低脂全蛋什锦沙拉酱的研制

Study on Low-fat Egg Olla-Salad Dressing

研究以鸡全蛋、南瓜、芋头为主要原料探讨了低脂什锦沙拉酱的基本工艺与配方。获得最佳配方为:全蛋液:南瓜:芋头为10∶7∶11,色拉油、水、糖、盐、莜麦粉、白醋、黄原胶、蔗糖单甘酯的用量分别为全蛋液用量的150%、100%、45%、5%、12%、0.8%、2%时,所得产品最为理想。

The study discussed the foundamental technology and prescription of salad dressing made mostly by egg, cushaw and taro in order to produce oils-salad dressing. The optimum formula was as following：the propotion of egg, eushaw and taro was 10：7：11,and the quantity of water was equal to egg,sugar was 45%,salt was 5%,wheat powder was 12%,vinegar was 20%,xanthic mucus was 0.8% and sugar-ester was 2% to the quality of egg.