Dipping sauce for reducing dryness and pain of spicy dishes and preparation method of dipping sauce

The invention belongs to the technical field of food processing, and particularly relates to a dipping sauce for reducing dryness and pain of spicy dishes and a preparation method of the dipping sauce. The dipping sauce comprises the following raw materials in parts by weight: 2-10 parts of lemon powder, 5-15 parts of laver homogenate, 5-15 parts of brown sugar, 10-30 parts of skimmed milk powder, 5-15 parts of white radish juice, 10-20 parts of fermented soy sauce and a proper amount of mature vinegar (the adding amount is appropriate that the acidity of the final dipping sauce is 0.5-1%). The condiment sauce further comprises casein phosphopeptides and propylene glycol alginate, wherein the casein phosphopeptides account for 0.05-0.15% of the total mass of the condiment sauce, and the propylene glycol alginate accounts for 0.2-0.8% of the total mass of the condiment sauce. According to the dipping sauce, people can enjoy spicy dishes quickly, the bad experience of dryness and pungency and stabbing pain is r