CN115769885B - 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, belonging 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 yield of allyl isothiocyanate is indirectly improved; the preparation method of the mustard sauce provided by the invention adopts the ultra-high hydrostatic enzyme catalytic treatment to promote the progress of the catalytic reaction of the myrosinase and improve the combination capability of the myrosinase and a substrate; the preparation method of the invention is also added with an alpha-cyclodextrin embedding step, thereby effectively reducing the volatilization rate of allyl isothiocyanate, improving the residual quantity of allyl isothiocyanate in the mustard sauce in the storage period and improving the stability of allyl isothiocyanate in the mustard sauce.
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 worldwide, is mainly used for enhancing the flavor of foods, and is often used as a spice mixed component, marinade, salad sauce, sausage and other products. Horseradish is used as a spicy substance, can stimulate secretion of saliva and gastric juice, has the function of stimulating appetite, and can enhance appetite of people. As a seasoning, the mustard sauce can be put into food such as bean jelly, cooked wheaten food, raw fish slices, mixed dishes and the like, and the flavor is unique; the composition of amino acid contained in mustard is relatively balanced, so that the mustard meets the nutritional requirements of human bodies.
Horseradish belongs to cruciferae, and enzyme capable of catalyzing hydrolysis of thioglucoside, namely myrosinase, exists in the cruciferae, and the myrosinase is called 3-thioglucoside hydrolase, is a very stable enzyme and exists in the form of protein complex. In the whole crucifer, the thioglucosides are located in the liquid cell, whereas the myrosinases are located in specific protein bodies within the cell, and the two are not in contact with each other. When plant tissue is destroyed, such as by chewing, mechanical crushing, etc., the thioglucose contacts myrosinase, so that the thioglucoside is hydrolyzed to generate spicy smell. The crucifer has good chemopreventive effect on cancers, especially lung cancer, breast cancer, colon cancer, bladder cancer and the like. The anticancer activity of cruciferous plants is mainly attributed to isothiocyanate compounds, and the plant body does not directly contain isothiocyanate substances but contains thioglucoside which is a precursor substance of the isothiocyanate compounds.
Allyl isothiocyanate is the main volatile flavor component in the mustard sauce processed product, and has the characteristics of relieving pain, diminishing inflammation, sterilizing, resisting cancer, stimulating appetite and the like. The allyl isothiocyanate has very wide application, can be used for preparing spices, mustard type essence, pickle, cans, seasonings and the like, can prevent tooth decay, and has certain effects on preventing blood vessel clotting, treating asthma and the like. In addition, allyl isothiocyanate has strong broad-spectrum antibacterial property and strong inhibition effect 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 needed, so that the quality of the product is improved, the cost is reduced, and the preparation method has positive significance for improving the competitiveness of the product.
Disclosure of Invention
The invention relates to mustard sauce with high allyl isothiocyanate content and a preparation method thereof, belonging 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 yield of allyl isothiocyanate is indirectly improved; the preparation method of the mustard sauce provided by the invention adopts the ultra-high hydrostatic enzyme catalytic treatment to promote the progress of the catalytic reaction of the myrosinase and improve the combination capability of the myrosinase and a substrate; the preparation method of the invention is also added with an alpha-cyclodextrin embedding step, thereby effectively reducing the volatilization rate of allyl isothiocyanate, improving the residual quantity of allyl isothiocyanate in the mustard sauce in the storage period and improving the stability of allyl isothiocyanate in the mustard sauce.
The aim of the invention can be achieved 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 thickener, 0.001-1 part of stabilizer, 0.01-1.5 parts of colorant and 0-0.015 part of preservative.
As a preferred embodiment of the present invention, the preservative is sodium dehydroacetate.
As a preferred embodiment of the present invention, the pH adjuster is citric acid.
As a preferred embodiment of the present invention, the thickener is at least one of sodium carboxymethyl cellulose, pectin, and xanthan gum.
As 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 color.
It will be appreciated that the thioglucoside is located in the vacuole of the crucifer and is itself structurally stable, but the crucifer itself has an enzyme that hydrolyses it, myrosinase, also known as beta-thioglucoside hydrolase, which is present in the plant cell and is an intracellular enzyme that normally binds to a specific protein to form a protein complex. The thioglucosides and myrosinase are present in different positions of the plant and are not contacted in general, and only when plant tissues are damaged, such as attack by insects, chewing and crushing, the cell structure is destroyed, the myrosinase is released and contacted with the substrate thioglucosides, and the thioglucoses can be catalyzed to generate a glucose and an aglycone intermediate with unstable structure in the presence of water. Then, the intermediate is finally formed into isothiocyanate according to the different hydrolysis environments,Thiocyanate, nitriles, and cyclothiocarbonitrile. The formation of hydrolysates is affected by a number of factors, the pH of the catalytic environment, the metal ions, the difference in side chain R groups and the presence of specific proteins (e.g.ESP proteins) all affect the formation of the final product. Under neutral conditions, the aglycone intermediate undergoes intramolecular rearrangement in a reaction, and the generated product is isothiocyanate; under acidic conditions and Fe 2+ And ESP proteins, the final product is predominantly nitrile.
A preparation method of mustard sauce with high allyl isothiocyanate content comprises the following operation steps:
step one: washing with water, winnowing horseradish by a combined screening machine, and washing with water according to a countercurrent principle;
step two: activating, namely soaking the washed horseradish in water at 37 ℃ for 30 hours;
step three: pulverizing, grinding horseradish with grinder, adding ice dust, controlling the temperature at 8-12deg.C to prevent enzyme inactivation, and controlling the pulverizing granularity at 60 mesh;
step four: carrying out ultra-high hydrostatic enzyme catalytic treatment, namely carrying out ultra-high hydrostatic enzyme catalytic treatment on the crushed horseradish and sorbitol;
step five: embedding, namely embedding the horseradish subjected to the ultra-high hydrostatic enzyme catalytic treatment in the fourth step with alpha-cyclodextrin to obtain horseradish powder containing inclusion compound;
step six: blending, namely dissolving the thickener in advance, and soaking for a plurality of hours for standby; mixing the rest raw materials uniformly, mixing with the horseradish powder obtained in the step five, adding a pre-dissolved thickener, and stirring uniformly to obtain horseradish paste;
step seven: homogenizing, and passing the uniformly mixed horseradish paste through a colloid mill to uniformly refine the horseradish paste;
step eight: bottling to obtain mustard sauce with high allyl isothiocyanate content.
In the water washing process, horseradish is firstly selected, and then is 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 environment-friendly. In the activation process, experiments show that the optimal water temperature of horseradish in an activation pool is 37 ℃ and the activation time is 30 hours, and the final purpose is to activate the thioglucosidase in horseradish cells to hydrolyze the thioglucosidase to generate allyl isothiocyanate, namely the spicy flavoring substances in horseradish. The grinding process is by means of adding ice using a colloid mill, and the temperature is controlled to around 10℃by adding ice, because the myrosinase is deactivated to a small extent by heating at this temperature. Meanwhile, the higher the fineness of the ground horseradish is, the more sufficient the myrosinase is released, so that the content of allyl isothiocyanate is increased, but the yield of horseradish powder is reduced, and when the fineness is higher than 60 meshes, the increasing range of the content of allyl isothiocyanate is reduced. In view of the increased fineness of grinding and the corresponding increased demand on grinding equipment, the fineness after grinding is preferably 60 mesh.
The blending process is an important process, the flavor and the color of the final product are directly influenced, and the addition sequence of raw materials and auxiliary materials is an influencing factor. In the actual mustard sauce production, the thickening agent is added at last, and is added after various auxiliary materials and horseradish are fully mixed, so that the thickening agent has the function of thickening and stabilizing, the fragrant smell of the mustard sauce is ensured, the taste is enhanced, and the unique flavor is formed. Homogenizing, namely performing high-pressure treatment on the blended sauce, and fully mixing the ingredients to enhance the fine taste. The material is filled in time, and the current automation can realize that the material is filled into bags immediately after homogenizing operation and sealing and packaging are completed.
Specifically, the ultra-high hydrostatic enzyme catalytic treatment in the fourth step comprises the following operations:
(1) Filling the crushed horseradish into a sealed bag, and then adding distilled water and sorbitol in the raw materials to prepare a sample to be treated, wherein the dosage 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 at-100 kPa;
(3) Vacuum packaging, and placing into a treatment device to boost pressure to 200MPa, wherein the boosting rate is 1MPa/s, and releasing pressure 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 role in protecting under certain conditions, the sorbitol can promote the progress of the catalytic reaction of the myrosinase, and the promotion effect under high pressure is more obvious than that under normal pressure; meanwhile, the ultrahigh static pressure treatment improves the binding capacity of the myrosinase and the substrate.
Specifically, the embedding treatment in the fifth step includes the following operations:
adding water into the alpha-cyclodextrin in the accurately measured raw materials, uniformly stirring, placing in a water bath at 60 ℃, heating to completely dissolve, and then cooling to 30 ℃ to prepare an alpha-cyclodextrin preparation liquid for later use; dissolving the horseradish subjected to the ultra-high hydrostatic enzyme catalytic treatment in the fourth step by using an equal amount of ethanol to obtain horseradish-ethanol solution, adding the horseradish-ethanol solution while stirring the alpha-cyclodextrin preparation solution, keeping stirring for 2 hours, refrigerating in a refrigerator overnight, taking out and filtering in 2d, finally drying in vacuum at 60 ℃ for 12 hours, and crushing to obtain horseradish powder containing the clathrate.
As a preferred embodiment of the present invention, the ratio of the amount of α -cyclodextrin to water is 5.0g:200mL;
the allyl isothiocyanate is embedded by the alpha-cyclodextrin, so that the volatility is reduced, the stability is improved, and meanwhile, the allyl isothiocyanate can be continuously released from the inclusion compound under daily relative temperature and humidity, and the antibacterial action time is longer than that of 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 ultra-high hydrostatic enzyme catalytic treatment to promote the progress of the catalytic reaction of the myrosinase, and simultaneously improves the binding capacity of the myrosinase and a substrate, thereby improving the content of allyl isothiocyanate;
2. according to the preparation method of the mustard sauce provided by the invention, the alpha-cyclodextrin embedding step is added, so that 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 volatility 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 yield of allyl isothiocyanate is indirectly improved.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the 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 white 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 coloring agent and 0.003kg of sodium dehydroacetate.
The coloring agent is 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 stirred uniformly to obtain the color.
The preparation method of the mustard sauce comprises the following operation steps:
step one: washing with water, winnowing horseradish by a combined screening machine, and washing with water according to a countercurrent principle;
step two: activating, namely soaking the washed horseradish in water at 37 ℃ for 30 hours;
step three: pulverizing, grinding horseradish with grinder, adding ice dust, controlling the temperature at 8-12deg.C to prevent enzyme inactivation, and controlling the pulverizing granularity at 60 mesh;
step four: carrying out ultra-high hydrostatic enzyme catalytic treatment, namely carrying out ultra-high hydrostatic enzyme catalytic treatment on the crushed horseradish and sorbitol;
step five: embedding, namely embedding the horseradish subjected to the ultra-high hydrostatic enzyme catalytic treatment in the fourth step with alpha-cyclodextrin to obtain horseradish powder containing inclusion compound;
step six: blending, namely dissolving the thickener in advance, and soaking for a plurality of hours for standby; mixing the rest raw materials uniformly, mixing with the horseradish powder obtained in the step five, adding a pre-dissolved thickener, and stirring uniformly to obtain horseradish paste;
step seven: homogenizing, and passing the uniformly mixed horseradish paste through a colloid mill to uniformly refine the horseradish paste;
step eight: bottling to obtain mustard sauce with high allyl isothiocyanate content.
The ultra-high static pressure enzyme catalytic treatment in the fourth step comprises the following operations:
(1) Filling the crushed horseradish into a sealed bag, and then adding distilled water and sorbitol in the raw materials to prepare a sample to be treated, wherein the dosage 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 at-100 kPa;
(3) Vacuum packaging, and placing into a treatment device to boost pressure to 200MPa, wherein the boosting rate is 1MPa/s, and releasing pressure after the temperature in a high-pressure cavity is kept at 10 min.
The embedding treatment in the fifth step comprises the following operations:
adding water into the alpha-cyclodextrin in the accurately-measured raw materials, and uniformly stirring, wherein the dosage ratio of the alpha-cyclodextrin to the water is 5.0g:200mL of the alpha-cyclodextrin preparation solution is placed in a water bath at 60 ℃ and heated to be completely dissolved, and then cooled to 30 ℃ to prepare the alpha-cyclodextrin preparation solution for standby; dissolving the horseradish subjected to the ultra-high hydrostatic enzyme catalytic treatment in the fourth step by using an equal amount of ethanol to obtain horseradish-ethanol solution, adding the horseradish-ethanol solution while stirring the alpha-cyclodextrin preparation solution, keeping stirring for 2 hours, refrigerating in a refrigerator overnight, taking out and filtering in 2d, finally drying in vacuum at 60 ℃ for 12 hours, and crushing to obtain horseradish powder containing the clathrate.
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 carboxymethyl cellulose, 0.5kg of microcrystalline cellulose, 0.8kg of coloring agent and 0.007kg of sodium dehydroacetate.
The mustard sauce was prepared in the same manner as in example 1.
Example 3
A mustard sauce with high allyl isothiocyanate content comprises the following raw materials in parts by weight:
horseradish 30kg, water 44kg, refined salt 3kg, vegetable oil 9.8kg, lactose 3kg, ascorbic acid 0.1kg, soft sugar 3kg, white pepper 0.5kg, sorbitol 10kg, citric acid 0.5kg, alpha-cyclodextrin 9kg, sodium carboxymethylcellulose 4.9kg, microcrystalline cellulose 0.8kg, colorant 1.4kg, and sodium dehydroacetate 0.013kg.
The mustard sauce was prepared in the same manner as in example 1.
Comparative example 1
A mustard sauce with high allyl isothiocyanate content comprises the following raw materials in parts by weight:
horseradish 30kg, water 44kg, refined salt 3kg, vegetable oil 9.8kg, lactose 3kg, soft white sugar 3kg, white pepper 0.5kg, sorbitol 10kg, citric acid 0.5kg, alpha-cyclodextrin 9kg, sodium carboxymethylcellulose 4.9kg, microcrystalline cellulose 0.8kg, colorant 1.4kg, and sodium dehydroacetate 0.013kg.
The mustard sauce was prepared in the same manner as in example 1.
Comparative example 2
A mustard sauce with high allyl isothiocyanate content comprises the following raw materials in parts by weight:
horseradish 30kg, water 44kg, refined salt 3kg, vegetable oil 9.8kg, lactose 3kg, ascorbic acid 0.1kg, soft sugar 3kg, white pepper 0.5kg, sorbitol 10kg, citric acid 0.5kg, alpha-cyclodextrin 9kg, sodium carboxymethylcellulose 4.9kg, microcrystalline cellulose 0.8kg, colorant 1.4kg, and sodium dehydroacetate 0.013kg.
The preparation method of the mustard sauce removes the embedding treatment in the fifth step, directly mixes the alpha-cyclodextrin with the rest of the raw materials in the sixth step, and the rest of the operations are the same as in example 1.
Comparative example 3
A mustard sauce with high allyl isothiocyanate content comprises the following raw materials in parts by weight:
horseradish 30kg, water 44kg, refined salt 3kg, vegetable oil 9.8kg, lactose 3kg, ascorbic acid 0.1kg, soft sugar 3kg, white pepper 0.5kg, sorbitol 10kg, citric acid 0.5kg, sodium carboxymethylcellulose 4.9kg, microcrystalline cellulose 0.8kg, colorant 1.4kg, and sodium dehydroacetate 0.013kg.
The preparation method of the mustard sauce removes the embedding treatment in the fifth step, and the rest of the preparation method is the same as in the example 1.
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 white sugar, 0.5kg of white pepper, 10kg of sorbitol, 0.5kg of citric acid, 4.9kg of sodium carboxymethyl cellulose, 0.8kg of microcrystalline cellulose, 1.4kg of coloring agent and 0.013kg of sodium dehydroacetate.
The preparation method of the mustard sauce comprises the following steps:
step one: washing with water, winnowing horseradish by a combined screening machine, and washing with water according to a countercurrent principle;
step two: activating, namely soaking the washed horseradish in water at 37 ℃ for 30 hours;
step three: pulverizing, grinding activated horseradish with grinder, adding ice dust, controlling temperature at 8-12deg.C to prevent enzyme inactivation, and controlling pulverizing granularity at 60 mesh to obtain horseradish paste;
step four: hydrolyzing, namely regulating the pH value of the horseradish paste to 5.8 by using citric acid in the raw materials, putting the horseradish paste into a jacketed kettle, covering and sealing, starting steam, heating the horseradish paste in the kettle to 80 ℃, and preserving heat for 2.5 hours at the temperature;
step five: blending, namely dissolving the thickener in advance, and soaking for a plurality of hours for standby; uniformly mixing the rest raw materials, then mixing with the horseradish paste obtained in the step four, adding a pre-dissolved thickener, and uniformly stirring;
step six: homogenizing, namely, enabling the horseradish paste uniformly mixed in the step five to pass through a colloid mill to uniformly refine;
step seven: bottling to obtain mustard sauce with high allyl isothiocyanate content.
The following tests were performed on examples 1-3 and comparative examples 1-4:
ultraviolet spectrophotometry is used for measuring allyl isothiocyanate content:
drawing a standard curve: dissolving 100 mu L of allyl isothiocyanate in 100mL of 50% ethanol, shaking uniformly, adding 1mL, 2mL, 3mL, … … and 10mL into a 100mL volumetric flask pre-filled with absolute ethanol, metering the volume to a scale by distilled water, namely, the concentration of the allyl isothiocyanate is respectively equal 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, taking 50% ethanol solution as a blank, measuring the absorbance at 243nm, and drawing a standard curve;
sample measurement: sampling mustard sauce prepared in examples 1-3 and comparative examples 1-4, grinding, transferring to 500mL round bottom flask with 100mL distilled water, switching on a steam generator, heating slowly to generate steam, distilling, receiving condensate with 100mL volumetric flask (small upper funnel), stopping distillation when distillation is rapid to scale, metering volume with distilled water, shaking, and measuring absorption value at 243nm of ultraviolet light. The allyl isothiocyanate content in the test sample was determined from the standard curve, and the results are shown in Table 1.
TABLE 1
| Test sample | Allyl isothiocyanate content (μg/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 invention contains high allyl isothiocyanate compared with the conventional preparation method.
In the description of the present specification, the descriptions of the terms "one embodiment," "example," "specific example," and the like, 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 present invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiments or examples. 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 merely illustrative and explanatory of the invention, as various modifications and additions may be made to the particular embodiments described, or in a similar manner, by those skilled in the art, without departing from the scope of the invention or exceeding the scope of the invention as defined in the claims.
Claims (8)
1. A mustard sauce having a high allyl isothiocyanate content, the sauce comprising the following ingredients 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 part of thickener, 0.001-1 part of stabilizer, 0.01-1.5 part of colorant and 0-0.015 part of preservative;
the preparation method of the mustard sauce with high allyl isothiocyanate content comprises the following operation steps:
step one: washing with water, winnowing horseradish by a combined screening machine, and washing with water according to a countercurrent principle;
step two: activating, namely soaking the washed horseradish in water at 37 ℃ for 30 hours;
step three: pulverizing, grinding horseradish with grinder, adding ice dust, controlling the temperature at 8-12deg.C to prevent enzyme inactivation, and controlling the pulverizing granularity at 60 mesh;
step four: carrying out ultra-high hydrostatic enzyme catalytic treatment, namely carrying out ultra-high hydrostatic enzyme catalytic treatment on the crushed horseradish and sorbitol;
step five: embedding, namely embedding the horseradish subjected to the ultra-high hydrostatic enzyme catalytic treatment in the fourth step with alpha-cyclodextrin to obtain horseradish powder containing inclusion compound;
step six: blending, namely dissolving the thickener in advance, and soaking for a plurality of hours for standby; mixing the rest raw materials uniformly, mixing with the horseradish powder obtained in the step five, adding a pre-dissolved thickener, and stirring uniformly to obtain horseradish paste;
step seven: homogenizing, and passing the uniformly mixed horseradish paste through a colloid mill to uniformly refine the horseradish paste;
step eight: bottling to obtain mustard flavoring sauce with high allyl isothiocyanate content;
the ultra-high static pressure enzyme catalytic treatment in the fourth step comprises the following operations:
(1) Filling the crushed horseradish into a sealed bag, and then adding distilled water and sorbitol in the raw materials to prepare a sample to be treated, wherein the dosage 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 at-100 kPa;
(3) Vacuum packaging, and placing into a treatment device to boost pressure to 200MPa, wherein the boosting rate is 1MPa/s, and pressure relief is carried out after the temperature in a high-pressure cavity is kept for 10 min.
2. A mustard sauce having a high allyl isothiocyanate content as claimed in claim 1 wherein the preservative is sodium dehydroacetate.
3. A mustard sauce having a high allyl isothiocyanate content as claimed in claim 1, wherein the pH adjuster is citric acid.
4. A mustard sauce having a high allyl isothiocyanate content as claimed in claim 1, wherein said thickener is at least one of sodium carboxymethyl cellulose, pectin and xanthan gum.
5. A mustard sauce having a high allyl isothiocyanate content as claimed in claim 1 wherein said 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 the mustard sauce is prepared by adding 0.5g/L brilliant blue pigment and 5g/L lemon yellow pigment with the same volume and stirring uniformly.
7. Mustard sauce with high allyl isothiocyanate content according to claim 1, characterized in that the embedding treatment in step five comprises the following operations:
adding water into the alpha-cyclodextrin in the accurately measured raw materials, uniformly stirring, placing in a water bath at 60 ℃, heating to completely dissolve, and then cooling to 30 ℃ to prepare an alpha-cyclodextrin preparation liquid for later use; dissolving the horseradish subjected to the ultra-high hydrostatic enzyme catalytic treatment in the fourth step by using an equal amount of ethanol to obtain horseradish-ethanol solution, adding the horseradish-ethanol solution while stirring the alpha-cyclodextrin preparation solution, keeping stirring for 2 hours, refrigerating in a refrigerator overnight, taking out and filtering in 2d, finally drying in vacuum at 60 ℃ for 12 hours, and crushing to obtain horseradish powder containing the clathrate.
8. Mustard sauce with high allyl isothiocyanate content according to claim 7, characterized in that the ratio of α -cyclodextrin to water is 5.0g:200mL.
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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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| CN115769885A CN115769885A (en) | 2023-03-10 |
| CN115769885B true CN115769885B (en) | 2023-07-18 |
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| CN202211468446.8A Active CN115769885B (en) | 2022-11-22 | 2022-11-22 | Mustard sauce with high allyl isothiocyanate content and preparation method thereof |
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| CN105231413B (en) * | 2015-10-10 | 2017-11-28 | 江南大学 | A kind of soft type Huang wasabi easy to apply and preparation method thereof |
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