High-stability mustard oil nanometer emulsion and preparation method thereof

Abstract

The invention relates to a high-stability mustard oil nanometer emulsion and a preparation method thereof, and belongs to the technical field of food chemistry and food processing. According to the present invention, the high-stability mustard oil nanometer emulsion is prepared through emulsifying liquid preparation, oil phase preparation, mixing, high-speed shearing and homogenization, and is used for seasoning juices or mustard salad sauces; according to the prepared high-stability mustard oil nanometer emulsion, the water solubility of the mustard oil is improved, and the volatilization of the mustard oil is avoided; and compared with other mustard products, the product of the present invention has the following characteristic that the hydrolysis rate of the isothiocyanate during the storage process is decreased, such that the mustard oil has the good storage stability.

Description

technical field

[0001] The invention relates to a high-stability mustard oil nano-emulsion and a preparation method thereof. It uses mustard oil as a raw material and adopts nano-emulsification technology to prepare mustard oil nano-emulsion, so that the mustard oil that is volatile and difficult to dissolve in water can be stored in a certain period of time. During the period, it is relatively stably distributed in the water phase, and belongs to the technical field of food chemistry and food processing. Background technique

[0002] Wasabi in the traditional sense generally refers to the condiment ground with mustard seeds. It is the most popular and one of the oldest spices in the world. Wasabi and horseradish are often collectively referred to as mustard because they can produce Similar to the unique flavor, after this type of plant is crushed and contacted with water, the glucosinolates (glucosinolates) contained in it are hydrolyzed under the action of glucosinolate hy...