CN105595304B - 一种低热量沙拉酱及其制作方法 - Google Patents
一种低热量沙拉酱及其制作方法 Download PDFInfo
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- CN105595304B CN105595304B CN201510988549.0A CN201510988549A CN105595304B CN 105595304 B CN105595304 B CN 105595304B CN 201510988549 A CN201510988549 A CN 201510988549A CN 105595304 B CN105595304 B CN 105595304B
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- calories
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- mayonnaise
- egg
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- 239000008268 mayonnaise Substances 0.000 title claims abstract description 35
- 235000010746 mayonnaise Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 32
- 244000000626 Daucus carota Species 0.000 claims abstract description 27
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 22
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 230000004913 activation Effects 0.000 claims abstract description 12
- 230000001360 synchronised effect Effects 0.000 claims abstract description 12
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 10
- 238000005360 mashing Methods 0.000 claims abstract description 10
- 238000012858 packaging process Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000003921 oil Substances 0.000 claims description 24
- 235000019198 oils Nutrition 0.000 claims description 24
- 235000019483 Peanut oil Nutrition 0.000 claims description 18
- 239000000312 peanut oil Substances 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 15
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 13
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 13
- 235000021419 vinegar Nutrition 0.000 claims description 13
- 239000000052 vinegar Substances 0.000 claims description 13
- 241001474374 Blennius Species 0.000 claims description 12
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 11
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 239000000047 product Substances 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002525 ultrasonication Methods 0.000 claims description 5
- 241000195493 Cryptophyta Species 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 claims description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 claims 6
- 244000105624 Arachis hypogaea Species 0.000 claims 1
- 235000015190 carrot juice Nutrition 0.000 claims 1
- 229920000609 methyl cellulose Polymers 0.000 claims 1
- 239000001923 methylcellulose Substances 0.000 claims 1
- 235000010981 methylcellulose Nutrition 0.000 claims 1
- 235000020232 peanut Nutrition 0.000 claims 1
- 235000015067 sauces Nutrition 0.000 abstract description 7
- 238000000265 homogenisation Methods 0.000 abstract description 5
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 239000000084 colloidal system Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000004519 grease Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 2
- 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
- 239000006071 cream Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 241000700605 Viruses Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 239000002960 lipid emulsion Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- -1 yolk Substances 0.000 description 1
Classifications
-
- 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
Abstract
Description
Claims (9)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN201510988549.0A CN105595304B (zh) | 2015-12-24 | 2015-12-24 | 一种低热量沙拉酱及其制作方法 |
Applications Claiming Priority (1)
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CN201510988549.0A CN105595304B (zh) | 2015-12-24 | 2015-12-24 | 一种低热量沙拉酱及其制作方法 |
Publications (2)
Publication Number | Publication Date |
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CN105595304A CN105595304A (zh) | 2016-05-25 |
CN105595304B true CN105595304B (zh) | 2019-01-11 |
Family
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Family Applications (1)
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CN201510988549.0A Active CN105595304B (zh) | 2015-12-24 | 2015-12-24 | 一种低热量沙拉酱及其制作方法 |
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CN (1) | CN105595304B (zh) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108902901A (zh) * | 2018-06-06 | 2018-11-30 | 四川农业大学 | 一种无花果沙拉酱及其制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101190034A (zh) * | 2007-12-21 | 2008-06-04 | 淮海工学院 | 一种海藻酱及其制备方法 |
CN103478688A (zh) * | 2013-09-06 | 2014-01-01 | 贵州大学 | 一种苏麻沙拉酱及其制备方法 |
CN104799255A (zh) * | 2015-04-17 | 2015-07-29 | 青岛国航祥玉技术服务有限公司 | 一种胡萝卜沙拉酱 |
-
2015
- 2015-12-24 CN CN201510988549.0A patent/CN105595304B/zh active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101190034A (zh) * | 2007-12-21 | 2008-06-04 | 淮海工学院 | 一种海藻酱及其制备方法 |
CN103478688A (zh) * | 2013-09-06 | 2014-01-01 | 贵州大学 | 一种苏麻沙拉酱及其制备方法 |
CN104799255A (zh) * | 2015-04-17 | 2015-07-29 | 青岛国航祥玉技术服务有限公司 | 一种胡萝卜沙拉酱 |
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CN105595304A (zh) | 2016-05-25 |
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TA01 | Transfer of patent application right |
Effective date of registration: 20181126 Address after: 550000 611 office, 6 building, 443 development road, the Yellow River Road, Guiyang economic and Technological Development Zone, Guizhou Applicant after: Guizhou corijie Information Technology Co., Ltd. Address before: 563000 Sha Ping formation, Xiang Kou Town, Zunyi, Guizhou Applicant before: ZUNYI XIELAOWU FOOD FACTORY |
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TR01 | Transfer of patent right |
Effective date of registration: 20191227 Address after: 558022 Wusi, Gantang Town, Duyun City, Qiannan Buyei and Miao Autonomous Prefecture, Guizhou Province Patentee after: GUIZHOU DUYUN XINGHE HEALTH FOOD DEVELOPMENT CO., LTD. Address before: 550000 6/F 611 Office, No. 443 Development Building, Huanghe Road, Guiyang Economic and Technological Development Zone, Guizhou Province Patentee before: Guizhou corijie Information Technology Co., Ltd. |
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TR01 | Transfer of patent right |