CN111657483B - Low-fat egg-free salad dressing with red dates and preparation method of low-fat egg-free salad dressing - Google Patents
Low-fat egg-free salad dressing with red dates and preparation method of low-fat egg-free salad dressing Download PDFInfo
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- CN111657483B CN111657483B CN202010616213.2A CN202010616213A CN111657483B CN 111657483 B CN111657483 B CN 111657483B CN 202010616213 A CN202010616213 A CN 202010616213A CN 111657483 B CN111657483 B CN 111657483B
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- red date
- purple sweet
- sweet potato
- salad dressing
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Classifications
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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
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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
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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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
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a red date flavor low-fat egg-free salad dressing and a preparation method thereof, wherein the red date flavor low-fat egg-free salad dressing comprises red date powder, a purple sweet potato crude extract, edible oil, vinegar, water and auxiliary components; according to the weight percentage, the edible oil is 20-60%, the red date powder is 10-20%, the purple sweet potato crude extract is 5-20%, the vinegar is 2-15%, the water is 0-30%, and the auxiliary components are 0-30%. The invention optimizes the preparation process of the red date powder and the purple sweet potato extract, has good sensory properties and good acceptability through compounding, greatly enriches the content of anthocyanin, polyphenol and polysaccharide in the salad dressing, provides the red date low-fat egg-free salad dressing with excellent health care effect, and meets the requirements of consumers on health care and aging delay.
Description
Technical Field
The invention belongs to the technical field of salad dressing, and particularly relates to a low-fat egg-free salad dressing with red dates and a preparation method thereof.
Background
Salad dressing, originating from the Mi Nuoka island in the Mediterranean sea, is made using a large number of eggs and oil, and this sauce has long been a food service. The salad dressing is prepared from vegetable oil, egg yolk, brewed vinegar, flavoring agent, and spice. Salad made of salad sauce and vegetables and fruits can retain the nutritional ingredients of materials to the maximum extent, and is known as 'best eating method for maintaining nutrition'. However, since salad dressing is a high-calorie, high-fat and high-cholesterol food, and a large amount of intake of salad dressing adversely affects blood fat and lipid metabolism organs of humans, studies on low-fat and low-cholesterol salad dressing have been made.
The low-fat salad dressing limits the fat supply in the salad dressing. Salad dressing can reduce the fat content of salad dressing by reducing the amount of fat used, adding fat substitutes and increasing the amount of moisture. The research of salad dressing in China, sun Huimin (Sun Huimin, research on the preparation and application of glutinous rice modified starch for egg-free salad dressing [ D ] university of Jiangnan, 2008.) uses glutinous rice modified starch for egg-free salad dressing, xue Shujing et al (Xue Shujing, li Lou, guanjin et al. A. Of technical science and technology report of salad dressing processing by utilizing a by-product of Pleurotus nebrodensis, 2011.29 (6): 35-39.) utilizes a by-product of Pleurotus nebrodensis as a raw material to prepare salad dressing; there is also a method for reducing the fat content of salad dressing by adding vegetables such as potatoes and pumpkin. Pang Linli (Pang Linli, gu Saijia, li Xiaojuan, etc.. Development of low-fat whole egg assorted salad dressing [ J ]. Chinese poultry, 2006.28 (24): 23-25.). The low-fat whole egg assorted salad dressing is produced from whole egg, pumpkin, taro as main raw materials; ai Gemai (Ai Gemai, xing Jun. Development of Xinjiang-specific flavor salad dressing [ J ]. Development of food industry science and technology, 2005.26 (3): 115-117.) the Xinjiang-specific raw material potato is processed into Xinjiang-specific flavor low-fat salad dressing and the like.
Purple sweet potato is rich in anthocyanin. Anthocyanin has a small molecular structure and is the only substance capable of removing free radicals through the blood brain barrier to protect brain cells. Anthocyanin has preventive and therapeutic effects on more than 100 diseases, and is known as seventh essential nutrient after water, protein, fat, carbohydrate, vitamins and minerals. The whole purple sweet potato powder is one of dehydrated products, and retains all nutrition of purple sweet potato to a substantial extent, so that the whole purple sweet potato powder is convenient to use, and is particularly easy to digest and absorb by human bodies. The purple sweet potato is the most balanced health food in nutrition, and because the purple sweet potato contains higher fiber and rich nutrition, the purple sweet potato can be used as one of raw materials to greatly solve some health problems caused by salad sauce.
In addition, the red dates have extremely high nutritive value and are rich in proteins, saccharides, various amino acids, carotene, various minerals such as calcium, phosphorus, iron and the like, and are called as natural vitamin pills. The fructus Jujubae is nutritious, and contains various bioactive substances such as polysaccharide, flavonoids, cyclic adenosine monophosphate (cAMP), cyclic guanosine monophosphate (cGMP), various organic acids, triterpenes, and alkaloids. The red dates also have higher medicinal value, and not only can calm and calm the mind, reduce blood pressure and relieve fatigue, protect the liver and strengthen the immunity, but also have the effects of resisting aging, resisting tumors and the like. The red date powder is added to increase the special flavor of the salad sauce.
Disclosure of Invention
This section is intended to outline some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description summary and in the title of the application, to avoid obscuring the purpose of this section, the description summary and the title of the invention, which should not be used to limit the scope of the invention.
The present invention has been made in view of the above technical drawbacks. The invention aims to provide a red date flavor low-fat salad sauce which can reduce fat content and has good taste, in particular to a red date and purple sweet potato whole powder low-fat egg-free salad sauce.
Therefore, as one aspect of the invention, the invention overcomes the defects in the prior art and provides the low-fat egg-free salad dressing with the red date flavor and the preparation method thereof. The invention relates to an egg-free low-fat low-calorie milky salad dressing series flavoring agent, which comprises a low-fat low-calorie salad dressing series flavoring agent with higher viscosity, higher emulsion stability and longer shelf life. Also has good organoleptic properties and good acceptability, and more particularly, the present invention relates to a low-fat egg-free salad dressing in which red date powder and potato powder (whole purple potato powder) are used.
In order to solve the technical problems, the invention provides the following technical scheme: a low-fat egg-free salad dressing with red date flavor comprises red date powder, a purple sweet potato crude extract, edible oil, vinegar, water and auxiliary components; according to the weight percentage, the edible oil is 20-60%, the red date powder is 10-20%, the purple sweet potato crude extract is 5-20%, the vinegar is 2-15%, the water is 0-30%, and the auxiliary components are 0-30%.
As a preferable scheme of the red date flavor low-fat egg-free salad dressing, the invention comprises the following steps: the content of polyphenol in the red date powder is more than 1.2mg/g, and the content of anthocyanin is more than 1.2mg/g; the anthocyanin content in the purple sweet potato crude extract is more than 12mg/g, and the polysaccharide content is more than 35mg/g.
As a preferable scheme of the red date flavor low-fat egg-free salad dressing, the invention comprises the following steps: the edible oil comprises one or more of soybean salad oil, rapeseed salad oil, rice bran salad oil, cottonseed salad oil, sunflower seed salad oil and peanut salad oil.
As a preferable scheme of the red date flavor low-fat egg-free salad dressing, the invention comprises the following steps: the auxiliary components comprise one or more of white granulated sugar, salt, monosodium glutamate, spice, potassium sorbate, emulsifying agent and stabilizer xanthan gum.
As a preferable scheme of the red date flavor low-fat egg-free salad dressing, the invention comprises the following steps: the emulsifier comprises one or more of sucrose fatty acid ester, sodium stearyl lactate, calcium stearyl lactate and fatty acid monoglyceride; the spice comprises 60-200 mesh powder of one or more of pepper, star anise, fennel, orange peel and myrcia.
As a preferable scheme of the red date flavor low-fat egg-free salad dressing, the invention comprises the following steps: according to the weight percentage, edible oil accounts for 20-60%, white granulated sugar accounts for 0-10%, red jujube powder accounts for 10-20%, purple potato crude extract accounts for 5-20%, water accounts for 0-30%, white vinegar accounts for 2-15%, salt accounts for 0-5%, monosodium glutamate accounts for 0-1%, spice accounts for 0-10%, stabilizer xanthan gum accounts for 0-0.5%, potassium sorbate accounts for 0-0.5%, and emulsifier accounts for 0-1%.
As another aspect of the present invention, the present invention provides a method for preparing low-fat egg-free salad dressing of red date, comprising preparing red date powder; preparing a purple sweet potato crude extract; mixing all the components except edible oil, white vinegar and xanthan gum solution, stirring, heating to 80-95deg.C with direct steam or indirect steam, adding xanthan gum, mixing, and maintaining for 5-15min;
after the edible oil is cooled to 20-30 ℃, stirring rapidly until the edible oil is smooth and bright, then stirring slowly at a low speed, adding the edible oil in portions, and stirring the materials fully after adding the edible oil each time; and after the edible oil is fully added, finally adding white vinegar, rapidly stirring all materials until emulsification is completed, quality testing and packaging to obtain a finished product.
As a preferable scheme of the preparation method of the red date flavor low-fat egg-free salad dressing, the invention comprises the following steps: the red date powder is obtained by drying with hot air and pulverizing.
As a preferable scheme of the preparation method of the red date flavor low-fat egg-free salad dressing, the invention comprises the following steps: the preparation of the crude extract of the purple sweet potato is obtained by ultrasonic extraction of the purple sweet potato in an ethanol-dihydrogen phosphate aqueous two-phase system.
The invention has the beneficial effects that:
the invention optimizes the preparation process of the red date powder and the purple sweet potato extract, greatly enriches the anthocyanin, polyphenol and polysaccharide contents in the salad dressing, provides the red date low-fat egg-free salad dressing with excellent health care effect, and meets the requirements of consumers on health care and aging delay.
Detailed Description
In order that the above-recited objects, features and advantages of the present invention will become more apparent, a more particular description of the invention will be rendered by reference to specific embodiments thereof.
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 other than those described herein, and persons skilled in the art will readily appreciate that the present invention is not limited to the specific embodiments disclosed below.
Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be 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.
Example 1:
the red date flavored low-fat egg-free salad sauce comprises the following components in percentage by weight: 35% of salad oil, 5% of white granulated sugar, 10% of red date powder, 10% of purple sweet potato crude extract, 25% of water, 5% of white vinegar, 3% of salt, 0.8% of monosodium glutamate, 5.78% of spice, 0.2% of stabilizer, 0.02% of potassium sorbate and 0.2% of emulsifier.
The preparation method comprises the following steps:
(1) Preparing red date powder and a purple sweet potato crude extract:
the preparation process of the red date powder comprises the following steps: removing core of clean fructus Jujubae, baking at 35deg.C for 24 hr, oven drying at 55deg.C until water content is below 20%, and pulverizing to about 100 mesh;
the preparation process of the purple sweet potato crude extract comprises the following steps: cleaning and peeling clean purple sweet potatoes, cutting the clean purple sweet potatoes into small pieces, soaking the small pieces in dilute brine for 3-5 min, putting the small pieces into an oven, drying the small pieces at the temperature of 50 ℃ to ensure that the final moisture is below 6%, crushing the small pieces into purple sweet potato powder with the particle size of below 100 meshes, weighing 5.2g of sodium dihydrogen phosphate, adding 10.4g of water to prepare an aqueous solution, and then adding 4.4g of ethanol to prepare an ethanol-sodium dihydrogen phosphate aqueous two-phase system, wherein the total mass of the system is 20g. Adding 0.5g of purple sweet potato powder into an ethanol-sodium dihydrogen phosphate aqueous two-phase system, and fully mixing. Under the condition that the ultrasonic power is 350W, breaking cells for 45min to enable anthocyanin and polysaccharide components in the cells to be dissociated to obtain the purple sweet potato extract;
through detection, the content of polyphenol in the red date powder is more than 1.35mg/g, the content of anthocyanin is more than 1.52mg/g, the content of anthocyanin in the purple sweet potato crude extract is more than 14.8mg/g, and the content of polysaccharide is more than 38.2mg/g.
(2) Preparation of a yellow gelatin solution: dissolving part of white granulated sugar in part of water, adding xanthan gum, and then passing through a colloid mill;
(3) Grinding ingredients: grinding the rest white granulated sugar, salt and other ingredients, mashing, and sieving with a 60-mesh sieve;
(4) Preparation of low-fat egg-free salad dressing with red date flavor: mixing all the components except salad oil, white vinegar and xanthan gum solution, stirring, heating to 80-95deg.C with direct steam or indirect steam, adding xanthan gum solution, mixing, and maintaining for 5-15min. And (3) after the edible oil is cooled to 20-30 ℃, rapidly stirring the mixture until the mixture is smooth and bright, slowly stirring the mixture at a low speed, adding the edible oil in portions, and fully stirring the materials after adding the edible oil each time. And after all edible oil is added, finally adding white vinegar, rapidly stirring all materials until emulsification is completed, quality testing and packaging to obtain a finished product.
Example 2:
the red date flavored low-fat egg-free salad sauce comprises the following components in percentage by weight: 30% of salad oil, 10% of white granulated sugar, 20% of red date powder, 5% of purple sweet potato crude extract, 23.74% of water, 7.5% of white vinegar, 1% of salt, 0.5% of monosodium glutamate, 1.65% of spice, 0.2% of stabilizer, 0.01% of potassium sorbate and 0.4% of emulsifier.
The preparation method comprises the following steps:
(1) Preparing red date powder and a purple sweet potato crude extract:
the preparation process of the red date powder comprises the following steps: removing core of clean fructus Jujubae, baking at 40deg.C for 24 hr, oven drying at 50deg.C until water content is below 23%, and pulverizing to about 100 mesh;
the preparation process of the purple sweet potato crude extract comprises the following steps: cleaning and peeling clean purple sweet potatoes, cutting the clean purple sweet potatoes into small pieces, soaking the small pieces in dilute brine for 3-5 min, putting the small pieces into an oven, drying the small pieces at the temperature of 50 ℃ to ensure that the final moisture is below 6%, crushing the small pieces into purple sweet potato powder with the particle size of below 100 meshes, weighing 5.2g of sodium dihydrogen phosphate, adding 10.4g of water to prepare an aqueous solution, and then adding 4.4g of ethanol to prepare an ethanol-sodium dihydrogen phosphate aqueous two-phase system, wherein the total mass of the system is 20g. Adding 1g of purple sweet potato powder into an ethanol-sodium dihydrogen phosphate aqueous two-phase system, and fully mixing. Under the condition that the ultrasonic power is 300W, breaking cells for 25min to enable anthocyanin and polysaccharide components in the cells to be dissociated to obtain the purple sweet potato extract;
through detection, the content of polyphenol in the red date powder is more than 1.23mg/g, the content of anthocyanin is more than 1.62mg/g, the content of anthocyanin in the purple sweet potato crude extract is more than 16.6mg/g, and the content of polysaccharide is more than 45.5mg/g.
(2) Preparation of a yellow gelatin solution: dissolving part of white granulated sugar in part of water, adding xanthan gum, and then passing through a colloid mill;
(3) Grinding ingredients: grinding the rest white granulated sugar, salt and other ingredients, mashing, and sieving with 100 mesh sieve;
(4) Preparation of low-fat egg-free salad dressing with red date flavor: mixing all the components except oil, white vinegar and xanthan gum solution, stirring, heating to 80-95deg.C with direct steam or indirect steam, adding xanthan gum solution, mixing, and maintaining for 5-15min. And (3) after the edible oil is cooled to 20-30 ℃, rapidly stirring the mixture until the mixture is smooth and bright, slowly stirring the mixture at a low speed, adding the edible oil in portions, and fully stirring the materials after adding the edible oil each time. And after all edible oil is added, finally adding white vinegar, rapidly stirring all materials until emulsification is completed, quality testing and packaging to obtain a finished product.
Example 3:
the red date flavored low-fat egg-free salad sauce comprises the following components in percentage by weight: 25% of salad oil, 8% of white granulated sugar, 15% of red date powder, 15% of purple sweet potato crude extract, 19.84% of water, 9% of white vinegar, 2% of salt, 0.1% of monosodium glutamate, 5% of spice, 0.25% of stabilizer, 0.01% of potassium sorbate and 0.8% of emulsifier.
The preparation method comprises the following steps:
(1) Preparing red date powder and a purple sweet potato crude extract:
the preparation process of the red date powder comprises the following steps: removing core of clean fructus Jujubae, baking at 50deg.C until water content is below 20%, and pulverizing to about 100 mesh with pulverizer;
the preparation process of the purple sweet potato crude extract comprises the following steps: cleaning and peeling clean purple sweet potatoes, cutting the clean purple sweet potatoes into small pieces, soaking the small pieces in dilute brine for 3-5 min, putting the small pieces into an oven, drying the small pieces at the temperature of 50 ℃ to ensure that the final moisture is below 6%, crushing the small pieces into purple sweet potato powder with the particle size of below 100 meshes, weighing 5.2g of sodium dihydrogen phosphate, adding 10.4g of water to prepare an aqueous solution, and then adding 4.4g of ethanol to prepare an ethanol-sodium dihydrogen phosphate aqueous two-phase system, wherein the total mass of the system is 20g. Adding 0.5g of purple sweet potato powder into an ethanol-sodium dihydrogen phosphate aqueous two-phase system, and fully mixing. Under the condition that the ultrasonic power is 350W, crushing cells for 40min to enable anthocyanin and polysaccharide components in the cells to be dissociated to obtain the purple sweet potato extract;
through detection, the content of polyphenol in the red date powder is more than 1.30mg/g, the content of anthocyanin is more than 1.22mg/g, the content of anthocyanin in the purple sweet potato crude extract is more than 18.8mg/g, and the content of polysaccharide is more than 30.2mg/g.
(2) Preparation of a yellow gelatin solution: dissolving part of white granulated sugar in part of water, adding xanthan gum, and then passing through a colloid mill;
(3) Grinding ingredients: grinding the rest white granulated sugar, salt and other ingredients, mashing, and sieving with a 200-mesh sieve;
(4) Preparation of low-fat egg-free salad dressing with red date flavor: mixing all the components except oil, white vinegar and xanthan gum solution, stirring, heating to 80-95deg.C with direct steam or indirect steam, adding xanthan gum solution, mixing, and maintaining for 5-15min. And (3) after the edible oil is cooled to 20-30 ℃, rapidly stirring the mixture until the mixture is smooth and bright, slowly stirring the mixture at a low speed, adding the edible oil in portions, and fully stirring the materials after adding the edible oil each time. And after the edible oil is fully added, finally adding white vinegar, rapidly stirring all materials until emulsification is completed, quality testing and packaging to obtain a finished product.
Example 4:
the red date flavored low-fat egg-free salad sauce comprises the following components in percentage by weight: 25% of salad oil, 8% of white granulated sugar, 15% of red date powder, 15% of purple sweet potato crude extract, 19.84% of water, 9% of white vinegar, 2% of salt, 0.1% of monosodium glutamate, 5% of spice, 0.25% of stabilizer, 0.01% of potassium sorbate and 0.8% of emulsifier.
The preparation method comprises the following steps:
(1) Preparing red date powder and a purple sweet potato crude extract:
the preparation process of the red date powder comprises the following steps: removing core of clean fructus Jujubae, naturally drying at room temperature until water content is below 20%, and pulverizing to about 100 mesh with pulverizer;
the preparation process of the purple sweet potato crude extract comprises the following steps: cleaning and peeling clean purple sweet potatoes, cutting the clean purple sweet potatoes into small pieces, soaking the small pieces in dilute brine for 3-5 min, putting the small pieces into an oven, drying the small pieces at the temperature of 50 ℃ to ensure that the final moisture is below 6%, crushing the small pieces into purple sweet potato powder with the particle size of below 100 meshes, weighing 5.2g of sodium dihydrogen phosphate, adding 10.4g of water to prepare an aqueous solution, and then adding 4.4g of ethanol to prepare an ethanol-sodium dihydrogen phosphate aqueous two-phase system, wherein the total mass of the system is 20g. Adding 1g of purple sweet potato powder into an ethanol-sodium dihydrogen phosphate aqueous two-phase system, and fully mixing. Under the condition that the ultrasonic power is 300W, breaking cells for 45min to enable anthocyanin and polysaccharide components in the cells to be dissociated to obtain the purple sweet potato extract;
through detection, the content of polyphenol in the red date powder is more than 1.65mg/g, the content of anthocyanin is more than 0.52mg/g, the content of anthocyanin in the purple sweet potato crude extract is more than 18.8mg/g, and the content of polysaccharide is more than 34.3mg/g.
(2) Preparation of a yellow gelatin solution: dissolving part of white granulated sugar in part of water, adding xanthan gum, and then passing through a colloid mill;
(3) Grinding ingredients: grinding the rest white granulated sugar, salt and other ingredients, mashing, and sieving with a 200-mesh sieve;
(4) Preparation of low-fat egg-free salad dressing with red date flavor: mixing all the components except oil, white vinegar and xanthan gum solution, stirring, heating to 80-95deg.C with direct steam or indirect steam, adding xanthan gum solution, mixing, and maintaining for 5-15min. And (3) after the edible oil is cooled to 20-30 ℃, rapidly stirring the mixture until the mixture is smooth and bright, slowly stirring the mixture at a low speed, adding the edible oil in portions, and fully stirring the materials after adding the edible oil each time. And after the edible oil is fully added, finally adding white vinegar, rapidly stirring all materials until emulsification is completed, quality testing and packaging to obtain a finished product.
Example 5:
the red date flavored low-fat egg-free salad sauce comprises the following components in percentage by weight: 25% of salad oil, 8% of white granulated sugar, 15% of red date powder, 15% of purple sweet potato crude extract, 19.84% of water, 9% of white vinegar, 2% of salt, 0.1% of monosodium glutamate, 5% of spice, 0.25% of stabilizer, 0.01% of potassium sorbate and 0.8% of emulsifier.
The preparation method comprises the following steps:
(1) Preparing red date powder and a purple sweet potato crude extract:
the preparation process of the red date powder comprises the following steps: removing core of clean fructus Jujubae, oven drying at 55deg.C until water content is below 20%, and pulverizing to about 100 mesh with pulverizer;
the preparation process of the purple sweet potato crude extract comprises the following steps: cleaning and peeling clean purple sweet potatoes, cutting the clean purple sweet potatoes into small pieces, soaking the small pieces in dilute brine for 3-5 min, putting the small pieces into an oven, drying the small pieces at the temperature of 50 ℃ to ensure that the final moisture is below 6%, crushing the small pieces into purple sweet potato powder with the particle size of below 100 meshes, weighing 5.2g of sodium dihydrogen phosphate, adding 10.4g of water to prepare an aqueous solution, and then adding 4.4g of ethanol to prepare an ethanol-sodium dihydrogen phosphate aqueous two-phase system, wherein the total mass of the system is 20g. Adding 0.5g of purple sweet potato powder into an ethanol-sodium dihydrogen phosphate aqueous two-phase system, and fully mixing. Under the condition that the ultrasonic power is 350W, breaking cells for 45min to enable anthocyanin and polysaccharide components in the cells to be dissociated to obtain the purple sweet potato extract;
through detection, the content of polyphenol in the red date powder is more than 1.00mg/g, the content of anthocyanin is more than 0.72mg/g, the content of anthocyanin in the purple sweet potato crude extract is more than 17.1mg/g, and the content of polysaccharide is more than 34.2mg/g.
(2) Preparation of a yellow gelatin solution: dissolving part of white granulated sugar in part of water, adding xanthan gum, and then passing through a colloid mill;
(3) Grinding ingredients: grinding the rest white granulated sugar, salt and other ingredients, mashing, and sieving with a 200-mesh sieve;
(4) Preparation of low-fat egg-free salad dressing with red date flavor: mixing all the components except oil, white vinegar and xanthan gum solution, stirring, heating to 80-95deg.C with direct steam or indirect steam, adding xanthan gum solution, mixing, and maintaining for 5-15min. And (3) after the edible oil is cooled to 20-30 ℃, rapidly stirring the mixture until the mixture is smooth and bright, slowly stirring the mixture at a low speed, adding the edible oil in portions, and fully stirring the materials after adding the edible oil each time. And after the edible oil is fully added, finally adding white vinegar, rapidly stirring all materials until emulsification is completed, quality testing and packaging to obtain a finished product.
Example 6:
the red date flavored low-fat egg-free salad sauce comprises the following components in percentage by weight: 25% of salad oil, 8% of white granulated sugar, 15% of red date powder, 15% of purple potato powder, 19.84% of water, 9% of white vinegar, 2% of salt, 0.1% of monosodium glutamate, 5% of spice, 0.25% of stabilizer, 0.01% of potassium sorbate and 0.8% of emulsifier.
The preparation method comprises the following steps:
(1) Preparing red date powder and a purple sweet potato crude extract:
the preparation process of the red date powder comprises the following steps: removing core of clean fructus Jujubae, baking at 35deg.C for 24 hr, oven drying at 55deg.C until water content is below 20%, and pulverizing to about 100 mesh;
the preparation process of the purple sweet potato powder comprises the following steps: cleaning clean purple sweet potato, peeling, cutting into small pieces, soaking in light salt water for 3-5 min, putting into an oven at 50 ℃, drying to make the final moisture less than 6%, and pulverizing into powder of 100 meshes;
through detection, the content of polyphenol in the red date powder is more than 1.33mg/g, the content of anthocyanin is more than 1.47mg/g, the content of anthocyanin in the purple sweet potato powder is more than 3.7mg/g, and the content of polysaccharide is more than 51.2mg/g.
(2) Preparation of a yellow gelatin solution: dissolving part of white granulated sugar in part of water, adding xanthan gum, and then passing through a colloid mill;
(3) Grinding ingredients: grinding the rest white granulated sugar, salt and other ingredients, mashing, and sieving with a 200-mesh sieve;
(4) Preparation of low-fat egg-free salad dressing with red date flavor: mixing all the components except oil, white vinegar and xanthan gum solution, stirring, heating to 80-95deg.C with direct steam or indirect steam, adding xanthan gum solution, mixing, and maintaining for 5-15min. And (3) after the edible oil is cooled to 20-30 ℃, rapidly stirring the mixture until the mixture is smooth and bright, slowly stirring the mixture at a low speed, adding the edible oil in portions, and fully stirring the materials after adding the edible oil each time. And after the edible oil is fully added, finally adding white vinegar, rapidly stirring all materials until emulsification is completed, quality testing and packaging to obtain a finished product.
Example 7:
the red date flavored low-fat egg-free salad sauce comprises the following components in percentage by weight: 25% of salad oil, 8% of white granulated sugar, 15% of red date powder, 15% of sweet potato crude extract, 19.84% of water, 9% of white vinegar, 2% of salt, 0.1% of monosodium glutamate, 5% of spice, 0.25% of stabilizer, 0.01% of potassium sorbate and 0.8% of emulsifier.
The preparation method comprises the following steps:
(1) Preparing red date powder and sweet potato crude extracts:
the preparation process of the red date powder comprises the following steps: removing core of clean fructus Jujubae, baking at 35deg.C for 24 hr, oven drying at 55deg.C until water content is below 20%, and pulverizing to about 100 mesh;
the preparation process of the sweet potato crude extract comprises the following steps: cleaning clean sweet potatoes, peeling, cutting the sweet potatoes into small pieces, soaking the small pieces in dilute brine for 3-5 min, putting the small pieces into an oven at the temperature of 50 ℃, drying the small pieces to ensure that the final moisture is below 6%, crushing the small pieces of sweet potato powder to be below 100 meshes, weighing 5.2g of sodium dihydrogen phosphate, adding 10.4g of water to prepare an aqueous solution, and then adding 4.4g of ethanol to prepare an ethanol-sodium dihydrogen phosphate double-aqueous-phase system, wherein the total mass of the system is 20g. Adding 0.2-1 g of purple sweet potato powder into an ethanol-sodium dihydrogen phosphate aqueous two-phase system, and fully mixing. Under the condition that the ultrasonic power is 250-350W, breaking cells for 15-45 min to enable anthocyanin and polysaccharide components in the cells to be dissociated to obtain the purple sweet potato extract;
through detection, the content of polyphenol in the red date powder is more than 1.41mg/g, the content of anthocyanin is more than 1.66mg/g, the content of anthocyanin in the sweet potato crude extract is more than 4.23mg/g, and the content of polysaccharide is more than 42.5mg/g.
(2) Preparation of a yellow gelatin solution: dissolving part of white granulated sugar in part of water, adding xanthan gum, and then passing through a colloid mill;
(3) Grinding ingredients: grinding the rest white granulated sugar, salt and other ingredients, mashing, and sieving with a 200-mesh sieve;
(4) Preparation of low-fat egg-free salad dressing with red date flavor: mixing all the components except oil, white vinegar and xanthan gum solution, stirring, heating to 80-95deg.C with direct steam or indirect steam, adding xanthan gum solution, mixing, and maintaining for 5-15min. And (3) after the edible oil is cooled to 20-30 ℃, rapidly stirring the mixture until the mixture is smooth and bright, slowly stirring the mixture at a low speed, adding the edible oil in portions, and fully stirring the materials after adding the edible oil each time. And after the edible oil is fully added, finally adding white vinegar, rapidly stirring all materials until emulsification is completed, quality testing and packaging to obtain a finished product.
Example 8:
the red date flavored low-fat egg-free salad sauce comprises the following components in percentage by weight: 25% of salad oil, 8% of white granulated sugar, 15% of red date powder, 15% of commercial purple sweet potato anthocyanin extract (content 25%), 19.84% of water, 9% of white vinegar, 2% of salt, 0.1% of monosodium glutamate, 5% of spice, 0.25% of stabilizer, 0.01% of potassium sorbate and 0.8% of emulsifier.
The preparation method comprises the following steps:
(1) Preparing red date powder and a purple sweet potato crude extract:
the preparation process of the red date powder comprises the following steps: removing core of clean fructus Jujubae, baking at 35deg.C for 24 hr, oven drying at 55deg.C until water content is below 20%, and pulverizing to about 100 mesh;
through detection, the content of polyphenol in the red date powder is more than 1.36mg/g, and the content of anthocyanin is more than 1.37mg/g.
(2) Preparation of a yellow gelatin solution: dissolving part of white granulated sugar in part of water, adding xanthan gum, and then passing through a colloid mill;
(3) Grinding ingredients: grinding the rest white granulated sugar, salt and other ingredients, mashing, and sieving with a 200-mesh sieve;
(4) Preparation of low-fat egg-free salad dressing with red date flavor: mixing all the components except oil, white vinegar and xanthan gum solution, stirring, heating to 80-95deg.C with direct steam or indirect steam, adding xanthan gum solution, mixing, and maintaining for 5-15min. And (3) after the edible oil is cooled to 20-30 ℃, rapidly stirring the mixture until the mixture is smooth and bright, slowly stirring the mixture at a low speed, adding the edible oil in portions, and fully stirring the materials after adding the edible oil each time. And after the edible oil is fully added, finally adding white vinegar, rapidly stirring all materials until emulsification is completed, quality testing and packaging to obtain a finished product.
The low-fat egg-free salad dressing with red jujube flavor prepared according to examples 1 to 8 was tested, and the test results are shown in tables 1 and 2.
Table 1 physicochemical index of red date flavor low fat egg-free salad dressing
Table 2 microbial indicator of red date flavored low fat egg-free salad dressing
Note that: the detection species of pathogenic bacteria are salmonella, shigella and staphylococcus aureus.
10g of the product of examples 1-8 is taken and dissolved in a proper amount of ethanol, the scavenging ability of DPPH free radical and ABTS free radical is detected, and the ultraviolet spectrophotometry is used for detecting whether the scavenging ability of free radical Chou-Talalay Combined Index (CI) analysis has a synergistic antioxidation effect. If CI <1, the two components are synergistic; ci=1, the two components add; CI >1, the two components were antagonized, and the results are shown in Table 3.
Table 3 red date flavored low fat egg free salad dressing antioxidant free radical content (micrograms/milliliter)
According to the invention, the preparation process of the red date powder and the purple sweet potato extract is optimized, the anthocyanin, polyphenol and polysaccharide contents in the salad dressing are greatly enriched through compounding, the antioxidant synergistic capability is found, the red date low-fat egg-free salad dressing with excellent health care effect is provided, and the requirements of consumers on health care and aging delay are met.
It should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the same, 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 the technical solution of the present invention may be modified or substituted without departing from the spirit and scope of the technical solution of the present invention, which is intended to be covered in the scope of the claims of the present invention.
Claims (2)
1. A red date flavor low-fat egg-free salad dressing is characterized in that: the composition comprises the following components in percentage by weight: 35% of salad oil, 5% of white granulated sugar, 10% of red date powder, 10% of purple sweet potato crude extract, 25% of water, 5% of white vinegar, 3% of salt, 0.8% of monosodium glutamate, 5.78% of spice, 0.2% of xanthan gum, 0.02% of potassium sorbate and 0.2% of emulsifying agent;
the preparation method of the salad dressing comprises the following steps:
preparing red date powder: removing cores of clean red dates, baking for 24 hours at 35 ℃, then transferring to a 55 ℃ oven for drying until the water content is below 20%, and crushing to 100 meshes by a crusher to obtain red date powder with the polyphenol content of more than 1.35mg/g and the anthocyanin content of more than 1.52 mg/g;
preparing a purple sweet potato crude extract: cleaning and peeling clean purple sweet potatoes, cutting the clean purple sweet potatoes into small pieces, soaking the small pieces in dilute brine for 3-5 min, putting the small pieces into an oven at the temperature of 50 ℃, drying the small pieces to ensure that the final moisture is below 6%, crushing the small pieces into purple sweet potato powder with the particle size of below 100 meshes, weighing 5.2g of sodium dihydrogen phosphate, adding 10.4g of water to prepare an aqueous solution, and then adding 4.4g of ethanol to prepare an ethanol-sodium dihydrogen phosphate aqueous two-phase system, wherein the total mass of the system is 20g; adding 0.5g of purple sweet potato powder into an ethanol-sodium dihydrogen phosphate aqueous two-phase system, fully mixing, and crushing cells for 45min under the condition that the ultrasonic power is 350W to enable anthocyanin and polysaccharide components in the cells to be free, so as to obtain the crude extract of the purple sweet potato, wherein the anthocyanin content is more than 14.8mg/g, and the polysaccharide content is more than 38.2mg/g;
preparing xanthan gum: dissolving part of white granulated sugar in part of water, adding xanthan gum, and then passing through a colloid mill to obtain xanthan gum liquid;
grinding ingredients: grinding the rest white granulated sugar, salt and other ingredients, mashing, and sieving with a 60-mesh sieve for standby;
preparation of low-fat egg-free salad dressing with red date flavor: mixing all components except salad oil, white vinegar and xanthan gum solution, stirring uniformly, heating to 80-95 ℃ by direct steam or indirect steam, adding xanthan gum solution, mixing uniformly, keeping for 5-15min, cooling to 20-30 ℃, rapidly stirring until the mixture is smooth and bright, then slowly stirring, slowly and gradually adding salad oil, stirring materials fully after each time of adding salad oil, after all salad oil is added, finally adding white vinegar, rapidly stirring all materials until emulsification is completed, and performing quality inspection and packaging to obtain the finished product.
2. The red date flavored low fat egg-free salad dressing according to claim 1, wherein: the emulsifier comprises one or more of sucrose fatty acid ester, sodium stearyl lactate, calcium stearyl lactate and fatty acid monoglyceride; the spice comprises one or more of fructus Zanthoxyli, fructus Anisi Stellati, fructus Foeniculi, pericarpium Citri Tangerinae and herba Pelargonii Graveolentis.
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| CN103880804A (en) * | 2014-03-20 | 2014-06-25 | 江苏大学 | Method for extracting and separating anthocyanin in purple potato powder |
| CN104286818A (en) * | 2014-08-21 | 2015-01-21 | 山东省农业科学院农业质量标准与检测技术研究所 | Zasiokaurin-containing salad sauce and preparation method thereof |
| CN111096441A (en) * | 2020-01-19 | 2020-05-05 | 江苏全盈生物科技有限公司 | Egg-free low-fat fruit and vegetable salad dressing and preparation method thereof |
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| CN104509837A (en) * | 2014-12-31 | 2015-04-15 | 漯河市恒瑞加友食品科技有限公司 | No-egg low-fat salad sauce and preparation method thereof |
| CN104473139B (en) * | 2014-12-31 | 2016-10-05 | 郑州轻工业学院 | A kind of low fat is without egg/yolk/shell egg mayonnaise and preparation method thereof |
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| CN103880804A (en) * | 2014-03-20 | 2014-06-25 | 江苏大学 | Method for extracting and separating anthocyanin in purple potato powder |
| CN104286818A (en) * | 2014-08-21 | 2015-01-21 | 山东省农业科学院农业质量标准与检测技术研究所 | Zasiokaurin-containing salad sauce and preparation method thereof |
| CN111096441A (en) * | 2020-01-19 | 2020-05-05 | 江苏全盈生物科技有限公司 | Egg-free low-fat fruit and vegetable salad dressing and preparation method thereof |
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