Precursor substance additive composition for adjusting pork flavor and preparation method thereof

Abstract

The invention belongs to the technical field of pork flavor additives, and particularly relates to a precursor substance additive composition for adjusting pork flavor and a preparation method thereof. According to the precursor substance additive composition prepared by the preparation method disclosed by the invention, various effective components such as the folium cortex eucommiae extracting solution, the liquorice root and the hawthorn fruit are scientifically proportioned and are matched with the plant slow-release agent and the blender, so that the gastrointestinal function and the disease resistance of pigs are regulated through a synergistic effect, and the contents of meat flavor pre-substances such as linoleic acid and inosinic acid in pork are increased; the plant slow-release agent is prepared in an embedding emulsion mode, release of active ingredients can be controlled in the digestion process of pigs, lasting nutritional supplement is provided, the anti-oxidation and immune effects of plant extracts are enhanced, the palatability of the pig feed is improved through the blender, the taste is enhanced, meanwhile, the antibacterial effect is enhanced, intestinal health and digestion are promoted, and the effect of improving the immunity of the pigs is achieved. The obtained pork is fresh, tender and juicy, and meets the requirements of consumers for high quality of meat products.

Description

Technical Field

[0001] The invention belongs to the technical field of pork flavor additives, and particularly relates to a precursor substance additive composition for adjusting pork flavor and a preparation method thereof. Background Art

[0002] With the development of society and the improvement of living standards, consumers have higher and higher requirements for food quality and flavor. As one of the main side dishes in daily life, the flavor of pork directly affects consumer acceptance and market competitiveness. In the traditional pork production process, the yield and quality of pork are often improved by improving the feed formula, but these methods may not be able to effectively improve the flavor of pork, or the effect is not obvious. In addition, in the breeding process of large-scale pig farms, there is a widespread use of chemical synthetic drugs as feed additives. Although it can improve the production performance of pigs, it also leads to an increase in drug residues in pork products, seriously affecting food safety. At the same time, the quality and flavor of pork have also declined, which cannot meet the public's demand for healthy, green, and high-quality pork.

[0003] Therefore, developing a precursor substance additive composition that can effectively adjust the flavor of pork and a preparation method thereof can not only meet consumers' demand for high-quality pork, but also improve the market competitiveness of meat products, which has important practical application value and socio-economic significance. Summary of the invention

[0004] In view of the deficiencies of the prior art, the present invention proposes a precursor additive composition for regulating pork flavor and a preparation method thereof. The precursor additive composition prepared by the present invention is a combination of multiple effective components such as eucommia leaf extract, licorice, hawthorn, etc., and is matched with a plant sustained-release agent and a conditioning agent, which synergistically regulates the gastrointestinal function and disease resistance of pigs, and increases the content of meat flavor precursors such as linoleic acid, linolenic acid, creatine, and inosinic acid in pork. The plant sustained-release agent is prepared in the form of an embedded emulsion, which can not only protect the sensitive components in the plant extract from the influence of digestive juices such as gastric acid, but also control the release of active ingredients during the digestion process of pigs, provide lasting nutritional supplements, and enhance the antioxidant and immune effects of the plant extract. The conditioning agent improves the palatability of pig feed, enhances the taste, and also enhances the antibacterial effect, promotes intestinal health and digestion, and makes the resulting pork tender and juicy, meeting consumers' demand for high-quality meat products.

[0005] In order to achieve the above technical objectives, the technical solutions adopted by the present invention are as follows: The invention provides a precursor additive composition for adjusting pork flavor. The precursor additive composition for adjusting pork flavor is prepared from the following raw materials in parts by weight: 10-20 parts of eucommia leaf extract, 2-10 parts of liquorice, 5-15 parts of wild chrysanthemum, 10-30 parts of carrot extract, 5-15 parts of hawthorn, 10-30 parts of potato, 2-10 parts of plant sustained-release agent, 1-5 parts of blending agent, 5-15 parts of amino acid, 1-5 parts of trace elements and 10-15 parts of vitamins.

[0006] Preferably, the amino acids are lysine, threonine, tryptophan, methionine and glutamic acid.

[0007] Preferably, the vitamins are vitamin A, vitamin C and vitamin E.

[0008] Preferably, the trace elements are calcium carbonate, anhydrous cupric sulfate and ferrous sulfate.

[0009] Furthermore, the preparation method of the Eucommia leaf extract is as follows: wash the Eucommia leaves, dry them at 60°C for 4 h, crush them, pass them through an 80-100 mesh sieve, dry them, add water at a mass ratio of 1:35, heat and extract them at a microwave power of 400 W for 15 min, centrifuge them at a speed of 4000 rpm for 10 min, and collect the supernatant to obtain the Eucommia leaf extract.

[0010] Furthermore, the preparation method of the carrot extract is: take fresh carrots, wash them, mix them with water at a mass ratio of 1:20, soak them for 1 hour, and filter them to obtain the carrot extract.

[0011] Furthermore, the potato processing method is: select fresh potatoes, clean them, cut the potatoes into small pieces of 1-2 cm, put them into a dryer for drying at 70°C for 12 hours, and then grind them after cooling to room temperature, and use them after passing through a 40-60 mesh sieve.

[0012] Furthermore, the raw materials for preparing the plant sustained-release agent are: astragalus extract, wolfberry extract, honeysuckle residue, jasmine residue, garlic oil, sunflower oil, low-ester pectin and Span 80, wherein the dosage ratio of astragalus extract, wolfberry extract, honeysuckle residue, jasmine residue, garlic oil, sunflower oil and low-ester pectin is 20 g:20 g:1-10 g:1-10 g:1-5 mL:10 mL:5mL.

[0013] The preparation method of the plant sustained-release agent specifically comprises the following steps: (1) Mix the astragalus extract and the wolfberry extract, add water, and stir evenly to obtain the inner water phase. Add 5-10% Span 80 to the sunflower oil, with the volume ratio of water to sunflower oil being 2:1. Stir at room temperature for 15-30 min to prepare the oil phase. Then, mix the inner water phase and the oil phase, and homogenize at 10,000 rpm for 2 min to obtain colostrum. (2) Grinding the honeysuckle residue and jasmine residue into powder, adding the powder to the colostrum obtained in step (1), and mixing well to obtain a mixed milk; (3) Dissolve low-ester pectin and garlic oil in deionized water respectively, stir at 200 rpm for 2-5 h at room temperature, then let stand at low temperature for 12 h, then mix the two and stir for 1 h to prepare the external water phase; (4) Add the prepared mixed milk into the external aqueous phase and homogenize at 7000 rpm for 2 min to obtain a plant sustained-release agent.

[0014] Furthermore, the preparation method of the astragalus extract is as follows: take astragalus, mix it with ethanol in a mass ratio of 1:20, perform ultrasonic extraction at 320 W for 30 min, centrifuge at 800 rpm for 4 min, remove the residue, collect the supernatant, and obtain the astragalus extract.

[0015] Furthermore, the preparation method of wolfberry extract is: take dry wolfberry, grind it into powder, mix it with water in a mass ratio of 1:10, extract it at 90°C for 1 hour, and then remove the solid residue to obtain the wolfberry extract.

[0016] Furthermore, the blending agent is prepared from the following raw materials: carvacrol, rosemary, pumpkin seeds, aloe essential oil and peppermint essential oil; wherein the dosage ratio of carvacrol, rosemary, pumpkin seeds, aloe essential oil and peppermint essential oil is 1 g:1 g:1 g:0.5-1 mL:0.5-1 mL.

[0017] The preparation method of the blending agent specifically comprises the following steps: (a) taking carvacrol, rosemary and pumpkin seeds, grinding each of them, passing through a 40-60 mesh sieve and mixing them to obtain plant powder; (b) adding aloe essential oil and peppermint essential oil to soybean oil in a volume ratio of 3:0.5-1:0.5-1, stirring for 10-30 min, and then adding the plant powder of step (a) thereto, mixing well, to obtain a blending agent.

[0018] The present invention also provides a method for preparing a precursor additive composition for adjusting pork flavor, which specifically comprises the following steps: S1, sieving licorice, wild chrysanthemum and hawthorn by weight, washing, grinding and crushing through a 40-80 mesh sieve, and then mixing to obtain a mixed powder, adding eucommia leaf extract, carrot extract and potato to the mixed powder by weight, mixing to obtain a mixed solution; S2, mixing the plant sustained-release agent and the conditioning agent according to weight, mixing them evenly to form a supplement, and adding the supplement to the mixed powder obtained in S1 to obtain a mixture; S3, mixing the trace elements and vitamins and adding them to the mixture obtained in S2, mixing evenly, and then granulating them through a granulator to form particles of 2-6 mm, drying to form dry particles, and passing through a 20-mesh sieve to obtain a precursor substance additive composition.

[0019] Compared with the prior art, the present invention has the following beneficial effects: The precursor additive composition prepared by the present invention can not only meet the nutritional requirements, but also increase the content of pork flavor precursors, improve the lean meat rate and meat quality, and the added plant sustained-release agent and blending agent are conducive to the persistent deposition of flavor substances in pork, forming a good flavor, and avoiding the use of antibiotics, which is conducive to the healthy growth of pigs. The eucommia leaf extract contains active substances such as chlorogenic acid, geniposide and geniposide acid, which are conducive to enhancing immune function, improving pork quality, increasing the content of pork flavor precursors, and can enhance the body's absorption and utilization of mineral elements, and improve the calcium ion concentration in muscle and the tenderness of muscle. Plants such as licorice and wild chrysanthemum contain a variety of natural active ingredients, such as flavonoids, polysaccharides and saponins, which can enhance the immunity of animals, improve the antioxidant capacity of muscles and the proportion of oxidative muscle fibers, and promote the transformation of fast muscle fibers to slow muscle fibers, making pork more tender and delicious; hawthorn is rich in organic acids, vitamin C and minerals, which can promote pig metabolism and improve the tenderness and taste of meat. Hawthorn contains citric acid, which can lower the pH value of the diet, increase the acidity of the gastrointestinal tract and the activity of digestive enzymes, and promote the reproduction of lactic acid bacteria. Lactic acid bacteria can increase the content of creatinine, total amino acids and umami amino acids in muscles, and significantly increase the total collagen, soluble collagen, and pork linoleic acid in pig muscles, inhibit the growth of Escherichia coli and Staphylococcus, improve the intestinal flora environment, increase the growth rate, regulate the emptying rate of the stomach, promote the digestion and absorption of nutrients, and at the same time prevent feed oxidation and improve the antioxidant properties and water retention capacity of pork. Carotene in carrots can be converted into vitamin A, which helps improve skin and meat quality. Licorice has anti-inflammatory and soothing effects, regulates intestinal microbial balance, and improves intestinal health. Eucommia leaves, licorice, and wild chrysanthemum can promote the production of inosinic acid and linoleic acid, increase flavor precursors, and have a unique aroma. These aroma components are transferred to meat through metabolism to increase the flavor of meat. Plant sustained-release agents are prepared in the form of embedded emulsions, which can not only protect sensitive components in plant extracts from the effects of digestive juices such as gastric acid, but also control the release of active ingredients during the digestion process of pigs, provide lasting nutritional supplements, and enhance the antioxidant and immune effects of plant extracts; Astragalus extract and wolfberry extract have immunomodulatory synergistic effects, jointly enhancing the immune system and antioxidant capacity; the flavors of garlic oil and jasmine dregs complement each other to form a more popular meat flavor. Honeysuckle dregs have good antibacterial and anti-inflammatory effects, reducing dependence on antibiotics. The antioxidants in these plant ingredients form a network to jointly resist oxidative stress and protect cell health. The precursor additive composition prepared by the present invention also adds a conditioning agent, which is used to improve the palatability of pig feed and enhance the taste on the one hand; on the other hand, it enhances the antibacterial effect and promotes intestinal health and digestion.The nutrients in the raw materials for preparing the blending agent enhance each other. Rosemary and carvacrol have antioxidant properties, which help prevent oxidation and deterioration of feed and meat; peppermint essential oil and carvacrol have the effect of promoting digestion, which help to improve the utilization rate of feed; aloe essential oil and ebony contain a variety of ingredients beneficial to health, such as vitamins, minerals and antioxidants, which help to improve the color, water retention and tenderness of meat. Pumpkin seeds can remove parasites in the body and help digestion. The flavors of carvacrol, rosemary, aloe essential oil and peppermint essential oil can complement each other to form a unique flavor. The precursor substance additive composition prepared by the present invention can significantly improve the flavor of pork, increase the flavor precursor substances in pork, and make pork have a good flavor. The additive composition is all natural plants, highly safe, free of drug residues, and can significantly reduce the cholesterol content in muscle, providing nutritious and delicious pork. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 This is a graph showing the effect of the precursor additive composition prepared in the control group, Example 2 of the present invention and Comparative Examples 1-3 on the inosinic acid content in pork muscle; Figure 2 This is a graph showing the effect of the precursor additive composition prepared in the control group, Example 2 of the present invention and Comparative Examples 1-3 on the content of pork myoglobin; Figure 3 This is a graph showing the effect of the precursor additive composition prepared in the control group, Example 2 of the present invention and Comparative Examples 1-3 on the percentage of intramuscular fat in pork. DETAILED DESCRIPTION

[0021] In order to make the technical solution of the present invention better understood by the technical personnel in the field, and to make the above-mentioned features, purposes and advantages of the present invention more clearly understood, the present invention is further described below in conjunction with the embodiments. The embodiments are only used to illustrate the present invention and are not used to limit the scope of the present invention.

[0022] Example 1: This example provides a precursor additive composition for adjusting pork flavor, which is prepared from the following raw materials in parts by weight: 30 parts of eucommia leaf extract, 2 parts of licorice, 5 parts of wild chrysanthemum, 10 parts of carrot extract, 5 parts of hawthorn, 10 parts of potato, 2 parts of plant sustained-release agent, 1 part of conditioning agent, 5 parts of amino acid, 1 part of trace element, and 10 parts of vitamin; The amino acids are lysine, threonine, tryptophan, methionine and glutamic acid; The vitamins are vitamin A, vitamin C and vitamin E; The trace elements are calcium carbonate, anhydrous copper sulfate and ferrous sulfate.

[0023] The preparation method of the Eucommia leaf extract is as follows: wash the Eucommia leaves, dry them at 60°C for 4 hours, crush them, pass them through an 80-mesh sieve, dry them, add water at a mass ratio of 1:35, heat and extract them at a microwave power of 400 W for 15 minutes, centrifuge them at a speed of 4000 rpm for 10 minutes, and collect the supernatant to obtain the Eucommia leaf extract.

[0024] The preparation method of the carrot extract is as follows: fresh carrots are taken, cleaned, mixed with water at a mass ratio of 1:20, extracted for 1 hour, and filtered to obtain the carrot extract.

[0025] The potato processing method is as follows: fresh potatoes are selected, cleaned, cut into 1 cm small pieces, placed in a dryer for drying at 70°C for 12 h, crushed after cooling to room temperature, and used after passing through a 40-60 mesh sieve.

[0026] The raw materials for preparing the plant sustained-release agent are: astragalus extract, wolfberry extract, honeysuckle residue, jasmine residue, garlic oil, sunflower oil and low-ester pectin, wherein the dosage ratio of the astragalus extract, wolfberry extract, honeysuckle residue, jasmine residue, garlic oil, sunflower oil and low-ester pectin is 20 g:20 g:1 g: 10 g: mL:10 mL:5 mL.

[0027] The preparation method of the plant sustained-release agent specifically comprises the following steps: (1) Astragalus extract and wolfberry extract were mixed, water was added, and the mixture was stirred at 180 rpm to obtain an inner water phase. 5% Span 80 was added to sunflower oil at a volume ratio of 2:1. The mixture was stirred at room temperature for 15 min to obtain an oil phase. The inner water phase and the oil phase were then mixed and homogenized at 10,000 rpm for 2 min to obtain colostrum. (2) Grinding the honeysuckle residue and jasmine residue into powder, adding the powder to the colostrum obtained in step (1), and mixing well to obtain a mixed milk; (3) Dissolve low-ester pectin and garlic oil in deionized water respectively, stir at 200 rpm for 2 h at room temperature, then let stand at 5 °C for 12 h, then mix the two and stir for 1 h to prepare the external water phase; (4) Add the prepared mixed milk into the external aqueous phase and homogenize at 7000 rpm for 2 min to obtain a plant sustained-release agent.

[0028] The preparation method of the astragalus extract is as follows: taking astragalus, mixing it with anhydrous ethanol at a mass ratio of 1:20, ultrasonically extracting it at 320 W for 30 minutes, then centrifuging it at a speed of 800 rpm for 4 minutes, removing the residue, collecting the supernatant, and obtaining the astragalus extract.

[0029] The preparation method of wolfberry extract is as follows: take dry wolfberry, grind it into powder, mix it with water in a mass ratio of 1:10, extract it at 90°C for 1 hour, and then remove the solid residue to obtain the wolfberry extract.

[0030] The blending agent is prepared from the following raw materials: carvacrol, rosemary, pumpkin seeds, aloe essential oil and peppermint essential oil; wherein the dosage ratio of carvacrol, rosemary, pumpkin seeds, aloe essential oil and peppermint essential oil is 1 g:1 g:1 g:0.5 mL:0.5 mL.

[0031] The preparation method of the blending agent specifically comprises the following steps: (a) taking carvacrol, rosemary and pumpkin seeds, grinding each of them, passing through a 40-mesh sieve and mixing them to obtain plant powder; (b) adding aloe essential oil and peppermint essential oil to soybean oil in a volume ratio of 3:0.5:0.5 to soybean oil, stirring at 300 rpm for 10 min, and then adding the plant powder of step (a) thereto, mixing well, to obtain a blending agent.

[0032] This embodiment also provides a method for preparing a precursor additive composition for adjusting pork flavor, which specifically comprises the following steps: S1, sieving licorice, wild chrysanthemum and hawthorn by weight, washing, grinding and crushing through a 40-mesh sieve, and then mixing to obtain a mixed powder, adding eucommia leaf extract, carrot extract and potato by weight to the mixed powder, mixing to obtain a mixed solution; S2, mixing the plant sustained-release agent and the conditioning agent according to weight, mixing them evenly to form a supplement, and adding the supplement to the mixed powder obtained in S1 to obtain a mixture; S3, mixing the trace elements and vitamins and adding them to the mixture obtained in S2, mixing evenly, and then granulating them through a granulator to form 2 mm particles, drying to form dry particles, and passing through a 20-mesh sieve to obtain a precursor substance additive composition.

[0033] Example 2: This example provides a precursor additive composition for adjusting pork flavor, which is prepared from the following raw materials in parts by weight: 15 parts of eucommia leaf extract, 5 parts of licorice, 10 parts of wild chrysanthemum, 20 parts of carrot extract, 10 parts of hawthorn, 20 parts of potato, 8 parts of plant sustained-release agent, 3 parts of conditioning agent, 8 parts of amino acid, 3 parts of trace elements, and 12 parts of vitamins; The amino acids are lysine, threonine, tryptophan, methionine and glutamic acid; The vitamins are vitamin A, vitamin C and vitamin E; The trace elements are calcium carbonate, anhydrous copper sulfate and ferrous sulfate.

[0034] The preparation method of the Eucommia leaf extract is as follows: wash the Eucommia leaves, dry them at 60°C for 4 hours, crush them, pass them through a 90-mesh sieve, dry them, add water at a mass ratio of 1:35, heat and extract them at a microwave power of 400 W for 15 minutes, centrifuge them at a speed of 4000 rpm for 10 minutes, and collect the supernatant to obtain the Eucommia leaf extract.

[0035] The preparation method of the carrot extract is as follows: fresh carrots are taken, cleaned, mixed with water at a mass ratio of 1:20, extracted for 1 hour, and filtered to obtain the carrot extract.

[0036] The potato processing method is as follows: fresh potatoes are selected, cleaned, cut into small pieces of 1.5 cm, placed in a dryer for drying at 70° C. for 12 h, and then crushed after cooling to room temperature, and then passed through a 50-mesh sieve for use.

[0037] The raw materials for preparing the plant sustained-release agent are: astragalus extract, wolfberry extract, honeysuckle residue, jasmine residue, garlic oil, sunflower oil and low-ester pectin, wherein the amount ratio of the astragalus extract, wolfberry extract, honeysuckle residue, jasmine residue, garlic oil, sunflower oil and low-ester pectin is 20 g:20 g:8 g:8 g:3 mL:10 mL:5 mL.

[0038] The preparation method of the plant sustained-release agent specifically comprises the following steps: (1) Astragalus extract and wolfberry extract were mixed, water was added, and the mixture was stirred at 180 rpm to obtain an inner water phase. 8% Span 80 was added to sunflower oil, and the volume ratio of water to sunflower oil was 2:1. The mixture was stirred at room temperature for 20 min to obtain an oil phase. The inner water phase and the oil phase were then mixed and homogenized at 10,000 rpm for 2 min to obtain colostrum. (2) Grinding the honeysuckle residue and jasmine residue into powder, adding the powder to the colostrum obtained in step (1), and mixing well to obtain a mixed milk; (3) Dissolve low-ester pectin and garlic oil in deionized water respectively, stir at 200 rpm for 3 h at room temperature, then let stand at 5 °C for 12 h, then mix the two and stir for 1 h to prepare the external water phase; (4) Add the prepared mixed milk into the external aqueous phase and homogenize at 7000 rpm for 2 min to obtain a plant sustained-release agent.

[0039] The preparation method of the astragalus extract is as follows: taking astragalus, mixing it with anhydrous ethanol at a mass ratio of 1:20, ultrasonically extracting it at 320 W for 30 minutes, then centrifuging it at a speed of 800 rpm for 4 minutes, removing the residue, collecting the supernatant, and obtaining the astragalus extract.

[0040] The preparation method of wolfberry extract is as follows: take dry wolfberry, grind it into powder, mix it with water in a mass ratio of 1:10, extract it at 90°C for 1 hour, and then remove the solid residue to obtain the wolfberry extract.

[0041] The blending agent is prepared from the following raw materials: carvacrol, rosemary, pumpkin seeds, aloe essential oil and peppermint essential oil; wherein the dosage ratio of carvacrol, rosemary, pumpkin seeds, aloe essential oil and peppermint essential oil is 1 g:1 g:1 g:0.8 mL:0.8 mL.

[0042] The preparation method of the blending agent specifically comprises the following steps: (a) taking carvacrol, rosemary and pumpkin seeds, grinding each of them, passing through a 50-mesh sieve and mixing them to obtain plant powder; (b) adding aloe essential oil and peppermint essential oil to soybean oil in a volume ratio of 3:0.6:0.6 to soybean oil, stirring at 300 rpm for 20 min, and then adding the plant powder of step (a) thereto, mixing well, to obtain a blending agent.

[0043] This embodiment also provides a method for preparing a precursor additive composition for adjusting pork flavor, which specifically comprises the following steps: S1, sieving licorice, wild chrysanthemum and hawthorn by weight, washing, grinding and crushing through a 60-mesh sieve, and then mixing to obtain a mixed powder, adding eucommia leaf extract, carrot extract and potato to the mixed powder by weight, mixing to obtain a mixed solution; S2, mixing the plant sustained-release agent and the conditioning agent according to weight, mixing them evenly to form a supplement, and adding the supplement to the mixed powder obtained in S1 to obtain a mixture; S3, mixing the trace elements and vitamins and adding them to the mixture obtained in S2, mixing evenly, and then granulating them through a granulator to form 4 mm particles, drying to form dry particles, and passing through a 20-mesh sieve to obtain a precursor substance additive composition.

[0044] Example 3: This example provides a precursor substance additive composition for regulating the flavor of pork, which is prepared from the following raw materials in parts by weight: 10 parts of eucommia leaf extract, 10 parts of licorice, 15 parts of wild chrysanthemum, 30 parts of carrot extract, 15 parts of hawthorn, 30 parts of potato, 10 parts of plant sustained-release agent, 5 parts of blending agent, 15 parts of amino acid, 5 parts of trace elements, and 15 parts of vitamins.

[0045] The amino acids are lysine, threonine, tryptophan, methionine and glutamic acid.

[0046] The vitamins are vitamin A, vitamin C and vitamin E.

[0047] The trace elements are calcium carbonate, anhydrous copper sulfate and ferrous sulfate.

[0048] The preparation method of the Eucommia leaf extract is as follows: wash the Eucommia leaves, dry them at 60°C for 4 hours, crush them, pass them through a 100-mesh sieve, dry them, add water at a mass ratio of 1:35, heat and extract them at a microwave power of 400 W for 15 minutes, centrifuge them at a speed of 4000 rpm for 10 minutes, and collect the supernatant to obtain the Eucommia leaf extract.

[0049] The preparation method of the carrot extract comprises the following steps: taking fresh carrots, washing them, mixing them with water at a mass ratio of 1:20, soaking them for 1 hour, and filtering them to obtain the carrot extract.

[0050] The potato processing method is as follows: fresh potatoes are selected, cleaned, cut into 2 cm small pieces, placed in a dryer for drying at 70°C for 12 h, crushed after cooling to room temperature, and used after passing through a 60-mesh sieve.

[0051] The raw materials for preparing the plant sustained-release agent are: astragalus extract, wolfberry extract, honeysuckle residue, jasmine residue, garlic oil, sunflower oil and low-ester pectin, wherein the dosage ratio of the astragalus extract, wolfberry extract, honeysuckle residue, jasmine residue, garlic oil, sunflower oil and low-ester pectin is 20 g:20 g:10 g:10 g: 5 mL:10 mL:5 mL.

[0052] The preparation method of the plant sustained-release agent specifically comprises the following steps: (1) Astragalus extract and wolfberry extract were mixed, water was added, and the mixture was stirred at 180 rpm to obtain the inner water phase. 10% Span 80 was added to sunflower oil, and the volume ratio of water to sunflower oil was 2:1. The mixture was stirred at room temperature for 30 min to obtain the oil phase. The inner water phase and the oil phase were then mixed and homogenized at 10,000 rpm for 2 min to obtain colostrum. (2) Grinding the honeysuckle residue and jasmine residue into powder, adding the powder to the colostrum obtained in step (1), and mixing well to obtain a mixed milk; (3) Dissolve low-ester pectin and garlic oil in deionized water respectively, stir at 200 rpm for 5 h at room temperature, then let stand at 5 °C for 12 h, then mix the two and stir for 1 h to prepare the external water phase; (4) Add the prepared mixed milk into the external aqueous phase and homogenize at 7000 rpm for 2 min to obtain a plant sustained-release agent.

[0053] The preparation method of the astragalus extract is as follows: taking astragalus, mixing it with anhydrous ethanol at a mass ratio of 1:20, ultrasonically extracting it at 320 W for 30 minutes, then centrifuging it at a speed of 800 rpm for 4 minutes, removing the residue, collecting the supernatant, and obtaining the astragalus extract.

[0054] The preparation method of wolfberry extract is as follows: take dry wolfberry, grind it into powder, mix it with water in a mass ratio of 1:10, extract it at 90°C for 1 hour, and then remove the solid residue to obtain the wolfberry extract.

[0055] The blending agent is prepared from the following raw materials: carvacrol, rosemary, pumpkin seeds, aloe essential oil and mint essential oil; wherein the dosage ratio of carvacrol, rosemary, pumpkin seeds, aloe essential oil and mint essential oil is 1 g:1 g:1 g:1 mL:1 mL.

[0056] The preparation method of the blending agent specifically comprises the following steps: (a) taking carvacrol, rosemary and pumpkin seeds, grinding each of them, passing through a 60-mesh sieve and mixing them to obtain plant powder; (b) adding aloe essential oil and peppermint essential oil to soybean oil in a volume ratio of 3:1:1, stirring at 300 rpm for 30 min, and then adding the plant powder of step (a) thereto, mixing well, to obtain a blending agent.

[0057] This embodiment also provides a method for preparing a precursor additive composition for adjusting pork flavor, which specifically comprises the following steps: S1, sieving licorice, wild chrysanthemum and hawthorn by weight, washing, grinding and crushing through an 80-mesh sieve, and then mixing to obtain a mixed powder, adding eucommia leaf extract, carrot extract and potato by weight to the mixed powder, mixing to obtain a mixed solution; S2, mixing the plant sustained-release agent and the conditioning agent according to weight, mixing them evenly to form a supplement, and adding the supplement to the mixed powder obtained in S1 to obtain a mixture; S3, mixing the trace elements and vitamins and adding them to the mixture obtained in S2, mixing evenly, and then granulating them through a granulator to form 6 mm particles, drying them to form dry particles, and passing them through a 20-mesh sieve to obtain a precursor substance additive composition.

[0058] The difference between Comparative Example 1 and Example 1 is that the preparation method of the plant sustained-release agent comprises the following steps: mixing an astragalus extract and a wolfberry extract, adding sunflower oil, and mixing to form a mixed extract; grinding honeysuckle residue and jasmine residue into powder, adding the powder to the mixed extract, and then adding low-ester pectin and garlic oil thereto, and mixing to obtain the plant sustained-release agent.

[0059] The difference between Comparative Example 2 and Example 1 is that no plant sustained-release agent is added, and the rest is the same as Example 1.

[0060] The difference between Comparative Example 3 and Example 1 is that no blending agent is added, and the rest is the same as Example 1.

[0061] Experimental Example 70 healthy growing pigs with an initial weight of about 80 kg were selected and randomly divided into 7 groups, namely, a control group, Example 1-3 and Comparative Example 1-3 groups. The control group was fed a basic diet, and the Example and Comparative Example groups were fed with the precursor additive composition prepared in Example 1-3 and Comparative Example 1-3, and 2% was added to the basic diet. After feeding for 60 days, the pigs were slaughtered and sampled. Within 40 minutes of pig slaughter, various indexes were sampled to measure drip loss, pH, meat color, tenderness, intramuscular fat, flavor amino acids, and fatty acid content.

[0062] Experimental Example 1: The quality of pork was measured according to the technical regulations for the determination of pork quality in NY / T 821-2019, and the results are recorded in Table 1: Drip loss: Cut a piece of meat about 8 cm thick, remove the peripheral muscle membrane, and trim it into a sample of 2 cm×2 cm×2 cm along the direction of the muscle fibers. Then weigh it, and then put each group into a refrigerator at 2-4 ℃. Take it out after 48 hours, absorb the remaining liquid with filter paper, and weigh it. Measure the same sample 4 times and take the average value.

[0063] Pork pH: Detection 45 min after slaughter, take the longest back muscle sample with a thickness of about 5 cm, mince it into minced meat, divide it into two disposable preparations, and compact it. Use pH=4.00 and pH=7.00 pH standard buffer solutions to calibrate the meter respectively. When measuring meat samples, insert the electrode into any measuring point of the sample, wait for 30 seconds, record the displayed value, rinse the electrode with water and absorb it, then insert it into another measuring point, wait for 30 seconds, record the displayed value, calculate the average of the two displayed values, and record it as pH1. After an interval of 24 hours, repeat the above operation for testing and record it as Ph 24 .

[0064] Meat color: measured 45 minutes after slaughter, take a 2 cm thick piece of meat, cut it into two, put the fresh cut surface facing up, and place it in a porcelain plate. Use a colorimeter to measure the two pieces of meat separately. Preheat and calibrate the instrument according to the requirements, select Lab mode for operation, select 3 points for each piece of meat for measurement, record the L value, a value, and b value displayed by the instrument each time, and calculate the average value, where L is the measurement result of the meat color brightness value, a is the measurement result of the meat color redness value, and b is the measurement result of the meat color yellowness value.

[0065] Tenderness: Within 2 hours after slaughter, take a 6 cm × 3 cm × 3 cm meat sample, heat it at 80 ℃ in a water bath, and measure the core temperature of the meat sample with a thermocouple thermometer. When it reaches 70 ℃, take it out and cool it until the core temperature is 0-4"C. Use a circular sampler with a diameter of 1.27 cm to drill and cut in the direction parallel to the muscle fibers, take 3 meat samples, and place the hole sample on the knife groove of the instrument during measurement, so that the muscle fibers are perpendicular to the knife edge, start the instrument to shear the meat sample, and measure the maximum shear force value of the cutting.

[0066] Intramuscular fat: Take 10 g of minced meat with the fascia removed, weigh it, put it into a 250 mL conical flask, add 120 mL of 2 mol / L hydrochloric acid solution, stir evenly, put it into an 80 ℃ water bath for hydrolysis, take it out after 1 hour, and filter the hydrolyzed sample. Rinse the conical flask with 80 ℃ hot water, collect the washing liquid and filter it, take out the filter paper and filter residue, dry them in a 103 ℃ drying oven, take it out after 1 hour, place it in a dryer to cool, transfer it to a filter paper tube, and seal it with absorbent cotton. Dry the receiving bottle and weigh it. Use a Soxhlet extraction instrument for determination, add petroleum ether, start the extraction, take out the receiving bottle after the extraction is completed, dry it and weigh it. Measure two parallel samples of the same sample, take the average value, and calculate the intramuscular fat. The results are as follows Figure 2 shown.

[0067] Table 1

[0068] As shown in Table 1, the pH values ​​of Example 1-3 were lower than those of Comparative Example 1-3. The muscle pH represents the acid-base level of the muscle, which can effectively determine whether the apparent shape index of the meat quality is normal or not. At 45 min, if the pH value is less than 5.9, the meat sample is grayish white, the texture is soft, and there is a lot of water seepage on the surface. If the pH value is greater than 6.5 after 24 h, the surface is dry and dark red, and the texture is hard and dry. The pH values ​​of Example 1-3 and Comparative Example 1-3 of the present invention are both within the normal range; the L value and a value of Example 1-3 are higher than those of the control group, and the b value is lower than that of the control group, indicating that the precursor additive composition prepared by the present invention can increase the antioxidant capacity of pork and has a trend of improving meat color. Experimental Example 2: Referring to GB 5009.124-2016 "Determination of Amino Acids in Food", the amino acid content was determined by high performance liquid chromatography using the external standard method. The additive compositions prepared in Examples 1-3 and Comparative Examples 1-3 were used as test samples. 100 g of each sample was accurately weighed and placed in a hydrolysis tube. 10 mL of analytically pure hydrochloric acid was added at a ratio of 1:1. After the tube was sealed, it was placed in an oven at 110 °C for hydrolysis. After 24 h, it was taken out, cooled to room temperature, transferred to a 50 mL volumetric flask, and the hydrolysis tube was washed 3 times. The volume was adjusted to the mark, and LiOH solid was added until the pH was 2.2, and the volume was adjusted. Mixed amino acid standard working solution (100 nmol / mL): 1.0 mL of the mixed amino acid standard stock solution was accurately measured, transferred to a 10 mL volumetric flask, and a pH 2.2 sodium citrate buffer solution was added, and the volume was adjusted. Sodium citrate buffer solution (0.2 mol / L): Accurately weigh 19.6 g sodium citrate, add 500 mL water to dissolve, then add 16.5 mL hydrochloric acid, dilute to 1000 mL with water, mix well, and adjust pH to 2.2 with 6 mol / L hydrochloric acid solution. Preparation of new ninhydrin solution: Ninhydrin is activated with ascorbic acid and can be used after being protected from light for 4 h. Preparation of potassium acetate buffer solution: Weigh 196 g potassium acetate, add 150 mL deionized water, add 170 mL glacial acetic acid after complete dissolution, transfer to a volumetric flask, and make up to 500 mL with ultrapure water. (2) Weigh 10 g ninhydrin, add 300 mL anhydrous methanol, add 1 g phenol and 200 mL potassium acetate buffer after dissolution, and filter with a 0.45 μm filter membrane. Reducing agent: 200 mg ascorbic acid, mix well and store in dark place for 4 h; use lithium (Li) type amino acid analysis system for detection, inject the same volume of mixed amino acid standard working solution and sample determination solution into the amino acid analyzer respectively, calculate the percentage of amino acid by peak area using external standard method, and record the results as shown in Table 2.

[0069] Table 2

[0070] Aspartic acid, glutamic acid, glycine, alanine, arginine and the like in muscle are the main umami amino acids, which directly affect the deliciousness of pork. Table 2 shows that glutamic acid has the highest content, and the contents of each amino acid in Example 1-3 groups are all higher than those in the control group, indicating that the precursor additive prepared by the present invention can increase the content of umami amino acids in pork and enhance the flavor of pork.

[0071] Experimental Example 3: Referring to DB 37 / T 3817-2019 "Gas Chromatography for Determination of Fatty Acid Content in Livestock and Poultry Muscle", the fatty acid content was determined by the area normalization method, and the additive composition prepared in Examples 1-3 and Comparative Examples 1-3 was used as the test sample, as follows: Fatty acid methyl ester standard stock solution (10 mg / mL). Accurately weigh 100 mg of fatty acid methyl ester standard and dilute to 10 mL with methanol. Fatty acid methyl ester standard series working solution: Accurately measure 1 mL, 2.5 mL, and 5 mL of 10 mg / mL fatty acid methyl ester standard stock solution and dilute to 10 mL with methanol. Extraction: Weigh 0.5 g of ground meat sample in a 15 mL stoppered test tube, add 4 mL of isooctane, shake with a vortex mixer for 30 s, and place in a constant temperature shaker overnight. Methylation: add 4 mL of 2 mol / L potassium hydroxide-methanol solution, mix well with a vortex, let stand for 30 min, add 30 g of potassium bisulfate, shake vigorously and let stand, and filter with a 0.45 μm microporous filter membrane after clarification. Gas chromatography conditions: chromatographic column: polyethylene glycol strong polar stationary phase, column length 30 m, inner diameter 0.250 mm, film thickness 0.25 μm: detector: hydrogen flame ionization detector (FID); injector temperature 220 ℃, detector temperature 280 ℃: program temperature rise: 50 ℃ hold 1 min; step 1: 25 ℃ / min to 220 ℃, hold 0 min; step 2: 3 ℃ / min to 230 ℃, hold 18 min, run 35 min carrier gas: nitrogen; gas flow rate: nitrogen: 30 mL / min; hydrogen: 40 mL / min; air: 450 mL / min; split ratio: 50:l; injection volume: 1 μL; determination: take the fatty acid methyl ester standard series working solution and the sample solution for determination on the machine respectively, and draw the standard curve with the fatty acid methyl ester concentration as the horizontal axis and the chromatographic peak area of ​​the fatty acid methyl ester standard series working solution as the vertical axis. The qualitative analysis of fatty acid components in the sample was determined by retention time, and the percentage of a given component was calculated by measuring the corresponding peak area. The results are recorded as shown in Table 3.

[0072] Table 3

[0073] Pork with high content of saturated fatty acids and monounsaturated fatty acids is tender and juicy, has a high aroma score, and has good meat quality, which is beneficial to improving the tenderness of pork and enhancing the flavor of pork. The results in Table 3 show that the palmitic acid and stearic acid in the saturated fatty acids of the Example 1-3 groups are higher than those of the control group, the oleic acid in the monounsaturated fatty acids is also higher than that of the control group, and the linoleic acid in the polyunsaturated fatty acids is higher than that of the control group, which can enhance the nutritional value of pork.

[0074] Inosinic acid is an important flavor enhancer in pork and an important umami substance in pork tissue. It is closely related to flavor substances such as intramuscular fat and free fatty acids. Figure 1 It can be seen that the inosinic acid content of Example 2 group is higher than that of the control group and the comparative example, indicating that the flavor precursor substance additive composition prepared by the present invention can enhance the umami taste of pork, improve the taste of meat, make the meat more tender and juicy, interact with other flavor compounds, and promote aroma release. Figure 2 It can be seen that the myoglobin content in the muscle of the Example 2 group is significantly higher than that of the control group, indicating that the flavor precursor substance additive composition prepared by the present invention can significantly improve the color of pork, which is redder and more colorful than that of the control group. Figure 3 It can be seen that the intramuscular fat content of Example 2 is higher than that of the control group, indicating that the precursor substance additive composition prepared by the present invention can increase the tenderness of pork, increase the intramuscular fat content, and improve the taste.

[0075] The present invention and its implementation methods are described above, which is not restrictive. The drawings are only one of the implementation methods of the present invention, and the actual application is not limited thereto. In short, if ordinary technicians in the field are inspired by it and design methods and embodiments similar to the technical solution without creativity without departing from the purpose of the invention, they should all fall within the protection scope of the present invention.

Claims

1. A precursor additive composition for adjusting pork flavor, characterized in that: The precursor additive composition for adjusting pork flavor is prepared from the following raw materials in parts by weight: 10-20 parts of eucommia leaf extract, 2-10 parts of liquorice, 5-15 parts of wild chrysanthemum, 10-30 parts of carrot extract, 5-15 parts of hawthorn, 10-30 parts of potato, 2-10 parts of plant sustained-release agent, 1-5 parts of conditioning agent, 5-15 parts of amino acid, 1-5 parts of trace elements, and 10-15 parts of vitamins; The amino acids are lysine, threonine, tryptophan, methionine and glutamic acid; The vitamins are vitamin A, vitamin C and vitamin E; The trace elements are calcium carbonate, anhydrous copper sulfate and ferrous sulfate.

2. A precursor additive composition for adjusting pork flavor according to claim 1, characterized in that: The raw materials for preparing the plant sustained-release agent are: astragalus extract, wolfberry extract, honeysuckle residue, jasmine residue, garlic oil, sunflower oil, low-ester pectin and Span 80, wherein the amount ratio of astragalus extract, wolfberry extract, honeysuckle residue, jasmine residue, garlic oil, sunflower oil and low-ester pectin is 20 g:20 g:1-10 g:1-10 g:1-5 mL:10 mL:5 mL; The preparation method of the plant sustained-release agent specifically comprises the following steps: (1) Mixing the astragalus extract and the wolfberry extract, adding water, stirring evenly, taking sunflower oil as the inner water phase, adding 5-10% of Span 80 by weight of the sunflower oil into the sunflower oil, stirring to form an oil phase, and then mixing the inner water phase and the oil phase, homogenizing, and obtaining colostrum; (2) Grinding the honeysuckle residue and jasmine residue into powder, adding the powder to the colostrum obtained in step (1), and mixing well to obtain a mixed milk; (3) Dissolve low-ester pectin and garlic oil in water respectively, stir at room temperature, let stand at low temperature, then mix the two and stir evenly to form an external water phase; (4) Add the mixed milk prepared in step (2) into the external aqueous phase and homogenize to obtain a plant sustained-release agent.

3. A precursor additive composition for adjusting pork flavor according to claim 2, characterized in that: The preparation method of the astragalus extract is as follows: taking astragalus, mixing it with anhydrous ethanol at a mass ratio of 1:20, ultrasonically extracting for 30 minutes, centrifuging for 4 minutes, removing the residue, collecting the supernatant, and obtaining the astragalus extract; The preparation method of wolfberry extract is as follows: dry wolfberry is taken, ground into powder, mixed with water at a mass ratio of 1:10, extracted at 90°C for 1 h, and then the solid residue is removed to obtain the wolfberry extract.

4. The precursor additive composition for adjusting pork flavor according to claim 2, characterized in that: In step (1), the volume ratio of water to sunflower oil is 2:

1. In step (1), the homogenization is performed at 10,000 rpm for 2 min.

5. The precursor additive composition for adjusting pork flavor according to claim 1, characterized in that: The blending agent is prepared from the following raw materials: carvacrol, rosemary, pumpkin seeds, aloe essential oil and peppermint essential oil; wherein the amount ratio of carvacrol, rosemary, pumpkin seeds, aloe essential oil and peppermint essential oil is 1 g: 1 g: 1 g: 0.5-1 mL: 0.5-1 mL; The preparation method of the blending agent specifically comprises the following steps: (a) taking carvacrol, rosemary and pumpkin seeds, grinding each of them, passing through a 40-60 mesh sieve and mixing them to obtain plant powder; (b) adding aloe essential oil and peppermint essential oil to soybean oil, stirring for 10-30 min, and then adding the plant powder of step (a) thereto, mixing well, to obtain a blending agent.

6. A precursor additive composition for adjusting pork flavor according to claim 5, characterized in that: In step (b), the volume ratio of the soybean oil, aloe essential oil and peppermint essential oil is 3:0.5-1:0.5-1.

7. The precursor additive composition for adjusting pork flavor according to claim 1, characterized in that: The preparation method of the eucommia leaf extract is as follows: washing the eucommia leaves, drying, crushing, sieving, adding water for extraction, centrifuging, collecting the supernatant, and obtaining the eucommia leaf extract; The preparation method of carrot extract is as follows: fresh carrots are taken, cleaned, and extracted with water to obtain carrot extract; The potato processing method is as follows: select fresh potatoes, clean them, cut them into pieces, dry them, crush them after cooling to room temperature, and sieve them before use.

8. A method for preparing the precursor additive composition for adjusting pork flavor according to any one of claims 1 to 7, characterized in that: The specific steps include: S1, sieving Eucommia ulmoides leaves, liquorice, wild chrysanthemum and hawthorn by weight, washing, grinding and crushing through a 40-80 mesh sieve, and then mixing to obtain a mixed powder, adding carrot extract and potato by weight to the mixed powder, mixing to obtain a mixed solution; S2, uniformly mixing the plant sustained-release agent and the conditioning agent according to weight to form a supplement, and adding the supplement to the mixed solution obtained in S1 to obtain a mixture; S3, mixing the trace elements and vitamins and adding them to the mixture obtained in S2, mixing evenly, and then granulating them through a granulator to form particles of 2-6 mm, drying to form dry particles, and passing through a 20-mesh sieve to obtain a precursor substance additive composition.

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