Preparation method of yoghourt salad dressing

Abstract

The invention belongs to the technical field of preparation of yoghourt salad dressing by using a composite leavening agent, and particularly discloses a preparation method of yoghourt salad dressing suitable for meat. The first aspect of the method is to prepare the yoghourt salad sauce through a compound fermentation process; the second aspect is to provide the yoghourt salad dressing product obtained by the method. According to the invention, the milk is used as a matrix to replace the salad dressing prepared by using a mayonnaise matrix in the traditional salad dressing, so that the heat of the salad is reduced, the taste is suitable for meat modulation through a compound formula, and in addition, through the combination of the compound probiotics and the prebiotics, the effect of promoting intestinal flora balance of the yoghourt base is improved to the greatest extent.

Description

Technical Field

[0001] The invention belongs to the technical field of preparing yogurt salad dressing with a composite bacterial agent, and in particular relates to a composite fermented yogurt salad dressing and a preparation method thereof. Background Art

[0002] Salad is a common dish in Western cuisine. It is usually a side dish or appetizer, and sometimes it is also a main dish, such as egg salad, chicken salad, tuna salad, shrimp salad and ham salad. Salad is often eaten with vegetables, meat, seafood or eggs and mayonnaise. The main ingredients of salad dressing are usually vegetable oil, egg yolk and brewed vinegar, plus seasonings and spices. After the oil and egg yolk are fully stirred, they are emulsified to become a delicious salad dressing, and a small amount of vinegar mainly plays an antibacterial role. Many people who want to lose weight like to eat fruit and vegetable salad to reduce energy intake, but at the same time, salad dressing is also a high-calorie, high-fat, high-cholesterol food, which is determined by its ingredients. According to statistics, each serving (15g) of salad dressing contains about 100kcal of calories, which is equivalent to twice the same weight of rice or white flour. The fatty acid and cholesterol content is also higher than that of general food. Excessive consumption will indeed have adverse effects on the human cardiovascular system. Salad dressing has high energy, and the fat content can reach up to 76%. Eating more will make you fat. The magazine "Knowledge of Cardiovascular Disease Prevention and Treatment" once reported that it is recommended to replace salad dressing with plain yogurt, which has less energy, rich nutrition and good taste. Yogurt contains probiotics that can promote digestion and ferment the lactose in milk to produce lactic acid, avoiding abdominal pain, diarrhea and bloating caused by lactose intolerance.

[0003] When preparing salad dressing with yogurt, since yogurt is semi-solid, its ability to wrap food is poor and it is easy to flow, making the finished salad not viscous enough. Therefore, in the prior art, yogurt salad dressing focuses on developing yogurt salad dressing with higher viscosity. Prior art CN 112690443A discloses a stabilizer, yogurt fermentation material, yogurt salad dressing and a preparation method thereof. The yogurt salad dressing selects yogurt fermentation material, cuttlefish juice, fruit juice, salt and mustard powder, and reasonably configures the proportions of each raw material, especially selects a specific amount of citrus fiber and gellan gum, and utilizes the mutual cooperation of the two to form a network structure with stronger water retention capacity, thereby increasing the stability of the system containing a large amount of cuttlefish juice, fruit juice and mustard powder. The main technical problem solved by the invention is to prepare seafood yogurt salad dressing and increase the stability of the system by citrus fiber and the like. Prior art CN 108142557A discloses a room temperature yogurt thickening stabilizer and a preparation method of room temperature yogurt and the two. The thickening stabilizer includes 30-80% sodium carboxymethyl cellulose, 2-20% citrus fiber, 1-15% pectin, 1-15% gellan gum, 3-20% sodium tripolyphosphate, and 10-25% sucrose by mass percentage. The main technical problem solved by the invention is the problem of viscosity loss and fruit particle sinking of room temperature yogurt. The invention forms a stable thickening system by combining the protective protein ability of sodium carboxymethyl cellulose and the suspension ability of citrus fiber, and interacting with other colloids and emulsifiers. Prior art CN 117770427A discloses a thickening stabilizer, a fat-reduced or low-fat salad dressing, and a preparation method thereof. The thickening stabilizer provided by the invention is mainly composed of tri-zan gum, to which a specific amount of enzymatically hydrolyzed citrus fiber is added. The enzymatically hydrolyzed citrus fiber has good water- and oil-holding capacity, and synergizes with the tri-zan gum to effectively enhance the thickening and emulsifying capacity of the thickening stabilizer. The thickening stabilizer is applied to a fat-reduced or low-fat salad dressing to make the salad dressing have the same taste and stability as a high-fat product.

[0004] In addition, reducing the calories of salad dressing is also a research hotspot. Prior art CN 118716602A discloses a zero-fat milk flavor salad dressing and a preparation method thereof, which mainly provides a salad dressing with a zero-fat formula, pure milk flavor and slightly sour milk fat taste. In addition to the uneven viscosity and caloric quality of yogurt salad dressing, the selection of fermentation strains, the balance of the flora of the salad dressing, and the sugar and lipid regulation function after eating the salad dressing are all of great significance in the preparation process of yogurt salad dressing, but there are few reports on related research and unified standards in the prior art.

[0005] For this reason, developing a yogurt salad dressing with good flavor, low calories, the ability to maintain bacterial flora activity and promote intestinal health is a research focus in this field. Summary of the invention

[0006] In view of the deficiencies in the prior art, the present invention provides a method for preparing a yogurt salad dressing, aiming to produce a composite probiotic fermented yogurt salad dressing with good acceptability, which has excellent flavor, low calories and can maintain the activity of probiotics and promote intestinal health.

[0007] The invention uses fresh milk as a raw material and a composite fermenting agent for fermentation, and the yogurt salad dressing prepared in steps has a delicate taste, appropriate viscosity, strong milk aroma, and low calories, thereby improving the added value of the product.

[0008] The primary purpose of the present invention is to provide a method for preparing yogurt salad dressing, which is characterized by comprising the following steps:

[0009] Step (1), preparing raw materials, wherein the raw materials include milk, composite fermentation agent, olive oil, citrus fiber, xanthan gum, and flavoring agent;

[0010] Step (2), preparing a first mixture, mixing milk, citrus fiber and xanthan gum, stirring at 500-700 r / min, mixing evenly, heating to 90-95° C. for sterilization for 3-6 minutes, and then cooling to 30-45° C.;

[0011] Step (3), preparing a second mixture, adding the composite fermentation agent to the mixture obtained in step (2), stirring evenly, and fermenting at 35-45° C. for 6-15 hours;

[0012] Step (4), preparing yogurt salad dressing, adding olive oil and seasoning to the mixture obtained in step (3), homogenizing at a pressure of 150-200 bar until smooth, to obtain yogurt salad dressing.

[0013] Furthermore, the composite fermentation agent includes bifidobacterium, bifidobacterium infantis, lactobacillus casei, streptococcus thermophilus, lactobacillus bulgaricus, and lactobacillus fermentum.

[0014] Furthermore, the seasoning includes lemon juice, black pepper, salt, sugar, minced garlic, and green pepper juice.

[0015] Furthermore, the composite leavening agent also includes resistant dextrin.

[0016] Furthermore, the seasoning includes 0.1-0.3% lemon juice, 0.05%-1% black pepper, 0.3-1% salt, 0.5-1.5% sugar, 0.1-0.4% minced garlic, and 0.1-0.4% green pepper juice.

[0017] Furthermore, the added amount of minced garlic is 0.1%, and the added amount of green pepper juice is 0.4%.

[0018] Another aspect of the present invention is to provide a yogurt salad dressing prepared according to the above method.

[0019] Furthermore, the yogurt salad dressing is meat yogurt salad dressing.

[0020] Furthermore, the salad dressing comprises 80-120 parts of milk, 8-10 parts of olive oil, 3-20 parts of citrus fiber, 0.5-3 parts of xanthan gum, and 0.1-10 parts of flavoring agent.

[0021] Furthermore, the seasoning includes 0.1-0.3% lemon juice, 0.05%-1% black pepper, 0.3-1% salt, 0.5-1.5% sugar, 0.1-0.4% minced garlic, and 0.1-0.4% green pepper juice.

[0022] Furthermore, the salad dressing also includes a composite fermentation agent, and the composite fermentation agent includes bifidobacterium, bifidobacterium infantis, lactobacillus casei, streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus fermentum and resistant dextrin.

[0023] Furthermore, the composite fermentation bacteria agent includes 0.01% bifidobacterium, 0.001% bifidobacterium infantis, 0.01% lactobacillus casei, 0.01% thermophilic streptococcus, 0.01% lactobacillus bulgaricus, 0.01% fermented lactobacillus and 5% resistant dextrin.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] (1) The yogurt salad dressing of the present invention is particularly suitable for use in meat salad dressing, wherein the allicin in the minced garlic and the green pepper juice can effectively improve the fishy smell of the meat salad dressing and mask the pungent taste brought by the phenolic compounds in the olive oil, thereby making the yogurt salad dressing of the present invention more palatable.

[0026] (2) Resistant dextrin is added to the composite fermentation agent selected by the present invention, which can not only promote the growth of bifidobacteria during the probiotic fermentation process, but also synergistically increase the enrichment of infant bifidobacteria, Lactobacillus casei and fermented Lactobacillus, so that the product has the effect of promoting intestinal health.

[0027] (3) The yogurt salad dressing of the present invention can completely replace traditional salad dressing, especially can completely replace traditional mayonnaise-based salad dressing, reduce its calories, and has a certain sugar and lipid regulation effect. DETAILED DESCRIPTION

[0028] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0029] Example 1 Preparation of yogurt salad dressing and application evaluation of meat yogurt salad dressing

[0030] A method for preparing yogurt salad dressing, characterized in that the method comprises the following steps:

[0031] Step (1), preparing raw materials, weighing the raw materials according to the following weight parts, the raw materials include 80-120 parts of milk, 8-10 parts of olive oil, 3-20 parts of citrus fiber, 0.5-3 parts of xanthan gum, and 0.1-10 parts of flavoring;

[0032] Step (2), preparing a first mixture, mixing milk, citrus fiber and xanthan gum, stirring at 500-700 r / min, mixing evenly, heating to 90-95° C. for sterilization for 3-6 minutes, and then cooling to 30-45° C.;

[0033] Step (3), preparing a second mixture, adding a composite fermentation agent to the mixture obtained in step (2), stirring evenly, and fermenting at 35-45° C. for 6-15 hours;

[0034] Step (4), preparing yogurt salad dressing, adding olive oil and seasoning to the mixture obtained in step (3), homogenizing at a pressure of 150-200 bar until smooth, to obtain yogurt salad dressing.

[0035] Weigh 100g of fish, beef and ham mixed cooked food products, add 15ml yogurt salad dressing, and use GC-MS technology to detect the effects of different addition formulas on the flavor of salad dressing. Among them, 2-decenal is mainly a representative substance of fish smell and olive oil smell, hexanal is also a source of meat (such as beef, chicken, etc.) odor, and isooctanoic acid is one of the measurement indicators representing the rich taste of salad dressing. The formula is shown in Table 1 (in the basic formula of seasoning screened in the previous study, the optimal ratio of garlic paste to green pepper juice was further screened).

[0036] Table 1. Flavoring agent formula

[0037]

[0038] Note: The unit of content of each compound in Table 1 is ng / g.

[0039] It can be seen from the measurement results in Table 1 that before and after adding the salad dressing of the present invention, the content of representative volatile components of meat odor has obvious changes, the content of meat odor components such as 2-decenal and hexanal has decreased, and the milky components of yogurt salad dressing, such as isooctanoic acid, has increased, especially in the combination of the basic formula with 0.1% minced garlic and 0.4% green pepper juice. This shows that the yogurt salad dressing of the present invention has the effect of removing fishy smell and enhancing flavor for the preparation of meat salad, and can effectively improve the flavor of meat salad dressing.

[0040] Example 2. Optimization of compound fermentation agent strain ratio conditions

[0041] The yogurt salad dressing preparation process of the present invention includes composite fermentation of milk by using the composite fermentation agent after screening optimization, aiming to obtain a yogurt matrix with increased probiotics after fermentation. On the basis of early stage pre-experiment screening optimization, thermophilic streptococcus (1.0E+7) and bulgaricus lactobacillus (1.2E+7) are used as basic fermentation bacteria, bifidobacterium (1.0E+7), infant bifidobacterium (1.0E+7), lactobacillus casei (1.3E+6), fermented lactobacillus (1.8E+7) are added as probiotic strains for testing, resistant dextrin is added for comparison in addition, and the first mixture is fermented as a matrix, and the inoculation % is added according to the unit volume weight (w / v) of the total amount of the matrix, as shown in Table 2.

[0042] It was determined that stopping the fermentation when the pH reached about 5.20 could obtain a higher probiotic cell count, and the final optimized formula was obtained by counting the cells of different combinations of probiotics. The cell count results are shown in Table 3.

[0043]

[0044]

[0045] As can be seen from Table 2-3, the interpolation of Lactobacillus casei and Lactobacillus fermentum has certain synergistic promotion for the proliferation number of thermophilic streptococcus and Lactobacillus bulgaricus. In addition, the combination of the above-mentioned fermented bacteria, bifidobacterium and infantis bifidobacterium does not affect bacterial metabolism, but has positive effect. After the effect of inulin etc. combined with probiotics was compared in the early stage of the study, the present invention selects resistant dextrin as prebiotics, can affect the activity of microorganisms, and the embodiment shows that when adding 5% resistant dextrin, it can not only promote the proliferation of bifidobacterium, but also can have synergistic effect on the probiotic combination quantity of the present invention. In addition, studies show that allicin and green pepper juice can also promote the proliferation of probiotics in yogurt salad dressing, and therefore, in the present invention, allicin and green pepper juice have synergistic effect (data not listed) to the bacteria quantity in yogurt salad dressing.

[0046] Example 3 Comparison of this product's yogurt salad dressing with commercially available products

[0047] According to the preparation steps of the aforementioned embodiment, the prepared yogurt salad dressing of the present invention and commercially available salad dressings of the same or similar type were subjected to sensory evaluation, wherein the calorie measurement results are shown in Table 4 below.

[0048] Table 4. Comparison of the products of the present invention with commercially available reference products

[0049]

[0050] Note: Energy is expressed as the heat (kJ) generated by the metabolism of every 100g of substance; and the frankincense smell and taste are comprehensively scored by 20 professional tasters based on the smell, characteristic flavor, viscosity, salty taste, etc. of the samples, with a score ranging from 1 to 5 indicating the change of each indicator from low to high.

[0051] It can be seen from Table 4 that the yogurt salad dressing of the present invention has obvious advantages in energy compared with the products on the market. The reason is that the yogurt base completely replaces mayonnaise, thereby reducing the fat content. In addition, in terms of smell and taste, it is comparable, and the sensory evaluation is better than that of commercially available products.

[0052] In summary, the present invention uses milk as a matrix to replace the salad dressing prepared with mayonnaise matrix in traditional salad dressing, thereby reducing the calories of the salad, and making the taste suitable for meat preparation through a composite formula. In addition, through the combination of composite probiotics and prebiotics, the effect of yogurt base on promoting the balance of intestinal flora is maximized, making yogurt salad more in line with the needs of contemporary people for healthy diet. The test methods used in the embodiments of the present invention are conventional methods unless otherwise specified; the materials, reagents, etc. used, unless otherwise specified, are reagents and materials that can be obtained from commercial channels. The applicant declares that the present invention illustrates the process method of the present invention through the above embodiments, but the present invention is not limited to the above embodiments, that is, it does not mean that the present invention must rely on the above embodiments to be implemented. It should be clear to those skilled in the art that any improvement of the present invention, the equivalent replacement of the raw materials of the product of the present invention, the addition of auxiliary components, the selection of specific methods, etc., all fall within the scope of protection and disclosure of the present invention.

Claims

1. A method for preparing a yogurt salad dressing, characterized in that: The method comprises the following steps: Step (1), preparing raw materials, wherein the raw materials include milk, composite fermentation agent, olive oil, citrus fiber, xanthan gum, and flavoring agent; Step (2), preparing a first mixture, mixing milk, citrus fiber and xanthan gum, stirring at 500-700 r / min, mixing evenly, heating to 90-95° C. for sterilization for 3-6 minutes, and then cooling to 30-45° C.; Step (3), preparing a second mixture, adding the composite fermentation agent to the mixture obtained in step (2), stirring evenly, and fermenting at 35-45° C. for 6-15 hours; Step (4), preparing yogurt salad dressing, adding olive oil and seasoning to the mixture obtained in step (3), homogenizing at a pressure of 150-200 bar until smooth, to obtain yogurt salad dressing. The composite fermentation agent includes bifidobacterium, bifidobacterium infantis, lactobacillus casei, streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus fermentum.

2. The method for preparing a yogurt salad dressing according to claim 1, characterized in that: The seasoning includes lemon juice, black pepper, salt, sugar, minced garlic and green pepper juice.

3. A method for preparing a yogurt salad dressing according to claim 1 or 2, characterized in that: The composite leavening agent also includes resistant dextrin.

4. The method for preparing a yogurt salad dressing according to claim 2, characterized in that: The seasoning comprises 0.1-0.3% lemon juice, 0.05%-1% black pepper, 0.3-1% salt, 0.5-1.5% sugar, 0.1-0.4% minced garlic and 0.1-0.4% green pepper juice.

5. The method for preparing a yogurt salad dressing according to claim 4, characterized in that: The added amount of the minced garlic is 0.1%, and the added amount of the green pepper juice is 0.4%.

6. A yogurt salad dressing prepared according to the preparation method of any one of claims 1 to 5.

7. A yogurt salad dressing according to claim 6, characterized in that: The yogurt salad dressing is a meat yogurt salad dressing.

8. A yogurt salad dressing according to claim 7, characterized in that: The salad dressing comprises 80-120 parts of milk, 8-10 parts of olive oil, 3-20 parts of citrus fiber, 0.5-3 parts of xanthan gum and 0.1-10 parts of seasoning.

9. A yogurt salad dressing according to claim 8, characterized in that: The seasoning comprises 0.1-0.3% lemon juice, 0.05%-1% black pepper, 0.3-1% salt, 0.5-1.5% sugar, 0.1-0.4% minced garlic and 0.1-0.4% green pepper juice.

10. A yogurt salad dressing according to claim 9, characterized in that: The salad dressing also includes a composite fermentation agent, which includes 0.01% bifidobacterium, 0.001% infant bifidobacterium, 0.01% lactobacillus casei, 0.01% thermophilic streptococcus, 0.01% bulgaricus, 0.01% fermented lactobacillus and 5% resistant dextrin.

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