Development of Low Fat Salad Dressing with Complex Camellia Oil
In this experiment,complex camellia oil low-fat salad dressing was prepared with complex camellia oil,egg white,honey,white vinegar,xanthan gum and carboxymethyl starch as the main raw materials.Sensory score and texture characteristics were used as the investigation indexes.Single factor test and orthogonal test were carried out.The optimal process formula of complex camellia oil low fat salad dressing was determined as 30.0 g of complex camellia oil(m camellia oil:m avocado oil=2∶1),1.1 g of xanthan gum and 4.0 g of carboxymethyl starch,the composite gel pH is 11.0,the composite gel temperature is 80℃,20.0 g of egg white,6.0 g of honey,5.0 g of white vinegar.The salad dressing made from this formula has bright color,milky white,good shape,no oil phenomenon,delicate and delicious,egg flavor,and rich layers.Tea oil contains 15.85 mg/100 g tea polyphe-nols,and xanthan gum-carboxymethyl starch compound gel partially replaced complex tea oil,so that the fat content of this salad dressing is only 35.58%,lower than the commercial salad dressing(67%),in line with the people's requirements for nutrition,low-fat,health food.
low-fat salad dressingcomplex camellia oilcomposite geltexture characteristicstechnological formula
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