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Green mustard with cherry blossom flavor and production process thereof

A flavor green wasabi, production process technology, applied in food ingredients as odor improver, food science, food preservation, etc., to achieve the effect of rich taste, stable isothiocyanate, and light astringency

Inactive Publication Date: 2019-01-25
JINKUI FOOD TECH DALIAN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are almost no cherry blossom-flavored foods on the market, especially wasabi products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A cherry blossom-flavored green wasabi, the components and parts by weight are as follows: 70 parts of wasabi, 20 parts of horseradish, 20 parts of a mixture of propylene glycol alginate and sodium alginate with a mass ratio of 1:1, and 10 parts of cherry blossom extract , 10 parts of tea powder, 10 parts of sodium chloride, 20 parts of linoleic acid, 30 parts of water;

[0029] The production process of the tea powder is as follows: the tea leaves grown in dark place are cleaned by steaming green method, cleaned, dried, and refrigerated below zero, and the surface of the tea leaves is evenly sprayed with an aqueous solution of lactic acid with a mass ratio of 1:50 and then returned to room temperature , which can increase the conversion rate of glucose to increase the sweetness of the tea. After washing and drying, it can be crushed into 100-mesh tea powder; the tea leaves after spraying the lactic acid aqueous solution have a unique flavor and a sweet aroma;

[0030] ...

Embodiment 2

[0037] A cherry blossom-flavored green wasabi, the components and parts by weight are as follows: 50 parts of wasabi, 20 parts of horseradish, 5 parts of a mixture of propylene glycol alginate and sodium alginate with a mass ratio of 1:2, and 10 parts of cherry blossom extract , 10 parts of tea powder, 5 parts of sodium chloride, 5 parts of linoleic acid, 20 parts of water;

[0038]The production process of the tea powder is as follows: take the tea leaves grown in the dark, wash them, dry them, and refrigerate them at a temperature lower than zero. Spray the lactic acid aqueous solution with a mass ratio of 1:50 on the surface of the tea leaves and return to room temperature. , which can increase the conversion rate of glucose to increase the sweetness of the tea. After washing and drying, it is crushed to 300 mesh tea powder; the tea leaves after spraying the lactic acid aqueous solution have a unique flavor and a sweet aroma;

[0039] The production process of the cherry bl...

Embodiment 3

[0046] Get every 5g of the product prepared according to Example 1 as a test tube, randomly extract 10 tubes, store at normal temperature for one year, and compare the sensory index and physicochemical index with 10 tubes of fresh product prepared according to Example 1, the results are as follows: The color is slightly darker than the new product, it is green, there is no difference in the spicy flavor, the aroma of sweet cherry blossoms is the same, the uniformity and consistency of the sauce body are the same; the microbial index and water content meet the standard requirements; isothiocyanate (based on allyl Based on isothiocyanate) relative content is only 0.131% lower than the new product, being 0.901%.

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Abstract

The invention relates to green mustard with a cherry blossom flavor. The green mustard is prepared from, by weight, 20-50 parts of wasabi roots, 20-50 parts of horseradish, 1-20 parts of a thickener,1-20 parts of a cherry blossom flavor enhancer, and 1-20 parts of condiments, 1-20 parts of unsaturated fatty acid and 1-50 parts of water. The invention further discloses a production process of thegreen mustard with the cherry blossom flavor. By means of the technical scheme, the color protection step of the green mustard in the preparation process can be omitted, the bright color is achieved and unchanged after long-time storage, isothiocyanate in the wasabi roots is kept to the greatest extent, the preservation degree is very high, and the green mustard is endowed with the fresh and sweetcherry blossom flavor.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to mustard with cherry blossom flavor and a production process thereof. Background technique [0002] Wasabi is a special edible health-care plant found in the world today. It is an extremely precious seasoning food in the international market. It is expensive and has a great market demand. Due to the special growth conditions of wasabi and the limited places suitable for growing and planting, wasabi products are extremely scarce in the international market. Wasabi not only has a good taste, but also has rich nutrients, and also has various pharmacological effects such as immune regulation, antibacterial, anticancer, and antioxidation. [0003] Wasabi has a unique spicy taste, the main component is isothiocyanate, and is rich in amino acids, vitamins and many trace elements needed by the human body, it can increase appetite and promote vitamin B 1 Synthesis of vitamin C, ...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L29/20A23L29/256A23L3/16
CPCA23L3/16A23V2002/00A23L27/10A23L27/11A23L29/20A23L29/256A23V2200/15A23V2200/048A23V2200/242A23V2300/24A23V2250/21A23V2250/5026A23V2250/1872A23V2250/1614A23V2250/1582A23V2250/042
Inventor 朱俊雅曲秀敏齐申寇玉美丛楠
Owner JINKUI FOOD TECH DALIAN CO LTD
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