CN109497498A - A kind of mustard flavor soy sauce and preparation method thereof - Google Patents
A kind of mustard flavor soy sauce and preparation method thereof Download PDFInfo
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- CN109497498A CN109497498A CN201811564250.2A CN201811564250A CN109497498A CN 109497498 A CN109497498 A CN 109497498A CN 201811564250 A CN201811564250 A CN 201811564250A CN 109497498 A CN109497498 A CN 109497498A
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- mustard
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- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
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- ZMZDMBWJUHKJPS-UHFFFAOYSA-N hydrogen thiocyanate Natural products SC#N ZMZDMBWJUHKJPS-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/022—Refining
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/025—Recovery by solvent extraction
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/027—Recovery of volatiles by distillation or stripping
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of mustard flavor soy sauce and preparation method thereof, and by 300-400 parts of soy sauce, 25-35 parts of mustard flavor aqueous solution is made.25-35 parts and soy sauce 300-400 parts of mustard flavor aqueous solution are weighed, and carries out high shear agitation, ultrasonic dissolution assisting, intermittent high-pressure homogeneous, bottling and sealing.The present invention solves the problems, such as that the flavor substance in mustard is dissolved in water due to being difficult to, in conjunction with mustard essential oil property and oil-in-water type feature, design obtains the optimal blended emulsifier of effect under test of many times, mustard essential oil is fabricated to oil-in-water type product, the aqueous solution with strong mustard flavor is formed after dilution, then it is mixed with soy sauce.Mustard flavor substance in obtained soy sauce is abundant and more complete, blended emulsifier emulsifying effectiveness is best, it is dissolved in mustard essential oil flavor substance preferably in soy sauce, so that mustard flavor perfectly dissolves in soy sauce, and flavor reservation is all right within long period of time.
Description
Technical field
The present invention relates to production of condiments manufacture fields, and in particular to a kind of mustard flavor soy sauce and preparation method thereof.
Background technique
Soy sauce is evolved by sauce, is in simple terms exactly to utilize cereal for raw material, after undergoing microbial fermentation, thus
A kind of traditional zymotic seasoning obtained, can be roughly divided into high-salt diluted state fermentation soy and low-salt solid-state fermentation sauce at present.
Because soy sauce has the excellent results of salty delicate flavour and Ti Se, after salt and the collocation use of other seasonings, dish can be obviously improved
The salty delicate flavour and color of meat and fish dishes, such as pork braised in brown sauce and Tung-Po meat.Therefore it is widely applied in the cooking of dish, the deep happiness by people
Love.
It is the epoch of fast pace life now, more and more people are in the work and life of quick anxiety.It is convenient fast
The dish of speed and deliciousness is that there is an urgent need to because people have lacked the energy and time for elaborating dish to people.Cause
This, in order to realize dish is delicious and Production Time is short purpose, compound seasoner product occurs therewith.201710913193.3
Disclosing one kind has fruity, and light tasty and refreshing fruity soy sauce is prepared by the raw material of following parts by weight: 50-60 parts of soya bean,
4-8 parts of apple, 4-8 parts of pears, 4-8 parts of Chinese gooseberry, 4-8 parts of lichee, 5-15 parts of ginger, 3-5 parts of Chinese prickly ash, 1-3 parts of fennel, sesame 4-
8 parts, 6-10 parts of oyster meat, 8-12 parts of salt, 6-10 parts of vitamin, 2-18 parts of amino acid 1,6-10 parts of yeast powder.
201610925118.4 disclose a kind of peony seeds soy sauce, and in parts by weight, raw material is by 16-22 parts of wheat flour, corn
14-20 parts of flour, 12-18 parts of soya bean, 10-15 parts of rice husk, 16-24 parts of wheat bran, 14-24 parts of tree peony seedcake, 10-16 parts of garlic residue
Composition.The preparation of these flavor soy sauce, not only enriches the type of soy sauce, but also brings different flavor of soy sauce.
Mustard is also known as mustard seed end and the peppery powder of mustard etc., is ground by juncea seeds, have the characteristics that it is pungent, to sense organ
There is intense stimulus effect, the intense irritation pungent of tearing property can be formed, to the irritating effect of the sense of taste, smell, taste ten
Dtex is other.Flavouring when can be used as pickles or dressing a salad.It can more importantly arrange in pairs or groups and use with soy sauce, serve as raw fish etc.
The delicious condiment of meat product (such as sushi).Therefore, mustard flavor is dissolved in soy sauce that mustard flavor soy sauce is made,
It is a good flavor of soy sauce product development.
In current industry, there are no a kind of soy sauce with good mustard flavor occur.However, it is desirable to make one
The good mustard flavor soy sauce of kind is not easy, and is not only mustard flavor substance and is not readily dissolved in soy sauce, and is prior
It is that mustard flavor is not easy to maintain in soy sauce.
Summary of the invention
In view of above-mentioned shortcoming, the purpose of the present invention is to provide a kind of mustard flavor soy sauce and preparation method thereof, lead to
It crosses reasonable product formula design and cleverly technique is arranged, making the soy sauce not only has the characteristics that the pungent of mustard, but also can also
Guarantee that this product flavor substance retains in a long time.
The present invention realizes by the following method:
A kind of mustard flavor soy sauce, is made of the raw material of following weight: 300-400 parts of soy sauce, mustard flavor aqueous solution
25-35 parts.
Further, which is made of the raw material of following weight: 350 parts of soy sauce, mustard flavor aqueous solution 30
Part.
A kind of preparation method of mustard flavor soy sauce, includes the following steps:
(1) high speed shear: weighing formula ratio mustard flavor aqueous solution and soy sauce mixing, and high shear agitation 10-20min must be cut
Cut processing solution；
(2) it is ultrasonically treated: shearing solution row being ultrasonically treated 30-60min, obtains Solution Under Ultrasound Treatment；
(3) intermittent high-pressure homogeneous: by 3 sub-high pressure homogeneous of Solution Under Ultrasound Treatment row, each 6-8min, interval after homogeneous
30min obtains equal soysauce；
(4) bottle and seal: the soy sauce after homogeneous is bottled rapidly, and carries out rotary squeezing sealing with sealing ring.
Further, step (1) the mustard flavor aqueous solution comprises the following steps: using drinking water by oil-in-water type
Mustard essential oil dilutes 10 times, obtains mustard flavor aqueous solution.
Further, high speed shear revolving speed is 2000-3000 rpm, sonification power 80-100W, high-pressure homogeneous pressure
It is by force 60-70MPa.
Further, the oil-in-water type mustard essential oil comprises the following steps, and counts by weight ratio, weighs mixing cream
0.15-0.40 parts of agent and drinking water 0.3-0.6 part mix, using magnetic stirrer under the conditions of 200-250r/min into
Row stirring, point 0.03-0.06 parts of mustard essential oils of 2 dropwise additions.
Further, the blended emulsifier comprises the following steps: by delicatessen food grade emulsifier tween 80, sucrose
Ester, assistant for emulsifying agent glycerol and edible alcohol 1:1:1:3 in mass ratio mixing, and magnetic agitation is carried out to get blended emulsifier.
Further, the mustard essential oil comprises the following steps: juncea seeds crushed 80 mesh screens, be put into round bottom
In flask, drinking water is added and drenches mustard meal, is then placed in microwave equipment heating, collects mustard essential oil.
Further, the microwave heating condition is 250-300W, heating time 30-40min.
The invention also discloses a kind of mustard flavor soy sauce prepared by the above method, and the mustard flavor soy sauce is by soy sauce
300-400 parts, 25-35 parts of mustard flavor aqueous solution compositions.
The present invention has the advantages that compared with existing product and technology
1, main flavor is sulphur glycoside in mustard, and hydrolysis is generated with stronger under the action of sulphur thuja acid enzyme after contacting with water
The isothiocyanate materials of acid.The traditional steam distillation property of will volatilize substance distills condensation with vapor, still
Some biggish flavor substances of polarity can dissolve in lower layer's water phase, to cause flavor substance to lose, and time-consuming.Mustard kind
Flavor content of material is less in son, and the present invention uses to obtain more more full mustard flavor substances and shorten extraction time
Solvent-free microwave assisted extraction mode, to obtain more mustard essential oils (time 30-40min, yield within the shorter time
1.1-1.5%；General steam distillation time 2-3h, yield 0.5-1.0%).
2, main flavor substance is isothiocyanates, including allyl isothiocyanate, thiocyanic acid allyl in mustard essential oil
Ester, isothiocyanic acid cyclopropyl ester and methyl-rhodanide etc., they are to be insoluble in the substance of water, therefore cause mustard essential oil direct
It is dissolved in soy sauce.To which mustard essential oil is fabricated to oil-in-water type product by the present invention, being formed after dilution has strong mustard flavor
Aqueous solution, then it is mixed with soy sauce.Present invention combination mustard essential oil property and oil-in-water type feature, so that emulsifier be selected to spit
Temperature 80, sucrose ester and assistant for emulsifying agent glycerol, edible alcohol are ingredient, have obtained 1:1 further according to { 4,3 } center of gravity type mixture experiment design:
The optimal proportions of 1:3.Under this ratio, blended emulsifier emulsifying effectiveness is best.
3, not only make mustard essential oil flavor using the dissolution of ultrasonic wave auxiliary and intermittent high-pressure homogeneous in present invention process
Substance is preferably dissolved in soy sauce, and also makes essential oil flavor substance emulsion droplet form smaller, and substep is more evenly.So that mustard
Flavor perfectly dissolves in soy sauce, and flavor reservation is all right within long period of time.
Detailed description of the invention
Fig. 1 is that solvent-free microwave extracts mustard essential oil GC-MS total ion current figure.
Fig. 2 is that steam distillation extracts mustard essential oil GC-MS total ion current figure.
Specific embodiment
The present invention is specifically described below by embodiment, it is necessary to which indicated herein is that following embodiment is only used
In invention is further explained, it should not be understood as limiting the scope of the invention.The people that is skilled in technique in the field
Member can make some nonessential modifications and adaptations to the present invention according to the content of aforementioned present invention.
Embodiment 1
A kind of preparation method of mustard flavor soy sauce, comprising the following steps:
(1) blended emulsifier is prepared: by delicatessen food grade emulsifier tween 80, sucrose ester, assistant for emulsifying agent glycerol and edible alcohol
The mixing of 1:1:1:3 in mass ratio, and magnetic agitation is carried out, obtain blended emulsifier.
(2) it prepares mustard essential oil: juncea seeds be crushed into 80 mesh screens, be put into round-bottomed flask, drinking water is added will
Mustard meal drenches, and is then placed in microwave equipment and heats 30min, heating condition 250W, collects mustard essential oil.
(3) it prepares oil-in-water type mustard essential oil: weighing blended emulsifier 0.15kg and drinking water 0.3kg mixing, utilize magnetic
The stirring of power blender is stirred under the conditions of 200r/min, point 2 dropwise addition 0.03kg mustard essential oils.
(4) it prepares mustard flavor aqueous solution to comprise the following steps: being diluted oil-in-water type mustard essential oil using drinking water
10 times, obtain mustard flavor aqueous solution.
(5) high speed shear: weighing soy sauce 300kg, and mustard flavor aqueous solution 25kg is mixed, and shears and stirs under the conditions of 2000rpm
10min is mixed, shear treatment solution is obtained.
(6) it is ultrasonically treated: shearing solution being handled into 30min at 80W, obtains Solution Under Ultrasound Treatment.
(7) intermittent high-pressure homogeneous: by 3 sub-high pressure homogeneous of Solution Under Ultrasound Treatment row, pressure 60MPa, when each homogeneous
Between 6min, each homogeneous midway interval 30min.
(8) bottle and seal: the soy sauce after homogeneous is bottled rapidly, and carries out rotary squeezing sealing with sealing ring.
Embodiment 2
(1) blended emulsifier is prepared: by delicatessen food grade emulsifier tween 80, sucrose ester, assistant for emulsifying agent glycerol and edible alcohol
The mixing of 1:1:1:3 in mass ratio, and magnetic agitation is carried out, obtain blended emulsifier.
(2) it prepares mustard essential oil: juncea seeds be crushed into 80 mesh screens, be put into round-bottomed flask, drinking water is added will
Mustard meal drenches, and is then placed in microwave equipment and heats 35min, heating condition 275W, collects mustard essential oil.
(3) it prepares oil-in-water type mustard essential oil: weighing blended emulsifier 0.25kg and drinking water 0.45kg mixing, utilize magnetic
The stirring of power blender is stirred under the conditions of 225r/min, and point 2 addition 0.05kg mustard essential oils, second using dropwise addition
Method.
(4) it prepares mustard flavor aqueous solution to comprise the following steps: being diluted oil-in-water type mustard essential oil using drinking water
10 times, obtain mustard flavor aqueous solution.
(5) high speed shear: weighing soy sauce 350kg, and mustard flavor aqueous solution 30kg is mixed, and shears and stirs under the conditions of 2500rpm
150min is mixed, shear treatment solution is obtained.
(6) it is ultrasonically treated: shearing solution being handled into 45min at 90W, obtains Solution Under Ultrasound Treatment.
(7) intermittent high-pressure homogeneous: by 3 sub-high pressure homogeneous of Solution Under Ultrasound Treatment row, pressure 65MPa, when each homogeneous
Between 7min, each homogeneous midway interval 30min.
(8) bottle and seal: the soy sauce after homogeneous is bottled rapidly, and carries out rotary squeezing sealing with sealing ring.
Embodiment 3
A kind of preparation method of mustard flavor soy sauce, comprising the following steps:
(1) blended emulsifier is prepared: by delicatessen food grade emulsifier tween 80, sucrose ester, assistant for emulsifying agent glycerol and edible alcohol
The mixing of 1:1:1:3 in mass ratio, and magnetic agitation is carried out, obtain blended emulsifier.
(2) it prepares mustard essential oil: juncea seeds be crushed into 80 mesh screens, be put into round-bottomed flask, drinking water is added will
Mustard meal drenches, and is then placed in microwave equipment and heats 40min, heating condition 300W, collects mustard essential oil.
(3) it prepares oil-in-water type mustard essential oil: weighing blended emulsifier 0.40kg and drinking water 0.6kg mixing, utilize magnetic
The stirring of power blender is stirred under the conditions of 250r/min, and point 2 addition 0.06kg mustard essential oils, second using dropwise addition
Method.
(4) it prepares mustard flavor aqueous solution to comprise the following steps: being diluted oil-in-water type mustard essential oil using drinking water
10 times, obtain mustard flavor aqueous solution.
(5) high speed shear: weighing soy sauce 400kg, and mustard flavor aqueous solution 35kg is mixed, and shears and stirs under the conditions of 3000rpm
20min is mixed, shear treatment solution is obtained.
(6) it is ultrasonically treated: shearing solution being handled into 60min at 100W, obtains Solution Under Ultrasound Treatment.
(7) intermittent high-pressure homogeneous: by 3 sub-high pressure homogeneous of Solution Under Ultrasound Treatment row, pressure 70MPa, when each homogeneous
Between 8min, each homogeneous midway interval 30min.
(8) bottle and seal: the soy sauce after homogeneous is bottled rapidly, and carries out rotary squeezing sealing with sealing ring.
Comparative example 1
A kind of preparation method of mustard flavor soy sauce is not used in the present invention in comparative example 1 and is made compared with Example 1
Standby blended emulsifier, and it is single use Tween 80 emulsifier.The following steps are included:
(1) it prepares mustard essential oil: juncea seeds be crushed into 80 mesh screens, be put into round-bottomed flask, drinking water is added by mustard
Powder drenches, and is then placed in microwave equipment and heats 30min, heating condition 250W, collects mustard essential oil.
(2) it prepares oil-in-water type mustard essential oil: it is mixed to weigh food grade emulsifier (Tween 80) 0.15kg and drinking water 0.3kg
It closes, is stirred under the conditions of 200r/min using magnetic stirrer, point 2 dropwise addition 0.03kg mustard essential oils.
(3) it prepares mustard flavor aqueous solution to comprise the following steps: being diluted oil-in-water type mustard essential oil using drinking water
10 times, obtain mustard flavor aqueous solution.
(4) high speed shear: weighing soy sauce 300kg, and mustard flavor aqueous solution 25kg is mixed, and shears and stirs under the conditions of 2000rpm
10min is mixed, shear treatment solution is obtained.
(5) it is ultrasonically treated: shearing solution being handled into 30min at 80W, obtains Solution Under Ultrasound Treatment.
(6) intermittent high-pressure homogeneous: by 3 sub-high pressure homogeneous of Solution Under Ultrasound Treatment row, pressure 60MPa, when each homogeneous
Between 6min, each homogeneous midway interval 30min.
(7) bottle and seal: the soy sauce after homogeneous is bottled rapidly, and carries out rotary squeezing sealing with sealing ring.
Comparative example 2
A kind of preparation method of mustard flavor soy sauce, compared with Example 1, mustard essential oil is steamed using water in comparative example 2
Made from steam distillation is extracted.The following steps are included:
(1) blended emulsifier is prepared: by delicatessen food grade emulsifier tween 80, sucrose ester, assistant for emulsifying agent glycerol and edible alcohol
The mixing of 1:1:1:3 in mass ratio, and magnetic agitation is carried out, obtain blended emulsifier.
(2) it prepares mustard essential oil: juncea seeds be crushed into 80 mesh screens, be put into round-bottomed flask, 9 times of amounts are added and drink
2h is heated, mustard essential oil is collected.
(3) it prepares oil-in-water type mustard essential oil: weighing blended emulsifier 0.15kg and drinking water 0.3kg mixing, utilize magnetic
The stirring of power blender is stirred under the conditions of 200r/min, point 2 dropwise addition 0.03kg mustard essential oils.
(4) it prepares mustard flavor aqueous solution to comprise the following steps: being diluted oil-in-water type mustard essential oil using drinking water
10 times, obtain mustard flavor aqueous solution.
(5) high speed shear: weighing soy sauce 300kg, and mustard flavor aqueous solution 25kg is mixed, and shears and stirs under the conditions of 2000rpm
10min is mixed, shear treatment solution is obtained.
(6) it is ultrasonically treated: shearing solution being handled into 30min at 80W, obtains Solution Under Ultrasound Treatment.
(7) intermittent high-pressure homogeneous: by 3 sub-high pressure homogeneous of Solution Under Ultrasound Treatment row, pressure 60MPa, when each homogeneous
Between 6min, each homogeneous midway interval 30min.
(8) bottle and seal: the soy sauce after homogeneous is bottled rapidly, and carries out rotary squeezing sealing with sealing ring.
Comparative example 3
A kind of preparation method of mustard flavor soy sauce, compared with Example 1, without using super in the present invention in comparative example 3
Sound hydrotropy and homogenization technique.The following steps are included:
(1) blended emulsifier is prepared: by delicatessen food grade emulsifier tween 80, sucrose ester, assistant for emulsifying agent glycerol and edible alcohol
The mixing of 1:1:1:3 in mass ratio, and magnetic agitation is carried out, obtain blended emulsifier.
(2) it prepares mustard essential oil: juncea seeds be crushed into 80 mesh screens, be put into round-bottomed flask, drinking water is added will
Mustard meal drenches, and is then placed in microwave equipment and heats 30min, heating condition 250W, collects mustard essential oil.
(3) it prepares oil-in-water type mustard essential oil: it is mixed to weigh food grade emulsifier (Tween 80) 0.15kg and drinking water 0.3kg
It closes, is stirred under the conditions of 200r/min using magnetic stirrer, point 2 dropwise addition 0.03kg mustard essential oils.
(4) it prepares mustard flavor aqueous solution to comprise the following steps: being diluted oil-in-water type mustard essential oil using drinking water
10 times, obtain mustard flavor aqueous solution.
(5) high speed shear: weighing soy sauce 300kg, and mustard flavor aqueous solution 25kg is mixed, and shears and stirs under the conditions of 2000rpm
10min is mixed, shear treatment solution is obtained.
(6) bottle and seal: the soy sauce after shearing is bottled rapidly, and carries out rotary squeezing sealing with sealing ring.
Test index
(1) mustard essential oil is extracted using solvent-free microwave in the present invention, in order to show its advantages, by the mustard in embodiment 1
Mustard essential oil (being extracted using steam distillation) in essential oil and comparative example 2 has carried out GC-MS Quality Detection, and essential oil is dissolved in just
In hexane, automatic sampling method is recycled to be detected, wherein solvent-free microwave extracts mustard essential oil GC-MS total ion current such as Fig. 1
Shown, steam distillation extracts mustard essential oil GC-MS total ion current as shown in Fig. 2, concrete outcome makees following analysis:
Detect discovery from the GC-MS of two kinds of essential oils: (1) most important ingredient is all isosulfocyanate object in two kinds of mustard essential oils
Matter, they bring the pungent taste of strong and stimulating, can stimulate stream of people's tear, including allyl isothiocyanate, allyl sulfocyanate
With methyl-rhodanide etc..(2) Contents of Main Components of two kinds of essential oils of detection discovery is different.In the essential oil that solvent-free microwave extracts
Higher content includes allyl isothiocyanate and methyl-rhodanide, and there are also 5 kinds of esters contents are also more for remaining.However, water steams
Maximum with allyl isothiocyanate content in the mustard essential oil that steam distillation is extracted, remaining component content is relatively fewer.(3) solvent-free
The recovery rate of microwave is 1.1-1.5%, time 30-40min；And steam distillation recovery rate is 0.5-1.0%, time 2-3h.(4)
The essential oil that solvent-free microwave extracts detects 32 kinds of substances, and the essential oil that steam distillation is extracted detects 23 kinds.In summary
Using the mustard essential oil of solvent-free microwave assisted extraction, not only yield is high, the time is short, but also substance classes are abundant, characteristic flavor on basis object
Matter type is more.Therefore, it is more preferable that the solvent-free microwave that the present invention uses extracts mustard essential oil effect.
The advantages of in order to further prove product of the present invention, test a kind of mustard flavor soy sauce organoleptic attribute and
Mustard flavor substance stability.
(2) blended emulsifier ratio mixture experiment design result such as the following table 1:
Evaluate the method and index of blended emulsifier optimal proportions:
It is in mass ratio that then mustard essential oil takes 1g, drinking water 9g to 1:9(by mustard essential oil and water ratio), then by 4 kinds of emulsifiers
Or ratio is matched in assistant for emulsifying agent according to the form below 1, after forming blended emulsifier, is slowly added drop-wise to mustard essential oil and water mixing is molten
In liquid.When mustard essential oil, water and blended emulsifier form colorless and transparent and liquid with obvious mustard flavor, record mixing
The additive amount of emulsifier, and using the least blended emulsifier ratio of additive amount as optimal proportions.
1 Tween 80 of table, sucrose ester, glycerol and edible alcohol ratio center of gravity type mixture experiment design { 4,3 } result
。
Experimental design is carried out according to center of gravity type mixture experiment design { 4,3 } principle in mixture experiment design, obtains 1 experimental result of table, then
It is analyzed according to mixture experiment design data software, obtains the relationship between respective function and actual constituent, finally find out best ratio
Number of cases value is Tween 80: sucrose ester: glycerol: edible alcohol 1:1:1:3.And this ratio is verified, obtain mixing cream
Agent additive amount is 6.1g, close with predicted value (6.3g).Therefore, illustrate that this ratio is genuine and believable, can be used as optimum proportioning.
(3) organoleptic indicator
30 people are selected as sensory evaluation person at random, and the short-term cultivation in relation to organoleptic indicator's training is carried out to them, and training is closed
Product obtained in above-described embodiment and comparative example is evaluated after lattice.A kind of mustard flavor soy sauce standards of grading such as 2 institute of table
Show, appraisal result is as shown in table 3.
A kind of mustard flavor soy sauce standards of grading of table 2
。
Product appraisal result table in 3 embodiment of table and comparative example
。
Can be found that from table 2 and 3 appraisal result of table: (1) embodiment 1-3 mustard flavor soy sauce made from the method for the present invention produces
Not only there is obvious mustard flavor, and by reasonably formula design so that mustard flavor is perfectly merged with paste flavor taste in product
It together, is not in that mustard flavor covers paste flavor taste or the lofty problem of smell.(2) it is found from 2 result of table, embodiment 1-
3 product comparison ratio 1-3 products obtain higher sensory evaluation total score.Illustrate that the mustard flavor soy sauce of present invention process production exists
The requirement of consumer can more be met on color, smell, texture and flavour sense organ.(3) comparative example 1 and comparative example 1(are not used
Blended emulsifier) product can find, blended emulsifier obtained in the addition present invention and 1 product of embodiment produced, in matter
It is higher than addition single emulsifier Tween 80 score on structure and flavour sense organ.This is because different emulsifiers and assistant for emulsifying agent have not
The same emulsifying effectiveness and optimal use object, selected from numerous emulsifiers by experimental design optimal emulsifier kind and
Ratio makes full use of synergistic effect, to obtain better oil-in-water type mustard essential oil, and therefore obtains the better mustard of quality
Flavor soy sauce.(4) blended emulsifier is not used in comparative example 1() it is not used at ultrasonic dissolution assisting and homogeneous with comparative example 3(
Reason) it can find, 3 product of comparative example of ultrasonic dissolution assisting and high-pressure homogeneous technique is not used, score is minimum in texture.This be because
It is big for mustard flavor substance emulsion droplet in 3 product of comparative example, it can flock together faster during standing, therefore formed bigger
Emulsion droplet and precipitation, to destroy products'texture.
(4) product special flavour estimation of stability
Storage is carried out to above-described embodiment and comparative example product and saves experimental analysis.It is placed in normal temperature and pressure environment 3 months, and
Its product sensory index (mainly smell, texture and flavour) is analyzed, to evaluate the stay in grade of product of the present invention
Property.As a result as shown in table 4 below:
Product stores Analyses Methods for Sensory Evaluation Results table in 4 embodiment of table and comparative example
。
Can be found that from 4 result of table: the embodiment 1-3 product according to present invention process production is storing product in 3 months
Smell, texture and flavour will not occur significantly to change, still there is harmonious mustard and flavor of soy sauce, and will not be precipitated
Mustard essential oil emulsion droplet, this and comparative example 1-3 product formation sharp contrast.Therefore illustrating, product of the present invention quality is highly stable,
It will not change in the storage of long period (3 months).
Claims (10)
1. a kind of mustard flavor soy sauce, which is characterized in that the soy sauce is made of the raw material of following weight: soy sauce 300-
400 parts, 25-35 parts of mustard flavor aqueous solution.
2. soy sauce according to claim 1, which is characterized in that the soy sauce is made of the raw material of following weight: sauce
350 parts of oil, 30 parts of mustard flavor aqueous solution.
3. a kind of preparation method of mustard flavor soy sauce according to claim 1 or 2, which is characterized in that this method includes
Following steps:
(1) high speed shear: weighing formula ratio mustard flavor aqueous solution and soy sauce mixing, and high shear agitation 10-20min must be cut
Cut processing solution；
(2) it is ultrasonically treated: shearing solution row being ultrasonically treated 30-60min, obtains Solution Under Ultrasound Treatment；
(3) intermittent high-pressure homogeneous: by 3 sub-high pressure homogeneous of Solution Under Ultrasound Treatment row, each 6-8min, interval after homogeneous
30min obtains equal soysauce；
(4) bottle and seal: the soy sauce after homogeneous is bottled rapidly, and carries out rotary squeezing sealing with sealing ring.
4. preparation method according to claim 3, which is characterized in that step (1) the mustard flavor aqueous solution is by as follows
Method is made: oil-in-water type mustard essential oil being diluted 10 times using drinking water, obtains mustard flavor aqueous solution.
5. preparation method according to claim 3, which is characterized in that high speed shear revolving speed is 2000-3000 rpm, ultrasound
Processing power is 80-100W, and high-pressure homogeneous pressure is 60-70MPa.
6. the preparation method according to claim 4, which is characterized in that the oil-in-water type mustard essential oil is made by the following method
, it counts by weight ratio, weighs 0.15-0.40 parts and drinking water 0.3-0.6 parts mixing of blended emulsifier, utilize magnetic agitation
Device stirring is stirred under the conditions of 200-250r/min, point 0.03-0.06 parts of mustard essential oils of 2 dropwise additions.
7. preparation method according to claim 6, which is characterized in that the blended emulsifier comprises the following steps: will
Delicatessen food grade emulsifier tween 80, sucrose ester, assistant for emulsifying agent glycerol and edible alcohol 1:1:1:3 in mass ratio mixing, parallel
Magnetic agitation is to get blended emulsifier.
8. preparation method according to claim 6, which is characterized in that the mustard essential oil comprises the following steps: by mustard
Colza crushed 80 mesh screens, be put into round-bottomed flask, and drinking water is added and drenches mustard meal, is then placed in microwave equipment and adds
Heat collects mustard essential oil.
9. preparation method according to claim 8, which is characterized in that the microwave heating condition is 250-300W, heating
Time is 30-40min.
10. a kind of mustard flavor soy sauce according to made from claim 3 ~ 9 any preparation method, which is characterized in that the mustard
By 300-400 parts of soy sauce, 25-35 parts of mustard flavor aqueous solution form last flavor soy sauce.
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