CN117770427A - Thickening stabilizer, fat-reducing and low-fat salad dressing and preparation method thereof - Google Patents
Thickening stabilizer, fat-reducing and low-fat salad dressing and preparation method thereof Download PDFInfo
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- CN117770427A CN117770427A CN202410083462.8A CN202410083462A CN117770427A CN 117770427 A CN117770427 A CN 117770427A CN 202410083462 A CN202410083462 A CN 202410083462A CN 117770427 A CN117770427 A CN 117770427A
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Abstract
The invention relates to the technical field of foods, and particularly discloses a thickening stabilizer, fat-reducing and low-fat salad dressing and a preparation method thereof. The thickening stabilizer comprises the following raw material components in percentage by mass: 60-90% of Sanzan gum and 10-40% of enzymatic hydrolysis citrus fiber. The thickening stabilizer provided by the invention is mainly prepared from the Sanzan gum, and the enzymolysis citrus fiber with specific content is added, so that the enzymolysis citrus fiber has better water and oil holding capacity, and the thickening stabilizer is synergistic with the Sanzan gum, so that the thickening and emulsifying capacity of the thickening stabilizer is effectively improved, and the thickening stabilizer is applied to the lipid-reduced or low-lipid salad dressing, so that the salad dressing has the same taste and stability as those of a high-lipid product, and the preparation method is simple, can realize industrial production and has wide application prospect.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a thickening stabilizer, fat-reducing and low-fat salad dressing and a preparation method thereof.
Background
Salad dressing is one of the condiments widely eaten in daily life, and is mainly used in dishes such as salad, sandwiches and the like. Salad has higher nutritional value, looks low-salt and low-heat, is highly promoted by young people and obese people, and gradually becomes a vitality army for improving the national dietary structure. However, the traditional salad dressing is prepared by taking egg yolk as a stabilizer, and contains high grease and cholesterol, wherein the grease content can reach 75%, the heat of the salad dressing is twice that of rice or white noodles with the same weight, and the fat and cholesterol contents are far higher than those of other foods, so that the salad dressing is not beneficial to blood fat health. In recent years, consumers have begun to pursue low-fat and low-cholesterol foods due to the trouble of people caused by some chronic diseases, and thus, reduced-fat, low-fat salad dressing appears on the market. The reduction of the fat content of salad dressing products directly affects the stability of the salad dressing and the mouthfeel of the products, so food researchers have been looking for fat substitutes which not only achieve the purpose of reducing fat, but also maintain the stability of low fat products, and at the same time achieve a mouthfeel substantially equivalent to that of the original products. In recent years, some polysaccharide hydrocolloids and modified celluloses have been developed and applied to lipid-lowering or low-lipid products due to their advantages of thickening, emulsifying and good stability. However, salad dressing is a typical oil-in-water emulsion, and currently, thickeners suitable for other foods such as yogurt, jelly and the like cannot effectively maintain the long-term stability of the salad dressing oil-in-water emulsion, so that the oil content is further reduced on the basis of ensuring the original taste and stability of the salad dressing, and further development of low-fat salad dressing products is a technical problem to be solved in the art.
Disclosure of Invention
Aiming at the problem that a thickening stabilizer specially applicable to low-fat salad dressing does not exist in the prior art, the invention provides a thickening stabilizer, a lipid-reducing and low-fat salad dressing and a preparation method thereof.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
in a first aspect, the invention provides a thickening stabilizer, which comprises the following raw material components in percentage by mass: 60-90% of Sanzan gum and 10-40% of enzymatic hydrolysis citrus fiber.
Compared with the prior art, the thickening stabilizer provided by the invention is mainly prepared from the sanzan gum, and the enzymolysis citrus fiber with specific content is added, so that the enzymolysis citrus fiber has better water and oil holding capacity, and is synergistic with the sanzan gum, the thickening and emulsifying capacity of the thickening stabilizer is effectively improved, and the thickening stabilizer is applied to the lipid-reducing or low-lipid salad dressing, so that the salad dressing has the same taste as a high-lipid product, and has wide application prospect in the lipid-reducing or low-lipid salad dressing field.
The thickening stabilizer is applicable to salad dressings with different oil contents, such as lipid-reduced salad dressings with the oil content of 40-50% and low-lipid salad dressings with the oil content of 20-25%.
Preferably, the thickening stabilizer comprises the following raw material components in percentage by mass: 70-85% of Sanzan gum and 15-30% of enzymatic hydrolysis citrus fiber.
The Sanzan gum and the enzymolysis citrus fiber are compounded to be used as the thickening agent, so that the rheological property of the lipid-reducing and low-lipid salad dressing can be obviously improved, the stability of the lipid-reducing and low-lipid salad dressing can be improved, and the taste of the lipid-reducing and low-lipid salad dressing can be the same as that of the high-lipid salad dressing.
Further preferably, the thickening stabilizer comprises 70% of sanzan gum and 30% of enzymatic citrus fiber.
Further preferably, the thickening stabilizer comprises 85% of sanzan gum and 15% of enzymatic citrus fiber.
The sanzan gum, although having a remarkable aqueous phase thickening effect, alone as a thickener for reduced fat or low fat salad dressing, does not allow the reduced fat or low fat salad dressing to achieve the same mouthfeel and stability as the high fat salad dressing. According to the invention, the enzymatic hydrolysis citrus fiber and the Sanzan gum are cooperated, and the property of the modified polysaccharide is utilized, so that the Sanzan gum and the enzymatic hydrolysis citrus fiber are associated through intermolecular hydrogen bonds to form a stable composite thickening stabilizer, so that the stable composite thickening stabilizer has excellent water and oil holding capacity, a stable network structure is formed in the lipid-reducing or low-lipid salad sauce, and the long-term stability of the oil-in-water emulsion is maintained, so that the prepared lipid-reducing or low-lipid salad sauce product also has good taste and stability, and the characteristics of the high-lipid salad sauce product can be better simulated.
In a second aspect, the present invention also provides a method for preparing a thickening stabilizer, comprising the steps of:
s1, dispersing citrus fiber in water to obtain citrus fiber slurry;
s2, after homogenizing the citrus fiber slurry under high pressure, regulating the pH to 4.8-5.0, adding a compound enzyme of cellulase and xylanase, carrying out enzymolysis, adding sanzan gum, concentrating, drying and crushing to obtain the thickening stabilizer.
According to the preparation method of the thickening stabilizer, the citrus fiber is subjected to high-pressure homogenization and enzymolysis by the specific compound enzyme, so that the water and oil holding performance of the citrus fiber is effectively improved, the thickening and emulsion stability performance of the citrus fiber is remarkably improved, the three-praise glue can be added into the enzymolysis liquid through interaction, the opened citrus fiber crystal structure is prevented from being recrystallized and crystallized, the two citrus fiber crystal structures are directly formed into a compound structure through acting forces such as hydrogen bonds in a solution system, the thickening and emulsion performance is improved, the preparation method is simple, and the thickening stabilizer is suitable for large-scale process production and has high popularization and application values.
Preferably, the mass concentration of the citrus cellulose slurry is 2% -3%.
Preferably, the times of high-pressure homogenization are 2-3 times, the temperature of the high-pressure homogenization is 30-35 ℃, and the pressure of the high-pressure homogenization is 30-60 MPa.
Preferably, the mass ratio of the complex enzyme to the citrus fiber is 1:30-1:35.
Preferably, the mass ratio of the cellulase to the xylanase is 2.8:1-3.2:1.
The enzymolysis temperature is 36-38 ℃, and the enzymolysis time is 2-2.5 h.
Further, after the enzymolysis reaction is finished, the enzymolysis liquid is placed in a water bath at the temperature of 90-95 ℃ to deactivate the enzyme, and then the Sanzan gum is added.
Illustratively, the pulverizing is performed by ultrafine pulverizing.
Preferably, the above conditions can fully open the crystal structure of the citrus fiber and improve the water and oil holding performance of the citrus fiber, so that the citrus fiber is suitable for being used in the lipid-reducing and low-lipid salad dressing.
In a third aspect, the present invention provides a reduced fat and low fat salad dressing comprising a thickening stabilizer as defined in any one of the preceding claims.
Preferably, the thickening stabilizer is added in an amount of 0.3wt% to 0.5wt%.
The citrus fiber is a production byproduct extracted from citrus peel residue, and is applied to the lipid-reducing and low-lipid salad dressing after enzymolysis, so that the problem that the existing lipid-reducing and low-lipid salad dressing is not suitable for thickening stabilizers is solved, the recycling of the citrus peel residue byproduct is realized, and the citrus peel residue has high practical value.
Further, the invention also provides a preparation method of the salad dressing, which comprises the following steps:
uniformly mixing vegetable oil and any thickening stabilizer to obtain an oil phase;
uniformly mixing water and other water-soluble ingredients to obtain a water phase;
mixing the oil phase and the water phase uniformly, and emulsifying under vacuum to obtain salad dressing.
The thickening stabilizer for the lipid-reducing and low-fat salad dressing provided by the invention can maintain the long-term stability of the oil-in-water emulsion, can enable the taste and appearance of the lipid-reducing and low-fat salad dressing to be the same as those of the lipid-reducing and low-fat salad dressing, can increase the nutrient substances of the salad dressing by enzymolysis of citrus fibers, is simple in preparation method, can realize industrial production, and has a wide application prospect.
Drawings
FIG. 1 is a graph showing the comparison of the water retention of the enzymatic pulp fiber prepared in example 1 with that of the non-enzymatic pulp fiber;
FIG. 2 is a graph showing the comparison of the oil retention of the enzymatic pulp fiber prepared in example 1 with the non-enzymatic pulp fiber;
FIG. 3 is a graph showing the effect of shear frequency on apparent viscosity of aqueous solutions of different ratios of sanzan gum to enzymatic citrus fiber;
FIG. 4 is a graph showing the G' variation of aqueous solutions of sanzan gum and enzymatic citrus fiber in different ratios;
FIG. 5 is a graph of the G' change of aqueous solutions of different ratios of sanzan gum to enzymatic citrus fiber;
FIG. 6 is an external view of the lipid-reduced and low-lipid salad dressing prepared in example 6-example 7 after centrifugation;
FIG. 7 is an optical microscope image of the reduced fat salad dressing prepared in example 6 and comparative example 1; wherein, (a) example 6, (b) comparative example 1;
FIG. 8 is an optical microscope image of the reduced fat salad dressing prepared in example 7 and comparative example 2; wherein, (a) example 7, (b) comparative example 2.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
In order to better illustrate the present invention, the following examples are provided for further illustration.
Example 1
The embodiment of the invention provides a thickening stabilizer, which comprises the following components in percentage by mass: 70% of Sanzan gum and 30% of enzymolysis citrus fiber.
The preparation method of the thickening stabilizer comprises the following steps:
step a, dispersing citrus fiber in water to obtain citrus fiber slurry with the mass concentration of 3%;
and b, homogenizing the citrus fiber slurry at the temperature of 32 ℃ under the high pressure of 45MPa for 3 times, regulating the pH value to 4.9 by using a 0.1M hydrochloric acid solution, heating to 37 ℃, adding a compound enzyme of cellulase and xylanase with the mass ratio of 3:1, wherein the mass ratio of the compound enzyme to the citrus fiber is 1:32, carrying out heat preservation and stirring for 2.5h in a water bath, then carrying out water bath enzyme deactivation for 20min at the temperature of 90 ℃, adding sanzan gum, concentrating, drying, and carrying out superfine grinding to obtain the thickening stabilizer.
Example 2
The embodiment of the invention provides a thickening stabilizer, which comprises the following components in percentage by mass: 85% of Sanzan gum and 15% of enzymolysis citrus fiber.
The preparation method of the thickening stabilizer comprises the following steps:
step a, dispersing citrus fiber in water to obtain citrus fiber slurry with the mass concentration of 3%;
and b, homogenizing the citrus fiber slurry at 30 ℃ under high pressure of 50MPa for 2 times, regulating the pH to 5.0 by using a 0.1M hydrochloric acid solution, heating to 37 ℃, adding a compound enzyme of cellulase and xylanase with the mass ratio of 3.2:1, wherein the mass ratio of the compound enzyme to the citrus fiber is 1:30, carrying out heat preservation and stirring for 2 hours in a water bath, then carrying out water bath enzyme deactivation at 90 ℃ for 20 minutes, adding sanzan gum, concentrating, drying, and carrying out superfine grinding to obtain the thickening stabilizer.
Example 3
The embodiment of the invention provides a thickening stabilizer, which comprises the following components in percentage by mass: 60% of Sanzan gum and 40% of enzymolysis citrus fiber.
The preparation method of the thickening stabilizer comprises the following steps:
step a, dispersing citrus fiber in water to obtain citrus fiber slurry with the mass concentration of 2.5%;
and b, homogenizing the citrus fiber slurry at 35 ℃ under high pressure of 60MPa for 2 times, regulating the pH to 4.8 by using a 0.1M hydrochloric acid solution, heating to 36 ℃, adding a compound enzyme of cellulase and xylanase with the mass ratio of 2.8:1, wherein the mass ratio of the compound enzyme to the citrus fiber is 1:33, carrying out heat preservation and stirring for 2 hours in a water bath, then carrying out water bath enzyme deactivation for 20 minutes at 90 ℃, adding sanzan gum, concentrating, drying, and carrying out superfine grinding to obtain the thickening stabilizer.
Example 4
The embodiment of the invention provides a thickening stabilizer, which comprises the following components in percentage by mass: 90% of Sanzan gum and 10% of enzymatic hydrolysis citrus fiber.
The preparation method of the thickening stabilizer comprises the following steps:
step a, dispersing citrus fiber in water to obtain citrus fiber slurry with the mass concentration of 2.5%;
and b, homogenizing the citrus fiber slurry at 35 ℃ under high pressure of 30MPa for 2 times, regulating the pH to 4.8 by using 0.1M hydrochloric acid solution, heating to 38 ℃, adding a compound enzyme of cellulase and xylanase with the mass ratio of 2.9:1, wherein the mass ratio of the compound enzyme to the citrus fiber is 1:35, carrying out heat preservation and stirring for 2.5h in a water bath, inactivating the enzyme for 20min in the water bath at 90 ℃, adding sanzan gum, concentrating, drying, and carrying out superfine grinding to obtain the thickening stabilizer.
Example 5
The thickening stabilizer prepared in the above examples 1-4 was used in the preparation of low-fat salad dressing, and the formulation of the low-fat salad dressing was as follows:
25% of vegetable oil, 0.4% of thickening stabilizer, 2% of whole milk powder, 4% of modified starch, 34.5% of high fructose syrup, 2% of edible glycerol, 0.1% of lactic acid, 0.1% of malic acid, 0.5% of edible salt, 0.07% of disodium ethylenediamine tetraacetate and the balance of water.
The preparation method of the low-fat salad dressing comprises the following steps:
s1, weighing all the components according to a designed proportion, and uniformly mixing vegetable oil, modified starch and a thickening stabilizer to obtain an oil phase;
s2, dissolving whole milk powder, high fructose syrup, edible glycerol, lactic acid, malic acid, edible and disodium ethylenediamine tetraacetate in water, and uniformly mixing to obtain a water phase;
s3, uniformly mixing the oil phase and the water phase, emulsifying in a vacuum emulsifying machine under the vacuum condition of 0.1MPa, and filling to obtain the salad dressing.
Example 6
The thickening stabilizer prepared in the above example 1 was applied to the preparation of lipid-reduced salad dressing, and the formulation of the lipid-reduced salad dressing was as follows:
50% of vegetable oil, 0.4% of thickening stabilizer, 2% of whole milk powder, 4% of modified starch, 34.5% of high fructose syrup, 2% of edible glycerol, 0.1% of lactic acid, 0.1% of malic acid, 0.5% of edible salt, 0.07% of disodium ethylenediamine tetraacetate and the balance of water.
The preparation method of the lipid-reduced salad dressing is the same as that of example 5, and is not repeated here.
Example 7
The thickening stabilizer prepared in the above example 1 was applied to the preparation of a low-fat salad dressing, and the formulation of the low-fat salad dressing was as follows:
35% of vegetable oil, 0.4% of thickening stabilizer, 2% of whole milk powder, 4% of modified starch, 34.5% of high fructose syrup, 2% of edible glycerol, 0.1% of lactic acid, 0.1% of malic acid, 0.5% of edible salt, 0.07% of disodium ethylenediamine tetraacetate and the balance of water.
The preparation method of the low-fat salad dressing is the same as that of example 5, and is not repeated here.
Comparative example 1
The thickening stabilizer of example 6 was replaced with an equal amount of xanthan gum, and a lipid-reduced salad dressing was prepared in exactly the same manner as in example 6.
Comparative example 2
The thickening stabilizer of example 7 was replaced with an equal amount of xanthan gum, and a low-fat salad dressing was prepared in exactly the same manner as in example 7.
Testing of oil retention performance of water in enzymatic hydrolysis of citrus fiber
The enzymatic hydrolysate obtained after enzymatic hydrolysis and enzyme deactivation in example 1 was dried to obtain enzymatic hydrolysis citrus fiber powder, and the enzymatic hydrolysis citrus fiber powder was tested for water retention and oil retention according to the following method.
Water holding capacity measurement: 1.5g of the enzymatic citrus fiber (accurate to 0.001 g) was weighed, placed in a 50mL centrifuge tube, added with 30mL of distilled water, allowed to stand at room temperature for 24 hours, and then centrifuged at 2000g for 30 minutes, the supernatant was removed, and the excess water on the wall of the tube was sucked through filter paper, weighed and recorded. The calculation formula of the water holding capacity of the sample is as follows:
water Holding Capacity (WHC) g/g= (m) 2 -m 1 )/m 0
Wherein: m is m 0 Mass/g of dry sample; m is m 1 The mass/g of the centrifuge tube; m is m 2 The total mass/g of the sample after being absorbed into the centrifuge tube.
Oil retention measurement: 1.5g of enzymatic citrus fiber (accurate to 0.001 g) was weighed, placed in a 50mL centrifuge tube, added with 30mL soybean oil, allowed to stand at room temperature for 1h, then centrifuged at 3026g for 30min, the supernatant removed, and the excess oil on the tube wall was sucked through filter paper, weighed and recorded. The calculation formula of the oil holding force of the sample is as follows:
oil Holding Capacity (OHC) g/g= (m) 2 -m 1 )/m 0
Wherein: m is m 0 Mass/g of dry sample; m is m 1 The mass/g of the centrifuge tube; m is m 2 The total mass/g of the sample and the centrifuge tube after oil absorption.
As shown in the results of FIG. 1 and FIG. 2, the water holding capacity of the non-enzymatic citrus fiber is 8.7g/g, and the water holding capacity of the enzymatic citrus fiber after enzymatic hydrolysis is 13.8g/g; the oil holding force of the non-enzymatic citrus fiber is 3.8g/g, and the oil holding force of the enzymatic citrus fiber is 17.2g/g; proves that the water holding capacity and the oil holding capacity of the citrus fiber after enzymolysis are obviously improved.
Rheological Property test of thickening stabilizers
Rheological properties of thickening stabilizers prepared from different ratios of sanzan gum and enzymatically hydrolyzed citrus fiber were tested as follows, with the ratios of sanzan gum to enzymatically hydrolyzed citrus fiber being 10:0, 7:3, 5:5, 3:7, and 0:10, respectively.
And selecting a HAAKE Mars 40 rheometer, selecting a C35 concentric barrel probe, setting the distance between the probe and a panel to be 1mm, and repeating each sample three times.
Viscosity profile: at 25 ℃, the apparent viscosity of the compound colloid sample is measured under the condition that the shear rate scanning range is 0.1-100 s < -1 >, and the relation between the eta apparent viscosity (Pa.s) and the gamma shear rate (s < -1 >) is recorded, as shown in figure 3.
Frequency scanning: at 25℃the frequency range was 0.1-10 Hz and graphs of the storage modulus G 'and loss modulus G' were recorded as a function of frequency, as shown in FIGS. 4-5.
As can be seen from fig. 3, the sanzan gum and the modified citrus fiber show compatibility in the aqueous solution, do not undergo phase separation, change the rheological property of the aqueous solution, give the solution a certain viscosity, and have the shearing thinning phenomenon. As can be seen from fig. 4 to 5, the sanzan gum exhibits a higher elastic property than a viscous property when it is dominant in the formulation, indicating that a weak gel structure is formed, and exhibits a higher viscous property than an elastic property when the enzymatic citrus fiber is gradually increased.
Effect of thickening stabilizer on stability of reduced fat and low fat salad dressing
The lipid-reduced salad dressing prepared in example 6-example 7 was subjected to a reaction at 4000rpm; the salad dressing was centrifuged for 15min and the appearance of the salad dressing after centrifugation is shown in FIG. 6.
As a result, the salad dressing prepared from the sanzan gum and the thickening stabilizer consisting of the enzymatic hydrolysis citrus fiber has good centrifugal stability.
Texture analysis of reduced fat and low fat salad dressing:
the reduced fat, low fat salad dressings prepared in examples 6-7 and comparative examples 1-2 were subjected to viscosity and hardness tests, and the results are shown in tables 1-2.
Table 1 texture parameters of example 6 and comparative example 1
Table 2 texture parameters of example 7 and comparative example 2
| Colloidal system | Hardness/g | Adhesion/g.s |
| Example 7 | 166.3 | -215.3 |
| Comparative example 2 | 131.0 | -193.8 |
Compared with the comparative example, the hardness and viscosity of the reduced-fat and low-fat salad dressing prepared by the example of the invention are higher than those of the comparative example, and the thickening stabilizer provided by the invention proves that the reduced-fat and low-fat salad dressing can give the appearance and taste which are closer to those of the high-fat salad dressing.
Microstructure of reduced fat and low fat salad dressing
Optical microscopy images of the reduced fat and low fat salad dressings prepared in examples 6-7 and comparative examples 1-2 are shown in fig. 7-8. As can be seen from the figure, the thickening stabilizer provided by the present invention can reduce the diameter of the salad dressing emulsion droplets, form finer and more compact emulsion droplets, and thus improve the stability of the emulsion, as compared with the comparative example.
Normal temperature storage stability of reduced fat and low fat salad dressing
The results of the storage stability at normal temperature of the reduced fat and low fat salad dressings prepared in examples 6-7 and comparative examples 1-2 are shown in tables 3-4.
TABLE 3 storage stability results for example 6 and comparative example 1
| Colloidal system | Stability (1 day) | Stability (7 days) | Stability (30 days) |
| Example 6 | Good state | Good state | Good state |
| Comparative example 1 | Good state | Good state | Good state |
TABLE 4 storage stability results for example 7 and comparative example 2
| Colloidal system | Stability (1 day) | Stability (7 days) | Stability (30 days) |
| Example 7 | Good state | Good state | Good state |
| Comparative example 2 | Good state | Good state | Good state |
The thickening stabilizer provided by the invention is applied to the lipid-lowering and low-fat salad dressing, can increase the viscosity of an aqueous phase, limit the movement of emulsion droplets and prevent aggregation of the emulsion droplets, thereby improving the stability of the lipid-lowering and low-fat salad dressing.
Sensory evaluation of reduced fat and low fat salad dressing
The lipid-reduced and low-fat salad dressings prepared in examples 6 to 7 and comparative examples 1 to 2 were respectively put into a container having no discrimination, marks which can be discriminated by only an experimenter were stuck to the bottom of the container, 37 students of the cooking and nutrition education profession were selected for sensory evaluation training, and after that, the salad dressing was sensory evaluated in terms of 3 aspects of color, texture and taste, the evaluation criteria are shown in table 5, and the final scores are shown in tables 6 to 7.
Table 5 salad dressing scoring criteria
Table 6 sensory evaluation scores of example 6 and comparative example 1
| Colloidal system | Example 6 | Comparative example 1 |
| Sensory score/score | 92 | 86 |
Table 7 sensory evaluation scores for example 7 and comparative example 2
| Colloidal system | Example 7 | Comparative example 2 |
| Sensory score/score | 93 | 85 |
In summary, the thickening stabilizer composed of the sanzan gum and the enzymatic hydrolysis citrus fiber provided by the invention can keep the lipid-reduced and low-lipid salad sauce stable within the shelf life, can solve the problems of poor taste and burnt mouth and the like caused by excessive starch addition due to the reduction of the lipid, and is superior to the current xanthan gum system in terms of hardness, adhesiveness and taste compared with the comparative example.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, or alternatives falling within the spirit and principles of the invention.
Claims (10)
1. The thickening stabilizer is characterized by comprising the following raw material components in percentage by mass: 60-90% of Sanzan gum and 10-40% of enzymatic hydrolysis citrus fiber.
2. The thickening stabilizer according to claim 1, comprising the following raw material components in mass percent: 70-85% of Sanzan gum and 15-30% of enzymatic hydrolysis citrus fiber.
3. The thickening stabilizer of claim 2, wherein the thickening stabilizer comprises 70% sanzan gum and 30% enzymatically hydrolyzed citrus fiber.
4. The thickening stabilizer of claim 2, wherein the thickening stabilizer comprises 85% sanzan gum and 15% enzymatically hydrolyzed citrus fiber.
5. A method of preparing a thickening stabilizer as claimed in any one of claims 1 to 4, comprising the steps of:
s1, dispersing citrus fiber in water to obtain citrus fiber slurry;
s2, after homogenizing the citrus fiber slurry under high pressure, regulating the pH to 4.8-5.0, adding a compound enzyme of cellulase and xylanase, carrying out enzymolysis, adding sanzan gum, concentrating, drying and crushing to obtain the thickening stabilizer.
6. The method of preparing a thickening stabilizer according to claim 5, wherein the mass concentration of the citrus cellulose slurry is 2% to 3%; and/or
The times of high-pressure homogenization are 2-3 times, the temperature of the high-pressure homogenization is 30-35 ℃, and the pressure of the high-pressure homogenization is 30-60 MPa.
7. The method for preparing a thickening stabilizer according to claim 5, wherein the mass ratio of the complex enzyme to the citrus fiber is 1:30-1:35; and/or
The mass ratio of the cellulase to the xylanase is 2.8:1-3.2:1.
8. The method for preparing a thickening stabilizer according to claim 7, wherein the temperature of the enzymolysis is 36-38 ℃ and the time of the enzymolysis is 2-2.5 h.
9. A reduced fat and low fat salad dressing comprising a thickening stabilizer according to any one of claims 1 to 4.
10. The reduced fat and low-fat salad dressing according to claim 9, wherein said thickening stabilizer is added in an amount of from 0.3% to 0.5% by weight.
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