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Honey mustard sauce and making method thereof

A mustard and honey technology, which is applied in the direction of food science and the like, can solve problems such as the inability to effectively improve the comprehensive flavor of condiments, and achieve the effect of inhibiting the hydrolysis reaction and increasing the taste.

Inactive Publication Date: 2019-03-15
大连金达调味品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the rich nutritional content of honey, it has always been a sweet food that our people love. However, the food made with honey on the market, especially condiments such as mustard sauce, usually uses raw honey directly. In addition to adding sweetness to condiments In addition, it cannot effectively improve the comprehensive flavor of condiments

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A honey mustard sauce, the components and parts by weight are as follows: 50 parts of black mustard seeds, 10 parts of horseradish, 20 parts of egg yolks, 20 parts of a mixture of sorbitol and soybean lecithin with a mass ratio of 1:1, honey 10 parts of refined product, 10 parts of citric acid aqueous solution with a mass fraction of 7.68%, 10 parts of sodium chloride, 20 parts of soybean oil, and 30 parts of water;

[0026] The production process of the refined honey product is as follows: add the crude honey product at room temperature to dilute with water twice its mass and filter, stir and cool down to 10°C at a uniform speed within 10 minutes and keep it for 10 minutes, then immediately heat up to 30°C and Go through a 5-mesh sieve, and collect the sieved product as refined honey;

[0027] The preparation method of honey mustard sauce, concrete steps are as follows;

[0028] 1) Wash mustard seeds and pulverize them to obtain mustard seed powder, wash and evenly ch...

Embodiment 2

[0033] A honey mustard sauce, the components and parts by weight are as follows: 50 parts of mustard seeds, 20 parts of horseradish, 10 parts of egg yolks, 5 parts of a mixture of sorbitol and soybean lecithin with a mass ratio of 1:2, refined honey 10 parts of citric acid solution, 5 parts of sodium chloride, 5 parts of soybean oil, 20 parts of water;

[0034] The production process of the refined honey product is as follows: add the crude honey product at room temperature to dilute with water twice its mass and filter, stir and cool down to 16°C at a uniform speed within 5 minutes and keep it for 15 minutes, then immediately heat up to 30°C and Go through a 5-mesh sieve, and collect the sieved product as refined honey;

[0035] The preparation method of honey mustard sauce, concrete steps are as follows;

[0036] 1) Wash mustard seeds and pulverize them to obtain mustard seed powder, wash and evenly chop the rhizome of horseradish to obtain 1 cm square horseradish particles...

Embodiment 3

[0041] 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, light golden yellow, no difference in spicy flavor, no difference in sweet honey aroma, no difference in uniformity and consistency of sauce body; microbial indicators and moisture meet the standard requirements; isothiocyanate (based on Allyl isothiocyanate) relative content is only 0.127% lower than the new product.

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PUM

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Abstract

The invention relates to a honey mustard sauce. The honey mustard sauce comprises components in parts by weight of 20-50 parts of mustard seeds, 10-30 parts of horseradish, 10-30 parts of yolk, 1-20 parts of a thickening agent, 1-20 parts of refined honey, 1-20 parts of seasoning, 1-20 parts of vegetable oil and 1-50 parts of water. The invention further discloses a making method of the honey mustard sauce. According to the honey mustard sauce low in glucose content, prepared by the technical scheme, the enzymolysis and release of flavored substances in the mustard sauce can be improved, isothiocyanate in the mustard seeds is reserved to the maximum extent, the reservation degree of the isothiocyanate is high, and besides, the honey mustard sauce has clean and sweet smell of the honey.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a honey mustard sauce and a preparation method thereof. Background technique [0002] Wasabi is the name given to mustard seeds when they are used as a condiment. Mustard seeds are the seeds of the annual herb mustard of the genus Brassica in the Brassicaceae family. There are several types of black, yellow, brown and white. Black and brown mustard seeds that can produce a strong spicy taste mainly contain sinigrin. White mustard seeds mainly contain sinigrin, which only produces non-volatile p-hydroxybenzyl isothiocyanate under the action of enzymes, and the content of spicy substances is less. Mustard seeds contain 26.4% protein, 36.3% fat, 22.9% carbohydrate, 5.2% crude fiber, and also contain a variety of trace elements and vitamins. Horseradish is also a perennial herb of Cruciferae. Its fleshy roots and underground stems have thicker skins, yellowish white or fle...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 齐申朱俊雅丛楠丛培刚
Owner 大连金达调味品有限公司
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