Study On Preparation Technology And Quality Characteristics Of Fermented Horseradish Sauce

Horseradish sauce was often used as a condiment for raw seafood and cold dishes with a special pungent flavor.Horseradish sauce has the functions of improving appetite,anti-parasite,anti-cancer and bacteriostatic.However,horseradish sauce on the market was basically processed in a same way.The quality and flavor of horseradish sauce were limited,which makes the product less acceptable to consumers.In this study,the drying method of raw materials,the processing technology of horseradish sauce,and the stability of the main quality of horseradish sauce during storage were studied in order to produce a new horseradish sauce with high flavor and quality.Firstly,the effects of pulse-spouted infrared freeze drying(PSIRFD)on the nutritional quality,flavor and other properties of horseradish were studied and compared with hot air drying(HAD),infrared-assisted hot-air drying(IRHAD)and freeze drying(FD).The results showed that the contents of total phenol and ascorbic acid in PSIRFD sample were the highest among the four drying methods,which were 24.39±0.81 mg GAE/100 g and 78.39±8.19mg/100 g,respectively.Scavenging capability against DPPH radicals of horseradish sauce and reducing power also showed the same results,and the color of PSIRFD sample was more uniform,with RSD of 5.76%.In terms of flavor,the content of isothiocyanates(ITCs)in PSIRFD sample was 1229.22±34.57 μg/g,which was higher than HAD(1041.13±46.09 μg/g),IRHAD(1110.76±35.89 μg/g)and FD(1218.37±31.28 μg/g)samples.Electronic nose analysis showed that the flavor of PSIRFD sample was similar to FD and HAD samples.Compared with HAD and IRHAD samples,the astringency and astringent aftertaste of PSIRFD were significantly decreased(p<0.05).In addition,the horseradish sauce made from PSIRFD sample had higher viscosity and more mellow taste.Compared with FD,the drying time of PSIRFD was 30.18% less than FD,and the drying energy consumption was 31.34%less than FD.The optimum drying temperature and spray interval time of PSIRFD were determined to be 65℃ and 15 min respectively by the optimization experiment.In conclusion,PSIRFD can be used as a drying method to improve the quality of horseradish.Secondly,the preparation method of fermented horseradish sauce was determined by studying the effects of lactic acid bacteria inoculation amount,Saccharomyces cerevisiae(S.cerevisiae)inoculation amount and inoculation time on the quality of horseradish sauce.The physicochemical properties and flavor changes of unfermented(UF),lactic acid bacteria fermented(LF)and mixed two-step fermented(MF-48)horseradish sauce were compared.The results showed that when the inoculation amount of lactic acid bacteria powder was 0.6%,S.cerevisiae powder was 1.2%,and adding S.cerevisiae powder after 48 h of fermentation by lactic acid bacteria powder,the sample had higher protease activity,amino acid nitrogen content,total acid content and total phenol content.The fermentation conditions of MF-48 were more conducive to the degradation of natural protein conformation,and produced more total free amino acids,which were 23.49% and 10.34% higher than UF and LF samples,respectively.Compared with UF sample,MF-48 sample added 6 kinds of alcohols,3 kinds of esters and 4 kinds of acids in volatile flavor compounds.Through the analysis of electronic tongue and sensory evaluation,it was found that MF-48 sample had good sensory quality.In addition,the DPPH scavenging rate and reducing power of MF-48 sample were 26.27% and32.94% higher than UF sample.Therefore,the flavor and quality of horseradish sauce can be improved by short-term two-step fermentation.Finally,soybean oil,xanthan gum,starch sodium octenylsuccinate and glyceryl monostearate were added to improve the stability of the fermented horseradish sauce.The optimum sterilization conditions of homemade horseradish sauce and the changes of color,Zeta potential,ITCs content,microorganism and sensory quality of homemade horseradish sauce during storage at 4±1℃ and 25±1℃ were studied.The results showed that the optimum addition amounts of soybean oil,xanthan gum,starch sodium octenylsuccinate and glyceryl monostearate were 8.0%,0.2%,4.0% and 0.5% respectively.Under this condition,horseradish sauce had a high centrifugation rate and sensory score(34.73±2.25).Pasteurization(95℃,15 min)combined with microwave sterilization was used to sterilize horseradish sauce.When the microwave sterilization conditions were 1500 W and 3 min,the total number of colonies was 3.08±0.05 log CFU/g,and the content of ITCs was the highest,which was 0.55±0.02%.The content of ITCs in homemade horseradish sauce stored at 4±1℃for 210 days and 25±1℃ for 30 days was higher than 0.23%,and the total number of colonies and coliform bacteria were always kept within the safe range,which met the requirements of the industry standard.The L*,a*,b* values and Zeta potential of homemade horseradish changed little during storage.After 180 days of storage at 4±1℃,the score changes of texture,odor,taste and overall acceptability of homemade horseradish sauce were less than enterprise sample.The above results showed that the main quality of homemade horseradish sauce was stable during storage and can met the needs of consumers.