CN111657481B - 一种低脂含蛋沙拉酱及其制备方法 - Google Patents
一种低脂含蛋沙拉酱及其制备方法 Download PDFInfo
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- CN111657481B CN111657481B CN202010614143.7A CN202010614143A CN111657481B CN 111657481 B CN111657481 B CN 111657481B CN 202010614143 A CN202010614143 A CN 202010614143A CN 111657481 B CN111657481 B CN 111657481B
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Abstract
本发明公开了一种低脂含蛋沙拉酱及其制备方法,其中,低脂含蛋沙拉酱按照质量分数记,包括20‑60%的色拉油、20‑30%的红薯粉、15‑25%的蛋黄、0~45%的配料,原料混合后加入107~109CFU/g的乳杆菌。本发明提供了一种低胆固醇的沙拉酱,符合沙拉酱大部分使用场景中的低脂、低热量、低胆固醇的需求。
Description
技术领域
本发明涉及沙拉酱技术领域,特别是涉及一种低脂含蛋沙拉酱及其制备方法。
背景技术
沙拉酱,起源于位于地中海的米诺卡岛,使用大量鸡蛋和油制作成,这种酱汁在饮食中占有一席之地由来已久。沙拉酱的主要原料是植物油、鸡蛋黄和酿造醋,再加上调味料和香辛料等调制而成。使用沙拉酱配合蔬果制成的沙拉以最大限度的保留了素材的营养成分而被誉为“保持营养的最佳吃法”。但是,沙拉酱作为高热量、高脂肪、高胆固醇的食物,大量摄入会对人的血脂和脂质代谢器官造成不良影响,因此研究低脂肪,低胆固醇的沙拉酱已成趋势。
红薯是一种碱性的食品,在红薯之中,不仅含有着大量的膳食纤维、胡萝卜素、维生素A、维生素B、维生素C、维生素E和钾、铁、铜、钙、硒等十余种微量元素,常食用红薯的话有助于维持人们身体的酸碱平衡,同时,吃红薯不仅可以降低血胆固醇,还可以在一定程度上防止亚健康和心脑血管病等症状的发生。紫薯除具有红薯的营养成分外,还富花青素。花青素具有小分子结构,是唯一能透过血脑屏障清除自由基保护大脑细胞的物质。花青素对100多种疾病有预防和治疗作用,花青素被誉为继水、蛋白质、脂肪、碳水化合物、维生素、矿物质之后的第七大必需营养素。
乳杆菌(LAB,lactic acid bacteria)是指发酵糖类主要产物为乳酸的革兰氏染色阳性细菌的统称,通常为过氧化氢酶阴性,厌氧,耐酸,无芽孢的杆菌和球菌。乳杆菌绝大部分是人和动物体内必不可少的益生菌群,是安全的(generally regarded as safe,GRAS)食品级微生物。近年来大量研究表明,乳杆菌作为肠道必不可少的有益菌群可发挥多种生理功能:如维持肠道菌群平衡、减缓乳糖不耐症、增强机体免疫功能、调节血糖血压及血清胆固醇水平等。
利用红薯/紫薯全粉及乳杆菌开发具有益生功能的低脂沙拉酱,不仅营养更加丰富、易于消化及吸收,而且更赋予沙拉酱益生功能,以此为原料可以大大的解决沙拉酱带来的一些健康问题,具有广阔的市场前景。
发明内容
本部分的目的在于概述本发明的实施例的一些方面以及简要介绍一些较佳实施例。在本部分以及本申请的说明书摘要和发明名称中可能会做些简化或省略以避免使本部分、说明书摘要和发明名称的目的模糊,而这种简化或省略不能用于限制本发明的范围。
鉴于上述沙拉酱的缺点,提出了本发明。
因此,本发明其中一个目的是,克服现有的不足,提供一种低脂含蛋沙拉酱。
本发明中采用的乳杆菌为植物乳杆菌TH103,所述菌株已于2015年4月23日在中国微生物菌种保藏管理委员会普通微生物中心保藏,其保藏登记入册的编号为CGMCC10739,其分类命名为:植物乳杆菌Lactobacillus plantarum,本发明采用的乳杆菌已在申请号:CN201510385613.6的专利文件中公开,其他原料如无特殊说明,均为普通市售。
为解决上述技术问题,根据本发明的一个方面,本发明提供了如下技术方案:照原料的重量记,包括20-60%的色拉油、20-30%的红薯粉、15-25%的蛋黄、0~45%的配料,原料混合后加入107~109CFU/g的乳杆菌。
作为本发明所述的一种优选方案,其中:按照原料的重量记,包括30%的色拉油、25%的红薯粉、23%的蛋黄、22%的配料,原料混合后加入108CFU/g的乳杆菌。
作为本发明所述的一种优选方案,其中:配料包括白砂糖、白醋、食盐、味精、香辛料、稳定剂、山梨酸钾、乳化剂。
本发明另一个目的是,提供一种低脂含蛋沙拉酱的制备方法。
为解决上述技术问题,根据本发明的一个方面,本发明提供了如下技术方案:一种低脂含蛋沙拉酱的制备方法,包括如下步骤:(1)薯粉的制备:洗净红薯的外皮后,用竹刀将红薯的外皮去除干净,将红薯切成薯丝/薯片,切丝或片后的红薯浸泡在0.5%的食盐溶液中5-8min,在在45-50℃的温度下干燥薯片/薯丝,待薯片/薯丝的水分占薯片/薯丝的重量的6%以下结束干燥,干燥后的薯片/薯丝用粉碎机粉碎,薯粉的细度控制在60-200目;
(2)乳杆菌的制备:取培养一段时间后的乳杆菌培养液5000rpm离心1-2min,弃上清液,收集沉淀,收集到的沉淀用生理盐水清洗3次,得到乳杆菌菌饼;
(3)稳定剂的制备:将白砂糖总量的一半溶于水中,加入黄原胶后过胶体磨;
(4)配料的研磨:剩余的白砂糖、食盐及其他配料研磨捣碎,然后过60目筛;
(5)沙拉酱的配制:将除油脂、乳杆菌、白醋及黄原胶液以外的所有组分混合,搅拌均匀,用直接蒸汽或间接蒸汽加热至80-95℃,加入黄原胶液,混合均匀,并保持5-15min。待其冷却至20-30℃,加入乳杆菌,快速搅拌至平滑光亮,随后慢速搅拌缓慢并分次加入食用油脂,每次加入食用油脂后均要将物料搅拌充分。最后,边搅拌边加入白醋,快速搅拌均匀直至乳化完成,乳化后添加乳杆菌,质检,包装即为成品。
作为本发明所述的一种优选方案,其中:乳杆菌为植物乳杆菌。
作为本发明所述的一种优选方案,其中:乳化剂包括蔗糖脂肪酸酯、硬脂酰乳酸钠、硬脂酰乳酸钙、脂肪酸单甘油酯中的一种或几种。
作为本发明所述的一种优选方案,其中:鸡蛋蛋黄指数≥0.4,添加时添加全蛋或蛋黄。
作为本发明所述的一种优选方案,其中:稳定剂为黄原胶。
作为本发明所述的一种优选方案,其中:色拉油包括大豆色拉油、油菜籽色拉油、米糠色拉油、棉籽色拉油、葵花紫色拉油和花生色拉油中的一种或几种。
作为本发明所述的一种优选方案,其中:香辛料包括花椒、八角、茴香、橘皮、香叶中的一种或几种,香辛料粉碎后过60-200目筛。
本发明通过沙拉酱配方中减少油脂的含量,使得依据本发明制得的沙拉酱的油脂含量较低,同时添加乳杆菌成分使得食用色拉酱的消费者胆固醇增量少,实现了本产品的消费者体内胆固醇增量低,符合沙拉酱大部分食用场景中的低脂、低能量、低胆固醇的食用需求。
本发明制作的沙拉酱食用后胆固醇上升量低,符合沙拉酱大部分食用场景中的低脂、低热量食用需求,同时含有乳杆菌,除了降胆固醇外,还具有防止乳糖不耐症、促进蛋白质吸收以及改善上消化道菌群等作用,加入的乳杆菌和混入沙拉酱的杂菌有着竞争的关系,抑制杂菌的生长,提高了沙拉酱的安全性,同时加入的红薯除保持沙拉酱的活性外,添加了红薯风味,改善了沙拉酱的风味。
具体实施方式
实施例1
一种低脂含蛋沙拉酱,按照重量百分比包括如下成分:色拉油30%,红薯全粉25%,蛋黄23%,白砂糖3%,水8.66%,白醋7.5%,食盐1%,味精0.42%,香辛料1%,稳定剂0.01%,山梨酸钾0.01%,乳化剂0.4%。
制备方法包括如下步骤:
(1)薯粉的制备:洗净红薯的外皮后,用竹刀将红薯的外皮去除干净,将红薯切成薯丝/薯片,切丝或片后的红薯浸泡在0.5%的食盐溶液中5-8min,在在45-50℃的温度下干燥薯片/薯丝,待薯片/薯丝的水分占薯片/薯丝的重量的6%以下结束干燥,干燥后的薯片/薯丝用粉碎机粉碎,薯粉的细度控制在60-200目;
(2)乳杆菌的制备:取培养一段时间后的乳杆菌培养液5000rpm离心1-2min,弃上清液,收集沉淀,收集到的沉淀用生理盐水清洗3次,得到乳杆菌菌饼;
(3)稳定剂的制备:将白砂糖总量的一半溶于水中,加入黄原胶后过胶体磨;
(4)配料的研磨:剩余的白砂糖、食盐及其他配料研磨捣碎,然后过60目筛;
(5)沙拉酱的配制:将除油脂、乳杆菌、白醋及黄原胶液以外的所有组分混合,搅拌均匀,用直接蒸汽或间接蒸汽加热至80-95℃,加入黄原胶液,混合均匀,并保持5-15min。待其冷却至20-30℃,加入乳杆菌,快速搅拌至平滑光亮,随后慢速搅拌缓慢并分次加入食用油脂,每次加入食用油脂后均要将物料搅拌充分。最后,边搅拌边加入白醋,快速搅拌均匀直至乳化完成,乳化后添加乳杆菌至108CFU/g,质检,包装即为成品。
实施例2
一种低脂含蛋沙拉酱,按照重量百分比包括如下成分:色拉油60%,红薯全粉20%,蛋黄18%,白砂糖3%,白醋1%,食盐0.24%,味精0.1%,香辛料0.24%,稳定剂0.01%,山梨酸钾0.01%,乳化剂0.4%。
制备方法包括如下步骤:
(1)薯粉的制备:洗净红薯的外皮后,用竹刀将红薯的外皮去除干净,将红薯切成薯丝/薯片,切丝或片后的红薯浸泡在0.5%的食盐溶液中5-8min,在在45-50℃的温度下干燥薯片/薯丝,待薯片/薯丝的水分占薯片/薯丝的重量的6%以下结束干燥,干燥后的薯片/薯丝用粉碎机粉碎,薯粉的细度控制在60-200目;
(2)乳杆菌的制备:取培养一段时间后的乳杆菌培养液5000rpm离心1-2min,弃上清液,收集沉淀,收集到的沉淀用生理盐水清洗3次,得到乳杆菌菌饼;
(3)稳定剂的制备:将白砂糖总量的一半溶于水中,加入黄原胶后过胶体磨;
(4)配料的研磨:剩余的白砂糖、食盐及其他配料研磨捣碎,然后过60目筛;
(5)沙拉酱的配制:将除油脂、乳杆菌、白醋及黄原胶液以外的所有组分混合,搅拌均匀,用直接蒸汽或间接蒸汽加热至80-95℃,加入黄原胶液,混合均匀,并保持5-15min。待其冷却至20-30℃,加入乳杆菌,快速搅拌至平滑光亮,随后慢速搅拌缓慢并分次加入食用油脂,每次加入食用油脂后均要将物料搅拌充分。最后,边搅拌边加入白醋,快速搅拌均匀直至乳化完成,乳化后添加乳杆菌至108CFU/g,质检,包装即为成品。
实施例3
一种低脂含蛋沙拉酱,按照重量百分比包括如下成分:色拉油20%,红薯全粉30%,蛋黄18%,白砂糖3%,水8.66%,白醋7.5%,食盐1%,味精0.42%,香辛料1%,稳定剂0.01%,山梨酸钾0.01%,乳化剂0.4%。
制备方法包括如下步骤:
(1)薯粉的制备:洗净红薯的外皮后,用竹刀将红薯的外皮去除干净,将红薯切成薯丝/薯片,切丝或片后的红薯浸泡在0.5%的食盐溶液中5-8min,在在45-50℃的温度下干燥薯片/薯丝,待薯片/薯丝的水分占薯片/薯丝的重量的6%以下结束干燥,干燥后的薯片/薯丝用粉碎机粉碎,薯粉的细度控制在60-200目;
(2)乳杆菌的制备:取培养一段时间后的乳杆菌培养液5000rpm离心1-2min,弃上清液,收集沉淀,收集到的沉淀用生理盐水清洗3次,得到乳杆菌菌饼;
(3)稳定剂的制备:将白砂糖总量的一半溶于水中,加入黄原胶后过胶体磨;
(4)配料的研磨:剩余的白砂糖、食盐及其他配料研磨捣碎,然后过60目筛;
(5)沙拉酱的配制:将除油脂、乳杆菌、白醋及黄原胶液以外的所有组分混合,搅拌均匀,用直接蒸汽或间接蒸汽加热至80-95℃,加入黄原胶液,混合均匀,并保持5-15min。待其冷却至20-30℃,加入乳杆菌,快速搅拌至平滑光亮,随后慢速搅拌缓慢并分次加入食用油脂,每次加入食用油脂后均要将物料搅拌充分。最后,边搅拌边加入白醋,快速搅拌均匀直至乳化完成,乳化后添加乳杆菌至108CFU/g,质检,包装即为成品。
实施例4
一种低脂含蛋沙拉酱,按照重量百分比包括如下成分:色拉油33%,红薯全粉30%,蛋黄18%,白砂糖3%,水8.66%,白醋7.5%,食盐1%,味精0.42%,香辛料1%,稳定剂0.01%,山梨酸钾0.01%,乳化剂0.4%。
制备方法包括如下步骤:
(1)薯粉的制备:洗净红薯的外皮后,用竹刀将红薯的外皮去除干净,将红薯切成薯丝/薯片,切丝或片后的红薯浸泡在0.5%的食盐溶液中5-8min,在在45-50℃的温度下干燥薯片/薯丝,待薯片/薯丝的水分占薯片/薯丝的重量的6%以下结束干燥,干燥后的薯片/薯丝用粉碎机粉碎,薯粉的细度控制在60-200目;
(2)乳杆菌的制备:取培养一段时间后的乳杆菌培养液5000rpm离心1-2min,弃上清液,收集沉淀,收集到的沉淀用生理盐水清洗3次,得到乳杆菌菌饼;
(3)稳定剂的制备:将白砂糖总量的一半溶于水中,加入黄原胶后过胶体磨;
(4)配料的研磨:剩余的白砂糖、食盐及其他配料研磨捣碎,然后过60目筛;
(5)沙拉酱的配制:将除油脂、乳杆菌、白醋及黄原胶液以外的所有组分混合,搅拌均匀,用直接蒸汽或间接蒸汽加热至80-95℃,加入黄原胶液,混合均匀,并保持5-15min。待其冷却至20-30℃,加入乳杆菌,快速搅拌至平滑光亮,随后慢速搅拌缓慢并分次加入食用油脂,每次加入食用油脂后均要将物料搅拌充分。最后,边搅拌边加入白醋,快速搅拌均匀直至乳化完成,乳化后添加乳杆菌至108CFU/g,质检,包装即为成品。
实施例5
一种低脂含蛋沙拉酱,按照重量百分比包括如下成分:色拉油28%,红薯全粉20%,蛋黄30%,白砂糖3%,水8.66%,白醋7.5%,食盐1%,味精0.42%,香辛料1%,稳定剂0.01%,山梨酸钾0.01%,乳化剂0.4%。
制备方法包括如下步骤:
(1)薯粉的制备:洗净红薯的外皮后,用竹刀将红薯的外皮去除干净,将红薯切成薯丝/薯片,切丝或片后的红薯浸泡在0.5%的食盐溶液中5-8min,在在45-50℃的温度下干燥薯片/薯丝,待薯片/薯丝的水分占薯片/薯丝的重量的6%以下结束干燥,干燥后的薯片/薯丝用粉碎机粉碎,薯粉的细度控制在60-200目;
(2)乳杆菌的制备:取培养一段时间后的乳杆菌培养液5000rpm离心1-2min,弃上清液,收集沉淀,收集到的沉淀用生理盐水清洗3次,得到乳杆菌菌饼;
(3)稳定剂的制备:将白砂糖总量的一半溶于水中,加入黄原胶后过胶体磨;
(4)配料的研磨:剩余的白砂糖、食盐及其他配料研磨捣碎,然后过60目筛;
(5)沙拉酱的配制:将除油脂、乳杆菌、白醋及黄原胶液以外的所有组分混合,搅拌均匀,用直接蒸汽或间接蒸汽加热至80-95℃,加入黄原胶液,混合均匀,并保持5-15min。待其冷却至20-30℃,加入乳杆菌,快速搅拌至平滑光亮,随后慢速搅拌缓慢并分次加入食用油脂,每次加入食用油脂后均要将物料搅拌充分。最后,边搅拌边加入白醋,快速搅拌均匀直至乳化完成,乳化后添加乳杆菌至108CFU/g,质检,包装即为成品。
实施例6
一种低脂含蛋沙拉酱,按照重量百分比包括如下成分:色拉油20%,红薯全粉30%,蛋黄28%,白砂糖3%,水8.66%,白醋7.5%,食盐1%,味精0.42%,香辛料1%,稳定剂0.01%,山梨酸钾0.01%,乳化剂0.4%。
制备方法包括如下步骤:
(1)薯粉的制备:洗净红薯的外皮后,用竹刀将红薯的外皮去除干净,将红薯切成薯丝/薯片,切丝或片后的红薯浸泡在0.5%的食盐溶液中5-8min,在在45-50℃的温度下干燥薯片/薯丝,待薯片/薯丝的水分占薯片/薯丝的重量的6%以下结束干燥,干燥后的薯片/薯丝用粉碎机粉碎,薯粉的细度控制在60-200目;
(2)乳杆菌的制备:取培养一段时间后的乳杆菌培养液5000rpm离心1-2min,弃上清液,收集沉淀,收集到的沉淀用生理盐水清洗3次,得到乳杆菌菌饼;
(3)稳定剂的制备:将白砂糖总量的一半溶于水中,加入黄原胶后过胶体磨;
(4)配料的研磨:剩余的白砂糖、食盐及其他配料研磨捣碎,然后过60目筛;
(5)沙拉酱的配制:将除油脂、乳杆菌、白醋及黄原胶液以外的所有组分混合,搅拌均匀,用直接蒸汽或间接蒸汽加热至80-95℃,加入黄原胶液,混合均匀,并保持5-15min。待其冷却至20-30℃,加入乳杆菌,快速搅拌至平滑光亮,随后慢速搅拌缓慢并分次加入食用油脂,每次加入食用油脂后均要将物料搅拌充分。最后,边搅拌边加入白醋,快速搅拌均匀直至乳化完成,乳化后添加乳杆菌至108CFU/g,质检,包装即为成品。
实施例7
一种低脂含蛋沙拉酱,按照重量百分比包括如下成分:色拉油30%,红薯全粉25%,蛋黄23%,白砂糖3%,水8.66%,白醋7.5%,食盐1%,味精0.42%,香辛料1%,稳定剂0.01%,山梨酸钾0.01%,乳化剂0.4%。
制备方法包括如下步骤:
(1)薯粉的制备:洗净红薯的外皮后,用竹刀将红薯的外皮去除干净,将红薯切成薯丝/薯片,切丝或片后的红薯浸泡在0.5%的食盐溶液中5-8min,在在45-50℃的温度下干燥薯片/薯丝,待薯片/薯丝的水分占薯片/薯丝的重量的6%以下结束干燥,干燥后的薯片/薯丝用粉碎机粉碎,薯粉的细度控制在60-200目;
(2)乳杆菌的制备:取培养一段时间后的乳杆菌培养液5000rpm离心1-2min,弃上清液,收集沉淀,收集到的沉淀用生理盐水清洗3次,得到乳杆菌菌饼;
(3)稳定剂的制备:将白砂糖总量的一半溶于水中,加入黄原胶后过胶体磨;
(4)配料的研磨:剩余的白砂糖、食盐及其他配料研磨捣碎,然后过60目筛;
(5)沙拉酱的配制:将除油脂、乳杆菌、白醋及黄原胶液以外的所有组分混合,搅拌均匀,用直接蒸汽或间接蒸汽加热至80-95℃,加入黄原胶液,混合均匀,并保持5-15min。待其冷却至20-30℃,加入乳杆菌,快速搅拌至平滑光亮,随后慢速搅拌缓慢并分次加入食用油脂,每次加入食用油脂后均要将物料搅拌充分。最后,边搅拌边加入白醋,快速搅拌均匀直至乳化完成,乳化后添加乳杆菌至107CFU/g,质检,包装即为成品。
实施例8
一种低脂含蛋沙拉酱,按照重量百分比包括如下成分:色拉油30%,红薯全粉25%,蛋黄23%,白砂糖3%,水8.66%,白醋7.5%,食盐1%,味精0.42%,香辛料1%,稳定剂0.01%,山梨酸钾0.01%,乳化剂0.4%。
制备方法包括如下步骤:
(1)薯粉的制备:洗净红薯的外皮后,用竹刀将红薯的外皮去除干净,将红薯切成薯丝/薯片,切丝或片后的红薯浸泡在0.5%的食盐溶液中5-8min,在在45-50℃的温度下干燥薯片/薯丝,待薯片/薯丝的水分占薯片/薯丝的重量的6%以下结束干燥,干燥后的薯片/薯丝用粉碎机粉碎,薯粉的细度控制在60-200目;
(2)乳杆菌的制备:取培养一段时间后的乳杆菌培养液5000rpm离心1-2min,弃上清液,收集沉淀,收集到的沉淀用生理盐水清洗3次,得到乳杆菌菌饼;
(3)稳定剂的制备:将白砂糖总量的一半溶于水中,加入黄原胶后过胶体磨;
(4)配料的研磨:剩余的白砂糖、食盐及其他配料研磨捣碎,然后过60目筛;
(5)沙拉酱的配制:将除油脂、乳杆菌、白醋及黄原胶液以外的所有组分混合,搅拌均匀,用直接蒸汽或间接蒸汽加热至80-95℃,加入黄原胶液,混合均匀,并保持5-15min。待其冷却至20-30℃,加入乳杆菌,快速搅拌至平滑光亮,随后慢速搅拌缓慢并分次加入食用油脂,每次加入食用油脂后均要将物料搅拌充分。最后,边搅拌边加入白醋,快速搅拌均匀直至乳化完成,乳化后添加乳杆菌至109CFU/g,质检,包装即为成品。
根据实施例1~8制得的低脂含蛋沙拉酱检测pH、酸价、胆固醇、过氧化值,检测结果如表1所示:
表1低脂含蛋沙拉酱理化指标
由表1可得,实施例1~实施例8制得的低脂含蛋沙拉酱的理化指标数据表明实施例1~实施例8中制得低脂含蛋沙拉酱有着较低的胆固醇和过氧化值数据,符合健康、低脂的使用要求,适宜食用,实施例1、6、7、8有着较低的胆固醇和过氧化值。
根据实施例1~8制得的低脂含蛋沙拉酱,加工完成在25℃的环境温度下保存,1个月后检测微生物指标,检测如果如表2所示:
表2低脂含蛋沙拉酱微生物指标
注:致病菌检测种类为沙门氏菌、志贺氏菌、金黄色葡萄球菌。
根据表2可得,实施例1~实施例8制得的低脂含蛋沙拉酱未检测到致病菌,同时大肠杆菌的含量符合国家标准,通过实施例1~实施例6的乳杆菌菌落总数的数据可以得出,25℃存放1个月后,在添加的乳杆菌的总量一定时,实施例1中的原料的配比适宜乳杆菌活性的保持,1个月后留存的菌株较多;通过实施例与1与实施例2~实施例8的对比,可以得出色拉油、鸡蛋、红薯之间的比例对于乳杆菌的留存有着影响,推测是色拉油、鸡蛋、红薯之间形成的色拉油、鸡蛋、红薯多酚形成的分散体系对于乳杆菌的保存有着一定的保护作用,色拉油、鸡蛋、红薯之间的配比本实验精选的原料比例除了减少油脂的加入外,也是保护乳杆菌活性的优选配比,具有保持乳杆菌活性的作用。
通过比较表1中实施例1、7、8的乳杆菌菌落总数的数据可以得到,添加108cfu/g的乳杆菌是优选方案,乳杆菌添加量107cfu/g时,相较乳杆菌添加量108cfu/g的1个月后乳杆菌存活数量较少,乳杆菌的添加量较小有着乳杆菌带有的降胆固醇性能发挥不足的缺点,乳杆菌添加量108cfu/g相较乳杆菌添加量107cfu/g为乳杆菌添加量的优选方案,增加乳杆菌的添加量达到109cfu/g时,1个月后乳酸菌活菌数与108cfu/g的乳杆菌的活菌数相同,添加108cfu/g的菌种1个月存活率较高,实施例8中添加的乳杆菌的含量过多,推测是乳杆菌的含量过多,超过了体系的保存乳酸菌的保存能力,虽然添加108cfu/g和添加109cfu/g都可以在1个月可以获得相同的乳酸菌活菌留存量,但鉴于成本方面的考虑,添加108cfu/g为较优解,综上,实施例1中的乳杆菌添加量乃至配比是优选的原料之间的配比。
优选的原料的配比使得胆固醇和过氧化值的数据较优,符合健康的食用要求,同时添加的乳杆菌有着降胆固醇的作用,优选的原料配比同时起到保持乳杆菌活性的作用延长了乳杆菌的1个月留存数,乳杆菌的加入有着一定的竞争抑制效果,使得其他微生物在色拉酱中生长的可能性降低,提高了本产品的保质期。
应说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的精神和范围,其均应涵盖在本发明的权利要求范围当中。
Claims (1)
1.一种低脂含蛋沙拉酱的制备方法,其特征在于,按照原料的重量百分比记,包括30%的色拉油、25%的红薯全粉、23%的蛋黄、22%的配料,原料混合后加入107~109 CFU/g的乳杆菌;所述配料为水、白砂糖、白醋、食盐、味精、香辛料、稳定剂、山梨酸钾、乳化剂;所述稳定剂为黄原胶;
还包括如下步骤:
(1)薯粉的制备:洗净红薯的外皮后,用竹刀将红薯的外皮去除干净,将红薯切成薯丝/薯片,切丝或片后的红薯浸泡在0.5%的食盐溶液中5-8min,在45-50℃的温度下干燥薯片/薯丝,待薯片/薯丝的水分占薯片/薯丝的重量的6%以下结束干燥,干燥后的薯片/薯丝用粉碎机粉碎,薯粉的细度控制在60-200目;
(2)乳杆菌的制备:取培养一段时间后的乳杆菌培养液5000rpm离心1-2min,弃上清液,收集沉淀,收集到的沉淀用生理盐水清洗3次,得到乳杆菌菌饼;
(3)稳定剂的制备:将白砂糖总量的一半溶于水中,加入黄原胶后过胶体磨;
(4)配料的研磨:剩余的白砂糖、食盐及其他配料研磨捣碎,然后过60目筛;
(5)沙拉酱的配制:将除色拉油、乳杆菌、白醋及黄原胶液以外的所有组分混合,搅拌均匀,用直接蒸汽或间接蒸汽加热至80-95℃,加入黄原胶液,混合均匀,并保持5-15min,待其冷却至20-30℃,加入乳杆菌,快速搅拌至平滑光亮,随后慢速搅拌缓慢并分次加入色拉油,每次加入色拉油后均要将物料搅拌充分,最后,边搅拌边加入白醋,快速搅拌均匀直至乳化完成,乳化后添加乳杆菌,质检,包装即为成品;
所述乳杆菌为植物乳杆菌TH103;
所述乳化剂包括蔗糖脂肪酸酯、硬脂酰乳酸钠、硬脂酰乳酸钙、脂肪酸单甘油酯中的一种或几种;
所述色拉油包括大豆色拉油、油菜籽色拉油、米糠色拉油、棉籽色拉油、葵花籽色拉油和花生色拉油中的一种或几种;
所述香辛料包括花椒、八角、茴香、橘皮、香叶中的一种或几种,所述香辛料粉碎后过60-200目筛。
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