CN111657480A - Low-fat egg-free salad dressing with probiotic function and preparation method thereof - Google Patents

Low-fat egg-free salad dressing with probiotic function and preparation method thereof Download PDF

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Publication number
CN111657480A
CN111657480A CN202010614141.8A CN202010614141A CN111657480A CN 111657480 A CN111657480 A CN 111657480A CN 202010614141 A CN202010614141 A CN 202010614141A CN 111657480 A CN111657480 A CN 111657480A
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low
salad dressing
fat egg
free
sweet potato
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郝光飞
赵山山
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Hebei University of Engineering
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Hebei University of Engineering
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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
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
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    • 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
    • A23L29/065—Microorganisms
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
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    • A—HUMAN NECESSITIES
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    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum

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Abstract

The invention discloses a low-fat egg-free salad dressing with a probiotic function and a preparation method thereof, the prepared low-fat egg-free salad dressing with the probiotic function has the characteristics of higher viscosity, higher emulsion stability and longer shelf life, and the prepared product has good taste; the low-fat egg-free salad dressing with the probiotic function prepared by the invention has a long storage period, and does not deteriorate after being stored at room temperature for about one year.

Description

Low-fat egg-free salad dressing with probiotic function and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to low-fat egg-free salad dressing with a probiotic function 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 good place in the diet. The salad sauce is prepared from vegetable oil, egg yolk, brewed vinegar, flavoring and spice. Salad prepared by using salad sauce and vegetables and fruits is known as the best way for keeping nutrition by keeping the nutrient components of the materials to the maximum extent. However, since salad dressing is a high calorie, high fat and high cholesterol food and a large intake of salad dressing may adversely affect blood lipid and lipid metabolism organs of a human, there is a trend to develop low fat and low cholesterol salad dressing.
Sweet potato is an alkaline food, contains a large amount of dietary fiber, carotene, vitamin A, vitamin B, vitamin C, vitamin E, more than ten trace elements such as potassium, iron, copper, calcium, selenium and the like, is beneficial to maintaining the acid-base balance of human bodies if being frequently eaten, and can reduce blood cholesterol and prevent symptoms such as sub-health, cardiovascular and cerebrovascular diseases and the like to a certain extent when being eaten. The purple sweet potato not only has the nutrient components of the sweet potato, but also is rich in anthocyanin. Anthocyanins have small molecular structures and are the only substances capable of clearing free radicals and protecting brain cells through the blood brain barrier. Anthocyanins have preventive and therapeutic effects on more than 100 diseases, and are known as the seventh major essential nutrients following water, protein, fat, carbohydrate, vitamins, and minerals.
Lactic Acid Bacteria (LAB) are a generic term for gram-positive bacteria that ferment sugars primarily as lactic acid, usually catalase-negative, anaerobic, acid-tolerant, spore-free bacilli and cocci. Lactic acid bacteria are mostly the indispensable probiotic flora in humans and animals, and are safe (GRAS) food-grade microorganisms. A number of studies in recent years have shown that lactic acid bacteria can exert a variety of physiological functions as an indispensable beneficial flora in the intestinal tract: such as maintaining the balance of intestinal flora, relieving lactose intolerance, enhancing immunity, regulating blood sugar and blood pressure, and regulating serum cholesterol level.
Currently, low-fat egg-free salad dressing with probiotic function is reported, so that a low-fat egg-free salad dressing with good stability and richer nutrition and a preparation method thereof are urgently needed in the field.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made keeping in mind the above and/or other problems occurring in the prior art.
Therefore, the invention aims to overcome the defects in the prior art and provide a low-fat egg-free salad dressing with a probiotic function.
In order to solve the technical problems, the invention provides the following technical scheme: a low-fat egg-free salad dressing with probiotic function is characterized in that: the salad sauce is prepared from the following raw materials in percentage by weight:
Figure BDA0002563171720000021
as a preferred embodiment of the low-fat egg-free salad dressing with prebiotic function according to the invention, wherein: the purple sweet potato powder is purple sweet potato whole powder, wherein the purple sweet potato whole powder contains 4.12-5.24% of protein, 48.32-52.23% of starch and 150-180 mg/100g of polyphenol.
As a preferred embodiment of the low-fat egg-free salad dressing with prebiotic function according to the invention, wherein: the processing steps of the purple sweet potato whole flour comprise,
cleaning: cleaning the raw materials;
peeling: removing the outer skin of the purple sweet potato;
slicing: cutting the peeled purple sweet potatoes into shredded sweet potatoes by a vegetable slicer;
color protection: preparing 0.5% solution with salt, and soaking cut shredded potatoes in the solution for 5-8 min;
and (3) drying: drying by using drying equipment at the temperature of 45-50 ℃, wherein the final moisture of the drying is below 6%;
crushing: and (3) crushing the dried shredded potatoes by a crusher to ensure that the fineness of the potato powder is 100-200 meshes, thus obtaining the whole purple potato powder.
As a preferred embodiment of the low-fat egg-free salad dressing with prebiotic function according to the invention, wherein: the edible oil is one of rapeseed salad oil, rice bran salad oil, cottonseed salad oil, sunflower seed salad oil and peanut salad oil.
As a preferred embodiment of the low-fat egg-free salad dressing with prebiotic function according to the invention, wherein: the lactobacillus is lactobacillus plantarum.
As a preferred embodiment of the low-fat egg-free salad dressing with prebiotic function according to the invention, wherein: the spice is selected from one or more of pepper, anise, fennel, orange peel and bay leaves, and is sieved by a 100-200-mesh sieve after being crushed.
As a preferred embodiment of the low-fat egg-free salad dressing with prebiotic function according to the invention, wherein: the emulsifier is selected from one or more of sodium stearoyl lactylate, calcium stearoyl lactylate and fatty acid monoglyceride.
As a preferred embodiment of the low-fat egg-free salad dressing with prebiotic function according to the invention, wherein: the stabilizer is tara gum.
It is a further object of the present invention to overcome the deficiencies of the prior art and to provide a process for the preparation of a low fat egg-free salad dressing with prebiotic function.
In order to solve the technical problems, the invention provides the following technical scheme: a preparation method of low-fat egg-free salad sauce with probiotic function comprises weighing the raw materials according to the weight percentage; dissolving white granulated sugar in water, adding tara gum, passing through a colloid mill at the rotation speed of 4000-5000 r/min, and homogenizing for 6-8 min to obtain tara gum solution; grinding and mashing salt and other ingredients, and then sieving with a 100-200-mesh sieve; after the strain is activated, centrifuging the liquid culture solution at 5000rpm/min for 1-2 min, discarding the supernatant, collecting the thallus, and cleaning with normal saline for 3 times to obtain the lactobacillus cake to be added; mixing all the components except the grease, the lactic acid bacteria, the white vinegar, the lauryl gallate and the tala glue solution, stirring uniformly, and heating to 80-95 ℃ by using direct steam; adding the tala glue solution, uniformly mixing, standing for 5-15 min, cooling to 20-30 ℃, adding lactic acid bacteria, quickly stirring at 1400r/min until the mixture is smooth and bright, then slowly stirring at 600r/min for 6-10 min, dropwise adding edible oil at a dropping speed of 100mL/min, and fully stirring; after all the edible oil is added, sequentially adding lauryl gallate and white vinegar, and homogenizing at 4000-5000 r/min for 8-10 min to obtain the low-fat egg-free salad sauce finished product.
As a preferable scheme of the preparation method of the low-fat egg-free salad dressing with probiotic function, the preparation method comprises the following steps: the salad sauce is prepared from the following raw materials in percentage by weight:
Figure BDA0002563171720000041
the invention has the beneficial effects that:
(1) the invention discloses a low-fat egg-free salad dressing with a probiotic function, which has the characteristics of higher viscosity, higher emulsion stability and longer shelf life, and the prepared product has good taste; the low-fat egg-free salad sauce with the probiotic function has a long storage period, and does not deteriorate after being stored at room temperature for about one year. And meanwhile, the emulsification stability of the system can be improved, probably because the lauryl gallate has a polyphenol end hydrophilic structure and a fatty chain hydrophobic end, the anthocyanidin contained in the purple sweet potato whole powder also has a polyphenol hydrophilic structure, and after the lauryl gallate and the purple sweet potato whole powder are compounded, a certain network structure can be formed, and simultaneously, the lauryl gallate and the purple sweet potato whole powder are compounded to act together through various factors so as to synergistically improve the emulsification stability.
(2) According to the invention, the low-fat salad dressing with the probiotic function is developed by utilizing the sweet potato/purple sweet potato whole powder and the lactic acid bacteria, so that the nutrition is richer, the probiotic function is further endowed to the salad dressing, some health problems brought by the salad dressing can be greatly solved by taking the low-fat salad dressing as a raw material, and the low-fat salad dressing has a wide market prospect.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
The method for measuring the emulsion stability comprises the following steps: putting 20g purple sweet potato powder into a beaker, adding 50g rapeseed salad oil and 25g deionized water, 0.01g lauryl gallate, 0.2g sodium stearyl lactate and 0.2g tara gum, and dispersing for 2min by a 5000r/min high-speed dispersion machine; quickly pouring the dispersion liquid into a 50mL centrifuge tube in equal amount, carrying out constant-temperature water bath at 80 ℃ for 60min, then centrifuging, and measuring the height of an emulsion layer and the total height of the solution after centrifuging;
emulsion stability (%) — emulsion layer height after water bath/total solution height × 100.
Determination of acid value in the invention: refer to the method specified in national standard GB5009.229-2016 (determination of acid value in food safety national standard food).
The coliform group bacteria determination of the invention: refer to the method specified in the national standard GB4789.3-2016 food safety national standard food microbiology test coliform group count.
The total number of the bacterial colonies is determined by a method specified in national standard GB/T4789.2-2016 (Total number of bacterial colonies determined by food safety national standard food microbiological inspection).
The peroxide value is measured according to the method specified in national standard GB/T5009.227-2016 (national standard for measuring peroxide value in food safety national standard food).
In the invention, Lactobacillus plantarum (Lactobacillus plantarum) danisc (china) ltd, and other raw materials are all sold in the general market unless otherwise specified.
The sensory analysis method comprises the following steps: 20g of low-fat salad dressing at room temperature was weighed and placed in a disposable cup, and then tasted independently by 15 panelists and scored according to the body condition, fineness, flavor and taste of the sample, the criteria being shown in table 1.
TABLE 1
Figure BDA0002563171720000061
The processing steps of the purple sweet potato whole flour are as follows:
(1) cleaning: cleaning the raw materials;
(2) peeling: removing the outer skin of the purple sweet potato;
(3) slicing: cutting the peeled purple sweet potatoes into shredded sweet potatoes by a vegetable slicer;
(4) color protection: preparing 0.5% solution with salt, and soaking cut shredded potatoes in the solution for 5-8 min;
(5) and (3) drying: drying by using drying equipment at the temperature of 45-50 ℃, wherein the final moisture of the drying is below 6%;
(6) crushing: and (3) crushing the dried shredded potatoes by a crusher to ensure that the fineness of the potato powder is 100-200 meshes, thus obtaining the whole purple potato powder.
The spice of the invention: pulverizing one or more of fructus Zanthoxyli, fructus Anisi Stellati, fructus Foeniculi, pericarpium Citri Tangerinae, and folium Neocinnamomi Delavayi, sieving with 200 mesh sieve, and respectively making into fructus Zanthoxyli spice, fructus Anisi Stellati spice, fructus Foeniculi spice, pericarpium Citri Tangerinae spice, and folium Camelliae sinensis spice.
Example 1
The embodiment provides low-fat egg-free salad dressing with probiotic function, which comprises the following components in percentage by weightComprises the following components: 35% of rapeseed salad oil, 5% of white granulated sugar, 20% of purple sweet potato whole powder, 25% of water, 5% of white vinegar, 3% of salt, 0.8% of monosodium glutamate, 5.78% of pepper spice, 0.2% of tara gum, 0.02% of potassium sorbate, 0.01% of lauryl gallate, 0.2% of sodium stearoyl lactylate and 10% of lactic acid bacteria8CFU/g。
The preparation method comprises the following steps:
(1) weighing the raw materials according to the weight percentage, wherein the purple sweet potato whole powder contains 5.24% of protein, 52.23% of starch and 180mg/100g of polyphenol;
(2) dissolving white granulated sugar in water, adding tara gum, passing through a colloid mill at a rotation speed of 5000r/min, and homogenizing for 8min to obtain tara gum solution;
(3) grinding salt and other ingredients, mashing, and sieving with 200 mesh sieve;
(4) centrifuging the liquid culture solution at 5000rpm/min for 2min after strain activation, discarding supernatant, collecting thallus, and cleaning with normal saline for 3 times to obtain lactobacillus cake to be added;
(5) mixing all the components except oil, lactobacillus, white vinegar, lauryl gallate and tala gum solution, stirring, and heating to 95 deg.C with direct steam;
(6) adding tala glue solution, mixing well, standing for 15min, cooling to 30 deg.C, adding lactobacillus, rapidly stirring at 1400r/min to smooth and bright, slowly stirring at 600r/min for 10min, adding edible oil at a dropping speed of 100mL/min, and stirring thoroughly;
(7) after all edible oil is added, sequentially adding lauryl gallate and white vinegar, and homogenizing at 5000r/min for 10min to obtain the low-fat egg-free salad sauce.
Example 2
The embodiment provides a low-fat egg-free salad dressing with a probiotic function, which comprises the following components in percentage by weight: 30% of salad oil, 10% of white granulated sugar, 25% of purple sweet potato whole powder, 23.74% of water, 7.5% of white vinegar, 1% of salt, 0.5% of monosodium glutamate, 1.65% of pepper spice, 0.2% of tara gum, 0.01% of potassium sorbate, 0.4% of sodium stearoyl lactylate, 0.0% of lauryl gallate06%, lactic acid bacteria 109CFU/g。
The preparation method comprises the following steps:
(1) weighing the raw materials according to the weight percentage, wherein the purple sweet potato whole powder contains 4.12 percent of protein, 48.32 percent of starch and 150mg/100g of polyphenol;
(2) dissolving white granulated sugar in water, adding tara gum, passing through a colloid mill at the rotation speed of 4000r/min, and homogenizing for 6min to obtain tara gum solution;
(3) grinding salt and other ingredients, mashing, and sieving with 200 mesh sieve;
(4) centrifuging the liquid culture solution at 5000rpm/min for 2min after strain activation, discarding supernatant, collecting thallus, and cleaning with normal saline for 3 times to obtain lactobacillus cake to be added;
(5) mixing all the components except oil, lactobacillus, white vinegar, lauryl gallate and tala gum solution, stirring, and heating to 80 deg.C with direct steam;
(6) adding tala glue solution, mixing well, standing for 15min, cooling to 30 deg.C, adding lactobacillus, rapidly stirring at 1400r/min to smooth and bright, slowly stirring at 600r/min for 6min, adding edible oil at a dropping speed of 100mL/min, and stirring thoroughly;
(7) after all edible oil is added, sequentially adding lauryl gallate and white vinegar, and homogenizing at 5000r/min for 10min to obtain the low-fat egg-free salad sauce.
Example 3
The embodiment provides a low-fat egg-free salad dressing with a probiotic function, which comprises the following components in percentage by weight: 25% of salad oil, 8% of white granulated sugar, 30% of purple sweet potato whole powder, 19.84% of water, 9% of white vinegar, 2% of salt, 0.1% of monosodium glutamate, 5% of pepper spice, 0.25% of tara gum, 0.01% of potassium sorbate, 0.8% of sodium stearoyl lactylate, 0.01% of lauryl gallate and 10% of lactic acid bacteria9CFU/g。
The preparation method comprises the following steps:
(1) weighing the raw materials according to the weight percentage, wherein the purple sweet potato whole powder contains 4.8% of protein, 48.32% of starch and 150mg/100g of polyphenol;
(2) dissolving white granulated sugar in water, adding tara gum, passing through a colloid mill at a rotation speed of 5000r/min, and homogenizing for 8min to obtain tara gum solution;
(3) grinding salt and other ingredients, mashing, and sieving with 200 mesh sieve;
(4) centrifuging the liquid culture solution at 5000rpm/min for 2min after strain activation, discarding supernatant, collecting thallus, and cleaning with normal saline for 3 times to obtain lactobacillus cake to be added;
(5) mixing all the components except oil, lactobacillus, white vinegar, lauryl gallate and tala gum solution, stirring, and heating to 95 deg.C with direct steam;
(6) adding tala glue solution, mixing well, standing for 15min, cooling to 30 deg.C, adding lactobacillus, rapidly stirring at 1400r/min to smooth and bright, slowly stirring at 600r/min for 10min, adding edible oil at a dropping speed of 100mL/min, and stirring thoroughly;
(7) after all edible oil is added, sequentially adding lauryl gallate and white vinegar, and homogenizing at 5000r/min for 8min to obtain the low-fat egg-free salad sauce.
Three low-fat egg-free salad dressings with probiotic function prepared in examples 1 to 3 were tested, and the test results are shown in tables 2 and 3.
TABLE 2 physical and chemical indexes of low-fat and egg-free salad dressing
Figure BDA0002563171720000081
Figure BDA0002563171720000091
TABLE 3 Low fat No egg salad dressing microbial index
Figure BDA0002563171720000092
As can be seen from tables 2 and 3, the low-fat egg-free salad dressing prepared by the invention has better quality, and both the physical and chemical indexes and the microbial indexes meet the standard requirements.
Example 4
The embodiment provides a low-fat egg-free salad dressing with a probiotic function, which comprises the following components in percentage by weight: 30% of salad oil, 10% of white granulated sugar, 25% of purple sweet potato whole powder, 23.74% of water, 7.5% of white vinegar, 1% of salt, 0.5% of monosodium glutamate, 1.65% of pepper spice, 0.2% of tara gum, 0.01% of potassium sorbate, 0.4% of sodium stearoyl lactylate, 10% of lactic acid bacteria8～109CFU/g。
The preparation method comprises the following steps:
(1) weighing the raw materials according to the weight percentage, wherein the purple sweet potato whole powder contains 4.12-5.24% of protein, 48.32-52.23% of starch and 150-180 mg/100g of polyphenol;
(2) dissolving white granulated sugar in water, adding tara gum, passing through a colloid mill at the rotation speed of 4000-5000 r/min, and homogenizing for 6-8 min to obtain tara gum solution;
(3) grinding and mashing salt and other ingredients, and then sieving with a 100-200-mesh sieve;
(4) after the strain is activated, centrifuging the liquid culture solution at 5000rpm/min for 1-2 min, discarding the supernatant, collecting the thallus, and cleaning with normal saline for 3 times to obtain the lactobacillus cake to be added;
(5) mixing all the components except the grease, the lactic acid bacteria, the white vinegar, the lauryl gallate and the tala glue solution, stirring uniformly, and heating to 80-95 ℃ by using direct steam;
(6) adding the tala glue solution, uniformly mixing, standing for 5-15 min, cooling to 20-30 ℃, adding lactic acid bacteria, quickly stirring at 1400r/min until the mixture is smooth and bright, then slowly stirring at 600r/min for 6-10 min, dropwise adding edible oil at a dropping speed of 100mL/min, and fully stirring;
(7) and after all the edible oil is added, sequentially adding white vinegar, and homogenizing at 4000-5000 r/min for 8-10 min to obtain the low-fat egg-free salad sauce finished product.
Example 5
Under the condition of the embodiment 2, the whole purple sweet potato powder is replaced by the whole sweet potato powder, and other process conditions are not changed to prepare the salad sauce; the preparation process of the whole sweet potato powder comprises the following steps:
(1) cleaning: cleaning the raw materials;
(2) peeling: removing the outer skin of the sweet potatoes;
(3) slicing: cutting the peeled sweet potatoes into potato shreds by using a vegetable slicer;
(4) color protection: preparing 0.5% solution with salt, and soaking cut shredded potatoes in the solution for 5-8 min;
(5) and (3) drying: drying by using drying equipment at the temperature of 45-50 ℃, wherein the final moisture of the drying is below 6%;
(6) crushing: and (3) crushing the dried shredded sweet potatoes by using a crusher to ensure that the fineness of the sweet potato powder is 100-200 meshes, thus obtaining the sweet potato whole powder.
Three low-fat egg-free salad dressings with probiotic function prepared in examples 1 to 5 were evaluated organoleptically and the results are shown in table 4.
TABLE 4
Example 1 Example 2 Example 3 Example 4 Example 5
Sensory scoring 8.8 9.6 9.2 7.8 8.2
As can be seen from table 4, when lauryl gallate is not added or purple sweet potato powder is replaced with sweet potato powder, the sensory score of the prepared salad dressing is reduced, a network structure can be formed to improve the emulsification stability of the system probably due to the combined action of the anthocyanins, lauryl gallate and starch in the whole purple sweet potato powder, and the lauryl gallate has a polyphenol end hydrophilic structure and a fat chain hydrophobic end, and the anthocyanidins contained in the whole purple sweet potato powder also have a polyphenol hydrophilic structure, so that after the purple sweet potato powder is compounded with the whole purple sweet potato powder, a certain network structure can be formed, and the tara gum and the emulsifier are compounded at the same time, so that the emulsification stability is improved cooperatively, and when lauryl gallate is not added or the purple sweet potato powder is replaced with the sweet potato powder, a better stable reaction system cannot be provided, and the sensory score is low.
Example 6
Test one: taking 20g of the purple sweet potato powder in the embodiment 2, adding 50g of rapeseed salad oil, 25g of deionized water, 0.06g of lauryl gallate, 0.2g of sodium stearyl lactate and 0.2g of tara gum into a beaker, and dispersing for 4min by using a 5000r/min high-speed dispersion machine; quickly pouring the dispersion liquid into a 50mL centrifuge tube in equal amount, carrying out constant-temperature water bath at 80 ℃ for 60min, then centrifuging, measuring the height of an emulsion layer and the total height of the solution after centrifuging, and measuring the emulsion stability;
emulsion stability (%) — emulsion layer height after water bath/total solution height × 100.
And (2) test II: putting 20g of sweet potato powder into a beaker, adding 50g of rapeseed salad oil and 25g of deionized water, 0.01g of lauryl gallate, 0.2g of sodium stearyl lactate and 0.2g of tara gum, and dispersing for 4min by using a 5000r/min high-speed dispersion machine; quickly pouring the dispersion liquid into a 50mL centrifuge tube in equal amount, carrying out constant-temperature water bath at 80 ℃ for 60min, then centrifuging, measuring the height of an emulsion layer and the total height of the solution after centrifuging, and measuring the emulsion stability;
emulsion stability (%) — emulsion layer height after water bath/total solution height × 100.
And (3) test III: taking 20g of the purple sweet potato powder in the embodiment 2, adding 50g of rapeseed salad oil and 25g of deionized water, 0.2g of sodium stearoyl lactylate and 0.2g of tara gum into a beaker, and dispersing for 4min by using a 5000r/min high-speed dispersion machine; quickly pouring the dispersion liquid into a 50mL centrifuge tube in equal amount, carrying out constant-temperature water bath at 80 ℃ for 60min, then centrifuging, measuring the height of an emulsion layer and the total height of the solution after centrifuging, and measuring the emulsion stability;
emulsion stability (%) — emulsion layer height after water bath/total solution height × 100.
The emulsion stability was tested one to three and the results are shown in Table 5.
TABLE 5
Test No.) Test No. two Experiment three
Emulsion stability (%) 99.7 97.3 98.2
As can be seen from Table 5, different processing modes have different effects on the emulsion stability of the system. When the lauryl gallate is not added or the purple sweet potato powder is replaced by the sweet potato powder, the stability of the system is reduced, probably due to the combined action of the anthocyanins in the whole purple sweet potato powder, the lauryl gallate and the starch in the whole purple sweet potato powder, a network structure can be formed, the emulsion stability of the system can be improved, because the lauryl gallate has a polyphenol end hydrophilic structure and a fat chain hydrophobic end, the whole purple sweet potato powder also contains anthocyanidin which has a polyphenol hydrophilic structure, after the lauryl gallate and the whole purple sweet potato powder are compounded, a certain network structure can be formed, meanwhile, the tara gum and an emulsifier are compounded, all factors act together to synergistically improve the emulsion stability, and when the lauryl gallate is not added or the purple sweet potato powder is replaced by the sweet potato powder, the emulsion system stability is reduced.
Example 7
Taking 20g of the purple sweet potato powder in the example 2, putting the purple sweet potato powder in a beaker, adding 50g of rapeseed salad oil and 25g of deionized water, and taking lauryl gallate as:
test 1: 0.01 g;
test 2: 0.03 g;
test 3: 0.06 g;
test 4: 0.08 g;
test 5: 0.1 g;
taking 0.2g of sodium stearyl lactate and 0.2g of tara gum, and dispersing for 4min by a 5000r/min high-speed dispersion machine; quickly pouring the dispersion liquid into a 50mL centrifuge tube in equal amount, carrying out constant-temperature water bath at 80 ℃ for 60min, then centrifuging, measuring the height of an emulsion layer and the total height of the solution after centrifuging, and measuring the emulsion stability;
emulsion stability (%) — emulsion layer height after water bath/total solution height × 100.
The results are shown in Table 6.
TABLE 6
Figure BDA0002563171720000121
As can be seen from table 6, when 0.06g of lauryl gallate is present, the emulsification stability of the system is optimal, and it is possible that due to the combined action of the anthocyanins in the purple sweet potato whole flour, lauryl gallate and starch in the purple sweet potato whole flour, a network structure can be formed, so that the emulsification stability of the system can be improved, and since lauryl gallate has a polyphenol end hydrophilic structure and a fatty chain hydrophobic end, the purple sweet potato whole flour also contains anthocyanins, which have polyphenol hydrophilic structures, and after the lauryl gallate is compounded with the purple sweet potato whole flour, a certain network structure can be formed, and simultaneously, the functions of tara gum and an emulsifier are compounded, so that the emulsification stability is synergistically improved, but the more lauryl gallate is, the higher the emulsification stability of the system is, and it is possible that due to the weakened combined action of the lauryl gallate and starch in the purple sweet potato whole flour in the system, the synergistic stabilization effect.
Example 8
(1) The results of the low-fat egg-free salad dressings prepared in examples 2 and 5 showing the total viable lactic acid bacteria in 0 to 42 days are shown in table 7.
TABLE 7
Example 2 Example 5
Day 0 9.23Lgcfu/g 8.14Lgcfu/g
7 days 8.87Lgcfu/g 7.16Lgcfu/g
14 days 8.31Lgcfu/g 6.83Lgcfu/g
21 days 8.02Lgcfu/g 6.24Lgcfu/g
28 days 7.43Lgcfu/g 6.01Lgcfu/g
35 days 6.84Lgcfu/g 5.89Lgcfu/g
42 days 6.17Lgcfu/g 5.65Lgcfu/g
As can be seen from table 7, the addition of lactic acid bacteria can maintain a certain survival rate in the low-fat egg-free salad dressing, and when the purple potato powder is replaced with the sweet potato powder, the survival effect of the lactic acid bacteria is reduced, and the survival rate of the lactic acid bacteria is improved probably because the emulsification stability of the purple potato powder in the low-fat egg-free salad dressing system is better.
(2) The shelf life of the egg-free salad dressing at normal temperature of 25 ℃ is predicted by adopting an Accelerated Shelf Life Test (ASLT) method and taking a main influence index peroxide value as an evaluation index, and the shelf life of the egg-free salad dressing is calculated. The shelf lives of the low-fat egg-free salad dressings prepared in example 2 and example 5 were 362 days and 245 days, respectively.
The invention discloses a low-fat egg-free salad dressing with a probiotic function, which has the characteristics of higher viscosity, higher emulsion stability and longer shelf life, and the prepared product has good taste; the low-fat egg-free salad sauce with the probiotic function has a long storage period, and does not deteriorate after being stored at room temperature for about one year. And meanwhile, the emulsification stability of the system can be improved, probably because the lauryl gallate has a polyphenol end hydrophilic structure and a fatty chain hydrophobic end, the anthocyanidin contained in the purple sweet potato whole powder also has a polyphenol hydrophilic structure, and after the lauryl gallate and the purple sweet potato whole powder are compounded, a certain network structure can be formed, and simultaneously, the lauryl gallate and the purple sweet potato whole powder are compounded to act together through various factors so as to synergistically improve the emulsification stability.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.

Claims (10)

1. A low-fat egg-free salad dressing with probiotic function is characterized in that: the salad sauce is prepared from the following raw materials in percentage by weight:
Figure FDA0002563171710000011
2. a low-fat egg-free salad dressing with prebiotic function according to claim 1 wherein: the purple sweet potato powder is purple sweet potato whole powder, wherein the purple sweet potato whole powder contains 4.12-5.24% of protein, 48.32-52.23% of starch and 150-180 mg/100g of polyphenol.
3. A low-fat egg-free salad dressing with prebiotic function according to claim 2 wherein: the processing steps of the purple sweet potato whole flour comprise,
cleaning: cleaning the raw materials;
peeling: removing the outer skin of the purple sweet potato;
slicing: cutting the peeled purple sweet potatoes into shredded sweet potatoes by a vegetable slicer;
color protection: preparing 0.5% solution with salt, and soaking cut shredded potatoes in the solution for 5-8 min;
and (3) drying: drying by using drying equipment at the temperature of 45-50 ℃, wherein the final moisture of the drying is below 6%;
crushing: and (3) crushing the dried shredded potatoes by a crusher to ensure that the fineness of the potato powder is 100-200 meshes, thus obtaining the whole purple potato powder.
4. A low-fat egg-free salad dressing with prebiotic function according to claim 1 wherein: the edible oil is one of rapeseed salad oil, rice bran salad oil, cottonseed salad oil, sunflower seed salad oil and peanut salad oil.
5. A low-fat egg-free salad dressing with prebiotic function according to claim 1 wherein: the lactobacillus is lactobacillus plantarum.
6. A low-fat egg-free salad dressing with prebiotic function according to claim 1 wherein: the spice is selected from one or more of pepper, anise, fennel, orange peel and bay leaves, and is sieved by a 100-200-mesh sieve after being crushed.
7. A low-fat egg-free salad dressing with prebiotic function according to claim 1 wherein: the emulsifier is selected from one or more of sodium stearoyl lactylate, calcium stearoyl lactylate and fatty acid monoglyceride.
8. A low-fat egg-free salad dressing with prebiotic function according to claim 1 wherein: the stabilizer is tara gum.
9. A method for preparing a low-fat egg-free salad dressing with probiotic function according to any one of claims 1 to 8, wherein: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
weighing the raw materials according to the weight percentage;
dissolving white granulated sugar in water, adding tara gum, passing through a colloid mill at the rotation speed of 4000-5000 r/min, and homogenizing for 6-8 min to obtain tara gum solution;
grinding and mashing salt and other ingredients, and then sieving with a 100-200-mesh sieve;
after the strain is activated, centrifuging the liquid culture solution at 5000rpm/min for 1-2 min, discarding the supernatant, collecting the thallus, and cleaning with normal saline for 3 times to obtain the lactobacillus cake to be added;
mixing all the components except the grease, the lactic acid bacteria, the white vinegar, the lauryl gallate and the tala glue solution, stirring uniformly, and heating to 80-95 ℃ by using direct steam;
adding the tala glue solution, uniformly mixing, standing for 5-15 min, cooling to 20-30 ℃, adding lactic acid bacteria, quickly stirring at 1400r/min until the mixture is smooth and bright, then slowly stirring at 600r/min for 6-10 min, dropwise adding edible oil at a dropping speed of 100mL/min, and fully stirring;
after all the edible oil is added, sequentially adding lauryl gallate and white vinegar, and homogenizing at 4000-5000 r/min for 8-10 min to obtain the low-fat egg-free salad sauce finished product.
10. A method of preparing a low fat egg-free salad dressing with prebiotic function as claimed in claim 1, characterised in that: the salad sauce is prepared from the following raw materials in percentage by weight:
Figure FDA0002563171710000021
Figure FDA0002563171710000031
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