摘要
对穿心莲、夏枯草、竹叶、白花蛇舌草、鸡骨草及板蓝根6种中草药提取液处理后的肉丸进行感官及细菌指标的测试,分析比较6种中草药的防腐效能。结果表明,肉丸应用中草药提取液处理后,一般都能延长保存期。其中穿心莲、竹叶和白花蛇舌草效能明显,以穿心莲为最佳,并且以PET/PE真空包装为最好。
The preservative efficiency of Chinese herbs was analyzed and compared, of which were common androgaphis herb, spreading hedyotis herb, common selfheal fruit-spike, abrus herb, indigowoad root, and bamboo leaf, by means of bacterioscopy and sense inspection for the meatball treated single or compound extract. The result showed that the preservative efficiency of common androgaphis herb, bamboo leaf, and common selfheal fruit-spike overmatch other Chinese herbs, the best match is common androgaphis herb. Preservation together with PET/ PE vacuum packaging is the best.
出处
《包装工程》
CAS
CSCD
北大核心
2008年第11期100-101,111,共3页
Packaging Engineering
关键词
中草药
肉制品
保质
包装
Chinese herbs
meat product
preservation
packaging
