CN112715918A - 一种复合沙拉酱的生产工艺 - Google Patents
一种复合沙拉酱的生产工艺 Download PDFInfo
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- CN112715918A CN112715918A CN202011443624.2A CN202011443624A CN112715918A CN 112715918 A CN112715918 A CN 112715918A CN 202011443624 A CN202011443624 A CN 202011443624A CN 112715918 A CN112715918 A CN 112715918A
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- chestnut
- 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
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种板栗复合沙拉酱的制备方法。制备方法包括步骤:将金桔原料经过保质预处理粉碎后和原料软化处理板栗泥混合,再经过超高压稳态化杀菌成型,得到板栗复合沙拉酱。采用本发明所公开的技术方案后,所得沙拉酱营养因子附加值提升,酱体色泽呈现淡黄绿色,具有金桔和坚果的风味,口感细腻柔和,涂抹性好,无纹裂及油水现象。
Description
技术领域
本发明涉及一种无蛋沙拉酱的生产工艺,尤其是涉及一种超高压辅助无蛋沙拉酱的生产工艺。
背景技术
板栗生熟两吃的大宗地域坚果,金桔皮黄酮活性物质对胃肠有功效;此外板栗含淀粉、油脂、膳食纤维、可制作成沙拉酱,可用于涂抹面包、制作水果沙拉。添加酱的蛋黄卵磷脂的高脂肪乳状液,在南方高湿地区长期储存过程中易出现微生物过量、脂质氧化等现象,通过添加防腐剂易过量,不利健康诉求;相比传统通过蒸煮、压热处理、烘烤、挤压、油炸和滚筒干燥等加工手段,超高压处理,非热加工制备的食品感官特性风味质地更优;一方面,板栗易褐变,多酚氧化酶(PPO)是引起果蔬酶促褐变的主要酶类。传统热加工技术虽然有很好的灭酶效果,但会影响板栗金桔等的质地、风味、颜色等商品价值;在超高压条件下易使淀粉颗粒发生形变,促进了双螺旋结构的展开和解离;文献表明,200~300Mpa病毒灭活;300~400Mpa霉菌和酵母菌灭活;300~600Mpa细菌、致病菌灭活;800~1000Mpa芽孢灭活;在低压下酶活性增强,超过400Mpa酶灭活。400Mpa以上蛋白质三、四级结构破坏,发生不可逆变性;400~600Mpa淀粉的氢键断裂并糊化;本发明的技术方案,高压主要通过超高压微波软化处理辅助实现加压以低温、短时间环境来实现板栗沙拉酱营养因子保护、灭菌成型的目的,得到色泽风味改善的制品。
此外,CN102793217A公开了一种果蔬花生酱粒的加工方法,该方法是将苹果和香蕉等果蔬颗粒与糊化后的花生酱按一定比例混合搅拌制成复合果蔬花生酱粒。选用亚热带水果,将其打浆制酱后利用胶体磨与花生酱进行充分研磨,提高产品流动性稳定性及风味感观特性。但该文章并未涉及超高压技术对样品稳定性的影响,亦未涉及冷冻解冻预处理对样品结构和色泽的影响。
综上所述,目前还没有复合沙拉酱技术,关注对营养因子附加值的提高。既可以很好的保持产品的形态与色泽,还适用于尽可能缩短加工时间。
发明内容
本发明的目的在于克服现有技术中存在的上述不足,而提供一种工艺简单,操作性强,缩短加工时间,保持沙拉酱的风味与色泽,涂抹性好,提高沙拉酱的货架期稳定性,无纹裂及油水现象。
本发明解决上述问题所采用的技术方案是:一种板栗复合沙拉酱,该沙拉酱是一种低热量无蛋沙拉酱,其生产工艺的特点在于:包括以下步骤:将经过挑选的新鲜板栗洗净用刀子进行削皮,然后切成小块后放进锅中加清水蒸煮,温度为100~150℃,时间为40~60min,用机器制成泥状,得到板栗泥;
(1)选取原料,漂烫再蒸煮预处理:金桔加入乳酸钙,饮用水加热至100℃漂烫无核金桔;金桔液氮粉碎30秒再蒸煮5min;原料鲜板栗去皮、红衣漂烫再蒸煮10~30min;原料釆用-18℃低温冷库,时间24小时后,进行快速解冻复热,湿法粉碎均质混合植物油形成板栗泥脂肪替代物备用。
(2)配料混合;金桔粉碎,高速均质加入混有10%~20%单甘酯植物油形成金桔混合物;栗泥进一步添加脂肪替代物混合备用,添加罗汉果糖苷甘油水菊粉果聚糖、糖浆湿法粉碎均质混合植物油形成板栗泥备用;
(3)将金桔混合物低速搅拌加入到板栗泥混合物中,高速均质加入混合单甘酯葵花籽植物油,主要形成水包油的稳定状态并葵花籽油添加量为总葵花籽油的三分之一,添加完毕后,均质3min至粘稠,胶体磨均质得部份糊化淀粉,含果胶膳纤金桔、部份修饰水包油的膏状体;
(4)经专用高压聚乙烯包装袋进行抽真空包装后,超高压改性糊化第一段超高压200Mpa保压时间10min;第二段超高压460-600Mpa保压时间18min;超高压加工环节,第一段超高压存在不完全钝酶,在低压下酶活性增强,第二段超高压,超过400Mpa酶灭活。400Mpa以上蛋白质三、四级结构破坏,发生不可逆变性;并且400~600Mpa淀粉的氢键断裂并糊化;
作为优选,本发明所述步骤(1)中,乳酸钙硬化漂烫并初步漂烫灭酶护色。
作为优选,本发明所述步骤(1)中,软化处理:釆用-18℃低温冷库,时间12-24小时;再快速多级解冻无核金桔,立即放入5~10℃的适量水中,果取出置于变频微波环境快速解冻,采用915MHz变频微波复热处理620-825s。将板栗去壳剥去衣皮,冻透再分段解冻,在冷库置于-18~-40℃的环境中速冻贮藏24小时以上,至完全冻透。变频微波的方式放入室温饮用水液中首先;在变频微波的作用下很好的应用于黄酮类物质的提取,同时不会破坏其抗氧化活性。而且冷冻后进行变频分段连续微波强化蓬松处理,破壁作用释放了果蔬果胶有利于高压渗透时和水溶性果胶分散的释放,有助于酱产品质构的稳定;另外变频微波加工时间避免过久高温度破坏果胶。故在变频微波复热解冻中,原料中的水分冻结成细小冰晶,使原料中水分逸失产生细小孔道;避免化学、高温极端加工对其功能的破坏;强化组织的疏松性、透水性及吸水能力,可以更好的强化的营养因子,提升制品营养因子的附加值;
作为优选,本发明所述步骤(1)中,采用915MHz变频微波、变频功率为900W复热处理620~825s,由此使得本发明中变频微波和超高压浸渍处理之间有机结合,协同作用,确保物料货架期,不仅保证了产品的营养因子附加值,而且提高了产品的风味,相比常温解冻本发明此步骤的解冻快速,避免不利货架期的微生物数量上升;
作为优选,本发明所述步骤(4)中,超高压改性糊化200Mpa保压时间10min;460-600Mpa保压时间18min超高压使酶失活,细胞膜破裂,有钝酶灭菌作用;另一方面,超高压使淀粉颗粒发生形变,促进了双螺旋结构的展开和解离,使糖苷键更易受到酶的作用,极大提高了脱支的效率,助于原料中淀粉糊化,由于生物高分子立体结构中的氢键结合、疏水结合、离子结合等非共有结合经超高压处理,将使蛋白质变性,使淀粉糊化的变化。
作为优选,本发明所述步骤(3)中的植物油含有10%单甘酯,植物油为花生油、香油、菜子油、橄榄油菜、菜籽油中的一种或者两种以上。
本发明与现有技术相比,具有以下优点和效果:本发明利用超高压处理,对沙拉酱持水性、稳定性产生如下影响:
(1)货架期影响:300~400Mpa霉菌和酵母菌灭活;300~600Mpa细菌、致病菌灭活,超高压助于延长制品货架期;
(2)结构影响:沙拉酱的持水力、持油力、和胆固醇吸附能力显著增加,而微波柔性前处理桔皮果胶膳食纤维组织结构较为疏松,空间结构部分保留.超高压进一步分散水溶性果胶;前处理使淀粉部分糊化不利于形成高强度淀粉凝胶,且冻融稳定性亦变差;酱含有的淀粉更能耐受超高压,500MPa处理会导致淀粉部分糊化,而淀粉颗粒形貌变化不大。适配淀粉浓度基础上与超高压加工参数有利于淀粉形成更强的凝胶,酱的黏性、咀嚼性涂抹质构特性更好;
(3)其它作用:超高压对水包油沙拉酱原料桔黄酮包埋修饰,及超高压非热加工环境,对沙拉酱活性成份营养的保存;
本发明沙拉酱选取菊粉、板栗、金桔配方组成有以下作用,一是本发明所述步骤(2)中的添加菊粉作为保护剂,果聚糖类物质等可溶性小分子物质增加渗透压,形成氢键,减少抑制冰晶的形成,提高菌体抗冷冻能力;同时菊粉作为保护益生菌的增殖因子用于生物活性食品配方中;另一方面本发明中菊粉果聚糖,板栗做为脂肪替物,其中菊粉与水结合形成一种奶油状结构,提供沙拉酱光滑的口感,用于代替脂肪以降低食品的热量菊粉适当添加进一步降低沙拉酱的含油量。菊粉还可起到诸多保健作用:调节体内微生物失衡。因低脂沙拉酱油脂含量高达30%,金桔添加便于延长沙拉酱货架期间脂质氧化的稳定性。
在发明中的冷冻再分段解冻步骤也有两个作用,一是在-40℃以下的低温环境中快速冻结样品,因又可以在变频微波的作用下使原料中水分逸失产生细小孔道,有利于高压渗透时和水分分散到网络;二是避免化学、高温极端加工对其营养因子的破坏;冷冻后进行变频分段连续微波强化蓬松处理,组织的疏松性、透水性及吸水能力,可以更好的保持原料的形态,提升产品的品质。
本发明通过变频辅助解冻强化组织的疏松性、透水性及吸水能力,引起的冷冻后进行变频分段连续微波蓬松处理,因又可以在变频微波的作用下使原料中产生细小孔道,有利于渗透时水分的分散;避免化学、高温极端加工对其功能的破坏;原料中的水分冻结成细小冰晶,以便在真空油炸时升华脱除,可以更好的保持原料的形态,提升产品的品质,延长20天货架期以上。
本发明除了可以应用于金桔板栗沙拉酱,还可以应用于陈皮、百香果皮、黄皮等富含功能营养因子原料的低脂沙拉酱加工。
具体实施例方式
下面通过实施例对本发明作进一步的详细说明,以下实施例是对本发明的解释而本发明并不局限于以下实施例。
保质软化处理:选取原料预处理;原料鲜板栗去皮、红衣漂烫再蒸煮10~30min;金桔漂烫液加入乳酸钙,再蒸煮5min;原料釆用-18℃低温冷库,时间24小时后,进行快速解冻复热,湿法粉碎均质混合植物油形成板栗泥脂肪替代物备用;金桔液氮粉碎。
实施例1
本实施例中的沙拉酱的生产工艺包括以下步骤。软化处理:0.15%乳酸钙添加加热至100℃漂烫液洗净无核金桔30秒;板栗去皮、红衣漂烫再蒸煮25min;金桔、栗在冷库置于-18℃的环境中速冻贮藏24小时以上,至完全冻透,再采用915MHz高频微波复热处理约265s;然将板栗采用915MHz高频微波复热处理665s;
粉碎无核金桔160g备用。3000rpm/min时间3min,均质加入植物油25g。预处理板栗80g,添加甘油30g、糖浆15g、菊粉果聚糖15g、罗汉果糖苷0.08g、食盐3g、粉碎粒度达至60目以下形成栗泥备用,3000rpm/min时间5min,均质加入15g植物油形成栗泥混合物;
将金桔第一混合物加入到栗泥第二混合物中,低速搅拌,并在3000rpm/min过程中缓缓加入混合20%单甘酯葵花籽油,葵花籽油添加量为总葵花籽油的二分之一,添加完毕后,快速搅拌,加入柠檬汁5g,胶体磨均质得到粘稠膏状体混合物;
用高压聚乙烯袋抽真空包装,膏状体混合物分段超高压浸渍加工:第一段超高压200Mpa保压时间10min;第二段超高压460Mpa保压时间28min,即得沙拉酱制品,得到板栗复合沙拉酱。所得沙拉酱色泽呈现淡黄绿色,具有金桔和坚果的风味,口感细腻柔和,涂抹性好,无纹裂及油水现象。
实施例2
本实施例中的沙拉酱的生产工艺包括以下步骤。选取干净无霉变洗净并预处理板栗剥壳去红衣漂烫再蒸煮25min;软化预处理,0.15%乳酸钙添加加热至100℃漂烫液洗净无核金桔30秒;金桔、栗在冷库置于-18℃的环境中速冻贮藏24小时以上,至完全冻透,将冻板栗去壳剥去红衣,采用915MHz高频微波复热处理665s;金桔再采用915MHz高频微波复热处理约400s;
无核金桔200g粉碎备用。3000rpm/min时间3.5min,均质加入橄榄油25g。预处理栗50g;添加甘油30g、糖浆15g、菊粉果聚糖15g、罗汉果糖苷0.11g、食盐3g、粉碎粒度达至80目以下形成栗泥备用,3000rpm/min时间5min,均质加入15g橄榄油形成栗泥混合物;
将金桔第一混合物加入到栗泥第二混合物中,低速搅拌,并在3000rpm/min过程中缓缓加入混合20%单甘酯葵花籽油,葵花籽油添加量为总葵花籽油的二分之一,添加完毕后,快速搅拌,加入柠檬汁5g,胶体磨均质得到粘稠膏状体混合物;
用高压聚乙烯袋抽真空包装,膏状体混合物分段超高压杀菌:第一段超高压200Mpa保压时间10min;第二段超高压450Mpa保压时间25min,得到板栗复合沙拉酱。所得沙拉酱色泽呈现淡黄绿色,具有金桔和坚果的风味,口感细腻柔和,涂抹性好,无纹裂及油水现象。
实施例3
本实施例中的沙拉酱的生产工艺包括以下步骤:
选取食用配方原料,选取干净无霉变洗净并预处理板栗剥壳去红衣漂烫再蒸煮25min;0.19%乳酸钙添加加热至100℃漂烫液洗净无核金桔30秒再蒸煮5min;在冷库置于-18℃的环境中速冻贮藏24小时以上,至完全冻透。金桔最后采用915MHz高频微波复热处理约300s;将冻板栗放入10℃的饮用水中采用变频微波的方式进行快速解冻复热采用915MHz高频微波复热处理665s;
无核金桔180g粉碎备用。3000rpm/min时间5min,均质加入植物油30g。预处理栗60g,添加甘油30g、糖浆15g、菊粉果聚糖15g、罗汉果糖苷0.10g、食盐3g、粉碎粒度达至80目以下形成栗泥备用,3000rpm/min时间3.5min,均质加入10g植物油形成栗泥混合物
将桔主要物料混合物加入栗泥中,低速搅拌,并在3000rpm/min过程中缓缓加入混合20%单甘酯葵花籽油,葵花籽油添加量为总葵花籽油的二分之一,添加完毕后,快速搅拌,加入柠檬汁5g,胶体磨均质得到膏状体混合物。
用高压聚乙烯袋抽真空包装,膏状体混合物分段超高压浸渍:第一段超高压200Mpa保压时间10min;第二段超高压460Mpa保压时间28min,得到板栗复合沙拉酱。所得沙拉酱色泽呈现淡黄绿色,具有金桔和坚果的风味,口感细腻柔和,涂抹性好,无纹裂及油水现象。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (7)
1.一种板栗复合沙拉酱的制备方法,其特征是料经软化调理,为复合沙拉酱,过程为:将金桔、栗原料经过保质软化处理,再进一步粉碎均质混合后超高压杀菌成型,得到板栗复合沙拉酱制品。
2.根据权利要求1所述的一种板栗复合沙拉酱的制备方法,其特征在于具体包括以下操作步骤:
(1)保质软化处理:选取原料鲜板栗去皮、红衣漂烫再蒸煮10~30min;金桔漂烫液加入乳酸钙,再蒸煮5min;原料釆用-18℃低温冷库,时间24小时后,原料预处理后再进行快速解冻复热;
(2)进一步混合,经过保质软化处理的金桔粉碎,高速均质加入混有10%~20%单甘酯植物油;脂肪替代物的准备:栗泥混合物添加菊粉、甘油、水,糖浆、罗汉果糖苷;高速均质加入植物油,得到板栗泥作为部份脂肪替代物;
(3)将上述预混合物混合,并在搅拌过程中加入混合单甘酯的余下植物油,添加完毕后,高速搅拌,得预处理混合物;3000~5 000rpm/min时间3~5min,高速均质加入混有10%~20%单甘酯植物油;
(4)均质及超高压稳态化:向混合物中加入柠檬汁至pH值为4.2,均质3~5min形成均匀细腻而稳定的膏状体,转速控制在3000~4000rpm/min;得到膏状体,经抽真空包装;经超高压加工,进一步得货架期稳定的沙拉酱制品。
3.根据权利要求2所述的一种板栗复合沙拉酱的制备方法,其特征在于:所述步骤(1)中保质软化处理,釆用-18℃低温冷库,速冻贮藏12-24小时,至完全冻透;速冻后的原料取出置于变频微波环境快速解冻。
4.根据权利要求2所述的一种板栗复合沙拉酱的制备方法,其特征在于:所述步骤(1)中,变频微波的方式物料采用800~915MHz变频微波复热处理620~825s;本发明采用的采用变频微波辅助软化方式可以对物料内外部同时加热,物料短时快速解冻,营养因子附加值的提高。
5.根据权利要求2所述的一种板栗复合沙拉酱的制备方法,其特征在于:所述步骤(4)中,膏状体加食用酸pH4.2用专用高压聚乙烯包装袋进行抽真空包装,采用分段超高压浸渍:第一段超高压200Mpa保压时间10min;第二段超高压460~600Mpa保压时间18~30min,由于包装膏状体包括部份糊化淀粉,含果胶膳纤金桔、超高压改性部份修饰水包油混合物;超高压液态传递压力,进一步分散金桔果壁水溶性果胶等易于维持稳定的酱质构。
6.根据权利要求2所述的一种板栗复合沙拉酱的制备方法,其特征在于:所述步骤(1)中,所述金桔漂烫再蒸煮:加入乳酸钙,再蒸煮5min;栗泥菊粉果聚糖为脂肪替代物、还添加功能性罗汉果糖苷甜味剂,及甘油水糖浆混合再后抽真空包装,最后进入杀菌环节。
7.根据权利要求2所述的一种板栗复合沙拉酱的制备方法,其特征在于:所述步骤(3)中的植物油含有10%单甘酯,植物油为花生油、香油、菜子油、橄榄油菜、菜籽油中的一种或者两种以上。
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