CN109588499A - A kind of complex flavor oil and preparation method thereof - Google Patents
A kind of complex flavor oil and preparation method thereof Download PDFInfo
- Publication number
- CN109588499A CN109588499A CN201910015206.4A CN201910015206A CN109588499A CN 109588499 A CN109588499 A CN 109588499A CN 201910015206 A CN201910015206 A CN 201910015206A CN 109588499 A CN109588499 A CN 109588499A
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- CN
- China
- Prior art keywords
- horseradish
- parts
- honey
- flavor oil
- complex flavor
- Prior art date
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- Pending
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 54
- 235000019634 flavors Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 240000003291 Armoracia rusticana Species 0.000 claims abstract description 55
- 235000011330 Armoracia rusticana Nutrition 0.000 claims abstract description 54
- 235000012907 honey Nutrition 0.000 claims abstract description 39
- 241000251468 Actinopterygii Species 0.000 claims abstract description 30
- 239000000126 substance Substances 0.000 claims abstract description 27
- 235000013599 spices Nutrition 0.000 claims abstract description 15
- 239000002270 dispersing agent Substances 0.000 claims abstract description 8
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 15
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 14
- 241000234314 Zingiber Species 0.000 claims description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 14
- 235000008397 ginger Nutrition 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 13
- 239000000047 product Substances 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 230000007062 hydrolysis Effects 0.000 claims description 7
- 238000006460 hydrolysis reaction Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 108090000526 Papain Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000012043 crude product Substances 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 229940055729 papain Drugs 0.000 claims description 4
- 235000019834 papain Nutrition 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000003963 antioxidant agent Substances 0.000 claims description 3
- 230000003078 antioxidant effect Effects 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- KCYQMQGPYWZZNJ-BQYQJAHWSA-N hydron;2-[(e)-oct-1-enyl]butanedioate Chemical group CCCCCC\C=C\C(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-BQYQJAHWSA-N 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 150000003839 salts Chemical group 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 3
- 108090000790 Enzymes Proteins 0.000 claims 2
- 102000004190 Enzymes Human genes 0.000 claims 2
- 229940088598 enzyme Drugs 0.000 claims 2
- 239000012467 final product Substances 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 36
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 11
- 239000008103 glucose Substances 0.000 abstract description 11
- 239000003205 fragrance Substances 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 5
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 abstract description 3
- 235000020778 linoleic acid Nutrition 0.000 abstract description 3
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 229930002875 chlorophyll Natural products 0.000 abstract description 2
- 235000019804 chlorophyll Nutrition 0.000 abstract description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract description 2
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 230000001681 protective effect Effects 0.000 abstract description 2
- 235000014102 seafood Nutrition 0.000 abstract description 2
- 239000000758 substrate Substances 0.000 abstract description 2
- 235000019198 oils Nutrition 0.000 description 30
- 235000019688 fish Nutrition 0.000 description 24
- 239000000243 solution Substances 0.000 description 16
- 240000006240 Linum usitatissimum Species 0.000 description 14
- 235000004431 Linum usitatissimum Nutrition 0.000 description 14
- 241000234282 Allium Species 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 6
- 239000000944 linseed oil Substances 0.000 description 6
- 235000021388 linseed oil Nutrition 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 229930091371 Fructose Natural products 0.000 description 5
- 239000005715 Fructose Substances 0.000 description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 5
- 206010021703 Indifference Diseases 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 5
- 239000001334 starch sodium octenyl succinate Substances 0.000 description 5
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 241000749669 Eutrema yunnanense Species 0.000 description 3
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000004426 flaxseed Nutrition 0.000 description 3
- 150000002540 isothiocyanates Chemical group 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 241000256844 Apis mellifera Species 0.000 description 2
- MMYXBWVJLSJIHW-UHFFFAOYSA-N CC(CCCCCN=C=S)S Chemical class CC(CCCCCN=C=S)S MMYXBWVJLSJIHW-UHFFFAOYSA-N 0.000 description 2
- 241000237502 Ostreidae Species 0.000 description 2
- 241001125048 Sardina Species 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000007701 flash-distillation Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 125000004383 glucosinolate group Chemical group 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000020636 oyster Nutrition 0.000 description 2
- 235000019512 sardine Nutrition 0.000 description 2
- 235000021264 seasoned food Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 238000005292 vacuum distillation Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- SGHJUJBYMSVAJY-UHFFFAOYSA-N 1-isothiocyanatopentane Chemical class CCCCCN=C=S SGHJUJBYMSVAJY-UHFFFAOYSA-N 0.000 description 1
- 240000000530 Alcea rosea Species 0.000 description 1
- 235000017334 Alcea rosea Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000017303 Althaea rosea Nutrition 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 241000219193 Brassicaceae Species 0.000 description 1
- GNJGNHYQSOYQPD-UHFFFAOYSA-N CC(CCCCCCN=C=S)S Chemical class CC(CCCCCCN=C=S)S GNJGNHYQSOYQPD-UHFFFAOYSA-N 0.000 description 1
- 241001165357 Eranthis pinnatifida Species 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 102000004366 Glucosidases Human genes 0.000 description 1
- 108010056771 Glucosidases Proteins 0.000 description 1
- AEMRFAOFKBGASW-UHFFFAOYSA-N Glycolic acid Chemical compound OCC(O)=O AEMRFAOFKBGASW-UHFFFAOYSA-N 0.000 description 1
- 108010034145 Helminth Proteins Proteins 0.000 description 1
- 241000801118 Lepidium Species 0.000 description 1
- 241000533950 Leucojum Species 0.000 description 1
- 235000013939 Malva Nutrition 0.000 description 1
- 244000172271 Malva crispa Species 0.000 description 1
- 240000000982 Malva neglecta Species 0.000 description 1
- 235000000060 Malva neglecta Nutrition 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 241000409648 Sisymbrieae Species 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 235000002783 ambrette Nutrition 0.000 description 1
- 244000096712 ambrette Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000005253 cladding Methods 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 244000000013 helminth Species 0.000 description 1
- ZMZDMBWJUHKJPS-UHFFFAOYSA-N hydrogen thiocyanate Natural products SC#N ZMZDMBWJUHKJPS-UHFFFAOYSA-N 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- GRHBQAYDJPGGLF-UHFFFAOYSA-N isothiocyanic acid Chemical compound N=C=S GRHBQAYDJPGGLF-UHFFFAOYSA-N 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 239000010461 other edible oil Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000021309 simple sugar Nutrition 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- 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
- A23L29/37—Sugar alcohols
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of complex flavor oil, component and parts by weight are as follows: 1-20 parts of horseradish, 10-50 parts of ocean fish zymolyte, 1-10 parts of dispersing agent, 1-10 parts of honey refined substance, 10-30 parts of flavoring agent, 20-100 parts of siritch, 10-50 parts of spice extracting solution；The invention also discloses the preparation methods of above-mentioned complex flavor oil.Technical solution of the present invention provides a kind of using siritch as the complex flavor of substrate oil oil; which employs special process to carry out deep processing to honey, reduce the content of glucose in honey to improving the enzymatic hydrolysis of horseradish flavor substance and release in flavored oils, farthest retaining the allyl group isosulfocyanate in horseradish and making it have high retention degree; make flavored oils that there is the fresh and sweet smell of honey and the delicate flavour of seafood simultaneously, the linoleic acid in siritch has protective effect to flavor substance pungent in horseradish and chlorophyll.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of complex flavor oil and preparation method thereof.
Background technique
Linseed belongs to traditional oil crops in China, only know in remote mountains is unmanned, it is now known that its valence
Value.Flax is divided into oil seed flax, Oil and Fibre Flax and fiber with flax, and flax that are produced from three provinces in the northeast of China is used to weave, such as us
Common flax pad or flax clothes.Oil seed flax can rather wait areas mainly produced in Middle-west Inner Mongolia, North of Shanxi, Gansu,
Linseed oil locality herein is also known as siritch, mainly due to being that ancient times Han dynasty Zhang Qian sends as an envoy to incoming China.Chinese medicine study table
It is best that bright Inner Mongol Phaeton seat, which strangles the produced linseed of extremely frigid zones,.Flax is mainly distributed on temperate zone, and linseed oil-containing is generally
40-60%.With other edible oils it is dramatically different be that most important fatty acid is linolenic acid in linseed oil, content about 50% is left
It is right.The temperature in Flax Growth area is affected to linseed fatty acid composition, the general degree of unsaturation of the linseed oil of cold district
Higher, then degree of unsaturation is lower for warm the produced linseed oil in area.Linseed oil flax acid rich in, is that supplement is sub-
The good method of numb acid.
Horseradish, Chinese scientific name Eutrema yunnanense, Papaverales, Cauliflower suborder, Cruciferae, Sisymbrieae, green onion mustard subtribe, Shan Yu
Lepidium, Nan Eutrema yunnanense group are a kind of rare pungent fragrant plants and vegetables being grown under 1300-2500 meters of high and cold mountain area woods yin of height above sea level.
The title that horseradish is recorded in middle traditional Chinese medicines food history is more: Eutrema yunnanense, snowflake dish, Chinese mallow, malva leaf, laxation dish, beg dish, hollyhock,
High mallow, ambrette, Zhongkui, Eranthis pinnatifida etc..
Horseradish is a kind of special edible health plant found in the world today, is extremely precious in the international market
Seasoned food, it is expensive, the market demand is very big.Since horseradish growth conditions is special, the place of suitable growth plantation is limited,
Horseradish product now in the international market is extremely rare.Horseradish is not only in good taste, has nutritional ingredient abundant, also adjusts containing immune
Section effect and the multiple pharmacological effects such as antibacterial, anticancer, anti-oxidant.
Horseradish has unique pungent taste, and main component is isothiocyanates, and amino acid rich in, vitamin
With the multiple trace element of needed by human body, have the synthesis of Aneurine that improves a poor appetite, promotes, the stabilization of Vitamin C, antibacterial anti-
Helminth and other effects.Contained isothiocyanates high volatility and unstable in horseradish plant body, in plant body usually with
Carbohydrate is combined into glycocide and is present in rhizome etc. in tissue, if these cell tissues are destroyed, in certain temperature and wet
Lower endogenous myrosase is spent to act on endogenic Glucosinolate hydrolysis generation isothiocyanates and volatilize.5- first sulphur in horseradish
Base amyl isothiocyanates, 6- methyl mercapto hexyl isothiocyanates, 7- methyl mercapto heptyl isothiocyanates make it have unique
Fragrance, and it is optimal with 6- methyl mercapto hexyl isothiocyanate fragrance.But the existing above-mentioned volatile aroma substance of horseradish sauce retains journey
Degree is more general, usually has certain loss and finished product horseradish sauce taste is made to have loss, and be frequently necessary to that color protection additionally is added
Agent etc..
Honeybee takes the nectar or secretion that water content is about 75% from the spending of plant, and is stored in oneself second stomach,
In vivo under the action of a variety of conversions, various vitamins, minerals and amino acid were fermented repeatedly by 15 days or so and is enriched to one
When fixed numerical value, at the same the polysaccharide transformation adult body in nectar can directly be absorbed simple sugar glucose, fructose, moisture content is few
It is stored into nest hole in 23%, is sealed with beeswax.It is always the favorite sweet taste of our people due to honey nutritional ingredient abundant
Food, but add the flavouring such as food especially wasabi, flavored oils made of honey on the market and typically directly use bee
Sweet green molasses can not effectively improve the Flavor of flavouring other than it can increase sweet taste to flavouring.Presently commercially available tune
Taste oil generally has the shortcomings that taste is sweet, and more foods are easy that people is allowed to generate greasy feeling, be not easy eat more.
Summary of the invention
The purpose of the present invention is to provide a kind of using siritch as the complex flavor of substrate oil oil, and which employs special process
Deep processing is carried out to honey, reduces the content of glucose in honey to improve the enzymatic hydrolysis of horseradish flavor substance in flavored oils
With release, farthest retain the allyl group isosulfocyanate in horseradish and make it have high retention degree, while making to adjust
Taste oil has the fresh and sweet smell of honey and the delicate flavour of seafood, and the linoleic acid in siritch is green to flavor substance pungent in horseradish and leaf
Element has protective effect.
The present invention to achieve the above object the technical solution adopted is that: a kind of complex flavor oil, component and parts by weight
It is as follows: 1-20 parts of horseradish, 10-50 parts of ocean fish zymolyte, 1-10 parts of dispersing agent, 1-10 parts of honey refined substance, flavoring agent 10-30
Part, 20-100 parts of siritch, 10-50 parts of spice extracting solution；
Further, the preparation method of the spice extracting solution is as described below: grinding after green onion, ginger and Chinese prickly ash are cleaned up
It is broken to homogenate, the span-80 that the 0.5-2% of green onion, ginger and Chinese prickly ash weight is added is stirred evenly, and green onion, ginger and Chinese prickly ash weight 10- is added
It is evaporated under reduced pressure behind water heating pressurization extraction 1-5 hours of 30 times, obtains spice extracting solution；
Further, the preparation method of the honey refined substance is as described below: water dilution is added in honey crude product under room temperature
And filter, be warming up to 25-30 DEG C after being kept for 10-15 minutes after being cooled to 10-16 DEG C immediately and cross 4-10 mesh mesh screen, collect sieving
Object is honey refined substance；
Further, the preparation method of the ocean fish zymolyte is as described below: fresh ocean fish being cleaned up, low-temperature grinding
Slurries, the papain of ocean fish weight 0.03-3%, the trypsase of 0.05%-5% and anti-oxidant are added in slurries
PH to 5-7 is adjusted after agent, hydrolysis temperature is 30-60 DEG C, enzymolysis time is 1-10 hours, filters to obtain enzymolysis liquid, and honey essence is added
It is cooling up to ocean fish zymolyte after being heated to 70-110 DEG C after object processed and stirring 0.5-2 hours；
Further, the dispersing agent is one or both of starch Sodium Octenyl Succinate, D-sorbite；
Further, the flavoring agent is the mixture of salt and vinegar, citric acid；
Further, the siritch is what physical squeezing was prepared.
The invention also discloses the preparation methods of complex flavor oil as described above, and specific step is as follows；
1) chopping obtains horseradish particle after taking horseradish to clean or horseradish piece obtains horseradish particle；
2) horseradish piece or horseradish particle are crushed into obtain horseradish powder in the environment of being lower than 5 DEG C；
3) it is heated to 30-50 DEG C after mixing siritch with spice extracting solution and sequentially adds dispersing agent, horseradish powder, sea
Fish zymolyte simultaneously stirs evenly；
4) flavoring agent is added into the mixture that step 3) obtains and stirs evenly, up to product after sterilizing；
Further, it is 100-200 mesh that obtained horseradish powder is crushed in step 2)；
Further, the processing that horseradish is shredded in step 1) is carried out at 15 DEG C or less.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
(1) the low honey of glucose content for flavored oils in addition to that can provide sticky texture and sweetness after addition refines
Flavor, glucose content is low, fructose content is high in the honey after most importantly refining, and can reduce glucose to isothiocyanic acid
The product that the influence of Ester bacteriostasis and glucose are hydrolyzed as glucosinolate can rise to a certain extent
To inhibiting the effect of hydrolysis to generate to influence flavor substance, its glucose content is low after honey is refined, so that it may most
It reduces to big degree influence of the glucose for sulfur glucosidase hydrolysis and can still possess most of nutritional ingredient of honey；
(2) the dispersing agent imparting complex flavor oil compounded by using D-sorbite and starch Sodium Octenyl Succinate is soft and smooth
Careful mouthfeel and sticky juice shape quality, wherein D-sorbite is other than playing the role of thickening, improving flavored oils' mouthfeel
The flavor that certain sweet taste can also be provided for complex flavor oil to improve product, secondary hydroxyl structure can play pungent in protection horseradish
The effect of peppery ingredient, starch Sodium Octenyl Succinate can also play cladding allyl group isosulfocyanate and amino acids, small molecule
The effect of peptide matters makes the delicate flavour material in the pungent flavor substance and ocean fish zymolyte of horseradish be unlikely to damage of quickly volatilizing
It loses, a large amount of linoleic acid is contained in siritch, can play the role of protecting horseradish Determination of Chlorophyll, and can provide to flavored oils equal
The quality of even lubrication；
(3) by by honey be down to certain temperature make glucose crystallization therein and rapidly improve temperature, utmostly subtract
The method for the fructose being attached to outside nucleus less makes the honey after purification have the characteristics that high fructose content, low glucose content,
The nutriments such as vitamin therein lose taste that is smaller and not influencing honey
(4) delicate flavour of flavored oils is promoted by addition ocean fish enzymolysis liquid, the fructose in honey refined substance is reducing sugar, can
Maillard reaction occurs with amino acid contained in ocean fish zymolyte, to enhance the taste and freshness for flavored oils and increase charming caramel
Color, without fresh addings seasoned foods such as additional addition soy sauce, oyster sauce；The citric acid of addition adjusts the purpose of tart flavour in addition to that can play
Also there is antioxidation, can significantly reduce fishy smell；The leaching liquor that the spices such as green onion, ginger are added can solve a little of ocean fish enzymolysis liquid
Fishy smell can preferably extract the fragrant oily substance in Chinese prickly ash external capsule, the flavor substance such as garlic in green onion, ginger with the mode of extraction
Capsaicin, gingerol etc. also have preferable recovery rate under the mode of heating pressurization extraction, and unlikely fragrance are introduced into flavored oils
The impurity such as particle will not influence the uniform quality of flavored oils；Complex flavor oil of the invention has both fresh and sweet flavor and the mountain of peak honey
The pungent fragrance of certain herbaceous plants with big flowers, fresh and sweet moderate, the sour fusion of sweet tea of overall taste, light yellow in color, rich in taste are suitble to cooking, cold vegetable dish in sauce etc. more
Kind edible way.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described.
Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts all
Other embodiments shall fall within the protection scope of the present invention.
Embodiment 1
A kind of complex flavor oil, component and parts by weight are as follows: 20 parts of horseradish, 20 parts of ocean fish zymolyte, D-sorbite
10 parts of the mixture for being 1: 3 with starch Sodium Octenyl Succinate mass ratio, 10 parts of honey refined substance, mass fraction are 7.68%
5 parts of aqueous citric acid solution, 5 parts of edible white vinegar, 10 parts of sodium chloride, 100 parts of siritch；
The preparation method of spice extracting solution is as described below: being milled to homogenate after green onion, ginger and Chinese prickly ash are cleaned up, is added
0.5% span-80 of green onion, ginger and Chinese prickly ash weight is stirred evenly, and green onion, ginger and 30 times of Chinese prickly ash weight of water is added in temperature 80
DEG C, extract 2 hours under conditions of pressure 0.2MPa after vacuum distillation to the 20% of original volume, obtain the spice extracting solution of concentration；
The production technology of the honey refined substance is as described below: the water that 2 times of its quality is added in honey crude product under room temperature is dilute
It releases and filters, stir and kept for 10 minutes after being at the uniform velocity cooled to 10 DEG C in 10 minutes, be warming up to 30 DEG C immediately and cross 5 mesh nets
Sieve, collecting sieving is honey refined substance；
The preparation method of the ocean fish zymolyte is as described below: fresh sardine being cleaned up, whole fish is under the conditions of 5 DEG C
Slurries are crushed to obtain, the papain of ocean fish weight 0.05%, 0.05% trypsase and ocean fish weight are added in slurries
PH to 5-7 is adjusted after 0.1% vitamin C, hydrolysis temperature is 50 DEG C, enzymolysis time is 2 hours, filters to obtain enzymolysis liquid, is added
It is cooling up to ocean fish zymolyte after being heated to 80 DEG C and stirring 0.5 hour after honey refined substance；
The preparation method of complex flavor oil, specific step is as follows；
1) uniformly chopping obtains the horseradish piece with a thickness of 1cm after taking horseradish to clean；
2) horseradish piece is crushed to obtain horseradish powder in the environment of being lower than 5 DEG C；
3) 40 DEG C are heated to after mixing siritch and spice extracting solution, then sequentially adds D-sorbite and octenyl
Succinic acid starch sodium mass ratio is 1: 3 mixture, horseradish powder, ocean fish zymolyte and stirs evenly；
4) sodium chloride is added into the mixture that step 3) obtains and aqueous citric acid solution, the mixture of vinegar and stirring are equal
It is even, it is sterilized after flash distillation up to product.
Embodiment 2
A kind of complex flavor oil, component and parts by weight are as follows: 10 parts of horseradish, 10 parts of ocean fish zymolyte, D-sorbite
10 parts of the mixture for being 1: 2 with starch Sodium Octenyl Succinate mass ratio, 10 parts of honey refined substance, mass fraction are 7.68%
5 parts of aqueous citric acid solution, 5 parts of edible white vinegar, 10 parts of sodium chloride, 100 parts of siritch；
The preparation method of spice extracting solution is as described below: being milled to homogenate after green onion, ginger and Chinese prickly ash are cleaned up, is added
1% span-80 of green onion, ginger and Chinese prickly ash weight is stirred evenly, be added green onion, ginger and 30 times of Chinese prickly ash weight of water temperature 70 C,
Vacuum distillation obtains the spice extracting solution of concentration to the 20% of original volume after extracting 2.5 hours under conditions of pressure 0.2MPa；
The production technology of the honey refined substance is as described below: the water that 2 times of its quality is added in honey crude product under room temperature is dilute
It releases and filters, stir and kept for 15 minutes after being at the uniform velocity cooled to 16 DEG C in 5 minutes, be warming up to 30 DEG C immediately and cross 5 mesh mesh screens,
Collecting sieving is honey refined substance；
The preparation method of the ocean fish zymolyte is as described below: fresh sardine being cleaned up, whole fish is under the conditions of 5 DEG C
Slurries are crushed to obtain, the papain of ocean fish weight 0.1%, 0.05% trypsase and ocean fish weight are added in slurries
PH to 5-7 is adjusted after 0.1% vitamin C, hydrolysis temperature is 60 DEG C, enzymolysis time is 1 hour, filters to obtain enzymolysis liquid, is added
It is cooling up to ocean fish zymolyte after being heated to 80 DEG C and stirring 0.5 hour after honey refined substance；
The preparation method of complex flavor oil, specific step is as follows；
1) uniformly chopping obtains the horseradish particle of 1cm square after taking horseradish to clean；
2) horseradish particle is crushed to obtain horseradish powder in the environment of being lower than 5 DEG C；
3) 30 DEG C are heated to after mixing siritch and spice extracting solution, then sequentially adds D-sorbite and octenyl
Succinic acid starch sodium mass ratio is 1: 2 mixture, horseradish powder, ocean fish zymolyte and stirs evenly；
4) sodium chloride is added into the mixture that step 3) obtains and aqueous citric acid solution, the mixture of vinegar and stirring are equal
It is even, it is sterilized after flash distillation up to product.
Embodiment 3
Taking according to the every 10g of product prepared by embodiment 1 is a test tube, randomly selects 10 pipes, stores two months under room temperature,
Organoleptic indicator is carried out with fresh 10 pipe of product prepared according to embodiment 1 and physical and chemical index compares, and as a result as follows: color is slightly deep
In new product, be color of soy sauce, pungent flavor indifference, fresh and sweet honey fragrance indifference, delicate flavour indifference, Chinese prickly ash and green onion Jiang Xiangqi
Indifference, the juice uniformity and viscosity indifference；Microbiological indicator and moisture are met the requirements of the standard.
Embodiment 4
Sensory evaluation is carried out to complex flavor oil prepared by the present invention, panelist is 50 people, is prepared respectively to embodiment 1-2
Obtained flavored oils and color, fragrance, flavour and the mouthfeel of commercially available extra large day oyster sauce are evaluated, and evaluation result see the table below (full marks
It is 10 points):
| Color | Fragrance | Flavour | Mouthfeel | Respectively | |
| Embodiment 1 | 9.5 | 9.7 | 9.7 | 9.8 | 9.675 |
| Embodiment 2 | 9.5 | 9.6 | 9.7 | 9.8 | 9.65 |
| Commercial product | 9.5 | 9.2 | 9.7 | 9.5 | 9.475 |
Simply to illustrate that technical concepts and features of the invention, its purpose is allows in the art above-described embodiment
Those of ordinary skill cans understand the content of the present invention and implement it accordingly, and it is not intended to limit the scope of the present invention.It is all
It is changes or modifications equivalent made by the essence of content according to the present invention, should be covered by the scope of protection of the present invention.
Claims (10)
1. a kind of complex flavor oil, which is characterized in that its component and parts by weight are as follows: 1-20 parts of horseradish, ocean fish zymolyte 10-
50 parts, 1-10 parts of dispersing agent, 1-10 parts of honey refined substance, 10-30 parts of flavoring agent, 20-100 parts of siritch, spice extracting solution
10-50 parts.
2. a kind of complex flavor oil as described in claim 1, which is characterized in that the preparation method of the spice extracting solution is such as
It is lower described: to be milled to homogenate after green onion, ginger and Chinese prickly ash are cleaned up, the span- of the 0.5-2% of green onion, ginger and Chinese prickly ash weight is added
80 stir evenly, and are evaporated under reduced pressure, obtain fragrant pungent after water heating pressurization extraction 1-5 hours of 10-30 times of green onion, ginger and Chinese prickly ash weight are added
Expect extracting solution.
3. a kind of complex flavor oil as claimed in claim 2, which is characterized in that the preparation method of the honey refined substance is as follows
It is described: honey crude product addition water being diluted and filtered under room temperature, is heated up immediately after being kept for 10-15 minutes after being cooled to 10-16 DEG C
To 25-30 DEG C and 4-10 mesh mesh screen is crossed, collecting sieving is honey refined substance.
4. a kind of complex flavor oil as described in claim 1, which is characterized in that the preparation method of the ocean fish zymolyte is as follows
It is described: fresh ocean fish to be cleaned up, low-temperature grinding obtains slurries, and the Papain of ocean fish weight 0.03-3% is added in slurries
Enzyme, 0.05%-5% trypsase and antioxidant after adjust pH to 5-7, hydrolysis temperature is 30-60 DEG C, enzymolysis time 1-
10 hours, filter to obtain enzymolysis liquid, after being heated to 70-110 DEG C after addition honey refined substance and stir 0.5-2 hours, cooling to obtain the final product
Ocean fish zymolyte.
5. a kind of complex flavor oil as described in claim 1, which is characterized in that the dispersing agent is octenyl succinic acid starch
One or both of sodium, D-sorbite.
6. a kind of complex flavor oil as described in claim 1, which is characterized in that the flavoring agent is salt and vinegar, citric acid
Mixture.
7. a kind of complex flavor oil as described in claim 1, which is characterized in that the siritch is prepared for physical squeezing
's.
8. a kind of preparation method of complex flavor oil described in any one of -7 according to claim 1, which is characterized in that specific step
It is rapid as follows；
1) chopping obtains horseradish particle after taking horseradish to clean or horseradish piece obtains horseradish particle；
2) horseradish piece or horseradish particle are crushed into obtain horseradish powder in the environment of being lower than 5 DEG C；
3) it is heated to 30-50 DEG C after mixing siritch with spice extracting solution and sequentially adds dispersing agent, horseradish powder, ocean fish enzyme
Solution object simultaneously stirs evenly；
4) flavoring agent is added into the mixture that step 3) obtains and stirs evenly, up to product after sterilizing.
9. the preparation method of complex flavor oil as claimed in claim 8, which is characterized in that crush obtained horseradish in step 2)
Powder is 100-200 mesh.
10. the preparation method of complex flavor oil as claimed in claim 8, which is characterized in that the place that horseradish is shredded in step 1)
Reason is carried out at 15 DEG C or less.
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| CN110800988A (en) * | 2019-11-11 | 2020-02-18 | 广东嘉豪食品有限公司 | High-temperature-resistant mustard flavor seasoning and preparation method and application thereof |
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