Using camellia seed oil to partially replace soybean oil in traditional salad dressing,and adding modified starch to prepare camellia seed oil based low-fat salad dressing,the formulation and processing conditions of the product were studied.Through single-factor experiments and orthogonal experiments,the optimal process formulation of the camellia seed oil based low-fat salad dressing was determined as follows:salad dressing oil content 30％ ,tea seed oil to soybean oil ratio 4:6,the hydroxypropyl starch phosphate addition 2.5％ ,xanthan gum addition 0.35％ ,egg yolk liquid 10％ ,sugar 5％ ,salt 1％ ,white vinegar 4％ ,citric acid 0.15％ ,potassium sorbate 0.1％ ,disodium ethylenediaminetetraacetate 0.01％ ,β-carotene 0.02％ .The salad dressing made with the optimal process formulation had good sensory quality,and its hardness,cohesiveness,and viscosity were similar to commercially available salad dressings.
关键词
茶籽油/沙拉酱/感官评价/低脂/工艺配方
Key words
camellia seed oil/salad dressing/sensory evaluation/low fat/technology formula
万方数据