Method for inhibiting bacteria and improving flavor of a product

Abstract

The application discloses a product bacteriostasis and flavor improvement method, relates to the technical field of food engineering, and comprises the following steps: S1, using natural plants as raw materials, obtaining plant source effective components through physical and chemical extraction, separation and purification, wherein the effective components comprise plant source polypeptides and complex amino acids; S2, compounding the plant source effective components with food essence auxiliary materials in proportion, adopting microcapsule embedding technology, and preparing special powder essence for starch products through spray drying; and S3, fully mixing the powder essence with dry starch, adding the powder essence into starch products, and performing subsequent processes, wherein the addition amount is 0.2%-0.3%, and the product bacteriostasis and flavor improvement are realized. The application improves the palatability of products, meets the diversified demand of consumers for flavors, can simultaneously achieve the bacteriostasis and preservation and flavor improvement effects, is suitable for industrialized production, is in line with the development trend of green and healthy food, and can improve the comprehensive competitiveness of products.

Description

Technical Field

[0001] This invention relates to the field of food engineering technology, specifically to methods for product antibacterial and flavor improvement. Background Technology

[0002] Starch products are an indispensable category in the food industry, encompassing a variety of products such as vermicelli, rice noodles, starch sausages, and ready-to-eat starch staples. With their advantages of convenience, easy digestibility, and diverse flavors, they are widely used in home cooking, catering services, and the convenience food sector, and are highly favored by consumers. As living standards improve and the food industry develops rapidly, consumers have increasingly higher demands for the quality of starch products. They not only focus on the flavor and texture but also place higher standards on the product's microbial safety and shelf life. Therefore, antibacterial preservation and flavor improvement of starch products have become one of the core needs for industry development.

[0003] Currently, starch products are susceptible to microbial contamination during production, storage, and distribution, leading to mold and spoilage, resulting in deterioration of product quality and shortened shelf life. This not only causes serious economic losses but may also endanger consumer health. After the restriction of traditional chemical preservatives such as sodium dehydroacetate, the industry has largely adopted methods such as flavoring compound antibacterial agents and physical sterilization to achieve antibacterial effects. However, single antibacterial methods have limited effectiveness, and some antibacterial agents have issues such as affecting taste and having a narrow antibacterial spectrum, making it difficult to achieve long-lasting, broad-spectrum antibacterial effects and failing to fully meet the needs of industrial production and market circulation. Meanwhile, plant-derived bioactive substances, due to their safety, lack of residue, and mild antibacterial effects, have gradually become a research hotspot in the field of food antibacterial treatment. Among them, plant-derived peptides and complex amino acids have been proven to have good antibacterial activity, effectively inhibiting the growth and reproduction of common pathogenic bacteria in food, and meeting consumers' pursuit of natural and healthy foods. However, how to efficiently apply them to the antibacterial treatment of starch products while simultaneously improving product flavor remains a pressing problem for the industry.

[0004] Regarding flavor improvement, starch products inherently have a limited flavor profile. Traditional processes often rely on adding food flavorings to enrich the product's flavor. However, common flavorings suffer from high volatility and poor thermal stability. During the high-temperature processing, drying, and subsequent storage of starch products, flavor components are prone to volatilization and oxidative degradation, resulting in insufficient flavor intensity and short flavor duration. Furthermore, the poor compatibility between flavorings and the starch matrix can lead to uneven flavor distribution and uncoordinated taste, severely impacting the product's sensory quality. To address these issues, we propose methods for product antibacterial and flavor improvement. Summary of the Invention

[0005] To address the aforementioned technical problems and provide methods for product antibacterial and flavor improvement, this technical solution solves the issues of difficulty in achieving long-lasting, broad-spectrum antibacterial effects, which prevents the product from fully meeting the needs of industrial production and market circulation.

[0006] To achieve the above objectives, the technical solution adopted by this invention is: a method for product antibacterial and flavor improvement, comprising the following steps:

[0007] S1. Using natural plants as raw materials, the plant-derived effective components are obtained through physicochemical extraction, separation, and purification. The effective components include plant-derived polypeptides and complex amino acids.

[0008] S2. The plant-derived active ingredients are compounded with food flavorings and excipients in a certain proportion, and the powdered flavoring for starch products is obtained by spray drying after microencapsulation technology.

[0009] S3. After thoroughly mixing the powdered flavoring with the dry starch, add it to the starch product for subsequent processing. The addition amount is 0.2%~0.3%, which has the effect of inhibiting bacteria and improving the flavor of the product.

[0010] Preferably, the plant-derived polypeptides and complex amino acids are derived from pure natural plants, and one or more effective components in the plants are selectively obtained and concentrated through a physicochemical extraction and separation process without altering the structure of the effective components; after contacting the bacteria, the plant-derived polypeptides act on the cell membrane, destroying the cell membrane structure, changing the cell membrane permeability, and thus inhibiting bacteria.

[0011] Preferably, the plant-derived polypeptide is a natural plant polypeptide with antibacterial activity.

[0012] Preferably, the compound amino acid is a mixture of multiple amino acids derived from natural plant extracts.

[0013] Preferably, the concentration of the powdered flavoring used in starch products is 800 μg / mL to 4000 μg / mL.

[0014] Preferably, the microcapsule encapsulation technology in step S2 adopts spray drying, and the specific steps are as follows:

[0015] Food-grade wall material was selected, added to purified water according to a preset ratio, and stirred at a constant temperature until completely dissolved. The air bubbles in the system were removed to obtain a uniform and stable aqueous carrier solution.

[0016] The plant-derived active ingredients are mixed evenly with food flavorings and excipients, an emulsifier is added, and the mixture is dispersed by high-speed shearing to obtain a homogeneous oil phase.

[0017] Under stirring conditions, the oil phase is injected into the aqueous phase and stirring is continued to obtain a crude emulsion; the crude emulsion is then subjected to high-pressure homogenization or high-shear emulsification to form a stable O / W type emulsion.

[0018] The stable emulsion is fed into a spray dryer, where it is atomized and rapidly dehydrated. The wall material is then solidified on the surface of the fragrance particles to obtain microcapsule powder.

[0019] The dried microcapsule powder was cooled to room temperature, sieved to remove coarse particles, and collected to obtain a starch product-specific powder flavoring that meets the requirements.

[0020] Preferably, the wall material is selected from one or more of modified starch, maltodextrin, and gum arabic.

[0021] Preferably, in step S3, the powdered flavoring and dry starch are mixed by mechanical stirring at a speed of 150-250 r / min for a time of 10-15 min.

[0022] Preferably, the subsequent processes in step S3 include dough mixing and shaping, molding, curing, cooling and setting, drying and cutting.

[0023] Preferably, the starch product is one of Sichuan starch products, vermicelli, rice noodles, and dried noodles.

[0024] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0025] This invention uses natural plants as the core raw material, and obtains plant-derived effective components through physicochemical extraction, separation, and purification processes. The core components include plant-derived polypeptides and complex amino acids. The raw materials themselves are naturally safe, avoiding contamination of the product by chemically synthesized antibacterial agents and flavoring agents. They meet the safety requirements of starch products and other foods, and will not produce harmful residues with long-term use, ensuring consumer safety. By scientifically compounding the plant-derived effective components with food flavorings and excipients, and using microencapsulation technology, flavor components can be effectively locked in, preventing flavor loss during subsequent processing and storage, making the flavor of starch products richer and longer-lasting. At the same time, the plant-derived effective components themselves can enrich the flavor layers of the product, neutralize the monotonous taste of starch products, improve the palatability of the product, meet the diverse flavor needs of consumers, and achieve antibacterial preservation and flavor enhancement effects simultaneously. It is suitable for industrial production, conforms to the development trend of green and healthy foods, and can enhance the overall competitiveness of the product. Attached Figure Description

[0026] Figure 1 This is a flowchart of the steps of the present invention;

[0027] Figure 2 The graphs show the antibacterial results of the fragrance of this invention under pH conditions of 4.0, 4.4, and 4.8, respectively.

[0028] Figure 3 The figures show the antibacterial results of this invention under pH 4.0, 4.4, and 4.8 conditions, respectively. Detailed Implementation

[0029] The following description is intended to disclose the invention and enable those skilled in the art to implement it. The preferred embodiments described below are merely examples, and other obvious variations will occur to those skilled in the art.

[0030] S1. Extraction, separation and purification of plant-derived active ingredients

[0031] Cinnamon bark (rich in antibacterial active peptides with excellent antibacterial effects) was selected as the natural plant raw material. The seeds and rhizomes of this raw material are rich in antibacterial peptides, exhibiting significant antibacterial potential. The cinnamon bark raw material was first cleaned and pulverized to 80 mesh powder. The effective components were then extracted using a combined physicochemical extraction method, as detailed below:

[0032] PBS buffer was used as the extraction medium. Cinnamon powder and extraction medium were mixed at a ratio of 1:5.1 g / mL and extracted at a constant temperature of 25℃ for 39 h. During the extraction, the mixture was stirred for 10 min every 2 h to ensure that the active ingredients were fully dissolved.

[0033] Separate the extract by placing it in a high-speed centrifuge and centrifuging it at 5000 r / min for 20 min. Collect the supernatant and remove the precipitated impurities.

[0034] The supernatant was purified by ammonium sulfate precipitation. The ammonium sulfate saturation was adjusted to 81.7%, and after standing for 12 h, the precipitate was collected by centrifugation again. The precipitate was dissolved in purified water and then further purified by gel filtration chromatography to obtain high-purity plant-derived active ingredients. These active ingredients contain natural plant polypeptides and complex amino acids with antibacterial activity. The extraction and separation process did not change the structure of the active ingredients and preserved their original activity.

[0035] The plant-derived polypeptide is a natural plant polypeptide with broad-spectrum antibacterial activity. After contacting bacteria, it can act on the bacterial cell membrane, destroy the cell membrane structure, and change the cell membrane permeability, thereby achieving an antibacterial effect. The compound amino acid is a mixture of various amino acids extracted from cinnamon bark, which can help improve the nutritional value and flavor harmony of the product.

[0036] S2. Preparation of powdered flavoring for starch products

[0037] The plant-derived active ingredients obtained in S1 were compounded with food flavoring excipients (Sichuan-style flavoring excipients, whose main components are disodium inosinate and vanillin) at a mass ratio of 1:2. Powdered flavoring was prepared using microencapsulation technology (spray drying method). The specific steps are as follows:

[0038] Preparation of aqueous carrier solution: Modified starch was selected as food-grade wall material and added to purified water at a ratio of 10% of the wall material mass concentration. The mixture was stirred at a constant temperature of 60℃ for 30 min until completely dissolved. Vacuum degassing was used to remove air bubbles from the system to obtain a uniform and stable aqueous carrier solution.

[0039] Oil phase preparation: The compounded plant-derived active ingredients were mixed evenly with food flavorings and excipients, and 3% of the total mass of the oil phase was added as an edible emulsifier (glyceryl monostearate). The mixture was sheared and dispersed for 20 min at 3000 r / min using a high-speed shearing machine to obtain a homogeneous oil phase.

[0040] Emulsion preparation: At 25℃ and 200 r / min, the oil phase was slowly injected into the aqueous phase (oil phase to aqueous phase volume ratio 1:4), and stirring was continued for 30 min to obtain a crude emulsion; the crude emulsion was then treated twice by a high-pressure homogenizer (pressure 20 MPa) to form a stable O / W type emulsion.

[0041] Spray drying: The stable emulsion is fed into a spray dryer, and the inlet air temperature is set to 120℃, the outlet air temperature to 80℃, and the feed flow rate to 10 mL / min. The emulsion is atomized and dehydrated quickly, and the wall material is solidified on the surface of the fragrance particles to obtain microcapsule powder.

[0042] Post-processing: The dried microcapsule powder is cooled to room temperature, passed through an 80-mesh sieve to remove coarse particles, and collected to obtain a powder flavoring for Sichuan powder products that meets the requirements. The encapsulation rate of this powder flavoring is ≥90%, which can effectively protect the effective components and flavoring of the plant source and prevent them from being lost in subsequent processing.

[0043] Testing revealed that the powder flavoring contained 15 mg / g of plant-derived polypeptides and 20 mg / g of complex amino acids. The concentration used in Sichuan powder products can be controlled within the range of 800 μg / mL to 4000 μg / mL, balancing antibacterial effects and flavor expression.

[0044] S3. Antibacterial and flavor-improving treatment of starch products

[0045] Select 100 kg of dry Sichuan starch and weigh the above-mentioned powdered flavoring at a ratio of 0.2% (i.e., 0.2 kg). Use mechanical stirring to thoroughly mix the powdered flavoring with the dry Sichuan starch. Set the stirring speed to 150 r / min and the stirring time to 15 min to ensure that the powdered flavoring is evenly dispersed in the dry starch.

[0046] The mixed starch is added to the Sichuan starch production system and then processed sequentially, specifically including:

[0047] Dough preparation process: Add an appropriate amount of purified water to the starch to adjust the dough concentration to 35%, and knead the dough at 25℃ for 20 minutes to make a uniform dough.

[0048] Molding process: The batter is injected into the Sichuan rice noodle molding mold and extruded. The mold temperature is maintained at 85℃ and the extrusion speed is 0.8 m / min to form the Sichuan rice noodle blank.

[0049] Cooking process: Place the Sichuan rice flour dough into a steamer and steam at 100℃ for 15 minutes to ensure that the Sichuan rice flour is fully cooked.

[0050] Cooling and shaping process: Take out the matured Sichuan powder blank and let it cool naturally to room temperature to set its shape;

[0051] Drying process: Place the shaped Sichuan powder into a drying oven and dry it at 60℃ until the moisture content is ≤12%;

[0052] Cutting process: The dried Sichuan powder is cut into 20 cm long segments according to specifications, and then packaged to obtain the finished Sichuan powder.

[0053] The starch-specific powder flavoring QS (A) of this invention uses food flavorings and food flavoring excipients as basic ingredients, and natural plant extracts as core functional components. It is prepared through targeted extraction and separation, deodorization and refining, and stabilization compounding processes. The product meets the requirements of GB 30616 food flavoring standards and GB 2760 food additive usage standards, and can achieve the dual effects of highly efficient antibacterial properties, extended shelf life, and simultaneous improvement of flavor and color in starch products.

[0054] Example 1: Preparation method of powdered flavoring QS (A) for starch products

[0055] Raw materials and extraction

[0056] Using edible natural plants as raw materials and advanced foreign physicochemical extraction and separation technology, plant-derived polypeptides, complex amino acids and other functional components are selectively obtained, separated and concentrated without changing the structure of the effective components. After purification, high-purity natural plant extracts are obtained with a retention rate of ≥95% of antibacterial active ingredients.

[0057] Compounding and molding

[0058] The above-mentioned natural plant extracts and food flavorings and additives are thoroughly mixed in a preset ratio, and then homogenized, dried, pulverized and sieved in sequence to obtain a uniform powdered flavoring. The resulting product is slightly caking, but can be dispersed by external force and used normally without affecting its antibacterial properties and flavor quality.

[0059] Product Indicators

[0060] The resulting powdered flavoring for starch products, QS (A), meets the requirements for clean labeling. The label can simply state "food flavoring". The addition amount is 0.2%~0.3%, and it is suitable for various starch products such as Sichuan noodles, rice noodles, rice sheets, and cold noodles.

[0061] Example 2: Antibacterial Implementation Method of Starch Product Special Powder Flavor QS (A)

[0062] Antibacterial mechanism

[0063] The plant-derived polypeptides and complex amino acids in the flavoring of this invention, upon contact with spoilage microorganisms in starch products, specifically act on the cell membrane system of the microorganisms, disrupting the phospholipid bilayer structure of the cell membrane, significantly altering cell membrane permeability, leading to the leakage of large amounts of intracellular electrolytes, amino acids, sugars, and other nutrients, as well as important ions such as potassium, magnesium, and calcium. This disrupts the osmotic pressure balance and normal metabolism of the microorganisms, inhibiting their growth and reproduction and ultimately inactivating them, thus achieving broad-spectrum antibacterial and preservation effects.

[0064] How to use

[0065] The special powder flavoring for starch products, QS (A), is mixed with dry starch at a mass fraction of 0.2% to 0.3% under normal temperature and pressure until it is evenly dispersed. Then, subsequent processing steps such as slurry preparation, molding, and maturation are carried out to ensure that the flavoring is evenly distributed in the starch matrix and that the antibacterial effect is stable and long-lasting.

[0066] Minimum inhibitory concentration experiment

[0067] Common mixed spoilage bacteria found in Sichuan powder products were used as the test strains, and the bacterial suspension concentration was adjusted to approximately 6 × 10⁻⁶. 6 CFU / mL, bacterial culture volume 100µL, flavor concentration gradients were set at pH 4.0, pH 4.4, and pH 4.8: 4000µg / mL, 3200µg / mL, 2400µg / mL, 1600µg / mL, 800µg / mL, and 400µg / mL. After incubation at constant temperature for 48 h, the clarity of the culture medium was observed and plate validation was performed. (Refer to...) Figure 2 As shown, the concentrations in the test tubes from left to right are 4000µg / mL, 3200µg / mL, 2400µg / mL, 1600µg / mL, 800µg / mL, and 400µg / mL, respectively.

[0068] The experimental results show that:

[0069] At pH 4.0, when the fragrance concentration is ≥800µg / mL, it has a significant antibacterial effect on mixed bacteria, the culture medium is clear and transparent, and there is no bacterial growth and reproduction.

[0070] At pH 4.4, when the fragrance concentration is ≥1600µg / mL, it has a significant antibacterial effect on mixed bacteria, with an inhibition rate of ≥90%.

[0071] At pH 4.8, the antibacterial effect gradually increases with increasing fragrance concentration, and the high concentration group can achieve complete antibacterial effect.

[0072] The antimicrobial inhibition results against molds were consistent with the trend against bacteria; significant antimicrobial activity was achieved at pH 4.0 ≥800 µg / mL and at pH 4.4 ≥1600 µg / mL. (Reference) Figure 3 As shown, the concentrations in the test tubes from right to left are 4000µg / mL, 3200µg / mL, 2400µg / mL, 1600µg / mL, 800µg / mL, and 400µg / mL.

[0073] Antibacterial spectrum verification

[0074] Through repeated verification using inhibition zone tests, minimum inhibitory concentration tests, and product application tests, this flavoring has shown to have a highly effective inhibitory effect on common Gram-positive bacteria, Gram-negative bacteria, and molds in food. It has a broad antibacterial spectrum and stable antibacterial effect, and can continuously play a role in preserving and keeping fresh throughout the shelf life of starch products without damaging the original aroma and taste of the food.

[0075] Example 3: Flavor Improvement and Deodorization Refining Implementation Method of Starch Product Special Powder Flavor QS (A)

[0076] Process settings

[0077] The untreated raw materials served as the control group, while the raw materials treated with targeted deodorization and impurity removal + deep refining and extraction processes served as the experimental group. The two groups had identical raw material sources, initial indicators, and experimental environments. The experimental group underwent purification, impurity removal, deodorization, color enhancement, and stabilization processes in sequence, while the control group did not undergo any refining treatment.

[0078] Testing indicators and instruments

[0079] Odor intensity was determined using a sensory evaluation instrument, lightness (L value) and yellowness (b value) were measured using a colorimeter, and the content of volatile odor substances was determined using a gas chromatograph. All data were measured in triplicate and the average value was taken. The results are shown in Table 1 below:

[0080] Odor intensity AU 8.5 3.2 A decrease of 62.35% The odor was significantly eliminated, and the scent became mild and pure. Color brightness - 52.4 68.9 Improved by 16.5 The appearance is noticeably brighter and more transparent. Yellowness - 28.6 15.3 Decrease of 13.3% Removes dullness and yellowing, leaving the color even and stable. Volatile odor substances ppm 1250 420 Decrease of 66.4% The source of odor has been significantly reduced.

[0081] Table 1

[0082] Flavor and color improvement effects

[0083] Flavor improvement: After deodorization and refining process, the product odor intensity decreased from 8.5AU to 3.2AU, a reduction of 62.35%; the content of volatile odor substances decreased from 1250ppm to 420ppm, a reduction of 66.4%. The off-flavors and odors of the raw materials were effectively removed, and the flavor of the fragrance became purer, more natural and milder. When applied to starch products, it can improve the overall aroma coordination.

[0084] The color has been improved, with the product's brightness (L) value increasing from 52.4 to 68.9, an increase of 16.5; the yellowness (b) value decreasing from 28.6 to 15.3, a decrease of 13.3. The product has changed from dull and yellowish to bright and transparent, significantly improving its appearance quality and making it more in line with the sensory needs of food consumers.

[0085] The process is stable, and the targeted deodorization and refining process has no adverse side effects, does not destroy the antibacterial active ingredients, and does not introduce harmful substances. It can stably achieve the goals of deodorization, color enhancement, and purification, and greatly improves product consistency and sensory quality.

[0086] Example 4: Application of Starch-Specific Powder Flavoring QS(A) in Sichuan Rice Noodles

[0087] The application process uses starch for Sichuan rice noodle production as raw material. The special powder flavoring QS(A) for starch products is added to the dry starch at a mass ratio of 0.25%. The mixture is stirred and mixed for 20 minutes until completely uniform. The process is carried out according to the traditional Sichuan rice noodle production process, including slurry preparation, steaming, cooling, cutting into strips, and packaging, to obtain Sichuan rice noodle products with added flavoring. At the same time, Sichuan rice noodle without added flavoring is set up as a blank control group.

[0088] Application effect comparison

[0089] The antibacterial and preservation effects were as follows: during the storage period at room temperature, the total number of colonies and the number of molds in the experimental group of Sichuan powder were significantly lower than those in the control group, and the shelf life was extended by more than 30% compared with the control group. There was no mold, no rancidity, and no sticky or spoiled phenomena.

[0090] In terms of flavor and texture, the experimental group of Sichuan rice noodles had a natural and harmonious aroma, no off-flavors or irritation, and a smooth texture, which was superior to the original flavor of the control group.

[0091] In terms of appearance and color, the experimental group of Sichuan peppercorns was bright, uniform, and translucent, without any dullness or yellowing, and its appearance was significantly better than that of the control group.

[0092] Example 5: Product Compliance and Stability Verification

[0093] The starch-specific powder flavoring QS(A) of this invention complies with standard GB30616, and its ingredients are only food flavorings and food flavoring additives, which comply with the relevant provisions of GB2760. The addition amount of 0.2%~0.3% is safe and reliable, and there is no residue or toxicity risk after long-term use. After accelerated stability test and room temperature storage test, the antibacterial performance, flavor quality and color index of the product do not decrease significantly within the shelf life. Slight caking can be dispersed and used normally, and the performance is stable and consistent.

[0094] This invention achieves three major goals simultaneously: antibacterial preservation, flavor enhancement, and color optimization of starch products through the improvement of antibacterial and deodorizing refining processes using natural plant extracts and precise compounding. It solves the technical problems of traditional starch products such as easy spoilage, poor flavor, and dull color. It is suitable for continuous industrial production and has good application prospects and economic benefits.

[0095] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed invention.

Claims

1. A method for product antibacterial and flavor improvement, characterized in that, Includes the following steps: S1. Using natural plants as raw materials, the plant-derived effective components are obtained through physicochemical extraction, separation, and purification. The effective components include plant-derived polypeptides and complex amino acids. S2. The plant-derived active ingredients are compounded with food flavorings and excipients in a certain proportion, and the powdered flavoring for starch products is obtained by spray drying after microencapsulation technology. S3. After thoroughly mixing the powdered flavoring with the dry starch, add it to the starch product for subsequent processing. The addition amount is 0.2%~0.3%, which has the effect of inhibiting bacteria and improving the flavor of the product.

2. The method for product antibacterial and flavor improvement according to claim 1, characterized in that, The plant-derived polypeptides and complex amino acids are derived from pure natural plants. One or more effective components in the plants are selectively obtained and concentrated through a physicochemical extraction and separation process without altering their structure. After contacting the bacteria, the plant-derived polypeptides act on the cell membrane, destroying the cell membrane structure, changing the cell membrane permeability, and thus inhibiting bacteria.

3. The method for product antibacterial and flavor improvement according to claim 1, characterized in that: The plant-derived polypeptide is a natural plant polypeptide with antibacterial activity.

4. The method for product antibacterial and flavor improvement according to claim 1, characterized in that: The compound amino acid is a mixture of various amino acids derived from natural plant extracts.

5. The method for product antibacterial and flavor improvement according to claim 1, characterized in that: The concentration of the powdered flavoring used in starch products is 800 μg / mL to 4000 μg / mL.

6. The method for product antibacterial and flavor improvement according to claim 1, characterized in that, In step S2, the microcapsule encapsulation technology employs spray drying. The specific steps are as follows: Food-grade wall material was selected, added to purified water according to a preset ratio, and stirred at a constant temperature until completely dissolved. The air bubbles in the system were removed to obtain a uniform and stable aqueous carrier solution. The plant-derived active ingredients are mixed evenly with food flavorings and excipients, an emulsifier is added, and the mixture is dispersed by high-speed shearing to obtain a homogeneous oil phase. Under stirring conditions, the oil phase is injected into the aqueous phase and stirring is continued to obtain a crude emulsion; the crude emulsion is then subjected to high-pressure homogenization or high-shear emulsification to form a stable O / W type emulsion. The stable emulsion is fed into a spray dryer, where it is atomized and rapidly dehydrated. The wall material is then solidified on the surface of the fragrance particles to obtain microcapsule powder. The dried microcapsule powder was cooled to room temperature, sieved to remove coarse particles, and collected to obtain a starch product-specific powder flavoring that meets the requirements.

7. The method for product antibacterial and flavor improvement according to claim 6, characterized in that: The wall material is selected from one or more of modified starch, maltodextrin, and gum arabic.

8. The method for product antibacterial and flavor improvement according to claim 1, characterized in that: In step S3, the powdered flavoring and dry starch are mixed using mechanical stirring at a speed of 150-250 r / min for 10-15 min.

9. The method for product antibacterial and flavor improvement according to claim 1, characterized in that: The subsequent processes in step S3 include dough mixing and shaping, molding, maturation, cooling and setting, drying, and cutting.

10. The method for product antibacterial and flavor improvement according to claim 1, characterized in that: The starch product mentioned is one of the following: Sichuan starch products, vermicelli, rice noodles, and dried noodles.

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