CN109864291A - A kind of horseradish petiole sauce and preparation method thereof - Google Patents
A kind of horseradish petiole sauce and preparation method thereof Download PDFInfo
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- CN109864291A CN109864291A CN201910208615.6A CN201910208615A CN109864291A CN 109864291 A CN109864291 A CN 109864291A CN 201910208615 A CN201910208615 A CN 201910208615A CN 109864291 A CN109864291 A CN 109864291A
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- horseradish
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- petiole
- horseradish petiole
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Abstract
The present invention relates to a kind of horseradish petiole sauce, component and parts by weight are as follows: 50-80 parts of horseradish petiole, 1-20 parts of thickener, 1-20 parts of fumet, 1-10 parts of flavoring agent, 1-10 parts of unsaturated fatty acid, 1-20 parts of water；The invention also discloses the preparation methods of above-mentioned horseradish petiole sauce.Technical solution of the present invention can generate mutually the substance of synergistic effect by the way that modified starch etc. is added in horseradish petiole sauce, can be improved horseradish utilization rate, keep product colour pleasing it is not necessary that color stabilizer is added and can farthest retain the isothiocyanates in horseradish petiole and make it have high retention degree.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of horseradish petiole sauce and preparation method thereof.
Background technique
Horseradish is a kind of special edible health plant found in the world today, is extremely precious in the international market
Seasoned food, it is expensive, the market demand is very big.Since horseradish growth conditions is special, the place of suitable growth plantation is limited,
Horseradish product now in the international market is extremely rare.Horseradish is not only in good taste, has nutritional ingredient abundant, also adjusts containing immune
Section effect and the multiple pharmacological effects such as antibacterial, anticancer, anti-oxidant.
Horseradish has unique pungent taste, and main component is isothiocyanates, and amino acid rich in, vitamin
With the multiple trace element of needed by human body, has and improve a poor appetite, promote vitamin B1Synthesis, the stabilization of Vitamin C, antibacterial it is anti-
Helminth and other effects.Contained isothiocyanates high volatility and unstable in horseradish plant body, in plant body usually with
Carbohydrate is combined into glycocide and is present in rhizome etc. in tissue, if these cell tissues are destroyed, in certain temperature and wet
Lower endogenous myrosase is spent to act on endogenic Glucosinolate hydrolysis generation isothiocyanates and volatilize.5- first sulphur in horseradish
Base amyl isothiocyanates, 6- methyl mercapto hexyl isothiocyanates, 7- methyl mercapto heptyl isothiocyanates make it have unique
Fragrance, and it is optimal with 6- methyl mercapto hexyl isothiocyanate fragrance.But existing horseradish product is mostly that horseradish sauce or green mustard are peppery, main
What is utilized is the rhizome part of horseradish, and the report that horseradish blade and petiole are used is less.
Summary of the invention
The purpose of the present invention is to provide a kind of horseradish petiole sauce containing modified starch, can be improved horseradish utilization rate,
Keep product colour pleasing it is not necessary that color stabilizer is added and can farthest retain the isothiocyanates in horseradish petiole and make it
With high retention degree.
The present invention to achieve the above object the technical solution adopted is that: a kind of horseradish petiole sauce, component and parts by weight
It is as follows: 50-80 parts of horseradish petiole, 1-20 parts of thickener, 1-20 parts of fumet, 1-10 parts of flavoring agent, unsaturated fatty acid 1-10
Part, 1-20 parts of water；
Further, the thickener is modified starch；
Further, the preparation method of the modified starch is as described below: extracting corn starch is dissolved in deionized water, while stirring
It mixes side and is heated to 40-70 DEG C, ultrasonic wave is down to room temperature after acting on 8-12 minutes and obtains modified starch liquid；
Further, ultrasonic power 200-400W；
Further, the fumet is that the soybean grain milling to stir-fry is made；
Further, the flavoring agent is sodium chloride, unsaturated fatty acid is linoleic acid；
The invention also discloses the preparation methods of horseradish petiole sauce as described above, and specific step is as follows；
1) chopping obtains horseradish petiole section after taking the petiole part of horseradish to clean, and breaks into horseradish petiole slurries through beater；
2) horseradish petiole slurries and thickener are sequentially added into fumet, unsaturated fatty acid after mixing；
3) the mixture deepfreeze for obtaining step 2) 1-4 days；
4) flavoring agent is added into the mixture that step 3) obtains and stirs evenly, up to product after sterilizing；
Further, deepfreeze is 6-8 DEG C in step 3)；
Further, it is flashed before step 4) sterilizing or after sterilizing, by solid concentration control between 90-95%.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
(1) by using the farinaceous size through supersonic modifying as thickener, it is soft and smooth that horseradish petiole sauce can on the one hand be given
Fine and smooth quality, while fermentation substrate can be provided for horseradish petiole sauce, and its antienzyme of the farinaceous size after supersonic modifying hydrolyzes
Performance enhancement, enzymatic hydrolysis or hydrolysate glucose reduce, the activity of thioglucosidase can be retained to the greatest extent, make thioglucose
Glycosides enzyme enzyme digestion reaction is more complete, is farthest presented flavor substance in horseradish petiole；Used cornstarch
It has the characteristic for being not easy retrogradation mainly based on amylose after ultrasound, can each suspended material in preferably stable sauce body
Stability, preferable dispersion coating function can be provided to Ester so as to play the role of it is certain it is solid it is fragrant, prevent because waving
It sends out and loses a part of fragrance, the groups such as its hydroxyl also can provide protective effect to the piquancy component of horseradish petiole；
(2) powder worn by using the soya bean after stir-frying can increase unique wind as fumet for horseradish petiole sauce
Taste makes it have certain paste flavor；The isoflavones components being rich in soya bean also can chlorophyll in effective protection horseradish petiole and
Certain color-protecting function is played, uses such as vitamin C color protection ingredient without additional, can be reduced production stage, reduction is produced into
This；Faint yellow possessed by soybean powder itself after stir-frying also can be that product horseradish petiole sauce is hyperchromic without additionally using sunset
The pigments such as Huang；
(3) it is mixed again with flavoring agent after adding thickener, so that flavoring agent sodium chloride is to the bad of horseradish petiole sauce flavor
Influence is preferably minimized；Pungent flavor substance will not be influenced because of high temperature to adjust the water content of horseradish petiole sauce additionally by flash distillation
Preservation again can improve horseradish petiole sauce mouthfeel, be conducive to storage.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described.
Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts all
Other embodiments shall fall within the protection scope of the present invention.
Embodiment 1
A kind of horseradish petiole sauce, component and parts by weight are as follows: 70 portions of horseradish petiole, stir-fries at 10 parts of modified starch
10 parts of 10 parts of 20 parts of powder, sodium chloride, linoleic acid that soybean grain is worn into, 20 parts of deionized water；
The preparation method of the modified starch is as described below: 10 parts of extracting corn starch are dissolved in 20 parts of deionized water, while stirring
It mixes side and is heated to 70 DEG C, the ultrasonic wave of 400W power is down to room temperature after acting on 12 minutes and obtains modified starch liquid；
The preparation method of horseradish petiole sauce, specific step is as follows；
1) chopping obtains the horseradish petiole section of 2cm or so length after taking the petiole part of horseradish to clean, and breaks into through beater
Horseradish petiole slurries；
2) horseradish petiole slurries and modified starch liquid are sequentially added into soybean powder, linoleic acid after mixing；
3) 6 DEG C of mixture for obtaining step 2) refrigerate 4 days；
4) sodium chloride is added into the mixture that step 3) obtains and stirs evenly, is flashed after sterilizing (by solid content
Concentration is controlled 90% or so) to get product.
Embodiment 2
A kind of horseradish petiole sauce, component and parts by weight are as follows: 80 portions of horseradish petiole, stir-fries at 20 parts of modified starch
10 parts of 10 parts of 20 parts of powder, sodium chloride, linoleic acid that soybean grain is worn into, 20 parts of deionized water；
The preparation method of the modified starch is as described below: 20 parts of extracting corn starch are dissolved in 20 parts of deionized water, while stirring
It mixes side and is heated to 70 DEG C, the ultrasonic wave of 400W power is down to room temperature after acting on 12 minutes and obtains modified starch liquid；
The preparation method of horseradish petiole sauce, specific step is as follows；
1) chopping obtains the horseradish petiole section of 2cm or so length after taking the petiole part of horseradish to clean, and breaks into through beater
Horseradish petiole slurries；
2) horseradish petiole slurries and modified starch liquid are sequentially added into soybean powder, linoleic acid after mixing；
3) 8 DEG C of mixture for obtaining step 2) refrigerate 1 day；
4) sodium chloride is added into the mixture that step 3) obtains and stirs evenly, is flashed after sterilizing (by solid content
Concentration is controlled 95% or so) to get product.
Embodiment 3
Taking according to the every 5g of product prepared by embodiment 1 is a test tube, randomly selects 10 pipes, stores 1 year at 3 DEG C, and presses
Organoleptic indicator is carried out according to fresh 10 pipe of product prepared by embodiment 1 and physical and chemical index compares, and as a result as follows: color is slightly deeper than newly
Product, the chartreuse to be slightly in dark reddish brown, pungent flavor indifference, fresh Flavor indifference, the sauce body uniformity and viscosity without
Difference；Microbiological indicator and moisture are met the requirements of the standard；Isothiocyanates (in terms of allyl group isosulfocyanate) relative amount is only
Lower than new product 0.11%, it is 0.45%；Sodium sulfite is not exceeded.
Simply to illustrate that technical concepts and features of the invention, its purpose is allows in the art above-described embodiment
Those of ordinary skill cans understand the content of the present invention and implement it accordingly, and it is not intended to limit the scope of the present invention.It is all
It is changes or modifications equivalent made by the essence of content according to the present invention, should be covered by the scope of protection of the present invention.
Claims (9)
1. a kind of horseradish petiole sauce, which is characterized in that its component and parts by weight are as follows: 50-80 parts of horseradish petiole, thickener 1-
20 parts, 1-20 parts of fumet, 1-10 parts of flavoring agent, 1-10 parts of unsaturated fatty acid, 1-20 parts of water.
2. a kind of horseradish petiole sauce as described in claim 1, which is characterized in that the thickener is modified starch.
3. a kind of horseradish petiole sauce as claimed in claim 2, which is characterized in that the following institute of the preparation method of the modified starch
State: extracting corn starch is dissolved in deionized water, is heated to 40-70 DEG C while stirring, ultrasonic wave is down to room after acting on 8-12 minutes
It is warm to obtain modified starch liquid.
4. a kind of horseradish petiole sauce as claimed in claim 3, which is characterized in that ultrasonic power 200-400W.
5. a kind of horseradish petiole sauce as described in claim 1, which is characterized in that the fumet is the soybean grain milling to stir-fry
It is made.
6. a kind of horseradish petiole sauce as described in claim 1, which is characterized in that the flavoring agent is sodium chloride, unsaturation
Fatty acid is linoleic acid.
7. a kind of preparation method of horseradish petiole sauce according to claim 1 to 6, which is characterized in that specific step
It is rapid as follows；
1) chopping obtains horseradish petiole section after taking the petiole part of horseradish to clean, and breaks into horseradish petiole slurries through beater；
2) horseradish petiole slurries and thickener are sequentially added into fumet, unsaturated fatty acid after mixing；
3) the mixture deepfreeze for obtaining step 2) 1-4 days；
4) flavoring agent is added into the mixture that step 3) obtains and stirs evenly, up to product after sterilizing.
8. the preparation method of horseradish petiole sauce as claimed in claim 7, which is characterized in that deepfreeze is 6-8 in step 3)
℃。
9. the preparation method of horseradish petiole sauce as claimed in claim 8, which is characterized in that before step 4) sterilizing or sterilizing is laggard
Row flash distillation, by solid concentration control between 90-95%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201910208615.6A CN109864291A (en) | 2019-03-19 | 2019-03-19 | A kind of horseradish petiole sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910208615.6A CN109864291A (en) | 2019-03-19 | 2019-03-19 | A kind of horseradish petiole sauce and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111700091A (en) * | 2020-06-17 | 2020-09-25 | 金葵食品科技（大连）股份有限公司 | Horseradish-flavored moon cake and preparation method thereof |
| WO2023276675A1 (en) * | 2021-06-28 | 2023-01-05 | 株式会社Ｊ－オイルミルズ | Spice flavor enhancer and method for enhancing spice flavor of foodstuff |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077980A (en) * | 2009-11-26 | 2011-06-01 | 东莞市百味佳食品有限公司 | Salad sauce with mustard flavor and preparation method thereof |
| CN108851012A (en) * | 2018-05-28 | 2018-11-23 | 金葵食品科技（大连）股份有限公司 | A kind of horseradish sauce and preparation method thereof |
-
2019
- 2019-03-19 CN CN201910208615.6A patent/CN109864291A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077980A (en) * | 2009-11-26 | 2011-06-01 | 东莞市百味佳食品有限公司 | Salad sauce with mustard flavor and preparation method thereof |
| CN108851012A (en) * | 2018-05-28 | 2018-11-23 | 金葵食品科技（大连）股份有限公司 | A kind of horseradish sauce and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 何小维等: "超声处理后的玉米淀粉与环氧丙烷的反应机理", 《华南理工大学学报（自然科学版）》 * |
| 高海生: "《蔬菜酱腌干制实用技术》", 30 September 2009 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111700091A (en) * | 2020-06-17 | 2020-09-25 | 金葵食品科技（大连）股份有限公司 | Horseradish-flavored moon cake and preparation method thereof |
| WO2023276675A1 (en) * | 2021-06-28 | 2023-01-05 | 株式会社Ｊ－オイルミルズ | Spice flavor enhancer and method for enhancing spice flavor of foodstuff |
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