A spice composition for preserving the flavor of pork products and a screening method thereof

Abstract

This invention relates to the field of meat processing technology, specifically to a spice composition for preserving the flavor of pork products and its screening method. The spice composition comprises the following raw materials in parts by weight: cloves 0.5-1.5 parts, Sichuan peppercorns 0.5-1.5 parts, cinnamon 0.5-1.5 parts, and basil 0.25-1.5 parts. Addressing the problems of equipment compatibility and reliance on exogenous additions in existing "reduced quantity without reduced flavor" techniques, this invention provides a simplified spice composition and its screening method for preserving the flavor of pork products from the source through a re-combination of spice types and amounts.

Description

Technical Field

[0001] This invention relates to the field of meat processing technology, and more specifically to a flavoring composition for preserving the flavor of pork products and a method for screening the same. Background Technology

[0002] With the development of health-conscious consumption trends, market demand for meat products has shifted from nutritional supply to a higher pursuit of both flavor and health. Currently, the flavor of pork products largely relies on the addition of spices, which, while improving palatability, leads to complex formulations and increased costs. The industry currently uses process optimization or the addition of flavor enhancers to reduce spice usage, but this presents challenges such as equipment compatibility issues, additive compliance, and increased raw material costs. Therefore, there is a need to develop a formulation based on the scientific recombination of spices to reduce spice usage at the source, without requiring additional additives, while maintaining the overall flavor of meat products. In view of this, this invention provides a spice composition for maintaining the flavor of pork products and a method for screening it. Summary of the Invention

[0003] The technical problem to be solved by this invention is to provide a spice composition for preserving the flavor of pork products and a screening method thereof. The aim is to address the problems of equipment compatibility and reliance on the addition of new exogenous substances in existing "reduced quantity without reduced flavor" techniques. This invention provides a simplified spice composition and screening method that preserves the flavor of pork products from the source by recombining different types and amounts of spices.

[0004] The technical solution of the present invention to solve the above-mentioned technical problems is as follows: In a first aspect, a spice composition for preserving the flavor of pork products, the spice composition comprising the following raw materials in parts by weight: 0.5 to 1.5 parts cloves, 0.5 to 1.5 parts Sichuan pepper, 0.5 to 1.5 parts cinnamon, and 0.25 to 1.5 parts basil.

[0005] Based on the above technical solution, the present invention can be further improved as follows.

[0006] Furthermore, the spice composition consists of the following raw materials in parts by weight: 1 part cloves, 1 part Sichuan pepper, 1 part cinnamon, and 0.5 parts basil.

[0007] Secondly, a method for screening a spice composition for preserving the flavor of pork products includes the following steps: (1) Determine the baseline flavor sensory group: obtain spiced pork samples made with different spice formulas, conduct sensory evaluation on each of the spiced pork samples, and select the spiced pork sample with the highest preference based on the sensory evaluation results, which is the baseline flavor sensory group; conduct flavor substance analysis on the baseline flavor sensory group to obtain the flavor substances of the baseline flavor sensory group; wherein, the baseline flavor sensory group provides a precise sensory target for subsequent spice simplification. (2) Screening of aromatic spices: The aroma components of each original spice used in the benchmark flavor sensory group are analyzed to identify the minimum number of spice types that can reproduce the flavor substances of the benchmark flavor sensory group and obtain the key spice composition. (3) Establish and validate the flavor composition: verify and analyze the amount of each raw material in the key flavor composition to obtain the amount of each flavor in the key flavor composition that reproduces the benchmark flavor sensory group.

[0008] Furthermore, the different spice formulas mentioned in step (1) include at least 6 groups. For example, the spice formulas and names of different groups are Pork-CW (10mL of cooking wine), Pork-MXS (1g of star anise, 0.5g of cinnamon, 0.5g of cloves, 0.5g of Sichuan pepper and 0.5g of fennel), Pork-OGL (8g of scallions, 8g of ginger, 4g of garlic), Pork-OGL-MXS (1g of star anise, 0.5g of cinnamon, 0.5g of cloves, 0.5g of Sichuan pepper, 0.5g of fennel, 8g of scallions, 8g of ginger, 4g of garlic), and Pork-CW-MXS (1g of star anise, 0.5g of cinnamon, 0.5g of cloves, 0.5g of Sichuan pepper, 0.5g of fennel, 10mL of cooking wine).

[0009] Furthermore, the flavor composition analysis of the benchmark flavor sensory group in step (1) includes the following specific steps: the benchmark flavor sensory group is extracted with distilled water and 2-methyl-3-heptanone, and then analyzed by gas chromatography-mass spectrometry (GC-MS).

[0010] Furthermore, the ratio of the reference flavor sensory group, distilled water, and 2-methyl-3-heptanone is 1~4 g: 1.5~6 ml: (0.5~1)×10⁻³ ml, preferably 2 g: 3 ml: 1×10⁻³ ml. -3 ml; for example, place 2 g of the baseline flavor sensory group sample, 3 mL of distilled water and 1 μL of 2-methyl-3-heptanone (concentration 0.408 μg / μL) in a 20 mL headspace vial, equilibrate in a 60 °C water bath for 10 minutes, and then extract for 30 minutes.

[0011] Furthermore, the specific process of gas chromatography-mass spectrometry analysis is as follows: the initial column temperature is set to 40℃ and held for 5 minutes, then the temperature is increased to 250℃ at a rate of 3℃ / min and held for 15 minutes; the scan mass range is m / z 40~500; the ion source temperature is maintained at 200℃ and the solvent delay time is set to 3.5 minutes.

[0012] The detailed parameters of the gas chromatography column are as follows: SH-Polar Wax (60 m × 0.25 mm id × 0.25 μm film, Shimadzu Corporation, Nakagyo-ku, Kyoto, Japan).

[0013] Furthermore, the flavor substances in the benchmark flavor sensory group described in step (1) include 1-octen-3-ol, linalool, hexanol, 2-phenylethanol, (E,E)-2,4-decadienal, (E)-2-undecenal, 1-octen-3-one, 2-nonanone, eugenol and eucalyptol.

[0014] Furthermore, in step (2), the aroma components of each original flavoring used in the benchmark flavor sensory group were analyzed by gas chromatography-mass spectrometry (GC-MS).

[0015] Furthermore, the methods for verifying and analyzing the amount of each raw material in the key flavoring composition in step (3) include single-factor and orthogonal experiments.

[0016] This invention, for the first time, establishes a clear and quantifiable benchmark flavor sensory group for the flavor of spiced pork products through systematic quantitative sensory analysis and statistical screening. By screening key aroma-producing spices and establishing and validating spice compositions for maintaining the flavor of pork products, the final simplified formula achieves a 50% reduction in the number of spice types and an 84% reduction in the total amount, while still maintaining 70% of the flavor substances in the benchmark flavor sensory group.

[0017] The beneficial effects of this invention are: (1) This invention starts from the source of the spice formula, without relying on complex process adjustments or the introduction of additional flavor enhancers, thereby avoiding problems such as equipment modification, increased energy consumption or additional material costs. The technical path is more direct and efficient.

[0018] (2) Significant reduction in spice usage: The total amount of spice used in the final simplified spice formula determined by this invention is reduced by 84% compared with the traditional compound formula, achieving a significant reduction in ingredient costs and a high degree of resource conservation.

[0019] (3) Highly accurate reproduction of core flavor: The aroma profile of the five-spice pork made using this minimalist spice formula is highly consistent with the benchmark flavor sensory group, and the retention rate of key aroma substances can reach 70%, effectively ensuring the fullness of the product flavor. Attached Figure Description

[0020] Figure 1 Sensory evaluation results of spiced pork prepared with different formulas; Figure 2 Results of electronic nose testing on spiced pork prepared with different formulations; Figure 3 Thermal maps of volatile flavor compounds in spiced pork prepared with different formulations; Figure 4 Due to the differences in volatile flavor compounds in different spices; Figure 5 Differences in volatile flavor compounds due to different proportions of reduced flavorings; Figure 6 Sensory differences due to different proportions of reduced flavorings; Figure 7 Sensory evaluation results of spiced pork prepared using a minimalist spice formula; Figure 8 Fingerprint of volatile flavor compounds in spiced pork prepared for a minimal spice formulation. Detailed Implementation

[0021] The principles and features of this invention are described below. The examples given are for illustrative purposes only and are not intended to limit the scope of the invention. Where specific techniques or conditions are not specified in the embodiments, they should be performed according to the techniques or conditions described in the literature in this field, or according to the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased through legitimate channels.

[0022] Example 1 A method for screening spice compositions for preserving the flavor of pork products, comprising the following steps: (1) Determination of the benchmark flavor sensory group: Commonly used cooking spices were divided into five groups as experimental groups, while pork without spices served as the control group. The spice formulas and names for the different groups were as follows: Pork-CW (10mL cooking wine), Pork-MXS (1g star anise, 0.5g cinnamon, 0.5g cloves, 0.5g Sichuan peppercorns, and 0.5g fennel), Pork-OGL (8g scallions, 8g ginger, and 4g garlic), Pork-OGL-MXS (1g star anise, 0.5g cinnamon, 0.5g cloves, 0.5g Sichuan peppercorns, 0.5g fennel, 8g scallions, 8g ginger, and 4g garlic), and Pork-CW-MXS (1g star anise, 0.5g cinnamon, 0.5g cloves, 0.5g Sichuan peppercorns, 0.5g fennel, and 10mL cooking wine). Sensory evaluation and flavor analysis were then performed on these six groups of samples.

[0023] The sample preparation process is as follows: the spices are ground into powder according to the ratio, and 500mL of water and the spice powder are put into a pot and boiled for 30 minutes; the pork tenderloin is cut into slices about 2 cm thick; the pork is marinated in the boiled spice liquid at about 4℃ for 30 minutes, and then steamed at 400 watts for 4 minutes.

[0024] in, Figure 1 The sensory evaluation results show that the addition of spices reduced the porky smell, with Pork-OGL-MXS showing the highest acceptability. The sensory evaluation team consisted of 12 members (7 women and 5 men, with an average age of 24 years). The sensory evaluation included the texture, flavor, and acceptability of the spiced pork. Scoring ranged from 0 to 6 points, with higher scores indicating better performance in that sensory attribute. Spiced pork samples from different treatment groups were randomly placed in standardized sensory evaluation containers, and sensory evaluators independently scored each sensory attribute of the samples sequentially.

[0025] The specific steps of the electronic nose experiment are as follows: Analysis was performed using the German Airsense Analytics PEN3.5. 2 grams of sample were placed in a 20 ml headspace vial, 3 ml of water was added, and the vial was sealed and incubated in a 60°C constant temperature water bath for 10 minutes. Measurement time was 150 seconds, rinsing time was 120 seconds, and the measurement interval was 1 second. Results are as follows: Figure 2 As shown, Pork-OGL-MXS exhibits the most balanced aroma characteristics. Therefore, Pork-OGL-MXS is selected as the baseline flavor sensory group.

[0026] Further, gas chromatography-mass spectrometry (GC-MS) analysis was performed using a Shimadzu GCMS-TQ8040 NX. Detailed column parameters were as follows: SH-Polar Wax (60 m × 0.25 mm id × 0.25 μm film, Shimadzu Corporation, Nakagyo-ku, Kyoto, Japan). The procedure was as follows: 2 g of sample, 3 mL of distilled water, and 1 μL of 2-methyl-3-heptanone (concentration 0.408 μg / μL) were placed in a 20 mL headspace vial and equilibrated in a 60°C water bath for 10 minutes, followed by extraction for 30 minutes. The temperature program was set as follows: initial column temperature 40°C, held for 5 minutes; then increased to 250°C at a rate of 3°C / min, held for 15 minutes. The scan mass range was m / z 40-500. The ion source temperature was maintained at 200°C, and the solvent delay time was set to 3.5 minutes. Results are as follows: Figure 3 As shown. Furthermore, 10 key flavor compounds in OGL-MXS were identified: 1-octen-3-ol, linalool, hexanol, 2-phenylethanol, (E,E)-2,4-decadienal, (E)-2-undecenal, 1-octen-3-one, 2-nonanone, eugenol, and eucalyptol.

[0027] (2) Screening key aroma-enhancing ingredients: GC-MS analysis was performed based on the flavor profiles used in the baseline flavor sensory group, using the method described above. Figure 4 The results show that cloves, cinnamon, Sichuan peppercorns, and basil belong to different groups, indicating that although their flavor components differ, their mixtures have a certain degree of flavor complementarity.

[0028] (3) Determine the dosage of the minimalist flavoring formula: Based on the four key aroma-enhancing spices (cloves, cinnamon, Sichuan pepper, and basil) selected, nine different blending ratios were tested using single-factor and orthogonal experiments (Table 1). Figure 5 As shown, except for samples O1 and O2, the remaining samples all showed a certain degree of similarity to the baseline flavor sensory group (Pork-OGL-MXS). Figure 6 The sensory evaluation results show that sample O5 is the closest to the baseline flavor sensory group. Its formula consists of 1g each of cloves, Sichuan pepper, and cinnamon, and 0.5g of basil, which is 84% ​​less than the total amount of spices used in the baseline flavor sensory group (23g).

[0029] Table 1. Spice composition of the 9 groups of spiced pork samples in the orthogonal experiment. Example 2: Verification of the flavor retention effect of a flavoring composition used to preserve the flavor of pork products.

[0030] The sensory evaluation results were compared between the baseline flavor sensory group and spiced pork made with a spice composition used to preserve the flavor of pork products. Figure 7 As shown, both acceptance and meaty aroma have improved.

[0031] Flavor retention validation was performed using a Shandong Haineng Flavor Spec® GC-IMS system. The procedure was as follows: 2 g of sample was mixed with 3 mL of distilled water and placed in a 20 mL headspace vial. The mixture was incubated at 60°C for 10 minutes. The carrier gas flow rate was set as follows: initially maintained at 2 mL / min for 2 minutes, then increased to 10 mL / min over 8 minutes, further increased to 100 mL / min over the next 10 minutes, and finally increased to 150 mL / min over the next 10 minutes. Figure 8 As shown, the content of 18 alcohols and terpenes increased in the sample made from the flavoring composition used to maintain the flavor of pork products, and 7 key flavor substances were effectively retained, with a flavor retention rate of 70%.

[0032] In summary, (1) This invention starts from the source of the spice formula, without relying on complex process adjustments or the introduction of additional flavor enhancers, thereby avoiding problems such as equipment modification, increased energy consumption, or additional material costs. The technical path is more direct and efficient. (2) Significant reduction in spice dosage: The total amount of the minimalist spice formula determined by this invention is reduced by 84% compared with the traditional compound formula, achieving a significant reduction in ingredient costs and a high degree of resource conservation. (3) High degree of core flavor reproduction: The five-spice pork made using this minimalist spice formula maintains a high degree of consistency with the baseline flavor sensory group in terms of aroma profile, and the retention rate of key aroma substances can reach 70%, effectively ensuring the fullness of the product flavor.

[0033] Although embodiments of the present invention have been described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A spice composition for preserving the flavor of pork products, characterized by comprising, The spice composition consists of the following raw materials in parts by weight: cloves 0.5-1.5 parts, Sichuan pepper 0.5-1.5 parts, cinnamon 0.5-1.5 parts, and basil 0.25-1.5 parts.

2. The flavoring composition for preserving the flavor of pork products according to claim 1, characterized in that, The spice composition consists of the following raw materials in parts by weight: 1 part cloves, 1 part Sichuan pepper, 1 part cinnamon, and 0.5 parts basil.

3. A method for screening a flavoring composition for preserving the flavor of pork products according to any one of claims 1 to 2, characterized in that, Includes the following steps: (1) Determine the baseline flavor sensory group: obtain spiced pork samples made with different spice formulas, conduct sensory evaluation on each of the spiced pork samples, select the spiced pork sample with the highest preference based on the sensory evaluation results, which is the baseline flavor sensory group; conduct flavor substance analysis on the baseline flavor sensory group to obtain the flavor substances of the baseline flavor sensory group. (2) Screening of aromatic spices: The aroma components of each original spice used in the benchmark flavor sensory group are analyzed to identify the minimum number of spice types that can reproduce the flavor substances of the benchmark flavor sensory group and obtain the key spice composition. (3) Establish and validate the flavor composition: verify and analyze the amount of each raw material in the key flavor composition to obtain the amount of each flavor in the key flavor composition that reproduces the benchmark flavor sensory group.

4. The method for screening a spice composition for preserving the flavor of pork products according to claim 3, characterized in that, The different spice formulations described in step (1) include at least 6 groups.

5. The method for screening a spice composition for preserving the flavor of pork products according to claim 3, characterized in that, The specific steps for analyzing the flavor compounds in the reference flavor sensory group in step (1) are as follows: the reference flavor sensory group is extracted with distilled water and 2-methyl-3-heptanone, and then analyzed by gas chromatography-mass spectrometry.

6. The method for screening a spice composition for preserving the flavor of pork products according to claim 5, characterized in that, The reference flavor sensory group, distilled water and 2-methyl-3-heptanone dosage ratio is 1-4 g: 1.5-6 ml: (0.5-1) x 10 -3 ml.

7. The method for screening a spice composition for preserving the flavor of pork products according to claim 5, characterized in that, The specific procedure for gas chromatography-mass spectrometry analysis is as follows: set the initial column temperature to 40℃ and hold for 5 minutes, then increase the temperature to 250℃ at a rate of 3℃ / min and hold for 15 minutes; the scan mass range is m / z 40~500; the ion source temperature is maintained at 200℃ and the solvent delay time is set to 3.5 minutes.

8. The method for screening a spice composition for preserving the flavor of pork products according to claim 3, characterized in that, The flavor compounds in the baseline flavor sensory group described in step (1) include 1-octen-3-ol, linalool, hexanol, 2-phenylethanol, (E,E)-2,4-decadienal, (E)-2-undecenal, 1-octen-3-one, 2-nonanone, eugenol and eucalyptol.

9. The method for screening a spice composition for preserving the flavor of pork products according to claim 3, characterized in that, In step (2), the aroma components of each original flavoring used in the benchmark flavor sensory group were analyzed by gas chromatography-mass spectrometry.

10. The method for screening a flavoring composition for preserving the flavor of pork products according to claim 3, characterized in that, The methods for verifying and analyzing the amount of each raw material in the key flavoring composition in step (3) include single-factor and orthogonal experiments.

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