CN107712656A - 一种基于植物提取物的发酵香肚及其制备方法 - Google Patents
一种基于植物提取物的发酵香肚及其制备方法 Download PDFInfo
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- CN107712656A CN107712656A CN201710894539.XA CN201710894539A CN107712656A CN 107712656 A CN107712656 A CN 107712656A CN 201710894539 A CN201710894539 A CN 201710894539A CN 107712656 A CN107712656 A CN 107712656A
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Abstract
本发明涉及一种基于植物提取物的发酵香肚及其制备方法,该香肚包括肚皮和馅料,所述馅料包括以下组分:混合肉、复配乳酸菌发酵剂、植物提取物混合液、调味粉、硝酸钠、亚硝酸钠、食盐、葡萄糖、10°料酒。先是制备由戊糖片球菌、植物乳杆菌及嗜酸乳杆菌混合而成的复配乳酸菌发酵剂;肚皮处理;制备由鸭肉和猪五花肉混合而成的混合肉;制备植物提取物混合液;配制馅料;填料、封口;发酵;风干成熟后真空包装即可。本发明制备得到的特色风味发酵香肚,不仅风味独特,营养丰富,而且具有抗氧化、降低亚硝酸盐含量及抑制大肠杆菌的功能。
Description
技术领域
本发明涉及一种发酵香肚,尤其涉及一种基于植物提取物的发酵香肚及其制备方法。
背景技术
植物提取物指人们通过物理或者化学的方法于植物体中提取出的具有生物活性的物质,其中有效成分包括生物碱、黄酮、多糖、有机酸、单宁、油脂和大蒜素等。我国的植物资源非常丰富,尤其是有些植物已被证明具有良好的药用价值,所以,研究开发植物提取物为食品添加剂对我国食品业的健康发展和畜产品品质的改善和提高具有重要的意义。作为食品添加剂,不仅可以延长食品货架期,安全可靠性较高,同时具有一定的营养功能价值,因此以植物为原料进行植物提取物添加剂的研制与开发已经成为各国研发的热点。
香肚,为一种传统的发酵肉制品,这里的"肚"实际就是猪的膀胱。香肚形如苹果,外皮细薄,富有弹力,肉质紧密,红白分明,吃在嘴里香嫩爽口,因此在肉制品工业中具有重要的地位。但传统的香肚制作发酵时间较长,储藏过程中脂肪易氧化,且由于制作时加入硝酸盐或亚硝酸盐而在成品中残留,对产品的品质特征及消费者的健康产生不利影响。同时,随着生活水平的提高,人们对食品的营养性及多样性的要求也随之提升,但市场上的香肚风味单一,缺乏特殊的营养性功能,因此,添加植物提取物香肚的产生正迎合了市场日益增长的消费需求。
银杏叶、山楂叶、竹叶和花生红衣,这四种植物原料中含有较多量的黄酮类物质,黄酮类化合物是一类存在于自然界的,具有2-苯基色原酮结构的化合物。它们的分子中有1个酮式羰基,第1位上的氧原子具有碱性,能与强酸成盐,其羟基衍生物为黄色,故又称黄碱素或黄酮。黄酮类化合物的分类主要有二氢黄酮醇类与二氢黄酮、二氢异黄酮与异黄酮、黄酮类黄酮醇类、花色素类和黄烷醇类等。黄酮类化合物具有诸多生物学活性,如具有明显抗氧化性;能抑制大肠杆菌和金黄色葡萄球菌等致病细菌,同时具有抗肺癌、乳腺癌和结肠癌等功效。
发明内容
针对现有技术的不足,本发明的目的在于提供一种基于植物提取物的发酵香肚及其制备方法,该发酵香肚风味独特,具有抗氧化,降低亚硝酸盐含量,并抑制大肠杆菌的滋生。
为解决现有技术问题,本发明采取的技术方案为:
一种基于植物提取物的发酵香肚,包括肚皮和馅料,所述肚皮与馅料的质量比为2:15,所述馅料包括以下组分:混合肉、复配乳酸菌发酵剂、植物提取物混合液、调味粉、硝酸钠、亚硝酸钠、食盐、葡萄糖、10°料酒,且质量相对于混合肉而言,分别为2.0%、10-15%、0.15%、0.015%、0.015%、2.5%、5.0%、2.0%,所述复配乳酸菌发酵剂由戊糖片球菌、植物乳杆菌、嗜酸乳杆菌混合而成,所述植物提取物混合液由银杏叶提取物、山楂叶提取物、竹叶提取物和花生红衣提取物混合而成,所述混合肉为鸭肉和猪五花肉混合而成。
作为改进的是,所述调味粉包括以下按质量分数计的组分:20%的5’-肌苷酸钠、60%的谷氨酸钠及20%的5’-鸟苷酸钠。
一种基于植物提取物的发酵香肚的制备方法,包括以下步骤:
步骤1,菌株活化
在无菌条件下,将戊糖片球菌、植物乳杆菌及嗜酸乳杆菌分别接种于经灭菌处理的MRS液体培养基中,分别在37℃的培养箱中培养24小时;
步骤2,发酵剂的制备
将活化后的戊糖片球菌、植物乳杆菌及嗜酸乳杆菌在无菌条件下,分别接种于已灭菌并冷却至37℃的MRS液体培养基中,37℃下恒温培养8小时,待活菌数达到107-109CFU/mL时,取戊糖片球菌:植物乳杆菌:嗜酸乳杆菌=1:(1-2):(1-2)混合得复配乳酸菌发酵剂;
步骤3,肚皮处理
将新鲜的猪膀胱除去外部附着的筋络和脂肪清洗干净后加12%食盐两次擦揩,第一次用60%盐涂于肚皮内外面,擦后放入罐内,加盖密封腌制,10天后,再用剩下的40%盐进行第2次擦腌,擦后再放入罐内腌制,2个月后,从盐卤中取出猪膀胱,每只再用盐20克搓揉腌制,然后放入蒲包中晾挂,备用,在填料前,再内外洗涤6次;
步骤4,混合肉的制备
将清洗干净的鸭脯肉及猪五花肉均切成1cm3的颗粒状,按照质量比(1-2):1,将鸭肉和猪五花肉混合均匀得混合肉;
步骤5,植物提取物混合液的制备
将洁净并干燥处理的银杏叶、山楂叶、竹叶、花生红衣,分别粉碎得40目的得银杏叶细粉、山楂叶细粉、竹叶细粉、花生红衣细粉,各取100g,加入95%乙醇,且料液比1:15,80℃热回流提取3次,每次2h,合并提取液并浓缩至无醇味,再用等体积石油醚重复萃取3次,合并水相,浓缩得浸膏,最后将浸膏水溶后过AB-8大孔树脂柱,依次用水、20%乙醇、40%乙醇洗脱,每次洗脱至流出液无色为止,收集40%乙醇洗脱液,旋转蒸发浓缩并冷冻干燥,制成粉状,并按照银杏叶提取物:山楂叶提取物:竹叶提取物:花生红衣提取物=1:1:(4-6):(3-5)的比例制成为植物提取物混合液;
步骤6,馅料配制
向混合肉中加入复配乳酸菌发酵剂,植物提取物混合物,调味粉,硝酸钠,亚硝酸钠,食盐,葡萄糖,10度料酒,真空搅拌混合均匀;
步骤7,填料、封口
在每个肚皮填充馅料150克,边填料边揉搓使肉馅与肚皮较紧密的贴合,用细麻绳封口;
步骤8,发酵
除去外表面的馅料后将肚皮用温水洗净,挂在20℃的发酵室内发酵15小时;
步骤9,风干成熟、真空包装
将烘烤后的肉肚挂在15℃的环境下自然成熟干燥15天,真空包装即可。
作为改进的是,步骤1中MRS液体培养基,制备方法如下:蛋白胨l0g,牛肉膏l0g,酵母提取物5g,K2HPO4 2g,柠檬酸二铵2g,乙酸钠5g,葡萄糖20g,吐温-80 1mL,MgSO4·7H2O0.5g,MnSO40.25g,蒸馏水1000mL,pH6.2~6.4,121℃灭菌30min。
作为改进的是,步骤2中所述复配乳酸菌发酵剂由戊糖片球菌:植物乳杆菌:嗜酸乳杆菌按照1:1:1的接种量混合而成。
作为改进的是,步骤3中混合肉中鸭肉和猪五花肉的质量比为1:1。
作为改进的是,步骤5中所述植物提取物混合液由银杏叶提取物、山楂叶提取物、竹叶提取物和花生红衣提取物按照1:1:5:4的质量比混合而成。
作为改进的是,步骤6中所述馅料中植物提取物混合液的添加量为混合肉的12.5%。
与现有技术相比,本发明首次公开了一种基于植物提取物的发酵香肚及其制备方法,包括复配乳酸菌发酵剂的制备,鸭肉、猪肉混合物的制备,植物提取物的制备及混合物的制备,经馅料配制、填料、封口、发酵、风干成熟等工艺过程,得到一种含黄酮、多酚等活性因子,具有抗氧化、降低亚硝酸盐含量及抑制大肠杆菌的添加植物提取物功能性发酵香肚,在常温下其货架期可达6个月左右。该香肚使用戊糖片球菌、植物乳杆菌及嗜酸乳杆菌进行发酵,使香肚中游离氨基酸及多肽的产生,不仅缩短了香肚的生产时间,还增加了产品的风味和营养价值;又因在香肚制品中添加银杏叶、山楂叶、竹叶和花生红衣四种植物提取物的混合物,可抑制香肚制品中脂肪在贮藏过程中发生氧化,增加香肚制品的功能特性;同时降低了香肚成品中的亚硝酸盐和硝酸盐的残留量,抑制致病菌大肠杆菌的生长和繁殖,提高了香肚的食用安全性。本发明制备得到的功能性发酵香肚,具有独特风味,营养价值较高,而且具有抗氧化、降低亚硝酸盐含量及抑制大肠杆菌的功能。
附图说明
图1为未经植物提取物处理的大肠杆菌在透射电镜下的形态图。
图2为经植物提取物处理的大肠杆菌在透射电镜下的形态图。
具体实施方式
下面通过具体实施例对本发明作进一步详细介绍。
实施例1
一种基于植物提取物的发酵香肚,包括肚皮和馅料,每个肚皮所用馅料为150g,所述馅料包括以下组分:混合肉、复配乳酸菌发酵剂、植物提取物混合液、调味粉、硝酸钠、亚硝酸钠、食盐、葡萄糖、10°料酒,且质量相对于混合肉而言,分别为2.0%、12.5%、0.15%、0.015%、0.015%、2.5%、5.0%、2.0%,所述复配乳酸菌发酵剂由戊糖片球菌、植物乳杆菌、嗜酸乳杆菌混合而成,所述植物提取物混合液由银杏叶提取物、山楂叶提取物、竹叶提取物和花生红衣提取物混合而成,所述混合肉为鸭肉和猪五花肉混合而成。
上述基于植物提取物的发酵香肚的制备方法,包括以下步骤:
步骤1,菌株活化
在无菌条件下,将戊糖片球菌、植物乳杆菌及嗜酸乳杆菌分别接种于经灭菌处理的MRS液体培养基中,分别在37℃的培养箱中培养24小时;
步骤2,发酵剂的制备
将活化后的戊糖片球菌、植物乳杆菌及嗜酸乳杆菌在无菌条件下,分别接种于已灭菌并冷却至37℃的MRS液体培养基中,37℃下恒温培养8小时,待活菌数达到107CFU/mL时,取戊糖片球菌:植物乳杆菌:嗜酸乳杆菌=1:1:1混合得复配乳酸菌发酵剂;
步骤3,肚皮处理
将新鲜的猪膀胱除去外部附着的筋络和脂肪清洗干净后加12%食盐两次擦揩,第一次用60%盐涂于肚皮内外面,擦后放入罐内,加盖密封腌制。10天后,再用剩下的40%盐进行第2次擦腌,擦后再放入罐内腌制,2个月后,从盐卤中取出猪膀胱,每只再用盐20克搓揉腌制,然后放入蒲包中晾挂,备用。在填料前,再内外洗涤6次;
步骤4,混合肉的制备
将清洗干净的鸭脯肉及猪五花肉均切成1cm3的颗粒状,按照质量比1:1,将鸭肉和猪五花肉混合均匀得混合肉;
步骤5,植物提取物混合液的制备
将洁净并干燥处理的银杏叶、山楂叶、竹叶、花生红衣,分别粉碎得40目的得银杏叶细粉、山楂叶细粉、竹叶细粉、花生红衣细粉,各取100g,加入95%乙醇,且料液比1:15,80℃热回流提取3次,每次2h,合并提取液并浓缩至无醇味,再用等体积石油醚重复萃取3次,合并水相,浓缩得浸膏,最后将浸膏水溶后过AB-8大孔树脂柱,依次用水、20%乙醇、40%乙醇洗脱,每次洗脱至流出液无色为止,收集40%乙醇洗脱液,旋转蒸发浓缩并冷冻干燥,制成粉状,并按照银杏叶提取物:山楂叶提取物:竹叶提取物:花生红衣提取物=1:1:5:4的比例制成为植物提取物混合液;
步骤6,馅料配制
向混合肉中加入复配乳酸菌发酵剂,植物提取物混合物,调味粉,硝酸钠,亚硝酸钠,食盐,葡萄糖,10度料酒,真空搅拌混合均匀;
步骤7,填料、封口
在每个肚皮填充馅料150克,边填料边揉搓使肉馅与肚皮较紧密的贴合,用细麻绳封口;
步骤8,发酵
除去外表面的馅料后将肚皮用温水洗净,挂在20℃的发酵室内发酵15小时;
步骤9,风干成熟、真空包装
将烘烤后的肉肚挂在15℃的环境下自然成熟干燥15天,真空包装即可。
对实施例1制备的香肚进行检测,所用的测定方法如下:
1.总黄酮类化合物含量的测定
(1)标准曲线的绘制:精密称取芦丁对照品200mg,加70%(v/v)乙醇溶解后,定容至100mL。精密吸取10mL,用蒸馏水定容至100mL,得到0.2mg/mL的标准溶液。精密吸取标准溶液0、0.4、0.8、1.2、1.6、2.0、2.4mL,分别置于10mL量瓶中,加蒸馏水至2.4mL,加入5%亚硝酸钠溶液0.4mL,混匀,放置6min,加入10%硝酸铝0.40mL,摇匀,放置6min,加入4.3%氢氧化钠4.0mL,再加蒸馏水至刻度,摇匀,放置15min,以试剂空白为对照。在500nm波长处测定吸收度A,以吸光度A为纵坐标、浓度C为横坐标,绘制芦丁浓度-吸收度标准曲线,作线性回归,得方程:C=78.52A-0.7302(r=0.9991)。
(2)黄酮类化合物含量测定:准确称取一定量的香肚,绞碎,放入烧杯中,加入一定量70%的乙醇,用玻璃棒搅成浆糊状,放入500ml带塞的烧杯中,用70%乙醇清洗烧杯和玻璃棒,洗液也倒入烧杯中,再加70%乙醇至250mL,用超声处理20分钟,过滤,然后用移液管吸取10mL滤液,再用70%乙醇定容到100mL,按上述方法测定吸光度值,用标注曲线计算出黄酮类化合物的含量。结果见表1,测定实施例1的香肚中总黄酮含量为21.5%。
表1实施例1制备的香肚中总黄酮含量
2.抗氧化能力指标测定
(1)羟自由基清除率的测定:Fenton反应是最常见的产生羟自由基的化学反应,H2O2的量和Fenton反应产生羟自由基成正比,当给予电子受体后,用gress试剂显色,形成红色物质,其呈色与羟自由基的多少成正比关系。
式中:AOA-自由基清除率;A0-对照组吸光值;Ai-样品组吸光值;Aj-空白组吸光值。经测定结果显示羟自由基清除率为67.4%。
(2)总抗氧化能力的测定:具体步骤参考FRAP测定试剂盒说明书。96孔板的每个检测孔中加入180μL FRAP工作液。空白对照孔中加入5μL蒸馏水,标准曲线检测孔内加入5μL各种浓度的Fe SO4标准溶液。样品检测孔内加入5μL游离酚/结合酚提取液。37℃孵育3-5min后,593nm下测定。FRAP结果以每100g桂圆肉(干基)中所含的Fe2+当量(Fe2+equivalents/100g dry weight)表示,简写为mmol Fe2+/100g DW。测定结果显示样品总抗氧化能力为2032mmol Fe2+/100g DW。
3.亚硝酸盐清除率的测定
(1)样品预处理方法常规方法:称取200g添加植物提取物混合液的发酵香肚切成小块,将试样置于匀浆机内,加水200ml,制成匀浆,转至500ml的烧杯中,称取匀浆10g(含5g样品)置于50ml。烧杯中,加入12.5ml饱和硼砂溶液并摇匀。以70℃左右的水约300ml将试样洗入500ml容量瓶中,于沸水浴中加热15min,取出冷却至室温,加入5ml亚铁氰化钾摇匀后再加5ml乙酸锌,以沉淀蛋白质,加水至刻度,摇匀,静置30min,除去上层脂肪,清液用滤纸过滤,弃去初滤液30ml,制成添加植物提取物的样品滤液备用;对照为不添加植物提取物混合液的发酵香肚,预处理方法同添加植物提取物混合液的发酵香肚。
(2)亚硝酸盐清除率测定:于25mL比色管中加入2mL NaNO2标准使用液,反应10min、分别加入一定量(1)中两种滤液,立即加入1mL 0.4%对氨基苯磺酸混合均匀,静置3-5min,加入0.5mL 0.2%盐酸萘乙二胺,振荡混合,再加蒸馏水定容至25mL,静置15min,以相应的试样空白调零,测定538nm波长处吸光度,亚硝酸盐清除率按式计算:
清除率/%=(A对照-A样品)/A对照×100
式中:A对照为不添加植物提取物的香肚滤液;其余反应条件相同。测定结果
显示亚硝酸盐清除率为63.2%。
4.抑制大肠杆菌活性测定
(1)菌种活化:将供试菌株接种于MRS斜面培养基上,于37℃下培养24h进行活化传2代。
(2)稀释平板计数:取活化培养好的菌株,用灭菌后的生理盐水稀释接入细菌计数液体培养基,使其终浓度为106CFU/mL。添加0.50g/mL的植物提取物混合液(m/V),调节pH7.5,37℃静置培养。依菌株生长情况,取样时间选择为12、24、36、48h,稀释平板法计数菌落(CFU/mL),以不加植物提取物的细菌培养液为空白对照,每个处理重复3次。测定添加植物提取物混合液后对大肠杆菌活菌数的影响。
(3)透射电镜观察:选择经活化的大肠杆菌菌株,接种于添加了0.50g/mL的植物提取物混合液(m/V)、pH为7.5的MRS固体培养基中,37℃培养24h后收集菌体,按电镜样品制备及超薄切片技术操作,加入3%戊二醛固定液,放在4℃静置15~30min;10000~13000r/min离心10min,弃上清;然后加入3%戊二醛,再用1%四氧化锇固定,使用丙酮逐级脱水,Epon812树脂包埋,超薄切片,醋酸铀及枸橼酸铅双重染色,透射电镜观察。
从图1和图2中可以看出,经植物提取物处理后的大肠杆菌,与对照组相比,细胞壁被破坏,细胞膜界限模糊,有的细胞质出现收缩,质壁分离,形成空腔,有的细胞出现形状不规则,细胞质淡染、空化。
实施例2
除步骤2中复配乳酸菌发酵剂按照接种比例戊糖片球菌:植物乳杆菌:嗜酸乳杆菌=1:2:2外,其余同实施例1。
实施例3
除步骤4中混合肉按照鸭肉:猪五花肉为2:1的比例混合外,其他同实施例1。
实施例4
除步骤5中植物提取物混合液按照银杏叶提取物:山楂叶提取物:竹叶提取物:花生红衣提取物的质量比为1:1:4:3混合外,其余同实施例1。
实施例5
除步骤5中植物提取物混合液按照银杏叶提取物:山楂叶提取物:竹叶提取物:花生红衣提取物的质量比为1:1:6:5混合外,其余同实施例1。
实施例6
除步骤6中馅料配制时,植物提取物混合液添加量为混合肉的10%外,其余同实施例1。
实施例7
除步骤6中馅料配制时,植物提取物混合液添加量为混合肉的15%外,其余同实施例1。
另外,本发明不限于上述实施方式,只要在不超出本发明的范围内,可以采取各种方式实施本发明。
Claims (8)
1.一种基于植物提取物的发酵香肚,其特征在于,包括肚皮和馅料,所述肚皮与馅料的质量比为2:15,所述馅料包括以下组分:混合肉、复配乳酸菌发酵剂、植物提取物混合液、调味粉、硝酸钠、亚硝酸钠、食盐、葡萄糖、10°料酒,且质量相对于混合肉而言,分别为2.0%、10-15%、0.15%、0.015%、0.015%、2.5%、5.0%、2.0%,所述复配乳酸菌发酵剂由戊糖片球菌、植物乳杆菌、嗜酸乳杆菌混合而成,所述植物提取物混合液由银杏叶提取物、山楂叶提取物、竹叶提取物和花生红衣提取物混合而成,所述混合肉为鸭肉和猪五花肉混合而成。
2.根据权利要求1所述的基于植物提取物的发酵香肚,其特征在于,所述调味粉包括以下按质量分数计的组分:20% 的5’-肌苷酸钠、60%的谷氨酸钠及20%的 5’-鸟苷酸钠。
3.基于权利要求1所述的一种基于植物提取物的发酵香肚的制备方法,其特征在于,包括以下步骤:
步骤1,菌株活化
在无菌条件下,将戊糖片球菌、植物乳杆菌及嗜酸乳杆菌分别接种于经灭菌处理的MRS液体培养基中,分别在37℃的培养箱中培养24小时;
步骤2,发酵剂的制备
将活化后的戊糖片球菌、植物乳杆菌及嗜酸乳杆菌在无菌条件下,分别接种于已灭菌并冷却至37℃的MRS 液体培养基中,37℃下恒温培养8小时,待活菌数达到107-109CFU/mL时,取戊糖片球菌:植物乳杆菌:嗜酸乳杆菌=1:(1-2): (1-2)混合得复配乳酸菌发酵剂;
步骤3,肚皮处理
将新鲜的猪膀胱除去外部附着的筋络和脂肪清洗干净后加12%食盐两次擦揩,第一次用60%盐涂于肚皮内外面,擦后放入罐内,加盖密封腌制,10天后,再用剩下的40%盐进行第2次擦腌,擦后再放入罐内腌制,2个月后,从盐卤中取出猪膀胱,每只再用盐20克搓揉腌制,然后放入蒲包中晾挂,备用,在填料前,再内外洗涤6次;
步骤4,混合肉的制备
将清洗干净的鸭脯肉及猪五花肉均切成1cm3的颗粒状,按照质量比(1-2):1,将鸭肉和猪五花肉混合均匀得混合肉;
步骤5,植物提取物混合液的制备
将洁净并干燥处理的银杏叶、山楂叶、竹叶、花生红衣,分别粉碎得40目的得银杏叶细粉、山楂叶细粉、竹叶细粉、花生红衣细粉,各取100g,加入95%乙醇,且料液比1:15,80℃热回流提取3次,每次2h,合并提取液并浓缩至无醇味,再用等体积石油醚重复萃取3次,合并水相,浓缩得浸膏,最后将浸膏水溶后过AB-8大孔树脂柱,依次用水、20%乙醇、40%乙醇洗脱,每次洗脱至流出液无色为止,收集40%乙醇洗脱液,旋转蒸发浓缩并冷冻干燥,制成粉状,并按照银杏叶提取物:山楂叶提取物:竹叶提取物:花生红衣提取物=1:1: (4-6): (3-5)的比例制成为植物提取物混合液;
步骤6,馅料配制
向混合肉中加入复配乳酸菌发酵剂,植物提取物混合物,调味粉,硝酸钠,亚硝酸钠,食盐,葡萄糖,10度料酒,真空搅拌混合均匀;
步骤7,填料、封口
在每个肚皮填充馅料150克,边填料边揉搓使肉馅与肚皮较紧密的贴合,用细麻绳封口;
步骤8,发酵
除去外表面的馅料后将肚皮用温水洗净,挂在20℃的发酵室内发酵15小时;
步骤9,风干成熟、真空包装
将烘烤后的肉肚挂在15℃的环境下自然成熟干燥15天,真空包装即可。
4.根据权利要求3所述的一种基于植物提取物的发酵香肚的制备方法,其特征在于,步骤1中MRS 液体培养基,制备方法如下:蛋白胨l0g,牛肉膏l0g,酵母提取物5g,K2HPO4 2g,柠檬酸二铵2g,乙酸钠5g,葡萄糖20g,吐温-80 1mL,MgSO4·7H2O 0.5g,MnSO40.25g,蒸馏水1000mL,pH6.2~6.4,121℃灭菌30min。
5.根据权利要求3所述的一种基于植物提取物的发酵香肚的制备方法,其特征在于,步骤2中所述复配乳酸菌发酵剂由戊糖片球菌:植物乳杆菌:嗜酸乳杆菌按照1:1:1的接种量混合而成。
6.根据权利要求3所述的一种基于植物提取物的发酵香肚的制备方法,其特征在于,步骤3中混合肉中鸭肉和猪五花肉的质量比为1:1。
7.根据权利要求3所述的一种基于植物提取物的发酵香肚的制备方法,其特征在于,步骤5中所述植物提取物混合液由银杏叶提取物、山楂叶提取物、竹叶提取物和花生红衣提取物按照1:1:5:4的质量比混合而成。
8.根据权利要求3所述的一种基于植物提取物的发酵香肚的制备方法,其特征在于,步骤6中所述馅料中植物提取物混合液的添加量为混合肉的12.5%。
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