CN111096441A - Egg-free low-fat fruit and vegetable salad dressing and preparation method thereof - Google Patents
Egg-free low-fat fruit and vegetable salad dressing and preparation method thereof Download PDFInfo
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- CN111096441A CN111096441A CN202010059335.6A CN202010059335A CN111096441A CN 111096441 A CN111096441 A CN 111096441A CN 202010059335 A CN202010059335 A CN 202010059335A CN 111096441 A CN111096441 A CN 111096441A
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- 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
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Abstract
The invention discloses an egg-free low-fat fruit and vegetable salad dressing and a preparation method thereof, wherein the egg-free low-fat fruit and vegetable salad dressing comprises the following raw materials in parts by weight: 10-30% of grease, 10-30% of starch sugar, 4-12% of an acidulant, 0-3% of salt, 10-30% of fruit and vegetable pulp, 6-15% of fruit and vegetable powder, 0-0.8% of an antioxidant, 0-1% of a stabilizer, 0-1% of an emulsifier and the balance of water. The salad dressing provided by the invention solves the problem that the shelf life is short due to the fact that fresh fruits and vegetables are directly applied to the salad dressing at present, and the shelf life of the salad dressing provided by the embodiment of the invention can be kept over six months.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to an egg-free low-fat fruit and vegetable salad dressing and a preparation method thereof.
Background
Salad dressing, originating from minoka island located in the mediterranean, is made with a large amount of eggs and oil, and it has long been in the place of a seat in the diet. The consumption of salad dressing continues to increase. The bottled salad sauce purchased by people is prepared by mixing the main raw materials of vegetable oil, egg yolk, brewed vinegar, seasonings, spices and the like. The vegetable oil is olive oil in europe, and soybean salad oil is generally used in asia. The oil and the egg yolk are fully stirred and emulsified to form the delicious salad sauce.
The traditional salad dressing is mainly prepared from grease, white granulated sugar, water, vinegar, egg liquid and spices, and has the characteristics of high fat and high calorie. In recent years, with the increase of the global obese people year by year and the continuous improvement of the health consciousness of people, low-fat products are more and more popular. However, in the case of the oil-in-water emulsified paste such as salad dressing, if only the reduction of the fat content is considered, not only the stability of the paste is lowered, but also the texture thereof is difficult to satisfy the consumer's demand.
The product quality of the egg liquid is difficult to control, the control of microorganisms brings great difficulty and cost to production, and the selection of pasteurized egg liquid increases difficulty and risk for the control of a logistics system, so that the egg-free salad sauce needs to be developed.
Salad dressing is more and more popular, but the taste and flavor are single in the market, and the requirement of consumers on the diversity of the taste and flavor is higher and higher nowadays. For healthy consumers, vegetables and fruits are more favorite foods. If the fresh fruits and vegetables are directly applied to the salad sauce, the shelf life is only two or three days, and the storage time of the salad sauce is greatly reduced.
Based on the reasons, the invention provides the egg-free low-fat fruit and vegetable salad dressing.
Disclosure of Invention
The invention mainly aims to provide an egg-free low-fat fruit and vegetable salad dressing and a preparation method thereof, which at least partially solve the problems in the prior art.
In order to achieve the purpose, the egg-free low-fat fruit and vegetable salad dressing provided by the invention comprises the following raw materials in parts by weight:
10-30% of grease, 10-30% of starch sugar, 4-12% of an acidulant, 0-3% of salt, 10-30% of fruit and vegetable pulp, 6-15% of fruit and vegetable powder, 0-0.8% of an antioxidant, 0-1% of a stabilizer, 0-1% of an emulsifier and the balance of water.
Preferably, the fruit and vegetable pulp comprises fruit or vegetable pulp or a mixture of fruit and vegetable pulp.
Preferably, the fruit and vegetable pulp comprises water fruit pulp and vegetable pulp, and the fruit and vegetable pulp is prepared by adopting the following method:
step 20, preparing vegetable pulp;
and step 30, mixing the fruit pulp and the vegetable pulp to obtain the fruit and vegetable pulp.
Preferably, the method for preparing fruit pulp in step 10 comprises:
fully cleaning fruits to obtain clean fruits, slicing the clean fruits, performing primary pasteurization, crushing the fruits by using a food processor, and adding 10% fructose syrup into crushed filtrate for decocting to obtain high-concentration fruit pulp;
the preparation method of the vegetable pulp in the step 20 comprises the following steps:
fully cleaning vegetables to obtain clean vegetables, cutting the clean vegetables into sections, then smashing by using a food processor, passing through a colloid mill, adding cellulase for food in an aseptic environment, carrying out enzymolysis for 3-4 hours at 45-55 ℃, and filtering to obtain vegetable thick pulp.
Preferably, the fruit and vegetable powder comprises fruit or vegetable powder or a mixture of fruit and vegetable powder.
Preferably, the fruit and vegetable powder is prepared by adopting the following method:
placing fruit pulp or vegetable thick pulp into a roller dryer for roller drying, wherein the thickness of the thick pulp is 0.5-1mm, the drying condition is 220-250 ℃ and 10-30 s, taking out and crushing, and sieving with a 60-80 mesh sieve to obtain fruit powder and vegetable powder;
or placing the fruit pulp or the vegetable thick pulp into an oven, drying at 130 ℃ for 25-40min under the condition of 120-.
Preferably, the antioxidant comprises one or more selected from vitamin e, disodium edetate, sodium D-isoascorbate and vitamin C; the emulsifier comprises one or more selected from sodium starch octenyl succinate, molecular distillation monoglyceride and modified soybean phospholipid.
In addition, in order to achieve the aim, the invention also provides a preparation method of the egg-free low-fat fruit and vegetable salad dressing, which comprises the following steps:
step 20, mixing a certain amount of water and fruit and vegetable powder, heating to 60 ℃, and keeping for 25-30 min to obtain a material A;
step 30, uniformly mixing quantitative water, starch sugar, edible salt, antioxidant, stabilizer and emulsifier to obtain a material B;
step 40, adding the fruit and vegetable pulp into the material B, stirring at a low speed for 10-20 min, adding a certain amount of acidifying agent while stirring, then stirring at a high speed for 8-12 min, then uniformly mixing all the materials, transferring into a constant-temperature stirring tank at 80-85 ℃, and stirring at a constant temperature for 30-40 min to obtain a sauce material C;
step 50, mixing the sauce C and the material A, and cooling to 20-25 ℃ to obtain a material D;
and step 60, slowly adding a certain amount of grease into the mixture D, then stirring at a high speed, and quickly adding a certain amount of grease and an acidifier while stirring to obtain the salad dressing.
Preferably, the fruit and vegetable pulp comprises fruit pulp and/or vegetable pulp, and the preparation method of the fruit pulp comprises the following steps:
fully cleaning fruits to obtain clean fruits, slicing the clean fruits, performing primary pasteurization, crushing the fruits by using a food processor, and adding 10% fructose syrup into crushed filtrate for decocting to obtain high-concentration fruit pulp;
the preparation method of the vegetable pulp comprises the following steps:
fully cleaning vegetables to obtain clean vegetables, cutting the clean vegetables into sections, then smashing by using a food processor, passing through a colloid mill, adding cellulase for food in an aseptic environment, carrying out enzymolysis for 3-4 hours at 45-55 ℃, and filtering to obtain vegetable thick pulp.
Preferably, the fruit and vegetable powder is prepared by adopting the following method:
placing fruit pulp or vegetable thick pulp into a roller dryer for roller drying, wherein the thickness of the thick pulp is 0.5-1mm, the drying condition is 220-250 ℃ and 10-30 s, taking out and crushing, and sieving with a 60-80 mesh sieve to obtain fruit powder and vegetable powder;
or placing the fruit pulp or the vegetable thick pulp into an oven, drying at 130 ℃ for 25-40min under the condition of 120-.
The egg-free low-fat fruit and vegetable salad dressing comprises the following raw materials in parts by weight:
10-30% of grease, 10-30% of starch sugar, 4-12% of an acidulant, 0-3% of salt, 10-30% of fruit and vegetable pulp, 6-15% of fruit and vegetable powder, 0-0.8% of an antioxidant, 0-1% of a stabilizer, 0-1% of an emulsifier and the balance of water.
The salad dressing provided by the invention solves the problem that the shelf life is short due to the fact that fresh fruits and vegetables are directly applied to the salad dressing at present, and the shelf life of the salad dressing provided by the embodiment of the invention can be kept over six months.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention, are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the invention without limiting the invention to the right. It is obvious that the drawings in the following description are only some embodiments, and that for a person skilled in the art, other drawings can be derived from them without inventive effort. In the drawings:
FIG. 1 is a graph comparing shelf life of egg-free low-fat fruit and vegetable salad dressing obtained by a method for preparing egg-free low-fat fruit and vegetable salad dressing according to an embodiment of the present disclosure;
FIG. 2 is a water activity comparison graph of an egg-free low-fat fruit and vegetable salad dressing obtained by a method for preparing an egg-free low-fat fruit and vegetable salad dressing according to an embodiment of the present disclosure;
FIG. 3 is a graph of the viscosity of an egg-free low-fat fruit and vegetable salad dressing prepared by a method for preparing an egg-free low-fat fruit and vegetable salad dressing according to an embodiment of the disclosure;
FIG. 4 is a graph comparing the pH of an egg-free low fat fruit and vegetable salad dressing made by a method of making an egg-free low fat fruit and vegetable salad dressing according to an embodiment of the present disclosure;
FIG. 5 is a graph comparing peroxide values of egg-free low-fat fruit and vegetable salad dressings obtained by a method for preparing egg-free low-fat fruit and vegetable salad dressings in an embodiment of the disclosure;
fig. 6 is a comparison graph of the acid value of the egg-free low-fat fruit and vegetable salad dressing obtained by the preparation method of the egg-free low-fat fruit and vegetable salad dressing in the embodiment of the disclosure.
Detailed Description
The technical problems solved, the technical solutions adopted and the technical effects achieved by the embodiments of the present invention are clearly and completely described below with reference to specific embodiments. It is to be understood that the described embodiments are merely a few, and not all, of the embodiments of the present application. All other equivalent or obviously modified embodiments obtained by the person skilled in the art on the basis of the embodiments presented in the present application fall within the scope of protection of the invention without inventive step. The embodiments of the invention can be embodied in many different ways as defined and covered by the claims.
It should be noted that in the following description, numerous specific details are set forth in order to provide an understanding. It may be evident, however, that the subject invention may be practiced without these specific details.
It should be noted that, unless explicitly defined or conflicting, the embodiments and technical features in the present invention may be combined with each other to form a technical solution.
The embodiment of the invention provides an egg-free low-fat fruit and vegetable salad dressing, which comprises the following raw materials in parts by weight:
10-30% of grease, 10-30% of starch sugar, 4-12% of an acidulant, 0-3% of salt, 10-30% of fruit and vegetable pulp, 6-15% of fruit and vegetable powder, 0-0.8% of an antioxidant, 0-1% of a compound food additive, 0-1% of an emulsifier and the balance of water.
Wherein the fruit and vegetable pulp comprises fruit pulp or vegetable pulp or a mixture of fruit pulp and vegetable pulp.
The fruit and vegetable pulp comprises water fruit pulp and vegetable pulp, and is prepared by adopting the following method:
step 20, preparing vegetable pulp;
and step 30, mixing the fruit pulp and the vegetable pulp to obtain the fruit and vegetable pulp.
Specifically, the preparation method of the fruit pulp in the step 10 comprises the following steps:
fully cleaning fruits (kiwi fruits, yellow peaches, strawberries, apples, bananas, blueberries and the like) to obtain clean fruits, slicing the clean fruits, carrying out primary pasteurization, crushing the fruits by using a food processor, and adding 10% fructose syrup into the crushed filtrate for decocting to obtain high-concentration fruit pulp;
the preparation method of the vegetable pulp in the step 20 comprises the following steps:
fully cleaning vegetables (purple sweet potatoes, pumpkins, celery, cucumbers and the like) to obtain clean vegetables, cutting the clean vegetables into sections, crushing the sections by using a food processor, passing through a colloid mill, adding cellulase for food in a sterile environment, performing enzymolysis for 3-4 hours at 45-55 ℃, and filtering to obtain thick vegetable pulp.
Further, the fruit and vegetable powder comprises fruit powder or vegetable powder or a mixture of fruit powder and vegetable powder.
The fruit and vegetable powder is prepared by the following method:
placing fruit pulp or vegetable thick pulp into a roller dryer for roller drying, wherein the thickness of the thick pulp is 0.5-1mm, the drying condition is 220-250 ℃ and 10-30 s, taking out and crushing, and sieving with a 60-80 mesh sieve to obtain fruit powder and vegetable powder;
or placing the fruit pulp or the vegetable thick pulp into an oven, drying at 130 ℃ for 25-40min under the condition of 120-.
Because different raw materials have different product characteristics, the drying conditions adopted are different. For example, the pumpkin thick pulp and the purple sweet potato thick pulp obtained by the method need to be respectively put into a roller drying agent for roller drying. And the obtained thick celery pulp and thick cucumber pulp are required to be put into an oven for drying.
The fruit and vegetable pulp and the fruit and vegetable powder of the embodiment of the invention can be selected and matched, for example, cucumber salad dressing can be directly selected from cucumber powder and cucumber thick paste, and strawberry, blueberry, kiwi fruit and the like can be selected by mixing fruit salad dressing.
Further, the acidulant in this embodiment is white vinegar, and the oil and fat includes one or more selected from soybean oil, sunflower seed oil, peanut oil and palm oil, preferably soybean oil and sunflower seed oil. The starch sugar comprises one or more selected from maltodextrin, refined white sugar, glucose and fructose. The antioxidant comprises one or more selected from vitamin e, disodium edetate, D-sodium erythorbate and vitamin C, preferably vitamin e, disodium edetate and D-sodium erythorbate, and is mixed at a specified addition amount not exceeding 2760; the emulsifier comprises one or more selected from sodium starch octenyl succinate, molecular distillation monoglyceride and modified soybean phospholipid, preferably sodium starch octenyl succinate. The main components of the composite food additive of the embodiment are carrageenan, xanthan gum, locust bean gum, trisodium citrate and potassium chloride.
The salad dressing provided by the embodiment of the invention is used for treating fresh fruits and vegetables, and fruit and vegetable pulp and fruit and vegetable powder are prepared from the fruits and vegetables according to the characteristics of the fruits and vegetables, so that the problem of short shelf life caused by directly applying the fresh fruits and vegetables to the salad dressing at present is solved, and the shelf life of the salad dressing provided by the embodiment of the invention can be kept over six months.
In addition, the invention also provides a preparation method of the egg-free low-fat fruit and vegetable salad dressing, which comprises the following steps:
step 20, mixing a certain amount of water and fruit and vegetable powder, heating to 60 ℃, and keeping for 25-30 min to obtain a material A;
step 30, uniformly mixing quantitative water, starch sugar, edible salt, antioxidant, stabilizer and emulsifier to obtain a material B;
step 40, adding the fruit and vegetable pulp into the material B, stirring at a low speed for 10-20 min, adding a certain amount of vinegar while stirring, then stirring at a high speed for 8-12 min, then uniformly mixing all the materials, transferring into a constant-temperature stirring tank at 80-85 ℃, and stirring at a constant temperature for 30-40 min to obtain a sauce C;
step 50, mixing the sauce C and the material A, and cooling to 20-25 ℃ to obtain a material D;
and step 60, slowly adding a certain amount of grease into the sauce D, then stirring at a high speed, and quickly adding a certain amount of grease and vinegar while stirring to obtain the salad sauce.
The method is different from the common salad sauce process by adding the step 10, pretreating the raw materials, and preparing fruit and vegetable pulp and fruit and vegetable powder; step 20, mixing a certain amount of water and fruit and vegetable powder, heating to 60 ℃, and keeping for 25-30 min to obtain a material A; and in the step 40, a step is particularly added, namely all the materials are uniformly mixed and then are transferred into a constant-temperature stirring tank at the temperature of 80-85 ℃, and stirring is carried out for 30-40 minutes at the constant temperature, so that the mixed fruit and vegetable pulp, salt sugar and other raw materials are fully cured and fused, the soft and rich taste is increased, the water activity value of the final product is further reduced, and the shelf life is prolonged.
The properties of the product obtained by transferring the material into a constant temperature stirring tank at 80-85 ℃ such as taste, shelf life and stability are shown in the following table:
with reference to fig. 1 to 6, the following embodiments are explained:
example 1:
step 20, mixing a certain amount of water and fruit and vegetable powder, heating to 50 ℃, and keeping for 25min to obtain a material A;
step 30, uniformly mixing quantitative water, starch sugar, edible salt, antioxidant, stabilizer and emulsifier to obtain a material B;
step 40, adding the fruit and vegetable pulp into the material B, stirring at a low speed for 10min, adding a certain amount of acidifying agent while stirring, then stirring at a high speed for 8min, then uniformly mixing all the materials, transferring into a constant-temperature stirring tank at 80 ℃, and stirring at a constant temperature for 30min to obtain a sauce C;
step 50, mixing the sauce C and the material A, and cooling to 20 ℃ to obtain a material D;
and step 60, slowly adding a certain amount of grease into the material D, then stirring at a high speed, and quickly adding a certain amount of grease and an acidifier while stirring to obtain the salad dressing.
The components of each material in this example are as follows: 10% of oil and fat, 10% of starch sugar, 4% of an acidulant, 1% of salt, 10% of fruit and vegetable pulp, 6% of fruit and vegetable powder, 0.4% of an antioxidant, 0.5% of a compound food additive, 0.5% of an emulsifier and the balance of water;
the oil and fat is soybean oil, the starch sugar is maltodextrin, the acidulant is white vinegar, the fruit and vegetable pulp is cucumber pulp, the fruit and vegetable powder is cucumber powder, the antioxidant is vitamin e and disodium edetate, and the emulsifier is starch sodium octenyl succinate.
Example 2:
step 20, mixing a certain amount of water and fruit and vegetable powder, heating to 60 ℃, and keeping for 25min to obtain a material A;
step 30, uniformly mixing quantitative water, starch sugar, edible salt, antioxidant, stabilizer and emulsifier to obtain a material B;
step 40, adding the fruit and vegetable pulp into the material B, stirring at a low speed for 10min, adding a certain amount of acidifying agent while stirring, then stirring at a high speed for 8min, then uniformly mixing all the materials, transferring into a constant-temperature stirring tank at 80 ℃, and stirring at a constant temperature for 30min to obtain a sauce C;
step 50, mixing the sauce C and the material A, and cooling to 20 ℃ to obtain a material D;
and step 60, slowly adding a certain amount of grease into the material D, then stirring at a high speed, and quickly adding a certain amount of grease and an acidifier while stirring to obtain the salad dressing.
The components of each material in this example are as follows: 20% of oil and fat, 20% of starch sugar, 6% of an acidulant, 2% of salt, 20% of fruit and vegetable pulp, 7% of fruit and vegetable powder, 0.4% of an antioxidant, 0.5% of a compound food additive, 0.5% of an emulsifier and the balance of water;
the oil and fat is sunflower seed oil, the starch sugar is glucose, the acidulant is white vinegar, the fruit and vegetable pulp is strawberry pulp and pumpkin pulp, the fruit and vegetable powder is cucumber powder and pumpkin powder, the antioxidant is vitamin e and disodium edetate, and the emulsifier is octenyl succinic acid starch sodium.
Example 3:
step 20, mixing a certain amount of water and fruit and vegetable powder, heating to 60 ℃, and keeping for 25min to obtain a material A;
step 30, uniformly mixing quantitative water, starch sugar, edible salt, antioxidant, stabilizer and emulsifier to obtain a material B;
step 40, adding the fruit and vegetable pulp into the material B, stirring at a low speed for 10min, adding a certain amount of acidifying agent while stirring, then stirring at a high speed for 8min, then uniformly mixing all the materials, transferring into a constant-temperature stirring tank at 83 ℃, and stirring at a constant temperature for 30min to obtain a sauce C;
step 50, mixing the sauce C and the material A, and cooling to 20 ℃ to obtain a material D;
and step 60, slowly adding a certain amount of grease into the material D, then stirring at a high speed, and quickly adding a certain amount of grease and an acidifier while stirring to obtain the salad dressing.
The components of each material in this example are as follows: 20% of oil and fat, 20% of starch sugar, 6% of an acidulant, 2% of salt, 20% of fruit and vegetable pulp, 7% of fruit and vegetable powder, 0.4% of an antioxidant, 0.5% of a compound food additive, 0.5% of an emulsifier and the balance of water;
the oil and fat is sunflower seed oil, the starch sugar is glucose, the acidulant is white vinegar, the fruit and vegetable pulp is strawberry pulp and pumpkin pulp, the fruit and vegetable powder is cucumber powder and pumpkin powder, the antioxidant is vitamin e and disodium edetate, and the emulsifier is octenyl succinic acid starch sodium.
Example 4:
step 20, mixing a certain amount of water and fruit and vegetable powder, heating to 60 ℃, and keeping for 25min to obtain a material A;
step 30, uniformly mixing quantitative water, starch sugar, edible salt, antioxidant, stabilizer and emulsifier to obtain a material B;
step 40, adding the fruit and vegetable pulp into the material B, stirring at a low speed for 10min, adding a certain amount of acidifying agent while stirring, then stirring at a high speed for 8min, then uniformly mixing all the materials, transferring into a constant-temperature stirring tank at 83 ℃, and stirring at a constant temperature for 30min to obtain a sauce C;
step 50, mixing the sauce C and the material A, and cooling to 20 ℃ to obtain a material D;
and step 60, slowly adding a certain amount of grease into the material D, then stirring at a high speed, and quickly adding a certain amount of grease and an acidifier while stirring to obtain the salad dressing.
The components of each material in this example are as follows: 20% of oil and fat, 20% of starch sugar, 6% of an acidulant, 2% of salt, 20% of fruit and vegetable pulp, 7% of fruit and vegetable powder, 0.4% of an antioxidant, 0.5% of a compound food additive, 0.5% of an emulsifier and the balance of water;
the oil and fat is sunflower seed oil, the starch sugar is glucose, the acidulant is white vinegar, the fruit and vegetable pulp is strawberry pulp and pumpkin pulp, the fruit and vegetable powder is cucumber powder and pumpkin powder, the antioxidant is vitamin e and disodium edetate, and the emulsifier is octenyl succinic acid starch sodium.
Example 5:
step 20, mixing a certain amount of water and fruit and vegetable powder, heating to 60 ℃, and keeping for 25min to obtain a material A;
step 30, uniformly mixing quantitative water, starch sugar, edible salt, antioxidant, stabilizer and emulsifier to obtain a material B;
step 40, adding the fruit and vegetable pulp into the material B, stirring at a low speed for 10min, adding a certain amount of acidifying agent while stirring, then stirring at a high speed for 8min, then uniformly mixing all the materials, transferring into a constant-temperature stirring tank at 83 ℃, and stirring at a constant temperature for 30min to obtain a sauce C;
step 50, mixing the sauce C and the material A, and cooling to 20 ℃ to obtain a material D;
and step 60, slowly adding a certain amount of grease into the material D, then stirring at a high speed, and quickly adding a certain amount of grease and an acidifier while stirring to obtain the salad dressing.
The components of each material in this example are as follows: 30% of oil and fat, 30% of starch sugar, 12% of an acidifier, 3% of salt, 30% of fruit and vegetable pulp, 15% of fruit and vegetable powder, 0.4% of an antioxidant, 0.5% of a compound food additive, 0.5% of an emulsifier and the balance of water;
the oil and fat is sunflower seed oil, the starch sugar is glucose, the acidulant is white vinegar, the fruit and vegetable pulp is strawberry pulp and pumpkin pulp, the fruit and vegetable powder is cucumber powder and pumpkin powder, the antioxidant is vitamin e and disodium edetate, and the emulsifier is octenyl succinic acid starch sodium.
The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (10)
1. The egg-free low-fat fruit and vegetable salad dressing is characterized by comprising the following raw materials in parts by weight:
10-30% of grease, 10-30% of starch sugar, 4-12% of an acidulant, 0-3% of salt, 10-30% of fruit and vegetable pulp, 6-15% of fruit and vegetable powder, 0-0.8% of an antioxidant, 0-1% of a compound food additive, 0-1% of an emulsifier and the balance of water.
2. The egg-free, low-fat fruit and vegetable salad dressing according to claim 1, wherein the fruit and vegetable pulp comprises fruit pulp or vegetable pulp or a mixture of fruit pulp and vegetable pulp.
3. The egg-free low-fat fruit and vegetable salad dressing according to claim 2, wherein the fruit and vegetable pulp comprises water fruit pulp and vegetable pulp, and the fruit and vegetable pulp is prepared by adopting the following method:
step 10, preparing fruit pulp;
step 20, preparing vegetable pulp;
and step 30, mixing the fruit pulp and the vegetable pulp to obtain the fruit and vegetable pulp.
4. The egg-free low-fat fruit and vegetable salad dressing according to claim 3, wherein the preparation method of the fruit pulp in the step 10 comprises:
fully cleaning fruits to obtain clean fruits, slicing the clean fruits, performing primary pasteurization, crushing the fruits by using a food processor, and adding 10% fructose syrup into crushed filtrate for decocting to obtain high-concentration fruit pulp;
the preparation method of the vegetable pulp in the step 20 comprises the following steps:
fully cleaning vegetables to obtain clean vegetables, cutting the clean vegetables into sections, then smashing by using a food processor, passing through a colloid mill, adding cellulase for food in an aseptic environment, carrying out enzymolysis for 3-4 hours at 45-55 ℃, and filtering to obtain vegetable thick pulp.
5. The egg-free low fat fruit and vegetable salad dressing according to claim 1, wherein the fruit and vegetable powder comprises fruit powder or vegetable powder or a mixture of fruit powder and vegetable powder.
6. The egg-free low-fat fruit and vegetable salad dressing according to claim 5, wherein the fruit and vegetable powder is prepared by adopting the following method:
placing fruit pulp or vegetable thick pulp into a roller dryer for roller drying, wherein the thickness of the thick pulp is 0.5-1mm, the drying condition is 220-250 ℃ and 10-30 s, taking out and crushing, and sieving with a 60-80 mesh sieve to obtain fruit powder and vegetable powder;
or placing the fruit pulp or the vegetable thick pulp into an oven, drying at 130 ℃ for 25-40min under the condition of 120-.
7. The egg-free low-fat fruit and vegetable salad dressing according to claim 1, wherein the antioxidant comprises one or more selected from vitamin e, disodium edetate, sodium D-isoascorbate, vitamin C; the emulsifier comprises one or more selected from sodium starch octenyl succinate, molecular distillation monoglyceride and modified soybean phospholipid.
8. A preparation method of egg-free low-fat fruit and vegetable salad dressing is characterized by comprising the following steps:
step 10, pretreating raw materials, and preparing fruit and vegetable pulp and fruit and vegetable powder;
step 20, mixing a certain amount of water and fruit and vegetable powder, heating to 50-70 ℃, and keeping for 25-30 min to obtain a material A;
step 30, uniformly mixing quantitative water, starch sugar, edible salt, antioxidant, stabilizer and emulsifier to obtain a material B;
step 40, adding the fruit and vegetable pulp into the material B, stirring at a low speed for 10-20 min, adding a certain amount of acidifying agent while stirring, then stirring at a high speed for 8-12 min, then uniformly mixing all the materials, transferring into a constant-temperature stirring tank at 80-85 ℃, and stirring at a constant temperature for 30-40 min to obtain a sauce material C;
step 50, mixing the sauce C and the material A, and cooling to 20-25 ℃ to obtain a material D;
and step 60, slowly adding a certain amount of grease into the material D, then stirring at a high speed, and quickly adding a certain amount of grease and an acidifier while stirring to obtain the salad dressing.
9. The method of preparing an egg-free low fat fruit and vegetable salad dressing according to claim 8, wherein the fruit and vegetable pulp comprises fruit pulp and/or vegetable pulp, and the method of preparing fruit pulp comprises:
fully cleaning fruits to obtain clean fruits, slicing the clean fruits, performing primary pasteurization, crushing the fruits by using a food processor, and adding 10% fructose syrup into crushed filtrate for decocting to obtain high-concentration fruit pulp;
the preparation method of the vegetable pulp comprises the following steps:
fully cleaning vegetables to obtain clean vegetables, cutting the clean vegetables into sections, then smashing by using a food processor, passing through a colloid mill, adding cellulase for food in an aseptic environment, carrying out enzymolysis for 3-4 hours at 45-55 ℃, and filtering to obtain vegetable thick pulp.
10. The method for preparing the egg-free low-fat fruit and vegetable salad dressing according to claim 8, wherein the fruit and vegetable powder is prepared by adopting the following method:
placing fruit pulp or vegetable thick pulp into a roller dryer for roller drying, wherein the thickness of the thick pulp is 0.5-1mm, the drying condition is 220-250 ℃ and 10-30 s, taking out and crushing, and sieving with a 60-80 mesh sieve to obtain fruit powder and vegetable powder;
or placing the fruit pulp or the vegetable thick pulp into an oven, drying at 130 ℃ for 25-40min under the condition of 120-.
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| CN111657483A (en) * | 2020-06-30 | 2020-09-15 | 河北工程大学 | Low-fat and egg-free red date salad dressing and preparation method thereof |
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