CN103815387A - Palm oil salad dressing and preparation process thereof - Google Patents
Palm oil salad dressing and preparation process thereof Download PDFInfo
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- CN103815387A CN103815387A CN201210467004.1A CN201210467004A CN103815387A CN 103815387 A CN103815387 A CN 103815387A CN 201210467004 A CN201210467004 A CN 201210467004A CN 103815387 A CN103815387 A CN 103815387A
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- palm oil
- mayonnaise
- oil
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- 235000019482 Palm oil Nutrition 0.000 title claims abstract description 43
- 239000002540 palm oil Substances 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000014438 salad dressings Nutrition 0.000 title abstract 6
- 239000003921 oil Substances 0.000 claims abstract description 28
- 238000004945 emulsification Methods 0.000 claims abstract description 27
- 235000019198 oils Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 19
- 235000012045 salad Nutrition 0.000 claims abstract description 19
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 241000196324 Embryophyta Species 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000010746 mayonnaise Nutrition 0.000 claims description 48
- 239000008268 mayonnaise Substances 0.000 claims description 48
- 239000000463 material Substances 0.000 claims description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 229920002472 Starch Polymers 0.000 claims description 18
- 239000008107 starch Substances 0.000 claims description 18
- 235000019698 starch Nutrition 0.000 claims description 18
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 12
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical group [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 10
- 239000004302 potassium sorbate Substances 0.000 claims description 10
- 229940069338 potassium sorbate Drugs 0.000 claims description 10
- 235000010241 potassium sorbate Nutrition 0.000 claims description 10
- 239000000084 colloidal system Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 238000005516 engineering process Methods 0.000 claims description 7
- 239000004519 grease Substances 0.000 claims description 7
- 238000013019 agitation Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000019869 fractionated palm oil Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 229920002907 Guar gum Polymers 0.000 claims description 5
- 240000004584 Tamarindus indica Species 0.000 claims description 5
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 abstract 2
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 239000008157 edible vegetable oil Substances 0.000 abstract 1
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 abstract 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- INKDAKMSOSCDGL-UHFFFAOYSA-N [O].OC1=CC=CC=C1 Chemical compound [O].OC1=CC=CC=C1 INKDAKMSOSCDGL-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- -1 hydroxyl radical free radical Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a palm oil salad dressing and a preparation process thereof. The palm oil salad dressing is prepared from the raw materials in parts by weight: 21-32 parts of palm oil, 40-60 parts of salad oil, 8-15 parts of sugar, 6-8 parts of white vinegar, 50-70 parts of water, 2-5 parts of salt, 8-12 parts of yolk, 0.2-0.5 part of plant gum, 0.1-0.2 part of glycerol monostearate, 0.6-1.2 parts of modified starch and 0.03-0.05 part of preservative. The preparation process comprises the steps: burdening, pre-emulsification, secondary emulsification, final emulsification and homogenization. With the adoption of the palm oil salad dressing and the preparation process, as a palm oil part is used for replacing the traditional edible oil as an oil base, the production cost of an enterprise can be lowered, the oxidation resistance of the salad dressing is improved, the prepared palm oil salad dressing is stable in the emulsifying property under the condition of low temperature, and the phenomenon of oil-water separation does not occur.
Description
Technical field
The manufacturing technology field that the invention belongs to food seasoning sauce, relates generally to palm oil mayonnaise and preparation technology thereof.
Background technology
Mayonnaise is flavouring common in western-style food, is the one of seasoning sauce.Mayonnaise can be divided into " gently " mayonnaise and " weight " mayonnaise by raw materials used difference." gently " mayonnaise forms with oil and vinegar modulation, in modulated process, can add the flavorings such as salt, pepper and mustard, also can add fresh spice, as onion, garlic and tomato juice." weight " mayonnaise, take oil, vinegar as base-material, also must add fresh yolk.In modulated process, also can arrange in pairs or groups from different spices, be modulated into differently flavoured butterfat type mayonnaise.It is main that " gently ", " weight " mayonnaise vegetable fat used are generally olive oil, corn oil, sunflower oil or soybean oil.Olive oil, corn oil, sunflower oil are higher in price, thereby raise commodity price; And soybean oil is generally take genetically engineered soybean as raw material, security stability is inadequate.
Palm oil is by low temperature control, make palm oil freezing and crystallizing, re-use the liquid part that molecular filter is separated crystalline solid, compared with other vegetable oil, in palm oil, content of vitamin E is the highest, and vitamin E is excellent antioxidant agent first-selected in the fat of generally acknowledging and oil-containing food.The phenol oxygen based structures of VE itself can also can react with singlet oxygen in cancellation; protection unsaturated lipids is avoided singlet oxygen damage; can also be oxidized by ultra-oxygen anion free radical and hydroxyl radical free radical; make consaturated oil avoid free radical attack; thereby the autoxidation of oil-control, has good oxidation stability.Replace or partly replace other conventional grease with palm oil, can reduce production costs, improving the oxidation stability of mayonnaise.But the mayonnaise of producing take palm oil as base-material is easy mode water-oil separating problem under low-temp storage condition, has affected the application of palm oil in mayonnaise.
Summary of the invention
It is stable that the technical problem to be solved in the present invention is to provide one emulsifiability under cryogenic conditions, without the mayonnaise take palm oil as oil base of water-oil separating phenomenon.
Technical scheme provided by the invention is the component that palm oil mayonnaise comprises following weight portion:
21～32 parts of palm oils, 40～60 parts of salad oils, 8～15 parts of sugar, 6～8 parts of light-coloured vinegars, 8～10 parts, water, 2～5 parts of salt, 8～12 parts, yolk, 0.2～0.5 part of natural plant gum, 0.1～0.2 part of monoglyceride, 0.6～1.2 part of converted starch, 0.03～0.05 part of anticorrisive agent.
Above-mentioned natural plant gum is xanthans, guar gum or tamarind gum.
Foregoing preservatives is potassium sorbate.
The present invention also provides the preparation technology of above-mentioned palm oil mayonnaise, comprises the following steps:
1) batching: take each raw material of formula ratio, natural plant gum is soaked to 2～3h, converted starch gelatinization is cooling, for subsequent use;
2) pre-emulsification: get at normal temperatures yolk, a small amount of salad oil and palm oil and monoglyceride and mix and stir, emulsify at a high speed 2～3min, forms after stable yellow mayonnaise, adds water in emulsify at a high speed process, continues emulsification 2～3min, forms milk yellow mayonnaise;
2) inferior emulsification: sugar, salt, natural plant gum, converted starch, anticorrisive agent are mixed, add the water of surplus, stirring and dissolving, under agitation slowly joins in milk yellow mayonnaise emulsify at a high speed 2～3min;
3) whole emulsification: 2～4 batches of remaining salad oil and fractionated palm oils are joined to step 2) material in, all need mixed material to carry out emulsify at a high speed 2～3min after adding grease at every turn, finally add acetic acid, emulsify at a high speed 2～3min;
4) homogeneous: the material that step 3) is obtained, after colloid mill homogeneous, is palm oil mayonnaise.
In step 3), the rotating speed of colloid mill is controlled at 3000～4000r/min.
The present invention adopts the emulsify well of compound emulsifying agent, and the more single emulsifying agent of its stabilization is strong, can more effectively stop the generation of water-oil separating.The mayonnaise sauce body made is plentiful, smooth, do not go rancid, and system viscosity and stability are better.Palm oil part replaces conventional vegetable oil, can reduce enterprise's production cost, can also obviously improve the non-oxidizability of mayonnaise.Palm oil mayonnaise tissue of the present invention is fine and smooth, unique flavor, and nutritious, easy to use has been one of indispensable flavouring of Chinese and western dish.
The specific embodiment
The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.
Embodiment 1
1) batching: take palm oil 21kg, salad oil 40kg, sugared 8kg, light-coloured vinegar 6kg, water 8kg, salt 2kg, yolk 8kg, xanthans 0.2kg, monoglyceride 0.1kg, converted starch 0.6kg, potassium sorbate 0.03kg, xanthans is soaked to 2～3h, converted starch gelatinization is cooling, for subsequent use;
2) pre-emulsification: get at normal temperatures yolk, a small amount of salad oil and palm oil and monoglyceride and mix and stir, emulsify at a high speed 2min, forms after stable yellow mayonnaise, adds water in emulsify at a high speed process, continues emulsification 2min, forms milk yellow mayonnaise;
2) inferior emulsification: sugar, salt, xanthans, converted starch, potassium sorbate are mixed, add the water of surplus, stirring and dissolving, under agitation slowly joins in milk yellow mayonnaise emulsify at a high speed 2min;
3) whole emulsification: remaining salad oil and fractionated palm oil are joined to step 22 times) material in, all need mixed material to carry out emulsify at a high speed 2min after adding grease at every turn, finally add acetic acid, emulsify at a high speed 2min;
4) homogeneous: the material that step 3) is obtained is through colloid mill, rotating speed is controlled under 3000r/min condition after homogeneous, is palm oil mayonnaise.
Embodiment 2
1) batching: take palm oil 32kg, salad oil 60kg, sugared 15kg, light-coloured vinegar 8kg, water 10kg, salt 5kg, yolk 12kg, guar gum 0.5kg, monoglyceride 0.2kg, converted starch 1.2kg, potassium sorbate 0.05kg, guar gum is soaked to 3h, converted starch gelatinization is cooling, for subsequent use;
2) pre-emulsification: get at normal temperatures yolk, a small amount of salad oil and palm oil and monoglyceride and mix and stir, emulsify at a high speed 3min, forms after stable yellow mayonnaise, adds water in emulsify at a high speed process, continues emulsification 3min, forms milk yellow mayonnaise;
2) inferior emulsification: sugar, salt, guar gum, converted starch, potassium sorbate are mixed, add the water of surplus, stirring and dissolving, under agitation slowly joins in milk yellow mayonnaise emulsify at a high speed 3min;
3) whole emulsification: 4 batches of remaining salad oil and fractionated palm oils are joined to step 2) material in, all need mixed material to carry out emulsify at a high speed 3min after adding grease at every turn, finally add acetic acid, emulsify at a high speed 3min;
4) homogeneous: the material that step 3) is obtained is through colloid mill, rotating speed is controlled under 4000r/min condition after homogeneous, is palm oil mayonnaise.
Embodiment 3
1) batching: take palm oil 25kg, salad oil 50kg, sugared 10kg, light-coloured vinegar 7kg, water 9kg, salt 3kg, yolk 10kg, tamarind gum 0.3kg, monoglyceride 0.15kg, converted starch 1kg, potassium sorbate 0.04kg, tamarind gum is soaked to 3h, converted starch gelatinization is cooling, for subsequent use;
2) pre-emulsification: get at normal temperatures yolk, a small amount of salad oil and palm oil and monoglyceride and mix and stir, emulsify at a high speed 2.5min, forms after stable yellow mayonnaise, adds water in emulsify at a high speed process, continues emulsification 2.5min, forms milk yellow mayonnaise;
2) inferior emulsification: sugar, salt, tamarind gum, converted starch, potassium sorbate are mixed, add the water of surplus, stirring and dissolving, under agitation slowly joins in milk yellow mayonnaise emulsify at a high speed 2～3min;
3) whole emulsification: 3 batches of remaining salad oil and fractionated palm oils are joined to step 2) material in, all need mixed material to carry out emulsify at a high speed 2.5min after adding grease at every turn, finally add acetic acid, emulsify at a high speed 2.5min;
4) homogeneous: the material that step 3) is obtained is through colloid mill, rotating speed is controlled under 3500r/min condition after homogeneous, is palm oil mayonnaise.
Embodiment 4
1) batching: take palm oil 21kg, salad oil 60kg, sugared 8kg, light-coloured vinegar 8kg, water 8kg, salt 5kg, yolk 8kg, xanthans 0.5kg, monoglyceride 0.1kg, converted starch 1.2kg, potassium sorbate 0.03kg, xanthans is soaked to 3h, converted starch gelatinization is cooling, for subsequent use;
2) pre-emulsification: get at normal temperatures yolk, a small amount of salad oil and palm oil and monoglyceride and mix and stir, emulsify at a high speed 2min, forms after stable yellow mayonnaise, adds water in emulsify at a high speed process, continues emulsification 3min, forms milk yellow mayonnaise;
2) inferior emulsification: sugar, salt, xanthans, converted starch, potassium sorbate are mixed, add the water of surplus, stirring and dissolving, under agitation slowly joins in milk yellow mayonnaise emulsify at a high speed 2min;
3) whole emulsification: 4 batches of remaining salad oil and fractionated palm oils are joined to step 2) material in, all need mixed material to carry out emulsify at a high speed 2min after adding grease at every turn, finally add acetic acid, emulsify at a high speed 3min;
4) homogeneous: the material that step 3) is obtained is through colloid mill, rotating speed is controlled under 3000r/min condition after homogeneous, is palm oil mayonnaise.
Claims (5)
1. palm oil mayonnaise, is characterized in that: the component that comprises following weight portion:
21～32 parts of palm oils, 40～60 parts of salad oils, 8～15 parts of sugar, 6～8 parts of light-coloured vinegars, 8～10 parts, water, 2～5 parts of salt, 8～12 parts, yolk, 0.2～0.5 part of natural plant gum, 0.1～0.2 part of monoglyceride, 0.6～1.2 part of converted starch, 0.03～0.05 part of anticorrisive agent.
2. palm oil mayonnaise according to claim 1, is characterized in that: described natural plant gum is xanthans, guar gum or tamarind gum.
3. palm oil mayonnaise according to claim 1, is characterized in that: described anticorrisive agent is potassium sorbate.
4. the preparation technology of the palm oil mayonnaise described in any one in claim 1～3, is characterized in that: comprise the following steps:
1) batching: take each raw material of formula ratio, natural plant gum is soaked to 2～3h, converted starch gelatinization is cooling, for subsequent use;
2) pre-emulsification: get at normal temperatures yolk, a small amount of salad oil and palm oil and monoglyceride and mix and stir, emulsify at a high speed 2～3min, forms after stable yellow mayonnaise, adds water in emulsify at a high speed process, continues emulsification 2～3min, forms milk yellow mayonnaise;
2) inferior emulsification: sugar, salt, natural plant gum, converted starch, anticorrisive agent are mixed, add the water of surplus, stirring and dissolving, under agitation slowly joins in milk yellow mayonnaise emulsify at a high speed 2～3min;
3) whole emulsification: 2～4 batches of remaining salad oil and fractionated palm oils are joined to step 2) material in, all need mixed material to carry out emulsify at a high speed 2～3min after adding grease at every turn, finally add acetic acid, emulsify at a high speed 2～3min;
4) homogeneous: the material that step 3) is obtained, after colloid mill homogeneous, is palm oil mayonnaise.
5. the preparation technology of palm oil mayonnaise according to claim 4, is characterized in that: in step 3), the rotating speed of colloid mill is controlled at 3000～4000r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210467004.1A CN103815387A (en) | 2012-11-17 | 2012-11-17 | Palm oil salad dressing and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210467004.1A CN103815387A (en) | 2012-11-17 | 2012-11-17 | Palm oil salad dressing and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103815387A true CN103815387A (en) | 2014-05-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201210467004.1A Pending CN103815387A (en) | 2012-11-17 | 2012-11-17 | Palm oil salad dressing and preparation process thereof |
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| Country | Link |
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| CN (1) | CN103815387A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285898A (en) * | 2015-11-06 | 2016-02-03 | 广州昊道食品有限公司 | Semi-solid emulsification seasoning and preparation method thereof |
| CN105410776A (en) * | 2015-12-15 | 2016-03-23 | 中国农业大学 | Method capable of prolonging shelf life of potato salad and potato salad prepared through method |
| CN105685950A (en) * | 2016-03-29 | 2016-06-22 | 中国海洋大学 | Mayonnaise and preparation process thereof |
| CN105942469A (en) * | 2016-06-02 | 2016-09-21 | 福建省水产研究所 | Decapterus maruadsi salad dressing and preparing method thereof |
| CN106174408A (en) * | 2016-07-09 | 2016-12-07 | 东北农业大学 | A kind of preparation method of the low fat salad dressing adding hydrolysed corn albumen |
| CN106666671A (en) * | 2017-01-21 | 2017-05-17 | 云南瑞宝生物科技股份有限公司 | Salad sauce containing xangold and preparation method of salad sauce |
| CN113395906A (en) * | 2019-06-26 | 2021-09-14 | 丘比株式会社 | Acidic oil-in-water type emulsified food |
| CN114343163A (en) * | 2021-11-29 | 2022-04-15 | 龙海鼎泰食品有限公司 | Salad sauce preparation device and preparation method thereof |
| CN115944073A (en) * | 2023-02-16 | 2023-04-11 | 广州昊道食品有限公司 | Antioxidant salad sauce and preparation method thereof |
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| JPH04316462A (en) * | 1991-04-12 | 1992-11-06 | Q P Corp | O/w-type emulsified food |
| CN1159892A (en) * | 1996-02-08 | 1997-09-24 | 雀巢制品公司 | Mayonnaise-like product and process for its manufacture |
| JP2003070431A (en) * | 2001-09-04 | 2003-03-11 | Asahi Denka Kogyo Kk | Method for producing food |
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- 2012-11-17 CN CN201210467004.1A patent/CN103815387A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN105410776A (en) * | 2015-12-15 | 2016-03-23 | 中国农业大学 | Method capable of prolonging shelf life of potato salad and potato salad prepared through method |
| CN105410776B (en) * | 2015-12-15 | 2019-03-26 | 中国农业大学 | A kind of method extending Potato salad shelf life and the Potato salad being prepared by this method |
| CN105685950A (en) * | 2016-03-29 | 2016-06-22 | 中国海洋大学 | Mayonnaise and preparation process thereof |
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| CN113395906A (en) * | 2019-06-26 | 2021-09-14 | 丘比株式会社 | Acidic oil-in-water type emulsified food |
| CN113395906B (en) * | 2019-06-26 | 2024-03-26 | 丘比株式会社 | Acidic oil-in-water emulsified food |
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