Antibiotic-free product for improving meat umami substances and preparation method of antibiotic-free product

Abstract

The invention discloses an antibiotic-free product for improving meat umami substances and a preparation method. The antibiotic-free product is prepared from a natural plant extraction compound, mulberry leaf flavone, locust glycoside and processed cacumen biotae. The natural plant extract compound is prepared from bay leaf oil, white lemon terpene, mulberry polyphenol and alpha-terpilenol; animal feeding tests prove that by adding the antibiotic-free product disclosed by the invention, the fresh taste sense of meat of animals can be increased, the meat quality of the meat can be improved, the growth, development and health of the animals can be promoted, the production performance of the animals can be improved, no additional antibiotics are needed in the whole feeding process, and no antibiotic residues are generated; and the product is green, safe and efficient.

Description

Technical Field

[0001] The invention belongs to the technical field of animal nutrition, and in particular relates to an antibiotic-free product for improving meat flavor and a preparation method thereof. Background Art

[0002] With the advancement of animal nutrition technology and the continuous development of the world economy, the production volume and production efficiency of various meat products have leapt forward. Quantity is no longer the main contradiction in consumer demand, but consumers have put forward higher requirements for meat quality and flavor. In recent years, consumers generally complain that meat is not as delicious as before. There are many factors causing this, including the texture, flavor, and umami of meat. Among them, the umami taste of meat directly affects consumers' sensory experience and psychology, and is an important indicator that affects consumers' willingness to consume.

[0003] At the same time, my country has issued the "National Action Plan for Containing Microbial Resistance (2022-2025)", which clearly states that it will focus on promoting the gradual withdrawal of growth-promoting veterinary antibiotics and find alternatives to antibiotics; the "National Feed Industry Development Strategy 1996-2020" clearly states that "there is broad prospect for replacing chemical synthetics and antibiotic additives with Chinese herbal medicines"; the "dual-purpose medicinal and edible" plants approved by the National Health Commission have a high degree of overlap with edible plants. The selection of the "dual-purpose medicinal and edible" plants has been scientifically and rationally demonstrated, and their safety for humans is guaranteed. In addition, edible plants have also been scientifically demonstrated by the Ministry of Agriculture and Rural Affairs and included in the "Catalogue of Feed Raw Materials", and have no negative effects on animal safety under reasonable use; experiments have shown that a variety of plant extracts have positive effects on the growth performance, antioxidant capacity, intestinal morphology, flora structure or immune function of livestock and poultry, and will further implement antibiotic-free breeding plans to promote the sustainable development of human health and nutrition.

[0004] Therefore, how to increase the content of umami substances in meat and thus improve the umami taste through safe and green means has important scientific and market significance for the development of human health and nutrition. Summary of the invention

[0005] In view of the problems of the above-mentioned background technology, the purpose of the present invention is to provide an antibiotic-free product with substances that improve the flavor of meat and a preparation method thereof. Adding and using the antibiotic-free product of the present invention can not only increase the flavor of meat after animal slaughter and improve the meat quality, but also promote the growth, development and health of animals and improve the production performance of animals.

[0006] To achieve the above object, the present invention is implemented through the following technical solutions:

[0007] A non-antibiotic product for improving the umami flavor of meat, the non-antibiotic product comprising the following raw materials: a natural plant extract complex, mulberry leaf flavonoids, acacia glycosides and processed Platycladus orientalis leaves; the natural plant extract complex comprises the following raw materials: bay leaf oil, white lemon terpenes, mulberry polyphenols and α-pineneol.

[0008] Preferably, the antibiotic-free product comprises the following raw materials in parts by weight: 1-30 parts of natural plant extract complex, 10-40 parts of mulberry leaf flavonoids, 1-20 parts of acacia glycosides, and 20-70 parts of processed Platycladus orientalis leaves.

[0009] Preferably, the natural plant extract complex comprises the following raw materials in parts by weight: 1 to 10 parts of bay leaf oil, 1 to 10 parts of white lemon terpene, 1 to 15 parts of mulberry polyphenols, and 1 to 15 parts of α-terpineol.

[0010] Preferably, the antibiotic-free product comprises the following raw materials in parts by weight: 10 parts of natural plant extract complex, 15 parts of mulberry leaf flavonoids, 15 parts of acacia glycosides, and 60 parts of processed Platycladus orientalis leaves.

[0011] Preferably, the natural plant extract complex comprises the following raw materials in parts by weight: 3 parts of bay leaf oil, 2 parts of white lemon terpene, 2 parts of mulberry polyphenols, and 3 parts of α-terpineol.

[0012] A method for preparing an antibiotic-free product for improving meat flavor substances comprises the following steps:

[0013] Step 1) weighing the natural plant extract complex, mulberry leaf flavonoids, acacia glycosides, and processed Platycladus orientalis leaves respectively according to the above weight portions;

[0014] Step 2) ultrafinely grinding the weighed mulberry leaf flavonoids, acacia glycosides, and processed Platycladus orientalis leaves in sequence, and uniformly mixing them with the natural plant extract complex to obtain a mixed powder;

[0015] Step 3) The mixed powder is passed through a 80-120 mesh sieve to obtain the antibiotic-free product containing the substance improving the meat flavor.

[0016] Preferably, the step 1) further comprises the preparation of a natural plant extract complex, which comprises the following preparation steps:

[0017] Step 11) Weighing bay leaf oil, mulberry polyphenols, lemon terpenes, and α-terpineol according to the above weight portions, and mixing them evenly to prepare a mixed essential oil;

[0018] Step 12) adding an adsorption carrier to the mixed essential oil obtained in step 11) for adsorption, and adding a heated and molten coating material for coating, thereby obtaining the natural plant extract complex.

[0019] Preferably, in step 12) of preparing the natural plant extract complex, the adsorption carrier is a mixture of any one or more of mesoporous silica, cyclodextrins, modified starch and porous starch.

[0020] Preferably, in step 12) of preparing the natural plant extract complex, the coating material is any one of edible mono / distearic glyceryl, stearic acid, and polyethylene glycol.

[0021] The beneficial effects of the present invention are:

[0022] (1) The present invention prepares a compound made of laurel leaf oil, mulberry polyphenols, white lemon terpenes, and α-pineneol, and scientifically combines the compound with mulberry leaf flavonoids, acacia glycosides, and processed Platycladus orientalis leaves to prepare an antibiotic-free product. Animal feeding experiments have confirmed that the addition of the antibiotic-free product of the present invention can not only significantly increase the umami sensory perception of meat after slaughter, reduce drip loss and cooking loss of meat, and improve the meat quality, but also promote the growth and development of animals and improve their production performance; and no additional antibiotics are required during the entire feeding process, and no antibiotic residues are generated, so the product is a safe, green, and antibiotic-free product;

[0023] (2) The antibiotic-free product of the present invention comprises a natural plant extract complex, mulberry leaf flavonoids, acacia glycosides and processed Platycladus orientalis leaves, which have high physiological activity, are safe, effective, and do not cause toxic side effects. They can be used as nutritional regulating substances and can be directly added to animal products, foods or medicines. DETAILED DESCRIPTION

[0024] In order to better illustrate the purpose, technical scheme and advantages of the present invention, the present invention is further described by the following examples. Obviously, the following examples are only part of the embodiments of the present invention, rather than all the embodiments; it should be understood that the embodiments of the present invention are only used to illustrate the technical effects of the present invention, rather than to limit the scope of protection of the present invention.

[0025] An embodiment of the present invention provides an antibiotic-free product for improving the umami flavor of meat, wherein the antibiotic-free product comprises the following raw materials: a natural plant extract complex, mulberry leaf flavonoids, acacia glycosides and processed Platycladus orientalis leaves; the natural plant extract complex comprises the following raw materials: bay leaf oil, white lemon terpenes, mulberry polyphenols and α-pineneol.

[0026] The antibiotic-free product comprises the following raw materials in parts by weight: 1 to 30 parts of natural plant extract complex, 10 to 40 parts of mulberry leaf flavonoids, 1 to 20 parts of acacia glycosides, and 20 to 70 parts of processed Platycladus orientalis leaves.

[0027] The natural plant extraction compound comprises the following raw materials in parts by weight: 1-10 parts of laurel leaf oil, 1-10 parts of white lemon terpene, 1-15 parts of mulberry polyphenols and 1-15 parts of alpha-pinene alcohol.

[0028] The antibiotic-free product of the present invention uses a natural plant extract complex in combination with mulberry leaf flavonoids, acacia glycosides and processed Platycladus orientalis leaves to produce a synergistic effect, thereby increasing the meat flavor of animals, improving the meat quality, promoting the growth and health of animals, and improving the production performance of animals. Each raw material used has its own unique functional active ingredients.

[0029] Mulberry leaf flavonoids have a variety of biological activities, including antioxidant, lipid-lowering, anti-inflammatory, hypoglycemic, and hypoglycemic activities. Mulberry leaf flavonoids can improve the body's antioxidant capacity by increasing the activity of liver superoxide dismutase (SOD) and reducing serum malondialdehyde (MDA) content. Mulberry leaf flavonoids can repair pancreatic β-cells, promote insulin secretion, accelerate glucose oxidation and decomposition, and inhibit the oxidation of low-density lipoprotein, thereby preventing the occurrence of atherosclerosis.

[0030] Robinia glycoside exists in the flowers of the legume plant Robinia pseudoacacia (Robinia pseudoacacia), also known as robinia glycoside, which has diuretic, tonic and anti-inflammatory effects. Experimental studies have shown that robinia glycoside can significantly increase the body weight and muscle weight of animals and prolong the survival time of animals. In addition, it has obvious anti-inflammatory effects.

[0031] Processed Platycladus orientalis leaves are a common Chinese medicinal material that is processed from the dried branches and leaves of Platycladus orientalis, a plant of the Cupressaceae family. It is cold in nature, sweet in taste, and belongs to the lung and spleen meridians. It has hemostatic, antitussive, antiasthmatic, expectorant, and sedative effects. It also has inhibitory effects on Staphylococcus aureus, Streptococcus B, and Bacillus anthracis. In addition, processed Platycladus orientalis leaves contain strong anti-inflammatory components that can play an anti-inflammatory role; there are significant differences between Platycladus orientalis leaf samples with different baking temperatures. Platycladus orientalis leaves belong to the cold and cool category of medicines, and the flavonoid glycosides such as quercetin, isoquercetin, and myricetin are all significantly related to the cold and cool nature. The research of Sun Lili et al. shows that the content of quercetin gradually decreases with the increase of heating temperature and the extension of frying time until it is completely lost. And some studies have shown that as the heating temperature of Platycladus orientalis leaves increases, the content of flavonoids of spicate and cypress decreases, and the content of kaempferol and myricetin increases.

[0032] The method of processing Platycladus orientalis leaves is as follows: put the impurity-removed Platycladus orientalis leaves into an automatic tumbling drying machine for baking at a temperature of 80-120°C for 10-30 minutes. After baking, take out and let cool, and then grind into ultrafine powder.

[0033] Bay leaf oil is extracted from the fresh leaves and stems of the evergreen tree laurel of the Lauraceae family. It has a strong fragrance and aroma, and has anti-inflammatory and antibacterial effects. It also has a spirit-boosting effect. It is a natural food spice permitted for use in GB2760.

[0034] White lemon terpene is a monoterpene organic chemical extracted from the citrus plant white lemon. It has the functions of promoting gastrointestinal digestion, removing edema, improving insomnia and relieving nervous tension. It is a natural food flavoring permitted for use in GB2760.

[0035] Mulberry polyphenols are polyphenol compounds obtained by extracting mulberry fruits. They have very strong antioxidant, anti-cancer, and anti-inflammatory effects, can regulate immune function, and have certain antibacterial activity. They are a natural plant extract.

[0036] α-Terpineol is a monoterpineol organic chemical extracted from natural raw materials such as natural mint and fragrant silvergrass. It has a fresh and aromatic taste and has inhibitory activity against bacteria and fungi. It is a natural food flavoring permitted for use in accordance with GB2760.

[0037] The present invention provides a method for preparing an antibiotic-free product for improving meat flavor substances, comprising the following steps:

[0038] Step 1) weighing the natural plant extract complex, mulberry leaf flavonoids, acacia glycosides, and processed Platycladus orientalis leaves respectively according to the above weight portions;

[0039] Step 2) ultrafinely grinding the weighed mulberry leaf flavonoids, acacia glycosides, and processed Platycladus orientalis leaves in sequence, and uniformly mixing them with the natural plant extract complex to obtain a mixed powder;

[0040] Step 3) The mixed powder is passed through a 80-120 mesh sieve to obtain the antibiotic-free product containing the substance improving the meat flavor.

[0041] Preferably, the step 1) further comprises the preparation of a natural plant extract complex, which comprises the following preparation steps:

[0042] Step 11) Weighing bay leaf oil, mulberry polyphenols, lemon terpenes, and α-terpineol according to the above weight portions, and mixing them evenly to prepare a mixed essential oil;

[0043] Step 12) adding an adsorption carrier to the mixed essential oil obtained in step 11) for adsorption, and adding a heated and molten coating material for coating, thereby obtaining the natural plant extract complex.

[0044] Specifically, in step 12) of preparing the natural plant extract complex, the adsorption carrier is a mixture of any one or more of mesoporous silica, cyclodextrins, modified starch and porous starch; in step 12) of preparing the natural plant extract complex, the coating material is any one of edible mono / distearic acid glyceryl, stearic acid, and polyethylene glycol.

[0045] The embodiment of the present invention also provides a formula of a basic product, which includes the following raw materials in percentage by weight: 67% corn, 22% defatted soybeans, 5% wheat bran, 1.2% defatted rice bran, 0.8% stone powder, 0.7% calcium hydrogen phosphate, 0.5% L-lysine hydrochloride, 0.1% DL-methionine, 0.2% L-threonine, 0.05% L-tryptophan, 0.05% L-isoleucine, 1% each of complex vitamins and organic trace element premixes, and 0.4% sodium chloride.

[0046] The complex vitamin and organic trace element premix provides the following components per kilogram of product: VA 7000 IU, VD3 3000 IU, VE 20 mg, VK 10 mg, VB1 3 mg, VB27 mg, VB6 3 mg, VB12 0.05 mg, niacin 25 mg, D-calcium pantothenate 12.5 mg, folic acid 1.0 mg, biotin 0.05 mg, choline 800 mg, Fe 100 mg, Cu 7 mg, Mn 40 mg, Zn 40 mg, I 0.6 mg, Se 0.4 mg, and Co 0.3 mg.

[0047] In a specific embodiment of the present invention, the addition ratio of the antibiotic-free product for improving the meat flavor substance in the basic product is 0.01% to 10%.

[0048] The present invention will be further described below in conjunction with specific embodiments.

[0049] Embodiment 1:

[0050] The antibiotic-free product comprises the following raw materials in parts by weight: 10 parts of natural plant extract complex and 90 parts of mesoporous silica (carrier).

[0051] The natural plant extract compound comprises the following raw materials in parts by weight: 3 parts of bay leaf oil, 2 parts of white lemon terpene, 2 parts of mulberry polyphenols, and 3 parts of α-pineneol.

[0052] In the preferred embodiment of Example 1 of the present invention, the addition ratio of the antibiotic-free product to the basic product is 2%.

[0053] Embodiment 2:

[0054] The antibiotic-free product includes the following raw materials in parts by weight: 0 parts of natural plant extract complex, 25 parts of mulberry leaf flavonoids, 15 parts of acacia glycosides, and 60 parts of processed Platycladus orientalis leaves.

[0055] In the preferred embodiment of Example 2 of the present invention, the addition ratio of the antibiotic-free product to the basic product is 4%.

[0056] Embodiment 3:

[0057] The antibiotic-free product includes the following raw materials in parts by weight: 10 parts of natural plant extract complex, 15 parts of mulberry leaf flavonoids, 15 parts of acacia glycosides, and 60 parts of processed Platycladus orientalis leaves.

[0058] The natural plant extract compound comprises the following raw materials in parts by weight: 3 parts of bay leaf oil, 2 parts of white lemon terpene, 2 parts of mulberry polyphenols, and 3 parts of α-pineneol.

[0059] In the preferred embodiment of Example 3 of the present invention, the addition ratio of the antibiotic-free product to the basic product is 2%.

[0060] Embodiment 4:

[0061] The antibiotic-free product includes the following raw materials in parts by weight: 10 parts of natural plant extract complex, 15 parts of mulberry leaf flavonoids, 15 parts of acacia glycosides, and 60 parts of processed Platycladus orientalis leaves.

[0062] The natural plant extract compound comprises the following raw materials in parts by weight: 3 parts of bay leaf oil, 2 parts of white lemon terpene, 2 parts of mulberry polyphenols, and 3 parts of α-pineneol.

[0063] In the preferred embodiment of Example 4 of the present invention, the addition ratio of the antibiotic-free product to the basic product is 4%.

[0064] In specific embodiments 1, 3, and 4 of the present invention, the natural plant extract compound comprises the following preparation steps:

[0065] Step 1) Weighing bay leaf oil, lemon terpene, mulberry polyphenols, and α-terpineol according to the above weight parts, and mixing them evenly to prepare a mixed essential oil;

[0066] Step 2) 30 parts of mesoporous silica are added to the mixed essential oil prepared in step 1) for adsorption, and 60 parts of edible monostearate glyceryl heated to 90° C. for coating, and then sprayed into a cooling tower through a nozzle of a centrifugal spray dryer for cooling, thereby obtaining the natural plant extract complex.

[0067] 1. Feeding verification test on the effect on pig production performance:

[0068] (1) Experimental materials: 200 Durbin × Chang × Da Sanyuan growing and finishing pigs of similar birth age, similar weight and good growth condition were selected and randomly divided into 5 treatment groups, with 4 replicates in each treatment group and 10 pigs in each replicate. The experiment started when the pigs weighed 100 kg and ended when the pigs weighed about 120 kg.

[0069] (2) Experimental design:

[0070] Group 1 was the control group, fed with the basic product;

[0071] The second group was fed with the basic product and added with the antibiotic-free product of Example 2 of the present invention (containing no natural plant extract complex, only mulberry leaf flavonoids, acacia glycosides and processed Platycladus orientalis leaves), with the addition ratio of 4%;

[0072] The third group was fed with the basic product and added with the antibiotic-free product of Example 1 of the present invention (containing only the natural plant extract complex, without mulberry leaf flavonoids, acacia glycosides and processed Platycladus orientalis leaves), with the addition ratio being 2%;

[0073] Group 4 was fed with the basic product and the antibiotic-free product of Example 3 of the present invention was added at a ratio of 2%.

[0074] Group 5 was fed with the basic product and the antibiotic-free product of Example 4 of the present invention was added at a ratio of 4%.

[0075] The pigs were allowed to eat and drink freely during the experiment, and the production performance of each group of pigs was statistically analyzed during the experiment.

[0076] The production performance statistics of the above experimental pigs are shown in Table 1 below:

[0077]

[0078] Table 1

[0079] As can be seen from Table 1, the growth rate of pigs in the control group of group 1 was the slowest and the feed-to-weight ratio was the highest; compared with group 1, the average daily weight gain of pigs in groups 2, 3, 4 and 5 increased by 5.38%, 6.78%, 10.91% and 12.21%, respectively, the feed-to-weight ratio decreased by 4.81%, 5.61%, 8.56% and 10.16%, respectively, and the cough decreased by 25.80%, 51.24%, 54.18% and 53.95%, respectively, indicating that when the natural plant extract complex of the present invention is added alone to the basic product or combined with other components of the present invention, that is, the antibiotic-free products of Examples 1, 2, 3 and 4 of the present invention, have a significant promoting effect on the growth performance of pigs.

[0080] 2. Test and verify the drip loss, cooking loss and electronic tongue taste of pork:

[0081] After the feeding experiment, six pigs of similar weight were randomly selected from each group for slaughter. The longissimus dorsi muscle was taken out and the drip loss, cooking loss and meat color of the muscle stored at 4°C were measured 24 h and 48 h after slaughter.

[0082] (1) Drip loss detection:

[0083] The longissimus dorsi muscle of the pigs in each group was taken, and the sample was cut into 1 cm thick slices along the direction of the muscle fibers, and trimmed into strips of 4 cm in length and 1 cm in width, and the weight of the sample before hanging was weighed on an electronic balance; the meat blocks were hung in a refrigerator at 4°C for 24h and 48h, and the weight was measured again. The drip loss of pork at 24h and 48h was calculated according to the weight of the muscle at 24h and 48h respectively;

[0084] Drip loss % = (W0-W t ) / W0; where W0 represents the original weight of the muscle, W t It represents the weight after hanging (24h or 48h).

[0085] (2) Cooking loss detection:

[0086] The muscle samples of the longissimus dorsi of the pigs in each group were taken and cut into 3 parts. The muscle samples were ground with a meat grinder, and 200g of minced meat samples were taken and put into ziplock bags, which were stored at 4°C for 0, 24 and 48 hours respectively. The weight of the meat samples before steaming was weighed on an electronic balance after taking out the meat samples; the weighed meat samples were put into 85°C water and boiled for 20 minutes, and the cooked minced meat samples were cooled at room temperature for 30 minutes. The surface exudate was wiped with absorbent paper, and the weight of the meat samples after steaming was measured. The cooking loss of pork at 0h, 24h and 48h was calculated according to the weight of pork minced meat before and after steaming;

[0087] Cooking loss % = (M1-M2) / M1; wherein M1 represents the weight of the minced pork before cooking, and M2 represents the weight of the minced pork after cooking.

[0088] The drip loss and cooking loss indicators of the above-mentioned experimental pork are shown in Table 2 below:

[0089]

[0090]

[0091] Table 2

[0092] Note: Different shoulder letters indicate significant differences (P<0.05);

[0093] As can be seen from Table 2, the drip loss of pork in groups 4 and 5 was significantly lower than that in group 1 at 24h (P<0.05); the drip loss of pork in groups 3, 4, and 5 was significantly lower than that in group 1 at 48h (P<0.05); there was no significant difference in the drip loss of pork in groups 1 and 2 at 24h and 48h (P>0.05). The cooking loss of pork in groups 3, 4, and 5 was significantly lower than that in groups 1 and 2 at 0h, 24h, and 48h (P<0.05); it shows that when the mulberry leaf flavonoids, acacia glycosides, and processed Platycladus orientalis leaves of the present invention are added to the basic product alone, there is no significant improvement on the drip loss and cooking loss of pork; when the natural plant extract complex of the present invention is added to the basic product alone or combined with other components of the present invention, that is, the antibiotic-free products of embodiments 1, 3, and 4 of the present invention, the drip loss and cooking loss of pork are significantly improved.

[0094] (3) Testing of various taste values ​​of pork:

[0095] Take 80g (accurate to 0.01g) of the longissimus dorsi muscle sample of each group of pigs, grind and stir evenly with a grinder, weigh 50g of the prepared sample into a 500mL beaker, add 300mL of warm water (about 40℃), stir with a mixer for 1min, centrifuge at 9000r / min and 4℃ for 5min, take the supernatant for analysis on the machine, and use electronic tongue for detection and analysis.

[0096] The various taste values ​​of the above-mentioned experimental pork are shown in Table 3 below:

[0097]

[0098]

[0099] Table 3

[0100] Note: 1. Different shoulder letters indicate significant differences (P<0.05);

[0101] 2. The standard sample value is the taste of the reference solution. When the taste value of the sample is lower than that of the standard sample, it means that the sample does not have that taste, otherwise it does.

[0102] It can be seen from Table 3 that the umami values ​​of groups 2, 3, 4, and 5 are significantly higher than those of group 1 (P<0.05); the sweetness values ​​of groups 2, 3, 4, and 5 tend to increase relative to group 1, but the difference is not significant (P>0.05); the saltiness, bitterness, astringency, and sourness taste values ​​of samples in each group are lower than the standard sample values, indicating that the electronic tongue did not detect that the samples contained such tastes; the above results illustrate that the natural plant extract complex of the present invention is added to the basic product alone, or the mulberry leaf flavonoids, acacia glycosides, and processed Platycladus orientalis leaves of the present invention are used in combination alone, or the natural plant extract complex of the present invention is combined with mulberry leaf flavonoids, acacia glycosides, and processed Platycladus orientalis leaves, that is, the antibiotic-free products of Examples 1, 2, 3, and 4 of the present invention, have the effect of improving the umami taste of pork, and will not produce additional unpleasant tastes such as bitterness, astringency, and sourness.

[0103] The implementation methods of the present invention are not limited to the above-mentioned embodiments, and any other changes, modifications, substitutions, combinations, and simplifications made without departing from the spirit and principle of the present invention shall be equivalent replacement methods and shall be included in the protection scope of the present invention.

Claims

1. An antibiotic-free product for improving the flavor of meat, characterized in that: The antibiotic-free product includes the following raw materials: a natural plant extract complex, mulberry leaf flavonoids, acacia glycosides and processed Platycladus orientalis leaves; the natural plant extract complex includes the following raw materials: bay leaf oil, white lemon terpenes, mulberry polyphenols and α-pineneol.

2. The antibiotic-free product for improving meat flavor according to claim 1, characterized in that: The antibiotic-free product comprises the following raw materials in parts by weight: 1 to 30 parts of natural plant extract complex, 10 to 40 parts of mulberry leaf flavonoids, 1 to 20 parts of acacia glycosides, and 20 to 70 parts of processed Platycladus orientalis leaves.

3. The antibiotic-free product for improving meat flavor according to claim 1, characterized in that: The natural plant extract compound comprises the following raw materials in parts by weight: 1-10 parts of laurel leaf oil, 1-10 parts of white lemon terpene, 1-15 parts of mulberry polyphenols and 1-15 parts of alpha-pinene alcohol.

4. The antibiotic-free product of meat flavor improving substance according to claim 2, characterized in that: The antibiotic-free product includes the following raw materials in parts by weight: 10 parts of natural plant extract complex, 15 parts of mulberry leaf flavonoids, 15 parts of acacia glycosides, and 60 parts of processed Platycladus orientalis leaves.

5. The antibiotic-free product of meat flavor improving substance according to claim 3, characterized in that: The natural plant extract compound comprises the following raw materials in parts by weight: 3 parts of bay leaf oil, 2 parts of white lemon terpene, 2 parts of mulberry polyphenols, and 3 parts of α-pineneol.

6. A method for preparing an antibiotic-free product of a substance for improving meat flavor according to any one of claims 1 to 5, characterized in that: The following steps are involved: Step 1) weighing the natural plant extract complex, mulberry leaf flavonoids, acacia glycosides, and processed Platycladus orientalis leaves respectively according to the above weight portions; Step 2) ultrafinely grinding the weighed mulberry leaf flavonoids, acacia glycosides, and processed Platycladus orientalis leaves in sequence, and uniformly mixing them with the natural plant extract complex to obtain a mixed powder; Step 3) The mixed powder is passed through a 80-120 mesh sieve to obtain the antibiotic-free product containing the substance improving the meat flavor.

7. The method for preparing an antibiotic-free product for improving meat flavor according to claim 6, characterized in that: The step 1) further includes the preparation of a natural plant extract complex, which includes the following preparation steps: Step 11) Weighing bay leaf oil, mulberry polyphenols, lemon terpenes, and α-terpineol according to the above weight portions, and mixing them evenly to prepare a mixed essential oil; Step 12) adding an adsorption carrier to the mixed essential oil obtained in step 11) for adsorption, and adding a heated and molten coating material for coating, thereby obtaining the natural plant extract complex.

8. The method for preparing an antibiotic-free product for improving meat flavor according to claim 7, characterized in that: In step 12) of preparing the natural plant extract complex, the adsorption carrier is a mixture of any one or more of mesoporous silica, cyclodextrins, modified starch and porous starch.

9. The method for preparing an antibiotic-free product for improving meat flavor according to claim 7, characterized in that: In step 12) of preparing the natural plant extract complex, the coating material is any one of edible mono / distearic glyceryl, stearic acid, and polyethylene glycol.

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