Preparation method of soup-stock powder with pig bone flavor
By using microencapsulation technology with absorbent wall materials and emulsifiers to process pork bone broth, the problem of flavor loss during thermal reaction is solved, achieving efficient preservation of flavor substances and enhancement of natural flavor, resulting in a pork bone flavor broth powder with greater flavor intensity.
Patent Information
- Application Number
- CN202511095786.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-06
- Publication Date
- 2025-10-28
AI Technical Summary
Existing technologies in the study of Maillard reactions in pork bone broth mainly focus on aroma and browning, with less attention paid to the loss and enrichment of flavor compounds. Furthermore, traditional methods are difficult to effectively lock in flavor compounds, resulting in flavor loss during the thermal reaction process.
Microencapsulation technology combining adsorbent wall materials and emulsifiers is used to lock flavor substances generated by the Maillard reaction into microcapsules through adsorption and emulsification encapsulation treatments. The Maillard thermal reaction and encapsulation treatment are carried out simultaneously to produce pork bone flavored broth powder.
It improves the retention rate of flavor compounds, enhances the aroma intensity of pork bone flavored broth powder, and reduces unpleasant odors such as bitterness, thus meeting people's demand for natural flavor intensity.
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Figure CN120836715A_ABST
Abstract
Description
Technical Field
[0001] This application relates to the field of food technology, and in particular to a method for preparing pork bone flavored broth powder. Background Technology
[0002] Pork bone soup is a soup that can strengthen the waist and knees, boost energy, replenish deficiencies, and fortify muscles and bones. It is made by simmering pork bones, including straight bones, shin bones, tailbone, and broken bones, with the addition of knotted scallions, ginger, wine, and water. Pork bone soup is cooling in nature and can strengthen the waist and knees, boost energy, replenish deficiencies, and fortify muscles and bones.
[0003] The Maillard reaction does indeed occur during the simmering process of pork bone broth, contributing to its rich aroma, full-bodied flavor, and golden-brown color. The Maillard reaction is a series of complex reactions that occur when amino acids (protein breakdown products) and reducing sugars (such as glucose) are heated, ultimately producing melanoidins, aromatic compounds, and flavor substances. In pork bone broth, this reaction enhances the flavor and improves the texture.
[0004] Traditional Maillard reaction studies of pork bone broth have mostly been conducted in amino acid-reducing sugar model systems, with a significant focus on aroma and browning, while research on flavor compounds has been relatively limited. The complexity of the Maillard reaction and its enzymatic hydrolysis products significantly increases the difficulty of Maillard reaction research.
[0005] Current research on flavor compounds focuses more on the aroma and flavor characteristics of pork bone broth thermal reaction products after preparation, while there is less research on flavor loss and enrichment during the preparation process of pork bone broth thermal reaction. Summary of the Invention
[0006] The purpose of this application is to overcome the shortcomings of the prior art and provide a method for preparing pork bone flavored broth powder.
[0007] To achieve the above objectives, the technical solution adopted in this application is as follows:
[0008] This application provides a method for preparing pork bone flavored broth powder, comprising the following steps:
[0009] S1. Mix the pork bone broth hydrolysate and excipients, then add the absorbent wall material and stir to perform adsorption and encapsulation treatment to obtain mixture I;
[0010] S2. Based on the embedded material, add emulsifier and modified starch and stir to carry out emulsification and embedding treatment to obtain mixture II;
[0011] S3. Mixture II is reacted at a temperature of 98-110℃ for 1.5-2 hours. Heating is stopped, and when the temperature is lowered to below 50℃, stirring is stopped to prepare microencapsulated pork bone broth thermal reactant.
[0012] S4. Mix the microencapsulated pork bone broth thermal reactants, starch sugars, emulsifiers and water, and perform high-pressure homogenization and spray drying to obtain pork bone flavored broth powder.
[0013] In the preparation process of the pork bone flavored broth powder of this application, adsorption and encapsulation treatment is first performed using an adsorbent wall material, followed by the addition of emulsifying encapsulation materials (emulsifier and modified starch) for microencapsulation, thereby improving the microencapsulation effect. Furthermore, microencapsulation is performed during Maillard thermal reaction preparation, encapsulating aroma components simultaneously with the Maillard thermal reaction. This operation effectively locks in the formed flavor substances, enhancing the flavor intensity upon application and reducing unpleasant odor components such as bitterness, resulting in a smoother and more natural product.
[0014] In a preferred embodiment of the preparation method of the pork bone flavored broth powder described in this application, in step S1, 100-200 parts by weight of pork bone broth hydrolysate, 1-2 parts of xylose, 2-5 parts of glucose, 2-4 parts of glycine, 1-3 parts of vitamin B1, 1-3 parts of cysteine, 0.5-1 part of methionine, 40-80 parts of fat, 5-10 parts of edible salt, 0.1-0.3 parts of star anise, 0.1-0.3 parts of cinnamon, 0.05-0.2 parts of cloves, and 0.1-0.2 parts of angelica dahurica are mixed.
[0015] The above-mentioned formula used in this application can promote Maillard reaction and produce a strong meaty and fatty aroma. Moreover, the aroma is produced by small molecules that are not easily retained.
[0016] In a preferred embodiment of the method for preparing pork bone flavored broth powder described in this application, in step S1, the adsorbent wall material includes at least one of yeast cell wall, porous starch, and cyclodextrin.
[0017] The use of the above-mentioned types of adsorbent wall materials in this application can improve the microcapsule encapsulation effect; the combination of adsorption encapsulation treatment and emulsification encapsulation treatment can further improve the microcapsule encapsulation effect.
[0018] In a preferred embodiment of the method for preparing pork bone flavored broth powder described in this application, in step S1, the weight of the absorbent wall material is 20 to 40 parts.
[0019] The use of the above-mentioned parts by weight of adsorbent wall material in this application can improve the encapsulation effect of microcapsules.
[0020] In a preferred embodiment of the method for preparing pork bone flavored broth powder described in this application, in step S2, the emulsifier includes at least one of Tween, phospholipids, monoglycerides, sucrose esters, and Span; the modified starch includes emulsified starch.
[0021] In a preferred embodiment of the method for preparing pork bone flavored broth powder described in this application, in step S2, the emulsifier is 1 to 10 parts by weight, and the modified starch is 5 to 15 parts by weight.
[0022] This application uses the above-mentioned emulsifiers and modified starch for emulsification and encapsulation treatment, which can better improve the microcapsule encapsulation effect.
[0023] In a preferred embodiment of the method for preparing pork bone flavored broth powder described in this application, in step S4, the weight parts of the microencapsulated pork bone broth thermal reactant are 80-120 parts, the weight parts of the starch sugar are 10-40 parts, the weight parts of the emulsifier are 1-10 parts, and the weight parts of water are 20-120 parts.
[0024] This application uses a mixture of microencapsulated pork bone broth thermal reactants, starch sugars, and water to achieve a Maillard reaction, obtaining a reaction solution. The reaction solution contains microcapsule wall material, achieving instantaneous encapsulation. The aroma and flavor substances generated during the thermal reaction are locked in, and more flavor substances generated by the Maillard reaction are retained after microencapsulation. When the thermal reaction products are released during application, the aroma is fuller, enhancing the aroma intensity of the pork bone flavored broth powder product and meeting people's demand for increased natural flavor intensity.
[0025] In a preferred embodiment of the method for preparing the pork bone flavored broth powder described in this application, the starch sugars include at least one of corn starch, maltodextrin, glucose, sucrose, pullulan, and polydextrose.
[0026] In a preferred embodiment of the method for preparing pork bone flavored broth powder described in this application, in step S1, the stirring speed is 300 rpm to 1000 rpm and the stirring time is 10 to 30 min.
[0027] In step S2, the stirring speed is 300 rpm to 1000 rpm, and the stirring time is 10 to 30 minutes.
[0028] In a preferred embodiment of the method for preparing pork bone flavored broth powder described in this application, the conditions for high-pressure homogenization in step S4 are: pressure of 20-80 MPa, homogenization 1-2 times.
[0029] In some specific embodiments, in step S4, 20-120 parts of sterile water, 80-120 parts of microencapsulated pork bone broth thermal reactants, and 10-40 parts of starch and sugar substances are added to the reactor. Stirring is started at a speed of 300-1000 rpm. The gap of the colloid mill is adjusted to 0.5-2 mm. The above materials are pushed to the colloid mill for grinding once by a pressure pump, and then processed 1-2 times by a high-pressure homogenizer of 20-80 MPa to prepare an emulsion that is recycled back to the preparation tank for later use. Then, the inlet air temperature is set to 160-180℃ and the outlet air temperature is set to 70-90℃ for spray drying to obtain pork bone flavored broth powder.
[0030] Compared with the prior art, this application has the following beneficial effects:
[0031] This application provides a method for preparing pork bone flavored stock powder. The method combines Maillard reaction and microencapsulation extraction. The microencapsulation step in the preparation process locks in the aroma and flavor compounds generated during the Maillard reaction. Microencapsulation results in greater retention of flavor compounds from the Maillard reaction, leading to a fuller aroma and flavor upon release. This enhances the aroma intensity of the pork bone flavored stock powder, meeting the demand for stronger natural flavors. Attached Figure Description
[0032] Figure 1 A comparison chart showing the evaluation results of pork bone flavored broth powder. Detailed Implementation
[0033] To better illustrate the purpose, technical solution, and advantages of this application, the following description will be provided in conjunction with the accompanying drawings and specific embodiments.
[0034] In the following embodiments, unless otherwise specified, the experimental methods used are conventional methods, and the materials and reagents used are commercially available unless otherwise specified, and the raw materials used in each parallel experiment are the same.
[0035] In the following embodiments, the pork bone broth hydrolysate is a commercially available product, such as that from Jinluo Seasoning Company.
[0036] Example 1: A method for preparing pork bone flavored broth powder
[0037] This embodiment provides a method for preparing pork bone flavored broth powder, including the following steps:
[0038] 1) In a reaction vessel, add 150 parts of pork bone broth hydrolysate, 2 parts of xylose, 4 parts of glucose, 3 parts of glycine, 2 parts of vitamin B1, 3 parts of cysteine, 1 part of methionine, 60 parts of fat, 8 parts of edible salt, 0.1 parts of star anise, 0.2 parts of cinnamon, 0.15 parts of cloves, and 0.1 parts of angelica dahurica. Stir until all amino acids and sugars are dissolved.
[0039] 2) Based on step 1), add 40 parts of β-cyclodextrin to the reactor for adsorption and encapsulation treatment, and continue stirring for 15 minutes at a stirring speed of 600 rpm.
[0040] 3) Based on step 2), add 1.5 parts of Tween-80 and 10 parts of sodium octenyl succinate starch to the reactor for emulsification and encapsulation treatment, start stirring, and continue stirring for 30 minutes at a stirring speed of 1000 rpm.
[0041] 4) Start stirring at 500 rpm and maintain the temperature at 105℃ for 2 hours. Stop heating and let the temperature drop to below 50℃ before stopping stirring to prepare microencapsulated pork bone broth thermal reactants.
[0042] 5) Add 40 parts of sterile water, 120 parts of thermal reactants, 30 parts of maltodextrin, and 2 parts of emulsifier monoglyceride to the reactor. Start stirring at 800 rpm. Adjust the gap of the colloid mill to 2 mm. Push the above materials to the colloid mill for grinding once using a pressure pump. Then process them once using a 40 MPa high-pressure homogenizer to prepare an emulsion. Circulate the emulsion back to the preparation tank for later use. Then perform spray drying with an inlet air temperature of 180℃ and an outlet air temperature of 90℃ to obtain pork bone flavored broth powder.
[0043] Example 2: A method for preparing pork bone flavored broth powder
[0044] This embodiment provides a method for preparing pork bone flavored broth powder, including the following steps:
[0045] 1) In a reaction vessel, add 200 parts of pork bone broth hydrolysate, 1 part of xylose, 2 parts of glucose, 2 parts of glycine, 1 part of vitamin B1, 2.5 parts of cysteine, 1 part of methionine, 40 parts of fat, 10 parts of edible salt, 0.2 parts of star anise, 0.3 parts of cinnamon, 0.2 parts of cloves and 0.2 parts of angelica dahurica, and stir until all amino acids and sugars are dissolved.
[0046] 2) Based on step 1), add 40 portions of yeast cell wall into the reactor for adsorption and embedding treatment, and continue stirring for 20 minutes at a stirring speed of 600 rpm.
[0047] 3) Based on step 2), add 1.5 parts of phospholipid and 8 parts of sodium octenyl succinate starch to the reactor for emulsification and embedding treatment, start stirring, and continue stirring for 30 minutes at a stirring speed of 800 rpm.
[0048] 4) Start stirring at 400 rpm and maintain the temperature at 105℃ for 2 hours. Stop heating and let the temperature drop to below 50℃ before stopping stirring to prepare microencapsulated pork bone broth thermal reactant.
[0049] 5) Add 30 parts of sterile water, 120 parts of pork bone broth thermal reactants, 30 parts of polydextrose, and 1 part of emulsifier Tween-80 to the reactor. Start stirring at 800 rpm. Adjust the gap of the colloid mill to 2 mm. Push the above materials to the colloid mill for grinding once using a pressure pump. Then process them once through a 30 MPa high-pressure homogenizer to prepare an emulsion. Circulate the emulsion back to the preparation tank for later use. Then perform spray drying with an inlet air temperature of 170℃ and an outlet air temperature of 85℃ to obtain pork bone flavored broth powder.
[0050] Example 3: A method for preparing pork bone flavored broth powder
[0051] This embodiment provides a method for preparing pork bone flavored broth powder, including the following steps:
[0052] 1) In a reaction vessel, add 100 parts of pork bone broth hydrolysate, 2 parts of xylose, 5 parts of glucose, 4 parts of glycine, 3 parts of vitamin B1, 1 part of cysteine, 0.5 parts of methionine, 80 parts of fat, 5 parts of edible salt, 0.3 parts of star anise, 0.1 parts of cinnamon, 0.05 parts of cloves, and 0.1 parts of angelica dahurica. Stir until all amino acids and sugars are dissolved.
[0053] 2) Based on step 1), add 20 parts of β-cyclodextrin to the reactor for adsorption and encapsulation treatment, and continue stirring for 30 minutes at a stirring speed of 300 rpm.
[0054] 3) Based on step 2), add 10 parts of Tween-80 and 5 parts of sodium octenyl succinate starch to the reactor for emulsification and encapsulation treatment, start stirring, and continue stirring for 10 minutes at a stirring speed of 300 rpm.
[0055] 4) Start stirring at 1000 rpm and maintain the temperature at 105℃ for 1.5 hours. Stop heating and let the temperature drop to below 50℃ before stopping stirring to prepare microencapsulated pork bone broth thermal reactant.
[0056] 5) Add 120 parts of sterile water, 80 parts of thermal reactants, 10 parts of maltodextrin, and 2 parts of emulsifier monoglyceride to the reactor. Start stirring at 1000 rpm. Adjust the gap of the colloid mill to 2 mm. Push the above materials to the colloid mill for grinding once using a pressure pump. Then process them once using an 80 MPa high-pressure homogenizer to prepare an emulsion. Circulate the emulsion back to the preparation tank for later use. Then perform spray drying with an inlet air temperature of 160℃ and an outlet air temperature of 700℃ to obtain pork bone flavored broth powder.
[0057] Comparative Example 1
[0058] A comparative example provides a method for preparing pork bone flavored broth powder, comprising the following steps:
[0059] 1) In a reaction vessel, add 150 parts of pork bone broth hydrolysate, 2 parts of xylose, 4 parts of glucose, 3 parts of glycine, 2 parts of vitamin B1, 3 parts of cysteine, 1 part of methionine, 60 parts of fat, 8 parts of edible salt, 0.1 parts of star anise, 0.2 parts of cinnamon, 0.15 parts of cloves, and 0.1 parts of angelica dahurica. Stir until all amino acids and sugars are dissolved.
[0060] 2) Start stirring at 500 rpm and maintain the temperature at 105℃ for 2 hours. Stop heating and let the temperature drop to below 50℃ before stopping stirring to prepare the microencapsulated thermal reactant.
[0061] 3) Add 40 parts of sterile water, 120 parts of thermal reactants, 30 parts of maltodextrin, and 2 parts of emulsifier monoglyceride to the reactor. Start stirring at 800 rpm. Adjust the gap of the colloid mill to 2 mm. Push the above materials to the colloid mill for grinding once using a pressure pump. Then process them once using a 40 MPa high-pressure homogenizer to prepare an emulsion. Circulate the emulsion back to the preparation tank for later use. Then perform spray drying with the inlet air temperature set at 180℃ and the outlet air temperature at 90℃ to obtain conventional pork bone flavored broth powder.
[0062] Compared with Example 1, Comparative Example 1 did not have the adsorption step and the emulsification and embedding step.
[0063] Comparative Example 2
[0064] Compared with Example 1, Comparative Example 2 differs in that it does not contain step 2, while the remaining steps are the same as those in Example 1.
[0065] The specific methods and steps include:
[0066] 1) In a reaction vessel, add 150 parts of pork bone broth hydrolysate, 2 parts of xylose, 4 parts of glucose, 3 parts of glycine, 2 parts of vitamin B1, 3 parts of cysteine, 1 part of methionine, 60 parts of fat, 8 parts of edible salt, 0.1 parts of star anise, 0.2 parts of cinnamon, 0.15 parts of cloves, and 0.1 parts of angelica dahurica. Stir until all amino acids and sugars are dissolved.
[0067] 2) Based on step 1), add 1.5 parts of Tween-80 and 10 parts of sodium octenyl succinate starch to the reactor for emulsification and encapsulation treatment, start stirring, and continue stirring for 30 minutes at a stirring speed of 1000 rpm.
[0068] 3) Start stirring at 500 rpm and maintain the temperature at 105℃ for 2 hours. Stop heating and let the temperature drop to below 50℃ before stopping stirring to prepare microencapsulated pork bone broth thermal reactants.
[0069] 4) Add 40 parts of sterile water, 120 parts of thermal reactants, 30 parts of maltodextrin, and 2 parts of emulsifier monoglyceride to the reactor. Start stirring at 800 rpm. Adjust the gap of the colloid mill to 2 mm. Push the above materials to the colloid mill for grinding once using a pressure pump. Then process them once using a 40 MPa high-pressure homogenizer to prepare an emulsion. Circulate the emulsion back to the preparation tank for later use. Then perform spray drying with an inlet air temperature of 180℃ and an outlet air temperature of 90℃ to obtain pork bone flavored broth powder.
[0070] Compared with Example 1, Comparative Example 2 did not have an adsorption treatment step.
[0071] Comparative Example 3
[0072] Compared with Example 1, Comparative Example 3 differs in that it does not contain step 3, while the remaining steps are the same as those in Example 1.
[0073] The specific methods and steps include:
[0074] 1) In a reaction vessel, add 100 parts of pork bone broth hydrolysate, 2 parts of xylose, 5 parts of glucose, 4 parts of glycine, 3 parts of vitamin B1, 1 part of cysteine, 0.5 parts of methionine, 80 parts of fat, 5 parts of edible salt, 0.1 parts of star anise, 0.1 parts of cinnamon, 0.05 parts of cloves, and 0.1 parts of angelica dahurica. Stir until all amino acids and sugars are dissolved.
[0075] 2) Based on step 1), add 20 parts of β-cyclodextrin to the reactor for adsorption and encapsulation treatment, and continue stirring for 30 minutes at a stirring speed of 300 rpm.
[0076] 3) Start stirring at 1000 rpm and maintain the temperature at 105℃ for 1.5 hours. Stop heating and let the temperature drop to below 50℃ before stopping stirring to prepare microencapsulated pork bone broth thermal reactant.
[0077] 4) Add 120 parts of sterile water, 80 parts of thermal reactants, 10 parts of maltodextrin, and 2 parts of emulsifier monoglyceride to the reactor. Start stirring at 1000 rpm. Adjust the gap of the colloid mill to 2 mm. Push the above materials to the colloid mill for grinding once using a pressure pump. Then process them once using an 80 MPa high-pressure homogenizer to prepare an emulsion. Circulate the emulsion back to the preparation tank for later use. Then perform spray drying with an inlet air temperature of 160℃ and an outlet air temperature of 700℃ to obtain pork bone flavored broth powder.
[0078] Compared with Example 1, Comparative Example 3 did not have an emulsification and embedding step.
[0079] Test cases, sensory evaluation
[0080] Sensory evaluations were conducted on Examples 1-3 and Comparative Examples 1-3. The products were brewed with hot water and diluted to 1%. Twelve sensory evaluators evaluated and analyzed the products, scoring them on the intensity of meat flavor, caramel aroma, sourness, fullness, and cooking feel, and taking the average value.
[0081] The scoring and evaluation table is shown in Table 1.
[0082] Table 1
[0083] Evaluation Description none Very weak Very weak Relatively weak A bit weak medium A bit strong Relatively strong Very strong Very strong Intensity score 0 1 2 3 4 5 6 7 8 9
[0084] The results are shown in Table 2.
[0085] Table 2
[0086] Group meat flavor Caramelized sour fullness Cooking feel Example 1 8 7.5 4 9 8.5 Example 2 8 7 4.5 9 8 Example 3 8.5 7.5 4 9 8.5 Comparative Example 1 6 7 6 7.5 7 Comparative Example 2 7 6 6 7.5 7 Comparative Example 3 7 6.5 5 7 6
[0087] As shown in Table 2, the pork bone flavored broth powders prepared in Examples 1-3 all had better scores in terms of meat flavor, caramel aroma, sourness, fullness, and cooking sensation. According to sensory evaluation, compared with Comparative Example 1, the microencapsulated pork bone flavored broth powders in Examples 1-3 reduced unpleasant odor components such as bitterness, making the products more mellow and natural.
[0088] The sensory evaluation results of the pork bone flavored broth powder in Example 1 and Comparative Example 1 are as follows: Figure 1 As shown. This application involves microencapsulation during Maillard thermal reaction preparation, where aroma components are encapsulated simultaneously with the Maillard thermal reaction. This operation effectively locks in the formed flavor substances, enhancing the flavor intensity of the product upon application and reducing unpleasant odor components such as bitterness, resulting in a smoother and more natural product.
[0089] When Comparative Examples 2 and 3 contained only one of the adsorption-embedding and emulsification-embedding treatments, the sensory flavor of the prepared pork bone flavored broth powder was inferior to that of Examples 1 and 3, indicating that the combined adsorption-embedding and emulsification-embedding treatments can better improve the microcapsule encapsulation effect.
[0090] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application and are not intended to limit the scope of protection of this application. Although this application has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of this application without departing from the substance and scope of the technical solutions of this application.
Claims
1. A method for preparing a pork bone flavored broth powder, characterized in that, Includes the following steps: S1. Mix the pork bone broth hydrolysate and excipients, then add the absorbent wall material and stir to perform adsorption and encapsulation treatment to obtain mixture I; S2. Based on the embedded material, add emulsifier and modified starch and stir to carry out emulsification and embedding treatment to obtain mixture II; S3. Mixture II is reacted at a temperature of 98-110℃ for 1.5-2 hours. Heating is stopped, and when the temperature is lowered to below 50℃, stirring is stopped to prepare microencapsulated pork bone broth thermal reactant. S4. Mix the microencapsulated pork bone broth thermal reactants, starch sugars, emulsifiers and water, and perform high-pressure homogenization and spray drying to obtain pork bone flavored broth powder.
2. The method for preparing pork bone flavored broth powder as described in claim 1, characterized in that, In step S1, 100-200 parts by weight of pork bone broth hydrolysate, 1-2 parts of xylose, 2-5 parts of glucose, 2-4 parts of glycine, 1-3 parts of vitamin B1, 1-3 parts of cysteine, 0.5-1 part of methionine, 40-80 parts of fat, 5-10 parts of edible salt, 0.1-0.3 parts of star anise, 0.1-0.3 parts of cinnamon, 0.05-0.2 parts of cloves, and 0.1-0.2 parts of angelica dahurica are mixed together.
3. The method for preparing pork bone flavored broth powder as described in claim 1, characterized in that, In step S1, the adsorbent wall material includes at least one of yeast cell wall, porous starch, and cyclodextrin.
4. The method for preparing pork bone flavored broth powder as described in claim 1, characterized in that, In step S1, the weight of the absorbent wall material is 20 to 40 parts.
5. The method for preparing pork bone flavored broth powder as described in claim 1, characterized in that, In step S2, the emulsifier includes at least one of Tween, phospholipids, monoglycerides, sucrose esters, and Span; the modified starch includes emulsified starch.
6. The method for preparing pork bone flavored broth powder as described in claim 1, characterized in that, In step S2, the emulsifier is 1 to 10 parts by weight, and the modified starch is 5 to 15 parts by weight.
7. The method for preparing pork bone flavored broth powder as described in claim 1, characterized in that, In step S4, the microencapsulated pork bone broth thermal reactant comprises 80-120 parts by weight, the starch and sugar substances comprise 10-40 parts by weight, the emulsifier comprises 1-10 parts by weight, and the water comprises 20-120 parts by weight.
8. The method for preparing pork bone flavored broth powder as described in claim 1, characterized in that, The starchy sugars include at least one of corn starch, maltodextrin, glucose, sucrose, pullulan, and polydextrose.
9. The method for preparing pork bone flavored broth powder as described in claim 1, characterized in that, In step S1, the stirring speed is 300 rpm to 1000 rpm, and the stirring time is 10 to 30 minutes. In step S2, the stirring speed is 300 rpm to 1000 rpm, and the stirring time is 10 to 30 minutes.
10. The method for preparing pork bone flavored broth powder as described in claim 1, characterized in that, In step S4, the conditions for high-pressure homogenization are: pressure of 20-80 MPa, homogenization 1-2 times.