Low-fat fragrant and sweet salad dressing and preparation method thereof

Abstract

The invention relates to low-fat fragrant and sweet salad dressing and a preparation method thereof, and belongs to the technical field of food processing. The salad dressing comprises functional components such as carrageenan, arginine, microfibrillated cellulose, glyceryl monostearate, hydroxypropyl cyclodextrin, soybean lecithin and vegetable oil according to a specific proportion. The preparation method is characterized in that glyceryl monostearate, hydroxypropyl cyclodextrin and soybean phospholipid are melted, mixed and crystallized in advance to form solid composite particles which can be melted in an oral cavity in a phase change manner, so that a strong flavor outbreak feeling and a mellow taste are provided; meanwhile, the salt is slowly released by utilizing the electrostatic interaction of the carrageenan and the arginine in the system; and by combining a three-dimensional network constructed by microfibrillated cellulose, the product is endowed with excellent oil-water separation resistance. While the content of fat and sodium is reduced, the problems of insufficient flavor and poor stability of the traditional low-fat sauce can be improved.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology and relates to a low-fat sweet salad dressing and its preparation method. Background Technology

[0002] With the popularization of healthy eating concepts, low-fat and low-sugar foods have become a development trend in the food industry. As a condiment widely used in fruit and vegetable salads and prepared dishes, salad dressing faces an increasingly urgent need for low-fat improvements. Salad dressing, a popular condiment, typically contains over 50% oil in its classic formula to provide a smooth, rich texture and a stable emulsification system. However, this high oil content leads to high calories, contradicting the growing health-conscious demands of modern consumers. Currently, commercially available low-fat or fat-free salad dressings mainly maintain a certain consistency by significantly reducing the amount of oil and increasing water and thickeners (such as modified starch and xanthan gum). However, this results in products that are generally thin, watery, and bland in flavor. Furthermore, to compensate for the lack of flavor, more salt and sugar are often added, failing to achieve a true health upgrade.

[0003] To improve the texture of low-fat sauces, existing technologies have attempted to use fat substitutes, such as protein- or polysaccharide-based micronized gels. However, these often only mimic the smoothness of fat, lacking the flavor explosion and rich aftertaste that comes with real fat melting in the mouth, resulting in a monotonous and unnatural taste. Furthermore, due to their high water activity, low-fat systems are prone to stability issues during storage, such as oil-water separation and water separation. Meanwhile, how to maintain a rich flavor and overall sensory balance while reducing fat and salt content has long been a technical challenge that has remained unresolved in this field.

[0004] Therefore, developing a salad dressing product that can simultaneously achieve low-fat health benefits, excellent stability, and controllable salt content has significant market value and practical implications. Summary of the Invention

[0005] The purpose of this invention is to provide a low-fat, sweet salad dressing and its preparation method, which can maintain excellent stability and full flavor while reducing fat and salt content.

[0006] The objective of this invention can be achieved through the following technical solutions: In a first aspect, the present invention provides a low-fat sweet salad dressing comprising functional components and a flavoring base; Based on the total weight of the salad dressing, the functional component comprises the following ingredients: κ-type carrageenan 0.4%-0.7%, Potassium chloride 0.05%-0.15%, L-arginine 0.8%-1.2%, Microfibrillated cellulose 0.2%-0.4%, Glyceryl monostearate 1.5%-3.0%, Hydroxypropyl-β-cyclodextrin 0.05%-0.2%, Soybean phospholipids 0.02%-0.1%, Vegetable oil 15%-30%; The flavoring base contains water, vinegar, sweetener, and salting agent; The salad dressing contains dispersed solid composite particles formed by the melt mixing and crystallization of glyceryl monostearate, hydroxypropyl-β-cyclodextrin and soybean lecithin.

[0007] As used in this text, "solid composite particles" are not simply physical mixtures, but rather refer to solid functional units with a specific particle size, uniformly dispersed and encapsulated in a molten state using glyceryl monostearate as a crystallization matrix and excipient, and containing hydroxypropyl-β-cyclodextrin (flavor encapsulating agent) and soybean lecithin (assistant emulsifier and flavor modifier). These particles are then solidified by cooling and crystallization. They are stable at room temperature, giving the sauce a paste-like texture; in the mouth, they melt rapidly under body temperature and shear force, achieving an instant release of flavor and a richer mouthfeel.

[0008] Preferably, the sweetener content is 1%-15% and the savory agent content is 0.3%-2.0% based on the total weight of the salad dressing.

[0009] Preferably, the pH value of the sauce is 3.9-4.1.

[0010] Preferably, in the composite particles, the weight ratio of hydroxypropyl-β-cyclodextrin to soybean lecithin is (1:1) to (5:1). This balances the flavor encapsulation rate, the structural stability of the composite particles, and their dispersion and melting characteristics in the oral cavity. An excessively high ratio can lead to overly brittle particles or uncontrolled flavor release, while an excessively low ratio results in insufficient encapsulation and may produce unpleasant aftertastes.

[0011] Preferably, the weight ratio of κ-carrageenan to L-arginine is 0.4:1 to 0.9:1. The negatively charged κ-carrageenan and the positively charged L-arginine at the system's pH can form a dynamic ionic bond network of suitable strength. The core role of L-arginine here is as a slow-release carrier, rather than a simple flavoring agent or pH adjuster. This interaction is particularly efficient in an acidic environment of pH 3.9-4.1, effectively delaying the release of salty ions, thus maintaining sufficient saltiness perception without increasing the total sodium ion content. Simultaneously, hydroxypropyl-β-cyclodextrin in the solid composite particles is responsible for the efficient encapsulation and instantaneous release of fat-soluble flavor substances. These two mechanisms, from the dimensions of saltiness and fat aroma respectively, jointly ensure a full-bodied flavor under low-fat and low-salt conditions.

[0012] Preferably, the weight ratio of the vegetable oil to the glyceryl monostearate is (10:1) to (20:1). This balances the lubricating fluidity provided by the vegetable oil, the structural support of the glyceryl monostearate as an emulsifier and the matrix of the composite particles, and the creamy texture and mouth-melting properties provided by the solid composite particles. Too low a ratio may result in a greasy product, while too high a ratio may make the texture too dry or too sticky.

[0013] Secondly, the present invention provides a method for preparing a low-fat, sweet salad dressing, comprising the following steps: (1) Heat glyceryl monostearate until it is completely melted, add hydroxypropyl-β-cyclodextrin and soybean lecithin, emulsify by high-speed shearing at 65-70℃, then cool and solidify and pulverize to obtain granules; (2) Dissolve κ-type carrageenan, potassium chloride and some sweetener in hot water to obtain a colloidal solution; (3) Mix the colloidal solution described in step (2) with L-arginine, vinegar, remaining sweetener, salting agent and water; (4) After mixing the vegetable oil with the particles from step (1), add it to the mixture from step (3) and homogenize. Then add the microfibrillated cellulose and homogenize again. (5) Hot fill and cool the homogenized sauce.

[0014] Preferably, the high-speed shear emulsification temperature in step (1) is 65°C and the time is 4 minutes ± 30 seconds.

[0015] Preferably, the two homogenizations described in step (4) each have a homogenization time of 1 to 5 minutes independently.

[0016] First, by preparing solid composite particles, the integrity and uniformity of the functional unit structure are ensured. Second, microfibrillated cellulose is added in the final step and subjected to secondary homogenization, which helps its fiber network to fully extend within the already formed paste-like basic structure and build a more stable three-dimensional skeleton.

[0017] Thirdly, the present invention provides the use of a low-fat, sweet salad dressing as a seasoning component in pre-prepared salad dishes.

[0018] The beneficial effects of this invention are: (1) This invention uses glyceryl monostearate, hydroxypropyl-β-cyclodextrin, and soybean lecithin to form composite particles. These particles exist in a solid form during storage, giving the sauce a spreadable paste-like texture. Upon entering the mouth, they melt rapidly under the action of body temperature and shear force, instantly releasing the encapsulated fat-soluble flavor substances to produce a rich flavor explosion, and simulating the mellow taste and smooth texture of oil. At the same time, cyclodextrin and lecithin can effectively adsorb and shield unpleasant aftertastes, ensuring the purity and lasting nature of the overall flavor experience.

[0019] (2) This invention utilizes the electrostatic interaction between κ-carrageenan and L-arginine to achieve physical slow-release salt reduction, maintaining sufficient salty taste perception without increasing the total amount of sodium ions, thus achieving the health goal of reducing salt without reducing saltiness.

[0020] (3) The present invention enables the sauce to effectively resist oil-water separation and water separation by constructing a three-dimensional network of microfibrillated cellulose, forming a thermally reversible gel with κ-type carrageenan, and filling effect of solid composite particles. Detailed Implementation

[0021] 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.

[0022] Unless otherwise specified, all raw materials used in this invention are food-grade, and all amounts are by weight percentage (wt%). The water used is deionized water.

[0023] Example 1 A method for preparing a low-fat, sweet salad dressing includes the following steps: Recipe (total weight 1000g): κ-type carrageenan: 5.0g Potassium chloride: 1.0g L-Arginine: 10.0g Microfibrillated cellulose: 3.0g Glyceryl monostearate: 20.0g Hydroxypropyl-β-cyclodextrin: 2.0g Soy lecithin: 1.0g Soybean oil: 200g 60g of white sugar Salt: 8.0g Vinegar (5% acidity): 50g Water: Replenish preparation: (1) Melt monoglycerides at 70°C, add cyclodextrin and phospholipids, shear at 65°C and 10000rpm for 4 minutes, cool and solidify, and pulverize through a 120-mesh sieve.

[0024] (2) Dissolve carrageenan, potassium chloride and 30g sugar in hot water at 85℃ and cool to 40℃ to obtain a colloidal solution.

[0025] (3) Add arginine, vinegar, remaining sugar, salt and water to the colloidal solution and mix well.

[0026] (4) Mix soybean oil with granules and add it to the system in step (3). Homogenize at 40℃ and 30MPa for 3 min. Add MCC and homogenize again under the same conditions for 2 min.

[0027] (5) Hot filling at 85℃, sterilization in a water bath at 90℃ for 10 minutes, and cooling.

[0028] Example 2 A method for preparing a low-fat, sweet salad dressing includes the following steps: The difference from Example 1 is that in the solid composite particles, the ratio of hydroxypropyl-β-cyclodextrin to soybean lecithin is 5:1 (2.5g of hydroxypropyl-β-cyclodextrin, 0.5g of soybean lecithin, and 20g of glyceryl monostearate). The rest of the formulation is the same as in Example 1.

[0029] preparation: (1) Melt monoglycerides at 65°C, add cyclodextrin and phospholipids, shear at 65°C and 10000rpm for 4 minutes, cool and solidify, and pulverize through a 120-mesh sieve.

[0030] (2) Dissolve carrageenan, potassium chloride and 30g sugar in hot water at 80℃ and cool to 40℃ to obtain a colloidal solution.

[0031] (3) Add arginine, vinegar, remaining sugar, salt and water to the colloidal solution and mix well.

[0032] (4) Mix soybean oil with granules and add it to the system in step (3). Homogenize at 40℃ and 30MPa for 3 min. Add MCC and homogenize again under the same conditions for 2 min.

[0033] (5) Hot filling at 85℃, sterilization in a water bath at 90℃ for 10 minutes, and cooling.

[0034] Example 3 A method for preparing a low-fat, sweet salad dressing includes the following steps: The difference from Example 1 is that the amount of κ-carrageenan is changed to 4.0g, and the amount of L-arginine is 10.0g, with a weight ratio of 0.4:1. The rest of the formulation is the same as in Example 1.

[0035] preparation: (1) Melt monoglycerides at 70°C, add cyclodextrin and phospholipids, shear at 65°C and 10000rpm for 4.5min, cool and solidify, and pulverize through a 120-mesh sieve.

[0036] (2) Dissolve carrageenan, potassium chloride and 30g sugar in hot water at 80℃ and cool to 40℃ to obtain a colloidal solution.

[0037] (3) Add arginine, vinegar, remaining sugar, salt and water to the colloidal solution and mix well.

[0038] (4) Mix soybean oil with granules and add it to the system in step (3). Homogenize at 40℃ and 30MPa for 2 minutes. Add MCC and homogenize again under the same conditions for 3 minutes.

[0039] (5) Hot filling at 85℃, sterilization in a water bath at 90℃ for 10 minutes, and cooling.

[0040] Comparative Example 1 The formula is the same as in Example 1. The difference from Example 1 is that no composite particles were prepared, and equal amounts of monoglycerides, cyclodextrin, and phospholipids were premixed in dry powder form.

[0041] The remaining preparation methods are the same as in Example 1.

[0042] Comparative Example 2 The difference from Example 1 is that L-arginine is not added. Other ingredients and processes are the same as in Example 1.

[0043] Comparative Example 3 The difference from Example 1 is that MCC is not added. In step (4), a single homogenization (40°C, 30 MPa, 3 minutes) is performed after the soybean oil-granule mixture is added, without a secondary homogenization step. The rest is the same as in Example 1. Comparative Example 4 The difference from Example 1 is that in the solid composite particles, the ratio of hydroxypropyl-β-cyclodextrin to soybean phospholipid is 0.8:1 (1.6g cyclodextrin, 2.0g phospholipid, and 20g monoglyceride). Other components and processes are the same as in Example 1.

[0044] Comparative Example 5 The difference from Example 1 is that in the solid composite particles, the ratio of hydroxypropyl-β-cyclodextrin to soybean phospholipids is 6:1 (3.0 g of cyclodextrin, 0.5 g of phospholipids, and 20 g of monoglycerides). Other components and processes are the same as in Example 1.

[0045] Comparative Example 6 The difference from Example 1 is that xanthan gum (5.0 g) was replaced with an equal amount of κ-carrageenan. Other components and processes are the same as in Example 1.

[0046] Performance testing: 1. Stability Testing Centrifugation water separation rate: Weigh 10.00 g of sample into a 15 mL centrifuge tube and centrifuge at 4000 rpm for 15 minutes. Carefully pour off the separated water and weigh the remaining material in the tube. Water separation rate (%) = [(10.00 - weight of remaining material) / 10.00] × 100%. Perform three parallel determinations and take the average value.

[0047] 2. Flavor release kinetics test Dialysis was used: 5.00 g of sample was weighed and placed in a dialysis bag with a molecular weight cutoff of 1000 Da, and the bag was sealed tightly. The dialysis bag was immersed in 200 mL of deionized water at 25 °C and the solution was shaken at 100 rpm. 1 mL of the external aqueous solution was sampled at 5, 15, 30, 60, 120, and 180 minutes, and sodium ions (Na+) were determined by ion chromatography. + Concentration. Plot the cumulative percentage of release against time and calculate the time (T) required to release 50% of the sodium ions. 50 ,minute).

[0048] 3. Sensory evaluation The evaluation was conducted by 12 trained sensory evaluators.

[0049] Saltiness Time-Intensity Analysis: A computerized sensory evaluation system was used. Approximately 5g of sample was tasted, and the saltiness intensity (0-15 scale, 0 for no saltiness, 15 for extremely salty) was recorded in real-time over 60 seconds. The system automatically recorded the intensity curve. Key Indicators: Imax: Maximum saltiness intensity.

[0050] Tmax: Time (seconds) to reach maximum intensity.

[0051] AUC: Area under the curve from 0 to 60 seconds, representing the total perceived saltiness.

[0052] Overall flavor and mouthfeel descriptive analysis: The evaluators score the flavor intensity, aftertaste purity, and overall likability of the samples (1-5 points, 1 being very poor and 5 being excellent).

[0053] Test Results Table 1: Results of Texture Stability Tests The high water separation rate (15.2%) of Comparative Example 3 indicates that the three-dimensional network constructed from microfibrillated cellulose is the foundation for long-term stability. The data for Comparative Example 1 also showed significant deterioration, demonstrating that the solid composite particles, as active fillers, make a significant contribution to enhancing the overall gel network. The data for Comparative Example 6 were worse than those for Example 1, proving that the thermally reversible gel network formed by κ-carrageenan plays a role in this system.

[0054] Table 2: Flavor Release Kinetics and Sensory Evaluation Results Table 3: Sensory evaluation results of Comparative Example 4 and Comparative Example 5 When the total sodium content was similar (Comparative Example 2 vs. Example 1), Example 1 achieved effective sustained release (T0). 50 =48min), high total perceived value (AUC=298). The sustained-release effect of Comparative Example 6 was almost eliminated (T 50 =18min), proving that the network depends on the specific charge properties of κ-carrageenan.

[0055] Compared to Example 1, which had the lowest overall liking, the reviewers generally described it as having a powdery and uneven texture and an unpleasant aftertaste, indicating that solid composite particles are the basis for providing flavor bursts and a pure aftertaste.

[0056] Comparative Example 4 confirms that when phospholipids are in relatively excessive amounts, undesirable flavors (such as beany or astringent tastes) are introduced, impairing the overall acceptability of the product. Comparative Example 5 indicates that when cyclodextrins are in relatively excessive amounts, excessive encapsulation or structural imbalance may lead to insufficient flavor release or poor mouthfeel harmony.

[0057] 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 simple 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 low-fat, sweet salad dressing, characterized in that, It contains functional components and flavoring base; Based on the total weight of the salad dressing, the functional component comprises the following ingredients: κ-type carrageenan 0.4%-0.7%, Potassium chloride 0.05%-0.15%, L-arginine 0.8%-1.2%, Microfibrillated cellulose 0.2%-0.4%, Glyceryl monostearate 1.5%-3.0%, Hydroxypropyl-β-cyclodextrin 0.05%-0.2%, Soybean phospholipids 0.02%-0.1%, Vegetable oil 15%-30%; The flavoring base contains water, vinegar, sweetener, and salting agent; The salad dressing contains dispersed solid composite particles formed by the melt mixing and crystallization of glyceryl monostearate, hydroxypropyl-β-cyclodextrin and soybean lecithin.

2. The low-fat sweet salad dressing according to claim 1, characterized in that, Based on the total weight of the salad dressing, the sweetener content is 1%-15%, and the savory agent content is 0.3%-2.0%.

3. The low-fat, sweet salad dressing according to claim 1, characterized in that, The pH value of the sauce is 3.9-4.

1.

4. The low-fat sweet salad dressing according to claim 1, characterized in that, In the solid composite particles, the weight ratio of hydroxypropyl-β-cyclodextrin to soybean lecithin is 1:1 to 5:

1.

5. The low-fat sweet salad dressing according to claim 1, characterized in that, The weight ratio of the κ-carrageenan to the L-arginine is 0.4:1 to 0.9:

1.

6. The low-fat sweet salad dressing according to claim 1, characterized in that, The weight ratio of the vegetable oil to the glyceryl monostearate is 10:1 to 20:

1.

7. A method for preparing a low-fat salad dressing as described in any one of claims 1 to 6, characterized in that, Includes the following steps: (1) Heat glyceryl monostearate until it is completely melted, add hydroxypropyl-β-cyclodextrin and soybean lecithin, emulsify by high-speed shearing at 65-70℃, then cool and solidify and pulverize to obtain granules; (2) Dissolve κ-type carrageenan, potassium chloride and some sweetener in hot water to obtain a colloidal solution; (3) Mix the colloidal solution described in step (2) with L-arginine, vinegar, remaining sweetener, salting agent and water; (4) After mixing the vegetable oil with the particles from step (1), add it to the mixture from step (3) and homogenize. Then add the microfibrillated cellulose and homogenize again. (5) Hot fill and cool the homogenized sauce.

8. The method for preparing a low-fat, sweet salad dressing according to claim 7, characterized in that, The high-speed shear emulsification in step (1) is carried out at a temperature of 65°C for 4 minutes ± 30 seconds.

9. The method for preparing a low-fat, sweet salad dressing according to claim 7, characterized in that, The two homogenizations mentioned in step (4) each take 1 to 5 minutes.

10. Use of a low-fat sweet salad dressing as described in any one of claims 1 to 6 as a seasoning component of pre-prepared salad dishes.

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