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Formula and production method of stable-flavor low horseradish green mustard

A technology of horseradish green mustard and preparation method, which is applied in the fields of food ingredients as antioxidants, food science, food preservation, etc., can solve the problem of not taking into account the volatilization of isothiocyanate, the lack of in-depth research on the degree of hydrolysis of wasabi sauce, and wasabi. It can enhance the antioxidant effect, prevent precipitation, and reduce water activity

Active Publication Date: 2019-01-18
GUANGDONG JIAHAO FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Problems in wasabi products: The flavor of green mustard sauce in the market is relatively single, and the selection range is small
However, there is no in-depth study on the degree of hydrolysis of wasabi paste, and the volatilization of isothiocyanate when the materials are mixed is not considered.
The dried wasabi flakes used also did not indicate the use of freeze-drying. Other methods can greatly damage the myrosinase in the wasabi, making the quality of the wasabi sauce not high.

Method used

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  • Formula and production method of stable-flavor low horseradish green mustard

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Experimental program
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Effect test

Embodiment 1

[0035] Embodiment 1 A kind of formula and preparation method of low horseradish and partial sweet green wasabi with stable flavor

[0036] A low-sweet horseradish and green wasabi formula with stable flavor, by weight, the formula ratio is as follows: 18 parts of horseradish powder, 3 parts of horseradish powder, 60 parts of water, 5 parts of soybean oil, 2 parts of edible salt, sorbet 10 parts of sugar alcohol, 4 parts of corn starch, 0.2 part of xanthan gum, 0.4 part of sodium polyphosphate, 0.5 part of glyceryl monostearate, 0.01 part of ascorbic acid, 0.5 part of gluten protein, and 0.1 part of citric acid. Compared with the isothiocyanate in fresh wasabi, the prepared low-horseradish wasabi during storage period was 0.17μL / mL higher.

[0037] Its production method is as follows:

[0038] (1) Drying: fresh wasabi was washed and sliced, and 200 g of frozen samples were put into a pulse-spray microwave freeze dryer to dry to the end at 2 W / g. The drying parameters were: cold ...

Embodiment 2

[0045] Embodiment 2 A kind of formula and preparation method of low-horseradish partial-acid green wasabi with stable flavor

[0046] A kind of low horseradish partial sour wasabi formula with stable flavor, by weight, the proportion of the formula is as follows: 18 parts of horseradish powder, 3 parts of horseradish powder, 60 parts of water, 5 parts of soybean oil, 2 parts of edible salt, sorbet 5 parts of sugar alcohol, 4 parts of corn starch, 0.2 part of xanthan gum, 0.4 part of sodium polyphosphate, 0.5 part of glyceryl monostearate, 0.02 part of ascorbic acid, 0.5 part of gluten protein, and 0.2 part of citric acid. Compared with the isothiocyanate in fresh wasabi, the prepared low-horseradish wasabi during storage period was 0.19 μL / mL higher.

[0047] Its production method is as follows:

[0048] (1) Drying: fresh wasabi was washed and sliced, and 200 g of frozen samples were put into a pulse-spray microwave freeze dryer to dry to the end at 2 W / g. The drying paramete...

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Abstract

The invention discloses a formula and production method of stable-flavor low horseradish green mustard, belonging to the technical field of the processing of condiments. The formula contains the following components in parts by weight: 13-18 parts of wasabi powder, 3-5 parts of horseradish powder, 50-70 parts of water, 3-6 parts of soybean oil, 2-3 parts of table salt, 5-10 parts of sorbitol, 3-5parts of corn starch, 0.2-0.3 part of xanthan gum, 0.4-0.5 part of sodium polyphosphate, 0.4-0.5 part of glycerin monostearate, 0.01-0.02 part of ascorbic acid, 0.5-1 part of gluten proteins and 0.1-0.2 part of citric acid. By carrying out freeze drying and low-temperature crushing on wasabi, the natural flavor and form of the wasabi are furthest maintained, the inactivation of an enzyme due to ahigh temperature is avoided, glucosinolate in the wasabi is adequately hydrolyzed into allyl isorhodanate, and the quality of green mustard sauce is improved.

Description

technical field [0001] The invention relates to a low-horseradish wasabi formula with stable flavor and a preparation method thereof, belonging to the technical field of condiment processing. Background technique [0002] Traditional green wasabi, also known as green mustard, is a common seasoning that uses pure horseradish raw materials to produce a strong pungent smell and a refreshing taste experience. Wasabi is one of the raw materials of Japanese wasabi. It is native to Japan. It is a sauce made from the root of the plant wasabi. It has a bright green color, unique flavor, and soft taste, which is very popular among people. In recent years, due to the popularity of Japanese cuisine in the Chinese catering industry, the market demand for wasabi is also increasing. Therefore, in order to meet the vast domestic market demand, it is of great significance to develop a low-horseradish wasabi sauce that stabilizes the natural wasabi flavor. However, traditional green wasabi ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3526A23L27/00A23L27/10A23L29/00A23L29/30
CPCA23L3/3526A23L27/00A23L27/10A23L29/015A23L29/03A23L29/045A23L29/37A23V2002/00A23V2200/02A23V2300/20A23V2300/26A23V2300/10Y02A40/90
Inventor 张慜邱丽青刘亚萍徐汉清
Owner GUANGDONG JIAHAO FOOD
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