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Wasabi-konjac sauce and preparation method thereof

The technology of konjac paste and wasabi is applied in the directions of bacteria, food science, and application used in food preparation, which can solve the problems of high price of konjac products, unsatisfactory utilization of the dual health care functions of wasabi konjac paste, etc., and achieve unique flavor and rich nutrition. Effect

Inactive Publication Date: 2016-07-27
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of wasabi konjac paste and its preparation method, aiming to solve the unsatisfactory utilization of the double health care function of the current wasabi konjac paste, the wasabi paste and other products on the market not only have the spicy flavor of wasabi, but the price of konjac products is relatively high. expensive question

Method used

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  • Wasabi-konjac sauce and preparation method thereof
  • Wasabi-konjac sauce and preparation method thereof
  • Wasabi-konjac sauce and preparation method thereof

Examples

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Effect test

preparation example Construction

[0028] Such as figure 1 A kind of preparation method of wasabi konjac paste, the preparation method comprises the following steps:

[0029] S101: washing and disinfecting the fresh wasabi stems, adding water and beating, the mass ratio of water to the wasabi stems is 1-2:1;

[0030] S102: Select high-quality and mature fresh konjac tubers, wash them, and grind them with a colloid mill to obtain konjac pulp. The mass ratio of water to the konjac is 1-2:1;

[0031] S103: Mix wasabi pulp, konjac pulp, and salt evenly, and then add fermentation broth containing yeast and Lactobacillus plantarum; ferment at 18°C-32°C for 10d-18d;

[0032] S104: adding salt, protein sugar, monosodium glutamate, and citric acid, and fermenting for 8 days to 15 days under a sealed condition of 30°C-50°C to obtain wasabi-konjac paste products;

[0033] S105: Pasteurization: heat the fermented sauce to 68-70°C and keep this temperature for 30 minutes, then rapidly cool to 4-5°C.

[0034] Raw material...

Embodiment 1

[0057] (1) Preparation of raw materials

[0058] a. Preparation of wasabi pulp: Weigh 60 parts of wasabi stems according to the ratio of parts by mass, wash and add 60 parts of water, squeeze the juice at low temperature (<20°C), and store the obtained juice in a sealed container at 1-4°C.

[0059] B. the preparation of konjac pulp: take by weighing 200 parts of wasabi stems according to the ratio of mass parts, add 200 parts of water after washing,

[0060] c. Preparation of fermentation broth: select yeast and Lactobacillus plantarum, culture the yeasts in a medium at 20-30°C for 10-18h respectively, and cultivate Lactobacillus plantarum at 30-35°C, then mix the strains to form a fermentation broth for 10 -30h, until the number of viable bacteria in the fermentation broth reaches 1.0×10 10 Above cfu / ml, solidified and refrigerated.

[0061] (2) fermentation

[0062] a. In terms of parts by mass, weigh 30 parts of table salt, 3 parts of protein sugar, 4 parts of monosodium...

Embodiment 2

[0068] (1) Preparation of raw materials

[0069] a. Preparation of wasabi pulp: Weigh 60 parts of wasabi stems according to the ratio of parts by mass, wash and add 60 parts of water, squeeze the juice at low temperature (<20°C), and store the obtained juice in a sealed container at 1-4°C.

[0070] b. Preparation of konjac pulp: weigh 200 parts of wasabi stems according to the ratio of parts by mass, wash and add 400 parts of water.

[0071] c. Preparation of fermentation broth: select yeast and Lactobacillus plantarum, culture the yeasts in a medium at 20-30°C for 10-18h respectively, and cultivate Lactobacillus plantarum at 30-35°C, then mix the strains to form a fermentation broth for 10 -30h, until the number of viable bacteria in the fermentation broth reaches 1.0×10 10 Above cfu / ml, solidified and refrigerated.

[0072] (2) fermentation

[0073] a. In terms of parts by mass, weigh 50 parts of table salt, 3 parts of protein sugar, 4 parts of monosodium glutamate, and 0...

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Abstract

The invention discloses a wasabi-konjac sauce and a preparation method thereof. The wasabi-konjac sauce is prepared from the following ingredients in parts by mass: 80-120 parts of wasabi pulp, 300-400 parts of konjac pulp, 30-50 parts of table salt, 3-8 parts of aspartame, 4-7 parts of monosodium glutamate, 0.05-0.08 part of citric acid, 0.05-0.09 part of yeast and 0.06-0.24 part of Lactobacillus plantarum. The preparation method comprises the following steps: washing the fresh wasabi stems, disinfecting the washed wasabi stems, adding water into the disinfected wasabi steams, and pulping the mixture; selecting fresh high-quality mature konjac tubers, fully washing the selected konjac tubers and grinding the washed konjac tubers by a colloid mill, so that a konjac pulp is prepared; uniformly mixing the wasabi pulp, the konjac pulp and the table salt, and adding the yeast and the Lactobacillus plantarum into the mixture; fermenting the mixture at 18-32 DEG C for 10-18 days; and then, adding the table salt, the aspartame, the monosodium glutamate and the citric acid into the mixture, and carrying out sealed fermentation at 30-50 DEG C for 8-15 days, so that a wasabi-konjac sauce product is prepared. The wasabi-konjac sauce product is unique in flavor as well as rich in nutrition, and has healthcare effects.

Description

technical field [0001] The invention belongs to the field of preparation of food sauce, in particular to a wasabi konjac sauce and a preparation method thereof. Background technique [0002] Wasabi (scientific name: Wasabia japonica) is a green alpine plant with a height of about 20-50 cm. It is a spice crop with a special aroma and spicy taste. The nutrient content of wasabi is very rich, and fresh wasabi is rich in metal elements necessary for the human body and a large amount of cellulose. In terms of processing, the expanded wasabi rhizome is often used to make wasabi paste or wasabi powder, which is a high-grade spice seasoning that is popular in Japan and Southeast Asia, and studies have found that wasabi has medicinal and therapeutic effects. (1) Antibacterial effect. Wasabi has a good inhibitory effect on pathogenic bacteria such as cholera bacteria, typhoid bacteria, coliform bacteria, pneumonia bacteria, diphtheria bacteria, tuberculosis bacteria and Staphylococcu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L19/10A23L19/00A23L33/00
CPCA23V2002/00A23V2400/169A23V2200/32A23V2200/318A23V2200/30A23V2250/032A23V2250/606A23V2250/61A23V2250/616A23V2250/612A23V2250/628A23V2250/642A23V2250/6422A23V2250/76
Inventor 李玉锋刘艳全陈泽平王征征陈诗晴姚思敏薇
Owner XIHUA UNIV
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