Composite fruit and vegetable salad dressing and preparation method thereof

Abstract

The invention relates to the technical field of salad dressing processing technologies, in particular to composite fruit and vegetable salad dressing and a preparation method thereof, and the salad dressing comprises the following raw material components in parts by weight: 20-40 parts of yolk liquid, 50-60 parts of salad oil, an enzyme preparation, 10-15 parts of table vinegar, 3-8 parts of table salt, 15-30 parts of whey protein powder, 5-8 parts of bergamot powder and 10-15 parts of sugar. According to the salad dressing disclosed by the invention, through lipase hydrolysis and food fresh-keeping process optimization, when the salad dressing is mixed with fruits and vegetables, the salad dressing has better water retention performance, keeps the freshness of the fruit and vegetable salad, and has a certain antibacterial effect.

Description

Technical Field

[0001] The present invention relates to the technical field of salads, and particularly to a compound fruit and vegetable salad dressing and a preparation method thereof. Background Art

[0002] Salad dressing, also known as salad sauce, is essentially a mixture of oil, vinegar and egg yolk, plus seasonings and spices, etc. Olive oil or salad oil is usually used for the oil. After the oil and egg yolk are fully stirred, an emulsification effect occurs, resulting in a delicious salad dressing. A small amount of vinegar mainly plays an antibacterial role, so generally no preservatives are contained in the salad dressing, which meets the green food preferred by contemporary people. The main ingredients for making salads are mostly fresh fruits and vegetables. However, during the raw consumption process, the taste of some fruits and vegetables is not palatable. Therefore, people often use salad dressing to improve the taste, and after the dish is made, the freshness and nutrition of the fruits and vegetables can be maximally preserved. In addition, the film formed by the salad dressing on the surface of the raw materials can also prevent the easily damaged nutrients from being oxidized in the air.

[0003] In order to achieve the above purposes, in terms of improving the taste of salad dressing, production process optimization, the use of food additives and other methods are often adopted; for fruit and vegetable salads, special attention needs to be paid to maintaining the quality of fresh-cut fruits and vegetables and innovative solutions for reducing nutrient loss during the production and preparation process. For example, it is controlled by adopting a variety of preservation technologies, specifically including methods such as low-temperature storage, high pressure, edible coatings or modified atmosphere packaging. The bio-utilization development of edible and medicinal plants in nature has always been a popular research direction in food processing technology.

[0004] Bergamot, the fruit of the Rutaceae plant (Citrus medica L. var. sarcodactylis (Noot.) Swingle), is also known as bergamot, five-finger citron, flying tangerine, honey tangerine, five-finger citron, five-finger tangerine, and nine-clawed wood. Bergamot is warm in nature and commonly used in Traditional Chinese Medicine for its benefits of soothing the liver and regulating qi, soothing the stomach and relieving pain, and clearing dampness and resolving phlegm. Due to its unique shape, it is also cultivated as an ornamental plant in Guangdong, Guangxi, Fujian, Yunnan, Sichuan, Zhejiang, and Anhui. The dried fruit of bergamot contains 0.007% limonene, along with trace amounts of diosmin and hesperidin. Intravenous injection of a high-concentration alcohol extract of bergamot (1.5 ml / kg) can rapidly relieve increased gastric and gallbladder tension caused by carbachol. Furthermore, bergamot has antiseptic properties, and bergamot essential oil is widely used for disinfection and sterilization. Cao Rui et al. (2022) described the chemical composition and pharmacological effects of bergamot. As a dual-use traditional Chinese medicine, it can be processed into fermented wine, yogurt, and other products with antioxidant and antibacterial effects. Furthermore, existing research has also explored bergamot as a resource for the preparation of fermented tea beverages (e.g., patent CN119111667A). Furthermore, Acronychia pedunculata, also belonging to the Rutaceae family, is a tree of the genus Acronychia. It is also known as sugarwood, mountain citron, stone lingjiu, and agarwood. Its Latin name is Acronychia pedunculata (Linn.) Miq., and its genus name, Acronychia, is composed of the Greek akros (at the top) and onyx (claw), referring to the claw-like tip of the petals. According to the Flora of China, the roots, leaves, and fruits of the mountain orange are used as Chinese herbal medicines and have a citrus leaf aroma. They have medicinal properties such as invigorating qi, promoting blood circulation, removing blood stasis, reducing swelling, and relieving pain.

[0005] Rutaceae plants have broad commercial value prospects, but they are still in their infancy in the field of food processing technology, especially in the preparation of fruit and vegetable salad dressings, where there are still gaps and urgent needs to be developed and utilized to maximize their effectiveness. Summary of the Invention

[0006] The present invention provides a compound fruit and vegetable salad dressing and a preparation method thereof, in order to solve the deficiencies in the related art.

[0007] The invention provides a composite fruit and vegetable salad dressing. The salad dressing comprises the following raw material components in parts by weight: 20-40 parts of egg yolk liquid, 50-60 parts of salad oil, an enzyme preparation, 10-15 parts of vinegar, 3-8 parts of salt, 15-30 parts of whey protein powder, 5-8 parts of bergamot powder, and 10-15 parts of sugar.

[0008] Furthermore, the added amount of the enzyme preparation is 0.2-0.5% of the total weight of the egg yolk liquid and the salad oil.

[0009] Further, the salad dressing comprises the following raw material components in parts by weight: 30 parts of egg yolk liquid, 55 parts of salad oil, 0.35% of the total weight of the egg yolk liquid and salad oil as the enzyme preparation, 12 parts of vinegar, 6 parts of salt, 22 parts of whey protein powder, 6 parts of bergamot powder, 3 parts of Phyllanthus emblica powder, and 12 parts of sugar.

[0010] Further, the enzyme preparation is phosphatase and / or Candida antarctica lipase b.

[0011] Another aspect of the present invention provides a method for preparing a composite fruit and vegetable salad dressing, comprising the following steps:

[0012] S1. Add salad oil to the egg yolk liquid, stir evenly slowly, add the enzyme preparation, and place it in an ultrasonic container for enzymatic hydrolysis reaction;

[0013] S2. Inactivate the enzyme of the product obtained in S1;

[0014] S3. Add vinegar, salt, whey protein powder, bergamot powder, and sugar to the product obtained in S2, and stir and mix evenly to obtain the salad dressing.

[0015] Further, the conditions of the enzymatic hydrolysis reaction are 40 °C, enzymatic hydrolysis for 30 min, and the ultrasonic frequency is 12 kHz.

[0016] Further, the enzyme preparation is lipase.

[0017] Further, the conditions of the enzyme inactivation treatment are 90 °C and 5 min.

[0018] The technical solution of the present disclosure may include the following beneficial effects:

[0019] The present disclosure provides a composite fruit and vegetable salad dressing containing multiple components. The composition contains lipase, and after enzymatic hydrolysis, the hydrophobicity of the fruit and vegetable salad dressing is reduced, and it can have better water retention performance; in addition, using the formula of the present invention, the browning index of the fruit and vegetable salad is reduced, and it has the effect of inhibiting the growth of microorganisms.

[0020] It should be understood that the above general description and the following detailed description are only exemplary and explanatory, and cannot limit the present disclosure. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 It is the determination result of the antibacterial activity of the salad of this application. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0022] To make the objectives, technical solutions and advantages of this application clearer, the following will clearly and completely describe the technical solutions of this application in conjunction with the embodiments. Obviously, the described embodiments are part of the embodiments of this application, rather than all of them. The embodiments described herein are illustrative in nature and are used to provide a basic understanding of this application. The embodiments of this application should not be construed as a limitation to this application.

[0023] Unless otherwise specified, the terms used in this disclosure have the well-known meanings commonly understood by those skilled in the art. Unless otherwise specified, the numerical values of the various parameters mentioned in this disclosure can be measured using various commonly used measurement methods in the art (for example, they can be tested according to the methods given in the embodiments of this disclosure).

[0024] For example, surface hydrophobicity is measured using the ANS (1-anilino-8-naphthalenesulfonic acid) fluorescence probe method. ANS is the most widely used probe among the hydrophobic probes used. The ANS solution will emit green fluorescence under ultraviolet light irradiation. When the fluorescence intensity is not strong, the excitation peak is at 370 - 380 nm and the fluorescence peak is at 510 nm. When it reacts with histone, the fluorescence intensity is greatly enhanced, the excitation peak is at 375 nm, and the fluorescence peak is at 500 nm. The fluorescence intensity has a linear relationship with the concentration of histone. The specific method includes fully dissolving 19.16 mg in 8 mL of phosphate buffer (0.01 M) for later use. Weigh about 2 g of the protein hydrolysate sample, fully dissolve it in 6 mL of phosphate buffer (0.1 M, pH 7.0), and store it as the stock solution at 4°C for later use. Continuously dilute the stock solution with phosphate buffer to prepare stock solutions with protein concentrations of 0.05 g / L, 0.1 g / L, 0.15 g / L, 0.2 g / L, and 0.25 g / L respectively. Add 3 mL of the protein stock solution and 45 μL of the ANS stock solution into a 5 mL centrifuge tube. After fully mixing with a circular oscillator, immediately measure the fluorescence intensity at an excitation wavelength of 390 nm (slit correction 2.5 nm) and an emission wavelength of 470 nm. The blank is phosphate buffer. Plot the fluorescence intensity against the protein mass concentration, and the surface hydrophobicity index (H°) of the protein molecule is represented by the slope of the initial segment.

[0025] For example, the browning index is an index that measures the enzymatic browning caused by interactions. The interaction between phenolic compounds and the enzymes that cause brown formation is quantified, and the pigment intensity is reflected by the absorbance. This index is crucial for the fresh evaluation of fruits and vegetables.

[0026] For example, the Oxford cup method or the modified Oxford cup method is used for the determination of antibacterial activity or bacteriostatic activity. Specifically, under sterile conditions, 20 μL of the diluted sample to be tested is added to the prepared LB medium plate, and after culturing in a constant temperature incubator at 37 °C for 12 h, the diameter of the inhibition zone is measured with an electronic digital caliper.

[0027] In the present disclosure, the components of the salad dressing, especially the egg yolk liquid and the salad oil components, are hydrolyzed by lipase into fatty acids and glycerol after hydrolysis, which can reduce the hydrophobicity and make it easier for the salad dressing to be mixed with the fruit and vegetable system; among the Rutaceae plants, bergamot and acronychia pedunculata can be eaten as Chinese herbal medicine components. In foreign studies, this type of plant is also used in the food processing industry. Bergamot has certain antibacterial effects. When bergamot and acronychia pedunculata are mixed in a certain mass ratio, a better effect of inhibiting bacteria and maintaining water and freshness can be achieved.

[0028] The present disclosure will be further described below in conjunction with examples. It should be understood that these examples are only used to illustrate the present disclosure and not to limit the scope of the present disclosure.

[0029] Examples and comparative examples:

[0030] Example 1: A compound fruit and vegetable salad dressing and its preparation method

[0031] A compound fruit and vegetable salad dressing, the salad dressing comprising the following raw material components in parts by weight: 30 parts of egg yolk liquid, 55 parts of salad oil, the enzyme preparation is 0.35% of the total weight of the egg yolk liquid and the salad oil, 12 parts of vinegar, 6 parts of salt, 22 parts of whey protein powder, 6 parts of bergamot powder, 3 parts of acronychia pedunculata powder, 12 parts of sugar, wherein the enzyme preparation is phosphatase and Candida antarctica lipase b, and the weight ratio is 1.5:1.

[0032] The preparation method of the salad dressing comprises the following steps:

[0033] Step S1. Add salad oil to the egg yolk liquid, stir evenly slowly, add the enzyme preparation, and place it in an ultrasonic container for enzymatic hydrolysis reaction (40 °C, enzymatic hydrolysis for 30 min, ultrasonic frequency is 12 kHz);

[0034] Step S2. Perform enzyme inactivation treatment (90 °C, 5 min) on the product obtained in step S1;

[0035] Step S3. Add vinegar, salt, whey protein powder, bergamot powder, acronychia pedunculata powder, and sugar to the product obtained in step S2, and stir and mix evenly to obtain the salad dressing of Example 1.

[0036] Comparative example 1:

[0037] A compound fruit and vegetable salad dressing, the salad dressing comprising the following raw material components in parts by weight: 30 parts of egg yolk liquid, 55 parts of salad oil, 0.35% of the total weight of the egg yolk liquid and salad oil as an enzyme preparation, 12 parts of vinegar, 6 parts of salt, 22 parts of whey protein powder, 6 parts of bergamot powder, 3 parts of phyllanthus emblica powder, and 12 parts of sugar, wherein the enzyme preparation is phosphatase.

[0038] The preparation method of the salad dressing comprises the following steps:

[0039] Step S1. Add salad oil to the egg yolk liquid, stir evenly slowly, add the enzyme preparation, and place it in an ultrasonic container for enzymatic hydrolysis reaction (40 °C, enzymatic hydrolysis for 30 min, ultrasonic frequency is 12 kHz);

[0040] Step S2. Inactivate the enzyme of the product obtained in Step S1 (90 °C, 5 min);

[0041] Step S3. Add vinegar, salt, whey protein powder, bergamot powder, phyllanthus emblica powder, and sugar to the product obtained in Step S2, stir and mix evenly to obtain the salad dressing of Comparative Example 2. The main difference between Comparative Example 1 and Example 1 is that the enzyme preparation in Comparative Example 1 is a single phosphatase.

[0042] Comparative Example 2:

[0043] A compound fruit and vegetable salad dressing, the salad dressing comprising the following raw material components in parts by weight: 30 parts of egg yolk liquid, 55 parts of salad oil, 0.35% of the total weight of the egg yolk liquid and salad oil as an enzyme preparation, 12 parts of vinegar, 6 parts of salt, 22 parts of whey protein powder, 6 parts of bergamot powder, 3 parts of phyllanthus emblica powder, and 12 parts of sugar, wherein the enzyme preparation is Candida antarctica lipase b.

[0044] The preparation method of the salad dressing comprises the following steps:

[0045] Step S1. Add salad oil to the egg yolk liquid, stir evenly slowly, add the enzyme preparation, and place it in an ultrasonic container for enzymatic hydrolysis reaction (40 °C, enzymatic hydrolysis for 30 min, ultrasonic frequency is 12 kHz);

[0046] Step S2. Inactivate the enzyme of the product obtained in Step S1 (90 °C, 5 min);

[0047] Step S3. Add vinegar, salt, whey protein powder, bergamot powder, phyllanthus emblica powder, and sugar to the product obtained in Step S2, stir and mix evenly to obtain the salad dressing of Comparative Example 2. The main difference between Comparative Example 2 and Example 1 is that the enzyme preparation in Comparative Example 2 is a single Candida antarctica lipase b.

[0048] Comparative Example 3:

[0049] A compound fruit and vegetable salad dressing, the salad dressing comprising the following raw material components in parts by weight: 30 parts of egg yolk liquid, 55 parts of salad oil, the enzyme preparation being 0.35% of the total weight of the egg yolk liquid and salad oil, 12 parts of vinegar, 6 parts of salt, 22 parts of whey protein powder, 6 parts of bergamot powder, 3 parts of phyllanthus emblica powder, 12 parts of sugar, wherein the enzyme preparation is candida antarctica lipase b.

[0050] The preparation method of the salad dressing comprises the following steps:

[0051] Step S1. Add salad oil to the egg yolk liquid, stir evenly slowly, add the enzyme preparation, and place it in an ultrasonic container for enzymatic hydrolysis reaction (40 °C, enzymatic hydrolysis for 30 min, ultrasonic frequency is 12 kHz);

[0052] Step S2. Inactivate the enzyme of the product obtained in step S1 (90 °C, 5 min);

[0053] Step S3. Add vinegar, salt, whey protein powder, bergamot powder, phyllanthus emblica powder, and sugar to the product obtained in step S2, stir and mix evenly to obtain the salad dressing of comparative example 2. The main difference between comparative example 3 and example 1 is that: comparative example 3 does not contain bergamot powder.

[0054] Determination of the surface hydrophobicity of the salad dressings of example 1 and comparative examples 1-3:

[0055] The surface hydrophobicity was measured by the ANS (1-anilino-8-naphthalenesulfonic acid) fluorescence probe method, and the results are shown in Table 1.

[0056] Table 1 Determination of the surface hydrophobicity of the salad dressing

[0057] Example Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Surface hydrophobicity index 143 150 161 147

[0058] As can be seen from Table 1, compared with adding only phosphatase or candida antarctica lipase b, example 1 has the lowest surface hydrophobicity index for the salad dressing after enzymatic hydrolysis using a compound lipase, enabling the salad dressing to effectively affinity when mixed with fruits and vegetables. In addition, the formulation ratio of the compound enzyme preparation is the result of optimization. It was unexpectedly found in the use result determination that the salad dressing added with bergamot powder has obvious advantages in reducing the hydrophobic property of the salad dressing.

[0059] Example 2:

[0060] A compound fruit and vegetable salad dressing, the salad dressing comprising the following raw material components in parts by weight: 30 parts of egg yolk liquid, half part of salad oil, the enzyme preparation being 0.35% of the total weight of the egg yolk liquid and salad oil, 12 parts of vinegar, 6 parts of salt, 22 parts of whey protein powder, 6 parts of bergamot powder, 12 parts of sugar, wherein the enzyme preparation is phosphatase and candida antarctica lipase b, and the weight ratio is 1.5:1.

[0061] The preparation method of the salad dressing includes the following steps:

[0062] Step S1. Add salad oil to the egg yolk liquid, slowly stir well, add the enzyme preparation, and place it in an ultrasonic container for enzymatic hydrolysis reaction (40°C, enzymatic hydrolysis for 30 min, ultrasonic frequency is 12 kHz);

[0063] Step S2. Inactivate the enzyme of the product obtained in Step S1 (90°C, 5 min);

[0064] Step S3. Add vinegar, salt, whey protein powder, bergamot powder, and sugar to the product obtained in Step S2, stir and mix well to obtain the salad dressing of Example 2. The difference between Example 2 and Example 1 is that Example 2 does not contain Phyllanthus emblica powder.

[0065] Example 3:

[0066] A compound fruit and vegetable salad dressing, the salad dressing includes the following raw material components in parts by weight: 30 parts of egg yolk liquid, 55 parts of salad oil, the enzyme preparation is 0.35% of the total weight of the egg yolk liquid and salad oil, 12 parts of vinegar, 6 parts of salt, 22 parts of whey protein powder, 12 parts of sugar, wherein, the enzyme preparation is phosphatase and Candida antarctica lipase b, and the weight ratio is 1.5:1.

[0067] The preparation method of the salad dressing includes the following steps:

[0068] Step S1. Add salad oil to the egg yolk liquid, slowly stir well, add the enzyme preparation, and place it in an ultrasonic container for enzymatic hydrolysis reaction (40°C, enzymatic hydrolysis for 30 min, ultrasonic frequency is 12 kHz);

[0069] Step S2. Inactivate the enzyme of the product obtained in Step S1 (90°C, 5 min);

[0070] Step S3. Add vinegar, salt, whey protein powder, and sugar to the product obtained in Step S2, stir and mix well to obtain the salad dressing of Example 3. The difference between Example 3 and Example 1 is that Example 2 does not contain bergamot powder and Phyllanthus emblica powder.

[0071] Preparation Example 1:

[0072] Mix 50 parts by weight of the salad dressing of Example 1 and 100 parts by weight of the fresh fruit and vegetable mixture (honeydew melon, mango, green grape, cherry tomato, romaine lettuce, purple lettuce, okra) evenly and mix well to obtain the fresh fruit and vegetable salad of Preparation Example 1.

[0073] Preparation Example 2:

[0074] Mix 50 parts by weight of the salad dressing of Example 2 with 100 parts by weight of a fresh fruit and vegetable mixture (cantaloupe, mango, green grape, cherry tomato, romaine lettuce, purple lettuce, okra) and stir well to obtain the fresh fruit and vegetable salad of Preparation Example 1. Among them, the fruit and vegetable mixture is the same as that of Preparation Example 1.

[0075] Preparation Example 3:

[0076] Mix 50 parts by weight of the salad dressing of Example 3 with 100 parts by weight of a fresh fruit and vegetable mixture (cantaloupe, mango, green grape, cherry tomato, romaine lettuce, purple lettuce, okra) and stir well to obtain the fresh fruit and vegetable salad of Preparation Example 1. Among them, the fruit and vegetable mixture is the same as that of Preparation Example 1.

[0077] Performance test of fresh fruit and vegetable salad:

[0078] Test 1, determination of browning index (A 420 / g sample):

[0079] The specific operation is carried out according to the method disclosed by Sobral et al. The fresh fruit and vegetable salad is homogenized and measured using a UV-VIS spectrophotometer. The results are shown in Table 2.

[0080] Table 2 Determination of browning index of fresh fruit and vegetable salad

[0081] Placed for 0 hours Placed for 3 hours Placed for 6 hours Placed for 12 hours Preparation Example 1 0.21±0.02 0.22±0.01 0.24±0.02 0.28±0.04 Preparation Example 2 0.26±0.01 0.28±0.02 0.30±0.01 0.35±0.03 Preparation Example 3 0.34±0.01 0.38±0.01 0.41±0.05 0.46±0.02

[0082] As can be seen from Table 2, for the fresh fruit and vegetable salad in Preparation Example 1, as time goes by, the degree of pigment change is the lowest. When consumers use this salad dressing to cook salad, it can effectively maintain visual attraction and prevent unnecessary color changes. The increase in the browning index is also related to the water loss of the fresh fruit and vegetable salad dressing, which indirectly proves that the salad dressing in Preparation Example 1 has high water retention.

[0083] Test 2, determination of antibacterial activity:

[0084] The Oxford cup method is used to determine the inhibitory effects of different samples on Staphylococcus aureus, Listeria, and Escherichia coli. The results are shown in Figure 1 Results of antibacterial activity determination of salad. The vertical axis represents the antibacterial diameter / nm.

[0085] From Figure 1 it can be seen that the salad dressings added with bergamot powder and acronychia pedunculata powder show good antibacterial activity, and show inhibition against Staphylococcus aureus, Listeria, and Escherichia coli, while the salad dressings without addition do not show antibacterial activity.

[0086] Other embodiments of the present disclosure will be readily apparent to those skilled in the art upon consideration of the specification and practice of the disclosure herein. The present disclosure is intended to cover any variations, uses, or adaptations of the present disclosure that follow the general principles of the present disclosure and include known common general knowledge or conventional technical means in the technical field not disclosed by the present disclosure.

Claims

1. A compound fruit and vegetable salad dressing, characterized in that, The salad dressing comprises the following raw material components in parts by weight: 20-40 parts of egg yolk liquid, 50-60 parts of salad oil, enzyme preparation, 10-15 parts of vinegar, 3-8 parts of salt, 15-30 parts of whey protein powder, 5-8 parts of bergamot powder, and 10-15 parts of sugar.

2. The composite fruit and vegetable salad dressing according to claim 1, characterized in that, The addition amount of the enzyme preparation is 0.2-0.5% of the total weight of the egg yolk liquid and the salad oil.

3. The composite fruit and vegetable salad dressing according to claim 2, characterized in that, The salad dressing comprises the following raw material components in parts by weight: 30 parts of egg yolk liquid, 55 parts of salad oil, the enzyme preparation is 0.35% of the total weight of the egg yolk liquid and the salad oil, 12 parts of vinegar, 6 parts of salt, 22 parts of whey protein powder, 6 parts of bergamot powder, 3 parts of Phyllanthus emblica powder, and 12 parts of sugar.

4. A composite fruit and vegetable salad dressing according to claim 1 or 2, characterized in that, The enzyme preparation is phosphatase and / or Candida antarctica lipase b.

5. The preparation method of a compound fruit and vegetable salad dressing according to claim 1, characterized in that It includes the following steps: S1. Add salad oil to the egg yolk liquid, stir slowly, add the enzyme preparation, and place it in an ultrasonic container for enzymatic hydrolysis reaction. S2. Inactivate the enzyme for the product obtained in S1. S3. Add vinegar, salt, whey protein powder, bergamot powder, and sugar to the product obtained in S2, and stir evenly to obtain the salad dressing.

6. The preparation method of a composite fruit and vegetable salad dressing according to claim 5, characterized in that, The conditions for the enzymatic hydrolysis reaction are 40°C for 30 minutes, and the ultrasonic frequency is 12 kHz.

7. The preparation method of a composite fruit and vegetable salad dressing according to claim 5, wherein, The enzyme preparation is lipase.

8. The preparation method of a compound fruit and vegetable salad dressing according to claim 7, characterized in that, The conditions for the enzyme inactivation treatment are 90°C for 5 minutes.

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