CN115769885A - Mustard sauce with high allyl isothiocyanate content and preparation method thereof - Google Patents
Mustard sauce with high allyl isothiocyanate content and preparation method thereof Download PDFInfo
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Abstract
The invention relates to mustard sauce with high allyl isothiocyanate content and a preparation method thereof, and belongs to the technical field of food processing. The mustard seasoning sauce provided by the invention is added with the ascorbic acid, and the ascorbic acid can obviously improve the activity of myrosinase, so that the generation rate of allyl isothiocyanate is indirectly improved; according to the preparation method of the mustard sauce, ultrahigh hydrostatic pressure enzyme catalysis treatment is adopted, the catalysis reaction process of the mustard enzyme is promoted, and the binding capacity of the mustard enzyme and a substrate is improved; the preparation method of the invention also adds the step of embedding alpha-cyclodextrin, so that the volatilization rate of the allyl isothiocyanate is effectively reduced, the residual quantity of the allyl isothiocyanate in the mustard sauce in the storage period is improved, and the stability of the allyl isothiocyanate in the mustard sauce is improved.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to mustard sauce with high allyl isothiocyanate content and a preparation method thereof.
Background
Horseradish is a popular seasoning throughout the world, is mainly used for enhancing the flavor of foods, and is often used as a spice mixed component, a marinade, salad dressing, sausage and other products. The horseradish is used as pungent substance, can stimulate secretion of saliva and gastric juice, has appetite stimulating effect, and can stimulate appetite of people. As a seasoning, the mustard sauce can be put into food such as bean jelly, wheaten food, sashimi, mixed vegetables and the like, and the flavor is unique; the amino acid composition contained in the mustard is relatively balanced, and relatively accords with the nutritional requirements of human bodies.
Horseradish belongs to cruciferae plants, and the enzyme capable of catalyzing the hydrolysis of glucosinolates, namely myrosinase, which is also called 3-glucosinolate hydrolase, exists in the cruciferae plants, is a very stable enzyme and exists in the form of a protein complex. In intact crucifers, glucosinolates are located in the vacuole, while myrosinase is located in a specific proteosome within the cell, which are not in contact with each other. When the plant tissue is destroyed, such as by chewing, mechanical crushing, etc., the glucosinolates come into contact with myrosinase, thereby hydrolyzing the glucosinolates to produce a pungent odor. The cruciferous plants have a good cancer chemopreventive effect, and are particularly suitable for lung cancer, breast cancer, colon cancer, bladder cancer and the like. The anti-cancer activity of cruciferous plants is mainly attributed to isothiocyanate compounds, and the plants do not directly contain isothiocyanate compounds, but contain glucosinolates which are precursor substances of the isothiocyanate compounds.
Allyl isothiocyanate is the main volatile flavor component in mustard sauce processed product, and has the characteristics of relieving pain, diminishing inflammation, sterilizing, resisting cancer, promoting appetite, etc. The allyl isothiocyanate has wide application, can be used for preparing spices, mustard essence, pickles, cans, seasonings and the like, and also has certain effects of preventing tooth decay, preventing blood vessel clots, treating asthma and the like. In addition, allyl isothiocyanate has strong broad-spectrum antibacterial property, and has strong inhibitory action on mould, bacteria, yeast and the like.
In production practice, a preparation method for improving the content and stability of allyl isothiocyanate in mustard sauce is urgently needed, the product quality is improved, the cost can be reduced, and the preparation method has positive significance for improving the product competitiveness.
Disclosure of Invention
The invention relates to mustard sauce with high allyl isothiocyanate content and a preparation method thereof, and belongs to the technical field of food processing. The mustard sauce provided by the invention is added with the ascorbic acid, and the ascorbic acid can obviously improve the activity of myrosinase, so that the generation rate of allyl isothiocyanate is indirectly improved; according to the preparation method of the mustard sauce, ultrahigh hydrostatic pressure enzyme catalysis treatment is adopted, the catalysis reaction process of the mustard enzyme is promoted, and the binding capacity of the mustard enzyme and a substrate is improved; the preparation method of the invention also adds the step of embedding alpha-cyclodextrin, so that the volatilization rate of the allyl isothiocyanate is effectively reduced, the residual quantity of the allyl isothiocyanate in the mustard sauce in the storage period is improved, and the stability of the allyl isothiocyanate in the mustard sauce is improved.
The purpose of the invention can be realized by the following technical scheme:
a mustard sauce with high allyl isothiocyanate content comprises the following raw materials in parts by weight:
10-30 parts of horseradish, 10-45 parts of water, 1-3 parts of refined salt, 3-10 parts of vegetable oil, 1-3 parts of lactose, 0.001-0.1 part of ascorbic acid, 0.1-3 parts of soft white sugar, 0.1-0.5 part of white pepper, 6-10 parts of sorbitol, 0.001-0.5 part of pH regulator, 3-10 parts of alpha-cyclodextrin, 0.1-5 parts of thickening agent, 0.001-1 part of stabilizer, 0.01-1.5 parts of colorant and 0-0.015 part of preservative.
In a preferred embodiment of the present invention, the preservative is sodium dehydroacetate.
In a preferred embodiment of the present invention, the pH adjuster is citric acid.
As a preferable embodiment of the present invention, the thickener is at least one of sodium carboxymethylcellulose, pectin and xanthan gum.
In a preferred embodiment of the present invention, the stabilizer is at least one of microcrystalline cellulose and hydroxypropyl starch.
As a preferable scheme of the invention, the coloring agents are lemon yellow and brilliant blue, and 0.5g/L brilliant blue pigment and 5g/L lemon yellow pigment with the same volume are added and uniformly stirred to obtain the lemon yellow pigment.
It is understood that glucosinolates are located in the vacuole of crucifers and are structurally stable themselves, but crucifers themselves have an enzyme capable of hydrolyzing it, myrosinase, also known as β -glucosinolate hydrolase, present in plant cells, is an intracellular enzyme, and normally binds to a specific protein to produce a protein complex. The glucosinolate and myrosinase are present in different plant locations, and are not normally in contact with each other, only when plant tissue is disrupted, such as by insect attack, chewing, or crushing, the cellular structure is disrupted, and the myrosinase is released and contacts the substrate glucosinolate, catalyzing the formation of glucosinolates into a glucose and a structurally unstable aglycone intermediate in the presence of water. Then, the intermediate finally generates products such as isothiocyanate, thiocyanate, nitrile, episulfide nitrile and the like according to different hydrolysis environments. The formation of the hydrolysate is influenced by various factors, such as the pH of the catalytic environment, the metal ions, the differences in the side chain R groups, and the presence of specific proteins (e.g., ESP proteins) all affect the formation of the final product. Under the neutral condition, the aglycone intermediate undergoes intramolecular rearrangement reaction, and the generated product is isothiocyanate; under acidic conditions and Fe 2+ And ESP proteins, the final product is mainly nitrile compounds.
A preparation method of mustard sauce with high allyl isothiocyanate content comprises the following operation steps:
the method comprises the following steps: washing with water, air-separating horse radish by combined screening machine, and washing with water according to countercurrent principle;
step two: activating, namely soaking the washed horseradish in water at 37 ℃ for 30h;
step three: pulverizing, grinding horseradish with grinder while adding ice debris, controlling temperature at 8-12 deg.C to prevent enzyme inactivation, and controlling pulverizing particle size at 60 mesh;
step four: performing ultrahigh static pressure enzyme catalysis treatment, namely performing ultrahigh static pressure enzyme catalysis treatment on the crushed horseradish and sorbitol;
step five: embedding, namely embedding horseradish subjected to ultrahigh hydrostatic pressure enzyme catalysis treatment in the fourth step by using alpha-cyclodextrin to prepare horseradish powder containing the inclusion compound;
step six: blending, firstly dissolving the thickening agent in advance, and soaking for several hours for later use; mixing the rest raw materials uniformly, mixing with the horseradish powder obtained in the fifth step, adding a pre-dissolved thickening agent, and stirring uniformly to obtain horseradish paste;
step seven: homogenizing, and grinding the uniformly mixed horseradish paste with colloid mill to make it uniform and fine;
step eight: bottling to obtain mustard flavoring sauce with high allyl isothiocyanate content.
In the washing process, horseradish is firstly selected and then washed by utilizing the countercurrent principle, and the main reasons for doing so are 2: (1) the effect of removing impurities in horseradish is good. (2) Saving water consumption and being green and environment-friendly. During the activation process, the best water temperature of horseradish in an activation pool is 37 ℃ and the activation time is 30h, and the final aim is to activate thioglucosidase in horseradish cells to hydrolyze the thioglucosidase to generate allyl isothiocyanate, namely spicy taste substances in the horseradish. The milling process is carried out by adding ice to the colloid mill, and controlling the temperature at about 10 ℃ by adding ice because the myrosinase is inactivated by heat at the temperature to a small extent. Meanwhile, the higher the grinding fineness of horseradish, the more sufficient the myrosinase is released, so that the content of allyl isothiocyanate is increased, but the yield of the horseradish powder is reduced, and when the fineness is higher than 60 meshes, the content of the allyl isothiocyanate is increased to a small extent. In view of the fact that the requirement for the grinding equipment is increased correspondingly to the increase in the grinding fineness, the fineness after grinding is preferably 60 mesh.
The blending process is an important process, the flavor and color of the final product are directly influenced, and the adding sequence of the raw and auxiliary materials is the influencing factor. In the actual production of mustard sauce, the thickener is added at last, and is added after various auxiliary materials and horseradish are fully mixed, so that the thickening and stabilizing effects can be achieved, the fragrance of the mustard sauce is ensured, the mouthfeel is enhanced, and the unique flavor is formed. And the homogenization is to perform high-pressure treatment on the blended sauce, and fully mix the ingredients to enhance the fine taste. The materials are charged in time, the prior automation can realize the homogenization operation and then immediately charge the materials into bags, and the sealing and packaging are finished.
Specifically, the ultrahigh hydrostatic enzyme catalytic treatment in the fourth step comprises the following operations:
(1) And (2) filling the crushed horseradish into a sealing bag, and then adding distilled water and sorbitol in the raw materials to prepare a sample to be treated, wherein the using amount ratio of the horseradish to the distilled water is 1g:1mL;
(2) Filling a sample to be treated into a polypropylene bag, sealing the polypropylene bag by using a vacuum packaging machine, and vacuumizing the polypropylene bag at-100 kPa;
(3) After vacuum packaging, the materials are put into a processing device to be pressurized to 200M, the pressurization rate is 1MPa/s, and the pressure is released after the temperature in a high-pressure cavity is kept at 10 min.
The ultrahigh static pressure treatment reduces the thermal stability of the myrosinase, but the polyhydroxy alcohol can play an effective protection role under certain conditions, the addition of sorbitol can promote the catalytic reaction process of the myrosinase, and the promotion effect under high pressure is more obvious than that under normal pressure; meanwhile, the combination capacity of the myrosinase and the substrate is improved by the ultrahigh static pressure treatment.
Specifically, the embedding treatment in the fifth step includes the following operations:
accurately taking the alpha-cyclodextrin in the raw materials, adding water, uniformly stirring, placing in a water bath at 60 ℃, heating to completely dissolve, and then cooling to 30 ℃ to prepare an alpha-cyclodextrin preparation solution for later use; dissolving the horseradish subjected to the enzymatic treatment in the ultrahigh static pressure in the fourth step with equal amount of ethanol to prepare horseradish-ethanol solution, adding the horseradish-ethanol solution while stirring the alpha-cyclodextrin preparation solution, keeping stirring for 2h, then placing in a refrigerator for refrigeration overnight, taking out for filtration in the 2 nd step, finally drying in vacuum at 60 ℃ for 12h, and crushing to prepare the horseradish powder containing the inclusion compound.
In a preferred embodiment of the present invention, the amount ratio of α -cyclodextrin to water is 5.0g:200mL;
after being embedded by the alpha-cyclodextrin, the allyl isothiocyanate has reduced volatility and improved stability, can be continuously released from the inclusion compound under daily relative temperature and humidity, and has longer bacteriostatic action time than allyl isothiocyanate liquid oil.
The invention has the beneficial effects that:
1. the preparation method of the mustard sauce provided by the invention abandons the traditional hydrothermal hydrolysis, adopts the ultrahigh static pressure enzyme catalysis treatment, promotes the catalysis reaction process of the mustard enzyme, and simultaneously improves the binding capacity of the mustard enzyme and the substrate, thereby improving the content of allyl isothiocyanate;
2. the preparation method of the mustard sauce provided by the invention is added with the step of embedding alpha-cyclodextrin, so that the allyl isothiocyanate generated in horseradish is reduced in volatility and improved in stability, and can be continuously released from the inclusion compound under daily relative temperature and humidity, the volatilization rate of the allyl isothiocyanate is effectively reduced, the residual quantity of the allyl isothiocyanate in the mustard sauce in the storage period is improved, and the stability of the allyl isothiocyanate in the mustard sauce is improved;
3. the mustard sauce provided by the invention is added with the ascorbic acid, and the ascorbic acid can obviously improve the activity of myrosinase, so that the generation rate of allyl isothiocyanate is indirectly improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A mustard sauce with high allyl isothiocyanate content comprises the following raw materials in parts by weight:
10kg of horseradish, 10kg of water, 1kg of refined salt, 3kg of vegetable oil, 1kg of lactose, 0.02kg of ascorbic acid, 0.5kg of soft sugar, 0.1kg of white pepper, 6kg of sorbitol, 0.005kg of citric acid, 3kg of alpha-cyclodextrin, 0.5kg of sodium carboxymethyl cellulose, 0.1kg of microcrystalline cellulose, 0.1kg of colorant and 0.003kg of sodium dehydroacetate.
The coloring agents are lemon yellow and brilliant blue, and 0.5g/L brilliant blue pigment and 5g/L lemon yellow pigment with the same volume are added and uniformly stirred to obtain the pigment.
The preparation method of the mustard sauce comprises the following operation steps:
the method comprises the following steps: washing with water, air-separating horse radish with combined screening machine, and washing with water according to countercurrent principle;
step two: activating, namely soaking the washed horseradish in water at 37 ℃ for 30h;
step three: pulverizing, grinding horseradish with grinder while adding ice debris, controlling temperature at 8-12 deg.C to prevent enzyme inactivation, and controlling pulverizing particle size at 60 mesh;
step four: performing ultrahigh static pressure enzyme catalysis treatment, namely performing ultrahigh static pressure enzyme catalysis treatment on the crushed horseradish and sorbitol;
step five: embedding, namely embedding horseradish subjected to ultrahigh hydrostatic pressure enzyme catalysis treatment in the fourth step by using alpha-cyclodextrin to prepare horseradish powder containing the inclusion compound;
step six: blending, firstly dissolving the thickening agent in advance, and soaking for several hours for later use; uniformly mixing the rest raw materials, mixing with the horseradish powder obtained in the fifth step, adding a pre-dissolved thickening agent, and uniformly stirring to obtain horseradish paste;
step seven: homogenizing, and grinding the uniformly mixed horseradish paste with colloid mill to make it uniform and fine;
step eight: bottling to obtain mustard flavoring sauce with high allyl isothiocyanate content.
The ultrahigh hydrostatic pressure enzyme catalytic treatment in the fourth step comprises the following operations:
(1) And (2) filling the crushed horseradish into a sealing bag, and then adding distilled water and sorbitol in the raw materials to prepare a sample to be treated, wherein the using amount ratio of the horseradish to the distilled water is 1g:1mL;
(2) Filling a sample to be treated into a polypropylene bag, sealing the polypropylene bag by using a vacuum packaging machine, and vacuumizing the polypropylene bag at-100 kPa;
(3) After vacuum packaging, the materials are put into a processing device to be pressurized to 200M, the pressurization rate is 1MPa/s, and the pressure is released after the temperature in a high-pressure cavity is kept at 10 min.
The embedding treatment in the fifth step comprises the following operations:
accurately weighing alpha-cyclodextrin in the raw materials, adding water, and uniformly stirring, wherein the dosage ratio of the alpha-cyclodextrin to the water is 5.0g: putting 200mL of the solution into a water bath at 60 ℃, heating the solution to be completely dissolved, and then cooling the solution to 30 ℃ to prepare an alpha-cyclodextrin preparation solution for later use; dissolving horseradish subjected to the enzymatic treatment by the ultrahigh hydrostatic pressure in the fourth step with equal amount of ethanol to prepare horseradish-ethanol solution, adding horseradish-ethanol solution while stirring the alpha-cyclodextrin preparation solution, refrigerating overnight in a refrigerator after keeping stirring for 2h, taking out and filtering at the 2 nd step, finally drying for 12h in vacuum at 60 ℃, and crushing to prepare the horseradish powder containing the inclusion compound.
Example 2
A mustard sauce with high allyl isothiocyanate content comprises the following raw materials in parts by weight:
20kg of horseradish, 21kg of water, 2kg of refined salt, 6.8kg of vegetable oil, 2kg of lactose, 0.6kg of ascorbic acid, 1.8kg of soft sugar, 0.3kg of white pepper, 8kg of sorbitol, 0.2kg of citric acid, 7kg of alpha-cyclodextrin, 3kg of sodium carboxymethylcellulose, 0.5kg of microcrystalline cellulose, 0.8kg of colorant and 0.007kg of sodium dehydroacetate.
The mustard sauce was prepared according to the same method as in example 1.
Example 3
A mustard sauce with high allyl isothiocyanate content comprises the following raw materials in parts by weight:
30kg of horseradish, 44kg of water, 3kg of refined salt, 9.8kg of vegetable oil, 3kg of lactose, 0.1kg of ascorbic acid, 3kg of soft sugar, 0.5kg of white pepper, 10kg of sorbitol, 0.5kg of citric acid, 9kg of alpha-cyclodextrin, 4.9kg of sodium carboxymethyl cellulose, 0.8kg of microcrystalline cellulose, 1.4kg of colorant and 0.013kg of sodium dehydroacetate.
The mustard sauce was prepared according to the same method as in example 1.
Comparative example 1
A mustard sauce with high allyl isothiocyanate content comprises the following raw materials in parts by weight:
30kg of horseradish, 44kg of water, 3kg of refined salt, 9.8kg of vegetable oil, 3kg of lactose, 3kg of soft sugar, 0.5kg of white pepper, 10kg of sorbitol, 0.5kg of citric acid, 9kg of alpha-cyclodextrin, 4.9kg of sodium carboxymethylcellulose, 0.8kg of microcrystalline cellulose, 1.4kg of colorant and 0.013kg of sodium dehydroacetate.
The mustard sauce was prepared according to the same method as in example 1.
Comparative example 2
A mustard sauce with high allyl isothiocyanate content comprises the following raw materials in parts by weight:
30kg of horseradish, 44kg of water, 3kg of refined salt, 9.8kg of vegetable oil, 3kg of lactose, 0.1kg of ascorbic acid, 3kg of soft sugar, 0.5kg of white pepper, 10kg of sorbitol, 0.5kg of citric acid, 9kg of alpha-cyclodextrin, 4.9kg of sodium carboxymethyl cellulose, 0.8kg of microcrystalline cellulose, 1.4kg of colorant and 0.013kg of sodium dehydroacetate.
The preparation method of mustard sauce eliminates the embedding treatment of the step five, directly mixes the alpha-cyclodextrin and other raw materials in the step six, and the rest operations are the same as the example 1.
Comparative example 3
A mustard sauce with high allyl isothiocyanate content comprises the following raw materials in parts by weight:
30kg of horseradish, 44kg of water, 3kg of refined salt, 9.8kg of vegetable oil, 3kg of lactose, 0.1kg of ascorbic acid, 3kg of soft sugar, 0.5kg of white pepper, 10kg of sorbitol, 0.5kg of citric acid, 4.9kg of sodium carboxymethylcellulose, 0.8kg of microcrystalline cellulose, 1.4kg of colorant and 0.013kg of sodium dehydroacetate.
The preparation method of mustard sauce is the same as example 1 except that the embedding treatment of the fifth step is removed.
Comparative example 4
A mustard sauce with high allyl isothiocyanate content comprises the following raw materials in parts by weight:
30kg of horseradish, 44kg of water, 3kg of refined salt, 9.8kg of vegetable oil, 3kg of lactose, 3kg of soft sugar, 0.5kg of white pepper, 10kg of sorbitol, 0.5kg of citric acid, 4.9kg of sodium carboxymethylcellulose, 0.8kg of microcrystalline cellulose, 1.4kg of colorant and 0.013kg of sodium dehydroacetate.
The preparation method of the mustard sauce comprises the following steps:
the method comprises the following steps: washing with water, air-separating horse radish by combined screening machine, and washing with water according to countercurrent principle;
step two: activating, namely soaking the washed horseradish in water at 37 ℃ for 30h;
step three: pulverizing, grinding activated horse radish with a grinder, adding ice debris, controlling temperature at 8-12 deg.C to prevent enzyme inactivation, and controlling pulverizing particle size at 60 mesh to obtain horse radish paste;
step four: hydrolyzing, adjusting pH to 5.8 with citric acid in raw materials for horse radish paste, placing into a jacketed pan, covering with a cover, sealing, starting steam to heat horse radish paste in the pan to 80 deg.C, and keeping the temperature for 2.5 hr;
step five: blending, firstly dissolving the thickening agent in advance, and soaking for several hours for later use; mixing the rest raw materials uniformly, mixing with the horseradish paste obtained in the fourth step, adding the dissolved thickening agent in advance, and stirring uniformly;
step six: homogenizing, namely passing the horseradish paste uniformly mixed in the step five through a colloid mill to uniformly micronize the horseradish paste;
step seven: bottling to obtain mustard flavoring sauce with high allyl isothiocyanate content.
The following tests were carried out for examples 1 to 3 and comparative examples 1 to 4:
measuring the content of allyl isothiocyanate by using an ultraviolet spectrophotometry:
drawing a standard curve: dissolving 100 mu L of allyl isothiocyanate in 100mL of 50% ethanol, shaking uniformly, putting 1mL, 2mL, 3mL, … … and 10mL in a 100mL volumetric flask which is filled with absolute ethanol in advance, and fixing the volume to scale by using distilled water, wherein the concentrations of the allyl isothiocyanate are respectively equivalent to 0.1 mu L/L, 0.2 mu L/L, 0.3 mu L/L, 0.4 mu L/L, 0.5 mu L/L, 0.6 mu L/L, 0.7 mu L/L, 0.8 mu L/L, 0.9 mu L/L and 1.0 mu L/L, and measuring the light absorption value at 243nm by using a 50% ethanol solution as a blank, and drawing a standard curve;
and (3) sample determination: the mustard ketchups obtained in examples 1 to 3 and comparative examples 1 to 4 were sampled, ground, transferred to a 500mL round bottom flask with 100mL of distilled water, distilled by heating slowly with a steam generator, the condensate was received in a 100mL volumetric flask containing 50mL of absolute ethanol (funnel placed on top), the distillation was stopped when the distillation reached the mark, the volume was fixed with distilled water, shaken well and the absorbance was measured at 243nm of ultraviolet light. The content of allyl isothiocyanate in the test sample was determined from the standard curve, and the results are shown in table 1.
TABLE 1
| Test specimen | Content of allyl isothiocyanate (. Mu.g/g) |
| Example 1 | 66.24 |
| Example 2 | 67.13 |
| Example 3 | 69.54 |
| Comparative example 1 | 57.46 |
| Comparative example 2 | 52.19 |
| Comparative example 3 | 51.07 |
| Comparative example 4 | 50.74 |
As can be seen from table 1, the mustard sauce with high allyl isothiocyanate content provided by the present invention contains high allyl isothiocyanate compared to the conventional preparation method.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The foregoing is illustrative and explanatory only, and it will be appreciated by those skilled in the art that various modifications, additions and substitutions can be made to the embodiments described without departing from the scope of the invention as defined in the appended claims.
Claims (10)
1. A mustard sauce with high allyl isothiocyanate content is characterized by comprising the following raw materials in parts by weight:
10-30 parts of horseradish, 10-45 parts of water, 1-3 parts of refined salt, 3-10 parts of vegetable oil, 1-3 parts of lactose, 0.001-0.1 part of ascorbic acid, 0.1-3 parts of soft white sugar, 0.1-0.5 part of white pepper, 6-10 parts of sorbitol, 0.001-0.5 part of pH regulator, 3-10 parts of alpha-cyclodextrin, 0.1-5 parts of thickening agent, 0.001-1 part of stabilizer, 0.01-1.5 parts of colorant and 0-0.015 part of preservative.
2. The mustard sauce with a high content of allyl isothiocyanate according to claim 1, wherein the preservative is sodium dehydroacetate.
3. The mustard sauce with a high content of allyl isothiocyanate according to claim 1, wherein the pH adjusting agent is citric acid.
4. The mustard sauce with a high content of allyl isothiocyanate according to claim 1, wherein the thickener is at least one of sodium carboxymethyl cellulose, pectin and xanthan gum.
5. The high allyl isothiocyanate content mustard sauce of claim 1, wherein the stabilizer is at least one of microcrystalline cellulose and hydroxypropyl starch.
6. The mustard sauce with high allyl isothiocyanate content according to claim 1, wherein the coloring agents are lemon yellow and brilliant blue, and 0.5g/L brilliant blue pigment and 5g/L lemon yellow pigment in the same volume are added and uniformly stirred to obtain the mustard sauce.
7. A process for preparing a mustard sauce with a high content of allyl isothiocyanate according to any one of claims 1 to 6, comprising the steps of:
the method comprises the following steps: washing with water, air-separating horse radish by combined screening machine, and washing with water according to countercurrent principle;
step two: activating, namely soaking the washed horseradish in water at 37 ℃ for 30h;
step three: pulverizing, grinding horseradish with grinder, adding ice debris, controlling temperature at 8-12 deg.C to prevent enzyme inactivation, and controlling pulverizing particle size at 60 mesh;
step four: performing ultrahigh static pressure enzyme catalysis treatment, namely performing ultrahigh static pressure enzyme catalysis treatment on the crushed horseradish and sorbitol;
step five: embedding, namely embedding horseradish subjected to ultrahigh hydrostatic pressure enzyme catalysis treatment in the fourth step by using alpha-cyclodextrin to prepare horseradish powder containing the inclusion compound;
step six: blending, firstly dissolving the thickening agent in advance, and soaking for several hours for later use; uniformly mixing the rest raw materials, mixing with the horseradish powder obtained in the fifth step, adding a pre-dissolved thickening agent, and uniformly stirring to obtain horseradish paste;
step seven: homogenizing, and grinding the uniformly mixed horseradish paste with colloid mill to make it uniform and fine;
step eight: bottling to obtain mustard flavoring sauce with high allyl isothiocyanate content.
8. The method for preparing mustard sauce with high allyl isothiocyanate content according to claim 7, wherein the ultra-high hydrostatic pressure enzyme catalytic treatment in the fourth step comprises the following operations:
(1) And (2) filling the crushed horseradish into a sealing bag, and adding distilled water and sorbitol in the raw materials to prepare a sample to be treated, wherein the using ratio of the horseradish to the distilled water is 1g:1mL;
(2) Putting a sample to be treated into a polypropylene bag, sealing the polypropylene bag by using a vacuum packaging machine, and vacuumizing the polypropylene bag at-100 kPa;
(3) Vacuum packaging, placing into a processing device, increasing pressure to 200M at a pressure increasing rate of 1MPa/s, maintaining the temperature in the high-pressure cavity for 10min, and releasing pressure.
9. The method for preparing mustard sauce with high allyl isothiocyanate content according to claim 7, wherein the embedding treatment in the fifth step comprises the following operations:
accurately taking alpha-cyclodextrin in raw materials, adding water, stirring uniformly, placing in a water bath at 60 ℃, heating to completely dissolve, and then cooling to 30 ℃ to obtain an alpha-cyclodextrin preparation solution for later use; dissolving the horseradish subjected to the enzymatic treatment in the ultrahigh static pressure in the fourth step with equal amount of ethanol to prepare horseradish-ethanol solution, adding the horseradish-ethanol solution while stirring the alpha-cyclodextrin preparation solution, keeping stirring for 2h, then placing in a refrigerator for refrigeration overnight, taking out for filtration in the 2 nd step, finally drying in vacuum at 60 ℃ for 12h, and crushing to prepare the horseradish powder containing the inclusion compound.
10. The method of claim 9, wherein the ratio of the amount of alpha-cyclodextrin to the amount of water is 5.0g:200mL.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202211468446.8A CN115769885B (en) | 2022-11-22 | 2022-11-22 | Mustard sauce with high allyl isothiocyanate content and preparation method thereof |
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| CN202211468446.8A CN115769885B (en) | 2022-11-22 | 2022-11-22 | Mustard sauce with high allyl isothiocyanate content and preparation method thereof |
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