CN110800988A - High-temperature-resistant mustard flavor seasoning and preparation method and application thereof - Google Patents
High-temperature-resistant mustard flavor seasoning and preparation method and application thereof Download PDFInfo
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- CN110800988A CN110800988A CN201911093761.5A CN201911093761A CN110800988A CN 110800988 A CN110800988 A CN 110800988A CN 201911093761 A CN201911093761 A CN 201911093761A CN 110800988 A CN110800988 A CN 110800988A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
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- SPCNPOWOBZQWJK-UHFFFAOYSA-N dimethoxy-(2-propan-2-ylsulfanylethylsulfanyl)-sulfanylidene-$l^{5}-phosphane Chemical compound COP(=S)(OC)SCCSC(C)C SPCNPOWOBZQWJK-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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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 high-temperature resistant mustard flavor seasoning, a preparation method and application thereof, and belongs to the technical field of seasoning processing, wherein the seasoning comprises, by weight, 15-20 parts of horseradish powder, 5-10 parts of mustard powder, 5-10 parts of white vinegar, 2-4 parts of salt, 3-9 parts of xylitol, 50-70 parts of water, 6-8 parts of sunflower oil, 0.1-0.3 part of ginger powder, 0.4-0.8 part of xanthan gum, 0.1-0.4 part of white pepper, 4-6 parts of starch sodium octenyl succinate, 0.2-0.5 part of nano silica sol, 5-6 parts of β -cyclodextrin, 0.1-0.2 part of ascorbic acid and 0.2-0.4 part of glycerol monostearate.
Description
Technical Field
The invention relates to a high-temperature-resistant mustard flavor seasoning as well as a preparation method and application thereof, belonging to the technical field of seasoning processing.
Background
In recent years, with the rapid development of economy in China, the living standard of people is continuously improved, people pay more and more attention to healthy diet, and the requirement on indispensable condiments in daily life is higher and higher. Mustard is also increasingly accepted as a flavoring. The mustard sauce has special spicy flavor, strong bactericidal capacity and anticancer medicinal value, is widely concerned by various countries in the world, and occupies more and more goods shelves in supermarkets at various parts of the country. The mustard sauce is used as a seasoning for cold vegetable and seafood, has the characteristics of convenient use, long storage period, cleanness, sanitation and the like, and is popular with consumers. The mustard sauce is prepared from horseradish which belongs to the genus Brassica in the family of Cruciferae, the pungent flavor of the mustard sauce is caused by breakage of cell walls of the horseradish in the processing process, myrosinase is released, thioglucoside in the horseradish is hydrolyzed into isothiocyanate substances under the catalysis of the myrosinase in a water environment, and allyl iso-sulfate is generally recognized as a main flavor substance of the mustard sauce. Therefore, the content and the quality of the allyl isothiocyanate in the mustard sauce are important indexes for measuring the quality of mustard, the higher the content of the allyl isothiocyanate in the mustard sauce is, the stronger the spicy flavor is, the better the quality of the mustard sauce is, and the efficacy of the allyl isothiocyanate is as follows:
1) the anticancer effect is as follows: in prospective research reports relating to cancer, indicating that mustard vegetables are consumed in negative correlation with cancer risk, the american national research council studied the ability of more than 20 natural and synthetic AITCs to prevent the development of cancer, and therefore recommended increased consumption of these vegetables. Epidemiological studies have also shown that the consumption of these vegetables in large quantities significantly reduces the incidence of malignancies. Allyl isothiocyanate is a component in food, has obvious anticancer effect under certain conditions, and is an edible substance with great use prospect.
2) Sterilization and disinfection effects: the effective antibacterial component of horseradish plant is allyl iso-sulfate with pungent flavor. Related researches indicate that allyl isothiocyanate is a food preservative which is widely concerned besides being used as a seasoning. Research shows that allyl isothiocyanate has strong inhibiting effect on bacteria, yeast and mold. Therefore, in recent years, a great deal of research on the antibacterial performance of allyl isothiocyanate has been carried out abroad, and the allyl isothiocyanate is tried to be applied to food packaging.
3) The medical efficacy is as follows: in some reports of Chinese related medicine, allyl isothiocyanate is indicated to have the effects of benefiting internal organs, diminishing inflammation, relieving pain, reducing phlegm, promoting qi, promoting appetite, sweating, dispelling cold, mildly stimulating appetite, promoting digestion and the like. Allyl isothiocyanate has unique irritation and spicy taste, can stimulate gastric secretion, stimulate appetite, has the functions of helping digestion and resuscitation of human bodies, and is very popular with people. Production of allyl isothiocyanate in horseradish: a glucosinolate exists in horseradish, which cannot be hydrolyzed under normal conditions, and can be hydrolyzed into an isothionate substance only in the presence of water and myrosinase, wherein allyl isothiocyanate accounts for the main part and is the main taste substance of mustard sauce.
However, the mustard flavor products have the problems that isothiocyanate substances are unstable, are easy to volatilize at normal temperature and are easy to decompose by heating. The stability of isothiocyanate substances is a main reason influencing the quality of the mustard, and at present, no high-temperature-resistant mustard product is available in the market, so that the development of a high-temperature-resistant mustard product by improving the stability of allyl iso-sulfate is necessary.
There have been many published reports on patents on mustard condiments.
Shijiuqiang (publication No. CN106912892A) discloses a sea mustard sauce which is prepared by adding seafood, and the flavor of the seafood is utilized to cover a part of the pungent taste of mustard, so that although the taste of the mustard sauce is soft, the volatility and the non-preservability of isothiocyanate substances are not considered. Compared with the invention, the isothiocyanate substances are not well protected, and the product is only suitable for being eaten together with dishes in a cold mode and is not suitable for hot processing.
Wangqinhai (application number: 201810684280.0) discloses a preparation method of yellow mustard sauce, which adopts a colloid mill and an ultrahigh pressure homogenizer to carry out homogenization treatment to obtain the yellow mustard sauce which has rich flavor, fine taste, low calorie, no addition of thickening agent, artificial pigment and preservative and can be preserved at normal temperature. Compared with the present invention, the product can be stored at room temperature, but is not suitable for use under hot processing conditions and cannot be used as a seasoning for hot processed foods.
Givense (application No. 201010198660.7) discloses a mustard sauce craftsman method, which provides a mustard sauce processing method without chemical preservative and with low deterioration, adopts warm water soaking and high temperature steaming to enhance the taste of the mustard sauce, and adds salt and mature vinegar to store the mustard sauce for 5-7 months under sealed condition. Although the isothiocyanate compound can be stored for a long period of time as compared with the present invention, it cannot be prevented from being volatilized well without adding a substance for protecting the isothiocyanate compound, and cannot be used as a seasoning for a thermally processed food.
Plum Wanjun (publication No. CN1092614) discloses a minced garlic mustard sauce, which is added with garlic component. Compared with the product, the method solves the problems of excessive strong pungent taste and water separation during long-term storage in the existing mustard sauce. However, the pungent flavor of garlic in the method weakens the pungent flavor of allyl isothiocyanate, and the pungent flavor of mustard itself is not fully utilized. The spicy substances in garlic are likewise not protected and are easily volatile, and are likewise unsuitable for hot processing.
Disclosure of Invention
The invention provides a high-temperature-resistant mustard flavor seasoning and a preparation method and application thereof, wherein horseradish is subjected to freeze drying and superfine ball milling and crushing, modified starch sodium octenyl succinate starch and sunflower oil are added to improve the stability of isothiocyanate substances and facilitate storage, and the added stabilizer nano silica sol is cooperated with β -cyclodextrin to improve the stability of allyl isothiocyanate in mustard under the high-temperature condition, so that the mustard has a mellow mustard flavor under the high-temperature heating condition.
The technical scheme of the invention is as follows:
a high-temperature resistant mustard flavor seasoning comprises, by weight, 15-20 parts of horseradish powder, 5-10 parts of mustard powder, 5-10 parts of white vinegar, 2-4 parts of salt, 3-9 parts of xylitol, 50-70 parts of water, 6-8 parts of sunflower oil, 0.1-0.3 part of ginger powder, 0.4-0.8 part of xanthan gum, 0.1-0.4 part of white pepper, 4-6 parts of sodium starch octenyl succinate, 0.2-0.5 part of nano silica sol, 5-6 parts of β -cyclodextrin, 0.1-0.2 part of ascorbic acid and 0.2-0.4 part of glycerol monostearate.
A preparation method of a high-temperature resistant mustard flavor seasoning mainly comprises the following steps:
(1) and (3) drying: cleaning 500g of horseradish, slicing, and drying in a freeze dryer;
(2) ball milling and crushing: carrying out low-temperature ball milling on the freeze-dried horseradish obtained in the step (1) by using an ultramicro ball mill, and sieving by using a 120-mesh sieve after crushing;
(3) heating for dissolving: mixing 0.2-0.4 part of glyceryl monostearate and 6-8 parts of sunflower oil, and heating and dissolving in water bath at 50-60 deg.C to obtain solution A;
(4) stirring: mixing, stirring and dissolving 0.4-0.8 part of xanthan gum and 4-6 parts of sodium starch octenyl succinate, and placing in a water bath at 90-95 ℃ for 15-30min to obtain a solution B for later use;
(5) fermenting, namely mixing and stirring 15-20 parts of the horseradish powder obtained in the step (2), 50-70 parts of water, 0.2-0.5 part of nano silica sol and 5-6 parts of β -cyclodextrin, performing low-frequency ultrasonic treatment for 30min, and then preparing for 1-2h at 40-50 ℃ to obtain a horseradish mixture;
(6) preparing materials: adding the solution A obtained in the step (3) and the solution B obtained in the step (4) into the horseradish mixture obtained in the step (5), then adding 5-10 parts of seasoning white vinegar, 2-4 parts of salt, 0.1-0.3 part of ginger powder, 0.1-0.4 part of rhizoma imperatae, 3-9 parts of xylitol and 0.1-0.2 part of ascorbic acid, and homogenizing the obtained mixture by using an IKA homogenizer to obtain a mustard primary product;
(7) and (3) sterilization: and (4) filling the mustard primary product obtained in the step (6) into a plastic hose, and performing radio frequency sterilization for 25-30min to obtain a mustard flavor seasoning finished product.
The freeze-drying conditions in the step (1) are set as follows: the cold trap temperature is-42 ℃ and the vacuum degree is 80 Pa.
And (3) starting condensate water circulation before ball milling in the step (2), setting the ball milling temperature at 0 ℃, and performing ball milling: material 3: 1, after ball milling and crushing, screening the horseradish powder with a 120-mesh sieve.
The homogenizing conditions of the homogenizer in the step (6) are as follows: the power is 1.5kw, the switch is on for 4-7s, and the switch is off for 2-3s, which is 6min in total.
The application of the high-temperature resistant mustard flavor seasoning is to apply the mustard flavor seasoning to film-coated high-temperature fried food or film-coated high-temperature baked food.
An application of a high temperature resistant mustard flavor seasoning is characterized in that the mustard flavor seasoning is smeared on the surface of peas, fried at 200 ℃ for 3min, taken out and cooled.
An application of a high temperature resistant mustard flavor seasoning is characterized in that the mustard flavor seasoning is smeared on the surface of peanuts, is placed in an oven, is baked at 180 ℃ for 15min, and is taken out and cooled.
The invention has the beneficial effects that:
according to the mustard sauce, horseradish is pretreated by utilizing a freeze drying and ultrafine grinding ball mill, a condensed water circulating system is arranged in the ultrafine grinding ball mill, the whole process is carried out at a low temperature, the damage of sinapse and the volatilization of isothiocyanates are avoided, the sunflower oil is used for replacing the soybean oil, the sunflower oil is rich in linoleic acid and can well protect the isothiocyanates, the added xylitol reduces the water activity of the mustard sauce, the hydrolysis of the isothiocyanates is inhibited, the mustard flavor of the mustard sauce is prolonged, meanwhile, the Maillard reaction generated during heating is prevented from influencing the color during heating, the stability of the allyl isothiocyanate can be improved by adding the modified starch sodium octenyl succinate, the volatilization of the allyl isothiocyanate is delayed, the added nano silica sol is cooperated with β -cyclodextrin to improve the high-temperature stability of the allyl isothiocyanate in the mustard sauce, and the good mustard flavor of the mustard sauce is kept at a high temperature.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1 preparation of high temperature resistant mustard flavor seasoning and application in fried pea coating
The formula of the high-temperature resistant mustard flavor seasoning comprises 15 parts of horseradish powder, 5 parts of mustard powder, 5 parts of white vinegar, 2 parts of salt, 5 parts of sodium glutamate, 3 parts of xylitol, 60 parts of water, 6 parts of sunflower oil, 0.1 part of ginger powder, 0.5 part of xanthan gum, 0.2 part of white pepper, 4 parts of sodium starch octenyl succinate, 0.5 part of nano silica sol, 4 parts of β -cyclodextrin, 0.1 part of ascorbic acid and 0.2 part of glyceryl monostearate.
The preparation method of the high-temperature resistant mustard flavor seasoning specifically comprises the following steps:
1) and (3) drying: cleaning 500g of horseradish, slicing, and drying in a freeze dryer at the temperature of minus 42 ℃ and the vacuum degree of 80 Pa;
2) ball milling and crushing: carrying out low-temperature ball milling on the freeze-dried horseradish obtained in the step (1) by using an ultramicro ball mill, starting condensate water circulation before ball milling, setting the temperature at 0 ℃, and carrying out ball milling: material 3: 1, after ball milling and crushing, screening the horseradish powder with a 120-mesh sieve.
3) Heating for dissolving: mixing 0.2 part of glyceryl monostearate and 6 parts of sunflower oil, and heating and dissolving in a water bath at 50 ℃ to obtain a solution A for later use;
4) stirring: mixing, stirring and dissolving 0.5 part of xanthan gum and 4 parts of sodium starch octenyl succinate, and placing in a water bath at 90 ℃ for 25min to obtain a solution B for later use;
5) fermenting, namely mixing and stirring 15 parts of the horseradish powder obtained in the step (2) and 5 parts of mustard powder, 60 parts of water, 0.5 part of nano silica sol and 4 parts of β -cyclodextrin, then carrying out ultrasonic treatment for 30min, and then fermenting at 40 ℃ for 1h to obtain a horseradish mixture;
6) preparing materials: adding the solution A in the step (3) and the solution B in the step (4) into the horseradish mixture obtained in the step (5), then adding 5 parts of flavoring white vinegar, 2 parts of salt, 5 parts of sodium glutamate, 0.1 part of ginger powder, 0.2 part of rhizoma imperatae, 3 parts of xylitol and 0.1 part of ascorbic acid, homogenizing the obtained mixture by a homogenizer, adjusting to 3 grades, opening for 7s, closing for 3s, and counting for 6min totally to obtain a mustard sauce primary product;
7) and (3) sterilization: filling the mustard primary product obtained in the step (6) into a plastic hose, and performing radio frequency sterilization for 25min to obtain a high-temperature-resistant mustard flavor seasoning;
8) respectively smearing the prepared high-temperature resistant mustard flavor seasoning and the existing mustard sauce on the surface of peas, frying at 200 ℃ for 3min, taking out, and cooling.
The changes in allyl isothiocyanate content of mustard before and after high temperature frying of coated peas are shown in table 1:
TABLE 1 allyl isothiocyanate changes in mustard before and after frying coated peas
The invention mainly provides a high-temperature-resistant mustard flavor seasoning, and solves the problem that allyl isothiocyanate substances are thermolabile and volatile in the heating process of the mustard flavor seasoning, and the data in a table show that the high-temperature-resistant mustard flavor seasoning can well solve the problem. The calculation shows that the preservation rate of the allyl isothiocyanate in the mustard sauce after high-temperature frying (the content of the allyl isothiocyanate before frying/the content of the allyl isothiocyanate after frying) is 63.31 percent and is far higher than the preservation rate of the allyl isothiocyanate in the mustard sauce in the prior art by 28.33 percent. Therefore, the high temperature resistance of the product is fully proved. In addition, compared with the existing mustard sauce, the mustard sauce of the invention contains more allyl isothiocyanate, and has stronger mustard flavor. The invention is suitable for coating high-temperature fried food.
Example 2 preparation of high temperature mustard resistant flavored seasoning and application thereof in baking peanut coating film
The formula of the high-temperature resistant mustard flavor seasoning comprises 15 parts of horseradish powder, 5 parts of mustard powder, 3 parts of white vinegar, 5 parts of salt, 5 parts of sodium glutamate, 3 parts of xylitol, 55 parts of water, 4 parts of sunflower oil, 0.1 part of ginger powder, 1 part of xanthan gum, 0.2 part of white pepper, 5 parts of starch sodium octenyl succinate, 0.4 part of nano silica sol, 5 parts of β -cyclodextrin, 0.1 part of ascorbic acid and 0.2 part of glyceryl monostearate.
The preparation method of the high-temperature resistant mustard flavor seasoning specifically comprises the following steps:
1) and (3) drying: cleaning 500g of horseradish, slicing, and drying in a freeze dryer at the temperature of minus 42 ℃ and the vacuum degree of 80 Pa;
2) ball milling and crushing: carrying out low-temperature ball milling on the freeze-dried horseradish obtained in the step (1) by using an ultramicro ball mill, starting condensate water circulation before ball milling, setting the temperature at 0 ℃, and carrying out ball milling: material 3: 1, after ball milling and crushing, screening the horseradish powder with a 120-mesh sieve.
3) Heating for dissolving: mixing 0.2 part of glyceryl monostearate and 4 parts of sunflower oil, and heating and dissolving in a water bath at 50 ℃ to obtain a solution A for later use;
4) stirring: mixing, stirring and dissolving 1 part of xanthan gum and 5 parts of sodium starch octenyl succinate, and placing in a water bath at 90 ℃ for 25min to obtain a solution B for later use;
5) fermenting, namely mixing and stirring 15 parts of the horseradish powder obtained in the step (2) and 5 parts of mustard powder, 55 parts of water, 0.4 part of nano silica sol and 5 parts of β -cyclodextrin, then carrying out ultrasonic treatment for 30min, and then fermenting at 40 ℃ for 1h to obtain a horseradish mixture;
6) adding the solution A obtained in the step (3) and the solution B obtained in the step (4) into the mixture obtained in the step (5), adding 3 parts of flavoring white vinegar, 5 parts of salt, 5 parts of sodium glutamate, 0.1 part of ginger powder, 0.2 part of rhizoma imperatae, 3 parts of xylitol and 0.1 part of ascorbic acid into the mixture, homogenizing the mixture by an IKA homogenizer, adjusting the mixture to 3 grades, opening the mixer for 7s and closing the mixer for 3s for 6min in total to obtain a mustard primary product;
7) sterilizing, namely filling the mustard primary product obtained in the step (6) into a plastic hose, and sterilizing in radio frequency sterilization equipment for 25min to obtain the high-temperature resistant mustard flavor seasoning;
8) respectively applying the prepared mustard sauce and the existing mustard sauce on the surface of peanut, baking in an oven (180 deg.C, 15min), taking out, and cooling.
The changes in allyl isothiocyanate content of mustard before and after baking the coated peanuts are shown in table 2:
TABLE 2 allyl isothiocyanate changes in mustard before and after baking coated peanuts
As can be seen from the data in the table, the preservation rate of the allyl isothiocyanate in the product of the invention after high-temperature baking is 54.01%, which is far higher than the preservation rate of the allyl isothiocyanate in the existing mustard sauce, namely 21.93%. Therefore, the product is also suitable for coating high-temperature baked food.
Claims (8)
1. The high-temperature resistant mustard flavor seasoning is characterized by comprising, by weight, 15-20 parts of horseradish powder, 5-10 parts of mustard powder, 5-10 parts of white vinegar, 2-4 parts of salt, 3-9 parts of xylitol, 50-70 parts of water, 6-8 parts of sunflower oil, 0.1-0.3 part of ginger powder, 0.4-0.8 part of xanthan gum, 0.1-0.4 part of white pepper, 4-6 parts of sodium starch octenyl succinate, 0.2-0.5 part of nano silica sol, 5-6 parts of β -cyclodextrin, 0.1-0.2 part of ascorbic acid and 0.2-0.4 part of glyceryl monostearate.
2. The preparation method of the high temperature resistant mustard flavor seasoning of claim 1, characterized by comprising the following main steps:
(1) and (3) drying: cleaning 500g of horseradish, slicing, and drying in a freeze dryer;
(2) ball milling and crushing: carrying out low-temperature ball milling on the freeze-dried horseradish obtained in the step (1) by using an ultramicro ball mill, and sieving by using a 120-mesh sieve after crushing;
(3) heating for dissolving: mixing 0.2-0.4 part of glyceryl monostearate and 6-8 parts of sunflower oil, and heating and dissolving in water bath at 50-60 deg.C to obtain solution A;
(4) stirring: mixing and stirring 0.4-0.8 part of xanthan gum and 4-6 parts of sodium starch octenyl succinate, dissolving, and placing in a water bath at 90-95 ℃ for 15-30min to obtain a solution B for later use;
(5) fermenting, namely mixing and stirring 15-20 parts of the horseradish powder obtained in the step (2), 50-70 parts of water, 0.2-0.5 part of nano silica sol and 5-6 parts of β -cyclodextrin, performing low-frequency ultrasonic treatment for 30min, and then preparing for 1-2h at 40-50 ℃ to obtain a horseradish mixture;
(6) preparing materials: adding the solution A obtained in the step (3) and the solution B obtained in the step (4) into the horseradish mixture obtained in the step (5), then adding 5-10 parts of seasoning white vinegar, 2-4 parts of salt, 0.1-0.3 part of ginger powder, 0.1-0.4 part of rhizoma imperatae, 3-9 parts of xylitol and 0.1-0.2 part of ascorbic acid, and homogenizing the obtained mixture by a homogenizer to obtain a mustard primary product;
(7) and (3) sterilization: and (4) filling the mustard primary product obtained in the step (6) into a plastic hose, and performing radio frequency sterilization for 25-30min to obtain a mustard flavor seasoning finished product.
3. The method for preparing a high temperature resistant mustard flavor seasoning of claim 2, wherein the lyophilization conditions in step (1) are set as follows: the cold trap temperature is-42 ℃ and the vacuum degree is 80 Pa.
4. The preparation method of the high-temperature-resistant mustard flavor seasoning as claimed in claim 2, wherein in the step (2), before ball milling, a condensed water cycle is started, the ball milling temperature is set at 0 ℃, and the ball: material 3: 1, after ball milling and crushing, screening the horseradish powder with a 120-mesh sieve.
5. The preparation method of the high temperature resistant mustard flavor seasoning of claim 2, wherein the homogenizing conditions of the homogenizer in the step (6) are as follows: the power is 1.5kw, the switch is on for 4-7s, and the switch is off for 2-3s, which is 6min in total.
6. The use of a high temperature tolerant mustard flavour seasoning according to claim 1 or 2, characterised in that the mustard flavour seasoning is applied to a film coated high temperature fried food or a film coated high temperature baked food.
7. The use of a high temperature resistant mustard flavor seasoning as claimed in claim 6 wherein the mustard flavor seasoning is applied to the surface of peas, fried at 200 ℃ for 3min and then taken out to cool.
8. The use of the high temperature resistant mustard flavor seasoning of claim 6, wherein the mustard flavor seasoning is applied to the surface of peanuts, placed in an oven, baked at 180 ℃ for 15min, and then taken out to cool.
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