Allium mongolicum Regel alcohol-soluble extract capable of reducing mutton smell, preparation method and application

Abstract

The invention belongs to the technical field of preparation of Allium mongolicum Regel alcohol extracts, and discloses an Allium mongolicum Regel alcohol-soluble extract capable of reducing mutton smell, a preparation method and application. The preparation method comprises the steps of preparing an Allium mongolicum Regel powder; preparing an Allium mongolicum Regel degreasing and decoloring powder; preparing an Allium mongolicum Regal alcohol extract extracting solution; preparing an Allium mongolicum Regal alcohol extract concentrated solution; and preparing an Allium mongolicum Regel alcohol extract freeze-dried powder. According to the method, three mutton smell fatty acids in mutton longissimus dorsi muscle samples of a test group and a control group are detected through gas chromatography; the deposition amount of 4-methylcaprylic acid in the mutton longissimus dorsi muscle in the control group and the Allium mongolicum Regal alcohol extract group, the deposition amount of 4-ethylcaprylic acid in the mutton longissimus dorsi muscle in the control group and the Allium mongolicum Regal alcohol extract group and the deposition amount of 4-methylnonanoic acid in the mutton longissimus dorsi muscle in the control group and the Allium mongolicum Regal alcohol extract group have significant differences; and the Allium mongolicum Regel alcohol extract can obviously reduce deposition of three 4-alkyl branched chain fatty acids in the mutton longissimus dorsi muscle and can improve the mutton smell of the mutton.

Description

technical field [0001] The invention belongs to the technical field of preparation of shallot alcohol extract, and in particular relates to an alcohol-soluble extract of shallot for reducing the smell of mutton, a preparation method and application thereof. Background technique [0002] At present, with the development of society and the continuous improvement of living standards, people's dietary concepts have undergone tremendous changes. The quality of meat products not only requires high nutrition, low fat, low cholesterol and green safety, but also pays more attention to its good taste. and flavor. Mutton has always been favored by the common people because of its tender and delicious taste, rich nutrition and unique flavor. However, the special "smell" of mutton affects the quality of mutton, which is also the main reason why some people refuse to consume mutton. Intensive house feeding and half house feeding have gradually replaced traditional grazing and have becom...

AI Technical Summary

Problems solved by technology

[0004] (1) Under the existing intensive breeding mode, there are many problems such as increased stress, decreased immunity, increased nutritional and metabolic diseases, decreased meat quality, and aggravated smell of mutton sheep.

[0005] (2) Due to the growing food safety and environmental pollution problems caused by the abuse of antibiotics, the addition of antibiotics in animal feed has been completely banned

[0010] (1) Nowadays, with the improvement of people's living standards, the pursuit of mutton quality is not limited to the quantity, but also pays more attention to the improvement of its quality, and the flavor of mutton is the most important factor affecting the purchasing power of consumers. Under the guidance of the decision-making concept of economic benefits, the rapid fattening of mutton sheep under the condition of barn feeding leads to a decrease in the meat flavor and aggravated the degree of smell. Natural plant extracts, especially the alcoholic extracts of shallots, as feed additives can significantly improve the quality of mutton and increase people's awareness of meat. The acceptance of mutton, thereby stimulating the sustainable development of the mutton sheep industry

[0011] (2) In the past, antibiotics were used to alleviate the problems that occurred during the production and growth of mutton sheep caused by environmental stress, so as to improve their production performance and meat quality. However, the problems of food safety and environmental pollution caused by the abuse of antibiotics have become increasingly prominent

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