| abstract |
The invention discloses a red jujube low-fat egg-containing salad dressing and a preparation method thereof, which, in weight percentages, comprise 20-35% edible oil, 5-25% red date powder, 5-15% purple potato powder, 2 ~15% vinegar, 15-25% eggs, 0-15% water, and 0-28% auxiliary ingredients. In the present invention, purple potato powder and red date extract are added to salad dressing, especially the purple potato powder contains a large amount of anthocyanins, as well as the flavonoids and phenolic compounds contained in the red date extract. In combination, the antioxidant properties of salad dressings can be effectively improved without affecting the sensory evaluation of salad dressings. |