Thickening stabilizer, fat-reduced and low-fat salad dressing and method for preparing the same

Abstract

The present application relates to the field of food technology, and specifically discloses a thickening stabilizer, a fat-reducing and low-fat salad dressing and a preparation method thereof.The thickening stabilizer comprises the following raw material components in mass percentage: tara gum 60-90% and enzymatic citrus fiber 10-40%.The thickening stabilizer provided by the present application mainly comprises tara gum, and a specific amount of enzymatic citrus fiber is added.The enzymatic citrus fiber has good water and oil holding capacity, and cooperates with the tara gum to effectively improve the thickening and emulsifying capacity of the thickening stabilizer.When the thickening stabilizer is applied to a fat-reducing or low-fat salad dressing, the salad dressing has the same taste and stability as a high-fat product, and the preparation method is simple, industrial production can be realized, and the thickening stabilizer has a wide application prospect.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food technology, in particular to a thickening stabilizer, fat-reducing and low-fat salad dressing and a preparation method thereof. BACKGROUND

[0002] Salad dressing is one of the condiments widely used in daily life, mainly used in salad and sandwich dishes. Salad has high nutritional value and looks low in salt and heat, and is highly praised by young people and obese people, and gradually becomes a new force to improve the national dietary structure. However, traditional salad dressing is prepared by taking egg yolk as a stabilizer, which contains a high content of oil and cholesterol. Among them, the oil content can reach 75%, the calorie of salad dressing is twice that of the same weight of rice or white bread, and the fat and cholesterol content is also much higher than other foods, which is not conducive to blood lipid health. In recent years, due to the distress of some chronic diseases to people, consumers have begun to pursue low-fat and low-cholesterol foods, so fat-reducing and low-fat salad dressings have appeared on the market. The reduction of oil content in salad dressing products will directly affect the stability of salad dressing and the taste of the product, therefore, food researchers have begun to look for some fat substitutes. Such fat substitutes not only achieve the purpose of reducing fat, maintain the stability of low-fat products, but also achieve the basic taste of the original product. In recent years, some polysaccharide hydrophilic colloids and modified cellulose have been gradually developed and applied to fat-reducing or low-fat products due to their advantages of thickening, emulsification and good stability. However, salad dressing is a typical oil-in-water emulsion, and the thickening agent suitable for other foods such as yogurt and jelly cannot effectively maintain the long-term stability of the oil-in-water emulsion of salad dressing. Therefore, it is a technical problem to be solved in the field to further reduce the oil content while ensuring the original taste and stability of the salad dressing, and to develop a low-fat salad dressing product. SUMMARY

[0003] In view of the problem that there is no thickening stabilizer specially suitable for low-fat salad dressing in the prior art, the present application provides a thickening stabilizer, fat-reducing and low-fat salad dressing and a preparation method thereof.

[0004] To solve the above technical problems, the technical scheme provided by the present application is:

[0005] In a first aspect, the present application provides a thickening stabilizer, which comprises the following mass percentage of raw material components: tripartite gum 60%-90% and enzymatic citrus fiber 10%-40%.

[0006] Compared to existing technologies, the thickening stabilizer provided by this invention is based on triazine gum, with the addition of a specific amount of enzymatically hydrolyzed citrus fiber. Enzymatically hydrolyzed citrus fiber has good water and oil holding capacity, and works synergistically with triazine gum to effectively improve the thickening and emulsifying capabilities of the thickening stabilizer. When applied to low-fat or fat-reducing salad dressings, it can give the salad dressing the same taste as high-fat products, and has broad application prospects in the field of low-fat or fat-reducing salad dressings.

[0007] It should be noted that the thickening stabilizer described in this invention is applicable to salad dressings with different oil contents, such as low-fat salad dressings with an oil content of 40%-50% and low-fat salad dressings with an oil content of 20%-25%.

[0008] Preferably, the thickening stabilizer comprises the following raw material components in weight percentages: 70%-85% tritan gum and 15%-30% enzymatically hydrolyzed citrus fiber.

[0009] Using a combination of tristan gum and enzymatically hydrolyzed citrus fiber as a thickener can significantly improve the rheological properties of low-fat salad dressings, enhance their stability, and achieve the same texture as high-fat salad dressings.

[0010] More preferably, the thickening stabilizer comprises 70% triazine gum and 30% enzymatically hydrolyzed citrus fiber.

[0011] More preferably, the thickening stabilizer comprises 85% triazine gum and 15% enzymatically hydrolyzed citrus fiber.

[0012] While tannin has a significant water-phase thickening effect, its use alone as a thickener in low-fat or reduced-fat salad dressings cannot achieve the same taste and stability as high-fat salad dressings. This invention utilizes the synergistic effect of enzymatically hydrolyzed citrus fiber and tannin, leveraging the properties of modified polysaccharides to enable association between tannin and enzymatically hydrolyzed citrus fiber through intermolecular hydrogen bonds. This forms a stable composite thickener and stabilizer with excellent water and oil holding capacity, forming a stable network structure in low-fat or reduced-fat salad dressings and maintaining the long-term stability of oil-in-water emulsions. Consequently, the prepared low-fat or reduced-fat salad dressing products also exhibit better taste and stability, better mimicking the characteristics of high-fat salad dressing products.

[0013] Secondly, the present invention also provides a method for preparing a thickening stabilizer, comprising the following steps:

[0014] S1, Disperse citrus fiber in water to obtain citrus fiber slurry;

[0015] S2, after high-pressure homogenization of the citrus fiber pulp, the pH is adjusted to 4.8-5.0, a complex enzyme of cellulase and xylanase is added for enzymatic hydrolysis, triac gum is added, the mixture is concentrated, dried, and pulverized to obtain the thickening stabilizer.

[0016] The preparation method of the thickening stabilizer provided by this invention involves high-pressure homogenization and enzymatic hydrolysis of citrus fibers, which effectively improves the water and oil holding properties of citrus fibers, thereby significantly enhancing their thickening and emulsifying stability. Adding triazine gum to the enzymatic hydrolysate can prevent the recrystallization of the opened citrus fiber crystal structure through interaction, and it is also beneficial for the two to directly form a composite structure in the solution system through hydrogen bonding and other forces, thereby improving the thickening and emulsifying performance. Moreover, the preparation method is simple, suitable for large-scale process production, and has high application value.

[0017] Preferably, the mass concentration of the citrus cellulose slurry is 2%-3%.

[0018] Preferably, the high-pressure homogenization is performed 2-3 times, the high-pressure homogenization temperature is 30℃-35℃, and the high-pressure homogenization pressure is 30MPa-60MPa.

[0019] Preferably, the mass ratio of the compound enzyme to citrus fiber is 1:30-1:35.

[0020] Preferably, the mass ratio of cellulase to xylanase is 2.8:1-3.2:1.

[0021] The enzymatic hydrolysis temperature is 36℃-38℃, and the enzymatic hydrolysis time is 2h-2.5h.

[0022] Furthermore, after the enzymatic hydrolysis reaction is completed, the hydrolysate is placed in a water bath at 90℃-95℃ to inactivate the enzyme before adding the triazine gel.

[0023] For example, the above-mentioned pulverization is carried out by ultrafine pulverization.

[0024] The above-mentioned optimal conditions can fully open the crystalline structure of citrus fibers, improve their water and oil retention properties, and thus make them suitable for use in low-fat salad dressings.

[0025] Thirdly, the present invention provides a fat-reducing and low-fat salad dressing, comprising any of the thickening and stabilizing agents described above.

[0026] Preferably, the amount of the thickening stabilizer added is 0.3wt%-0.5wt%.

[0027] Citrus fiber is a production byproduct extracted from citrus peel and pulp. After enzymatic hydrolysis, it is applied to low-fat and fat-reducing salad dressings. This not only solves the problem of the lack of suitable thickeners and stabilizers in existing low-fat and fat-reducing salad dressings, but also realizes the resource utilization of citrus peel and pulp byproducts, which has high practical value.

[0028] Furthermore, the present invention also provides a method for preparing salad dressing, comprising the following steps:

[0029] Mix the vegetable oil and any of the thickeners and stabilizers described above evenly to obtain the oil phase;

[0030] Mix water and other water-soluble ingredients evenly to obtain an aqueous phase;

[0031] The oil and water phases are mixed evenly and emulsified under vacuum to obtain salad dressing.

[0032] The thickener and stabilizer for low-fat and fat-reducing salad dressings provided by this invention can maintain the long-term stability of oil-in-water emulsions and make the taste and appearance of low-fat and fat-reducing salad dressings the same as those of high-fat salad dressings. At the same time, enzymatic hydrolysis of citrus fiber can increase the nutritional content of the salad dressing. The preparation method is simple, can be industrialized, and has broad application prospects. Attached Figure Description

[0033] Figure 1 This is a comparison diagram of the water-holding capacity of enzymatically hydrolyzed citrus fiber and unenzymatically hydrolyzed citrus fiber prepared in Example 1;

[0034] Figure 2 This is a comparison diagram of the oil holding properties of enzymatically hydrolyzed citrus fiber and unenzymatically hydrolyzed citrus fiber prepared in Example 1;

[0035] Figure 3 The graph shows the effect of shear frequency on the apparent viscosity of aqueous solutions of triazine gum and enzymatically hydrolyzed citrus fiber with different ratios.

[0036] Figure 4 G' variation curves for aqueous solutions of triazine gum and enzymatically hydrolyzed citrus fiber with different ratios;

[0037] Figure 5 G” variation curves for aqueous solutions of triazine gum and enzymatically hydrolyzed citrus fiber with different ratios;

[0038] Figure 6 Images showing the appearance of the reduced-fat and low-fat salad dressings prepared in Examples 6 and 7 after centrifugation;

[0039] Figure 7 Optical microscope images of the low-fat salad dressings prepared for Example 6 and Comparative Example 1; wherein, (a) Example 6, (b) Comparative Example 1;

[0040] Figure 8 Optical microscope images of the low-fat salad dressings prepared for Example 7 and Comparative Example 2; wherein, (a) Example 7, (b) Comparative Example 2. Detailed Implementation

[0041] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0042] To better illustrate the present invention, further examples are provided below.

[0043] Example 1

[0044] This invention provides a thickening stabilizer comprising the following components in weight percentage: 70% triazine gum and 30% enzymatically hydrolyzed citrus fiber.

[0045] The preparation method of the above-mentioned thickening stabilizer includes the following steps:

[0046] Step a: Disperse citrus fiber in water to obtain a citrus fiber slurry with a mass concentration of 3%;

[0047] Step b: The citrus fiber slurry is homogenized three times at 32°C under high pressure of 45 MPa. The pH is adjusted to 4.9 with 0.1M hydrochloric acid solution, the temperature is raised to 37°C, and a complex enzyme of cellulase and xylanase in a mass ratio of 3:1 (compound enzyme to citrus fiber mass ratio of 1:32) is added. The mixture is kept warm and stirred in a water bath for 2.5 hours, then the enzyme is inactivated in a water bath at 90°C for 20 minutes. Triazine gum is added, the mixture is concentrated, dried, and ultra-finely pulverized to obtain the thickening stabilizer.

[0048] Example 2

[0049] This invention provides a thickening stabilizer comprising the following components in weight percentage: 85% triazine gum and 15% enzymatically hydrolyzed citrus fiber.

[0050] The preparation method of the above-mentioned thickening stabilizer includes the following steps:

[0051] Step a: Disperse citrus fiber in water to obtain a citrus fiber slurry with a mass concentration of 3%;

[0052] Step b: The citrus fiber slurry is homogenized twice at 30℃ under 50MPa high pressure, then the pH is adjusted to 5.0 with 0.1M hydrochloric acid solution, the temperature is raised to 37℃, and a complex enzyme of cellulase and xylanase in a mass ratio of 3.2:1 (compound enzyme to citrus fiber mass ratio of 1:30) is added. The mixture is kept in a water bath and stirred for 2 hours, then the enzyme is inactivated in a 90℃ water bath for 20 minutes. Triazine gum is added, the mixture is concentrated, dried, and ultra-finely pulverized to obtain the thickening stabilizer.

[0053] Example 3

[0054] This invention provides a thickening stabilizer comprising the following components in weight percentage: 60% triazine gum and 40% enzymatically hydrolyzed citrus fiber.

[0055] The preparation method of the above-mentioned thickening stabilizer includes the following steps:

[0056] Step a: Disperse citrus fiber in water to obtain a citrus fiber slurry with a mass concentration of 2.5%;

[0057] Step b: The citrus fiber slurry is homogenized twice at 35°C under 60MPa high pressure, then the pH is adjusted to 4.8 with 0.1M hydrochloric acid solution, the temperature is raised to 36°C, and a complex enzyme of cellulase and xylanase in a mass ratio of 2.8:1 (combined enzyme to citrus fiber mass ratio of 1:33) is added. The mixture is kept in a water bath and stirred for 2 hours, then the enzyme is inactivated in a 90°C water bath for 20 minutes. Triazine gum is added, the mixture is concentrated, dried, and ultra-finely pulverized to obtain the thickening stabilizer.

[0058] Example 4

[0059] This invention provides a thickening stabilizer comprising the following components in weight percentage: 90% triazine gum and 10% enzymatically hydrolyzed citrus fiber.

[0060] The preparation method of the above-mentioned thickening stabilizer includes the following steps:

[0061] Step a: Disperse citrus fiber in water to obtain a citrus fiber slurry with a mass concentration of 2.5%;

[0062] Step b: The citrus fiber slurry is homogenized twice at 30 MPa under high pressure at 35°C. The pH is adjusted to 4.8 with 0.1 M hydrochloric acid solution, the temperature is raised to 38°C, and a complex enzyme of cellulase and xylanase in a mass ratio of 2.9:1 (compound enzyme to citrus fiber mass ratio of 1:35) is added. The mixture is kept warm and stirred in a water bath for 2.5 h, then the enzyme is inactivated in a water bath at 90°C for 20 min. Triazine gum is added, the mixture is concentrated, dried, and ultra-finely pulverized to obtain the thickening stabilizer.

[0063] Example 5

[0064] The thickening stabilizers prepared in Examples 1-4 above were applied to the preparation of low-fat salad dressing. The formula for the low-fat salad dressing is as follows:

[0065] 25% vegetable oil, 0.4% thickener and stabilizer, 2% whole milk powder, 4% modified starch, 34.5% fructose syrup, 2% edible glycerin, 0.1% lactic acid, 0.1% malic acid, 0.5% edible salt, 0.07% disodium EDTA, and the remainder is water.

[0066] The preparation method of the above-mentioned low-fat salad dressing includes the following steps:

[0067] S1, Weigh each component according to the design ratio, mix the vegetable oil, modified starch and thickener and stabilizer evenly to obtain the oil phase;

[0068] S2, dissolve whole milk powder, fructose syrup, edible glycerin, lactic acid, malic acid, edible EDTA disodium salt in water, mix well to obtain an aqueous phase;

[0069] S3. The oil phase and water phase are mixed evenly, emulsified in a vacuum emulsifier under a vacuum of 0.1 MPa, and then filled to obtain salad dressing.

[0070] Example 6

[0071] The thickening stabilizer prepared in Example 1 above was applied to the preparation of low-fat salad dressing. The formula for the low-fat salad dressing is as follows:

[0072] The ingredients are: 50% vegetable oil, 0.4% thickener and stabilizer, 2% whole milk powder, 4% modified starch, 34.5% fructose syrup, 2% edible glycerin, 0.1% lactic acid, 0.1% malic acid, 0.5% edible salt, 0.07% disodium EDTA, and the remainder is water.

[0073] The preparation method of the above-mentioned low-fat salad dressing is the same as that in Example 5, and will not be repeated here.

[0074] Example 7

[0075] The thickening stabilizer prepared in Example 1 above was applied to the preparation of low-fat salad dressing. The formula of the low-fat salad dressing is as follows:

[0076] 35% vegetable oil, 0.4% thickener and stabilizer, 2% whole milk powder, 4% modified starch, 34.5% fructose syrup, 2% edible glycerin, 0.1% lactic acid, 0.1% malic acid, 0.5% edible salt, 0.07% disodium EDTA, and the remainder is water.

[0077] The preparation method of the low-fat salad dressing is the same as that in Example 5, and will not be repeated here.

[0078] Comparative Example 1

[0079] The thickening stabilizer in Example 6 was replaced with an equal amount of xanthan gum, and a low-fat salad dressing was prepared in exactly the same manner as in Example 6.

[0080] Comparative Example 2

[0081] The thickening stabilizer in Example 7 was replaced with an equal amount of xanthan gum, and a low-fat salad dressing was prepared in exactly the same manner as in Example 7.

[0082] Test of water and oil holding properties of enzymatically hydrolyzed citrus fiber

[0083] The enzymatically hydrolyzed citrus fiber powder obtained by drying the enzymatically hydrolyzed solution after enzyme inactivation in Example 1 was tested for water and oil holding capacity according to the following method.

[0084] Water-holding capacity determination: Weigh 1.5g of enzymatically hydrolyzed citrus fiber (accurate to 0.001g), place it in a 50mL centrifuge tube, add 30mL of distilled water, let it stand at room temperature for 24h, then centrifuge at 2000g for 30min, remove the supernatant, blot off excess water from the tube wall with filter paper, weigh and record the result. The formula for calculating the water-holding capacity of the sample is as follows:

[0085] Water holding capacity (WHC) g / g=(m2-m1) / m0

[0086] In the formula: m0 is the mass of the dried sample (g); m1 is the mass of the centrifuge tube (g); m2 is the total mass of the sample after water absorption and the centrifuge tube (g).

[0087] Oil-holding capacity determination: Weigh 1.5g of enzymatically hydrolyzed citrus fiber (accurate to 0.001g), place it in a 50mL centrifuge tube, add 30mL of soybean oil, let it stand at room temperature for 1 hour, then centrifuge at 3026g for 30 minutes. Remove the supernatant, blot off excess oil from the tube wall with filter paper, weigh and record the result. The formula for calculating the oil-holding capacity of the sample is as follows:

[0088] Oil holding capacity (OHC) g / g=(m2-m1) / m0

[0089] In the formula: m0 is the mass of the dried sample (g); m1 is the mass of the centrifuge tube (g); m2 is the total mass of the sample after oil absorption and the centrifuge tube (g).

[0090] The results are as follows Figure 1 and Figure 2 As shown, the water-holding capacity of unenzymatically hydrolyzed citrus fiber was 8.7 g / g, while that of enzymatically hydrolyzed citrus fiber was 13.8 g / g; the oil-holding capacity of unenzymatically hydrolyzed citrus fiber was 3.8 g / g, while that of enzymatically hydrolyzed citrus fiber was 17.2 g / g; this demonstrates that the water-holding capacity and oil-holding capacity of citrus fiber were significantly improved after enzymatic hydrolysis.

[0091] Rheological property testing of thickening stabilizers

[0092] The rheological properties of thickening stabilizers prepared from different ratios of triazine gum and enzymatically hydrolyzed citrus fiber were tested according to the following method: the ratios of triazine gum to enzymatically hydrolyzed citrus fiber were 10:0, 7:3, 5:5, 3:7 and 0:10.

[0093] A HAAKE Mars 40 rheometer was used, with a C35 concentric cylindrical probe selected. The distance between the probe and the panel was set to 1 mm, and each sample was repeated three times.

[0094] Viscosity curve: At 25℃, with a shear rate scan range of 0.1–100 s⁻¹, the apparent viscosity of the compound colloidal sample was measured, and the relationship between its η apparent viscosity (Pa·s) and γ shear rate (s⁻¹) was recorded.Figure 3 As shown.

[0095] Frequency scanning: At 25℃, with a frequency range of 0.1–10 Hz, record the curves of energy storage modulus G′ and loss modulus G″ as a function of frequency, as shown below. Figure 4-5 As shown.

[0096] from Figure 3 It is known that sambalopeptide and modified citrus fiber exhibit compatibility in aqueous solution, without phase separation, and alter the rheological properties of the solution, imparting a certain viscosity and exhibiting shear thinning phenomenon. Figure 4-5 It can be seen that when the tannin is dominant in the formulation, it exhibits more elastic properties than viscous properties, indicating the formation of a weak gel structure. When the enzymatic hydrolysis of citrus fibers gradually increases, it exhibits more viscous properties than elastic properties.

[0097] The effect of thickeners and stabilizers on the stability of low-fat and reduced-fat salad dressings

[0098] The low-fat salad dressings prepared in Examples 6-7 were centrifuged at 4000 rpm for 15 minutes. The appearance of the centrifuged salad dressings was as follows. Figure 6 As shown.

[0099] The results show that the salad dressing prepared using the thickening and stabilizing agent composed of the three-peptide and enzymatically hydrolyzed citrus fiber provided by this invention has good centrifugal stability.

[0100] Texture analysis of low-fat and fat-reducing salad dressings:

[0101] The viscosity and hardness of the reduced-fat and low-fat salad dressings prepared in Examples 6-7 and Comparative Examples 1-2 were tested, and the results are shown in Tables 1-2.

[0102] Table 1. Texture parameters of Example 6 and Comparative Example 1

[0103]

[0104]

[0105] Table 2. Texture parameters of Example 7 and Comparative Example 2

[0106] Colloidal system Hardness / g Adhesiveness / g.s Example 7 166.3 -215.3 Comparative Example 2 131.0 -193.8

[0107] Compared with the comparative group, the hardness and viscosity of the reduced-fat and low-fat salad dressings prepared in the embodiments of the present invention are higher than those of the comparative group, proving that the thickening stabilizer provided by the present invention can give the reduced-fat and low-fat salad dressings a more similar appearance and taste to the high-fat salad dressings.

[0108] Microstructure of low-fat and fat-reducing salad dressings

[0109] Optical microscope images of the reduced-fat and low-fat salad dressings prepared in Examples 6-7 and Comparative Examples 1-2 are shown below. Figure 7-8 As shown in the figure, compared with the comparative example, the thickening stabilizer provided by the present invention can reduce the diameter of salad dressing emulsion droplets, forming finer and denser emulsion droplets, thereby improving the stability of the emulsion.

[0110] Stability of low-fat and fat-reducing salad dressings at room temperature

[0111] The stability results of the reduced-fat and low-fat salad dressings prepared in Examples 6-7 and Comparative Examples 1-2 at room temperature are shown in Tables 3-4.

[0112] Table 3. Storage stability results of Example 6 and Comparative Example 1

[0113] Colloidal system Stability (1 day) Stability (7 days) Stability (30 days) Example 6 Good condition Good condition Good condition Comparative Example 1 Good condition Good condition Good condition

[0114] Table 4. Storage stability results of Example 7 and Comparative Example 2

[0115] Colloidal system Stability (1 day) Stability (7 days) Stability (30 days) Example 7 Good condition Good condition Good condition Comparative Example 2 Good condition Good condition Good condition

[0116] The thickening stabilizer provided by this invention, when applied to reduced-fat and low-fat salad dressings, can increase the viscosity of the aqueous phase, restrict the movement of emulsion droplets, prevent their aggregation, and thus improve the stability of reduced-fat and low-fat salad dressings.

[0117] Sensory evaluation of low-fat and fat-reducing salad dressings

[0118] The low-fat and low-fat salad dressings prepared in Examples 6-7 and Comparative Examples 1-2 were placed into indistinguishable containers. Labels that only the experimenters could identify were affixed to the bottom of the containers. Thirty-seven students majoring in culinary and nutrition education were selected and trained in sensory evaluation. The salad dressings were then evaluated in terms of color, texture, and taste. The evaluation criteria are shown in Table 5, and the final scores are shown in Tables 6-7.

[0119] Table 5. Salad Dressing Scoring Criteria

[0120]

[0121] Table 6 Sensory evaluation scores of Example 6 and Comparative Example 1

[0122] Colloidal system Example 6 Comparative Example 1 Sensory score / points 92 86

[0123] Table 7 Sensory evaluation scores for Example 7 and Comparative Example 2

[0124] Colloidal system Example 7 Comparative Example 2 Sensory score / points 93 85

[0125] In summary, the thickening and stabilizing agent composed of xanthan gum and enzymatically hydrolyzed citrus fiber provided by this invention can keep the reduced-fat and low-fat salad dressings stable during their shelf life, and can solve problems such as poor product taste caused by reduced oil and sticky texture caused by excessive starch addition. Compared with the comparative example, it is superior to the current xanthan gum system products in terms of hardness, adhesion and taste.

[0126] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A thickening and stabilizing agent for low-fat and fat-reducing salad dressings, characterized in that, It is made from the following raw material components in the indicated weight percentages: 60%-90% trisamin and 10%-40% enzymatically hydrolyzed citrus fiber; Low-fat salad dressings contain 40%-50% fat and 20%-25% fat. The preparation method of the thickening and stabilizing agent for low-fat and fat-reducing salad dressings includes the following steps: S1, Disperse citrus fiber in water to obtain citrus fiber slurry; S2, after high-pressure homogenization of the citrus fiber pulp, the pH is adjusted to 4.8-5.0, a complex enzyme of cellulase and xylanase is added for enzymatic hydrolysis, tristan gum is added, the pulp is concentrated, dried, and pulverized to obtain the thickening stabilizer. The mass concentration of the citrus cellulose slurry is 2%-3%; the high-pressure homogenization is performed 2-3 times, the high-pressure homogenization temperature is 30℃-35℃, and the high-pressure homogenization pressure is 30MPa-60MPa; the mass ratio of the compound enzyme to citrus fiber is 1:30-1:35; the mass ratio of cellulase to xylanase is 2.8:1-3.2:1; the enzymatic hydrolysis temperature is 36℃-38℃, and the enzymatic hydrolysis time is 2h-2.5h.

2. The thickener and stabilizer for low-fat and fat-reducing salad dressings as described in claim 1, characterized in that, It is made from the following raw material components in the following weight percentages: 70%-85% tritan gum and 15%-30% enzymatically hydrolyzed citrus fiber.

3. The thickener and stabilizer for low-fat and fat-reducing salad dressings as described in claim 2, characterized in that, The thickening stabilizer is made of 70% by weight of tristan gum and 30% by weight of enzymatically hydrolyzed citrus fiber.

4. The thickener and stabilizer for low-fat and fat-reducing salad dressings as described in claim 2, characterized in that, The thickening stabilizer is made of 85% by weight of tristan gum and 15% by weight of enzymatically hydrolyzed citrus fiber.

5. A low-fat salad dressing, characterized in that, Includes the thickening and stabilizing agent for low-fat and fat-reducing salad dressings as described in any one of claims 1-4.

6. The low-fat and fat-reducing salad dressing as described in claim 5, characterized in that, The amount of the thickening stabilizer added is 0.3wt%-0.5wt%.

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