High-temperature-cooking-resistant salty essence and application thereof in meat products

Abstract

The invention relates to the technical field of salty essence, in particular to high-temperature cooking resistant salty essence which is characterized by comprising the following components in parts by mass: 30-50 parts of hemoglobin, 10-20 parts of compound amino acid, 5-15 parts of modified polysaccharide, 2-8 parts of a natural antioxidant, 1-5 parts of a flavor enhancer, 0.5-3 parts of a pH regulator and 80-120 parts of deionized water. Hemoglobin is derived from one or more of fresh pig blood, cattle blood, sheep blood, chicken blood, duck blood or goose blood and is obtained after anticoagulation, centrifugation, washing and freeze drying, the purity is larger than or equal to 90%, and the water content is smaller than or equal to 5%. The flavor retention rate of the salty essence can reach 85% or above in a high-temperature cooking environment of 100-135 DEG C, which is far higher than that of the traditional salty essence (40-60%), and the problem that the flavor of the existing essence is easy to lose in high-temperature processing of meat products is effectively solved.

Description

Technical Field

[0001] This invention relates to the field of savory flavoring technology, specifically to a savory flavoring that is resistant to high-temperature cooking and its application in meat products. Background Technology

[0002] Meat products are an indispensable food category in the daily diet of Chinese residents. Their flavor, color, texture, and safety directly affect consumers' purchasing intentions and eating experience. As a key flavor improver in meat processing, savory flavorings can significantly enhance the savory flavor of meat products, compensate for insufficient flavor in raw meat, and improve the flavor harmony of products. They have been widely used in the production of various meat products such as braised meats, sausages, ham, and meatballs.

[0003] However, existing savory flavorings face numerous technical challenges in meat processing: On the one hand, most meat products require high-temperature cooking at 100-135℃ to achieve sterilization, preservation, and maturation. However, the flavor compounds in traditional savory flavorings are mostly volatile components, which are prone to volatilization and decomposition at high temperatures, resulting in low flavor retention, typically only 40-60%, which cannot meet the final flavor requirements of meat products. On the other hand, traditional savory flavorings have poor color stability and are prone to oxidation and browning during high-temperature cooking, leading to uneven color and dullness in meat products, affecting the sensory quality of the products. In addition, some savory flavorings add harmful substances such as nitrites in pursuit of flavor and color effects. Long-term consumption of meat products containing nitrite residues may pose potential health risks, such as causing methemoglobinemia or even forming carcinogenic nitrosamines in the body.

[0004] To address these issues, the industry has explored various improvement solutions. Microencapsulation technology is used to encapsulate savory flavorings to improve their heat resistance. However, existing encapsulation materials are mostly single materials such as gum arabic and maltodextrin, resulting in low encapsulation efficiency and easy rupture during high-temperature cooking, failing to effectively protect flavor compounds. Some studies have used natural extracts to replace synthetic flavor components, improving safety, but the flavor intensity is insufficient, and the same problem of poor heat resistance persists. Other solutions involve optimizing the flavoring formula to increase the content of flavor compounds, but this often leads to a significant increase in production costs, and excessive addition can cause flavor imbalance, affecting product taste.

[0005] Meanwhile, with consumers becoming more health-conscious, the demand for the safety and naturalness of meat products is increasing, making nitrate-free, low-residue, and high-nutrition meat products the mainstream market trend. Nitrites are commonly used as colorants and preservatives in traditional meat processing, but their use is strictly limited. How to achieve a synergistic improvement in the flavor, color, and safety of meat products through the optimization of savory flavorings without adding nitrites is a pressing technical bottleneck that the industry needs to overcome.

[0006] Based on this, developing a savory flavoring with excellent high-temperature cooking performance, high flavor retention rate, stable color, high safety and controllable cost, and clarifying its application in meat products, is of great practical significance and industrial value for promoting the technological upgrading of the meat product industry and meeting consumers' health needs. Summary of the Invention

[0007] The purpose of this invention is to overcome the problems of poor high-temperature resistance and easy loss of flavor in existing savory flavorings after high-temperature cooking, and to provide a savory flavoring that can withstand high-temperature cooking and its application in meat products. This savory flavoring can maintain a stable flavor under high-temperature cooking conditions, with a rich and pure aroma and prominent umami flavor, which can significantly improve the flavor quality of meat products.

[0008] To achieve the above objectives, the present invention adopts the following technical solution: 1. Design of a high-temperature resistant, savory flavoring formula The savory flavoring of this invention uses hemoglobin as the core flavor precursor, combined with complex amino acids, modified polysaccharides, natural antioxidants, flavor enhancers, and pH adjusters, and is prepared through a multi-step process. The selection and proportioning of each component are based on the following principles: Hemoglobin: Selected from fresh livestock and poultry blood, hemoglobin is rich in nutrients such as protein and amino acids. After enzymatic hydrolysis, it can produce a large number of flavor precursor substances. In the Maillard reaction, it can generate a rich meat flavor compound, such as aldehydes, ketones, heterocyclic compounds, etc., providing a rich base flavor for savory flavorings. At the same time, the iron ions in hemoglobin can participate in the color formation of meat products, replacing the color-developing function of nitrites. It is also natural and safe, with no carcinogenic risk.

[0009] Complex amino acids: Histidine, tyrosine, cysteine, glutamic acid, and glycine are selected for compounding. Histidine and tyrosine are key amino acids in the Maillard reaction, which can react with reducing sugars, aldehydes, and other substances to generate imidazole and phenolic compounds with meaty aroma. Cysteine ​​can provide sulfur and participate in the synthesis of sulfur-containing flavor compounds such as thiophene and thiazole, enhancing the meaty aroma intensity of the flavor. Glutamic acid and glycine are natural umami amino acids that can directly enhance the salty and umami flavor of the flavor and work synergistically with other flavor components to improve flavor harmony.

[0010] Modified polysaccharides: Succinic anhydride-modified chitosan oligosaccharide or xanthan gum-trehalose composite modified products are used. The modified polysaccharides have better emulsifying, stability and encapsulation properties. They can form a dense protective film on the surface of flavor substances, effectively blocking the damage of flavor substances by high temperature environment and improving the high temperature resistance of flavor. At the same time, modified polysaccharides also have a certain thickening and stabilizing effect, which can improve the texture and taste of meat products.

[0011] Natural antioxidants: The formula is made from a blend of tea polyphenols, rosemary extract, and sodium isoascorbate. The three work synergistically to effectively inhibit the oxidation of flavorings and meat products during processing and storage, prevent the oxidation and decomposition of flavorings and browning, and extend the shelf life of the products. All of these are of natural origin, ensuring high safety and meeting consumers' demand for natural food additives.

[0012] Flavor enhancers: The product is a blend of disodium inosinate (I+G), yeast extract, and inosinate peptides. Disodium inosinate can synergistically enhance the flavor of umami components such as glutamic acid, significantly improving the intensity of the savory flavor. Yeast extract is rich in flavor substances such as amino acids and peptides, which can enrich the flavor profile of the flavoring. Inosinate peptides have a mild umami and meaty aroma, which can enhance the roundness and persistence of the flavoring and improve the texture of meat products.

[0013] pH adjusters: Citric acid, sodium dihydrogen phosphate, sodium bicarbonate, etc. are selected to adjust the pH value of each reaction system in the flavor preparation process, to ensure the smooth progress of enzymatic hydrolysis, Maillard reaction and encapsulation reaction, and at the same time maintain the pH stability of the finished flavor product, so as to avoid the influence of pH changes on flavor and color during meat processing.

[0014] Based on the above component selection, the formula (parts by weight) for the savory flavoring of this invention is determined as follows: 30-50 parts hemoglobin, 10-20 parts complex amino acids, 5-15 parts modified polysaccharides, 2-8 parts natural antioxidants, 1-5 parts flavor enhancers, 0.5-3 parts pH adjusters, and 80-120 parts deionized water. This formula has been optimized through extensive experimentation, resulting in a scientifically sound proportion of each component and significant synergistic effects. It comprehensively improves the flavoring's heat resistance, flavor intensity, color stability, and safety.

[0015] 2. Preparation method of high-temperature resistant savory flavoring The savory flavoring of the present invention is prepared through a multi-step process including directional enzymatic hydrolysis, Maillard reaction, complex encapsulation, and low-temperature freeze-drying. The specific steps are as follows: (1) Hemoglobin pretreatment: Take fresh animal blood (one or more of pig, cow, sheep, chicken, duck or goose blood), add 5-10% sodium citrate anticoagulant, stir evenly, and centrifuge at 4℃ and 8000-10000r / min for 20-30min to remove the upper plasma and impurities, and collect the lower hemoglobin precipitate; wash the precipitate 2-3 times with 0.9% physiological saline to remove residual plasma protein and salt, and then freeze-dry the precipitate at -40~-60℃ for 24-36h, pulverize and pass through a 200-mesh sieve to obtain hemoglobin powder with a purity ≥90% and a moisture content ≤5%. The purpose of this step is to purify hemoglobin, remove impurities, and provide high-quality raw materials for subsequent enzymatic hydrolysis.

[0016] (2) Targeted enzymatic hydrolysis: Hemoglobin powder is added to deionized water to prepare a hemoglobin solution with a mass concentration of 10-20%. The pH value is adjusted to 6.0-7.5 using a pH adjuster (this pH range is the optimal pH for the complex protease). 0.5-2% of the hemoglobin mass of the complex protease (trypsin and papain are mixed at a mass ratio of 1:1; the two enzymes work synergistically to more thoroughly hydrolyze hemoglobin, generating more small peptides and amino acids) is added, and the solution is enzymatically hydrolyzed at 45-55℃ for 2-4 hours. After the enzymatic hydrolysis is completed, the solution is placed at 90-95℃ to inactivate the enzyme for 15-20 minutes to terminate the enzymatic hydrolysis reaction and avoid over-hydrolysis leading to the loss of flavor substances. After cooling to room temperature, the solution is centrifuged at 8000 r / min for 15 minutes to remove unhydrolyzed protein precipitate. The supernatant is then collected to obtain the hemoglobin protease hydrolysate. Targeted enzymatic hydrolysis can hydrolyze large hemoglobin molecules into small peptides and amino acids. These products are not only important precursors for the Maillard reaction but also directly provide a certain amount of umami flavor.

[0017] (3) Maillard reaction: Add complex amino acids and flavor enhancers to the heme protein hydrolysate and stir until completely dissolved; adjust the pH of the solution to 5.5~7.0 with a pH adjuster (this pH range is conducive to the Maillard reaction and can generate more flavorful compounds); heat the solution to 90~110℃ and react for 60~120min, stirring continuously to ensure uniform reaction; after the reaction, cool the solution to 40~50℃ to obtain the Maillard reaction solution. The Maillard reaction is a key step in generating meat flavor compounds. Small molecule peptides and amino acids in the heme protein hydrolysate undergo condensation, rearrangement, and degradation reactions with complex amino acids and flavor enhancers at high temperatures to generate a variety of meat flavor substances such as aldehydes, ketones, and heterocyclic compounds, laying the core flavor foundation of the flavoring.

[0018] (4) Composite Encapsulation: Modified polysaccharides and natural antioxidants are added to the Maillard reaction solution. After stirring evenly, the mixture is kept at 40-50℃ and stirred for 30-60 minutes to allow the modified polysaccharides to fully dissolve and combine with the flavor substances. Subsequently, spray drying is used for preliminary encapsulation. The inlet air temperature is 160-180℃, the outlet air temperature is 80-90℃, the feed rate is 20-30mL / min, and the atomization pressure is 0.3-0.5MPa to obtain the primary encapsulated powder. Spray drying can quickly remove moisture, allowing the modified polysaccharides to form a thin film on the surface of the flavor substances, initially blocking the influence of the external environment on the flavor substances. The addition of natural antioxidants can inhibit the oxidative decomposition of flavor substances and further improve the stability of the flavor.

[0019] (5) Secondary encapsulation: The primary encapsulation powder is added to deionized water to prepare a suspension with a mass concentration of 5-10%. The pH value is adjusted to 6.5-7.5 with a pH adjuster. 1-3% of β-cyclodextrin (β-cyclodextrin has a unique cavity structure that can encapsulate flavor substances and further enhance its high-temperature resistance) is added to the suspension. The suspension is stirred at 30-40℃ for 20-30 minutes to fully combine the β-cyclodextrin with the primary encapsulation powder. The suspension is then freeze-dried at -40--50℃ for 24-36 hours to remove moisture. After pulverizing, the mixture is passed through a 100-120 mesh sieve to obtain a high-temperature resistant savory flavoring product with a moisture content of ≤3% and a bulk density of 0.3-0.5 g / cm³. The secondary encapsulation adopts a freeze-drying process, which avoids the destruction of flavor substances by high temperature. At the same time, the encapsulation effect of β-cyclodextrin further improves the high-temperature resistance and storage stability of the flavoring.

[0020] This preparation method, through the synergistic effect of multiple processes, not only ensures the richness and abundance of flavor, but also significantly improves its high-temperature cooking resistance. Furthermore, the process parameters are stable and controllable, making it suitable for large-scale industrial production.

[0021] 3. Application of high-temperature resistant savory flavorings in meat products The savory flavoring of this invention has excellent high-temperature resistance and flavor enhancement effect, and can be widely used in various meat products that require high-temperature cooking processes, including braised products (such as braised beef, braised chicken legs, braised pork, etc.), sausages (such as pork sausages, beef sausages, etc.), hams (such as Western-style hams, Chinese hams, etc.), meatballs (such as pork meatballs, beef meatballs, etc.), sausages, cured meats, etc.

[0022] Its applications are flexible and diverse, including: Injection method: The salty flavoring is mixed with salt, sugar, compound phosphate and other auxiliary materials, dissolved in ice water to prepare a marinade, which is then injected into the raw meat using an injection machine. The injection rate is 20-30%. The finished product is then prepared through processes such as tumbling, marinating and high-temperature steaming. Tumbling method: After mixing the salty flavoring with other auxiliary materials, sprinkle it evenly on the surface of the raw meat, place it in a vacuum tumbler and tumble for 4-8 hours, marinate for 5-15 hours after tumbling, and then process it through cutting, braising, high-temperature steaming and other processes. Direct addition method: During the mixing process of meat product raw materials, savory flavoring and other auxiliary materials are directly added to the raw materials. After being mixed evenly, the finished product is prepared through processes such as molding, high-temperature cooking, cooling, and packaging.

[0023] The amount of this savory flavoring added to meat products is 0.1-0.5% of the raw meat weight. Too low a dosage results in insufficient flavor enhancement, while too high a dosage leads to an overly strong flavor and increased costs. Experimental results show that meat products prepared using this dosage and application method retain over 85% of the savory flavoring flavor under high-temperature cooking conditions of 100-135℃ for 10-60 minutes. The finished meat products have a rich meaty aroma, uniform and bright color, tender and juicy texture, and nitrite residue ≤3mg / kg, meeting national food safety standards. Furthermore, they have a shelf life of ≥6 months under refrigeration at 4℃.

[0024] The beneficial effects of the present invention.

[0025] Compared with the prior art, the beneficial effects of the present invention are: This invention provides a high-temperature resistant savory flavoring and its application in meat products: 1. This invention utilizes a composite encapsulation process (preliminary encapsulation via spray drying + secondary encapsulation with β-cyclodextrin), combined with the efficient encapsulation effect of modified polysaccharides, to achieve a flavor retention rate of over 85% for savory flavorings under high-temperature cooking conditions of 100-135℃, far exceeding that of traditional savory flavorings (40-60%). This effectively solves the problem of flavor loss in existing flavorings during high-temperature processing of meat products. Using hemoglobin as the core raw material, it generates abundant flavor precursors through targeted enzymatic hydrolysis, and then generates various meat flavor compounds through Maillard reaction. Combined with the synergistic effect of compound amino acids and flavor enhancers, the flavoring possesses a rich and natural meat aroma with diverse flavor layers and good harmony. When added to meat products, it can significantly enhance the savory flavor of the product and compensate for the lack of flavor in the raw meat.

[0026] 2. The preparation process of this invention adopts mature technologies such as directional enzymatic hydrolysis, Maillard reaction, and composite encapsulation. The process parameters are clear, stable, and controllable, making it suitable for large-scale industrial production. The raw materials are widely available and inexpensive, and the addition amount is only 0.1~0.5%, which will not significantly increase the production cost of meat products, thus exhibiting good economic efficiency. It has a wide range of applications and strong practicality: The savory flavoring of this invention can be applied to various meat products that require high-temperature cooking processes, such as braised products, sausages, ham, and meatballs. The application methods are flexible and diverse (injection, tumbling, direct addition, etc.), which can meet the processing needs of different meat products. It provides the meat product industry with a safe, efficient, and stable flavor improver with broad market application prospects. Attached Figure Description

[0027] Figure 1 This is a schematic diagram of the process of the present invention. Detailed Implementation

[0028] 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.

[0029] The terms "first," "second," etc., used in the specification and claims of this application are used to distinguish similar objects and not to describe a specific order or sequence. It should be understood that such use of data can be interchanged where appropriate so that embodiments of this application can be implemented in orders other than those illustrated or described herein, and the objects distinguished by "first," "second," etc., are generally of the same class and the number of objects is not limited; for example, a first object can be one or more. Furthermore, in the specification and claims, "and / or" indicates at least one of the connected objects, and the character " / " generally indicates that the preceding and following objects are in an "or" relationship.

[0030] In the description of this invention, it should be understood that the terms "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0031] In the description of this invention, it should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "configuration" should be interpreted broadly. For example, they can refer to a fixed connection or configuration, a detachable connection or configuration, or an integral connection or configuration. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0032] like Figure 1 As shown in Example 1 of this invention, a savory flavoring resistant to high-temperature cooking is prepared. Formula (parts by weight): 30 parts hemoglobin, 10 parts complex amino acids (2 parts histidine, 1 part tyrosine, 1 part cysteine, 3 parts glutamic acid, 1 part glycine), 5 parts modified polysaccharide (chitosan oligosaccharide modified with succinic anhydride, molecular weight 1000~3000 Da, degree of substitution 0.3~0.5), 2 parts natural antioxidant (1 part tea polyphenols, 1 part rosemary extract, 2 parts sodium isoascorbate), 1 part flavor enhancer (1 part disodium inosinate, 2 parts yeast extract, 1 part inosinate peptide), 0.5 parts pH adjuster (0.2 parts citric acid, 0.3 parts sodium dihydrogen phosphate), 80 parts deionized water.

[0033] Preparation steps: (1) Hemoglobin pretreatment: Take fresh pig blood, add 5% sodium citrate anticoagulant, stir evenly, centrifuge at 4℃ and 8000r / min for 20min, collect the lower precipitate, wash twice with 0.9% physiological saline, freeze dry at -40℃ for 24h, pulverize and pass through a 200-mesh sieve to obtain hemoglobin powder (purity 91%, moisture content 4.5%). (2) Targeted enzymatic hydrolysis: Add hemoglobin powder to deionized water to prepare a hemoglobin solution with a mass concentration of 10%, adjust the pH value to 6.0, add 0.5% of hemoglobin protein of complex protease (trypsin and papain 1:1), enzymatically hydrolyze at 45℃ for 2h, then inactivate the enzyme at 90℃ for 15min, cool to room temperature, centrifuge at 8000r / min for 15min, take the supernatant to obtain hemoglobin hydrolysate. (3) Maillard reaction: Add compound amino acids and flavor enhancer to hemoglobin protein hydrolysate, stir to dissolve, adjust pH to 5.5, heat to 90℃, react for 60 min, stirring continuously during the reaction, and cool to 40℃ after the reaction to obtain Maillard reaction solution. (4) Compound encapsulation: Add modified polysaccharide and natural antioxidant to Maillard reaction solution, stir evenly, and stir at 40℃ for 30 min, then spray dry (inlet air temperature 160℃, outlet air temperature 80℃, feed rate 20mL / min, atomization pressure 0.3MPa) to obtain primary encapsulated powder. (5) Secondary encapsulation: The primary encapsulation powder is added to deionized water to prepare a suspension with a mass concentration of 5%. The pH value is adjusted to 6.5. 1% of β-cyclodextrin is added to the suspension and stirred at 30℃ for 20 min. Then, it is freeze-dried at -40℃ for 24 h. After pulverizing, it is passed through a 100-mesh sieve to obtain the savory flavoring product (moisture content 2.8%, bulk density 0.3 g / cm³).

[0034] Example 2: Preparation of a high-temperature resistant savory flavoring Formula (parts by weight): 40 parts hemoglobin, 15 parts complex amino acids (3 parts histidine, 2 parts tyrosine, 1.5 parts cysteine, 4 parts glutamic acid, 1.5 parts glycine), 10 parts modified polysaccharide (xanthan gum and trehalose modified in a 2:3 mass ratio), 5 parts natural antioxidants (1.5 parts tea polyphenols, 2 parts rosemary extract, 3 parts sodium isoascorbate), 3 parts flavor enhancer (2 parts disodium inosinate, 3 parts yeast extract, 1.5 parts inosinate), 1.5 parts pH adjuster (0.5 parts citric acid, 0.7 parts sodium dihydrogen phosphate, 0.3 parts sodium bicarbonate), 100 parts deionized water.

[0035] Preparation steps: (1) Hemoglobin pretreatment: Take fresh bovine blood, add 8% sodium citrate anticoagulant, stir evenly, centrifuge at 4℃ and 9000r / min for 25min, collect the lower precipitate, wash 3 times with 0.9% physiological saline, freeze dry at -50℃ for 30h, pulverize and pass through a 200-mesh sieve to obtain hemoglobin powder (purity 93%, moisture content 3.8%). (2) Targeted enzymatic hydrolysis: Add hemoglobin powder to deionized water to prepare a hemoglobin solution with a mass concentration of 15%, adjust the pH value to 6.8, add 1.2% of hemoglobin protein of complex protease (trypsin and papain 1:1), enzymatically hydrolyze at 50℃ for 3h, then inactivate the enzyme at 92℃ for 18min, cool to room temperature, centrifuge at 8000r / min for 15min, take the supernatant to obtain hemoglobin hydrolysate. (3) Maillard reaction: Add compound amino acids and flavor enhancer to heme protein hydrolysate, stir to dissolve, adjust pH to 6.2, heat to 100℃, react for 90 min, stirring continuously during the reaction, and cool to 45℃ after the reaction to obtain Maillard reaction solution. (4) Compound encapsulation: Add modified polysaccharide and natural antioxidant to Maillard reaction solution, stir evenly, and stir at 45℃ for 45 min, then spray dry (inlet air temperature 170℃, outlet air temperature 85℃, feed rate 25mL / min, atomization pressure 0.4MPa) to obtain primary encapsulation powder. (5) Secondary encapsulation: The primary encapsulation powder is added to deionized water to prepare a suspension with a mass concentration of 8%. The pH value is adjusted to 7.0. 2% of β-cyclodextrin is added to the suspension and stirred at 35℃ for 25 min. Then, it is freeze-dried at -45℃ for 30 h. After pulverizing, it is passed through a 110-mesh sieve to obtain the savory flavoring product (moisture content 2.5%, bulk density 0.4 g / cm³).

[0036] Example 3: Preparation of a high-temperature resistant savory flavoring Formula (parts by weight): 50 parts hemoglobin, 20 parts complex amino acids (4 parts histidine, 3 parts tyrosine, 2 parts cysteine, 5 parts glutamic acid, 2 parts glycine), 15 parts modified polysaccharide (chitosan oligosaccharide modified with succinic anhydride, molecular weight 3000~5000 Da, degree of substitution 0.6~0.8), 8 parts natural antioxidants (2 parts tea polyphenols, 3 parts rosemary extract, 4 parts sodium isoascorbate), 5 parts flavor enhancer (3 parts disodium inosinate, 5 parts yeast extract, 2 parts inosinate peptides), 3 parts pH adjuster (1 part citric acid, 1.2 parts sodium dihydrogen phosphate, 0.8 parts sodium bicarbonate), 120 parts deionized water.

[0037] Preparation steps: (1) Hemoglobin pretreatment: Take fresh chicken blood, add 10% sodium citrate anticoagulant, stir evenly, centrifuge at 4℃ and 10000r / min for 30min, collect the lower precipitate, wash 3 times with 0.9% physiological saline, freeze dry at -60℃ for 36h, pulverize and pass through a 200-mesh sieve to obtain hemoglobin powder (purity 95%, moisture content 3.2%). (2) Targeted enzymatic hydrolysis: Add hemoglobin powder to deionized water to prepare a hemoglobin solution with a mass concentration of 20%, adjust the pH value to 7.5, add 2% of hemoglobin protein of complex protease (trypsin and papain 1:1), enzymatically hydrolyze at 55℃ for 4h, then inactivate the enzyme at 95℃ for 20min, cool to room temperature, centrifuge at 8000r / min for 15min, take the supernatant to obtain hemoglobin hydrolysate. (3) Maillard reaction: Add compound amino acids and flavor enhancer to heme protein hydrolysate, stir to dissolve, adjust pH to 7.0, heat to 110℃, react for 120 min, stirring continuously during the reaction, and cool to 50℃ after the reaction to obtain Maillard reaction solution. (4) Compound encapsulation: Add modified polysaccharide and natural antioxidant to Maillard reaction solution, stir evenly, and stir at 50℃ for 60 min, then spray dry (inlet air temperature 180℃, outlet air temperature 90℃, feed rate 30mL / min, atomization pressure 0.5MPa) to obtain primary encapsulated powder. (5) Secondary encapsulation: The primary encapsulation powder is added to deionized water to prepare a suspension with a mass concentration of 10%. The pH value is adjusted to 7.5. 3% of β-cyclodextrin is added to the suspension and stirred at 40℃ for 30 min. Then, it is freeze-dried at -50℃ for 36 h. After pulverizing, it is passed through a 120-mesh sieve to obtain the savory flavoring product (moisture content 2.2%, bulk density 0.5 g / cm³).

[0038] Example 4: Application of High-Temperature Resistant Salty Flavoring in Braised Beef Ingredients (parts by weight): 100 parts fresh beef, 2.5 parts salt, 3 parts sugar, 0.3 parts monosodium glutamate, 0.5 parts compound phosphate, 0.3 parts savory flavoring prepared in Example 2, spice packet (0.1 parts Sichuan pepper, 0.15 parts fennel, 0.2 parts cinnamon, 0.1 parts galangal, 0.05 parts bay leaves, 0.05 parts nutmeg, 0.05 parts dried tangerine peel, 0.05 parts amomum villosum), 1 part cooking wine, 2 parts light soy sauce, and 30 parts ice water.

[0039] Preparation process: (1) Raw meat pretreatment: Select qualified fresh beef, remove skin, bones, tendons and blood clots and other impurities, wash and drain water, and control the meat temperature to 0~5℃. (2) Marinade preparation: Dissolve salt, sugar, monosodium glutamate, compound phosphate and salty flavoring in ice water, stir until completely dissolved, add cooking wine and light soy sauce, mix evenly to make marinade. (3) Injection: Use an injection machine to inject the marinade into the raw meat, with an injection rate of 25%. (4) Tumbling and marinating: Place the injected beef in a vacuum tumbler and tumble for 6 hours (15 minutes forward, 15 minutes reverse, 10 minutes interval), and marinate at 0~4℃ for 10 hours after tumbling. (5) Braising: Cut the marinated beef into 0.5kg pieces; add an appropriate amount of water to the jacketed kettle, add the spice packet, simmer for 30 minutes, then add the remaining ingredients and bring to a boil over high heat; put the pieces into the braising liquid, simmer over high heat for 30 minutes, then simmer over low heat for 30 minutes, turn off the heat and let it sit for 100 minutes. (6) Cooling and packaging: Cool the braised beef to a core temperature below 15℃, package it using a vacuum packaging machine, then sterilize it with heat (121℃, 20 minutes), and store it in a warehouse (refrigerated at 4℃) after cooling.

[0040] Example 5: Application of High-Temperature Resistant Salty Flavoring in Pork Sausage Raw material formula (parts by weight): 100 parts fresh pork (lean to fat ratio 3:7), 2 parts salt, 2.5 parts white sugar, 0.4 parts compound phosphate, 0.4 parts salty flavoring prepared in Example 3, 0.05 parts natural pigment (red yeast rice extract), spices (0.1 parts pepper powder, 0.2 parts five-spice powder), 25 parts ice water, and appropriate amount of sausage casing.

[0041] Preparation process: (1) Raw meat pretreatment: Remove tendons and blood clots from fresh pork, cut into meat cubes of about 1 cm³, and control the meat temperature at 0~5℃. (2) Mixing of auxiliary materials: Mix salt, sugar, compound phosphate, salty flavoring, natural pigment and spices evenly to make mixed auxiliary materials. (3) Stirring and marinating: Add the mixed auxiliary materials to the meat cubes, stir evenly, add ice water, and continue stirring until the meat paste has a suitable viscosity. Marinate at 0~4℃ for 8 hours. (4) Stuffing: Stuff the marinated meat paste into the casings, tie them in sections with cotton thread, each section about 15 cm long, and prick holes in the surface of the casings with a needle to release air. (5) High-temperature steaming: Place the stuffed sausages into a steamer and steam at 100℃ for 30 minutes, then cool to room temperature. (6) Packaging and sterilization: The sausages are packaged using a vacuum packaging machine, then heat sterilized (115℃, 30min), cooled and stored in a warehouse (4℃ refrigeration).

[0042] Example 6: Performance Testing and Effect Verification To verify the high-temperature resistance of the salty flavoring of the present invention and its application effect in meat products, performance tests were conducted on the salty flavorings prepared in Examples 1-3 and the meat products prepared in Examples 4-5. A control group (using commercially available ordinary salty flavoring in the same amount) was also set up. The test results are as follows: 1. High-Temperature Resistance Test of Salty Flavoring Test method: The flavors of Examples 1-3 and the control group were placed in an autoclave at 121℃ and treated for 20 min. The content of characteristic flavor substances (such as hexanal, heptanal, 2-pentylfuran, etc.) in the flavors before and after treatment was determined by gas chromatography-mass spectrometry (GC-MS), and the flavor retention rate was calculated. At the same time, the color change of the flavors was observed (L*, a*, b* values ​​were measured by colorimeter).

[0043] Test results:

[0044] Note: ΔE is the total color difference. The smaller the ΔE, the better the color stability.

[0045] Test results show that the savory flavorings prepared by this invention retain over 85% of their flavor after high-temperature treatment at 121℃, with Example 3 exhibiting a flavor retention rate as high as 92.3%, significantly higher than the control group (58.7%). Simultaneously, the color change ΔE of the flavorings from this invention is less than 1.5, demonstrating excellent color stability, while the control group showed a ΔE of 3.5, indicating significant color change. This indicates that the savory flavorings of this invention possess excellent high-temperature cooking resistance and color stability.

[0046] 2. Sensory evaluation of meat products Twenty professional sensory evaluators (who have been trained and qualified) were invited to conduct sensory evaluations on the meat products of Examples 4 and 5 and the control group meat products in accordance with the "Sensory Evaluation Method for Meat Products" (GB / T22210-2008). The evaluation indicators included flavor (40 points), color (20 points), taste (30 points), and texture (10 points), with a total score of 100 points.

[0047] Evaluation results:

[0048] The evaluation results showed that after the salty flavoring of the present invention was applied to meat products, the sensory scores of the finished products were all above 89 points, with the braised beef scoring as high as 92 points, significantly higher than the control group (73.7 points and 71.1 points). The braised beef of Example 4 had a rich beef aroma, harmonious flavor, uniform and bright color, tender and juicy texture, and dense structure; the pork sausage of Example 5 had a prominent meaty aroma, natural color, tender and juicy texture, and no off-flavors. This demonstrates that the salty flavoring of the present invention can significantly improve the sensory quality of meat products.

[0049] 3. Safety and shelf-life testing of meat products (1) Detection of nitrite residue: The nitrite residue of the meat products of Examples 4-5 and the control group was detected. The results showed that the nitrite residue of the braised beef in Example 4 was 1.2 mg / kg and the nitrite residue of the pork sausage in Example 5 was 1.5 mg / kg, both ≤3 mg / kg, which met the national standard; the nitrite residue of the braised beef and pork sausage in the control group were 8.5 mg / kg and 9.2 mg / kg, respectively, which were higher than those of the product of this invention.

[0050] (2) Shelf life test: The meat products of Examples 4 and 5 and the control group were stored at 4°C. The total bacterial count, coliform count and sensory quality of the products were tested periodically, and the shelf life was recorded. The results showed that the shelf life of the braised beef of Example 4 was 8 months and the shelf life of the pork sausage of Example 5 was 7 months, both ≥6 months. The shelf life of the braised beef and pork sausage of the control group was 4 months and 3.5 months, respectively, which were significantly shorter than the products of the present invention. This indicates that the salty flavoring of the present invention can effectively extend the shelf life of meat products and has higher safety.

[0051] Example 7: Effect of different addition amounts on the flavor of meat products Based on the braised beef preparation process of Example 4, five gradients were set with salty flavoring addition amounts of 0.1%, 0.2%, 0.3%, 0.4%, and 0.5%, with other conditions remaining unchanged. Braised beef samples were prepared and sensory evaluations were conducted. The results are as follows:

[0052] The results showed that when the amount of savory flavoring added was 0.3%, the braised beef had the highest flavor score and total score, indicating the best flavor. When the amount added was 0.2% to 0.4%, the product flavor quality was good. When the amount added was below 0.1%, the flavor enhancement effect was not significant. When the amount added was above 0.5%, it easily led to an overly strong and unbalanced flavor, and even off-flavors. Therefore, this invention determined that the appropriate amount of savory flavoring added to meat products is 0.1% to 0.5%, preferably 0.2% to 0.4%.

[0053] It should be noted that, in this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes that element. Furthermore, it should be noted that the scope of the methods and apparatuses in the embodiments of this application is not limited to performing functions in the order shown or discussed, but may also include performing functions substantially simultaneously or in the reverse order, depending on the functions involved. For example, the described methods may be performed in a different order than described, and various steps may be added, omitted, or combined. Additionally, features described with reference to certain examples may be combined in other examples.

[0054] The embodiments of this application have been described above with reference to the accompanying drawings. However, this application is not limited to the specific embodiments described above. The specific embodiments described above are merely illustrative and not restrictive. Those skilled in the art can make many other forms under the guidance of this application without departing from the spirit and scope of the claims, and all of these forms are within the protection scope of this application.

Claims

1. A savory flavoring that is resistant to high-temperature cooking, characterized in that, The savory flavoring, by weight, comprises: 30-50 parts hemoglobin, 10-20 parts complex amino acids, 5-15 parts modified polysaccharides, 2-8 parts natural antioxidants, 1-5 parts flavor enhancers, 0.5-3 parts pH adjusters, and 80-120 parts deionized water. The savory flavoring is prepared through directional enzymatic hydrolysis, Maillard reaction, complex encapsulation, and low-temperature freeze-drying processes. Under high-temperature cooking conditions of 100-135℃, the flavor retention rate is ≥85%.

2. The high-temperature resistant savory flavoring according to claim 1, characterized in that, The hemoglobin is derived from one or more of the fresh blood of pigs, cattle, sheep, chickens, ducks or geese, and is obtained after anticoagulation, centrifugation, washing and freeze-drying, with a purity of ≥90% and a moisture content of ≤5%.

3. The high-temperature resistant savory flavoring according to claim 1, characterized in that, The complex amino acid is composed of histidine, tyrosine, cysteine, glutamic acid, and glycine in a mass ratio of 2~4:1~3:1~2:3~5:1~2.

4. The high-temperature resistant savory flavoring according to claim 1, characterized in that, The modified polysaccharide is a product of chitosan oligosaccharide modified with succinic anhydride, with a molecular weight of 1000~5000 Da and a degree of substitution of 0.3~0.8; or a product of xanthan gum and trehalose modified by compounding in a mass ratio of 1~3:2~5.

5. The high-temperature resistant savory flavoring according to claim 1, characterized in that, The natural antioxidant is one or more of tea polyphenols, rosemary extract, and sodium isoascorbate mixed in a mass ratio of 1~2:1~3:2~4.

6. The high-temperature resistant savory flavoring according to claim 1, characterized in that, The flavor enhancer is one or more of the following: disodium ribonucleotide (I+G), yeast extract, and flavor peptide, mixed in a mass ratio of 1~3:2~5:1~2; the pH adjuster is one or more of the following: citric acid, sodium dihydrogen phosphate, and sodium bicarbonate.

7. The method for preparing the high-temperature resistant savory flavoring according to any one of claims 1 to 6, characterized in that, Specifically, the following steps are included: (1) Pretreatment of hemoglobin: Take fresh animal blood, add 5-10% sodium citrate anticoagulant, stir evenly, centrifuge at 4℃ and 8000-10000r / min for 20-30min, collect the lower precipitate, wash with 0.9% physiological saline 2-3 times, freeze dry at -40~-60℃ for 24-36h, pulverize and pass through a 200-mesh sieve to obtain hemoglobin powder; (2) Targeted enzymatic hydrolysis: Add hemoglobin powder to deionized water to prepare a hemoglobin solution with a mass concentration of 10-20%, adjust the pH value to 6.0-7.5, add 0.5-2% of hemoglobin protein in a complex protease (trypsin and papain mixed at a mass ratio of 1:1), and enzymatically hydrolyze at 45-55℃ for 2-4 hours. Then, inactivate the enzyme at 90-95℃ for 15-20 minutes. After cooling to room temperature, centrifuge at 8000r / min for 15 minutes, take the supernatant, and obtain the hemoglobin enzymatic hydrolysate. (3) Maillard reaction: Add compound amino acids and flavor enhancer to hemoglobin protein hydrolysate, stir to dissolve, adjust pH to 5.5~7.0, heat to 90~110℃, react for 60~120min, stirring continuously during the reaction, and cool to 40~50℃ after the reaction to obtain Maillard reaction solution; (4) Composite encapsulation: Add modified polysaccharide and natural antioxidant to Maillard reaction solution, stir evenly, and stir at a constant temperature of 40~50℃ for 30~60min. Then, use spray drying for preliminary encapsulation. The inlet air temperature is 160~180℃ and the outlet air temperature is 80~90℃ to obtain primary encapsulated powder. (5) Secondary encapsulation: Add the primary encapsulation powder to deionized water to prepare a suspension with a mass concentration of 5-10%. Add a pH adjuster to adjust the pH value to 6.5-7.

5. Add 1-3% of β-cyclodextrin to the suspension and stir at 30-40℃ for 20-30 minutes. Then freeze-dry at -40--50℃ for 24-36 hours. After pulverizing, pass through a 100-120 mesh sieve to obtain a high-temperature resistant savory flavoring product.

8. The preparation method according to claim 7, characterized in that, The feed rate of the spray drying in step (4) is 20~30mL / min and the atomization pressure is 0.3~0.5MPa; the moisture content of the freeze-dried product in step (5) is ≤3% and the bulk density is 0.3~0.5g / cm³.

9. The application of the high-temperature resistant savory flavoring according to any one of claims 1 to 6 in meat products, characterized in that, The meat products include one or more of the following: braised meat products, sausages, ham, meatballs, meat sausages, and cured meat; the amount of savory flavoring added to the meat products is 0.1 to 0.5% of the weight of the raw meat products.

10. The application of the high-temperature resistant, savory flavoring according to claim 9 in meat products, characterized in that, The application method is as follows: after mixing the salty flavoring with other auxiliary materials, it is added to the raw materials of meat product processing through injection, tumbling, marinating or direct addition. The finished meat products are prepared by high-temperature cooking (100~135℃, 10~60min), cooling and packaging. The nitrite residue of the finished meat products is ≤3mg / kg, the sensory score is ≥85 points, and the shelf life is ≥6 months (under refrigeration conditions at 4℃).

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