Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing mustard sauce with full-bodied flavor without additional mustard oil

A mustard sauce and mustard oil technology, applied in food preparation, application, food science and other directions, can solve the problems of insufficient mellowness, reduced volatility of allyl isothiocyanate, differences in myrosinase activity, etc., and achieves mild color and luster. Effect

Active Publication Date: 2012-07-18
GUANGDONG JIAHAO FOOD +1
View PDF8 Cites 15 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Problems in mustard sauce products: The degree of hydrolysis of horseradish is low during processing, which leads to the characteristic flavor of horseradish itself being covered by the flavor of mustard oil added, which is not mellow enough. This is the main problem currently existing in mustard sauce
[0010] (2) The activity of myrosinase is affected by the temperature, time, pH value of enzymatic hydrolysis and the amount of ascorbic acid added. Different matching values ​​may have a greater difference in the activity of myrosinase
[0016] 4. For the research on horseradish pulverization process, there is no relevant report at present. The pulverization process of horseradish is determined in the present invention, which improves the release rate of myrosinase
[0019] In the present invention, through the improvement of the raw material crushing process of horseradish and the comprehensive control of various factors affecting the degree of hydrolysis of horseradish, the optimal optimization conditions are obtained and the degree of hydrolysis of horseradish itself is improved. Therefore, it is not necessary to add mustard oil and retain Improve the local flavor of horseradish itself, and in order to improve the stability of allyl isothiocyanate, added soybean protein, reduced the volatility of allyl isothiocyanate, method of the present invention has no effect in mustard sauce processing any reports

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing mustard sauce with full-bodied flavor without additional mustard oil
  • Method for preparing mustard sauce with full-bodied flavor without additional mustard oil
  • Method for preparing mustard sauce with full-bodied flavor without additional mustard oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Example 1 Sweet mustard sauce

[0043] Raw material pretreatment: cut fresh horseradish into thin slices, dry to constant weight in a vacuum constant temperature blast drying oven at 45-50°C, then coarsely crush the dried horseradish slices, pass through a 100-mesh sieve after coarse crushing spare. The horseradish powder is ultrafinely pulverized by the airflow ultrafine pulverization method. The process parameters are: working pressure 0.6MPa, sorting frequency 20Hz, and pulverization once. The average particle size of the ultrafinely pulverized horseradish powder can reach 14 μm.

[0044] Weigh raw materials and additives according to the following proportions: 20% horseradish powder, 2% lactose, 0.4% sodium carboxymethyl cellulose, 0.6% sodium alginate, 0.5% soybean protein, 0.1% edible salt, 0.08% white pepper, MSG 0.4%, edible oil 7.5%, ginger powder 0.5%, orange juice 3%, citric acid 0.1%-0.2%, ascorbic acid 0.08%, water to make up 100%.

[0045] Preparation fo...

Embodiment 2

[0046] Example 2 salty mustard sauce

[0047] Raw material pretreatment: Cut fresh horseradish into thin slices, dry in an electric heating constant temperature blast drying oven at 40-50°C until constant weight, then coarsely grind the dried horseradish slices, pass through a 100-mesh sieve after coarse grinding spare. The horseradish powder is ultrafinely pulverized by the airflow ultrafine pulverization method. The process parameters are: working fluid pressure 0.7MPa, sorting frequency 25Hz, and pulverization twice. The average particle size of the horseradish powder after ultrafine pulverization can reach 12.5 μm.

[0048] Raw materials and additives were weighed according to the following proportions: 19% horseradish powder, 0.5% lactose, 0.5% sodium carboxymethyl cellulose, 0.6% sodium alginate, 0.5% soybean protein, 0.4% edible salt, 0.1% white pepper, Monosodium glutamate 0.5%, edible oil 7.5%, ginger powder 0.5%, lemon juice 4%, citric acid 0.2%, ascorbic acid 0.08...

Embodiment 3

[0050] Example 3 Fruity Mustard Sauce

[0051] Raw material pretreatment: cut fresh horseradish into thin slices, dry in an electric heating constant temperature blast drying oven at 45-50°C to constant weight, then coarsely grind the dried horseradish slices, pass through a 100-mesh sieve after coarse grinding spare. The airflow ultrafine pulverization method is used to ultrafinely pulverize the horseradish powder. The process parameters are: working fluid pressure 0.8MPa, sorting frequency 20Hz, pulverization once, and the average particle size of the horseradish powder after ultrafine pulverization can reach 25.3 μm.

[0052] Raw materials and additives were weighed according to the following proportions: 19% horseradish powder, 1% lactose, 0.5% sodium carboxymethyl cellulose, 0.6% sodium alginate, 0.5% soybean protein, 0.2% edible salt, 0.1% white pepper, 0.5% monosodium glutamate, 7.5% edible oil, 0.6% ginger powder, 8% apple juice, 0.2% citric acid, 0.08% ascorbic acid...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
The average particle sizeaaaaaaaaaa
The average particle sizeaaaaaaaaaa
The average particle sizeaaaaaaaaaa
Login to View More

Abstract

A method for preparing mustard sauce with full-bodied flavor without additional mustard oil belongs to the field of fruit and vegetable food processing and comprises the steps: (1) grinding horseradish, namely performing coarse grinding and air-flowing type superfine grinding after drying the horseradish at low temperature; (2) processing mustard sauce, adding and stirring an appropriate amount of sodium carboxymethylcellulose, sodium alginate and soy protein in hot water to be dissolved, continuing to add lactose, ascorbic acid (Vc), citric acid and flavorings, finally adding horseradish powder and pigment mixed liquid, and performing homogeneity, sealing and enzymolysis to achieve the purpose of improving the flavor of the mustard sauce. The method for preparing the mustard sauce with full-bodied flavor without the additional mustard oil has the advantages that the low temperature drying and the air-flowing type superfine grinding are performed to the horseradish to improve the activity of myrosinase in the horseradish from 1.5U / mL to4.0-4.5 U / mL, glucosinolate in the horseradish is subjected to complete hydrolysis into an isothiocyanate material, the temperature, the time, the potential of hydrogen (pH) and the Vc adding amount in the mustard sauce processing are controlled to obtain the best hydrolysis conditions of the horseradish, good flavor can be obtained without additional mustard oil, product taste is full-bodied, and the quality guarantee period is prolonged.

Description

technical field [0001] A method for preparing mellow mustard sauce by replacing the addition of mustard oil, involving a method for crushing horseradish, a method for increasing the degree of enzymatic hydrolysis of horseradish, and a formula for making mustard sauce rich in flavor, that is, involving a process for increasing the degree of hydrolysis of horseradish and processing of condiments . The invention belongs to the field of fruit and vegetable food processing. Background technique [0002] In recent years, with the rapid development of my country's economy, the continuous improvement of people's living standards, the continuous improvement of physical and psychological quality, people pay more and more attention to healthy diet, and the requirements for the health and hygiene of condiments that are indispensable in daily life Also getting higher and higher. As a kind of condiment, mustard sauce is also more and more accepted by people. Because of its special spicy ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/24A23L27/60
Inventor 张慜阎娣陈志雄陈世豪刘亚萍
Owner GUANGDONG JIAHAO FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com