Composite plant additive for barbecue and application thereof

Abstract

The invention relates to the technical field of food processing, in particular to a composite plant additive for barbecue. The invention discloses a composite plant additive for barbecue, the composite plant additive comprises at least two of a tea extract, a chrysanthemum extract and a lemon extract, and the tea extract comprises at least one of a black tea extract, a green tea extract, an oolong tea extract and a white tea extract. The composite plant additive disclosed by the invention comprises the green tea extract, the chrysanthemum extract and the hawthorn extract, so that the content of heterocyclic amine can be effectively reduced; particularly, when the barbecue meat product is mutton, spices are spread after the mutton is roasted to 90% cooked or roasted for 20 minutes at 220 DEG C, the roasted mutton has slight scorch aroma on the surface, the meat inside is fresh, tender and juicy and has rich taste levels, and spices such as cumin and chili are added, so that the mutton smell of the mutton is removed, and unique fragrance and peppery taste are added; the taste of the roasted mutton is more distinct.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a composite plant additive for barbecue and application thereof. Background Art

[0002] Heterocyclic Aromatic Amines (HAAs) refer to substances that are naturally formed when protein-rich foods are cooked at high temperatures and have mutagenic and carcinogenic effects. They are particularly prone to production during the grilling of meat, posing a threat to food safety. Currently, there are the following technologies to reduce the content of heterocyclic amines, such as the use of natural auxiliary materials such as sweet potatoes, celery, fennel, starch and ginger to reduce the content of heterocyclic amines in grilled lamb patties. These natural auxiliary materials have no toxic side effects on the human body and are easy to obtain; or pickling and adding antioxidants can be used to reduce heterocyclic amines. For example, pickling can effectively reduce the formation of heterocyclic amines, and antioxidants such as tea polyphenols can significantly reduce the formation of heterocyclic amines.

[0003] Traditional roasting methods often lead to an increase in the content of heterocyclic amines, and existing technologies have certain limitations in reducing the content of heterocyclic amines. For example, some methods may not be able to effectively reduce the content of heterocyclic amines without affecting the sensory quality of food.

[0004] There is an urgent need to develop a technology to reduce heterocyclic amines in barbecue while maintaining food safety and sensory quality. The development of these technologies is of great significance for improving food safety and protecting consumer health. Summary of the invention

[0005] In order to solve the above problems, the first aspect of the present invention provides a composite plant additive for barbecue, wherein the composite plant additive comprises at least two of tea extract, chrysanthemum extract and lemon extract. The tea extract comprises at least one of black tea extract, green tea extract, oolong tea extract and white tea extract.

[0006] Preferably, the composite plant additive includes green tea extract and chrysanthemum extract.

[0007] The weight ratio of the green tea extract to the chrysanthemum extract is 1-2:1-2. Preferably, the weight ratio of the green tea extract to the chrysanthemum extract is 1:1.

[0008] The preparation method of the green tea extract comprises the following steps: extracting tea leaves with an ethanol solution to obtain an extract at a temperature of 70±5°C; then vacuum evaporating the extract to obtain a concentrated solution, centrifuging the concentrated solution and collecting the supernatant; then passing the supernatant through a macroporous resin chromatography column, eluting with an ethanol solution and collecting a decomposing solution; finally, decompressing the decomposing solution to recover ethanol, concentrating it into a thick paste, and vacuum drying it to obtain the green tea extract. The ethanol solution is an ethanol aqueous solution with a volume concentration of 70-80%;

[0009] In the extract obtained by extracting the tea leaves with the ethanol solution, the solid-liquid ratio of the tea leaves to the ethanol solution is 1:40 g / mL.

[0010] Green tea is a shrub or small tree of the genus Camellia in the Theaceae family. It has a natural shape and bright green color. It is made from the new leaves or buds of the tea tree, through processes such as withering, shaping, and drying, thus retaining the natural substances of the fresh leaves.

[0011] Heterocyclic amines are a class of polycyclic aromatic hydrocarbons composed of carbon, hydrogen and nitrogen elements, mainly including amino-imidazo-azaarenes (AIAs) and amino-carbolines (ACs). Amino-imidazo-azaarenes include quinoline congeners (IQ, MeIQ), quinoxaline congeners (IQx, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx) and pyridine congeners (PhIP, IFP); aminocarbolines include α-carbolines (AαC, MeAαC), β-carbolines (Harman, Norharman), γ-carbolines (Trp-P-1, Trp-P-2), δ-carbolines (Glu-P-1, Glu-P-2) and phenylpyridines (Phe-P-1). By treating meat products with green tea extract before grilling, the formation of free radicals during the heating of meat products can be reduced, thereby reducing the content of heterocyclic amines in the meat products, especially significantly reducing the content of MeIQx, PhIP, IQ, and 4,8-DiMeIQx.

[0012] The preparation method of the chrysanthemum extract comprises the following steps: heat-treating the chrysanthemum with an ethanol aqueous solution, purifying it by resin adsorption, and finally drying it to obtain the chrysanthemum extract.

[0013] Chrysanthemum (Latin name: Chrysanthemum morifolium Ramat) is a perennial herb of the genus Chrysanthemum in the Asteraceae family.

[0014] Furthermore, the preparation method of the chrysanthemum extract comprises the following steps:

[0015] S1. Grind the chrysanthemum into powder, add it to an ethanol aqueous solution, treat it at a certain temperature for 30-60 minutes, filter and concentrate it in a vacuum, wherein the solid-liquid ratio of the powder to the ethanol aqueous solution is 1:80 (mg / mL), the volume concentration of the ethanol aqueous solution is 10-12%, and the certain temperature is 60±5°C;

[0016] S2. Purification by resin adsorption: the solution after vacuum concentration in S1 is passed through a macroporous resin chromatography column, and the analytical solution is collected by elution with pure water; finally, the analytical solution is decompressed to recover ethanol, concentrated into a thick paste, and vacuum dried to obtain the chrysanthemum extract.

[0017] Lower green tea extract cannot effectively reduce the content of heterocyclic amines (MeIQx, PhIP, IQ, 4,8-DiMeIQx), but higher green tea extract can increase the content of Harman and Norharman. By adding chrysanthemum extract, the active ingredients in chrysanthemum extract interact with green tea extract, which can further reduce the content of MeIQx, PhIP, IQ, and 4,8-DiMeIQx. Moreover, it can be tightly combined with muscle fibers and connective tissues at high temperatures to form a protective layer. In addition to scavenging free radicals and inhibiting Harman and Norharman, it can also provide antioxidant protection for protein in meat products.

[0018] The composite plant additive also includes hawthorn extract. Hawthorn (scientific name: Crataegus pinnatifida Bunge), also known as mountain red, red fruit, green pear, etc., is a deciduous tree of the genus Hawthorn in the Rosaceae family.

[0019] Adding a specific amount of green tea extract will darken the color of the meat product and affect its appearance. By adding hawthorn extract, which is rich in active ingredients such as citric acid, malic acid, linolenic acid, palmitic acid, linoleic acid, oleic acid, luteolin, kaempferol, quercetin, etc., in addition to interacting with green tea extract and chrysanthemum extract to reduce the content of heterocyclic amines, it can also improve the color of the meat product, so that it can better maintain juiciness during the grilling process, thereby providing a better taste experience.

[0020] The preparation method of the hawthorn extract comprises the following steps: the hawthorn extract is prepared by ultrasonicating hawthorn powder in an ethanol aqueous solution with a volume fraction of 90% for 10-30 minutes to obtain a hawthorn extract solution, wherein the ultrasonic power is 350W, and the material-liquid ratio of the hawthorn powder to the ethanol aqueous solution is 1:40 (mg / mL); the camellia extract solution is adsorbed and purified by resin, and finally dried to obtain the hawthorn extract.

[0021] The mass ratio of the hawthorn extract to the green tea extract is 1:1-3. Preferably, the mass ratio of the hawthorn extract to the green tea extract is 1:2.

[0022] The second aspect of the present application provides an application of a composite plant additive, specifically comprising: mixing the meat product with the composite plant additive and placing it for 1-12 hours, then baking it at 220-250°C, and sprinkling with seasonings after baking it to 90% doneness or 10-30 minutes.

[0023] Furthermore, the meat product is mixed with the composite plant additive and placed for 1-12 hours, and then baked at 220 degrees Celsius, and sprinkled with the ingredients after being baked to 90% done or 20 minutes. When the baking temperature is increased, melanin will be produced on the surface of the mutton.

[0024] The mixing of the meat product and the composite plant additive for 1-12 hours comprises: using a meat grinder to grind the meat product into minced meat, then adding the composite plant additive, stirring evenly with the meat grinder, and leaving for 1-12 hours. The weight ratio of the minced meat to the composite plant additive is 100:0.3-1.

[0025] According to personal taste, barbecue sauce (ketchup, jam, garlic sauce, sweet noodle sauce, spicy sauce and other compound seasoning sauces), cooking oil, salt, MSG and other auxiliary materials can also be added during the process of marinating meat products.

[0026] The sprinkling material includes 5g of nard, 5g of fennel, 50g of cumin seeds, 30g of chili powder, 20g of salt, 15g of pepper powder, 10g of sugar, 10g of cinnamon, 5g of nutmeg, and 10g of yellow tangerine peel.

[0027] The meat products include chicken, mutton, beef, and pork; preferably, the meat product is mutton. During the exploration process, it was found that after the mutton was treated with a composite plant additive and then sprinkled with seasonings, the roasted mutton had a slightly burnt aroma on the outside, while the inside was tender and juicy with rich taste. The addition of spices such as cumin and chili not only removes the mutton's mutton smell, but also adds a unique aroma and spiciness, making the taste of the roasted mutton more distinct.

[0028] Beneficial effects: By treating meat products with green tea extract before grilling, the formation of free radicals during the heating of meat products can be reduced, thereby reducing the content of heterocyclic amines in the meat products, especially significantly reducing the content of MeIQx, PhIP, IQ, and 4,8-DiMeIQx; however, a higher green tea extract will increase the content of Harman and Norharman. By adding chrysanthemum extract, the active ingredients in the chrysanthemum extract interact with the green tea extract, which can further reduce the content of MeIQx, PhIP, IQ, and 4,8-DiMeIQx, and at the same time inhibit Harman and Norharman.

[0029] The composite plant additive of the present invention comprises green tea extract, chrysanthemum extract and hawthorn extract, which can effectively reduce the contents of MeIQx, PhIP, IQ and 4,8-DiMeIQx, and can also effectively reduce the contents of Harman and Norharman. In particular, when the grilled meat product is mutton, the mutton is sprinkled with seasoning after being grilled to nine-tenths done or grilled for 20 minutes at 220 degrees Celsius. The grilled mutton has a slightly burnt aroma on the outside, while the inside is tender and juicy, and the taste is rich. The addition of spices such as cumin and chili not only removes the mutton smell, but also adds a unique aroma and spicy taste, making the grilled mutton taste more distinct. DETAILED DESCRIPTION

[0030] The present invention is specifically described below by way of examples.

[0031] If not stated otherwise, all starting materials used were commercially available.

[0032] Example 1

[0033] A composite plant additive for barbecue, the composite plant additive includes green tea extract, and the preparation method of the green tea extract includes the following steps: extracting tea leaves with an ethanol solution to obtain an extract, the extraction temperature is 70±5°C; then vacuum evaporating the extract to obtain a concentrated solution, centrifuging the concentrated solution and collecting the supernatant; then passing the supernatant through a macroporous resin chromatography column, eluting with an ethanol solution to collect a decomposition solution; finally, decompressing the decomposition solution to recover ethanol, concentrating it into a thick paste, and vacuum drying it to obtain the green tea extract. The ethanol solution is an ethanol aqueous solution with a volume concentration of 70%; the solid-liquid ratio of tea leaves to the ethanol solution is 1:40g / mL.

[0034] The application of the composite plant additive specifically includes: mixing the meat product with the composite plant additive and placing it for 10 hours, baking it at 220 degrees Celsius, and sprinkling the ingredients after baking for 20 minutes.

[0035] The mixing of the meat product and the composite plant additive for 10 hours comprises: using a meat grinder to grind the meat product into minced meat, then adding the composite plant additive, stirring evenly with the meat grinder, and leaving for 10 hours, wherein the weight ratio of the minced meat to the composite plant additive is 100:1.

[0036] The sprinkling material includes 5g of nard, 5g of fennel, 50g of cumin seeds, 30g of chili powder, 20g of salt, 15g of pepper powder, 10g of sugar, 10g of cinnamon, 5g of nutmeg, and 10g of yellow tangerine peel.

[0037] The meat product is mutton.

[0038] Example 2

[0039] A composite plant additive for barbecue, comprising chrysanthemum extract.

[0040] The preparation method of the chrysanthemum extract comprises the following steps:

[0041] S1. Grind chrysanthemum into powder, add it into ethanol aqueous solution, treat it at 60±5℃ for 40min, filter and concentrate it in vacuum, wherein the solid-liquid ratio of powder to ethanol aqueous solution is 1:80 (mg / mL), and the volume concentration of ethanol aqueous solution is 10%;

[0042] S2. Purification by resin adsorption: the solution after vacuum concentration in S1 is passed through a macroporous resin chromatography column, and the analytical solution is collected by elution with pure water; finally, the analytical solution is decompressed to recover ethanol, concentrated into a thick paste, and vacuum dried to obtain the chrysanthemum extract.

[0043] The application of the composite plant additive specifically includes: mixing the meat product with the composite plant additive and placing it for 10 hours, baking it at 220 degrees Celsius, and sprinkling the ingredients after baking for 20 minutes.

[0044] The mixing of the meat product and the composite plant additive for 10 hours comprises: using a meat grinder to grind the meat product into minced meat, then adding the composite plant additive, stirring evenly with the meat grinder, and leaving for 10 hours, wherein the weight ratio of the minced meat to the composite plant additive is 100:1.

[0045] The sprinkling material includes 5g of nard, 5g of fennel, 50g of cumin seeds, 30g of chili powder, 20g of salt, 15g of pepper powder, 10g of sugar, 10g of cinnamon, 5g of nutmeg, and 10g of yellow tangerine peel.

[0046] The meat product is mutton.

[0047] Example 3

[0048] A composite plant additive for barbecue, comprising green tea extract and chrysanthemum extract, wherein the weight ratio of the green tea extract to the chrysanthemum extract is 1:1.

[0049] The preparation method of the green tea extract comprises the following steps: extracting tea leaves with an ethanol solution to obtain an extract at a temperature of 70±5 degrees Celsius; then vacuum evaporating the extract to obtain a concentrated solution, centrifuging the concentrated solution and collecting the supernatant; then passing the supernatant through a macroporous resin chromatography column, eluting with an ethanol solution and collecting a parsed solution; finally, decompressing the parsed solution to recover ethanol, concentrating it into a thick paste, and vacuum drying it to obtain the green tea extract. The ethanol solution is an ethanol aqueous solution with a volume concentration of 70%; the solid-liquid ratio of tea leaves to the ethanol solution is 1:40 g / mL.

[0050] The preparation method of the chrysanthemum extract comprises the following steps:

[0051] S1. Grind chrysanthemum into powder, add it into ethanol aqueous solution, treat it at 60±5℃ for 40min, filter and concentrate it in vacuum, wherein the solid-liquid ratio of powder to ethanol aqueous solution is 1:80 (mg / mL), and the volume concentration of ethanol aqueous solution is 10%;

[0052] S2. Purification by resin adsorption: the solution after vacuum concentration in S1 is passed through a macroporous resin chromatography column, and the analytical solution is collected by elution with pure water; finally, the analytical solution is decompressed to recover ethanol, concentrated into a thick paste, and vacuum dried to obtain the chrysanthemum extract.

[0053] The application of the composite plant additive specifically includes: mixing the meat product with the composite plant additive and placing it for 10 hours, baking it at 220 degrees Celsius, and sprinkling the ingredients after baking for 20 minutes.

[0054] The mixing of the meat product and the composite plant additive for 10 hours comprises: using a meat grinder to grind the meat product into minced meat, then adding the composite plant additive, stirring evenly with the meat grinder, and leaving for 10 hours, wherein the weight ratio of the minced meat to the composite plant additive is 100:1.

[0055] The sprinkling material includes 5g of nard, 5g of fennel, 50g of cumin seeds, 30g of chili powder, 20g of salt, 15g of pepper powder, 10g of sugar, 10g of cinnamon, 5g of nutmeg, and 10g of yellow tangerine peel.

[0056] The meat product is mutton.

[0057] Example 4

[0058] A composite plant additive for barbecue, comprising green tea extract and chrysanthemum extract, wherein the weight ratio of the green tea extract to the chrysanthemum extract is 1:3.

[0059] The preparation method of the green tea extract comprises the following steps: extracting tea leaves with an ethanol solution to obtain an extract at a temperature of 70±5 degrees Celsius; then vacuum evaporating the extract to obtain a concentrated solution, centrifuging the concentrated solution and collecting the supernatant; then passing the supernatant through a macroporous resin chromatography column, eluting with an ethanol solution and collecting a parsed solution; finally, decompressing the parsed solution to recover ethanol, concentrating it into a thick paste, and vacuum drying it to obtain the green tea extract. The ethanol solution is an ethanol aqueous solution with a volume concentration of 70%; the solid-liquid ratio of tea leaves to the ethanol solution is 1:40 g / mL.

[0060] The preparation method of the chrysanthemum extract comprises the following steps:

[0061] S1. Grind chrysanthemum into powder, add it into ethanol aqueous solution, treat it at 60±5℃ for 40min, filter and concentrate it in vacuum, wherein the solid-liquid ratio of powder to ethanol aqueous solution is 1:80 (mg / mL), and the volume concentration of ethanol aqueous solution is 10%;

[0062] S2. Purification by resin adsorption: the solution after vacuum concentration in S1 is passed through a macroporous resin chromatography column, and the analytical solution is collected by elution with pure water; finally, the analytical solution is decompressed to recover ethanol, concentrated into a thick paste, and vacuum dried to obtain the chrysanthemum extract.

[0063] The application of the composite plant additive specifically includes: mixing the meat product with the composite plant additive and placing it for 10 hours, baking it at 220 degrees Celsius, and sprinkling the ingredients after baking for 20 minutes.

[0064] The mixing of the meat product and the composite plant additive for 10 hours comprises: using a meat grinder to grind the meat product into minced meat, then adding the composite plant additive, stirring evenly with the meat grinder, and leaving for 10 hours, wherein the weight ratio of the minced meat to the composite plant additive is 100:1.

[0065] The sprinkling material includes 5g of nard, 5g of fennel, 50g of cumin seeds, 30g of chili powder, 20g of salt, 15g of pepper powder, 10g of sugar, 10g of cinnamon, 5g of nutmeg, and 10g of yellow tangerine peel.

[0066] The meat product is mutton.

[0067] Example 5

[0068] A composite plant additive for barbecue, comprising green tea extract and chrysanthemum extract, wherein the weight ratio of the green tea extract to the chrysanthemum extract is 3:1.

[0069] The preparation method of the green tea extract comprises the following steps: extracting tea leaves with an ethanol solution to obtain an extract at a temperature of 70±5 degrees Celsius; then vacuum evaporating the extract to obtain a concentrated solution, centrifuging the concentrated solution and collecting the supernatant; then passing the supernatant through a macroporous resin chromatography column, eluting with an ethanol solution and collecting a parsed solution; finally, decompressing the parsed solution to recover ethanol, concentrating it into a thick paste, and vacuum drying it to obtain the green tea extract. The ethanol solution is an ethanol aqueous solution with a volume concentration of 70%; the solid-liquid ratio of tea leaves to the ethanol solution is 1:40 g / mL.

[0070] The preparation method of the chrysanthemum extract comprises the following steps:

[0071] S1. Grind chrysanthemum into powder, add it into ethanol aqueous solution, treat it at 60±5℃ for 40min, filter and concentrate it in vacuum, wherein the solid-liquid ratio of powder to ethanol aqueous solution is 1:80 (mg / mL), and the volume concentration of ethanol aqueous solution is 10%;

[0072] S2. Purification by resin adsorption: the solution after vacuum concentration in S1 is passed through a macroporous resin chromatography column, and the analytical solution is collected by elution with pure water; finally, the analytical solution is decompressed to recover ethanol, concentrated into a thick paste, and vacuum dried to obtain the chrysanthemum extract.

[0073] The application of the composite plant additive specifically includes: mixing the meat product with the composite plant additive and placing it for 10 hours, baking it at 220 degrees Celsius, and sprinkling the ingredients after baking for 20 minutes.

[0074] The mixing of the meat product and the composite plant additive for 10 hours comprises: using a meat grinder to grind the meat product into minced meat, then adding the composite plant additive, stirring evenly with the meat grinder, and leaving for 10 hours. The weight ratio of the minced meat to the composite plant additive is 100:1.

[0075] The sprinkling material includes 5g of nard, 5g of fennel, 50g of cumin seeds, 30g of chili powder, 20g of salt, 15g of pepper powder, 10g of sugar, 10g of cinnamon, 5g of nutmeg, and 10g of yellow tangerine peel.

[0076] The meat product is mutton.

[0077] Example 6

[0078] A composite plant additive for barbecue, comprising green tea extract, chrysanthemum extract and hawthorn extract, wherein the weight ratio of the green tea extract to the chrysanthemum extract is 1:1, and the mass ratio of the hawthorn extract to the green tea extract is 1:2.

[0079] The preparation method of the green tea extract comprises the following steps: extracting tea leaves with an ethanol solution to obtain an extract at a temperature of 70±5 degrees Celsius; then vacuum evaporating the extract to obtain a concentrated solution, centrifuging the concentrated solution and collecting the supernatant; then passing the supernatant through a macroporous resin chromatography column, eluting with an ethanol solution and collecting a parsed solution; finally, decompressing the parsed solution to recover ethanol, concentrating it into a thick paste, and vacuum drying it to obtain the green tea extract. The ethanol solution is an ethanol aqueous solution with a volume concentration of 70%; the solid-liquid ratio of tea leaves to the ethanol solution is 1:40 g / mL.

[0080] The preparation method of the chrysanthemum extract comprises the following steps:

[0081] S1. Grind chrysanthemum into powder, add it into ethanol aqueous solution, treat it at 60±5℃ for 40min, filter and concentrate it in vacuum, wherein the solid-liquid ratio of powder to ethanol aqueous solution is 1:80 (mg / mL), and the volume concentration of ethanol aqueous solution is 10%;

[0082] S2. Purification by resin adsorption: the solution after vacuum concentration in S1 is passed through a macroporous resin chromatography column, and the analytical solution is collected by elution with pure water; finally, the analytical solution is decompressed to recover ethanol, concentrated into a thick paste, and vacuum dried to obtain the chrysanthemum extract.

[0083] The preparation method of the hawthorn extract comprises the following steps: the hawthorn extract is prepared by ultrasonicating hawthorn powder in an ethanol aqueous solution with a volume fraction of 90% for 20 minutes to obtain a hawthorn extract solution, wherein the ultrasonic power is 350W, and the solid-liquid ratio of the hawthorn powder to the ethanol aqueous solution is 1:40 (mg / mL); the camellia extract solution is adsorbed and purified by resin, and finally dried to obtain the hawthorn extract.

[0084] The application of the composite plant additive specifically includes: mixing the meat product with the composite plant additive and placing it for 10 hours, baking it at 220 degrees Celsius, and sprinkling the ingredients after baking for 20 minutes.

[0085] The mixing of the meat product and the composite plant additive and placing for 10 hours comprises: using a meat grinder to grind the grilled meat product into minced meat, then adding the composite plant additive, stirring evenly with the meat grinder, and placing for 10 hours, wherein the weight ratio of the minced meat to the composite plant additive is 100:1.

[0086] The sprinkling material includes 5g of nard, 5g of fennel, 50g of cumin seeds, 30g of chili powder, 20g of salt, 15g of pepper powder, 10g of sugar, 10g of cinnamon, 5g of nutmeg, and 10g of yellow tangerine peel.

[0087] The meat product is mutton.

[0088] Example 7

[0089] A composite plant additive for barbecue, comprising green tea extract, chrysanthemum extract and hawthorn extract, wherein the weight ratio of the green tea extract to the chrysanthemum extract is 1:1, and the mass ratio of the hawthorn extract to the green tea extract is 1:2.

[0090] The specific implementation method of the preparation method of the green tea extract is the same as that of Example 4.

[0091] The specific implementation method of the chrysanthemum extract is the same as that of Example 4.

[0092] The preparation method of the hawthorn extract comprises the following steps: the hawthorn extract is prepared by ultrasonicating hawthorn powder in an ethanol aqueous solution with a volume fraction of 70% for 40 minutes to obtain a hawthorn extract solution, wherein the ultrasonic power is 250W, and the solid-liquid ratio of the hawthorn powder to the ethanol aqueous solution is 1:40 (mg / mL); the camellia extract solution is adsorbed and purified by resin, and finally dried to obtain the hawthorn extract.

[0093] The application of the composite plant additive specifically includes: mixing the meat product with the composite plant additive and placing it for 10 hours, baking it at 220 degrees Celsius, and sprinkling the ingredients after baking for 20 minutes.

[0094] The mixing of the meat product and the composite plant additive for 10 hours comprises: using a meat grinder to grind the meat product into minced meat, then adding the composite plant additive, stirring evenly with the meat grinder, and leaving for 10 hours, wherein the weight ratio of the minced meat to the composite plant additive is 100:1.

[0095] The sprinkling material includes 5g of nard, 5g of fennel, 50g of cumin seeds, 30g of chili powder, 20g of salt, 15g of pepper powder, 10g of sugar, 10g of cinnamon, 5g of nutmeg, and 10g of yellow tangerine peel.

[0096] The meat product is mutton.

[0097] Example 8

[0098] A composite plant additive for barbecue, comprising green tea extract, chrysanthemum extract and hawthorn extract, wherein the weight ratio of the green tea extract to the chrysanthemum extract is 1:1, and the mass ratio of the hawthorn extract to the green tea extract is 1:2.

[0099] The specific implementation method of the preparation method of the green tea extract is the same as that of Example 4.

[0100] The specific implementation method of the chrysanthemum extract is the same as that of Example 4.

[0101] The specific implementation method of the hawthorn extract is the same as that of Example 4.

[0102] The application of the composite plant additive specifically includes: mixing the meat product with the composite plant additive and placing it for 10 hours, baking it at 250 degrees Celsius, and sprinkling the ingredients after baking for 15 minutes.

[0103] The mixing of the grilled meat product and the composite plant additive for 10 hours comprises: using a meat grinder to grind the meat product into minced meat, then adding the composite plant additive, mixing evenly with the meat grinder, and leaving for 10 hours, wherein the weight ratio of the minced meat to the composite plant additive is 100:1.

[0104] The sprinkling material includes 5g of nard, 5g of fennel, 50g of cumin seeds, 30g of chili powder, 20g of salt, 15g of pepper powder, 10g of sugar, 10g of cinnamon, 5g of nutmeg, and 10g of yellow tangerine peel.

[0105] The meat product is mutton.

[0106] Example 9

[0107] A composite plant additive for barbecue, comprising green tea extract, chrysanthemum extract and hawthorn extract, wherein the weight ratio of the green tea extract to the chrysanthemum extract is 1:1, and the mass ratio of the hawthorn extract to the green tea extract is 1:2.

[0108] The specific implementation method of the preparation method of the green tea extract is the same as that of Example 4.

[0109] The specific implementation method of the preparation method of the chrysanthemum extract is the same as that of Example 4.

[0110] The specific implementation method of the preparation method of the hawthorn extract is the same as that of Example 4.

[0111] The application of the composite plant additive specifically includes: mixing the meat product with the composite plant additive and placing it for 10 hours, baking it at 220 degrees Celsius, and sprinkling the ingredients after baking for 20 minutes.

[0112] The mixing of the meat product and the composite plant additive for 10 hours comprises: using a meat grinder to grind the meat product into minced meat, then adding the composite plant additive, stirring evenly with the meat grinder, and leaving for 10 hours. The weight ratio of the minced meat to the composite plant additive is 100:1.

[0113] The sprinkling material includes 5g of nard, 5g of fennel, 50g of cumin seeds, 30g of chili powder, 20g of salt, 15g of pepper powder, 10g of sugar, 10g of cinnamon, 5g of nutmeg, and 10g of yellow tangerine peel.

[0114] The meat product is beef.

[0115] Performance Testing

[0116] (1) Test method for heterocyclic amine inhibition rate: The meat products were treated with the composite plant additives in the examples to obtain the experimental group samples (the treatment method was the same as in each example, but without sprinkling). 2 g of the experimental group sample was added to a 50 mL centrifuge tube, and 10 mL of acetonitrile solution containing 1% acetic acid was added, and the mixture was shaken; then 4 g of magnesium sulfate and 1 g of sodium acetate were added, and the mixture was centrifuged; 5 mL of the supernatant was placed in a centrifuge tube, and 900 mg of magnesium sulfate, 300 mg of propylethylenediamine and 300 mg of octadecyltrimethoxysilane were added, and the mixture was centrifuged for 5 min; the supernatant was filtered through a filter membrane, and finally the sample was analyzed by UPLC-MS / MS. The quantitative test of MeIQx, PhIP, IQ, 4,8-DiMeIQx, Harman, and Norharman was performed by the external standard method.

[0117] Inhibition rate = (heterocyclic amine content in control group - heterocyclic amine content in test group) / heterocyclic amine content in control group × 100%; heterocyclic amine in control group refers to: meat products are not treated with composite plant additives, are directly baked at 220 degrees Celsius, and heterocyclic amines are tested after baking for 20 minutes.

[0118] The test results are shown in Table 1.

[0119] Table 1

[0120] QUR PhIP IQ 4,8-DiMeIQx Harman Norharman Example 1 13％ 64％ 67％ 26％ -140％ -26％ Example 2 51％ 75％ 16％ -13％ 20％ 45％ Example 3 39％ 81％ 64％ 10％ 26％ 30％ Example 4 10％ 69％ 29％ -5％ -16％ 33％ Example 5 21％ 67％ 56％ 16％ -97％ -8％ Example 6 50％ 87％ 68％ 14％ 29％ 36％ Example 7 43％ 82％ 61％ 11％ 26％ 32％ Example 8 28％ 74％ 30％ 5％ 13％ 12％

[0121] It can be seen from Examples 1-3 that the addition of green tea extract or chrysanthemum extract alone can only partially reduce the content of MeIQx, PhIP, IQ, 4,8-DiMeIQx or Harman, Norharman, and cannot achieve a reduction in MeIQx, PhIP, IQ, 4,8-DiMeIQx, Harman, and Norharman. The addition of green tea extract and chrysanthemum extract has a synergistic effect on the reduction of MeIQx, PhIP, IQ, 4,8-DiMeIQx, Harman, and Norharman. It can be seen from Examples 3-4 that when the weight ratio of green tea extract to chrysanthemum extract is 1:1, the reduction in the content of heterocyclic amines is optimal.

[0122] (2) Taste test method: 20 consumers were selected to evaluate the taste, color, and juiciness of the barbecued products prepared in the examples;

[0123] The evaluation criteria are: the full score for color is 10 points, dark brown is 1-4 points (including 4 points), golden and slightly burnt is 4-7 points (including 7 points), and golden yellow is 7-10 points; 20 consumers each tasted the barbecue products prepared in different embodiments and scored them, and the average score of the 20 people was calculated after scoring, and the final conclusion of the color was given according to the score range of the scoring score.

[0124] The full score for taste is 10 points, with a slight meaty aroma of 1-4 points (including 4 points), a medium meaty aroma of 4-7 points (including 7 points), and a strong meaty aroma of 7-10 points; 20 consumers each tasted the barbecued products prepared in different embodiments and scored them, and the average score was calculated after scoring, and the final conclusion of the taste was given according to the score range in which the scoring scores were located.

[0125] The full score for juiciness is 10 points, a little dry is 1-3 points (including 3 points), average is 3-6 points (including 6 points), a little juicy is 6-8 points (including 8 points), and very juicy is 7-10 points; 20 consumers each tasted the barbecued products prepared in different embodiments and scored them, and the average score was calculated after scoring, and the final conclusion of juiciness was given according to the score range of the scoring score.

[0126] The results are shown in Table 2.

[0127] Table 2

[0128] color Taste Juicy Example 1 Dark Brown Slight meaty aroma generally Example 2 Dark Brown Slight meaty aroma generally Example 3 Dark Brown Medium meaty flavor generally Example 4 Golden slightly burnt Medium meaty flavor generally Example 5 Dark Brown Medium meaty flavor generally Example 6 Golden Strong meaty aroma Juicy Example 7 Golden Medium meaty flavor A bit juicy Example 8 Dark Brown Medium meaty flavor A bit dry Example 9 Golden slightly burnt Medium meaty flavor A bit juicy

[0129] As can be seen from Table 2, the grilled mutton prepared in Example 4 is golden in color, has a strong aroma, and is tender and juicy. In addition, the content of total heterocyclic amines in Example 4 is 4.8 ng / g.

[0130] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A composite plant additive for barbecue, characterized in that: The composite plant additive includes at least two of tea extract, chrysanthemum extract and lemon extract, and the tea extract includes at least one of black tea extract, green tea extract, oolong tea extract and white tea extract.

2. The composite plant additive for barbecue according to claim 1, characterized in that: The composite plant additive comprises green tea extract and chrysanthemum extract; the weight ratio of the green tea extract to the chrysanthemum extract is 1-2:1-2.

3. The composite plant additive for barbecue according to claim 2, characterized in that: The weight ratio of the green tea extract to the chrysanthemum extract is 1:

1.

4. The composite plant additive for barbecue according to claim 3, characterized in that: The preparation method of the chrysanthemum extract comprises the following steps: heat-treating the chrysanthemum with an ethanol aqueous solution, purifying it by resin adsorption, and finally drying it to obtain the chrysanthemum extract.

5. The composite plant additive for barbecue according to claim 4, characterized in that: The preparation method of the chrysanthemum extract comprises the following steps: S1. Grind the chrysanthemum into powder, add it to an ethanol aqueous solution, treat it at a certain temperature for 30-60 minutes, filter and concentrate it in a vacuum, wherein the solid-liquid ratio of the powder to the ethanol aqueous solution is 1:80 mg / mL, the volume concentration of the ethanol aqueous solution is 10-12%, and the certain temperature is 60±5°C; S2. Purification by resin adsorption: the solution after vacuum concentration in S1 is passed through a macroporous resin chromatography column, and the analytical solution is collected by elution with pure water; finally, the analytical solution is decompressed to recover ethanol, concentrated into a thick paste, and vacuum dried to obtain the chrysanthemum extract.

6. The composite plant additive for barbecue according to claim 1, characterized in that: The preparation method of the green tea extract comprises the following steps: extracting tea leaves with an ethanol solution to obtain an extract at a temperature of 70±5°C; vacuum evaporating the extract to obtain a concentrated solution, centrifuging the concentrated solution and collecting a supernatant; passing the supernatant through a macroporous resin chromatography column, eluting with an ethanol solution and collecting a decomposing solution; and finally reducing the pressure on the decomposing solution to recover ethanol, concentrating it into a thick paste, and vacuum drying it to obtain the green tea extract.

7. The composite plant additive for barbecue according to claim 6, characterized in that: The ethanol solution is an ethanol aqueous solution with a volume concentration of 70-80%.

8. An application of the composite plant additive for barbecue according to any one of claims 1 to 7, characterized in that: Mix the meat product with the compound plant additive and place it for 1-12 hours, then bake it at 220-250°C, and sprinkle with seasonings after baking until it is 90% done or 10-30 minutes.

9. The use of the composite plant additive for barbecue according to claim 8, characterized in that: The mixing of the meat product and the composite plant additive and placing them for 1-12 hours comprises: using a meat grinder to grind the meat product into minced meat, then adding the composite plant additive, stirring evenly with the meat grinder, and placing them for 1-12 hours.

10. The use of the composite plant additive for barbecue according to claim 8, characterized in that: The meat products include chicken, mutton, beef and pork.