Meat floss small shell long-acting crisp salad dressing and preparation method thereof

Abstract

The present application relates to a kind of long-acting crisp meat floss small shell salad dressing and its preparation method, belong to the technical field of salad dressing.The salad dressing includes basic ingredients such as soybean oil, purified water, fructose syrup, whole egg liquid, and innovatively introduces sugar alcohol, anti-crystallization polysaccharide and chitosan-stearic acid complex, forming a "water activity adjustment-anti-crystallization-hydrophobic barrier" ternary synergistic system.Among them, sugar alcohol reduces the initial Aw value by hydrogen bonding free water;Anti-crystallization polysaccharide constructs three-dimensional network to delay water migration;Chitosan-stearic acid complex forms a hydrophobic film on the surface of the sauce, blocking the invasion of environmental humidity and internal water exudation.The present application significantly prolongs the crispness retention time of meat floss, and does not need additional treatment of meat floss, suitable for pre-packaged food industrial production.

Description

Technical Field

[0001] This invention belongs to the field of salad dressing preparation technology, and relates to a long-lasting crispy salad dressing for meat floss buns and its preparation method. Background Technology

[0002] Salad dressing is a common condiment widely used in various foods, loved by consumers for its rich flavor and diverse taste. Traditional salad dressings primarily consist of oils, eggs, sugar, acidulants, and seasonings, produced through processes such as emulsification and mixing. These ingredients give salad dressing its unique texture and flavor, making it an ideal ingredient for many foods. However, the application of salad dressing extends beyond vegetable salads and sandwiches to various baked goods, such as meat floss buns, further driving innovation in salad dressing formulations and processes to meet the needs of different applications.

[0003] The use of salad dressing in the production of pork floss buns presents a significant challenge: it easily causes the pork floss to become damp and soften, affecting the final product's taste and texture. Pork floss buns are a popular baked good, combining pork floss with crispy bread and then spreading salad dressing for a unique taste experience. However, due to the high moisture content of salad dressing, the pork floss easily absorbs moisture upon contact, reducing its crispness and impacting the consumer's eating experience. Furthermore, the acidity and oiliness of the salad dressing may further accelerate the softening process, causing the product to lose its original crispness during storage and sales. Therefore, maintaining the long-term crispness of the pork floss in pork floss buns has become an important goal for optimizing salad dressing formulas and manufacturing processes.

[0004] In existing technologies, salad dressings for making pork floss buns are typically prepared by simply adding a thickener to delay the softening of the pork floss. However, this method has significant drawbacks. First, while thickeners can reduce moisture migration to some extent, their effect is limited and cannot completely prevent the pork floss from absorbing moisture and softening. Second, excessive use of thickeners alters the texture of the salad dressing, making it too viscous, which affects the product's flavor and the consumer experience. Furthermore, most existing thickeners are chemically synthesized, and long-term use may pose health risks, failing to meet the growing consumer demand for natural and healthy foods. Therefore, there is an urgent need for an innovative salad dressing formula and manufacturing process that, through the synergistic effect of multiple ingredients and technologies, achieves long-lasting crispness of the pork floss in pork floss buns while maintaining the excellent flavor and texture of the salad dressing, thus meeting the market's demand for high-quality baked goods. Summary of the Invention

[0005] The purpose of this invention is to provide a long-lasting crispy salad dressing for pork floss buns and its preparation method. By using sugar alcohols, anti-crystallization polysaccharides, and chitosan-stearic acid complex to regulate water activity, enhance anti-crystallization ability, and form hydrophobic barriers, the stability of the salad dressing is improved, an effective protective film is formed, the migration of water and oxygen is delayed, and the crispiness of pork floss is maintained.

[0006] The objective of this invention can be achieved through the following technical solutions:

[0007] A long-lasting crispy salad dressing for pork floss buns, comprising the following ingredients by weight: 20-30 parts soybean oil, 30-40 parts purified water, 10-15 parts high-fructose corn syrup, 8-12 parts whole egg liquid, 0.1-0.5 parts edible salt, 0.1-0.5 parts spices, 8-12 parts sugar alcohol, 0.3-0.5 parts anti-crystallization polysaccharide, 1.5-2 parts chitosan-stearic acid complex, 0.2-0.5 parts sodium octenyl succinate starch, 0.1-0.3 parts glacial acetic acid, 0.05-0.1 parts citric acid, 0.05-0.1 parts DL-malic acid, and 0.05-0.1 parts potassium sorbate;

[0008] The sugar alcohol, anti-crystallization polysaccharide, and chitosan-stearic acid complex form a "water activity regulation-anti-crystallization-hydrophobic barrier" system in the salad dressing.

[0009] As a preferred embodiment of the present invention, the sugar alcohol is a mixture of erythritol and xylitol, with a molar ratio of erythritol to xylitol of 2-4:1. Erythritol has a small molecular weight, symmetrical hydroxyl distribution, and hygroscopicity that is only 1 / 10 that of sucrose, which can effectively reduce the initial water activity of salad dressing. Xylitol contains 5 hydroxyl groups and can further reduce water activity by binding free water through hydrogen bonds. The water activity and stability of salad dressing are balanced by adjusting the ratio.

[0010] As a preferred embodiment of the present invention, the anti-crystallization polysaccharide is at least one of gluconolactone, hydroxypropyl distarch phosphate, and xanthan gum; the polysaccharide chain inhibits the formation of crystal nuclei by sugar alcohols by forming a gel, and the hydroxyl groups of the sugar compete with the sugar alcohols for binding water molecules, thereby reducing the free water available for crystallization.

[0011] As a preferred embodiment of the present invention, the preparation method of the chitosan-stearic acid complex includes the following steps:

[0012] A1. Stearic acid is heated and melted, then an emulsifier is added, and the mixture is homogenized and dispersed in purified water to form an emulsion.

[0013] A2. Dissolve chitosan in acetic acid solution and adjust the pH to 3.5-4.5 to form a chitosan solution;

[0014] A3. Add the chitosan solution described in A2 dropwise to the emulsion described in A1, adjust the pH to 5.0-5.5, and react the amino groups of chitosan with the carboxyl groups of stearic acid to obtain a chitosan-stearic acid complex.

[0015] As a preferred embodiment of the present invention, the emulsifier in step A1 is Tween 80 and glyceryl monostearate in a mass ratio of 1:0.4-0.8; the mass ratio of stearic acid, emulsifier and purified water is 5-10:2-5:85-90.

[0016] As a preferred embodiment of the present invention, the concentration of the chitosan solution in step A2 is 1-2 wt%.

[0017] As a preferred embodiment of the present invention, the mass ratio of chitosan solution to emulsion in step A3 is 1:2-3.

[0018] Furthermore, the preparation method of the long-lasting crispy salad dressing for pork floss buns includes the following steps:

[0019] (1) Mix soybean oil, fructose syrup, glacial acetic acid, citric acid and DL-malic acid at 60-70℃ to form an oil phase;

[0020] (2) Mix purified water, whole egg liquid, edible salt, spices, sugar alcohol, and anti-crystallization polysaccharide, and adjust the pH to 4.5-5.5 to form an aqueous phase;

[0021] (3) Mix the oil phase and the water phase and homogenize to obtain an emulsion;

[0022] (4) Add chitosan-stearic acid complex and sodium octenyl succinate starch to the emulsion and mix evenly. Then add potassium sorbate and adjust the pH to 3.6-4.0.

[0023] (5) The product is obtained by sequentially passing through vacuum defoaming, sterilization, sealing and aging.

[0024] As a preferred technical solution of the present invention, the mass ratio of oil phase to water phase in step (3) is 1:1.2-1.5; the homogenization is performed at 8000-12000 rpm for 5-10 min.

[0025] As a preferred technical solution of the present invention, step 5) involves maturing at 20-30°C for 24-48 hours.

[0026] The beneficial effects of this invention are:

[0027] (1) In this invention, sugar alcohol, anti-crystallization polysaccharide, and chitosan-stearic acid complex form a "water activity regulation-anti-crystallization-hydrophobic barrier" system in the salad dressing. Erythritol and xylitol form hydrogen bonds with water molecules through hydroxyl groups, converting free water into bound water. Erythritol and xylitol are mixed and added in a 2-4:1 molar ratio to balance hygroscopicity and moisturizing properties, stabilize water activity, and prevent clumping or water loss. The polysaccharide forms a gel network, which restricts water diffusion through physical entanglement and inhibits sugar alcohol crystallization, further maintaining the stability of the salad dressing. The long chain of stearic acid is inserted between chitosan molecules. Due to hydrophobic effects, stearic acid forms a film on the surface of the sauce body, blocking the intrusion of environmental moisture and the outward seepage of internal water.

[0028] (2) The present invention prepares a chitosan-stearic acid complex, wherein the amino group of chitosan is protonated to a positively charged -NH3 group at pH 5.0-5.5. + It gives it strong hydrophilicity; stearic acid is a saturated fatty acid with an 18-carbon straight-chain hydrocarbon group, which is extremely hydrophobic; it forms a film through electrostatic interaction, thereby blocking water vapor. Detailed Implementation

[0029] To further illustrate the technical means and effects of the present invention in achieving its intended purpose, the following detailed description of the specific implementation methods, structures, features, and effects of the present invention, in conjunction with embodiments, is provided below.

[0030] The sources of the raw materials involved in the following examples and comparative examples are as follows: the spices were purchased from Yuyue Food Co., Ltd.; the chitosan was purchased from Hehai Biotechnology Co., Ltd., and the product was food grade; the corn starch was purchased from Foshan Quanhui Food Co., Ltd.; and the meat floss was purchased from Taihaoxu Import and Export Trading Co., Ltd.

[0031] Example 1

[0032] A long-lasting crispy salad dressing for pork floss buns contains the following ingredients by weight: 25 parts soybean oil, 35 parts purified water, 12 parts fructose syrup, 10 parts whole egg liquid, 0.3 parts edible salt, 0.3 parts spices, 10 parts sugar alcohol, 0.4 parts anti-crystallization polysaccharide, 1.8 parts chitosan-stearic acid complex, 0.3 parts sodium octenyl succinate starch, 0.2 parts glacial acetic acid, 0.08 parts citric acid, DL-malic acid, and 0.08 parts potassium sorbate.

[0033] The sugar alcohol is a mixture of erythritol and xylitol in a molar ratio of 3:1.

[0034] The anti-crystallization polysaccharide is composed of guar gum and hydroxypropyl distarch phosphate in a mass ratio of 1:1.

[0035] The preparation method of the chitosan-stearic acid complex includes the following steps:

[0036] A1. Stearic acid is heated to 70°C and melted, then an emulsifier is added. After homogenization at 10,000 rpm for 5 minutes, the mixture is dispersed in purified water at 60°C to form an emulsion.

[0037] A2. Dissolve chitosan with a degree of deacetylation of 90% in a 1% acetic acid solution and adjust the pH to 4.0 to form a chitosan solution;

[0038] A3. The chitosan solution described in A2 is added dropwise to the emulsion described in A1 at a rate of 1 mL / min. The temperature is controlled at 40°C, and the pH is adjusted to 5.2. The chitosan molecular chain is partially deprotonated, and an ionic bond is formed with the carboxyl group of stearic acid to obtain the chitosan-stearic acid complex.

[0039] The emulsifier in step A1 is Tween 80 and glyceryl monostearate in a mass ratio of 1:0.6; the mass ratio of stearic acid, emulsifier and purified water is 8:3:88.

[0040] The concentration of the chitosan solution in step A2 is 1.5 wt%.

[0041] The mass ratio of chitosan solution to emulsion in step A3 is 1:2.5.

[0042] The preparation method of the long-lasting crispy salad dressing for pork floss buns includes the following steps:

[0043] (1) Mix soybean oil, fructose syrup, glacial acetic acid, citric acid and DL-malic acid at 65°C to form an oil phase;

[0044] (2) Mix purified water, whole egg liquid, edible salt, spices, sugar alcohol, and anti-crystallization polysaccharide, and adjust the pH to 5.0 to form an aqueous phase;

[0045] (3) Mix the oil phase and the water phase and homogenize to obtain an emulsion;

[0046] (4) Add chitosan-stearic acid complex and sodium octenyl succinate starch to the emulsion and mix evenly. Then add potassium sorbate and adjust the pH to 3.8.

[0047] (5) The product is obtained by sequentially passing through vacuum defoaming, sterilization, sealing and aging.

[0048] In step (3), the mass ratio of the oil phase to the water phase is 1:1.3; the homogenization is performed at 10,000 rpm for 7 minutes.

[0049] The maturation process described in step (5) involves standing at 25°C for 36 hours.

[0050] Comparative Example 1: Low-sugar salad dressing preparation:

[0051] Example 2

[0052] A long-lasting crispy salad dressing for pork floss buns contains the following ingredients by weight: 25 parts soybean oil, 35 parts purified water, 10 parts fructose syrup, 10 parts whole egg liquid, 0.5 parts edible salt, 0.3 parts spices, 8 parts sugar alcohol, 0.3 parts anti-crystallization polysaccharide, 1.5 parts chitosan-stearic acid complex, 0.2 parts sodium octenyl succinate starch, 0.1 parts glacial acetic acid, 0.05 parts citric acid, 0.05 parts DL-malic acid, and 0.05 parts potassium sorbate.

[0053] The sugar alcohol is a mixture of erythritol and xylitol in a molar ratio of 2:1.

[0054] The anti-crystallization polysaccharide is a mixture of hydroxypropyl distarch phosphate and xanthan gum in a mass ratio of 1:1.

[0055] The preparation method of the chitosan-stearic acid complex includes the following steps:

[0056] A1. Stearic acid is heated to 70°C and melted, then an emulsifier is added. After homogenization at 10,000 rpm for 5 minutes, the mixture is dispersed in purified water at 60°C to form an emulsion.

[0057] A2. Dissolve chitosan with a degree of deacetylation of 90% in a 1% acetic acid solution and adjust the pH to 3.5 to form a chitosan solution;

[0058] A3. The chitosan solution described in A2 is added dropwise to the emulsion described in A1 at a rate of 1 mL / min. The temperature is controlled at 40°C, and the pH is adjusted to 5.0. The chitosan molecular chain is partially deprotonated, and an ionic bond is formed with the carboxyl group of stearic acid to obtain the chitosan-stearic acid complex.

[0059] The emulsifier in step A1 is Tween 80 and glyceryl monostearate in a mass ratio of 1:0.4; the mass ratio of stearic acid, emulsifier and purified water is 5:2:85.

[0060] The chitosan solution concentration in step A2 is 1 wt%.

[0061] The mass ratio of chitosan solution to emulsion in step A3 is 1:2.

[0062] The preparation method of the long-lasting crispy salad dressing for pork floss buns includes the following steps:

[0063] (1) Mix soybean oil, fructose syrup, glacial acetic acid, citric acid and DL-malic acid at 60°C to form an oil phase;

[0064] (2) Mix purified water, whole egg liquid, edible salt, spices, sugar alcohol, and anti-crystallization polysaccharide, and adjust the pH to 4.5 to form an aqueous phase;

[0065] (3) Mix the oil phase and the water phase and homogenize to obtain an emulsion;

[0066] (4) Add chitosan-stearic acid complex and sodium octenyl succinate starch to the emulsion and mix evenly. Then add potassium sorbate and adjust the pH to 3.6.

[0067] (5) The product is obtained by sequentially passing through vacuum defoaming, sterilization, sealing and aging.

[0068] In step (3), the mass ratio of the oil phase to the water phase is 1:1.2; the homogenization is performed at 8000 rpm for 5 min.

[0069] The maturation process described in step (5) involves standing at 20°C for 24 hours.

[0070] Comparative Example 1: High-sugar salad dressing preparation:

[0071] Example 3

[0072] A long-lasting crispy salad dressing for pork floss buns contains the following ingredients by weight: 25 parts soybean oil, 35 parts purified water, 15 parts fructose syrup, 12 parts whole egg liquid, 0.3 parts edible salt, 0.5 parts spices, 12 parts sugar alcohol, 0.5 parts anti-crystallization polysaccharide, 2 parts chitosan-stearic acid complex, 0.2-0.5 parts sodium octenyl succinate starch, 0.3 parts glacial acetic acid, 0.1 parts citric acid, 0.1 parts DL-malic acid, and 0.1 parts potassium sorbate.

[0073] The sugar alcohol is a mixture of erythritol and xylitol in a molar ratio of 4:1.

[0074] The anti-crystallization polysaccharide is composed of guar gum and xanthan gum in a mass ratio of 1:1.

[0075] The preparation method of the chitosan-stearic acid complex includes the following steps:

[0076] A1. Stearic acid is heated to 70°C and melted, then an emulsifier is added. After homogenization at 10,000 rpm for 5 minutes, the mixture is dispersed in purified water at 60°C to form an emulsion.

[0077] A2. Dissolve chitosan with a degree of deacetylation of 90% in a 1% acetic acid solution and adjust the pH to 4.5 to form a chitosan solution.

[0078] A3. The chitosan solution described in A2 is added dropwise to the emulsion described in A1 at a rate of 1 mL / min. The temperature is controlled at 40°C, and the pH is adjusted to 5.5. The chitosan molecular chain is partially deprotonated, and an ionic bond is formed with the carboxyl group of stearic acid to obtain the chitosan-stearic acid complex.

[0079] The emulsifier in step A1 is Tween 80 and glyceryl monostearate in a mass ratio of 1:0.8; the mass ratio of stearic acid, emulsifier and purified water is 10:5:88.

[0080] The chitosan solution concentration in step A2 is 2 wt%.

[0081] The mass ratio of chitosan solution to emulsion in step A3 is 1:3.

[0082] The preparation method of the long-lasting crispy salad dressing for pork floss buns includes the following steps:

[0083] (1) Mix soybean oil, fructose syrup, glacial acetic acid, citric acid and DL-malic acid at 70°C to form an oil phase;

[0084] (2) Mix purified water, whole egg liquid, edible salt, spices, sugar alcohol, and anti-crystallization polysaccharide, and adjust the pH to 5.5 to form an aqueous phase;

[0085] (3) Mix the oil phase and the water phase and homogenize to obtain an emulsion;

[0086] (4) Add chitosan-stearic acid complex and sodium octenyl succinate starch to the emulsion and mix evenly. Then add potassium sorbate and adjust the pH to 4.0.

[0087] (5) The product is obtained by sequentially passing through vacuum defoaming, sterilization, sealing and aging.

[0088] In step (3), the mass ratio of the oil phase to the water phase is 1:1.5; the homogenization is performed at 12000 rpm for 10 min.

[0089] The maturation process described in step (5) involves standing at 30°C for 48 hours.

[0090] Comparative Example 1

[0091] Based on Example 1, instead of using the chitosan-stearic acid complex, an equal amount of chitosan and two parts of stearic acid were added directly, while the rest remained the same as in Example 1.

[0092] Comparative Example 2

[0093] Based on Example 1, xylitol was not added, and erythritol was used for all sugar alcohols, while the rest remained the same as in Example 1.

[0094] Comparative Example 3

[0095] Based on Example 1, erythritol was not added, xylitol was used for all sugar alcohols, and the rest remained the same as in Example 1.

[0096] Comparative Example 4

[0097] Based on Example 1, the anti-crystallization polysaccharide was replaced with corn starch, while the rest remained the same as in Example 1.

[0098] Performance testing:

[0099] Water activity Aw: The initial water activity of the salad dressings prepared in the examples and comparative examples and the water activity after standing for 30 days at 4°C and 60% relative humidity were determined according to BS ISO 18787:2017, Determination of water activity in food.

[0100] Crispness retention rate: The salad dressings prepared in the examples and comparative examples were used to spread the meat floss on the surface of the salad dressing at a mass ratio of salad dressing to meat floss of 10:1. The dressings were placed at 4°C and 60% relative humidity for 7 days, 15 days, and 30 days. The crispness value of the meat floss after 7 days, 15 days, and 30 days was calculated as the percentage of the initial value using a texture analyzer (model TA.XT Plus) TPA test.

[0101]

[0102] The test results show that the salad dressing prepared in the example retained more than 86% of its crispness after 30 days when sprinkled on the meat floss; Comparative Example 1 lacked chitosan-stearic acid and the barrier membrane was missing, resulting in a significant increase in Aw after 30 days, severe water absorption by the meat floss, and a crispness retention rate of only 58%; Comparative Examples 2 and 3 showed the presence of erythritol and xylitol; Comparative Example 4 used corn starch instead of erythritol, which lacked anti-crystallization function, and the crystallization of sugar alcohols led to an increase in free water, with Aw rising to 0.95 after 30 days, and a large amount of water migrating to the meat floss, causing it to soften completely.

[0103] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any indirect modifications, equivalent changes, and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A long-lasting crispy crouton-based salad dressing with dried meat floss, characterized in that: The preparation method comprises the following steps: The preparation method of the chitosan-stearic acid complex comprises the following steps: A1, melt stearic acid and add emulsifier, then disperse in purified water by homogenization to form an emulsion; A2, dissolve chitosan in acetic acid solution, adjust pH to 3.5-4.5 to form a chitosan solution; A3, add the chitosan solution of A2 to the emulsion of A1, adjust pH to 5.0-5.5, and react to obtain the chitosan-stearic acid complex; The concentration of the chitosan solution of step A2 is 1-2 wt%; The mass ratio of the chitosan solution and the emulsion of step A3 is 1:2-3. The emulsifier of step A1 is Tween 80 and glycerol monostearate with a mass ratio of 1:0.4-0.8; the mass ratio of stearic acid, emulsifier, and purified water is 5-10:2-5:85-90. The preparation method comprises the following steps:

2. The long-lasting crispy salad dressing with dried meat floss and small shell according to claim 1, characterized in that: (1) Mix soybean oil, fructose syrup, glacial acetic acid, citric acid, DL-malic acid, and form an oil phase at 60-70°C; 3. A process for the preparation of a long-lasting crispy crouton-based salad dressing according to any one of claims 1-2, characterized in that: (2) Mix purified water, whole egg liquid, edible salt, spices, sugar alcohol, and anti-crystallization polysaccharide, and adjust pH to 4.5-5.5 to form an aqueous phase; (3) Mix the oil phase and the aqueous phase, and homogenize to obtain an emulsion; (4) Add chitosan-stearic acid complex and sodium octenyl succinate starch to the emulsion, mix uniformly, add potassium sorbate, and adjust pH to 3.6-4.0; (5) Vacuum defoaming, sterilization, sealing, and aging in sequence to obtain the product. The mass ratio of the oil phase and the aqueous phase of step (3) is 1:1.2-1.5; the homogenization is carried out at 8000-12000 rpm for 5-10 min. The aging of step (5) is carried out at 20-30°C for 24-48 h.

4. The process for the preparation of long lasting crumbly salad dressing with dried meat floss according to claim 3, characterized in that: ​ 5. The process for the preparation of long lasting crumbly salad dressing with dried meat floss according to claim 3, characterized in that: ​

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