CN103932151A - 一种荞麦风味沙拉酱 - Google Patents
一种荞麦风味沙拉酱 Download PDFInfo
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 39
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 18
- 235000019634 flavors Nutrition 0.000 title claims abstract description 18
- 240000008415 Lactuca sativa Species 0.000 title abstract 5
- 235000012045 salad Nutrition 0.000 title abstract 5
- 235000015067 sauces Nutrition 0.000 title abstract 5
- 240000008620 Fagopyrum esculentum Species 0.000 title 1
- 241000219051 Fagopyrum Species 0.000 claims abstract description 38
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 16
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 16
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 16
- 235000014103 egg white Nutrition 0.000 claims abstract description 16
- 210000000969 egg white Anatomy 0.000 claims abstract description 16
- 239000004006 olive oil Substances 0.000 claims abstract description 16
- 235000008390 olive oil Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 11
- 235000021419 vinegar Nutrition 0.000 claims abstract description 11
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 11
- 235000010447 xylitol Nutrition 0.000 claims abstract description 11
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 239000000811 xylitol Substances 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 8
- 229960002675 xylitol Drugs 0.000 claims abstract description 8
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 5
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract 4
- 239000008268 mayonnaise Substances 0.000 claims description 26
- 235000010746 mayonnaise Nutrition 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000007493 shaping process Methods 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Nutrition Science (AREA)
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- Polymers & Plastics (AREA)
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Abstract
本发明公开了一种荞麦风味沙拉酱,其由原料按下列重量份配制而成:荞麦粉100-200份,脱脂奶粉100-200份,蛋清液60-80份,橄榄油60-80份,木糖醇20-40份,果醋10-20份,食用盐8-14份,黄原胶2-4份,水足量。本发明的优点是:本发明的沙拉酱创造性地添加了荞麦、葛根等原料,在保留了传统风味沙拉酱口感的同时,又为人体补充多种营养要素,且富含蛋白质和维生素,低热低脂,还有一定的养颜塑身之效,适合各年龄层,特别是女士长期食用。
Description
技术领域
本发明属于食品加工领域,具体涉及一种荞麦风味沙拉酱。
背景技术
沙拉酱是一类半固体的水包油乳状液,是一种比较古老的调味品。传统的沙拉酱是一种比较典型的高脂肪食品,其脂肪含量高达 80%。随着人们生活水平的提高,生活节奏的加快和快餐、方便食品的不断流行,市场对沙拉酱的需求也日益增长。虽然沙拉酱被誉为“保持营养的最佳吃法”,但是沙拉酱的高能量、高脂肪、高胆固醇还是使许多人望而却步。因此,研发一种低热、低脂的沙拉酱尤为重要。荞麦粉富含蛋白质、各种维生素等,具有健胃消积之效,促进人体的新陈代谢;葛根具有滋身、降压、降脂、润肤等功效。
发明内容
本发明所要解决的技术问题是提供一种低热、低脂,口感香醇的荞麦风味沙拉酱。
为解决上述技术问题,本发明采用的技术方案是:
一种荞麦风味沙拉酱,其由原料按下列重量份配制而成:荞麦粉100-200份,脱脂奶粉100-200份,蛋清液60-80份,橄榄油60-80份,木糖醇20-40份,果醋10-20份,食用盐8-14份,黄原胶2-4份,水足量。
制备上述荞麦风味沙拉酱的方法,包括以下步骤:
1)取一容器,加入荞麦粉、黄原胶和两倍于其重量份的水,搅拌至无大颗粒,然后加热至50-60℃进行糊化,糊化过程中也须不停搅拌;
2)将糊化后的荞麦粉将至室温,备用;
3)另取一容器,加入脱脂奶粉、蛋清液、橄榄油、木糖醇、食用盐和等量于蛋清液的水,用打蛋器高速打发至浓稠硬挺,橄榄油至少分五次加入;
4)将荞麦糊加入步骤3)的容器中,高速搅拌4-6分钟;
5)继续加入果醋,中速搅拌4-8分钟;
6)低速消泡3-5分钟,以使该沙拉酱的光亮度达到最佳,完成制备。
本发明的优点是:本发明的沙拉酱创造性地添加了荞麦、葛根等原料,在保留了传统风味沙拉酱口感的同时,又为人体补充多种营养要素,且富含蛋白质和维生素,低热低脂,还有一定的养颜塑身之效,适合各年龄层,特别是女士长期实用。
具体实施方式:
下面结合各实施例对本发明作进一步的阐述,但不是对本发明的限制:
实施例1
一种荞麦风味沙拉酱,其由原料按下列重量份配制而成:荞麦粉100份,脱脂奶粉100份,蛋清液60份,橄榄油60份,木糖醇20份,果醋10份,食用盐8份,黄原胶2份,水足量。
制备上述荞麦风味沙拉酱的方法,包括以下步骤:
1)取一容器,加入荞麦粉、黄原胶和两倍于其重量份的水,搅拌至无大颗粒,然后加热至50℃进行糊化,糊化过程中也须不停搅拌;
2)将糊化后的荞麦粉将至室温,备用;
3)另取一容器,加入脱脂奶粉、蛋清液、橄榄油、木糖醇、食用盐和等量于蛋清液的水,用打蛋器高速打发至浓稠硬挺,橄榄油至少分五次加入;
4)将荞麦糊加入步骤3)的容器中,高速搅拌4分钟;
5)继续加入果醋,中速搅拌4分钟;
6)低速消泡3分钟,以使该沙拉酱的光亮度达到最佳,完成制备。
实施例2
一种荞麦风味沙拉酱,其由原料按下列重量份配制而成:荞麦粉150份,脱脂奶粉150份,蛋清液70份,橄榄油70份,木糖醇30份,果醋15份,食用盐12份,黄原胶3份,水足量。
制备上述荞麦风味沙拉酱的方法,包括以下步骤:
1)取一容器,加入荞麦粉、黄原胶和两倍于其重量份的水,搅拌至无大颗粒,然后加热至60℃进行糊化,糊化过程中也须不停搅拌;
2)将糊化后的荞麦粉将至室温,备用;
3)另取一容器,加入脱脂奶粉、蛋清液、橄榄油、木糖醇、食用盐和等量于蛋清液的水,用打蛋器高速打发至浓稠硬挺,橄榄油至少分五次加入;
4)将荞麦糊加入步骤3)的容器中,高速搅拌5分钟;
5)继续加入果醋,中速搅拌6分钟;
6)低速消泡4分钟,以使该沙拉酱的光亮度达到最佳,完成制备。
实施例3
一种荞麦风味沙拉酱,其由原料按下列重量份配制而成:荞麦粉200份,脱脂奶粉200份,蛋清液80份,橄榄油80份,木糖醇40份,果醋20份,食用盐14份,黄原胶4份,水足量。
制备上述荞麦风味沙拉酱的方法,包括以下步骤:
1)取一容器,加入荞麦粉、黄原胶和两倍于其重量份的水,搅拌至无大颗粒,然后加热至60℃进行糊化,糊化过程中也须不停搅拌;
2)将糊化后的荞麦粉将至室温,备用;
3)另取一容器,加入脱脂奶粉、蛋清液、橄榄油、木糖醇、食用盐和等量于蛋清液的水,用打蛋器高速打发至浓稠硬挺,橄榄油至少分五次加入;
4)将荞麦糊加入步骤3)的容器中,高速搅拌6分钟;
5)继续加入果醋,中速搅拌8分钟;
6)低速消泡5分钟,以使该沙拉酱的光亮度达到最佳,完成制备。
Claims (2)
1.一种荞麦风味沙拉酱,其特征在于,由原料按下列重量份配制而成:荞麦粉100-200份,葛根粉40-80份,脱脂奶粉100-200份,蛋清液60-80份,橄榄油60-80份,木糖醇20-40份,果醋10-20份,食用盐8-14份,黄原胶2-4份,水足量。
2.一种制备如权利要求1所述的荞麦风味沙拉酱的方法,其特征在于,包括以下步骤:
1)取一容器,加入荞麦粉、葛根粉、黄原胶和两倍于其重量份的水,搅拌至无大颗粒,然后加热至50-60℃进行糊化,糊化过程中也须不停搅拌;
2)将糊化后的稠状物将至室温,备用;
3)另取一容器,加入脱脂奶粉、蛋清液、橄榄油、木糖醇、食用盐和等量于蛋清液的水,用打蛋器高速打发至浓稠硬挺,橄榄油至少分五次加入;
4)将步骤2)得到的稠状物加入步骤3)的容器中,高速搅拌4-6分钟;
5)继续加入果醋,中速搅拌4-8分钟;
6)低速消泡3-5分钟,以使该沙拉酱的光亮度达到最佳,完成制备。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105559023A (zh) * | 2015-12-24 | 2016-05-11 | 遵义市谢老五食品厂 | 一种芒果味沙拉酱及其制作方法 |
CN108902902A (zh) * | 2018-06-08 | 2018-11-30 | 冯琼 | 一种咖喱风味沙拉酱及其制备方法 |
CN110101068A (zh) * | 2019-06-13 | 2019-08-09 | 四川大学 | 一种苦荞米酱及其制备方法 |
CN111772165A (zh) * | 2020-07-07 | 2020-10-16 | 江苏省农业科学院 | 一种低脂型蟹油沙拉的制作方法 |
-
2014
- 2014-03-21 CN CN201410105678.6A patent/CN103932151A/zh active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105559023A (zh) * | 2015-12-24 | 2016-05-11 | 遵义市谢老五食品厂 | 一种芒果味沙拉酱及其制作方法 |
CN108902902A (zh) * | 2018-06-08 | 2018-11-30 | 冯琼 | 一种咖喱风味沙拉酱及其制备方法 |
CN110101068A (zh) * | 2019-06-13 | 2019-08-09 | 四川大学 | 一种苦荞米酱及其制备方法 |
CN111772165A (zh) * | 2020-07-07 | 2020-10-16 | 江苏省农业科学院 | 一种低脂型蟹油沙拉的制作方法 |
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