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A method for regulating the quality of horseradish sauce by fermentation

A technology of horseradish sauce and quality, which is applied in the direction of the function of food ingredients, bacteria used in food preparation, food ingredients as antimicrobial preservation, etc., can solve the problems affecting the flavor intensity of horseradish sauce, and achieve shelf life growth and improvement Nutritional quality, flavor improvement effect

Active Publication Date: 2019-06-14
无锡食赫兹未来食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] During the dehydration and crushing process of horseradish, the activity of myrosinase was affected to a certain extent, which in turn affected the flavor intensity of horseradish sauce

Method used

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  • A method for regulating the quality of horseradish sauce by fermentation
  • A method for regulating the quality of horseradish sauce by fermentation
  • A method for regulating the quality of horseradish sauce by fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034]The total mass of raw materials is recorded as 100%. In a vacuum emulsifier, dissolve and mix an aqueous phase composed of 21% horseradish powder from Jiangsu, 0.5% xanthan gum, 5% sucrose, etc. at room temperature; The oil phase composed of soybean oil, 0.2% glyceryl stearate and the like is dissolved and mixed evenly under heating; then the dissolved water phase and oil phase substances are mixed and stirred evenly. In the ingredients mixed in the emulsifier, add 1.5% of Lactobacillus plantarum and Lactobacillus brevis activated sludge isolated from pickled mustard respectively, and the number of live bacteria of Lactobacillus plantarum and Lactobacillus brevis activated sludge is >10 9 cfu / g, fermented at 37°C for 20 hours. Weigh about 1.0g of sample into a 25mL small beaker, add 10mL of distilled water, stir well with a glass rod, let it stand for 10-15min, measure the pH value of the supernatant, and repeat 3 times to obtain the average value. When the pH of the sa...

Embodiment 2

[0044] The total mass of raw materials is recorded as 100%. In a vacuum emulsifier, the aqueous phase composed of 20% horseradish powder from Jiangsu, 0.5% xanthan gum, 4% sucrose, etc. is dissolved and mixed at room temperature; then 5.5% The oil phase composed of soybean oil, 0.25% glyceryl stearate and the like is dissolved and mixed evenly under heating; then the dissolved water phase and oil phase substances are mixed and stirred evenly. In the ingredients mixed in the emulsifier, add 1.3% of Lactobacillus plantarum and Lactobacillus brevis activated sludge isolated from pickled mustard respectively, and the number of live bacteria of Lactobacillus plantarum and Lactobacillus brevis activated sludge is >10 9 cfu / g, fermented at 30°C for 21 hours. Weigh about 1.0g of sample into a 25mL small beaker, add 10mL of distilled water, stir well with a glass rod, let it stand for 10-15min, measure the pH value of the supernatant, and repeat 3 times to obtain the average value. Wh...

Embodiment 3

[0053] The total mass of raw materials is recorded as 100%. In a vacuum emulsifier, dissolve and mix an aqueous phase composed of 22% horseradish powder from Jiangsu, 0.5% xanthan gum, 4% sucrose, etc. at room temperature; The oil phase composed of soybean oil, 0.2% glyceryl stearate and the like is dissolved and mixed evenly under heating; then the dissolved water phase and oil phase substances are mixed and stirred evenly. In the ingredients mixed in the emulsifier, add 1.5% of Lactobacillus plantarum and Lactobacillus brevis activated sludge isolated from pickled mustard respectively, and the number of live bacteria of Lactobacillus plantarum and Lactobacillus brevis activated sludge is >10 9 cfu / g, fermented at 37°C for 20 hours. Weigh about 1.0g of sample into a 25mL small beaker, add 10mL of distilled water, stir well with a glass rod, let it stand for 10-15min, measure the pH value of the supernatant, and repeat 3 times to obtain the average value. When the pH of the s...

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Abstract

The invention discloses a method for regulating and controlling the quality of horseradish sauce through fermentation. The mass percentage is 20-22% of horseradish powder, 0.3-0.5% of xanthan gum and 3-5% of sucrose in water to form a water phase, and then the Comprising 5-6% edible oil, 0.2-0.3% glyceryl stearate and mixing the components of the oil phase; mixing the above-mentioned water phase and oil phase, then inoculating lactic acid bacteria, and fermenting for 20 days in a closed environment and at a constant temperature ~24 hours, after reaching the end of fermentation, the product is sterilized and the fermentation is terminated, then cooled and filled to obtain the product. The invention proposes to inoculate lactic acid bacteria and adjust conditions such as fermentation temperature and time to affect the reproduction of lactic acid bacteria and the activity of myrosinase, thereby regulating the flavor, mouthfeel and nutritional quality of horseradish sauce.

Description

technical field [0001] The invention belongs to the technical field of application of biological fermentation technology in food processing, and in particular relates to a method for regulating the quality of horseradish sauce through fermentation. Background technique [0002] Horseradish is a cultivar that can form fleshy roots in the Brassicaceae Horseradish genus, and it is widely planted in the coastal areas of northeast, east and southeast my country. The fleshy root of horseradish has a special spicy taste and contains isothiocyanate compounds, which are mostly used as seasonings. [0003] Horseradish sauce (commonly known as green wasabi) produced from horseradish is a common condiment for aquatic products such as edible fish fillets, and is widely demanded in Japan and other countries. Spicy taste is one of the main quality indicators of horseradish sauce, and different consumers have different requirements for this taste; therefore, improving the flavor quality of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L33/18A23L3/3571A23L3/3535
CPCA23L3/3535A23L3/3571A23V2002/00A23V2400/121A23V2400/169A23V2200/10A23V2200/15A23V2200/30A23V2250/55A23V2250/5086A23V2250/628
Inventor 丁占生范柳萍孟青
Owner 无锡食赫兹未来食品科技有限公司
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