Mutton aroma enhancement formula with spleen invigorating and stagnation eliminating functions and preparation method of mutton aroma enhancement formula

Abstract

The invention discloses a mutton aroma enhancement formula with spleen invigorating and stagnation eliminating functions and a preparation method thereof, and belongs to the technical field of feed additives, and the mutton aroma enhancement formula comprises the following components in percentage by mass based on dry substances of a concentrate supplement: 0.5%-1.0% of hawthorn, 1.0%-2.0% of lotus leaf, 0.8%-1.2% of pericarpium citri reticulatae, 0.02%-0.05% of rosemary extract or 0.3%-0.5% of rosemary powder, 0.5%-1.0% of radix ophiopogonis or adenophora stricta, and 0.5%-1.0% of poria cocos. The total addition amount of the formula is 4.3%-6.7%; based on the combination of the traditional Chinese medicine syndrome differentiation principle and the modern nutriology theory, all the components have a synergistic effect, the multiple effects of invigorating the spleen to eliminate stagnation, regulating and controlling fat, improving flavor and resisting oxidation are achieved, and the problems that fat deposition is uneven and the mutton quality is poor in traditional fattening are solved.

Description

Technical Field

[0001] This invention belongs to the field of feed additive technology, and in particular relates to a mutton flavoring formula with spleen-strengthening and stagnation-resolving functions and its preparation method. Background Technology

[0002] In the traditional fattening process of ewe lambs, the main goal is to pursue daily weight gain, which often leads to uneven fat deposition, excessive accumulation of subcutaneous and visceral fat, and insufficient intramuscular fat deposition. At the same time, there are problems such as strong mutton smell, poor tenderness, poor water retention, and short shelf life, which make it difficult to meet the needs of the high-end market. In the existing technology, although there are some feed additives used to improve the quality of mutton, they have the drawback of being single-function: either they only focus on promoting growth and fat deposition, ignoring the regulation of fat distribution; or they only focus on flavor improvement, lacking the conditioning of animal digestive function, and some additives may have residual risks. Summary of the Invention

[0003] The purpose of this invention is to provide a mutton flavoring formula with spleen-strengthening and stagnation-resolving functions and its preparation method in order to solve the above-mentioned problems. On the one hand, in order to achieve the above objectives, the present invention adopts the following technical solution: a mutton flavoring formula with spleen-strengthening and stagnation-resolving functions, which, based on the mass percentage of dry matter in the concentrate supplement, includes the following components: hawthorn 0.5%-1.0%, lotus leaf 1.0%-2.0%, dried tangerine peel 0.8%-1.2%, rosemary extract 0.02%-0.05% or rosemary powder 0.3%-0.5%, ophiopogon japonicus or glehnia littoralis 0.5%-1.0%, and poria cocos 0.5%-1.0%; the total addition amount of the formula is 4.3%-6.7%. As a further description of the above technical solution: The rosemary extract contains no less than 5% carrageenan. On the other hand, in order to achieve the above objectives, the present invention employs the following method: a method for preparing a mutton flavor-enhancing formula with spleen-strengthening and stagnation-resolving functions, comprising the following steps: 1) Raw material pretreatment: Select hawthorn, lotus leaf, tangerine peel, ophiopogon japonicus (or glehnia littoralis) and poria cocos that are free from mold and impurities, wash and dry them, and then pulverize them to 80-120 mesh to obtain fine powder of each Chinese medicine; select rosemary extract or rosemary powder that meets the standards for later use. 2) Accurate weighing: Weigh each pretreated component according to the mass percentage described in claim 1; 3) Mixing: First, put hawthorn powder and poria powder into a mixer and mix at low speed for 5-8 minutes. Then add lotus leaf powder, dried tangerine peel powder, and ophiopogon (or glehnia) powder and mix at medium speed for 10-15 minutes. Finally, add rosemary extract or rosemary powder and mix at high speed for 15-20 minutes to ensure that the coefficient of variation of the mixing uniformity is ≤7%. 4) Inspection and Packaging: The moisture content, particle size and uniformity of the mixed formula are tested. The moisture content is controlled below 8%. After passing the test, vacuum packaging is used to obtain the finished product. As a further description of the above technical solution: In step 1), the drying temperature is 50-60℃ and the drying time is 4-6 hours to ensure that the moisture content of the raw material is reduced to below 8%. As a further description of the above technical solution: In step 3), the low-speed speed of the mixer is 30-50 r / min, the medium-speed speed is 60-80 r / min, and the high-speed speed is 100-120 r / min. In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are: 1. In this invention, by combining the principles of TCM syndrome differentiation and treatment with modern nutritional theory, the components work synergistically to achieve multiple effects such as strengthening the spleen and resolving stagnation, regulating fat, enhancing flavor, and anti-oxidation, thus solving the problems of uneven fat deposition and poor mutton quality in traditional fattening. 2. In this invention, the preparation method is simple, the mixing uniformity is high, the product has good stability, and it is easy to carry out industrial production and promotion. 3. This invention can significantly improve the quality of lamb carcasses and mutton, extend the product shelf life, enhance the market competitiveness of mutton, and bring significant economic benefits to breeding enterprises, thus having broad application prospects. Attached Figure Description

[0004] Figure 1 A flowchart illustrating the preparation method of a mutton flavoring formula with spleen-strengthening and stagnation-resolving functions. Detailed Implementation

[0005] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Example 1: A flavor-enhancing formula for mutton with spleen-strengthening and stagnation-resolving functions, comprising the following components by mass percentage of dry matter in concentrated feed: hawthorn 0.8%, lotus leaf 1.5%, dried tangerine peel 1.0%, rosemary extract 0.03% (with 6% oxalic acid content), ophiopogon japonicus 0.8%, and poria cocos 0.8%; the total addition amount of the formula is 5.0%. The preparation method of this formulation includes the following steps: S01: Raw material pretreatment: Select hawthorn, lotus leaf, tangerine peel, ophiopogon japonicus and poria cocos that are free from mold and impurities, wash them and dry them at 55℃ for 5 hours until the moisture content is reduced to 7%, then pulverize them to 100 mesh to obtain fine powder of each Chinese medicine; select rosemary extract with 6% oxalic acid content for later use. S02: Accurate weighing: Weigh 0.8kg of hawthorn powder, 1.5kg of lotus leaf powder, 1.0kg of dried tangerine peel powder, 0.03kg of rosemary extract, 0.8kg of Ophiopogon japonicus powder, and 0.8kg of Poria cocos powder according to the above proportions (based on 100kg of concentrated feed supplement). S03: Mixing: First, put hawthorn powder and poria powder into a mixer and mix at a low speed of 40 r / min for 6 minutes. Then add lotus leaf powder, dried tangerine peel powder and ophiopogon japonicus powder and mix at a medium speed of 70 r / min for 12 minutes. Finally, add rosemary extract and mix at a high speed of 110 r / min for 18 minutes. The coefficient of variation of the mixing uniformity is 5%. S04: Inspection and Packaging: The product is tested for moisture content of 6.5% and particle size of 100 mesh accounts for 98%. After passing the test, it is vacuum-packed to obtain the finished product. Experimental results verification: Thirty healthy female lambs weighing approximately 70 catties were selected and randomly divided into a control group (10 lambs) and an experimental group (20 lambs, divided into experimental group 1 and experimental group 2, using the formulations of Example 1 and Example 2 respectively). The control group was fed a basal concentrate supplement, while the experimental group was fed the basal concentrate supplement with the corresponding formulation. Both groups were fed the same daily nutrient levels and feeding management program, and were fattened to 85-95 catties for slaughter. Relevant indicators were then tested. The slaughter rate, net meat rate, and eye muscle area of ​​the experimental group were significantly higher than those of the control group, while the backfat thickness was significantly lower than that of the control group, indicating that the formula of the present invention can effectively optimize the composition of the lamb carcass and improve the quality of the carcass. The shear force and drip loss of the experimental group were significantly lower than those of the control group, while the a* value, intramuscular fat content and unsaturated fatty acid ratio were significantly higher than those of the control group, indicating that the formula of the present invention can effectively improve the tenderness, water retention, meat color stability and health properties of mutton. The mutton in the experimental group had a significantly reduced gamey smell and a light herbal aroma. HS-SPME-GC-MS analysis showed a richer variety of volatile flavor compounds. The activity of antioxidant enzymes in the muscle was significantly higher than that in the control group, the TBARS value was significantly lower than that in the control group, and the shelf life was extended by 2-3 days. Sensory evaluation results showed that the mutton in the experimental group scored significantly higher than that in the control group in terms of tenderness, flavor, and juiciness. The above experimental results show that the formula of the present invention can effectively achieve the goals of strengthening the spleen and resolving stagnation, optimizing fat deposition, and improving the flavor and quality of mutton, with significant application effects. Example 2 A flavor-enhancing formula for mutton with spleen-strengthening and stagnation-resolving functions, comprising the following components by mass percentage of dry matter in concentrated feed: hawthorn 0.5%, lotus leaf 2.0%, dried tangerine peel 1.2%, rosemary powder 0.5%, sand ginseng 1.0%, and poria cocos 0.5%; the total addition amount of the formula is 6.7%. The preparation method of this formulation includes the following steps: S01: Raw material pretreatment: Select hawthorn, lotus leaf, tangerine peel, sand ginseng and poria cocos that are free from mold and impurities, wash them and dry them at 60℃ for 4 hours until the moisture content is reduced to 6%, then pulverize them to 120 mesh to obtain fine powder of each Chinese medicine; select fresh rosemary powder that is free from mold for later use. S02: Accurate weighing: Weigh 0.5kg of hawthorn powder, 2.0kg of lotus leaf powder, 1.2kg of dried tangerine peel powder, 0.5kg of rosemary powder, 1.0kg of sand ginseng powder, and 0.5kg of poria cocos powder according to the above proportions (based on 100kg of concentrated feed supplement). S03: Mixing: First, put hawthorn powder and poria powder into the mixer and mix at a low speed of 50 r / min for 5 minutes. Then add lotus leaf powder, dried tangerine peel powder and sand ginseng powder and mix at a medium speed of 80 r / min for 10 minutes. Finally, add rosemary powder and mix at a high speed of 120 r / min for 15 minutes. The coefficient of variation of the mixing uniformity is 6%. S04: Inspection and Packaging: The product is tested for moisture content of 6.2% and particle size of 120 mesh accounts for 96%. After passing the test, it is vacuum-packed to obtain the finished product. Experimental results verification: Thirty healthy female lambs weighing approximately 70 catties were selected and randomly divided into a control group (10 lambs) and an experimental group (20 lambs, divided into experimental group 1 and experimental group 2, using the formulations of Example 1 and Example 2 respectively). The control group was fed a basal concentrate supplement, while the experimental group was fed the basal concentrate supplement with the corresponding formulation. Both groups were fed the same daily nutrient levels and feeding management program, and were fattened to 85-95 catties for slaughter. Relevant indicators were then tested. The slaughter rate, net meat rate, and eye muscle area of ​​the experimental group were significantly higher than those of the control group, while the backfat thickness was significantly lower than that of the control group, indicating that the formula of the present invention can effectively optimize the composition of the lamb carcass and improve the quality of the carcass. The shear force and drip loss of the experimental group were significantly lower than those of the control group, while the a* value, intramuscular fat content and unsaturated fatty acid ratio were significantly higher than those of the control group, indicating that the formula of the present invention can effectively improve the tenderness, water retention, meat color stability and health properties of mutton. The mutton in the experimental group had a significantly reduced gamey smell and a light herbal aroma. HS-SPME-GC-MS analysis showed a richer variety of volatile flavor compounds. The activity of antioxidant enzymes in the muscle was significantly higher than that in the control group, the TBARS value was significantly lower than that in the control group, and the shelf life was extended by 2-3 days. Sensory evaluation results showed that the mutton in the experimental group scored significantly higher than that in the control group in terms of tenderness, flavor, and juiciness. The above experimental results show that the formula of the present invention can effectively achieve the goals of strengthening the spleen and resolving stagnation, optimizing fat deposition, and improving the flavor and quality of mutton, with significant application effects. Example 3 A flavor-enhancing formula for mutton with spleen-strengthening and stagnation-resolving functions, comprising the following components by mass percentage of dry matter in concentrated feed: hawthorn 1.0%, lotus leaf 1.0%, dried tangerine peel 0.8%, rosemary extract 0.05% (with 5% oxalic acid content), ophiopogon japonicus 0.5%, and poria cocos 1.0%; the total addition amount of the formula is 4.35%. The preparation method of this formulation includes the following steps: S01: Raw material pretreatment: Select hawthorn, lotus leaf, tangerine peel, ophiopogon japonicus and poria cocos that are free from mold and impurities, wash them and dry them at 50℃ for 6 hours until the moisture content is reduced to 7.5%, then pulverize them to 80 mesh to obtain fine powder of each Chinese medicine; select rosemary extract with 5% oxalic acid content for later use. S02: Accurate weighing: Weigh 1.0 kg of hawthorn powder, 1.0 kg of lotus leaf powder, 0.8 kg of dried tangerine peel powder, 0.05 kg of rosemary extract, 0.5 kg of Ophiopogon japonicus powder, and 1.0 kg of Poria cocos powder according to the above proportions (based on 100 kg of concentrated feed supplement). S03: Mixing: First, put hawthorn powder and poria powder into a mixer and mix at a low speed of 30 r / min for 8 minutes. Then add lotus leaf powder, dried tangerine peel powder and ophiopogon japonicus powder and mix at a medium speed of 60 r / min for 15 minutes. Finally, add rosemary extract and mix at a high speed of 100 r / min for 20 minutes. The coefficient of variation of the mixing uniformity is 4%. S04: Inspection and Packaging: The product is tested for moisture content of 7.0% and particle size of 80 mesh accounts for 97%. After passing the test, it is vacuum-packed to obtain the finished product. Experimental results verification: Thirty healthy female lambs weighing approximately 70 catties were selected and randomly divided into a control group (10 lambs) and an experimental group (20 lambs, divided into experimental group 1 and experimental group 2, using the formulations of Example 1 and Example 2 respectively). The control group was fed a basal concentrate supplement, while the experimental group was fed the basal concentrate supplement with the corresponding formulation. Both groups were fed the same daily nutrient levels and feeding management program, and were fattened to 85-95 catties for slaughter. Relevant indicators were then tested. The slaughter rate, net meat rate, and eye muscle area of ​​the experimental group were significantly higher than those of the control group, while the backfat thickness was significantly lower than that of the control group, indicating that the formula of the present invention can effectively optimize the composition of the lamb carcass and improve the quality of the carcass. The shear force and drip loss of the experimental group were significantly lower than those of the control group, while the a* value, intramuscular fat content and unsaturated fatty acid ratio were significantly higher than those of the control group, indicating that the formula of the present invention can effectively improve the tenderness, water retention, meat color stability and health properties of mutton. The mutton in the experimental group had a significantly reduced gamey smell and a light herbal aroma. HS-SPME-GC-MS analysis showed a richer variety of volatile flavor compounds. The activity of antioxidant enzymes in the muscle was significantly higher than that in the control group, the TBARS value was significantly lower than that in the control group, and the shelf life was extended by 2-3 days. Sensory evaluation results showed that the mutton in the experimental group scored significantly higher than that in the control group in terms of tenderness, flavor, and juiciness. The above experimental results show that the formula of the present invention can effectively achieve the goals of strengthening the spleen and resolving stagnation, optimizing fat deposition, and improving the flavor and quality of mutton, with significant application effects. The efficacy and synergistic effects of each component in the formulation of this invention are as follows: Hawthorn: It aids digestion, promotes qi circulation, and disperses blood stasis. Its flavonoids are beneficial to lipid metabolism and help digest high-energy diets, shifting from "promoting digestion" to "aiding metabolism," thus providing a synergistic effect for fat-reducing components. Lotus leaf: As the principal herb, it clears heat and dampness, and promotes the upward movement of clear yang. The lotus leaf alkaloids it contains can regulate lipid metabolism, reduce fat synthesis, and promote fat oxidation, which is the core of "oil control" and specifically regulates body fat deposition. Dried tangerine peel: It regulates qi and strengthens the spleen, dries dampness and resolves phlegm. When the dosage is increased, it is promoted to the assistant medicine to enhance the power of "regulating qi and resolving phlegm". It works with lotus leaf to resolve "phlegm and dampness" (fat). Its aromatic hydrocarbons provide flavor for mutton. It has the dual functions of "regulating qi and resolving phlegm" and "flavor improvement". Rosemary extract / powder: As an auxiliary medicine, it has aromatic properties, strong antioxidant properties, and is rich in natural antioxidants such as carrageenan and rosmarinic acid. It can inhibit the oxidation of mutton fat, maintain the bright red color of the meat, and extend the shelf life. At the same time, it forms a unique herbal aroma, which is the core of enhancing the commercial attributes of meat products. Ophiopogon japonicus (or Adenophora stricta): As an adjuvant, it nourishes yin and generates fluids, moistens the lungs and clears the heart, balances the "stomach heat" that may be caused by high-energy diets and the "yin deficiency" in the later stages of lambing, prevents the prescription from being too warm and dry, and has the potential benefit of improving the juiciness of meat; Poria cocos: It strengthens the spleen and eliminates dampness, assists lotus leaf in excreting metabolic products, maintains the body in a "clean" state, and works with lotus leaf to achieve the effect of "fat reduction". The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A flavor-enhancing formula for mutton with spleen-strengthening and stagnation-resolving functions, characterized in that: The formula comprises the following components by mass percentage of dry matter in the concentrate supplement: hawthorn 0.5%-1.0%, lotus leaf 1.0%-2.0%, dried tangerine peel 0.8%-1.2%, rosemary extract 0.02%-0.05% or rosemary powder 0.3%-0.5%, ophiopogon japonicus or glehnia littoralis 0.5%-1.0%, and poria cocos 0.5%-1.0%; the total addition amount of the formula is 4.3%-6.7%.

2. The mutton flavor-enhancing formula with spleen-strengthening and stagnation-resolving functions according to claim 1, characterized in that, The rosemary extract contains no less than 5% carrageenan.

3. A method for preparing a mutton flavor-enhancing formula with spleen-strengthening and stagnation-resolving functions as described in claim 1 or 2, characterized in that, Includes the following steps: 1) Raw material pretreatment: Select hawthorn, lotus leaf, tangerine peel, ophiopogon japonicus (or glehnia littoralis) and poria cocos that are free from mold and impurities, wash and dry them, and then pulverize them to 80-120 mesh to obtain fine powder of each Chinese medicine; select rosemary extract or rosemary powder that meets the standards for later use. 2) Accurate weighing: Weigh each pretreated component according to the mass percentage described in claim 1; 3) Mixing: First, put hawthorn powder and poria powder into a mixer and mix at low speed for 5-8 minutes. Then add lotus leaf powder, dried tangerine peel powder, and ophiopogon (or glehnia) powder and mix at medium speed for 10-15 minutes. Finally, add rosemary extract or rosemary powder and mix at high speed for 15-20 minutes to ensure that the coefficient of variation of the mixing uniformity is ≤7%. 4) Inspection and Packaging: The moisture content, particle size and uniformity of the mixed formula are tested. The moisture content is controlled below 8%. After passing the test, vacuum packaging is used to obtain the finished product.

4. The preparation method of the mutton flavor-enhancing formula with spleen-strengthening and stagnation-resolving functions according to claim 3, characterized in that, In step 1), the drying temperature is 50-60℃ and the drying time is 4-6 hours to ensure that the moisture content of the raw material is reduced to below 8%.

5. The preparation method of the mutton flavor-enhancing formula with spleen-strengthening and stagnation-resolving functions according to claim 3, characterized in that, In step 3), the low-speed speed of the mixer is 30-50 r / min, the medium-speed speed is 60-80 r / min, and the high-speed speed is 100-120 r / min.

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