Gentle type yellow mustard sauce easy to smear and preparation method thereof

Abstract

The invention discloses a gentle type yellow mustard sauce easy to smear and a preparation method thereof, and belongs to the fruit and vegetable food processing technical field. The product is prepared through activation, preliminary crushing, superfine grinding, heating dissolving, stirring, fermentation, compounding, ultrasonic emulsification and sterilization. Yellow mustard seeds are subjected to low-temperature crushing, so that myrosase activity is protected, enzyme inactivation is avoided from being caused by high temperature, allyl isothiocyanate is fully generated from glucosinolate in the mustard seeds, and thus the production of other bitter substances is reduced. With addition of a right amount of soybean protein, the stability of allyl isothiocyanate hydrolyzed from the mustard powder is improved, and main flavor substance isothiocyanates are not easy to volatilize. With addition of sorbitol, the water activity of the yellow mustard sauce is reduced, hydrolysis of allyl isothiocyanate is inhibited, and the flavor of the yellow mustard sauce is extended. Beta-cyclodextrin is added for embedding allyl isothiocyanate, so that the product is mellower in taste, tastes gentle and does not produce stimulation of nose choking, and the acceptable degree of the product is increased. Intermittent ultrasonic emulsification homogenization makes the yellow mustard sauce be more homogenous and have better smearing property, and flexible sterilization is adopted at a later period so as to better retain the flavor of the product.

Description

technical field [0001] The invention relates to an easy-to-spread soft yellow mustard sauce and a preparation method thereof, in particular to a formula of yellow mustard sauce with soft and mellow flavor provided by crushing and enzymatic hydrolysis of yellow mustard seeds, improving the degree of hydrolysis and condiment processing, etc. The method for preparing yellow mustard sauce belongs to the technical field of fruit and vegetable food processing. Background technique [0002] Yellow mustard is a yellow-brown thick substance with a strong and distinct taste. It is made from the seeds of mustard vegetables, which are ground and soaked, and then mixed with vinegar or wine. Spices or other additives are also added to enhance flavor or color. . In recent years, this product has been popular in the Chinese market. China's coastline is very long, from the remote Liaoning Peninsula to the "ends of the earth" in Hainan, where various seafood is abundant. Mustard sauce is al...

AI Technical Summary

Problems solved by technology

[0005] Problems in mustard paste products: low degree of hydrolysis during processing, resulting in its own characteristic flavor being masked by the flavor of the added mustard oil, which is not mellow enough

[0010] 1. Liu Guoxin (2007) and Ming Jingxi (2001) studied the production method of mustard sauce, but the process is too simple, and the conditions for making mustard sauce have not been optimized, which will lead to Glucosinolates cannot fully generate allyl isothiocyanate, but may produce other bitter substances, which bring bad taste, and the mustard produced has a strong pungent smell

[0011] 2. For the research on improving the stability of allyl isothiocyanate in mustard, such as Liu Yanfeng et al. (2011) designed an orthogonal experiment with four factors of temperature, time, pH, and ultrasonic frequency to study its effect on the stability of allyl isothiocyanate in aqueous solution. The impact of the stability of propyl isothiocyanate, the results show that the time factor has the greatest impact on the degradation of allyl isothiocyanate, followed by ultrasonic frequency, temperature, and pH, but the above studies have not slowed down the degradation of allyl isothiocyanate. Reasonable and effective measures for the degradation of isothiocyanate

[0012] 3. A research report on the processing technology of various mustard sauces, a seafood mustard sauce (publication number: CN101700114A), which uses seafood enzymatic hydrolysis solution to cover up part of the pungent and pungent taste of mustard sauce with the flavor of seafood. Although it softens the taste of mustard, it does not take into account the volatility of allyl isothiocyanate in horseradish

However, in this method, the pungent flavor of garlic weakens the pungent flavor of allyl isothiocyanate, and the pungent flavor of mustard itself is not fully utilized.

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