73 results about "Acid content" patented technology

The invention discloses a method for regulating and controlling the total acid content of primary liquor in Maotai-flavor liquor brewing, and belongs to the technical field of liquor brewing. Red tassel glutinous sorghum is crushed until the crushing degree is 10%-20%, preferably 13%-15%; the method comprises the following steps: mixing the crushed sorghum and fermented grains obtained after sand fermentation according to a mass ratio of 1: 1, and cooking in retort type gelatinization equipment at a conventional gelatinization temperature for 105-120 minutes, preferably 110 minutes; by adopting the method disclosed by the invention, the content of acetic acid in the fermented grains is obviously reduced by 13.82% at the end of fermentation, the content of acetic acid and the content of total acid in primary wine are respectively obviously reduced by 9.68% and 14.47%, the content of lactic acid is not obviously changed, the content of normal propyl alcohol is synchronously obviously reduced by 14.96%, and the content of other higher alcohols is stable. The method is simple in process, does not need new equipment, is completely compatible with the existing production line, and can effectively stabilize and improve the quality of the primary wine base.

The present application relates to a method for processing vegetable oils. The present application relates to a method for processing vegetable oils comprising providing one or more vegetable oils, subjecting the vegetable oil provided to a degumming process, thus obtaining an oil which has been partially or completely degummed; subjecting the oil obtained which has been partially or completely degummed to a deacidification process, thus obtaining an oil which has been partially or completely deacidified of acid content, subjecting the oil obtained which has been partially or completely deacidifed to a bleaching process, thus obtaining an oil which has been partially or completely bleached; subjecting the oil obtained which has been bleached to a deodorization process, thus obtaining an oil which has been partially or completely deodorized, and performing a sonication process during one or more of the said process steps.

This invention discloses a method for improving the flavor of sweet rice wine through low-temperature fermentation and its brewing technique, relating to the field of winemaking technology. First, a short-term temperature increase (28-30℃) is implemented in the early stages of fermentation to create an optimal environment for efficient saccharification and flavor precursor accumulation in Rhizopus. Subsequently, a low-temperature stage (15-20℃) is initiated, under which slow primary fermentation and flavor maturation, primarily driven by yeast, take place. The "staged temperature-increase saccharification + low-temperature fermentation" process provided by this invention does not rely on psychrophilic strains or exogenous enzyme additives; it can be achieved through optimization of process parameters. This method not only successfully solves the core problem of insufficient saccharification kinetics at low temperatures, ensuring the smooth progress of the fermentation process, but also significantly improves the sensory quality of the final sweet rice wine (more complex and harmonious flavor), as well as the content of umami and sweet amino acids. Furthermore, this process is highly controllable and suitable for large-scale production, providing a novel technological path for the green and efficient brewing of high-quality sweet rice wine.

The application discloses a production process for preparing composite carbon source by utilizing fruit and vegetable waste resources, and comprises the following steps: raw material pretreatment, anaerobic fermentation for acid production, composite enzymolysis, deep solid-liquid separation, composite blending, and stabilization treatment; the blending carbon source liquid is pumped into the stabilization treatment tank, 0.1%-0.3% of a compounded stabilizer is added, the pH value is adjusted to 6.0-7.0, normal-temperature standing is carried out for 12-24 hours, product detection and storage are carried out, the carbon source product after the stabilization treatment is detected in terms of COD, total nitrogen, total phosphorus, the pH value and the content of small-molecule organic acid, and after each index is qualified, the product is sealed and packaged and stored in a cool and dry environment, and the application solves the technical problems of high cost, poor safety, single fruit and vegetable base carbon source component, low degradation efficiency and poor product stability of traditional carbon sources.

The invention relates to the technical field of flavor wine processing, and particularly discloses tea-aroma fermented wine and a preparation method thereof. According to the technical scheme, natural tea leaves are adopted as raw materials and are respectively extracted through a solvent and water, effective components in the tea leaves can be fully extracted, most flavor substances in the tea leaves are reserved, and the prepared fermented wine is rich in tea fragrance, natural in fragrance and close to colorless. The effective component extract liquor of the tea leaves is purified through an acidic resin column and an ultrafiltration membrane, most of molecules containing carboxylic acid groups in the extract liquor are removed, the heteroacid content of the prepared fermented wine is reduced by 66.1%, and finally bitter and astringent taste is avoided.

To provide a method for producing a sugar-free carbonated beverage containing citrus juice, free of high-intensity sweeteners, with reduced after-effects from carbonation. [Solution] In the production of a sugar-free carbonated beverage containing citrus juice and no high-sweetness sweeteners, in which citrus juice is blended so that the proportion of citrus juice is 0.3 to 6.0%, an additive, amino acids or their salts, are added so that the free amino acid content in the final beverage is 50 ppm or more.

The application belongs to the technical field of cottonseed meal processing and animal feed, and particularly relates to application of enzymatic cottonseed meal in preparation of low-protein daily ration, promotion of animal intestinal development, improvement of animal production performance and improvement of carcass quality, wherein the small peptide content, free amino acid content and antioxidant activity of the enzymatic cottonseed meal are all significantly improved compared with cottonseed meal, the change of protein secondary structure and the significant reduction of relative molecular weight are more conducive to promotion of animal absorption of small molecules, are beneficial to animal intestinal health development, and can effectively improve animal growth performance. The feed prepared by replacing part of the conventional feed with the enzymatic cottonseed meal can still achieve the effects of promoting animal intestinal development and improving animal growth performance under the condition that the crude protein content is reduced by 1% to 2% compared with the basic daily ration or the conventional feed, and the feeding cost is significantly reduced compared with the use of the conventional feed.

The invention relates to the technical field of Korla bergamot pear detection, and discloses a Korla bergamot pear organic acid content nondestructive detection method, which comprises: collecting a bergamot pear sample with consistent maturity, no damage and complete surface layer; the surface is wiped with absolute ethyl alcohol and then naturally air-dried, only the surface layer is subjected to vacuum freeze drying and smashing, and the integrity of a main body is reserved; according to the method, ICP-MS, HT-IRMS and GC-MS / EMIS are combined with an HS-HPME extraction technology, multi-dimensional detection of mineral elements, isotope contents and ratios and volatile components is carried out, and an isotope and element characteristic database and a regional characteristic volatile substance fingerprint spectrum are constructed; analyzing and screening characteristic indexes through orthogonal partial least squares, and eliminating interference factors; and establishing a linear discrimination model, forming an organic acid content detection and origin identification integrated technical system, and optimizing detection parameters. According to the method, rapid and nondestructive testing and source area traceability are realized, and reliable technical support is provided for quality evaluation of the Korla bergamot pears.

This invention discloses a coat-enhancing composition for improving the quality of cat fur and its application, belonging to the field of pet food technology. The composition uses a high proportion of fresh chicken meat and fresh bone-in chicken thigh meat as the main protein source, combined with krill oil, fresh chicken liver, various natural plant powders, and compound nutrients, formulated in a scientific ratio. Animal experiments have verified that this invention can significantly increase the amino acid content of cat fur, improve fur luster and saturation, enhance tensile strength, and optimize hair cuticle structure, without adversely affecting the cat's weight, blood routine, blood biochemistry, or other health indicators, demonstrating safety and high efficacy. This invention can be widely applied to the preparation of functional fresh meat baked food for improving the quality of cat fur.

The present application relates to the field of microbial technology, and particularly to a Pichia kudriavzevii (Pichia kudriavzevii) strain ZB448 and application thereof. Pichia kudriavzevi The Pichia kudriavzevii strain ZB448 provided by the present application has rich ester aroma, especially high content of phenylacetic acid ethyl ester, phenylacetic acid ethyl ester, ethyl acetate and isobutyl acetate, and significantly reduced content of ethyl octanoate; the aroma characteristics generated are strong fruit aroma and honey aroma and weak wine aroma, and the overall aroma is more pleasant and coordinated. The strain is used for fermentation of wheat protein seasoning juice, can effectively increase the content of ester aroma components in the product, weaken the adverse odor of bran koji, increase the content of umami amino acids, so that the product achieves the effect of rich ester aroma, rich aroma, and improved umami, and significantly improves the overall flavor and quality of the product.

The invention discloses a treatment method for reducing the acetic acid content of mulberry wine, and belongs to the technical field of fruit wine brewing. The method aims at solving the problem that the content of acetic acid is too high due to the fact that the mulberry wine is easily polluted by aerobic infectious microbes such as acetic bacteria and improper fermentation control in the traditional brewing process. According to the technical scheme, the method is characterized in that mulberry fruits are crushed within 6 h after being picked, saccharomyces cerevisiae is immediately inoculated, potassium metabisulfite is added after juice is obtained through squeezing, then alcoholic fermentation is conducted at the temperature of 15-18 DEG C, the oxidation-reduction potential of fermentation liquor is continuously monitored in real time through an on-line oxidation-reduction potential sensor during alcoholic fermentation, and the content of the fermentation liquor is detected. And when the monitoring value is higher than a set control upper limit threshold value, filling nitrogen or argon into the fermentation liquid, stopping filling until the oxidation-reduction potential value is reduced and is continuously stabilized below the control upper limit threshold value for at least 30 minutes, and after fermentation is completed, carrying out tank inversion and standing treatment to obtain clarified wine liquid. The method is mainly used for producing the mulberry wine with low acetic acid content and pure flavor.

The application discloses a kind of Huangjing Gouqi enzyme powder and the method for preparing it, belong to food processing technical field.The application provides a kind of Huangjing as main raw material, with black Gouqi using streptococcus thermophilus and lactobacillus mixed bacterial agent fermentation high-activity enzyme instant solid beverage powder preparation method of nine steaming nine sunning ripening.The method of the application, after probiotic fermentation, the quality of Huangjing enzyme is natural, flavor is prominent, functional ingredient content is high, polysaccharide content reaches 457.31mg / g, polyphenol content reaches 193.85mg / g, free amino acid content reaches 12.83mg / g, saponin content reaches 51.42mg / g, anthocyanin content reaches 96.18mg / g, and the content of health functional ingredients is significantly improved.

The invention belongs to the technical field of food processing, and particularly relates to a multi-source protein extract composite flavoring base material as well as preparation and application thereof. The multi-source protein extract composite flavoring base material contains 30-60 parts by weight of a yeast extract, 8-25 parts by weight of a plant peptide composition, glucose and a vegetable extract. By combining various plant peptides with the yeast extract and matching with the natural vegetable extract, not only are the defects of a single raw material in taste, aroma and color overcome, but also the contents of umami amino acids and sweet amino acids in the multi-source protein extract composite flavor base material are increased, the content of bitter amino acids is reduced, and the taste of the multi-source protein extract composite flavor base material is improved. The bad flavor caused by multiple proteins is improved.

The purpose of the present invention is to maintain the enzyme activity while suppressing the proliferation of microorganisms that cause the deterioration of food in a state in which an enzyme is dissolved in water. The present invention provides a food composition satisfying all of the following requirements (a)-(d). (a) The moisture content in terms of wet mass is at least 20 w / w%. (b) The pH at 20°C under 1 atm is higher than 4.6. (c) At least one enzyme having an optimal pH of at least 4.0 is contained. (d) The following requirement (i) and / or requirement (ii) is satisfied. Requirement (i): When the sodium chloride equivalent per 100 g of water of the food composition is Xg and the undissociated acetic acid content per 100 g of water of the food composition is Yg, the following expression is satisfied. 4Y+X≥10 (X≥3 and 4≥Y>0.03) Requirement (ii): The sodium chloride equivalent per 100 g of water of the food composition is at least 3.0 g, and the ethanol content per 100 g of water of the food composition is at least 8.0 g.

The invention discloses a tricholoma matsutake and edible mushroom composite delicious base material and a preparation method thereof, and belongs to the technical field of food processing.The delicious base material is prepared by the steps that tricholoma matsutake powder, mushroom powder and pleurotus eryngii powder serve as main raw materials and are mixed according to the mass ratio of (1.5-3): (0.5-1.5): (0.5-1.5), enzymolysis and enzyme deactivation are carried out step by step, lactobacillus plantarum is inoculated for fermentation, and lactic acid and succinic acid are produced; after the fermentation liquor is concentrated, fermented soy sauce and fermented table vinegar are added for blending and compounding, so that synergistic supply of four flavor precursors including glutamic acid, 5 '-nucleotide, organic acid and characteristic volatile matters is realized by virtue of complementary flavor substance spectrums of the three strains, and multi-dimensional freshness enhancement is realized by virtue of T1R1 / T1R3 receptor three-site synergistic activation and post-nasal olfaction cross-modal integration; the total free amino acid content of the finished product is greater than or equal to 6g / 100g, the equivalent delicate flavor concentration is greater than or equal to 40g MSG / 100g, and the finished product can be directly applied to seasoning of soup bases, sauces and prefabricated dishes.

The purpose of the present invention is to maintain the activity of an enzyme while reducing proliferation of microorganisms that cause food deterioration in a state where the enzyme is dissolved in water. The present invention provides a food composition that satisfies all of the following requirements (a)-(d). (a) The moisture content in terms of wet mass is 20 mass% or more. (b) The pH at 20°C and 1 atm is more than 4.0. (c) The titratable acidity of the food composition when measured by a measurement method A is 0.1 mass% or more. Measurement method A 10 g of the food composition is accurately collected and diluted 10-fold with ion-exchanged water, 0.08 ml of a 3.1% phenolphthalein solution serving as an indicator is added to the diluted solution (100 g), the resulting solution is neutralized by titration with a 0.1 mol / L sodium hydroxide liquid having a known titer, and the titratable acidity is determined by the following formula.　Titratable acidity (mass%) of food composition={(60.05×0.1×F×V)×100} / {collection quantity (10 g)×1000} 60.05: Molecular weight of acetic acid 0.1: Molar concentration (mol / L) of sodium hydroxide solution F: Titer of 0.1 mol / L sodium hydroxide solution V: Titration amount (mL) of 0.1 mol / L sodium hydroxide (d) The following requirements (i) and / or (ii) are satisfied. Requirement (i) The following formula is satisfied: 4Y+X≥10 (provided that X≥3 and Y>0.03 are satisfied), where X g represents the amount of sodium chloride equivalent per 100 g of water of the food composition, and Y g represents the content of non-dissociated acetic acid per 100 g of water of the food composition. Requirement (ii) The amount of sodium chloride equivalent per 100 g of water of the food composition is 3.0 g or more, and the ethanol content per 100 g of water of the food composition is 8.0 g or more.

The invention discloses a tall oil acid production method based on synergy of chemical conversion and physical separation, and belongs to the technical field of oleochemical industry. The method creatively utilizes Diels-Alder reaction characteristics of abietic acid and maleic anhydride, and is realized by the following steps: firstly, carrying out vacuum dehydration and degassing pretreatment on crude tall oil; then adding metered maleic anhydride to perform selective conversion under the catalysis of Lewis acid according to the content requirement of the target product abietic acid; performing molecular distillation separation on the reaction product to obtain light fraction fatty acid and heavy fraction abietic acid maleic anhydride resin; and finally, freezing and squeezing to obtain a tall oil acid product with precisely controllable abietic acid content. The technical limitation of a traditional physical separation method is broken through, the added value of the byproduct resin is increased by 50% or above, energy consumption is reduced by 35%, and the method is particularly suitable for customized production of medicine-grade, food-grade and other high-added-value products.

The present invention relates generally to an improved method and device for the aseptic processing and packaging of liquid or, as appropriate, pumpable foods. There is a continued need for the development of improved methods for the aseptic processing of foods, particularly for processing foods with large particulate components and low acid content. The object of the present invention is achieved by a process consisting of: a) transforming consumable ingredients into a pumpable mass; b) indirectly heating the pumpable mass; c) treating the hot pumpable mass by direct steam injection; d) maintaining the food in an isolated area; e) cooling the food; and f) aseptically filling a food container with the cooled food. The invention also relates to the products thus obtained and a device for carrying out the process.

Process for producing 2,5-furandicarboxylic acid comprising the steps of: a) oxidizing feed comprising 5-methylfurfural using an oxidizing gas at a temperature in the range of 150 to 210° C. to obtain a crude carboxylic acid composition comprising 2,5-furandicarboxylic acid, and a catalyst system comprising cobalt, manganese and bromine; b) separating solid 2,5-furandicarboxylic acid from the crude carboxylic acid composition in a solid-liquid separation zone to obtain a solid cake and mother liquor; and c) treating the cake with solvent selected from the group consisting of water and mono- and / or dicarboxylic acids containing of from 1 to 3 carbon atoms to obtain a treated cake and solvent having increased organic acid content which solvent having increased organic acid content comprises 5-bromo-2-furancarboxylic acid and wherein at least part of the solvent having increased organic acid content is added to step a).

The application discloses a solid fermentation process of glutinous rice vinegar and relates to the technical field of vinegar brewing. The application adopts glutinous rice and sorghum as fermentation raw materials, and prepares glutinous rice vinegar with rich nutritional components, pure taste, unique flavor, short production period and high yield through alcohol fermentation and acetic acid fermentation. The total acid content (calculated by taking acetic acid as a standard) of the glutinous rice vinegar prepared by the application is greater than 6.0 g / 100mL, the non-volatile acid content (calculated by taking lactic acid as a standard) is greater than 1.5 g / 100mL, and the glutinous rice vinegar meets the requirements of GB 18187-2000 "Brewed Vinegar".

The invention relates to the technical field of microorganisms, in particular to pichia kudriavzevii ZB448 and application of the pichia kudriavzevii ZB448. The pichia kudriavzevii ZB448 strain provided by the invention is rich in produced ester fragrance, especially the content of ethyl phenylacetate, phenethyl acetate, ethyl acetate, isobutyl acetate and other substances is relatively high, the content of ethyl caprylate is remarkably reduced, the produced fragrance has the characteristics of strong fruit fragrance and honey fragrance and weak wine fragrance, and the whole fragrance is more pleasant and harmonious when smelled. The strain is used for fermentation of wheat protein sauce, can effectively improve the content of ester aroma components in a product, weaken bad smells such as mouldy bran taste and increase the content of flavor amino acids, so that the product achieves the effects of being rich in ester aroma, rich in aroma and improved in flavor, and the overall flavor and quality of the product are remarkably improved.

The invention discloses a spodumene clinker processing collaborative optimization control method and a spodumene clinker processing collaborative optimization control system based on multipoint real-time quality feedback, which relate to the technical field of intelligent control, and execute closed-loop optimization control based on a process control system in combination with key quality data and temperature distribution data, operating parameters of a vertical mill system are dynamically adjusted, and the discharging granularity is stabilized; performing double-closed-loop optimization control on the acidification device, and cooperatively performing sulfuric acid dosage pre-control and acidification rate verification adjustment on the basis of free acid content FA, residual acid content RA data and temperature distribution data; the key quality data comprises vertical mill discharge granularity, free acid content FA and residual acid content RA; and when the double-closed-loop optimization control of the acidification device cannot reach the target, a cooperation request is sent to vertical mill multivariable model prediction control, and the target control range of the discharging granularity is adjusted. The problems of unstable quality, poor continuity, high consumption and low automation level in spodumene clinker processing are solved.

The invention discloses a tea processing method. Finished tea is prepared through three times of baking and three times of development. The finished tea is mixed with broken tea with different particle sizes, so that the multi-level taste and smell experience of tea soup is improved. The broken tea B subjected to low-temperature baking retains tea hair rich in vitamins and amino acids, so that the tea soup is endowed with a fresh and refreshing taste, and the tea soup prepared by mixing the broken tea B with the broken tea A3 has a fresh, refreshing and sweet composite taste. Compared with traditional cold brewing, the tea processing method disclosed by the invention is short in time consumption, and fresh, refreshing and sweet tea soup can be prepared by filtering, brewing and extracting the obtained finished tea in only 30-60 seconds. The content of umami amino acids in the tea soup extracted by filtering and brewing is increased, the phenol-ammonia ratio is reduced, and the tea soup has the excellent quality of fullness, freshness and freshness.

The application discloses a Pediococcus acidilactici for improving color and flavor of low-salt solid-state soy sauce and belongs to the technical field of bioengineering. The application obtains a Pediococcus acidilactici WT1 which can grow well under higher temperature and certain salinity by being separated and screened from soy sauce mash. The P.acidilactici WT1 is strengthened to carry out low-salt solid-state soy sauce fermentation, so that the amino acid nitrogen of the soy sauce is increased by 9.43%, the contents of succinic acid and tartaric acid in the soy sauce are respectively increased by 71.87% and 5.43 times, the contents of umami and sweet amino acids are respectively increased by 35.16% and 13.44%, the total amount of volatile flavor substances is increased by 19.95%, and the color rate is increased by 21.36%. By strengthening the P.acidilactici WT1, the contents of main flavor substances, i.e., guaiacol and phenol in the soy sauce are respectively increased by 35.49% and 50.64%, and the contents of benzyl alcohol and isoamyl alcohol are respectively increased by 16.83% and 21.86%. Therefore, strengthening the P.acidilactici WT1 in the low-salt solid-state soy sauce fermentation process has important significance for improving the quality and flavor of the low-salt solid-state soy sauce.

The invention relates to the technical field of plant growth regulation, and discloses a growth regulation composition for increasing peanut yield and improving peanut quality, the dosage form of the composition is a soluble concentrate, the effective components of the composition are aminobutyric acid and choline chloride, the weight ratio of the aminobutyric acid to the choline chloride is 5: 6, the composition is scientific and reasonable in matching, and the composition is suitable for large-scale production. The pesticide composition can obviously regulate the growth of peanuts, increase the pod number of plants, improve the hundred-kernel weight of peanuts, has obvious yield-increasing effect, can also improve the quality of peanuts and increase the protein content, fat content, oleic acid content and linoleic acid content of peanuts, has comprehensive effect, gives consideration to both pod increase and hundred-kernel weight increase, stable yield increase and quality improvement compared with a control agent, is safe to peanuts, and has wide application prospects. And the economic benefit is effectively improved.

The invention discloses a lemongrass addition feeding method suitable for meat duck on-net house breeding, which comprises the following steps: pretreatment of raw materials, preparation and use of a mixed solution, production of lemongrass fermented grass powder, feeding of the lemongrass fermented grass powder and evaluation of meat duck production performance. The method specifically comprises the following steps: lemongrass mowing operation, rubbing and squeezing operation, preparation of a duck shed spraying mixed solution, preparation of a meat duck drinking water mixed solution, a first fermentation stage, a second fermentation stage, evaluation aiming at the growth speed, detection aiming at the breast muscle oleic acid content and detection aiming at the leg muscle oleic acid content. Through the improvement of the technical scheme, the environment of a duck shed can be improved, the quality of meat ducks can be improved, the breeding cost can be reduced, the production performance of the Muscovy ducks can be remarkably improved by adding medium and high doses of citronella fermented grass meal into the feed, particularly, the feed-gain ratio is remarkably reduced, the content of breast muscle oleic acid is increased, and the economic benefit is increased. The feed additive has remarkable economic and social benefits, and meets the development requirements of modern breeding industry.

To provide a method for producing a sugar-free carbonated beverage containing citrus juice, free of high-intensity sweeteners, with reduced after-effects from carbonation. [Solution] In the production of a sugar-free carbonated beverage containing citrus juice and no high-sweetness sweeteners, in which citrus juice is blended so that the proportion of citrus juice is 0.3 to 6.0%, an additive, amino acids or their salts, are added so that the free amino acid content in the final beverage is 50 ppm or more.

The invention discloses an aging method for Tibetan maisseria dry red wine by utilizing a loess cave dwelling, which belongs to the technical field of wine brewing and aging, and comprises the following steps: placing wine in a loess cave dwelling for bottle storage, and in the bottle storage process, carrying out at least one index detection on the maisseria dry red wine every three months, the indexes comprise one or more of physical and chemical indexes, phenolic substance content, amino acid content and volatile compound content; according to the invention, the loess cave dwelling bottle storage environment is combined with the bottle storage ageing requirement of the red grape variety, namely the maisseria. According to the embodiment, data prove that the loess cave dwelling environment can effectively adapt to the characteristics of high polyphenol and strong ageing potential of the maisseria wine, and the problem that an existing bottle storage method is difficult to meet the high-quality bottle storage ageing requirement is solved.

This invention provides a method for preparing yellowing-resistant polybutylene succinate (PBS) for food contact materials. In this method, raw materials undergo an esterification-condensation reaction in the presence of a catalyst to generate the yellowing-resistant PBS for food contact materials. The raw materials are succinic acid and 1,4-butanediol, and the fumaric acid content and / or maleic acid content in the succinic acid raw material are controlled to be ≤300 ppm and ≤300 ppm, respectively. The preparation method of this invention can significantly improve the yellowing resistance of PBS and reduce the total migration.

The invention provides a plant extract feed additive compound and application thereof in enhancing pork flavor substance content, and belongs to the technical field of animal feed. The plant extract feed addition compound is prepared from the following components in parts by weight: 1 to 20 parts of carvacrol extract, 0.1 to 1.5 parts of thymol extract, 1 to 15 parts of cinnamyl aldehyde extract, 1 to 10 parts of linseed oil extract and 1 to 8 parts of rosemary extract. The plant extract feed additive compound provided by the invention is added into a basic feed to feed growing pigs, slaughtering measurement is performed after the growing pigs are fed for 16 weeks, key indexes such as the content of sweet amino acids and the content of bitter amino acids are sequentially measured, and results show that the plant extract feed additive compound provided by the invention can effectively enhance the content of pork flavor amino acids.