CN106035609A - 一种生物源复合猪肉保鲜剂 - Google Patents
一种生物源复合猪肉保鲜剂 Download PDFInfo
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Abstract
本发明涉及一种生物源复合猪肉保鲜剂,其特征在于:所述生物源复合猪肉保鲜剂由4.0‑4.8%抑菌剂、10‑14%增效剂、27‑33%中草药提取液A、16‑20%中草药提取液B、其余部分为水所组成;所述抑菌剂含有乳酸链球菌素、那他霉素、溶菌酶、壳聚糖、蜂胶超临界CO2提取物;所述增效剂含有醋酸、维生素C、维生素E、乳酸钠;所述中草药提取液A由葡萄籽、大蒜、丁香、肉桂、迷迭香、胡椒、生姜采用乙醇浸提法提取后与牛至精油和茶叶粗提液复配而成;所述中草药提取液B由魔芋、皂角、大黄、石榴皮采用水浸提法提取而成。本发明的生物源复合猪肉保鲜剂配方合理、食用安全、制备方法简单,使用时操作方便、保鲜效果好。
Description
技术领域
本发明涉及一种生物源复合猪肉保鲜剂,属于猪肉保鲜技术领域,特别涉及一种配方合理、食用安全、制备方法简单、使用时操作方便、保鲜效果好的生物源复合猪肉保鲜剂。
背景技术
随着人民生活水平的提高,人们更注重于肉食品的安全卫生质量,同时对肉的加工体系和消费形态有更高的要求。冷却肉是国外发达国家目前广泛应用的生鲜肉类销售形式。近年来,我国在上海、大连和北京等地陆续出现了冷却肉产品,冷却肉将成为我国肉类企业新的经济增长点,它的推广普及是我国猪肉工业大幅度提高技术水平,参与世界经济循环的契机。猪肉是高能量、高脂肪的营养食品,在现阶段猪肉既是肉类生产的主体(在肉类总产量中约占67%),也是肉类消费的主角,我国人均消费肉类47kg,其中猪肉占31kg。
从冷却肉的生产到今天在欧美、日本等国的普及和在发展中国家的迅速发展,从国际市场到各国市场,冷却肉的贮存期始终是冷却肉生产中关注的中心问题,冷却肉的腐败变质主要是由于肉中的酶以及微生物的作用,使蛋白质分解以及脂肪氧化而引起的。冷却肉保鲜便是针对这两个因素,根据屏障效应理论,采用不同的方法和不同的组合,杀死腐败微生物或抑制其在肉中的生长繁殖,并控制脂肪氧化,从而达到延长冷却肉货架期的目的。
目前猪肉保鲜技术主要有添加保鲜剂、冷冻低温保藏、高压处理和辐照等,其中添加保鲜剂具有效果好、操作简便、成本低等特点。目前普遍使用的是化学防腐剂,如特克多、多菌灵、苯莱特、氯气、二氧化硫等,这些化学物质虽然能够杀死病原菌,达到防腐保鲜的目的,对肉类的保鲜贮藏效果显著,但长期使用化学防腐剂,会损害人体健康、污染环境,易使病原菌产生抗药性,而且化学保鲜剂还会影响食品原有的风味、色泽和营养价值。在全球提倡绿色化的今天,寻求安全、环保的天然保鲜剂,提高食品食用的安全性,延长供应期,是猪肉保鲜亟待解决的问题。
生物保鲜剂是来源于动植物体以及微生物中并具有抗菌抑菌特性的物质,其优点是来源较广,无污染,对人体健康无毒害作用。生物保鲜剂按照来源区分可分为动物源保鲜剂、植物源保鲜剂、微生物源保鲜剂,生物保鲜剂具有数量巨大、来源丰富、食用安全、价格低廉等诸多优点,而且具备多重生理保健功能,同时给予食品更多的特殊风味物质,但单一保鲜剂的保鲜效果一般较差,而两种或多种保鲜剂的复配往往能取得较好的保鲜效果。
发明内容
为解决背景技术中存在的技术问题,本发明提出一种生物源复合猪肉保鲜剂,本发明的生物源复合猪肉保鲜剂配方合理、食用安全、制备方法简单,使用时操作方便、保鲜效果好。
本发明的目的是通过以下技术方案解决的:
一种生物源复合猪肉保鲜剂,其特征在于,所述生物源复合猪肉保鲜剂含有以下重量百分含量的物质:4.0-4.8%抑菌剂,10-14%增效剂,27-33%中草药提取液A,16-20%中草药提取液B,其余部分为水;
所述的抑菌剂组分的重量份比例分别为:乳酸链球菌素5-7份、那他霉素2.5-3.5份、溶菌酶4-6份、壳聚糖25-35份、蜂胶超临界CO2提取物3-5份;
所述的增效剂组分的重量份比例分别为:醋酸4-5份、维生素C 2-3份、维生素E 2-3份、乳酸钠3-4份;
所述中草药提取液A的制备方法为:将重量份比例分别为葡萄籽2.5-3.5份、大蒜12-18份、丁香4-6份、肉桂15-25份、迷迭香3-5份、胡椒8-12份、生姜13-19份的中草药原材料分别烘干后用粉碎机粉碎,过40目分样筛除杂后,按照重量份配比将各中草药原材料混合均匀,称取一定重量加入15倍体积的95%乙醇水浴浸提,用回流提取装置抽提1h后,再用中药超声提取机提取1h,除滤渣,取提取液置于旋转蒸发仪内减压蒸馏,浓缩至1.5-1.7倍的体积,加入0.004倍体积的牛至精油和0.2倍体积的茶叶粗提液后,95%乙醇定容至2倍体积即可;
所述中草药提取液B的制备方法为:将重量份配比分别为魔芋10-14份、皂角6-8份、大黄4-6份、石榴皮5-7份的中草药原材料分别烘干后用粉碎机粉碎,过40目分样筛除杂,按照重量份配比将各中草药原材料粉末混合均匀,称取一定重量加入7倍体积的水,超声1h后过滤,向滤渣中再加入7倍体积水,继续超声1h过滤,合并两次滤液,将滤液定容至15倍体积得到中草药提取液B。
所述生物源复合猪肉保鲜剂的重量百分含量最佳配比为:4.4%抑菌剂,12%增效剂,30%中草药提取液A,18%中草药提取液B和35.6%水;
所述的抑菌剂组分的最佳重量份比例分别为:乳酸链球菌素6份、那他霉素3份、溶菌酶5份、壳聚糖30份、蜂胶超临界CO2提取物4份;
所述的增效剂组分的最佳重量份比例分别为:醋酸4.5份、维生素C 2.5份、维生素E2.5份、乳酸钠3.5份;
所述的中草药提取液A的原材料最佳重量份比例分别为:葡萄籽3份、大蒜15份、丁香5份、肉桂20份、迷迭香4份、胡椒10份、生姜16份;
所述的中草药提取液B的原材料最佳重量份比例分别为:魔芋12份、皂角7份、大黄5份、石榴皮6份。
所述中草药原材料烘干、95%乙醇水浴浸提、减压蒸馏过程中温度均控制为45-50℃;所述中药超声提取机提取过程温度控制为35-45℃,频率控制为45-50HZ,功率控制为450-550W。
所述蜂胶超临界CO2提取物的获取方法为:将蜂胶冷冻粉碎,过80-140目的分样筛除掉机械杂质后,用超临界萃取仪超临界CO2萃取4h,分离塔出料得到黄色膏状的蜂胶超临界CO2提取物。
所述超临界CO2萃取的萃取压力为35MPa,萃取温度为35-40℃,CO2流量为18-20L/h。
所述牛至精油的提取采用超临界CO2提取法,具体步骤为:取鲜牛至,晒干,粉碎后过80-140目的分样筛除掉机械杂质后,用超临界萃取仪萃取,萃取压力控制为28-32MPa,萃取温度控制为38-42℃,CO2流量控制为18-20L/h,萃取2h,分离塔出料得到棕黄色膏状有特殊芳香气味的油状液体,即牛至精油。
所述茶叶粗提液的提取过程为:将茶叶粉碎后称重,加入1/5重量的碳酸钠并放入布袋内放好,置于三口烧瓶内,加入5倍体积的95%乙醇,加热煮沸0.5h,倾出提取液至蒸发皿内,再用1倍体积的95%乙醇洗涤茶叶包,洗涤液并入提取液,加热浓缩至1倍体积,即得茶叶粗提液。
所述生物源复合猪肉保鲜剂在使用时先取出1/4体积的水,加入配方量的增效剂,稀释均匀后再加入配方量的抑菌剂,搅拌均匀,然后加入配方量的中草药提取液B,稀释均匀,最后加入配方量的中草药提取液A,补足超纯水,搅拌均匀溶解即可。
所述的生物源复合猪肉保鲜剂在冷鲜猪肉防腐保鲜中的应用。
所述应用是将冷鲜猪肉放入生物源复合猪肉保鲜剂中,浸泡2-3min后取出即可。
本发明相比现有技术有如下优点:
本发明的冷鲜猪肉天然防腐剂,添加了抑菌剂,抑菌剂组分优选了乳酸链球菌素、那他霉素、溶菌酶、壳聚糖、蜂胶超临界CO2提取物。其中乳酸链球菌素能抑制葡萄球菌属、链球菌属、小球菌属和乳杆菌属的某些菌种;对于抑制LAB和其他革兰氏阳性细菌,特别是对梭菌和细菌芽孢极其有效,在低温下对肉毒梭菌的抑制作用最明显;纳他霉素可与真菌中的麦角甾醇以及其他甾醇基团结合,阻遏麦角甾醇生物合成,从而使细胞膜畸变,最终导致渗漏,引起细胞死亡,具有极强的抗真菌能力;溶菌酶可溶解许多革兰氏阳性细菌的细胞膜,使细胞膜的糖蛋白类多糖发生加水分解作用,从而达到杀死革兰氏阳性细菌的目的;壳聚糖对假单胞菌、金黄色葡萄球菌、大肠杆菌、热死环丝菌和乳酸菌均有抑制作用,其中对金黄色葡萄球菌和大肠杆菌的抑菌作用较强;蜂胶液对革兰氏阳性细菌尤其是金黄色葡萄球菌、热丝环丝菌和乳酸菌有较强抑制作用,用超临界CO2流体萃取,提取物中抗氧化物质含量和活性更高。多种抑菌组分的复配,可以大大拓宽抗菌谱,对冷鲜猪肉腐败过程中的多种微生物和酶起到综合抑制杀灭功效。
本发明添加了中草药提取液A,中草药提取液A由一定重量份比例的葡萄籽、大蒜、丁香、肉桂、迷迭香、胡椒、生姜采用乙醇浸提法提取后与牛至精油和茶叶粗提液复配而成。其中葡萄籽提取物原花青素是高效的自由基清除剂,具有超强抗氧化能力,是维他命E的50倍,多项研究表明,葡萄籽提取物能够有效降低肉品储藏过程中初级氧化产物(如脂质氢过氧化物和已醛)和次级氧化产物(如硫代巴比妥酸反应产物),抑制微生物生长,有效延长货架期;大蒜富含大蒜素,具有广谱抗菌活性,被称为“天然广谱抗生素”,大蒜素还能抑制寄生虫生长,具有较强的抗病毒活性;丁香的抑菌成分主要集中在丁香油中,对食品中金黄色葡萄球菌、枯草芽孢杆菌和大肠杆菌的生长均有不同程度的抑制作用;肉桂富含桂皮油,主要成分为桂皮醛及少量乙酸桂皮酯、乙酸苯丙酯等,对细菌、霉菌和酵母具有显著的抑制作用;迷迭香中抗菌成分有鼠草酚、迷迭香酚和迷迭香双醛等,对大肠杆菌、金黄色葡萄球菌的生长均有明显抑制作用;胡椒富含多种酰胺类化合物,具有防腐抑菌的作用,还有健胃、增进食欲、助消化的功效;生姜富含挥发油,主要为姜醇、姜烯、水芹烯、柠檬醛、芳樟醇等,又含辣味成分姜辣素,分解生成姜酮、姜烯酮等,对伤寒杆菌、霍乱弧菌有明显的抑制作用;牛至油对细菌、真菌和病毒均有极强的抑制和杀死作用,因此被称为“天然防腐剂”,可显著抑制冷藏过程中热死环丝菌、乳酸菌和肠杆菌等腐败菌的生长,延长肉馅的货架期,且牛至油自身的挥发气味和淡黄色泽不会影响肉的气味和颜色等感官品质;茶叶粗提液中含有大量的茶多酚,茶多酚提供羟基氢来阻止冷鲜肉中超氧自由基的形成,从而抑制肉的进一步氧化。
本发明还添加了中草药提取液B,中草药提取液B由一定重量份比例的魔芋、皂角、大黄、石榴皮采用水浸提法提取而成。其中魔芋富含魔芋甘露聚糖,能在猪肉表面形成抗菌膜,防止细菌侵袭,还可增加猪肉的耐水性,延长保藏期限;皂角富含三萜皂甙、鞣质,对大肠杆菌、宋内痢疾杆菌、变形杆菌、伤寒杆菌、副伤寒杆菌、绿脓杆菌、霍乱弧菌等革兰阴性菌均有显著的抑制作用;大黄富含大黄酸、大黄素、芦荟大黄素等活性成分,可以通过影响叶酸的酶系统、抑制细菌核酸和蛋白质合成、抑制细菌生物氧化酶系统、诱生干扰素等途径来发挥抗病原微生物作用,对葡萄球菌、溶血性链球菌、淋病球菌、白喉杆菌、伤寒杆菌、痢疾杆菌等多种细菌和流感病毒、孤儿病毒、乙肝病毒、脊髓灰质炎病毒等多种病毒有较强的抑制作用,对阿米巴原虫、阴道滴虫、血吸虫及钩端螺旋体等寄生虫亦有良好的杀灭功效;石榴皮富含大量鞣质,对志贺痢疾杆菌、伤寒杆菌、结核杆菌、大肠杆菌、变形杆菌、绿脓杆菌等多种细茵均有较强抑制作用,此外,石榴皮水浸提物还具有良好的抗病毒作用和驱虫作用。
本发明添加的增效剂由醋酸、维生素C、维生素E和乳酸钠所组成,其中维生素C和维生素E可以显著提高茶多酚、生姜提取物的抑菌功效;醋酸不仅本身具有消毒防腐作用,而且其营造的酸性环境还能提高溶菌酶的稳定性和生理活性,提高壳聚糖的溶解性和生理活性;乳酸钠可以提高乳酸链球菌素的抗菌功效。增效剂的施用,对多种抑菌剂组分和中草药提取液中的活性成分起到增效保效的作用。
本发明将抑菌剂、增效剂和两种中草药提取液进行复配,不仅大大提高了抗菌性能,而且大大扩大了抗菌谱。中草药是我国的传统医药宝库,其食用安全性已得到充分证实,更兼价廉易得,适应我国消费者心理,不同中草药活性物质的复配,多种不同功能和活性的组分合理搭配,抗性物质作用相协同,对细菌、真菌、病毒、寄生虫等多种微生物具有强效的广谱抗性,而且还赋予食品特殊风味和多重生理保健功能。
本发明制备的生物源复合猪肉保鲜剂原材料主要来源于动植物原料和微生物发酵产物,具有纯天然、安全无毒、抑菌谱广、来源丰富等优点,是肉类食品保鲜剂研究开发的新方向。通过生产试验发现,本发明的生物源复合猪肉保鲜剂配方合理、食用安全、制备方法简单,使用时操作方便、可以大大提高冷鲜猪肉的保鲜期,具有重要的产业价值。
具体实施方式
下面结合具体实施例对本发明做出详细说明,应当了解,实施例只用于说明本发明,而不是用于对本发明进行限定,任何在本发明基础上所做的修改、等同替换等均在本发明的保护范围内。
实施例1
配制一种生物源复合猪肉保鲜剂,含有以下重量百分含量的物质:4.4%抑菌剂,12%增效剂,30%中草药提取液A,18%中草药提取液B和35.6%水;
抑菌剂组分的重量份比例分别为:乳酸链球菌素6份、那他霉素3份、溶菌酶5份、壳聚糖30份、蜂胶超临界CO2提取物4份;
增效剂组分的重量份比例分别为:醋酸4.5份、维生素C 2.5份、维生素E 2.5份、乳酸钠3.5份;
中草药提取液A的制备方法为:将重量份比例分别为葡萄籽3份、大蒜15份、丁香5份、肉桂20份、迷迭香4份、胡椒10份、生姜16份的中草药原材料分别烘干后用粉碎机粉碎,过40目分样筛除杂后,按照重量份配比将各中草药原材料混合均匀,称取一定重量加入15倍体积的95%乙醇水浴浸提,用回流提取装置抽提1h后,再用中药超声提取机提取1h,除滤渣,取提取液置于旋转蒸发仪内减压蒸馏,浓缩至1.5-1.7倍的体积,加入0.004倍体积的牛至精油和0.2倍体积的茶叶粗提液后,95%乙醇定容至2倍体积即可;
中草药提取液B的制备方法为:将重量份配比分别为魔芋12份、皂角7份、大黄5份、石榴皮6份的中草药原材料分别烘干后用粉碎机粉碎,过40目分样筛除杂,按照重量份配比将各中草药原材料粉末混合均匀,称取一定重量加入7倍体积的水,超声1h后过滤,向滤渣中再加入7倍体积水,继续超声1h过滤,合并两次滤液,将滤液定容至15倍体积得到中草药提取液B。
实施例2
采用湖北远成药业有限公司生产的猪肉专用保鲜剂进行保鲜试验对比。
2015年4月7日进行不同保鲜剂对贮藏期内冷鲜猪肉的保鲜效果试验,取新鲜猪背最长肌在洁净消毒的案板上除去筋膜,切分为大小均匀、质量(200g±10)g的肉块,随机分为3组,每组5个重复。第1、2组分别采用实施例1本发明的生物源复合猪肉保鲜剂和实施例2提供的猪肉保鲜防腐剂进行处理,第3组采用蒸馏水作为对照试验。3组肉块均浸泡2.5min,静置15min后,准确称重,装入无菌袋中真空包装,放入(4±1)℃冷库中冷藏,备用。对(4±1)℃冷库中冷藏的3组肉样,分别测定肉样初始(真空包装2h后测定)及1,2,3,4周的细菌总数和2-硫代巴比妥反应产物TBARS指标。细菌总数测定按照GB/T4789.2-2008食品卫生微生物学检验-菌落总数测定,采用牛肉膏蛋白胨营养琼脂培养基-平板倾注计数法,评价标准:新鲜肉<4,次鲜肉4-6,变质肉>7。TBARS值测定采用硫代巴比妥酸反应物法,统计结果如下表1和表2。
促使冷却猪肉鲜度变化的原因通常有微生物变化、酶促变化和化学变化3种,其中微生物的作用是最主要的因素。从表1可以看出,随贮藏时间的延长,所有处理的细菌总数上升较快,且上升速率最快的时期出现在贮藏前2周;本发明的生物源复合猪肉保鲜剂和市售的猪肉专用保鲜剂较无菌蒸馏水处理组都显著抑制了细菌的繁殖,但本发明的生物源复合猪肉保鲜剂在抑菌效果上明显好于市售猪肉专用保鲜剂。
脂肪氧化是肉及肉制品贮藏过程中品质恶化的一个主要原因,氧化导致风味和营养价值(主要是脂肪酸和脂溶性维生素)严重损失,反映脂质抗氧化能力的指标一般采用TBARS值。由表2可以发现,随贮藏时间延长,所有处理的TBARS值均逐渐增大,但本发明的冷鲜猪肉天然防腐剂和市售的猪肉专用保鲜剂的基础TBARS值较蒸馏水处理的显著降低,尤其是本发明的冷鲜猪肉天然防腐剂处理1周后,TBARS值才相当于蒸馏水处理的基础TBARS值,本发明的冷鲜猪肉天然防腐剂处理贮藏2~4周TBARS值仍旧低于0.05mg/100g,而市售的猪肉专用保鲜剂处理贮藏2~4周TBARS值显著上升,2周后就超过了0.05mg/100g,显示本发明的生物源复合猪肉保鲜剂较市售的猪肉专用保鲜剂提高冷却猪肉脂质抗氧化能力的功效更好。
本发明的生物源复合猪肉保鲜剂配方合理、食用安全、制备方法简单,使用时操作方便、可以大大提高冷鲜猪肉的保鲜期,具有重要的产业价值。
本领域技术人员可以根据本发明公开的内容和所掌握的本领域技术对本发明内容作出替换或变型,但是这些替换或变型都不应视为脱离本发明构思的,这些替换或变型均在本发明要求保护的权利范围内。
Claims (10)
1.一种生物源复合猪肉保鲜剂,其特征在于,所述生物源复合猪肉保鲜剂含有以下重量百分含量的物质:4.0-4.8%抑菌剂,10-14%增效剂,27-33%中草药提取液A,16-20%中草药提取液B,其余部分为水;
所述的抑菌剂组分的重量份比例分别为:乳酸链球菌素5-7份、那他霉素2.5-3.5份、溶菌酶4-6份、壳聚糖25-35份、蜂胶超临界CO2提取物3-5份;
所述的增效剂组分的重量份比例分别为:醋酸4-5份、维生素C 2-3份、维生素E 2-3份、乳酸钠3-4份;
所述中草药提取液A的制备方法为:将重量份比例分别为葡萄籽2.5-3.5份、大蒜12-18份、丁香4-6份、肉桂15-25份、迷迭香3-5份、胡椒8-12份、生姜13-19份的中草药原材料分别烘干后用粉碎机粉碎,过40目分样筛除杂后,按照重量份配比将各中草药原材料混合均匀,称取一定重量加入15倍体积的95%乙醇水浴浸提,用回流提取装置抽提1h后,再用中药超声提取机提取1h,除滤渣,取提取液置于旋转蒸发仪内减压蒸馏,浓缩至1.5-1.7倍的体积,加入0.004倍体积的牛至精油和0.2倍体积的茶叶粗提液后,95%乙醇定容至2倍体积即可;
所述中草药提取液B的制备方法为:将重量份配比分别为魔芋10-14份、皂角6-8份、大黄4-6份、石榴皮5-7份的中草药原材料分别烘干后用粉碎机粉碎,过40目分样筛除杂,按照重量份配比将各中草药原材料粉末混合均匀,称取一定重量加入7倍体积的水,超声1h后过滤,向滤渣中再加入7倍体积水,继续超声1h过滤,合并两次滤液,将滤液定容至15倍体积得到中草药提取液B。
2.根据权利要求1所述的生物源复合猪肉保鲜剂,其特征在于,所述生物源复合猪肉保鲜剂的重量百分含量最佳配比为:4.4%抑菌剂,12%增效剂,30%中草药提取液A,18%中草药提取液B和35.6%水;
所述的抑菌剂组分的最佳重量份比例分别为:乳酸链球菌素6份、那他霉素3份、溶菌酶5份、壳聚糖30份、蜂胶超临界CO2提取物4份;
所述的增效剂组分的最佳重量份比例分别为:醋酸4.5份、维生素C 2.5份、维生素E2.5份、乳酸钠3.5份;
所述的中草药提取液A的原材料最佳重量份比例分别为:葡萄籽3份、大蒜15份、丁香5份、肉桂20份、迷迭香4份、胡椒10份、生姜16份;
所述的中草药提取液B的原材料最佳重量份比例分别为:魔芋12份、皂角7份、大黄5份、石榴皮6份。
3.根据权利要求1所述的生物源复合猪肉保鲜剂,其特征在于,所述中草药原材料烘干、95%乙醇水浴浸提、减压蒸馏过程中温度均控制为45-50℃;所述中药超声提取机提取过程温度控制为35-45℃,频率控制为45-50HZ,功率控制为450-550W。
4.根据权利要求1和2所述的生物源复合猪肉保鲜剂,其特征在于,所述蜂胶超临界CO2提取物的获取方法为:将蜂胶冷冻粉碎,过80-140目的分样筛除掉机械杂质后,用超临界萃取仪超临界CO2萃取4h,分离塔出料得到黄色膏状的蜂胶超临界CO2提取物。
5.根据权利要求4所述的生物源复合猪肉保鲜剂,其特征在于,所述超临界CO2萃取的萃取压力为35MPa,萃取温度为35-40℃,CO2流量为18-20L/h。
6.根据权利要求1所述的生物源复合猪肉保鲜剂,其特征在于,所述牛至精油的提取采用超临界CO2提取法,具体步骤为:取鲜牛至,晒干,粉碎后过80-140目的分样筛除掉机械杂质后,用超临界萃取仪萃取,萃取压力控制为28-32MPa,萃取温度控制为38-42℃,CO2流量控制为18-20L/h,萃取2h,分离塔出料得到棕黄色膏状有特殊芳香气味的油状液体,即牛至精油。
7.根据权利要求1所述的生物源复合猪肉保鲜剂,其特征在于,所述茶叶粗提液的提取过程为:将茶叶粉碎后称重,加入1/5重量的碳酸钠并放入布袋内放好,置于三口烧瓶内,加入5倍体积的95%乙醇,加热煮沸0.5h,倾出提取液至蒸发皿内,再用1倍体积的95%乙醇洗涤茶叶包,洗涤液并入提取液,加热浓缩至1倍体积,即得茶叶粗提液。
8.根据权利要求1和2所述的生物源复合猪肉保鲜剂,其特征在于,所述生物源复合猪肉保鲜剂在使用时先取出1/4体积的水,加入配方量的增效剂,稀释均匀后再加入配方量的抑菌剂,搅拌均匀,然后加入配方量的中草药提取液B,稀释均匀,最后加入配方量的中草药提取液A,补足超纯水,搅拌均匀溶解即可。
9.根据权利要求1和2所述的生物源复合猪肉保鲜剂在冷鲜猪肉防腐保鲜中的应用。
10.根据权利要求9所述的应用,其特征在于:所述应用是将冷鲜猪肉放入生物源复合猪肉保鲜剂中,浸泡2-3min后取出即可。
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