Emulsion film composition for reducing dicarbonyl compounds in vegetarian meat product, emulsion film as well as preparation method and application of emulsion film

The invention relates to the field of food addition and food safety control, and particularly discloses an emulsion film composition for reducing dicarbonyl compounds in a vegetarian meat product, an emulsion film as well as a preparation method and application of the emulsion film. The emulsion membrane composition contains the following components which are stored independently or stored in a mixed manner: soybean protein, pectin, an amide compound, sodium carboxymethyl cellulose, lotus root starch, konjac glucomannan, glycerol and water. The emulsion film for reducing dicarbonyl compounds in the vegetarian meat product provided by the invention can well improve the thermal stability of amide compounds without destroying the completeness of the appearance of the vegetarian meat product, so that the amide compounds can better play an anti-oxidation role in a high-temperature processing process, thereby reducing the content of harmful dicarbonyl compounds and prolonging the service life of the vegetarian meat