CN108541934A - 一种紫苏沙拉酱及其制备方法 - Google Patents

一种紫苏沙拉酱及其制备方法 Download PDF

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Publication number
CN108541934A
CN108541934A CN201810279620.1A CN201810279620A CN108541934A CN 108541934 A CN108541934 A CN 108541934A CN 201810279620 A CN201810279620 A CN 201810279620A CN 108541934 A CN108541934 A CN 108541934A
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Prior art keywords
mayonnaise
purple perilla
perilla
purple
preparation
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CN201810279620.1A
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Inventor
张黎平
路芳民
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Zhengning County Jinniu Industry LLC
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Zhengning County Jinniu Industry LLC
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Priority to CN201810279620.1A priority Critical patent/CN108541934A/zh
Publication of CN108541934A publication Critical patent/CN108541934A/zh
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12Fatty acids or derivatives thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

本发明涉及一种采用紫苏油作为原料,配其它调料,生产紫苏沙拉酱及制备工艺。特别是在对紫苏籽冷榨为紫苏油备料后,按比例混合加入调料,制成沙拉酱。改变了目前食品中α‑亚麻酸含量低这一现状,提供一种新的补充α‑亚麻酸具有保健功能的新食品。

Description

一种紫苏沙拉酱及其制备方法
技术领域
本发明涉及一种紫苏沙拉酱制作领域,具体涉及一种酱制品富含α-亚麻酸高达54%以上。
背景技术
紫苏籽,是国家首批批准的药食两用植物,紫苏籽油含有丰富ω-3 系列多不饱和脂肪酸。其中α—亚麻酸含量高达70%左右,具有降低血清中胆固醇、甘油三酯、低密度脂蛋白和极低密度脂蛋白的作用,从而抑制血栓形成,预防心肌梗赛和脑梗赛,另外α-亚麻酸还可以降低血粘稠度、增加血液携氧量,一直甘油三酯的合成,增加体内各种脂质的排泄,所以紫苏降脂降压的效果特别明显,尤其是对高血脂及临界性高血压效果更加突出。
目前,公知的沙拉酱有各种各样的原料所组成,但是没有一种酱状食品含有紫苏油。含有紫苏油的酱状食品是一种新品,因为紫苏油富含α-亚麻酸,α-亚麻酸在人体中可以转化成DHA和EPA,具有降血脂、健脑、抗衰老、抗癌、抗过敏等保健作用。
发明内容
本发明的目的在于开发一款具有保健功能的富含α-亚麻酸的紫苏沙拉酱。特别是在对紫苏籽冷榨为紫苏油备料后,按比例混合加入调料,制成沙拉酱。改变了目前食品中亚麻酸含量低这一现状,提供一种新的补充α-亚麻酸具有保健功能的新食品。
本发明解决技术问题所采用的技术方案:
将紫苏籽筛选、清洗、冷榨、过滤后制成冷榨紫苏油作为紫苏沙拉酱备料,在紫苏油中加入纯绵糖、蛋液、黄原胶粉、纯净水等调料,调均后灌装在容器中成为成品。
本发明的有益效果是:
提供了一种含紫苏油的沙拉酱的糊状食品,能补充人体所缺乏的α-亚麻酸的新品(因紫苏油中含大量α-亚麻酸)。由于紫苏的加入,该产品具有软化心血管、疏通脑部毛细血管,预防脑栓塞之功效。
具体实施方式:1、紫苏油料制备:将紫苏籽筛选、清洗、冷榨、过滤后制成冷榨紫苏油作为紫苏沙拉酱备料。
2、制酱工艺:在紫苏油中加入纯绵糖、蛋液、黄原胶粉、纯净水等调料,调均后灌装在容器中成为成品。

Claims (3)

1.一种紫苏沙拉酱制备方法,其特征在于,由以下重量份数配比制成的:紫苏油61%、纯绵糖2.5%、蛋液10%、黄原胶粉0.3%、食盐0.05%、蔗糖素0.001%、味精0.001%、纯净水26.148%。
2.权利要求1所述一种紫苏沙拉酱制备方法,其特征在于所述紫苏籽油选用优质的紫苏籽经过常温冷榨,压榨的紫苏油经过过滤。
3.权利要求1所述一种紫苏沙拉酱制备方法,其特征在于所述紫苏沙拉酱富含α-亚麻酸54%以上。
CN201810279620.1A 2018-04-01 2018-04-01 一种紫苏沙拉酱及其制备方法 Pending CN108541934A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114424820A (zh) * 2021-12-13 2022-05-03 东北农业大学 一种低脂紫苏油风味沙拉酱的制备方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103169111A (zh) * 2011-12-21 2013-06-26 路芳民 紫苏酱
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
CN105166852A (zh) * 2015-10-26 2015-12-23 合肥刘老四调味品厂 一种山楂养胃沙拉酱
CN105876402A (zh) * 2015-01-12 2016-08-24 张黎平 紫苏沙拉酱

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103169111A (zh) * 2011-12-21 2013-06-26 路芳民 紫苏酱
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
CN105876402A (zh) * 2015-01-12 2016-08-24 张黎平 紫苏沙拉酱
CN105166852A (zh) * 2015-10-26 2015-12-23 合肥刘老四调味品厂 一种山楂养胃沙拉酱

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114424820A (zh) * 2021-12-13 2022-05-03 东北农业大学 一种低脂紫苏油风味沙拉酱的制备方法

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