Mixed composite salad dressing and preparation method thereof

Abstract

The invention relates to the technical field of salad processing, in particular to mixed type composite salad sauce and a preparation method thereof.The mixed type composite salad sauce comprises salad base sauce, a thickening agent and composite edible powder which are packaged and stored separately and mixed during use, and the composite edible powder is obtained by spraying a protective agent to vegetable powder, nut powder, yoghurt powder, meat powder, fruit powder and cereal powder; the protective agent is obtained by mixing ethyl cellulose, polyethylene glycol, a dispersing aid and edible ethanol according to the weight ratio of (1-2): 0.5: 1: (5-6); the auxiliary dispersing agent is polysorbate and / or sodium carboxymethyl cellulose; the composite edible powder passes through a 200-500-mesh sieve, the salad dressing is divided into the salad base dressing, the thickening agent and the composite edible powder, the salad base dressing, the thickening agent and the composite edible powder are mixed during use, salad base dressing juice can be effectively prevented from directly permeating the composite edible powder, the vegetable powder and the fruit powder can keep the crispness of the salad base dressing, the nut powder cannot become greasy due to absorption of excessive grease, and the taste of the salad base dressing is improved. And the meat powder can maintain the due chewiness and flavor, so that the original crispness, tenderness, chewiness and flavor of the raw materials are maintained.

Description

Technical Field

[0001] The present application relates to the technical field of salad processing, and more specifically, to a mixed compound salad dressing and a preparation method thereof. Background Art

[0002] The main function of salad dressing is to serve as a seasoning for salad. When various vegetables, fruits, meat or seafood are mixed together to make a salad, adding an appropriate amount of salad dressing can significantly enhance its taste and flavor, making the salad more delicious. Traditional salad dressing is mainly composed of vegetable oil, egg yolk and seasonings, among which vegetable oil and egg yolk account for a large proportion, resulting in traditional salad dressings with high fat and high calories. With the acceleration of the pace of modern life and the continuous improvement of people's health awareness, more and more consumers are beginning to pursue a low-fat and healthy diet. The high-calorie characteristics of traditional salad dressings obviously conflict with modern people's dietary concepts. People began to develop salad dressings with lower calories and better taste, adding vegetables, meat, nuts and cheese instead of egg yolk or vegetable oil to salad dressings, making salad dressings lower in calories and richer in taste.

[0003] However, after adding vegetables, meat, nuts, cheese and other ingredients, the taste of vegetables, meat, nuts and cheese is reduced due to long-term soaking in the salad dressing. Among them, vegetables may lose their crisp and tender taste and become soft after long-term soaking; meat may become too moist after soaking in salad dressing for too long, losing its chewiness and flavor; nuts may absorb too much oil after soaking in salad dressing, causing their taste to become greasy and less crisp; cheese may become too soft or even melted after soaking in salad dressing, thus losing its original texture and taste, all of which will affect the flavor and taste of the salad dressing. At the same time, these ingredients soaked in salad dressing for a long time are more likely to deteriorate, especially when the salad dressing contains more water and sugar. Summary of the invention

[0004] In order to improve the taste and shelf life of salad dressing while reducing its calorie content, the present application provides a mixed compound salad dressing and a preparation method thereof.

[0005] In a first aspect, the present application provides a mixed compound salad dressing, which adopts the following technical solution: A mixed compound salad dressing, comprising a salad base dressing, a thickener and a compound edible powder which are packaged and stored separately and mixed when used, wherein the compound edible powder is obtained by spraying a protective agent onto vegetable powder, nut powder, yogurt powder, meat powder, fruit powder and grain powder; The protective agent is obtained by mixing ethyl cellulose, polyethylene glycol, a dispersant and edible ethanol in a weight ratio of (1-2):0.5:1:(5-6); The dispersant is polysorbate and / or sodium carboxymethyl cellulose; The thickener is prepared from the following raw materials: Xanthan gum 0.2-0.3 parts Hydroxypropyl distarch phosphate 0.06-0.09 parts 3-4 parts of gelatinized starch; The weight ratio of the vegetable powder, the nut powder, the yogurt powder, the meat powder, the fruit powder, the cereal powder and the protective agent is (8-9): (4-6): (1-2): (2-4): (3-5): 2:3; The composite edible powder is sieved through a 200-500 mesh sieve; The vegetable powder includes at least one of cabbage powder, mustard powder, spinach powder, water spinach powder, kale powder, amaranth powder and lettuce powder; The fruit powder includes at least one of apple powder, pear powder, peach powder, plum powder, lychee powder, longan powder, olive powder, hawthorn powder and pineapple powder; The viscosity of the salad base sauce is 10-20 Pa.s; The salad base sauce, the thickener and the composite edible powder are 10:2:(4-6).

[0006] By adopting the above technical solution, the salad dressing is divided into salad base sauce, thickener and compound edible powder, and the three are mixed when used, which can effectively isolate the salad base sauce from directly penetrating the compound edible powder, the vegetable powder and fruit powder can maintain their crispness, the nut powder will not become greasy due to absorbing too much oil, and the meat powder can also maintain its proper chewiness and flavor, thereby maintaining the original crispness, chewiness and flavor of the raw materials. Moreover, these compound edible powders are each rich in different vitamins, minerals, proteins, dietary fibers, etc., so that the salad dressing can provide deliciousness while also meeting the human body's needs for multiple nutrients.

[0007] Thickeners can make the viscosity of salad dressings reach the viscosity of traditional salad dressings. When using, first mix the salad base and compound edible powder, and then mix with the thickener. Compound edible powder is not easy to mix evenly in salad dressings. The viscosity of salad base is between 10-20Pa.s, and it has good fluidity, which is convenient for compound edible powder to be mixed evenly. If the three are mixed together at the same time, it is easy to cause uneven mixing.

[0008] Xanthan gum increases the viscosity and stability of salad dressing, preventing stratification and precipitation. Hydroxypropyl distarch phosphate increases the viscosity and stability of salad dressing, improving freeze-thaw resistance. Gelatinized starch increases the viscosity and taste of salad dressing, helping the salad dressing adhere better to the ingredients. The combined use of the three can not only increase the viscosity of salad dressing, but also make its texture close to traditional salad dressing.

[0009] The composite edible powder contains vegetable powder, nut powder, yogurt powder, meat powder, fruit powder and grain powder, which can enrich the overall taste of the salad and enhance the eating experience. However, each of these powders has a unique taste and aroma, and they will taste each other after being left for a long time, which greatly reduces the taste and flavor of the salad dressing. In this application, a protective film is formed on the surface of the composite edible powder by spraying a protective agent on the surface of the powder, so that each powder exists independently and does not taste each other. At the same time, the use of a protective agent will not destroy the nutrients in the raw powder, but will help maintain its integrity, so that the composite salad dressing can provide a variety of essential nutrients for the human body while providing a rich taste. The delicate feeling of the salad dressing is improved by using a composite edible powder with a specific mesh size.

[0010] Ingredients such as ethyl cellulose and polyethylene glycol in the protective agent can form a thin and transparent protective film on the surface of the composite edible powder. This protective film effectively isolates the smell and taste exchange between different raw material powders. For example, the fresh smell of vegetable powder, the crisp taste of nut powder, and the mellow flavor of meat powder can all remain independent in their respective fields and will not be mixed due to contact with each other. Edible ethanol is used to dissolve ethyl cellulose and polyethylene glycol to form a film, and the edible ethanol will evaporate completely in the later stage, which will not affect the use of salad dressing. The composite edible powder can be mixed with the salad base sauce, which is difficult to mix. The dispersant is used to help the composite edible powder to be quickly mixed in the salad base sauce.

[0011] Finally, due to the effect of the protective agent, the shelf life of the salad dressing is extended, allowing consumers to enjoy delicious salads for a longer period of time. Traditional salads are prone to spoilage and have a short shelf life because the ingredients are in direct contact with the salad dressing and the salad dressing contains more water and sugar.

[0012] Preferably, the vegetable powder is sieved through a 400-500 mesh sieve, the nut powder is sieved through a 200-250 mesh sieve, the yogurt powder is sieved through a 300-400 mesh sieve, the meat powder is sieved through a 350-400 mesh sieve, the fruit powder is sieved through a 300-500 mesh sieve, and the grain powder is sieved through a 250-400 mesh sieve.

[0013] By adopting the above technical solution, the particle sizes of vegetable powder, nut powder, yogurt powder, meat powder, fruit powder and cereal powder are optimized, so that they are easier to mix evenly with salad base sauce, the mixing time is shortened, and it is convenient to eat.

[0014] Preferably, the emulsifier includes at least one of glyceryl monostearate, sucrose fatty acid ester, sorbitan fatty acid ester and polyglycerol fatty acid ester.

[0015] By adopting the emulsifier, the surface tension of the salad base sauce is reduced, so that the composite edible powder can be better mixed and evenly mixed without generating particles, and is convenient to eat.

[0016] Preferably, the vegetable powder is prepared by the following method: The vegetables are cleaned and then frozen and cut into sections with a freezing pressure of 0.5-0.8MPa, a temperature of -30-40°C, and a freezing time of 1-2h. The vegetables are taken out and placed in a freeze-drying chamber for infrared freeze-drying and dehydration. The infrared freeze-drying and dehydration process is as follows: cold trap temperature of -20-10°C, system pressure of 80-100Pa, infrared light source wavelength of 2.4-3μm, irradiation power of 0.7-0.9W / cm2, irradiation distance of 80mm, system pressure drying for 10-15h, until the moisture content of the vegetables reaches below 5%, and then they are crushed to obtain vegetable powder.

[0017] Preferably, the fruit powder is prepared by the following method: The fruit is free of impurities, cleaned, sliced, and then frozen with a freezing pressure of 0.5-0.8MPa, a temperature of -30-40°C, and a freezing time of 3-6h. The fruit is taken out and placed in a freeze-drying chamber for infrared freeze-drying and dehydration. The infrared freeze-drying and dehydration process is as follows: cold trap temperature of -20-15°C, system pressure of 70-90Pa, infrared light source wavelength of 2.4-3μm, irradiation power of 0.9-1.1W / cm2, irradiation distance of 80mm, system pressure drying for 15-20h, until the moisture content of the fruit reaches below 5%, and then crushed to obtain fruit powder.

[0018] By adopting the above technical solution, the prepared vegetable powder and fruit powder have low water content, can well maintain the original flavor, and can retain the taste of vegetables and fruits to a large extent. The water in vegetables and fruits is removed in the form of ice crystals through vacuum freeze drying technology, retaining their original tissue structure, so that the vegetable powder and fruit powder can still maintain a crisp and tender taste in salad dressing. This is in sharp contrast to the taste of vegetables and fruits in traditional salads that become soft due to long-term soaking.

[0019] Through vacuum freeze drying, the water content of vegetables and fruits is successfully reduced to less than 5%, while retaining their original color, flavor and nutrients. At the same time, their shelf life is greatly extended and the risk of deterioration caused by excessive moisture is reduced.

[0020] Removing impurities from vegetables includes steps such as peeling and deseeding.

[0021] Preferably, the meat powder is prepared by the following method: Wash the meat, wipe dry, cut into powder, add oyster sauce, light soy sauce, salt, black pepper, onion and ginger water and sugar and mix well, then add cooking oil and mix well, marinate for 30-60 minutes, place in a baking tray, set the temperature to 180-200℃, bake for 30-40 minutes, turn over and bake for 20-30 minutes to get meat powder.

[0022] By adopting the above technical solution, the moisture in the meat is removed, and a unique flavor and aroma are generated during the roasting process, which adds more flavor layers to the salad and makes the taste of the salad dressing more diverse. At the same time, high-temperature roasting can effectively kill bacteria and parasites on the surface of the meat, which helps to extend the shelf life of the meat powder and thus extend the shelf life of the mixed compound salad dressing.

[0023] Preferably, the cereal flour is prepared by the following method: The grains are soaked, steamed, cooled, and sprinkled with water. The steamed grains are spread out and placed in an environment with a temperature of 100-105°C for drying for 1-2 hours. The temperature is then raised to 150-200°C to bake the grains until they become crispy, and then they are crushed to obtain grain flour.

[0024] By adopting the above technical solution, the prepared cereal powder has a crisp taste, and the crisp taste is combined with the dense taste of the salad base, making the overall taste of the salad more rich and diverse. The dietary fiber in the cereal helps to promote intestinal peristalsis, maintain intestinal health, and improve the edible health of the salad dressing.

[0025] Soaking allows the grains to fully absorb water and prepare for subsequent steaming. Steamed grains have a softer texture and are easier to chew and digest. The drying process removes excess water from the grains to prevent them from spoiling. Roasting makes the grains crispy and adds a layered texture. At the same time, a series of chemical reactions will occur in the grains during the roasting process, producing a unique aroma and flavor that enhances the overall taste of the salad dressing. Crushing the roasted grains into powder allows them to be better mixed with the salad dressing while maintaining a certain chewiness. The soaking, steaming and drying processes can retain the nutrients of the grains, such as dietary fiber, vitamins and minerals, to a certain extent.

[0026] The cereal flour includes sorghum, millet, broomcorn millet, rice, millet, yellow rice, corn, coix seed, highland barley, barley, wheat, oats, buckwheat, rye, naked oats and quinoa.

[0027] Preferably, the nut powder is prepared by the following method: Mix nuts, salt, star anise and peppercorns, stir and heat to 50-70°C for frying, then heat to 110-130°C for frying until the nuts are crispy, remove salt, star anise and peppercorns to obtain nut powder.

[0028] By adopting the above technical scheme, the prepared nut powder and the flavor of the salad base are more coordinated, the crisp taste of the nut powder complements the dense taste of the salad dressing, which can enhance the overall flavor of the salad dressing and make it more delicious. At the same time, nuts are rich in nutrients such as unsaturated fatty acids, proteins, minerals and vitamins, which can provide consumers with necessary nutritional support.

[0029] The frying process will reduce the moisture content of nuts, while also retaining the nutrients in nuts, such as unsaturated fatty acids, proteins, vitamins and minerals, providing rich nutritional value for salad dressings. At the same time, it will reduce the number of microorganisms in nuts, thereby extending the shelf life of salad dressings.

[0030] Preferably, the salad base dressing is prepared from the following raw materials in parts by weight: 3-5 parts cooking oil 0.05-0.1 part salt Xylitol 0.3-0.5 parts Lecithin 0.4-0.9 parts 1-2 parts vinegar 0.05-0.1 part white pepper 1-3 parts soy sauce Emulsifier 0.1-0.2 parts Flavonoids 0.05-0.1 parts Chitosan 0.5-1 part 15-25 parts water; The thickener is prepared from the following raw materials: Xanthan gum 0.2-0.3 parts Hydroxypropyl distarch phosphate 0.06-0.09 parts 3-4 parts gelatinized starch 10-15 parts of water.

[0031] By adopting the technical scheme, the prepared salad base sauce has a rich and delicate taste, and can form a mixed composite salad sauce with a rich taste and unique flavor with the composite edible powder.

[0032] Edible oil provides lubrication and a smooth taste, is a source of fatty acids and vitamin E, and maintains the stability of salad dressing. Salt adjusts the saltiness of salad dressing, enhances the taste, and helps enhance the taste of other seasonings. Xylitol increases sweetness, controls blood sugar levels, and is suitable for diabetics and people with healthy diets. Lecithin helps incompatible ingredients mix, is antioxidant, and lowers cholesterol. Xanthan gum increases the viscosity and stability of salad dressing, and prevents stratification and precipitation. Vinegar adjusts the sourness, increases the taste level, and has a bactericidal and preservative effect. White pepper provides a spicy taste, enhances appetite, and has a cold-dispelling and stomach-warming effect. Soy sauce provides a salty and fresh taste, increases color and aroma, and enhances the overall flavor of salad dressing. Emulsifiers work together with lecithin to ensure the stable mixing of incompatible ingredients, making the salad dressing delicate and uniform. Vinegar adjusts the sourness, increases the taste level, and has a bactericidal and preservative effect. Flavonoids: prevent oil oxidation and deterioration, extend shelf life, and have anti-inflammatory and anti-cancer effects. Chitosan: prevents microbial contamination and oxidation and deterioration, and has antibacterial properties.

[0033] Preferably, the salad base dressing is prepared by the following method: 1) mixing edible oil, xylitol, lecithin, emulsifier, chitosan and water, stirring continuously at a temperature of 60-70° C. and a stirring speed of 1500-2000 rpm to obtain a mixture; 2) mixing salt, vinegar, white pepper, soy sauce, flavonoids and the mixture evenly, sterilizing, and obtaining a salad base sauce; The thickener is prepared by the following method: The xanthan gum, hydroxypropyl distarch phosphate and gelatinized starch are uniformly stirred to obtain a thickener.

[0034] By adopting the above technical scheme, the prepared salad base sauce has the characteristics of being uniform, delicate, good in taste, rich in flavor, etc. At the same time, the salad base sauce has good stability, is not easy to be separated or deteriorated, and can maintain a uniform texture and taste for a long time.

[0035] The raw materials are mixed in two stages. First, edible oil, xylitol, lecithin and other raw materials that are not easily soluble or require a long time to be mixed are mixed to obtain a mixture. The various raw materials in the salad base are fully mixed and evenly mixed through the combined effect of high-temperature stirring and emulsifiers to form a delicate and stable salad base system. Then, salt, vinegar and other seasonings that are easily soluble or need to be added last are mixed with the mixture. This ensures that each raw material can be fully dissolved and mixed, thereby improving the uniformity and stability of the salad base.

[0036] In a second aspect, the present application provides a method for preparing a mixed compound salad dressing, which adopts the following technical scheme: A method for preparing a mixed compound salad dressing, comprising the following preparation steps: S1. Mix vegetable powder, nut powder, yogurt powder, meat powder, fruit powder and cereal powder, add them into a blender, keep the blender temperature at 70-80°C, spray the protective agent while stirring, and continue stirring until the edible ethanol is completely volatilized to obtain a composite edible powder. S2. When using, the compound edible powder and the salad base sauce are mixed, and then a thickener is added to obtain a mixed compound salad sauce.

[0037] By adopting the above technical solution, the prepared mixed compound salad dressing has a good taste and rich nutrition, meeting the human body's needs for multiple nutrients. Spraying the protective agent during the mixing process and controlling the mixer temperature at 70-80°C helps to maintain the freshness and color of the ingredients, while preventing the loss of nutrients, and can accelerate the volatilization of edible ethanol to form a protective film layer to ensure the safety and purity of the final product.

[0038] The mixed powder can be eaten after being mixed with the salad base sauce. This preparation method is convenient and quick, which is very suitable for busy modern people. At the same time, since the mixed powder and the salad base sauce can be stored separately, the shelf life of the salad sauce can be further extended.

[0039] Preferably, the spraying amount of the protective agent is 2-3 ml / m 2 .

[0040] By adopting the above technical solution, the amount of protective agent is optimized, so that the protective agent can be evenly covered on the surface of the composite edible powder to form a thin and transparent protective film, which effectively prevents the penetration and transmission of odor molecules, thereby preventing the cross-flavor phenomenon between different raw material powders. At the same time, this protective film will not be too thick to affect the taste, nor too thin to lose the protective effect.

[0041] In summary, this application has the following beneficial effects: 1. In the present application, a mixed compound salad dressing is prepared by mixing salad base sauce, thickener and compound edible powder, and then mixing the three when using, which can effectively isolate the salad base sauce from directly penetrating the compound edible powder, the vegetable powder and fruit powder can maintain their crispness, the nut powder will not become greasy due to absorbing too much oil, and the meat powder can also maintain its proper chewiness and flavor, thereby maintaining the original crispness, chewiness and flavor of the raw materials and extending their shelf life. Among them, the composite edible powder is obtained by spraying a protective agent on vegetable powder, nut powder, yogurt powder, meat powder, fruit powder and grain powder. The protective agent forms a protective film on the surface of the composite edible powder, so that each powder exists independently and will not taste each other. The protective agent is obtained by mixing ethyl cellulose, polyethylene glycol, a dispersant and edible ethanol in a specific ratio. Components such as ethyl cellulose and polyethylene glycol can form a thin and transparent protective film on the surface of the composite edible powder. This protective film effectively isolates the smell and taste exchange between different raw material powders. Thickeners can make the viscosity of salad dressings reach the viscosity of traditional salad dressings. When using, first mix the salad base and compound edible powder, and then mix with the thickener. Compound edible powder is not easy to mix evenly in salad dressings. The viscosity of salad base is between 10-20Pa.s, and it has good fluidity, which is easy to mix evenly with compound edible powder. DETAILED DESCRIPTION

[0042] Preparation Example Preparation Example 1 A salad base sauce is prepared by the following method: 1) 300 g of edible oil, 30 g of xylitol, 40 g of lecithin, 10 g of emulsifier, 50 g of chitosan and 500 g of water were mixed, and the mixture was stirred continuously at 60° C. and 1500 rpm until the mixture was in a paste state to obtain a mixture; 2) 5 g of salt, 100 g of vinegar, 5 g of white pepper, 100 g of soy sauce, 5 g of flavonoids and the mixture were stirred evenly and sterilized to obtain a salad base dressing.

[0043] Gelatinized starch is obtained by frying corn starch at 180°C until it turns yellow.

[0044] The difference between Preparation Example 2-3 and Preparation Example 1 is that the type, amount and experimental parameters of the salad base dressing are different. The specific differences are shown in Table 1: Table 1 Types, amounts and experimental parameters for preparing salad dressings Preparation Example 4 A salad base sauce, the difference between this preparation example and preparation example 1 is that white sugar is used instead of xylitol.

[0045] Preparation Example 5 A salad base dressing, the difference between this preparation example and preparation example 1 is that egg yolk is used instead of lecithin.

[0046] Preparation Example 6 A salad base sauce, the difference between this preparation example and preparation example 1 is that monoglyceride is used as an emulsifier.

[0047] Preparation Example 7 A salad base sauce, the difference between this preparation example and preparation example 1 is that monoglyceride is used as an emulsifier. Example

[0048] Example 1 A mixed compound salad dressing is prepared by the following method: S1. Mix vegetable powder, nut powder, yogurt powder, meat powder, fruit powder and cereal powder, add them into a blender, keep the blender temperature at 70°C, spray the protective agent while stirring, and continue stirring until all edible ethanol evaporates to obtain a composite edible powder after spraying. S2. When using, mix 20 g of the mixed powder and 50 g of the salad base sauce from Preparation Example 1, then add 10 g of the thickener from Preparation Example 1, and stir to obtain a mixed composite salad dressing.

[0049] The protective agent is obtained by mixing ethyl cellulose, polyethylene glycol, dispersant (polysorbate) and edible ethanol in a weight ratio of 1:0.5:1:5. The spraying amount of the protective agent is 2ml / m 2 .

[0050] The weight ratio of vegetable powder, nut powder, yogurt powder, meat powder, fruit powder, cereal powder and protective agent is 8:4:1:2:3:2:3.

[0051] The particle size of vegetable powder, the particle size of nut powder, the particle size of yogurt powder, the particle size of meat powder, the particle size of fruit powder and the particle size of grain powder are sieved through 100-200 mesh.

[0052] The thickener is prepared by the following method: Mix 20 g of xanthan gum, 6 g of hydroxypropyl distarch phosphate and 300 g of gelatinized starch and mix well to obtain a thickener.

[0053] The viscosity of salad dressing is 10 Pa / s.

[0054] The weight ratio of the salad base sauce, the thickener and the compound edible powder is 10:2:4.

[0055] Vegetable powder and fruit powder are prepared by the following method: 100 g of vegetables (cabbage) were cleaned and then frozen at a freezing pressure of 0.5 MPa, a temperature of -30°C, and a freezing time of 1 h. After being taken out, they were placed in a freeze-drying chamber for infrared freeze-drying and dehydration. The infrared freeze-drying and dehydration process was as follows: cold trap temperature of -20°C, system pressure of 80 Pa, infrared light source wavelength of 2.4 μm, and irradiation power of 0.7 W / cm 2 The irradiation distance is 80mm, and the system is pressed and dried for 10 hours until the moisture content of the vegetables reaches below 5% to obtain vegetable powder.

[0056] 100g of fruit (apple, peeled and cored) was cleaned and then frozen at a freezing pressure of 0.5MPa, a temperature of -30℃, and a freezing time of 3h. After being taken out, it was placed in a freeze-drying chamber for infrared freeze-drying and dehydration. The infrared freeze-drying and dehydration process was as follows: cold trap temperature of -20℃, system pressure of 70Pa, infrared light source wavelength of 2.4μm, and irradiation power of 0.9W / cm 2 The irradiation distance is 80mm, and the system is pressed and dried for 15 hours until the moisture content of the fruit reaches below 5% to obtain fruit powder.

[0057] Meat meal is prepared by the following method: Wash 100g of beef, wipe off the moisture, cut into powder, add 5g oyster sauce, 10g light soy sauce, 5g salt, 6g black pepper, 10g scallion and ginger water and 5g sugar, mix well, then add 5g cooking oil, mix well, marinate for 30 minutes, place in a baking tray, set the temperature to 180℃, bake for 30 minutes, turn over and bake for 20 minutes to get meat powder.

[0058] Cereal flour is prepared by the following method: Soak 100g of cereals (oats) for 2 hours, steam them, cool them, sprinkle them with water, spread the steamed cereals flat, place them in an environment with a temperature of 100°C, dry them for 1 hour, then heat them to 150°C to bake the cereals until they become crispy, and then grind them to obtain cereal flour.

[0059] Nut flour is prepared by the following method: Mix 100g of nuts, 10g of salt, 2g of star anise and 5g of peppercorns, stir well, heat to 50-70°C and stir-fry for 10min, then heat to 110°C and stir-fry until the nuts are crispy, remove the salt, star anise and peppercorns to obtain nut powder.

[0060] The difference between Example 2-3 and Example 1 is that the types, amounts and experimental parameters of the mixed compound salad dressing are different. The specific differences are shown in Table 2: Table 2 Types, dosages and experimental parameters for preparing mixed compound salad dressings Example 4 A mixed compound salad dressing. The difference between this embodiment and embodiment 1 is that the salad base dressing comes from preparation example 4.

[0061] Example 5 A mixed compound salad dressing. The difference between this embodiment and embodiment 1 is that the salad base dressing comes from preparation example 5.

[0062] Example 6 A mixed compound salad dressing. The difference between this embodiment and embodiment 1 is that the salad base dressing comes from preparation example 6.

[0063] Example 7 A mixed compound salad dressing. The difference between this embodiment and embodiment 1 is that the salad base dressing comes from preparation example 7.

[0064] Example 8 A mixed compound salad dressing. The difference between this embodiment and embodiment 1 is that the vegetable powder is sieved through a 400-500 mesh sieve, the nut powder is sieved through a 200-250 mesh sieve, the yogurt powder is sieved through a 300-400 mesh sieve, the meat powder is sieved through a 350-400 mesh sieve, the fruit powder is sieved through a 300-500 mesh sieve, and the grain powder is sieved through a 250-400 mesh sieve.

[0065] Comparative Example Comparative Example 1 A mixed compound salad dressing. The difference between this comparative example and Example 1 is that in step S2, the mixed powder, the thickener and the salad base are mixed to obtain the mixed compound salad dressing, which is then stored.

[0066] Comparative Example 2 A mixed compound salad dressing, the difference between this comparative example and Example 1 is that in step S1, no protective agent is sprayed.

[0067] Comparative Example 3 A mixed compound salad dressing, the difference between this comparative example and Example 1 is that in step S1, water is used instead of edible ethanol.

[0068] Comparative Example 4 A mixed compound salad dressing, the difference between this comparative example and Example 1 is that in step S1, the protective agent is obtained by mixing ethyl cellulose and edible ethanol in a weight ratio of 1.5:5.

[0069] Comparative Example 5 A mixed compound salad dressing, the difference between this comparative example and Example 1 is that in step S1, the protective agent does not add a dispersing agent.

[0070] Comparative Example 6 A mixed compound salad dressing, the difference between this comparative example and Example 1 is that tomatoes are used instead of cabbages when preparing the vegetable powder.

[0071] Comparative Example 7 A mixed compound salad dressing, the difference between this comparative example and Example 1 is that pectin is used instead of xanthan gum in the thickener.

[0072] Comparative Example 8 A mixed compound salad dressing. The difference between this comparative example and Example 1 is that sodium alginate is used in the thickener instead of hydroxypropyl distarch phosphate.

[0073] Comparative Example 9 A mixed compound salad dressing, the difference between this comparative example and Example 1 is that corn starch is used in the thickener instead of gelatinized starch.

[0074] Comparative Example 10 A mixed compound salad dressing, the difference between this comparative example and Example 1 is that oranges are used instead of apples when preparing the fruit powder.

[0075] Comparative Example 11 A mixed compound salad dressing. The difference between this comparative example and Example 1 is that the weight ratio of vegetable powder, nut powder, yogurt powder, meat powder, fruit powder, cereal powder and protective agent is 4:4:4:4:4:4.

[0076] Detection method / test method Mixing time test: stir the salad base sauce and compound edible powder at a stirring speed of 60r / min, and record the time for complete mixing.

[0077] Viscosity test: After the salad base and compound edible powder are evenly mixed, the viscosity is tested using the NDJ-8S digital rotational viscometer. After mixing with the thickener, the viscosity is tested again. The best viscosity is 30-40Pa.s after adding the thickener. Test conditions: Use a #4 rotor, the rotor speed is 6r / min, the measurement time is 1min, and the viscosity value at this time is read.

[0078] Colony and mold test: First, conduct microbial testing (total colony count and mold) on the prepared samples, and then place the packaged bread at room temperature for 12 months before conducting microbial testing. Total colony count: Test according to the method specified in "GB4789.2-2010 Food Microbiology Test Total Colony Count Determination". Mold: Test according to the method specified in "GB 4789.15-2010 Food Microbiology Test Mold and Yeast Count", and compare the changes in the number of colonies and molds before and after.

[0079] Taste test: After the mixed compound salad dressings in Examples 1-8 and Comparative Examples 1-11 were left for one week, the salad base dressing and the compound edible powder were added and mixed evenly. 20 g of the mixed compound salad dressing at room temperature was weighed and placed in a disposable cup, left to stand for 30 minutes, and then tasted independently by 20 tasters, and scored according to the body, fineness, flavor and taste of the samples. The standards are shown in Table 3: Table 3 Body, fineness, flavor and taste scoring table The experimental data of Examples 1-8 and Comparative Examples 1-11 are shown in Tables 4 and 5: Table 4 Mixing time test and viscosity experimental data of Examples 1-8 and Comparative Examples 1-11 Table 5 Colony and mold test and taste test data of Examples 1-8 and Comparative Examples 1-11 Comparing Example 1 with Comparative Example 1, the stirring time in Comparative Example 1 is long. In the colony and mold test methods in Comparative Example 1, the colony count and mold count of Comparative Example 1 greatly increase after 12 months, and the score in the taste scoring test is only 2, which indicates that in the present application, the salad dressing is divided into a salad base dressing and a compound edible powder and stored separately, and then mixed when used, which makes mixing easy, and can effectively maintain the taste of the salad dressing and extend its shelf life.

[0080] Comparing Comparative Example 1 with Comparative Examples 2-5, the stirring time in Comparative Examples 2 and 5 is increased. In the colony and mold test methods of Comparative Examples 2-5, the colony count and mold count of Comparative Example 1-2-5 increased more after 12 months, and the score in the taste score test was lower than that of Example 1, indicating that by using the protective agent together with the composite edible powder, stirring is facilitated, the taste of the salad dressing can be effectively maintained, and its shelf life can be extended.

[0081] Comparing Example 1 with Comparative Example 6, the stirring time in Comparative Example 6 was increased, the viscosity was low during the preparation process, and the taste score was low; Comparing Example 1 with Comparative Example 10, the stirring time in Comparative Example 10 was increased, the viscosity was low during the preparation process, and the taste score was low; this indicates that the taste and viscosity of the salad dressing can be increased by using specific vegetable and fruit powders.

[0082] By comparing Example 1 with Comparative Examples 7-9, the viscosity of Comparative Examples 7-8 is relatively low, and the viscosity of Comparative Example 9 is relatively high, indicating that the thickener prepared by the present application can effectively adjust the viscosity of the salad dressing.

[0083] Comparing Example 1 with Comparative Example 11, the stirring time in Comparative Example 11 was increased, and the score of Comparative Example 11 in the taste scoring test was lower than that of Example 1, indicating that mixing vegetable powder, nut powder, yogurt powder, meat powder, fruit powder and cereal powder can improve the taste of the salad dressing and make it easier to mix.

[0084] Comparing Example 1 with Example 4, the number of colonies and the number of molds in Example 4 increased more after 12 months in the colony and mold test methods, and the score in the taste score test was lower than that of Example 1, indicating that the salad base dressing prepared by using xylitol can effectively maintain the taste of the salad dressing and extend its shelf life.

[0085] Comparing Example 1 with Example 5, the stirring time in Example 5 was increased and the viscosity in Example 5 exceeded the optimal range, indicating that the salad base prepared by adding an appropriate amount of lecithin is easier to mix with the composite edible powder.

[0086] Comparing Example 1 with Example 6-7, the stirring time in Example 6-7 was increased and the taste score was low. By adding a specific emulsifier, the mixing time of the salad base sauce and the composite edible powder can be shortened and the taste can be improved.

[0087] Comparing Example 1 with Example 8, the stirring time in Example 8 is shortened and the taste score is high, indicating that optimizing the particle sizes of vegetable powder, nut powder, yogurt powder, meat powder, fruit powder and cereal powder is beneficial to shortening the mixing time of salad base and composite edible powder and improving the taste.

[0088] 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 mixed compound salad dressing, characterized in that: The invention comprises a salad base sauce, a thickener and a composite edible powder which are packaged and stored separately and mixed when used, wherein the composite edible powder is obtained by spraying a protective agent onto vegetable powder, nut powder, yogurt powder, meat powder, fruit powder and grain powder; The protective agent is obtained by mixing ethyl cellulose, polyethylene glycol, a dispersant and edible ethanol in a weight ratio of (1-2): 0.5: 1: (5-6); The dispersant is polysorbate and / or sodium carboxymethyl cellulose; The thickener is prepared from the following raw materials: Xanthan gum 0.2-0.3 parts Hydroxypropyl distarch phosphate 0.06-0.09 parts 3-4 parts of gelatinized starch; The weight ratio of the vegetable powder, the nut powder, the yogurt powder, the meat powder, the fruit powder, the cereal powder and the protective agent is (8-9): (4-6): (1-2): (2-4): (3-5): 2:3; The composite edible powder is sieved through a 200-500 mesh sieve; The vegetable powder includes at least one of cabbage powder, mustard powder, spinach powder, water spinach powder, kale powder, amaranth powder and lettuce powder; The fruit powder includes at least one of apple powder, pear powder, peach powder, plum powder, lychee powder, longan powder, olive powder, hawthorn powder and pineapple powder; The viscosity of the salad base sauce is 10-20 Pa.s; The salad base sauce, the thickener and the composite edible powder are 10:2:(4-6).

2. The mixed compound salad dressing according to claim 1, characterized in that: The vegetable powder is sieved through a 400-500 mesh sieve, the nut powder is sieved through a 200-250 mesh sieve, the yogurt powder is sieved through a 300-400 mesh sieve, the meat powder is sieved through a 350-400 mesh sieve, the fruit powder is sieved through a 300-500 mesh sieve, and the grain powder is sieved through a 250-400 mesh sieve.

3. The mixed compound salad dressing according to claim 1, characterized in that: The emulsifier includes at least one of glyceryl monostearate, sucrose fatty acid ester, sorbitan fatty acid ester and polyglycerol fatty acid ester.

4. The mixed compound salad dressing according to claim 1, characterized in that: The vegetable powder is prepared by the following method: Remove impurities from the vegetables, wash them, cut them into pieces, and then freeze them. The freezing pressure is 0.5-0.8MPa, the temperature is -30-40℃, and the freezing time is 1-2h. After taking them out, they are placed in a freeze-drying chamber for infrared freeze-drying and dehydration. The infrared freeze-drying and dehydration process is as follows: cold trap temperature is -20-10℃, system pressure is 80-100Pa, infrared light source wavelength is 2.4-3μm, irradiation power is 0.7-0.9W / cm2, irradiation distance is 80mm, system pressure drying is 10-15h, until the moisture content of the vegetables reaches below 5%, and then they are crushed to obtain vegetable powder.

5. The mixed compound salad dressing according to claim 1, characterized in that: The fruit powder is prepared by the following method: The fruit is free of impurities, cleaned, sliced, and then frozen with a freezing pressure of 0.5-0.8MPa, a temperature of -30-40°C, and a freezing time of 3-6h. The fruit is taken out and placed in a freeze-drying chamber for infrared freeze-drying and dehydration. The infrared freeze-drying and dehydration process is as follows: cold trap temperature -20-15°C, system pressure 70-90Pa, infrared light source wavelength 2.4-3μm, irradiation power 0.9-1.1W / cm2, irradiation distance 80mm, system pressure drying for 15-20h, until the moisture content of the fruit reaches below 5%, and then crushed to obtain fruit powder.

6. The mixed compound salad dressing according to claim 1, characterized in that: The cereal flour is prepared by the following method: The grains are soaked, steamed, cooled, and sprinkled with water. The steamed grains are spread out and placed in an environment with a temperature of 100-105°C for drying for 1-2 hours. The temperature is then raised to 150-200°C to bake the grains until they become crispy, and then they are crushed to obtain grain flour.

7. The mixed compound salad dressing according to claim 1, characterized in that: The nut powder is prepared by the following method: Mix nuts, salt, star anise and peppercorns, stir and heat to 50-70°C for frying, and then heat to 110-130°C for frying until the nuts are crispy, remove excess salt, star anise and peppercorns to obtain nut powder.

8. The mixed compound salad dressing according to claim 1, characterized in that: The salad base sauce is prepared from the following raw materials in parts by weight: 3-5 parts cooking oil 0.05-0.1 part salt Xylitol 0.3-0.5 parts Lecithin 0.4-0.9 parts 1-2 parts vinegar White pepper powder 0.05-0.1 parts 1-3 parts soy sauce Emulsifier 0.1-0.2 parts Flavonoids 0.05-0.1 parts Chitosan 0.5-1 part 15-25 parts of water.

9. The mixed compound salad dressing according to claim 8, characterized in that: The salad base sauce is prepared by the following method: 1) Mix edible oil, xylitol, lecithin, emulsifier, chitosan and water, and stir continuously at a temperature of 60-70° C. and a stirring speed of 1500-2000 rpm to obtain a mixture; 2) mixing salt, vinegar, white pepper, soy sauce, flavonoids and the mixture evenly, sterilizing, and obtaining a salad base sauce; The thickener is prepared by the following method: The xanthan gum, hydroxypropyl distarch phosphate and gelatinized starch are uniformly stirred to obtain a thickener.

10. A method for preparing the mixed compound salad dressing according to any one of claims 1 to 9, characterized in that: The method comprises the following preparation steps: S1. Mix vegetable powder, nut powder, yogurt powder, meat powder, fruit powder and cereal powder, add them into a blender, keep the blender temperature at 70-80°C, spray the protective agent while stirring, and continue stirring until the edible ethanol is completely volatilized to obtain a composite edible powder. S2. When using, the compound edible powder and the salad base sauce are mixed, and then a thickener is added to obtain a mixed compound salad sauce.

Images