A mustard paste body fragrance and a preparation method thereof

By preparing a mixture of mustard base paste and mustard flavor base, the problem of the difficulty in simulating mustard flavor essence is solved, and the realistic natural flavor and taste of mustard paste flavor essence are achieved, which is suitable for pickled vegetables and frozen foods.

CN117502624BActive Publication Date: 2026-05-29JIANGXI H&K FOOD TECH DEV CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
JIANGXI H&K FOOD TECH DEV CO LTD
Filing Date
2023-11-29
Publication Date
2026-05-29

AI Technical Summary

Technical Problem

In the field of flavorings and fragrances, mustard green flavorings are rare and difficult to mimic the unique aroma of mustard greens.

Method used

Mustard base paste was prepared using components such as mustard enzymatic hydrolysate, edible salt, monosodium glutamate, horseradish powder, disodium 5'-ribonucleotide, umami compound seasoning, hydroxypropyl distarch phosphate, xanthan gum, and potassium sorbate. This base paste was then mixed with mustard flavor base to form mustard paste flavoring.

Benefits of technology

The prepared mustard paste flavoring has a rich, realistic, and natural aroma, with excellent flavor and taste, and is suitable for pickled vegetables and frozen foods.

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Abstract

The present application relates to the technical field of food essence, in particular to a mustard paste essence and a preparation method thereof. The mustard paste essence disclosed by the present application contains the following components by weight: 95-99 parts of mustard base paste, 1-5 parts of mustard base; wherein the mustard base paste is prepared from mustard enzyme solution, edible salt, monosodium glutamate, horseradish powder, 5'-umami nucleotide disodium, fresh flavor compound seasoning, hydroxypropyl distarch phosphate, xanthan gum and potassium sorbate according to a certain mass ratio; the mustard enzyme solution is prepared from fresh mustard by L-pectinase and plant hydrolytic enzyme; the mustard base is prepared from n-hexanol, leaf alcohol, dimethyl trisulfide, diallyl disulfide, 1-octene-3-ketone, acetic acid, phenethyl alcohol, allyl isothiocyanate, ethyl maltol and glycerol triacetate according to a certain mass ratio. The mustard paste essence disclosed by the present application has a natural and realistic aroma and a rich taste, and can be applied to the field of pickled vegetables, quick-frozen foods and other food fields.
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