Wasabi sauce and preparation method thereof

Abstract

The invention discloses wasabi sauce and a preparation method thereof, and belongs to the field of food processing. According to the prepared wasabi sauce, fresh wasabi roots without tissue breaking and black roots are selected, silt is washed away, the roots are sliced, the sliced roots are frozen for 2 h at the temperature of-80 DEG C, and finally the frozen sample is placed in a vacuum freeze dryer to be subjected to vacuum freeze-drying for 48 h. The preparation method comprises the following steps: crushing freeze-dried wasabi roots by using a crusher to ensure uniform crushing, adding a certain proportion of brilliant blue and lemon yellow pigment wasabi sauce for color protection, quickly and uniformly mixing, adding water, microcapsules and auxiliary materials according to a formula proportion, and uniformly stirring. And transferring the blended wasabi sauce into a closed self-sealing bag for storage. The wasabi sauce disclosed by the invention is spicy and mild in taste, and has a spicy feeling and fragrance for a longer time compared with a sauce prepared from fresh wasabi. The industrial difficulties that the storage period is extremely short and the storage conditions are extremely strict can be solved, and the production and the popularization of the wasabi sauce are facilitated.

Description

Technical Field

[0001] The present invention relates to the field of food processing, and particularly relates to a wasabi paste and a preparation method thereof. Background Art

[0002] Wasabi, a plant of the genus Eutrema in the family Brassicaceae, is a rare pungent plant vegetable. The main nutritional components and mineral elements in different parts of it are different, and the flavor components and contents in the rhizome are the most. Wasabi is rich in amino acids, vitamins and various trace elements required by the human body. The glucosinolates stored in its tissue are enzymatically hydrolyzed under the action of myrosinase, releasing volatile isothiocyanates, which have a very strong pungent taste. It has the effects of antiplatelet aggregation, anti-osteoporosis, sterilization, antioxidant, anti-cancer, appetite enhancement, beauty and skin care, etc. It can be used as a vegetable or a condiment, and is known as the "giant panda of plants", "noble food", "green gold", etc. Among the whole wasabi plant, the economic value of its rhizome is the highest. After being ground, it has a unique and strong pungent smell, diverse nutrients, and a moderate crude fiber content. It is mainly used as a pungent condiment for high-class fresh cuisine and is very popular among the public. However, at present, the rhizomes of wasabi are generally sold in the way of grinding and eating immediately, which has problems such as short shelf life, great influence by raw material supply, and narrow promotion range, and far cannot meet the market demand for such high-end condiment pastes. Summary of the Invention

[0003] In view of the above technical problems, the present invention provides a preparation method for a blended wasabi paste. The wasabi paste is prepared by compounding wasabi powder, mustard essential oil - porous starch microcapsules, oil, salt, xanthan gum and other auxiliary materials. The wasabi paste is easier to preserve and can maintain an appropriate taste. The porous starch - mustard essential oil microcapsules can effectively encapsulate its pungent smell and release it gently. Adding them can make it have the flavor of commercially available traditional wasabi paste; at the same time, it improves storage and extends the flavor retention time.

[0004] The present invention provides a wasabi paste, which comprises the following components: wasabi powder, water, porous starch - mustard essential oil microcapsules, oil, salt, xanthan gum, granulated sugar, sorbitol, citric acid, brilliant blue, lemon yellow pigment.

[0005] In an embodiment of the present invention, the addition amounts of the porous starch - mustard essential oil microcapsules, oil, salt, xanthan gum, granulated sugar, sorbitol, citric acid, brilliant blue, and lemon yellow pigment are respectively 1 - 5%, 2 - 6%, 2 - 6%, 0.1 - 0.5%, 3%, 3%, 0.3%, 4%, and 4% of the sum of the masses of the wasabi powder and water.

[0006] In an embodiment of the present invention, the addition amounts of porous starch - mustard essential oil microcapsules, oil, salt, xanthan gum, granulated sugar, sorbitol, citric acid, brilliant blue, and lemon yellow pigment are 4%, 4%, 2 - 3%, 0.2%, 3%, 3%, 0.3%, 4%, and 4% respectively of the sum of the masses of wasabi powder and water.

[0007] In an embodiment of the present invention, the addition amounts of porous starch - mustard essential oil microcapsules, oil, salt, xanthan gum, granulated sugar, sorbitol, citric acid, brilliant blue, and lemon yellow pigment are 4%, 4%, 2%, 0.2%, 3%, 3%, 0.3%, 4%, and 4% respectively of the sum of the masses of wasabi powder and water.

[0008] In an embodiment of the present invention, the addition amounts of porous starch - mustard essential oil microcapsules, oil, salt, xanthan gum, granulated sugar, sorbitol, citric acid, brilliant blue, and lemon yellow pigment are 4%, 4%, 3%, 0.2%, 3%, 3%, 0.3%, 4%, and 4% respectively of the sum of the masses of wasabi powder and water.

[0009] In an embodiment of the present invention, the preparation method of the porous starch - mustard essential oil microcapsules comprises the following steps:

[0010] Take xanthan gum powder, slowly add it to the preheated aqueous solution, continuously stir until completely dissolved, then use high - speed homogenization equipment to process, let it stand, and finally transfer it to a refrigerated environment for storage and use. Take mustard essential oil and porous starch and add them to the dissolved xanthan gum, mix evenly and react. The reaction temperature is 45 - 65°C, and the reaction time is 1 - 3 h. After the solution cools to room temperature, take out the stirred solution and freeze it at - 80°C for 2 h. Finally, place the frozen sample in a vacuum freeze - dryer for vacuum freeze - drying for 48 h.

[0011] In an embodiment of the present invention, the mass ratio of xanthan gum, mustard essential oil, and porous starch is 0.06:0.1 - 0.5:1.

[0012] In an embodiment of the present invention, the mass ratio of xanthan gum, mustard essential oil, and porous starch is 0.06:0.2:1.

[0013] In an embodiment of the present invention, the reaction temperature is 55°C, and the reaction time is 2 h.

[0014] The present invention provides a preparation method of wasabi paste, which comprises the following steps:

[0015] (1) Freeze - dry the wasabi and then pulverize it to obtain wasabi powder;

[0016] (2) Add brilliant blue and lemon yellow pigment to the wasabi powder for color protection;

[0017] (3) Finally, add water, porous starch - mustard essential oil microcapsules, oil, salt, xanthan gum, granulated sugar, sorbitol, and citric acid, and stir evenly to obtain wasabi paste.

[0018] The present invention provides the application of the above - mentioned wasabi paste or its preparation method in the field of food processing.

[0019] [Beneficial effects]

[0020] By freeze - drying fresh wasabi, the present invention can ensure its flavor to the greatest extent and is more suitable for storage, transportation, and sales. The wasabi paste provided by the present invention has a spicy and mild taste, and has a longer - lasting spiciness and aroma than the paste made from fresh wasabi. It can solve the long - standing problems in the industry of extremely short shelf life and extremely strict storage conditions, which is beneficial to the production and promotion of wasabi paste. Description of the drawings

[0021] Figure 1 Results of the centrifugal creaming rate for Examples 1 - 5;

[0022] Figure 2 Sensory evaluation charts for Examples 1 - 5;

[0023] Figure 3 Static rheology charts for Examples 1 - 5;

[0024] Figure 4 Dynamic rheology charts for Examples 1 - 5;

[0025] Figure 5 Moisture distribution charts for Examples 1 - 5;

[0026] Figure 6 Electronic nose chart. Detailed implementation manners

[0027] The following further elaborates on the present invention with reference to specific examples.

[0028] The porous starch was purchased from Shaanxi Bieyanghong Biotechnology Co., Ltd.

[0029] The room temperature mentioned in the present invention refers to 25 °C.

[0030] The test methods used in the present invention

[0031] (1) Determination of the centrifugal creaming rate: Let the prepared wasabi paste stand at room temperature for 24 h. Take 1 g of the evenly distributed wasabi paste sample into a centrifuge tube, and centrifuge it at 4000 rpm for 5 min using a centrifuge. Discard the supernatant to obtain the mass of the precipitate. The centrifugal creaming rate is calculated according to the following formula:

[0032]

[0033] Where M represents the mass of the precipitate after centrifugation (g); M0 represents the mass of the wasabi paste before centrifugation (g).

[0034] (2) Sensory evaluation: Select 10 members as the sensory evaluation panel and train the scorers before the sensory evaluation. The evaluation indicators are color, texture, taste, and overall acceptability. When studying the storage quality, conduct sensory evaluation on the wasabi paste, and the evaluation indicators are color, texture, odor, taste, and overall acceptability. Each indicator is scored on a 9-point scale, and the scores are given according to the evaluation indicators and standards in the table. Conduct sensory evaluation three times respectively and take the average value.

[0035] Table 1 Evaluation criteria for wasabi paste

[0036]

[0037] (3) Rheological properties: Use a rheometer to measure the static and dynamic rheological properties and conduct measurement and analysis.

[0038] Measurement of static rheological properties: Thixotropic property test, set the temperature at 25°C, and make the shear rate increase from 0 s -1 to 300 s -1 , maintain at a shear rate of 300 s -1 for 120 s, and then make the shear rate decrease from 300 s -1 to 0 s -1 at the same rate of change, and measure the changes of shear stress and viscosity with shear rate during the whole process.

[0039] Measurement of dynamic rheological properties: Frequency sweep test, in the linear viscoelastic region, set the temperature at 25°C, the range of oscillation frequency is 0.1 - 10 Hz, gradually increase the frequency, and measure the changes of elastic modulus G’ and viscous modulus G”.

[0040] (4) Moisture distribution: Turn on the nuclear magnetic resonance imaging analyzer and preheat it for 30 min. Place the standard copper sulfate solution at the center of the RF coil in the magnet box. The magnet temperature is 32 °C and the magnet strength is 0.5 T. Use the FID sequence to determine the central frequency of low-field nuclear magnetic resonance, automatically find the 90° and 180° pulse widths, and then measure the transverse relaxation signal of the sample using the CPMG sequence. Place the sea cucumber samples at the center of the permanent magnetic field RF coil for signal acquisition. The diameter of the RF coil used is 25 mm, and the sampling parameters are as follows: SFO1 is 23.20 MHz, the 90° pulse time P1 is 13 us, the 180° pulse time P2 is 26 us, the repetition sampling waiting time Tw is 3000 ms, the analog gain RGl is 15, the digital gain DRGI is 3, the preamplification gain PRG is 1, the number of accumulations NS is 8, the number of echoes NECH is 2000, the time delay DL1 is 0.1 ms, the number of sampling points TD is 208496, and the signal is collected 3 times repeatedly each time, and the average value is taken.

[0041] (5) Electronic nose detection: Take 1 g of the sample to be analyzed and place it in a headspace vial. After standing and equilibrating for 30 min, perform electronic nose detection using the headspace aspiration method at 25 °C (PEN3, Airsense Analytics GmbH, Germany). Turn on the electronic nose system, insert the zero air needle and the injection needle into the headspace vial through the plastic wrap, and set the test parameters: cleaning time 100 s, sensor zeroing time 5 s, pre-sampling time 5 s, data acquisition time 100 s, injection flow rate 1000 mL / min. Each sample is measured in parallel 3 times.

[0042] Table 2 Response types of electronic nose sensors to substances

[0043] Sensor Name Performance Description W1C Aromatic Components, Benzenes W5S Sensitive to Nitrogen Oxides W3C Aromatic Components, Amines W6S Selective Mainly to Hydrocarbons W5C Short-chain Alkane Aromatic Components W1S Sensitive to Methyl Groups W1W Sensitive to Sulfides W2S Sensitive to Alcohols, Aldehydes, Ketones W2W Sensitive to Organic Sulfides W3S Sensitive to Long-chain Alkanes

[0044] Example 1

[0045] A wasabi paste, comprising the following components: 5 g of wasabi powder, 10 g of water, and the addition amounts of porous starch - mustard essential oil microcapsules, oil, salt, xanthan gum, granulated sugar, sorbitol, citric acid, brilliant blue, and lemon yellow pigment are 4%, 4%, 3%, 0.2%, 3%, 3%, 0.3%, 4%, and 4% of the sum of the masses of wasabi powder and water, respectively.

[0046] Among them, the specific preparation method of porous starch - mustard essential oil microcapsules: Accurately measure 0.3 g of xanthan gum powder, slowly add it to the preheated aqueous solution, and continuously stir until completely dissolved. Subsequently, use high - speed homogenization equipment to process for 2 minutes. The obtained solution is left to stand at room temperature for 24 hours, and finally transferred to a refrigerated environment for storage and use. Take 1 g of mustard essential oil and 5 g of porous starch and add them to the dissolved xanthan gum. The reaction temperature is 55 °C and the reaction time is 2 h. After sealing with plastic wrap, perform magnetic stirring. After the solution cools to room temperature, take out the stirred solution and freeze it at - 80 °C for 2 h. Finally, place the frozen sample in a vacuum freeze - dryer for vacuum freeze - drying for 48 h.

[0047] The specific preparation method of the wasabi paste is as follows:

[0048] (1) Select fresh wasabi roots without tissue breakage and black roots. Wash the sediment clean, slice the roots, place the root slices in the freezer at - 80 °C for 2 h, and finally place the frozen sample in a vacuum freeze - dryer for vacuum freeze - drying for 48 h;

[0049] (2) Crush the freeze - dried wasabi roots with a pulverizer to ensure uniform crushing to obtain wasabi powder. Add brilliant blue and lemon yellow pigments to the wasabi powder for color protection and mix quickly;

[0050] (3) Finally, add microcapsules, oil, salt, xanthan gum, granulated sugar, sorbitol, citric acid and water and stir evenly. Transfer the prepared wasabi paste to an airtight self - sealing bag for storage.

[0051] Example 2

[0052] Prepare the wasabi paste with reference to the formula and method of Example 1, only adjusting the dosage of the porous starch - mustard essential oil microcapsules (as shown in Table 3) to obtain the corresponding wasabi paste products.

[0053] Table 3 Preparation of wasabi paste with different dosages of microcapsules

[0054] Microcapsule (PS) % Oil (O) % Salt (S) % Xanthan Gum (XG) % Sensory Score 4 (Example 1) 4 3 0.2 41.1 1 4 3 0.2 34.6 2 4 3 0.2 36.7 3 4 3 0.2 37.5 5 4 3 0.2 35.1

[0055] Example 3

[0056] Prepare the wasabi paste with reference to the formula and method of Example 1, only adjusting the dosage of the oil (as shown in Table 4) to obtain the corresponding wasabi paste products.

[0057] Table 4 Preparation of wasabi paste with different dosages of oil

[0058]

[0059]

[0060] Example 4

[0061] Prepare wasabi paste with reference to the formula and method of Example 1, only adjusting the amount of salt (as shown in Table 5), to obtain the corresponding wasabi paste products.

[0062] Table 5 Preparation of wasabi paste with different amounts of salt

[0063] Microcapsule (PS) % Oil (O) % Salt (S) % Xanthan Gum (XG) % Sensory Score 4 4 3 (Example 1) 0.2 41.1 4 4 2 0.2 28.1 4 4 4 0.2 27.9 4 4 5 0.2 24.5 4 4 6 0.2 21.4

[0064] Example 5

[0065] Prepare wasabi paste with reference to the formula and method of Example 1, only adjusting the amount of xanthan gum (as shown in Table 6), to obtain the corresponding wasabi paste products.

[0066] Table 6 Preparation of wasabi paste with different amounts of xanthan gum

[0067] Microcapsule (PS) % Oil (O) % Salt (S) % Xanthan Gum (XG) % Sensory Score 4 4 3 0.2 (Example 1) 41.1 4 4 3 0.1 20.2 4 4 3 0.3 26.3 4 4 3 0.4 24 4 4 3 0.5 17.6

[0068] Comparative Example 1

[0069] Prepare wasabi paste with reference to the formula and method of Example 1, the difference is only that the porous starch - mustard essential oil microcapsule is replaced with mustard essential oil, adding 2% of oil (O), 5% of mustard essential oil, 2% of salt (S), and 0.4% of xanthan gum (XG).

[0070] Comparative Example 2

[0071] Prepare wasabi paste with reference to the formula and method of Example 1, the difference is only that the addition of the porous starch - mustard essential oil microcapsule is omitted (PS0).

[0072] Perform performance tests on the above examples and comparative examples:

[0073] 1. Centrifugal creaming rate

[0074] The higher the centrifugal creaming rate, the better the system stability. Figure 1It shows the effects of the addition amounts of microcapsules, salt, oil and xanthan gum on the creaming rate of wasabi paste. In the figure, the creaming rate gradually increases with the increase in the addition amount of microcapsules. However, when the addition amount is greater than 3%, there is a downward trend, which may be due to the fact that the increase in the addition amount makes the wasabi paste too thick to be stirred. It can be seen from the figure that the creaming rate first increases and then decreases with the addition of salt and oil. The higher the creaming rate, the better the system stability, indicating that when the addition amount of salt is greater than 4% and the addition amount of oil is greater than 2%, the wasabi paste system begins to be unstable. Xanthan gum has good emulsifying, thickening and stabilizing properties, can significantly increase the system viscosity, reduce the immiscibility of the oil phase and the water phase, and emulsify the oil in water, so it has been widely used in food to improve the stability of emulsions. In addition, xanthan gum has good synergy with most other thickeners, and the stability of the system can be further enhanced after mixing. It can be seen from the figure that as the addition amount of xanthan gum gradually increases, the creaming rate gradually increases, and the increase rate of the creaming rate slows down when the addition amount is 0.4%. The reason is the characteristic of xanthan gum with low concentration and high viscosity, and the change in the addition amount has an obvious impact on the viscosity of the system.

[0075] 2. Sensory evaluation

[0076] It can be seen from Figure 2 that the sensory evaluation results of wasabi paste with different addition amounts of microcapsules, oil, salt and xanthan gum are as follows. It is determined that when the addition amount of microcapsules is 4%, the sensory evaluation value is the highest, and the sensory evaluation score is 41.1 at this time. When the addition amount of oil is too much, the wasabi paste becomes thinner, and the separation of oil and solids occurs, and too much oil will affect the fresh flavor of the wasabi paste. Therefore, the addition amount of oil is selected as 4%, and the sensory evaluation score is 41.1 at this time. Through sensory evaluation, it is determined that when the addition amount of salt is 3%, the sensory evaluation value is the highest, and the sensory evaluation score is 41.1 at this time. When the addition amount of xanthan gum is 0.2%, a relatively high sensory evaluation value is shown. When it is higher or lower than 0.2%, the sensory evaluation value decreases. The reason is the characteristic of xanthan gum with low concentration and high viscosity, and the change in the addition amount has an obvious impact on the viscosity of the system, making it easy to produce a lower sensory evaluation score when the addition amount is too high or too low. Therefore, 0.2% is selected as the addition amount of xanthan gum.

[0077] 3. Static rheology and dynamic rheology

[0078] As the shear rate increases, the viscosity of the sample gradually decreases, showing shear thinning phenomenon, which is characterized by pseudoplastic fluid. It can be seen from Figure 3 that when PS is 4%, O is 4%, S is 2%, and XG is 0.2%, it has good rheological properties. It can be seen from Figure 4It can be seen that during the dynamic rheological measurement, as the frequency increases, the elastic modulus and viscous modulus of wasabi sauce gradually increase, and the trend is relatively gentle. In the whole process, G'>G", that is, the elastic modulus is higher than the viscous modulus, indicating that the wasabi sauce is relatively stable and a weak gel is formed. After being subjected to force, the sauce has a strong recovery ability, a relatively tight internal structure, and good long-term stability, showing solid-like characteristics. From the experimental results, it can be seen that when the addition amount of PS is 4%, the rheology is better; from the experimental results, it can be seen that when the addition amount of O is 4%, the rheology is better; from the experimental results, it can be seen that when the addition amount of S is 2%, the rheology is better; from the experimental results, it can be seen that when the addition amount of XG is 0.2%, the rheology is better.

[0079] 5. Moisture distribution

[0080] Figure 5 It is the water relaxation time (T2) information of wasabi sauce. T2 is related to the binding force and degree of freedom of hydrogen protons in the sample system, and can be used to describe the content and distribution of different phases of water in the sample. The closer the peak position in the T2 spectrum is to the left, that is, the shorter T2 is, the greater the binding force of hydrogen protons in the sample and the smaller the water degree of freedom is. Among them, T 21 For the combined water, the peak appears at 0.01ms-10ms; T 22 For non-flowing water, the peak appears at 10ms-300ms, T 23 For free water, the peak appears in the area greater than 300ms. Figure 5 It can be seen that all T2 of wasabi sauce samples have three peaks, representing the presence of three different phases of water in the jam. From left to right, the first peak represents bound water, which is the most difficult water to migrate in the system, and the peak area accounts for 6.024%-8.683% of the signal amplitude; the second peak is non-mobile water, which is the water in wasabi sauce, and the peak area accounts for 82.226%-86.729% of the signal amplitude; the third peak is free water, that is, water that can migrate freely in the sample, and the peak area accounts for 5.707%-6.369% of the signal amplitude. The water in wasabi sauce mainly exists in the form of non-mobile water, which is related to the gel texture of wasabi sauce. The gel network in wasabi sauce will incorporate water molecules into a three-dimensional mesh structure to form non-mobile water. With the increase of different addition amounts, the non-mobile water content of each group of wasabi sauce gradually increased, and the free water content gradually decreased. In addition, the T2 of the wasabi sauce added showed different degrees of leftward shift, indicating that the binding force of the water in the wasabi sauce increased and the degree of freedom decreased.

[0081] 6. Electronic Nose

[0082] The sensors in the electronic nose generate signals of volatile components, and foods can be distinguished based on these signals. The response of the electronic nose is repeatable and more stable than human sensory evaluation. By analyzing the odor characteristics of wasabi paste, its quality grade and freshness are evaluated. Flavor analysis identifies and quantifies the key flavor substances in wasabi paste to understand its flavor composition. Process optimization optimizes the processing technology of wasabi paste to improve its flavor and quality. It can be seen from Figure 6 that the electronic nose mainly shows a good ability to distinguish the effects of microcapsules (Example 1) and mustard essential oil (Comparative Example 1) through W5S, W1W, and W2W sensors. The W5S, W1W, and W2W sensors have strong and different responses to the aroma components of the samples, indicating that the contents of nitrogen oxides, sulfides, and aromatic compounds in wasabi paste may be relatively high. The essential oil without microcapsules has a more pungent flavor, while the microcapsules are milder. This shows that the wasabi paste added with mustard essential oil microcapsules is milder and has a more acceptable odor.

[0083] The embodiments provided above are not intended to limit the scope covered by the present invention, nor are the described steps intended to limit their execution order. Obvious improvements made by those skilled in the art to the present invention in combination with the existing common general knowledge also fall within the protection scope defined by the claims of the present invention.

Claims

1. A wasabi paste, characterized in that, The prepared wasabi paste comprises the following components: wasabi powder, water, porous starch-mustard essential oil microcapsules, oil, salt, xanthan gum, granulated sugar, sorbitol, citric acid, brilliant blue, and lemon yellow pigment; wherein, the addition amounts of the porous starch-mustard essential oil microcapsules, oil, salt, xanthan gum, granulated sugar, sorbitol, citric acid, brilliant blue, and lemon yellow pigment are respectively 1-5%, 2-6%, 2-6%, 0.1-0.5%, 3%, 3%, 0.3%, 4%, and 4% of the sum of the masses of the wasabi powder and water.

2. The wasabi paste according to claim 1, wherein The addition amounts of the porous starch-mustard essential oil microcapsules, oil, salt, xanthan gum, granulated sugar, sorbitol, citric acid, brilliant blue, and lemon yellow pigment are respectively 4%, 4%, 2-3%, 0.2%, 3%, 3%, 0.3%, 4%, and 4% of the sum of the masses of the wasabi powder and water.

3. The wasabi paste according to claim 1, characterized in that, The addition amounts of the porous starch-mustard essential oil microcapsules, oil, salt, xanthan gum, granulated sugar, sorbitol, citric acid, brilliant blue, and lemon yellow pigment are respectively 4%, 4%, 2%, 0.2%, 3%, 3%, 0.3%, 4%, and 4% of the sum of the masses of the wasabi powder and water.

4. The wasabi paste according to claim 1, wherein, The addition amounts of the porous starch-mustard essential oil microcapsules, oil, salt, xanthan gum, granulated sugar, sorbitol, citric acid, brilliant blue, and lemon yellow pigment are respectively 4%, 4%, 3%, 0.2%, 3%, 3%, 0.3%, 4%, and 4% of the sum of the masses of the wasabi powder and water.

5. The wasabi paste according to claim 1, characterized in that, The preparation method of the porous starch-mustard essential oil microcapsules comprises the following steps: Take xanthan gum powder, slowly add it to the preheated aqueous solution, continuously stir until completely dissolved, then homogenize, let it stand, and finally transfer it to a refrigerated environment for storage and standby. Take mustard essential oil and porous starch and add them to the dissolved xanthan gum for reaction, cool, freeze at -80°C for 2 h, and finally place the frozen sample in a vacuum freeze dryer for vacuum freeze-drying.

6. The wasabi paste according to claim 5, characterized in that, The mass ratio of xanthan gum, mustard essential oil, and porous starch is 0.06:0.1-0.5:

1.

7. The wasabi paste according to claim 5, characterized in that, The mass ratio of xanthan gum, mustard essential oil, and porous starch is 0.06:0.2:

1.

8. The wasabi paste according to claim 5, characterized in that, The reaction temperature is 45-65°C, and the reaction time is 1-3 h.

9. The preparation method of the wasabi paste according to any one of claims 1 to 8, characterized in that, Comprises the following steps: (1) Freeze-dry the wasabi and then pulverize it to obtain wasabi powder; (2) Add brilliant blue and lemon yellow pigment to the wasabi powder for color protection; (3) Finally, add water, porous starch-mustard essential oil microcapsules, oil, salt, xanthan gum, granulated sugar, sorbitol, and citric acid, and stir evenly to obtain wasabi paste.

10. The application of the wasabi paste according to any one of claims 1-8 and the preparation method according to claim 9 in the field of food processing.

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