation problem, both of them will lead to the emulsion system being extremely unstable, the product will appear oil separation phenomenon after 1 month of room temperature storage, when the salt is added before homogenization, and the vinegar is added twice before and after homogenization in a specific proportion, the stability of the emulsion system is obviously improved, and the product can be stored at room temperature for 1 year without oil separation phenomenon, which significantly improves the consumer experience. BRIEF DESCRIPTION OF DRAWINGS

[0026] In order to more clearly illustrate the specific embodiments of the present application or the technical solutions in the prior art, the following will briefly introduce the drawings needed to be used in the specific embodiments or prior art description. Obviously, the drawings in the following description are some embodiments of the present application, and other drawings can also be obtained by those skilled in the art without creative labor.

[0027] Figure 1 is the process flow chart of preparing the roasted sesame salad dressing in embodiments 1-3 of the present application;

[0028] Figure 2 is the influence of the amount of egg yolk powder on the sensory score in experimental example 1 of the present application;

[0029] Figure 3 is the influence of the amount of plant oil on the sensory score in experimental example 1 of the present application;

[0030] Figure 4 is the influence of the amount of white granulated sugar on the sensory score in experimental example 1 of the present application;

[0031] Figure 5 is the influence of the amount of vinegar on the sensory score in experimental example 1 of the present application;

[0032] Figure 6The influence of the interaction of each factor in the experimental example 1 of the present application on the sensory evaluation score of the roasted sesame salad sauce. DETAILED DESCRIPTION

[0033] The following examples are provided to better further understand the present application, and are not limited to the best mode, and do not constitute limitations on the content and protection scope of the present application. Any person under the inspiration of the present application or the combination of the present application with other prior art features, any product same or similar to the present application, falls within the protection scope of the present application.

[0034] The sensory evaluation score in the following examples and experimental examples is obtained according to the following method:

[0035] The sensory evaluation group is composed of 12 members, who are selected through previous multiple product evaluation experiments and have received basic product evaluation training. The color, texture, smell and taste of the roasted sesame salad sauce are scored according to the standards recorded in Table 1, and the sum of the scores of each item is taken as the final sensory evaluation score result.

[0036] Table 1 Sensory evaluation standards of roasted sesame salad sauce

[0037]

[0038] If the specific experimental steps or conditions are not specified in the examples, the operation or conditions according to the conventional experimental steps described in the literature in the art can be performed. The raw materials or instruments used are conventional products that can be obtained by purchase, including but not limited to the raw materials or instruments used in the examples of the present application.

[0039] Example 1

[0040] A preparation method of a roasted sesame salad sauce, the process route of which is shown in Figure 1 The specific preparation steps are as follows:

[0041] (1) Take 2.8 kg of egg yolk powder, add 10 kg of water, mix uniformly, then add 12.5 kg of white granulated sugar, 2 kg of vinegar, 2 kg of salt, 0.05 kg of mustard powder, mix uniformly, to obtain a liquid 1;

[0042] (2) Add 11.6 kg of soybean oil to the liquid 1, stir at 300 rpm for 30 min to obtain a paste, to obtain a liquid 2;

[0043] (3) Add 6 kg of vinegar, 1.5 kg of monosodium glutamate, 6 kg of crushed sesame, 5 kg of soy sauce, 0.6 kg of mushroom extract, 0.4 kg of yeast extract, 0.02 kg of white pepper powder, 0.01 kg of sucralose, and 50 kg of water to the liquid 2, stir at 300 rpm for 5 min, to obtain a liquid 3;

[0044] (4) To the liquid 3, add xanthan gum 0.125 kg, stir at 300 rpm for 20 min, pass through colloid mill twice at 3500 rpm to obtain liquid 4;

[0045] (5) Sterilize the liquid 4 by heating while stirring, the stirring rate is 200 rpm, the heating temperature is 80℃, the sterilization time is 40 min, keep warm for 30 min, and then fill to obtain the roasted sesame salad sauce.

[0046] The roasted sesame salad sauce obtained in this example is subjected to sensory evaluation, and the score is 91.4.

[0047] The prepared samples are respectively placed in a room temperature and a 37℃ constant temperature box, and the state of the product is observed every 1 week, including color, texture, whether there is oil separation, whether there is bubble and puffing and other phenomena; it is found that the accelerated induction oxidation in the 37℃ constant temperature box can be stored for 4 months, and after 4 months, the product is basically unchanged in taste, mouthfeel and smell, which is equivalent to being stored at room temperature for 1 year; the sample stored at room temperature for 1 year is also basically unchanged and no oil separation occurs.

[0048] Example 2

[0049] A preparation method of a roasted sesame salad sauce, the process route of which is as shown in Figure 1 The specific preparation steps are as follows:

[0050] (1) Take egg yolk powder 2.8 kg, add water 10 kg, mix uniformly, and then add white granulated sugar 12.5 kg, vinegar 2 kg, salt 2 kg, mustard powder 0.05 kg, mix uniformly to obtain liquid 1;

[0051] (2) To the liquid 1, add soybean oil 11.6 kg, stir at 300 rpm for 30 min to obtain a sauce, to obtain liquid 2;

[0052] (3) To the liquid 2, add vinegar 6 kg, monosodium glutamate 2.5 kg, crushed sesame 8 kg, soy sauce 7 kg, mushroom extract 0.8 kg, yeast extract 0.5 kg, white pepper powder 0.03 kg, sucralose 0.02 kg, and water 50 kg, stir at 300 rpm for 5 min to obtain liquid 3;

[0053] (4) To the liquid 3, add xanthan gum 0.125 kg, stir at 300 rpm for 20 min, pass through colloid mill twice at 3500 rpm to obtain liquid 4;

[0054] (5) Sterilize the liquid 4 by heating while stirring, the stirring rate is 200 rpm, the heating temperature is 80℃, the sterilization time is 40 min, keep warm for 30 min, and then fill to obtain the roasted sesame salad sauce.

[0055] The roasted sesame salad sauce obtained in this example was subjected to sensory evaluation, and the score was 88.9.

[0056] The prepared sample was placed in a room temperature and a 37℃ constant temperature box, respectively, and the state of the product was observed every 1 week, including color, texture, presence or absence of separated oil, presence or absence of air bubble and other phenomena; it was found that the accelerated induction oxidation in the 37℃ constant temperature box could be stored for 4 months, and after 4 months, the product was basically unchanged in taste, mouthfeel and smell, which was equivalent to being stored at room temperature for 1 year; the sample stored at room temperature for 1 year was also basically unchanged and no oil separation occurred.

[0057] Example 3

[0058] A preparation method of a roasted sesame salad sauce, the process route of which is shown in Figure 1 The specific preparation steps are as follows:

[0059] (1) Take 2.8kg of egg yolk powder, add 10kg of water, mix uniformly, then add 12.5kg of white granulated sugar, 2kg of vinegar, 2kg of salt, 0.03kg of mustard powder, and mix uniformly to obtain a liquid 1;

[0060] (2) Add 11.6kg of soybean oil to the liquid 1, and stir at 300rpm for 30min to obtain a sauce, to obtain a liquid 2;

[0061] (3) Add 6kg of vinegar, 0.5kg of monosodium glutamate, 4kg of crushed sesame, 3kg of soy sauce, 0.5kg of mushroom extract, 0.2kg of yeast extract, 0.01kg of white pepper powder, 0.01kg of sucralose, and 50kg of water to the liquid 2, and stir at 300rpm for 5min to obtain a liquid 3;

[0062] (4) Add 0.125kg of xanthan gum to the liquid 3, and stir at 300rpm for 20min, and pass through a colloid mill twice at 3500rpm to obtain a liquid 4;

[0063] (5) Sterilize the liquid 4 by heating while stirring, the stirring rate is 200rpm, the heating temperature is 80℃, the sterilization time is 40min, and the holding time is 30min, then fill and seal to obtain a roasted sesame salad sauce.

[0064] The roasted sesame salad sauce obtained in this example was subjected to sensory evaluation, and the score was 89.5.

[0065] The prepared samples were respectively placed in a room temperature and a 37°C constant temperature oven, and the state of the product was observed every 1 week, including color, texture, whether there was oil separation, whether there was bubble puffing and other phenomena; it was found that accelerated induction oxidation in the 37°C constant temperature oven could be stored for 4 months, and after 4 months, the product was basically unchanged in taste, mouthfeel and smell, equivalent to 1 year of storage at room temperature; the sample stored at room temperature for 1 year was also basically unchanged and no oil separation occurred.

[0066] Formulation optimization experiment of experimental example 1

[0067] 1. Single factor experiment

[0068] Basic formula: egg yolk powder 2.5 kg, vegetable oil (soybean oil) 10 kg, white granulated sugar 12.5 kg, vinegar 7.5 kg, monosodium glutamate 1.5 kg, sesame fragments 6 kg, soy sauce 5 kg, salt 2 kg, water 60 kg, lentinus edodes extract 0.6 kg, yeast extract 0.4 kg, xanthan gum 0.125 kg, mustard powder 0.05 kg, white pepper powder 0.02 kg, sucralose 0.01 kg.

[0069] The following single factor experiment of raw material addition amount was carried out:

[0070] (1) The amount of egg yolk powder was 1.5 kg, 2 kg, 2.5 kg, 3 kg, and 3.5 kg, respectively;

[0071] (2) The amount of vegetable oil was 5 kg, 7.5 kg, 10 kg, 12.5 kg, and 15 kg, respectively;

[0072] (3) The amount of white granulated sugar was 5 kg, 7.5 kg, 10 kg, 12.5 kg, and 15 kg, respectively;

[0073] (4) The amount of vinegar was 2.5 kg, 5 kg, 7.5 kg, 10 kg, and 12.5 kg, respectively.

[0074] On the basis of the basic formula, the amount of the above raw materials (egg yolk powder, vegetable oil, white granulated sugar, and vinegar) was replaced, and the method provided in Example 1 was used to prepare the roasted sesame salad sauce sample (when the amount of vinegar was replaced, the amount of vinegar in step 1 was 2 kg, and the remaining amount was added in step 3). The obtained sample was subjected to sensory evaluation, and the results are shown in Table 1. Figures 2 to 5 .

[0075] As Figure 2As shown in the figure, as the amount of egg yolk powder added increases, the sensory score shows a trend of first increasing and then decreasing. The sensory score increases when the amount added is 1.5-2.5 kg. Roasted sesame salad dressing is an oil-in-water system. Only an emulsifier can firmly bind the water and oil. The lecithin in egg yolk powder has emulsifying properties, which allows the water and oil to form an oil-in-water emulsion, making the entire system stable. Egg yolk powder also contains a large amount of animal protein, fat, lecithin, minerals, and vitamins, which are beneficial to the human body. However, adding too much egg yolk powder can give the product a fishy smell and affect the taste. Furthermore, adding too much egg yolk powder increases costs. Ultimately, 2 kg, 2.5 kg, and 3 kg of egg yolk powder were selected as the three levels for subsequent response surface experiments.

[0076] like Figure 3 As shown, as the amount of vegetable oil added gradually increases, the sensory score first increases and then decreases. In an oil-in-water system, only when water and oil are added in a certain ratio can the system remain stable and the texture be smooth and delicate. Therefore, adding too much or too little oil will have a negative impact on the texture and taste of the product. Therefore, the appropriate amount of vegetable oil added is 10kg. Compared with existing roasted sesame salad dressing products, this oil addition ratio is relatively low, meeting consumers' demand for low-fat products. Ultimately, 10kg, 12.5kg, and 15kg of vegetable oil addition were determined as the three levels for subsequent response surface experiments.

[0077] like Figure 4 As shown, the sensory score of the roasted sesame salad dressing first increased and then decreased with the addition of white sugar. The highest score was achieved when the amount of white sugar added was 12.5 kg. The next highest score was achieved when the amount of white sugar added was 10 kg, followed by 15 kg. Ultimately, 10 kg, 12.5 kg, and 15 kg of white sugar were selected as the three levels for the response surface experiment.

[0078] like Figure 5 As shown in the figure, as the amount of vinegar added increases, the sensory scores show an initial upward and then downward trend. The low score at 2.5 kg of vinegar is due to an unbalanced sugar-acid ratio, resulting in a sweet taste. Furthermore, even at low vinegar additions, there is an eggy flavor. As the addition level increases to 12.5 kg, the product becomes very sour, with a pungent sourness that overshadows other flavors. Ultimately, vinegar addition levels of 5 kg, 7.5 kg, and 10 kg were selected as the three levels for the response surface experiment.

[0079] 2. Response Surface Optimization

[0080] On the basis of the foregoing single-factor test, the addition amounts of egg yolk powder, vegetable oil, white granulated sugar and vinegar were optimized by response surface methodology. According to the factor levels of the response surface optimization test in Table 2, a 4-factor 3-level experiment of the addition amounts of raw materials was designed by Box-Behnken model, and the results are shown in Table 3. A multiple regression model was established with sensory score as the response value, and the variance analysis of the regression model is shown in Table 4.

[0081] Table 2 Factor level table of response surface test

[0082]

[0083] Table 3 Results of response test

[0084]

[0085] Table 4 Variance analysis table of regression model

[0086]

[0087]

[0088] Note: "*" indicates significant difference (0.01 < P < 0.05), "**" indicates extremely significant difference (P < 0.01), and "#" indicates insignificant difference (P > 0.05).

[0089] A quadratic regression equation Y = 90.06 + 3.23A - 0.25B + 0.3083C + 1.14D - 4.02AB - 0.1AC - 0.775AD - 1.38BC + 1.65BD - 1.3CD + 3.83A 2 -3.55B 2 -4.44C 2 -4.96D 2 was obtained by fitting a quadratic equation to the Box-Behnken design scheme and the result data by using Design Expert 11.1.0 software.

[0090] The determination coefficient R 2 of the regression model was 0.9760, indicating that the model could explain 97.60% of the change of the response value, and the fitting degree was good. The correction coefficient R 2 adj was 0.9520, and the prediction coefficient R 2pred=0.8777, which indicates that the model fits the real data well and has high reliability, and the model can be used to analyze and predict the optimal process formula of low-fat roasted sesame salad dressing. A, D, AB, BD, A 2 , B 2 , C 2 , D 2 The effect of B and C on sensory score was extremely significant (P<0.01), the effect of B and C on sensory score was significant (P<0.05), the effect of B, C, AC and AD on sensory score was not significant (P>0.05), and the effect of each factor on roasted sesame salad dressing was A (egg yolk powder)>D (vinegar)>C (white sugar)>B (vegetable oil) in turn.

[0091] It can be seen from Figure 6 that the contour plots of AB and BD are close to ellipses, indicating that the interaction between the two factors is significant, that is, the effects of egg yolk powder and vegetable oil, vegetable oil and vinegar are significant; the contour plots of other factors are close to circles, that is, the interaction between vegetable oil and white sugar, white sugar and vinegar, egg yolk powder and white sugar, and egg yolk powder and vinegar is not significant. The results of regression equation variance analysis are consistent with the interaction between each factor reflected by the response surface contour plot.

[0092] Through response surface analysis, the optimal formula when the sensory score of the product reaches the maximum value is obtained as follows: the addition amount of egg yolk powder is 2.8 kg, the addition amount of vegetable oil is 11.6 kg, the addition amount of white sugar is 12.5 kg, and the addition amount of vinegar is 8 kg, and the model predicts that the sensory score is 90.96. Through the above formula repeated for 3 times, it is found that the roasted sesame salad dressing has rich taste, rich aroma, bright color, good texture and strong stability, and finally the comprehensive sensory score is 91.4, which is basically consistent with the model prediction value, verifying the accuracy of the model. Therefore, the optimal embodiment formula of the present application is as follows: egg yolk powder 2.8 parts, vegetable oil 11.6 parts, white sugar 12.5 parts, vinegar 8 parts, MSG 1.5 parts, sesame 6 parts, soy sauce 5 parts, salt 2 parts, mushroom extract 0.6 parts, yeast extract 0.4 parts, xanthan gum 0.125 parts, mustard powder 0.05 parts, white pepper powder 0.02 parts, sucralose 0.01 parts, and water 60 parts.

[0093] Experimental example 2 process design

[0094] According to the formula provided in embodiment 1 of the present application, the roasted sesame salad dressing finished product is prepared by referring to the conventional preparation method.

[0095] Take egg yolk powder 2.8 kg, add water 60 kg, mix evenly, then add white granulated sugar 12.5 kg, vinegar 8 kg, salt 2 kg, mustard powder 0.05 kg, soybean oil 11.6 kg, MSG 1.5 kg, sesame fragments 6 kg, soy sauce 5 kg, lentinus edodes extract 0.6 kg, yeast extract 0.4 kg, white pepper powder 0.02 kg, sucralose 0.01 kg, stir at 300 rpm for 30 min; after stirring evenly, add xanthan gum 0.125 kg, stir at 300 rpm for 20 min, pass through colloid mill twice at 3500 rpm, add the material liquid while stirring and heat sterilization, the stirring rate is 200 rpm, the heating temperature is 80℃, the sterilization time is 40 min, keep warm for 30 min, fill, and get the roasted sesame salad dressing.

[0096] Observe the color and properties of the semi-finished product during preparation, and store each sample at room temperature after preparation, and observe the oil separation. The results are as follows: the material liquid after adding all the raw materials and stirring evenly is still relatively thin, and the color is relatively deep, which is the original color given by soy sauce and other colored raw materials, not the milky white state after emulsification; after passing through the colloid mill twice, it is emulsified, but there is more foam, and the foam in the material liquid cannot completely disappear during heating, the sample filled into the bottle is fluffy and porous, and the color is deeper than that of the sample with complete emulsification; after preparation, obvious oil separation occurs at the bottom within 1 week of storage at room temperature.

[0097] It can be seen that the product obtained by using the conventional preparation method is unstable and is prone to oil separation. Therefore, the present experimental example further studies the influence of the addition order and amount of raw materials on the stability of the product. It is accidentally found in experimental exploration that the addition timing of salt and vinegar has a significant influence on the stability of the product, as follows:

[0098] The preparation method of the experimental sample refers to Example 1, except that the addition amount of salt and vinegar in steps (1) and (3) is adjusted, the state of the material liquid 2 (semi-finished product) obtained in step (2) is observed during preparation, and each sample is stored at room temperature after preparation, and the oil separation is observed. The results are shown in Table 5.

[0099] Table 5: Observation results of product emulsification and storage test

[0100]

[0101] As shown in Table 5, when the addition amount of salt and vinegar in S1 is 0, the emulsification degree of the semi-finished product is low, the fluidity is large, the product is stratified after being stored for 1 month, and oil is separated at the bottom; when salt is added in S1 and vinegar is not added, the emulsification degree and fluidity of the semi-finished product are improved, and the oil separation phenomenon is also improved, and the emulsification degree is better when 2 kg of salt is added in S1 than when 1 kg of salt is added, but oil separation phenomenon occurs when stored at room temperature for 5 months; when salt is not added in S1 and different amounts of vinegar are added, the emulsification degree of the semi-finished product is also improved, and the emulsification degree is best when 2 kg of vinegar is added, but oil separation phenomenon occurs when stored at room temperature for 5 months; when 2 kg of salt and 2 kg of vinegar are added in S1, and the remaining amount of vinegar is added in S3, the emulsification degree of the semi-finished product is high, the fluidity is moderate, the texture is soft, and the finished product can be stored at room temperature for more than 1 year without stratification and oil separation.

[0102] The present application obtains a roasted sesame salad dressing formula with excellent sensory quality by screening and coordinating raw materials, and the amount of vegetable oil can reach a lower level than similar products, meeting the current consumer demand for low-fat products. However, when the product is prepared by the conventional preparation method according to the formula, oil separation phenomenon occurs during the shelf life. The inventor has conducted a large number of experiments and found that the types and amounts of raw materials before homogenization and emulsification (especially salt and vinegar) will affect the stability of the product. Finally, it is determined that all the formula amount of egg yolk powder, white granulated sugar, mustard powder, salt and part of the formula amount of vinegar are added before homogenization and emulsification, and the remaining amount of vinegar and other raw materials are added after homogenization and emulsification. The obtained product has very high stability and can meet the requirement of no oil separation phenomenon during the shelf life (1 year), solving the pain point of oil separation during the shelf life of similar products and significantly improving the consumer experience.

[0103] Obviously, the above embodiments are only examples for clearly illustrating but not limiting the implementation. Based on the above description, other different forms of changes or variations can be made by those skilled in the art. Here, all the implementation is not required or can not be exhausted. The obvious changes or variations derived therefrom are still within the protection scope of the present application.

Claims

1. A process for the preparation of a toasted sesame salad dressing, characterized by, The method comprises the following steps: (1) 1.5-3.5 parts of egg yolk powder, 5-15 parts of white granulated sugar, 1-2.5 parts of vinegar, 1-4 parts of salt, 0.03-0.05 parts of mustard powder, and 5-15 parts of water are added and uniformly mixed to obtain a liquid 1; (2) 5-15 parts of vegetable oil are added to the liquid 1, and homogenized to a paste, the homogenization conditions being stirring at 200-400 rpm for 25-35 min, to obtain a liquid 2; (3) 5-6.5 parts of vinegar, 0.5-2.5 parts of monosodium glutamate, 4-8 parts of crushed sesame, 3-7 parts of soy sauce, 0.5-0.8 parts of mushroom extract, 0.2-0.5 parts of yeast extract, 0.01-0.03 parts of white pepper powder, 0.01-0.02 parts of sucralose, and 45-55 parts of water are added to the liquid 2, and uniformly mixed to obtain a liquid 3; (4) 0.1-0.2 parts of xanthan gum is added to the liquid 3, stirred, and passed through a colloid mill to obtain a liquid 4; (5) The liquid 4 is heated and sterilized while stirring, incubated, filled, and sealed to obtain the roasted sesame salad dressing.

2. The method according to claim 1, wherein in step (1), the amounts of the raw materials are as follows: 2.5-2.8 parts of egg yolk powder, 12.5 parts of white granulated sugar, 2 parts of vinegar, 2 parts of salt, 0.03-0.05 parts of mustard powder, and 10 parts of water; in step (2), the amount of vegetable oil is 10-12 parts; in step (3), the amounts of the raw materials are as follows: 5.5-6 parts of vinegar, 0.5-2.5 parts of monosodium glutamate, 4-8 parts of crushed sesame, 3-7 parts of soy sauce, 0.5-0.8 parts of mushroom extract, 0.2-0.5 parts of yeast extract, 0.01-0.03 parts of white pepper powder, 0.01-0.02 parts of sucralose, and 50 parts of water; in step (4), the amount of xanthan gum is 0.125 parts.

3. The method according to claim 1, wherein in step (1), the amounts of the raw materials are as follows: 2.8 parts of egg yolk powder, 12.5 parts of white granulated sugar, 2 parts of vinegar, 2 parts of salt, 0.05 parts of mustard powder, and 10 parts of water; in step (2), the amount of vegetable oil is 11.6 parts; in step (3), the amounts of the raw materials are as follows: 6 parts of vinegar, 1.5 parts of monosodium glutamate, 6 parts of crushed sesame, 5 parts of soy sauce, 0.6 parts of mushroom extract, 0.4 parts of yeast extract, 0.02 parts of white pepper powder, 0.01 parts of sucralose, and 50 parts of water; in step (4), the amount of xanthan gum is 0.125 parts. The vegetable oil comprises at least one of soybean oil, corn oil, sunflower seed oil, and peanut oil. In step (2), the homogenization conditions are stirring at 300 rpm for 30 min. In step (4), the stirring conditions are stirring at 300 rpm for 15-25 min, and the colloid mill conditions are 3500 rpm and 1-3 passes.

4. The process as claimed in claim 1, wherein, In step (4), the stirring conditions are stirring at 300 rpm for 20 min, and the colloid mill conditions are 3500 rpm and 2 passes.

5. The process as claimed in claim 1, wherein, ​ 6. The process for the preparation of a roasted sesame salad dressing as claimed in claim 5, wherein, ​ 7. The process as claimed in claim 1, wherein, In step (5), the stirring rate was 100-300 rpm, the heating temperature was 75-85 °C, the sterilization time was 30-50 min, and the incubation time was 20-50 min.

8. The process for the preparation of a roasted sesame salad dressing as claimed in claim 7, wherein, In step (5), the stirring rate was 200 rpm, the heating temperature was 80 °C, the sterilization time was 40 min, and the incubation time was 30 min.

9. Roasted sesame salad dressing prepared by the method according to any one of claims 1 to 8.

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