How To Make Mustard Sauce?
Mustard is a mustard seed or mustard tuber as raw material processed into the sauce, with a very irritating smell and refreshing taste feeling, can arouse everyone's appetite. Mustard rich in a variety of vitamins, amino acids and trace elements, with pain-relieving collaterals, sterilization, promote digestion and enhance appetite and so on. So how do you grind the mustard with colloidal grinding?
Use equipment: colloid mill, Sandwich pot
Production process: Activation → grinding → hydrolysis → homogeneous → bottling sterilization
Activation: The mustard seed is soaked in 37 ℃ water for 30 hours first, in order to activate the glucose glucoside (mustard enzyme) in the mustard seed, and to make the seed of the anthocyanins in the hydrolysis fully hydrolysis, the production of allyl isothiocyanate-spicy flavor compounds.
Grinding: Grinding The mustard grains with colloid mill, adding ice chips at the same time to ensure that the abrasive temperature control around 100 ℃ to prevent enzyme inactivation, crushing granularity and control of 60 mesh is more appropriate.
Hydrolysis: Mustard seed paste with white vinegar will be ph value modulation to 5-6, put people stainless steel sandwich pot, cover cover seal, open steam, so that the paste in the pot heating up to 80~c, in this temperature insulation 2--3 hours. and mixing the rest of the ingredients evenly.
Homogeneous: will stir evenly the slurry over colloid Mill, make it even micro-refinement.
Assembly sterilization: After the homogeneous mustard paste into a clean glass bottle, sterilization, to be cooled to eat.
If you need mustard sauce grinding machine,welcome to contact me with freely,i will send the machine detail and quotation to you.
Contacts: Cara
Email|Skype: leo@machinehall.com
Whatsapp|Phone: 008618539931566
Website: http://www.mypbequip.com/
Use equipment: colloid mill, Sandwich pot
Production process: Activation → grinding → hydrolysis → homogeneous → bottling sterilization
Activation: The mustard seed is soaked in 37 ℃ water for 30 hours first, in order to activate the glucose glucoside (mustard enzyme) in the mustard seed, and to make the seed of the anthocyanins in the hydrolysis fully hydrolysis, the production of allyl isothiocyanate-spicy flavor compounds.
Grinding: Grinding The mustard grains with colloid mill, adding ice chips at the same time to ensure that the abrasive temperature control around 100 ℃ to prevent enzyme inactivation, crushing granularity and control of 60 mesh is more appropriate.
Hydrolysis: Mustard seed paste with white vinegar will be ph value modulation to 5-6, put people stainless steel sandwich pot, cover cover seal, open steam, so that the paste in the pot heating up to 80~c, in this temperature insulation 2--3 hours. and mixing the rest of the ingredients evenly.
Homogeneous: will stir evenly the slurry over colloid Mill, make it even micro-refinement.
Assembly sterilization: After the homogeneous mustard paste into a clean glass bottle, sterilization, to be cooled to eat.
If you need mustard sauce grinding machine,welcome to contact me with freely,i will send the machine detail and quotation to you.
Contacts: Cara
Email|Skype: leo@machinehall.com
Whatsapp|Phone: 008618539931566
Website: http://www.mypbequip.com/
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