High-temperature-resistant mustard-flavored seasoning and preparation method and application thereof

A flavor seasoning, high temperature resistant technology, applied in the field of seasoning processing, can solve the problem that the spicy flavor weakens the pungent flavor of allyl isothiocyanate, the spicy flavor of mustard is not fully utilized, and the isothiocyanate substances are not fully utilized. Stability and other issues, to achieve the effect of prolonging the wasabi flavor, good wasabi flavor, and avoiding the volatilization of isothiocyanates

Pending Publication Date: 2020-02-18
GUANGDONG JIAHAO FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the problem with wasabi-flavored products is that isothiocyanate substances are unstable, easy to volatilize at room temperature, and easy to decompose when heated
However, in this method, the pungent flavor of garlic we

Method used

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  • High-temperature-resistant mustard-flavored seasoning and preparation method and application thereof
  • High-temperature-resistant mustard-flavored seasoning and preparation method and application thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0032] Example 1 Preparation of high temperature resistant mustard flavor seasoning and its application in fried pea coating

[0033] The formula ratio of high temperature resistant mustard flavor seasoning is as follows: 15 parts of horseradish powder, 5 parts of mustard powder, 5 parts of white vinegar, 2 parts of salt, 5 parts of sodium glutamate, 3 parts of xylitol, 60 parts of water, 6 parts of sunflower oil 0.1 part of ginger powder, 0.5 part of xanthan gum, 0.2 part of white pepper, 4 parts of sodium starch octenyl succinate, 0.5 part of nano-silica sol, 4 parts of β-cyclodextrin, 0.1 part of ascorbic acid, monostearic acid 0.2 part of glyceride.

[0034] The specific preparation steps of the high-temperature-resistant mustard flavor seasoning are as follows:

[0035] 1) Drying: Wash and slice 500g of horseradish, put it into a freeze dryer for drying, the temperature of the cold trap is -42°C, and the degree of vacuum is 80Pa;

[0036] 2) Ball milling: Use an ultra-mic...

Embodiment 2

[0047] Example 2 Preparation of high temperature-resistant mustard flavor seasoning and its application in baking peanut coating

[0048] The formula ratio of high temperature resistant mustard flavor seasoning is as follows: 15 parts of horseradish powder, 5 parts of mustard powder, 3 parts of white vinegar, 5 parts of salt, 5 parts of sodium glutamate, 3 parts of xylitol, 55 parts of water, 4 parts of sunflower oil 0.1 part of ginger powder, 1 part of xanthan gum, 0.2 part of white pepper, 5 parts of sodium starch octenyl succinate, 0.4 part of nano-silica sol, 5 parts of β-cyclodextrin, 0.1 part of ascorbic acid, monostearic acid 0.2 part of glyceride.

[0049] The specific preparation steps of the high-temperature-resistant mustard flavor seasoning are as follows:

[0050] 1) Drying: Wash and slice 500g of horseradish, put it into a freeze dryer for drying, the temperature of the cold trap is -42°C, and the degree of vacuum is 80Pa;

[0051] 2) Ball milling: Use an ultra...

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Abstract

The invention discloses a high-temperature-resistant mustard-flavored seasoning and a preparation method and application thereof, and belongs to the technical field of seasoning processing. Accordingto the formula, the high-temperature-resistant mustard-flavored seasoning is prepared from the following components in parts by weight: 15-20 parts of horseradish powder, 5-10 parts of mustard powder,5-10 parts of white vinegar, 2-4 parts of salt, 3-9 parts of xylitol, 50-70 parts of water, 6-8 parts of sunflower oil, 0.1-0.3 part of ginger powder, 0.4-0.8 part of xanthan gum, 0.1-0.4 part of white pepper, 4-6 parts of starch sodium octenylsuccinate, 0.2-0.5 part of nano silica sol, 5-6 parts of beta-cyclodextrin, 0.1-0.2 part of ascorbic acid and 0.2-0.4 part of glyceryl monostearate. The high-temperature-resistant mustard-flavored seasoning is prepared by taking horseradish as a raw material through the steps of freeze drying, ball-milling superfine pulverization, heating dissolving, stirring, soaking, burdening and radio frequency sterilization. The high-temperature-resistant mustard-flavored seasoning can be applied to coated high-temperature fried food or coated high-temperaturebaked food, the problem that allyl isothiocyanate substances do not resist heat and are volatile in the heating process of the mustard-flavored seasoning is solved, and the mustard flavor preservationrate of mustard sauce under the high-temperature condition exceeds 95%.

Description

technical field [0001] The invention relates to a high-temperature-resistant mustard flavor seasoning, a preparation method and application thereof, and belongs to the technical field of seasoning processing. Background technique [0002] In recent years, with the rapid development of my country's economy and the continuous improvement of people's living standards, people pay more and more attention to healthy diet, and the requirements for condiments that are indispensable in daily life are also getting higher and higher. Mustard sauce is also more and more accepted by people as a kind of condiment. Because of its special spicy flavor, strong bactericidal ability and anti-cancer medicinal value, mustard sauce has been widely concerned by countries all over the world, and its share on supermarket shelves in various parts of the country is also increasing. As a seasoning for cold dishes and raw seafood, mustard sauce has the characteristics of convenient use, long storage pe...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L5/00A23L29/30A23L29/00
CPCA23L27/60A23L5/00A23L29/30A23L29/035A23L29/015A23V2002/00
Inventor 张慜王晶刘亚萍
Owner GUANGDONG JIAHAO FOOD
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