Multi-emulsified original plant salad dressing and preparation method thereof

Abstract

The invention relates to the technical field of salad dressing processing, in particular to multi-emulsified original plant salad dressing and a preparation method thereof.The multi-emulsified original plant salad dressing is prepared from, by weight, 10-15 parts of a first water phase, 15-20 parts of a first oil phase, 30-40 parts of a second water phase, 18-22 parts of a second oil phase, 2-3 parts of a thickening agent, 4-5 parts of avocado powder and 4-6 parts of konjaku flour; the first water phase is prepared from the following raw materials in parts by weight: 15-20 parts of water and 2-5 parts of a natural sweetening agent; the second water phase is prepared from the following raw materials in parts by weight: 10-20 parts of water, 5-6 parts of soy sauce, 2-3 parts of gelatin, 1-2 parts of vinegar and 3-6 parts of vegetable juice; the first oil phase is prepared from the following raw materials in parts by weight: 4-6 parts of olive oil and 0.1-0.2 part of an emulsifier; the second oil phase is prepared from the following raw materials in parts by weight: 5-10 parts of linseed oil, 3-5 parts of soybean lecithin, 1-2 parts of sesame oil and 0.2-0.5 part of an emulsion stabilizer, and the salad dressing has good uniformity and stability and is not easy to layer or precipitate.

Description

Technical Field

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

[0002] Salad dressing originated from the Mediterranean island of Minorca. Its traditional production process uses a lot of egg yolks, oil, sugar and other raw materials. Since a lot of egg yolks are used as emulsifiers in the production of traditional salad dressing, its cholesterol content remains high. At the same time, in order to adjust the taste, a lot of oil and sugar are added during the production process, which undoubtedly further increases the calories and sweetness of the salad dressing. Long-term and large-scale intake of high-fat, high-sugar salad dressing will undoubtedly place a heavy burden on the human cardiovascular system and increase the risk of chronic diseases such as obesity and diabetes.

[0003] With the popularization of the concept of healthy eating, more and more people have begun to pay attention to the fat and sugar content in food, and traditional salad dressings are no longer suitable for everyone. They began to try to use natural ingredients such as tofu, plant protein, and pectin to replace egg yolks, in order to reduce the fat and sugar content of salad dressings while maintaining the deliciousness of the salad dressings. However, the emulsification function of egg yolks in the production process of salad dressings is extremely critical. It can effectively stabilize the combination of oils and water-soluble ingredients to ensure that the texture of the sauce is uniform and delicate. In contrast, it is often difficult to achieve the same emulsification efficiency as egg yolks using other substitutes, which directly leads to obvious defects in the stability of new salad dressings, such as easy physical changes such as stratification or precipitation, which affects the overall quality of the product. Summary of the invention

[0004] In order to solve the problem that the existing salad dressing has unstable texture and is prone to stratification or precipitation, the present application provides a multi-emulsified original salad dressing and a preparation method thereof.

[0005] In a first aspect, the present application provides a multi-emulsified original salad dressing, which adopts the following technical solution: A multi-emulsified original salad dressing is prepared from the following raw materials in parts by weight: 10-15 parts of the first aqueous phase 15-20 parts of the first oil phase Second water phase 30-40 parts Second oil phase 18-22 parts 2-3 parts modified starch 4-5 portions of avocado powder 4-6 parts konjac flour; The first aqueous phase is prepared from the following raw materials in parts by weight: 15-20 parts water 2-5 parts natural sweetener The second aqueous phase is prepared from the following raw materials in parts by weight: 10-20 parts water 5-6 portions of soy sauce 2-3 parts gelatin 1-2 parts vinegar 3-6 servings of vegetable juice The first oil phase is prepared from the following raw materials in parts by weight: 4-6 parts olive oil Emulsifier 0.1-0.2 parts The second oil phase is prepared from the following raw materials in parts by weight: 5-10 parts linseed oil 3-5 parts soybean lecithin 1-2 parts sesame oil Emulsion stabilizer 0.2-0.5 parts; The modified starch is prepared by the following method: Starch, citric acid, ethanol and water are mixed, heated to 40-45° C., stirred for 3-4 hours, and then a thickener is added, and stirring is continued for 1-2 hours to obtain modified starch, wherein the weight ratio of the starch, citric acid, ethanol, water and thickener is 4:0.5:1:2:(1-2).

[0006] By adopting the above technical solution, the oil, water and water-soluble components in the salad dressing can be combined more stably, avoiding the occurrence of stratification or precipitation, thereby ensuring the uniformity and stability of the salad dressing.

[0007] Emulsifiers and emulsion stabilizers are added to the first oil phase and the second oil phase, respectively. Emulsifiers can reduce the surface tension of the oil-water interface, promote the uniform dispersion of oil and water molecules, and form stable emulsion droplets. Emulsion stabilizers can further enhance the stability of the emulsion and prevent the droplets from aggregating and stratifying. Through the superposition of the first water phase and the second water phase, the first oil phase and the second oil phase, a multiple emulsion system is formed, so that the oil droplets and water droplets in the system are wrapped in multiple layers, thereby enhancing the emulsion stability.

[0008] The first aqueous phase and the second aqueous phase contain different flavor ingredients and functional additives, such as natural sweeteners, soy sauce, gelatin, vinegar and vegetable juice, which not only provide the basic flavor and taste for the salad dressing, but also help to form a stable emulsified system through different solubility and charge properties.

[0009] During the entire process, high-quality oils such as olive oil and flaxseed oil are used, and the total amount of oil is controlled. At the same time, natural sweeteners are used to replace part of the sugar, which significantly reduces the fat and sugar content of the salad dressing and makes it more in line with the needs of a healthy diet.

[0010] By adding an appropriate amount of modified starch, the viscosity of the salad dressing is further increased, which helps to closely combine the oil and water phases and prevent stratification and precipitation. Avocado powder and konjac flour are not only rich in dietary fiber and a variety of nutrients, but also can form tiny particle structures in the salad dressing, which plays a physical stabilizing role and further prevents stratification and precipitation. At the same time, avocado powder can provide a taste similar to egg yolk, bringing the advantages of reducing fat and cholesterol content, increasing dietary fiber, and improving taste and flavor. Konjac flour has a delicate and tasteless taste, which can effectively increase the consistency and glossiness of the salad dressing and make it smoother. Traditional salad dressings often contain high calories and fat, and the addition of konjac flour can reduce the content of these ingredients to a certain extent, thereby reducing the calorie and fat intake of the salad dressing, making it more in line with the concept of healthy eating.

[0011] Preferably, the thickener comprises at least one of guar gum, locust bean gum, tamarind gum, pectin, konjac gum, alginate and gelatin.

[0012] By adopting the above technical solution and optimizing the type of thickener, the oil droplets and water droplets in the salad dressing are more tightly combined to form a more stable emulsified structure, which helps prevent the oil droplets and water droplets from separating in the salad dressing, thereby maintaining the texture and taste of the salad dressing and extending the shelf life of the salad dressing. At the same time, the addition of the above thickener makes the salad dressing thicker and smoother.

[0013] Preferably, the emulsifier includes at least one of glyceryl monostearate, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters and polyglycerol fatty acid esters.

[0014] By adopting the above technical solution and optimizing the type of emulsifier, the oil phase and the water phase in the salad dressing can be more closely combined, thereby improving its anti-separation ability and maintaining a stable texture and taste during storage and transportation. The above emulsifier can make the oil droplets and water droplets in the salad dressing disperse more evenly, thereby increasing its fineness.

[0015] Preferably, the emulsion stabilizer includes at least one of monoglyceride, diglyceride, triglyceride and phospholipid.

[0016] By adopting the above technical solution and optimizing the types of emulsifier stabilizers, it is possible to effectively and stably combine oils and water-soluble components together to prevent the separation of the oil phase and the water phase of the emulsion, thereby improving the emulsification stability of the salad dressing, and preventing the sauce from undergoing physical changes such as stratification and precipitation during storage and transportation, thereby maintaining the uniformity and stability of the product and extending the shelf life of the salad.

[0017] Preferably, the natural sweetener comprises at least one of erythritol, steviol glycoside, xylitol, mogroside, lactitol, maltitol and steviol glycoside.

[0018] The above-mentioned natural sweeteners are mostly low-calorie or zero-calorie. Compared with traditional sugars, they can provide sweetness while reducing the calorie content of salad dressings. Most of these sweeteners will not cause a significant increase in blood sugar levels, and are suitable for diabetic patients or people who need to control blood sugar.

[0019] Preferably, the konjac flour needs to be sieved through a 150-250 mesh sieve.

[0020] By adopting the above technical scheme, the particle size of konjac flour is optimized, so that its particle size is more uniform, and it can be more effectively combined with oil and water-soluble components to form a stable emulsified system. Uniform and fine konjac flour particles can be better dispersed in sauces, preventing stratification or precipitation phenomena from occurring in sauces during storage and transportation, thereby improving emulsification stability. Konjac flour is a high-fiber, low-calorie food additive simultaneously. After konjac flour passes through a 150-250 mesh sieve, its fiber structure is more delicate, can better play the role of dietary fiber in salad dressings, can increase the satiety of salad dressings, thereby helping to control weight and lose weight crowd to use.

[0021] Preferably, the avocado powder is prepared by the following method: The avocado is peeled, pitted, and cut into slices, and the sliced ​​avocado slices are freeze-dried and then pulverized to obtain avocado powder.

[0022] By adopting the above technical solution, the prepared avocado powder greatly retains the taste and taste of the avocado itself, and its fine powder form can be evenly dispersed in the salad dressing, adding a unique avocado flavor and delicate taste to the salad dressing. At the same time, the natural fat in the avocado powder is well preserved, which can further enhance the emulsification stability of the salad dressing, prevent oil-water separation, and keep the sauce uniform and stable.

[0023] Preferably, the avocado is peeled, pitted, cut into slices, placed in a freezing device for rapid freezing at a temperature of -40--50°C for 1-2 hours, and then placed in a vacuum freeze dryer for drying at a drying pressure of 90-100 Pa, a drying temperature of -20--5°C, and a drying time of 24-48 hours. After drying, the avocado is crushed to obtain avocado powder.

[0024] Preferably, the avocado powder needs to be sieved through a 300-500 mesh sieve.

[0025] By adopting the above technical solution, after avocado powder is filtered through a high-mesh screen, the particle size is finer and can be more evenly dispersed in the salad dressing, which helps to reduce particle agglomeration and improve the uniformity and stability of the salad dressing. At the same time, the fine particle size of avocado powder can improve the fineness and smoothness of the salad dressing, making the taste softer and more comfortable, and better simulating the taste of egg yolk.

[0026] In a second aspect, the present application provides a method for preparing a multi-emulsified original salad dressing, using the following technical solution: A method for preparing a multi-emulsified original salad dressing comprises the following preparation steps: Prepare the first oil phase: place olive oil and emulsifier in an emulsifying device, set the temperature to 60-70°C, stir at 4000-5000 r / min, and stir for 4-9 min to obtain the first oil phase for later use; Prepare the first aqueous phase: mix water and natural sweetener until the natural sweetener is dissolved to obtain the first aqueous phase, maintain the temperature of the first aqueous phase at 30-40° C., and set aside; Preparation of mixture A: gradually adding the first water phase into the first oil phase, during the addition process, maintaining the stirring speed of the emulsifying equipment at 7000-9000 r / min, after the first water phase is completely added, adjusting the stirring speed to 4000-5000 r / min, the stirring time is 5-9 min, to obtain mixture A; Prepare the second oil phase: put linseed oil, soybean lecithin, sesame oil and emulsifier stabilizer in an emulsifier, set the temperature to 50-60°C, stir at 4000-5000 r / min, and stir for 5-10 min to obtain the second oil phase for later use; Preparation of mixture B: adding the second oil phase to mixture A, during the addition process, maintaining the stirring speed of the emulsifying equipment at 6000-7000 r / min, after the second oil phase is completely added, adjusting the stirring speed to 3000-4000 r / min, the stirring time is 6-12 min, to obtain mixture B; Preparation of multiple emulsified original salad dressing: mix water, soy sauce, gelatin, vinegar and vegetable juice, place in an emulsifying device, set the temperature to 30-40°C, and the stirring speed to 4000-5000r / min, then add mixture B, adjust the stirring speed of the emulsifying device to 5000-6000r / min, stir evenly, add thickener and avocado powder and konjac powder, continue to stir evenly, and obtain multiple emulsified original salad dressing.

[0027] By adopting the above technical solution, after preparing the first oil phase and the first water phase, the first water phase is gradually added to the first oil phase by high-speed stirring to form a preliminary emulsification system, ensuring the uniform dispersion of oil droplets in the water phase, and laying the foundation for subsequent multiple emulsification. After the second oil phase is prepared, it is added to the preliminarily emulsified mixture A, and the multiple emulsification system is formed by adjusting the stirring speed and time. This step refines the oil droplets and enhances the stability of the emulsification system.

[0028] Through the superposition emulsification of the first water phase and the second water phase, and the first oil phase and the second oil phase, a complex and stable multiple emulsification system is formed. In this system, oil droplets and water droplets are wrapped layer by layer to form a unique microstructure, which greatly improves the emulsification stability of the salad dressing, not only improving the taste and texture of the salad dressing, but also extending its shelf life.

[0029] Preferably, the viscosity of the salad dressing is 30-40 Pa.s.

[0030] By adopting the above technical solution, the viscosity of the salad dressing is optimized, making it smooth and delicate, and able to evenly adhere to the surface of the food, bringing a pleasant taste experience to the eater. At the same time, the salad dressing of this viscosity is smoother when applied and stirred, and is neither too thin to be difficult to control, nor too thick to be difficult to stir evenly.

[0031] In summary, this application has the following beneficial effects: 1. Improved emulsification stability: A multiple emulsification system is formed by setting up the first water phase, the first oil phase, the second water phase and the second oil phase. This structure allows the oil and water-soluble components to interweave at multiple levels, forming a more complex and stable emulsification, so that the oil droplets and water droplets are wrapped layer by layer in the salad dressing, thereby effectively preventing the occurrence of stratification and precipitation.

[0032] 2. Rich taste: The salad dressing incorporates a variety of natural ingredients, such as avocado powder, konjac powder, olive oil, linseed oil, etc. These ingredients not only increase the nutritional value of the dressing, but also bring rich flavor. The addition of avocado powder makes the salad dressing taste close to the taste of traditional salad dressing, while konjac powder gives the dressing a certain elasticity and smoothness. At the same time, the aroma of olive oil and linseed oil can also be clearly felt in the mouth, blending with seasonings such as soy sauce and vinegar to form a unique and pleasant flavor.

[0033] 3. Rich in nutrition: The addition of healthy oils such as olive oil and linseed oil provides the salad dressing with rich monounsaturated and polyunsaturated fatty acids, which helps lower cholesterol and protect cardiovascular health. At the same time, the salad dressing uses a lot of natural ingredients, such as avocado powder, vegetable juice and konjac powder, avoiding the use of artificial additives and improving the health attributes of the product. DETAILED DESCRIPTION Example

[0034] Avocado powder was purchased from Shanxi Shangnuoda Biotechnology Co., Ltd.

[0035] Example 1 A multi-emulsified original salad dressing is prepared by the following preparation method: Prepare the first oil phase: place 400 g of olive oil and 10 g of emulsifier (glyceryl monostearate) in an emulsifying device, set the temperature to 60° C., stir at 4000 r / min, and stir for 4 min to obtain the first oil phase for later use; Prepare the first aqueous phase: mix 1500 g of water and 200 g of natural sweetener (erythritol) until the natural sweetener is dissolved to obtain the first aqueous phase, and keep the temperature of the first aqueous phase at 30° C. for standby use; Preparation of mixture A: gradually adding the first water phase into the first oil phase, during the addition process, maintaining the stirring speed of the emulsifying equipment at 7000 r / min, after the first water phase is completely added, adjusting the stirring speed to 4000 r / min, the stirring time is 5 min, to obtain mixture A; Preparation of the second oil phase: 500 g of linseed oil, 300 g of soybean lecithin, 100 g of sesame oil and 20 g of an emulsifier stabilizer are placed in an emulsifier, the temperature is set to 50° C., the stirring speed is 4000 r / min, and the stirring time is 5 min to obtain the second oil phase for later use; Preparation of mixture B: The second oil phase is added to mixture A. During the addition process, the stirring speed of the emulsifier is maintained at 6000 r / min. After the second oil phase is completely added, the stirring speed is adjusted to 3000 r / min, and the stirring time is 6 min to obtain mixture B; Preparation of multiple emulsified original salad dressing: Mix 1000g of water, 500g of soy sauce, 200g of gelatin, 100g of vinegar and 300g of vegetable juice (spinach juice), place in an emulsifying device, set the temperature to 30°C, and the stirring speed to 4000r / min, then add mixture B, adjust the stirring speed of the emulsifying device to 5000r / min, stir evenly, add 200g of modified starch, 400g of avocado powder, and 400g of konjac powder, and continue to stir evenly to obtain a multiple emulsified original salad dressing.

[0036] The modified starch is prepared by the following method: Mix 200 g of starch (corn starch), 25 g of citric acid, 50 g of ethanol and 100 g of water, heat to 40°C, stir for 3 hours, add 50 g of thickener (guar gum), and continue stirring for 1 hour to obtain modified starch. The weight ratio of starch, citric acid, ethanol, water and thickener is 4:0.5:1:2:1.

[0037] Avocado powder needs to be sieved through a 300-500 mesh sieve.

[0038] Konjac flour needs to be sieved through a 150-250 mesh sieve.

[0039] The viscosity of salad dressing is 30 Pa.s.

[0040] The difference between Example 2-3 and Example 1 is that the types, amounts and parameters of raw materials used to prepare the multiple emulsified original salad dressing are different. The specific differences are shown in Table 1: Table 1 Raw material types, amounts and parameters for preparing multiple emulsified original salad dressings The modified starch in Example 2 was prepared by the following method: Mix 200 g of starch (corn starch), 25 g of citric acid, 50 g of ethanol and 100 g of water, heat to 42°C, stir for 3.5 hours, add 75 g of thickener (tamarind gum), and continue stirring for 1.5 hours to obtain modified starch. The weight ratio of starch, citric acid, ethanol, water and thickener is 4:0.5:1:2:1.5.

[0041] The modified starch in Example 3 was prepared by the following method: Mix 200 g of starch (corn starch), 25 g of citric acid, 50 g of ethanol and 100 g of water, heat to 45°C, stir for 4 hours, add 75 g of thickener (locust bean gum), and continue stirring for 2 hours to obtain modified starch. The weight ratio of starch, citric acid, ethanol, water and thickener is 4:0.5:1:2:2.

[0042] Example 4 A multi-emulsified original salad dressing, the difference between this embodiment and embodiment 1 is that avocado powder is prepared by the following method: The avocado is peeled, pitted, and cut into slices, placed in a freezing device for rapid freezing at -40°C for 1 hour, and then placed in a vacuum freeze dryer for drying at a drying pressure of 90 Pa, a drying temperature of -20°C, and a drying time of 24 hours. After drying, the avocado is crushed to obtain avocado powder.

[0043] Example 5 A multi-emulsified original plant salad dressing, the difference between this embodiment and embodiment 1 is that the konjac flour needs to be sieved through a 100-140 mesh sieve.

[0044] Example 6 A multi-emulsified original plant salad dressing, the difference between this embodiment and embodiment 1 is that the avocado powder needs to pass through a 200-250 mesh sieve.

[0045] Example 7 A multi-emulsified original plant salad dressing, the difference between this embodiment and embodiment 1 is that the emulsifier is sodium stearoyl lactylate.

[0046] Example 8 A multi-emulsified original salad dressing, the difference between this embodiment and embodiment 1 is that the emulsification stabilizer is fatty acid monoglyceride.

[0047] Comparative Example Comparative Example 1 A multi-emulsified original plant salad dressing, the difference between this comparative example and Example 1 is that egg yolk is used instead of avocado powder.

[0048] Comparative Example 2 A multi-emulsified original plant salad dressing, the difference between this comparative example and Example 1 is that no modified starch is added.

[0049] Comparative Example 3 A multi-emulsified original salad dressing. The difference between this comparative example and Example 1 is that corn starch is used instead of modified starch.

[0050] Comparative Example 4 A multi-emulsified original plant salad dressing. The difference between this comparative example and Example 1 is that white sugar is used instead of natural sweetener.

[0051] Comparative Example 5 A multi-emulsified original salad dressing. The difference between this comparative example and Example 1 is that corn oil is used instead of olive oil.

[0052] Comparative Example 6 A multi-emulsified original salad dressing. The difference between this comparative example and Example 1 is that the soybean lecithin in the second oil phase is replaced by lecithin.

[0053] Comparative Example 7 A multi-emulsified original salad dressing. The difference between this comparative example and Example 1 is that the preparation process of the heavily emulsified original salad dressing is as follows: Prepare the first oil phase: put 400g of olive oil, 10g of emulsifier (glyceryl monostearate), 500g of linseed oil, 300g of soybean lecithin, 100g of sesame oil and 20g of emulsifier stabilizer in an emulsifying device, set the temperature to 60°C, the stirring speed to 4000r / min, and the stirring time to 4-9min to obtain the first oil phase for standby use; Prepare the first aqueous phase: mix 2500 g of water, 200 g of natural sweetener (erythritol), 500 g of soy sauce, 200 g of gelatin, 100 g of vinegar and 300 g of vegetable juice until the natural sweetener is dissolved to obtain the first aqueous phase, and keep the temperature of the first aqueous phase at 30° C. for standby use; Prepare mixture A: gradually add the first aqueous phase into the first oil phase. During the addition process, maintain the stirring speed of the emulsifying equipment at 7000r / min. After the first aqueous phase is completely added, adjust the stirring speed to 4000r / min. The stirring time is 5min. After stirring evenly, add 200g of thickener (guar gum), 400g of avocado powder and 400g of konjac flour, and continue to stir evenly to obtain a multiple emulsified original salad dressing.

[0054] Performance testing The multi-emulsified original salad dressings prepared in Examples 1-8 and Comparative Examples 1-7 were subjected to emulsification stability tests, energy tests and taste tests.

[0055] Detection method / test method Emulsion stability test: Place the salad dressing in an environment of 30℃ and 4℃ for 7 days, check and record the appearance, texture and whether there is stratification or precipitation of the salad dressing. If there is no stratification or precipitation after 7 days at 30℃, centrifuge the salad dressing to accelerate the potential stratification process at a centrifuge speed of 3000rpm for 15 minutes. After centrifugation, observe and record the stratification of the salad dressing. If the salad dressing can maintain a uniform texture and appearance in both refrigeration and room temperature, and there is no obvious stratification or precipitation, then it has good temperature stability. After centrifugation, if the salad dressing has a small degree of stratification or can quickly return to a uniform state after stratification, then it has strong emulsion stability.

[0056] Energy detection: Weigh 100g of multi-emulsified original salad dressing, use an oxygen bomb calorimeter, put the salad dressing sample into the combustion chamber of the calorimeter, ignite the sample, and make it burn completely. The instrument will measure the heat released during the combustion process and record it.

[0057] Taste test: 200 tasters were selected. The tasters should have normal taste and smell, 50 people aged 10-20, 20-30, 30-40, and 40-60, respectively. They were asked to try the multi-emulsified original salad dressing and judge whether the taste of the multi-emulsified original salad dressing was close to the traditional salad dressing. The evaluation was conducted from 1 to 10, and the higher the score, the closer it was. The experimental data is shown in Table 2: Experimental data of Examples 1-8 and Comparative Examples 1-6 By comparing Example 1 with Comparative Example 1, although no precipitation and stratification occurred in Comparative Example 1 in the emulsifier stabilizer test, the energy in Comparative Example 1 was greatly improved in energy detection, indicating that the original plant salad dressing prepared in the present application has good emulsification stability and low calories.

[0058] Comparing Example 1 with Comparative Example 2, in the emulsification stability test, precipitation occurred in the environment of 4°C and stratification occurred in the environment of 30°C. In the taste test, the score was only 7.9, indicating that the emulsification stability and taste of the original salad dressing can be improved by adding an appropriate amount of thickener.

[0059] Comparing Example 1 with Comparative Examples 3-6, in the emulsification stability test, Comparative Example 3-5 showed precipitation in a 4°C environment, and stratification in a 30°C environment, while Comparative Examples 4-6 showed precipitation in a 30°C environment; the calories in Comparative Examples 3-6 were all higher than those in Example 1; and in the taste test, the scores of Comparative Examples 3-6 were all lower than those in Example 1, indicating that by reasonably adjusting the types of raw materials for the original plant salad dressing, the emulsification stability and taste of the original plant salad dressing can be increased while reducing its calories.

[0060] Comparing Example 1 with Comparative Example 7, in the emulsification stability test of Comparative Example 7, precipitation occurred in a 4°C environment, and stratification occurred in a 30°C environment, and the calories in Comparative Example 7 were all higher than those in Example 1; in the taste test, the scores of Comparative Example 7 were all lower than those in Example 1, indicating that by reasonably adjusting the preparation process of the original plant salad dressing, the emulsification stability and taste of the original plant salad dressing can be improved, and the calories can be reduced. Comparing Example 1 with Example 4, the calories in Example 4 are lower and the taste score is better, indicating that preparing avocado powder by freeze-drying can further improve the taste of the original plant salad dressing and reduce its calories.

[0061] Comparing Example 1 with Examples 5-6, the taste scores of Examples 5-6 are all lower, indicating that optimizing the particle sizes of konjac flour and avocado flour is beneficial to improving the taste of the original salad dressing.

[0062] Comparing Example 1 with Examples 7-8, Example 7 had precipitation after the centrifugation test, and Example 8 had stratification after the centrifugation test, and the taste scores of Examples 7-8 were all lower than those of Example 1, indicating that the emulsification stability and taste of the original salad dressing can be further improved by using special emulsifiers and emulsion stabilizers.

[0063] 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 multi-emulsified original salad dressing, characterized in that: Prepared from the following raw materials in parts by weight: 10-15 parts of the first aqueous phase 15-20 parts of the first oil phase Second water phase 30-40 parts Second oil phase 18-22 parts 2-3 parts modified starch 4-5 portions of avocado powder 4-6 parts konjac flour; The first aqueous phase is prepared from the following raw materials in parts by weight: 15-20 parts water 2-5 parts natural sweetener The second aqueous phase is prepared from the following raw materials in parts by weight: 10-20 parts water 5-6 portions of soy sauce 2-3 parts gelatin 1-2 parts vinegar 3-6 servings of vegetable juice The first oil phase is prepared from the following raw materials in parts by weight: 4-6 parts olive oil Emulsifier 0.1-0.2 parts The second oil phase is prepared from the following raw materials in parts by weight: 5-10 parts linseed oil 3-5 parts soybean lecithin 1-2 parts sesame oil Emulsion stabilizer 0.2-0.5 parts; The modified starch is prepared by the following method: Starch, citric acid, ethanol and water are mixed, heated to 40-45°C, stirred for 3-4 hours, and then a thickener is added, and the stirring is continued for 1-2 hours to obtain modified starch. The weight ratio of the starch, citric acid, ethanol, water and thickener is 4: 0.5：1：2：（1-2）。 2. The multi-emulsified original salad dressing according to claim 1, characterized in that: The thickener comprises at least one of guar gum, locust bean gum, tamarind gum, pectin, konjac gum, alginate and gelatin.

3. The multi-emulsified 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, polyoxyethylene sorbitan fatty acid ester and polyglycerol fatty acid ester.

4. The multi-emulsified original salad dressing according to claim 1, characterized in that: The emulsion stabilizer includes at least one of monoglyceride, diglyceride, triglyceride and phospholipid.

5. The multi-emulsified original salad dressing according to claim 1, characterized in that: The natural sweetener comprises at least one of erythritol, steviol glycoside, xylitol, mogroside, lactitol, maltitol and steviol glycoside.

6. The multi-emulsified original salad dressing according to claim 1, characterized in that: The konjac flour needs to be sieved through a 150-250 mesh sieve.

7. The multi-emulsified original salad dressing according to claim 1, characterized in that: The avocado powder is prepared by the following method: The avocado is peeled, pitted, and cut into slices, and the sliced ​​avocado slices are freeze-dried and then pulverized to obtain avocado powder.

8. The multi-emulsified original salad dressing according to claim 1, characterized in that: The avocado powder needs to be sieved through a 300-500 mesh sieve.

9. A method for preparing the multi-emulsified original salad dressing according to any one of claims 1 to 8, characterized in that: The method comprises the following preparation steps: Prepare the first oil phase: place olive oil and emulsifier in an emulsifying device, set the temperature to 60-70°C, stir at 4000-5000 r / min, and stir for 4-9 min to obtain the first oil phase for later use; Prepare the first aqueous phase: mix water and natural sweetener until the natural sweetener is dissolved to obtain the first aqueous phase, maintain the temperature of the first aqueous phase at 30-40° C., and set aside; Preparation of mixture A: gradually adding the first water phase into the first oil phase, during the addition process, maintaining the stirring speed of the emulsifying equipment at 7000-9000 r / min, after the first water phase is completely added, adjusting the stirring speed to 4000-5000 r / min, the stirring time is 5-9 min, to obtain mixture A; Prepare the second oil phase: put linseed oil, soybean lecithin, sesame oil and emulsifier stabilizer in an emulsifier, set the temperature to 50-60°C, stir at 4000-5000 r / min, and stir for 5-10 min to obtain the second oil phase for later use; Preparation of mixture B: adding the second oil phase to mixture A, during the addition process, maintaining the stirring speed of the emulsifying equipment at 6000-7000 r / min, after the second oil phase is completely added, adjusting the stirring speed to 3000-4000 r / min, the stirring time is 6-12 min, to obtain mixture B; Preparation of multiple emulsified original salad dressing: mix water, soy sauce, gelatin, vinegar and vegetable juice, place in an emulsifying device, set the temperature to 30-40°C, and the stirring speed to 4000-5000r / min, then add mixture B, adjust the stirring speed of the emulsifying device to 5000-6000r / min, stir evenly, add thickener and avocado powder and konjac powder, continue to stir evenly, and obtain multiple emulsified original salad dressing.

10. The method for preparing a multiple emulsified original salad dressing according to claim 9, characterized in that: The viscosity of the salad dressing is 30-40 Pa.s.

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