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Application of horseradish extract glucose allyl isothiocyanate solution in preparing spicy cabbage food

A technology of isothiocyanate and extract, applied in the application field of horseradish extract glucose allyl isothiocyanate solution in the preparation of spicy cabbage food, can solve the problem of prolonging the shelf life of spicy cabbage food and spicy cabbage food

Inactive Publication Date: 2011-11-16
WEIHAI BAIHE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, horseradish extract glucose allyl isothiocyanate solution is applied in the preparation of spicy cabbage food, inhibits lactic acid bacteria and harmful bacteria in spicy cabbage food, prolongs the shelf life of spicy cabbage food and improves the local flavor of spicy cabbage food. see the report

Method used

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  • Application of horseradish extract glucose allyl isothiocyanate solution in preparing spicy cabbage food
  • Application of horseradish extract glucose allyl isothiocyanate solution in preparing spicy cabbage food
  • Application of horseradish extract glucose allyl isothiocyanate solution in preparing spicy cabbage food

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Embodiment 1

[0019] Horseradish extract glucose allyl isothiocyanate solution is used as antibacterial agent in preparing spicy cabbage food, its concentration is 800ppm, consumption is 10% (V / W) of spicy cabbage food weight.

Embodiment 2

[0021] Horseradish extract glucose allyl isothiocyanate solution is used as antibacterial agent in preparing spicy cabbage food, its concentration is 1000ppm, consumption is 8% (V / W) of spicy cabbage food weight.

Embodiment 3

[0023] Horseradish extract glucose allyl isothiocyanate solution is used as antibacterial agent in preparing spicy cabbage food, its concentration is 3200ppm, consumption is 5% (V / W) of spicy cabbage food weight.

[0024] The following experimental methods and experimental results illustrate that the horseradish extract glucose allyl isothiocyanate solution can be used as a bacteriostatic agent in the preparation of spicy cabbage food.

[0025] 1. Materials and methods

[0026] 1.1 Horseradish: Horseradish grows in a unique region of China, and the standard AIT purity is (≥98%), mainly purchased from sigma company.

[0027] 1.2 Extraction of glucose allyl isothiocyanate: the main extraction process is to separate and extract the wasabi plant by separation technology to obtain the active ingredient AIT. The technical index reference data are as follows: 1), weigh 200g of dried wasabi powder, 2), Add 550ml of distilled water; 3), distill at 40°C for 2 hours; 4), bath at 120°C f...

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Abstract

The invention relates to application of a horseradish extract glucose allyl isothiocyanate solution in preparing spicy cabbage food. The invention is characterized in that the horseradish extract glucose allyl isothiocyanate solution is used as a bacteriostatic agent in preparing the spicy cabbage food; the concentration of the solution is 800-3200ppm; and the dosage is 5-10% (V / W) of the spicy cabbage food. The glucose allyl isothiocyanate solution selected in the invention has a strong sterilization effect. Experiments prove that the solution not only can be used for reducing the bitterness of the traditional fermentation food spicy cabbage, but also can be used for improving the flavor of the spicy cabbage, and simultaneously prolonging the shelf life of the spicy cabbage.

Description

technical field [0001] The invention relates to preservation of vegetables, in particular to the application of a horseradish extract glucose allyl isothiocyanate solution in preparing spicy cabbage food. Background technique [0002] We know that spicy cabbage is a traditional fermented vegetable product that is very popular in Northeast China and South Korea. The preparation method of spicy cabbage has been reported in public documents, such as: "a kind of manufacture method of freeze-dried spicy cabbage block" disclosed in CN101040698A Chinese invention patent application publication published on September 26, 2007, March 2009 "A method for making spicy cabbage" disclosed in CN101380090A Chinese Invention Patent Application Publication Specification published on the 11th. Spicy cabbage food is in different fermentation periods during the fermentation process, and different lactic acid bacteria will be produced. Lactic acid bacteria can be divided into beneficial bacteri...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/03A23L19/20A23L29/00
Inventor 王丽娜
Owner WEIHAI BAIHE BIOTECH
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