CN114982936A - Fat-free, sucrose-free and cholesterol-free salad dressing and preparation method thereof - Google Patents
Fat-free, sucrose-free and cholesterol-free salad dressing and preparation method thereof Download PDFInfo
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- CN114982936A CN114982936A CN202210759040.9A CN202210759040A CN114982936A CN 114982936 A CN114982936 A CN 114982936A CN 202210759040 A CN202210759040 A CN 202210759040A CN 114982936 A CN114982936 A CN 114982936A
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- 235000014438 salad dressings Nutrition 0.000 title claims abstract description 23
- 235000013861 fat-free Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 9
- 239000000843 powder Substances 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229920002752 Konjac Polymers 0.000 claims abstract description 19
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 19
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000811 xylitol Substances 0.000 claims abstract description 19
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 19
- 229960002675 xylitol Drugs 0.000 claims abstract description 19
- 235000010447 xylitol Nutrition 0.000 claims abstract description 19
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- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 239000000252 konjac Substances 0.000 claims abstract description 17
- 244000140786 Brassica hirta Species 0.000 claims abstract description 16
- 235000011371 Brassica hirta Nutrition 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 15
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 15
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 235000010485 konjac Nutrition 0.000 claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 13
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- 150000003839 salts Chemical class 0.000 claims abstract description 13
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 11
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 11
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 239000008157 edible vegetable oil Substances 0.000 abstract description 3
- 235000014103 egg white Nutrition 0.000 abstract description 3
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- 235000019643 salty taste Nutrition 0.000 abstract description 2
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- 235000012045 salad Nutrition 0.000 description 29
- 241000209094 Oryza Species 0.000 description 14
- 235000013601 eggs Nutrition 0.000 description 13
- 230000000694 effects Effects 0.000 description 11
- 235000019823 konjac gum Nutrition 0.000 description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 5
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- 235000019258 dehydroacetic acid Nutrition 0.000 description 5
- JEQRBTDTEKWZBW-UHFFFAOYSA-N dehydroacetic acid Chemical compound CC(=O)C1=C(O)OC(C)=CC1=O JEQRBTDTEKWZBW-UHFFFAOYSA-N 0.000 description 5
- 229940061632 dehydroacetic acid Drugs 0.000 description 5
- PGRHXDWITVMQBC-UHFFFAOYSA-N dehydroacetic acid Natural products CC(=O)C1C(=O)OC(C)=CC1=O PGRHXDWITVMQBC-UHFFFAOYSA-N 0.000 description 5
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- 206010009944 Colon cancer Diseases 0.000 description 1
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- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
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- 208000008589 Obesity Diseases 0.000 description 1
- 201000005702 Pertussis Diseases 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
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- 206010006451 bronchitis Diseases 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
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- 208000002925 dental caries Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
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- 238000001727 in vivo Methods 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 208000030401 vitamin deficiency disease Diseases 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a fat-free, sucrose-free and cholesterol-free salad dressing which comprises the following components in parts by weight: 1.6-12 parts of konjac glucomannan, 5.5-15 parts of glutinous rice flour, 2-10 parts of maltodextrin, 1-5 parts of emulsified starch, 1-3 parts of edible salt, 10-30 parts of xylitol powder, 8-20 parts of lemon juice, 2-10 parts of milk powder, 0.4-1.6 parts of yellow mustard powder, 0.01-0.1 part of preservative and 68-340 parts of purified water. The invention adopts the konjac glucomannan, the glutinous rice flour, the maltodextrin, the emulsified starch and the xylitol powder to replace the traditionally used yolk, egg white and edible oil, and simultaneously has salty taste, diversified, coordinated and balanced taste, good mouthfeel, wide applicable population, greatly reduced proportion of oil components, obviously reduced blood fat, cholesterol and the like, and is beneficial to the health of eaters.
Description
Technical Field
The invention relates to the field of seasoning processing, in particular to a fat-free, sucrose-free and cholesterol-free salad dressing and a preparation method thereof.
Background
The salad is increasingly popular with people as a nutritional food, has a simple preparation method, and can ensure that the nutritional ingredients of the food are not damaged to the maximum extent. The variety and the preparation of salad dressing are diversified, at present, the salad dressing is generally prepared by processing technology and preparation method introduced from the west, most salad dressing formulas use egg yolk, egg white and edible oil with high proportion, but while developing various delicious sauce, health hidden troubles caused by large amount of oil in the ingredients are gradually emphasized by people, the oil and fat ingredients in the traditional process occupy a large proportion, so that the blood fat, the cholesterol and the like are obviously increased, and the salad dressing is also called as cardiovascular killer.
Disclosure of Invention
The invention aims to provide a fat-free, sucrose-free and cholesterol-free salad dressing and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a fat-free, sucrose-free and cholesterol-free salad dressing comprises the following components in parts by weight: 1.6-12 parts of konjac glucomannan, 5.5-15 parts of glutinous rice flour, 2-10 parts of maltodextrin, 1-5 parts of emulsified starch, 1-3 parts of edible salt, 10-30 parts of xylitol powder, 8-20 parts of lemon juice, 2-10 parts of milk powder, 0.4-1.6 parts of yellow mustard powder, 0.01-0.1 part of preservative and 68-340 parts of purified water. The preservative comprises potassium sorbate and dehydroacetic acid.
Wherein the lemon is rich in vitamin C, and has effects of eliminating phlegm, relieving cough, promoting fluid production and invigorating stomach. Can be used for treating bronchitis, pertussis, inappetence, vitamin deficiency, heatstroke and polydipsia, and is a killer of scurvy. The nutritive value of the salad is improved, and the foaming property and the emulsifying property of the whole salad are also improved.
The yellow mustard has the effects of promoting digestion, moistening lung, eliminating phlegm, removing toxic substance, relieving swelling, relieving pain, warming spleen and stomach, dispelling cold, resisting cancer, reducing blood fat, lowering blood pressure, caring skin. The integral taste of the salad is improved, and the salad is more harmonious, richer and better in taste.
Xylitol has effects of stabilizing blood sugar, improving liver function, reducing weight, and preventing dental caries. The xylitol is used for replacing the sucrose in the salad, so that the whole sugar content in the salad is reduced, the effect of no sugar is achieved, the blood sugar can be stabilized, and the sweet feeling of the salad can be kept unchanged.
The glutinous rice has effects of invigorating spleen, replenishing qi, invigorating spleen, and nourishing stomach. Konjak hypertension, obesity, diabetes and constipation have certain curative effects, and can expel toxin and garbage in vivo and prevent colon cancer. The sticky rice and the konjak have the function of adhesion in the salad, so that the whole salad is more viscous and smooth. The salad tastes smooth.
The preparation method of the fat-free, sucrose-free and cholesterol-free salad dressing comprises the following steps:
step one, mixing konjac glucomannan, lemon juice, maltodextrin, emulsified starch and purified water at high speed at normal temperature to form a bubble paste mixture;
step two, keeping the temperature at normal temperature, adding edible salt, yellow mustard powder and xylitol powder into the bubble paste mixture obtained in the step one, and continuously mixing and uniformly mixing at high speed for 3-5min to form a mixture;
and step three, sprinkling glutinous rice flour, milk fine powder and preservative into the mixture obtained in the step two, stirring the mixture into paste by using an egg beater, continuing the process for 3-5min, standing the mixture until the surface is smooth, defoaming the mixture, sterilizing the mixture in water bath, and cooling the mixture to obtain the fat-free, sucrose-free and cholesterol-free salad dressing.
Further, the temperature of the water bath sterilization in the third step is 95 ℃, and the time is 30 min.
The beneficial effects of the invention are as follows:
1. the invention adopts the konjac glucomannan, the glutinous rice flour, the maltodextrin, the emulsified starch and the xylitol powder to replace the traditionally used egg yolk, egg white and edible oil, and simultaneously has salty taste, various and harmonious balanced tastes, good mouthfeel, wide applicable crowds, greatly reduced proportion of oil components, obviously reduced blood fat, cholesterol and the like, and is beneficial to the health of eaters.
2. The salad sauce has the effects of promoting metabolism, balancing blood sugar, and preventing fat accumulation, and is beneficial to human health.
Detailed Description
In order to make the content of the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the present invention is not limited thereto.
Example one
1.6 g of konjac glucomannan, 8 g of lemon juice, 2 g of maltodextrin, 1 g of emulsified starch, 1.5 g of edible salt, 0.4 g of yellow mustard powder, 10 g of xylitol powder, 2 g of milk essence powder, 5 g of glutinous rice powder, 0.05 g of potassium sorbate, 0.025 g of dehydroacetic acid and 68.5 g of purified water.
The method comprises the following specific steps:
injecting konjac gum, lemon juice, maltodextrin, emulsified starch and purified water into a utensil, and uniformly mixing at normal temperature and high speed by using an egg beater to form a bubble pasty mixture;
step two, keeping the temperature at normal temperature, adding edible salt, yellow mustard powder and xylitol powder, continuing stirring the mixture by using an egg beater for 3 to 5 minutes, and then forming a sufficient mixture;
and step three, slowly scattering glutinous rice flour, milk powder and preservative into the mixture, stirring the mixture into paste by using an egg beater, lasting for 3-5 minutes to form the mixture, sterilizing the salad sauce by a water bath at 95 ℃ for 30 minutes, cooling and performing selective inspection, and making the salad sauce leave the factory after meeting the national hygienic safety standard.
Example two
Taking 2.4 g of konjac glucomannan, 12 g of lemon juice, 3 g of maltodextrin, 1.5 g of emulsified starch, 2.0 g of edible salt, 0.4 g of yellow mustard powder, 13 g of xylitol powder, 3 g of milk essence powder, 6 g of glutinous rice powder, 0.05 g of potassium sorbate, 0.025 g of dehydroacetic acid and 73.5 g of purified water.
The method comprises the following specific steps:
injecting konjac gum, lemon juice, maltodextrin, emulsified starch and purified water into a utensil, and uniformly mixing at normal temperature and high speed by using an egg beater to form a bubble pasty mixture;
step two, keeping the temperature at normal temperature, adding edible salt, yellow mustard powder and xylitol powder, continuing stirring the mixture by using an egg beater for 3 to 5 minutes, and then forming a sufficient mixture;
and step three, slowly scattering glutinous rice flour, milk powder and preservative into the mixture, stirring the mixture into paste by using an egg beater, lasting for 3-5 minutes to form the mixture, sterilizing the salad dressing by a water bath at 95 ℃ for 30 minutes, cooling and performing selective inspection, wherein the salad dressing can be delivered after meeting the national hygienic safety standard.
EXAMPLE III
Taking 2.8 g of konjac glucomannan, 16 g of lemon juice, 5 g of maltodextrin, 2.5 g of emulsified starch, 2.0 g of edible salt, 0.4 g of yellow mustard powder, 18 g of xylitol powder, 5 g of milk essence powder, 6 g of glutinous rice powder, 0.05 g of potassium sorbate, 0.025 g of dehydroacetic acid and 78.5 g of purified water.
The method comprises the following specific steps:
injecting konjac gum, lemon juice, maltodextrin, emulsified starch and purified water into a utensil, and uniformly mixing at normal temperature and high speed by using an egg beater to form a bubble pasty mixture;
step two, keeping the temperature at normal temperature, adding edible salt, yellow mustard powder and xylitol powder, continuing stirring the mixture by using an egg beater for 3 to 5 minutes, and then forming a sufficient mixture;
and step three, slowly scattering glutinous rice flour, milk powder and preservative into the mixture, stirring the mixture into paste by using an egg beater, lasting for 3-5 minutes to form the mixture, sterilizing the salad dressing by a water bath at 95 ℃ for 30 minutes, cooling and performing selective inspection, wherein the salad dressing can be delivered after meeting the national hygienic safety standard.
Example four
3.2 g of konjac glucomannan, 16 g of lemon juice, 8 g of maltodextrin, 3.5 g of emulsified starch, 2.5 g of edible salt, 0.5 g of yellow mustard powder, 25 g of xylitol powder, 8 g of milk essence powder, 6 g of glutinous rice powder, 0.05 g of potassium sorbate, 0.025 g of dehydroacetic acid and 83.5 g of purified water.
The method comprises the following specific steps:
injecting konjac gum, lemon juice, maltodextrin, emulsified starch and purified water into a utensil, and mixing at normal temperature and high speed by using an egg beater to form a bubble pasty mixture;
step two, keeping the temperature at normal temperature, adding edible salt, yellow mustard powder and xylitol powder, continuing stirring the mixture by using an egg beater for 3 to 5 minutes, and then forming a sufficient mixture;
and step three, slowly scattering glutinous rice flour, milk powder and preservative into the mixture, stirring the mixture into paste by using an egg beater, lasting for 3-5 minutes to form the mixture, sterilizing the salad dressing by a water bath at 95 ℃ for 30 minutes, cooling and performing selective inspection, wherein the salad dressing can be delivered after meeting the national hygienic safety standard.
Table 1 shows the results of the shelf life, state and taste of salad dressings of different compositions
The konjac gum can ensure that the salad is not too thin and has a thickening effect, if the konjac gum salad is added singly, the whole salad is too thick and has no real feeling, the salad has better taste due to the effect of the glutinous rice flour, the salad does not have too thick taste and has real feeling when being eaten, the salad has insufficient emulsibility and is not smooth enough when being eaten, the salad has the effect of emulsifying starch, the salad has better emulsibility and is smooth integrally, the lemon, the yellow mustard powder and the xylitol powder are required to have the effects on the taste, the taste of the salad is richer in taste and has a layered feeling, the lemon can ensure that the salad has a sour feeling and is more tasty, but only the lemon is not feasible, and the xylitol powder is also required to be matched, so that the salad has a sweet feeling, and the sour feeling provided by the lemon forms a favorite sour and sweet feeling, and the salad can stimulate the appetite; the yellow mustard powder can improve the quality of the salad and promote the whole flavor to have more layering. The salad prepared by the method is short in shelf life, the shelf life of the salad can be prolonged by adding the preservative, meanwhile, the flavor is not changed, a larger radiation sale area and shelf life are brought, and the economic benefit is improved.
While the invention has been described with reference to specific embodiments, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (3)
1. A fat-free, sucrose-free and cholesterol-free salad dressing is characterized by comprising the following components in parts by weight: 1.6-12 parts of konjac glucomannan, 5.5-15 parts of glutinous rice flour, 2-10 parts of maltodextrin, 1-5 parts of emulsified starch, 1-3 parts of edible salt, 10-30 parts of xylitol powder, 8-20 parts of lemon juice, 2-10 parts of milk powder, 0.4-1.6 parts of yellow mustard powder, 0.01-0.1 part of preservative and 68-340 parts of purified water.
2. A process for the preparation of the fat-free, sucrose-free, cholesterol-free salad dressing according to claim 1, comprising the steps of:
step one, mixing konjac glucomannan, lemon juice, maltodextrin, emulsified starch and purified water at a high speed at normal temperature to form a bubble paste mixture;
step two, keeping the temperature at normal temperature, adding edible salt, yellow mustard powder and xylitol powder into the bubble paste mixture obtained in the step one, and continuously mixing and uniformly mixing at high speed for 3-5min to form a mixture;
and step three, sprinkling glutinous rice flour, milk fine powder and a preservative into the mixture obtained in the step two, stirring the mixture into paste by using an egg beater, lasting for 3-5min, standing for defoaming after the surface is smooth, sterilizing in water bath, and cooling to obtain the fat-free, sucrose-free and cholesterol-free salad dressing.
3. The method for preparing a fat-free, sucrose-free, cholesterol-free salad dressing according to claim 2, wherein the temperature of the water bath sterilization in step three is 95 ℃ and the time is 30 min.
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| CN1647694A (en) * | 2005-01-26 | 2005-08-03 | 王利群 | Temperature resistance type fuel egg low fat salad sauce and its producing method |
| CN104041801A (en) * | 2014-07-03 | 2014-09-17 | 谭泮 | Low-fat health-care salad sauce and preparation method thereof |
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| CN114007427A (en) * | 2019-04-22 | 2022-02-01 | 完美日股份有限公司 | Egg replacer and compositions comprising the same and methods of producing the same |
| CN114081164A (en) * | 2021-12-13 | 2022-02-25 | 福建达利食品科技有限公司 | Low-fat spread sauce and preparation method thereof |
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| CN1647694A (en) * | 2005-01-26 | 2005-08-03 | 王利群 | Temperature resistance type fuel egg low fat salad sauce and its producing method |
| CN104041801A (en) * | 2014-07-03 | 2014-09-17 | 谭泮 | Low-fat health-care salad sauce and preparation method thereof |
| CN104473139A (en) * | 2014-12-31 | 2015-04-01 | 申瑞玲 | Low-fat egg-free/yolk/full-egg salad dressing and preparing method thereof |
| CN114007427A (en) * | 2019-04-22 | 2022-02-01 | 完美日股份有限公司 | Egg replacer and compositions comprising the same and methods of producing the same |
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