CN114345172A - Salad sauce demulsification-prevention emulsification device and method thereof - Google Patents
Salad sauce demulsification-prevention emulsification device and method thereof Download PDFInfo
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- CN114345172A CN114345172A CN202111393440.4A CN202111393440A CN114345172A CN 114345172 A CN114345172 A CN 114345172A CN 202111393440 A CN202111393440 A CN 202111393440A CN 114345172 A CN114345172 A CN 114345172A
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Abstract
The invention discloses a salad sauce demulsification-prevention emulsification device and a method thereof, belonging to the technical field of food. The invention has the beneficial effects that: the invention adopts the soybean peptide and the tea saponin to prepare the natural compound emulsifier to replace the common egg (yellow) in the traditional salad dressing, not only has good emulsification and antibacterial effects, but also avoids the threat of high cholesterol in the egg (yellow) to the human health, and also avoids the potential toxicity possibly brought by adopting a chemically synthesized surfactant.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a salad sauce demulsification and emulsification preventing device and a salad sauce demulsification and emulsification preventing method.
Background
Salad sauce is a common condiment in daily life, and is rich in nutrition, high in value, unique in flavor, convenient to use and popular with people. Salad dressing is a semisolid acidic high-fat emulsion prepared from vegetable oil, eggs, salt, white granulated sugar, spice, vinegar and the like, has the characteristics of high oil, high calorie and high cholesterol in nutrition composition, and the oil content is generally 70-80%, so that long-term or excessive eating can cause adverse effects on the cardiovascular system of a human body. In recent years, with the continuous fusion of Chinese and western catering culture and the improvement of the living standard of people, salad sauce products are developing towards diversification, compound convenience, nutrition and health care and the like.
In the prior art, eggs or chemically synthesized surfactants are commonly used as emulsifiers, wherein the eggs are used as the emulsifiers, so that the eggs are required to be sterilized, and the yolk has high cholesterol content, which is easy to threaten human health; and the potential toxicity threat can be brought about when a chemically synthesized surfactant is used as an emulsifier.
Accordingly, the present inventors have made extensive studies to solve the above problems and have made the present invention.
Disclosure of Invention
Aiming at the problems in the prior art, the invention discloses a salad sauce demulsification preventing method, which comprises the following steps:
the method comprises the following steps: weighing 30-40 parts of rapeseed oil, 15-20 parts of olive oil, 40-70 parts of water, 5-15 parts of composite emulsifier, 2-4 parts of salt, 5-10 parts of sugar, 1-3 parts of xanthan gum, 5-10 parts of mustard powder and 15-20 parts of modified starch for later use;
step two: after being uniformly mixed, the modified starch, the xanthan gum and the olive oil are placed in a first storage box, the rapeseed oil is placed in a second storage box, the water, the compound emulsifier, the salt, the sugar and the mustard powder are placed in an emulsification chamber of the salad sauce demulsification emulsification device, the cover is sealed, the stirring is started, then the discharge port of the first storage box is opened, the modified starch, the xanthan gum and the olive oil are added into the emulsification chamber, the stirring is continued, the opening degree of the discharge port of the second storage box is controlled, the rapeseed oil is slowly added into the emulsification chamber, the rotating speed is increased after the addition is finished, the stirring is quickly and uniformly carried out until the emulsification is finished, the modified starch, the xanthan gum and the olive oil are taken out, the quality inspection is carried out, and the finished product is obtained after the packaging.
Preferably, the compound emulsifier consists of soybean peptide and tea saponin.
Preferably, the mass ratio of the soybean peptide to the tea saponin is 1: (1-2).
Preferably, the modified starch is a nanoscale modified starch.
The invention adopts the soybean peptide and the tea saponin to prepare the natural compound emulsifier to replace the common egg (yellow) in the traditional salad dressing, not only has good emulsification and antibacterial effects, but also avoids the threat of high cholesterol in the egg (yellow) to the human health, and also avoids the potential toxicity possibly brought by adopting a chemically synthesized surfactant.
The modified starch is selected from nanoscale modified starch, because the nanoscale modified starch not only has good surface activity and further enhances the emulsifying effect of the salad dressing, but also can endow the salad dressing with the mouthfeel similar to grease, and the retention time of the mouthfeel in the oral cavity is the same as that of the grease.
The invention also provides a salad sauce demulsification emulsifying device which comprises a cylindrical emulsifying chamber and an auxiliary mechanism for improving the shearing force and efficiently and conveniently scraping the salad sauce.
Preferably, the auxiliary mechanism comprises a chassis, a pull rod and a spoiler, the pull rod is arranged on the circumference of the outer edge of the chassis, one end of the spoiler is arranged on the pull rod, and the other end of the spoiler points to the circle center of the chassis. Through the design of complementary unit, not only can play the shearing vortex effect at the in-process of emulsification, make salad sauce emulsification liquid droplet particle size more even, improve emulsion stability, when collecting the salad sauce finished product moreover, it is more convenient to be more efficient, has avoided effectively among the traditional device because partial salad sauce adhesion leads to collecting the difficulty on device inner wall and bottom, collects inefficiency and the wasting of resources scheduling problem that thoroughly leads to.
Preferably, the pull rod is a hollow tube, and one end of the pull rod is provided with threads.
Preferably, a nut hole matched with the pull rod in a threaded manner is formed in the circumference of the outer edge of the chassis, and the nut hole is arranged on the chassis in a penetrating manner. Through the hollow tube with the tie rod design band screw thread to at the corresponding nut hole of chassis design, the equipment between tie rod and the chassis of not only being convenient for, when putting into the emulsification cavity on the chassis moreover, chassis bottom can communicate constantly with the atmosphere, avoided scraping the in-process chassis bottom of expecting and producing scraping the material difficulty that the negative pressure leads to, hard scheduling problem.
Preferably, the emulsifying device further comprises a buckle and a cover sealing disc, and a pair of positioning grooves matched with the auxiliary mechanism are formed in the lower surface of the cover sealing disc.
Preferably, one end of the pull rod, which is far away from the chassis, is matched with the positioning groove. Through mutual cooperation of pull rod, constant head tank and buckle for emulsification device has better leakproofness.
Preferably, the emulsifying device further comprises a stirring mechanism, wherein the stirring mechanism comprises a rotating shaft, a bearing arranged at the upper part of the rotating shaft and a plurality of rows of shearing tool bits fixedly arranged at the middle lower part of the rotating shaft.
Preferably, each of the shearing heads is disposed between two adjacent spoilers, and one end of the shearing head, which is away from the rotating shaft, is adjacent to the spoiler.
Preferably, each shearing tool bit is obliquely and fixedly arranged on the rotating shaft, an included angle between a plane where each shearing tool bit is arranged and a horizontal plane is 10-15 degrees, and a plurality of circular truncated cones are arranged on each shearing tool bit in a penetrating mode.
The technical scheme of the invention has the following beneficial effects:
1. the invention adopts the soybean peptide and the tea saponin to prepare the natural compound emulsifier to replace the common egg (yellow) in the traditional salad dressing, not only has good emulsification and antibacterial effects, but also avoids the threat of high cholesterol in the egg (yellow) to the human health, and also avoids the potential toxicity possibly brought by adopting a chemically synthesized surfactant.
2. The modified starch is selected from nanoscale modified starch, because the nanoscale modified starch not only has good surface activity and further enhances the emulsifying effect of the salad dressing, but also can endow the salad dressing with the mouthfeel similar to grease, and the retention time of the mouthfeel in the oral cavity is the same as that of the grease.
3. Through the design of complementary unit, not only can play the shearing vortex effect at the in-process of emulsification, make salad sauce emulsification liquid droplet particle size more even, improve emulsion stability, when collecting the salad sauce finished product moreover, it is more convenient to be more efficient, has avoided effectively among the traditional device because partial salad sauce adhesion leads to collecting the difficulty on device inner wall and bottom, collects inefficiency and the wasting of resources scheduling problem that thoroughly leads to.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are required to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a sectional view of a preferred apparatus for demulsifying and emulsifying salad dressings of the present invention;
FIG. 2 is an exploded view of the preferred auxiliary mechanism of the present invention;
FIG. 3 is a schematic view of a preferred pouring apparatus of the present invention;
fig. 4 is a partial view of the tie rod, locating groove and seal ring of the present invention.
In the figure:
1-an emulsification chamber; 2-an auxiliary mechanism; 21-a chassis; 22-a pull rod; 221-hollow tube; 23-a spoiler;
4-buckling; 5-a cover sealing disc; 6-a stirring mechanism; 61-rotation axis; 62-a shearing cutter head; 63-a bearing;
7-a pouring device; 71-placing a rack; 72-a base; 8-sealing ring; 9-positioning grooves; 10-nut holes; 11-a circular truncated cone.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
The embodiment provides a salad sauce demulsification preventing method, which comprises the following steps:
the method comprises the following steps: weighing 30-40 parts of rapeseed oil, 15-20 parts of olive oil, 40-70 parts of water, 5-15 parts of composite emulsifier, 2-4 parts of salt, 5-10 parts of sugar, 1-3 parts of xanthan gum, 5-10 parts of mustard powder and 15-20 parts of modified starch for later use;
step two: after being uniformly mixed, the modified starch, the xanthan gum and the olive oil are placed in a first storage box, the rapeseed oil is placed in a second storage box, the water, the compound emulsifier, the salt, the sugar and the mustard powder are placed in an emulsification chamber of the salad sauce demulsification emulsification device, the cover is sealed, the stirring is started, then the discharge port of the first storage box is opened, the modified starch, the xanthan gum and the olive oil are added into the emulsification chamber, the stirring is continued, the opening degree of the discharge port of the second storage box is controlled, the rapeseed oil is slowly added into the emulsification chamber, the rotating speed is increased after the addition is finished, the stirring is quickly and uniformly carried out until the emulsification is finished, the modified starch, the xanthan gum and the olive oil are taken out, the quality inspection is carried out, and the finished product is obtained after the packaging.
As a preferred embodiment, the complex emulsifier consists of soybean peptide and tea saponin.
As a preferred embodiment, the mass ratio of the soybean peptide to the tea saponin is 1: (1-2).
As a preferred embodiment, the modified starch is a nanoscale modified starch.
The natural composite emulsifier prepared from the soybean peptide and the tea saponin replaces the common egg (yellow) in the traditional salad dressing, so that the natural composite emulsifier has good emulsifying and antibacterial effects, avoids the threat of high cholesterol in the egg (yellow) to human health, and also avoids potential toxicity possibly caused by adopting a chemically synthesized surfactant.
The modified starch in the embodiment is selected from nanoscale modified starch, because the nanoscale modified starch has good surface activity, the emulsifying effect of the salad dressing is further enhanced, the salad dressing has a mouth feel similar to grease, and the retention time of the mouth feel in the oral cavity is the same as that of the grease.
When the salad sauce is emulsified and poured, a small amount of salad sauce can remain on the inner wall and the bottom of the device, if the salad sauce is scraped, time and labor are wasted, the collection rate of the remaining salad sauce is low, and the processing efficiency is influenced; if the scraping is not performed, the waste is caused. As shown in fig. 1 and 2, the present embodiment also provides a salad dressing demulsification emulsifying apparatus including a cylindrical emulsifying chamber 1, and an auxiliary mechanism 2 for enhancing a shearing force and efficiently and conveniently scraping off the salad dressing.
In a preferred embodiment, the auxiliary mechanism 2 is composed of a chassis 21, a tie rod 22 and a spoiler 23, the tie rod 22 is disposed on the outer circumference of the chassis 21, one end of the spoiler 23 is disposed on the tie rod 22, and the other end of the spoiler 23 points to the center of the chassis 21. The pull rod 22 not only provides an installation space for the spoiler 23, but also after the auxiliary mechanism 2 is placed into the emulsification chamber 1 and sealed, one end of the pull rod 22, which is far away from the chassis 21, is abutted against a sealing device at the top of the emulsification chamber 1, so that the pull rod 22 is prevented from generating displacement in the axial direction, namely, the auxiliary mechanism 2 is axially positioned, the chassis 21 is prevented from moving in the emulsification process, and meanwhile, the solution is prevented from entering the inner part of the pull rod 22 when shearing is carried out; in addition, when the solution is emulsified, the spoiler 23 can shear the solution and change the direction of the liquid drops impacting on the inner wall during agitation, compared with the traditional method of arranging the spoiler 23 on the inner wall, the technical scheme can realize the simultaneous use of the spoiler 23 and the chassis 21 and avoid the situation that the chassis 21 is clamped by the spoiler 23, so the design of the auxiliary mechanism 2 not only can play a role of shearing and disturbing flow in the emulsifying process, ensure that the particle size of the salad sauce emulsified liquid drops is more uniform, improve the emulsifying stability, and when the finished salad sauce is collected, the chassis 21 is pulled out by the pull rod 22 to obtain the residual salad sauce, the collection of the residual salad dressing is more efficient and convenient, and the problems of difficult collection, incomplete collection, low efficiency, resource waste and the like caused by the fact that part of the salad dressing is adhered to the inner wall and the bottom of the device in the traditional device are effectively solved.
In a preferred embodiment, at least two pairs of rectangular spoilers 23 are provided on the tie rod 22.
In a preferred embodiment, the pull rod 22 is a hollow tube 221, and one end of the pull rod 22 is provided with a thread.
In a preferred embodiment, a nut hole 10 is circumferentially formed on the outer periphery of the bottom plate 21 to be screwed with the pull rod 22, and the nut hole 10 is formed through the bottom plate 21. Through the hollow tube 221 with the screw thread of designing pull rod 22 to at the corresponding nut hole 10 of chassis 21 design, the equipment between pull rod 22 and the chassis 21 of not only being convenient for, when putting into emulsification chamber 1 at chassis 21 in addition, chassis 21 bottom can communicate with the atmosphere constantly, has avoided scraping the material difficult, the hard scheduling problem of scraping that the in-process chassis 21 bottom of scraping the material produced the negative pressure and leads to.
As a preferred embodiment, the emulsifying device further comprises a buckle 4 and a cover plate 5, and a pair of positioning grooves 9 matched with the auxiliary mechanism 2 is further arranged on the lower surface of the cover plate 5.
In a preferred embodiment, the end of the pull rod 22 remote from the chassis 21 interacts with the positioning slot 9. Through the mutual cooperation of the pull rod 22, the positioning groove 9 and the buckle 4, the emulsifying device has better sealing performance.
As shown in fig. 4, as a preferred embodiment, a sealing ring 8 is further provided between the pull rod 22 and the positioning groove 9.
As shown in fig. 1, as a preferred embodiment, the emulsifying device further comprises a stirring mechanism 6, wherein the stirring mechanism 6 comprises a rotating shaft 61, a bearing 63 arranged at the upper part of the rotating shaft 61, and a plurality of rows of shearing bits 62 fixedly arranged at the middle lower part of the rotating shaft 61.
As a preferred embodiment, each of the shearing heads 62 is disposed between two adjacent spoilers 23, and an end of the shearing head 62 remote from the rotating shaft 61 is adjacent to the spoiler 23.
As a preferred embodiment, each of the shearing cutters 62 is obliquely and fixedly arranged on the rotating shaft 61, an included angle between a plane where each of the shearing cutters 62 is located and a horizontal plane is 10-15 degrees, each of the shearing cutters 62 is further provided with a plurality of circular truncated cones 11 in a penetrating manner, the radius of the bottom of each circular truncated cone 11 is larger than that of the top of each circular truncated cone, and materials move from the bottom of each circular truncated cone 11 to the top of each circular truncated cone in the shearing process.
As a preferable implementation mode, the radius of the bottom of the circular truncated cone 11 is 2-3mm, the radius of the top of the circular truncated cone 11 is 0.5-1mm, and the height of the circular truncated cone 11 is 3-5 mm.
In a preferred embodiment, a spiral flow-disturbing groove (not shown) is further provided on an inner wall of the circular truncated cone 11.
When the device works, power is supplied to the rotating shaft 61 from the outside, so that the rotating shaft 61 rotates at a high speed, the rotating shaft 61 drives the shearing tool bits 62 to shear the materials in the emulsification chamber 1 at a high speed, and each shearing tool bit 62 is positioned between adjacent spoilers 23 and is adjacent to the spoilers 23, so that the materials are impacted between the adjacent spoilers 23 under the action of centrifugal force in the high-speed shearing process, so that the spoilers 23 further shear the materials, namely the shearing tool bits 62 and the spoilers 23 can generate a synergistic effect, the shearing performance of the emulsification device is effectively improved at the same rotating speed, the particle size of salad cream drops is more uniform, and the emulsification stability is improved; in addition, the bottom of the round platform 11 on the control material follow shearing tool bit 62 moves to the top for the material can constantly collide, extrude and contract at the in-process of inside telemechanical, and the inside vortex groove of round platform 11 can also let the material continuously orbit moreover, and further the material has been strengthened at the inside mixed effect of round platform 11, has improved the stability and the homogeneity of emulsification liquid drop.
In view of the fact that it is often difficult for a single person to operate when pouring out the finished salad sauce, the inventor provides a pouring device 7 as shown in fig. 3, wherein the pouring device 7 comprises a rack 71 for containing the salad sauce preparation device and a base 72 for supporting the rack 71 and keeping the pouring device 7 balanced, the rack 71 and the base 72 are connected together by means of a hinge, the rotation of the rack 71 is performed electrically, and the pouring device 7 is further provided with a switch (not shown) for controlling the rotation, the stop and the return of the rack 71. Through placing salad sauce preparation facilities at rack 71, then starting switch lets rack 71 rotate, and when reaching required angle, pull-down rod 22 collects remaining salad sauce, not only can realize one-man operation and low in labor strength, and work efficiency is high moreover.
The technical scheme of the embodiment has the following beneficial effects:
1. the natural composite emulsifier prepared from the soybean peptide and the tea saponin replaces the common egg (yellow) in the traditional salad dressing, so that the natural composite emulsifier has good emulsifying and antibacterial effects, avoids the threat of high cholesterol in the egg (yellow) to human health, and also avoids potential toxicity possibly caused by adopting a chemically synthesized surfactant.
2. The modified starch in the embodiment is selected from nanoscale modified starch, because the nanoscale modified starch has good surface activity, the emulsifying effect of the salad dressing is further enhanced, the salad dressing has a mouth feel similar to grease, and the retention time of the mouth feel in the oral cavity is the same as that of the grease.
3. Through the design of complementary unit 2, not only can play the shearing vortex effect at the in-process of emulsification, make salad sauce emulsification liquid droplet particle size more even, improve emulsion stability, when collecting the salad sauce finished product moreover, it is more efficient convenient, avoided effectively in the traditional device because partial salad sauce adhesion leads to collecting the difficulty on device inner wall and bottom, collect inefficiency and the wasting of resources scheduling problem that thoroughly leads to.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. The salad sauce demulsification preventing method is characterized by comprising the following steps:
the method comprises the following steps: weighing 30-40 parts of rapeseed oil, 15-20 parts of olive oil, 40-70 parts of water, 5-15 parts of composite emulsifier, 2-4 parts of salt, 5-10 parts of sugar, 1-3 parts of xanthan gum, 5-10 parts of mustard powder and 15-20 parts of modified starch for later use;
step two: after being uniformly mixed, the modified starch, the xanthan gum and the olive oil are placed in a first storage box, the rapeseed oil is placed in a second storage box, the water, the compound emulsifier, the salt, the sugar and the mustard powder are placed in an emulsification chamber of the salad sauce demulsification emulsification device, the cover is sealed, the stirring is started, then the discharge port of the first storage box is opened, the modified starch, the xanthan gum and the olive oil are added into the emulsification chamber, the stirring is continued, the opening degree of the discharge port of the second storage box is controlled, the rapeseed oil is slowly added into the emulsification chamber, the rotating speed is increased after the addition is finished, the stirring is quickly and uniformly carried out until the emulsification is finished, the modified starch, the xanthan gum and the olive oil are taken out, the quality inspection is carried out, and the finished product is obtained after the packaging.
2. The salad sauce demulsification preventing method as claimed in claim 1, wherein the compound emulsifier is composed of soybean peptide and tea saponin.
3. The salad sauce demulsification preventing method as claimed in claim 2, wherein the mass ratio of the soybean peptide to the tea saponin is 1: (1-2).
4. The salad sauce demulsification preventing method as claimed in claim 1, wherein the modified starch is nano-scale modified starch.
5. A salad sauce demulsification and emulsification device, which is used in the salad sauce demulsification method according to any one of claims 1 to 4, and comprises a cylindrical emulsification chamber and auxiliary mechanisms for improving shearing force and efficiently and conveniently scraping off the salad sauce.
6. The salad sauce demulsification and emulsification device as claimed in claim 5, wherein the auxiliary mechanism comprises a chassis, a pull rod and a spoiler, the pull rod is arranged on the outer circumference of the chassis, one end of the spoiler is arranged on the pull rod, and the other end of the spoiler points to the center of the chassis.
7. The salad sauce demulsification and emulsification device as claimed in claim 6, wherein the pull rod is a hollow tube, and one end of the pull rod is provided with a thread.
8. The salad sauce demulsification and emulsification device as claimed in claim 7, wherein a nut hole matched with the pull rod is formed in the outer circumference of the base plate, and the nut hole penetrates through the base plate.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111393440.4A CN114345172A (en) | 2021-11-23 | 2021-11-23 | Salad sauce demulsification-prevention emulsification device and method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111393440.4A CN114345172A (en) | 2021-11-23 | 2021-11-23 | Salad sauce demulsification-prevention emulsification device and method thereof |
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| US20040151805A1 (en) * | 2003-02-05 | 2004-08-05 | Kraft Foods Holdings, Inc. | Soy protein as an emulsifier for starch-based salad dressing |
| CN101568267A (en) * | 2006-12-21 | 2009-10-28 | 荷兰联合利华有限公司 | Salad dressing composition |
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