A salad sauce based on natural oil and fat and preparation method thereof

Abstract

The present application relates to the field of food, and more specifically, it relates to a salad dressing based on natural oils and fats and a preparation method thereof. The method comprises the following steps: Step 1: weigh the natural oils and fats, fresh and fragrant flavoring materials, and dispersions and mix them evenly to obtain a mixture A1; weigh the emulsified coating stabilizer and mix them evenly with water to obtain a mixture B1; Step 2: Mix the mixture A1 and the mixture B1 at a weight ratio of 1: (0.05-0.1), emulsify, homogenize, and sterilize to obtain component A; Step 3: weigh the flavoring agent and mix them evenly with water, sterilize, and obtain component B; separate the components A and B to obtain salad dressing. Component A and component B are stored in a subpackaging manner to improve and prolong the retention time of the fresh taste and fresh and fragrant flavor, and component A has better dispersibility and stability. After mixing with component B, it can be quickly dispersed and evenly dispersed, so that the salad dressing has better fresh taste and fresh and fragrant flavor.

Description

Technical Field

[0001] The present application relates to the field of food, and more specifically, to a salad dressing based on natural fat bodies and a preparation method thereof. Background Art

[0002] With the advancement of science and technology and the improvement of people's living standards, people's requirements for the color, aroma and taste of food have increased, which has led to the rapid development of the catering industry. In recent years, people's pursuit of healthy and convenient diets has been rising, so light food and pre-prepared dishes have become popular dietary choices in modern fast-paced life. Among them, light food emphasizes health and balanced nutrition, while pre-prepared dishes provide convenient and fast catering solutions. The development of both is inseparable from high-quality seasoning pastes. Salad sauce is an important seasoning for the development of pre-prepared dishes and light food.

[0003] Salad dressing, also known as salad dressing or salad seasoning, is a liquid or semisolid mixture used to season and increase the flavor. In addition to being used for mixing salads, it can also be used in cooking marinades, dipping sauces, sandwiches, hamburgers, bibimbap, seasoning steamed vegetables, etc., making salad dressing an important seasoning for the development of pre-prepared dishes and light foods.

[0004] There are many types of salad dressings, which can be matched according to different tastes and ingredients. The recipe of salad dressing mainly includes cooking oil, vinegar, sugar, soy sauce, water, salt and other fresh and fragrant seasonings. Usually, during the production process of salad dressing, various raw materials need to be mixed evenly before packaging and selling, or divided into various small packages of salad dressing and then sold. Small packages of salad dressing can be better matched with various light foods and pre-prepared dishes to avoid affecting the taste of food due to unused.

[0005] However, after the salad dressing is produced, it needs to be stored, transported, and then distributed to various places before it can finally reach consumers for consumption. This process takes several days at the shortest and several months at the longest. Since the salad dressing is already prepared, its taste and freshness and flavor will decline over time even in a sealed storage environment. This is especially true for salad dressings that have strong requirements for freshness and flavor, such as fruit-flavored salad dressings, seafood-flavored salad dressings, and other salad dressings that have high requirements for freshness and aroma. As the preparation time of the salad dressing increases, its freshness and flavor and taste will be significantly reduced, affecting the quality of the salad dressing. Summary of the invention

[0006] In order to ensure the taste and fresh flavor of salad dressing and improve the quality of salad dressing, the present application provides a salad dressing based on natural oils and fats and a preparation method thereof.

[0007] In a first aspect, the present application provides a method for preparing a salad dressing based on natural oil bodies, comprising the following steps:

[0008] Step 1: weigh the natural oil, the fresh flavoring material, and the dispersion according to weight percentage and mix them evenly to obtain a mixture A1; weigh the emulsified coating stabilizer and water and mix them evenly to obtain a mixture B1;

[0009] Step 2: Mix the mixture A1 and the mixture B1 at a weight ratio of 1:(0.05-0.1), emulsify, homogenize, and sterilize to obtain component A;

[0010] Step 3: weigh the flavoring agent and water according to weight percentage, mix them evenly, sterilize them, and obtain component B;

[0011] The A component and the B component are packaged separately to obtain a salad dressing.

[0012] In the above technical scheme, the natural oil body can increase the richness and smoothness of the salad dressing, make the salad more delicate, improve the taste, and can carry and retain the aroma components, which helps to enhance the aroma and overall fresh flavor of the salad dressing. Fresh and fragrant flavoring refers to materials with unique fresh and fragrant flavors, such as shrimp meat powder, fish meat powder, fish sauce and other materials with fresh taste, or various fruit pulp powders, mushroom powder and other unique fragrances. In step 1, the natural oil body and the fresh and fragrant flavoring are fully mixed and uniformly through the dispersing effect of the dispersion liquid to obtain a liquid mixture A1.

[0013] After the emulsified coating stabilizer is evenly mixed with water, a mixture B1 with uniform dispersion and emulsification and dispersing effects is obtained. Then, the mixture A1 and the mixture B1 are mixed and emulsified to form an emulsion, and after being evenly mixed, the mixture A1 and the mixture B1 are fully mixed to form a paste-like component A.

[0014] The seasoning effect of the seasoning agent makes the salad dressing have salty, spicy, sour and the like tastes. After the seasoning agent is evenly mixed with water, component B is obtained.

[0015] The components A and B of the present application are sealed and packaged in the same food packaging bag. When using salad dressing, the component B is squeezed into the component A, and the food bag is shaken to mix it thoroughly and evenly to form salad dressing. The amount of component B squeezed can be selected according to personal taste.

[0016] This setting enables component A and component B to maintain their own unique taste and fresh flavor.

[0017] Among them, component A does not contain seasonings such as vinegar and salt, so it can reduce the changes in fresh and fragrant flavors and mouthfeel of fresh and fragrant flavoring agents, natural oil bodies, etc., making it rich in fresh taste and unique fragrance and fresh flavor. And under the interaction of emulsified coating stabilizer and natural oil body in component A, the fresh and fragrant flavoring agent can be evenly dispersed and maintain a better fresh and fragrant flavor and mouthfeel. Therefore, during storage, transportation and other processes, it can maintain a better mouthfeel and fresh and fragrant flavor, and is not prone to deterioration, thereby improving the quality of salad dressing. Component B, which is formed by mixing water and seasonings, is in liquid form. Since it does not contain substances such as oil and fresh and fragrant flavoring agents, it is easy to store and is not prone to stratification and sedimentation. Therefore, when component A and component B are not in contact, compared with the salad dressing formed after mixing, they can maintain a better fresh and fragrant flavor and mouthfeel for a long time, thereby improving the quality and practicality of the salad dressing.

[0018] In summary, through the packaging method, component A can maintain a better fresh flavor and taste for a longer time, and the emulsified coated stabilizer can not only promote the dispersion and emulsification of the raw material system of component A, but also further improve the durability of the fresh flavor and taste of component A; when component A and component B are mixed, it can also promote component A and component B to be fully mixed in a short time, and then the raw material system of the mixed salad dressing is evenly dispersed and stable, and obtains a better taste and fresh flavor.

[0019] When it is dispersed unevenly, the taste of the food will be uneven, with different levels of saltiness, etc., which will affect the overall taste of the salad dressing.

[0020] Preferably, the homogenization pressure in step 2 is 25-30 MPa, and the homogenization time is 1-2 min.

[0021] The above homogenization time and pressure range can make the mixture A1 and the mixture B1 fully mixed and uniform, and obtain the component A of the uniformly dispersed system, which is more conducive to the full mixing of the component A and the component B, so that the salad dressing has a better taste.

[0022] Preferably, the emulsification temperature in step 2 is 30-45° C., and the emulsification time is 5-20 min.

[0023] The above emulsification conditions are the preferred choice for this application. The above emulsification conditions allow the raw material system of component A to be fully mixed and uniformly formed to form component A with uniform dispersion and good stability. When the salad dressing is consumed, component A and component B are fully mixed, so that the salad dressing has a better fresh and fragrant flavor and taste.

[0024] Preferably, the natural oil bodies in step 1 are peanut oil bodies and / or sunflower oil ester bodies.

[0025] Peanut oil and / or sunflower oil esters are both vegetable oils containing healthy unsaturated fatty acids. They are not easy to be greasy when eaten and can improve the smooth taste of salad dressing. When combined with mixture B1, the obtained component A maintains a better fresh and fragrant flavor and taste. When mixed with component B, the obtained salad dressing has a better taste and fresh and fragrant flavor.

[0026] Preferably, the natural oil body is composed of peanut oil body and sunflower oil ester body in a weight ratio of 1: (1-2).

[0027] When peanut oil and sunflower oil esters are compounded, they have better fresh flavor and taste, and when combined with mixture B1, the obtained component A maintains better fresh flavor and taste, so that the salad dressing maintains better taste and fresh flavor.

[0028] Preferably, the emulsified coating stabilizer is composed of the following raw materials in percentage by weight:

[0029] Lipid body embedding powder 50-80%

[0030] Soybean saponin 10-20%

[0031] Carboxylated chitosan derivatives 3-8%

[0032] γ-Polyglutamic acid 1-5%

[0033] Hydroxyguar gum 5-10%

[0034] The balance is cellulose derivatives.

[0035] The oil body embedding powder plays the role of adsorption, coating and emulsification, thereby promoting emulsification in the mixture A1, and adsorbing and coating the natural oil bodies and fresh and fragrant flavoring materials. The soybean saponin and hydroxyguar gum have a synergistic effect with the oil body embedding powder, further promoting emulsification, and the cellulose derivative and hydroxyguar gum interact with each other to further improve the dispersibility of the raw material system. When the A component is mixed with the B component, it can also further promote the uniformity of the dispersion of the A component and the B component. The carboxylated chitosan derivative, γ-polyglutamic acid, and hydroxyguar gum interact with each other to further improve the emulsification stability and storage stability of the A component, so that the obtained A component can maintain a fresh taste and fresh and fragrant flavor for a long time, and when mixed with B, it can be quickly and fully mixed, so that the salad dressing has a better taste and fresh and fragrant flavor.

[0036] The mixing time of component A and component B of the present application only needs 10-60 seconds, and the components can be fully mixed to obtain a salad dressing with better taste and fresh flavor.

[0037] Preferably, the sodium alginate and / or porous starch.

[0038] Sodium alginate and porous starch have the functions of adsorption, emulsification and coating. When they are compounded, and combined with soybean saponin, hydroxyguar gum, carboxylated chitosan derivatives, γ-polyglutamic acid and cellulose derivatives, the obtained component A has a better taste and can maintain a better fresh flavor and taste for a long time.

[0039] The cellulose derivative is one or more of carboxymethylcellulose calcium, carboxymethylcellulose and hydroxyethylcellulose.

[0040] Calcium carboxymethyl cellulose, carboxymethyl cellulose and hydroxyethyl cellulose all play a role in promoting dispersion, and are combined with soybean saponin, hydroxyguar gum, carboxylated chitosan derivatives, γ-polyglutamic acid, sodium alginate and porous starch to play a synergistic role, so that component A can be easily mixed with component B in a short time to form a salad dressing with better taste and fresh flavor.

[0041] Preferably, the seasoning agent is one or more of salt, apple vinegar powder, soy sauce, chili powder, and garlic extract.

[0042] The above seasoning agents are mainly used for seasoning, thereby improving the overall taste of the salad dressing.

[0043] By selecting the above seasonings and combining them with water, the obtained component B can maintain a better taste and fresh flavor during storage and transportation, and after mixing with component A, it can be fully mixed evenly, so as to obtain a salad dressing with a better fresh flavor and taste, thereby improving the quality of the salad dressing.

[0044] In a second aspect, the present application provides a salad dressing based on natural fat bodies, obtained by a method for preparing a salad dressing based on natural fat bodies, comprising a component A and a component B, wherein the component A is prepared from a mixture A1 and a mixture B1 at a weight ratio of 1:(0.05-0.1);

[0045] The mixture A1 is composed of the following raw materials in weight percentage: 30-50% natural oil, 2-10% fresh flavoring, and 40-60% dispersion;

[0046] The mixture B1 is composed of the following raw materials in weight percentage: 20-35% of emulsified coating stabilizer and 65-80% of water;

[0047] The B component is composed of the following raw materials in weight percentage: 50-95% water and 1-50% flavoring agent.

[0048] Compared with the salad dressing formed after mixing, the components A and B of the above technical solution can obtain better taste and fresh flavor, and the obtained salad dressing has better deliciousness and taste.

[0049] In summary, this application has the following beneficial effects:

[0050] 1. Through the packaging method, component A can maintain a better fresh flavor and taste for a longer time, and the emulsified coating stabilizer can not only promote the dispersion and emulsification of the raw material system of component A, but also further improve the durability of the fresh flavor and taste of component A; when component A and component B are mixed, it can also promote component A and component B to be fully mixed in a short time, so that the raw material system of the mixed salad dressing is evenly dispersed and stable, and a better taste is obtained.

[0051] 2. When carboxymethyl cellulose calcium, carboxymethyl cellulose, hydroxyethyl cellulose, soybean saponin, hydroxyguar gum, carboxylated chitosan derivatives, γ-polyglutamic acid, sodium alginate and porous starch play a synergistic role, component A can be easily mixed with component B in a short time to form a salad dressing with better taste and fresh flavor. DETAILED DESCRIPTION

[0052] The present application is further described in detail below in conjunction with embodiments.

[0053] Introduction of some raw materials;

[0054] Table 1 Introduction of some raw materials

[0055]

[0056]

[0057] Example

[0058] Example 1

[0059] A method for preparing salad dressing based on natural oil bodies comprises the following steps:

[0060] Step 1: According to the weight percentage, 50% of natural oil, 1% of fresh and fragrant flavoring material, and 49% of dispersion liquid are weighed and put into a stirring device, and stirred at a speed of 40 r / min for 20 minutes to fully mix them to obtain a mixture A1.

[0061] According to the weight percentage, 20% of the emulsified coating stabilizer and 80% of water were weighed and put into a stirring device, and stirred at a speed of 40 r / min for 20 minutes to fully mix the emulsified coating stabilizer and water to obtain a mixture B1;

[0062] Step 2: Place mixture A1 and mixture B1 in a stirring device at a weight ratio of 1:0.05, stir at a speed of 100 r / min for 10 minutes to emulsify them and form an emulsion-like emulsion; place the emulsion in a high-pressure homogenizer for homogenization at a pressure of 25 MPa for 2 minutes to obtain a homogenous liquid; then sterilize the homogenous liquid by pasteurization at a sterilization condition of 85°C for 30 seconds to obtain component A;

[0063] According to the weight percentage, 90% water and 10% flavoring agent are weighed and mixed thoroughly, and sterilized by pasteurization at 85° C. for 30 seconds to obtain component B;

[0064] Component A and component B are sealed and packaged in a food bag at a weight ratio of 1:1, wherein the food bag is provided with a cavity A for accommodating component A and a cavity B for accommodating component B, respectively, and connecting holes are provided in the cavity A and the cavity B, and a sealing film is provided on the connecting hole to obtain a salad dressing food bag; when in use, component B in the food bag is squeezed toward the connecting hole of the food bag, and the sealing film is damaged by the pressure, so that the connecting hole is connected with the cavity A and the cavity B, and then all the component B is squeezed into the component A, and the food bag is shaken up and down to be fully mixed to obtain salad dressing.

[0065] The seasoning agent is composed of salt, apple cider vinegar powder, soy sauce and garlic extract in a weight ratio of 3:3:3:1.

[0066] According to weight percentage, the emulsified coating stabilizer is obtained by uniformly mixing 80% of oil body embedding powder, 10% of soybean saponin, 3% of carboxylated chitosan derivative, 1% of γ-polyglutamic acid, 5% of hydroxyguar gum, and 1% of cellulose derivative. The cellulose derivative is carboxymethyl cellulose calcium, and the average particle size of carboxymethyl cellulose calcium is 2 microns. The oil body embedding powder is sodium alginate. The natural oil body is peanut oil ester body.

[0067] Example 2

[0068] The difference between Example 2 and Example 1 is that the weight percentages of the raw materials in the mixture A1 are: 40% natural oil, 5% fresh and fragrant flavoring, and 55% dispersion.

[0069] The weight percentages of raw materials in the mixture B1 are: 28% emulsified coating stabilizer and 72% water.

[0070] The weight ratio of mixture A1 to mixture B1 is 1:0.08.

[0071] Example 3

[0072] The difference between Example 3 and Example 1 is that the weight percentages of the raw materials in the mixture A1 are: 30% natural oil, 10% fresh and fragrant flavoring, and 60% dispersion.

[0073] The weight percentage of raw materials in the mixture B1 is: 35% emulsified coating stabilizer, 65% water.

[0074] The weight ratio of mixture A1 to mixture B1 is 1:0.1.

[0075] Example 4

[0076] The difference between Example 4 and Example 2 is that the natural oil body is composed of peanut oil body and sunflower oil ester body in a weight ratio of 1:1.

[0077] Example 5

[0078] The difference between Example 5 and Example 4 is that the natural oil body is composed of peanut oil body and sunflower oil ester body in a weight ratio of 1:2.

[0079] Example 6

[0080] The difference between Example 6 and Example 4 is that the emulsified coating stabilizer is obtained by uniformly mixing 65% of oil body embedding powder, 15% of soybean saponin, 5% of carboxylated chitosan derivative, 3% of γ-polyglutamic acid, 6% of hydroxyguar gum and 6% of cellulose derivative.

[0081] Example 7

[0082] The difference between Example 7 and Example 4 is that the emulsified coating stabilizer is obtained by uniformly mixing 50% of oil body embedding powder, 20% of soybean saponin, 8% of carboxylated chitosan derivative, 5% of γ-polyglutamic acid, 10% of hydroxyguar gum and 7% of cellulose derivative.

[0083] Example 8

[0084] The difference between Example 8 and Example 6 is that the fat body embedding powder is porous starch.

[0085] Example 9

[0086] The difference between Example 9 and Example 6 is that the oil body embedding powder is composed of sodium alginate and porous starch in a weight ratio of 1:1.

[0087] Example 10

[0088] The difference between Example 10 and Example 9 is that the cellulose derivative is carboxymethyl cellulose.

[0089] Embodiment 11

[0090] The difference between Example 11 and Example 9 is that the cellulose derivative is composed of carboxymethylcellulose calcium, carboxymethylcellulose and hydroxyethylcellulose in a weight ratio of 1:0.3:0.2.

[0091] Example 12

[0092] The difference between Example 12 and Example 1 is that an equal amount of carboxymethylcellulose calcium is replaced by hydroxyguar gum.

[0093] Example 13

[0094] The difference between Example 13 and Example 1 is that an equal amount of γ-polyglutamic acid is replaced by a carboxylated chitosan derivative.

[0095] Embodiment 14

[0096] The difference between Example 14 and Example 1 is that the carboxylated chitosan derivative and soybean saponin are replaced with γ-polyglutamic acid in equal amounts.

[0097] Embodiment 15

[0098] The difference between Example 15 and Example 1 is that the emulsified coating stabilizer is a fat body embedding powder.

[0099] Example 16

[0100] The difference between Example 16 and Example 2 is that the cellulose derivative is hydroxyethyl cellulose.

[0101] Embodiment 17

[0102] The difference between Example 17 and Example 2 is that the natural oil body is a sunflower oil ester body.

[0103] Comparative Example

[0104] Comparative Example 1

[0105] The difference between Comparative Example 1 and Example 1 is that the preparation method is different, as follows:

[0106] Step 1: In terms of weight percentage, 23.8% natural oil, 0.48% emulsified coating stabilizer, 5% flavoring agent, and 70.72% water are weighed and put into a stirring device, and stirred at a speed of 40 r / min for 50 minutes to fully mix them to obtain salad dressing.

[0107] Comparative Example 2

[0108] The difference between Comparative Example 2 and Example 1 is that the emulsified coating stabilizer is replaced by natural oil body in equal amount.

[0109] Performance testing

[0110] Detection method / test method

[0111] Experiment 1

[0112] The salad juices obtained in Example 1-17 and Comparative Example 1-2 were left for 2 hours and then tasted.

[0113] Overall taste score scoring criteria:

[0114] 1. The overall taste is very rich and smooth 10 points;

[0115] 2. The overall taste is relatively rich and smooth, 8 points;

[0116] 3. The overall taste is rich and smooth, 7 points;

[0117] 3. The overall taste is generally 5 points;

[0118] 4. Overall taste is not good 3 points;

[0119] 5. 1 point for being unpalatable.

[0120] Fresh and fragrant flavor scoring criteria:

[0121] 1. Very fresh and fragrant flavor 10 points;

[0122] 2. Relatively fresh and fragrant flavor 8 points;

[0123] 3. General fresh and fragrant flavor 6 points;

[0124] 4. Lighter fresh and fragrant flavor 3 points;

[0125] 5. Lack of fresh and fragrant flavor 2 points;

[0126] 6. 1 point for odor.

[0127] Evaluators:

[0128] Invite 20 people (8-20 years old, half male and half female); 50 people (21-40 years old, half male and half female); 30 people (40-60 years old, half male and half female) to taste the test samples, give scores, take the average score, and record it in Table 2;

[0129] Test sample: The salad dressing obtained in Example 1-17 and Comparative Example 1-2 was evenly coated on the bread slices, with a coating amount of 2 g / dm 2 , and finish eating within 10 minutes.

[0130] Experiment 2

[0131] The components A and B obtained in Examples 1-17 and Comparative Example 2, and the salad dressing obtained in Comparative Example 1 were placed for 3 months at a temperature of 25°C, and then 50g of the components A and 50g of the components B were sealed and divided into the A cavity and the B cavity of the food bag, and then the component B was completely squeezed into the component A, and the food bag was shaken up and down with a shaking amplitude of 10cm, a shaking time of 5s, and a shaking number of 10 times to obtain the salad dressing. Then, the taste evaluation was conducted, and the scoring method was consistent with that of Experiment 1, and the score change rate was calculated, which was equal to the score of Experiment 1 minus the score of Experiment 2, divided by the score of Experiment 1, and finally multiplied by 100%.

[0132] Table 2 Experimental data of Examples 1-17 and Comparative Examples 1-2

[0133]

[0134] By comparing Example 1 and Comparative Examples 1-2, it can be seen that the taste scores of Comparative Examples 1-2 are both less than 8, while the taste score and the fresh and fragrant flavor score of Example 1 are both above 8, and after being placed for 3 times, the taste and fresh and fragrant flavor score change rate of Comparative Examples 1-2 is significantly higher than that of Example 1, indicating that the raw material composition and preparation process of the present application can obtain a salad dressing with better taste and fresh and fragrant flavor, and the taste and fresh and fragrant flavor can be maintained for a longer time.

[0135] By comparing Example 2 and Example 4, it can be seen that the taste score of Example 4 is higher than that of Example 1, and the score change rate is greater than that of Example 4, indicating that the combination of peanut oil body and sunflower oil ester body obtains a better taste.

[0136] By comparing Example 9 and Example 6, it can be seen that the taste score and the umami flavor score of Example 6 are lower than those of Example 9, and after being placed for 3 days, the taste and umami flavor score change rate of Example 6 is higher than that of Example 9, indicating that the compound of sodium alginate and porous starch of the present application has a synergistic effect, and a salad dressing with better taste and umami flavor can be obtained, and the taste and umami flavor can be maintained for a longer time.

[0137] By comparing Example 11 with Example 9, it can be seen that the taste score and the fresh flavor score of Example 9 are lower than those of Example 11, and after being placed for 3 days, the taste and fresh flavor score change rate of Example 9 is higher than that of Example 11, indicating that the compound of calcium carboxymethyl cellulose, carboxymethyl cellulose and hydroxyethyl cellulose of the present application has a synergistic effect, and a salad dressing with better taste and fresh flavor can be obtained, and the taste and fresh flavor can be maintained for a longer time.

[0138] By comparing Example 1 and Examples 12-15, it can be seen that the taste score and the fresh flavor score of Examples 12-14 are significantly lower than those of Example 1, and after being placed for 3 days, the taste and fresh flavor score change rate of Examples 12-15 is higher than that of Example 1, which indicates that the compounding of methylcellulose calcium, carboxymethyl cellulose, hydroxyethyl cellulose, soybean saponin, hydroxyguar gum, carboxylated chitosan derivative, γ-polyglutamic acid, sodium alginate, and porous starch has a better synergistic effect, so that component A has better stability and dispersibility, is easily dispersed to form a uniform salad dressing, and has better taste and fresh flavor.

[0139] Experiment 3

[0140] The difference from Experiment 2 is that the number and time of shaking are 3 times for 1.5 seconds and 6 times for 3 seconds respectively. The other conditions are the same as Experiment 2. The shaken salad dressing is evaluated for taste and novel flavor as follows, and the taste is compared with the salad dressing shaken 10 times, and the score change rate is calculated. For example, the taste score change rate of shaking 3 times is equal to the taste score of shaking 10 times minus the taste score of shaking 3 times, divided by the taste score of shaking 10 times, and finally multiplied by 100%. When the score change rate is less than 1%, it is recorded as 0%;

[0141] Table 3 Experimental data of Examples 1-17 and Comparative Example 2

[0142]

[0143]

[0144] Combining Example 1 and Comparative Examples 1-2 and Tables 2 and 3, it can be seen that the score change rate of Comparative Example 2 is greater than the score change rate of Example 1, and the change range of the score change rate of Comparative Examples 1-2 is smaller at different mixing times, indicating that the raw material composition and process prepared by the present application can quickly disperse the obtained component A and component B evenly, so that the salad dressing can obtain better dispersion uniformity and stability, and thus the obtained taste and fresh flavor are also better.

[0145] By comparing Example 1 and Examples 12-15, it can be seen that the score change rates of Examples 12-15 are greater than that of Example 1, and the score change rates of Examples 12-15 vary greatly with different mixing times, indicating that the compounding of methylcellulose calcium, carboxymethyl cellulose, hydroxyethyl cellulose, soybean saponin, hydroxyguar gum, carboxylated chitosan derivatives, γ-polyglutamic acid, sodium alginate, and porous starch has a better synergistic effect, so that component A has better dispersing and stabilizing effects.

[0146] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A method for preparing salad dressing based on natural oils and fats, characterized in that: The following steps are involved: Step 1: weigh the natural oil, the fresh flavoring material, and the dispersion according to weight percentage and mix them evenly to obtain a mixture A1; weigh the emulsified coating stabilizer and water and mix them evenly to obtain a mixture B1; Step 2: Mix the mixture A1 and the mixture B1 at a weight ratio of 1:(0.05-0.1), emulsify, homogenize, and sterilize to obtain component A; Step 3: weigh the flavoring agent and water according to weight percentage, mix them evenly, sterilize them, and obtain component B; The A component and the B component are packaged separately to obtain salad dressing; The emulsified coating stabilizer is composed of the following raw materials in percentage by weight: Grease body embedding powder 50-80% Soybean saponin 10-20% Carboxylated chitosan derivative 3-8% γ-Polyglutamic acid 1-5% Hydroxyguar gum 5-10% The balance is cellulose derivatives; The oil body embedding powder is sodium alginate and / or porous starch; The cellulose derivative is one or more of carboxymethylcellulose calcium, carboxymethylcellulose and hydroxyethylcellulose.

2. The method for preparing salad dressing based on natural fats and oils according to claim 1, characterized in that: The homogenization pressure in step 2 is 25-30 MPa, and the homogenization time is 1-2 min.

3. The method for preparing salad dressing based on natural fats and oils according to claim 1, characterized in that: The emulsification temperature in step 2 is 30-45° C., and the emulsification time is 5-20 min.

4. The method for preparing salad dressing based on natural fats and oils according to claim 1, characterized in that: The natural oil bodies in step 1 are peanut oil bodies and / or sunflower seed oil ester bodies.

5. The method for preparing salad dressing based on natural fats and oils according to claim 4, characterized in that: The natural oil body is composed of peanut oil body and sunflower seed oil ester body in a weight ratio of 1: (1-2).

6. The method for preparing salad dressing based on natural oils and fats according to claim 1, characterized in that: The seasoning agent is one or more of salt, apple vinegar powder, soy sauce, chili powder and garlic extract.

7. A salad dressing based on natural fats and oils, characterized in that: A method for preparing a salad dressing based on a natural oil body according to any one of claims 1 to 6, comprising a component A and a component B, wherein the component A is prepared from a mixture A1 and a mixture B1 at a weight ratio of 1:(0.05-0.1); The mixture A1 is composed of the following raw materials in weight percentage: 30-50% natural oil, 2-10% fresh and fragrant flavoring, and 40-60% dispersion; The mixture B1 is composed of the following raw materials in weight percentage: 20-35% emulsifying coating stabilizer, 65-80% water; The B component consists of water and flavoring.

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