Salad dressing containing dietary fibers and preparation method thereof

Abstract

The invention relates to the field of food seasonings, and discloses salad dressing containing dietary fibers and a preparation method of the salad dressing. The invention discloses salad dressing containing dietary fibers. The salad dressing is prepared from the following raw materials in parts by weight: 15-25 parts of egg white, 10-20 parts of yolk, 5-10 parts of vegetable oil, 18-24 parts of dietary fibers, 3-5 parts of a thickening agent, 2-4 parts of a sweetening agent, 3-5 parts of a flavoring agent, 0.03-0.06 part of a preservative and 30-40 parts of water. The dietary fiber consists of oat, konjac glucomannan and oligosaccharide in a weight ratio of (22-25): (1-2): (4.5-5.5); the preparation method comprises the following steps: whipping the egg white and the sweetening agent to prepare egg white cream; emulsifying egg yolk and vegetable oil to obtain an emulsion; preparing a mixture from the thickening agent, the flavoring agent, the preservative and the water; and emulsifying the emulsion, the protein cream, the dietary fibers and the mixture. The salad dressing prepared by the invention has relatively good taste and texture and good water-retaining property, and is not easy to layer and precipitate after being stored for a long time.

Description

Technical Field

[0001] The present invention relates to the field of food seasonings, and more particularly to a salad dressing containing dietary fiber and a preparation method thereof. Background Art

[0002] Salad dressing is a food seasoning, which is generally made of vegetable oil, egg yolk and brewed vinegar, plus seasonings and spices. Salad dressing can give food a smooth taste and rich flavor, and is widely used in baked goods, meat dishes, vegetable salads and food decorations. Traditional salad dressing is a high-calorie, high-fat food seasoning. As people's awareness of healthy diet increases, not only does salad dressing need to have a high nutritional value, but also the requirements for salad dressing's low-fat and low-calorie performance are getting higher and higher.

[0003] In order to improve the nutritional value of salad dressing and reduce the body's intake of fat and calories in salad dressing, some people have proposed adding dietary fiber to salad dressing. Dietary fiber is a carbohydrate that cannot be digested and absorbed by the human body. According to the difference in solubility of dietary fiber in water and its physiological effect characteristics, dietary fiber is divided into two categories: soluble and insoluble. Soluble dietary fiber such as pectin, inulin, β-glucan, etc. can form colloids in water and adhere to the surface of the gastrointestinal tract, which helps to slow down the digestion of food, and at the same time helps to maintain the balance of intestinal microorganisms and promote intestinal health; while insoluble dietary fiber such as cellulose, hemicellulose, etc. can increase the volume of food, thereby promoting intestinal peristalsis, increasing the rate at which food passes through the gastrointestinal tract, and helping to relieve constipation. The combination of soluble dietary fiber and insoluble dietary fiber can significantly reduce the body's intake of fat and calories, increase satiety, and improve the health of the human intestine.

[0004] However, insoluble dietary fiber has a relatively rough texture, and adding it to salad dressing can easily affect the taste of the salad dressing; and insoluble dietary fiber is dispersed in the salad dressing and can easily absorb the moisture in the salad dressing, making the salad dressing prone to precipitation and stratification during long-term storage, affecting the texture of the salad dressing and thereby reducing the stability of the salad dressing. Summary of the invention

[0005] In order to solve the problem that insoluble dietary fiber easily affects the taste and stability of salad dressing, the present application provides a salad dressing containing dietary fiber and a preparation method thereof.

[0006] In a first aspect, the present application provides a salad dressing containing dietary fiber, which adopts the following technical solution: A salad dressing containing dietary fiber is prepared from the following raw materials in percentage by weight: 15-25 egg whites 10-20 egg yolks 5-10 parts vegetable oil Dietary fiber 18-24 servings Thickener 3-5 parts 2-4 servings of sweetener Flavoring agent 3-5 parts Preservative 0.03-0.06 parts 30-40 parts water; The dietary fiber consists of oats, konjac gum and oligosaccharides in a weight ratio of (22-25):(1-2):(4.5-5.5).

[0007] By adopting the above technical scheme, the salad dressing of the present application is compounded by dietary fiber with egg white, egg yolk, vegetable oil, thickener, sweetener, flavoring agent and preservative, and oats are used as insoluble dietary fiber, konjac gum and oligosaccharides are used as soluble dietary fiber. Oligosaccharides can penetrate into the viscous system formed by konjac gum, cooperate with the thickener, interweave to form a network of viscous structures, adhere to the surface of oats, form a thin water-retaining layer, and have a good water-retaining effect, so that oats are not easy to absorb moisture in the salad dressing, the emulsification stability of the salad dressing is improved, and the salad dressing is not easy to precipitate and stratify; the adhered oligosaccharides and konjac gum also give the oats a delicate and soft taste, thereby improving the taste and texture of the salad dressing.

[0008] Preferably, the oligosaccharide is composed of xylooligosaccharide and soybean polysaccharide in a weight ratio of (1-2):1.

[0009] By adopting the above technical scheme, oligoxylose and soybean polysaccharides are used as oligosaccharides in a preferably weight ratio. Xylooligosaccharides are functional polymer sugars formed by 2-7 xylose molecules bonded by β-1,4 glycosidic bonds. They can form a spiral structure in aqueous solution and can produce a synergistic effect with soybean polysaccharides to enhance the penetration and water retention properties on the surface of oats, reduce the absorption of water by oats for salad dressing, maintain the emulsification stability of salad dressing, and thus enhance the stability and taste of salad dressing.

[0010] Preferably, the oats are pretreated oats, and the pretreated oats are prepared by the following steps: A1. Grind the oat flakes into oat particles with a particle size of less than 2 mm; A2, adding oat granules and water in a weight ratio of 1: (2-2.5) into a reaction device, then adding 0.1-0.3wt% of a composite enzyme based on the weight of the oat granules and 0.5-0.7wt% of an enzymolysis aid based on the weight of the oat granules, and performing enzymolysis for 30-60min at a temperature of 40-45°C to obtain enzymolyzed oats; A3. Raise the temperature of the enzymatically hydrolyzed oats to 70-80°C and keep the temperature for 20-40 minutes to obtain pretreated oats.

[0011] By adopting the above technical scheme, pre-treated oats are through crushing, enzymolysis and heat preservation treatment, effectively improving the water retention, softness and mouthfeel of oats. After oats are crushed into fine particles, the surface area and uniformity of oats are increased, which is conducive to the carrying out of subsequent enzymolysis process. In the enzymolysis process, the joint action of complex enzyme and enzymolysis auxiliary agent makes the fiber structure of oat particles in a loose state, forms uniform micropores on the surface of oat particles, and forms a uniform hydrophilic film on the surface of oat particles, further improves the adhesion of konjac gum and oligosaccharides on the surface of oats, and then improves the water retention and softness of oat particles, while under the enzymolysis of complex enzyme, the protein component and starch component enzymolysis in oat particles are formed into small molecular flavor substances, the mouthfeel of the salad dressing obtained is improved, and the dietary fiber component in oat particles is preferably retained at the same time, after human body intake, it can play an enhanced sense of fullness, and better promote intestinal health. The enzyme is inactivated by heat preservation treatment, thereby preparing pretreated oats with good taste, water retention and softness, reducing the absorption performance of oats to water in salad dressing. The prepared pretreated oats are a viscous and stable oat slurry, which is added to salad dressing and is not prone to precipitation and stratification.

[0012] Preferably, the complex enzyme consists of alkaline protease and amylase in a weight ratio of 1:(0.2-0.5).

[0013] By adopting the above technical solution, the compound of alkaline protease and amylase has a good enzymatic hydrolysis efficiency, making the fiber structure of oats loose and forming uniform micropores on the surface, thereby improving the softness of oats. At the same time, alkaline protease and amylase can enzymatically hydrolyze the protein and starch components in oats to form small molecular flavor substances, thereby improving the taste of the prepared salad dressing.

[0014] Preferably, the enzymatic hydrolysis aid is composed of chitosan oligosaccharide and polyethylene glycol in a weight ratio of 1:(1-2).

[0015] By adopting the above technical solution, the enzymatic hydrolysis aid composed of chitosan oligosaccharides and polyethylene glycol can improve the enzymatic hydrolysis efficiency of the complex enzyme, and at the same time form a uniform hydrophilic film on the surface of oats, thereby improving the water retention capacity of oats, reducing the absorption of water in the salad dressing by oats, preventing the salad dressing from precipitation and stratification during long-term storage, and enhancing the stability and taste of the salad dressing.

[0016] Preferably, the vegetable oil is any one of olive oil, palm oil and soybean oil.

[0017] By adopting the above technical solution, olive oil, palm oil and soybean oil are selected as vegetable oils, the taste and emulsification stability of salad dressing can be improved. Olive oil is rich in monounsaturated fatty acids, which helps to lower cholesterol and improve the nutritional value of salad dressing; palm oil has good antioxidant properties and stability, which can extend the shelf life of salad dressing; soybean oil is rich in polyunsaturated fatty acids, which can provide essential fatty acids and enhance the nutritional value of salad dressing.

[0018] Preferably, the thickener is one or a combination of hydroxypropyl distarch phosphate, xanthan gum, guar gum, sodium alginate, hydroxyethyl cellulose, and gum arabic.

[0019] By adopting the above technical solution, the above thickeners all have good viscosity and fluidity. When added to salad dressing, they can not only give the salad dressing a viscous texture and system stability, but also cooperate with dietary fiber to give the salad dressing a soft and delicate taste.

[0020] Preferably, the sweetener is one or a combination of xylitol, maltitol, erythritol, sorbitol and mogroside.

[0021] By adopting the above technical solution, the above sweetener has good sweetness and solubility, which can improve the taste and flavor of the salad dressing while avoiding the health problems caused by high sugar.

[0022] Preferably, the seasoning agent is composed of edible vinegar and edible salt, and the preservative is one or a combination of potassium sorbate, sodium dehydroacetate, and disodium ethylenediaminetetraacetate.

[0023] By adopting the above technical scheme, the seasoning is composed of edible vinegar and edible salt, which can effectively enhance the flavor of the salad dressing and make the salad dressing have a richer taste and layered feeling; the preservative is selected from one or a combination of potassium sorbate, sodium dehydroacetate, and disodium ethylenediaminetetraacetic acid, which can effectively extend the shelf life of the salad dressing, prevent the salad dressing from deteriorating during storage, and ensure the safety and stability of the product.

[0024] In a second aspect, the present application provides a method for preparing a salad dressing containing dietary fiber, using the following technical solution: A method for preparing a salad dressing containing dietary fiber comprises the following steps: Mix the egg white and sweetener, beat at a temperature of 5-10°C to obtain meringue, beat until the meringue is in a dry foaming state, and set aside; The egg yolk and the vegetable oil are mixed, and stirred and emulsified at a temperature of 5-15° C. to obtain an emulsion, which is set aside; a thickener, a flavoring agent, and a preservative are added to the water, and mixed evenly to obtain a mixture; The emulsified substance, protein cream and dietary fiber are added into the mixture, and the mixture is emulsified at a temperature of 5-10° C. to prepare a salad dressing containing dietary crude fiber.

[0025] By adopting the above technical scheme, egg white and sweetener are mixed so that the sweetener is dissolved in the egg white. The sweetener absorbs water in the egg white and gathers bubbles during the beating process, and is beaten until the meringue is in a dry foaming state. When pulled, a stable chamfer can be formed, thereby improving the viscosity and bubble density of the prepared meringue, and thus improving the texture of the prepared salad dressing; egg yolk and vegetable oil are mixed, and the egg yolk contains a natural emulsifier, which can be emulsified with the vegetable oil to obtain a uniformly emulsified emulsion; a thickener, a flavoring agent and a preservative are added to water and mixed to form a mixture with stable viscosity; then the emulsified substance, meringue and dietary fiber are added to the mixture, and under the action of the mixture, the meringue, the emulsified substance and the dietary fiber are evenly emulsified to form a stable emulsified dispersion system, so that the salad dressing prepared is not easy to stratify or precipitate; in the whole process, by controlling the optimal mixing and emulsification temperature, each component can maintain a stable performance, thereby improving the taste and texture of the prepared salad dressing.

[0026] In summary, this application has the following beneficial effects: 1. The salad dressing containing dietary fiber of the present application uses oats, konjac gum and oligosaccharides as dietary fiber, and is compounded with egg white, egg yolk, vegetable oil, thickener, sweetener, flavoring agent and preservative. The konjac gum, oligosaccharides and thickener play a good synergistic role, interweave to form a network structure, adhere to the surface of the oats, and form a thin water-retaining layer, which effectively prevents the insoluble dietary fiber oats from absorbing moisture in the salad dressing, improves the emulsification stability of the salad dressing, and makes it difficult for the salad dressing to precipitate and stratify during long-term storage. The prepared salad dressing has a soft and delicate taste and texture.

[0027] 2. The oats are further pretreated to prepare pretreated oats, and the enzymatic hydrolysis of the composite enzyme and the enzymatic hydrolysis aid is utilized to further optimize the types of the composite enzyme and the enzymatic hydrolysis aid. The composite enzyme is composed of alkaline protease and amylase, and the enzymatic hydrolysis aid is composed of chitosan and polyethylene glycol. Through the synergistic effect of the composite enzyme and the enzymatic hydrolysis aid, the fiber structure of the oats is loosened and uniform micropores and a hydrophilic film are formed on the surface, thereby improving the water retention, softness and flavor of the oats, thereby improving the stability, taste and texture of the salad dressing.

[0028] 3. The preparation method of the present application comprises the following steps: whipping egg white and a sweetener to prepare a meringue; emulsifying egg yolk and vegetable oil to prepare an emulsified and stable emulsion; adding a thickener, a flavoring agent and a preservative into water, and mixing to form a mixture with stable viscosity; and then adding the emulsion, the meringue and dietary fiber into the mixture, and under the action of the mixture, the meringue, the emulsion and the dietary fiber are evenly emulsified to form a stable emulsified dispersion system, so that the salad dressing prepared in this way is not easy to be stratified or precipitated. DETAILED DESCRIPTION

[0029] The present application is further described in detail below with reference to the embodiments.

[0030] The following are the sources and specifications of some raw materials of this application. The raw materials used in the preparation examples and embodiments of this application can be obtained from the market, including but not limited to the raw materials of the following models and manufacturers. Raw materials with equivalent performance can be used: 1. Konjac gum: Johnson Konjac Gum, model KJ30; 2. Xylooligosaccharide: Huayu Biological, content 99%; 3. Soybean polysaccharide: Huayu Biological, content 99%; 4. Alkaline protease: Huayu Biological, enzyme activity 200,000 u / g; 5. Amylase: α-amylase, enzyme activity 100,000 u / g; 6. Chitosan oligosaccharide: Weikang Biotechnology, content 99%; 7. Fructooligosaccharide: Bailong Chuangyuan brand, content 99%.

[0031] Preparation example of pretreated oats Preparation Example 1 Preparation Example 1 discloses a pretreated oat, which is prepared by the following steps: A1. Grind the oats into oat granules with a particle size of 0.1-1 mm; A2, 1kg oat granules and 2kg water were added to a reactor, followed by 1g of complex enzyme (composed of alkaline protease and pepsin in a weight ratio of 1:0.5) and 7g (composed of polyethylene glycol 1000 and glycerol in a weight ratio of 1:1) as enzymatic hydrolysis aids, and enzymatic hydrolysis was performed at 40°C for 60min to obtain enzymatic oats, where pepsin was derived from Huayu Biology and had an enzyme activity of 100,000 u / g; A3. Heat the enzymatically hydrolyzed oats to 80°C and keep the temperature for 20 minutes to obtain enzymatically hydrolyzed oats.

[0032] Preparation Example 2-3 The difference between Preparation Example 2-3 and Preparation Example 1 is that the amount of raw materials used and the preparation conditions are different, see Table 1 below for details.

[0033] Table 1 Raw material dosage and preparation conditions of Preparation Examples 1-3 Preparation Example 4 The difference between Preparation Example 4 and Preparation Example 1 is that the type of complex enzyme is different. The complex enzyme in Preparation Example 4 is composed of alkaline protease and amylase in a weight ratio of 1:0.2, and the rest is the same as Preparation Example 1.

[0034] Preparation Example 5 The difference between Preparation Example 5 and Preparation Example 1 is that the complex enzyme in Preparation Example 5 is composed of alkaline protease and amylase in a weight ratio of 1:0.5, and the rest is the same as Preparation Example 1.

[0035] Preparation Example 6 The difference between Preparation Example 6 and Preparation Example 5 is that the type of enzymatic hydrolysis aid is different. The enzymatic hydrolysis aid in Preparation Example 6 is composed of chitosan oligosaccharide and polyethylene glycol 1000 in a weight ratio of 1:1, and the rest is the same as Preparation Example 5.

[0036] Preparation Example 7 The difference between Preparation Example 7 and Preparation Example 5 is that the enzymatic hydrolysis aid in Preparation Example 7 consists of chitosan oligosaccharide and polyethylene glycol 1000 in a weight ratio of 1:2.

[0037] Preparation Comparative Example 1 The difference between Preparation Comparative Example 1 and Preparation Example 1 is that no enzymatic hydrolysis aid is added, and the other parts are the same as Preparation Example 1. Example

[0038] Example 1 Example 1 discloses a salad dressing containing dietary fiber, which is prepared by the following steps: 1.5 kg of egg white and 0.2 kg of xylitol as sweeteners were mixed, stirred until the xylitol was dissolved, and then whipped at a temperature of 5° C. and a whipping speed of 70 r / min to obtain a meringue, which was whipped until the meringue was in a dry foaming state and set aside; 1 kg of egg yolk and 1 kg of olive oil were mixed as vegetable oils, stirred and emulsified at a temperature of 15° C. and a stirring speed of 100 r / min to obtain an emulsion, which was set aside; 0.3 kg of a thickener (composed of hydroxypropyl distarch phosphate and xanthan gum in a weight ratio of 2:1), 0.1 kg of edible vinegar and 0.2 kg of edible salt as a flavoring agent, and 0.003 kg of potassium sorbate as a preservative were added to 3 kg of water, and mixed well to prepare a mixture; An emulsion, meringue and 2.4 kg of dietary fiber (made of 1.97 kg of oats, 0.08 kg of konjac gum and 0.35 kg of oligosaccharides consisting of trehalose and oligofructose in a weight ratio of 1:1) are added to the mixture, and emulsified at a temperature of 5°C and a stirring speed of 200 r / min to obtain a salad dressing containing dietary fiber; wherein the oats consist of commercially available oatmeal and water in a weight ratio of 1:2, and the oatmeal is cooked oatmeal.

[0039] Example 2-3 The difference between Example 2-3 and Example 1 is that the amount of raw materials used and the preparation conditions are different, see Table 2 below for details.

[0040] Table 2 Raw material dosage and preparation conditions of Examples 1-3 Embodiment 4-11 The difference between Examples 4-8 and Example 1 is that the sources of oats are different, see Table 3 below for details.

[0041] Table 3 Sources of oats in Examples 4-7 Example Oats sources Example 4 Preparation Example 1 Example 5 Preparation Example 2 Example 6 Preparation Example 3 Example 7 Preparation Example 4 Example 8 Preparation Example 5 Example 9 Preparation Example 6 Example 10 Preparation Example 7 Embodiment 11 Preparation Comparative Example 1 Example 12 The difference between Example 12 and Example 9 is that the types of oligosaccharides are different. The oligosaccharides in Example 12 are composed of xylooligosaccharides and soybean polysaccharides in a weight ratio of 1:1. The rest is the same as Example 9.

[0042] Embodiment 13 The difference between Example 13 and Example 9 is that the oligosaccharides in Example 13 are composed of xylooligosaccharides and soybean polysaccharides in a weight ratio of 2:1, and the rest is the same as Example 9.

[0043] Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that an equal amount of oligosaccharides is replaced by konjac gum, and the other components are the same as those of Example 1.

[0044] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that the amount of konjac gum used is 0.35 kg, the amount of oligosaccharide used is 0.08 kg, and the others are the same as Example 1.

[0045] Comparative Example 3 The difference between Comparative Example 3 and Example 1 is that an equal amount of konjac gum is replaced by xanthan gum, and the other components are the same as those of Example 1.

[0046] Performance testing The performance tests of the salad dressings containing dietary fiber prepared in Examples 1-13 and Comparative Examples 1-3 are as follows: 1. Taste test 10 tasters were selected to taste the salad dressing (the age distribution of the tasters was 22-45 years old, half of them were men and half were women), and the taste of the test salad was scored after tasting. The scores of the 10 tasters were taken and averaged, and the value was rounded to one decimal place; The scoring criteria are as follows: delicate and smooth taste, moderate viscosity, and moderate flavor, recorded as 9-10 points; slightly rough and smooth taste, moderate viscosity, and moderate flavor, recorded as 8-9 points; rough taste, thicker or thinner viscosity, and moderate flavor, recorded as 7-8 points; obviously rough taste, thicker or thinner viscosity, and average flavor, recorded as 6-7 points. The test data can be found in Table 4.

[0047] 2. Viscosity stability test (1) Use a rotational viscometer to test the rotational viscosity, test and record the rotational viscosity, record it as the initial viscosity (unit: mPa·s), and test and record the test results; (2) Place the salad dressing in a constant temperature and humidity chamber at a temperature of 25°C and a humidity of 55% for 45 days to observe whether precipitation or stratification occurs. Then use a rotational viscometer to perform a rotational viscosity test. Test and record the rotational viscosity, which is recorded as storage viscosity (unit: mPa·s). Test and record the test results. The data are shown in Table 5.

[0048] 3. Texture test The hardness / N of the prepared salad dressing was tested using a texture analyzer, and the test data was tested and recorded. The data is shown in Table 6.

[0049] The following is a performance test data table of the salad dressings prepared in Examples 1-13 and Comparative Examples 1-3.

[0050] Table 4 Taste data Combining Examples 1-3 and Examples 4-11 and Table 4, it can be concluded that the use of the composite enzyme of the present application in combination with the enzymatic hydrolysis aid of the present application to pretreat oats to obtain pretreated oats has a better taste. Compared with Example 4, Example 11 does not use an enzymatic hydrolysis aid, and the taste score of the salad dressing prepared is reduced from 8.8 points to 8.4 points. Compared with Example 4, Examples 8-9 use a better weight ratio of alkaline protease and amylase as the composite enzyme, chitosan oligosaccharides and polyethylene glycol as enzymatic hydrolysis aids, and the taste score of the salad dressing prepared is increased from 8.8 points to 9.8 points.

[0051] Compared with Example 1, Comparative Examples 1-3 adjusted the compounding ratio and types of oats, konjac gum and oligosaccharides, and the taste scores of the prepared salad dressings were significantly reduced. This may be because there is no compounding of oats, konjac gum and oligosaccharides, which makes the overall taste of the prepared salad dressings relatively rough; if the amount of konjac gum used is too much, the taste of the salad dressing will easily become hard and rough.

[0052] Table 5 Viscosity stability data “ / ” means not detected.

[0053] In conjunction with Example 1 and Comparative Examples 1-3 and in conjunction with Table 5, it can be concluded that oats, konjac gum and oligosaccharides of the present application are composited with preferably weight ratio, the obtained salad dressing has preferably system stability, is not prone to stratification and precipitation problems after storage for a period of time, oligosaccharides are replaced with konjac gum in equal amounts in Comparative Example 1, and the consumption of konjac gum is increased in Comparative Example 2, the consumption of oligosaccharides is reduced, the viscosity of the obtained salad dressing all rises, and after being placed for a period of time, obvious precipitation and obvious stratification occur, konjac gum is replaced with xanthan gum in Comparative Example 3, and the obtained salad dressing has obvious precipitation and slight stratification after being placed for a period of time, illustrating the synergistic cooperation of preferably used konjac gum and oligosaccharides, can improve the water retention performance of oats in salad dressing, and enhance system emulsification stability.

[0054] From the combination of Examples 1-3 and Examples 4-11, it can be seen that further pretreatment of oats, improvement of the type and ratio of the complex enzyme used in the pretreated oats, and the type and ratio of the enzymatic hydrolysis aid can further improve the emulsification stability of the prepared salad dressing. The viscosity of the salad dressing in Example 9 decreases by 325 mPa·s after being placed for a period of time, while the viscosity of the salad dressing in Example 4 decreases by 525 mPa·s after being placed for a period of time; compared with Example 9, the viscosity of the salad dressing in Examples 12-13 decreases by 180-195 mPa·s after being placed for a period of time.

[0055] Table 6 Hardness data table In conjunction with Example 1 and Comparative Examples 1-3 and in conjunction with Table 6, it can be concluded that oats, konjac gum and oligosaccharides of the present application are compounded in a preferred weight ratio, and the obtained salad dressing has a soft and delicate texture, and the problem of the rough taste of salad dressing can be reduced by adding insoluble dietary fiber. The dosage or type of the three was changed in Comparative Examples 1-3, and the hardness of the obtained salad dressing was significantly improved, and the mouthfeel was relatively rough. In conjunction with Examples 1-3 and 4-11, oats are further pretreated, the type and ratio of the composite enzyme used in the pretreated oats are improved, and the type and ratio of the enzymolysis aid can be further improved. The mouthfeel of the obtained salad dressing can be further improved, and the hardness of Example 9-10 is reduced by 0.28N compared to Example 4; and Example 12-13 is further optimized compared to Example 9. The type of oligosaccharides, the hardness of the obtained salad dressing is reduced, and it may be because the selection of oligosaccharides improves the adhesion performance of konjac gum and oats, and then improves the soft and delicate mouthfeel of oats.

[0056] 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 salad dressing containing dietary fiber, characterized in that: Made from the following raw materials in weight percentage: 15-25 egg whites 10-20 egg yolks 5-10 parts vegetable oil Dietary fiber 18-24 servings Thickener 3-5 parts 2-4 servings of sweetener 3-5 servings of seasoning Preservative 0.03-0.06 parts 30-40 parts water; The dietary fiber consists of oats, konjac gum and oligosaccharides in a weight ratio of (22-25):(1-2):(4.5-5.5).

2. The salad dressing containing dietary fiber according to claim 1, characterized in that: The oligosaccharide is composed of xylooligosaccharide and soybean polysaccharide in a weight ratio of (1-2):

1.

3. A salad dressing containing dietary fiber according to claim 1 or 2, characterized in that: The oats are pretreated oats, and the pretreated oats are prepared by the following steps: A1. Grind the oat flakes into oat particles with a particle size of less than 2 mm; A2, adding oat granules and water in a weight ratio of 1: (2-2.5) into a reaction device, then adding 0.1-0.3wt% of a composite enzyme based on the weight of the oat granules and 0.5-0.7wt% of an enzymolysis aid based on the weight of the oat granules, and performing enzymolysis for 30-60min at a temperature of 40-45°C to obtain enzymolyzed oats; A3. Raise the temperature of the enzymatically hydrolyzed oats to 70-80°C and keep the temperature for 20-40 minutes to obtain pretreated oats.

4. The salad dressing containing dietary fiber according to claim 3, characterized in that: The complex enzyme consists of alkaline protease and amylase in a weight ratio of 1:(0.2-0.5).

5. The salad dressing containing dietary fiber according to claim 3, characterized in that: The enzymatic hydrolysis aid is composed of chitosan oligosaccharide and polyethylene glycol in a weight ratio of 1:(1-2).

6. The salad dressing containing dietary fiber according to claim 1, characterized in that: The vegetable oil is any one of olive oil, palm oil and soybean oil.

7. The salad dressing containing dietary fiber according to claim 1, characterized in that: The thickener is one or a combination of hydroxypropyl distarch phosphate, xanthan gum, guar gum, sodium alginate, hydroxyethyl cellulose and gum arabic.

8. The salad dressing containing dietary fiber according to claim 1, characterized in that: The sweetener is one or a combination of xylitol, maltitol, erythritol, sorbitol and mogroside.

9. The salad dressing containing dietary fiber according to claim 1, characterized in that: The seasoning agent is composed of edible vinegar and edible salt, and the preservative is one or a combination of potassium sorbate, sodium dehydroacetate, and disodium ethylenediaminetetraacetate.

10. A method for preparing a salad dressing containing dietary fiber according to any one of claims 1 to 9, characterized in that: The following steps are involved: Mix the egg white and sweetener, beat at a temperature of 5-10°C to obtain meringue, beat until the meringue is in a dry foaming state, and set aside; Mix the egg yolk and the vegetable oil, stir and emulsify at a temperature of 5-15°C to obtain an emulsion, and set aside; Add thickener, flavoring agent and preservative to water and mix well to make a mixture; The emulsified substance, protein cream and dietary fiber are added into the mixture, and the mixture is emulsified at a temperature of 5-10° C. to prepare a salad dressing containing dietary crude fiber.

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