A zero-addition wasabi sauce and a preparation method thereof

Abstract

The application provides a zero-addition wasabi paste and a preparation method thereof, and belongs to the technical field of wasabi paste. The application takes wasabi pieces as the main material, and is compounded with three kinds of natural plant colloids, i.e., fresh gleditsia sinensis lam. pulp, fresh yam pulp and fresh okra mud, and is supplemented with honey, sea salt, lemon juice, flaxseed oil and fruit vinegar, without adding artificial pigment, preservative and synthetic thickening agent. The wasabi is subjected to physical processing technology such as low-temperature vacuum crushing by using ethanol, gleditsia sinensis lam. pulp preparation by gradient heating, yam high-voltage pulse electric field treatment and lemon juice color protection okra blanching, so as to passivate oxidase, isolate oxygen and release natural gum. The three kinds of plant colloids are compounded to form a stable three-dimensional network structure, so as to realize water locking, anti-layering, oxidation resistance and color protection. The wasabi paste of the application has excellent appearance, stable paste, pure wasabi flavor and long shelf life under the premise of zero addition.

Description

Technical Field

[0001] This invention relates to the field of wasabi sauce technology, specifically to a zero-additive wasabi sauce and its preparation method. Background Technology

[0002] Wasabi paste is a popular specialty condiment in high-end catering. Its unique spicy flavor comes from isothiocyanates produced within the wasabi plant. Furthermore, the wasabi root is rich in chlorophyll and phenolic compounds, giving the product its distinctive bright green color, leading to continuously growing market demand. However, due to the characteristics of the raw materials, traditional wasabi paste processing and storage face numerous insurmountable technical bottlenecks.

[0003] Isothiocyanates are chemically unstable and easily volatilize and decompose at room temperature, leading to a rapid loss of the spiciness of the finished product and a significantly shortened shelf life. Fresh wasabi contains a large amount of polyphenol oxidase and peroxidase; when the raw material is crushed and comes into contact with oxygen, it triggers severe enzymatic browning, causing the paste to turn from bright green to dark yellow, seriously affecting its appearance. To improve color, extend shelf life, and stabilize flavor, most mainstream wasabi paste products on the market currently add artificial colorings, chemical preservatives, artificial flavorings, and chemical color-protecting agents. While this temporarily solves storage and appearance problems, it goes against current consumer demands for natural, additive-free, and clean-label foods.

[0004] Traditional processing techniques also have significant shortcomings. Conventional crushing and mixing processes continuously introduce oxygen, further exacerbating browning and flavor loss. Meanwhile, existing products largely rely on chemical thickeners to maintain the paste's consistency, making them prone to separation and water separation, resulting in poor taste and stability. Furthermore, simply relying on low-temperature refrigeration or freezing significantly increases storage and transportation costs, limiting distribution. The industry has consistently lacked an integrated solution that combines natural ingredients and physical processes to protect color, lock in aroma, inhibit bacteria, and stabilize quality. This makes it difficult to achieve long-term room-temperature storage of wasabi paste with zero additives, and also fails to fully preserve the original flavor, color, and nutrients of the raw materials. Therefore, developing a truly additive-free wasabi paste with excellent color protection and freshness preservation, and a long shelf life, has become an urgent need for the industry's development. Summary of the Invention

[0005] The purpose of this invention is to provide a zero-additive wasabi sauce and its preparation method. The wasabi sauce provided by this invention contains no food additives, has color-protecting and aroma-locking properties, is stable, can be stored for a long time at room temperature, and has a pure flavor.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a zero-additive wasabi sauce, comprising the following ingredients in parts by weight: 90-92 parts chopped wasabi, 1-2 parts fresh kudzu root paste, 1.5-2.5 parts fresh yam paste, 0.8-1.2 parts fresh okra puree, 0.8-1.2 parts honey, 0.5-1 part sea salt, 0.8-1.2 parts lemon juice, 0.5-1 part flaxseed oil, and 0.5-1 part fruit vinegar.

[0007] Preferably, the method for preparing the wasabi powder includes: cutting a whole wasabi plant into sections, soaking it in an ethanol solution, vacuum crushing it, and sieving it to obtain wasabi powder.

[0008] More preferably, the vacuum crushing temperature is 4-8℃, the vacuum degree is -0.07~-0.09MPa, the rotation speed is 4000-5000r / min, and the time is 3-5min.

[0009] Preferably, the method for preparing the fresh kudzu root pulp includes: peeling and slicing fresh kudzu roots, subjecting them to gradient heating treatment, adding ice water, pulping, filtering, and obtaining fresh kudzu root pulp.

[0010] More preferably, the gradient heating treatment includes: heating the sliced ​​kudzu root at 80-85°C for 2-3 minutes, and then steaming it for 5-10 minutes.

[0011] Preferably, the method for preparing the fresh yam pulp includes: peeling and slicing the yam, mixing it with ice water, pulping it, and subjecting it to high-voltage pulsed electric field treatment to obtain fresh yam pulp.

[0012] More preferably, the electric field strength of the high-voltage pulse electric field treatment is 22-28 kV / cm, the pulse width is 5-10 μs, and the number of pulses is 50-60.

[0013] Preferably, the method for preparing okra puree includes: cutting okra into sections, blanching, steaming, and pulping to obtain okra puree.

[0014] More preferably, the blanching includes: adding the cut okra to boiling water containing lemon juice and blanching for 90-120 seconds.

[0015] The present invention also provides a method for preparing the above-mentioned additive-free wasabi sauce, comprising: mixing fresh kudzu root paste, fresh yam paste, and fresh okra paste to obtain a base, adding honey, sea salt, lemon juice, and fruit vinegar, stirring, homogenizing, adding chopped wasabi, and obtaining additive-free wasabi sauce.

[0016] Compared with the prior art, the present invention has the following beneficial effects: This invention inhibits browning reactions through physical isolation and enzyme activity inhibition, utilizing low-temperature vacuum crushing of wasabi, short-term soaking in an ethanol solution, the antioxidant properties of natural flavonoids in kudzu root pulp, and the color-protecting effect of blanching okra with lemon juice. Under zero-additive conditions, this invention allows the sauce to maintain its bright green color for 6 months at room temperature and 12 months under refrigeration, effectively solving the problem of oxidation and darkening / yellowing during wasabi sauce processing and storage.

[0017] This invention employs a low-temperature vacuum crushing process to crush wasabi in an oxygen-isolated environment, effectively inhibiting the volatilization and oxidative decomposition of isothiocyanates, thus preserving the unique pure spicy aroma of wasabi. Simultaneously, the mucopolysaccharides abundant in fresh yam pulp can form a protective film within the sauce's microenvironment, further reducing the rate of isothiocyanate escape and extending the flavor retention period.

[0018] This invention utilizes fresh kudzu root pulp, heated in a gradient process to fully release pectin and starch, providing structural support. Fresh yam pulp, through a high-voltage pulsed electric field, breaks down the cell walls, releasing abundant mucin and polysaccharides, enhancing the system's emulsifying and binding properties and preventing oil-water separation. Okra puree, rich in water-soluble cellulose, fills the network gaps, improving water retention. The combination of these three components forms a gel system, solving the problems of traditional products such as easy separation, water separation, loose consistency, or excessive stickiness, all without the addition of any chemical thickeners.

[0019] This invention does not add any chemical preservatives; its preservative effect stems from a multi-component synergistic antibacterial mechanism. The isothiocyanates naturally present in wasabi granules possess broad-spectrum antibacterial activity; the pectin and flavonoid antioxidants in fresh kudzu root pulp reduce microbial growth; and lemon juice and fruit vinegar create an environment unfavorable to spoilage microorganisms. The wasabi sauce of this invention, after 6 months of storage at room temperature and 12 months of refrigeration, remains uniform, without layering or water separation, retains a bright green color, and is free of mold, achieving long shelf-life safety under zero-additive conditions.

[0020] All raw materials used in this invention are natural ingredients (wasabi, kudzu root, yam, okra, honey, sea salt, lemon juice, flaxseed oil, and fruit vinegar), and do not involve artificial colors, preservatives, flavorings, or chemical thickeners, thus meeting current consumer requirements for clean labels and natural, healthy foods. Detailed Implementation

[0021] This invention provides a zero-additive wasabi sauce, comprising the following ingredients in parts by weight: 90-92 parts chopped wasabi, 1-2 parts fresh kudzu root paste, 1.5-2.5 parts fresh yam paste, 0.8-1.2 parts fresh okra puree, 0.8-1.2 parts honey, 0.5-1 part sea salt, 0.8-1.2 parts lemon juice, 0.5-1 part flaxseed oil, and 0.5-1 part fruit vinegar.

[0022] In this invention, the preferred method for preparing the wasabi powder includes: cutting whole wasabi plants into segments, soaking them in an ethanol solution, vacuum crushing them, and sieving them to obtain wasabi powder; the vacuum crushing temperature is preferably 4-8℃, more preferably 6℃, the vacuum degree is preferably -0.07~-0.09MPa, more preferably -0.08MPa, the rotation speed is preferably 4000-5000r / min, more preferably 4500r / min, and the time is preferably 3-5min, more preferably 4min; the sieve mesh size is preferably 10 mesh.

[0023] This invention utilizes an ethanol soaking combined with a low-temperature vacuum crushing process to prepare wasabi pieces, effectively addressing the shortcomings of traditional chopping processes such as easy oxidation and blackening, loss of pungent flavor, and uneven particle size. Short-term ethanol soaking gently inhibits bacteria and deactivates surface oxidases in the raw materials, prematurely blocking the enzymatic browning pathway of wasabi; furthermore, the ethanol readily evaporates, leaving no residual odor. Vacuum-sealed crushing isolates oxygen, maximizing the retention of core pungent flavor compounds such as isothiocyanates in wasabi and preventing flavor degradation and aroma fading caused by high-temperature oxidation. Controlling the crushing speed to medium-low preserves the characteristic chewy texture of wasabi without excessive fine crushing. Vacuum-sealed crushing reduces the loss of light flavor compounds through volatilization, allowing the crushed wasabi pieces to fully combine with the colloidal matrix, significantly improving the purity of the finished product's flavor and its storage appearance stability.

[0024] In this invention, the preferred method for preparing the fresh kudzu root pulp includes: peeling and slicing fresh kudzu root, subjecting it to gradient heating treatment, adding ice water, pulping, filtering, and obtaining fresh kudzu root pulp; the gradient heating treatment preferably includes: heating the sliced ​​kudzu root at 80-85℃ for 2-3 minutes, and then steaming it for 5-10 minutes.

[0025] This invention employs a gradient heating method to prepare fresh kudzu root pulp, which can improve the problems of raw starch taste, earthy smell, and unstable colloids in fresh kudzu root. The gradient treatment method, involving low-temperature preheating followed by high-temperature steam maturation, gradually softens the kudzu root tissue, fully volatilizing the raw starch's astringent and earthy taste, thus improving the undesirable flavor of the raw material. Steaming maturates the raw starch of kudzu root, improving gel thickening properties, while simultaneously inactivating endogenous pectinase and oxidase, solving problems such as water separation, thinning, browning, and short shelf life during storage. Combined with ice water color protection, low-temperature pulping, and filtration steps, the natural pectin and flavonoid active ingredients of kudzu root are preserved, forming a natural antioxidant and stable gel system. This invention's fresh kudzu root pulp replaces traditional potato starch, eliminating starch retrogradation defects, and can synergistically form a stable three-dimensional network structure with yam and okra colloids, significantly improving the overall shapeability, adhesion, and long-term storage stability of sauces.

[0026] In this invention, the preferred method for preparing the fresh yam pulp includes: peeling and slicing the yam, mixing it with ice water, pulping it, and subjecting it to high-voltage pulsed electric field treatment to obtain fresh yam pulp; the electric field strength of the high-voltage pulsed electric field treatment is preferably 22-28 kV / cm, more preferably 24 kV / cm, the pulse width is preferably 5-10 μs, more preferably 8 μs, and the number of pulses is preferably 50-60, more preferably 55.

[0027] This invention employs an ice-water color-protecting pulping process combined with a high-voltage pulsed electric field low-temperature modification process to prepare yam pulp. This improves upon the problems of polysaccharide degradation, flavor deterioration, and decreased colloidal activity caused by high-temperature cooking. Immediately after slicing the yam, it is mixed with ice water for pulping, which inhibits oxidase activity at low temperatures, preventing rapid browning and blackening of the yam pulp and ensuring a clean, clear color. The high-voltage pulsed electric field gently breaks down the cell walls, releasing a large amount of intracellular mucopolysaccharides and active colloids, increasing the pulp's viscosity and emulsifying properties without damaging the yam's natural active ingredients. This maximizes the preservation of its hydrophilic, water-locking, and binding compatibility characteristics, effectively improving the oil-water incompatibility problem in sauces. Furthermore, it inactivates enzymes and sterilizes, extending shelf life. The fresh yam pulp of this invention possesses excellent system compatibility, combining with kudzu root colloids and okra colloids to fill systemic gaps, enhancing the overall integrity and smoothness of the sauce. This effectively prevents layering, water separation, and sedimentation in the finished product, significantly improving the sauce's storage stability and smoothness under zero-additive conditions.

[0028] In this invention, the method for preparing okra puree preferably includes: cutting okra into sections, blanching, steaming, and pulping to obtain okra puree; the blanching preferably includes: adding the cut okra sections to boiling water containing lemon juice and blanching for 90-120 seconds.

[0029] This invention utilizes a method combining lemon juice blanching for color protection with steaming and cooking to prepare okra puree, effectively addressing the problems of browning, mucilage degradation, strong green taste, and unstable colloids in fresh okra. The boiling water blanching process with added lemon juice rapidly inactivates okra polyphenol oxidase and pectin hydrolase, fundamentally solving the problems of blackening, thinning, and ineffectiveness during okra puree processing and storage, while simultaneously utilizing natural organic acids to achieve color protection. Short-term blanching removes the raw, green odor of okra, and the subsequent steaming and cooking further stabilizes the natural water-soluble colloids of the okra. The okra puree of this invention, combined with kudzu root puree and yam puree, forms a multi-colloidal protection system, significantly improving the wasabi sauce's water-locking ability, fullness, and adhesion, effectively improving the sauce's rough texture, tendency to separate, and loose consistency, comprehensively enhancing product quality and shelf-life stability.

[0030] This invention's additive-free wasabi sauce uses a blend of all-natural food ingredients, free of artificial additives, preservatives, and synthetic thickeners. The synergistic combination of ingredients achieves a pure flavor, stable system, and long shelf life. Wasabi pieces are the core ingredient, preserving the active flavor compounds from the entire wasabi plant's roots, stems, and leaves, providing a unique spicy aroma and a chewy texture that defines the product's core flavor characteristics. Furthermore, the isothiocyanates it contains have antibacterial properties, extending shelf life. Fresh kudzu root pulp replaces traditional refined starch, rich in natural starch, pectin, and flavonoids. This not only thickens and shapes the sauce but also inhibits oxidative browning, solving the problems of traditional starch's tendency to recrystallize and separate during storage. Fresh yam pulp undergoes low-temperature cell disruption under a high-voltage pulsed electric field, releasing a large amount of natural mucopolysaccharides, significantly improving the sauce's emulsification stability and binding properties, and enhancing the cohesion of the various phases. Fresh okra puree contains abundant plant colloids and water-soluble dietary fiber, which can construct a flexible colloidal network, aiding in water retention and sauce stabilization, and improving the smoothness and adhesion of the paste. Honey, sea salt, lemon juice, and fruit vinegar work together to flavor and neutralize the pungent spiciness of wasabi, enriching the flavor profile. Simultaneously, natural organic acids create a low-pH antibacterial environment, achieving additive-free preservation. Flaxseed oil, as a functional edible oil, enhances the gloss and smoothness of sauces, while improving oil-water compatibility, effectively preventing issues like oil separation, layering, and water separation. This invention improves stability and enhances taste by using a blend of three natural plant colloids to replace traditional additives. This synergistic effect ensures the authentic wasabi flavor while significantly improving product storage stability and taste quality. The mucilage polysaccharides in yam pulp form a protective film, reducing the volatilization rate of isothiocyanates and minimizing flavor loss at the source. The natural pectin and flavonoids in kudzu root pulp possess excellent antioxidant activity, scavenging free radicals and inhibiting the oxidative degradation of isothiocyanates. Simultaneously, the gel structure reduces component hydrolysis caused by moisture migration. The water-soluble plant colloids in okra paste fill the gaps in the colloidal network, isolating oxygen and external environmental interference, thus mitigating isothiocyanate loss during long-term storage.

[0031] The present invention also provides a method for preparing the above-mentioned additive-free wasabi sauce, comprising: mixing fresh kudzu root paste, fresh yam paste, and fresh okra paste to obtain a base, adding honey, sea salt, lemon juice, and fruit vinegar, stirring, homogenizing, adding chopped wasabi, and obtaining additive-free wasabi sauce.

[0032] Example 1 (1) Preparation of wasabi powder Wash the whole fresh wasabi plant, cut it into segments about 2.5±0.5cm in length, soak it in a 70% ethanol solution for 2 minutes, drain it, crush it for 4 minutes at a temperature of 6℃, a vacuum of -0.08MPa, and a rotation speed of 4500r / min, and pass it through a 10-mesh sieve to obtain wasabi powder.

[0033] (2) Preparation of fresh kudzu root juice Peel fresh kudzu root and cut it into slices 3±0.5mm thick. Heat it at 82℃ for 2.5 minutes, then steam it in 100℃ steam for 8 minutes. Add an equal mass of ice-water mixture (ice to water mass ratio 1:1), and beat it at 2000r / min for 3 minutes. Filter it through an 80-mesh filter cloth to obtain fresh kudzu root pulp.

[0034] (3) Preparation of fresh yam pulp Peel the Chinese yam, cut it into slices 2±0.5mm thick, mix it with an equal mass of ice water (ice to water mass ratio 1:1), and pulp it at 3000r / min for 2min. Then, treat it with a high-voltage pulsed electric field with an electric field strength of 24kV / cm, a pulse width of 8μs, and a pulse number of 55 to obtain fresh yam pulp.

[0035] (4) Preparation of fresh okra puree Cut fresh okra into segments 10±2mm in length, blanch them in boiling water containing 2% lemon juice (by mass of boiling water) for 100 seconds, drain them, steam them at 100℃ for 8 minutes, and then grind them into a paste using a colloid mill (colloid mill head gap 0.5mm) to obtain fresh okra puree.

[0036] (5) Weighing Accurately weigh the following ingredients according to weight: 91 parts wasabi, 1.5 parts fresh kudzu root paste, 2 parts fresh yam paste, 1 part fresh okra puree, 1 part honey, 10.8 parts sea salt, 1 part lemon juice, 0.8 parts flaxseed oil, and 0.8 parts fruit vinegar.

[0037] (6) Preparation of Zero-Additive Wasabi Sauce Mix fresh kudzu root paste, fresh yam paste, and fresh okra paste, and stir at 200 rpm for 5 minutes. Then add honey, sea salt, lemon juice, fruit vinegar, and flaxseed oil in sequence, and continue stirring at 300 rpm for 10 minutes. Homogenize twice at 25°C and 25 MPa (3 minutes per cycle). Add chopped wasabi, stir at 100 rpm for 2 minutes, and defoam to obtain zero-additive wasabi paste.

[0038] Example 2 (1) Preparation of wasabi powder Wash the whole fresh wasabi plant, cut it into segments about 2.3±0.5cm in length, soak it in a 65% ethanol solution for 3 minutes, drain it, crush it for 5 minutes at a temperature of 4℃, a vacuum of -0.09MPa, and a rotation speed of 4000r / min, and pass it through a 10-mesh sieve to obtain wasabi powder.

[0039] (2) Preparation of fresh kudzu root juice Peel fresh kudzu root and cut it into slices 2.5±0.5mm thick. Heat it at 80℃ for 3 minutes, then steam it in 100℃ steam for 5 minutes. Add 1.2 times the mass of ice-water mixture (ice to water mass ratio 1:0.8), and beat it at 2500r / min for 2.5 minutes. Filter it through a 60-mesh filter cloth to obtain fresh kudzu root pulp.

[0040] (3) Preparation of fresh yam pulp Peel the Chinese yam, cut it into slices 1.5±0.5mm thick, mix it with 1.2 times its weight of ice water (ice to water mass ratio 1:0.8), and beat it at 2500r / min for 3min. Then, treat it with a high-voltage pulsed electric field with an electric field strength of 22kV / cm, a pulse width of 5μs, and 60 pulses to obtain fresh yam pulp.

[0041] (4) Preparation of fresh okra puree Cut fresh okra into segments with a length of 8±2mm, blanch them in boiling water containing 1.5% lemon juice (by mass of boiling water) for 110 seconds, drain them, steam them at 100℃ for 6 minutes, and then grind them into a paste using a colloid mill (colloid mill head gap 0.5mm) to obtain fresh okra puree.

[0042] (5) Weighing Accurately weigh the following ingredients according to weight: 90 parts wasabi, 2 parts fresh kudzu root paste, 1.5 parts fresh yam paste, 1.2 parts fresh okra puree, 0.8 parts honey, 1 part sea salt, 0.8 parts lemon juice, 1 part flaxseed oil, and 0.5 parts fruit vinegar.

[0043] (6) Preparation of Zero-Additive Wasabi Sauce Mix fresh kudzu root paste, fresh yam paste, and fresh okra puree, and stir at 150 rpm for 6 minutes. Then add honey, sea salt, lemon juice, fruit vinegar, and flaxseed oil in sequence, and continue stirring at 280 rpm for 12 minutes. Homogenize three times at 23°C and 20 MPa (each cycle time is 2.5 minutes). Add chopped wasabi, stir at 80 rpm for 3 minutes, and defoam to obtain zero-additive wasabi paste.

[0044] Example 3 (1) Preparation of wasabi powder Wash the whole fresh wasabi plant, cut it into segments about 2.8±0.5cm in length, soak it in a 75% ethanol solution for 1.5min, remove and drain it, crush it for 3min at 8℃, vacuum degree -0.07MPa and rotation speed of 5000r / min, and pass it through a 10-mesh sieve to obtain wasabi powder.

[0045] (2) Preparation of fresh kudzu root juice Peel fresh kudzu root and cut it into slices 3.3±0.5mm thick. Heat it at 85℃ for 2 minutes, then steam it in 100℃ steam for 10 minutes. Add 0.8 times the mass of ice-water mixture (ice to water mass ratio 1:1.2), and beat it at 1500r / min for 4 minutes. Filter it through a 100-mesh filter cloth to obtain fresh kudzu root pulp.

[0046] (3) Preparation of fresh yam pulp Peel the Chinese yam, cut it into slices 2.5±0.5mm thick, mix it with 0.8 times its weight of ice water (ice to water mass ratio 1:1.2), and beat it at 3500r / min for 1.5min. Then, treat it with a high-voltage pulsed electric field with an electric field strength of 28kV / cm, a pulse width of 10μs, and 50 pulses to obtain fresh yam pulp.

[0047] (4) Preparation of fresh okra puree Cut fresh okra into segments 12±2mm in length, blanch them in boiling water containing 2.5% lemon juice (by mass of boiling water) for 90 seconds, drain them, steam them at 100℃ for 10 minutes, and then grind them into a paste using a colloid mill (colloid mill head gap 0.5mm) to obtain fresh okra puree.

[0048] (5) Weighing Accurately weigh the following ingredients according to weight: 92 parts wasabi, 1 part fresh kudzu root paste, 2.5 parts fresh yam paste, 0.8 parts fresh okra puree, 1.2 parts honey, 0.5 parts sea salt, 1.2 parts lemon juice, 0.5 parts flaxseed oil, and 1 part fruit vinegar.

[0049] (6) Preparation of Zero-Additive Wasabi Sauce Mix fresh kudzu root paste, fresh yam paste, and fresh okra puree, and stir at 300 rpm for 4 minutes. Then add honey, sea salt, lemon juice, fruit vinegar, and flaxseed oil in sequence, and continue stirring at 350 rpm for 8 minutes. Homogenize twice at 28℃ and 28MPa (each cycle time is 2 minutes). Add chopped wasabi, stir at 150 rpm for 1.5 minutes, and defoam to obtain zero-additive wasabi paste.

[0050] Comparative Example 1 The specific implementation method is the same as in Example 1, except that "1.5 parts of fresh kudzu root paste, 2 parts of fresh yam paste, and 1 part of fresh okra paste" are replaced with "4.5 parts of fresh kudzu root paste", while the total weight remains unchanged.

[0051] Comparative Example 2 The specific implementation method is the same as in Example 1, except that "1.5 parts of fresh kudzu root paste, 2 parts of fresh yam paste, and 1 part of fresh okra paste" are replaced with "4.5 parts of fresh yam paste", while the total weight remains unchanged.

[0052] Comparative Example 3 The specific implementation method is the same as in Example 1, except that "1.5 parts of fresh kudzu root paste, 2 parts of fresh yam paste, and 1 part of fresh okra paste" are replaced with "4.5 parts of fresh okra paste", while the total weight remains unchanged.

[0053] Comparative Example 4 The specific implementation method is the same as in Example 1, except that "1.5 parts of fresh kudzu root paste, 2 parts of fresh yam paste, and 1 part of fresh okra paste" are replaced with "3 parts of fresh yam paste and 1.5 parts of fresh okra paste", while the total weight remains unchanged.

[0054] Comparative Example 5 The specific implementation method is the same as in Example 1, except that "1.5 parts of fresh kudzu root paste, 2 parts of fresh yam paste, and 1 part of fresh okra paste" are replaced with "2.7 parts of fresh kudzu root paste and 1.8 parts of fresh okra paste", while the total weight remains unchanged.

[0055] Comparative Example 6 The specific implementation method is the same as in Example 1, except that "1.5 parts of fresh kudzu root paste, 2 parts of fresh yam paste, and 1 part of fresh okra paste" are replaced with "1.9 parts of fresh kudzu root paste and 2.6 parts of fresh yam paste", while the total weight remains unchanged.

[0056] Comparative Example 7 The specific implementation method is the same as in Example 1, except that the wasabi is crushed in a conventional way: wash the whole fresh wasabi plant, cut it into segments with a length of about 2.5±0.5cm, crush it for 4 minutes at a temperature of 6℃ and a rotation speed of 4500r / min, and pass it through a 10-mesh sieve to obtain wasabi.

[0057] Comparative Example 8 The specific implementation method is the same as in Example 1, except that the preparation methods for fresh kudzu root pulp, fresh yam pulp, and fresh okra paste are all conventional preparation methods: Preparation of fresh kudzu root pulp: Peel fresh kudzu roots, cut them into slices with a thickness of 3±0.5mm, add an equal mass of ice-water mixture (ice to water mass ratio 1:1), beat at 2000r / min for 3min, and filter through an 80-mesh filter cloth to obtain fresh kudzu root pulp.

[0058] Preparation of fresh yam pulp: Peel the iron yam, cut it into slices with a thickness of 2±0.5mm, mix it with an equal mass of ice water (ice to water mass ratio 1:1), and beat it at 3000r / min for 2min to obtain fresh yam pulp.

[0059] Preparation of fresh okra puree: Cut fresh okra into segments with a length of 10±2mm, blanch them in boiling water for 100s, drain them, and then grind them into a puree using a colloid mill (colloid mill head gap 0.5mm) to obtain fresh okra puree.

[0060] Experimental Example 1 Stability test Take 100g of the additive-free wasabi paste from Examples 1-3 and Comparative Examples 1-8 respectively, put it into a transparent vacuum bag, and vacuum it. Set up 5 parallel samples of additive-free wasabi paste for each storage condition.

[0061] Storage environment: 25±2℃, protected from light, relative humidity 65±5%; Refrigerated storage environment: 4±1℃, protected from light, relative humidity 65±5%; After storing at room temperature for 6 months or refrigerated for 12 months, observe the condition of the wasabi paste.

[0062] Criteria for judging the condition of wasabi paste: Qualified: The sauce should not have any separation, water separation, blackening or browning, or mold spots; Unqualified: Any of the following will result in disqualification: separation of water, dark yellow or black color, or visible mold.

[0063] Table 1 shows the state of the zero-additive wasabi paste from Examples 1-3 and Comparative Examples 1-8 at room temperature and after refrigeration.

[0064] Table 1. State of each additive-free wasabi paste at room temperature and after refrigeration.

[0065] Table 1 shows that, in terms of color retention, Examples 1-3 maintained a bright green color without mold spots after 6 months of storage at room temperature and 12 months of refrigeration, while the comparative examples showed varying degrees of browning or darkening. This indicates that the methods used in this invention, such as low-temperature vacuum crushing, ethanol soaking to inactivate enzyme activity, the antioxidant effect of natural flavonoids from kudzu root pulp, and blanching with okra paste and lemon juice for color protection, can effectively inhibit both enzymatic and non-enzymatic browning. Comparative Example 7, which omitted ethanol soaking and vacuum crushing, showed significant browning, further confirming the effects of ethanol soaking and vacuum crushing on color.

[0066] Regarding the stability of the paste, all examples remained uniform without stratification or water separation. However, Comparative Examples 1-6, regardless of whether they used a single colloid (Comparative Examples 1-3) or a binary colloid blend (Comparative Examples 4-6), exhibited varying degrees of water separation, stratification, oil floating, or shrinkage. This indicates that a single or two natural plant colloids alone cannot form a sufficiently stable structure. Only a blend of kudzu root paste, yam paste, and okra paste can construct a gel system that combines skeletal support, emulsification and binding, and water-locking and filling functions, achieving long-term stability.

[0067] In terms of preservation and antibacterial properties, Comparative Example 7 developed mold spots in the later stages of storage, and Comparative Example 8 showed a very small number of tiny mold spots after being stored at room temperature for 6 months. However, the examples were free of mold spots. This is due to the combined effects of the natural antibacterial activity of wasabi isothiocyanate, the environment created by lemon juice and fruit vinegar, and the physical sterilization steps (steaming, high-voltage pulse electric field, etc.) in the preparation of each slurry.

[0068] This invention achieves excellent color, texture, and preservative stability of wasabi paste through raw material and process control without any additives. It solves the technical problems of traditional products being prone to browning, layering, and spoilage, and has significant advanced and practical value.

[0069] Experimental Example 2 Sensory evaluation Sensory evaluations were performed on the wasabi paste with zero additives in Examples 1-3 and Comparative Examples 1-8.

[0070] 20 professional sensory evaluators (5 food R&D engineers and 15 catering seasoning tasters, aged 22-45, with no olfactory / gustatory disorders, and abstaining from smoking, alcohol, and spicy foods for 12 hours prior to the evaluation). Eleven groups of samples were randomly shuffled, each group was randomly coded with a three-digit number, all labels were removed, and each group of samples was placed in the same white tasting dish. The samples were then placed on a light-proof, temperature-controlled tasting table at 25°C. The judges were unaware of the sample groupings.

[0071] The tasting room is kept at a temperature of 24±1℃ and a relative humidity of 60%. There are no odors or direct sunlight. Each group of samples is placed at intervals to avoid cross-contamination of flavors.

[0072] The sensory evaluation criteria for the product are as follows: Color (25 points) 21-25 points: Bright emerald green, uniform throughout, without yellowing, blackening, or spots, with a glossy and oily sheen; 16-20 points: Light green, with a generally uniform color, slightly yellowish edges, and no obvious browning; 11-15 points: Dark yellowish-green, with some yellowing and slight darkening, no blackening; 6-10 points: Grayish-yellow, with large areas of browning, and dull luster; 0-5 points: Black or yellowish-brown, severely oxidized and discolored.

[0073] Aroma (25 points) 21-25 points: Pure and fresh wasabi spicy aroma, long-lasting aroma, no earthy, raw starch, or rancid odor; 16-20 points: The aroma of wasabi is obvious, with a slight earthy smell, and no rancid or musty odor; 11-15 points: The wasabi aroma is faint, the earthy smell is obvious, and there is no rotten smell; 6-10 points: Almost no wasabi flavor, with a prominent earthy and raw starch taste; 0-5 points: rancid, musty, pungent odor, no characteristic wasabi aroma.

[0074] Texture (25 points) 21-25 points: The paste is smooth and even, without layering or water separation, with strong adhesion to the wall, and the particles are fine with a slight chewy feel; 16-20 points: Overall uniform, very little water separation, good adhesion to the wall, slightly rough; 11-15 points: A small amount of water separation, slight layering, the paste is on the thinner side, and it generally adheres to the wall. 6-10 points: Obvious stratification, large amount of water separation, loose paste that flows easily; 0-5 points: Severe oil-water separation, with a large amount of water seepage, resulting in a mixture of sludge and water.

[0075] Flavor and taste (25 points) 21-25 points: Spicy yet mild and non-irritating, with a balanced and gentle blend of honey and fruit acids, a refreshing aftertaste, and no bitterness or earthy taste; 16-20 points: Moderate spiciness, balanced sweet and sour taste, slight earthy smell, no bitterness; 11-15 points: Too spicy / too bland, unbalanced sweet and sour, with a noticeable earthy taste; 6-10 points: Irritating and spicy, with obvious bitterness and a strong earthy smell; 0-5 points: rancid, moldy, bitter, and has an off-putting smell; cannot be eaten normally.

[0076] Evaluation process: Color: Observe the color, uniformity, presence of layering, water separation, and coarseness of the paste under natural light, and record the appearance score; Aroma: Take a light sniff from 3cm away from the sample to distinguish the spicy aroma of wasabi, earthy smell, fermented odor, rancid smell, and raw starch smell; Texture: Take about 0.5g of sample into your mouth, hold it for 5 seconds, and feel the smoothness, slipperiness, chewy texture, presence or absence of residue, wateriness, and oiliness; Flavor and taste: Chew slowly and evaluate the spiciness and mellowness, the balance of sweet and sour, the aftertaste, and whether there is any bitterness, earthiness, or off-flavor; Sample interval operation: After evaluating each set of samples, rinse your mouth with purified water, let it stand for 3 minutes before evaluating the next set to avoid taste interference.

[0077] The sensory evaluation results of the zero-additive wasabi paste of Examples 1-3 and Comparative Examples 1-8 are shown in Table 2.

[0078] Table 2 Sensory ratings (points) for each additive-free wasabi paste

[0079] Table 2 shows the sensory evaluation results, indicating that Examples 1-3 scored significantly better than Comparative Examples 1-8, with Example 1 achieving the highest score. This demonstrates the advantages of this invention in terms of color protection, aroma retention, texture stability, and flavor blending.

[0080] Regarding color: Wasabi soaking in ethanol and low-temperature vacuum crushing effectively inactivates polyphenol oxidase and peroxidase, and isolates oxygen, preventing enzymatic browning from the source; the natural flavonoid antioxidants in kudzu root pulp can scavenge free radicals in the system and delay non-enzymatic browning; blanching okra puree with lemon juice can protect the color and inhibit enzyme activity; ice water color protection and pulping of yam pulp maintain a low-temperature environment, reducing the oxidation reaction rate. Comparative Example 7 lacked ethanol soaking and a vacuum environment, so the oxidase was not effectively inactivated, and oxygen was continuously introduced during the crushing process, resulting in severe browning; Comparative Example 8 did not undergo color protection treatment and also produced browning, proving that the method of this invention can inhibit the browning of wasabi paste.

[0081] Regarding aroma and flavor: Isothiocyanates are the core components of wasabi's characteristic spicy flavor, and they are easily volatile and prone to oxidative decomposition. The low-temperature vacuum crushing method of this invention effectively improves volatility, while the vacuum environment prevents oxygen-induced oxidative degradation. The mucopolysaccharides in the yam pulp can form a protective film in the sauce's microenvironment, reducing the volatile rate. The three-dimensional network structure of kudzu gel restricts water migration and reduces hydrolysis. The combination of honey, lemon juice, and fruit vinegar provides a natural fruity aroma and a mild sweet and sour taste to neutralize the pungent spiciness of wasabi, making the spiciness mild and non-irritating, with a pleasant aftertaste. Comparative Examples 1-6 suffered from premature release or volatilization of flavor substances due to gel network defects; Comparative Examples 7-8, lacking ethanol passivation and vacuum crushing, used conventional processing methods, resulting in severe oxidative degradation of isothiocyanates and the lowest aroma scores, demonstrating the advantages of the preparation method of this invention.

[0082] In terms of texture: This invention utilizes the natural pectin and starch of kudzu root pulp to provide skeletal support, while yam pulp, through high-voltage pulsed electric field disruption, releases mucoproteins and polysaccharides to enhance emulsification and binding force. Okra puree's water-soluble fibrous colloids fill the network gaps. The combination of these three components forms a stable gel structure, achieving a triple effect of water retention, preventing layering, preventing oil-water separation, and providing a smooth and delicate texture. Comparative Example 2, using only yam pulp, lacks skeletal support, resulting in a thin, layered paste; Comparative Example 5 exhibits insufficient emulsification and binding force, with significant oil-water separation. This demonstrates that all three colloids are indispensable for improving stability.

[0083] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A zero-additive wasabi sauce, characterized in that, The ingredients include the following parts by weight: 90-92 parts wasabi, 1-2 parts fresh kudzu root paste, 1.5-2.5 parts fresh yam paste, 0.8-1.2 parts fresh okra puree, 0.8-1.2 parts honey, 0.5-1 part sea salt, 0.8-1.2 parts lemon juice, 0.5-1 part flaxseed oil, and 0.5-1 part fruit vinegar.

2. The zero-additive wasabi paste according to claim 1, characterized in that, The method for preparing wasabi powder includes: cutting whole wasabi plants into sections, soaking them in an ethanol solution, vacuum crushing them, and sieving them to obtain wasabi powder.

3. The zero-additive wasabi paste according to claim 2, characterized in that, The vacuum crushing temperature is 4-8℃, the vacuum degree is -0.07~-0.09MPa, the rotation speed is 4000-5000r / min, and the time is 3-5min.

4. The zero-additive wasabi paste according to claim 1, characterized in that, The method for preparing the fresh kudzu root pulp includes: peeling and slicing fresh kudzu roots, subjecting them to gradient heating treatment, adding ice water, pulping, filtering, and obtaining fresh kudzu root pulp.

5. The zero-additive wasabi paste according to claim 4, characterized in that, The gradient heating treatment includes heating the sliced ​​kudzu root at 80-85℃ for 2-3 minutes, followed by steaming for 5-10 minutes.

6. The zero-additive wasabi paste according to claim 1, characterized in that, The method for preparing the fresh yam pulp includes: peeling and slicing the yam, mixing it with ice water, pulping it, and then subjecting it to high-voltage pulsed electric field treatment to obtain fresh yam pulp.

7. The zero-additive wasabi paste according to claim 6, characterized in that, The electric field strength of the high-voltage pulsed electric field treatment is 22-28 kV / cm, the pulse frequency is 1-3 Hz, the pulse width is 5-10 μs, and the number of pulses is 50-60.

8. The zero-additive wasabi paste according to claim 1, characterized in that, The method for preparing okra puree includes: cutting okra into sections, blanching, steaming, and pulping to obtain okra puree.

9. The zero-additive wasabi paste according to claim 8, characterized in that, The blanching process includes: adding the chopped okra to boiling water containing lemon juice and blanching for 90-120 seconds.

10. A method for preparing zero-additive wasabi paste according to any one of claims 1-9, characterized in that, include: Mix fresh kudzu root paste, fresh yam paste, and fresh okra puree to obtain a base. Add honey, sea salt, lemon juice, and fruit vinegar, stir and homogenize. Add chopped wasabi to obtain additive-free wasabi sauce.

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