A salad dressing with high water content and low oil content and preparation method thereof

Abstract

The invention discloses a high-water-content and low-oil salad dressing and a preparation method thereof. The salad dressing comprises the following raw materials in parts by weight: 80-90 parts of soybean oil, 35-45 parts of white granulated sugar, 10-16 parts of glucose powder, 200-230 parts of water, 8-10 parts of egg yolk, 7-10 parts of acidic seasoning liquid, 9-13 parts of sorbitol liquid, 16-20 parts of acetylated distarch adipate, 1.3-1.8 parts of edible salt, 0.6-0.8 parts of xanthan gum, 0.3-0.6 parts of guar gum, 0.2-0.25 parts of lactic acid, 0.1-03 parts of potassium sorbate, 0.01-0.03 parts of disodium ethylenediaminetetraacetic acid, 0.02-0.06 parts of disodium flavor nucleotides, 0.1-0.18 parts of sodium glutamate, 0.06-0.09 parts of phosphoric acid and 0.024-0.028 parts of beta-carotene. The invention also provides a method for preparing the salad dressing, so that the salad dressing is a salad dressing with high water content and low oil content, which not only greatly reduces the cost but also has the advantages of being resistant to baking, low in acidity and long in shelf life.

Description

Technical Field

[0001] The invention relates to a salad dressing with high water content and low oil content and a preparation method thereof, belonging to the technical field of food processing. Background Art

[0002] Salad dressing is the main condiment for salads. It is usually made from cooking oil, egg yolk and seasonings (such as vinegar and soy sauce). It is a thick condiment. Salad dressing has a strong taste and is mainly used for spreading, but can also be used for dipping or mixing. Common ones include mayonnaise, Caesar dressing, Thousand Island dressing, etc. However, salad dressing is high in oil and calories. The edible oil content of traditional salad dressing is as high as 40%. In recent years, with the increase in the number of people with three highs and obese people, people have begun to pursue light-fat and low-energy salad dressing foods.

[0003] In addition, from the perspective of manufacturers, salad dressings contain a lot of oil, which makes it difficult to reduce the cost of salad dressings. In addition, low oil content and high water content will also bring the risk of excessive microorganisms to salad dressings that are fully cold-processed and not sterilized. In order to inhibit the growth of microorganisms, such salad dressings often use methods such as adding vinegar or citric acid to lower the pH value, but this will make the salad dressing taste too sour, which is not conducive to its application in baked products such as bread and cakes.

[0004] Based on this, the present invention provides a salad dressing with high water content and low oil content which can effectively solve the above problems, which not only greatly reduces the cost but also is resistant to baking, has low sourness and a long shelf life. Summary of the invention

[0005] The purpose of this section is to summarize some aspects of the embodiments of the present invention and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section and the specification abstract and invention title of this application to avoid blurring the purpose of this section, specification abstract and invention title, and such simplifications or omissions cannot be used to limit the scope of the present invention.

[0006] The present invention provides a method for preparing a salad dressing with high water content and low oil content, comprising the following steps:

[0007] Step 1, add 100-115 parts of clean water into a stirring pot 1, start stirring, continue to add 1.3-1.8 parts of salt, 35-45 parts of white sugar, 0.1-0.18 parts of sodium glutamate, 10-16 parts of glucose powder, 0.1-03 parts of potassium sorbate, 0.01-0.03 parts of disodium ethylenediaminetetraacetic acid, 0.02-0.06 parts of disodium flavor nucleotides, 0.1-0.18 parts of sodium glutamate, 8-10 parts of egg yolk liquid, 0.024-0.028 parts of β-carotene, stir until completely dissolved, then add 9-13 parts of sorbitol, continue to stir evenly and then stop stirring;

[0008] Step 2, add 7-10 parts of acidic seasoning liquid, 0.2-0.25 parts of lactic acid, and 0.06-0.09 parts of phosphoric acid into the stirring pot 1, stir evenly, and all the raw materials are completely dissolved. Leave 2-5 parts of water to rinse the bottom of the tank, stir for 1 minute, disperse evenly, and vacuum inhale the homogenizer at an angle of 80-90° and a speed of 2800-3200rpm. Homogenize for 20-40s, and control the inhalation to be completed within 20-30s;

[0009] Step 3, add 40-45 parts of soybean oil, 0.6-0.8 parts of xanthan gum, and 0.3-0.6 parts of guar gum into the stirring pot 2, stir for 3 minutes, stop stirring after uniform dispersion, break the vacuum and then reach vacuum, turn on the homogenizer, suck the feed liquid while homogenizing, and suck the oil phase in the stirring pot 2 into the homogenizer at an angle of 30°, and suck it all within 30-40 seconds, the speed of the homogenizer is 3000rpm, and continue homogenizing for 50-60 seconds after suction;

[0010] Step 4, add 16-20 parts of modified starch into the stirring pot 2, stir for 5 minutes, stop stirring after the mixture is evenly dispersed, and there should be no agglomeration. The oil phase in the stirring pot 2 is vacuum-sucked into the homogenizer at an angle of 30° and completely sucked in within 90-100 seconds. The speed of the homogenizer is 3000 rpm. After suction, continue homogenizing for 300-320 seconds;

[0011] Step 5, discharging, the discharging temperature of the salad dressing is controlled below 25°C.

[0012] Furthermore, the step 1 further includes the following steps: the homogenizer is turned on for stirring, and the mixture in the stirring pot 1 is vacuum-sucked into the homogenizer at an angle of 80-90°, a rotation speed of 2000-2400 rpm, and homogenization for 80-120 seconds.

[0013] Furthermore, the step 2 also includes adding 100-115 parts of clean water into the stirring pot 1.

[0014] Furthermore, the step 4 also includes adding 40-45 parts of soybean oil into the stirring pot 2.

[0015] Furthermore, the modified starch is acetylated distarch adipate.

[0016] Furthermore, the modified starch is added in an amount of 20 parts.

[0017] The present invention further provides a salad dressing product prepared according to the above method.

[0018] Another aspect of the present invention provides a salad dressing with high water content and low oil content, comprising the following raw materials in parts by weight: 80-90 parts of soybean oil, 35-45 parts of white sugar, 10-16 parts of glucose powder, 200-230 parts of water, 8-10 parts of egg yolks, 7-10 parts of acidic seasoning liquid, 9-13 parts of sorbitol liquid, 16-20 parts of modified starch, 1.3-1.8 parts of edible salt, 0.6-0.8 parts of xanthan gum, 0.3-0.6 parts of guar gum, 0.2-0.25 parts of lactic acid, 0.1-03 parts of potassium sorbate, 0.01-0.03 parts of disodium ethylenediaminetetraacetic acid, 0.02-0.06 parts of disodium flavor nucleotides, 0.1-0.18 parts of sodium glutamate, 0.06-0.09 parts of phosphoric acid, and 0.024-0.028 parts of beta-carotene.

[0019] Furthermore, the fat content of the salad dressing is 32.6%-41.2%.

[0020] Furthermore, the modified starch is acetylated distarch adipate.

[0021] Beneficial effects of the present invention

[0022] The high-water-content and low-oil-content salad dressing prepared by the present invention has substantial progress compared with traditional salad dressings, which is specifically manifested in: first, the preparation method of the present invention can obtain a salad dressing with a high water content and a low fat content, and the fat content is reduced by more than 30%, and the application range is wider; secondly, the operation steps are simple, and good taste, acidity and viscosity are maintained; in addition, the salad dressing of the present invention has a better shelf life hardness than commercially available salad dressing products, is resistant to baking, and has a wider application range. DETAILED DESCRIPTION

[0023] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0024] The criteria for determination are as follows:

[0025] Viscosity measurement: NDJ-8S digital viscometer was used for measurement (rotor No. 4, 0.6 r / min, 25°C);

[0026] Acidity: Determined according to SB / T 10753-2012 standard;

[0027] Oil content: Determined according to SB / T 10753-2012 standard;

[0028] Moisture content: measured according to GB / T 5009.3-2010 standard;

[0029] Bake-resistant test: whether it can maintain its original state under high temperature baking at 220℃. If it can, it is considered bake-resistant and marked as √, otherwise it is marked as ×;

[0030] Shelf life: Hardness test after 30 days using Brook field CT3.

[0031] Example 1

[0032] The present embodiment provides a method for preparing a salad dressing with high water content and low oil content, comprising the following steps:

[0033] Step 1, add 100-115 parts of clean water into a stirring pot 1, start stirring, continue to add 1.3-1.8 parts of salt, 35-45 parts of white sugar, 0.1-0.18 parts of sodium glutamate, 10-16 parts of glucose powder, 0.1-03 parts of potassium sorbate, 0.01-0.03 parts of disodium ethylenediaminetetraacetic acid, 0.02-0.06 parts of disodium flavor nucleotides, 0.1-0.18 parts of sodium glutamate, 8-10 parts of egg yolk liquid, 0.024-0.028 parts of β-carotene, stir until completely dissolved, then add 9-13 parts of sorbitol, continue to stir evenly and then stop stirring;

[0034] Step 2, start the homogenizer stirring, vacuum the mixture in the stirring pot 1 into the homogenizer, at an angle of 80-90°, a speed of 2000-2400 rpm, and homogenize for 80-120 seconds;

[0035] Step 3, add 100-115 parts of clean water, 7-10 parts of acidic seasoning liquid, 0.2-0.25 parts of lactic acid, and 0.06-0.09 parts of phosphoric acid into the stirring pot 1, stir evenly, and all the raw materials are completely dissolved. Leave 2-5 parts of water to rinse the bottom of the tank, stir for 1 minute, disperse evenly, and vacuum inhale the homogenizer at an angle of 80-90° and a speed of 2800-3200rpm. Homogenize for 20-40s, and control the inhalation to be completed within 20-30s;

[0036] Step 4, add 40-45 parts of soybean oil, 0.6-0.8 parts of xanthan gum, and 0.3-0.6 parts of guar gum into the stirring pot 2, stir for 3 minutes, stop stirring after uniform dispersion, break the vacuum and then reach vacuum, turn on the homogenizer, suck the feed liquid while homogenizing, and suck the oil phase in the stirring pot 2 into the homogenizer at an angle of 30°, and suck it all within 30-40 seconds, the speed of the homogenizer is 3000rpm, and continue homogenizing for 50-60 seconds after suction;

[0037] Step 5, add 40-45 parts of soybean oil and 16-20 parts of acetylated distarch adipate into the stirring pot 2, stir for 5 minutes, stop stirring after the mixture is evenly dispersed, and do not agglomerate. Vacuum the oil phase in the stirring pot 2 into the homogenizer at an angle of 30° and completely absorb it within 90-100 seconds. The speed of the homogenizer is 3000 rpm. After absorption, continue homogenizing for 300-320 seconds;

[0038] Step 6, discharging, the discharging temperature of the salad dressing is controlled below 25°C.

[0039] Example 2

[0040] Step 2 in Example 1 is omitted and the water adding method is adjusted, and other conditions or parameters are consistent with those in Example 1;

[0041] Step 1, add 200-230 parts of clean water into a stirring pot 1, start stirring, continue to add 1.3-1.8 parts of salt, 35-45 parts of white sugar, 0.1-0.18 parts of sodium glutamate, 10-16 parts of glucose powder, 0.1-03 parts of potassium sorbate, 0.01-0.03 parts of disodium ethylenediaminetetraacetic acid, 0.02-0.06 parts of disodium flavor nucleotides, 0.1-0.18 parts of sodium glutamate, 8-10 parts of egg yolk liquid, 0.024-0.028 parts of β-carotene, stir until completely dissolved, then add 9-13 parts of sorbitol, continue to stir evenly and then stop stirring;

[0042] Step 2, add 7-10 parts of acidic seasoning liquid, 0.2-0.25 parts of lactic acid, and 0.06-0.09 parts of phosphoric acid into the stirring pot 1, stir evenly, and all the raw materials are completely dissolved. Leave 2-5 parts of water to rinse the bottom of the tank, stir for 1 minute, disperse evenly, and vacuum inhale the homogenizer at an angle of 80-90° and a speed of 2800-3200rpm. Homogenize for 20-40s, and control the inhalation to be completed within 20-30s;

[0043] Step 3, add 40-45 parts of soybean oil, 0.6-0.8 parts of xanthan gum, and 0.3-0.6 parts of guar gum into the stirring pot 2, stir for 3 minutes, stop stirring after uniform dispersion, break the vacuum and then reach vacuum, turn on the homogenizer, suck the feed liquid while homogenizing, and suck the oil phase in the stirring pot 2 into the homogenizer at an angle of 30°, and suck it all within 30-40 seconds, the speed of the homogenizer is 3000rpm, and continue homogenizing for 50-60 seconds after suction;

[0044] Step 4, add 40-45 parts of soybean oil and 16-20 parts of acetylated distarch adipate into the stirring pot 2, stir for 5 minutes, stop stirring after the mixture is evenly dispersed, and do not agglomerate. Vacuum the oil phase in the stirring pot 2 into the homogenizer at an angle of 30° and completely absorb it within 90-100 seconds. The speed of the homogenizer is 3000 rpm. After absorption, continue homogenizing for 300-320 seconds;

[0045] Step 5, discharging, the discharging temperature of the salad dressing is controlled below 25°C.

[0046] Example 3

[0047] Steps 4-5 in Example 1 are combined, and the refueling method is adjusted. Other conditions or parameters are consistent with those in Example 1;

[0048] Step 1, add 100-115 parts of clean water into a stirring pot 1, start stirring, continue to add 1.3-1.8 parts of salt, 35-45 parts of white sugar, 0.1-0.18 parts of sodium glutamate, 10-16 parts of glucose powder, 0.1-03 parts of potassium sorbate, 0.01-0.03 parts of disodium ethylenediaminetetraacetic acid, 0.02-0.06 parts of disodium flavor nucleotides, 0.1-0.18 parts of sodium glutamate, 8-10 parts of egg yolk liquid, 0.024-0.028 parts of β-carotene, stir until completely dissolved, then add 9-13 parts of sorbitol, continue to stir evenly and then stop stirring;

[0049] Step 2, start the homogenizer stirring, vacuum the mixture in the stirring pot 1 into the homogenizer, at an angle of 80-90°, a speed of 2000-2400 rpm, and homogenize for 80-120 seconds;

[0050] Step 3, add 100-115 parts of clean water, 7-10 parts of acidic seasoning liquid, 0.2-0.25 parts of lactic acid, and 0.06-0.09 parts of phosphoric acid into the stirring pot 1, stir evenly, and all the raw materials are completely dissolved. Leave 2-5 parts of water to rinse the bottom of the tank, stir for 1 minute, disperse evenly, and vacuum inhale the homogenizer at an angle of 80-90° and a speed of 2800-3200rpm. Homogenize for 20-40s, and control the inhalation to be completed within 20-30s;

[0051] Step 4, add 80-90 parts of soybean oil, 16-20 parts of acetylated distarch adipate, 0.6-0.8 parts of xanthan gum, and 0.3-0.6 parts of guar gum into the stirring pot 2, stir for 5 minutes, stop stirring after uniform dispersion, and do not allow agglomeration. After breaking the vacuum and then reaching the vacuum, turn on the homogenizer, suck the feed liquid while homogenizing, and suck the oil phase in the stirring pot 2 into the homogenizer at an angle of 30°, and suck it all in 90-100 seconds. The speed of the homogenizer is 3000rpm, and the homogenization is continued for 300-320 seconds after suction;

[0052] Step 5, discharging, the discharging temperature of the salad dressing is controlled below 25°C.

[0053] Example 4

[0054] Step 2 is omitted, steps 1-3 are combined, steps 4-5 are combined, and other conditions or parameters are consistent with those in Example 1;

[0055] Step 1, add 200-230 parts of clean water into the stirring pot 1, start stirring, and continue to add 1.3-1.8 parts of salt, 35-45 parts of white sugar, 0.1-0.18 parts of sodium glutamate, 10-16 parts of glucose powder, 0.1-03 parts of potassium sorbate, 0.01-0.03 parts of disodium ethylenediaminetetraacetic acid, 0.02-0.06 parts of disodium flavor nucleotides, 0.1-0.18 parts of sodium glutamate, 8-10 parts of egg yolk liquid, 0.024 parts of β-carotene -0.028 parts, 7-10 parts of acidic seasoning liquid, 0.2-0.25 parts of lactic acid, 0.06-0.09 parts of phosphoric acid, stir until completely dissolved, then add 9-13 parts of sorbitol, continue to stir evenly and then stop stirring; leave 2-5 parts of water to rinse the bottom of the tank, stir for 1 minute, disperse evenly, vacuum inhale homogenizer, angle 80-90°, speed 2800-3200rpm, homogenize for 20-40s, and control the inhalation to be completed within 20-30s;

[0056] Step 2, add 80-90 parts of soybean oil, 16-20 parts of acetylated distarch adipate, 0.6-0.8 parts of xanthan gum, and 0.3-0.6 parts of guar gum into the stirring pot 2, stir for 3 minutes, stop stirring after uniform dispersion, and do not allow agglomeration. After breaking the vacuum and then reaching the vacuum, turn on the homogenizer, suck the feed liquid while homogenizing, and suck the oil phase in the stirring pot 2 into the homogenizer at an angle of 30°, and suck it all in 90-100 seconds. The speed of the homogenizer is 3000rpm, and the homogenization is continued for 300-320 seconds after suction;

[0057] Step 3, discharging, the discharging temperature of the salad dressing is controlled below 25°C.

[0058] The viscosity, oil separation and acidity of the salad dressings obtained in Examples 1-4 were tested. The results are shown in Table 1.

[0059] Table 1 Viscosity, oil separation, and acidity of salad dressings obtained in Examples 1-4

[0060]

[0061] As shown in Table 1, by comparing and analyzing Examples 1-4, it can be found that feeding in steps is conducive to emulsification of the raw materials, and the viscosity is optimal, which can reach 6220 mPa·s, and there is no oil separation and stratification phenomenon, and the effect is optimal; in addition, the different processing techniques of Examples 1-4 have little effect on the acidity of the salad dressing.

[0062] Comparative Example 1

[0063] Referring to Example 1, the input water parameters were optimized, and other conditions or parameters were consistent with those in Example 1;

[0064] Step 1, add clean water with gradient components into a stirring pot 1, start stirring, continue to add 1.3-1.8 parts of salt, 35-45 parts of white sugar, 0.1-0.18 parts of sodium glutamate, 10-16 parts of glucose powder, 0.1-03 parts of potassium sorbate, 0.01-0.03 parts of disodium ethylenediaminetetraacetic acid, 0.02-0.06 parts of disodium flavor nucleotides, 0.1-0.18 parts of sodium glutamate, 8-10 parts of egg yolk liquid, 0.024-0.028 parts of β-carotene, stir until completely dissolved, then add 9-13 parts of sorbitol, continue to stir evenly and then stop stirring;

[0065] Step 2, start the homogenizer stirring, vacuum the mixture in the stirring pot 1 into the homogenizer, at an angle of 80-90°, a speed of 2000-2400 rpm, and homogenize for 80-120 seconds;

[0066] Step 3, add water with the same components as in step 1, 7-10 parts of acidic seasoning liquid, 0.2-0.25 parts of lactic acid, and 0.06-0.09 parts of phosphoric acid into the stirring pot 1, stir evenly, and all the raw materials are completely dissolved. Leave 2-5 parts of water to rinse the bottom of the pot, stir for 1 minute, disperse evenly, and vacuum inhale the homogenizer at an angle of 80-90° and a speed of 2800-3200rpm for homogenization for 20-40s, and control the inhalation to be completed within 20-30s;

[0067] Steps 4-6 are consistent with those in Example 1.

[0068] Comparative Example 2

[0069] Referring to Example 1, the parameters of acetylated distarch adipate were optimized, and other conditions or parameters were consistent with those in Example 1;

[0070] Steps 4-6 are consistent with those in Example 1;

[0071] Step 5, add 40-45 parts of soybean oil and gradient component acetylated distarch adipate into the stirring pot 2, stir for 5 minutes, stop stirring after the mixture is evenly dispersed, and do not agglomerate. Vacuum the oil phase in the stirring pot 2 into the homogenizer at an angle of 30° and completely absorb it within 90-100 seconds. The speed of the homogenizer is 3000 rpm. After absorption, continue homogenizing for 300-320 seconds;

[0072] Step 6, discharging, the discharging temperature of the salad dressing is controlled below 25°C.

[0073] Comparative Example 3

[0074] Referring to Example 1, the parameters of adding egg yolk liquid were optimized, and other conditions or parameters were consistent with those in Example 1;

[0075] Step 1, add 112.6 parts of clean water into the stirring pot 1, start stirring, continue to add 1.3-1.8 parts of salt, 35-45 parts of white sugar, 0.1-0.18 parts of sodium glutamate, 10-16 parts of glucose powder, 0.1-03 parts of potassium sorbate, 0.01-0.03 parts of disodium ethylenediaminetetraacetic acid, 0.02-0.06 parts of disodium flavor nucleotides, 0.1-0.18 parts of sodium glutamate, gradient component egg yolk liquid, 0.024-0.028 parts of β-carotene, stir until completely dissolved, then add 9-13 parts of sorbitol, continue to stir evenly and then stop stirring;

[0076] Steps 2-6 are consistent with those in Example 1;

[0077] Table 2 Comparison of the results of comparative examples and commercial salad dressings

[0078]

[0079] As shown in Table 2, by comparing and analyzing Comparative Examples 1-3, it can be seen that the salad dressings prepared in Comparative Examples 1-3 have a generally higher water content than commercially available salad dressing samples; the fat content is lower than that of commercially available salad dressings, and they are salad dressing products with high water content and low fat content. The hardness test and hardness maintenance effects are better than those of commercially available products; in addition, except for one sample to be tested in Comparative Example 1, the baking resistance test results of the remaining samples are all effective.

[0080] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A method for preparing a salad dressing with high water content and low oil content, characterized in that: The following steps are involved: Step 1, add 100-115 parts of clean water into a stirring pot 1, start stirring, continue to add 1.3-1.8 parts of salt, 35-45 parts of white sugar, 0.1-0.18 parts of sodium glutamate, 10-16 parts of glucose powder, 0.1-0.3 parts of potassium sorbate, 0.01 parts of disodium ethylenediaminetetraacetic acid, 0.02-0.06 parts of disodium flavor nucleotides, 8-10 parts of egg yolk liquid, 0.024-0.028 parts of β-carotene, stir until completely dissolved, then add 9-13 parts of sorbitol, continue to stir evenly and then stop stirring; Step 2, add 100-115 parts of clean water, 7-10 parts of acidic seasoning liquid, 0.2-0.25 parts of lactic acid, and 0.06-0.09 parts of phosphoric acid into the stirring pot 1, stir evenly, and all the raw materials are completely dissolved. Leave 2-5 parts of water to rinse the bottom of the pot, stir for 1 minute, disperse evenly, and vacuum inhale the homogenizer at an angle of 80-90° and a speed of 2800-3200rpm for homogenization for 20-40s, and control the inhalation to be completed within 20-30s; Step 3, add 40-45 parts of soybean oil, 0.6-0.8 parts of xanthan gum, and 0.3-0.6 parts of guar gum into the stirring pot 2, stir for 3 minutes, stop stirring after uniform dispersion, break the vacuum and then reach vacuum, turn on the homogenizer, suck the feed liquid while homogenizing, and suck the oil phase in the stirring pot 2 into the homogenizer at an angle of 30°, and suck it all within 30-40 seconds, the speed of the homogenizer is 3000rpm, and continue homogenizing for 50-60 seconds after suction; Step 4, add 40-45 parts of soybean oil and 16-20 parts of modified starch into the stirring pot 2, stir for 5 minutes, stop stirring after the mixture is evenly dispersed, and there should be no agglomeration. The oil phase in the stirring pot 2 is vacuum-sucked into the homogenizer at an angle of 30° and completely sucked in within 90-100 seconds. The speed of the homogenizer is 3000 rpm. After suction, continue homogenizing for 300-320 seconds; Step 5, discharging, the discharging temperature of the salad dressing is controlled below 25° C., and the fat content of the salad dressing is 32.6%-41.2%.

2. The method for preparing a salad dressing with high water content and low oil content according to claim 1, characterized in that: The step 1 further includes the following steps: the homogenizer is turned on to vacuum-absorb the mixture in the stirring pot 1 into the homogenizer at an angle of 80-90°, a rotation speed of 2000-2400 rpm, and homogenization for 80-120 seconds.

3. The method for preparing a salad dressing with high water content and low oil content according to claim 1, characterized in that: The modified starch is acetylated distarch adipate.

4. The method for preparing a salad dressing with high water content and low oil content according to claim 3, characterized in that: The modified starch is added in an amount of 20 parts.

5. A salad dressing with high water content and low oil content, wherein the salad dressing is prepared according to the preparation method of the salad dressing with high water content and low oil content according to any one of claims 1 to 4.

6. The high-water and low-oil salad dressing according to claim 5, characterized in that: The fat content of the salad dressing is 32.6%-41.2%.

7. The high-water and low-oil salad dressing according to claim 6, characterized in that: The modified starch is acetylated distarch adipate.

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