Five-spice donkey meat flavoring essence and preparation method thereof

Abstract

The present application provides five-spice donkey meat flavor essence and a preparation method thereof, raw materials including: pepper oil, beta-caryophyllene, oil of myrtill, linalool, eugenol, p-propyl anisole, anisic alcohol, cinnamaldehyde, o-methoxycinnamaldehyde, alpha-hexyl cinnamaldehyde, nutmeg oil, distilled ginger oil, 2-pentyl furan, 2,4,6-trithiacycloheptane, 1-octene-3-ol, methyl(2-methyl-3-furanyl)disulfide, dimethyl sulfide, 3-hydroxy-2-butanone, n-octanol, (E,E)-2,4-nonadienal, pentanal, 2-dodecene aldehyde, hexanal, methylcyclopentenolone, maltol, 4-acetoxy-2,5-dimethyl-3(2H)-furanone, 2-methylpyrazine, 2,6-dimethylpyrazine, 2-acetylpyrrole, 4-methylnonanoic acid and sunflower oil. The essence has obvious characteristic aroma, strong natural feeling, long-lasting fragrance and high temperature resistance.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food additives, and relates to a food essence and a preparation method thereof, in particular to a five-spice donkey meat flavor essence suitable for leisure food, compound seasoning and processed meat products and a preparation method thereof. BACKGROUND

[0002] Meat flavor essence is a kind of widely used food additive, which plays an important role in the food industry and can significantly improve the aroma and flavor of products. With the improvement of people's living standards, local delicacies with unique characteristics are gradually favored by people. Donkey meat is tender and delicious, and has a unique flavor different from beef and mutton, and is known as "heavenly dragon meat and underground donkey meat". Compared with beef and mutton, donkey meat is high in protein, low in fat and rich in unsaturated fatty acids, so it is loved by consumers. Because donkey meat has excellent flavor and rich nutritional value, it has formed a unique local delicacy in many regions of China, such as the five-spice donkey meat in Baoding, donkey meat fire in Hejian, donkey meat sausage in Yongyuan, etc., which are very popular with consumers.

[0003] Some essence manufacturers are also developing essences close to the real donkey meat flavor, and the research on flavors with regional characteristics has gradually become a trend. SUMMARY

[0004] The present application aims to enrich the types of donkey meat flavor essence, and provides a five-spice donkey meat flavor essence with obvious characteristic aroma, strong naturalness, long-lasting fragrance, and high-temperature resistance, as well as a preparation method and application thereof.

[0005] The present application adopts the following scheme:

[0006] The present application provides a five-spice donkey meat flavor essence, comprising the following components in mass percentage: 1-3% of pepper oil with a concentration of 1wt%, 0.5-1.5% of beta-caryophyllene with a concentration of 100wt%, 1-3% of myrcia oil with a concentration of 1wt%, 0.5-1% of linalool with a concentration of 1wt%, 1-2% of eugenol with a concentration of 1wt%, 1-3% of p-propyl anisole with a concentration of 1wt%, 2-5% of anisal with a concentration of 1wt%, 1-3% of cinnamaldehyde with a concentration of 1wt%, 1-3% of o-methoxycinnamaldehyde with a concentration of 1wt%, 0.5-1.5% of alpha-hexyl cinnamaldehyde with a concentration of 1wt%, 2-5% of nutmeg oil with a concentration of 1wt%, 1-3% of distilled ginger oil with a concentration of 1wt%, 3-5% of 2-pentyl furan with a concentration of 1wt%, 0.5-1.5% of 2,4,6-trithiheptane with a concentration of 1wt%, 2-4% of 1-octen-3-ol with a concentration of 1wt%, 3-5% of methyl(2-methyl-3-furanyl)disulfide with a concentration of 1wt%, 1-3% of dimethyl sulfide with a concentration of 1wt%, 4-6% of 3-hydroxy-2-butanone with a concentration of 1wt%, 0.5-1.5% of n-octanol with a concentration of 1wt%, 1-2% of (E,E)-2,4-nonadienal with a concentration of 1wt%, 1-3% of pentanal with a concentration of 1wt%, 0.5-1.5% of 2-dodecenal with a concentration of 1wt%, 4-6% of hexanal with a concentration of 1wt%, 2-3% of methylcyclopentenolone with a concentration of 1wt%, 1-3% of maltol with a concentration of 1wt%, 3-5% of 4-acetoxy-2,5-dimethyl-3(2H)-furanone with a concentration of 1wt%, 1-3% of 2-methylpyrazine with a concentration of 1wt%, 1-3% of 2,6-dimethylpyrazine with a concentration of 1wt%, 2-3% of 2-acetylpyrrole with a concentration of 1wt%, 0.5-1.5% of 4-methylnonanoic acid with a concentration of 0.1wt%, and sunflower oil to make up the balance; wherein the concentration refers to the mass concentration of monomer flavoring with sunflower oil.

[0007] In a specific embodiment, the five-spice donkey meat flavor essence is used for preparing a five-spice donkey meat flavor meat product, and the five-spice donkey meat flavor essence comprises the following components in mass percentage:

[0008] Pepper oil 1 wt%: 2%, beta-caryophyllene 100 wt%: 1%, Myrtle oil 1 wt%: 2%, Linalool 1 wt%: 0.8%, Eugenol 1 wt%: 1.5%, p-Propyl anisole 1 wt%: 2%, Anethole 1 wt%: 3.5%, Cinnamaldehyde 1 wt%: 2%, o-Methoxy cinnamaldehyde 1 wt%: 2%, alpha-Hexyl cinnamaldehyde 1 wt%: 1%, Nutmeg oil 1 wt%: 3%, Distilled ginger oil 1 wt%: 2%, 2-Pentyl furan 1 wt%: 4%, 2,4,6- Trithiepane 1 wt%: 1%, 1-Octen-3-ol 1 wt%: 3%, Methyl (2-methyl-3-furyl) disulfide 1 wt%: 4%, Dimethyl sulfide 1 wt%: 2%, 3-Hydroxy-2-butanone 1 wt%: 5%, n-Octanol 1 wt%: 1.5%, (E,E)-2,4-Nonadienal 1 wt%: 1.5%, Pentanal 1 wt%: 2%, 2-Dodecenal 1 wt%: 1%, Hexanal 1 wt%: 5%, Methyl cyclopentenolone 1 wt%: 3%, Maltol 1 wt%: 2%, 4-Acetoxy-2,5-dimethyl-3(2H)-furanone 1 wt%: 4%, 2-Methyl pyrazine 1 wt%: 2%, 2,6-Dimethyl pyrazine 1 wt%: 2%, 2-Acetyl pyrrole 1 wt%: 2.5%, 4-Methylnonanoic acid 0.1 wt%: 1%, Sunflower oil q.s.

[0009] In one specific embodiment, the five-spice donkey meat flavor essence is used for preparing a donkey meat soup seasoning, the five-spice donkey meat flavor essence comprising the following components in mass percentage:

[0010] Piperita oil 1 wt%: 3%, beta-Caryophyllene 100 wt%: 1.5%, Myrtol 1 wt%: 3%, Linalool 1 wt%: 1%, Eugenol 1 wt%: 2%, p-Propyl anisole 1 wt%: 3%, Anethole 1 wt%: 4%, Cinnamaldehyde 1 wt%: 3%, o-Methoxy cinnamaldehyde 1 wt%: 3%, alpha-Hexyl cinnamaldehyde 1 wt%: 1.5%, Myristic oil 1 wt%: 4%, Distilled ginger oil 1 wt%: 3%, 2-Pentyl furan 1 wt%: 4%, 2,4,6- Trithiepane 1 wt%: 1%, 1-Octen-3-ol 1 wt%: 3%, Methyl (2-methyl-3-furyl) disulfide 1 wt%: 4%, Dimethyl sulfide 1 wt%: 2%, 3-Hydroxy-2-butanone 1 wt%: 5%, n-Octanol 1 wt%: 1.5%, (E,E)-2,4-Nonadienal 1 wt%: 1.5%, Pentanal 1 wt%: 2%, 2-Dodecenal 1 wt%: 1%, Hexanal 1 wt%: 5%, Methyl cyclopentenolone 1 wt%: 3%, Maltol 1 wt%: 2%, 4-Acetoxy-2,5-dimethyl-3(2H)-furanone 1 wt%: 4%, 2-Methyl pyrazine 1 wt%: 2%, 2,6-Dimethyl pyrazine 1 wt%: 2%, 2-Acetyl pyrrole 1 wt%: 2.5%, 4-Methylnonanoic acid 0.1 wt%: 1%, Sunflower oil q.s.

[0011] In a particular embodiment, the five-spice donkey meat flavor essence is used for preparing a five-spice donkey meat flavor sausage, the five-spice donkey meat flavor essence comprising the following components in mass percentage:

[0012] Pepper oil with a concentration of 1wt%: 2%, beta-caryophyllene with a concentration of 100wt%: 1%, myrcia oil with a concentration of 1wt%: 2%, linalool with a concentration of 1wt%: 0.5%, eugenol with a concentration of 1wt%: 1.5%, p-propyl anisole with a concentration of 1wt%: 2%, anisal with a concentration of 1wt%: 3.5%, cinnamaldehyde with a concentration of 1wt%: 2%, o-methoxycinnamaldehyde with a concentration of 1wt%: 2%, alpha-hexylcinnamaldehyde with a concentration of 1wt%: 1%, nutmeg oil with a concentration of 1wt%: 3%, distilled ginger oil with a concentration of 1wt%: 2%, 2-pentylfuran with a concentration of 1wt%: 5%, 2,4,6-trithiheptane with a concentration of 1wt%: 1.5%, 1-octen-3-ol with a concentration of 1wt%: 4%, methyl(2-methyl-3-furanyl)disulfide with a concentration of 1wt%: 5%, dimethyl sulfide with a concentration of 1wt%: 3%, 3-hydroxy-2-butanone with a concentration of 1wt%: 5.5%, n-octanol with a concentration of 1wt%: 1.5%, (E,E)-2,4-nonadienal with a concentration of 1wt%: 1.5%, pentanal with a concentration of 1wt%: 2.5%, 2-dodecene aldehyde with a concentration of 1wt%: 1%, hexanal with a concentration of 1wt%: 5%, methylcyclopentenolone with a concentration of 1wt%: 3%, maltol with a concentration of 1wt%: 2%, 4-acetoxy-2,5-dimethyl-3(2H)-furanone with a concentration of 1wt%: 4%, 2-methylpyrazine with a concentration of 1wt%: 2%, 2,6-dimethylpyrazine with a concentration of 1wt%: 1.5%, 2-acetylpyrrole with a concentration of 1wt%: 2%, 4-methylnonanoic acid with a concentration of 0.1wt%: 1%, and sunflower seed oil to make up the balance.

[0013] The application also provides a preparation method of the five-spice donkey meat flavor essence.

[0014] S1: blending monomer flavors with sunflower seed oil to a specified mass concentration;

[0015] S2: mixing according to the mass percentage of the addition amount, stirring for 30-60 min under the condition of a water bath at 40-60℃;

[0016] S3: cooling to room temperature after stirring is completed to obtain the five-spice donkey meat flavor essence.

[0017] Further, the water bath temperature is 50℃, and the stirring time is 40 min.

[0018] The application also provides application of the five-spice donkey meat flavor essence in leisure food, compound seasoning, and processed meat products.

[0019] In some embodiments, the snack food is a five-spice donkey meat flavored vegetarian meat product, the compound flavoring is a donkey meat soup flavoring, and the processed meat product is a five-spice donkey meat flavored sausage.

[0020] In some embodiments, the application, the amount of the five-spice donkey meat flavoring added is 0.1-0.5%.

[0021] Advantages and beneficial effects of the present application:

[0022] (1) The five-spice donkey meat flavoring of the present application has the characteristics of obvious characteristic aroma, strong naturalness, long-lasting aroma, and high temperature resistance.

[0023] (2) The aroma components of the five-spice donkey meat flavoring of the present application are mainly the aroma of spices and the meaty, salty, and fatty aroma of donkey meat, supplemented by the aroma of caramel and roasting, with obvious overall aroma characteristics, high completeness, and strong naturalness. Among them:

[0024] The components of pepper oil and beta-caryophyllene provide the pepper aroma in the aroma, the components of myrcene, linalool, and eugenol provide the myrtle aroma in the aroma, the components of p-propyl anisole and anethole provide the aniseed aroma in the aroma, the components of cinnamaldehyde, o-methoxycinnamaldehyde, and alpha-hexyl cinnamaldehyde provide the cinnamon aroma in the aroma, the components of nutmeg oil and distilled ginger oil make the overall aroma of the spices round and full, and present a natural and complete five-spice aroma;

[0025] The component of 2-pentylfuran imparts a meaty flavor; the component of 2,4,6-trithiapane can complement the meaty flavor and synergize with 2-pentylfuran; the component of 1-octen-3-ol provides a little mushroom-like aroma, making the meat flavor more complex; the components of methyl(2-methyl-3-furanyl)disulfide and dimethyl sulfide impart the salty flavor of the product while also making the meat flavor more three-dimensional and full; the component of 3-hydroxy-2-butanone can provide sweet, milky, and fatty aromas, increasing the authenticity and naturalness of the product;

[0026] The components of n-octanol, (E,E)-2,4-nonadienal, and pentanal provide fatty aroma; 2-dodecene aldehyde and hexanal provide the fresh aroma of donkey meat that is different from other animal fats, enhancing the characteristic aroma of the product;

[0027] The component of methylcyclopentenolone has a roasted potato aroma and can provide a caramelized sweet sensation and the aroma of food ripening; the component of maltol has a sweet and caramelized flavor; the component of 4-acetyloxy-2,5-dimethyl-3(2H)-furanone has a strong caramel aroma, and these three components synergize to have a significant caramelized sweetening effect. The components of 2-methylpyrazine, 2,6-dimethylpyrazine, and 2-acetylpyrrole provide a roasted aroma; the component of 4-methylnonanoic acid provides an animal fishy and muddy smell, making the overall aroma authenticity and naturalness more complete. DETAILED DESCRIPTION

[0028] The following describes embodiments of the present application in detail. The embodiments described below are exemplary and are intended to explain the present application and cannot be understood as limiting the present application.

[0029] The raw materials used in the examples and comparative examples of the present application can be purchased from commercial channels.

[0030] It should be noted that the scheme of the comparative example of the present application is not prior art, but is set only for comparison with the scheme of the example and cannot be regarded as limiting the present application.

[0031] Example 1

[0032] A five-spice donkey meat flavoring essence, the components and mass percentages thereof are as follows:

[0033] Zanthoxylum oil with a concentration of 1wt%: 2%, β-caryophyllene with a concentration of 100wt%: 1%, myrcia oil with a concentration of 1wt%: 2%, linalool with a concentration of 1wt%: 0.8%, eugenol with a concentration of 1wt%: 1.5%, p-propyl anisole with a concentration of 1wt%: 2%, anise camphor with a concentration of 1wt%: 3.5%, cinnamaldehyde with a concentration of 1wt%: 2%, o-methoxycinnamaldehyde with a concentration of 1wt%: 2%, α-hexyl cinnamaldehyde with a concentration of 1wt%: 1%, nutmeg oil with a concentration of 1wt%: 3%, distilled ginger oil with a concentration of 1wt%: 2%, 2-pentyl furan with a concentration of 1wt%: 4%, 2,4,6-trithiheptane with a concentration of 1wt%: 1%, 1-octene-3-ol with a concentration of 1wt%: 3%, methyl(2-methyl-3-furanyl)disulfide with a concentration of 1wt%: 4%, dimethyl sulfide with a concentration of 1wt%: 2%, 3-hydroxy-2-butanone with a concentration of 1wt%: 5%, n-octanol with a concentration of 1wt%: 1.5%, (E,E)-2,4-nonadienal with a concentration of 1wt%: 1.5%, pentanal with a concentration of 1wt%: 2%, 2-dodecene aldehyde with a concentration of 1wt%: 1%, hexanal with a concentration of 1wt%: 5%, methylcyclopentenolone with a concentration of 1wt%: 3%, maltol with a concentration of 1wt%: 2%, 4-acetoxy-2,5-dimethyl-3(2H)-furanone with a concentration of 1wt%: 4%, 2-methylpyrazine with a concentration of 1wt%: 2%, 2,6-dimethylpyrazine with a concentration of 1wt%: 2%, 2-acetylpyrrole with a concentration of 1wt%: 2.5%, 4-methylnonanoic acid with a concentration of 0.1wt%: 1%, and sunflower seed oil to make up the balance.

[0034] A method for preparing a five-spice donkey meat flavoring essence, comprising the following steps: blending monomer flavors with sunflower seed oil to a specified mass concentration, then mixing according to the addition amount of mass percentage, and stirring for 40 min under the condition of a water bath at 50℃ to obtain the product.

[0035] The sensory evaluation of the five-spice donkey meat flavor essence was carried out, and the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that the five-spice donkey meat flavor essence of Example 1 has the aroma and flavor characteristics of five-spice donkey meat, and the intensity is obvious, the aroma is moderate, the meat aroma and fat aroma are moderate, the odor is small, the aroma is natural and the harmony is good, and it is similar to the real five-spice donkey meat, and can be used for five-spice donkey meat flavor meat products.

[0036] Example 2

[0037] A five-spice donkey meat flavor essence, the components and their mass percentages are:

[0038] Pepper oil with a concentration of 1wt%: 3%, β-caryophyllene with a concentration of 100wt%: 1.5%, oil of myrtle with a concentration of 1wt%: 3%, linalool with a concentration of 1wt%: 1%, eugenol with a concentration of 1wt%: 2%, p-propyl anisole with a concentration of 1wt%: 3%, anise camphor with a concentration of 1wt%: 4%, cinnamaldehyde with a concentration of 1wt%: 3%, o-methoxycinnamaldehyde with a concentration of 1wt%: 3%, α-hexyl cinnamaldehyde with a concentration of 1wt%: 1.5%, nutmeg oil with a concentration of 1wt%: 4%, distilled ginger oil with a concentration of 1wt%: 3%, 2-pentyl furan with a concentration of 1wt%: 4%, 2,4,6-trithiheptane with a concentration of 1wt%: 1%, 1-octene-3-ol with a concentration of 1wt%: 3%, methyl(2-methyl-3-furanyl)disulfide with a concentration of 1wt%: 4%, dimethyl sulfide with a concentration of 1wt%: 2%, 3-hydroxy-2-butanone with a concentration of 1wt%: 5%, n-octanol with a concentration of 1wt%: 1.5%, (E,E)-2,4-nonadienal with a concentration of 1wt%: 1.5%, pentanal with a concentration of 1wt%: 2%, 2-dodecene aldehyde with a concentration of 1wt%: 1%, hexanal with a concentration of 1wt%: 5%, methylcyclopentenolone with a concentration of 1wt%: 3%, maltol with a concentration of 1wt%: 2%, 4-acetoxy-2,5-dimethyl-3(2H)-furanone with a concentration of 1wt%: 4%, 2-methylpyrazine with a concentration of 1wt%: 2%, 2,6-dimethylpyrazine with a concentration of 1wt%: 2%, 2-acetylpyrrole with a concentration of 1wt%: 2.5%, 4-methylnonanoic acid with a concentration of 0.1wt%: 1%, and sunflower seed oil to make up the balance.

[0039] A method for preparing a five-spice donkey meat flavor essence, comprising the following steps: blending monomer flavors with sunflower seed oil to a specified mass concentration, then mixing according to the mass percentage of the added amount, and stirring at 50℃ water bath for 40min to obtain.

[0040] The sensory evaluation of the five-spice donkey meat flavoring essence is carried out, and the scoring standard is shown in Table 1, and the results are shown in Table 2. As can be seen from Table 2, the five-spice donkey meat flavoring essence of Example 2 has the aroma and flavor characteristics of five-spice donkey meat, and the intensity is obvious, the pungency is strong, the meat aroma and fat aroma are moderate, the odor is small, the aroma is natural and the harmony is good, which is similar to the real five-spice donkey meat, and can be used for donkey meat soup seasoning.

[0041] Example 3

[0042] A five-spice donkey meat flavoring essence, the components and mass percentages thereof are:

[0043] Pepper oil with a concentration of 1wt%: 2%, β-caryophyllene with a concentration of 100wt%: 1%, oil of myrtle with a concentration of 1wt%: 2%, linalool with a concentration of 1wt%: 0.5%, eugenol with a concentration of 1wt%: 1.5%, p-propyl anisole with a concentration of 1wt%: 2%, anise camphor with a concentration of 1wt%: 3.5%, cinnamaldehyde with a concentration of 1wt%: 2%, o-methoxycinnamaldehyde with a concentration of 1wt%: 2%, α-hexyl cinnamaldehyde with a concentration of 1wt%: 1%, nutmeg oil with a concentration of 1wt%: 3%, distilled ginger oil with a concentration of 1wt%: 2%, 2-pentyl furan with a concentration of 1wt%: 5%, 2,4,6-trithiheptane with a concentration of 1wt%: 1.5%, 1-octene-3-ol with a concentration of 1wt%: 4%, methyl(2-methyl-3-furanyl)disulfide with a concentration of 1wt%: 5%, dimethyl sulfide with a concentration of 1wt%: 3%, 3-hydroxy-2-butanone with a concentration of 1wt%: 5.5%, n-octanol with a concentration of 1wt%: 1.5%, (E,E)-2,4-nonadienal with a concentration of 1wt%: 1.5%, pentanal with a concentration of 1wt%: 2.5%, 2-dodecene aldehyde with a concentration of 1wt%: 1%, hexanal with a concentration of 1wt%: 5%, methylcyclopentenolone with a concentration of 1wt%: 3%, maltol with a concentration of 1wt%: 2%, 4-acetoxy-2,5-dimethyl-3(2H)-furanone with a concentration of 1wt%: 4%, 2-methylpyrazine with a concentration of 1wt%: 2%, 2,6-dimethylpyrazine with a concentration of 1wt%: 1.5%, 2-acetylpyrrole with a concentration of 1wt%: 2%, 4-methylnonanoic acid with a concentration of 0.1wt%: 1%, and sunflower seed oil to make up the balance.

[0044] A method for preparing a five-spice donkey meat flavoring essence, comprising the following steps: blending monomer flavors with sunflower seed oil to a specified mass concentration, then mixing according to the mass percentage of the added amount, and stirring for 40 min under the condition of a water bath at 50℃ to obtain the five-spice donkey meat flavoring essence.

[0045] The sensory evaluation of the five-spice donkey meat flavor essence is carried out, the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that the five-spice donkey meat flavor essence of Example 3 has the aroma and flavor characteristics of five-spice donkey meat, and the intensity is obvious, the meat flavor is strong, the pungent and fat flavor is moderate, the odor is small, the aroma is natural and the harmony is good, which is similar to the real five-spice donkey meat, and can be used for five-spice donkey meat flavor ham sausage.

[0046] Comparative Example 1:

[0047] The difference from Example 1 is that:

[0048] Comparative Example 1 removes mace oil and distilled ginger oil, and correspondingly increases the proportion of sunflower oil.

[0049] The sensory evaluation of the essence is carried out, the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that Comparative Example 1 does not contain mace oil and distilled ginger oil, the pungent aroma of Comparative Example 1 is reduced, the natural feeling and harmony are reduced, and the five-spice flavor is not natural and complete.

[0050] Comparative Example 2:

[0051] The difference from Example 1 is that:

[0052] Comparative Example 2 removes 2-pentylfuran, and correspondingly increases the proportion of sunflower oil.

[0053] The sensory evaluation of the essence is carried out, the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that Comparative Example 2 does not contain 2-pentylfuran, the meat flavor of Comparative Example 2 is obviously weakened, the aroma and flavor characteristics of five-spice donkey meat are weakened, and the overall natural feeling and harmony are reduced.

[0054] Comparative Example 3:

[0055] The difference from Example 1 is that:

[0056] Comparative Example 3 removes 1-octen-3-ol, and correspondingly increases the proportion of sunflower oil.

[0057] The sensory evaluation of the essence is carried out, the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that Comparative Example 3 does not contain 1-octen-3-ol, the meat flavor of Comparative Example 3 is relatively thin, and the aroma and flavor characteristics of five-spice donkey meat are weakened.

[0058] Comparative Example 4:

[0059] The difference from Example 1 is that:

[0060] Comparative Example 4 removes methyl(2-methyl-3-furyl)disulfide, and correspondingly increases the proportion of sunflower oil.

[0061] The sensory evaluation of the essence is carried out, the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that the methyl (2-methyl-3-furyl) disulfide is not contained in the comparative example 4, the natural feeling and harmony of the comparative example 4 are reduced, the meat flavor is not stereoscopic and full, and there is an odor.

[0062] Comparative example 5:

[0063] The difference from the example 1 is that:

[0064] The 3-hydroxy-2-butanone is removed from the comparative example 5, and the proportion of the sunflower oil is correspondingly increased.

[0065] The sensory evaluation of the essence is carried out, the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that the 3-hydroxy-2-butanone is not contained in the comparative example 5, the oil flavor of the comparative example 5 is obviously weakened, and the overall natural feeling and harmony are reduced.

[0066] Comparative example 6:

[0067] The difference from the example 1 is that:

[0068] The (E,E)-2,4-decadienal is used instead of the (E,E)-2,4-nonadienal in the comparative example 6.

[0069] The sensory evaluation of the essence is carried out, the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that the (E,E)-2,4-decadienal is used instead of the (E,E)-2,4-nonadienal in the comparative example 6, the oil flavor intensity of the comparative example 6 is obviously increased, but the natural feeling and the harmony of the aroma are reduced.

[0070] Comparative example 7:

[0071] The difference from the example 1 is that:

[0072] The hexanal is removed from the comparative example 7, and the proportion of the sunflower oil is correspondingly increased.

[0073] The sensory evaluation of the essence is carried out, the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that the hexanal is not contained in the comparative example 7, the characteristic of the five-spice donkey meat aroma is obviously weakened, and the oil flavor is weakened.

[0074] Comparative example 8:

[0075] The difference from the example 1 is that:

[0076] The content of the 2-dodecene aldehyde is adjusted to 2% in the comparative example 8, and the proportion of the sunflower oil is correspondingly reduced.

[0077] The essence is evaluated by sensory evaluation, the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that the content of 2-dodecene aldehyde in the comparative example 8 is increased, the oil fragrance of the comparative example 8 is increased, but the vegetable aroma of 2-dodecene aldehyde is obvious, which covers the meat flavor and the spicy flavor, and the overall natural feeling and harmony are reduced.

[0078] Comparative example 9:

[0079] The difference from example 1 is that:

[0080] Comparative example 9 removes methylcyclopentenolone and 4-acetoxy-2,5-dimethyl-3(2H)-furanone, and the proportion of sunflower oil is increased accordingly.

[0081] The essence is evaluated by sensory evaluation, the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that the content of 2-dodecene aldehyde in the comparative example 8 is increased, the oil fragrance of the comparative example 8 is increased, but the vegetable aroma of 2-dodecene aldehyde is obvious, which covers the meat flavor and the spicy flavor, and the overall natural feeling and harmony are reduced. Comparative example 10:

[0082] The difference from example 1 is that:

[0083] Comparative example 10 uses vanillin instead of maltol.

[0084] The essence is evaluated by sensory evaluation, the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that the content of 2-dodecene aldehyde in the comparative example 8 is increased, the oil fragrance of the comparative example 8 is increased, but the vegetable aroma of 2-dodecene aldehyde is obvious, which covers the meat flavor and the spicy flavor, and the overall natural feeling and harmony are reduced. Comparative example 10:

[0085] Comparative example 11:

[0086] The difference from example 1 is that:

[0087] Comparative example 11 uses 2-acetylpyrazine instead of 2-methylpyrazine.

[0088] The essence is evaluated by sensory evaluation, the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that the content of 2-dodecene aldehyde in the comparative example 8 is increased, the oil fragrance of the comparative example 8 is increased, but the vegetable aroma of 2-dodecene aldehyde is obvious, which covers the meat flavor and the spicy flavor, and the overall natural feeling and harmony are reduced. Comparative example 10:

[0089] Comparative example 12:

[0090] The difference from example 1 is that:

[0091] Comparative example 12 uses 4-methyloctanoic acid instead of 4-methylnanoic acid.

[0092] The sensory evaluation of the essence is carried out, and the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that the odor of the comparative example 12 is more prominent, and the aroma characteristics of the five-spice donkey meat are weakened.

[0093] A five-spice donkey meat flavor essence, the components and mass percentages thereof are:

[0094] The concentration of Zanthoxylum bungeanum oil is 1wt%: 0.8%, the concentration of β-caryophyllene is 100wt%: 0.3%, the concentration of myrcia oil is 1wt%: 0.8%, the concentration of linalool is 1wt%: 0.3%, the concentration of eugenol is 1wt%: 0.8%, the concentration of p-propyl anisole is 1wt%: 0.8%, the concentration of anisic alcohol is 1wt%: 1.5%, the concentration of cinnamaldehyde is 1wt%: 0.8%, the concentration of o-methoxycinnamaldehyde is 1wt%: 0.8%, the concentration of α-hexyl cinnamaldehyde is 1wt%: 0.3%, the concentration of nutmeg oil is 1wt%: 1.5%, the concentration of distilled ginger oil is 1wt%: 0.8%, the concentration of 2-pentyl furan is 1wt%: 2.5%, the concentration of 2,4,6-trithiabutane is 1wt%: 0.3%, the concentration of 1-octene-3-ol is 1wt%: 1.5%, the concentration of methyl(2-methyl-3-furanyl)disulfide is 1wt%: 2.5%, the concentration of dimethyl sulfide is 1wt%: 0.8%, the concentration of 3-hydroxy-2-butanone is 1wt%: 3.5%, the concentration of n-octanol is 1wt%: 0.3%, the concentration of (E,E)-2,4-nonadienal is 1wt%: 0.8%, the concentration of pentanal is 1wt%: 0.8%, the concentration of 2-dodecene aldehyde is 1wt%: 0.3%, the concentration of hexanal is 1wt%: 3.5%, the concentration of methylcyclopentenolone is 1wt%: 1.5%, the concentration of maltol is 1wt%: 0.8%, the concentration of 4-acetoxy-2,5-dimethyl-3(2H)-furanone is 1wt%: 2.5%, the concentration of 2-methylpyrazine is 1wt%: 0.8%, the concentration of 2,6-dimethylpyrazine is 1wt%: 0.8%, the concentration of 2-acetylpyrrole is 1wt%: 1.5%, the concentration of 4-methylnonanoic acid is 0.1wt%: 0.3%, and the sunflower seed oil makes up the rest.

[0095] A preparation method of a five-spice donkey meat flavor essence, comprising the following steps: blending monomer fragrances with sunflower seed oil to a specified mass concentration, then mixing according to the mass percentage of the added amount, and stirring for 40 min under the condition of a water bath at 50℃ to obtain the five-spice donkey meat flavor essence.

[0096] The sensory evaluation of the essence is carried out, and the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that the content of each component of the comparative example 13 is reduced, the overall aroma intensity is reduced, and the pungent, meaty and greasy aromas are weakened.

[0097] Comparative Example 14

[0098] The difference from Example 1 is that:

[0099] Comparative Example 14 removes p-propyl anisole, and the addition amount of anethole is increased to 5.5%.

[0100] The sensory evaluation of the essence is carried out, and the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that Comparative Example 14 does not contain p-propyl anisole, and the addition amount of anethole is increased. The spicy flavor of Comparative Example 14 is improved, but the bitter taste of anethole is obvious, the spicy flavor is not complete, and the overall natural feeling and harmony are reduced.

[0101] Comparative Example 15

[0102] The difference from Example 1 is that:

[0103] Comparative Example 15 removes n-octanol, and the addition amount of (E,E)-2,4-nonadienal is increased to 2.5%, and the addition amount of pentanal is increased to 2.5%.

[0104] The sensory evaluation of the essence is carried out, and the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that Comparative Example 15 does not contain n-octanol, and the addition amount of (E,E)-2,4-nonadienal and pentanal is increased. The oil flavor of Comparative Example 15 is improved, but the greasy feeling is improved, the characteristic aroma of donkey meat flavor is reduced, and the overall natural feeling and harmony are reduced.

[0105] Comparative Example 16

[0106] The difference from Example 1 is that:

[0107] Comparative Example 16 removes dimethyl sulfide, and the addition amount of methyl (2-methyl-3-furyl) disulfide is increased to 6%.

[0108] The sensory evaluation of the essence is carried out, and the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that Comparative Example 16 does not contain dimethyl sulfide, and the addition amount of methyl (2-methyl-3-furyl) disulfide is increased. The meat flavor of Comparative Example 16 is weakened, the overall aroma intensity is weakened, and the natural feeling and harmony are reduced.

[0109] Comparative Example 17

[0110] The difference from Example 1 is that:

[0111] Comparative Example 17 removes eugenol, and the addition amount of geranium oil is increased to 3%, and the addition amount of linalool is increased to 1.3%.

[0112] The sensory evaluation of the essence is carried out, and the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that the comparative example 17 does not contain eugenol, and the addition amount of geranium oil and linalool is increased. The spice of the comparative example 17 is enhanced, but the geranium aroma is too obvious, which covers other aromas, and the overall harmony is reduced.

[0113] Comparative example 18:

[0114] The difference from example 1 is that:

[0115] The comparative example 18 removes alpha-hexyl cinnamyl aldehyde, and the addition amount of cinnamyl aldehyde is increased to 2.5%, and the addition amount of o-methoxycinnamyl aldehyde is increased to 2.5%.

[0116] The sensory evaluation of the essence is carried out, and the scoring standard is shown in Table 1, and the results are shown in Table 2. It can be seen from Table 2 that the comparative example 18 does not contain alpha-hexyl cinnamyl aldehyde, and the addition amount of cinnamyl aldehyde and o-methoxycinnamyl aldehyde is increased. The spice of the comparative example 18 is weakened, which leads to the weakening of the five-spice spice, and the overall aroma intensity and harmony are reduced.

[0117] I. Sensory evaluation

[0118] 1. The effect of the five-spice donkey meat flavor essence is verified by adopting the method of sensory evaluation. 20 professional evaluators are selected to form an evaluation group. The professional sensory evaluation training is carried out according to the fixed evaluation table and evaluation standard. The original five-spice donkey meat is taken as a control. The five-spice donkey meat flavor essence in the examples and comparative examples is respectively processed into evaluation strips dipped with an equal amount of essence and 0.2% concentration essence solution prepared with water for smelling and tasting. The sensory evaluation personnel are asked to score, and the average value is taken. The scoring standard is shown in Table 1 as follows:

[0119] Table 1 Sensory evaluation scoring standard

[0120]

[0121] The aroma harmony focuses on evaluating whether the aroma is dispersed and not integrated after directly smelling the evaluation strip or whether some single flavor aroma is too prominent. If the case is not obvious, it is determined that the aroma is very harmonious or the harmony is better.

[0122] The sensory evaluation results are shown in Table 2.

[0123] Table 2 Sensory evaluation results

[0124]

[0125]

[0126]

[0127] II. Stability evaluation

[0128] The plant oil is used as a carrier in the present application, and the oxidation of the oil and fat will cause the instability of the product quality and the change of the product flavor. Therefore, the anti-oxidation of the sample in the present application is tested, and the specific evaluation method is as follows:

[0129] 120 mL of the sample is taken and equally divided into six parts. Three parts of the sample are directly measured for the peroxide value to obtain an average value; the other three parts of the sample are placed at 70°C for 80 h, and then taken out to measure the peroxide value to obtain an average value. If the following two conditions are met simultaneously: (1) the peroxide value of the sample before fortification is ≤28.4 meq / kg (2) the peroxide value of the sample after fortification is ≤45.1 (meq / kg·d), the product is determined to be qualified, and vice versa. The anti-oxidation evaluation results of each example are as follows:

[0130] Table 3 Anti-oxidation evaluation results

[0131] Item Peroxide value before fortification Peroxide value after fortification Example 1 17.10 38.25 Example 2 16.93 36.07 Example 3 16.85 37.96

[0132] According to the data in Table 3, it can be determined that examples 1, 3 and 3 are qualified, and all meet the anti-oxidation requirements of the product. The analysis reason is that the appropriate addition of spices can inhibit the oxidation and failure of the oil and fat to a certain extent. The peroxide value in example 2 is lower than that in examples 1 and 3, which can be attributed to the fact that the content of spice essential oil added in example 2 is higher than that in examples 1 and 3. There are active substances in the spice essential oil, which can improve the free radical scavenging capacity and inhibit the oxidation of the oil and fat.

[0133] III. High temperature resistance evaluation

[0134] The high temperature sterilization process may be experienced in the processing of snack foods and meat products, and the high temperature will affect the aroma and flavor intensity of the fragrance product and even change the flavor. Therefore, the high temperature resistance of the sample in the present application is tested, and the specific evaluation method is as follows:

[0135] 200 g of lean meat base material is taken and equally divided into two parts. One part is vacuum sealed and placed in a sterilization pot at 121°C for sterilization for 40 min after being flavored with the sample in the present application at an addition amount of 0.3 wt%, and the other part is directly vacuum sealed and placed in a sterilization pot at 121°C for sterilization for 40 min, and then flavored with the sample in the present application at an addition amount of 0.3 wt%. The aroma and flavor intensity evaluation is still performed by an evaluation group consisting of 20 professional evaluators. The product flavored with the sample in the present application at an addition amount of 0.3 wt% after being directly vacuum sealed and placed in a sterilization pot at 121°C for sterilization for 40 min is taken as a standard sample, and the aroma and flavor intensity is set to 10. The aroma and flavor intensity of the product flavored with the sample in the present application at an addition amount of 0.3 wt% after being vacuum sealed and placed in a sterilization pot at 121°C for sterilization for 40 min is evaluated, and more than 6 is qualified.

[0136] Table 4 High temperature resistance evaluation results

[0137] Item Reference strength Residual strength Example 1 10 6.5 Example 2 10 7 Example 3 10 7

[0138] According to the data in Table 4, it can be determined that the example 1, the example 3 and the example 3 are all qualified, and all meet the product high temperature resistance evaluation requirements. It is proved that the application can meet the production requirements in actual production, and has good application prospect.

[0139] In conclusion, the application provides a deployment type five-spice donkey meat flavor essence with sunflower seed oil as a solvent, and a preparation method and application thereof. The prepared essence has a rich five-spice donkey meat flavor, obvious characteristic aroma, strong natural feeling, long lingering aroma time, high temperature resistance, can provide a realistic five-spice donkey meat aroma and flavor for flavored products, and provides application schemes in leisure food, compound seasoning and processed meat products, and has wide market application prospect.

[0140] Although the embodiments of the application have been shown and described above, it should be understood that the above embodiments are exemplary and should not be construed as limiting the application, and those skilled in the art can make changes, modifications, replacements and variations to the above embodiments within the scope of the application.

Claims

1. A spiced donkey meat flavor essence, characterized in that: The five-spice donkey meat flavor essence is used to prepare a five-spice donkey meat flavored vegetarian meat product. The five-spice donkey meat flavor essence comprises the following components in percentage by mass: 1wt% of pepper oil: 2%, 100wt% of β-caryophyllene: 1%, 1wt% of geranium oil: 2%, 1wt% of linalool: 0.8%, 1wt% of eugenol: 1.5%, 1wt% of p-propylanisole: 2%, 1wt% of anethole: 3.5%, 1wt% of cinnamaldehyde: 2%, 1wt% of o-methoxycinnamaldehyde: 2%, 1wt% of α-hexylcinnamaldehyde: 1%, 1wt% of nutmeg oil: 3%, 1wt% of distilled ginger oil: 2%, 1wt% of 2-pentylfuran: 4%, 1wt% of 2,4,6-trithiaheptane: 1%, 1wt% of 1-octen-3-ol: 3%, 1wt% of methyl (2-methyl-3-furyl) disulfide: 4%, dimethyl sulfide at a concentration of 1wt%: 2%, 3-hydroxy-2-butanone at a concentration of 1wt%: 5%, n-octanol at a concentration of 1wt%: 1.5%, (E,E)-2,4-nonadienal at a concentration of 1wt%: 1.5%, valeraldehyde at a concentration of 1wt%: 2%, 2-dodecenal at a concentration of 1wt%: 1%, hexanal at a concentration of 1wt%: 5%, methylcyclopentenolone at a concentration of 1wt%: 3%, maltol at a concentration of 1wt%: 2%, 4-acetoxy-2,5-dimethyl-3(2H)-furanone at a concentration of 1wt%: 4%, 2-methylpyrazine at a concentration of 1wt%: 2%, 2,6-dimethylpyrazine at a concentration of 1wt%: 2%, 2-acetylpyrrole at a concentration of 1wt%: 2.5%, 4-methylnonanoic acid at a concentration of 0.1wt%: 1%, and sunflower oil makes up the balance.

2. The method for preparing the spiced donkey meat flavor essence according to claim 1, wherein: The following steps are involved: S1: Mix the monomer flavor with sunflower oil to a specified mass concentration; S2: Mix the added amounts according to mass percentage and stir in a water bath at 40-60°C for 30-60 min; S3: After stirring, cool to room temperature to obtain the five-spice donkey meat flavor essence.

3. The method for preparing a spiced donkey meat flavor essence according to claim 2, wherein: The water bath temperature was 50°C and the stirring time was 40 min.

4. Use of the spiced donkey meat flavor essence according to claim 1 in leisure foods.

5. The use according to claim 4, characterized in that The leisure food is a vegetarian meat product with a spiced donkey meat flavor.

6. The use according to claim 5, characterized in that The added amount of the five-spice donkey meat flavor essence is 0.1-0.5%.

Images