Application of spice composition in process of inhibiting salted egg yolk from argillization

Abstract

The invention discloses application of a spice composition in a salted egg yellow argillization inhibition process, and belongs to the technical field of deep processing of egg products. The spice composition provided by the invention comprises a first composition and a second composition. Wherein the first composition comprises cinnamon, clove, pepper, anise and fennel; the second composition comprises lysimachia sikokiana, murraya paniculata, fennel, rhizoma kaempferiae and oregano. The mass ratio of the first composition to the second composition is 1: (0.5-1.5). According to the method, spices are creatively adopted as a modifier for preventing egg yolk from being muddy in the storage process of the salted eggs. Not only is the use of food additives such as traditional antioxidants and water-retaining agents avoided, but also the egg yolk muddy phenomenon caused by oxidation of protein lipid and over-high internal water activity in the storage process of the salted egg finished product is delayed.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of deep processing of egg products, and particularly relates to application of a spice composition in inhibiting the mudification of salted egg yolk. BACKGROUND

[0002] Salted egg yolk is a traditional egg product, which has a special flavor of loose sand texture and rich salty flavor, and rich nutritional value, and is widely used in various food processing. Salted egg yolk usually appears in the market in the form of separation after whole egg pickling or directly as a stuffing, seasoning and other product forms. For example, salted egg yolk is often added to rice dumplings to make salted egg yolk rice dumplings as stuffing when the Dragon Boat Festival is coming, and is processed into salted egg yolk moon cakes during the Mid-Autumn Festival.

[0003] Salted egg yolk comes from a traditional egg product, salted egg. Salted egg is pickled in a certain concentration of salt water, and its internal structure will change as the salt penetrates. After maturation, a hard shell will form on the surface of the salted egg yolk, and a loose aggregate will form inside, with oil seeping out. The processing technology of salted egg generally includes traditional pickling method and modern new technology pickling method. The former mainly uses saturated salt water to soak salted eggs, and the process is simple and the product has unique flavor; the latter usually combines water circulation, vacuum pressure reduction, pulse pressure and other technologies to accelerate the penetration of salt, and has excellent and stable quality and shorter production cycle.

[0004] Whether it is salted egg whole egg or salted egg yolk alone, after being made, it needs to go through storage, transportation, sales and other processes before it can be circulated to consumers. During this process, the quality of salted egg, such as flavor and taste, will change as the storage time is prolonged, and serious problems may even occur. The quality change of salted egg is mainly due to the change of its internal ingredients, such as protein and lipid, which will continuously chemically react to produce volatile substances such as ketones and aldehydes during storage. These substances are the basis for the unique flavor of salted egg, but also the root cause of its quality deterioration. Among them, the mudification of salted egg yolk is one of the typical problems.

[0005] Mudification of salted egg yolk refers to the change of the internal protein and yolk structure of salted egg after a period of storage, the texture gradually becomes sticky, loses the original loose sand and oil flow texture of salted egg yolk, and the quality of salted egg deteriorates. Currently, the factors leading to mudification of salted egg yolk mainly include two aspects. On the one hand, the temperature is too high during the pickling process of salted egg, which leads to the degradation of lipoprotein in egg yolk, and on the other hand, the microstructure of egg yolk changes during long-term storage, such as weakening of the combination of protein and lipid, change of water content, decrease of soluble protein content, denaturation of protein and lipid oxidation, etc.

[0006] To inhibit the mud phenomenon of salted egg yolk, the main processing methods are low-temperature storage, vacuum packaging and other ways to delay the oxidation rate of protein and lipid in egg yolk. In addition, it has also been reported that antioxidants are used to prevent excessive oxidation of protein. For example, the existing patent CN116008572A discloses that during the pickling of salted eggs, plant sterols and other antioxidants are added to prevent excessive oxidation of high-density lipoprotein to improve the mud deterioration phenomenon of salted egg yolk.

[0007] Spices are often used as seasonings in food processing and even daily food cooking in China, and belong to the auxiliary materials in food raw materials. In the pickling of salted eggs, spices are also a common seasoning. For example, the existing technology CN101810345A discloses a pickling method of multi-flavor salted eggs. In this pickling method, spices composed of star anise, Chinese prickly ash, fennel and clove are used to enrich the variety of salted eggs and improve the flavor of salted eggs. For another example, the existing technology CN109090498A discloses a new process method for pickling salted eggs. In this process method, 0.07-0.12% of spices by mass of the soaking liquid water are added to improve the fresh and fragrant taste of duck eggs and avoid the traditional single taste. Although there have been reports on the use of various spices in the pickling process of salted eggs in recent years, they are all used as flavorings to adjust the taste of salted eggs. SUMMARY

[0008] The present application aims to provide a new direction and idea for solving the mud problem of existing salted egg yolk, by not adding additional antioxidants, water-retaining agents and other food additives, using spices as an improver to improve the mud problem of salted egg yolk during long-term storage, thereby improving the storage stability and product quality of salted egg yolk.

[0009] To solve the above technical problems, the present application provides an application method of a spice composition in inhibiting the mud process of salted egg yolk, and the specific technical solutions are as follows:

[0010] The application of the spice composition in inhibiting the mud process of salted egg yolk, wherein the spice composition comprises a first composition and a second composition. The first composition comprises cassia, clove, Chinese prickly ash, star anise and fennel; the second composition comprises artemisia japonica, thymus serpyllum, fennel, kaempferia and oregano; the mass ratio of the first composition to the second composition is: first composition: second composition = 1: (0.5-1.5).

[0011] Preferably, the first composition comprises the following components in parts by weight: cassia 1.0-2.2 parts; clove 0.8-1.2 parts; Sichuan pepper 0.3-0.6 parts; star anise 1.0-1.6 parts; fennel 0.5-1.2 parts; and the second composition comprises the following components in parts by weight: hyssop 0.5-1.2 parts; thousand leaf 0.5-1.2 parts; fennel 0.2-0.6 parts; kaempferia 0.2-0.6 parts; and origanum 0.2-0.6 parts.

[0012] More preferably, the first composition comprises the following components in parts by weight: cassia 2 parts; clove 1 part; Sichuan pepper 0.5 part; star anise 1.5 parts; fennel 1 part; and the second composition comprises the following components in parts by weight: hyssop 1 part; thousand leaf 1 part; fennel 0.5 part; kaempferia 0.5 part; and origanum 0.5 part.

[0013] Preferably, the second composition is soaked in 38-60° baijiu for 3-5 hours before use, and the soaking liquid is obtained after filtration.

[0014] Preferably, in the process of salting eggs, 15-20g of the spice composition and 100-150g of salt are used for every 10 eggs, and the saturation of the salt water used for soaking is 80-100%.

[0015] More preferably, the volume ratio of baijiu to water used in the brine is 1: (40-60).

[0016] Preferably, the steps of salting eggs are as follows:

[0017] (1) The components of the first composition and the second composition are weighed according to the proportions, and the components of the first composition are mixed to obtain a first composition package. The second composition is soaked in baijiu for 3-5 hours, and the baijiu soaking liquid is obtained after filtration;

[0018] (2) A salt water solution with a saturation of 80-100% is prepared, and the first composition package obtained in step (1) and the baijiu soaking liquid of the second composition are sequentially added to the salt water solution and mixed uniformly to form a brine; then the eggs that have been cleaned are placed in the brine for salting;

[0019] (3) The salted eggs after step (2) are taken out, dried, and packaged, and the finished product is obtained after maturation and cooling.

[0020] Preferably, the salting in step (2) is carried out at 20-25°C for 30-40 days.

[0021] Preferably, the maturation in step (3) refers to a maturation treatment at 100-121°C for 10-20 minutes.

[0022] Compared with the prior art, the application has the following beneficial effects:

[0023] The application creatively uses the spice composition as an anti-muddling agent during the storage of the salted eggs, on the one hand, the spice is a common food source auxiliary material in the food processing process, and its food safety is obviously better than that of the food additive, so that no other food additive such as antioxidant needs to be used after the spice composition is used; on the other hand, during the storage, the salted egg sample treated by the spice composition shows excellent anti-muddling effect. It is found through experiments that the use effect of the spice is not weaker than that of the traditional antioxidant BHA / BHT, and even is more excellent in the soluble protein content and other indexes. It is shown that the use of the spice composition can effectively replace the traditional food additive, effectively delay the oxidation of the protein and the lipid in the salted egg yolk during the storage, inhibit the water movement, and is beneficial to prolong the storage period of the salted egg yolk. BRIEF DESCRIPTION OF DRAWINGS

[0024] The accompanying drawings, which form a part of the present application, are used to provide further understanding of the present application, and the illustrative embodiments of the present application and their description are used to explain the present application, and do not constitute improper limitations on the present application. In the drawings:

[0025] Figure 1 The figures are the appearance real pictures of the samples of example 3, comparative examples 1-3 and the blank control group at different storage times. Among them, a is example 3;b is comparative example 1;c is comparative example 2;d is comparative example 3;e is the blank control group.

[0026] Figure 2 The change of the soluble protein content of the salted egg yolk in the salted eggs prepared in example 3, comparative examples 1-3 during different storage periods.

[0027] Figure 3 The change of the carbonyl content of the salted egg yolk in the salted eggs prepared in example 3, comparative examples 1-3 during different storage periods.

[0028] Figure 4 The change of the PV value of the salted egg yolk in the salted eggs prepared in example 3, comparative examples 1-3 during different storage periods.

[0029] Figure 5 The T2 relaxation analysis diagram of the salted eggs prepared in example 3 during different storage periods.

[0030] Figure 6 The T2 relaxation analysis diagram of the salted eggs prepared in comparative example 1 during different storage periods.

[0031] Figure 7 The T2 relaxation analysis diagram of the salted eggs prepared in comparative example 2 during different storage periods.

[0032] Figure 8T2 relaxation analysis chart of the salted eggs prepared in Comparative Example 3 during different storage periods.

[0033] Figure 9 MRI analysis chart of the salted egg yolk in the salted eggs prepared in Example 3 and Comparative Examples 1-3 during different storage periods. Wherein, a is Example 3; b is Comparative Example 1; c is Comparative Example 2; d is Comparative Example 3. DETAILED DESCRIPTION

[0034] The embodiments of the present application are described in detail below with reference to the accompanying drawings, but the present application can be implemented by various different embodiments limited and covered by the claims.

[0035] The reagents, materials, methods and equipment used in the following examples are all conventional reagents, materials, methods and equipment in the art unless otherwise specified, which can be obtained by commercial channels by those skilled in the art.

[0036] The fresh duck eggs used in the following examples were all purchased from Qianhe Market in Dalian, Liaoning Province, with an egg laying period of 10 days, an egg weight of 65±2g, and no cracks or damage. The refined salt used was food grade and purchased from Dalian Salt Industry Co., Ltd. The sodium lactate, BHA / BHT and phosphate used were all purchased from Shanghai Aladdin Biochemical Technology Co., Ltd.

[0037] The color difference data of the products in the following examples were measured using a colorimeter purchased from American HunterLab Company, model UltraScan PRO.

[0038] Example 1

[0039] The present embodiment provides a pickling method for inhibiting the egg yolk muddling of salted eggs during storage by using spices. The spice composition used includes a first composition and a second composition. The first composition includes the following raw materials in parts by weight: cassia bark 2 parts; clove 1 part; Sichuan pepper 0.5 part; star anise 1.5 part; fennel 1 part. The second composition includes the following raw materials in parts by weight: thyme 1 part; pennyroyal 1 part; fennel 0.5 part; kaempferol 0.5 part; oregano 0.5 part. The mass ratio of the first composition to the second composition is 1:0.5. During pickling, 15g of the above spice composition and 100g of salt are used for every 10 duck eggs. The volume ratio of the liquor to water used during pickling is liquor:water = 1:40. The steps for pickling salted duck eggs using the above spice composition are as follows:

[0040] (1) The components of the first composition and the second composition are weighed according to the weight ratio, respectively. The components of the first composition are mixed and packaged to obtain a first composition package. The components of the second composition are soaked in 52° liquor for 4 hours, and then filtered to obtain a liquor soaking solution;

[0041] (2) prepare a brine solution with a saturation of 90%, and then sequentially add the first composition package and the second composition liquor into the brine solution to form a pickling solution; then put 50 duck eggs which have been cleaned into the pickling solution, and store them at 25°C for 30 days;

[0042] (3) take out the salted eggs after pickling, dry them, and then package them; after packaging, heat them at 100°C for 15 minutes, and then cool them to room temperature to obtain the finished product.

[0043] Example 2

[0044] The present embodiment provides a pickling method for inhibiting the egg yolk from becoming muddy during storage of salted eggs by using spices. The spice composition used in the present embodiment includes a first composition and a second composition. The first composition includes the following raw materials in parts by weight: cassia bark 2 parts, clove 1 part, Sichuan pepper 0.5 part, star anise 1.5 part, and fennel 1 part. The second composition includes the following raw materials in parts by weight: thyme 1 part, pennyroyal 1 part, fennel 0.5 part, kaempferia 0.5 part, and marjoram 0.5 part. The mass ratio of the first composition to the second composition is 1:1. During pickling, 20 g of the above-mentioned spice composition and 150 g of salt are used for every 10 duck eggs. The volume ratio of liquor to water used during pickling is liquor: water = 1:60. The steps for pickling salted duck eggs using the above-mentioned spice composition are as follows:

[0045] (1) weigh each component of the first composition and the second composition according to the weight ratio, mix the components of the first composition to form a package, and obtain a first composition package; and put the components of the second composition into 52° liquor and soak them for 4 hours, then filter to obtain a liquor soaking solution;

[0046] (2) prepare a brine solution with a saturation of 100%, and then sequentially add the first composition package and the second composition liquor into the brine solution to form a pickling solution; then put 50 duck eggs which have been cleaned into the pickling solution, and store them at 20°C for 40 days;

[0047] (3) take out the salted eggs after pickling, dry them, and then package them; after packaging, heat them at 121°C for 10 minutes, and then cool them to room temperature to obtain the finished product.

[0048] Example 3

[0049] The present embodiment provides a pickling method for inhibiting the yolk muddling of salted eggs during storage by using spices. The spice composition used in the present embodiment includes a first composition and a second composition. The first composition includes the following ingredients in the following weight ratios: cassia bark 2 parts, clove 1 part, Sichuan pepper 0.5 part, star anise 1.5 part, and fennel 1 part. The second composition includes the following ingredients in the following weight ratios: Chinese angelica 1 part, thousand mile herb 1 part, fennel 0.5 part, kaempferia 0.5 part, and marjoram 0.5 part. The mass ratio of the first composition to the second composition is 1:1.5. During the pickling process, 15 g of the above-mentioned spice composition and 100 g of salt are used for every 10 duck eggs. The volume ratio of the liquor to water used during the pickling process is 1:50. The steps for pickling salted duck eggs using the above-mentioned spice composition are as follows:

[0050] (1) The components of the first composition and the second composition are weighed according to the weight ratio, respectively. The first composition is mixed uniformly and then packaged to obtain a first composition package. The components of the second composition are soaked in 52° liquor for 4 hours, and then filtered to obtain a liquor soaking solution;

[0051] (2) A saltwater solution with a saturation degree of 90% is prepared. The first composition package obtained in step (1) and the liquor soaking solution of the second composition are sequentially added to the saltwater solution and mixed uniformly to form a pickling solution. Then, 50 clean duck eggs are placed in the pickling solution and pickled at 24°C for 30 days;

[0052] (3) The salted eggs after the pickling process in step (2) are taken out, air-dried, and then packaged. The packaged salted eggs are cooked at 100°C for 15 minutes, and then cooled to room temperature to obtain the finished product.

[0053] Comparative Example 1

[0054] The pickling process of the salted eggs in the present comparative example is the same as that in Example 3, but an equal amount of sodium lactate with a fresh-keeping and moisture-retention effect is used to replace the spice composition. Finally, salted eggs with a yolk muddling process delayed by the addition of sodium lactate are obtained.

[0055] Comparative Example 2

[0056] The pickling process of the salted eggs in the present comparative example is the same as that in Example 3, but an equal amount of a commonly used antioxidant BHA / BHT composition is used to replace the spice composition, wherein the amounts of BHA and BHT are equal. Finally, salted eggs with a yolk muddling process delayed by the addition of the BHA / BHT composition are obtained.

[0057] Comparative Example 3

[0058] The salted egg pickling process of the present comparative example is the same as that of Example 3, but an equal amount of phosphate with water retention function is used to replace the spice composition, and finally a salted egg is pickled by adding phosphate egg yolk mud process.

[0059] Example 1

[0060] In order to verify the change of the appearance color of the salted egg yolk of the salted eggs prepared in Example 3 and Comparative Examples 1-3 during storage, the salted eggs prepared in the above examples and comparative examples were packaged and subjected to accelerated storage test, and the color difference change of different salted egg samples during storage was determined.

[0061] (1) Packaging treatment method of whole salted egg

[0062] The storage treatment process of the whole salted egg is as follows: the surface moisture of the salted egg sample is wiped dry, and each is placed in a PA / PE (nylon / polyethylene) composite film vacuum bag, vacuum sealed and sealed.

[0063] (2) Accelerated storage test

[0064] The accelerated storage test of the salted egg mainly refers to the method of Xue H et al. (Xue H., Liu H., Zhang G., et al. Changes in physicochemical properties and lipid oxidation lead to the formation of mud on salted egg yolks during storage[J]. Food Chemistry, 2023, 409: 135341.), and the specific conditions are as follows: the storage temperature is 37℃, the sampling observation is carried out every five days, 5 salted eggs are taken out for analysis each time, and the accelerated storage test is stopped after 30 days.

[0065] (3) Determination of internal morphology and color difference of salted egg during storage

[0066] The inside of the salted egg yolk (cut in half along the long axis of the salted egg) of the samples taken at different storage intervals of Example 3, Comparative Examples 1-3, and the blank control sample pickled only with salted water was observed by taking pictures. At the same time, the color of Example 3 and Comparative Examples 1-3 was determined. The color determination method is as follows: the shell of the boiled salted egg is removed, the salted egg yolk is carefully taken out and wrapped with plastic wrap, and then the colorimeter is determined. The color is corrected with a standard white plate and a black plate, and the color is represented by L* (lightness), a* (red / green), and b* (yellow / blue).

[0067] The actual pictures of the salted eggs during different storage periods are shown in Figure 1 . From Figure 1It can be seen that the blank control group e without the addition of spices and other additives has obvious mud phenomenon after 20 days of storage after 30 days of pickling. Compared with the blank control group, the yolk inside the other experimental groups is in a relatively good state and does not appear mud phenomenon. It shows that the use of spices and three kinds of additives can effectively inhibit the mudification of salted yolk within 30 days of storage.

[0068] In order to further more accurately determine the effect difference of different additives, the change trend of each group of salted eggs during the storage process can be more clearly observed through the colorimetric analysis data. The colorimetric parameters (L*, a*, b*) as important indicators for measuring the appearance quality of salted eggs can quantitatively reflect the change of the color of salted yolk. The determination results are shown in Table 1.

[0069] From Table 1, it can be seen that the salted eggs prepared by using spices in Example 3 have the best colorimetric form during the 30-day storage period. The L* value (brightness), a* value (red / green) and b* value (yellow / blue) have small fluctuations during the whole storage period and are always maintained at a high level. The L* value at the initial stage of storage is 64.13±2.07, and the b* value is 20.03±0.09, indicating that the color is bright yellow and the oiliness texture is well maintained. Even after 30 days of storage, the L* value is still maintained at 73.95±0.05, and the b* value is 9.96±0.10, indicating that the addition of spices has a protective effect on the color and texture of salted yolk in salted eggs.

[0070] Table 1 Change of colorimetry of salted eggs prepared in Example 3 and Comparative Examples 1-3 during 30-day storage period

[0071] Days of storage L* a* b* 0 64.13±2.07 a 8.18±0.55 a 20.03±0.09 a 5 56.82±1.75 b 6.47±0.61 b 19.21±0.69 a 10 65.24±0.94 a 1.55±0.56 c 4.31±0.53c Spice group 15 62.21±2.09 a 2.12±0.51 c 7.35±0.14 c 20 74.09±1.69 c 2.58±0.46 c 7.63±0.62 c 25 67.25±1.13 d 3.03±0.94 d 14.97±0.81 b 30 73.95±0.05 c 2.58±0.04 c 9.96±0.10 c 0 52.98±0.07 a 4.26±0.03 a 14.90±0.18 a 5 52.97±2.13 a 3.20±0.44 b 10.04±0.82 b 10 49.66±2.81 b 2.38±0.35 c 11.69±1.73 b Sodium lactate group 15 55.24±0.04 a 2.03±0.03 c 8.56±1.22 c 20 51.08±8.06 a 3.28±0.43 b 8.90±2.24 d 25 60.58±0.43 c 2.96±0.23 b 5.27±0.03 c 30 64.16±0.58 c 2.73±0.24 c 4.81±0.42 c 0 53.96±3.67 a 7.44±1.55 a 21.74±7.82 a 5 77.29±0.14 c 5.79±0.36 b 24.42±3.28 a 10 61.84±1.05 b 4.24±0.32 b 6.25±0.27 c BHA / BHT group 15 70.33±0.05 c 2.30±0.12 d 15.19±9.32 b 20 64.64±5.76 b 3.16±1.45 c 12.31±2.80 b 25 68.28±5.87 c 3.72±1.49 c 5.16±0.29 c 30 59.26±4.68 b 1.91±0.18 d 5.36±1.28 c 0 61.40±8.16 b 8.17±4.63 a 16.32±1.41 b 5 63.65±9.26 b 3.75±1.53 b 9.53±2.14 c 10 54.64±3.16 c 4.19±1.39 b 20.13±0.84 a Phosphate group 15 55.45±8.54 c 1.83±0.50 c 12.71±3.19 c 20 57.18±9.23 b 3.72±2.00 b 4.46±0.98 d 25 76.11±1.26 a 3.28±0.66 b 6.18±0.67 d 30 66.40±2.08 b 1.47±1.88 c 6.08±2.45 d

[0072] Effect Example 2

[0073] In order to detect the change of soluble protein content in the salted eggs prepared in Example 3 and Comparative Examples 1-3 during the storage period, the soluble protein content of the samples taken at different storage periods was determined. The determination method is as follows: 5.000 g of crushed sample is accurately weighed and placed in a 50 mL centrifuge tube, then 45 mL of phosphate buffer solution with a concentration of 0.01 mol / L (pH 7.2) is added to the centrifuge tube, and the homogenizer is homogenized at a speed of 2000g for 3 min. The homogenized salted yolk solution is placed in a centrifuge and centrifuged at 6000g for 25 min. After centrifugation, the supernatant is taken and the soluble protein concentration is measured by BCA method. The determination results are shown in Table 2. Figure 2

[0074] From Table 2, it can be seen that the soluble protein content of the salted eggs prepared by using spices in Example 3 is the highest among the four groups. The soluble protein content of the salted eggs prepared by using spices in Example 3 is 1.62±0.01 g / 100 g, which is higher than that of the salted eggs prepared by using other additives in Comparative Examples 1-3. This shows that the addition of spices can effectively inhibit the loss of soluble protein in salted yolk during the storage period. Figure 2 ​It can be seen that the spice and the three additives all inhibited the decrease of soluble protein content to some extent, indicating that they all had a certain protective effect on the stability of protein in salted egg yolk, which could delay the oxidation and degradation of protein during storage. This may be because the natural ingredients in the spice have certain antioxidant effects, which can effectively inhibit the oxidative degradation of protein. The spice contains natural phenolic compounds, when this substance and other active substances enter the protein, they can form complexes with the protein, scavenge free radicals, and thus maintain the protein content in salted egg yolk. In terms of the decrease rate, the effects of spice (Example 3) and BHA / BHT (Comparative Example 2) are relatively good, and the effect of spice (Example 3) is better, and the soluble protein content decreases from 1.65 ± 0.02 mg / ml to 1.51 ± 0.03 mg / ml, and the decrease is only 0.14 mg / ml during the entire storage period.

[0075] Example 3

[0076] During the storage of salted egg yolk, protein oxidation will cause the side chain of amino acid residues to be oxidized, thereby generating carbonyl compounds. The higher the carbonyl content, the more obvious the protein oxidation, so the carbonyl content is also one of the important indicators for detecting protein oxidation. At the same time, the oxidation of carbonyl not only affects the protein content, but also causes great changes in the flavor and texture of salted egg yolk. Therefore, the carbonyl content in the salted egg yolk prepared in Example 3 and Comparative Examples 1-3 during storage was determined. The specific determination method is as follows:

[0077] First, 1 mL of protein solution with a concentration of 5 mg / mL was taken, and an equal volume of 10 mmol / L DNPH solution was added, and placed in a centrifuge tube, and reacted at room temperature for 1 h. Then, about 3 mL of trichloroacetic acid solution with a concentration of 0.2 g / mL was mixed with the reaction mixture, and centrifuged at 10000g at 4°C for 5 minutes, and the supernatant was discarded. Then, the precipitate was washed with a mixed solvent of ethyl acetate and ethanol (volume ratio 1:1). The precipitate was resuspended in 5 mL of 6 mol / L guanidine hydrochloride solution, and incubated at 37°C for 30 min. Finally, the obtained solution was centrifuged at 10000g for 10 min, and the supernatant was taken, and the absorbance was measured at 370 nm. The determination results are shown in Figure 3

[0078] From Figure 3 ​It can be seen that BHA / BHT (Comparative Example 2) has the best effect as a dedicated food antioxidant. Comparative Example 1 (sodium lactate) and Comparative Example 3 (phosphate) increase rapidly during storage. Among them, the carbonyl content of Comparative Example 1 increases from 4.11 ± 0.09 nmol / ml to 9.40 ± 0.21 nmol / ml after 10 days of storage. This shows that the two groups of additives are not good at inhibiting protein oxidation, which is consistent with the soluble protein content analysis described above. The carbonyl content of Example 3 using spices is 5.69 ± 0.29 nmol / ml after 30 days of storage, which is still lower than the content (6.20 ± 0.21 nmol / ml) of the sodium lactate group (Comparative Example 1) after 15 days of storage, indicating that the spice composition can effectively inhibit protein oxidation and delay the increase of carbonyl content.

[0079] Example 4

[0080] The PV value, i.e., the peroxide value, is an intermediate indicator of oil oxidation and spoilage, and is an important indicator for measuring oil oxidation and deterioration. A high PV value will generate more peroxides, which will seriously affect the flavor and texture of food. More seriously, it may also produce harmful oxidation products. Therefore, the PV content of the salted egg yolk prepared in Example 3 and Comparative Examples 1-3 during storage was determined. The specific determination method is as follows:

[0081] Accurately weigh 10.000 g of salted egg yolk sample in a wide-mouth bottle, add 50 mL of petroleum ether, shake well, mix thoroughly, and then stand for 12 h or more for extraction. Filter with a funnel containing anhydrous sodium sulfate, and evaporate the petroleum ether in a water bath at 35°C using a rotary evaporator. Dry the remaining sample thoroughly before use. Weigh 2.000 g of the sample into a 250 mL iodine flask, add 30 mL of a mixture of chloroform- glacial acetic acid, shake, add 1 mL of saturated potassium iodide solution and place in the dark for 3 min, add 100 mL of deionized water, and titrate the precipitated iodine with 0.01 mol / L sodium thiosulfate standard solution until the yellow color disappears. Add 1 mL of starch indicator and continue titration until the blue color completely disappears. Record the volume of standard solution consumed, and perform a blank test (0 addition group) to record the volume of sodium thiosulfate solution consumed V0. The calculation formula of the peroxide value of salted egg yolk is as follows:

[0082]

[0083] Note: X represents the peroxide value of the sample, V represents the volume of the standard solution consumed, V0 represents the volume of sodium thiosulfate consumed in the blank test, m represents the mass of the sample, and c represents the concentration of the sodium thiosulfate standard solution. The determination results are shown in Table 2. Figure 4

[0084] From the results of Examples 1-4, it can be seen that the spice composition of the present application can effectively inhibit protein oxidation and delay the increase of carbonyl content, and can effectively inhibit the oxidation of salted egg yolk and delay the increase of PV value. Figure 4 ​It can be seen that the BHA / BHT experimental group (Comparative Example 2) and the phosphate experimental group (Comparative Example 3) have poor control effect on lipid oxidation, and the PV values of the two groups reach 20.96 ± 0.91 meq O2 / kg and 18.18 ± 0.54 meq O2 / kg respectively in the later storage period. It shows that the two groups cannot well inhibit lipid oxidation. However, the PV value of the spice experimental group (Example 3) and the sodium lactate experimental group (Comparative Example 1) increases more slowly than the above two groups, and the PV values of the two groups are 9.74 ± 0.23 meq O2 / kg and 6.21 ± 0.09 meq O2 / kg respectively on the 30th day of storage. It shows that both of them can reduce the oxidation reaction of oil and fat to a certain extent during the storage period of salted eggs.

[0085] From the data of Effect Example 2, 3, 4, it can be seen that, in general, spices have more excellent overall performance in preventing protein and fat oxidation than other additives.

[0086] Effect Example 5

[0087] T2 relaxation analysis of low-field nuclear magnetic resonance can reflect the combination state of water and lipid in food, and also can reflect the water distribution in food and the dynamic change of water in food. Through the signal intensity of different relaxation times, T2 relaxation analysis can reveal the combination state and migration behavior of water in food. Since the salted egg yolk mudification has certain correlation with the water distribution and dynamic change during the storage period, the salted egg samples prepared by Example 3 and Comparative Examples 1-3 during the storage period are subjected to low-field nuclear magnetic resonance relaxation analysis.

[0088] The specific determination method is as follows: the intact salted duck eggs are respectively placed into a MesoQMR23-060H nuclear magnetic resonance analyzer, and the decay signals are sequentially collected by using a CPMG sequence. The diameter of the radio frequency coil is 60 mm, the relaxation signal uses parameters P1 of 24, P2 of 48, Tw value of 3500 ms, Tw value of 1500 ms, Ns of 8, and NECH of 1500. The Multi ExpInv Analysis software is used, and the iteration number is 1,000,00. The CPMG relaxation data are subjected to multi-exponential fitting by combining the iterative reconstruction technology, and the relaxation time is obtained by fitting. The data after inversion are subjected to unit mass processing as the basis for analyzing the change of each component. The determination results are shown in Table 2. Figures 5-8

[0089] From Table 2, it can be seen that the T Figures 5-8 of the four groups of samples 21 do not change obviously, which may be because the partial water in the salted egg yolk of the salted eggs is combined with the protein and lipid closely during the storage process and is not easy to change. The T 22 , T 23 ​There is a clear trend in the T values ​​of BHA / BHT (Comparative Example 2) and phosphate (Comparative Example 3). 22 T 23 The signal increased significantly, indicating an increase in the content of non-flowing water and free water in both groups of samples. Compared with the two additives mentioned above, the T of spices (Example 3) and sodium lactate (Comparative Example 1) was significantly higher. 22 T 23 The signal strength did not change significantly, especially in Example 3, throughout the entire storage period, T 23 The signal intensity change was less than 2 units. This indicates that the spice composition, which effectively inhibits protein lipid oxidation, also performs better in inhibiting the migration rate of water in salted egg yolks.

[0090] Example 6

[0091] Magnetic resonance imaging (MRI) can non-destructively monitor the distribution and dynamic changes of moisture and lipids in food, providing important information for studying the changes in the physicochemical properties of food during storage. Therefore, MRI analysis was performed on salted duck egg samples prepared in Example 3 and Comparative Examples 1-3 during storage. MRI images were obtained using a MesoQMR23-060H low-field nuclear magnetic resonance analyzer and Osirix imaging software. Specifically, whole salted duck eggs were placed in a 60mm diameter radio frequency coil, and images were taken using the MRI analyzer with a TR of 1600 ms and a TE of 50 ms. Proton density-weighted images were obtained using SE imaging sequences. Pseudo-color images were generated using Osirix software. The measurement results are as follows: Figure 9 As shown.

[0092] from Figure 9 It can be seen that during storage, the water activity signals of egg yolks and egg whites in all four groups of samples showed an increasing trend. This phenomenon may be related to the migration of water between egg yolks and egg whites and the influence of storage conditions on the internal structure of the samples. The increase in water activity signal of egg yolk in Example 3 was the most significant, indicating that spices can effectively prevent water movement and protein oxidation, maintaining the stability of the internal structure of the egg yolk. The increase in water activity signals in Comparative Examples 1 and 2 was also relatively significant. The water activity signals of these two groups of salted eggs on the 10th day of storage were similar to those of Example 3 on the 30th day of storage. This may be because although sodium lactate and BHA / BHT have certain antioxidant effects, their effects gradually weaken during long-term storage and cannot effectively prevent water movement and protein oxidation. The increase in water activity signal in Comparative Example 3 was the most significant. This may be because phosphate has a weak acid-base regulating effect and poor antioxidant capacity, and cannot effectively prevent water movement and protein oxidation, leading to an increase in water activity signal.

[0093] The above description is only the preferred embodiment of the present application, and is not intended to limit the present application. The present application can have various changes and modifications for those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. Use of a spice composition in inhibiting the process of salting egg yolk paste, characterized in that, The spice composition comprises a first composition and a second composition; the first composition comprises cassia bark, clove, Sichuan pepper, star anise, cumin; the second composition comprises chenopodium, thymus, cumin, kaempferia, oregano; the mass ratio of the first composition to the second composition is: first composition: second composition = 1: (0.5-1.5).

2. Use according to claim 1, characterized in that, The first composition comprises the following components in parts by weight: cassia bark 1.0-2.2 parts; clove 0.8-1.2 parts; Sichuan pepper 0.3-0.6 parts; star anise 1.0-1.6 parts; cumin 0.5-1.2 parts; the second composition comprises the following components in parts by weight: chenopodium 0.5-1.2 parts; thymus 0.5-1.2 parts; cumin 0.2-0.6 parts; kaempferia 0.2-0.6 parts; oregano 0.2-0.6 parts.

3. Use according to claim 2, characterized in that, The first composition comprises the following components in parts by weight: cassia bark 2 parts; clove 1 part; Sichuan pepper 0.5 part; star anise 1.5 parts; cumin 1 part; the second composition comprises the following components in parts by weight: chenopodium 1 part; thymus 1 part; cumin 0.5 part; kaempferia 0.5 part; oregano 0.5 part.

4. Use according to claim 1, characterized in that, The second composition is soaked in 38-60° baijiu for 3-5 hours before use, and the soaking liquid is obtained after filtration.

5. The use according to claim 1, characterized in that, During the salting process of salted eggs, 15-20g of the spice composition and 100-150g of salt are used for every 10 eggs, and the saturation of the salt water used for soaking is 80-100%.

6. Use according to claim 5, characterized in that, The volume ratio of baijiu to water used in the salting liquid is: 1: (40-60).

7. The use according to claim 1, characterized in that, The salting process of salted eggs is as follows: (1) The components of the first composition and the second composition are weighed according to the proportions, and the components of the first composition are mixed to obtain a first composition package; the second composition is soaked in baijiu for 3-5 hours, and the baijiu soaking liquid is obtained after filtration; (2) A salt water solution with a saturation of 80-100% is prepared, and the first composition package and the baijiu soaking liquid of the second composition obtained in step (1) are sequentially added to the salt water solution and mixed uniformly to form a salting liquid; then the eggs cleaned beforehand are placed in the salting liquid for salting; (3) The salted eggs after salting in step (2) are taken out, air-dried, and packaged, and the finished product is obtained after maturation and cooling.

8. Use according to claim 7, characterized in that, The salting in step (2) is carried out at 20-25°C for 30-40 days.

9. Use according to claim 7, characterized in that, The maturation in step (3) refers to the treatment at 100-121°C for 10-20 minutes.

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