Nano pork essence and preparation method thereof

Abstract

The invention discloses a nano pork essence and a corresponding preparation method thereof. The nano pork essence consists of the following components by weight portion: 1 to 15 portions of pork essence, 0.1 to 1 portion of chitosan, 0.025 to 0.75 portion of STPP, 0.15 to 3 portions of glacial acetic acid and rest portions of deionized water. The nano pork essence prepared by the invention can obtain the clear solution and a stable-existing system. The particle size distribution of the nano pork essence is even through the test by a laser particle analyzer and a TEM and the particle size is about 150nm; the thermal sensitivity and slow-release analysis to the nano pork essence by an odor fingerprint analyzer demonstrates that the aroma of the prepared pork essence is stable and dramatically stronger than the common essence solution after the nano pork essence is respectively preserved under the temperature of 120 DEG C for 45 to 60 minutes and preserved under the indoor temperature for 3 to 7 days.

Description

technical field [0001] The invention relates to a flavor enhancer or condiment used in food, in particular to a nano-pork essence and a preparation method thereof. Background technique [0002] Pork flavor is one of the meat flavors, its quality and consumption are of great significance in the domestic and foreign food flavor markets. Various pork-flavored meat products, condiments, and puffed snack foods are also deeply loved by consumers and occupy a considerable proportion in similar products. However, the pork flavor prepared at present has the following problems in the application of flavoring products: one, the smelling substances are all volatile, and will be lost at high temperatures to make the flavor of the product unstable; two, under the coexistence of organic matter Pork flavor is prone to change; 3. Meat products are rich in various amino acids, sugars, vitamins, and fatty acids. Even at room temperature, the olfactory substances added will change slowly, maki...

AI Technical Summary

Problems solved by technology

However, the pork flavor prepared at present has the following problems in the application of flavoring products: one, the smelling substances are all volatile, and will be lost at high temperatures to make the flavor of the product unstable; two, under the coexistence of organic matter Pork flavor is prone to change; 3. Meat products are rich in various amino acids, sugars, vitamins, and fatty acids. Even at room temperature, the olfactory substances added will change slowly, making the flavor of the product mutate and affecting its quality.

The above problems have promoted people's research on pork flavor, but the literature and patents on the preparation technology of nano pork flavor have not yet been reported.

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