Fecha de publicación: 27/03/2020 Fuente: Wipo Olive Table The invention discloses low-fat salad dressing for fruits and vegetables and a preparation method thereof. The salad dressing comprises the following components: olive oil, hydrolyzed oat protein, a fat substitute, an okra extracting solution, carrot juice, konjac flour, perilla leaf powder, white vinegar, table salt, coconut milk, xanthan gum, a green tea concentrated solution and lotus leaf powder. The fat substitute comprises water caltrop, chestnuts and raisins in a mass ratio of 1:(0.3-0.5):(0.4-0.8). The preparation method of the hydrolyzed oat protein is as follows: (1) drying, crushingand sieving oat, adding n-hexane, and performing stirring for 5-6 hours; and (2) performing filtering, adding water to obtian a substrate, adding alkaline protease into the substrate, deactivating enzymes, and performing freeze-drying to obtain the hydrolyzed oat protein. The low-fat salad dressing for fruits and vegetables has the advantages of being low in fat content, capable of reducing the fat content in a human body, not prone to causing obesity, coronary heart disease and other chronic diseases after being eaten for a long time, similar to full-fat salad dressing in sensory propertiesand rheological indexes, and good in high temperature resistance.