How To Keep The [Salad Dressing] Fresh In The Bread Sandwich And Prevent It From Changing Flavor?

Generally commercially available salad dressings are prepared from fresh eggs, salad oil, sugar, salt, vinegar, starch, emulsifying thickeners, etc., with refreshing fruits and vegetables, it is very delicious. The salad dressing used in the baking industry is mostly made with liquid oil, eggs, sugar, and a little vinegar. Of course, some manufacturers do not make them with eggs. Due to the different applications and processes of these two salad dressings, the former is generally used for short-term storage, and the latter is used for long-term shelf-life. The egg-free salad dressing of the latter has various techniques. Some factories directly use salad dressing mix powder with water. When boiling, there are emulsifiers and colloids inside, and the water activity control is relatively low, and it is not easy to deteriorate.

1. Deterioration such as bag swelling, acidification, thinning, and even mildew

Salad dressing is a cold product, and the finished product cannot be sterilized by high temperature, and the moisture content and protein content are rich. If the basic bacteria in the salad dressing (raw material, environment) is high, adding it to bread will easily cause microbial proliferation , Leading to swelling, decay, acidity and thinning, making it difficult to store for a long time. It is relatively rare to have mold growth when salad dressing is stored separately, but if water transfers with the bread dough when the bread is sandwiched, it is very easy to cause mold growth on the bread embryo body and reduce the shelf life.

This has become a headache for manufacturers producing salad dressing sandwich bread.

Therefore, in the production process, we must pay great attention to the hygiene of raw materials, equipment and utensils, and carry out strict cleaning and sterilization. If you choose fresh eggs, it is recommended to wash the fresh eggs first with clean water, soak them in sterilized water for a few minutes, remove them for drying, beat the eggs and remove their shells. In addition, although vinegar can play a certain bactericidal effect, the raw materials are all raw materials. It is best to use an efficient Baiqing brand salad dressing preservative to inhibit the growth of microorganisms and effectively delay the shelf life.

2. Degeneration of the sauce, such as oil separation, water effluent, and layering

The oil-water separation phenomenon in salad dressing is generally caused by poor emulsification effect caused by unreasonable formula and technological process. The emulsifying substance in eggs is lecithin, which protects oil droplets with a complete protective film. The emulsifier protective film has elasticity and is deformable until it is not broken, so that the oil-in-water emulsion system is very stable. At present, many manufacturers use citric acid mono- and diglycerides, lactic acid mono- and diglycerides, lecithin and other emulsifiers to replace egg yolk because of the difficulty of keeping eggs fresh and the high cost. However, the amount or type of emulsifier is too much. If it is wrong, it will affect the consistency and stability of the product, causing oil leakage and water separation.

Everyone needs to pay attention to the fact that when the lecithin in the egg yolk is at a temperature between -4°C and +2°C, the emulsification ability is weakened. Therefore, fresh eggs must be warmed up before being processed after being taken out of the cold storage during production. Generally, a temperature of about 18°C is better. If the temperature exceeds 30°C, the egg yolk particles will harden, which will reduce the quality of the salad dressing.

At the same time, you must pay attention to the process flow of the salad dressing. Weigh all the ingredients and dissolve them with a small amount of water. Except vegetable oil and vinegar, pour them into the blender, turn on the stirring, and mix them thoroughly. Slowly add vegetable oil while stirring. Remember to add the oil slowly rather than fast. When the oil has been added to two thirds, add the vinegar slowly, and then add the remaining oil until it becomes a thick paste. Master the entire emulsification system.

3. The original flavor disappears, the color deteriorates, and the smell of oil is produced

Many manufacturers now use sour agents to replace brewed vinegar due to cost issues, resulting in product sourness that is not pure enough and loses the original flavor. Here is a long-winded, vinegar is very important in salad dressing, not only can sterilize, but also relieve greasy, this is not a substitute for sour agents. At the same time, salad dressing has a high oil content. If it is used in a bread sandwich, it is easy to absorb the water of the bread embryo body to cause lipid oxidation to make the product have a serious oily taste, the surface is light brown, and the inherent flavor of the salad dressing disappears.

Therefore, it is necessary to select high-quality grease, control the storage conditions of the grease, and avoid sunlight, high temperature, and moisture exposure. At the same time, Guangzhou Baiqing currently has a soft moisturizing cream, which is produced and concentrated by lactic acid bacteria biological fermentation technology. It is natural and safe, rich in natural oxidizing factors and antibacterial factors. It can effectively delay the oxidation of oil and improve the taste of the product when used in salad dressing. Anti-corrosion performance, and can give the product a pure fermented sour flavor, improve product quality.

4. The organization is not delicate enough

As a salad dressing for bread filling, thickeners such as modified starch and water-soluble colloids are usually added to synergistically increase the consistency and texture of the product. However, it is made according to the correct and reasonable process, and the starch and colloids are selected and processed. The texture and taste are still OK of. If emulsifiers and thickeners are selected, they must be acid-resistant. It is best to dissolve and soak the edible gum in advance with water, and it is best to use a colloid mill for homogenization to make the tissue more delicate.