Vinaigrette, also known as red vinaigrette, is one of the ingredients of various salads in Western food, which belongs to a compound seasoning, which itself has the characteristics of low fat/zero fat and low calorie.
<h1 class="pgc-h-arrow-right" data-track="2" >01, the development status of oil and vinegar juice</h1>
Compared with large condiment categories such as soy sauce and vinegar, the consumer group of lysotherapy juice is small, mainly concentrated in the population with strict requirements for calorie intake, which is a typical niche condiment, and has not received much attention in the past.
With the continuous improvement of people's living standards and the increasing prevalence of healthy and healthy diet concepts, oil and vinegar products have also ushered in new development opportunities.
Search for "vinaigrette" in the mall, you can find many brands, not only including cutting-edge brands and imported brands, but even some condiment giant companies have also launched vinaigrette products.
As a compound condiment of vinaigrette, it is applied to salads, noodles, dips, and there are many delicious tricks, and the taste is more and more diverse, original, tomato, spicy, pineapple, lemon, cucumber, passion fruit, Japanese Japanese style... A variety of flavors cater to the taste needs of different consumers.
<h1 class="pgc-h-arrow-right" data-track="7" >02, flavor composition of vinaigrette</h1>
Traditional standard vinaigrette consists of "grease" and "water-like acidic substances". Salt and other spices are added to enhance the taste.
In terms of oil selection, extra virgin olive oil is the best. In addition to olive oil, rapeseed oil is also an ideal choice, not only moderate flavor, but also showing a natural yellow-green luster. In addition, sesame oil, argan oil, coconut oil and other oils with strong odors and unique characteristics can also be used. The addition of grease can not only bring a change in flavor to the sauce, but also increase the nutritional value.
Japanese and Chinese-style vinaigrette has gradually replaced "oil" with "soy sauce" to achieve a healthy concept of zero fat. The selling point of "zero fat card reduction" of oil and vinegar juice, low energy, allows consumers to find a balance between taste and calories, especially catering to the seasoning needs of weight loss or fitness people, and becoming the preferred seasoning for more and more light foodists.
In the choice of vinegar, the traditional vinaigrette uses Italian black vinegar. In addition to the more mellow taste, the texture will also be thicker. However, because the tastes of dishes vary from place to place, the choice of vinegar does not need to be too rigid. In the selection of vinegar in Chinese vinaigrette, vinegar, apple cider vinegar, balsamic vinegar, red wine vinegar, white wine vinegar, as well as lemon juice, lime juice and so on are mostly selected. Aromas of fermented vinegar can be combined with unique aromas of wine and fruit.
In the preparation of vinaigrette, some emulsification process is used in order to make each material blend with each other to give a rich flavor. The fully blended vinaigrette will more easily adhere to the ingredients and release more delicious flavors.
In addition, vinaigrette can usually be superimposed with more flavor elements, such as sea salt, fish sauce, pepper, wasabi, vanilla, nuts and other raw materials with significant flavor characteristics, which can make the flavor of vinaigrette more abundant and exotic.
The taste of Japanese vinaigrette is mainly derived from brewed soy sauce and vinegar, and the taste of the product is mainly sour and sweet, which can be used to cold mix various dishes. Its sour taste mainly comes from brewing vinegar and citric acid, the sweetness mainly comes from white sugar and fructose syrup, and the umami taste mainly comes from brewing soy sauce. Chinese vinaigrette has changed a lot in flavor from traditional Italian sauces. Sesame oil, soy sauce, aged vinegar, rice vinegar, ginger juice, white sesame seeds, etc. these common spices in Chinese cooking, mixed in a certain proportion, can be used to mix cold vegetables, can also be heated and drizzled on vegetables, unique flavor, in line with public consumption habits.
< h1 class="pgc-h-arrow-right" data-track="15" >03, L-alanine in oleoal vinaigrette</h1>
At present, with the entry of more brands, the taste and texture of different brands of vinaigrette products are uneven. On the one hand, from the perspective of the choice of raw materials for oleo-vinegar juice, due to the selection of "brewing soy sauce" and "brewing vinegar" itself will bring some problems in the fermentation process, such as fermentation odor, irritating sour taste, and the overall flavor is not soft, resulting in the production of oil and vinegar juice enterprises more or less can not avoid the lack of taste and taste.
On the other hand, from the perspective of the production process of oleo-vinegar juice, in fact, the raw materials with different flavor characteristics are directly sterilized and packaged after physical mixing, which will lead to raw materials with strong characteristics (such as: onions, garlic and other spices with soy sauce and vinegar) are not fully integrated, and the flavor and taste are not soft and rounded enough.
Studies have shown that after the addition of L-alanine in the vinaigrette, the overall flavor and taste have been significantly improved, and there will be no other adverse odors, and the comprehensive effect is significantly improved.
(1) L-Alanine has a more obvious flavoring effect in oleoal vinegar juice.
L-Alanine is one of more than 20 amino acids that make up proteins in the body, it is a non-essential amino acid with the highest concentration in muscle tissue and is the main source of energy. At the same time, L-alanine is also an important amino acid for sugar metabolism and the immune system. It is found in bitter melon and kiwi fruit in high content.
As a kind of food flavor enhancer, L-alanine can stimulate the taste of the ingredients themselves, and also has the effect of improving the intensity of umami and the fullness of umami sweetness. Experiments have shown that after the addition of L-alanine in vinaigrette, its fresh sweetness is more plump and naturally palatable. For example, reducing the irritation of brewed vinegar and brewing soy sauce brings fermentation odor (such as: bitterness, astringency, etc.), so that the overall taste level of vinaigrette is gentle and soft, and the various flavors are more coordinated and natural.
(2) The sweetness of L-alanine is comparable to that of sucrose, but the overall effect of use in lyogo juice when added in the same proportion is better than that of sucrose. The addition of L-alanine to the vinaigrette is not only a sweetener, but also a blend of other flavors to enhance the continuity of the taste. At the same time, L-alanine can better enhance the bottom taste and rich mellowness of vinaigrette.
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