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A kind of fermented mustard sauce recipe rich in lemongrass flavor and preparation method thereof

A mustard and fermented technology, applied in the field of fermented mustard formula and preparation thereof, can solve the problems of unspecified drying method of wasabi slices and horseradish slices, easy loss of flavor of the finished mustard sauce, and small audience, etc. The effect of shortening drying time, retaining nutritional value and enriching taste

Active Publication Date: 2022-07-22
GUANGDONG JIAHAO FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The main problems of the existing mustard sauce on the market include: single taste, small audience; low degree of hydrolysis during processing; flavor loss and color change in the finished mustard sauce, etc.
However, the wasabi slices and horseradish slices used in this invention did not indicate the drying method

Method used

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  • A kind of fermented mustard sauce recipe rich in lemongrass flavor and preparation method thereof
  • A kind of fermented mustard sauce recipe rich in lemongrass flavor and preparation method thereof
  • A kind of fermented mustard sauce recipe rich in lemongrass flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0045] Example 1: A fermented wasabi recipe rich in lemongrass flavor and preparation method thereof

[0046] A method for preparing a fermented mustard sauce rich in citronella flavor, characterized in that, by weight, its components and weight fractions are as follows: 65 parts of horseradish and citronella mixed fermentation substrate, 10 parts of citronella extract, vegetable oil 6.5 parts, 8.5 parts of sorbitol, 7 parts of wheat starch, 2.3 parts of table salt, 0.3 part of glycerol monostearate, 0.3 part of sodium carboxymethyl cellulose, 0.1 part of xanthan gum.

[0047] A kind of preparation method of fermented mustard sauce rich in citronella flavor, the main preparation steps are as follows:

[0048] (1) Wash and slice fresh horseradish and lemongrass and dry them. The drying of horseradish was firstly freeze-dried by pulse jet microwave. After the primary drying stage is completed, use a microwave vacuum dryer to continue drying to a moisture content below 4% (w.b)...

example 2

[0058] Example 2: A fermented wasabi recipe rich in lemongrass flavor and preparation method thereof

[0059] A method for preparing fermented mustard sauce rich in citronella flavor, characterized in that, by weight, its components and weight fractions are as follows: 77 parts of horseradish and citronella mixed fermentation substrate, 6 parts of citronella extract, vegetable oil 5.5 parts, 6 parts of sorbitol, 3 parts of wheat starch, 1.5 parts of table salt, 0.3 part of glycerol monostearate, 0.5 part of sodium carboxymethyl cellulose, 0.2 part of xanthan gum.

[0060] A kind of preparation method of fermented mustard sauce rich in citronella flavor, the main preparation steps are as follows:

[0061] (1) Wash and slice fresh horseradish and lemongrass and dry them. The drying of horseradish was firstly freeze-dried by pulse jet microwave. After the primary drying stage is completed, use a microwave vacuum dryer to continue drying to a moisture content below 4% (w.b). Th...

example 3

[0071] Example 3: Comparison of different drying methods of horseradish

[0072] Table 1 below shows the time and energy consumption of different drying methods and the percentage content of isothiocyanate in the volatile flavor substances of horseradish. In Table 1: HAD is hot air drying, FD is freeze drying, and PSMFD+MVD is pulse jet microwave freeze drying combined with microwave vacuum drying.

[0073] Table 1 Time and energy consumption of different drying methods and percentage content of isothiocyanate in volatile flavor substances of horseradish

[0074]

[0075]

[0076] As shown in Table 1, the drying time of pulse jet microwave freeze drying combined with microwave vacuum drying is significantly shorter than that of hot air drying and freeze drying. Compared with the energy consumption of freeze drying, the energy consumption is reduced by 35.20%. Isothiocyanate is the most important volatile flavor substance in horseradish, and the percentage content of th...

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Abstract

The invention provides a fermented mustard sauce recipe rich in citronella flavor and a preparation method thereof, belonging to the technical field of food condiment processing. The components and weight fraction of the present invention are as follows: 60-80 parts of horseradish and citronella mixed fermentation substrate, 6-10 parts of citronella extract, 5-8 parts of vegetable oil, 6-10 parts of sorbitol, 4-10 parts of wheat starch 8 parts, 1-2 parts of table salt, 0.3-0.4 parts of glyceryl monostearate, 0.3-0.6 parts of sodium carboxymethyl cellulose, and 0.1-0.2 parts of xanthan gum. The invention adopts pulse jet microwave freeze-drying combined with microwave vacuum drying fresh horseradish, adopts low-temperature ball milling technology to fully mix horseradish and citronella powder, adopts Saccharomyces cerevisiae and Lactobacillus plantarum mixed fermentation to improve the bioavailability of nutrients and increase resistance to oxidative activity. The unique flavor formed after fermentation has a synergistic effect with the lemongrass flavor, resulting in a unique flavor and mouthfeel. The added citronella extract contains nutrients such as ascorbic acid and polyphenolic compounds, which can play the role of anti-oxidation and stabilizing allyl isothiocyanate to a certain extent.

Description

technical field [0001] The invention relates to a fermented mustard sauce recipe rich in citronella flavor and a preparation method thereof, belonging to the technical field of condiment processing. Background technique [0002] Mustard sauce is a kind of sauce that modern people, especially young people, like it. It has a spicy and aromatic smell and has a strong stimulation to the taste buds. Mustard sauce has bactericidal and bacteriostatic effects, so it is often used as a seasoning for raw seafood and cold dishes. Wasabi is usually based on horseradish or horseradish, but the two are two very different plants. Wasabi belongs to the cruciferous family Wasabi. In Japanese cuisine, fresh wasabi is usually washed and ground into a puree with shark skin. It has a soft and delicate taste and a sweet aftertaste. However, the growth environment of horseradish has strict requirements on temperature, humidity and soil, and the cost is high and it is not easy to store. Therefore...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L27/10A23L27/24A23L29/00A23L3/3472A23L3/44A23L5/30
CPCA23L27/60A23L27/24A23L27/10A23L29/06A23L29/065A23L5/34A23L3/3472A23L3/44A23V2002/00A23V2400/169A23V2250/21A23V2250/762A23V2300/10A23V2300/20
Inventor 张慜栾春宁刘亚萍
Owner GUANGDONG JIAHAO FOOD
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