CN101411416B - Composite stabilizer formula of local flavor salad catsup with Xinjiang characteristics - Google Patents
Composite stabilizer formula of local flavor salad catsup with Xinjiang characteristics Download PDFInfo
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- CN101411416B CN101411416B CN2007101675057A CN200710167505A CN101411416B CN 101411416 B CN101411416 B CN 101411416B CN 2007101675057 A CN2007101675057 A CN 2007101675057A CN 200710167505 A CN200710167505 A CN 200710167505A CN 101411416 B CN101411416 B CN 101411416B
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- xinjiang
- salad
- formula
- carboxymethyl cellulose
- catsup
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Abstract
The invention relates to complex stabilizer formulas for producing a Xinjiang special flavor salad cream. The complex stabilizer formula 1 is as follows: the mass ratio of xanthan gum to guar gum to carboxymethyl cellulose is 2 to 1 to 1; the complex stabilizer formula 2 is as follows: the mass ratio of the xanthan gum to acacia to the carboxymethyl cellulose is 4 to 2 to1; and the complex stabilizer formula 3 is as follows: the mass ratio of the xanthan gum to the guar gum to the acacia to the carboxymethyl cellulose is 2 to 1 to1 to1. The complex stabilizer formulas have good synergistic function, have good stabilizing function on thinning, air bubbles, oil-water separation, delamination and the like which occur in the salad cream, and are suitable for industrialized production.
Description
1. technical field
Salad dressing is the food popular of original inhabitant on the Mi Nuolujia island, Mediterranean at first, after import France into, pass to America again, began later in 1912 to form suitability for industrialized production in Europe, nowadays salad dressing spreads to the whole world already, American-European countries is main consumption area.Because its tissue is fine and smooth, unique flavor, nutritious, instant has become one of indispensable flavouring in the western-style food.
At present, abroad the salad dressing flavouring is of a great variety, and local flavor is different.But salad dressing is also inapplicable for the people of demand low-calorie diet, because yolk wherein and grease have accounted for major part, heat is higher.For satisfying people's needs, the salad dressing and the salad dressing of released one after another on the market no oil type and low grease.Use Xinjiang characteristic raw material as: cumin, onion, potato etc. are processed into the low fat salad dressing with Xinjiang characteristic local flavor, the taste that except having abundant nutritive value, more meets the Xinjiang region people, having more using value in my district, will be predictable to the expection of its consumption and demand.According to the Xinjiang existing resources, fully exploit market, can obtain good economic benefit.
2. background technology
In the production process of most salad dressing, adopt converted starch, compound stabilizer etc. as thickener and stabilizing agent, composite stabilizer formula influences bigger for salad dressing product structural state, quality, production cost, obtaining rational composite stabilizer formula is the critical technical parameter of producing high-quality salad dressing.Fat content is few in the low fat salad dressing, and viscosity diminishes, and the oil droplet size of emulsification is strengthened, and causes water to be easy to separate; Make emulsion be transformed into w/o type by the O/W type, product is difficult for stable, invention has good synergistic compound stabilizer, thinning, the bubble that occurs for salad dressing, water-oil separating, layering etc. have stabilization preferably, and the therefore correct compound stabilizer that has synergy and be suitable for suitability for industrialized production that uses is particularly important.
3. summary of the invention
Composite stabilizer formula of local flavor salad catsup with Xinjiang characterristics (mass ratio)
Composite stabilizer formula 1: xanthans: guar gum: carboxymethyl cellulose=2: 1: 1
Composite stabilizer formula 2: xanthans: Arabic gum: carboxymethyl cellulose=4: 2: 1
Composite stabilizer formula 3: xanthans: guar gum: Arabic gum: carboxymethyl cellulose=2: 1: 1: 1
4. the specific embodiment
The composite stabilizer formula of local flavor salad catsup with Xinjiang characterristics embodiment
When producing local flavor salad catsup with Xinjiang characterristics, solid-state powder shape compound stabilizer is carried out weighing by said ratio to be cooperated, add all white granulated sugars in the prescription, mix, take by weighing the boiling water of 10～15 times of quality of compound stabilizer quality, dissolving gelatinization compound stabilizer becomes uniform congee shape in 90 ℃ water-bath, and (noticing that solid powder/particle must mix) can not have small solid granulates to exist, and the compound stabilizer that gelatinization is good is cooled to room temperature and just can adds salad dressing production and suffered.
Claims (2)
1. produce the compound stabilizer that local flavor salad catsup with Xinjiang characterristics uses, the prescription that it is characterized in that described stabilizing agent is one of following by mass ratio:
Composite stabilizer formula 1: xanthans: guar gum: carboxymethyl cellulose=2: 1: 1
Composite stabilizer formula 2: xanthans: guar gum: Arabic gum: carboxymethyl cellulose=2: 1: 1: 1.
2. the described compound stabilizer of claim 1 is characterized in that described compound stabilizer in salad dressing is produced, and thinning, bubble, water-oil separating, layering that salad dressing is occurred have stabilization preferably, are suitable for suitability for industrialized production.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101675057A CN101411416B (en) | 2007-10-19 | 2007-10-19 | Composite stabilizer formula of local flavor salad catsup with Xinjiang characteristics |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101675057A CN101411416B (en) | 2007-10-19 | 2007-10-19 | Composite stabilizer formula of local flavor salad catsup with Xinjiang characteristics |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101411416A CN101411416A (en) | 2009-04-22 |
| CN101411416B true CN101411416B (en) | 2011-03-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101675057A Expired - Fee Related CN101411416B (en) | 2007-10-19 | 2007-10-19 | Composite stabilizer formula of local flavor salad catsup with Xinjiang characteristics |
Country Status (1)
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| CN (1) | CN101411416B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120164276A1 (en) | 2010-12-22 | 2012-06-28 | Conopco, Inc., D/B/A Unilever | Dressing |
| CN114947103A (en) * | 2022-04-28 | 2022-08-30 | 河南省科学院化学研究所有限公司 | High-nutrition 0-fat jerusalem artichoke salad sauce and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4129663A (en) * | 1977-11-18 | 1978-12-12 | Hercules Incorporated | Pourable salad dressing composition |
| US4497843A (en) * | 1983-07-15 | 1985-02-05 | Societe D'assistance Technique Pour Produits Nestle S.A. | Stable liquid oil-in-water emulsion and process |
| US5532019A (en) * | 1995-06-05 | 1996-07-02 | Kraft Foods, Inc. | Process for making stable emulsified dressings with polyol fatty acid polyesters |
| US5795614A (en) * | 1996-03-01 | 1998-08-18 | Kraft Foods, Inc. | Method of making a reduced fat emulsified dressing |
| US6060106A (en) * | 1996-12-20 | 2000-05-09 | Lipton, A Division Of Conopco, Inc. | Opaque low fat salad dressing with an improved mouthfeel |
-
2007
- 2007-10-19 CN CN2007101675057A patent/CN101411416B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4129663A (en) * | 1977-11-18 | 1978-12-12 | Hercules Incorporated | Pourable salad dressing composition |
| US4497843A (en) * | 1983-07-15 | 1985-02-05 | Societe D'assistance Technique Pour Produits Nestle S.A. | Stable liquid oil-in-water emulsion and process |
| US5532019A (en) * | 1995-06-05 | 1996-07-02 | Kraft Foods, Inc. | Process for making stable emulsified dressings with polyol fatty acid polyesters |
| US5795614A (en) * | 1996-03-01 | 1998-08-18 | Kraft Foods, Inc. | Method of making a reduced fat emulsified dressing |
| US6060106A (en) * | 1996-12-20 | 2000-05-09 | Lipton, A Division Of Conopco, Inc. | Opaque low fat salad dressing with an improved mouthfeel |
Non-Patent Citations (8)
| Title |
|---|
| 孙平.食品添加剂使用手册.《食品添加剂使用手册》.2006,(第1版), * |
| 安国在.***胶:天然多糖乳化剂和稳定剂.《第十届中国国际食品添加剂和配料展览会学术论文集》.2006, * |
| 艾合买提江 等.新疆特色风味沙拉酱的开发与研制.《食品工业科技》.2005,第26卷(第3期), |
| 艾合买提江等.新疆特色风味沙拉酱的开发与研制.《食品工业科技》.2005,第26卷(第3期), * |
| 许时婴 等.黄原胶对色拉调味料的流变性质与稳定性的影响.《食品与发酵工业》.1989,(第4期), |
| 许时婴等.黄原胶对色拉调味料的流变性质与稳定性的影响.《食品与发酵工业》.1989,(第4期), * |
| 郑友军 等.蛋黄酱及沙拉酱的加工.《中国调味品》.1997,(第218期), |
| 郑友军等.蛋黄酱及沙拉酱的加工.《中国调味品》.1997,(第218期), * |
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| Publication number | Publication date |
|---|---|
| CN101411416A (en) | 2009-04-22 |
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Granted publication date: 20110330 Termination date: 20131019 |