CN1096420A - Horseradish paste flavouring preparation and processing - Google Patents
Horseradish paste flavouring preparation and processing Download PDFInfo
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- CN1096420A CN1096420A CN93112007A CN93112007A CN1096420A CN 1096420 A CN1096420 A CN 1096420A CN 93112007 A CN93112007 A CN 93112007A CN 93112007 A CN93112007 A CN 93112007A CN 1096420 A CN1096420 A CN 1096420A
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- horseradish
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- mustard
- xanthans
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Abstract
A kind of horseradish paste flavouring preparation and processing technology, be primary raw material mainly with horseradish, mustard, beta-schardinger dextrin-and xanthans, make horseradish paste flavouring through soaking, rub, prepare technologies such as auxiliary material emulsion and mustard slurry, system cream, this horseradish paste flavouring pungent, delicious good to eat, look good, the curative effect that also has cardiovascular disease resistant, operation can keep pungent under 2-6 ℃ of conditions in addition, and all uses natural colouring matter harmless, and this production technology and equipment are simple in addition.
Description
The present invention relates to a kind of is primary raw material with the horseradish, adds the preparation and the processing method of the horseradish paste flavouring of various auxiliary materials.
The U.S., Europe, Japan and other countries all are primary raw material with the horseradish in recent years, add various auxiliary materials such as tea, cheese, coffee, salt, sugar etc., be made into beverage or flavouring, but horseradish is processed into complex process, the equipment superprecision costliness of powder, and lose pungent, and the artificial color that uses is harmful.
The purpose of this invention is to provide a kind of technology is simple, keep pungent and whole use natural colouring matters horseradish paste flavouring preparation and processing method.
The object of the present invention is achieved like this:
The prescription of horseradish cream is as follows: weight %
Horseradish and horseradish soak water and mustard 71
Beta-schardinger dextrin-and xanthans 5.5
D-D-sorbite 5
Edible oil 4.5
Soybean lecithin 1.5
Salt 8
Gardenia Yellow 0.3
Chlorophyll 0.7
Vitamin C 2
Monosodium glutamate 1.5
Wherein horseradish and horseradish immersion water and mustard total amount must equal 71% of total content, horseradish and horseradish soak the 55-67% of the desirable total content of water, it is 1 that horseradish and horseradish soak the water ratio: 2-2.5, the 4-16% of the desirable total content of mustard, beta-schardinger dextrin-and xanthans total amount must equal 5.5% of total content, but the 4.5-5% of beta-schardinger dextrin-total content, the 0.5-1% of the desirable total content of xanthans.
The manufacture craft of above-mentioned prescription is as follows:
Under 2-6 ℃ of condition, the horseradish that dried horseradish sheet is added 2-2.5 times of weight soaks water seal immersion 24 hours, the horseradish sheet is pulled out, rub with pulverizer, the horseradish that rubs mixes colloid mill with horseradish immersion water and wears into thick pulpous state horseradish, prepare auxiliary material then, from total amount is that dried horseradish sheet 2-2.5 horseradish doubly soaks 200 times the horseradish immersion water that takes out the water to the xanthans amount, the xanthans of proportional quantity is suspended in 200 times the water, the edible oil that adds proportional quantity, soybean lecithin, it is standby to stir into uniform emulsion with even matter mixer, and the mustard with proportional quantity soaked the water logging bubble 8-12 hour with a small amount of horseradish again, it is standby to wear into thick slurry through colloid mill, other auxiliary material mixes standby by proportional quantity, make cream at last, and other standby mixed accessories is added the thick slurry of horseradish under the situation that constantly stirs, continue to stir, add the above-mentioned mustard slurry of making then, stir evenly, the emulsion with above-mentioned preparation adds stirring until becoming uniform ointment shape at last.With the bottle placer quantitative filling in polybag or plastic tube, the vacuum heat sealing.
Compared with prior art, this product is added with soybean lecithin, because soybean lecithin has the curative effect of cardiovascular disease resistant, institute is so that this horseradish goods also have this health-care effect, operation can keep pungent under 2-6 ℃ of low temperature in addition, Processes and apparatus is simple, and the artificial color that the present invention uses does not have injury to human body, and it also has the strong advantage of pungent in addition.
Embodiment 1:
The prescription of horseradish cream is as follows: weight %
Horseradish and horseradish soak water and mustard 71
Beta-schardinger dextrin-and xanthans 5.5
D-D-sorbite 5
Edible oil 4.5
Soybean lecithin 1.5
Salt 8
Gardenia Yellow 0.3
Chlorophyll 0.7
Vitamin C 2
Monosodium glutamate 1.5
Wherein horseradish and horseradish immersion water and mustard total amount must equal 71% of total content, horseradish and horseradish soak 55% of the desirable total content of water, it is 1: 2 that horseradish and horseradish soak the water ratio, 16% of the desirable total content of mustard, beta-schardinger dextrin-and xanthans total amount must equal 5.5% of total content, but 4.5% of beta-schardinger dextrin-total content, 1% of the desirable total content of xanthans.
The manufacture craft of above-mentioned prescription is as follows:
Under 2-6 ℃ of condition, the horseradish that dried horseradish sheet is added 2 times of weight soaks water seal immersion 24 hours, the horseradish sheet is pulled out, rub with pulverizer, the horseradish that rubs mixes colloid mill with horseradish immersion water and wears into thick pulpous state horseradish, prepare auxiliary material then, from total amount is that 200 times the horseradish that takes out to the xanthans amount the horseradish immersion water of 2 times of dried horseradish sheets soaks water, the xanthans of proportional quantity is suspended in 200 times the water, the edible oil that adds proportional quantity, soybean lecithin, it is standby to stir into uniform emulsion with even matter mixer, mustard with proportional quantity soaked the water logging bubble 8 hours with a small amount of horseradish again, and it is standby to wear into thick slurry through colloid mill, and other auxiliary material mixes standby by proportional quantity, make cream at last, other standby mixed accessories is added the thick slurry of horseradish under the situation that constantly stirs, continue to stir, add the above-mentioned mustard slurry of making then, stir evenly, the emulsion with above-mentioned preparation adds stirring until becoming uniform ointment shape at last.With the bottle placer quantitative filling in polybag or plastic tube, the vacuum heat sealing.
Embodiment 2:
The prescription of horseradish cream is as follows: weight %
Horseradish and horseradish soak water and mustard 71
Beta-schardinger dextrin-and xanthans 5.5
D-D-sorbite 5
Edible oil 4.5
Soybean lecithin 1.5
Salt 8
Gardenia Yellow 0.3
Chlorophyll 0.7
Vitamin C 2
Monosodium glutamate 1.5
Wherein horseradish and horseradish immersion water and mustard total amount must equal 71% of total content, horseradish and horseradish soak 67% of the desirable total content of water, it is 1: 2.5 that horseradish and horseradish soak the water ratio, 4% of the desirable total content of mustard, beta-schardinger dextrin-and xanthans total amount must equal total content the desirable total content of 5.5 mustard 5%, the 0.5-1% of the desirable total content of xanthans.
The manufacture craft of above-mentioned prescription is as 5 times:
Under 2-6 ℃ of condition, the horseradish that dried horseradish sheet is added 2.5 times of weight soaks water seal immersion 24 hours, the horseradish sheet is pulled out, rub with pulverizer, the horseradish that rubs mixes colloid mill with horseradish immersion water and wears into thick pulpous state horseradish, prepare auxiliary material then, from total amount is that 200 times the horseradish that takes out to the xanthans amount the horseradish immersion water of 2.5 times of dried horseradish sheets soaks water, the xanthans of proportional quantity is suspended in 200 times the water, the edible oil that adds proportional quantity, soybean lecithin, it is standby to stir into uniform emulsion with even matter mixer, and the mustard with proportional quantity soaked the water logging bubble 12 hours with a small amount of horseradish again, it is standby to wear into thick slurry through colloid mill, other auxiliary material mixes standby by proportional quantity, make cream at last, and other standby mixed accessories is added the thick slurry of horseradish under the situation that constantly stirs, continue to stir, add the above-mentioned mustard slurry of making then, stir evenly, the emulsion with above-mentioned preparation adds stirring until becoming uniform ointment shape at last.With the bottle placer quantitative filling in polybag or plastic tube, the vacuum heat sealing.
Embodiment 3:
The prescription of horseradish cream is as follows: weight %
Horseradish and horseradish soak water and mustard 71
Beta-schardinger dextrin-and xanthans 5.5
D-D-sorbite 5
Edible oil 4.5
Soybean lecithin 1.5
Salt 8
Gardenia Yellow 0.3
Chlorophyll 0.7
Vitamin C 2
Monosodium glutamate 1.5
Wherein horseradish and horseradish immersion water and mustard total amount must equal 71% of total content, horseradish and horseradish soak 65% of the desirable total content of water, it is 1: 2.4 that horseradish and horseradish soak the water ratio, essence and xanthans total amount that 6% of the desirable total content of mustard is got total content must equal 5.5% of total content, but 5% of beta-schardinger dextrin-total content, 0.5% of the desirable total content of xanthans.
The manufacture craft of above-mentioned prescription is as follows:
Under 2-6 ℃ of condition, the horseradish that dried horseradish sheet is added 2.4 times of weight soaks water seal immersion 24 hours, the horseradish sheet is pulled out, rub with pulverizer, the horseradish that rubs mixes colloid mill with horseradish immersion water and wears into thick pulpous state horseradish, prepare auxiliary material then, from total amount is that 200 times the horseradish that takes out to the xanthans amount the horseradish immersion water of 2.4 times of dried horseradish sheets soaks water, the xanthans of proportional quantity is suspended in 200 times the water, the edible oil that adds proportional quantity, soybean lecithin, it is standby to stir into uniform emulsion with even matter mixer, and the mustard with proportional quantity soaked the water logging bubble 10 hours with a small amount of horseradish again, it is standby to wear into thick slurry through colloid mill, other auxiliary material mixes standby by proportional quantity, make cream at last, and other standby mixed accessories is added the thick slurry of horseradish under the situation that constantly stirs, continue to stir, add the above-mentioned mustard slurry of making then, stir evenly, the emulsion with above-mentioned preparation adds stirring until becoming uniform ointment shape at last.With the bottle placer quantitative filling in polybag or plastic tube, the vacuum heat sealing.
Claims (2)
1, a kind of horseradish paste flavouring includes horseradish, edible oil, salt and natural colouring matter, and it is characterized in that its prescription and component are as follows: the prescription of horseradish cream is as follows: weight %
Horseradish and horseradish soak water and mustard 71
Beta-schardinger dextrin-and xanthans 5.5
D-D-sorbite 5
Edible oil 4.5
Soybean lecithin 1.5
Salt 8
Gardenia Yellow 0.3
Chlorophyll 0.7
Vitamin C 2
Monosodium glutamate 1.5
Wherein horseradish and horseradish immersion water and mustard total amount must equal 71% of total content, horseradish and horseradish soak the 55-67% of the desirable total content of water, it is 1 that horseradish and horseradish soak the water ratio: 2-2.5, the 4-16% of the desirable total content of mustard, beta-schardinger dextrin-and xanthans total amount must equal 5.5% of total content, the 4.5-5% of the desirable total content of beta-schardinger dextrin-, the 0.5-1% of the desirable total content of xanthans.
2, a kind of horseradish paste flavouring preparation as claimed in claim 1 and processing technology is characterized in that
Under 2-6 ℃ of condition, the horseradish that dried horseradish sheet is added 2-2.5 times of weight soaks water seal immersion 24 hours, the horseradish sheet is pulled out, rub with pulverizer, the horseradish that rubs mixes colloid mill with horseradish immersion water and wears into thick pulpous state horseradish, prepare auxiliary material then, from total amount is that dried horseradish sheet 2-2.5 horseradish doubly soaks 200 times the horseradish immersion water that takes out the water to the xanthans amount, the xanthans of proportional quantity is suspended in 200 times the water, the edible oil that adds proportional quantity, soybean lecithin, it is standby to stir into uniform emulsion with even matter mixer, and the mustard with proportional quantity soaked the water logging bubble 8-12 hour with a small amount of horseradish again, it is standby to wear into thick slurry through colloid mill, other auxiliary material mixes standby by proportional quantity, make cream at last, and other standby mixed accessories is added the thick slurry of horseradish under the situation that constantly stirs, continue to stir, add the above-mentioned mustard slurry of making then, stir evenly, the emulsion with above-mentioned preparation adds stirring until becoming uniform ointment shape at last.With the bottle placer quantitative filling in polybag or plastic tube, the vacuum heat sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93112007A CN1096420A (en) | 1993-06-12 | 1993-06-12 | Horseradish paste flavouring preparation and processing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93112007A CN1096420A (en) | 1993-06-12 | 1993-06-12 | Horseradish paste flavouring preparation and processing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1096420A true CN1096420A (en) | 1994-12-21 |
Family
ID=4989752
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93112007A Pending CN1096420A (en) | 1993-06-12 | 1993-06-12 | Horseradish paste flavouring preparation and processing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1096420A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100353863C (en) * | 2006-01-17 | 2007-12-12 | 天津商学院 | Highly water-soluble horse radish oil powder preparation method |
| CN102302130A (en) * | 2011-07-04 | 2012-01-04 | 李国忠 | Semi-solid composite flavor and manufacturing process |
| CN102450616A (en) * | 2010-10-26 | 2012-05-16 | 华中农业大学 | Method for keeping flavor and color of red vegetables by using gel system |
| CN102077980B (en) * | 2009-11-26 | 2013-04-03 | 东莞市百味佳食品有限公司 | Salad sauce with mustard flavor and preparation method thereof |
| CN103005383A (en) * | 2012-11-30 | 2013-04-03 | 广州合诚实业有限公司 | Salty sauce containing meat particles for bread with long shelf life and preparation method thereof |
| CN103584068A (en) * | 2013-11-11 | 2014-02-19 | 哈尔滨艾克尔食品科技有限公司 | Horseradish sauce powder |
| CN103907899A (en) * | 2013-11-18 | 2014-07-09 | 苏州厦都贸易有限公司 | Horseradich sauce and preparation method thereof |
| CN104939017A (en) * | 2015-05-28 | 2015-09-30 | 大连工业大学 | Preparation method for fermented lemon-flavoured horseradish paste |
| CN105077145A (en) * | 2015-07-17 | 2015-11-25 | 王士宁 | Spicy flavoring agent and preparation method thereof |
| CN105231411A (en) * | 2015-09-01 | 2016-01-13 | 大连天力调味食品有限公司 | Wasabi or horseradish sauce capable of keeping fresh at normal atmospheric temperature and making method of wasabi or horseradish sauce |
| CN105595292A (en) * | 2015-09-01 | 2016-05-25 | 大连天力调味食品有限公司 | Fragrant citrus flavor wasabi and making method thereof |
| CN106616831A (en) * | 2016-09-11 | 2017-05-10 | 广东佳隆食品股份有限公司 | Irritating green mustard and production method thereof |
| CN107334136A (en) * | 2017-07-13 | 2017-11-10 | 防城港圣保堂制药有限公司 | A kind of vegetarian diet soup stock pack composition of the VC containing ion and preparation method thereof |
-
1993
- 1993-06-12 CN CN93112007A patent/CN1096420A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100353863C (en) * | 2006-01-17 | 2007-12-12 | 天津商学院 | Highly water-soluble horse radish oil powder preparation method |
| CN102077980B (en) * | 2009-11-26 | 2013-04-03 | 东莞市百味佳食品有限公司 | Salad sauce with mustard flavor and preparation method thereof |
| CN102450616A (en) * | 2010-10-26 | 2012-05-16 | 华中农业大学 | Method for keeping flavor and color of red vegetables by using gel system |
| CN102450616B (en) * | 2010-10-26 | 2013-05-08 | 华中农业大学 | Method for keeping flavor and color of red vegetables by using gel system |
| CN102302130A (en) * | 2011-07-04 | 2012-01-04 | 李国忠 | Semi-solid composite flavor and manufacturing process |
| CN103005383A (en) * | 2012-11-30 | 2013-04-03 | 广州合诚实业有限公司 | Salty sauce containing meat particles for bread with long shelf life and preparation method thereof |
| CN103584068A (en) * | 2013-11-11 | 2014-02-19 | 哈尔滨艾克尔食品科技有限公司 | Horseradish sauce powder |
| CN103907899A (en) * | 2013-11-18 | 2014-07-09 | 苏州厦都贸易有限公司 | Horseradich sauce and preparation method thereof |
| CN104939017A (en) * | 2015-05-28 | 2015-09-30 | 大连工业大学 | Preparation method for fermented lemon-flavoured horseradish paste |
| CN104939017B (en) * | 2015-05-28 | 2017-04-12 | 大连工业大学 | Preparation method for fermented lemon-flavoured horseradish paste |
| CN105077145A (en) * | 2015-07-17 | 2015-11-25 | 王士宁 | Spicy flavoring agent and preparation method thereof |
| CN105231411A (en) * | 2015-09-01 | 2016-01-13 | 大连天力调味食品有限公司 | Wasabi or horseradish sauce capable of keeping fresh at normal atmospheric temperature and making method of wasabi or horseradish sauce |
| CN105595292A (en) * | 2015-09-01 | 2016-05-25 | 大连天力调味食品有限公司 | Fragrant citrus flavor wasabi and making method thereof |
| CN106616831A (en) * | 2016-09-11 | 2017-05-10 | 广东佳隆食品股份有限公司 | Irritating green mustard and production method thereof |
| CN107334136A (en) * | 2017-07-13 | 2017-11-10 | 防城港圣保堂制药有限公司 | A kind of vegetarian diet soup stock pack composition of the VC containing ion and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |