Low-fat high-fiber stable mayonnaise and preparation method thereof

Abstract

The present application relates to a kind of low-fat high-fiber stable salad dressing and its preparation method, belong to food seasoning technical field.The salad dressing is composed of vegetable oil, egg yolk liquid, egg white liquid, konjac gum, modified oat dietary fiber, oligosaccharide, sweetener, acidifier and water;Among them, the modified oat dietary fiber is prepared by cellulase and alpha-amylase complex enzymolysis, and the konjac gum and the modified oat dietary fiber are used to build water gel network, the egg white liquid microbubble after whipping is used as fat analog, and the vegetable oil is dispersed in the system in the form of small oil droplets.The fat content of the salad dressing prepared by the present application is reduced by 30%-50% compared with full-fat salad dressing, the dietary fiber content is high, there is no obvious stratification during storage at 4℃ for 180 days, the taste is fluffy and delicate, and the health and stability are considered, the existing low-fat salad dressing taste problem and the problem of insufficient stability are solved, and it is suitable for various catering scenes.

Description

Technical Field

[0001] This invention relates to food seasoning, and more particularly to a low-fat, high-fiber stable salad dressing and its preparation method. Background Technology

[0002] Salad dressing is a widely used condiment in fruit and vegetable salads, sandwiches, and cooked dishes. Its smooth texture and rich flavor make it a favorite among consumers. Traditional salad dressings, primarily made with vegetable oil and egg yolks, are high in fat. Excessive consumption over a long period can increase health risks such as obesity and cardiovascular disease, failing to meet current consumer demands for low-fat, healthy diets. Therefore, low-fat salad dressings have become a hot research topic in the industry. The core requirement is to reduce fat content while maintaining the fluffy texture, stable consistency, and good flavor of traditional salad dressings, while also considering nutritional value to meet consumers' pursuit of healthy eating.

[0003] Currently, the main methods for preparing low-fat salad dressings in existing technologies are to reduce the amount of vegetable oil used and to use fat substitutes to compensate for the taste and stability defects caused by the reduction in fat. Commonly used fat substitutes include modified starch, maltodextrin, xanthan gum, guar gum, and other colloids. Some technologies also add soy protein to improve the taste. The preparation process mostly uses conventional emulsification technology, where the oil and water phases are mixed and emulsified at high speed by shearing, followed by sterilization and filling to obtain the finished product. The stability of the system is optimized by adjusting the emulsification temperature and speed.

[0004] However, existing low-fat salad dressing preparation technologies still have significant shortcomings: First, the fat substitution effect is poor, making it difficult to simulate the fluffy and delicate texture of traditional salad dressings, and easily resulting in problems such as a rough texture and graininess; second, the system stability is poor, with oil droplets in the low-fat system easily agglomerating and floating, and long-term storage is prone to stratification and water separation; third, nutrition and stability are difficult to balance, although some technologies can reduce fat content, they lack a reasonable combination of dietary fiber, and the design of the composite stability system is unreasonable, making it impossible to simultaneously achieve the technical goals of low fat, high fiber, and long-term stability, and failing to meet consumers' dual demands for health and quality. Summary of the Invention

[0005] To address the aforementioned problems in the prior art, this invention provides a low-fat, high-fiber stable salad dressing and its preparation method.

[0006] The objective of this invention can be achieved through the following technical solutions: A low-fat, high-fiber, stable salad dressing is composed of the following ingredients in parts by weight: 25-40 parts vegetable oil, 6-12 parts egg yolk liquid, 10-20 parts egg white liquid, 0.5-2 parts konjac gum, 2-8 parts modified oat dietary fiber, 1-4 parts oligosaccharides, 2-5 parts sweetener, 2-6 parts acidulant, and 20-35 parts water.

[0007] The modified oat dietary fiber is prepared by the following method: oat dietary fiber is placed in a complex enzyme system composed of cellulase and α-amylase, and enzymatically modified at a temperature of 40-55℃ for 1-3 hours.

[0008] Oat dietary fiber has a large molecular weight and poor hydration, and direct addition can produce a rough, grainy texture. This invention employs a composite enzyme system composed of cellulase and α-amylase for synergistic enzymatic modification: cellulase directionally hydrolyzes the β-1,4 glycosidic bonds in the cellulose chain, breaking the crystalline region of long-chain cellulose, reducing the molecular weight and increasing the soluble components; α-amylase hydrolyzes residual starch granules in the oat fiber, eliminating the pasty texture and sedimentation risk caused by starch. By controlling the enzymatic hydrolysis temperature and time, the hydrolysate possesses both a suitable molecular weight (maintaining thickening ability while eliminating roughness) and good water solubility. Combined with konjac gum, it exhibits extremely strong hydration capacity and pseudoplastic rheological properties. The abundant hydroxyl groups on its molecular chain can form a cross-linked network with the carboxyl and hydroxyl groups in the modified oat fiber through hydrogen bonds. Konjac gum acts as the skeletal support, and the modified oat fiber acts as a filler and reinforcing component, forming a dense and elastic aqueous gel network. This network can bind a large amount of free water, increase the viscosity of the continuous phase, replace the bulk filling function of oils, and give the sauce a thick and smooth texture. Oligosaccharides, on the one hand, act as water-soluble dietary fiber, participating in the construction of the konjac gum-oat fiber network and increasing the network cross-linking density through intermolecular hydrogen bonds; on the other hand, they provide prebiotic functions, promoting the proliferation of beneficial bacteria in the gut.

[0009] As a preferred technical solution, the mass ratio of oat dietary fiber to compound enzyme in the modified oat dietary fiber is 100:1-2.

[0010] As a preferred technical solution, the mass ratio of cellulase to α-amylase in the composite enzyme system is 1:0.5-2.

[0011] As a preferred technical solution, the mass ratio of konjac gum to enzymatically modified oat dietary fiber is 1:2-8.

[0012] As a preferred technical solution, the sweetener is one or more of granulated sugar, trehalose, and erythritol.

[0013] As a preferred technical solution, the pH of the salad dressing is 3.5-4.5.

[0014] This invention also provides a method for preparing a low-fat, high-fiber, stable salad dressing, comprising the following steps: S1. Oat dietary fiber is subjected to compound enzymatic hydrolysis treatment and inactivated to obtain an enzymatically modified oat dietary fiber solution. S2. Mix the egg white liquid with the sweetener and beat until it increases to 3-6 times its original volume to form meringue; S3. Mix egg yolk liquid, enzymatically modified oat dietary fiber solution obtained in step S1, konjac gum, oligosaccharides and water to obtain an aqueous base. S4. At 10-18℃, vegetable oil is added to the aqueous phase base obtained in step S3, and emulsification is carried out at a shear rate of 3000-8000 rpm to form an emulsion. S5. Add the meringue obtained in step S2 to the emulsion obtained in step S4 and mix evenly using a low-speed stirring method. S6. Add acidulant at 8-12℃ to adjust pH to 3.5-4.5; S7. Perform short-term pasteurization at 72-78℃ for 15-30 seconds, then fill to obtain the product.

[0015] As a preferred technical solution, the inactivation in step S1 is performed by treating at 85-95℃ for 5-10 minutes.

[0016] As a preferred technical solution, the speed of the low-speed stirring in step S5 is 100-500 rpm.

[0017] As a preferred technical solution, the salad dressing prepared by the above method has a fat content that is 30%-50% lower than that of full-fat salad dressing, and it does not show obvious stratification after being stored at 4°C for 180 days.

[0018] The beneficial effects of this invention are as follows: (1) In this invention, oat dietary fiber is modified by synergistic enzymatic hydrolysis of cellulase and α-amylase, eliminating the rough and granular feel of macromolecular fibers while retaining its thickening and water-holding capacity. Konjac gum and modified oat dietary fiber crosslink through hydrogen bonds to form an aqueous gel network, replacing the bulk filling effect of oil; the microbubbles formed by the protein froth act as fat mimics, producing a rolling and lubricating sensation similar to fat globules under oral shearing. The three work together to give the sauce a delicate, smooth, and rich texture, with a taste comparable to full-fat salad dressing.

[0019] (2) This invention constructs a triple synergistic stabilizing system of aqueous gel network, protein cream microbubbles, and emulsified oil microdroplets. The gel network increases the continuous phase viscoelasticity, hindering the migration of oil droplets and bubbles; the protein on the bubble surface interacts with the polysaccharide network; and the microdroplets are uniformly dispersed and interpenetrate with each other. This effectively avoids oil-water separation, bubble floating and fiber sedimentation, and improves the stability of low-fat salad dressing.

[0020] (3) The fat content of this invention is reduced by 30%-50% compared to full-fat salad dressing, while being rich in dietary fiber (konjac gum, modified oat fiber, oligosaccharides), and the oligosaccharides also have prebiotic functions. No artificial thickeners, synthetic colors and preservatives are added to the ingredients, and the sweeteners can be selected from natural sources (such as erythritol). Konjac gum and oat fiber are both natural plant extracts, which are in line with the consumer trend of clean labels and healthy eating. Detailed Implementation

[0021] To further illustrate the technical means and effects of the present invention in achieving the intended purpose, the following detailed description of the specific implementation methods, structures, features and effects of the present invention, in conjunction with preferred embodiments, is provided below.

[0022] Example 1 1. A low-fat, high-fiber, stabilized salad dressing, the raw material components of which are as follows: 300g soybean oil; 80g egg yolk liquid; 150g egg white liquid; 10g konjac gum; 50g modified oat dietary fiber; 25g fructooligosaccharides; 30g white sugar; 40g vinegar and 280g water.

[0023] 2. Preparation of modified oat dietary fiber Take 50g of oat dietary fiber, add 0.75g of a complex enzyme consisting of cellulase and α-amylase in a 1:1 mass ratio, disperse in 250g of water, and enzymatically hydrolyze and modify for 2 hours at 48℃. After enzymatic hydrolysis, heat to 90℃ for 8 minutes to inactivate the enzyme, obtaining an enzymatically modified oat dietary fiber solution.

[0024] 3. Preparation of low-fat, high-fiber stabilized salad dressing S1. Using the same method as in Part 2 above, prepare an enzymatically modified oat dietary fiber solution for later use.

[0025] S2. Mix egg white liquid with granulated sugar, and beat at 10,000 rpm at 8℃ until the volume increases to 4.5 times the original volume, forming a stable meringue.

[0026] S3. Mix the egg yolk liquid, the enzymatically modified oat dietary fiber solution obtained in step S1, konjac gum, fructooligosaccharides and water, and stir evenly to obtain an aqueous base.

[0027] S4. At 14°C, soybean oil is slowly added to the aqueous base obtained in step S3, while emulsification is performed at a shear rate of 5000 rpm for 12 minutes to form a uniform and delicate emulsion.

[0028] S5. Add the meringue obtained in step S2 to the emulsion obtained in step S4, and mix evenly at a low speed of 300 rpm.

[0029] S6. At 10℃, add vinegar to adjust the pH of the system to 4.0 and stir well.

[0030] S7. Pasteurize the mixture obtained in step S6 at 75°C for 20 seconds, then rapidly cool it to 25°C, fill it, and store it under refrigeration at 4°C to obtain a low-fat, high-fiber, stable salad dressing.

[0031] Example 2 1. A low-fat, high-fiber, stabilized salad dressing, the raw material components of which are as follows: 350g olive oil; 100g egg yolk liquid; 120g egg white liquid; 18g konjac gum; 70g modified oat dietary fiber; 20g galactooligosaccharides; 40g trehalose; 50g lemon juice; and 220g water.

[0032] 2. Preparation of modified oat dietary fiber Take 70g of oat dietary fiber, add 0.84g of a complex enzyme consisting of cellulase and α-amylase in a mass ratio of 1:1.5, disperse in 350g of water, and enzymatically hydrolyze and modify for 2.5 hours at 45℃. After enzymatic hydrolysis, heat to 92℃ for 6 minutes to inactivate the enzyme, obtaining an enzymatically modified oat dietary fiber solution.

[0033] 3. Preparation of low-fat, high-fiber stabilized salad dressing S1. Using the same method as in Part 2 above, prepare an enzymatically modified oat dietary fiber solution for later use.

[0034] S2. Mix egg white liquid with trehalose and beat at 10,000 rpm at 8°C until the volume increases to 3.5 times the original volume, forming a stable meringue.

[0035] S3. Mix the egg yolk liquid, the enzymatically modified oat dietary fiber solution obtained in step S1, konjac gum, galactooligosaccharides and water, and stir evenly to obtain an aqueous base.

[0036] S4. At 16°C, olive oil is slowly added to the aqueous base obtained in step S3, while emulsifying at a shear rate of 7000 rpm for 15 minutes to form a uniform and delicate emulsion.

[0037] S5. Add the meringue obtained in step S2 to the emulsion obtained in step S4, and mix evenly at a low speed of 400 rpm.

[0038] S6. At 10℃, add lemon juice to adjust the pH of the system to 3.8 and stir well.

[0039] S7. Pasteurize the mixture obtained in step S6 at 75°C for 20 seconds, then rapidly cool it to 25°C, fill it, and store it under refrigeration at 4°C to obtain a low-fat, high-fiber, stable salad dressing.

[0040] Example 3 1. A low-fat, high-fiber, stabilized salad dressing, the raw material components of which are as follows: 260g rapeseed oil; 70g egg yolk liquid; 180g egg white liquid; 6g konjac gum; 30g modified oat dietary fiber; 35g isomaltooligosaccharide; 20g erythritol; 30g vinegar and 320g water.

[0041] 2. Preparation of modified oat dietary fiber Take 30g of oat dietary fiber, add 0.54g of a complex enzyme consisting of cellulase and α-amylase in a mass ratio of 1:0.8, disperse in 150g of water, and enzymatically hydrolyze and modify for 1.5 hours at 52℃. After enzymatic hydrolysis, heat to 88℃ for enzyme inactivation treatment for 10 minutes to obtain an enzymatically modified oat dietary fiber solution.

[0042] 3. Preparation of low-fat, high-fiber stabilized salad dressing S1. Using the same method as in Part 2 above, prepare an enzymatically modified oat dietary fiber solution for later use.

[0043] S2. Mix egg white liquid with erythritol and whip at 10,000 rpm at 8°C until the volume increases to 5.5 times the original volume, forming a stable meringue.

[0044] S3. Mix the egg yolk liquid, the enzymatically modified oat dietary fiber solution obtained in step S1, konjac gum, isomaltooligosaccharide and water, and stir evenly to obtain an aqueous base.

[0045] S4. At 12°C, rapeseed oil is slowly added to the aqueous base obtained in step S3, while emulsification is performed at a shear rate of 3500 rpm for 10 minutes to form a uniform and delicate emulsion.

[0046] S5. Add the meringue obtained in step S2 to the emulsion obtained in step S4, and mix evenly at a low speed of 150 rpm.

[0047] S6. At 10℃, add 30g of vinegar, adjust the pH of the system to 4.2, and stir well.

[0048] S7. Pasteurize the mixture obtained in step S6 at 72°C for 25 seconds, then rapidly cool it to 25°C, fill it, and store it under refrigeration at 4°C to obtain a low-fat, high-fiber, stable salad dressing.

[0049] Comparative Example 1 Based on Example 1, unmodified oat dietary fiber was used instead of modified oat dietary fiber, and the rest remained the same as in Example 1.

[0050] Comparative Example 2 Based on Example 1, konjac gum was not added, and the amount of modified oat dietary fiber added was changed to 60g, while the rest remained the same as in Example 1.

[0051] Comparative Example 3 Based on Example 1, oligosaccharides were not added, and the amount of konjac gum added was changed to 35g, while the rest remained the same as in Example 1.

[0052] Comparative Example 4 Based on Example 1, in the preparation of modified oat dietary fiber, cellulase was not added, the amount of α-amylase added was changed to 0.75g, and the rest remained the same as in Example 1.

[0053] Comparative Example 5 Based on Example 1, in the preparation of modified oat dietary fiber, α-amylase was not added, the amount of cellulase added was changed to 0.75g, and the rest remained the same as in Example 1.

[0054] Comparative Example 6 Based on Example 1, in the preparation of modified oat dietary fiber, the enzymatic hydrolysis modification time was changed to 0.5 hours, while the rest remained the same as in Example 1.

[0055] Comparative Example 7 Based on Example 1, in the preparation of modified oat dietary fiber, the enzymatic hydrolysis modification time was changed to 4 hours, while the rest remained the same as in Example 1.

[0056] Comparative Example 8 Based on Example 1, step S2 is changed to whipping to twice the original volume, while the rest remains the same as in Example 1.

[0057] Comparative Example 9 A full-fat salad dressing, the ingredients of which are as follows: Soybean oil: 500g Egg yolk liquid: 100g 30g of white sugar Vinegar: 40g Salt: 5g Xanthan gum: 2g Water: 230g 2. Preparation method S1. Mix 100g of egg yolk liquid, 30g of white sugar, 5g of salt and 230g of water, stir well to obtain the water phase base.

[0058] S2. At 20°C, slowly add 500g of soybean oil to the aqueous base while emulsifying at a shear rate of 8000 rpm for 15 minutes to form a uniform and fine emulsion.

[0059] S3. Dissolve 2g of xanthan gum in a small amount of water beforehand and add it to the emulsion. Continue emulsifying for 5 minutes.

[0060] S4. At 20℃, add 40g of vinegar, adjust the pH of the system to 4.0, and stir well.

[0061] S5. Pasteurize the above mixture at 75°C for 20 seconds, then rapidly cool it to 25°C, fill it, and store it at 4°C to obtain full-fat salad dressing.

[0062] Performance testing: Fat content: determined according to GB 5009.6-2025 standard; Stability: After sealing the sample of the example and storing it in a constant temperature refrigerator at 4°C for 180 days, check whether there is oil layer precipitation or moisture separation (layering phenomenon) on the surface of the product. Take 10g of salad dressing sample, place it in a centrifuge tube, centrifuge at 3500 rpm for 15 minutes, discard the supernatant, blot the remaining liquid on the tube wall with filter paper, dry the precipitate along with the centrifuge tube in a 105℃ drying oven until constant weight, weigh the precipitate, and calculate the centrifugation precipitation rate. Taste: A sensory evaluation team shall be established in accordance with the requirements of GB / T 29605-2013. The 10 evaluators shall pass a physical examination, and their visual, olfactory, gustatory, and tactile senses shall meet the requirements for sensory evaluation. They shall also be trained and familiar with the sensory characteristics of the salad dressing product. Evaluation indicators and scoring criteria:

[0063] Performance test results:

[0064] As can be seen from the data of Examples 1-3, the technical solutions of the present invention can achieve excellent results such as no obvious stratification after 180 days, centrifugal sedimentation rate of less than 3.5%, and sensory score of more than 8.5 points while reducing the fat content by 30%-50%. The taste evaluation of Example 1 is close to that of full-fat salad dressing. Comparative Example 1, using unmodified oat fiber, had coarse fibers that easily settled, resulting in severe stratification within 7 days and a sensory score of only 4.5. Comparative Example 2, lacking a konjac gum backbone, had a weakened gel network, leading to stratification and a thin texture after 30 days. Comparative Example 3, while having a firmer texture due to excessive konjac gum, maintained acceptable stability. Comparative Examples 4 and 5, lacking cellulase and α-amylase respectively, suffered from incomplete enzymatic hydrolysis, resulting in coarse fibers and starch paste-like texture, shortening the stratification time to 45-60 days and lower sensory scores. Comparative Examples 6 and 7, enzymatically hydrolyzed for 0.5 hours and 4 hours respectively, had lower stability and texture than the examples due to insufficient or excessive hydrolysis time. Comparative Example 8, with insufficient meringue whipping, produced little foam and a thin texture, resulting in stratification after 60 days. Comparative Example 9, with its full-fat salad dressing, had the highest sensory score and excellent stability, but its high fat content of 52.0g / 100g did not meet the requirements for a low-fat diet.

[0065] 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, high-fiber, stabilized salad dressing, characterized in that, It is composed of the following ingredients by weight: 25-40 parts vegetable oil, 6-12 parts egg yolk liquid, 10-20 parts egg white liquid, 0.5-2 parts konjac gum, 2-8 parts modified oat dietary fiber, 1-4 parts oligosaccharides, 2-5 parts sweetener, 2-6 parts acidulant, and 20-35 parts water. The modified oat dietary fiber is prepared by the following method: oat dietary fiber is placed in a complex enzyme system composed of cellulase and α-amylase, and enzymatically modified at a temperature of 40-55℃ for 1-3 hours.

2. The low-fat, high-fiber stabilized salad dressing according to claim 1, characterized in that, In the modified oat dietary fiber, the mass ratio of oat dietary fiber to compound enzyme is 100:1-2.

3. The low-fat, high-fiber stabilized salad dressing according to claim 1, characterized in that, The mass ratio of cellulase to α-amylase in the complex enzyme system is 1:0.5-2.

4. The low-fat, high-fiber stabilized salad dressing according to claim 1, characterized in that, The mass ratio of konjac gum to enzymatically modified oat dietary fiber is 1:2-8.

5. The low-fat, high-fiber stabilized salad dressing according to claim 1, characterized in that, The sweetener is one or more of white sugar, trehalose, and erythritol.

6. The low-fat, high-fiber stabilized salad dressing according to claim 1, characterized in that, The salad dressing has a pH of 3.5-4.

5.

7. A method for preparing a low-fat, high-fiber, stable salad dressing, characterized in that, Includes the following steps: S1. Oat dietary fiber is subjected to compound enzymatic hydrolysis treatment and inactivated to obtain an enzymatically modified oat dietary fiber solution. S2. Mix the egg white liquid with the sweetener and beat until it increases to 3-6 times its original volume to form meringue; S3. Mix egg yolk liquid, enzymatically modified oat dietary fiber solution obtained in step S1, konjac gum, oligosaccharides and water to obtain an aqueous base. S4. At 10-18℃, vegetable oil is added to the aqueous phase base obtained in step S3, and emulsification is carried out at a shear rate of 3000-8000 rpm to form an emulsion. S5. Add the meringue obtained in step S2 to the emulsion obtained in step S4 and mix evenly using a low-speed stirring method. S6. Add acidulant at 8-12℃ to adjust pH to 3.5-4.3; S7. Perform short-term pasteurization at 72-78℃ for 15-30 seconds, then fill to obtain the product.

8. The preparation method according to claim 7, characterized in that, The inactivation described in step S1 is a treatment at 85-95℃ for 5-10 minutes.

9. The preparation method according to claim 7, characterized in that, The speed of the low-speed stirring in step S5 is 100-500 rpm.

10. The preparation method according to claim 7, characterized in that, The salad dressing prepared by the method has a fat content that is 30%-50% lower than that of full-fat salad dressing, and it does not show obvious stratification after being stored at 4°C for 180 days.

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