Preparation process of high-stability black pepper flavor oil vinegar juice and product of high-stability black pepper flavor oil vinegar juice

Abstract

The invention relates to the field of food seasoning, and discloses a preparation technology of high-stability black pepper flavor oil vinegar juice and a product. The preparation process of the high-stability black pepper flavor oil vinegar juice comprises the following steps: S1, grinding black pepper; s2, at the temperature of 4-10 DEG C, adding a modified soybean phospholipid aqueous solution into the ground black pepper, then adding a polydextrose aqueous solution and a soybean polysaccharide aqueous solution, and drying to obtain pretreated black pepper particles; s3, water chestnut flour and sodium caseinate are dissolved in water, the pretreated black pepper particles are added under the condition that the temperature is 1-6 DEG C, drying is conducted after the normal temperature is recovered, and black pepper particles are prepared; s4, adding vinegar, soy sauce, vegetable oil, a thickening agent, a flavoring agent and a preservative into water, and adding the black pepper particles; the black pepper flavor oil vinegar juice prepared in the invention can maintain good black pepper flavor under the conditions of long-term acidic environment, contact with oxygen and temperature change influence.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food seasonings, more particularly, it relates to a preparation process and product of high-stability black pepper flavored vinaigrette. BACKGROUND

[0002] In the condiment industry, vinaigrette is a common compound seasoning, which is widely used in salads, pickling and cooking food to add flavor to food. Black pepper, as a spice, is added to vinaigrette. The unique aroma and the sour base of vinaigrette produce a taste synergy effect, which not only retains the fresh and sour taste of traditional vinaigrette, but also gives vinaigrette a unique black pepper flavor with more layers, which is widely loved by consumers.

[0003] In the prior art, black pepper flavored vinaigrette is usually made by simply processing black pepper and then adding it to the base vinaigrette composed of vinegar, soy sauce, vegetable oil, etc. This method is relatively simple to operate and does not require complex processes and equipment. Some manufacturers choose to crush black pepper into appropriate particle size to make it better blend into vinaigrette and enhance the uniformity of flavor distribution. Some others choose to preliminarily fry black pepper to release more aroma components before mixing with vinaigrette. Black pepper contains rich chemical components, including a large amount of piperine, which is the main source of the pungent taste of black pepper and determines the unique spicy flavor of black pepper.

[0004] Currently, the shelf life of general vinaigrette is 9-12 months, and the shelf life of some products can be extended to 18 months. However, in the actual long-term storage of black pepper flavored vinaigrette, black pepper is in an acidic environment, exposed to oxygen, and affected by temperature changes in the vinaigrette system for a long time. During such a long shelf life, the piperine in black pepper flavored vinaigrette is severely lost, directly leading to the gradual weakening and even disappearance of black pepper flavor, which greatly affects the flavor stability of the product and makes it difficult to meet the needs of consumers for high-quality, long-shelf-life vinaigrette with lasting flavor. SUMMARY

[0005] In order to solve the problem of black pepper flavor in black pepper flavored vinaigrette in long-term acidic environment, exposure to oxygen and temperature environment, the present application provides a preparation process and product of high-stability black pepper flavored vinaigrette.

[0006] In a first aspect, the present application provides a preparation process of high-stability black pepper flavored vinaigrette, which adopts the following technical solution: A preparation process of high-stability black pepper flavored vinaigrette, comprising the following steps: S1, grinding black pepper; S2, under the condition that the temperature is 4-10℃, the modified soybean phospholipid aqueous solution is added to the ground black pepper, stirred and dispersed, then the polydextrose aqueous solution and the soybean polysaccharide aqueous solution are added, stirred and uniformly mixed, and then dried by stirring to obtain pretreated black pepper particles; S3, the horse hoof powder and sodium caseinate are dissolved in water, the pretreated black pepper particles are added under the condition that the temperature is 1-6℃, stirred and uniformly mixed, and then dried after returning to room temperature to obtain black pepper particles; S4, the vinegar, soy sauce, vegetable oil, thickening agent, flavoring agent and preservative are added to water, stirred and dispersed, then the black pepper particles are added, stirred and uniformly mixed to obtain high-stability black pepper flavored oil and vinegar.

[0007] By adopting the above technical scheme, the black pepper is ground in S1 to increase the surface area of the black pepper, so that the flavoring substances in the black pepper are more easily released into the oil and vinegar. In S2, the modified soybean phospholipid aqueous solution is first added to the ground black pepper under low temperature, and the modified soybean phospholipid can form a uniform emulsion film on the surface of the black pepper. Then, the polydextrose aqueous solution and the soybean polysaccharide aqueous solution are added and stirred to obtain pretreated black pepper particles. Under the action of the emulsion film formed by the modified soybean phospholipid, the polydextrose and the soybean polysaccharide can synergize with each other to further form a uniform and dense inner protective film on the surface of the black pepper particles, thereby blocking the direct contact between the black pepper particles and oxygen and reducing the loss of piperine and other components in the black pepper. In S3, the horse hoof powder and sodium caseinate are dissolved in water, and the pretreated black pepper particles are added under low temperature. After stirring and uniformly mixing and returning to room temperature, the black pepper particles are dried to obtain black pepper particles. The horse hoof powder and sodium caseinate can further wrap the pretreated black pepper particles to improve the wrapping effect on the black pepper and form an outer protective film, thereby effectively reducing the loss of piperine during subsequent processing and storage. In S4, the vinegar, soy sauce, vegetable oil, thickening agent, flavoring agent and preservative are added to water, stirred and dispersed, then the black pepper particles are added, stirred and uniformly mixed to obtain high-stability black pepper flavored oil and vinegar. When the black pepper particles are dispersed in the oil and vinegar, the outer protective film formed by the horse hoof powder and sodium caseinate will swell due to moisture absorption, forming a dense protective structure that effectively protects the inner protective layer. Under the synergistic action of the thickening agent, the entire oil and vinegar system is a liquid with viscosity, so that the black pepper particles are stably and uniformly dispersed in the oil and vinegar system.

[0008] The overall process cooperates to make the piperine in the black pepper remain relatively stable in the oil and vinegar system that is in an acidic environment for a long time, contacts oxygen and is affected by temperature changes, thereby avoiding the dilution or even disappearance of the black pepper flavor due to the loss of piperine, improving the flavor stability of the oil and vinegar, and meeting the needs of consumers for high-quality oil and vinegar with long shelf life and persistent flavor.

[0009] Further optimizing the stirring temperature in the S2 step to be 4-10 DEG C and the stirring temperature in the S3 step to be 1-6 DEG C, forming a temperature difference between the two steps, and the stirring temperature in the S2 step being greater than the stirring temperature in the S3 step, can make the black pepper surface form a uniform and stable protective film, which can be uniformly and stably dispersed in the oil and vinegar system, the protective film is not easy to break, reducing the loss of flavor substances such as piperine, and the black pepper flavor can be fully released during chewing when the oil and vinegar enters the oral cavity. In the S3 step, the temperature needs to be restored to room temperature before drying, so as to prevent the protective structure from being broken due to direct heating and drying. If the stirring temperature in the S3 step is too high, the inner protective film formed in the S2 step is prone to breakage, which reduces the coating performance of the black pepper.

[0010] Preferably, the grinding temperature in the S1 step is 5-15 DEG C, and the particle size of the ground black pepper is 60-80 mesh.

[0011] By using the above technical solution, controlling the optimal grinding temperature can reduce the influence of high temperature on volatile components in black pepper and prevent flavor loss. Black pepper with an optimal particle size can ensure good dispersibility of black pepper in the subsequent oil and vinegar, without excessive exposure of piperine due to too fine particle size, and without reducing the taste and flavor of the oil and vinegar due to too coarse particle size.

[0012] Preferably, the weight ratio of black pepper, modified soybean phospholipid aqueous solution, polydextrose aqueous solution and soybean polysaccharide aqueous solution in the S2 step is 100:(4-6):(3-5):(8-10).

[0013] By using the above technical solution, optimizing the ratio of black pepper, modified soybean phospholipid aqueous solution, polydextrose aqueous solution and soybean polysaccharide aqueous solution can make the three solutions better wrap the ground black pepper, and form a more stable protective film structure when it is combined with horse hoof powder and sodium caseinate in the subsequent step. Thus, the loss of piperine in black pepper under the influence of long-term acidic environment, oxygen and temperature changes in the oil and vinegar can be effectively reduced, thereby significantly improving the flavor stability of the black pepper flavor oil and vinegar, and maintaining the rich black pepper flavor for a longer shelf life.

[0014] Preferably, the concentration of the modified soybean phospholipid aqueous solution is 0.5-1.5 wt%, the concentration of the polydextrose aqueous solution is 2-4 wt%, and the concentration of the soybean polysaccharide aqueous solution is 3.2-5.5 wt%.

[0015] By adopting the above technical scheme, the concentration of the modified soybean phospholipid aqueous solution is controlled to be 0.5-1.5wt%, so that the modified soybean phospholipid aqueous solution can be uniformly adhered to the surface of the black pepper, and the subsequent polydextrose aqueous solution and soybean polysaccharide aqueous solution can improve the wrapping stability of the black pepper; the concentration of the polydextrose aqueous solution is controlled to be 2-4wt%, so that the polydextrose aqueous solution can form a certain space network structure, which can protect the black pepper and prevent the piperine from changing in properties due to environmental factors; and the concentration of the soybean polysaccharide aqueous solution is controlled to be 3.2-5.5wt%, so that the soybean polysaccharide aqueous solution can be fully dispersed and interwoven with the polydextrose aqueous solution, thereby improving the wrapping stability of the black pepper.

[0016] Preferably, the weight ratio of the horse hoof powder, sodium caseinate, water and pretreated black pepper particles in the S3 step is (0.05-0.1):(0.03-0.06):(8-12):100.

[0017] By adopting the above technical scheme, the proportion of the horse hoof powder, sodium caseinate, water and pretreated black pepper particles is optimized, so that the horse hoof powder and the sodium caseinate can cooperatively form a good wrapping for the pretreated black pepper particles. The horse hoof powder has certain moisture absorption, thickening and stability, the sodium caseinate has good emulsifying property, solubility and carrier function, and the combination of the two can stably combine with the inner protective film to form a stable outer protective film, which can effectively isolate the black pepper particles from the external acidic environment and oxygen, reduce the influence of temperature changes on the black pepper particles, prevent the loss of piperine, and thus improve the flavor stability of the black pepper flavored oil and vinegar sauce in long-term storage.

[0018] Preferably, the weight ratio of the vinegar, soy sauce, vegetable oil, thickening agent, flavoring agent, black pepper particles, preservative and water in the S4 step is (15-18):(18-22):(2-4):(0.4-0.6):(7.5-10):(2.5-3.5):(0.02-0.05):(40-50).

[0019] By adopting the technical scheme, the vinegar, soy sauce, vegetable oil, thickening agent, flavoring agent, black pepper particles, preservative and water are formulated according to the weight ratio of (15-18):(18-22):(2-4):(0.4-0.6):(7.5-10):(2.5-3.5):(0.02-0.05):(40-50), so that the mutual cooperation between the components can reach the best state. The vinegar and soy sauce can be combined with other components to adjust the acidity and saltiness of the vinaigrette and make the taste more mellow; the reasonable proportion of the vegetable oil can improve the smoothness of the taste; the thickening agent can ensure that the vinaigrette has appropriate thickness and prevent stratification and precipitation; the flavoring agent can add rich taste levels to meet different taste needs; the accurate proportion of the black pepper particles ensures that the black pepper flavor is rich and stable; the appropriate addition of the preservative can effectively prolong the shelf life; and the water can dilute and integrate the components. The optimized proportion helps to improve the overall stability and flavor persistence of the black pepper flavored vinaigrette and meet the needs of consumers for high-quality, long-shelf-life vinaigrette with persistent flavor.

[0020] Preferably, the thickening agent is any one or combination of xanthan gum, pectin, gum arabic and sodium carboxymethyl cellulose.

[0021] By adopting the technical scheme, xanthan gum, pectin, gum arabic and sodium carboxymethyl cellulose have good thickening, stabilizing and emulsifying effects. When they are used alone or in combination as a thickening agent in the vinaigrette, the vinaigrette has appropriate viscosity and stability, preventing the separation of the oil phase and the water phase, and can further synergistically improve the uniformity of the black pepper particles, thereby maintaining the uniformity and stability of the product, improving the taste and quality of the vinaigrette, and ensuring the high stability of the black pepper flavored vinaigrette.

[0022] Preferably, the flavoring agent is composed of edible salt, monosodium glutamate, erythritol, sorbitol and onion juice.

[0023] By adopting the technical scheme, the edible salt can enhance the basic saltiness of the vinaigrette and balance the overall flavor; the monosodium glutamate can enhance the umami taste of the vinaigrette and make the taste more mellow; the erythritol and sorbitol can provide sweetness, moderate the sourness of the vinaigrette and add layers, and have the characteristics of low heat, which is suitable for consumers who pursue healthy and low-sugar diet; the onion juice has a green onion flavor, enriching the flavor levels of the vinaigrette; and the combination of multiple flavoring agents makes the flavor of the high-stability black pepper flavored vinaigrette more rich and balanced.

[0024] Preferably, the preservative is potassium sorbate and / or sodium benzoate.

[0025] By adopting the technical scheme, the potassium sorbate and / or sodium benzoate are used as the preservative to prevent the deterioration of the oil and vinegar sauce, prolong the shelf life of the product, and keep the stable quality and flavor of the product for a long time.

[0026] In the second aspect, the application provides a high-stability black pepper flavored oil and vinegar sauce prepared by the above preparation process.

[0027] By adopting the technical scheme, the problem that the black pepper flavor of the black pepper flavored oil and vinegar sauce is easily diluted and disappeared when stored in a long-term acidic environment, in contact with oxygen and in a temperature environment is solved, and the black pepper flavored oil and vinegar sauce with high stability is prepared, so that the unique black pepper flavor is kept for a long shelf life.

[0028] In summary, the application has at least one of the following beneficial technical effects: 1. By grinding the black pepper and then adding the modified soybean phospholipid aqueous solution, the polydextrose aqueous solution and the soybean polysaccharide aqueous solution in sequence to stir uniformly to prepare the pretreated black pepper particles, then mixing the black pepper particles with the water solution of the horse hoof powder and sodium caseinate and drying to prepare the black pepper particles, and finally adding the solution prepared from vinegar, soy sauce and vegetable oil, the problem that the black pepper flavor of the black pepper flavored oil and vinegar sauce is easily diluted and disappeared when stored in a long-term acidic environment, in contact with oxygen and in a temperature environment is solved, and the flavor stability of the oil and vinegar sauce is improved.

[0029] 2. The pretreatment of the ground black pepper is carried out at a temperature of 4-10℃, and the pretreated black pepper particles are mixed with the water solution of the horse hoof powder and sodium caseinate at a temperature of 1-6℃, which can reduce the loss of piperine in the black pepper during the treatment process, and further ensure the flavor stability of the oil and vinegar sauce. DETAILED DESCRIPTION

[0030] The application will be further described in detail below in combination with the embodiments.

[0031] The following are the sources and specifications of some raw materials of the application. The raw materials used in the preparation examples and embodiments of the application can be obtained from the market, including but not limited to the following types and manufacturers of raw materials. Raw materials with equivalent performance can also be used. 1. Modified soybean phospholipid: Guantebiology, content 99%; 2. Polydextrose: Huayubiology, content 99%; 3. Soybean polysaccharide: Pinggubiology, content 99%; 4. Vinegar: Hengshun, brewed food vinegar; 5. Soy sauce: Haitian, gold standard soy sauce. EMBODIMENT

[0032] Embodiment 1 Embodiment 1 discloses a preparation process of high-stability black pepper flavored oil and vinegar, comprising the following steps: S1, grinding black pepper at a temperature of 5℃ to a particle size of 60 mesh; S2, adding 0.1 kg of modified soybean phospholipid aqueous solution with a concentration of 0.5 wt% to 1 kg of ground black pepper at a temperature of 4℃, stirring for 40 min, adding 0.01 kg of polydextrose aqueous solution with a concentration of 2 wt% and 0.05 kg of soybean polysaccharide aqueous solution with a concentration of 5.5 wt% after stirring and dispersing, continuing to stir for 40 min at a temperature of 4℃, and then stirring and drying at a temperature of 50℃ for 4 h to prepare pretreated black pepper particles; S3, dissolving 1 g of water chestnut powder and 0.3 g of sodium caseinate in 0.08 kg of water, adding 1 kg of pretreated black pepper particles at a temperature of 1℃, stirring for 30 min, stirring uniformly, recovering to 25℃, stirring and drying at a temperature of 50℃ for 5 h to prepare black pepper particles; S4, adding 1.5 kg of vinegar, 1.8 kg of soy sauce, 0.2 kg of olive oil as vegetable oil, 0.04 kg of xanthan gum as thickening agent, 0.75 kg of seasoning (consisting of 0.2 kg of edible salt, 0.1 kg of monosodium glutamate, 0.1 kg of erythritol, 0.2 kg of sorbitol and 0.15 kg of onion juice) and 0.002 kg of potassium sorbate as preservative to 4 kg of water, stirring and dispersing, then adding 0.25 kg of black pepper particles, stirring uniformly to prepare high-stability black pepper flavored oil and vinegar; The onion juice is prepared by squeezing 15 g of onion into 100 g of water.

[0033] Embodiments 2-3 Embodiments 1-3 differ from Embodiment 1 in that the raw material usage and preparation conditions are different, as shown in Table 1 below.

[0034] Table 1 Parameter table of embodiments 1-3 Embodiment 4 Embodiment 4 differs from Embodiment 1 in that the amount of modified soybean phospholipid aqueous solution is 0.04 kg, the amount of polydextrose aqueous solution is 0.05 kg, and the amount of soybean polysaccharide aqueous solution is 0.08 kg, and the others are the same as Embodiment 1.

[0035] Embodiment 5 Example 5 differs from Example 1 in that the amount of the aqueous solution of modified soybean phospholipid is 0.06 kg, the amount of the aqueous solution of polydextrose is 0.03 kg, the amount of the aqueous solution of soybean polysaccharide is 0.1 kg, and the rest is the same as Example 1.

[0036] Comparative Example Comparative Example 1 Comparative Example 1 differs from Example 1 in that the aqueous solution of modified soybean phospholipid is replaced by an equal amount of a phospholipid solution, the phospholipid is soybean powder phospholipid, and the rest is the same as Example 1.

[0037] Comparative Example 2 Comparative Example 2 differs from Example 1 in that the aqueous solution of soybean polysaccharide is replaced by an equal amount of an aqueous solution of polydextrose, and the rest is the same as Example 1.

[0038] Comparative Example 3 Comparative Example 3 differs from Example 1 in that the aqueous solution of polydextrose is replaced by an equal amount of an aqueous solution of oligoisomaltose, the concentration of the aqueous solution of oligoisomaltose is 2 wt%, and the oligoisomaltose is derived from a microorganism and has a content of 99%, and the rest is the same as Example 1.

[0039] Comparative Example 4 Comparative Example 4 differs from Example 1 in that the horse hoof powder is replaced by an equal amount of edible starch, the edible starch is corn starch, and the rest is the same as Example 1.

[0040] Comparative Example 5 Comparative Example 5 differs from Example 1 in that the sodium caseinate is replaced by an equal amount of malt dextrin, and the rest is the same as Example 1.

[0041] Comparative Example 6 Comparative Example 6 differs from Example 1 in that the stirring temperature in step S3 is 25°C, and the rest is the same as Example 1.

[0042] Comparative Example 7 Comparative Example 7 differs from Example 1 in that in S2, 0.01 kg of an aqueous solution of polydextrose with a concentration of 2 wt% and 0.05 kg of an aqueous solution of soybean polysaccharide with a concentration of 5.5% are directly added to 1 kg of ground black pepper at a temperature of 4°C, stirring is continued for 40 min at a temperature of 4°C, and then stirring and drying are carried out at a temperature of 50°C for 4 h to obtain pretreated black pepper particles, and the rest is the same as Example 1.

[0043] Comparative Example 8 Comparative Example 8 differs from Example 1 in that the S3 step is not performed, 1.5 kg of vinegar, 1.8 kg of soy sauce, 0.2 kg of olive oil as vegetable oil, 0.04 kg of xanthan gum as thickening agent, 0.75 kg of seasoning (consisting of 0.2 kg of edible salt, 0.1 kg of monosodium glutamate, 0.1 kg of erythritol, 0.2 kg of sorbitol and 0.15 kg of onion juice) and 0.002 kg of potassium sorbate as preservative are added to 4 kg of water, and after stirring and dispersing, 0.25 kg of the pretreated black pepper particles prepared in the S2 step are added and stirred uniformly to prepare a high-stability black pepper flavored oil and vinegar, and the rest is the same as in Example 1.

[0044] Performance test The high-stability black pepper flavored oil and vinegar prepared in Examples 1-5 and Comparative Examples 1-8 were subjected to performance tests as follows: 1. Stability test: 100 g of the black pepper flavored oil and vinegar was sealed and stored in a constant temperature and humidity chamber at a temperature of 30°C and a humidity of 85%, and left to stand for 30 days, and whether the oil and vinegar was layered was observed, and the test results were recorded.

[0045] 2. Piperine loss rate test: 100 g of the black pepper flavored oil and vinegar was weighed into a 500 ml separatory funnel, 100 g of diethyl ether was added, and the separatory funnel was shaken to mix the oil and vinegar and the diethyl ether to form a mixture. After shaking for 50 min, the mixture was left to stand until the mixture in the separatory funnel was naturally layered, and the organic phase containing piperine was separated. The organic phase was washed with water three times, and the organic phase was continuously separated. The organic phase was then subjected to rotary evaporation to remove the diethyl ether solvent, and a crude piperine sample was prepared. A high performance liquid chromatograph was used, a C18 column was selected, and the content of piperine in the crude piperine sample was detected at a UV detection wavelength of 343 nm. The content of piperine in the black pepper flavored oil and vinegar before and after the stability test was detected, the loss rate of piperine (unit: %) was calculated, the loss rate of piperine = (piperine content before detection - piperine content after detection) / piperine content before detection * 100%, and the test results were recorded.

[0046] The performance test data of the high-stability black pepper flavored oil and vinegar prepared in Examples 1-5 and Comparative Examples 1-8 are as follows, and are shown in Table 2 below.

[0047] Table 2 Performance data of Examples 1-5 and Comparative Examples 1-8 It can be concluded from Examples 1-3 and Examples 4-5, Comparative Examples 1-3 and Table 2 that, compared with Example 1, the loss rate of the black pepper flavored oil and vinegar dressing prepared by further optimizing the ratio of the modified soybean phospholipid aqueous solution, the polydextrose aqueous solution and the soybean polysaccharide aqueous solution in Examples 4-5 is reduced; and the loss rate of the black pepper flavored oil and vinegar dressing prepared in Comparative Example 1 in which the type of the modified soybean phospholipid aqueous solution is changed, Comparative Example 2 in which only the polydextrose aqueous solution is added, and Comparative Example 3 in which the modified soybean phospholipid aqueous solution, the polydextrose aqueous solution and the soybean polysaccharide aqueous solution are compounded by the oligomaltose aqueous solution and the soybean polysaccharide aqueous solution is obviously increased. It is indicated that the modified soybean phospholipid aqueous solution, the polydextrose aqueous solution and the soybean polysaccharide aqueous solution of the present application have a good synergistic effect, can improve the coating efficiency of black pepper, and further improve the flavor stability of the black pepper flavored oil and vinegar dressing.

[0048] It can be concluded from Examples 1 and Comparative Examples 4-5 and Table 2 that, in Comparative Examples 4 and 5 in which the compound of the horse hoof powder and the sodium caseinate is changed, the edible starch is used instead of the horse hoof powder, and the malt dextrin is used instead of the sodium caseinate, the black pepper flavored oil and vinegar dressing prepared appears slight stratification, and the loss rate of piperine is obviously increased. It is indicated that the horse hoof powder and the sodium caseinate of the present application can improve the system stability and the flavor stability of the prepared oil and vinegar dressing.

[0049] It can be concluded from Examples 1 and Comparative Example 6 and Table 2 that, in Comparative Example 6 in which the stirring temperature in S3 step is increased, the loss rate of piperine of the black pepper flavored oil and vinegar dressing prepared is obviously increased, which may be because the increase of the temperature in S3 step causes the rupture of the inner protective film in S2 step, thereby reducing the flavor stability of the black pepper flavor prepared, and also affecting the dispersion stability of the black pepper particles of the black pepper flavored oil and vinegar dressing.

[0050] It can be concluded from Examples 1 and Comparative Examples 7-8 and Table 2 that, in Comparative Example 7 in which the modified soybean phospholipid aqueous solution is not added in S2 step, and the polydextrose aqueous solution and the soybean polysaccharide aqueous solution are directly used for coating, the loss rate of piperine of the black pepper flavored oil and vinegar dressing prepared is obviously increased; and in Comparative Example 8 in which S3 step is not performed, and the pretreated black pepper particles prepared in S2 step are directly added to the oil and vinegar dressing system, the black pepper flavored oil and vinegar dressing prepared is obviously stratified in early summer and the loss rate of piperine is obviously increased.

[0051] It can be concluded from the above that the black pepper flavored oil and vinegar dressing of the present application has good system stability and flavor stability by optimizing the preparation process steps and temperature conditions of the present application, and further optimizing the compound of the modified soybean phospholipid aqueous solution, the polydextrose aqueous solution and the soybean polysaccharide aqueous solution in S2 step, and the compound of the horse hoof powder and the sodium caseinate in S3 step.

[0052] The embodiments are only illustrative of the present application, and are not intended to limit the present application, and those skilled in the art can make modifications to the embodiments without creative contribution after reading the specification, but as long as the modifications are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A preparation process for a highly stable black pepper-flavored vinaigrette, characterized in that, Includes the following steps: S1. Grind the black pepper; S2. Under the condition of 4℃ to 10℃, add modified soybean lecithin aqueous solution to the ground black pepper, stir and disperse, then add polydextrose aqueous solution and soybean polysaccharide aqueous solution, stir evenly, stir and dry to obtain pretreated black pepper granules. S3. Dissolve water chestnut flour and sodium caseinate in water, add pretreated black pepper granules at a temperature of 1℃ to 6℃, stir evenly, return to room temperature, stir and dry to obtain black pepper granules. S4. Add vinegar, soy sauce, vegetable oil, thickener, seasoning and preservative to water, stir to disperse, add black pepper granules, stir well, and you will get a highly stable black pepper flavored vinaigrette.

2. The preparation process of a highly stable black pepper flavored vinaigrette according to claim 1, characterized in that: In step S1, the grinding temperature is 5-15℃, and the particle size of the ground black pepper is 60-80 mesh.

3. The preparation process of a highly stable black pepper flavored vinaigrette according to claim 1, characterized in that: In step S2, the weight ratio of black pepper, modified soybean lecithin aqueous solution, polydextrose aqueous solution and soybean polysaccharide aqueous solution is 100:(4-6):(3-5):(8-10).

4. The preparation process of a highly stable black pepper flavored vinaigrette according to claim 3, characterized in that: The concentration of the modified soybean lecithin aqueous solution is 0.5-1.5 wt%, the concentration of the polydextrose aqueous solution is 2-4 wt%, and the concentration of the soybean polysaccharide aqueous solution is 3.2-5.5 wt%.

5. The preparation process of a highly stable black pepper flavored vinaigrette according to claim 1, characterized in that: In step S3, the weight ratio of water chestnut flour, sodium caseinate, water, and pretreated black pepper granules is (0.05-0.1):(0.03-0.06):(8-12):

100.

6. The preparation process of a highly stable black pepper flavored vinaigrette according to claim 1, characterized in that: In step S4, the weight ratio of vinegar, soy sauce, vegetable oil, thickener, seasoning, black pepper granules, preservative and water is (15-18):(18-22):(2-4):(0.4-0.6):(7.5-10):(2.5-3.5):(0.02-0.05):(40-50).

7. The preparation process of a highly stable black pepper flavored vinaigrette according to claim 1, characterized in that: The thickener is any one or a combination of xanthan gum, pectin, gum arabic, and sodium carboxymethyl cellulose.

8. The preparation process of a highly stable black pepper flavored vinaigrette according to claim 1, characterized in that: The seasoning consists of edible salt, monosodium glutamate, erythritol, sorbitol and onion juice.

9. The preparation process of a highly stable black pepper flavored vinaigrette according to claim 1, characterized in that: The preservative is potassium sorbate and / or sodium benzoate.

10. A highly stable black pepper-flavored vinaigrette, characterized in that, It is prepared by the preparation process described in any one of claims 1-9.

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