Normal-temperature wasabi sauce as well as preparation method and application thereof

Abstract

The invention relates to the technical field of wasabi sauce, in particular to normal-temperature wasabi sauce as well as a preparation method and application thereof. The horseradish sauce is prepared from horseradish, trehalose, vegetable oil, a tackifier, pea fiber powder, edible salt and water. And functional raw materials such as horseradish, lemon yellow, brilliant blue and edible spices are selectively added. The wasabi leavening can neutralize the spicy taste of the wasabi sauce and improve the mouth-in-mouth effect and the nutritional effect of the sauce, and meanwhile, the histamine content is low, so that the wasabi sauce of the type is more beneficial to human health; by adopting the table salt and the vegetable oil, the wasabi sauce is endowed with a decay inhibition effect; meanwhile, a stabilizer with an effective bacteriostatic effect can be added, so that the storage effect of the wasabi sauce is further improved; the wasabi sauce prepared by the invention belongs to a normal-temperature sealed storage type, has relatively good palatability and is beneficial to human health.

Description

Technical Field

[0001] The invention relates to the technical field of wasabi sauce, and in particular to room temperature wasabi sauce and a preparation method and application thereof. Background Art

[0002] Wasabi sauce is a condiment made by grinding the rhizomes of wasabi into fine mud and adding additives or post-processing. It has a unique spicy aroma, slightly bitter and has a strong pungent taste that can induce tears and stimulate the taste and smell.

[0003] Wasabi sauce is rich in minerals, trace elements, vitamins, amino acids and other essential nutrients for the human body. It has many functions such as removing fat and lowering blood pressure, detoxifying, digesting food, diuresis and swelling, sweating and relieving symptoms, regulating menstruation, etc. The spicy ingredient isothiocyanate in wasabi sauce can not only prevent tooth decay, but also prevent cancer, prevent blood vessel clots, and treat asthma.

[0004] Wasabi sauce prepared by directly grinding wasabi rhizomes into a paste has a certain degree of spicy irritation, which cannot meet the taste pursuit of different groups of people for wasabi sauce; therefore, the taste of wasabi sauce needs to be adjusted; at the same time, the fermentation process can well adjust the taste and nutritional effect of food sauces, but fermentation will produce histamine and other ingredients that are not good for human health; wasabi sauce belongs to a specific type of food, and its storage method will have a great impact on the nutrition, taste and deterioration of the food, and storage at room temperature is a low-cost and simple storage method. Therefore, providing a wasabi sauce that can be stably stored at room temperature, contains fermented raw materials to adjust the taste, has rich nutritional value, and is beneficial to human health is a technical problem that needs to be solved at present. ‌ Summary of the invention

[0005] The present invention aims at the above technical problems and proposes a technical solution of the present invention, which includes a room temperature wasabi sauce and a preparation method and application thereof.

[0006] On the one hand, the present invention provides a room temperature wasabi sauce, the raw materials of which are: wasabi paste, trehalose, wasabi fermentation product, vegetable oil, thickener, edible salt and water.

[0007] Preferably, the room temperature wasabi sauce comprises the following raw materials in parts by mass: 40-60 parts of wasabi puree, 1-2.5 parts of trehalose, 20-40 parts of wasabi fermentation product, 3-8 parts of vegetable oil, 0.2-1 parts of thickener, 1-3 parts of edible salt and 6-10 parts of water.

[0008] Preferably, the particle size of the wasabi puree is 0.5-3 mm, and the wasabi puree is obtained by washing, sterilizing and grinding fresh wasabi rhizomes.

[0009] Preferably, the vegetable oil includes at least one of soybean oil, olive oil, peanut oil or sesame oil.

[0010] Preferably, the viscosity enhancing agent includes at least one of pea fiber powder, pectin, xanthan gum, guar gum, carrageenan, and α-cyclodextrin.

[0011] Preferably, the present invention can also prepare wasabi sauce by using wasabi, trehalose, vegetable oil, thickener, pea fiber powder, edible salt and water; horseradish, lemon yellow, brilliant blue and edible spices can also be selectively added to the wasabi sauce according to functional requirements.

[0012] The invention adds salt to the wasabi sauce to inhibit bacterial growth to a certain extent; the addition of vegetable oil can form an oil film that isolates the air on the surface, which can prevent the growth of some aerobic bacteria to a certain extent; and stabilizers including garlic and salvia miltiorrhiza extracts can also be added to improve the room temperature storage effect of the wasabi sauce.

[0013] Preferably, the room temperature wasabi sauce may further include 0.2-3 parts of a stabilizer, and the stabilizer includes garlic and salvia miltiorrhiza extracts. The garlic and salvia miltiorrhiza extracts are obtained by extracting garlic and salvia miltiorrhiza at a mass ratio of 1:0.5-0.7.

[0014] The present invention also provides a method for preparing the room temperature wasabi sauce, comprising: Step 1: Stir water, a thickener, edible salt and trehalose to obtain a mixture 1; Step 2: Stir the wasabi puree and the fermented wasabi, add the remaining ingredients and stir to obtain a second mixture; Step 3: Mix the mixture 1 and the mixture 2, sterilize, and package them by vacuuming or filling them with nitrogen to obtain the room temperature wasabi sauce.

[0015] The present invention also provides application of the room temperature wasabi sauce in preparing food products.

[0016] The present invention adopts a fermentation process to obtain a wasabi fermented product, and then prepares wasabi sauce with fresh wasabi paste; the fermented wasabi fermented product can effectively improve the taste of wasabi sauce and reduce the irritation to the human body caused by the excessive spiciness of pure wasabi paste; at the same time, the fermented product is rich in nutrients such as polypeptides, amino acids, minerals, etc., which can effectively improve the nutritional value and taste of wasabi sauce. Directly fermenting wasabi paste may affect the activity of fermentation bacteria. Therefore, the invention selects wasabi paste for dilution, and at the same time, the activity and type of bacteria need to be reasonably selected to reduce the influence of wasabi paste on fermentation bacteria; the present invention creatively selects Bifidobacterium longum CICC 6203 and Lactobacillus lentus CICC 6131 to jointly effectively ferment wasabi paste, and prepares wasabi sauce with suitable taste, rich nutrition and health.

[0017] The present invention provides a method for preparing a wasabi fermented product, comprising: Step 1: Grind fresh wasabi rhizomes to obtain 3-5 parts of wasabi puree according to weight, mix well with 12-30 parts of water and 0.1-0.3 parts of glucose, and sterilize to obtain a pretreated material; Step 2: Inoculate the fermentation bacteria Bifidobacterium longum CICC 6203 and Lactobacillus lentus CICC 6131 into the pretreated material at a ratio of 1:2-3. The total amount of the two fermentation bacteria in the pretreated material is 2.5×10 9 -7.5×10 9 cfu / g, anaerobic fermentation at 25-37°C for 30-50 hours, sterilization, and obtaining fermentation material; Step 3: The fermented material is concentrated under reduced pressure to 1.1-1.4 times the mass of the wasabi puree to obtain the wasabi fermented material.

[0018] The present invention provides a method for preparing garlic and salvia miltiorrhiza extracts, comprising: (1) Prepare garlic and salvia miltiorrhiza in a mass ratio of 1:0.5-0.7, add 0.5-1.5 times the total mass of water to make pulp, and obtain a slurry; (2) Add 50-75wt% ethanol aqueous solution with a concentration of 15-40 times the mass of the slurry to the slurry, stir at 50-62°C for 2-7 hours, filter, and concentrate the filtrate under reduced pressure to 0.4-1 times the mass of the slurry to obtain a concentrate; (3) Add 10-30 times the mass of the extractant to the concentrated material, stir and extract at 40-50° C. for 3-7 hours, let stand and separate, take the organic phase after extraction, and obtain an extracted material; wherein the extractant is composed of water and organic phase in a mass ratio of 1:2-4, and the organic phase is composed of ethyl acetate and cyclohexane in a mass ratio of 2-3.5:1; (4) The extracted material is concentrated under reduced pressure until ethyl acetate and cyclohexane are no longer detected, thereby obtaining the garlic and salvia miltiorrhiza extracts.

[0019] Beneficial effects of the present invention: The invention adopts wasabi puree, wasabi fermentation product, vegetable oil, thickener, edible salt and water to prepare wasabi sauce; the wasabi fermentation product neutralizes the spicy taste of the wasabi sauce and improves the entrance effect and nutritional effect of the sauce; meanwhile, the histamine content is low, so that the wasabi sauce of this type is more beneficial to human health.

[0020] The wasabi sauce of the present invention uses salt and vegetable oil to give the wasabi sauce an anti-corruption effect; at the same time, a stabilizer with an effective antibacterial effect can be added to improve the storage effect of the wasabi sauce. The wasabi sauce prepared by the present invention can be sealed and stored at room temperature.

[0021] The garlic and salvia extracts prepared by the present invention have excellent antibacterial effects, can effectively inhibit bacterial colony growth, can effectively inhibit wasabi sauce from being corrupted by bacterial colonies, and give wasabi sauce excellent stability. The present invention uses garlic and salvia to jointly extract, which can promote the types of active ingredients and synergistically give the extract a better antibacterial effect; the 50-75wt% ethanol aqueous solution concentration used in the extraction process can effectively improve the antibacterial effect of the extract; ethyl acetate and cyclohexane are used to form an organic phase in the extraction process, which can promote each other to improve the antibacterial performance of the extract, and compared with the selection of other organic phases, the ethyl acetate and cyclohexane system used in the present invention has a better effect.

[0022] The present invention adopts a fermentation method to ferment wasabi paste, which can effectively reduce the irritation of wasabi paste, so that its taste is significantly improved, and it is more suitable for people with different taste requirements. And the present invention adopts Bifidobacterium longum CICC 6203 and Lactobacillus lentus CICC 6131 fermentation bacteria for co-fermentation, and the histamine content of the obtained fermentation product is lower and the entrance effect is better than one of them. The fermentation bacteria used in the present invention have better fermentation effects than others, and the fermentation bacteria are composed of a quantity ratio of 1:2-3, and the histamine content of the obtained product is lower, which is more conducive to health and has better mouthability.

[0023] The wasabi sauce prepared by the present invention has a better entrance effect. The entrance effect of the wasabi sauce prepared without using the fermented wasabi paste is not ideal; while the fermented wasabi paste prepared by using the fermentation bacteria of the present invention can make the wasabi sauce have a better entrance effect.

[0024] The wasabi sauce of the invention has simple process, excellent effect and good application prospect. DETAILED DESCRIPTION

[0025] The present invention will be described below in conjunction with specific embodiments, and various effects of the present invention will be more clearly presented. It should be understood by those skilled in the art that these specific embodiments are used to illustrate the present invention, rather than to limit the present invention.

[0026] 1. Preparation and testing of extracts 1. Preparation of extracts Extract 1: The preparation method is as follows: (1) Prepare garlic and salvia miltiorrhiza in a mass ratio of 1:0.6, add 1 times the total mass of water to make pulp, and obtain a slurry; (2) Add 62.5wt% ethanol aqueous solution with a concentration of 30 times the mass of the slurry to the slurry, stir at 57°C for 5 hours, filter through a 2-micron pore size filter membrane, and concentrate the filtrate at 62°C and 0.006MPa under reduced pressure to 0.6 times the mass of the slurry to obtain a concentrate; (3) Add 25 times the mass of the extractant to the concentrated material, stir and extract at 45° C. for 5 hours, let stand for 2 hours to separate the layers, take the organic phase after extraction, and obtain an extracted material; wherein the extractant is composed of water and the organic phase in a mass ratio of 1:3, and the organic phase is composed of ethyl acetate and cyclohexane in a mass ratio of 3.2:1; (4) After the extract material is concentrated under reduced pressure at 55° C. and 0.009 MPa until no ethyl acetate and cyclohexane are detected, the reduced pressure concentration is stopped to obtain the extract.

[0027] Extract 2: The preparation method is as follows: (1) Prepare garlic and salvia miltiorrhiza in a mass ratio of 1:0.5, add 0.8 times the total mass of water to make pulp, and obtain a slurry; (2) Add 50 wt% ethanol aqueous solution with a concentration of 35 times the mass of the slurry to the slurry, stir at 57° C. for 5.5 hours, filter through a 2 μm pore size filter membrane, and concentrate the filtrate at 62° C. and 0.006 MPa under reduced pressure to 0.55 times the mass of the slurry to obtain a concentrate; (3) Add 22 times the mass of the extractant to the concentrated material, stir and extract at 42° C. for 4.8 hours, let stand for 2.5 hours to separate the layers, take the organic phase after extraction, and obtain an extracted material; wherein the extractant is composed of water and the organic phase in a mass ratio of 1:2, and the organic phase is composed of ethyl acetate and cyclohexane in a mass ratio of 2.5:1; (4) After the extract material is concentrated under reduced pressure at 55° C. and 0.009 MPa until no ethyl acetate and cyclohexane are detected, the reduced pressure concentration is stopped to obtain the extract.

[0028] Extract 3: The difference from Extract 1 is that step (1) is to add water in an amount 1 times the mass of the garlic to pulp the garlic to obtain a pulp. The rest is the same as Extract 1.

[0029] Extract 4: The difference from Extract 1 is that step (1) is to add water in an amount 1 times the mass of Salvia miltiorrhiza to slurry to obtain slurry. The other parts are the same as Extract 1.

[0030] Extract 5: The difference from Extract 1 is that step (2) is: adding 35wt% ethanol aqueous solution with a concentration of 30 times the mass of the slurry to the slurry, stirring at 57°C for 5 hours, filtering with a 2-micron pore size filter membrane, and concentrating the filtrate at 62°C and 0.001MPa under reduced pressure to 0.6 times the mass of the slurry to obtain a concentrate. The rest is the same as Extract 1.

[0031] Extract 6: The difference from Extract 1 is that: Step (3) is: adding 25 times the mass of the extractant to the concentrated material, stirring and extracting at 45°C for 5 hours, standing for 2 hours to separate, taking the organic phase after extraction, and obtaining the extracted material; wherein the extractant is composed of water and organic phase in a mass ratio of 1:3, and the organic phase is ethyl acetate. Step (4) is: the extracted material is concentrated under reduced pressure at 55°C and 0.009Mpa until no ethyl acetate is detected, and the reduced pressure concentration is stopped to obtain the extract. The rest is the same as Extract 1.

[0032] Extract 7: The difference from Extract 1 is that: Step (3) is: adding 25 times the mass of the extractant to the concentrated material, stirring and extracting at 45°C for 5 hours, standing for 2 hours to separate, taking the organic phase after extraction, and obtaining the extracted material; wherein the extractant is composed of water and organic phase in a mass ratio of 1:3, and the organic phase is cyclohexane. Step (4) is: the extracted material is concentrated under reduced pressure at 55°C and 0.009Mpa until no cyclohexane is detected, and the reduced pressure concentration is stopped to obtain the extract. The rest is the same as Extract 1.

[0033] Extract 8: The difference from Extract 1 is that: Step (3) is: adding 25 times the mass of the extractant to the concentrated material, stirring and extracting at 45°C for 5 hours, standing for 2 hours to separate, taking the organic phase after extraction, and obtaining the extracted material; wherein the extractant is composed of water and organic phase in a mass ratio of 1:3, and the organic phase is chloroform. Step (4) is: the extracted material is concentrated under reduced pressure at 55°C and 0.009Mpa until no chloroform is detected, and the reduced pressure concentration is stopped to obtain the extract. The rest is the same as Extract 1.

[0034] 2. Testing of extracts The inhibition zone of the test extract dilution on Escherichia coli CMCC(B)44102 and Staphylococcus aureus CMCC(B)26003 was used to characterize the inhibitory effect of the extract on the growth of bacterial colonies. The specific test method was as follows: the extract was diluted to 15wt% with 5wt% TWEEN-60 for standby use; the concentration of bacteria was 5.5×10 6 200 μL of the bacterial solution of Escherichia coli CMCC(B)44102 or Staphylococcus aureus CMCC(B)26003 with cfu / mL was drawn and poured into a sterile plate using YPD medium and shaken to obtain a plate, and then evenly spread to obtain a plate treated with bacterial solution; then a blank drug sensitive sheet with a diameter of 6 mm and a thickness of 0.5 mm was selected and soaked in the extract dilution for 15 min, taken out, placed in the middle of the plate treated with bacterial solution, cultured at 37°C for 24 hours, and then the diameter of the inhibition zone was tested, and the test was repeated 3 times in parallel to obtain the average value. The test results are shown in Table 1.

[0035] Table 1: Antibacterial test of extracts test Diameter of Escherichia coli inhibition zone / mm Staphylococcus aureus inhibition zone diameter / mm Extract 1 49.76 47.35 Extract 2 48.52 46.28 Extract 3 46.13 44.40 Extract 4 44.71 43.05 Extract 5 40.38 39.73 Extract 6 46.84 44.92 Extract 7 45.03 43.51 Extract 8 42.97 41.86 According to the test results in Table 1, the garlic and salvia extracts prepared by the present invention have excellent antibacterial effects, can effectively inhibit bacterial colony growth, can effectively inhibit the corruption of wasabi sauce by bacterial colonies, and give wasabi sauce excellent stability. According to the test of extracts 1-8, it can be seen that the combined extraction of garlic and salvia can promote the types of active ingredients and synergistically give the extracts better antibacterial effects; the 50-75wt% ethanol aqueous solution concentration used in the extraction process can effectively improve the antibacterial effect of the extract; the organic phase composed of ethyl acetate and cyclohexane in the extraction process can promote each other to improve the antibacterial performance of the extract, and compared with the selection of other organic phases, the ethyl acetate and cyclohexane system used in the present invention has better effects.

[0036] 2. Preparation and testing of wasabi fermentation products 1. Preparation of Wasabi Fermentation Fermentation 1: Step 1: Grind fresh wasabi rhizomes to obtain 4 parts of wasabi puree according to weight, mix well with 25 parts of water and 0.2 parts of glucose, and sterilize to obtain a pretreated material; Step 2: Inoculate the fermentation bacteria Bifidobacterium longum CICC 6203 and Lactobacillus lentus CICC 6131 into the pretreated material at a bacterial count ratio of 1:2.5. The total amount of the two fermentation bacteria in the pretreated material is 5.6×10 9 cfu / g, anaerobic fermentation at 32°C for 42 hours, sterilization, and fermentation material; Step 3: The fermented material is concentrated under reduced pressure at 60° C. and 0.01 MPa to 1.22 times the mass of the wasabi paste to obtain the wasabi fermented product.

[0037] Fermentation 2: Step 1: Grind fresh wasabi rhizomes to obtain 3.5 parts of wasabi puree according to weight, mix well with 20 parts of water and 0.22 parts of glucose, and sterilize to obtain a pretreated material; Step 2: Inoculate the fermentation bacteria Bifidobacterium longum CICC 6203 and Lactobacillus lentus CICC 6131 into the pretreated material at a bacterial count ratio of 1:2. The total amount of the two fermentation bacteria in the pretreated material is 5.8×10 9 cfu / g, anaerobic fermentation at 30°C for 35 hours, sterilization, and fermentation material; Step 3: The fermented material is concentrated under reduced pressure at 60° C. and 0.01 MPa to 1.18 times the mass of the wasabi paste to obtain the wasabi fermented product.

[0038] Fermentation 3: Step 1: Grind fresh wasabi rhizomes to obtain 4 parts of wasabi puree according to weight, mix well with 25 parts of water and 0.2 parts of glucose, and sterilize to obtain a pretreated material; Step 2: Inoculate the fermentation bacteria Pediococcus pentosaceus CICC 22249 into the above-mentioned pretreated material. The amount of fermentation bacteria in the pretreated material is 5.6×10 9 cfu / g, anaerobic fermentation at 32°C for 42 hours, sterilization, and fermentation material; Step 3: The fermented material is concentrated under reduced pressure at 60° C. and 0.01 MPa to 1.22 times the mass of the wasabi paste to obtain the wasabi fermented product.

[0039] Fermentation 4: Step 1: Grind fresh wasabi rhizomes to obtain 4 parts of wasabi puree according to weight, mix well with 25 parts of water and 0.2 parts of glucose, and sterilize to obtain a pretreated material; Step 2: Inoculate the fermentation bacteria Bifidobacterium longum CICC 6203 into the above-mentioned pretreated material. The total amount of fermentation bacteria in the pretreated material is 5.6×10 9 cfu / g, anaerobic fermentation at 32°C for 42 hours, sterilization, and fermentation material; Step 3: The fermented material is concentrated under reduced pressure at 60° C. and 0.01 MPa to 1.22 times the mass of the wasabi paste to obtain the wasabi fermented product.

[0040] Fermentation 5: Step 1: Grind fresh wasabi rhizomes to obtain 4 parts of wasabi puree according to weight, mix well with 25 parts of water and 0.2 parts of glucose, and sterilize to obtain a pretreated material; Step 2: Inoculate the fermentation bacteria Lactobacillus lentus CICC 6131 into the above-mentioned pretreated material. The total amount of fermentation bacteria in the pretreated material is 5.6×10 9 cfu / g, anaerobic fermentation at 32°C for 42 hours, sterilization, and fermentation material; Step 3: The fermented material is concentrated under reduced pressure at 60° C. and 0.01 MPa to 1.22 times the mass of the wasabi paste to obtain the wasabi fermented product.

[0041] Fermentation 6: Step 1: Grind fresh wasabi rhizomes to obtain 4 parts of wasabi puree according to weight, mix well with 25 parts of water and 0.2 parts of glucose, and sterilize to obtain a pretreated material; Step 2: Inoculate the fermentation bacteria Bifidobacterium longum CICC 6203 and Lactobacillus lentus CICC 6131 into the pretreated material at a bacterial count ratio of 1:0.5. The total amount of the two fermentation bacteria in the pretreated material is 5.6×10 9 cfu / g, anaerobic fermentation at 32°C for 42 hours, sterilization, and fermentation material; Step 3: The fermented material is concentrated under reduced pressure at 60° C. and 0.01 MPa to 1.22 times the mass of the wasabi paste to obtain the wasabi fermented product.

[0042] Fermentation 7: Step 1: Grind fresh wasabi rhizomes to obtain 4 parts of wasabi puree according to weight, mix well with 25 parts of water and 0.2 parts of glucose, and sterilize to obtain a pretreated material; Step 2: Inoculate the fermentation bacteria Bifidobacterium longum CICC 6203 and Lactobacillus lentus CICC 6131 into the pretreated material at a bacterial count ratio of 1:6. The total amount of the two fermentation bacteria in the pretreated material is 5.6×10 9 cfu / g, anaerobic fermentation at 32°C for 42 hours, sterilization, and fermentation material; Step 3: The fermented material is concentrated under reduced pressure at 60° C. and 0.01 MPa to 1.22 times the mass of the wasabi paste to obtain the wasabi fermented product.

[0043] 2. Testing of Wasabi Fermentation The histamine content in the fermented product was tested, and the pungency and taste of the fermented product were evaluated. The test method is as follows: Histamine content: HPLC-triple quadrupole mass spectrometry quantitative detection, the unit of content is mg / Kg. Spiciness and taste: 10 healthy volunteers aged 25-35 were selected to test the entrance effect of the fermented product and the wasabi paste obtained by grinding fresh wasabi rhizomes; Entrance effect: The more suitable the pungency and entrance impact, the higher the score; the highest score for the above score is 10 points, the lowest is 0 points, and the average score of each group is taken. The specific test results are shown in Table 2.

[0044] Table 2: test Histamine content mg / kg Entrance effect / min Fermentation 1 28.75 9.3 Fermentation 2 30.67 9.2 Fermentation 3 97.02 7.8 Fermentation 4 43.89 8.9 Fermentation 5 52.14 8.6 Fermentation 6 35.49 9.2 Fermentation 7 41.35 9.0 Wasabi grated / 6.8 According to the test in Table 2, the present invention adopts a fermentation method to ferment the wasabi puree, which can effectively reduce the irritation of the wasabi puree, so that its taste is significantly improved, and it is more suitable for people with different taste needs. And the present invention adopts Bifidobacterium longum CICC 6203 and Lactobacillus lentus CICC 6131 fermentation bacteria for co-fermentation, and the histamine content of the obtained fermentation product is lower and the entrance effect is better than one of them. The results can be obtained according to the test results of fermentation products 1, 4-5; and according to the test of fermentation products 1, 3, 6-7, it can be seen that the fermentation bacteria used in the present invention have better fermentation effects than others, and the fermentation bacteria are composed of a quantity ratio of 1:2-3, and the obtained product has lower histamine, is more conducive to health and has better entrance.

[0045] 3. Preparation and testing of wasabi sauce 1. Preparation of Wasabi Sauce The raw materials of wasabi sauce and their weight percentages are shown in Table 3.

[0046] Table 3: Wasabi sauce composition Raw materials / mass Sauce 1 Sauce 2 Sauce 3 Sauce 4 Wasabi grated 50 55 80 50 Trehalose 1.2 1.2 1.2 1.2 Fermented Wasabi 30 25 0 30 Stabilizer 1 0.95 1 1 Vegetable oil 4.5 4 4.5 4.5 Tackifier 0.8 0.8 0.8 0.8 Salt 2.5 2.5 2.5 2.5 water 8.5 8.4 8.5 8.5 Wasabi puree in Table 3: fresh wasabi rhizomes are washed, sterilized and ground. The vegetable oil is olive oil. The thickener is α-cyclodextrin. The stabilizer is the above extract, wherein the extract used in sauces 1, 3, and 4 is the above extract 1, and the extract used in sauce 2 is the above extract 2. The wasabi fermented product is the above fermented product, sauce 1 is the above fermented product 1, sauce 2 is the above fermented product 2, and sauce 4 is the above fermented product 3. Trehalose: Jiangsu Aogu Biotechnology Co., Ltd.

[0047] The preparation method of the above sauce is as follows: Step 1: Stir water, thickener, edible salt and trehalose at 70 rpm for 0.3 hours to obtain a mixture 1; Step 2: Stir the wasabi granules and / or wasabi fermented product at 70 rpm for 0.2 hours, add the remaining raw materials and stir at 60 rpm for 0.2 hours to obtain a mixture 2; Step 3: Stir mixture 1 and mixture 2 at 70 rpm for 0.4 hours, sterilize, and vacuum pack to obtain the room temperature wasabi sauce.

[0048] 2. Wasabi sauce test Ten healthy volunteers aged 25-35 were selected to test the effect of wasabi sauce on the mouth; the more appropriate the spiciness and irritation, the higher the score, the highest being 5 points and the lowest being 0 points, and the average value was taken. The specific test results are shown in Table 4.

[0049] Table 4: Wasabi sauce test Raw materials / mass Sauce 1 Sauce 2 Sauce 3 Sauce 4 Entrance effect score / points 4.5 4.3 2.7 4.0 According to the test in Table 4, the wasabi sauce prepared by the present invention has a good entrance effect. The wasabi sauce prepared without using the fermented wasabi paste has a poor entrance effect and is relatively spicy; while the fermented wasabi paste prepared by the fermentation bacteria of the present invention can make the wasabi sauce have a better entrance effect; the above content can be obtained in combination with the test results of sauces 1-4.

[0050] As another embodiment of the present invention, the present invention can also use wasabi, trehalose, vegetable oil, thickener, pea fiber powder, edible salt and water to prepare wasabi sauce; the wasabi sauce can also selectively add horseradish, lemon yellow, brilliant blue and edible spices according to functional requirements.

[0051] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A room temperature wasabi sauce, characterized in that: The raw materials are: wasabi paste, trehalose, wasabi fermentation product, vegetable oil, thickener, edible salt and water.

2. The room temperature wasabi sauce according to claim 1, characterized in that The raw material composition is as follows in terms of mass: 40-60 parts of wasabi paste, 1-2.5 parts of trehalose, 20-40 parts of wasabi fermentation product, 3-8 parts of vegetable oil, 0.2-1 parts of thickener, 1-3 parts of edible salt and 6-10 parts of water.

3. The room temperature wasabi sauce according to claim 1, characterized in that Wasabi paste is obtained by washing, sterilizing and grinding fresh wasabi rhizomes.

4. The room temperature wasabi sauce according to claim 1, characterized in that The vegetable oil includes at least one of soybean oil, olive oil, peanut oil or sesame oil.

5. The room temperature wasabi sauce according to claim 1, characterized in that The viscosity enhancer includes at least one of pea fiber powder, pectin, xanthan gum, guar gum, carrageenan and α-cyclodextrin.

6. The room temperature wasabi sauce according to claim 1, characterized in that Also included is 0.2-3 parts of a stabilizer.

7. A method for preparing room temperature wasabi sauce according to any one of claims 1 to 6, characterized in that: include: Step 1: Stir water, a thickener, edible salt and trehalose to obtain a mixture 1; Step 2: Stir the wasabi puree and the fermented wasabi, add the remaining ingredients and stir to obtain a second mixture; Step 3: Mix the mixture 1 and the mixture 2, sterilize, and package them by vacuuming or filling them with nitrogen to obtain the room temperature wasabi sauce.

8. Use of the room temperature wasabi sauce according to any one of claims 1 to 6 or the room temperature wasabi sauce prepared by the preparation method according to claim 7 in preparing food products.

9. The room temperature wasabi sauce according to any one of claims 1 to 6, the preparation method according to claim 7, or the use according to claim 8, characterized in that: The preparation method of the wasabi fermented product comprises: Step 1: Grind fresh wasabi rhizomes to obtain 3-5 parts of wasabi puree according to weight, mix well with 12-30 parts of water and 0.1-0.3 parts of glucose, and sterilize to obtain a pretreated material; Step 2: Inoculate the fermentation bacteria Bifidobacterium longum CICC 6203 and Lactobacillus lentus CICC 6131 into the pretreated material at a ratio of 1:2-3. The total amount of the two fermentation bacteria in the pretreated material is 2.5×10 9 -7.5×10 9 cfu / g, anaerobic fermentation at 25-37°C for 30-50 hours, sterilization, and obtaining fermentation material; Step 3: The fermented material is concentrated under reduced pressure to 1.1-1.4 times the mass of the wasabi puree to obtain the wasabi fermented material.