低脂沙拉酱的加工工艺研究

Study on the Processing Technology of Low-fat Salad Dressing

采用魔芋胶和羧甲基淀粉复配凝胶部分替代传统沙拉酱中的植物油,在保证沙拉酱品质的前提下,制作出一种低脂沙拉酱,其油脂含量约为32.99%,低于传统沙拉酱油脂含量(>50%)。实验以感官评分和质构测得的硬度和黏着度值为指标,通过单因素试验和正交试验得出低脂沙拉酱的最佳制作工艺:凝胶加水量为100%,魔芋胶添加量为2.2%,凝胶pH为11,凝胶温度为80℃,羧甲基淀粉添加量为10%,全蛋液添加量为30%,植物油添加量为70%。

The vegetable oil in traditional salad dressing has been replaced by the mixed gel of konjak glucomannan（KGM） and carboxymethyl starch（CMS）, on the premise of ensuring the quality of salad dressing, a new kind of low-fat salad dressing is produced, and the oil content is about 32. 99%, lower than that of the traditional salad dressing （〉 50%）. The experiment has taken the sensory evaluation and the hardness and stickiness texted by the texture as the indicators. The best production technology of low-fat salad dressing by single-factor experiment and orthogonal design experiment is as follows, water of gel is 100%, KGM is 2.2%, gel pH is 11, gel temperature is 80 ℃, CMS is 10%, egg pulp is 30%, vegetable oil is 70%.