Preparation technology of salad juice with fruit flavor and product

Abstract

The invention relates to the field of food seasonings, and discloses a preparation process of fruit-flavored salad juice and a product. Comprising the following steps: S1, cleaning and juicing fruits, and filtering to obtain fruit juice; s2, glucose oxidase accounting for 0.08-0.15% of the weight of the fruit juice and D-sodium erythorbate accounting for 0.05-0.12% of the weight of the fruit juice are added for enzymolysis, heating and enzyme deactivation are performed, and enzymatic hydrolysate is prepared; s3, adding a compound enzyme accounting for 0.1-0.2% of the weight of the enzymatic hydrolysate and an enzymolysis assistant accounting for 0.1-0.3% of the weight of the enzymatic hydrolysate for enzymolysis, and heating for enzyme deactivation to prepare flavored fruit juice; s4, adding a thickening agent, a sweetening agent, an acidulant and a preservative into water, and adding the flavored fruit juice to prepare salad juice with fruit flavor; the compound enzyme is a combination of at least two of beta-glucosidase, hemicellulase, naringinase and xylanase, and the enzymolysis auxiliary agent is soybean polysaccharide and / or hydroxyethyl chitosan. The salad juice with fruit flavor is not easy to generate non-enzymatic browning, and keeps good color, flavor and nutritional value.

Description

Technical Field

[0001] The present application relates to the field of food seasonings, and more specifically, to a preparation process and product of a fruit-flavored salad dressing. Background Art

[0002] Fruit-flavored salad dressing is made by adding fruit juice or jam to salad dressing. It is rich in vitamins, amino acids, fructose and other substances, which can provide a variety of nutrients to the human body and give food a fresh fruity flavor. However, during the processing or storage of salad dressing, the addition of fruit juice makes the salad dressing prone to browning reaction, which seriously affects the color, flavor and nutritional value of the prepared salad dressing.

[0003] Reaction browning is divided into enzymatic browning and non-enzymatic browning. Enzymatic browning is the reaction process in which oxidase catalyzes the polyphenols in the juice to produce brown pigment under oxygen conditions. The control of enzymatic browning can be controlled by controlling the activity of polyphenol oxidase, reducing the content of polyphenols and lowering the oxygen concentration. Adding anti-browning agents such as vitamin C can effectively prevent the occurrence of enzymatic browning. Non-enzymatic browning mainly includes four types of reactions: the first is the Maillard reaction, the second is the self-oxidation condensation reaction of phenolic substances; the third is the oxidative decomposition of vitamin C; the fourth is the caramelization reaction. The process of non-enzymatic browning is relatively complicated, and it mainly occurs during the processing and storage of salad dressing, so it is not easy to control.

[0004] In the prior art, the problem of non-enzymatic browning is solved by adjusting the temperature and pH of salad dressing processing, but some salad dressings inevitably need to undergo heat treatment processes, such as emulsification or enzymatic hydrolysis, during processing. As a result, salad dressings are still susceptible to non-enzymatic browning during heat treatment during preparation and long-term storage, which in turn affects the color, flavor and nutritional value of the salad dressing. Summary of the invention

[0005] In order to solve the problem that fruit-flavored salad dressing is easily affected by non-enzymatic browning during heat treatment in the preparation process and long-term storage, thereby affecting the color, flavor and nutritional value of the salad dressing, the present application provides a preparation process and product of a fruit-flavored salad dressing.

[0006] In a first aspect, the present application provides a process for preparing a fruit-flavored salad dressing, which adopts the following technical scheme: A process for preparing a fruit-flavored salad dressing, comprising the following process steps: S1. Wash and squeeze the fruit, filter and obtain juice; S2, adding 0.08-0.15% glucose oxidase and 0.05-0.12% sodium D-isoascorbate, based on the weight of the juice, for enzymolysis, heating and inactivating the enzymes to obtain an enzymolysis solution; S3, adding 0.1-0.2% of the weight of the enzymatic solution of the compound enzyme and 0.1-0.3% of the enzymatic aid to perform enzymatic hydrolysis, heating and inactivating the enzyme, and obtaining a flavored juice; S4, adding a thickener, a sweetener, a sour agent and a preservative into water, stirring evenly, adding flavored fruit juice, stirring evenly, and preparing a fruit-flavored salad dressing; The complex enzyme is a combination of at least two of beta-glucosidase, hemicellulase, naringinase and xylanase, and the enzymolysis aid is soybean polysaccharide and / or hydroxyethyl chitosan.

[0007] By adopting the above technical scheme, the fruit is first squeezed and filtered to make juice. Then, glucose oxidase and sodium D-isoascorbate are used for enzymolysis in an optimal amount. Glucose oxidase and sodium D-isoascorbate produce a good synergistic effect, which can consume the dissolved oxygen of the system, inhibit the occurrence of non-enzymatic browning reaction, and better preserve nutrients such as vitamin C and amino acids. Then, the enzyme is insulated and inactivated to obtain an enzymolysis solution. Then, a composite enzyme and an enzymolysis aid are used in an optimal amount for enzymolysis, and at least two combinations of β-glucosidase, hemicellulase, naringinase and xylanase are used as composite enzymes, and soybean polysaccharides and / or hydroxyethyl chitosan are used as enzymolysis aids, which have a good synergistic effect, can enzymolyze the bound flavor substances in the enzymolysis solution to a large extent, and then the enzyme is insulated and inactivated, which improves the taste and flavor of the obtained flavored juice without affecting the color of the flavored juice. Then, thickeners, sweeteners, acidulants and preservatives are added into the water to prepare a water-soluble system with viscosity and moderate fluidity, and finally flavored fruit juice is added and stirred evenly. The salad dressing has good stability in the preparation process of heat treatment. The fruit-flavored salad dressing prepared in this way is not prone to non-enzymatic browning reaction during long-term storage, and can maintain stable color, taste and nutritional value.

[0008] Preferably, the complex enzyme consists of naringinase, hemicellulase and xylanase in a weight ratio of (1-2):(1-2):1.

[0009] By adopting the above technical scheme, naringinase, hemicellulase and xylanase in a relatively optimal weight ratio are used as a composite enzyme, which has a good synergistic effect and can enzymatically hydrolyze the bound flavor substances in the enzymatic hydrolyzate, thereby significantly improving the taste and flavor of the prepared flavored juice.

[0010] Preferably, the enzymatic hydrolysis aid is composed of hydroxyethyl chitosan and soybean polysaccharide in a weight ratio of 1:(0.2-0.5).

[0011] By adopting the above technical solution, hydroxyethyl chitosan and soybean polysaccharide with a relatively optimal weight ratio are used as enzymatic hydrolysis aids, which can be evenly dispersed and penetrated into the molecular substances in the enzymatic hydrolysis solution, thereby improving the compatibility of the compound enzyme with the molecular substances in the enzymatic hydrolysis solution, further improving the enzymatic hydrolysis efficiency, and improving the taste and flavor of the prepared fruit-flavored salad dressing. At the same time, nutrients such as vitamin C can be protected during the enzymatic hydrolysis process, ensuring that the salad dressing is not prone to non-enzymatic browning reactions during the heat treatment preparation process and long-term storage, and maintaining stable color, taste and nutritional value.

[0012] Preferably, the fruit is one or a combination of orange, strawberry, grape, kiwi, mulberry, blueberry and cherry.

[0013] By adopting the above technical scheme, oranges, strawberries, grapes, kiwis, mulberries, blueberries, cherries and the like are selected as fruit sources, which can enrich the flavor and taste of the salad dressing. At the same time, these fruits are rich in nutrients such as vitamins, amino acids and fructose, which further improve the nutritional value of the salad dressing.

[0014] Preferably, the enzymatic hydrolysis temperature in step S2 is 38-42° C., and the enzymatic hydrolysis time is 20-40 min.

[0015] By adopting the above technical solution, the better enzymatic hydrolysis conditions can improve the enzymatic hydrolysis efficiency while reducing the non-enzymatic browning reaction of the juice during the processing due to the influence of temperature, thereby improving the color stability of the prepared fruit-flavored salad dressing.

[0016] Preferably, the enzymatic hydrolysis temperature in step S3 is 38-42° C., and the enzymatic hydrolysis time is 40-60 min.

[0017] By adopting the above technical solution and controlling the enzymatic hydrolysis conditions of step S3, the synergistic effect of the composite enzyme and the enzymatic hydrolysis auxiliary can be greatly improved, and the bound flavor substances in the enzymatic hydrolyzate can be enzymatically hydrolyzed, thereby significantly improving the taste and flavor of the prepared flavored juice, while ensuring that the color and stability of the salad dressing will not be affected.

[0018] Preferably, the time for inactivating the enzyme in step S2 and step S3 is 15-30 min, and the temperature for inactivating the enzyme is 65-75°C.

[0019] By adopting the above technical scheme, the optimal enzyme inactivation conditions can reduce the occurrence of non-enzymatic browning reactions while inactivating the enzymes, so that the final fruit-flavored salad dressing can maintain stable color, taste and nutritional value during heat treatment and long-term storage.

[0020] Preferably, the sweetener is one or a combination of xylitol, maltitol, erythritol, sorbitol, and mogroside; the acidulant is lemon juice; the thickener is one or a combination of hydroxypropyl distarch phosphate, xanthan gum, hydroxyethyl cellulose, and gum arabic; and the preservative is potassium sorbate and / or sodium dehydroacetate.

[0021] Preferably, by weight percentage, the amount of thickener in step S4 is 1.5-2.5%, the amount of sweetener is 5-8%, the amount of acidulant is 1-3%, the amount of preservative is 0.01-0.03%, the amount of flavored juice is 50-60%, and the balance is water.

[0022] By adopting the above technical scheme, xylitol, maltitol, erythritol, sorbitol, and mogroside are selected as sweeteners, which have the advantages of low calories while providing sweetness. Lemon juice is selected as an acidulant, which can be compounded with sweeteners to adjust the sweet and sour taste of salad dressing; hydroxypropyl distarch phosphate, xanthan gum, hydroxyethyl cellulose, and gum arabic are selected as thickeners to improve the viscosity and taste of salad dressing. Potassium sorbate and / or sodium dehydroacetate are selected as preservatives, which have good preservative properties and safety. By optimizing the ratio of sweeteners, acidulants, thickeners, preservatives, flavored fruit juices and water, a fruit-flavored salad dressing with a sweet and sour taste is obtained, and the overall quality of the fruit-flavored salad dressing is improved.

[0023] In a second aspect, the present application provides a fruit-flavored salad dressing, which adopts the following technical solution: A fruit-flavored salad juice is prepared by the above-mentioned preparation process.

[0024] By adopting the above technical scheme, the fruit-flavored salad dressing prepared in the present application is not prone to non-enzymatic browning under conditions of heat treatment and long-term storage, has good stability, and can maintain good color, flavor and nutritional value.

[0025] In summary, this application has the following beneficial effects: 1. The fruit-flavored salad juice of the present application is prepared by first squeezing the fruit juice and then performing two enzymolysis processes. The first enzymolysis uses glucose oxidase and sodium D-isoascorbate to work together, which can effectively consume the dissolved oxygen in the system, better preserve nutrients such as vitamin C and amino acids, and inhibit the occurrence of non-enzymatic browning reactions. The second enzymolysis uses a compound enzyme and an enzymolysis aid to hydrolyze the bound flavor substances in the enzymolysis solution to a large extent, thereby improving the taste and flavor of the prepared flavored juice without affecting the color of the salad juice. Finally, a thickener, a sweetener, an acidulant and a preservative are added to water to prepare a water-soluble system with viscosity and fluidity, and then the flavored juice is added. The salad juice has good stability in the heat treatment preparation process, and the prepared fruit-flavored salad juice not only has good taste and flavor, but also can maintain stable color, taste and nutritional value during long-term storage.

[0026] 2. Using naringinase, hemicellulase and xylanase in an optimal weight ratio as composite enzymes, and using hydroxyethyl chitosan and soybean polysaccharides in an optimal weight ratio as enzymatic aids, it has a good synergistic effect, can be evenly dispersed and penetrated into the molecular substances of the enzymatic solution, further improve the enzymatic efficiency, and enzymatically hydrolyze the bound flavor substances in the enzymatic solution, thereby significantly improving the taste and flavor of the prepared flavored juice. At the same time, it can protect nutrients such as vitamin C during the enzymatic hydrolysis process, and ensure that the salad juice is not prone to non-enzymatic browning reactions during the heat treatment preparation process and long-term storage. DETAILED DESCRIPTION

[0027] The present application is further described in detail below in conjunction with embodiments.

[0028] The following are the sources and specifications of some raw materials of this application. The raw materials used in the preparation examples and embodiments of this application can be obtained from the market, including but not limited to the raw materials of the following models and manufacturers. Raw materials with equivalent performance can be used: 1. Glucose oxidase: enzyme activity 2000u / g, Huayu Biological, content 99%; 2. Sodium D-isoascorbate: Caiwei Biotechnology, content 99%; 3. β-glucosidase: enzyme activity 10000u / g, Pingju Biotechnology, content 99%; 4. Hemicellulase: enzyme activity 10000u / g, Huayu Biological, content 99%; 5. Naringinase: Weizhirun brand, enzyme activity 10000u / g, content 99%; 6. Xylanase: food grade, 100,000 u / g, content 99%; 7. Soybean polysaccharide: Huayu Biological, content 99%; 8. Hydroxyethyl chitosan: food grade, deacetylation degree 85%, content 99%. Example

[0029] Example 1 Example 1 discloses a fruit-flavored salad dressing, which is prepared by the following steps: S1, mixing the washed and processed oranges and water in a weight ratio of 1:5 and squeezing the juice, filtering the mixture using a 120-mesh filter to obtain juice; S2, take 10kg of juice, add 8g of glucose oxidase and 12g of sodium D-isoascorbate for enzymolysis, control the temperature of enzymolysis to 38°C, enzymolysis for 40min, raise the temperature to 65°C after enzymolysis, and inactivate the enzyme at this temperature for 30min to obtain an enzymolysis solution; S3, adding 10g of complex enzyme (composed of β-glucosidase, hemicellulase and xylanase in a weight ratio of 1:1:3) and 30g of hydroxyethyl chitosan as an enzymatic hydrolysis aid to the enzymatic hydrolysis solution, controlling the enzymatic hydrolysis temperature to 38°C, enzymatic hydrolysis for 60min, raising the temperature to 65°C after enzymatic hydrolysis, and inactivating the enzyme at this temperature for 30min to obtain a flavored juice; S4. Take 0.15 kg of xanthan gum as a thickener, 0.8 kg of sweetener (composed of xylitol and maltitol in a weight ratio of 1:1), 0.3 kg of lemon juice as an acidulant and 0.001 kg of preservative (composed of potassium sorbate and sodium dehydroacetate in a weight ratio of 1:1) and add them to 2.749 kg of deionized water. After stirring evenly, add 6 kg of the flavored juice prepared in step S3 and stir evenly to prepare a fruit-flavored salad dressing; the lemon juice is pure lemon juice.

[0030] Example 2-3 The difference between Example 2-3 and Example 1 is that the types and amounts of raw materials are different, and the parameters of the preparation process are also different, see Table 1 below for details.

[0031] Table 1 Parameters of Examples 1-3 Example 4 The difference between Example 4 and Example 1 is that the complex enzyme in step S3 consists of naringinase, hemicellulase and xylanase in a weight ratio of 1:2:1, and the rest is the same as Example 1.

[0032] Example 5 The difference between Example 5 and Example 1 is that the complex enzyme in step S3 consists of naringinase, hemicellulase and xylanase in a weight ratio of 2:1:1, and the rest is the same as Example 1.

[0033] Example 6 The difference between Example 6 and Example 5 is that the enzymatic hydrolysis aid in step S3 consists of hydroxyethyl chitosan and soybean polysaccharide in a weight ratio of 1:0.2, and the rest is the same as Example 5.

[0034] Example 7 The difference between Example 7 and Example 5 is that the enzymatic hydrolysis aid in step S3 consists of hydroxyethyl chitosan and soybean polysaccharide in a weight ratio of 1:0.5, and the rest is the same as Example 5.

[0035] Example 8 The difference between Example 8 and Example 1 is that the enzymatic hydrolysis temperature in step S2 is increased to 45° C., and the rest is the same as Example 1.

[0036] Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that in step S2, an equal amount of D-sodium isoascorbate is replaced by phytic acid, and the rest is the same as Example 1.

[0037] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that in step S2, an equal amount of sodium D-isoascorbate is replaced by glucose oxidase, and the rest is the same as Example 1.

[0038] Comparative Example 3 The difference between Comparative Example 3 and Example 1 is that in step S3, an equal amount of hydroxyethyl chitosan is replaced by propylene glycol alginate, and the rest is the same as Example 1.

[0039] Comparative Example 4 The difference between Comparative Example 4 and Example 1 is that in step S3, the enzymatic hydrolysis aid is replaced by a composite enzyme in equal amounts, and the rest is the same as Example 1.

[0040] Comparative Example 5 The difference between Comparative Example 5 and Example 1 is that in step S3, hemicellulase and xylanase are replaced by β-glucosidase in equal amounts, and the rest is the same as Example 1.

[0041] Comparative Example 6 The difference between Comparative Example 6 and Example 1 is that the amount of the enzymatic hydrolysis aid is 40 g, and the rest is the same as Example 1.

[0042] Comparative Example 7 The difference between Comparative Example 7 and Example 1 is that the fruit juice is first enzymatically hydrolyzed using a composite enzyme and an enzymatic hydrolysis aid, and then enzymatically hydrolyzed using glucose oxidase and sodium D-isoascorbate to obtain a flavored fruit juice. The parameters and raw material amounts are the same as those in Example 1.

[0043] Performance testing The performance tests of the fruit-flavored salad juices prepared in Examples 1-8 and Comparative Examples 1-7 are as follows: 1. Color stability test: The fruit-flavored salad dressing was sealed and placed in an incubator at 25° C. for 60 days. The color difference (unit: ΔE) before and after the incubation was tested using a spectrophotometer, and the test results were recorded.

[0044] 2. Taste test: 10 tasters were selected to taste the prepared fruit-flavored salad dressing (the age distribution of the tasters was 22-45 years old, half of them were male and half were female), and the tasters were scored after tasting. The scores of the 10 tasters were taken and averaged, and the value was rounded to one decimal place; The scoring criteria are as follows: delicate and smooth taste, good flavor, recorded as 9-10 points; smooth taste, moderate flavor, recorded as 8-9 points; slightly rough taste, moderate flavor, recorded as 7-8 points; obviously rough taste, average flavor, recorded as 6-7 points; test and record the test results.

[0045] 3. Vitamin C loss rate test: The fruit-flavored salad dressing was sealed and placed in an insulated box at a temperature of 25° C. for 60 days. Referring to the test method in GB 12392-90, a fluorescence spectrophotometer was used to test the vitamin C content of the fruit-flavored salad dressing before and after the placement, and the loss rate of vitamin C (unit: %) was calculated. The test results were tested and recorded.

[0046] The following are the performance test data of the fruit-flavored salad dressings prepared in Examples 1-8 and Comparative Examples 1-7, see Table 2 below for details.

[0047] Table 2 Data table of fruit-flavored salad juices of Examples 1-8 and Comparative Examples 1-7 Combining Examples 1-3 and Comparative Examples 1-2 and Table 2, it can be concluded that the compounding of glucose oxidase and sodium D-isoascorbate in a preferred amount and the first enzymatic hydrolysis can have a good inhibitory effect on the non-enzymatic browning of the prepared fruit-flavored salad juice, and can maintain good color, taste and nutritional value during heat treatment and long-term storage. In Comparative Example 1, sodium D-isoascorbate was replaced with phytic acid, and in Comparative Example 2, sodium D-isoascorbate was replaced with glucose oxidase. Compared with Example 1, the taste score was slightly reduced after storage, the color difference was significantly increased, and the vitamin C loss rate was significantly increased, which may be because the synergistic effect of glucose oxidase and sodium D-isoascorbate was reduced, and the inhibitory effect on the non-enzymatic browning reaction was reduced.

[0048] Combining Examples 1-3 and 4-7, Comparative Examples 3-7 and Table 2, it can be concluded that the optimal amount of naringinase, hemicellulase and xylanase as composite enzymes, the optimal amount of hydroxyethyl chitosan and soybean polysaccharides as enzymatic aids, and the two are compounded, can significantly improve the taste of the prepared fruit-flavored salad juice, while playing a good synergistic inhibition effect on non-enzymatic browning. Compared with Example 1, Examples 4-5 further optimize the type and proportion of composite enzymes, and Examples 6-7 further optimize the enzymatic aids compared to Example 5, and the taste of the prepared fruit-flavored salad juice is improved, the color difference is reduced, and the vitamin C loss rate is also reduced. In Comparative Example 3, hydroxyethyl chitosan was replaced with propylene glycol alginate, and in Comparative Example 4, no complex enzyme was added. In Comparative Example 5, only β-glucosidase was used for enzymatic hydrolysis. The taste of the fruit-flavored salad dressing obtained was significantly reduced, and the color difference and vitamin loss rate increased. In Comparative Example 6, an enzymatic hydrolysis aid was added, and the taste of the fruit-flavored salad dressing obtained was significantly reduced, and the color difference and vitamin C loss rate increased. This may be because an excessive amount of enzymatic hydrolysis aid inhibited the enzymatic hydrolysis reaction of the complex enzyme, thereby reducing the taste of the fruit-flavored salad dressing obtained.

[0049] Combining Example 1 and Example 8 with Table 2, it can be concluded that by increasing the enzymatic hydrolysis temperature in step S2, the color difference and vitamin C loss rate of the fruit-flavored salad dressing obtained are improved. This may be because the higher enzymatic hydrolysis temperature reduces the inhibitory effect of the non-enzymatic browning reaction of the salad dressing during the heat treatment preparation process, thereby reducing the stability of the prepared salad dressing and reducing the flavor.

[0050] Combining Example 1 and Comparative Example 7 with Table 2, it can be concluded that in the preparation process of first performing flavor enzymatic hydrolysis and then performing non-enzymatic browning inhibition enzymatic hydrolysis, the color difference and vitamin C loss rate of the fruit-flavored salad juice obtained are improved, and the taste is also reduced. This may be because during the process of flavor enzymatic hydrolysis, the juice has undergone partial non-enzymatic browning reaction, thereby reducing the inhibitory effect of the non-enzymatic browning reaction of the fruit-flavored salad juice.

[0051] 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 process for preparing a fruit-flavored salad dressing, characterized in that: The process steps include: S1. Wash and squeeze the fruit, filter and obtain juice; S2, adding 0.08-0.15% of glucose oxidase and 0.05-0.12% of sodium D-isoascorbate based on the weight of the juice for enzymolysis, heating and inactivating the enzyme to obtain an enzymolysis solution; S3, adding 0.1-0.2% of the weight of the enzymatic solution of the compound enzyme and 0.1-0.3% of the enzymatic aid to perform enzymatic hydrolysis, heating and inactivating the enzyme, and obtaining a flavored juice; S4, adding a thickener, a sweetener, a sour agent and a preservative into water, stirring evenly, adding flavored fruit juice, stirring evenly, and preparing a fruit-flavored salad dressing; The complex enzyme is a combination of at least two of beta-glucosidase, hemicellulase, naringinase and xylanase, and the enzymolysis aid is soybean polysaccharide and / or hydroxyethyl chitosan.

2. The process for preparing a fruit-flavored salad dressing according to claim 1, characterized in that: The complex enzyme consists of naringinase, hemicellulase and xylanase in a weight ratio of (1-2):(1-2):

1.

3. The process for preparing a fruit-flavored salad dressing according to claim 1, characterized in that: The enzymatic hydrolysis aid is composed of hydroxyethyl chitosan and soybean polysaccharide in a weight ratio of 1:(0.2-0.5).

4. The process for preparing a fruit-flavored salad dressing according to claim 1, characterized in that: The fruit is one or a combination of orange, strawberry, grape, kiwi, mulberry, blueberry and cherry.

5. The process for preparing a fruit-flavored salad dressing according to claim 1, characterized in that: The enzymatic hydrolysis temperature in the step S2 is 38-42° C., and the enzymatic hydrolysis time is 20-40 min.

6. The process for preparing a fruit-flavored salad dressing according to claim 1, characterized in that: The enzymatic hydrolysis temperature in the step S3 is 38-42° C., and the enzymatic hydrolysis time is 40-60 min.

7. The process for preparing a fruit-flavored salad dressing according to claim 1, characterized in that: The time for inactivating the enzyme in step S2 and step S3 is 15-30 minutes, and the temperature for inactivating the enzyme is 65-75°C.

8. The process for preparing a fruit-flavored salad dressing according to claim 1, characterized in that: The sweetener is one or a combination of xylitol, maltitol, erythritol, sorbitol, and mogroside; the acidulant is lemon juice; the thickener is one or a combination of hydroxypropyl distarch phosphate, xanthan gum, hydroxyethyl cellulose, and gum arabic; and the preservative is potassium sorbate and / or sodium dehydroacetate.

9. The process for preparing a fruit-flavored salad dressing according to claim 1, characterized in that: In terms of weight percentage, the amount of thickener in step S4 is 1.5-2.5%, the amount of sweetener is 5-8%, the amount of acidulant is 1-3%, the amount of preservative is 0.01-0.03%, the amount of flavored juice is 50-60%, and the balance is water.

10. A fruit-flavored salad dressing, characterized in that: The invention is prepared by the preparation process according to any one of claims 1 to 9.

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