Taste-masking vinegar powder as well as preparation method and application thereof

Abstract

The invention relates to taste-masking vinegar powder as well as a preparation method and application thereof. The composition comprises highly branched cyclodextrin and fermented vinegar liquid, the weight part ratio of the fermented vinegar liquid to the highly branched cyclodextrin is 1: (2-4); the highly branched cyclodextrin has a long-chain structure with a spiral structure; the molecular weight of the highly branched cyclodextrin is 90-130KD, and the DE value of the highly branched cyclodextrin is 0.5-8. The technical problem to be solved is how to provide the taste-masking vinegar powder which not only has an anti-corrosion effect, but also can effectively mask and improve the pungent smell of vinegar.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a taste-masking vinegar powder and a preparation method and application thereof. BACKGROUND

[0002] In recent years, with the acceleration of the pace of life and the change of consumption concept, people's demand for prepared dishes continues to rise, and prepared dishes have gradually become a regular on many family tables. Under this background, the food quality and safety problem of prepared dishes has attracted widespread attention from all walks of life. In the processing of prepared dishes, a large amount of ingredients will be used to increase the flavor of the dishes. However, this process inevitably increases the risk of cross contamination, thereby increasing the incidence of food spoilage and poisoning.

[0003] Chemical preservatives can cause certain harm to human health while playing a role in preservation. Therefore, natural preservatives are increasingly favored and respected by people due to their safety and health advantages.

[0004] Vinegar acid, as a typical natural preservative, has excellent inhibitory effect on gram-positive bacteria and gram-negative bacteria. However, in addition to vinegar acid, fermented vinegar also contains lactic acid, citric acid and other acid substances. These acid substances intermingle with each other, resulting in strong sour taste and irritating odor of fermented vinegar. If a large amount of fermented vinegar is added to prepared dishes, it will cause the product to have too heavy irritating taste, seriously affecting the taste and flavor of the food, thereby greatly limiting its wide application in the processing of prepared dishes. SUMMARY

[0005] The main purpose of the present application is to provide a taste-masking vinegar powder and a preparation method and application thereof, and to solve the technical problem of how to provide a taste-masking vinegar powder which can not only prevent corrosion but also effectively mask and improve the irritating odor of vinegar.

[0006] The purpose of the present application and the solution to the technical problem are realized by adopting the following technical scheme. According to the present application, a taste-masking vinegar powder is provided, which comprises high-branched cyclodextrin and fermented vinegar; the weight ratio of the fermented vinegar to the high-branched cyclodextrin is 1:2-4; the high-branched cyclodextrin has a long chain structure of helical structure; the molecular weight of the high-branched cyclodextrin is 90-130KD, and the DE value is 0.5-8.

[0007] Preferably, the aforementioned taste-masking vinegar powder, wherein the high-branched cyclodextrin has a cyclic structure in which glucose is bonded to the non-reducing end of dextrin by an alpha-1, 6 glycosidic bond.

[0008] Preferably, the aforementioned taste-masking vinegar powder, wherein the high-branched cyclodextrin is prepared from waxy corn starch through cyclization reaction of branching enzyme.

[0009] Preferably, the taste-masking vinegar powder as claimed in the preceding paragraph, wherein the taste-masking vinegar powder comprises, in parts by weight: fermented vinegar liquid 60-80 parts, and highly branched cyclodextrin 20-30 parts.

[0010] Preferably, the taste-masking vinegar powder as claimed in the preceding paragraph, wherein the taste-masking vinegar powder further comprises, in parts by weight: colloid 1-8 parts and emulsifier 0.5-3 parts.

[0011] Preferably, the taste-masking vinegar powder as claimed in the preceding paragraph, wherein the colloid is selected from one or more of gum arabic, pectin and xanthan gum; and the emulsifier is selected from one or more of mono-, di-glycerol fatty acid ester, poly-glycerol fatty acid ester, sucrose fatty acid ester, Tween 80 and lecithin.

[0012] The object and technical problem of the present application are also achieved by the following technical solutions. According to the present application, a preparation method of a taste-masking vinegar powder is provided, which comprises:

[0013] 1) dissolving an emulsifier in fermented vinegar liquid, stirring to dissolve, until the emulsifier is completely dissolved in the fermented vinegar liquid, to obtain a mixture A;

[0014] 2) placing highly branched cyclodextrin and colloid in the mixture A, stirring to dissolve, to obtain a mixture B; the weight ratio of the fermented vinegar liquid to the highly branched cyclodextrin is 1:2-4; the molecular weight of the highly branched cyclodextrin is 90-130 KD, and the DE value is 0.5-8; the highly branched cyclodextrin has a long chain structure of a helical structure;

[0015] 3) shearing, homogenizing and drying the mixture B, to obtain a taste-masking vinegar powder.

[0016] Preferably, the preparation method as claimed in the preceding paragraph, wherein the preparation method of the highly branched cyclodextrin comprises:

[0017] 1) adding waxy corn starch into water to prepare a 20%-50%(W / V) suspension, and treating at 115-121℃ for 20-40min to gelatinize the starch;

[0018] 2) cooling the gelatinized starch solution to 60-70℃, adjusting the pH value to 6.0-8.0, then adding starch branching enzyme, and enzymatically hydrolyzing at 60-70℃ for 6-12h, then adjusting the temperature to 100℃, keeping until the starch branching enzyme is inactivated, cooling to room temperature, and centrifuging to obtain a supernatant; the addition amount of the starch branching enzyme is 50-500u per gram of the waxy corn starch;

[0019] 3) mixing alcohol with the supernatant, centrifuging at 6000-80000xg for 5-10min, removing the supernatant, and taking the precipitate; the ratio of the volume of the supernatant to the volume of the alcohol is 1:1-2;

[0020] 4) placing the precipitate in water, drying after complete dissolution to obtain the highly branched cyclodextrin; the volume ratio of the precipitate to the water is 1:0.5-1.

[0021] Preferably, the aforementioned preparation method, wherein the drying is spray drying; the inlet temperature of the spray drying is 170-180℃, and the outlet temperature is 80-90℃; the homogenization pressure is 20-30MPa; the homogenization times is 1-3 times; the shearing time is 5-10min, and the rotation speed is 8000-10000rpm / min.

[0022] The object and the technical problem of the present application are also achieved by the following technical solution. According to the seasoning provided by the present application, the seasoning contains the above-mentioned taste-masking vinegar powder.

[0023] The taste-masking vinegar powder provided by the present application, the preparation method and the application thereof have at least the following advantages:

[0024] The present application discloses a taste-masking vinegar powder, which mainly contains fermented vinegar liquid and can play a good preservative effect. On this basis, in order to effectively mask the strong sour taste and irritating odor of the fermented vinegar liquid, the present application adds a specific type of highly branched cyclodextrin. The highly branched cyclodextrin needs to meet the characteristics of long-chain structure with helical structure, and its molecular weight is 90-130KD, and the DE value is 0.5-8. The highly branched cyclodextrin has excellent wrapping and masking ability, can accurately wrap and mask the taste and odor components in the vinegar powder; and it is not easy to absorb moisture in the air, has good coating performance, can effectively avoid the interference of external temperature, humidity, oxygen, light and other factors, is not easy to oxidize, and shows high stability.

[0025] The above description is only a summary of the technical solutions of the present application. In order to more clearly understand the technical means of the present application, and can be implemented according to the content of the specification, the following will be described in detail with the preferred embodiments of the present application. BRIEF DESCRIPTION OF DRAWINGS

[0026] Figure 1 The inhibition effect diagram of Example 2 of the present application is shown;

[0027] Figure 2 The inhibition effect diagram of Comparative Example 1 of the present application is shown;

[0028] Figure 3GC-HMS odor analysis chart of Example 2, Example 3 and Comparative Example 1 of the present application;

[0029] Figure 4 Electronic nose test results of Example 2, Example 3 and Comparative Example 1 of the present application.

[0030] Figure 5 Electronic nose test results of Example 2, Example 3 and Comparative Example 1 of the present application. DETAILED DESCRIPTION

[0031] In order to further illustrate the technical means and effects taken by the present application to achieve the predetermined purposes, the specific embodiments, structures, features and effects of the taste-masking vinegar powder, the preparation method and application thereof according to the present application are described in detail below in combination with the accompanying drawings and preferred embodiments. In the following description, different "an embodiment" or "embodiments" do not necessarily refer to the same embodiment. In addition, the specific features, structures or characteristics in one or more embodiments can be combined in any suitable form.

[0032] The present application provides a taste-masking vinegar powder, which comprises high-branched cyclodextrin and fermented vinegar liquid; the weight ratio of the fermented vinegar liquid to the high-branched cyclodextrin is 1:2-4; the high-branched cyclodextrin has a long chain structure of helical structure; the molecular weight of the high-branched cyclodextrin is 90-130KD, and the DE value is 0.5-8.

[0033] The present application provides a formula of the taste-masking vinegar powder, in which the high-branched cyclodextrin is the main taste-masking component. By limiting the weight ratio of the fermented vinegar liquid to the high-branched cyclodextrin to 1:2-4, the high-branched cyclodextrin can fully wrap the taste and odor substances in the fermented vinegar liquid, effectively masking the strong sour taste and irritating odor of the fermented vinegar liquid, and at the same time, the use amount of the high-branched cyclodextrin will not affect the taste-masking effect or cause raw material waste due to excessive or insufficient use. In addition, it is worth noting that the content of total vinegar acid in the vinegar powder disclosed in the present application is not less than 3%.

[0034] The present application selects a long chain structure with helical structure, which has a large internal cavity space and can better wrap the small molecular taste and odor components in the fermented vinegar liquid.

[0035] The high-branched cyclodextrin has a molecular weight of 90-130KD and a DE value of 0.5-8, and the high-branched cyclodextrin with a specific molecular weight range has moderate molecular size and spatial structure, which can ensure effective wrapping of components in fermented vinegar liquid and will not affect the wrapping effect and solubility of products due to too large or too small molecules. In addition, the appropriate DE value (glucose equivalent) makes the high-branched cyclodextrin have certain reducibility and reactivity, while maintaining good stability and not easily absorbing moisture in the air, further enhancing the stability and storage performance of the taste-masking vinegar powder.

[0036] Preferably, the taste-masking vinegar powder, wherein the high-branched cyclodextrin has a cyclic structure in which glucose is bonded to the non-reducing end of dextrin by an alpha-1, 6 glycosidic bond.

[0037] The high-branched cyclodextrin disclosed by the application has a specific cyclic structure, which can provide the high-branched cyclodextrin with a unique wrapping site and mode, can more accurately identify and wrap specific components in fermented vinegar liquid, and improve the targeting and effectiveness of taste masking. In addition, the alpha-1, 6 glycosidic bond has high chemical stability, so that the high-branched cyclodextrin is not prone to decomposition or deterioration during the preparation and storage of the taste-masking vinegar powder, ensuring the quality stability of the product.

[0038] Preferably, the taste-masking vinegar powder, wherein the high-branched cyclodextrin is prepared from waxy corn starch by cyclization reaction of branching enzyme.

[0039] The application discloses a source of high-branched cyclodextrin. The application uses waxy corn starch as raw material, and uses starch branching enzyme (1, 4-alpha-glucan branching enzyme, GBE) to modify starch, so as to catalyze the formation of new alpha-1, 6-glycosidic bond, change the branching frequency and position of starch, and synthesize high-branched cyclic dextrin. Preferably, the application selects bacillus subtilis as the biological source of GBE, uses bacillus subtilis as an expression strain, constructs a GBE recombinant expression system with high yield and high safety of external secretion and secretion regulation strategy, and obtains special starch branching enzyme with high purity, high specificity and high catalytic efficiency through molecular modification. The starch branching enzyme is applied to modified waxy corn starch, and it is proved that the starch branching enzyme has good application effect.

[0040] Preferably, the taste-masking vinegar powder, wherein the taste-masking vinegar powder comprises, in terms of weight parts, fermented vinegar liquid 60-80 parts and high-branched cyclodextrin 20-30 parts.

[0041] Preferably, the taste-masking vinegar powder, wherein the taste-masking vinegar powder further comprises, in terms of weight parts, colloid 1-8 parts and emulsifier 0.5-3 parts.

[0042] Preferably, the aforementioned taste-masking vinegar powder, wherein the colloid is selected from one or more of gum arabic, pectin, and xanthan gum; and the emulsifier is selected from one or more of mono-, di-glycerol fatty acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, Tween 80, and lecithin.

[0043] The present application uses colloid and emulsifier in combination on the basis of high-branched cyclodextrin. The colloid used is selected from one or more of gum arabic, pectin, and xanthan gum. These colloids are all natural polysaccharide substances, which not only have emulsifying function, but also have excellent thickening performance. In an acidic environment, they can remain in a stable state and form a dense gel network structure. This gel network, on the one hand, effectively slows down the diffusion speed of acid through thickening, and on the other hand, locks the acetic acid molecules firmly by virtue of its unique structure, thereby significantly reducing the perception intensity of sour taste by taste buds.

[0044] The emulsifier used is selected from one or more of mono-, di-glycerol fatty acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, Tween 80, and lecithin. These emulsifiers play a dual role: on the one hand, they can reduce the surface tension of the system and reduce the direct contact of free acid with taste buds; on the other hand, they can form micelle structures in the system to encapsulate acetic acid molecules, thereby achieving precise control and effective delay of the release speed of acetic acid molecules.

[0045] The present application also provides a preparation method of the taste-masking vinegar powder, which comprises:

[0046] 1) dissolving the emulsifier in the fermented vinegar liquid, stirring to dissolve, until the emulsifier is completely dissolved in the fermented vinegar liquid, to obtain a mixture A;

[0047] 2) placing the high-branched cyclodextrin and the colloid in the mixture A, stirring to dissolve, to obtain a mixture B; the weight ratio of the fermented vinegar liquid to the high-branched cyclodextrin is 1:2-4; the molecular weight of the high-branched cyclodextrin is 90-130 KD, and the DE value is 0.5-8; the high-branched cyclodextrin has a long chain structure of helical structure;

[0048] 3) shearing, homogenizing, and drying the mixture B to obtain the taste-masking vinegar powder.

[0049] Preferably, the aforementioned preparation method, wherein the preparation method of the high-branched cyclodextrin comprises:

[0050] 1) adding waxy corn starch into water to prepare a 20%-50% (W / V) suspension, and treating at 115-121℃ for 20-40 min to gelatinize the starch;

[0051] 2) cooling the gelatinized starch solution to 60-70℃, adjusting the pH value to 6.0-8.0, then adding starch branching enzyme, and enzymatically hydrolyzing at 60-70℃ for 6-12h, then adjusting the temperature to 100℃, keeping the temperature until the starch branching enzyme is inactivated, cooling to room temperature, centrifuging to obtain supernatant; the starch branching enzyme is added in an amount of 50-500u per gram of the waxy corn starch;

[0052] 3) mixing alcohol with the supernatant, centrifuging at 6000-80000xg for 5-10min to remove the supernatant and take the precipitate; the volume ratio of the supernatant to the alcohol is 1:1-2;

[0053] 4) placing the precipitate in water, drying after complete dissolution to obtain the highly branched cyclodextrin; the volume ratio of the precipitate to the water is 1:0.5-1.

[0054] Preferably, the aforementioned preparation method, wherein the drying is spray drying; the inlet temperature of the spray drying is 170-180℃, and the outlet temperature is 80-90℃; the homogenization pressure is 20-30MPa; the homogenization times is 1-3 times; the shearing time is 5-10min, and the rotation speed is 8000-10000rpm.

[0055] The application further provides a condiment comprising the above-mentioned taste-masking vinegar powder.

[0056] The application will be further described in conjunction with specific examples, but it should not be understood as limiting the scope of protection of the application. Some non-essential improvements and adjustments made by those skilled in the art based on the above content of the application still belong to the protection scope of the application.

[0057] Unless otherwise specified, the materials and reagents involved below are commercially available and well known to those skilled in the art; unless otherwise specified, the methods are well known in the art. Unless otherwise defined, the technical terms or scientific terms used should be the usual meanings understood by those skilled in the art in the field of the application.

[0058] Example 1

[0059] A highly branched cyclodextrin, the preparation method thereof is:

[0060] 1) weighing 450g of waxy corn starch, adding water to prepare a 30%(W / V) suspension, then placing the suspension under the condition of 115-121℃ for 30min to gelatinize the starch;

[0061] 2) After the gelatinization of the starch, the temperature is reduced to 65℃, the pH value is adjusted to 7.0, then 4.5g starch branching enzyme is added, and the enzymolysis is continued at 65℃ for 8h, then the temperature is adjusted to 100℃, and the enzyme is inactivated by keeping for 30min;

[0062] 3) The solution after the enzymolysis reaction is cooled to room temperature, centrifuged at 10000xg for 10min to remove the insoluble precipitate, and the supernatant is obtained;

[0063] 4) Alcohol is added to the supernatant, centrifuged at 7000xg for 10min to remove the supernatant, and the precipitate is taken; the volume ratio of the supernatant to alcohol is 1:2;

[0064] 5) The precipitate is completely dissolved in water, and then spray dried, the inlet air temperature of the spray drying is set to 170℃, and the outlet air temperature is 83℃; the volume ratio of the precipitate to water is 1:2;

[0065] 6) The product after spray drying is collected to obtain high-branched cyclodextrin with a DE value of 2-5, a molecular weight of 100-110KD, and a long-chain structure with a helical structure.

[0066] Example 2

[0067] A preparation method of a taste-masking vinegar powder, which specifically comprises:

[0068] 1) 15g of soft phospholipid is dissolved in 690g of fermented vinegar liquid, and stirred by an electric motor in a 50℃ water bath environment for 15min to obtain a mixed liquid A;

[0069] 2) 250g of high-branched cyclodextrin prepared in Example 1 and 45g of gum arabic are placed in the mixed liquid A, and stirred by an electric motor in a 50℃ water bath environment for 20min to obtain a mixture B;

[0070] 3) The mixture B is transferred to a high-speed shearing device, the rotating speed is set to 10000r / min, and high-speed shearing is performed for 10min, then it is poured into a homogenizer, and the homogenization pressure is set to 20MPa for twice homogenization treatment;

[0071] 4) The homogenized mixed liquid is transferred to a spray drying tower, the inlet air temperature is set to 175℃, and the outlet air temperature is 85℃, so that the mixed liquid is rapidly atomized and dried under the action of high-temperature gas flow, and the dried product is collected to obtain a taste-masking vinegar powder.

[0072] Example 3

[0073] A preparation method of a taste-masking vinegar powder, which specifically comprises:

[0074] 1) 15 g polyglycerol fatty acid ester was dissolved in 690 g fermented vinegar liquid, and stirred in a 50°C water bath environment for 15 min to obtain a mixture A;

[0075] 2) 250 g of the highly branched cyclodextrin prepared in Example 1 and 45 g of pectin were placed in the mixture A, and stirred in a 50°C water bath environment for 20 min to obtain a mixture B;

[0076] 3) The mixture B was transferred to a high-speed shearing device, and sheared at a speed of 10,000 rpm for 10 min, and then poured into a homogenizer, which was set at a homogenization pressure of 20 MPa, and subjected to two times of homogenization;

[0077] 4) The homogenized mixture was transferred to a spray drying tower, which was set at an inlet air temperature of 175°C and an outlet air temperature of 85°C, so that the mixture was rapidly atomized and dried under the action of high-temperature gas flow, and the dried product was collected to obtain a taste-masking vinegar powder.

[0078] Comparative Example 1

[0079] A method for preparing a taste-masking vinegar powder, which specifically comprises:

[0080] 1) 310 g of β-cyclodextrin (DE 20-40, molecular weight 1-1.5 KD) was slowly added to 690 g of fermented vinegar liquid to obtain a mixture A;

[0081] 2) The mixture A was placed in a constant-temperature water bath at 50°C, and stirred in the water bath for 20 min to obtain a mixture B;

[0082] 3) The mixture B was subjected to high-speed shearing at a speed of 10,000 rpm for 10 min, and then subjected to homogenization at a homogenization pressure of 20 MPa for two times, and then sent to a spray drying tower for spray drying, the inlet air temperature of the spray drying tower was 175°C, and the outlet air temperature was 85°C, and finally the product was obtained.

[0083] The products prepared in Example 2, Example 3 and Comparative Example 1 were dissolved in 1000 ml of ultrapure water, and the solution state and odor were determined, and the results were as follows:

[0084] Table 1: Comparison of products of Example 2, Example 3 and Comparative Example 1

[0085]

[0086]

[0087] The products prepared in Example 2 and Comparative Example 1 were compared in terms of mold inhibition effect, and the details were as follows:

[0088] 1) Prepare YPD liquid medium, and prepare two samples to be tested. Sterilize the medium and samples in a high-temperature and high-pressure environment at 121°C for 20 minutes to ensure sterile conditions;

[0089] 2) Set up a concentration gradient of the samples, which are 4x10 -3 , 2x10 -3 , 1x10 -3 , 2x10 -4 . Set up three parallel groups for each concentration gradient. At the same time, set up a positive control (110 μL of medium + 90 μL of sterile water) and a negative control (110 μL of medium + 10 μL of bacterial solution + 80 μL of sterile water);

[0090] 3) Add 110 μL of sterilized YPD liquid medium and 10 μL of bacterial solution to the experimental wells, and use sterile water to adjust the total volume of the system to 200 μL. After the construction is completed, place the experimental system in a 30°C constant temperature incubator for incubation.

[0091] 4) After incubation, use a microplate reader to measure the OD value (OD600 value) of each experimental group at 600 nm. By comparing the OD600 values of different sample concentration gradients and the differences with the positive and negative controls, the inhibitory effect of the samples on the yeast can be clearly presented. The specific results are shown in Figure 1 and Figure 2 .

[0092] By comparing Figure 1 and Figure 2 , it can be seen that the taste-masking vinegar powder using highly branched cyclodextrin has a better antibacterial effect than the vinegar powder added with β-cyclodextrin flavoring agent.

[0093] Perform GS-MS odor test comparison on Example 2, Example 3, and Comparative Example 1, as follows:

[0094] Determine the odor substances of the vinegar powder samples of Example 2, Example 3, and Comparative Example 1 by GC-HMS (gas chromatography-high resolution mass spectrometry). Among them, the DB-Wax chromatographic column is 30 m x 0.25 mm x 0.25 μm; the column flow rate is 1.0 ml / min; the injection port temperature is 250°C; the column temperature is initially 40°C for 5 min, then increased to 220°C at a rate of 5°C / min, and then increased to 250°C at a rate of 25°C / min, and maintained for 7.5 min. Mass spectrometry conditions: EI source electron energy 70 eV, ion source temperature 250°C, mass scan range: 31-450 amu, quadrupole rod temperature 150°C. The collected mass spectrum is searched using the Nist spectrum library.

[0095] Solid phase microextraction SPME sampling: 5.0 ml sample was weighed into a headspace bottle, and sampling was performed by SPME (50 / 30 μm CAR / DVB / PDMS) at 60°C for 10 min, extraction for 30 min, and desorption for 5 min at the sampling port.

[0096] The specific results are shown in Table 1. Figure 3 .

[0097] By comparing the results of the GS-MS odor test of Comparative Example 2 (using highly branched cyclodextrin) and Comparative Example 1 (using β-cyclodextrin), it can be seen that, compared with the β-cyclodextrin-embedded vinegar powder, the taste-masking vinegar powder prepared in Example 2 has a significant masking effect on some sour substances, and the overall odor is softer, which meets the needs of food processing. It is shown that the highly branched cyclodextrin, colloid and emulsifier added in Example 2 produce a good synergistic effect. The highly branched cyclodextrin effectively encapsulates sour substances due to its unique structure, and the colloid and emulsifier further stabilize the system and enhance the encapsulation effect, so that the taste-masking vinegar powder can be better applied to the field of food preservation and prolong the shelf life.

[0098] In addition, Figure 3 The odor substance mass spectra of Comparative Example 1 (β-cyclodextrin-embedded vinegar powder, 20250330-ck), Example 1 (20250330-1) and Example 2 (20250330-2) taste-masking vinegar powder for GC-MS test. In this test, the retention time and peak area can be repeated, accurately qualitative, and can be detected in the sample, which has a significant contribution to the flavor of vinegar powder and a relatively stable composition. These components include more than 100 substances such as acids, aldehydes, alcohols and ketones. Peak area normalization method was used to compare and analyze the differences in odor components of the three, which can directly show that the odor components in the taste-masking vinegar powder are significantly reduced compared with the β-cyclodextrin-embedded vinegar powder. Even if there are some same components, their contents are significantly reduced. The above results show that the taste-masking vinegar powder has a significant odor masking advantage compared with the β-cyclodextrin-embedded vinegar powder.

[0099] The electronic nose odor test of Example 2, Example 3 and Comparative Example 1 was compared, as follows:

[0100] The odor characteristics of different vinegar powder samples were determined using a double-column gas-phase rapid electronic nose (Heracles II, Alpha M.O.S., Toulouse, France). The specific operation was as follows: 1 g of each vinegar sample was accurately weighed and placed in a headspace bottle. The sample size was set to 5000 μL, and the measurement was continuously performed at a heating temperature of 50°C for 20 min. The collection, injection, and detection temperatures were set to 50°C, 200°C, and 250°C, respectively. The heating program was as follows: the initial temperature was maintained at 50°C for 2 seconds, then increased from 50°C to 80°C at a rate of 1°C / s, then increased from 80°C to 250°C at a rate of 3°C / s, and maintained at 250°C for 15 seconds. To ensure the accuracy and reliability of the data, each sample was measured three times, and the results are shown in Table 1. Figure 4 and Figure 5 .

[0101] By comparing Figure 4 and Figure 5 It can be seen that all sensors (MXT-5-FID1 and

[0102] MXT-1701-FID2) showed positive response values; different vinegar powder samples had similar profiles and trends, but the odor response values were different, 1-1 was Comparative Example 1 (β-cyclodextrin-embedded vinegar powder), 2-1 and 3-1 were taste-masking vinegar powders of Example 2 and Example 3, respectively, and the closer to the outside, the larger the odor response value and the stronger the odor irritation. The above results show that the odor substance response value of the taste-masking vinegar powder is significantly smaller than that of the ordinary vinegar powder, and has a better shielding effect.

[0103] In the above examples, the description of each example has its own focus, and the parts not described in detail in a certain example can be referred to the related description of other examples.

[0104] The above is only a preferred embodiment of the present application, and is not intended to limit the present application in any form. Although the present application has been disclosed as above with a preferred embodiment, it is not intended to limit the present application, and any person skilled in the art can make some changes or modifications to the above disclosed technical content without departing from the scope of the technical solution of the present application, to obtain equivalent embodiments with equivalent changes, but as long as it does not depart from the content of the technical solution of the present application, any simple modification, equivalent change and modification of the above embodiments according to the technical essence of the present application, all still belong to the scope of the technical solution of the present application.

Claims

1. A flavor-masking vinegar powder, characterized in that, It includes highly branched cyclodextrin and fermented vinegar; the weight ratio of the fermented vinegar to the highly branched cyclodextrin is 1:2 to 4; the highly branched cyclodextrin has a long-chain helical structure; the highly branched cyclodextrin has a molecular weight of 90 to 130 kDa and a DE value of 0.5 to 8.

2. The masking vinegar powder according to claim 1, characterized in that, The highly branched cyclodextrin has a cyclic structure in which glucose is bonded to the non-reducing end of dextrin via α-1,6 glycosidic bonds.

3. The masking vinegar powder according to claim 1, characterized in that, The highly branched cyclodextrin is prepared from waxy corn starch via a cyclization reaction of branching enzymes.

4. The masking vinegar powder according to claim 1, characterized in that, By weight, the masking vinegar powder comprises: 60-80 parts of fermented vinegar liquid and 20-30 parts of highly branched cyclodextrin.

5. The flavor-masking vinegar powder according to claim 4, characterized in that, The masking vinegar powder, by weight, further includes: 1 to 8 parts of colloid and 0.5 to 3 parts of emulsifier.

6. The masking vinegar powder according to claim 5, characterized in that, The colloid is selected from one or more of gum arabic, pectin and xanthan gum; the emulsifier is selected from one or more of mono- and diglyceride fatty acid esters, polyglyceride fatty acid esters, sucrose fatty acid esters, Tween 80 and lecithin.

7. A method for preparing a flavor-masking vinegar powder, characterized in that, Its preparation methods include: 1) Dissolve the emulsifier in the fermented vinegar solution by stirring until the emulsifier is completely dissolved in the fermented vinegar solution to obtain mixture A; 2) Place the highly branched cyclodextrin and colloid in the mixture A and stir until dissolved to obtain mixture B; the weight ratio of the fermented vinegar to the highly branched cyclodextrin is 1:2 to 4; the molecular weight of the highly branched cyclodextrin is 90 to 130 KD and the DE value is 0.5 to 8; the highly branched cyclodextrin has a long-chain helical structure. 3) The mixture B is sheared, homogenized, and dried to obtain flavor-masking vinegar powder.

8. The preparation method according to claim 7, characterized in that, The preparation method of the highly branched cyclodextrin includes: 1) Add waxy corn starch to water to prepare a 20% to 50% (W / V) suspension, and treat it at 115 to 121℃ for 20 to 40 minutes to gelatinize the starch; 2) Cool the gelatinized starch solution to 60-70℃, adjust the pH to 6.0-8.0, then add starch branching enzyme, and enzymatically hydrolyze at 60-70℃ for 6-12 hours. Then adjust the temperature to 100℃ and keep warm until the starch branching enzyme is inactivated. Cool to room temperature, centrifuge, and obtain the supernatant. The amount of starch branching enzyme added is 50-500u per gram of waxy corn starch. 3) Mix the alcohol with the supernatant, centrifuge at 6000-80000×g for 5-10 minutes, remove the supernatant, and take the precipitate; the volume ratio of the supernatant to the volume of the alcohol is 1:1-2. 4) Place the precipitate in water, and after it is completely dissolved, dry it to obtain the highly branched cyclodextrin; the volume ratio of the precipitate to the water is 1:0.5-1.

9. The preparation method according to claim 7, characterized in that, The drying process is spray drying; the inlet air temperature of the spray drying is 170-180℃, and the outlet air temperature is 80-90℃; the homogenization pressure is 20-30MPa; the number of homogenization cycles is 1-3; the shearing time is 5-10min, and the rotation speed is 8000-10000 rpm.

10. A condiment, characterized in that, The seasoning contains the masking vinegar powder as described in claims 1 to 6.

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