CN113397151B - Salad sauce containing live lactobacillus rhamnosus and preparation method thereof - Google Patents
Salad sauce containing live lactobacillus rhamnosus and preparation method thereof Download PDFInfo
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- CN113397151B CN113397151B CN202110706753.4A CN202110706753A CN113397151B CN 113397151 B CN113397151 B CN 113397151B CN 202110706753 A CN202110706753 A CN 202110706753A CN 113397151 B CN113397151 B CN 113397151B
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- 241000218588 Lactobacillus rhamnosus Species 0.000 title claims abstract description 136
- 235000015067 sauces Nutrition 0.000 title claims abstract description 48
- 240000008415 Lactuca sativa Species 0.000 title claims abstract description 47
- 235000012045 salad Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 239000003921 oil Substances 0.000 claims abstract description 79
- 235000019198 oils Nutrition 0.000 claims abstract description 76
- 238000004945 emulsification Methods 0.000 claims abstract description 73
- 238000011282 treatment Methods 0.000 claims abstract description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- 238000000034 method Methods 0.000 claims abstract description 52
- 238000010008 shearing Methods 0.000 claims abstract description 47
- 241000894006 Bacteria Species 0.000 claims abstract description 43
- 239000002253 acid Substances 0.000 claims abstract description 39
- 235000014438 salad dressings Nutrition 0.000 claims abstract description 39
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 38
- 239000003549 soybean oil Substances 0.000 claims abstract description 38
- 239000000463 material Substances 0.000 claims abstract description 31
- 238000002156 mixing Methods 0.000 claims abstract description 25
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 23
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims description 66
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- 230000008569 process Effects 0.000 claims description 26
- 239000000839 emulsion Substances 0.000 claims description 17
- 239000008347 soybean phospholipid Substances 0.000 claims description 16
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 11
- 229920000881 Modified starch Polymers 0.000 claims description 11
- 239000004368 Modified starch Substances 0.000 claims description 11
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 11
- 239000001630 malic acid Substances 0.000 claims description 11
- 235000011090 malic acid Nutrition 0.000 claims description 11
- 235000019426 modified starch Nutrition 0.000 claims description 11
- 238000005086 pumping Methods 0.000 claims description 11
- 239000000052 vinegar Substances 0.000 claims description 11
- 235000021419 vinegar Nutrition 0.000 claims description 11
- 229920001285 xanthan gum Polymers 0.000 claims description 11
- 235000010493 xanthan gum Nutrition 0.000 claims description 11
- 239000000230 xanthan gum Substances 0.000 claims description 11
- 229940082509 xanthan gum Drugs 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 235000015165 citric acid Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 5
- 102000011632 Caseins Human genes 0.000 claims description 5
- 108010076119 Caseins Proteins 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- 102000014171 Milk Proteins Human genes 0.000 claims description 5
- 108010011756 Milk Proteins Proteins 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 235000021239 milk protein Nutrition 0.000 claims description 5
- 229940080237 sodium caseinate Drugs 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 abstract description 23
- 229940039696 lactobacillus Drugs 0.000 abstract description 23
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 abstract description 16
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 abstract description 16
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 abstract description 16
- 238000003860 storage Methods 0.000 abstract description 13
- 230000001580 bacterial effect Effects 0.000 abstract description 7
- 239000012071 phase Substances 0.000 description 69
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 15
- 239000000047 product Substances 0.000 description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 239000006041 probiotic Substances 0.000 description 8
- 235000018291 probiotics Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 229910052739 hydrogen Inorganic materials 0.000 description 7
- 239000001257 hydrogen Substances 0.000 description 7
- -1 hydrogen ions Chemical class 0.000 description 7
- 230000034994 death Effects 0.000 description 5
- 231100000517 death Toxicity 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 230000000529 probiotic effect Effects 0.000 description 5
- 239000008346 aqueous phase Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 241001523681 Dendrobium Species 0.000 description 1
- 241001076416 Dendrobium tosaense Species 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000010604 prepared salads Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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
- 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
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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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3535—Organic compounds containing sulfur
-
- 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3553—Organic compounds containing phosphorus
-
- 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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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
- A23L3/358—Inorganic compounds
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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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- 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention discloses a salad dressing containing active lactobacillus rhamnosus and a preparation method thereof; the method comprises the following steps: shearing and uniformly mixing lactobacillus rhamnosus, soybean oil and soybean lecithin to prepare lactobacillus rhamnosus viable bacteria oil; then the live bacterial oil is sequentially mixed with the materials of a water phase, an oil phase, acid liquor and the like which are prepared in advance, and three steps of vacuum emulsification treatment are sequentially carried out, so that the salad dressing containing the lactobacillus rhamnosus is prepared. The active bacteria number of the rhamnose lactobacillus in the salad sauce prepared just now is higher than 1 multiplied by 10 8 CFU/g, the number of viable lactobacillus rhamnosus in the salad sauce is reduced by no more than one order of magnitude after six months of normal temperature storage or one year of cold storage, so that the number of viable lactobacillus rhamnosus in the salad sauce in the storage period is higher than 1 × 10 7 CFU/g。
Description
Technical Field
The invention relates to a preparation process of salad dressing, in particular to salad dressing containing lactobacillus rhamnosus viable bacteria and a preparation method thereof.
Background
Salad sauce is a sauce-like flavor food containing organic acids such as acetic acid, citric acid, malic acid, etc., and having strong acidity; the processing process does not need heating and sterilization treatment, so that the probiotic is suitable for being added to strengthen the functionality of the product; generally, in order to achieve a more significant intestinal probiotic function, the number of live probiotic bacteria in the food is required to be higher than 1 × 10 6 CFU/g (mL). However, salad dressing is a relatively acidic food, and if the production of salad dressing adopts the conventional process technology, namely one-time emulsification treatment (also called "one-step emulsification method"), then the salad dressing has its own organic substances during storageThe acid has strong destructive effect on active lactobacillus rhamnosus, so that the viable count of lactobacillus rhamnosus contained in the salad dressing is rapidly reduced, and is rapidly lower than 1 × 10 6 CFU/g (ml), and even almost all deaths in the late middle of the shelf life, the probiotic effect of lactobacillus rhamnosus of the salad dressing is lost.
At present, the salad dressing is added with probiotics (containing lactic acid bacteria) for a few researches and inventions, for example, Chinese invention patent with publication number CN 111657481A (patent name: a low-fat egg-containing salad dressing and a preparation method thereof), the invention is salad oil, yolk, potato powder, white granulated sugar, white vinegar, salt, monosodium glutamate and other ingredients, the salad dressing is prepared by one-time emulsification, and wet lactobacillus obtained by culture and precipitation is added; because lactobacillus is wet thallus and the invention does not mention the technical content of how to protect the activity of lactobacillus, the salad sauce prepared by the invention can not provide effective measures for protecting the activity of lactobacillus, and the lactobacillus will die in a large amount in the middle and later periods of the storage period, and the significance of adding lactobacillus is lost.
In addition, researches on containing probiotics (containing lactic acid bacteria) in sauce-shaped flavor food are also available, such as Chinese patent with publication number CN 110214929A (the patent name is dendrobium officinale leaf fermented seasoning sauce and a preparation method thereof), the invention adopts lactobacillus, lactobacillus plantarum and lactobacillus rhamnosus as mixed fermentation strains, dendrobium leaves as main raw materials, the fermentation is carried out for 10-15 days, and then a beater is used for homogenizing treatment; although the product prepared by the invention contains probiotics, the product does not have the technical content of protecting the probiotics (lactic acid bacteria) in the product, so the probiotic effect of the product is lost when the viable count of the probiotics (lactic acid bacteria) is reduced to a low level after the product prepared by the invention is stored for a period of time.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide salad dressing containing live lactobacillus rhamnosus and a preparation method thereof.
The salad sauce product of the invention, as preparedThe viable count of Lactobacillus rhamnosus is higher than 1 × 10 8 CFU/g, the reduction range of the viable count of the lactobacillus rhamnosus after six months of normal temperature storage or one year of cold storage is not more than one order of magnitude, and the viable count of the lactobacillus rhamnosus in the final storage period is higher than 1 multiplied by 10 7 CFU/g salad dressing preparation; because the three-step vacuum emulsification treatment is carried out, the lactobacillus rhamnosus is not only wrapped by a mixture of soybean oil and soybean phospholipid, but also surrounded by an aqueous phase layer and an oil phase layer formed by the first step and the second step of vacuum emulsification, and finally three layers of protection (oil-aqueous phase-oil) are formed on the surface of the lactobacillus rhamnosus, and hydrogen ions in acid liquor can attack the lactobacillus rhamnosus only by permeating through the three layers of protection, so that the action of the hydrogen ions is greatly reduced, the temperature resistance of the lactobacillus rhamnosus can be improved by the three layers of protection, and the activity of the lactobacillus rhamnosus stored at normal temperature (20-24 ℃) is effectively protected.
The invention is realized by the following technical scheme:
a preparation method of salad sauce containing active lactobacillus rhamnosus can be realized by the following steps:
shearing and mixing lactobacillus rhamnosus, soybean oil and soybean lecithin at high speed to obtain lactobacillus rhamnosus viable bacteria oil; then the viable bacteria oil is sequentially mixed with the materials of a water phase, an oil phase, acid liquor and the like which are prepared in advance and is subjected to three-step vacuum emulsification treatment in sequence, and the viable bacteria content of the lactobacillus rhamnosus is prepared to be more than 10 8 CFU/g salad dressing. Storing at normal temperature (20-24 ℃) for six months and refrigerating (4-7 ℃) for one year; the viable count of Lactobacillus rhamnosus in the salad dressing is reduced by no more than one order of magnitude, so as to ensure that the viable count of Lactobacillus rhamnosus in the salad dressing is higher than 1 × 10 7 CFU/g。
The lactobacillus rhamnosus viable bacteria oil is prepared by mixing lactobacillus rhamnosus, soybean oil and soybean phospholipid uniformly, stirring and adding lactobacillus rhamnosus, and performing high-speed shearing treatment at a shearing speed of 20000-25000 rpm for 30-300 seconds; the number of viable lactobacillus rhamnosus is more than 2 × 10 9 CFU/g; wherein soybean oil, soybean phospholipids andthe weight percentage of the lactobacillus rhamnosus is as follows:
80-84 wt% of soybean oil;
15-19 wt% of soybean lecithin;
lactobacillus rhamnosus (viable count is more than 2X 10) 11 CFU/g) 1wt％；
The water phase consists of deionized water, frozen egg liquid, concentrated milk protein, sodium caseinate, sugar (comprising white granulated sugar, high fructose corn syrup and maltose syrup) and salt, and is uniformly stirred and mixed at room temperature (20-24 ℃), wherein the water phase comprises the following components in percentage by weight:
the oil phase consists of soybean oil, pregelatinized modified starch and xanthan gum, and is uniformly stirred and mixed at room temperature (20-24 ℃), wherein the oil phase comprises the following components in percentage by weight:
77-85 wt% of soybean oil;
14-21 wt% of pregelatinized modified starch;
1-2 wt% of xanthan gum.
The acid solution is prepared by stirring, mixing and dissolving edible vinegar, citric acid and malic acid at room temperature (20-24 ℃), wherein the acid solution comprises the following components in percentage by weight:
88-97 wt% of vinegar (the content of acetic acid is 6%);
2-8 wt% of citric acid;
1-4 wt% of malic acid.
In the three-step vacuum emulsification treatment, the first step vacuum emulsification treatment process comprises the following steps:
firstly pumping 15 wt% of the total amount of the water phase materials into a vacuum stirring tank, then sucking in the rhamnose lactobacillus live bacterial oil in a vacuum state, after the feeding is finished, continuously pumping the vacuum until the vacuum degree in the tank is between-0.08 MPa and-0.09 MPa, increasing the stirring and shearing speed to 2900-5800 rpm, and performing stirring and shearing treatment for 45-90 seconds to form a uniform emulsion.
In the three-step vacuum emulsification treatment, the second vacuum emulsification treatment process comprises the following steps:
and after the first-step vacuum emulsification treatment is finished, keeping the vacuum degree, sucking the oil-phase materials in a vacuum manner in a stirring state, then increasing the stirring and shearing speed to 2900-5800 rpm, and performing stirring and shearing treatment for 60-120 seconds to form a uniform emulsion.
In the three-step vacuum emulsification treatment, the third vacuum emulsification treatment process comprises the following steps:
after the second step of vacuum emulsification treatment is finished, the vacuum degree is kept, the residual 85 wt% of water phase material is sucked in vacuum under the stirring state, after the water phase material is added, acid liquor is continuously sucked in, then the stirring and shearing speed is increased to 2900-5800 rpm, the stirring and shearing treatment is carried out for 60-120 seconds, a uniform emulsion is formed, and the lactobacillus rhamnosus viable bacteria content is more than 10, and the lactobacillus rhamnosus can be prepared 8 CFU/g salad dressing preparation.
A salad sauce product containing viable Lactobacillus rhamnosus comprises:
the salad sauce product comprises: the lactobacillus rhamnosus viable bacteria oil, the water phase, the oil phase, the acid liquor and other materials are mixed, and the weight percentage of each material is as follows:
compared with the prior art, the invention has the following advantages and effects:
at present, the preparation method of the salad sauce adopts a one-step emulsification method, namely, a water phase, an oil phase and acid liquor are mixed together and are prepared through one-step emulsification treatment (namely, the one-step emulsification method), no matter the lactobacillus rhamnosus is added into the water phase or the oil phase, because the lactobacillus rhamnosus is not effectively protected, hydrogen ions in the acid liquor can easily attack the lactobacillus rhamnosus to cause the lactobacillus rhamnosus to die; compared with the process of adding lactobacillus rhamnosus into the oil phase, the process of adding lactobacillus rhamnosus into the water phase has the advantages that hydrogen ions in the acid liquor can attack lactobacillus rhamnosus more easily, and the death speed of bacteria is higher.
If the lactobacillus rhamnosus is wrapped by the oil in the oil phase and then emulsified with the water phase, more hydrogen ions in the acid liquid exist in the water phase and penetrate into the emulsification system to attack the lactobacillus rhamnosus wrapped by the oil, the difficulty is increased, the attack force is further reduced, and finally the death speed of the lactobacillus rhamnosus is reduced.
Different from a one-step emulsification method, the multi-step emulsification method can effectively protect the lactobacillus rhamnosus, so that the attack degree of hydrogen ions in acid liquor is greatly reduced, and the death speed of the lactobacillus rhamnosus is obviously reduced. The method is characterized in that in the multi-step emulsification process, the lactobacillus rhamnosus is firstly dispersed in the grease (namely the live lactobacillus rhamnosus oil), the first step of emulsification process is to form an oil-in-water emulsion with a part of water phase, and acid liquor does not exist in the water phase; the second step of emulsification is to emulsify the emulsion obtained in the first step with an oil phase to wrap the oil phase; therefore, after the first and second emulsification treatments, three layers of protection (oil-water phase-oil) are formed on the surface of the lactobacillus rhamnosus, the protection effect is far better than that of a one-step emulsification method, and meanwhile, the innermost oil layer forms a hydrophobic barrier to delay or prevent water from permeating into the lactobacillus rhamnosus in a freeze-dried state, so that the temperature resistance of the lactobacillus rhamnosus is improved.
Detailed Description
The present invention will be described in further detail with reference to examples and comparative examples.
A preparation method of salad sauce containing active lactobacillus rhamnosus can be realized by the following steps:
shearing and mixing lactobacillus rhamnosus, soybean oil and soybean phospholipid at a high speed according to a certain proportion to obtain lactobacillus rhamnosus viable bacteria oil; then the viable bacteria oil is sequentially mixed with the materials of a water phase, an oil phase, acid liquor and the like which are prepared in advance and is subjected to three-step vacuum emulsification treatment in sequence, and the content of viable bacteria of the lactobacillus rhamnosus is further preparedGreater than 10 8 The CFU/g salad sauce is stored at normal temperature for six months or refrigerated for one year, and the number of viable lactobacillus rhamnosus in the salad sauce is reduced by no more than one order of magnitude, so as to ensure that the number of viable lactobacillus rhamnosus in the salad sauce is higher than 1 × 10 7 CFU/g。
(1) Preparation of lactobacillus rhamnosus live bacterial oil
The live rhamnose lactobacillus oil is prepared from rhamnose lactobacillus, soybean oil and soybean phospholipid by mixing soybean oil and soybean phospholipid under stirring, adding live bacteria with number greater than 2 × 10 11 The CFU/g lactobacillus rhamnosus is prepared by high-speed shearing treatment for 300 seconds under the condition that the shearing speed is 20000rpm, and the viable count of the lactobacillus rhamnosus is more than 2 x 10 9 CFU/g. Wherein the soybean oil, the soybean phospholipid and the lactobacillus rhamnosus comprise the following components in percentage by weight:
80 wt% of soybean oil;
19 wt% of soybean lecithin;
lactobacillus rhamnosus (viable count is more than 2X 10) 11 CFU/g) 1wt％；
(2) Preparation of the aqueous phase
The water phase consists of deionized water, frozen egg liquid, concentrated milk protein, sodium caseinate, sugar (comprising white granulated sugar, high fructose corn syrup and maltose syrup) and salt, and is formed by uniformly stirring and mixing at room temperature (20-24 ℃), wherein the proportions of the components are as follows:
(3) preparation of the oil phase
The oil phase is composed of soybean oil, pregelatinized modified starch and xanthan gum, and is formed by uniformly stirring and mixing the soybean oil, the pregelatinized modified starch and the xanthan gum at room temperature (20-24 ℃), wherein the oil phase comprises the following components in percentage by weight:
85 wt% of soybean oil;
14 wt% of pregelatinized modified starch;
1 wt% of xanthan gum.
(4) Preparation of acid liquor
The acid solution is prepared by stirring, mixing and dissolving vinegar, citric acid and malic acid at room temperature (20-24 ℃), wherein the acid solution comprises the following components in percentage by weight:
88 wt% of vinegar (acetic acid content is 6%);
8 wt% of citric acid;
4 wt% of malic acid;
(5) ingredient composition of salad sauce
The salad sauce product is prepared by mixing live lactobacillus rhamnosus oil, a water phase, an oil phase, an acid solution and other materials in percentage by weight:
(6) the first vacuum emulsification treatment process comprises the following steps: firstly pumping 15 wt% of the total amount of the water phase into a vacuum stirring tank, then sucking in the lactobacillus rhamnosus live bacterial oil in a vacuum state under a stirring state, after the feeding is finished, continuously pumping the vacuum until the vacuum degree in the tank is-0.08 MPa, increasing the stirring and shearing speed to 2900rpm, and performing stirring and shearing treatment for 90 seconds to form a uniform emulsion.
(7) The second step of vacuum emulsification treatment process comprises the following steps: after the first step of vacuum emulsification treatment is finished, the vacuum degree is kept, the oil phase is sucked in vacuum under the stirring state, then the stirring and shearing speed is increased to 5800rpm, and the stirring and shearing treatment is carried out for 90 seconds to form a uniform emulsion.
(8) The third step of vacuum emulsification treatment process comprises the following steps: after the second step of vacuum emulsification treatment is finished, the vacuum degree is kept, the residual 85 wt% of water phase material is sucked in vacuum under the stirring state, after the water phase material is added, acid liquor is continuously sucked, then the stirring and shearing speed is increased to 5800rpm, stirring and shearing treatment is carried out for 60 seconds, uniform emulsion is formed, and the lactobacillus rhamnosus viable bacteria content is more than 10, and the lactobacillus rhamnosus viable bacteria content is obtained 8 CFU/g salad dressing preparation.
Example 2:
a preparation method of salad sauce containing active lactobacillus rhamnosus can be realized by the following steps:
shearing and mixing lactobacillus rhamnosus, soybean oil and soybean phospholipid at a high speed according to a certain proportion to obtain lactobacillus rhamnosus viable bacteria oil; then the viable bacteria oil is sequentially mixed with the materials of a water phase, an oil phase, acid liquor and the like which are prepared in advance and is subjected to three-step vacuum emulsification treatment in sequence, and the viable bacteria content of the lactobacillus rhamnosus is prepared to be more than 10 8 The CFU/g salad sauce is stored at normal temperature for six months or refrigerated for one year, and the number of viable lactobacillus rhamnosus in the salad sauce is reduced by no more than one order of magnitude, so as to ensure that the number of viable lactobacillus rhamnosus in the salad sauce is higher than 1 × 10 7 CFU/g。
(1) Preparation of lactobacillus rhamnosus live bacterial oil
The live rhamnose lactobacillus oil is prepared by mixing soybean oil and soybean phospholipid under stirring, adding rhamnose lactobacillus at shearing speed of 25000rpm, and high-speed shearing for 30 s to obtain the final product with live rhamnose lactobacillus number greater than 2 × 10 9 CFU/g. Wherein the soybean oil, the soybean phospholipid and the lactobacillus rhamnosus comprise the following components in percentage by weight:
84 wt% of soybean oil;
15 wt% of soybean lecithin;
lactobacillus rhamnosus (viable count is more than 2X 10) 11 CFU/g) 1wt％；
(2) Preparation of the aqueous phase
The water phase consists of deionized water, frozen egg liquid, concentrated milk protein, sodium caseinate, sugar (comprising white granulated sugar, high fructose syrup and maltose syrup) and salt, and is formed by uniformly stirring and mixing at room temperature (20-24 ℃), wherein the water phase comprises the following components in percentage by weight:
(3) preparation of the oil phase
The oil phase consists of soybean oil, pregelatinized modified starch and xanthan gum, and is formed by uniformly stirring and mixing the components at room temperature (20-24 ℃), wherein the proportions of the components are as follows:
77 wt% of soybean oil;
21 wt% of pregelatinized modified starch;
xanthan gum 2 wt%.
(4) Preparation of acid liquor
The acid solution is prepared by stirring, mixing and dissolving edible vinegar, citric acid and malic acid at room temperature (20-24 ℃), and comprises the following components in percentage by weight:
97 wt% of vinegar (the content of acetic acid is 6%);
2 wt% of citric acid;
1 wt% of malic acid;
(5) ingredient composition of salad sauce
The salad sauce product is prepared by mixing the materials of lactobacillus rhamnosus viable bacteria oil, a water phase, an oil phase, acid liquor and the like, wherein the weight percentages of the materials are as follows:
(6) the first vacuum emulsification treatment process comprises the following steps: firstly pumping 15 wt% of the total amount of the water phase into a vacuum stirring tank, then sucking in the lactobacillus rhamnosus live bacterial oil in a vacuum state, after the feeding is finished, continuously pumping the vacuum to the vacuum degree of-0.09 MPa, improving the stirring and shearing speed to 5800rpm, and performing stirring and shearing treatment for 45 seconds to form uniform emulsion.
(7) The second step of vacuum emulsification treatment process comprises the following steps: after the first step of vacuum emulsification treatment is finished, the vacuum degree is kept, the oil phase is sucked in a vacuum state under the stirring state, then the stirring and shearing speed is increased to 2900rpm, and the stirring and shearing treatment is carried out for 120 seconds to form a uniform emulsion.
(8) The third step of vacuum emulsification treatment process comprises the following steps: after the second step of vacuum emulsification treatment is finished, the vacuum degree is kept, the residual 85 wt% of water phase material is sucked in vacuum under the stirring state, after the water phase material is added, acid liquor is continuously sucked in, then the stirring and shearing speed is increased to 2900rpm, the stirring and shearing treatment is carried out for 120 seconds, uniform emulsion is formed, and the lactobacillus rhamnosus viable bacteria content is more than 10, and the lactobacillus rhamnosus viable bacteria content is obtained 8 CFU/g salad dressing preparation.
Example 3:
a preparation method of salad sauce containing active lactobacillus rhamnosus can be realized by the following steps:
shearing and mixing lactobacillus rhamnosus, soybean oil and soybean phospholipid at a high speed according to a certain proportion to obtain lactobacillus rhamnosus viable bacteria oil; then the viable bacteria oil is sequentially mixed with the materials of a water phase, an oil phase, acid liquor and the like which are prepared in advance and is subjected to three-step vacuum emulsification treatment in sequence, and the viable bacteria content of the lactobacillus rhamnosus is prepared to be more than 10 8 The CFU/g salad sauce is stored at normal temperature for six months or refrigerated for one year, and the number of viable lactobacillus rhamnosus in the salad sauce is reduced by no more than one order of magnitude, so as to ensure that the number of viable lactobacillus rhamnosus in the salad sauce is higher than 1 × 10 7 CFU/g。
(1) Preparation of rhamnose lactobacillus live bacteria oil
The live rhamnose lactobacillus oil is prepared with rhamnose lactobacillus, soybean oil and soybean phosphatide and through mixing soybean oil and soybean phosphatide, adding rhamnose lactobacillus, high speed shearing at 23000rpm for 180 sec, and has live rhamnose lactobacillus number greater than 2 × 10 9 CFU/g. Wherein the soybean oil, the soybean phospholipid and the lactobacillus rhamnosus comprise the following components in percentage by weight:
82 wt% of soybean oil;
17 wt% of soybean lecithin;
lactobacillus rhamnosus (viable count)Greater than 2 x 10 11 CFU/g) 1wt％；
(2) Preparation of the aqueous phase
The water phase consists of deionized water, frozen egg liquid, concentrated milk protein, sodium caseinate, sugar (comprising white granulated sugar, high fructose corn syrup and maltose syrup) and salt, and is formed by uniformly stirring and mixing at room temperature (20-24 ℃), wherein the proportions of the components are as follows:
(3) preparation of the oil phase
The oil phase consists of soybean oil, pregelatinized modified starch and xanthan gum, and is formed by uniformly stirring and mixing the components at room temperature (20-24 ℃), wherein the proportions of the components are as follows:
81 wt% of soybean oil;
17.5 wt% of pregelatinized modified starch;
xanthan gum 1.5 wt%.
(4) Preparation of acid liquor
The acid solution is prepared by stirring, mixing and dissolving vinegar, citric acid and malic acid at room temperature (20-24 ℃), wherein the acid solution comprises the following components in percentage by weight:
94 wt% of vinegar (acetic acid content is 6%);
4 wt% of citric acid;
2 wt% of malic acid;
(5) ingredient composition of salad sauce
The salad sauce product is prepared by mixing the materials of lactobacillus rhamnosus viable bacteria oil, a water phase, an oil phase, acid liquor and the like, wherein the weight percentages of the materials are as follows:
(6) the first vacuum emulsification treatment process comprises the following steps: firstly pumping 15 wt% of the total amount of the water phase into a vacuum stirring tank, then sucking live lactobacillus rhamnosus oil in vacuum under the stirring state, after the feeding is finished, continuously pumping vacuum until the vacuum degree is-0.085 MPa, increasing the stirring and shearing speed to 4200rpm, and performing stirring and shearing treatment for 60 seconds to form uniform emulsion.
(7) The second step of vacuum emulsification treatment process comprises the following steps: after the first step of vacuum emulsification treatment is finished, the vacuum degree is maintained, the oil phase is sucked in vacuum under the stirring state, then the stirring and shearing speed is increased to 3500rpm, and the stirring and shearing treatment is carried out for 100 seconds, so that a uniform emulsion is formed.
(8) The third step of vacuum emulsification treatment process comprises the following steps: after the second step of vacuum emulsification treatment is finished, the vacuum degree is kept, the residual 85 wt% of water phase material is sucked in vacuum under the stirring state, after the water phase material is added, acid liquor is continuously sucked, then the stirring and shearing speed is increased to 3500rpm, stirring and shearing treatment is carried out for 90 seconds, uniform emulsion is formed, and the lactobacillus rhamnosus viable bacteria content is more than 10, and can be prepared 8 CFU/g salad dressing preparation.
Comparative example 1:
comparing the viable count change of the lactobacillus rhamnosus in the salad dressing prepared by the three-step emulsification method and the one-step emulsification method.
The three-step emulsification process used to prepare salad dressing example 1.
The ingredients and the composition proportion of the salad dressing prepared by the one-step emulsification method are the same as those in the example 1, the preparation of the live lactobacillus rhamnosus oil, the water phase, the oil phase and the acid liquid is the same as that in the example 1, and the emulsification process comprises the following steps:
pumping four materials prepared in advance, namely live lactobacillus rhamnosus oil, a water phase, an oil phase and acid liquor, into a vacuum stirring tank, uniformly mixing, vacuumizing until the vacuum degree in the tank is 0.08MPa, increasing the stirring and shearing speed to 5800rpm, and performing stirring and shearing treatment for 60 seconds to form uniform emulsion, thus obtaining the lactobacillus rhamnosus with the live bacteria content of more than 10 8 CFU/g salad dressing preparation.
100 +/-2 g of the salad sauce prepared by the two different processes is respectively packaged in a sealed container, and the salad sauce is respectively stored at normal temperature (20-24 ℃) and refrigerated storage (4-7 ℃), and the viable count change of the lactobacillus rhamnosus in the storage and heat preservation processes is compared.
In addition, 50 + -1 g of salad sauce prepared by the above two different processes is placed on a glass dish, and heated at 70 + -2 deg.C, 80 + -2 deg.C and 90 + -2 deg.C for 30min and 60min respectively, and compared with the change of viable count of rhamnose lactobacillus after heating treatment.
(1) The viable count of the preserved Lactobacillus rhamnosus at normal temperature (20-24 ℃) and at refrigerated storage (4-7 ℃) is compared, and is shown in the following table.
The test results in the table show that the viable count of lactobacillus rhamnosus in the salad dressing prepared by the one-step emulsification method is reduced by more than three orders of magnitude when the salad dressing is stored for 3 months at normal temperature, and the viable count of lactobacillus rhamnosus in the salad dressing prepared by the corresponding three-step emulsification method is reduced by less than one order of magnitude; the lactobacillus rhamnosus viable count in the salad dressing prepared by the one-step emulsification method is reduced by nearly six orders of magnitude after being stored for 6 months at normal temperature, and the lactobacillus rhamnosus viable count in the salad dressing prepared by the corresponding three-step emulsification method is reduced by only about one order of magnitude. The method is characterized in that the lactobacillus rhamnosus viable count in the salad sauce prepared by one-step emulsification method is reduced to a certain extent when the salad sauce is stored under refrigeration, the viable count is reduced to less than three orders of magnitude when the salad sauce is stored for 6 months, and the viable count is reduced to about four when the salad sauce is stored for 12 months; however, compared with the corresponding method, the viable count of the rhamnose lactobacillus in the salad sauce prepared by the three-step emulsification method is reduced by about 50 percent when the salad sauce is stored for 6 months, and the viable count is reduced by less than an order of magnitude when the salad sauce is stored for 12 months. From the above results, it is clear that the viable count of Lactobacillus rhamnosus in the salad dressing prepared by one-step emulsification method is much lower than 1X 10 regardless of 6 months of storage at room temperature or 12 months of storage at refrigeration 6 CFU/g, and the viable count of Lactobacillus rhamnosus in the salad sauce prepared by three-step emulsification method is much higher than 1 × 10 6 CFU/g。
(2) The viable count of Lactobacillus rhamnosus heated at 70 + -2 deg.C, 80 + -2 deg.C and 90 + -2 deg.C for 30min and 60min respectively is compared, as shown in the following table.
The experimental results in the table show that at each heating temperature, the heat resistance of the lactobacillus rhamnosus in the salad dressing prepared by the three-step emulsification method is obviously superior to that of the one-step emulsification method, the heat resistance difference between the two methods is large, particularly under the condition that the heating temperature is higher than 80 ℃, the death speed of the lactobacillus rhamnosus in the salad dressing prepared by the one-step emulsification method is high, the number of viable bacteria is not detected when the salad dressing is heated for 60min, and the number of viable bacteria of the lactobacillus rhamnosus in the salad dressing prepared by the corresponding three-step emulsification method is more than three orders of magnitude.
As mentioned above, the invention shears and mixes lactobacillus rhamnosus, soybean oil and soybean phosphatide according to a certain proportion at a high speed to prepare lactobacillus rhamnosus viable bacteria oil; then the live bacterial oil is sequentially mixed with the materials of a water phase, an oil phase, an acid liquid (organic acid) and the like which are prepared in advance, and three steps of vacuum emulsification treatment are sequentially carried out, so that the salad dressing containing the lactobacillus rhamnosus is prepared.
The salad sauce product prepared by the invention is subjected to three-step vacuum emulsification treatment, the lactobacillus rhamnosus is not only wrapped by a mixture of soybean oil and soybean phospholipid, but also surrounded by a water phase layer and an oil phase layer formed by the first and second steps of vacuum emulsification, and finally three layers of protection (oil-water phase-oil) are formed on the surface of the lactobacillus rhamnosus, so that the attack effect of hydrogen ions on the lactobacillus rhamnosus is greatly reduced, the temperature resistance of the lactobacillus rhamnosus can also be improved, and the activity of the lactobacillus rhamnosus stored at normal temperature (20-24 ℃) is effectively protected; the viable count of Lactobacillus rhamnosus in the prepared salad sauce is higher than 1 × 10 8 CFU/g, the viable count of the rhamnose lactobacillus in the salad sauce is reduced by no more than one order of magnitude after being stored at normal temperature (20-24 ℃) for six months or refrigerated (4-7 ℃) for one year, so that the viable count of the rhamnose lactobacillus in the salad sauce in the storage period can be ensured to be higher than 1 multiplied by 10 7 CFU/g。
The embodiments of the present invention are not limited to the above-described embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and they are included in the scope of the present invention.
Claims (2)
1. A preparation method of salad sauce containing live lactobacillus rhamnosus is characterized by comprising the following steps:
shearing and uniformly mixing lactobacillus rhamnosus, soybean oil and soybean lecithin to prepare lactobacillus rhamnosus viable bacteria oil; then the viable bacteria oil is mixed with the water phase, the oil phase and the acid liquor material which are prepared in advance in sequence and is subjected to three-step vacuum emulsification treatment in sequence, and the viable bacteria content of the lactobacillus rhamnosus is prepared, wherein the viable bacteria content of the lactobacillus rhamnosus is more than 10 8 CFU/g salad dressing;
the lactobacillus rhamnosus live oil consists of lactobacillus rhamnosus, soybean oil and soybean phospholipid, wherein the soybean oil and the soybean phospholipid are stirred and mixed uniformly, then the lactobacillus rhamnosus is added by stirring, and the mixture is subjected to high-speed shearing treatment for 30-300 seconds at the shearing speed of 20000-25000 rpm; the number of viable lactobacillus rhamnosus is more than 2 × 10 9 CFU/g; wherein the soybean oil, the soybean phospholipid and the lactobacillus rhamnosus comprise the following components in percentage by weight:
80-84 wt% of soybean oil;
15-19 wt% of soybean lecithin;
1 wt% of lactobacillus rhamnosus;
the water phase consists of deionized water, frozen egg liquid, concentrated milk protein, sodium caseinate, sugar and salt, and is uniformly stirred and mixed at room temperature, wherein the water phase comprises the following components in percentage by weight:
the oil phase consists of soybean oil, pregelatinized modified starch and xanthan gum, and is uniformly stirred and mixed at room temperature, wherein the oil phase comprises the following components in percentage by weight:
77-85 wt% of soybean oil;
14-21 wt% of pregelatinized modified starch;
1-2 wt% of xanthan gum;
the acid solution is prepared by stirring, mixing and dissolving edible vinegar, citric acid and malic acid at room temperature, and the acid solution comprises the following components in percentage by weight:
88-97 wt% of vinegar;
2-8 wt% of citric acid;
1-4 wt% of malic acid;
in the three-step vacuum emulsification treatment, the first step vacuum emulsification treatment process comprises the following steps:
firstly pumping 15 wt% of the total amount of the water phase materials into a vacuum stirring tank, then sucking live lactobacillus rhamnosus oil in a vacuum manner under a stirring state, after the feeding is finished, continuously pumping the vacuum until the vacuum degree in the tank is between-0.08 MPa and-0.09 MPa, increasing the stirring and shearing speed to 2900-5800 rpm, and performing stirring and shearing treatment for 45-90 seconds to form a uniform emulsion;
in the three-step vacuum emulsification treatment, the second vacuum emulsification treatment process comprises the following steps:
after the first-step vacuum emulsification treatment is finished, keeping the vacuum degree, sucking the oil phase materials in a vacuum manner in a stirring state, then increasing the stirring and shearing speed to 2900-5800 rpm, and performing stirring and shearing treatment for 60-120 seconds to form a uniform emulsion;
in the three-step vacuum emulsification treatment, the third vacuum emulsification treatment process comprises the following steps:
after the second step of vacuum emulsification treatment is finished, the vacuum degree is kept, the residual 85 wt% of water phase material is sucked in vacuum under the stirring state, after the water phase material is added, acid liquor is continuously sucked in, then the stirring and shearing speed is increased to 2900-5800 rpm, the stirring and shearing treatment is carried out for 60-120 seconds, a uniform emulsion is formed, and the lactobacillus rhamnosus viable bacteria content is more than 10, and the lactobacillus rhamnosus can be prepared 8 CFU/g salad dressing preparation;
the sugar is white granulated sugar, high fructose corn syrup or maltose syrup.
2. A salad dressing product containing live lactobacillus rhamnosus bacteria, characterized in that it is obtained by the preparation method according to claim 1;
the salad sauce product consists of: the lactobacillus rhamnosus viable bacteria oil, the water phase, the oil phase and the acid liquor material are mixed;
the weight percentage of each material is as follows:
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| FR2814913B1 (en) * | 2000-10-11 | 2005-06-03 | Amora Maille | EDIBLE EMULSION COMPRISING LIVE MICROORGANISMS AND VINAIGRETTE OR ACCOMPANYING SAUCE COMPRISING THE SAME EDIBLE EMULSION |
| EP1505887B1 (en) * | 2002-05-17 | 2005-11-23 | Unilever N.V. | Edible emulsion comprising live micro-organisms |
| DE60302354T2 (en) * | 2002-05-17 | 2006-06-08 | Unilever N.V. | EDIBLE EMULSION WITH LIVING MICROORGANISMS |
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| US3093485A (en) * | 1960-04-11 | 1963-06-11 | Nat Dairy Prod Corp | Salad dressing |
| CN106579318A (en) * | 2016-12-13 | 2017-04-26 | 广州合诚实业有限公司 | Long-shelf-life baking-resistant eggless salad sauce and preparation method and application thereof |
| CN111358755A (en) * | 2020-05-09 | 2020-07-03 | 齐鲁工业大学 | Preparation method of composite pickering emulsion for improving survival rate of probiotics |
| CN111657480A (en) * | 2020-06-30 | 2020-09-15 | 河北工程大学 | Low-fat egg-free salad dressing with probiotic function and preparation method thereof |
| CN111657481A (en) * | 2020-06-30 | 2020-09-15 | 河北工程大学 | Low-fat egg-containing salad dressing and preparation method thereof |
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