A method for preparing an inhibiting nitrite emulsion and its application

Abstract

The application discloses a preparation method of a nitrite emulsion inhibitor and application thereof, and belongs to the technical field of food processing. The application prepares a double-protein particle solution by mixing wheat prolamin and sodium caseinate, then adds the double-protein particle solution into a mixed oil phase containing Chinese litse oil, and obtains a Pickering emulsion containing Chinese litse oil through a homogenization reaction. In addition, the prepared emulsion is added into meat paste, the lipid oxidation and spoilage of the meat paste are improved, the accumulation of nitrite in the meat paste is obviously inhibited during cold storage, the purposes of inhibiting bacteria and inhibiting the residue of nitrite in the meat paste during storage and improving the quality of the meat paste are realized, and finally high-quality meat paste with rich nutritional components and low nitrite residue is obtained. Moreover, the process provided by the application is simple, energy-saving and environment-friendly, and the large-scale production process is easy to implement, so the application can be widely promoted and has wide application prospects.

Description

TECHNICAL FIELD

[0001] The application relates to a preparation method of a nitrite emulsion and application thereof, and belongs to the technical field of food processing. BACKGROUND

[0002] In the production process of pre-prepared dishes, fresh food raw materials are subjected to cutting, stirring, pickling, rolling, molding, seasoning and other pre-processing means to provide consumers with semi-finished products and finished products for immediate eating or immediate cooking. However, compared with fresh food raw materials, pre-processed food raw materials are severely mechanically damaged and are more susceptible to microbial infection and oxidative deterioration. Therefore, how to avoid the loss of nutrition and food quality of pre-prepared dishes and improve the circulation and edible safety of pre-prepared dishes is a key link that needs to be paid attention to for the healthy development of the industry.

[0003] Plant essential oils are mixtures containing terpene substances, aromatic compounds, aliphatic compounds, nitrogen-containing sulfur compounds and other substances extracted from the flowers, leaves, roots, barks, fruits, seeds and other parts of plants. Due to differences in plant species, production places and the like, the active ingredients of plant essential oils show differences, which eventually lead to differences in the bacteriostatic ability of essential oils. Plant essential oils are often applied to food preservation due to their excellent volatility, bacteriostatic and antioxidant activities. However, the bacteriostatic effect of plant essential oils in practical application is greatly discounted due to their low water solubility, poor stability and easy volatility. Moreover, due to the special irritating odor of essential oils, the use of pure essential oils easily has an adverse effect on the flavor of food. Therefore, it is of great significance to propose an effective and simple method for improving the preservation effect of essential oils in pre-prepared dishes.

[0004] Nitrite is a commonly used color fixative in traditional pre-prepared meat products, which is used to improve the color of meat products. Meanwhile, nitrite has an inhibitory effect on some meat spoilage bacteria. However, nitrite reacts with amino acids in meat products under acidic conditions to generate nitrosamines and other nitroso compounds that are carcinogenic. Therefore, it is of great practical significance to find a method for inhibiting the residual nitrite in meat paste during storage, so as to improve the use safety of pre-prepared meat paste products and the high-quality development of the pre-prepared dish industry. SUMMARY

[0005] In order to overcome the above problems, the purpose of the present application is to provide a preparation method of a nitrite emulsion and application thereof. In the preparation process of the emulsion, wheat prolamin and sodium caseinate are mixed to prepare double-protein composite particles, which are then mixed with Chinese olibanum essential oil (Chinese olibanum oil) and an oil phase to prepare a Pickering emulsion containing Chinese olibanum essential oil, which is a meat paste nitrite emulsion. Then, the Pickering emulsion containing Chinese olibanum essential oil is added to the meat paste, so as to inhibit the residual nitrite in the meat paste during storage and improve the quality of the meat paste.

[0006] In order to achieve the above technical purposes, the present application adopts the following technical solutions:

[0007] A preparation method of nitrite emulsion, the specific steps are as follows:

[0008] (1) Preparation of composite protein particles: add wheat gliadin into an ethanol aqueous solution, perform first stirring, then add pure water and sodium caseinate, perform second stirring, and then perform rotary evaporation on the mixed solution after stirring to obtain a rotary evaporation mixed solution, and adjust the pH to obtain a composite protein solution of wheat gliadin and sodium caseinate;

[0009] (2) Preparation of essential oil emulsion: mix the essential oil of Litsea cubeba with an oil phase to form a mixed oil phase, then add the composite protein solution in step (1) to obtain a mixed solution, and perform homogenization treatment to obtain a Pickering emulsion containing the essential oil of Litsea cubeba, which is the nitrite emulsion.

[0010] Preferably, the concentration of the ethanol aqueous solution in step (1) is 65%-75% (v / v).

[0011] Preferably, the first and second stirring in step (1) are both magnetic stirring, the stirring temperature is 20-25℃, the stirring speed is 1000 rpm, and the stirring time is 0.5-1.2 h.

[0012] Preferably, the mass ratio of wheat gliadin to sodium caseinate in step (1) is 5:(3-7).

[0013] Preferably, the amount of wheat gliadin, the ethanol aqueous solution and pure water in step (1) is 1 g:40 mL:100 mL.

[0014] Preferably, the rotary evaporation conditions in step (1) are as follows: rotary evaporation at 40-60℃ for 40-60 min (concentrate to 12%-18% of the volume of the mixed solution); and adjust the pH of the rotary evaporation mixed solution to 7.

[0015] Preferably, the addition amount of the essential oil of Litsea cubeba in the mixed oil phase in step (2) is 2%-5% (v / v); the addition amount of the composite protein solution in the mixed solution is 1%-4% (v / v); and the oil phase includes but is not limited to liquid paraffin, silicone oil and edible vegetable oil.

[0016] Preferably, the homogenization treatment conditions in step (2) are as follows: 9500-10000 rpm for 5-10 min.

[0017] The present application also provides a Pickering emulsion containing the essential oil of Litsea cubeba prepared by the above preparation method.

[0018] The application discloses a Pickering emulsion containing Litsea Cubeba essential oil and a use of the Pickering emulsion in inhibiting bacteria and inhibiting nitrite residue in a meat paste during storage and improving the quality of the meat paste.

[0019] The application specifically comprises the following operation steps:

[0020] The Pickering emulsion containing Litsea Cubeba essential oil is uniformly mixed with the meat paste, so that the use of the Pickering emulsion in inhibiting bacteria and inhibiting nitrite residue in the meat paste during storage and improving the quality of the meat paste is realized.

[0021] Packaging and storage: the meat paste uniformly mixed with the Pickering emulsion containing Litsea Cubeba essential oil is packed in an oxygen-permeable PE preservative bag, the air is exhausted, the bag is sealed, and the meat paste is placed in a 2-4 ℃ environment with a relative humidity of 45%-75% and stored in the dark.

[0022] The meat paste comprises livestock meat paste, poultry meat paste, freshwater fish paste, seawater fish paste, freshwater shrimp paste and seawater shrimp paste; the Pickering emulsion containing Litsea Cubeba essential oil accounts for 0.35%-8% of the mass of the meat paste.

[0023] The mixing mode of the Pickering emulsion containing Litsea Cubeba essential oil and the meat paste comprises (a) direct mixing with the meat paste or (b) mixing in the preparation process of the meat paste.

[0024] The mixing operation of (b) is as follows: fresh meat is taken, the meat skin, fat and lean meat are separated, then the fat and the lean meat are placed in a meat grinder, and the meat is ground to be uniform to obtain the meat paste; finally, the Pickering emulsion containing Litsea Cubeba essential oil is added to the meat paste, and stirring is performed at 3000 r / min for 10-45 s to realize the mixing of the emulsion and the meat paste; in an embodiment of the application, the mass ratio of the fat and the lean meat is 1:9-3:7.

[0025] In an embodiment of the application, the rotary evaporation temperature in step (1) is 45-55 ℃.

[0026] In an embodiment of the application, the addition amount of sodium caseinate in step (1) is 0.6-1.4 g.

[0027] In an embodiment of the application, the magnetic stirring time after the addition of pure water and sodium caseinate in step (1) is 47-60 min.

[0028] In an embodiment of the application, the addition amount of Litsea Cubeba essential oil in step (2) is 2.5%-4.5% (v / v), and the addition amount of the compound protein solution is 1%-4% (v / v).

[0029] In an embodiment of the present application, the mixing method of the essential oil in step (2) with the oil phase is: the essential oil is added dropwise into the oil phase until the addition amount of the essential oil reaches 2.5%-4.5% (v / v), forming a mixed oil phase; and the mixing method of the mixed oil phase with the complex protein solution is: the complex protein solution is added dropwise into the mixed oil phase, and homogenized at 10000 rpm until mixed uniformly.

[0030] In an embodiment of the present application, the mixing of the emulsion with the meat paste includes: incorporating the Litsea cubeba essential oil emulsion into the original meat paste, stirring uniformly to obtain the meat paste.

[0031] The present application has the following advantages:

[0032] (1) The present application uses Litsea cubeba essential oil without adding other commercial chemical preservatives, which has the advantages of safety and environmental protection, and overcomes the quality and safety hidden dangers of traditional commercial meat paste chemical preservatives.

[0033] (2) The present application uses the complex particles prepared by the interaction of wheat gliadin and sodium caseinate, and the synergistic effect of substances such as citral in Litsea cubeba essential oil, so that the bacteriostatic components of Litsea cubeba essential oil are more stable, and the biological effectiveness of Litsea cubeba essential oil is significantly improved; the prepared emulsion is uniform and has no layering phenomenon.

[0034] (3) The present application uses the method of adding Litsea cubeba essential oil emulsion in the process of making meat paste to adjust the bacterial phase structure of meat paste during storage, and correspondingly increases the protein content in the meat paste, avoids the accumulation of nitrite residues in the meat paste, and fully retains the nutritional and sensory quality of the meat paste. On the other hand, Litsea cubeba essential oil is embedded in the Pickering emulsion, which can slowly release the essential oil, and the rich citral and limonene in the essential oil can effectively delay lipid oxidation and inhibit the growth of nitrite metabolizing microorganisms, achieving long-acting bacteriostatic effect. BRIEF DESCRIPTION OF DRAWINGS

[0035] Figure 1 Figure 1 is a scanning electron microscope microstructure diagram; wherein Figure A is a scanning electron microscope microstructure diagram of wheat gliadin, and Figure B is a scanning electron microscope microstructure diagram of the complex protein after mixing wheat gliadin and sodium caseinate.

[0036] Figure 2 Figure 2 is a GC-MS diagram of Litsea cubeba essential oil.

[0037] Figure 3 Figure 3 is a state diagram of the Litsea cubeba essential oil Pickering emulsion in soybean oil (left) and water (right).

[0038] Figure 4 Figure 4 is a picture of the Pickering emulsion containing Litsea cubeba essential oil.

[0039] Figure 5 The state diagram of meat paste stored at 4°C for 5 days; from left to right, in turn, blank control, composite protein, pure essential oil, essential oil composite protein emulsion treatment group.

[0040] Figure 6 The nitrite content of pork paste stored at 4°C for 6 days; from left to right, in turn, blank control, composite protein, pure essential oil, essential oil composite protein emulsion treatment group.

[0041] Figure 7 The effect of storage time on pork paste quality; CK, RK, EO, and RY are blank control, composite protein, pure essential oil, and essential oil composite protein emulsion treatment group, respectively.

[0042] Figure 8 The total number of colonies of pork paste during 4°C storage; CK, RK, EO, and RY are blank control, composite protein, pure essential oil, and essential oil composite protein emulsion treatment group, respectively. DETAILED DESCRIPTION

[0043] The detailed description now will be described in detail with reference to various exemplary embodiments of the application. This detailed description is not to be considered limiting in any way the application, but rather a description of certain embodiments of the application. It is understood that the terminology used herein is for the purpose of describing particular embodiments of the application only and is not intended to limit the application. Additionally, for a number of reasons, some of the details provided herein are meant to be illustrative and not restrictive. For example, the sequence of steps described herein is meant to be illustrative only and not restrictive. Steps can be performed in a different order than that described herein without departing from the scope of the application. Additionally, certain of the steps can be optional. The person of ordinary skill in the art will recognize that the application can be practiced with less than all of the steps, or with more than all of the steps, without departing from the scope of the application. Moreover, it is appreciated that the various features described herein can be implemented in hardware, software or a combination thereof. It is further appreciated that the various features described herein can be implemented in a single unit or in multiple units.

[0044] Unless otherwise defined, 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 application belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present application, preferred methods and materials are described. All publications mentioned herein are incorporated by reference to disclose and describe the methods and / or materials in connection with which the publications are cited. The citation of any reference is not construed as an admission that it is prior art with respect to the present application.

[0045] Many modifications and variations of this application can be made in the light of the above teachings without departing from the spirit and scope thereof, and it is to be understood that all such modifications and variations warrant the patentable subject matter under the patent laws. Other embodiments of the application will be apparent to those skilled in the art from consideration of the specification and practice of the application disclosed herein. For example, the specification can be used to design equivalent processes and products having identical or similar functionality. Therefore, it is intended that the specification and examples be considered as exemplary only, with the true scope of the application being indicated by the following claims.

[0046] Example 1:

[0047] (1) Take the gluten, add 1000 mL, 70% (v / v) ethanol aqueous solution (material liquid ratio is 1:10 (g / mL)), constant temperature (25℃) stirring at 1000 rpm for 3h, then centrifugation at 8000 rpm for 20 min, discard the precipitate, take the supernatant, at 4℃ avoid light for 12h, again discard the bottom precipitate, then rotary evaporation at 55℃ for 40 min (remove ethanol and part of water) to get the concentrated liquid, placed in the ultra-low temperature refrigerator at -80℃ fast freezing, then placed in the vacuum freeze-drying machine sample cavity drying for 50h, after drying end grinding through 80 mesh sieve, get the wheat gliadin powder (corresponding to the wheat gliadin in the previous content);

[0048] (2) Take 1g wheat gliadin powder added to 40 mL, 70% (v / v) ethanol aqueous solution, with 1000 rpm at 25℃ constant temperature magnetic stirring for 1h, after stirring, add 100 mL pure water and sodium caseinate, wherein the mass ratio of wheat gliadin and sodium caseinate is 5:4; continue to stir at 1000 rpm at 25℃ for 1h, then rotary evaporation at 40℃ for 1h, get the rotary evaporation mixed liquid, and adjust the pH of the rotary evaporation mixed liquid to 7, get the composite protein solution.

[0049] As shown in Figure 1 , A is the scanning electron microscope microstructure diagram of wheat gliadin, B is the scanning electron microscope microstructure diagram of the composite protein after mixing wheat gliadin and sodium caseinate; from the figure, it can be seen that the composite protein presents spherical structure; the particle size of wheat gliadin is large, and there is adhesion between particles; with the addition of sodium caseinate, wheat gliadin combines with sodium caseinate, but does not change the morphology of wheat gliadin, but makes the particle size of composite protein smaller, and makes the particles more uniform; but the amount of sodium caseinate needs to be controlled, too much sodium caseinate will also cause adhesion between composite protein particles.

[0050] Example 2: Preparation of Litsea cubeba essential oil Pickering emulsion

[0051] (1) First, the specific chemical composition of Litsea cubeba essential oil was detected and analyzed by GC-MS analyzer; as shown in Figure 2 , a total of 26 different chemical components were detected, accounting for 87.65% of the entire essential oil component. Citral is the main component of Litsea cubeba essential oil, the Litsea cubeba essential oil used in this experiment contains 38.92% of cis-citral (Cis-Citral), 40.23% of trans-citral (Trans-Citral), followed by 0.6% of d-limonene, which is also relatively high;

[0052] (2) to 40 mL, 70% (v / v) ethanol aqueous solution, 1 g of wheat gliadin powder is added, constant temperature magnetic stirring (1000 rpm) is carried out for 1 h at 25 DEG C, then 100 mL of pure water and sodium caseinate are added, after magnetic stirring at 1000 rpm for 1 h at 25 DEG C, rotary evaporation is carried out for 1 h at 40 DEG C, the pH of the residual liquid after rotary evaporation is adjusted to 7, and a complex protein solution with a mass ratio of 1:1 of wheat gliadin and sodium caseinate is obtained;

[0053] (3) the essential oil of Litsea cubeba is added dropwise into soybean oil (65%, v / v) to form a mixed oil phase, wherein the essential oil accounts for 5% (v / v); then the complex protein solution obtained in step (2) is added dropwise into the mixed oil phase to obtain a mixed solution, wherein the addition amount of the complex protein solution is 2% (v / v); finally, homogenization is carried out at a speed of 10000 rpm for 5 min to obtain a Pickering emulsion containing the essential oil of Litsea cubeba.

[0054] Figure 3 The state diagram of the Litsea cubeba essential oil Pickering emulsion prepared by using the complex protein of wheat gliadin and sodium caseinate in soybean oil (left) and water (right); the results show that the Litsea cubeba essential oil Pickering emulsion prepared by using the complex protein of wheat gliadin and sodium caseinate maintains the state of droplets in soybean oil without dispersion, and is dispersed in water; it can be judged that the emulsion belongs to an oil-in-water emulsion. Figure 4 The Pickering emulsion of Litsea cubeba essential oil, it can be seen that the emulsion prepared by the application is uniform and has no stratification phenomenon.

[0055] Example 3: the use of the Pickering emulsion prepared by the application in inhibiting the residual nitrite in the storage process of meat paste and improving the quality of meat paste;

[0056] (1) on a clean workbench, fresh pig foreleg skin, fat and lean meat are separated, excess fascia is removed, and small pieces with a length of 3.5 cm and a thickness of 1 cm are cut, then the pig meat is placed in a homogenizer and homogenized for 60 s according to the mass ratio of fat: lean meat 2:8, and meat paste is obtained;

[0057] (2) the Pickering emulsion containing Litsea cubeba essential oil prepared in example 2 is mixed with the meat paste in a meat grinder, and stirred at 3000 r / min for 30 s, thereby obtaining mixed meat paste; wherein the mass ratio of the Pickering emulsion containing Litsea cubeba essential oil to the meat paste is 2%;

[0058] (3) the mixed meat paste is packed in an oxygen-permeable PE preservative bag, the air is exhausted, and then sealed and placed flat in a 4±1 DEG C environment with a relative humidity of 65% and avoiding light.

[0059] And set up a blank control (the meat emulsion obtained in step 1 of example 3), composite protein (the composite protein solution prepared in step 2 of example 2) and simple essential oil (Chinese wax tree essential oil) treatment control group; Figure 5 The meat emulsion state diagram stored at 4℃ for 5 days; from left to right in turn blank control, composite protein, simple essential oil, essential oil composite protein emulsion (Pickering emulsion containing Chinese wax tree essential oil prepared in example 2) treatment group.

[0060] It was found through testing that the L* value of the meat emulsion of the blank control, composite protein, simple essential oil and essential oil composite protein emulsion four groups was 68.56±0.12, 71.58±0.15, 72.78±0.07 and 70.42±0.37 respectively, the A* value was 5.57±0.17, 6.07±0.2, 6.87±0.05 and 6.78±0.09 respectively, and the B value was 7.38±0.12, 5.04±0.74, 5.02±0.01 and 3.97±0.07 respectively. Among them, the color difference change of the meat emulsion of the essential oil composite protein emulsion group was the smallest, and the effect was the most significant.

[0061] Example 4: Effect of Chinese wax tree essential oil emulsion on nitrite content of meat emulsion

[0062] The mixed meat emulsion prepared in example 3 was used to monitor the nitrite content; the blank control was the meat emulsion obtained in step 1 of example 3, the composite protein was the composite protein solution prepared in step 2 of example 2, and the simple essential oil was Chinese wax tree essential oil; Figure 6 The nitrite content of the meat emulsion stored at 4℃ for 6 days; from left to right in turn blank control, composite protein, simple essential oil and essential oil composite protein emulsion treatment group. As shown in Figure 6 , the essential oil composite protein emulsion treatment group had the lowest nitrite content, and achieved unexpected significant effect; the reason is that the Chinese wax tree essential oil is embedded in the Pickering emulsion, which can slowly release the essential oil, and the rich lemon aldehyde and limonene in the essential oil can effectively delay lipid oxidation and inhibit the growth of nitrite metabolizing microorganisms.

[0063] Example 5: Effect of storage time on meat emulsion quality

[0064] The mixed meat emulsion prepared in example 3 was used to explore the effect of storage time on meat emulsion quality; the blank control was the meat emulsion obtained in step 1 of example 3, the composite protein was the composite protein solution prepared in step 2 of example 2, and the simple essential oil was Chinese wax tree essential oil; the meat emulsion was stored at 4℃ for 1, 2, 3, 4, 5, 6 and 7 days, and the oxidation induction quality change data of the obtained pork emulsion was tested.

[0065] Figure 7To explore the effect of storage time on the quality of pork emulsion; CK, RK, EO, RY are blank control, compound protein, pure essential oil, essential oil compound protein emulsion treatment group respectively. The results show that with the extension of storage time, the TBARS and MetMb values of pork emulsion gradually increase, which indicates that compared with fresh emulsion, the quality of pork emulsion deteriorates during storage, but the pork emulsion added with Litsea cubeba essential oil Pickering emulsion has the lowest TBARS and MetMb values, indicating that Litsea cubeba essential oil Pickering emulsion can significantly delay the oxidative deterioration of pork emulsion and achieve substantial results.

[0066] Example 6: Effect of essential oil emulsion on meat emulsion spoilage bacteria

[0067] To explore the effect of storage time on the quality of mixed meat emulsion prepared in Example 3; the blank control is the meat emulsion obtained in step 1 of Example 3, the compound protein is the compound protein solution prepared in step 2 of Example 2, and the pure essential oil is Litsea cubeba essential oil; the pork emulsion is stored at 4℃ for 1, 2, 3, 4, 5 days, and the spoilage microbial colony data of the obtained pork emulsion is tested.

[0068] Figure 8 The total number of colonies of pork emulsion during 4℃ storage; CK, RK, EO, RY are blank control, compound protein, pure essential oil, essential oil compound protein emulsion treatment group respectively; as shown in Figure 8 The total number of colonies increases with the increase of storage time, but compared with the blank group, compound protein and pure essential oil, the microbial growth of the meat emulsion treated with essential oil compound protein emulsion is the slowest, which can effectively control the growth of colonies; mainly because the emulsion contains Litsea cubeba essential oil, and the emulsion can realize the slow release of Litsea cubeba essential oil, realizing the sustainability of Litsea cubeba essential oil in inhibiting the growth and reproduction of meat emulsion microorganisms

[0069] Note: The above examples are only used to illustrate the present application and not to limit the technical solutions described in the present application; therefore, although the present application has been described in detail with reference to the above embodiments, those skilled in the art should understand that the present application can still be modified or replaced; and all technical solutions and improvements that do not deviate from the spirit and scope of the present application should be covered within the scope of the claims of the present application.

Claims

1. The use of a Pickering emulsion containing Litsea cubeba essential oil for inhibiting bacteria and inhibiting the residual of nitrite during the storage of meat emulsion, improving the quality of meat emulsion, characterized in that, The application is to mix the Pickering emulsion containing the Litsea cubeba essential oil with the minced meat evenly to achieve the bacteriostasis and inhibit the nitrite residue in the storage process of the minced meat and improve the quality of the minced meat. The Pickering emulsion containing the Litsea cubeba essential oil is prepared by the following steps: (1) The wheat alcohol-soluble protein is added into the ethanol aqueous solution to perform the first stirring, the pure water and the sodium caseinate are added after the stirring to perform the second stirring, the mixed solution after the stirring is rotary evaporated to obtain a rotary evaporated mixed solution, and the pH is adjusted to obtain the composite protein solution of the wheat alcohol-soluble protein and the sodium caseinate; (2) The Litsea cubeba essential oil is mixed with the oil phase to form a mixed oil phase, the composite protein solution in step (1) is added to obtain a mixed solution, and the Pickering emulsion containing the Litsea cubeba essential oil is obtained by homogenization treatment, namely the nitrite inhibiting emulsion; wherein the addition amount of the Litsea cubeba essential oil is 2% to 5% of the volume of the mixed oil phase; and the addition amount of the composite protein solution is 1% to 4% of the volume of the mixed solution.

2. Use of the Pickering emulsion containing Litsea cubeba essential oil according to claim 1 for inhibiting bacteria and inhibiting the residue of nitrite during the storage of meat paste, and improving the quality of meat paste, characterized in that, The volume concentration of the ethanol aqueous solution in step (1) is 65% to 75%.

3. Use of the Pickering emulsion containing Litsea cubeba essential oil according to claim 1 for bacteriostasis and inhibition of nitrite residue and improvement of the quality of meat emulsion during storage, characterized in that, The first and second stirring in step (1) are both magnetic stirring, the stirring temperature is 20 to 25℃, the stirring speed is 1000 rpm, and the stirring time is 0.5 to 1.2 h.

4. The use of the Pickering emulsion containing Litsea cubeba essential oil according to claim 1 for inhibiting bacteria and inhibiting the residue of nitrite during the storage of meat paste and improving the quality of meat paste, characterized in that, The mass ratio of the wheat alcohol-soluble protein to the sodium caseinate in step (1) is 5: (3 to 7) ; and the amount of the wheat alcohol-soluble protein, the ethanol aqueous solution and the pure water is 1 g: 40 mL: 100 mL.

5. The use of the Pickering emulsion containing Litsea cubeba essential oil according to claim 1 for inhibiting bacteria and inhibiting the residue of nitrite during the storage of meat paste and improving the quality of meat paste, characterized in that, The rotary evaporation condition in step (1) is that the rotary evaporation is performed at 40 to 60℃ for 40 to 60 min, and the pH of the rotary evaporated mixed solution is adjusted to 7.

6. The use of the Pickering emulsion containing Litsea cubeba essential oil according to claim 1 for inhibiting bacteria and inhibiting the residue of nitrite during the storage of meat emulsion, and improving the quality of meat emulsion, characterized in that, The oil phase in step (2) includes but is not limited to liquid paraffin, silicone oil and edible vegetable oil; and the homogenization treatment condition is 9500 to 10000 rpm for 5 to 10 min.

7. Use of the Pickering emulsion containing Litsea cubeba essential oil according to claim 1 for bacteriostasis and inhibition of nitrite residue during storage of meat emulsion, and improvement of meat emulsion quality, characterized in that, The minced meat includes the minced meat of livestock, poultry, freshwater fish, seawater fish, freshwater shrimp and seawater shrimp; and the mass ratio of the Pickering emulsion containing the Litsea cubeba essential oil to the minced meat is 0.35% to 8%.

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