A salad dressing containing dietary fiber and a method for preparing the same

Abstract

The application relates to the field of food seasonings, and discloses a salad dressing containing dietary fiber and a preparation method thereof. The salad dressing containing dietary fiber is prepared from the following raw materials in percentage by weight: egg white 15-25 parts, egg yolk 10-20 parts, vegetable oil 5-10 parts, dietary fiber 18-24 parts, thickening agent 3-5 parts, sweetening agent 2-4 parts, flavoring agent 3-5 parts, preservative 0.03-0.06 parts and water 30-40 parts; the dietary fiber is composed of oatmeal, konjac gum and oligosaccharide in a weight ratio of (22-25):(1-2):(4.5-5.5); the preparation method comprises the following steps: beating the egg white and the sweetening agent to obtain egg cream; emulsifying the egg yolk and the vegetable oil to obtain an emulsified product; preparing a mixture from the thickening agent, the flavoring agent, the preservative and the water; and emulsifying the emulsified product, the egg cream, the dietary fiber and the mixture. The salad dressing prepared by the application has good taste and texture, good water retention, and is not prone to stratification and precipitation during long-term storage.

Description

Technical Field

[0001] This application relates to the field of food seasonings, and more specifically, to a salad dressing containing dietary fiber and a method for preparing the same. Background Technology

[0002] Salad dressing is a food condiment, generally made from vegetable oil, egg yolks, and brewed vinegar, along with seasonings and spices. It gives food a smooth texture and rich flavor, and is widely used in baked goods, meat dishes, vegetable salads, and food garnishes. Traditional salad dressing is a high-calorie, high-fat condiment. However, with increasing awareness of healthy eating, people not only need salad dressings with high nutritional value, but also increasingly demand low-fat, low-calorie properties.

[0003] To enhance the nutritional value of salad dressings while reducing the body's intake of fat and calories, some have proposed adding dietary fiber. Dietary fiber is a type of carbohydrate that cannot be digested and absorbed by the human body. Based on differences in water solubility and physiological effects, dietary fiber is divided into two main categories: soluble and insoluble. Soluble dietary fibers, such as pectin, inulin, and beta-glucan, can form colloids in water, adhering to the surface of the gastrointestinal tract. This helps slow down the digestion of food and maintains the balance of intestinal microbiota, promoting gut health. Insoluble dietary fibers, such as cellulose and hemicellulose, increase food volume, thereby promoting intestinal peristalsis and increasing the rate at which food passes through the gastrointestinal tract, helping to relieve constipation. The combined use of soluble and insoluble dietary fiber can significantly reduce the body's intake of fat and calories, increase satiety, and improve gut health.

[0004] However, insoluble dietary fiber has a relatively coarse texture, which can easily affect the taste of salad dressing when added to it. Furthermore, when insoluble dietary fiber is dispersed in salad dressing, it easily absorbs the moisture in the dressing, making it prone to sedimentation and separation during long-term storage, thus affecting the texture of the dressing and reducing its stability. Summary of the Invention

[0005] To address the issue that insoluble dietary fiber can easily affect the taste and stability of salad dressings, this application provides a salad dressing containing dietary fiber and its preparation method.

[0006] In a first aspect, this application provides a salad dressing containing dietary fiber, employing the following technical solution:

[0007] A salad dressing containing dietary fiber is made from the following ingredients by weight percentage:

[0008] 15-25 servings of egg whites

[0009] 10-20 servings of egg yolks

[0010] 5-10 parts vegetable oil

[0011] 18-24 servings of dietary fiber

[0012] Thickener 3-5 parts

[0013] 2-4 parts sweetener

[0014] 3-5 parts flavoring agent, 0.03-0.06 parts preservative

[0015] 30-40 parts water;

[0016] The dietary fiber is composed of oats, konjac gum, and oligosaccharides in a weight ratio of (22-25):(1-2):(4.5-5.5).

[0017] By adopting the above technical solution, the salad dressing of this application is compounded with dietary fiber, egg white, egg yolk, vegetable oil, thickener, sweetener, flavoring agent and preservative. Oat is used as insoluble dietary fiber, and konjac gum and oligosaccharides are used as soluble dietary fiber. Oligosaccharides can penetrate into the viscous system formed by konjac gum, and work synergistically with the thickener to form a network viscous structure. This structure adheres to the surface of oat and forms a thin water-retaining layer with good water retention. This makes it difficult for oat to absorb water from the salad dressing, improves the emulsification stability of the salad dressing, and prevents the salad dressing from settling and separating. The adhered oligosaccharides and konjac gum also give oat a delicate and soft texture, thereby improving the taste and texture of the salad dressing.

[0018] Preferably, the oligosaccharide is composed of xylooligosaccharide and soybean polysaccharide in a weight ratio of (1-2):1.

[0019] By adopting the above technical solution, xylooligosaccharides and soybean polysaccharides are used as oligosaccharides in a better weight ratio. Xylooligosaccharides are functional polymeric sugars composed of 2-7 xylose molecules linked by β-1,4 glycosidic bonds. In aqueous solution, they can form a helical structure and can synergistically work with soybean polysaccharides to enhance the permeability and water retention of oats on the surface, reduce the absorption of water from salad dressing by oats, maintain the emulsification stability of salad dressing, and thus improve the stability and taste of salad dressing.

[0020] Preferably, the oats are pretreated oats, which are prepared by the following steps:

[0021] A1. Crush the oat flakes into oat granules with a particle size of less than 2mm;

[0022] A2. Add oat granules and water to the reaction equipment at a weight ratio of 1:(2-2.5), then add 0.1-0.3 wt% of compound enzyme and 0.5-0.7 wt% of enzymatic hydrolysis aid, and enzymatically hydrolyze at a temperature of 40-45℃ for 30-60 minutes to obtain enzymatically hydrolyzed oats.

[0023] A3. Heat the enzymatically hydrolyzed oats to 70-80℃ and keep warm for 20-40 minutes to obtain pretreated oats.

[0024] By adopting the above technical solution, the pre-treated oats, through crushing, enzymatic hydrolysis, and heat preservation, effectively improve the moisture retention, softness, and taste of the oats. Crushing the oats into fine particles increases their surface area and uniformity, which is beneficial for the subsequent enzymatic hydrolysis process. During enzymatic hydrolysis, the combined action of the compound enzyme and enzymatic hydrolysis aid results in a loose fibrous structure in the oat particles, forming uniform micropores and a uniform hydrophilic film on the surface. This further enhances the adhesion of konjac gum and oligosaccharides to the oat surface, thereby improving the water retention and softness of the oat particles. Simultaneously, under the enzymatic hydrolysis of the compound enzyme, the protein and starch components in the oat particles are broken down into small-molecule flavor substances, enhancing the taste of the resulting salad dressing. At the same time, the dietary fiber components in the oat particles are better preserved, which, after human consumption, can increase satiety and promote intestinal health. The heat treatment inactivates the enzymes, thereby preparing pretreated oats with better taste, water retention and softness. This reduces the oats' ability to absorb water from salad dressing. The resulting pretreated oats are a viscous and stable oat slurry that is less prone to sedimentation and separation when added to salad dressing.

[0025] Preferably, the complex enzyme is composed of alkaline protease and amylase in a weight ratio of 1:(0.2-0.5).

[0026] By employing the above-mentioned technical solution, the combination of alkaline protease and amylase exhibits good enzymatic hydrolysis efficiency, resulting in a loose fiber structure and uniform micropores on the surface of oats, thus improving their softness. Simultaneously, alkaline protease and amylase can enzymatically hydrolyze the protein and starch components in oats, forming small-molecule flavor compounds and enhancing the texture of the resulting salad dressing.

[0027] Preferably, the enzymatic hydrolysis aid is composed of chitosan oligosaccharide and polyethylene glycol in a weight ratio of 1:(1-2).

[0028] By adopting the above technical solution, the enzymatic hydrolysis aid composed of chitosan oligosaccharide and polyethylene glycol can improve the enzymatic hydrolysis efficiency of the compound enzyme. At the same time, it forms a uniform hydrophilic film on the surface of oats, improves the moisture retention capacity of oats, reduces the absorption of water from salad dressing by oats, prevents the salad dressing from sedimenting and separating during long-term storage, and enhances the stability and taste of salad dressing.

[0029] Preferably, the vegetable oil is any one of olive oil, palm oil, and soybean oil.

[0030] By adopting the above technical solutions and selecting olive oil, palm oil, and soybean oil as vegetable oils, the taste and emulsification stability of salad dressings can be improved. Olive oil is rich in monounsaturated fatty acids, which helps lower cholesterol and improve the nutritional value of salad dressings; palm oil has good antioxidant properties and stability, which can extend the shelf life of salad dressings; soybean oil is rich in polyunsaturated fatty acids, which can provide essential fatty acids and enhance the nutritional value of salad dressings.

[0031] Preferably, the thickener is one or a combination of hydroxypropyl distarch phosphate, xanthan gum, guar gum, sodium alginate, hydroxyethyl cellulose, and gum arabic.

[0032] By adopting the above technical solutions, the thickeners mentioned above 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 work with dietary fiber to give the salad dressing a soft and delicate taste.

[0033] Preferably, the sweetener is one or a combination of xylitol, maltitol, erythritol, sorbitol, and mogroside.

[0034] By adopting the above technical solution, the sweetener has good sweetness and solubility, which can improve the taste and flavor of salad dressing while avoiding the health problems caused by high sugar.

[0035] Preferably, the seasoning is composed of edible vinegar and edible salt, and the preservative is one or a combination of potassium sorbate, sodium dehydroacetate, and disodium ethylenediaminetetraacetate.

[0036] By adopting the above technical solution, the seasoning is composed of edible vinegar and edible salt, which can effectively enhance the flavor of salad dressing and give it a richer taste and more layers of flavor. The preservative is selected from one or a combination of potassium sorbate, sodium dehydroacetate, and disodium EDTA, which can effectively extend the shelf life of salad dressing, prevent the salad dressing from deteriorating during storage, and ensure the safety and stability of the product.

[0037] Secondly, this application provides a method for preparing a salad dressing containing dietary fiber, using the following technical solution:

[0038] A method for preparing a salad dressing containing dietary fiber includes the following steps:

[0039] Mix egg whites and sweetener, and whip at 5-10℃ to make meringue. Whip the meringue until it reaches a stiff peak stage and set aside.

[0040] Mix egg yolks and vegetable oil, and stir and emulsify at a temperature of 5-15℃ to obtain an emulsion for later use; add thickener, flavoring agent and preservative to water, mix well to form a mixture;

[0041] Emulsions, meringue, and dietary fiber are added to the mixture and emulsified at a temperature of 5-10°C to obtain a salad dressing containing dietary fiber.

[0042] By employing the above technical solution, egg whites and sweeteners are mixed, allowing the sweeteners to dissolve in the egg whites. During whipping, the sweeteners absorb water from the egg whites and gather air bubbles, whipping until the meringue reaches a dry, foamy state, forming a stable chamfer when lifted, thus improving the viscosity and air bubble density of the resulting meringue, and consequently enhancing the texture of the salad dressing. Egg yolks and vegetable oil are mixed; egg yolks contain natural emulsifiers that can emulsify with the vegetable oil, producing a uniformly emulsified emulsion. Thickeners, flavorings, and preservatives are added to water, mixing to form a stable, viscous mixture. Then, the emulsion, meringue, and dietary fiber are added to the mixture. Under the action of the mixture, the meringue, emulsion, and dietary fiber are uniformly emulsified, forming a stable emulsified dispersion system. The resulting salad dressing is less prone to separation or sedimentation. Throughout the process, by controlling the optimal mixing and emulsification temperatures, the components maintain stable properties, improving the taste and texture of the salad dressing.

[0043] In summary, this application has the following beneficial effects:

[0044] 1. The salad dressing containing dietary fiber of this application uses oats, konjac gum, and oligosaccharides as dietary fiber, and combines them with egg white, egg yolk, vegetable oil, thickener, sweetener, flavoring agent, and preservative. Konjac gum, oligosaccharides, and thickener have a good synergistic effect, intertwining to form a network structure that adheres to the surface of oats, forming a thin water-retaining layer. This effectively prevents the insoluble dietary fiber oats from absorbing water from the salad dressing, improves the emulsification stability of the salad dressing, and makes the salad dressing less prone to sedimentation and separation during long-term storage. The resulting salad dressing has a soft and delicate taste and texture.

[0045] 2. Further pretreatment of oats to obtain pretreated oats. Enzymatic hydrolysis using compound enzymes and hydrolysis aids is carried out, and the types of compound enzymes and hydrolysis aids are further optimized. The compound enzyme is composed of alkaline protease and amylase, and the hydrolysis aid is composed of chitosan and polyethylene glycol. Through the synergistic effect of compound enzymes and hydrolysis aids, the fiber structure of oats is made loose and uniform micropores and hydrophilic films are formed on the surface, which improves the water retention, softness and flavor of oats, thereby improving the stability, taste and texture of salad dressing.

[0046] 3. The preparation method of this application involves whipping egg whites and sweeteners to form meringue; emulsifying egg yolks and vegetable oil to form a stable emulsion; adding thickeners, flavoring agents, and preservatives to water and mixing to form a stable and viscous mixture; then adding the emulsion, meringue, and dietary fiber to the mixture. Under the action of the mixture, the meringue, emulsion, and dietary fiber are uniformly emulsified to form a stable emulsion dispersion system. The salad dressing prepared in this way is not prone to separation or sedimentation. Detailed Implementation

[0047] The present application will be further described in detail below with reference to the embodiments.

[0048] The following are some of the sources and specifications of the raw materials used in this application. The raw materials used in the preparation examples and embodiments of this application can all be obtained commercially, including but not limited to the following models and manufacturers of raw materials. Raw materials with equivalent performance can also be used:

[0049] 1. Konjac gum: Johnson Konjac Gum, model KJ30;

[0050] 2. Xylooligosaccharides: Huayu Biotechnology, content 99%;

[0051] 3. Soybean polysaccharides: Huayu Biotechnology, content 99%;

[0052] 4. Alkaline protease: Huayu Biotechnology, enzyme activity 200,000 u / g;

[0053] 5. Amylase: α-amylase, enzyme activity 100,000 u / g;

[0054] 6. Chitosan oligosaccharide: Weikang Biotechnology, content 99%;

[0055] 7. Fructooligosaccharides: Bailong Chuangyuan brand, 99% content.

[0056] Example of pre-treated oats

[0057] Preparation Example 1

[0058] Preparation Example 1 discloses a pretreated oat, which is prepared by the following steps:

[0059] A1. Grind the oats into oat granules with a particle size of 0.1-1mm;

[0060] A2. Add 1 kg of oat granules and 2 kg of water to a reaction vessel, then add 1 g of compound enzyme (composed of alkaline protease and pepsin in a weight ratio of 1:0.5) and 7 g (composed of polyethylene glycol 1000 and glycerol in a weight ratio of 1:1) as an enzymatic hydrolysis aid. Enzymatic hydrolysis is carried out at a temperature of 40℃ for 60 min to obtain enzymatically hydrolyzed oats. The pepsin is from Huayu Biotechnology and has an enzyme activity of 100,000 u / g.

[0061] A3. Heat the enzymatically hydrolyzed oats to 80°C and keep warm for 20 minutes to obtain enzymatically hydrolyzed oats.

[0062] Preparation Examples 2-3

[0063] The difference between Preparation Example 2-3 and Preparation Example 1 lies in the amount of raw materials used and the preparation conditions, as detailed in Table 1 below.

[0064] Table 1. Raw material amounts and preparation conditions for preparation examples 1-3

[0065]

[0066] Preparation Example 4

[0067] The difference between Preparation Example 4 and Preparation Example 1 is that the types of complex enzymes are different. The complex enzyme in Preparation Example 4 is composed of alkaline protease and amylase in a weight ratio of 1:0.2. Everything else is the same as in Preparation Example 1.

[0068] Preparation Example 5

[0069] 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, while the rest is the same as Preparation Example 1.

[0070] Preparation Example 6

[0071] The difference between Preparation Example 6 and Preparation Example 5 is that the types of enzymatic hydrolysis aids are different. The enzymatic hydrolysis aid in Preparation Example 6 consists of chitosan oligosaccharide and polyethylene glycol 1000 in a weight ratio of 1:1. Everything else is the same as in Preparation Example 5.

[0072] Preparation Example 7

[0073] The difference between Preparation Example 7 and Preparation Example 5 is that the enzymatic hydrolysis aid in Preparation Example 7 is composed of chitosan oligosaccharide and polyethylene glycol 1000 in a weight ratio of 1:2.

[0074] Preparation of Comparative Example 1

[0075] The difference between Comparative Example 1 and Preparation Example 1 is that no enzymatic hydrolysis aid was added; otherwise, they are the same as Preparation Example 1.

[0076] Example

[0077] Example 1

[0078] Example 1 discloses a salad dressing containing dietary fiber, which is prepared by the following steps:

[0079] Mix 1.5 kg of egg whites and 0.2 kg of xylitol as a sweetener, stir until the xylitol dissolves, and then whip at 5°C and 70 rpm to obtain meringue. Whip the meringue until it reaches a stiff peak stage and set aside. Mix 1 kg of egg yolks and 1 kg of olive oil as a vegetable oil, and emulsify at 15°C and 100 rpm to obtain an emulsion and set aside.

[0080] Add 0.3 kg of 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 seasonings and 0.003 kg of potassium sorbate as preservatives to 3 kg of water, mix well, and prepare a mixture.

[0081] Emulsion, meringue, and 2.4 kg of dietary fiber (made from 1.97 kg of oats, 0.08 kg of konjac gum, and 0.35 kg of oligosaccharides composed of trehalose and fructooligosaccharides in a 1:1 weight ratio) were added to the mixture and emulsified at 5°C and 200 r / min to obtain a salad dressing containing dietary fiber. The oats consisted of commercially available rolled oats and water in a 1:2 weight ratio, and the rolled oats were cooked rolled oats.

[0082] Example 2-3

[0083] The difference between Examples 2-3 and Example 1 lies in the amount of raw materials used and the preparation conditions, as detailed in Table 2 below.

[0084] Table 2. Raw material usage and preparation conditions for Examples 1-3

[0085]

[0086]

[0087]

[0088] Example 4-11

[0089] The difference between Examples 4-8 and Example 1 is that the source of the oats is different, as detailed in Table 3 below.

[0090] Table 3. Source of oats in Examples 4-7

[0091] Example Source table of oats 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 Example 11 Preparation of Comparative Example 1

[0092] Example 12

[0093] 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. Everything else is the same as in Example 9.

[0094] Example 13

[0095] The difference between Example 13 and Example 9 is that the oligosaccharide in Example 13 is composed of xylooligosaccharide and soybean polysaccharide in a weight ratio of 2:1, while the rest is the same as in Example 9.

[0096] Comparative Example

[0097] Comparative Example 1

[0098] The difference between Comparative Example 1 and Example 1 is that the oligosaccharides were replaced with an equal amount of konjac gum, while the rest was the same as in Example 1.

[0099] Comparative Example 2

[0100] The difference between Comparative Example 2 and Example 1 is that the amount of konjac gum used is 0.35 kg and the amount of oligosaccharide used is 0.08 kg, while the rest is the same as in Example 1.

[0101] Comparative Example 3

[0102] The difference between Comparative Example 3 and Example 1 is that konjac gum was replaced with xanthan gum in equal amounts, while the rest was the same as in Example 1.

[0103] Performance testing

[0104] The following performance tests were conducted on the salad dressings containing dietary fiber prepared in Examples 1-13 and Comparative Examples 1-3:

[0105] 1. Taste test

[0106] Ten tasters (aged 22-45, half male and half female) were selected to taste the salad dressing. After tasting, they scored the salads. The scores from the ten tasters were averaged and rounded to one decimal place.

[0107] The scoring criteria are as follows: a smooth and delicate texture, moderate viscosity, and moderate flavor are scored as 9-10 points; a slightly rough and smooth texture, moderate viscosity, and moderate flavor are scored as 8-9 points; a rough texture, relatively thick or thin viscosity, and moderate flavor are scored as 7-8 points; and a noticeably rough texture, relatively thick or thin viscosity, and average flavor are scored as 6-7 points. The test data can be found in Table 4.

[0108] 2. Viscosity stability test

[0109] (1) Use a rotational viscometer to perform rotational viscosity tests, test and record the rotational viscosity, and record it as the initial viscosity (unit: mPa·s). Test and record the test results.

[0110] (2) Place the salad dressing in a constant temperature and humidity chamber at 25℃ and 55% for 45 days and observe whether precipitation or stratification occurs. Then use a rotational viscometer to test the rotational viscosity and record the rotational viscosity as the storage viscosity (unit: mPa·s). Test and record the test results. See Table 5 for the data.

[0111] 3. Texture testing

[0112] The hardness / N of the prepared salad dressing was tested using a texture analyzer, and the test data were recorded. The data are shown in Table 6.

[0113] The following is a table of performance test data for the salad dressings prepared in Examples 1-13 and Comparative Examples 1-3.

[0114] Table 4. Data on Taste

[0115]

[0116]

[0117] Based on Examples 1-3 and Examples 4-11 and Table 4, it can be concluded that using the compound enzyme of this application combined with the enzymatic hydrolysis aid of this application to pretreat oats and obtain pretreated oats results in salad dressings with better taste. Compared to Example 4, Example 11 did not use the enzymatic hydrolysis aid, and the taste score of the salad dressing decreased from 8.8 to 8.4. However, compared to Example 4, Examples 8-9 used a better weight ratio of alkaline protease and amylase as a compound enzyme, and chitosan oligosaccharide and polyethylene glycol as enzymatic hydrolysis aids, and the taste score of the salad dressing increased from 8.8 to 9.8.

[0118] Compared to Example 1, Comparative Examples 1-3 adjusted the compound ratio and types of oats, konjac gum, and oligosaccharides, resulting in a significantly lower taste score for the salad dressings. This may be because the absence of oats, konjac gum, and oligosaccharides in the mixture made the overall texture of the salad dressings relatively rough. Excessive use of konjac gum can also make the salad dressings hard and rough.

[0119] Table 5. Data on viscosity stability

[0120]

[0121]

[0122] " / " indicates that it was not detected.

[0123] Based on Example 1 and Comparative Examples 1-3, and in conjunction with Table 5, it can be concluded that using the oats, konjac gum, and oligosaccharides of this application in a preferred weight ratio to prepare a salad dressing exhibits good system stability and is less prone to stratification and sedimentation after a period of storage. In Comparative Example 1, oligosaccharides were replaced with an equal amount of konjac gum, while in Comparative Example 2, the amount of konjac gum was increased and the amount of oligosaccharides was decreased. The viscosity of the prepared salad dressings increased in both cases, and significant sedimentation and stratification occurred after a period of storage. In Comparative Example 3, konjac gum was replaced with xanthan gum, and the prepared salad dressing showed significant sedimentation and slight stratification after a period of storage. This indicates that the synergistic effect of the preferred amount of konjac gum and oligosaccharides can improve the water retention performance of oats in salad dressing and enhance the emulsification stability of the system.

[0124] As can be seen from Examples 1-3 and Examples 4-11, further pretreatment of oats, improving the types and ratios of compound enzymes and enzymatic hydrolysis aids used in the pretreated oats, can further improve the emulsification stability of the prepared salad dressing. The salad dressing in Example 9 showed a viscosity reduction of 325 mPa·s after being left for a period of time, while the salad dressing in Example 4 showed a viscosity reduction of 525 mPa·s after being left for a period of time. Compared with Example 9, the salad dressing in Examples 12-13 showed a viscosity reduction of 180-195 mPa·s after being left for a period of time.

[0125] Table 6. Hardness Data

[0126]

[0127]

[0128] Based on Example 1 and Comparative Examples 1-3, and referring to Table 6, it can be concluded that using the oats, konjac gum, and oligosaccharides of this application in a preferred weight ratio results in a salad dressing with a soft and delicate texture, reducing the problem of a rough texture caused by the addition of insoluble dietary fiber. In Comparative Examples 1-3, changes in the amount or type of the three components significantly increased the hardness of the resulting salad dressings, leading to a coarser texture. In Examples 1-3 and 4-11, further pretreatment of the oats, improving the type and ratio of the compound enzymes and enzymatic hydrolysis aids used in the pretreatment, further improved the texture of the resulting salad dressing. Examples 9-10 showed a 0.28N reduction in hardness compared to Example 4; while Examples 12-13, compared to Example 9, further optimized the type of oligosaccharides, resulting in a reduced hardness in the salad dressing. This may be because the selection of oligosaccharides improved the adhesion between konjac gum and oats, thereby enhancing the soft and delicate texture of the oats.

[0129] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A salad dressing containing dietary fiber, characterized in that, It is prepared from the following raw materials in parts by weight: 15-25 servings of egg whites 10-20 servings of egg yolks 5-10 parts vegetable oil 18-24 servings of dietary fiber Thickener 3-5 parts 2-4 parts sweetener 3-5 parts seasoning Preservative 0.03-0.06 parts 30-40 parts water; The dietary fiber is composed of oats, konjac gum, and oligosaccharides in a weight ratio of (22-25):(1-2):(4.5-5.5); The oligosaccharide is composed of xylooligosaccharide and soybean polysaccharide in a weight ratio of (1-2):1; The oats are pretreated oats, which are prepared by the following steps: A1. Crush the oat flakes into oat granules with a particle size of less than 2mm; A2. Add oat granules and water to the reaction equipment at a weight ratio of 1:(2-2.5), then add 0.1-0.3 wt% of compound enzyme and 0.5-0.7 wt% of enzymatic hydrolysis aid based on the weight of oat granules. Hydrolyze at 40-45℃ for 30-60 minutes to obtain enzymatically hydrolyzed oats. A3. Heat the enzymatically hydrolyzed oats to 70-80℃ and keep warm for 20-40 minutes to obtain pretreated oats; The complex enzyme is composed of alkaline protease and amylase in a weight ratio of 1:(0.2-0.5); The enzymatic hydrolysis aid is composed of chitosan oligosaccharide and polyethylene glycol in a weight ratio of 1:(1-2).

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

3. 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, and gum arabic.

4. A 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.

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

6. A method for preparing a salad dressing containing dietary fiber as described in any one of claims 1-5, characterized in that: Includes the following steps: Mix egg whites and sweetener, and whip at 5-10℃ to make meringue. Whip the meringue until it reaches a stiff peak stage and set aside. Mix egg yolks and vegetable oil, and stir and emulsify at a temperature of 5-15℃ to obtain an emulsion for later use. Add thickeners, flavoring agents, and preservatives to water, mix well, and form a mixture; Emulsions, meringue, and dietary fiber are added to the mixture and emulsified at a temperature of 5-10°C to obtain a salad dressing containing dietary fiber.

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