Composite flavor attenuation inhibitor and application thereof

Abstract

The invention discloses a compound flavor attenuation inhibitor and application thereof, and the compound flavor attenuation inhibitor is prepared from the following raw materials in percentage by mass: 42%-52% of D-sodium erythorbate, 28%-36% of calcium ascorbate, 12%-18% of tea polyphenol, 1%-4% of corn stigma extract and 0.1%-2% of licorice extract, and the sum of the mass percentages of the raw materials is 100%. According to the invention, the adding amounts of D-sodium erythorbate, calcium ascorbate, tea polyphenol, corn stigma extract and licorice extract are preferably selected, so that a synergistic effect can be fully exerted, and after the high-temperature meat product is subjected to high-temperature and high-pressure sterilization and is placed in a shelf life, the flavor attenuation condition of the high-temperature meat product is obviously improved.

Description

Technical Field

[0001] The present invention relates to the field of food additives, in particular to a composite flavor decay inhibitor and application thereof in delaying flavor decay of high-temperature meat products during the shelf life. Background Art

[0002] At present, the main indicators for evaluating meat quality include flavor, color, tenderness, and nutritional components. These indicators are affected by many factors in the process of meat production and processing, and their change mechanism is extremely complex. For example, the change of meat flavor involves a series of complex chemical and biochemical reactions such as protein hydrolysis, fat oxidation, Maillard reaction, and Stocrel reaction. Therefore, the change mechanism of meat quality has always been the focus and difficulty of meat science research. According to the different thermal sterilization temperatures of meat product processes, meat products are mainly divided into two categories: high-temperature meat products and low-temperature meat products. High-temperature meat products generally refer to meat products processed by high temperature and high pressure, with a heating and sterilization temperature of 121°C, such as iron cans, aluminum foil soft-packaged meat products, and ham sausages packaged in high-temperature shrink film (PVDG). Meat products processed by high temperature and high pressure have a long shelf life at room temperature, generally 3 to 6 months. However, after high-temperature sterilization, the meatiness, elasticity and taste of high-temperature meat products are greatly reduced. The taste is worse than that of low-temperature meat products, the meatiness is not strong, and there is a cooking taste; at the same time, it also causes a large loss of nutrients. To solve this problem, flavors are often added to improve the flavor of high-temperature meat products in the production of high-temperature meat products. High-temperature meat products generally use oil flavors or heat-reactive flavors with good heat resistance, and the addition time is controlled before the end of chopping and tumbling. The time should not be too long to avoid excessive loss of flavors and affect the flavor of the product.

[0003] Nowadays, many high-temperature meat products (mainly ham sausages) on the market still have the problem of flavor decay during the shelf life. Existing heat-resistant flavor products cannot completely solve this problem. Practice has found that heat-resistant flavors are often expensive and when applied to high-temperature meat products, they need to be sterilized at high temperatures and stored during the shelf life. During this process, the flavor of the ham sausage will gradually decay. Therefore, the development of a composite flavor decay inhibitor for the flavor decay of high-temperature meat products is of great significance to solving the pain points of the high-temperature meat products industry. Summary of the invention

[0004] The purpose of the present invention is to develop a composite flavor decay inhibitor with safe ingredients that delays flavor decay during the shelf life of high-temperature meat products. The composite flavor decay inhibitor prepared in the present invention has a significant effect of inhibiting the flavor decay of high-temperature sausages, and is of great value in improving the quality of meat products in the field of high-temperature meat products. In addition, the components and their proportions in the composite flavor decay inhibitor can exert the best flavor decay inhibition effect when applied to high-temperature sausages.

[0005] To achieve the above object, the present invention adopts the following technical solutions:

[0006] First,

[0007] The invention provides a composite flavor decay inhibitor for delaying flavor decay of high-temperature meat products during the shelf life. The composite flavor decay inhibitor is prepared from the following raw materials in percentage by mass: 42% to 52% of sodium D-isoascorbate, 28% to 38% of calcium ascorbate, 12% to 18% of tea polyphenols, 1% to 4% of corn silk extract, and 0.1% to 2% of liquorice extract, wherein the sum of the percentages by mass of the raw materials is 100%.

[0008] As a preferred embodiment, the composite flavor attenuation inhibitor is made of the following raw materials in percentage by mass: sodium D-isoascorbate: 46% to 48%, calcium ascorbate: 34% to 36%, tea polyphenols: 14% to 16%, corn silk extract: 1% to 2%, licorice extract: 0.3% to 0.6%, and the sum of the percentages by mass of the raw materials is 100%.

[0009] As a preferred embodiment, the composite flavor decay inhibitor is made of the following raw materials in percentage by mass: sodium D-isoascorbate: 47.5%, calcium ascorbate: 35%, tea polyphenols: 15%, corn silk extract: 2%, and licorice extract: 0.5%.

[0010] As a preferred embodiment, the corn silk extract is prepared by a method comprising the following steps:

[0011] (1) Clean corn silk and allow water to evaporate, freeze it, and freeze-dry it in a freeze dryer until it is completely dry; then grind it into powder;

[0012] (2) Pretreatment of corn silk powder with swept frequency ultrasonic wave;

[0013] (3) subjecting the corn silk sample obtained in step (2) to a combined enzymatic hydrolysis of cellulase and papain, inactivating the enzymes after enzymatic hydrolysis, centrifuging, and collecting the supernatant;

[0014] (4) vacuum concentrating the obtained supernatant, and pouring the concentrated liquid into a separatory funnel; adding Sevage reagent to the concentrate, wherein the volume ratio of Sevage reagent to the concentrate is 1:5, and Sevage reagent is a mixture of chloroform and n-butanol in a volume ratio of 4:1; removing the protein by adding Sevage reagent 4-6 times until it is completely removed, removing the lower layer, retaining the upper layer liquid, and using a rotary evaporator to condense the supernatant;

[0015] (5) adding anhydrous ethanol to a final ethanol concentration of 80%, and storing in a refrigerator overnight to precipitate the extract; after precipitation, centrifuging the precipitate, dissolving it with distilled water after centrifugation, and removing the residual ethanol by a rotary evaporator; after freeze-drying, the obtained sample is crushed to obtain a corn silk extract.

[0016] In some embodiments, the sweep frequency of the swept frequency ultrasonic pretreatment is set to 40±2kHz, the ultrasonic temperature is 50°C, the power is 400W, the time is 30min, and the material-liquid ratio of corn silk powder to water is 1:8 (w / w).

[0017] In some embodiments, the conditions for the composite enzymatic hydrolysis are: adding the corn silk sample to deionized water, the solid-liquid ratio of the corn silk sample to deionized water is 1:8 (w / w), after stirring evenly, adding cellulase, the addition amount of cellulase is 1000U / g substrate, and enzymatic hydrolysis is carried out for 30 minutes at a pH of 5 and a temperature of 50°C in a water bath; then adding papain, the addition amount is 1000U / g substrate, and enzymatic hydrolysis is carried out for 30 minutes at a pH of 6 and a temperature of 55°C in a water bath; the enzyme inactivation condition is to inactivate the enzyme at 95°C for 10 minutes; the centrifugation condition is: centrifugation at 4000r / min for 20 minutes.

[0018] The present invention prepares corn silk extract by using sweeping frequency ultrasound-assisted cellulase and papain composite enzymatic extraction technology. Sweeping frequency ultrasound pretreatment can more effectively destroy cell walls and internal structures, expose more enzyme cutting sites, improve enzymatic sensitivity, and have a significant effect on improving the degree of hydrolysis; in addition, ultrasound can make the entire enzymatic reaction system tend to be uniform, change the spatial conformation of proteins, and promote the binding of substrates and enzymes. Experiments have found that the corn silk extract obtained by this process has a more significant synergistic effect with licorice extract compared with commercially available products. Applying it to high-temperature sausage matrix can effectively improve the sensory stability of high-temperature sausage during the effective shelf life and delay the problem of flavor attenuation of high-temperature sausage during storage.

[0019] Second,

[0020] The present invention also provides a method for preparing the composite flavor attenuation inhibitor, comprising the following steps: uniformly mixing sodium D-isoascorbate, calcium ascorbate, tea polyphenols, corn silk extract and licorice extract to obtain the composite flavor attenuation inhibitor.

[0021] Thirdly,

[0022] The present invention also provides the use of the composite flavor decay inhibitor in the preparation of high-temperature meat products, which is used to delay the flavor decay of the high-temperature meat products during the shelf life.

[0023] In some embodiments, the high-temperature meat product is ham.

[0024] In some embodiments, the compound flavor decay inhibitor is added to the high-temperature meat product in an amount of 0.005-0.02 wt %.

[0025] In some preferred embodiments, the compound flavor decay inhibitor is added to the high-temperature meat product in an amount of 0.01 wt %.

[0026] The present invention has the following advantages and beneficial effects:

[0027] The sodium D-erythorbate, calcium ascorbate, tea polyphenols, corn silk extract and licorice extract used in the present invention are safe and non-toxic, and can ensure the safety of high-temperature meat products. And the sodium D-erythorbate, calcium ascorbate, tea polyphenols, corn silk extract and licorice extract used in the present invention do not contain chemical and irritating odors, will not cover the original aroma of high-temperature meat products, and have no peculiar smell; in addition, the present invention preferably adds sodium D-erythorbate, calcium ascorbate, tea polyphenols, corn silk extract and licorice extract in an amount that can give full play to the synergistic effect, and the high-temperature meat products are sterilized at high temperature and high pressure and placed within the shelf life, and the flavor attenuation is significantly improved. DETAILED DESCRIPTION

[0029] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0030] Where values ​​are described herein as a range, it should be understood that such disclosure includes disclosure of all possible sub-ranges within that range, as well as specific values ​​falling within that range, regardless of whether a specific value or a specific sub-range is explicitly stated.

[0031] The embodiment of the present invention provides a composite flavor decay inhibitor for delaying the flavor decay of high-temperature meat products during the shelf life. The composite flavor decay inhibitor is made of the following raw materials in percentage by mass: 42% to 52% of sodium D-isoascorbate, 28% to 38% of calcium ascorbate, 12% to 18% of tea polyphenols, 1% to 4% of corn silk extract, and 0.1% to 2% of licorice extract, and the sum of the percentages by mass of the raw materials is 100%.

[0032] In the formula of the composite flavor decay inhibitor of the embodiment of the present invention, sodium D-isoascorbate is a green antioxidant preservative, which has the effect of inhibiting the oxidation of fat and protein. The specific mechanism of action is mainly: sodium D-isoascorbate can remove oxygen in food, thereby reducing the occurrence of oxidation reactions; it can chelate metal ions; it can inhibit bacterial growth, prevent food from spoiling, and thus extend the shelf life of food. Corn silk extract can exert its antibacterial effect by interfering with the growth and metabolic process of bacteria. The sodium D-isoascorbate in the present invention can enhance the antibacterial effect of each other with the corn silk extract through coordination. The mechanism may be that the antioxidant effect of sodium D-isoascorbate may help protect the active ingredients of the corn silk extract from oxidative damage, thereby enhancing its antibacterial ability. In addition to the antibacterial effect, the corn silk extract has certain antioxidant and DPPH free radical scavenging abilities. This antibacterial and antioxidant effect may be mainly due to flavonoids, which can slow down the oxidation rate of lard and inhibit lipid peroxidation.

[0033] Licorice extract is also used as an antioxidant, preservative and food additive in the food industry. It contains a large amount of bamboo leaf flavonoid glycosides, plant phenolic acids, anthraquinones, terpenes, and lactone compounds, with a total flavonoid content of ≥30%. Among them, the flavonoid compounds are mainly flavonoid carbon glycosides, including orientin, isoorientin, vitexin and isovitexin. Licorice extract can block the chain reaction of fat auto-oxidation, scavenge free radicals, and reduce the level of lipid oxidation. The combination of licorice extract and corn silk extract in high-temperature intestine matrix was found to have a significant effect in delaying the flavor decay of high-temperature intestine during the effective shelf life. The possible reason is that the flavonoids in licorice extract and the bioactive substances such as polysaccharides and flavonoids in corn silk extract can synergistically act in the meat product system to play the best role in inhibiting lipid oxidation and protein oxidation.

[0034] Calcium ascorbate is often used as an antioxidant in ham, meat, etc. In addition, it can be used as a food preservative to prevent protein deterioration, ensure the freshness and taste of food without changing the taste of the original food. Its antioxidant effect can inhibit oxidation reactions in food, thereby extending the shelf life of food. Oxidation reactions can cause the color, flavor and nutritional value of food to decrease, and calcium ascorbate can prevent these adverse reactions by capturing free radicals.

[0035] The main components of tea polyphenols include catechins, flavanols, anthocyanins, flavonoids, flavonols and phenolic acids, among which catechins account for about 60%-80% of the total amount of tea polyphenols. Tea polyphenols have a strong antioxidant effect. They can effectively remove free radicals, protect the color and nutrients of food, and extend the shelf life. In addition, tea polyphenols can also absorb odors in food and have a certain deodorizing effect.

[0036] The embodiments of the present invention can fully exert the synergistic effect by optimizing the added amounts of sodium D-isoascorbate, calcium ascorbate, tea polyphenols, corn silk extract and licorice extract, and the flavor attenuation of high-temperature meat products is significantly improved after high-temperature and high-pressure sterilization and storage within the shelf life.

[0037] The following are specific embodiments and comparative examples of the present invention. It should be further explained that the following comparative examples are not prior art and are only provided for comparison with the embodiments and are not intended to limit the present invention.

[0038] The raw material corn silk extract of Examples 1-3 and Comparative Examples 1-5, Comparative Example 7, and Comparative Examples 9-11 of the present invention is a homemade corn silk extract, and the preparation process thereof comprises the following steps:

[0039] (1) Clean the corn silk and allow the water to evaporate, freeze it at -80°C for 48 hours, and then freeze-dry it in a freeze dryer for 24 hours until it is completely dry; crush the freeze-dried corn silk into powder;

[0040] (2) The freeze-dried and crushed corn silk powder was ultrasonically treated using a sweeping frequency ultrasonic cleaning machine (SB-1200DTY; Ningbo Xinzhi Biotechnology Co., Ltd.); the sweeping frequency was set to 40±2kHz, the ultrasonic temperature was 50°C, the power was 400W, the action time was 30min, and the material-liquid ratio of corn silk powder to water was 1:8 (w / w);

[0041] (3) Add water to the corn silk sample treated with sweeping ultrasound, with the solid-liquid ratio of corn silk sample to deionized water being 1:8 (w / w). After mixing evenly, add cellulase (Cangzhou Xiasheng Enzyme Biotechnology Co., Ltd.) at a cellulase addition amount of 1000U / g substrate, and perform enzymolysis for 30 minutes at a pH of 5 and a temperature of 50°C in a water bath. Add papain (Shandong Xinxiong Biotechnology Co., Ltd.) at a papain addition amount of 1000U / g substrate, and perform enzymolysis for 30 minutes at a pH of 6 and a temperature of 55°C in a water bath. After the enzymolysis is completed, inactivate the enzyme at 95°C for 10 minutes to inactivate the cellulase and papain, and then centrifuge at 4000r / min for 20 minutes to take the supernatant;

[0042] (4) vacuum concentrating the obtained supernatant at 60° C., and pouring the concentrated liquid into a separatory funnel; adding Sevage reagent to the concentrate, wherein the volume ratio of Sevage reagent to the concentrate is 1:5, and Sevage reagent is a mixture of chloroform and n-butanol in a volume ratio of 4:1; removing the protein by adding Sevage reagent 5 times until it is completely removed, removing the lower layer, retaining the upper layer liquid, and using a rotary evaporator to concentrate the supernatant;

[0043] (5) adding anhydrous ethanol to a final ethanol concentration of 80%, and storing in a refrigerator overnight to precipitate the extract; after precipitation, centrifuging the precipitate at a speed of 6500 r / min for 10 min, dissolving it with distilled water after centrifugation, and removing residual ethanol by a rotary evaporator; after freeze-drying, the obtained sample is crushed to obtain a corn silk extract.

[0044] The corn silk extract used in Comparative Example 12 was purchased from Fufeng Snotech Biotechnology Co., Ltd.

[0045] The licorice extracts mentioned in the examples and comparative examples were purchased from Fufeng Sinuote Biotechnology Co., Ltd.

[0046] The seabuckthorn extracts mentioned in the examples and comparative examples were purchased from Fufeng Sinuote Biotechnology Co., Ltd.

[0047] The Tremella extracts mentioned in the examples and comparative examples were purchased from Fufeng Sinuote Biotechnology Co., Ltd.

[0048] The Agaricus bisporus extracts mentioned in the examples and comparative examples were purchased from: Hangzhou Zhonggu Shannian Biotechnology Co., Ltd.;

[0049] The pomegranate peel extract mentioned in the examples and comparative examples was purchased from Fufeng Snotech Biotechnology Co., Ltd.

[0050] Example 1

[0051] 475 g of sodium D-isoascorbate, 350 g of calcium ascorbate, 150 g of tea polyphenols, 20 g of homemade corn silk extract and 5 g of licorice extract were mixed uniformly to prepare a composite flavor attenuation inhibitor.

[0052] Example 2

[0053] 430 g of sodium D-isoascorbate, 370 g of calcium ascorbate, 150 g of tea polyphenols, 30 g of homemade corn silk extract and 20 g of licorice extract were mixed uniformly to prepare a composite flavor attenuation inhibitor.

[0054] Example 3

[0055] 510 g of sodium D-isoascorbate, 290 g of calcium ascorbate, 180 g of tea polyphenols, 10 g of homemade corn silk extract and 10 g of licorice extract were mixed uniformly to prepare a composite flavor attenuation inhibitor.

[0056] Comparative Example 1

[0057] 270 g of sodium D-isoascorbate, 530 g of calcium ascorbate, 170 g of tea polyphenols, 20 g of homemade corn silk extract and 10 g of licorice extract were mixed uniformly to prepare a composite flavor attenuation inhibitor.

[0058] Comparative Example 2

[0059] 200 g of sodium D-isoascorbate, 525 g of calcium ascorbate, 260 g of tea polyphenols, 10 g of homemade corn silk extract and 5 g of licorice extract were mixed uniformly to prepare a composite flavor attenuation inhibitor.

[0060] Comparative Example 3

[0061] 365 g of sodium D-isoascorbate, 430 g of calcium ascorbate, 150 g of tea polyphenols, 50 g of homemade corn silk extract and 5 g of licorice extract were mixed uniformly to prepare a composite flavor attenuation inhibitor.

[0062] Comparative Example 4

[0063] 680 g of sodium D-isoascorbate, 160 g of calcium ascorbate, 110 g of tea polyphenols, 20 g of homemade corn silk extract and 30 g of licorice extract were mixed uniformly to prepare a composite flavor attenuation inhibitor.

[0064] Comparative Example 5

[0065] 120 g of sodium D-isoascorbate, 150 g of calcium ascorbate, 670 g of tea polyphenols, 30 g of homemade corn silk extract and 30 g of licorice extract were mixed uniformly to prepare a composite flavor attenuation inhibitor.

[0066] Comparative Example 6

[0067] 120 g of sodium D-isoascorbate, 150 g of calcium ascorbate, 670 g of tea polyphenols and 60 g of licorice extract were mixed uniformly to prepare a composite flavor decay inhibitor.

[0068] Comparative Example 7

[0069] 250 g of sodium D-isoascorbate, 200 g of calcium ascorbate, 450 g of tea polyphenols and 100 g of homemade corn silk extract were mixed evenly to prepare a composite flavor attenuation inhibitor.

[0070] Comparative Example 8

[0071] 475 g of sodium D-isoascorbate, 350 g of calcium ascorbate, 150 g of tea polyphenols, 20 g of seabuckthorn extract and 5 g of licorice extract were mixed uniformly to prepare a composite flavor attenuation inhibitor.

[0072] Comparative Example 9

[0073] 475 g of sodium D-isoascorbate, 350 g of calcium ascorbate, 150 g of tea polyphenols, 20 g of homemade corn silk extract and 5 g of tremella extract were mixed uniformly to prepare a composite flavor attenuation inhibitor.

[0074] Comparative Example 10

[0075] 475 g of sodium D-isoascorbate, 350 g of calcium ascorbate, 150 g of tea polyphenols, 20 g of homemade corn silk extract and 5 g of Agaricus bisporus extract were mixed uniformly to prepare a composite flavor attenuation inhibitor.

[0076] Comparative Example 11

[0077] 475 g of sodium D-isoascorbate, 350 g of calcium ascorbate, 150 g of tea polyphenols, 20 g of corn silk extract and 5 g of pomegranate peel extract were mixed uniformly to prepare a composite flavor attenuation inhibitor.

[0078] Comparative Example 12

[0079] 475 g of sodium D-isoascorbate, 350 g of calcium ascorbate, 150 g of tea polyphenols, 20 g of commercially available corn silk extract, and 5 g of licorice extract were mixed uniformly to prepare a composite flavor decay inhibitor.

[0080] Comparative Example 13: Blank group: sodium D-isoascorbate.

[0081] The formula ingredients and mass percentage contents of the composite flavor decay inhibitor in each embodiment and comparative example are shown in Table 1.

[0082] Table 1 Formula ingredients and contents of the composite flavor decay inhibitors in various examples and comparative examples

[0083]

[0084]

[0085] Application experiment:

[0086] Pork high-temperature sausage matrix was selected to prepare high-temperature meat products for the experiment. The formula of pork high-temperature sausage matrix is ​​shown in Table 2.

[0087] Table 2 Pork high temperature sausage matrix formula:

[0088]

[0089] Pork high-temperature sausage matrix process: mince the chicken breast through a 5mm diameter orifice plate, and mince the pork fat through a 3mm diameter orifice plate; mix the chicken breast and pork fat, add other raw materials except soy protein isolate, TG enzyme and modified starch, roll and knead intermittently for 3h (roll for 20min, stop for 10min), then add soy protein isolate, TG enzyme and modified starch, and roll and knead continuously for 50min to prepare the pork high-temperature sausage matrix.

[0090] The specific application steps of the embodiments and comparative examples of the present invention are as follows:

[0091] S1: Prepare pork high-temperature sausage matrix according to the pork high-temperature sausage matrix formula and process;

[0092] S2: Add 0.01 wt% of the composite flavor attenuation inhibitor (the blank group of comparative example 13 adds 0.02 wt% of sodium D-isoascorbate) to the prepared high-temperature intestinal matrix and mix well;

[0093] S3: prepare high temperature shrink film (PVDG) and enema;

[0094] S4: After enema, the intestine is sterilized at high temperature and high pressure (118°C, 30 min), and the high-temperature intestine is taken out after sterilization;

[0095] S5: Soak in cooling water and remove;

[0096] S6: The removed high-temperature sausages are stored at room temperature (25°C).

[0097] The high-temperature sausage products of each embodiment and comparative example were subjected to sensory evaluation. A panel of 10 professional evaluators was selected to score and take the average value. The sensory evaluation standards are shown in Table 3, and the sensory evaluation results are shown in Tables 4, 5, and 6.

[0098] Table 3 Sensory evaluation standards

[0099]

[0100] Table 4 Effect of flavor attenuation inhibition of each embodiment and comparative example after storage at room temperature 25°C for 30 days

[0101]

[0102]

[0103] Table 5 Effect of flavor attenuation inhibition of each embodiment and comparative example after storage at room temperature 25°C for 90 days

[0104]

[0105]

[0106] Table 6 Effect of flavor attenuation inhibition of each embodiment and comparative example after storage at room temperature 25°C for 180 days

[0107]

[0108] It can be seen from Tables 4, 5 and 6 that the high-temperature sausage products prepared by adding the composite flavor decay inhibitor prepared in Examples 1-3 to the pork sausage matrix all showed good effects of inhibiting flavor decay after storage for different periods of time at room temperature (25°C), and the overall aroma intensity and flavor intensity scores in the sensory evaluation were both above 80 points.

[0109] Although sodium D-isoascorbate, calcium ascorbate, tea polyphenols, corn silk extract, and licorice extract were added to Comparative Examples 1-5, due to improper proportions, the sensory scores such as overall aroma intensity, overall flavor intensity, and preference were significantly lower than those of Examples 1-3.

[0110] In Comparative Example 6, the component corn silk extract is missing, and the amount of tea polyphenols used is relatively large. In Comparative Example 7, the component licorice extract is missing, and the amount of tea polyphenols used is relatively large. The sensory scores of Comparative Examples 6 and 7, such as overall aroma intensity, overall flavor intensity and preference, are significantly lower than those of Examples 1-3.

[0111] Comparative Examples 8-11 respectively compounded two extracts, licorice extract and seabuckthorn extract were used in Comparative Example 8, corn silk extract and Tremella extract were used in Comparative Example 9, corn silk extract and Agaricus bisporus extract were used in Comparative Example 10, and corn silk extract and pomegranate peel extract were used in Comparative Example 11. By comparing Example 1 with Comparative Examples 8-11, it can be seen that corn silk extract and licorice extract have obvious synergistic effects under the system of the present invention, and the effects can be better exerted when the two are compounded, which is obviously better than Comparative Examples 8-11 from the sensory evaluation results. It can be seen that the compound additives selected in the present invention have a significant effect of inhibiting the attenuation of high-temperature intestinal flavor.

[0112] By comparing Example 1 with Comparative Example 12, it can be seen that the homemade corn silk extract of the present invention can play a better synergistic role with the licorice extract in the high-temperature intestine matrix compared with the commercially available corn silk extract. The possible reason is that compared with the traditional extraction process, the swept frequency ultrasound can better excite the protein solution to produce a resonant frequency that matches its own natural frequency, thereby achieving a better protein pretreatment effect. The effective ingredients of the corn silk extract obtained using this process are more fully obtained. It can also be seen from the above sensory evaluation results that compared with Comparative Example 12, Example 1 has higher overall aroma intensity and fragrance intensity scores, and the overall preference of the high-temperature intestine is also significantly better than Comparative Example 12.

[0113] After the high-temperature sausages treated with the composite flavor decay inhibitor in Examples 1-3 were stored at room temperature (25°C) for different periods of time, the sensory scores were high, and there was no obvious odor, and the original flavor was also maintained. In addition, the comparative example 13 (blank group) showed extremely low sensory scores (especially in the overall aroma intensity and overall flavor intensity) after being stored at room temperature (25°C) for different periods of time, indicating that the existing sodium D-isoascorbate cannot inhibit the flavor decay problem of high-temperature sausage products during storage during the shelf life. After being stored at room temperature (25°C) for different periods of time, the sensory quality of the high-temperature sausages decreased significantly.

[0114] In summary, the composite flavor decay inhibitor of the present application has a good effect in inhibiting flavor decay, and the effective ingredients have a good synergistic effect. Simply mixing several of them cannot achieve the best effect. At the same time, the addition ratio also has a significant effect on the flavor decay inhibitory effect of high-temperature sausage.

[0115] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A composite flavor decay inhibitor for delaying flavor decay of high-temperature meat products during the shelf life, characterized in that: The invention is prepared from the following raw materials in percentage by weight: 42% to 52% of sodium D-isoascorbate, 28% to 38% of calcium ascorbate, 12% to 18% of tea polyphenols, 1% to 4% of corn silk extract and 0.1% to 2% of liquorice extract, and the sum of the percentage by weight of the raw materials is 100%.

2. The composite flavor decay inhibitor for delaying flavor decay of high-temperature meat products during the shelf life according to claim 1, characterized in that: The invention is prepared from the following raw materials in percentage by mass: 46% to 48% of sodium D-isoascorbate, 34% to 36% of calcium ascorbate, 14% to 16% of tea polyphenols, 1% to 2% of corn silk extract and 0.3% to 0.6% of liquorice extract, and the sum of the percentage by mass of the raw materials is 100%.

3. The composite flavor decay inhibitor for delaying flavor decay of high-temperature meat products during the shelf life according to claim 2, characterized in that: The invention is prepared from the following raw materials in percentage by weight: 47.5% of sodium D-isoascorbate, 35% of calcium ascorbate, 15% of tea polyphenols, 2% of corn silk extract and 0.5% of liquorice extract.

4. The composite flavor decay inhibitor for delaying flavor decay of high-temperature meat products during the shelf life according to any one of claims 1 to 3, characterized in that: The corn silk extract is prepared by a method comprising the following steps: (1) Clean corn silk and allow water to evaporate, freeze it, and freeze-dry it in a freeze dryer until it is completely dry; then grind it into powder; (2) Pretreatment of corn silk powder with swept frequency ultrasonic wave; (3) subjecting the corn silk sample obtained in step (2) to a combined enzymatic hydrolysis of cellulase and papain, inactivating the enzymes after enzymatic hydrolysis, centrifuging, and collecting the supernatant; (4) vacuum concentrating the obtained supernatant, and pouring the concentrated liquid into a separatory funnel; adding Sevage reagent to the concentrate, wherein the volume ratio of Sevage reagent to the concentrate is 1:5, and Sevage reagent is a mixture of chloroform and n-butanol in a volume ratio of 4:1; removing the protein by adding Sevage reagent 4-6 times until it is completely removed, removing the lower layer, retaining the upper layer liquid, and using a rotary evaporator to condense the supernatant; (5) adding anhydrous ethanol to a final ethanol concentration of 80%, and storing in a refrigerator overnight to precipitate the extract; after precipitation, centrifuging the precipitate, dissolving it with distilled water after centrifugation, and removing the residual ethanol by a rotary evaporator; after freeze-drying, the obtained sample is crushed to obtain a corn silk extract.

5. The composite flavor decay inhibitor for delaying flavor decay of high-temperature meat products during the shelf life according to claim 4, characterized in that: The sweep frequency of the swept frequency ultrasonic pretreatment is set to 40±2kHz, the ultrasonic temperature is 50°C, the power is 400W, the time is 30min, and the material-liquid ratio of corn silk powder to water is 1:8 (w / w).

6. The composite flavor decay inhibitor for delaying flavor decay of high-temperature meat products during the shelf life according to claim 4, characterized in that: The conditions of the composite enzymatic hydrolysis are as follows: adding corn silk sample into deionized water, with the solid-liquid ratio of corn silk sample to deionized water being 1:8 (w / w), stirring evenly, adding cellulase in an amount of 1000U / g substrate, and performing enzymatic hydrolysis for 30min at a pH of 5 and a temperature of 50°C in a water bath; then adding papain in an amount of 1000U / g substrate, and performing enzymatic hydrolysis for 30min at a pH of 6 and a temperature of 55°C in a water bath; the enzyme inactivation condition is to inactivate the enzyme at 95°C for 10min; and the centrifugation condition is to centrifuge at 4000r / min for 20min.

7. The method for preparing a composite flavor decay inhibitor for delaying flavor decay of high-temperature meat products during the shelf life according to any one of claims 1 to 6, characterized in that: The method comprises the following steps: uniformly mixing sodium D-isoascorbate, calcium ascorbate, tea polyphenols, corn silk extract and liquorice extract to obtain the product.

8. Use of the composite flavor decay inhibitor according to any one of claims 1 to 6 in the preparation of high-temperature meat products, characterized in that: Used to delay flavor decay of high-temperature meat products during shelf life.

9. Use of the composite flavor decay inhibitor according to claim 8 in the preparation of high-temperature meat products, characterized in that: The high-temperature meat product is ham sausage.

10. Use of the composite flavor decay inhibitor according to claim 9 in the preparation of high-temperature meat products, characterized in that: The compound flavor attenuation inhibitor is added in an amount of 0.005-0.02 wt % in high-temperature meat products; preferably, the added amount is 0.01 wt %.

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