Method for removing odor and enhancing flavor of corn fermented sauce powder

Abstract

The application discloses a method for removing odor and enhancing flavor of corn fermented sauce powder, and belongs to the field of functional emulsions. The method comprises the following steps: embedding corn fermented sauce powder by using cyclodextrin; then adding chitosan to prepare stable inclusions (nanoparticles); adding an oil phase to form an emulsion; and finally drying to form corn fermented sauce powder stabilized by cyclodextrin and chitosan. The corn fermented sauce powder stabilized by cyclodextrin and chitosan prepared by the method has improved stability under normal conditions, and can be further used in food production and processing to remove odor and enhance flavor.

Description

Technical Field

[0001] The invention relates to a method for removing odor and enhancing freshness of corn fermented sauce powder, belonging to the field of functional emulsions. Background Art

[0002] Umami is an important indicator in the Chinese diet. Corn fermented sauce powder is a new type of food additive in my country. It is deeply loved by the public for its unique flavor and salt reduction and freshness enhancement. It has potential consumer demand and market. However, its deodorization and freshness enhancement technology and methods are still relatively backward. When it is dissolved in water, it has a relatively pungent volatile odor. If untreated corn fermented sauce powder is put into the processing and production process, the odor is likely to not dissipate, causing changes in the sensory organs, and the umami substances in it are not easy to detect.

[0003] To eliminate the odor of corn fermented sauce powder and achieve the purpose of enhancing the flavor, the commonly used methods currently include: 1. Water washing deodorization method: a centrifuge is usually used to inject water from the middle, washing and dehydrating at the same time. After the washing liquid is withdrawn, a hydrophilic organic solvent is injected. After the odor is eliminated, the organic solvent is removed and the product is dried; 2. High-temperature boiling technology: for example, the corn fermented sauce powder is dissolved in deionized water and soaked in boiling water for a long time to achieve the deodorization effect; 3. Two-phase aqueous extraction method: solutions such as anhydrous ethanol and sodium sulfate are often used; 4. Bio-enzymatic hydrolysis technology: zymogens from animals, plants, and microorganisms are extracted and enzymatically hydrolyzed to achieve the purpose of deodorization and enhancing the flavor. However, all of the above methods have certain limitations, such as the water washing method requires special equipment, high-temperature boiling easily loses umami substances, the two-phase aqueous extraction cost is high, and the enzymatic hydrolysis method has specificity issues.

[0004] Cyclodextrin is a general term for a series of cyclic oligosaccharides produced by amylose under the action of cyclodextrin glucosyltransferase, a bacterium produced by Bacillus. Encapsulating flavor compounds in cyclodextrin not only removes odors but also enhances food flavor. For example, hydroxypropyl-β-cyclodextrin protects the flavor of cinnamon oolong tea, and succinate cyclodextrin stabilizes the delivery of curcumin. These natural macromolecules not only enhance food flavor but also provide a certain degree of stabilization and flavor enhancement.

[0005] However, there is currently no large-scale cyclodextrin product for deodorizing and enhancing the flavor of corn fermented sauce powder. The fundamental reason is that it is highly volatile, which makes the processing very difficult; and there are many types of cyclodextrin (α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin) and there is no precise cyclodextrin material. Summary of the Invention

[0006] [Technical Issues]

[0007] Corn fermented sauce powder has problems with volatile odor and insufficient flavor enhancement during application;

[0008] Corn fermented sauce powder is highly volatile, making the processing very difficult;

[0009] Currently, there is no large-scale cyclodextrin product for removing odor and enhancing the flavor of corn fermented sauce powder.

[0010] [Technical solution]

[0011] To address these issues, the present invention employs cyclodextrin-encapsulated corn fermented sauce powder; chitosan is then added to form a stable inclusion (nanoparticle); an oil phase is then added to form an emulsion; and finally, drying is performed to produce the cyclodextrin-encapsulated chitosan-stabilized corn fermented sauce powder. The cyclodextrin-encapsulated chitosan-stabilized corn fermented sauce powder prepared by the present invention improves its stability under conventional conditions and can be further used in food production and processing to enhance flavor and flavor.

[0012] A first object of the present invention is to provide a method for removing odor and enhancing the freshness of corn fermented sauce powder, comprising the following steps:

[0013] (1) adding corn fermented sauce powder to the cyclodextrin solution and stirring thoroughly to obtain a cyclodextrin-encapsulated corn fermented sauce powder solution;

[0014] (2) Slowly adding the cyclodextrin-encapsulated corn fermented sauce powder solution to the chitosan solution under continuous stirring, and continuing stirring; then adding anhydrous ethanol and centrifuging to obtain nanoparticles;

[0015] (3) dispersing the nanoparticles in water to form a nanoparticle solution; then adding an oil phase to the nanoparticle solution and homogenizing and emulsifying to form a corn fermented sauce emulsion stabilized by cyclodextrin-embedded chitosan;

[0016] (4) Drying the corn fermented sauce emulsion stabilized by cyclodextrin-embedded chitosan to obtain corn fermented sauce powder stabilized by cyclodextrin-embedded chitosan.

[0017] In one embodiment of the present invention, the corn fermented sauce powder in step (1) is a fermented product with the effects of enhancing freshness and flavor, which is made from corn and edible salt as main raw materials through a process such as fermentation with a special strain of bacteria, and can be purchased commercially; [Implementation Standard] Q / YPSW 0001S.

[0018] In one embodiment of the present invention, the cyclodextrin in step (1) is one of α-cyclodextrin, γ-cyclodextrin, and β-cyclodextrin.

[0019] In one embodiment of the present invention, the cyclodextrin solution in step (1) is a cyclodextrin aqueous solution with a mass concentration of 0.6-1.5%.

[0020] In one embodiment of the present application, the mass concentration of the corn fermented sauce powder in the cyclodextrin solution in step (1) is 4-6%.

[0021] In one embodiment of the present application, the sufficient stirring in step (1) is stirring at 55-65℃, 200-300rpm for 0.5-1h.

[0022] In one embodiment of the present application, the continuous stirring in step (2) is stirring at 45-55℃, 700-900rpm.

[0023] In one embodiment of the present application, the speed of the slow addition in step (2) is 0.5-1mL / min.

[0024] In one embodiment of the present application, the volume ratio of the cyclodextrin embedding corn fermented sauce powder solution and the chitosan solution in step (2) is 2-5:1.

[0025] In one embodiment of the present application, the mass concentration of the chitosan solution in step (2) is 0.1-1.5%; the solvent is 2-2.5% volume concentration of acetic acid aqueous solution.

[0026] In one embodiment of the present application, the continuous stirring in step (2) is stirring at 45-55℃, 700-900rpm for 18-26h.

[0027] In one embodiment of the present application, the volume ratio of the anhydrous ethanol and the system in step (2) is 1:0.8-1.2.

[0028] In one embodiment of the present application, the centrifugation in step (2) is centrifugation at 3000-5000rpm for 5-10min.

[0029] In one embodiment of the present application, the mass concentration of the nanoparticle solution in step (3) is 0.1-1.5%.

[0030] In one embodiment of the present application, the oil phase in step (3) is one of soybean oil, peanut oil, rapeseed oil, and corn oil.

[0031] In one embodiment of the present application, the volume ratio of the nanoparticle solution and the oil phase in step (3) is 60-70:30-40.

[0032] In one embodiment of the present application, the homogenization emulsification in step (3) is homogenization emulsification at 10000-150000rpm for 1-5min.

[0033] In an embodiment of the present application, the drying in step (4) is spray drying or freeze drying, wherein the parameters of the spray drying are set as follows: feed temperature 50-60 DEG C, homogenization pressure 40 MPa, inlet air temperature 180 DEG C, outlet air temperature 80 DEG C, and spray pressure 180 kPa; and the parameters of the freeze drying are set as follows: 70 DEG C water bath stirring for 30 min, 12000 r / min high-speed shearing for 3 min, 30 MPa high-pressure homogenization for 2 times, -20 DEG C pre-freezing for 12 h, cold trap temperature -73 DEG C, and freeze drying for 48 h, and then grinding into powder.

[0034] A second object of the present application is the corn fermented sauce powder stabilized by the cyclodextrin-embedded chitosan prepared by the method of the present application.

[0035] A third object of the present application is the application of the corn fermented sauce powder stabilized by the cyclodextrin-embedded chitosan in the field of food processing.

[0036] In an embodiment of the present application, the field of food processing includes the processing of soup, sauce, soy sauce, vinegar, chicken essence, essence, condiment, seasoning packet, snack, fast food, instant noodle, instant food, fish and meat products, etc.

[0037] A fourth object of the present application is to provide a food seasoning containing the corn fermented sauce powder stabilized by the cyclodextrin-embedded chitosan.

[0038] In an embodiment of the present application, the food seasoning is one of soy sauce, chicken essence, and compound condiment.

[0039] A fifth object of the present application is to provide a method for simultaneously improving the deodorization effect, freshening performance and stability of corn fermented sauce powder, which employs the corn fermented sauce powder stabilized by the cyclodextrin-embedded chitosan.

[0040] [Advantages]

[0041] The corn fermented sauce powder stabilized by the cyclodextrin-embedded chitosan prepared by the present application has the following advantages:

[0042] (1) Significant deodorization effect:

[0043] The volatile odor of the corn fermented sauce powder is effectively reduced by the embedding effect of cyclodextrin, and the sensory quality in the food processing process is improved.

[0044] According to the sensory evaluation analysis, the deodorization effect of the corn fermented sauce powder embedded by the nanotechnology of cyclodextrin is 90%, and the acceptance degree is improved by 1.5 times.

[0045] (2) Excellent freshening performance:

[0046] Cyclodextrin nano-encapsulated complex can significantly enhance the umami taste of corn fermented sauce powder;

[0047] Sensory evaluation analysis shows that the umami taste of corn fermented sauce powder after cyclodextrin nanotechnology encapsulation is enhanced by 2 times without adding any seasonings, meeting the food industry's demand for clean labels and high-quality flavor additives.

[0048] (3) Improved stability:

[0049] The flavor of corn fermented sauce powder stabilized by cyclodextrin-embedded chitosan has excellent stability.

[0050] In summary, the present invention not only successfully solves the problems of corn fermented sauce powder in deodorization and freshness enhancement, but also improves the application performance of corn fermented sauce powder and the quality of food processing through cyclodextrin nano-encapsulation technology, and has important practical value and broad market prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0051] Figure 1 This is a comparison chart of the flavor improvement of the corn fermented sauce powder (sample) stabilized by cyclodextrin-embedded chitosan prepared in Example 1 and the commercially available corn fermented sauce powder (control). DETAILED DESCRIPTION

[0052] The following describes preferred embodiments of the present invention. It should be understood that the embodiments are for better explanation of the present invention and are not intended to limit the present invention.

[0053] Test method:

[0054] 1. Sensory evaluation:

[0055] In a dedicated sensory laboratory, ten evaluators, all trained in sensory evaluation, are invited to conduct the evaluation. These evaluators have no particular preferences or favorites. The testing is double-blind, with staff numbering samples. The testers are unaware of the product numbers associated with each number. Product numbers are randomized, and the samples tested are also randomized. Each evaluator conducts their sensory evaluation in a separate compartment within a laboratory designed to meet international sensory evaluation standards. Each compartment is equipped with the necessary equipment and follows precise experimental procedures to evaluate the food. During the testing process, the evaluators are prohibited from exchanging ideas or communicating with each other.

[0056] The weighted average is determined by a sensory evaluation panel of 10 professionals with a certain amount of sensory evaluation training. The four sensory factors (flavor, aroma, texture, and color) are combined in pairs, using a 0-4 scale to determine the weight of each sensory factor.

[0057] Very important - not important, score 4 to 0;

[0058] More important - not very important, score 3 to 1;

[0059] Equally important, score 2-2.

[0060] Based on this, we obtained a score table for each sensory factor for each judge. The scores of all people were counted to obtain the score of each sensory factor, and then divided by the sum of the total scores of all sensory factors to obtain the weight value of each sensory factor. The weight values ​​of the four sensory factors of color, flavor, texture, and taste were calculated. After calculation, the weight value of flavor is 0.238, the weight value of smell is 0.304, the weight value of texture is 0.200, and the weight value of color is 0.258.

[0061] In this test, 10 people with rich experience in sensory evaluation (5 men and 5 women, who had been trained on the smell of the samples for at least 20 hours) conducted sensory evaluation of the samples. The entire training and evaluation was carried out in a closed space at 25-30℃.

[0062] The samples were diluted with water and placed in sensory plastic cups. The samples were scored for flavor, smell, texture, and color according to the criteria shown in Table 1. The final score was calculated by taking a weighted average of the scores for each item.

[0063] Table 1

[0064]

[0065] 2. Stability test:

[0066] Use a clean 500mL beaker and add 200mL of functional emulsion (cyclodextrin-embedded chitosan-stabilized corn fermented paste emulsion). Maintain the test temperature at (25±2)°C. Turn on the high-speed disperser and adjust the speed to 15,000 r / min. Once the speed meets the requirements, start timing and observe the condition of the functional emulsion. Stop timing when demulsification of the functional emulsion is observed, and record the time required for demulsification. The longer the demulsification time, the stronger the stability.

[0067] The raw materials used in the embodiment are:

[0068] Fermented corn sauce powder: powdered; [Implementation standard] Q / YPSW 0001S; commercially available;

[0069] α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin: commercially available;

[0070] Chitosan: deacetylation degree ≥95%, viscosity 100-200 mPa.s, commercially available;

[0071] Water: deionized water.

[0072] Example 1

[0073] A method for removing odor and enhancing freshness of corn fermented sauce powder comprises the following steps:

[0074] (1) Dissolving γ-cyclodextrin in water to form a cyclodextrin solution with a mass fraction of 0.6%;

[0075] Add corn fermented sauce powder to the cyclodextrin solution to make the mass concentration of corn fermented sauce powder 4%, and stir thoroughly at 200 rpm in a constant temperature water bath at 60°C for 1 hour to obtain a cyclodextrin-encapsulated corn fermented sauce powder solution;

[0076] (2) dissolving chitosan in a 2.0% (v / v) acetic acid aqueous solution to form a chitosan solution with a mass concentration of 0.1%;

[0077] Under continuous stirring at 45°C and 800 rpm, 140 mL of cyclodextrin-encapsulated corn fermented sauce powder solution was slowly added (1.0 mL / min) to 60 mL of chitosan solution, and stirring was continued at 45°C and 800 rpm for 18 h. Anhydrous ethanol (the volume ratio of anhydrous ethanol to the system was 1:1) was then added, and the mixture was centrifuged at 4000 rpm for 10 min to obtain nanoparticles.

[0078] (3) The nanoparticles were dispersed in water to form a nanoparticle solution with a mass fraction of 1%. Then, soybean oil was added to the nanoparticle solution at a volume ratio of 70:30, and homogenized and emulsified at 12,000 rpm for 3 minutes to form a corn fermented sauce emulsion stabilized by cyclodextrin-encapsulated chitosan.

[0079] (4) The corn fermented sauce emulsion stabilized by cyclodextrin-embedded chitosan was spray-dried (feed temperature 55°C, homogenization pressure 40 MPa, air inlet temperature 180°C, air outlet temperature 80°C, spray pressure 180 kPa) to obtain corn fermented sauce powder stabilized by cyclodextrin-embedded chitosan.

[0080] The obtained corn fermented sauce powder stabilized by cyclodextrin-embedded chitosan was subjected to performance testing, and the test results are as follows:

[0081] Corn fermented sauce powder can effectively remove bitterness and odor by 90% after being encapsulated with 0.6% cyclodextrin. At the same time, the umami taste is increased by 1.25 times. The acceptability of the odor-removed corn fermented sauce powder is increased by 1.5 times, which is the optimal ratio concentration for encapsulating corn fermented sauce powder.

[0082] Example 2

[0083] A method for removing odor and enhancing freshness of corn fermented sauce powder comprises the following steps:

[0084] (1) Dissolving γ-cyclodextrin in water to form a cyclodextrin solution with a mass fraction of 0.8%;

[0085] In the cyclodextrin solution, corn fermented sauce powder was added to make the mass concentration of corn fermented sauce powder 4%, and 0.5 h of 200 rpm stirring was carried out in a constant temperature water bath at 60°C to obtain a cyclodextrin-embedded corn fermented sauce powder solution;

[0086] (2) Chitosan was dissolved in a 2.0% (v / v) acetic acid aqueous solution to form a chitosan solution with a mass concentration of 0.1%;

[0087] Under the condition of 45°C and 800 rpm continuous stirring, 140 mL of the cyclodextrin-embedded corn fermented sauce powder solution was slowly added (1.0 mL / min) into 60 mL of the chitosan solution, and 45°C and 800 rpm continuous stirring was continued for 18 h; then anhydrous ethanol was added (the volume ratio of anhydrous ethanol to the system was 1:1), and centrifugation was carried out at 4000 rpm for 10 min to obtain nanoparticles;

[0088] (3) The nanoparticles were dispersed in water to form a nanoparticle solution with a mass fraction of 1%; then soybean oil was added into the nanoparticle solution according to a volume ratio of the nanoparticle solution to soybean oil of 70:30, and homogenization emulsification was carried out at 12000 rpm for 3 min to form a cyclodextrin-embedded chitosan-stabilized corn fermented sauce emulsion;

[0089] (4) The cyclodextrin-embedded chitosan-stabilized corn fermented sauce emulsion was subjected to spray drying (feed temperature 55°C, homogenization pressure 40 MPa, inlet air temperature 180°C, outlet air temperature 80°C, spray pressure 180 kPa) to obtain a cyclodextrin-embedded chitosan-stabilized corn fermented sauce powder.

[0090] The obtained cyclodextrin-embedded chitosan-stabilized corn fermented sauce powder was subjected to performance testing, and the test results were as follows:

[0091] After the corn fermented sauce powder was embedded by 0.8% cyclodextrin, the bitter taste and odor could be effectively removed, and the effect could reach 70%; at the same time, the umami taste was increased by 0.8 times, the acceptability of the corn fermented sauce powder with removed odor was increased by 1.25 times, but the taste of the corn fermented sauce powder itself would be covered.

[0092] Example 3

[0093] A method for removing odor and increasing umami of corn fermented sauce powder, comprising the following steps:

[0094] (1) β-cyclodextrin was dissolved in water to form a cyclodextrin solution with a mass fraction of 1%;

[0095] Add corn fermented sauce powder to the cyclodextrin solution to make the mass concentration of corn fermented sauce powder 4%, and stir thoroughly at 200 rpm in a constant temperature water bath at 60°C for 0.5 h to obtain a cyclodextrin-encapsulated corn fermented sauce powder solution;

[0096] (2) dissolving chitosan in a 2.0% (v / v) acetic acid aqueous solution to form a chitosan solution with a mass concentration of 0.1%;

[0097] Under continuous stirring at 45°C and 800 rpm, 140 mL of cyclodextrin-encapsulated corn fermented sauce powder solution was slowly added (1.0 mL / min) to 60 mL of chitosan solution, and stirring was continued at 45°C and 800 rpm for 18 h. Anhydrous ethanol (the volume ratio of anhydrous ethanol to the system was 1:1) was then added, and the mixture was centrifuged at 4000 rpm for 10 min to obtain nanoparticles.

[0098] (3) The nanoparticles were dispersed in water to form a nanoparticle solution with a mass fraction of 1%. Then, soybean oil was added to the nanoparticle solution at a volume ratio of 70:30, and homogenized and emulsified at 12,000 rpm for 3 minutes to form a corn fermented sauce emulsion stabilized by cyclodextrin-encapsulated chitosan.

[0099] (4) The corn fermented sauce emulsion stabilized by cyclodextrin-embedded chitosan was spray-dried (feed temperature 55°C, homogenization pressure 40 MPa, air inlet temperature 180°C, air outlet temperature 80°C, spray pressure 180 kPa) to obtain corn fermented sauce powder stabilized by cyclodextrin-embedded chitosan.

[0100] The obtained corn fermented sauce powder stabilized by cyclodextrin-embedded chitosan was subjected to performance testing, and the test results are as follows:

[0101] The corn fermented sauce powder cannot effectively remove the bitterness and odor after being embedded in 1% cyclodextrin, and the flavor of the corn fermented sauce powder itself is embedded in cyclodextrin and cannot be brought out.

[0102] Comparative Example 1

[0103] The step (2) of Example 1 was adjusted as follows: "140 mL of cyclodextrin-encapsulated corn fermented sauce powder solution was slowly (1.0 mL / min) added to 60 mL of chitosan solution" was changed to "140 mL of chitosan solution was slowly (1 mL / min) added to 60 mL of cyclodextrin-encapsulated corn fermented sauce powder solution". The other steps were kept consistent with Example 1 to obtain corn fermented sauce powder stabilized by cyclodextrin-encapsulated chitosan.

[0104] Comparative Example 2

[0105] The volume ratio of the nanoparticle solution and soybean oil in step (3) of Example 1 was adjusted to 30:70, and the other parameters were kept consistent with Example 1 to obtain corn fermented sauce powder stabilized by cyclodextrin-embedded chitosan.

[0106] Comparative Example 3

[0107] The volume ratio of the nanoparticle solution and soybean oil in step (3) of Example 1 was adjusted to 80:20, and the other parameters were kept consistent with Example 1 to obtain corn fermented sauce powder stabilized by cyclodextrin-embedded chitosan.

[0108] Comparative Example 4

[0109] The mass concentration of the cyclodextrin solution in step (1) of Example 1 was adjusted to 2%, and the other conditions were kept consistent with Example 1 to obtain corn fermented sauce powder stabilized by cyclodextrin-embedded chitosan.

[0110] Comparative Example 5

[0111] The mass concentration of the cyclodextrin solution in step (1) of Example 1 was adjusted to 0.5%, and the other steps were kept consistent with Example 1 to obtain corn fermented sauce powder stabilized by cyclodextrin-embedded chitosan.

[0112] The performance of the corn fermented sauce powder stabilized by cyclodextrin-embedded chitosan prepared in the examples and comparative examples was tested, and the test results are as follows:

[0113] Figure 1 This is a comparison chart of the flavor improvement of the corn fermented sauce powder (sample) stabilized by cyclodextrin-embedded chitosan prepared in Example 1 and the commercially available corn fermented sauce powder (control). Figure 1 It can be seen that the corn fermented sauce powder (sample) stabilized by cyclodextrin-embedded chitosan prepared in Example 1 has a greater umami taste than the commercial product, but a weaker bitter taste than the commercial product, indicating that the umami acceptability of the product is greatly improved after embedding.

[0114] Table 2 shows the sensory evaluation test results. As can be seen from Table 2, the corn fermented sauce powder stabilized by cyclodextrin-embedded chitosan prepared in Examples 1-3 has higher flavor, smell, texture, color and weighted average total score than those in Comparative Examples 1-5.

[0115] Table 2 Sensory evaluation test results

[0116] example Flavor odor texture Color Weighted average total score Example 1 7.8 7.6 8.5 8.1 7.9566 Example 2 7.3 7.3 7.4 7.5 7.3716 Example 3 6.8 5.9 6.2 6.7 6.3806 Comparative Example 1 6.2 6.7 5.3 5.6 6.0172 Comparative Example 2 5.9 6.3 4.7 5.3 5.6268 Comparative Example 3 5.6 5.4 5.1 4.9 5.2586 Comparative Example 4 4.7 4.5 3.7 4.8 4.465 Comparative Example 5 4.3 3.8 4.2 3.5 3.9216

[0117] Table 3 shows the stability test results. It can be seen from Table 3 that the corn fermented sauce powder stabilized by cyclodextrin-embedded chitosan prepared in Examples 1 to 3 maintains its stability for more than 38 minutes, and can even reach 62 minutes.

[0118] Table 3 Stability test results

[0119] example Cyclodextrin concentration (%) Volume ratio of nanoparticle solution and soybean oil Holding time (min) Example 1 0.6 70：30 62 Example 2 0.8 70：30 55 Example 3 1 70：30 48 Comparative Example 1 0.6 70：30 35 Comparative Example 2 0.6 30：70 30 Comparative Example 3 0.6 80：20 42 Comparative Example 4 2 70：30 28 Comparative Example 5 0.5 70：30 25

[0120] Although the present invention has been disclosed above in terms of preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for removing odor and enhancing freshness of corn fermented sauce powder, characterized in that: The steps include: (1) Dissolve γ-cyclodextrin in water to form a cyclodextrin solution with a mass fraction of 0.6%; Add corn fermented sauce powder to the cyclodextrin solution to make the mass concentration of corn fermented sauce powder 4%, and stir thoroughly at 200 rpm in a constant temperature water bath at 60°C for 1 hour to obtain a cyclodextrin-encapsulated corn fermented sauce powder solution; (2) Dissolving chitosan in 2.0% v / v acetic acid aqueous solution to form a chitosan solution with a mass concentration of 0.1%; Under continuous stirring at 45°C and 800 rpm, 140 mL of cyclodextrin-encapsulated corn fermented sauce powder solution was slowly added to 60 mL of chitosan solution at 1.0 mL / min, and stirring was continued at 45°C and 800 rpm for 18 h. Anhydrous ethanol was then added, with a volume ratio of anhydrous ethanol to the system of 1:1, and the mixture was centrifuged at 4000 rpm for 10 min to obtain nanoparticles. (3) The nanoparticles were dispersed in water to form a nanoparticle solution with a mass fraction of 1%. Then, soybean oil was added to the nanoparticle solution at a volume ratio of 70:30, and homogenized and emulsified at 12,000 rpm for 3 minutes to form a corn fermented sauce emulsion stabilized by cyclodextrin-encapsulated chitosan. (4) The corn fermented sauce emulsion stabilized by cyclodextrin-encapsulated chitosan was spray-dried at a feed temperature of 55°C, a homogenization pressure of 40 MPa, an air inlet temperature of 180°C, an air outlet temperature of 80°C, and a spray pressure of 180 kPa to obtain corn fermented sauce powder stabilized by cyclodextrin-encapsulated chitosan.

2. The corn fermented sauce powder stabilized by cyclodextrin-embedded chitosan prepared by the method according to claim 1.

3. Use of the cyclodextrin-embedded chitosan-stabilized corn fermented sauce powder according to claim 2 in the field of food processing.

4. A food seasoning, characterized in that It contains the corn fermented sauce powder stabilized by cyclodextrin-embedded chitosan as claimed in claim 2.

5. A method for simultaneously improving the deodorization effect, freshness enhancement performance and stability of corn fermented sauce powder, characterized in that: It contains the corn fermented sauce powder stabilized by cyclodextrin-embedded chitosan as claimed in claim 2.

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