Plant-based emulsion powder for egg-free salad dressing and egg-free salad dressing

Abstract

The invention provides plant-based emulsion powder for egg-free salad dressing. Through combination with a special process, after auxiliary materials such as grease are added into a neutralization solution, soybean protein is moderately sheared through combination of heat treatment and an enzymolysis technology, so that a spherical structure of the soybean protein is expanded, more hydrophobic groups are exposed, the soybean protein can be better combined with the grease, the emulsifying property of the soybean protein reaches the best, and the soybean protein can be well emulsified. Compared with a traditional mode of adding soybean protein, the soybean-based emulsion powder prepared in the mode has the advantages that the grease emulsification is more thorough, the grease precipitation possibility is smaller, and the soybean protein is a natural emulsifier, is extremely high in nutritional value and is the only complete plant protein comparable to animal protein; when the composition is applied to the egg-free salad dressing, the preparation process of the salad dressing is simplified, other fillers do not need to be additionally added, and the salad dressing is good in flavor and extremely good in stability, so that the egg-free salad dressing has great advantages.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a plant-based emulsified powder for egg-free salad dressing and an egg-free salad dressing. Background Art

[0002] As a traditional seasoning, salad dressing is deeply loved by consumers. Traditional salad dressing is mainly made of egg yolk. With the advancement of technology and the rise of vegetarianism, egg-free salad dressing has become a new hot spot. CN202311532595.0 discloses a method for making egg-free salad dressing using gluten powder, CN111657483B discloses an egg-free salad dressing made of a series of auxiliary materials such as red date powder and purple sweet potato extract, CN117770427A discloses a salad dressing made of Sanzan gum and enzymatic citrus fiber composition, and CN117981863A discloses a method for using an additive composition in salad dressing. The above patents all increase the viscosity of the salad dressing by adding fillers to thicken it. However, the above salad dressing has the problem of oil precipitation after being placed for a period of time, thereby reducing the shelf life of the egg-free salad dressing, while not reducing the flavor of the product.

[0003] Consistent with the role of egg yolk, soy protein isolate has a good emulsifying effect. Patent CN118452441A uses the emulsifying property of soy protein to make salad dressing. This patent optimizes the salad dressing production process and adds soy protein isolate. The salad dressing produced by this method is prone to fat precipitation during the storage period, which in turn affects the stability of the product.

[0004] Therefore, providing a stable egg-free salad dressing becomes a problem to be solved. Summary of the invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide a plant-based emulsified powder for egg-free salad dressing and an egg-free salad dressing. The egg-free salad dressing provided by the present invention has good stability and is not prone to fat precipitation problems during the storage period.

[0006] The present invention provides a plant-based emulsified powder for egg-free salad dressing, and the raw materials for preparing the same include:

[0007] 1-10 parts by weight of soy protein, 5-40 parts by weight of sweetness regulator, 2-5 parts by weight of modified starch, 0.1-0.5 parts by weight of thickener, 50-80 parts by weight of vegetable oil, and 1-5 parts by weight of salt;

[0008] The preparation raw materials also include enzyme preparation, and the enzyme preparation accounts for 0.1% to 0.3% of the soybean protein.

[0009] Preferably, the vegetable oil is selected from one or a combination of soybean oil, corn oil, peanut oil, sunflower oil, and canola oil, preferably soybean oil.

[0010] Preferably, the enzyme preparation is selected from one or a combination of neutral protease, alkaline protease, papain, and trypsin, preferably neutral protease.

[0011] Preferably, the soy protein is modified soy protein, and the modified soy protein is obtained by sterilizing, enzymolysis and secondary sterilization of soy protein.

[0012] Preferably, the thickener is selected from one or a combination of xanthan gum, guar gum and carrageenan, preferably one or a combination of xanthan gum and guar gum;

[0013] The modified starch is selected from one of hydroxypropyl starch, pregelatinized distarch phosphate, acetylated distarch phosphate, acetate starch, and acetylated distarch adipate, preferably acetylated distarch adipate;

[0014] The sweetness regulator is selected from one or a combination of white sugar, glucose, xylitol, and fructose, preferably white sugar.

[0015] The present invention also provides a method for preparing the above-mentioned plant-based emulsified powder, comprising the following steps:

[0016] A) mixing soybean protein, a sweetness regulator, modified starch, a thickener, vegetable oil, salt and water and sterilizing the mixture to obtain a mixed liquid;

[0017] B) mixing the mixed liquid with an enzyme preparation for enzymolysis to obtain an enzymolysis product;

[0018] C) sterilizing the enzymatic hydrolyzate for a second time to obtain a sterilized material;

[0019] D) homogenizing the sterilized material and then drying it to obtain a plant-based emulsified powder.

[0020] Preferably, in step A), the sterilization is selected from flash sterilization, the flash sterilization temperature is 140-160°C, the time is 45-60s, the vacuum degree is -0.085-0.075MPa, and the flash sterilization discharge temperature is 50-58°C;

[0021] In step B), the enzymatic hydrolysis temperature is 50-55°C and the time is 20-30 min;

[0022] In step C), the secondary sterilization temperature is 130-140° C., the time is 8-15 seconds, and the vacuum degree is -0.070-0.062 MPa.

[0023] The present invention also provides an egg-free salad dressing, comprising: 45 to 70 parts by weight of plant-based emulsifying powder, 0.1 to 1 part by weight of an acidity regulator, and 30 to 55 parts by weight of water.

[0024] Preferably, the acidity regulator is selected from one or a combination of white vinegar, aged vinegar, rice vinegar, citric acid, fumaric acid, and malic acid, preferably one or a combination of white vinegar, citric acid and malic acid.

[0025] The present invention also provides a method for preparing an egg-free salad dressing, comprising the following steps:

[0026] The plant-based emulsifying powder, acidity regulator and water are combined and blended to obtain an egg-free salad dressing.

[0027] Compared with the prior art, the present invention provides a plant-based emulsified powder for egg-free salad dressing, the preparation raw materials comprising: 1-10 parts by mass of soy protein, 5-40 parts by mass of a sweetness regulator, 2-5 parts by mass of modified starch, 0.1-0.5 parts by mass of a thickener, 50-80 parts by mass of vegetable oil, and 1-5 parts by mass of salt. The preparation raw materials also include an enzyme preparation, and the enzyme preparation accounts for 0.1% to 0.3% of the total amount of the soy protein, the sweetness regulator, the modified starch, the thickener, the vegetable oil and the salt. The present invention is combined with a special process. After adding auxiliary materials such as oils and fats to the neutralization liquid, the soy protein is moderately sheared through heat treatment combined with enzymatic hydrolysis technology, so that its spherical structure is unfolded and more hydrophobic groups are exposed, so that it can better combine with the oils and fats. At this time, the emulsification of the soy protein reaches the best, and then sterilization spray drying is performed. Compared with the traditional method of adding soy protein, the soy-based emulsified powder produced in this way has a more thorough emulsification of the oils and fats, and the possibility of oil precipitation is smaller. Soy protein is a natural emulsifier with extremely high nutritional value. It is the only full-price plant protein comparable to animal protein. The application of the composition in egg-free salad dressing not only simplifies the production process of the salad dressing, but also does not require the addition of other fillers, and the salad dressing has a good flavor and excellent stability, so it has a very large advantage. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 It is a sensory comparison diagram of the application of the embodiment and the comparative example in egg-free low-fat salad dressing;

[0029] Figure 2 This is a particle size diagram of the egg-free salad dressing of Example 1;

[0030] Figure 3 This is a particle size diagram of the egg-free salad dressing of Example 2;

[0031] Figure 4 This is a particle size diagram of the egg-free salad dressing of Example 3;

[0032] Figure 5This is a particle size diagram of the egg-free salad dressing of Example 4;

[0033] Figure 6 This is a particle size diagram of the egg-free salad dressing of Example 5;

[0034] Figure 7 This is a particle size diagram of the egg-free salad dressing of Example 6;

[0035] Figure 8 This is a particle size diagram of the egg-free salad dressing of Comparative Example 1;

[0036] Fig. 9 This is a particle size diagram of the egg-free salad dressing of comparative example 2;

[0037] Fig.10 This is a particle size diagram of the egg-free salad dressing of Comparative Example 3;

[0038] Fig.11 This is a particle size diagram of the egg-free salad dressing of Comparative Example 4;

[0039] Fig.12 This is a particle size diagram of the egg-free salad dressing of Comparative Example 5;

[0040] Fig.13 This is the particle size diagram of the egg-free salad dressing of Comparative Example 6. DETAILED DESCRIPTION

[0041] The present invention provides a plant-based emulsified powder for egg-free salad dressing, and the raw materials for preparing the same include:

[0042] 1-10 parts by weight of soy protein, 5-40 parts by weight of sweetness regulator, 2-5 parts by weight of modified starch, 0.1-0.5 parts by weight of thickener, 50-80 parts by weight of vegetable oil, and 1-5 parts by weight of salt;

[0043] The preparation raw materials also include enzyme preparation, and the enzyme preparation accounts for 0.1% to 0.3% of the soybean protein.

[0044] The raw materials for preparing the plant-based emulsified powder for egg-free salad dressing provided by the present invention include 1 to 10 parts by mass of soy protein, which can be 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, or any value between 1 and 10 parts by mass. In the present invention, the soy protein is modified soy protein, and specifically, the modified soy protein is obtained by sterilizing, enzymolysis and secondary sterilization of soy protein.

[0045] Wherein, the sterilization heat treatment is a flash sterilization process, the flash sterilization temperature is 140-160°C, the time is 45-60s, and the vacuum degree is -0.085--0.075Mpa.

[0046] The secondary sterilization is a flash sterilization process, the flash sterilization temperature is 130 to 140° C., the time is 8 to 15 seconds, and the vacuum degree is -0.070 to -0.062 MPa.

[0047] Through heat treatment combined with enzymatic hydrolysis technology, the soy protein is moderately sheared, causing its spherical structure to unfold and expose more hydrophobic groups, allowing it to better combine with oils.

[0048] The raw materials for preparing the plant-based emulsified powder for eggless salad dressing provided by the present invention also include 5 to 40 parts by weight of a sweetness regulator, which can be 5, 10, 15, 20, 25, 30, 35, 40, or any value between 5 and 40 parts by weight. The sweetness regulator is selected from one or a combination of white granulated sugar, glucose, xylitol, and fructose, preferably white granulated sugar.

[0049] The raw materials for preparing the plant-based emulsified powder for egg-free salad dressing provided by the present invention also include 2 to 5 parts by weight of modified starch, which can be 2, 3, 4, 5, or any value between 2 and 5 parts by weight. The modified starch is selected from one of hydroxypropyl starch, pregelatinized distarch phosphate, acetylated distarch phosphate, acetate starch, and acetylated distarch adipate, preferably acetylated distarch adipate;

[0050] The raw materials for preparing the plant-based emulsified powder for egg-free salad dressing provided by the present invention also include 0.1 to 0.5 parts by weight of a thickener, which can be 0.1, 0.2, 0.3, 0.4, 0.5, or any value between 0.1 and 0.5 parts by weight. The thickener is selected from one or a combination of xanthan gum, guar gum, and carrageenan, preferably one or a combination of xanthan gum and guar gum.

[0051] The raw materials for preparing the plant-based emulsified powder for eggless salad dressing provided by the present invention also include 50 to 80 parts by weight of vegetable oil, which can be 50, 55, 60, 65, 70, 75, 80, or any value between 50 and 80 parts by weight. The vegetable oil is selected from one or a combination of soybean oil, corn oil, peanut oil, sunflower oil, and canola oil, preferably soybean oil.

[0052] The plant-based emulsified powder for egg-free salad dressing provided by the present invention also includes 1 to 5 parts by weight of salt, which may be 1, 2, 3, 4, 5, or any value between 1 and 5 parts by weight.

[0053] The raw materials for preparing the plant-based emulsified powder for egg-free salad dressing provided by the present invention also include an enzyme preparation, which accounts for 0.1% to 0.3% of the amount of soybean protein, and can be 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, or any value between 0.1% and 0.3%. In the present invention, the enzyme preparation is selected from one or more combinations of neutral protease, alkaline protease, papain, and trypsin, preferably neutral protease.

[0054] The present invention also provides a method for preparing the above-mentioned plant-based emulsified powder, comprising the following steps:

[0055] A) mixing soybean protein, a sweetness regulator, modified starch, a thickener, vegetable oil, salt and water and sterilizing the mixture to obtain a mixed liquid;

[0056] B) mixing the mixed liquid with an enzyme preparation for enzymolysis to obtain an enzymolysis product;

[0057] C) sterilizing the enzymatic hydrolyzate for a second time to obtain a sterilized material;

[0058] D) homogenizing the sterilized material and then drying it to obtain a plant-based emulsified powder.

[0059] The present invention first prepares soybean protein, specifically, the preparation is carried out according to the following preparation method:

[0060] (1) mixing defatted soybean meal with water, adjusting the pH, and then extracting to obtain a mixed soybean milk;

[0061] (2) subjecting the mixed soymilk to acid precipitation to obtain acid-precipitated curd;

[0062] (3) The pH of the acid-precipitated curd is adjusted to obtain a neutralized solution containing soybean protein.

[0063] In step (1), the mass ratio of defatted soybean meal to water is 1:(15-23). ​​The present invention uses sodium hydroxide to adjust the pH to 6.8-7.2. The extraction temperature is 30-35°C, and the extraction time is 25-30min. In the present invention, water is preferably used for multiple extractions. Preferably, the number of extractions is 3 times, and the mass ratio of the defatted soybean meal, the first extraction water, the second extraction water, and the third extraction water is 1:(7-10):(4-6):(4-7).

[0064] In step (2), HCl is used for acid precipitation, and the pH after acid precipitation is 4.5±0.5.

[0065] In step (3), sodium hydroxide is used to adjust the pH to 6.8 to 7.2.

[0066] Finally, the solid content of the neutralized solution containing soybean protein is 10% to 12%, which can be 10%, 10.5%, 11%, 11.5%, 12%, or any value between 10% and 12%. In the present invention, the solid in the neutralized solution is soybean protein. The soybean protein is subsequently sterilized and enzymatically treated to obtain modified soybean protein.

[0067] Then, the neutralized liquid containing soybean protein is mixed with a sweetness regulator, modified starch, a thickener, vegetable oil, and salt. The present invention has no particular limitation on the mixing method. In order to mix more fully, a colloid mill is preferably used for mixing. Further preferably, the vegetable oil is added to the mixed raw materials in batches.

[0068] Next, sterilization is performed to obtain a mixed liquid. In the present invention, the sterilization is selected from flash sterilization, the flash sterilization temperature is 140-160°C, can be 140, 150, 160, or any value or range between 140-160°C, the time is 45-60s, can be 45, 50, 55, 60, or any value between 45-60s, the vacuum degree is -0.085 to -0.075MPa, and the flash sterilization discharge temperature is 50-58°C.

[0069] Then, the mixed liquid is mixed with an enzyme preparation for enzymolysis to obtain an enzymolysis product. The enzymolysis temperature is 50-55° C., which can be 50, 51, 52, 53, 54, 55, or any value between 50-55° C., and the time is 20-30 min, which can be 20, 25, 30, or any value between 20-30 min.

[0070] After obtaining the enzymatic hydrolysis product, the enzymatic hydrolysis product is sterilized for a second time to obtain the sterilized material. The second sterilization is selected from flash sterilization, the temperature is 130-140°C, the time is 8-15s, and the vacuum degree is -0.070--0.062MPa.

[0071] Finally, the sterilized material is homogenized and then dried to obtain the plant-based emulsified powder.

[0072] The homogenization pressure is 150-200 bar, the drying is preferably spray drying, the inlet air temperature of the spray drying is 160-170°C, and the exhaust air temperature is 75-85°C.

[0073] The present invention also provides an egg-free salad dressing, comprising: 45 to 70 parts by weight of plant-based emulsifying powder, 0.1 to 1 part by weight of an acidity regulator, and 30 to 55 parts by weight of water.

[0074] The egg-free salad dressing provided by the present invention comprises 45 to 70 parts by weight of plant-based emulsified powder, which may be 45, 50, 55, 60, 65, 70, or any value between 45 and 70 parts by weight. The plant-based emulsified powder is selected from the plant-based emulsified powder described above.

[0075] The eggless salad dressing provided by the present invention also includes 0.1 to 1 parts by weight of an acidity regulator, which can be 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, or any value between 0.1 and 1 parts by weight. The acidity regulator is selected from one or more combinations of white vinegar, aged vinegar, rice vinegar, citric acid, fumaric acid, and malic acid, preferably one or more combinations of white vinegar, citric acid, and malic acid, and more preferably, the acidity regulator is selected from a combination of white vinegar, DL malic acid, and anhydrous citric acid in a mass ratio of 5:1:1.

[0076] The egg-free salad dressing provided by the present invention further comprises 30 to 55 parts by weight of water, which may be 30, 35, 40, 45, 50, or any value between 30 and 55 parts by weight.

[0077] The present invention also provides a method for preparing the egg-free salad dressing, comprising the following steps:

[0078] The plant-based emulsifying powder, acidity regulator and water are combined and blended to obtain an egg-free salad dressing.

[0079] Specifically, the present invention firstly mixes and stirs the plant-based base powder and water, then adds an acidity regulator and mixes and stirs to obtain an egg-free salad dressing.

[0080] The present invention is combined with a special process. After adding auxiliary materials such as oils and fats to the neutralization liquid, the soy protein is moderately sheared through heat treatment combined with enzymatic hydrolysis technology, so that its spherical structure is unfolded and more hydrophobic groups are exposed, so that it can better combine with the oils and fats. At this time, the emulsification of the soy protein reaches the best, and then sterilization spray drying is performed. Compared with the traditional method of adding soy protein, the soy-based emulsified powder produced in this way has a more thorough emulsification of the oils and fats, and the possibility of oil precipitation is smaller. Soy protein is a natural emulsifier with extremely high nutritional value. It is the only full-price plant protein comparable to animal protein. The application of the composition in egg-free salad dressing not only simplifies the production process of the salad dressing, but also does not require the addition of other fillers, and the salad dressing has a good flavor and excellent stability compared with other egg-free salad dressings, so it has a very large advantage.

[0081] In order to further understand the present invention, the plant-based emulsified powder for egg-free salad dressing and the egg-free salad dressing provided by the present invention are described below in conjunction with embodiments, and the protection scope of the present invention is not limited to the following embodiments.

[0082] Example 1

[0083] (1) defatted soybean meal, water for primary extraction, water for secondary extraction and water for tertiary extraction are mixed in a mass ratio of 1:7:4.5:5, dissolved with sodium hydroxide, adjusted to pH 7.0, extracted at a temperature of 35° C., extracted for 30 min, and obtained a mixed soybean milk;

[0084] (2) using HCL to adjust the pH to about 4.5 for acid precipitation to obtain acid-precipitated curd;

[0085] (3) adjusting the pH of the curd solution to 6.8-7.2 using sodium hydroxide to obtain a neutralized solution;

[0086] (4) controlling the solid content of the neutralized solution to be 11.5%, adding solids: soybean oil: xanthan gum: granulated sugar: acetylated distarch phosphate: salt in a mass ratio of 1.28:76.79:0.20:18.43:2.02:1.28 to the neutralized solution, more specifically, adding granulated sugar, acetylated distarch phosphate, xanthan gum, and salt to mix evenly, using a colloid mill to circulate for 10 minutes, during which soybean oil was added three times and mixed evenly;

[0087] (5) Flash sterilization is performed at a temperature of 150-160°C for 60 seconds, a vacuum degree of -0.085 MPa, and a flash discharge temperature of 50-58°C.

[0088] (6) adding 0.2% neutral protease to the sterilized material, controlling the enzyme pump frequency to 26 Hz, performing enzymolysis, the enzymolysis temperature to 50° C., and the enzymolysis time to 30 min;

[0089] (7) The neutralized solution after enzymatic hydrolysis is sterilized for a second time at 130° C. for 15 s and a vacuum degree of -0.062 MPa.

[0090] (8) The sterilized solution is homogenized and then spray dried to obtain plant base powder. More specifically, the homogenization pressure is 150 bar, the spray drying air inlet temperature is 170° C., and the exhaust air temperature is 80° C.

[0091] (9) The plant-based base powder and water are placed in a chopper at a mass ratio of 1.95:1 and chopped at high speed for 3 minutes. The total amount is 99.38 parts;

[0092] (10) white vinegar, DL malic acid, and anhydrous citric acid were mixed in a ratio of 5:1:1, with a total amount of 0.62 parts;

[0093] (11) The mixture was slowly blended in a blender at high speed for 1 min, then reduced to the lowest speed, and blended for 1 min to obtain an egg-free salad dressing.

[0094] Example 2

[0095] The preparation method of Example 2 is similar to that of Example 1, except that the mass ratio of solids: soybean oil: xanthan gum: fine sugar: acetylated distarch phosphate: salt in step 4 is 7.01:50.08:0.40:36.06:3.95:2.50.

[0096] Example 3

[0097] The preparation method of Example 3 is similar to that of Example 1, except that the mass ratio of solids: soybean oil: xanthan gum: fine sugar: acetylated distarch phosphate: salt in step 4 is 4.38:68.82:0.25:22.52:2.46:1.56.

[0098] Example 4

[0099] The preparation method of Example 4 is similar to that of Example 1, except that the proportion of solids in step 4 is 10.5%.

[0100] Example 5

[0101] The preparation method of Example 5 is similar to that of Example 1, except that 0.25% of neutral protease is added in step 6, the enzyme pump frequency is controlled to 26 Hz, enzymolysis is performed, the enzymolysis temperature is 52° C., and the enzymolysis time is 25 min.

[0102] Example 6

[0103] The preparation method of Example 6 is similar to that of Example 1, except that in step 10, the ratio of white vinegar, DL-malic acid, and anhydrous citric acid is 4.5:1.5:1.

[0104] Comparative Example 1

[0105] The preparation method of Comparative Example 1 is similar to that of Example 1, except that the ratio of solids in step 4: soybean oil: xanthan gum: fine sugar: acetylated distarch phosphate: salt is 1.28:14.22:0.20:18.43:2.02:1.28, and other conditions remain unchanged.

[0106] Comparative Example 2

[0107] The preparation method of Comparative Example 2 is similar to that of Example 1, except that in step 4, the ratio of solids: soybean oil: xanthan gum: fine sugar: acetylated distarch phosphate: salt is 1.28:84.28:0.20:18.43:2.02:1.28, and other conditions remain unchanged.

[0108] Comparative Example 3

[0109] The difference between Comparative Example 3 and Example 1 is that steps 1 to 7 are omitted, and only water: soybean oil: xanthan gum: fine sugar: acetylated distarch phosphate: salt are evenly mixed in a ratio of 1.28:76.79:0.20:18.43:2.02:1.28, and step 8 is performed, spray drying is performed, and the obtained powder is used to prepare egg-free salad dressing according to steps 9 to 11.

[0110] Comparative Example 4

[0111] The difference between Comparative Example 4 and Example 1 is that step 5 is omitted, and a one-time sterilization technology is adopted, and only flash sterilization is performed after enzymatic hydrolysis, sterilization is performed at 130° C., 15 s, and the vacuum degree is -0.062 MPa.

[0112] Comparative Example 5

[0113] The difference between Comparative Example 5 and Example 1 is that Step 6 and Step 7 are omitted, and Step 5 is a temperature of 140-150° C., 8 s, a vacuum degree of -0.085 MPa, and a flash discharge temperature of 72° C. (the production process is a conventional soy protein isolate production process).

[0114] Comparative Example 6

[0115] The difference between Example 6 and Example 1 is that in step 10, only white vinegar is added when making the salad dressing, and DL-malic acid and anhydrous citric acid are not added.

[0116] 1. Determination of surface oil and embedding rate of plant-based emulsified powder

[0117] (1) Surface oil determination: Add 3 g (M), accurate to 0.0001 g) of plant-based emulsified powder sample and 40 mL of petroleum ether to a 150 mL conical flask, shake with an oscillator for 1 min, and after stirring evenly, filter the mixture, filter residue, and filter paper, and inject them into a constant weight drying conical flask (M1). Place it in an 80°C water bath to evaporate the petroleum ether, and place M1 in a 105°C oven to dry to constant weight (M2).

[0118]

[0119] (2) Determination of total fat content (acid hydrolysis method): Accurately weigh 2.000g of sample in a 50ml test tube, add 8mL of distilled water and shake well, add 10mL of hydrochloric acid and place in an 80℃ water bath, shake once every 10min, and take out after 1h. Add 10mL of ethanol to the test tube, mix thoroughly and cool, add 25ml of petroleum ether, centrifuge at 2500r / min for 2min, aspirate the supernatant, inject into a constant weight conical flask (m0), continue to add 20ml of petroleum ether, centrifuge for 2min, inject the upper clear liquid into m0, place m0 in an 80℃ water bath to evaporate to dryness, place in a 105℃ oven, dry for 2h, and then take out and weigh (m1).

[0120]

[0121] 2. Sensory evaluation method

[0122] We recruited 15 R&D personnel to form an evaluation team to evaluate the taste and texture.

[0123] Table 1 Sensory evaluation score table

[0124]

[0125] 3. Stability of egg-free and low-fat salad dressing

[0126] Malvern particle size analyzer MS3000E was used for determination. The specific method is as follows:

[0127] (1) Prepare 1‰ SDS solution

[0128] (2) The measurement was performed using Malvern MS3000E, with the following parameters set: particle refractive index 1.2, particle absorptivity 0.02, dispersant refractive index 1.33.

[0129] (3) Weigh 50 g of SDS solution, take 5 g of sample and put it into SDS, stir it with an IKA stirrer at 800 r / min for 3 min, emulsify it with a high-speed emulsifier at 10,000 r / min for 1 min, and measure the particle size.

[0130] 4. Texture testing of egg-free and low-fat salad dressing

[0131] The compression test was conducted using a TA·XT PLUS texture analyzer.

[0132] Use a P50 probe with a 250ml glass beaker, add 200ml of sample, and the measurement procedure is: 2mm / s before measurement, 1mm / s during measurement, 5mm / s after measurement, strain distance 15mm, trigger force 10g.

[0133] Test Results

[0134] 1. Surface oil content and embedding rate of plant-based emulsified powder

[0135] Table 2 Determination of surface oil and embedding rate of plant-based emulsified powder

[0136]

[0137]

[0138] As can be seen from Table 2, the emulsified powder obtained by adding oil to the neutralization section using the process of soy protein has a very good emulsifying effect on oil. The embedding rate of Examples 1-6 can reach more than 97%, indicating that the ratio of raw materials and auxiliary materials, the amount of enzyme added and the solid content can be adjusted within the scope of the claims to embed all the oil. The egg-free salad dressing made with the powder avoids the problem of oil precipitation during storage, and makes up for the disadvantages of egg-free salad dressing made with a thickener alone. The embedding rate of Comparative Example 1 is lower than the composite requirements, but its slurry hardness is very high, which does not meet the requirements. Comparative Example 2 has a large amount of oil added, first, the embedding rate is reduced, and secondly, the product hardness is high, and the overall effect does not meet the requirements. Comparative Example 3 has a very low oil embedding rate and a high surface oil content, indicating that the emulsification of soy protein is very important in plant-based emulsified powders, and Comparative Examples 4 and 5 illustrate the uniqueness and innovation of the production process of the plant-based emulsified powder, and the production process of unconventional soy protein is comparable. The embedding rate of Comparative Example 6 meets the requirements. Combined with the sensory evaluation results, the taste is sharp and sour, which does not meet the requirements.

[0139] 2. Sensory evaluation results

[0140] The results are shown in Table 3 and Figure 1 , Figure 1 It is a radar chart of the sensory evaluation results of the products prepared in Examples and Comparative Examples.

[0141] Table 3

[0142]

[0143]

[0144] As can be seen from Table 3, the sensory evaluation scores of the embodiments are higher than those of the comparative examples. The egg-free salad dressing of the embodiments is bright in color and smooth in taste. The salad dressing of comparative example 1 is hard in texture, has no fluidity, and has a very astringent taste. The texture of comparative example 2 is hard and oil will precipitate after being left for a period of time. Comparative example 3 cannot make salad dressing and is watery as a whole. The salad dressing of comparative example 4 is lumpy and has no fluidity. The salad dressing of comparative example 5 is sticky during the production process and presents lumps of different sizes after being left for a period of time. Comparative example 6 has a better texture, but the taste is not harmonious and has a sharp sour taste.

[0145] 3. Texture results

[0146] Table 4 Texture comparison of the embodiment and the comparative example in the egg-free low-fat salad dressing

[0147] hardness Viscosity Viscosity Adhesion Cohesion Example 1 270.316 2479.912 -167.251 2.538 -426.807 Example 2 281.098 2536.931 -169.588 3.288 -447.881 Example 3 311.239 2645.029 -206.362 3.0 -503.825 Example 4 235.215 2231.564 -162.321 2.321 -398.256 Example 5 276.456 2481.256 -172.023 2.521 -425.398 Example 6 281.378 2533.614 -195.325 2.954 -499.632 Comparative Example 1 412.195 3774.699 -309.07 6.900 -633.666 Comparative Example 2 395.122 3077.408 -325.168 9.600 -706.811 Comparative Example 3 85.074 744.305 -17.381 6.875 -31.391 Comparative Example 4 654.561 5399.835 -548.777 9.887 -957.868 Comparative Example 5 843.125 6966.321 -607.625 18.852 -802.512 Comparative Example 6 241.098 2236.931 -139.588 3.278 -407.881

[0148] As can be seen from Table 4, the texture differences of Examples 1 to 6 are small, consistent with the actual appearance, the slurry is smooth, and the gloss is good. Compared with Comparative Examples 1 and 2, it is concluded that the addition ratio of soy protein to soybean oil is too large or too small, which increases the hardness of the salad dressing. In Comparative Example 2, the amount of soybean oil added is relatively large, and the embedding rate of the salad dressing is low; Comparative Example 3 is completely unformed, which mainly depends on the emulsification of soy protein isolate and the coordination of the proportion of auxiliary materials. The better the emulsification, the better the texture of the sauce. Comparative Examples 5 and 5 highlight the emulsification of soy protein under this process. Changing the production process and poor emulsification will lead to larger particle size, and the added oil will aggregate with each other to form large particle droplets, which will cause the hardness of the product to increase significantly. The texture of the salad dressing prepared in Comparative Example 6 has no obvious problems, which is mainly reflected in the flavor.

[0149] 4. Particle size test results

[0150] See Table 5 and Figures 2 to 13 .

[0151] Table 5 Particle size

[0152] DX(10)(μm) DX(50)(μm) DX(90)(μm) Example 1 1.87 8.31 35.2 Example 2 2.92 11.3 41.0 Example 3 1.94 8.19 19.0 Example 4 1.97 8.49 25.4 Example 5 6.76 18.1 48.6 Example 6 1.23 4.83 13.9 Comparative Example 1 3.44 42.9 104 Comparative Example 2 1.52 3.87 13.0 Comparative Example 3 0.162 0.397 38.6 Comparative Example 4 0.168 0.896 12.7 Comparative Example 5 25.0 227.0 491.0 Comparative Example 6 1.63 5.83 11.8

[0153] From Table 5 and Figures 2 to 13 It can be seen that, compared with the embodiment and the comparative example, the embodiment has the best stability and presents a normal distribution, while the stability of other comparative examples is not as good as that of the embodiment. Among them, comparative examples 1 and 2 mainly affect the texture and taste of the salad dressing, and have little effect on the stability. Comparative examples 3, 4 and 5 mainly affect the stability. The particle size of the salad dressing does not present a normal distribution, but has two peaks or three peaks, indicating that the processing technology of soy protein and plant-based emulsified powder is crucial to the stability of the salad dressing. Comparative example 6 has little effect on the stability of the salad dressing.

[0154] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A plant-based emulsified powder for egg-free salad dressing, characterized in that: The raw materials for preparation include: 1-10 parts by weight of soy protein, 5-40 parts by weight of sweetness regulator, 2-5 parts by weight of modified starch, 0.1-0.5 parts by weight of thickener, 50-80 parts by weight of vegetable oil, and 1-5 parts by weight of salt; The raw materials for preparation also include enzyme preparation, which accounts for 0.1% to 0.3% of the soybean protein.

2. The plant-based emulsified powder according to claim 1, characterized in that The vegetable oil is selected from one or a combination of soybean oil, corn oil, peanut oil, sunflower oil, and canola oil, preferably soybean oil.

3. The plant-based emulsified powder according to claim 1, characterized in that The enzyme preparation is selected from one or a combination of neutral protease, alkaline protease, papain, and trypsin, preferably neutral protease.

4. The plant-based emulsified powder according to claim 1, characterized in that: The soy protein is modified soy protein, and the modified soy protein is obtained by sterilizing, enzymolyzing and sterilizing the soy protein again.

5. The plant-based emulsified powder according to claim 1, characterized in that: The thickener is selected from one or a combination of xanthan gum, guar gum and carrageenan, preferably one or a combination of xanthan gum and guar gum; The modified starch is selected from one of hydroxypropyl starch, pregelatinized distarch phosphate, acetylated distarch phosphate, acetate starch, and acetylated distarch adipate, preferably acetylated distarch adipate; The sweetness regulator is selected from one or a combination of white granulated sugar, glucose, xylitol, and fructose, preferably white granulated sugar.

6. A method for preparing the plant-based emulsified powder according to any one of claims 1 to 5, characterized in that: The following steps are involved: A) mixing soybean protein, a sweetness regulator, modified starch, a thickener, vegetable oil, salt and water and sterilizing the mixture to obtain a mixed liquid; B) mixing the mixed liquid with an enzyme preparation for enzymolysis to obtain an enzymolysis product; C) sterilizing the enzymatic hydrolyzate for a second time to obtain a sterilized material; D) homogenizing the sterilized material and then drying it to obtain a plant-based emulsified powder.

7. The preparation method according to claim 6, characterized in that: In step A), the sterilization is selected from flash sterilization, the flash sterilization temperature is 140-160°C, the time is 45-60s, the vacuum degree is -0.085-0.075MPa, and the flash sterilization discharge temperature is 50-58°C; In step B), the enzymatic hydrolysis temperature is 50-55°C and the time is 20-30 min; In step C), the secondary sterilization temperature is 130-140° C., the time is 8-15 seconds, and the vacuum degree is -0.070-0.062 MPa.

8. An egg-free salad dressing, characterized in that: include: 45-70 parts by weight of plant-based emulsified powder, 0.1-1 parts by weight of acidity regulator, and 30-55 parts by weight of water.

9. The egg-free salad dressing according to claim 8, characterized in that The acidity regulator is selected from one or a combination of white vinegar, aged vinegar, rice vinegar, citric acid, fumaric acid, and malic acid, preferably one or a combination of white vinegar, citric acid, and malic acid.

10. A method for preparing an egg-free salad dressing, characterized in that: The following steps are involved: The plant-based emulsifying powder, acidity regulator and water are combined and blended to obtain an egg-free salad dressing.

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