CN101589821A - Technique for preparing molecular collagen ham sausage - Google Patents
Technique for preparing molecular collagen ham sausage Download PDFInfo
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- CN101589821A CN101589821A CNA2009100595251A CN200910059525A CN101589821A CN 101589821 A CN101589821 A CN 101589821A CN A2009100595251 A CNA2009100595251 A CN A2009100595251A CN 200910059525 A CN200910059525 A CN 200910059525A CN 101589821 A CN101589821 A CN 101589821A
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Abstract
A kind of collagen ham sausage, the collagen of interpolation 1-10% in common ham sausage composition.The collagen that adds extracts from pigskin and makes.Molecular collagen ham sausage of the present invention is a foundation with collagen and modern nutriology theory, and the prescription compatibility is reasonable, can improve the tender degree of ham sausage simultaneously, improves the edibility of ham sausage, and human body is had various health-care.Preparation method of the present invention is simple, and cost is low, is convenient to consumers in general and accepts.
Description
Technical field:
The present invention relates to a kind of ham sausage, is the collagen ham sausage of raw material to add collagen particularly, belongs to the processing of farm products field.
Background technology:
At present, the ham sausage kind is more,, delicious flavour nutritious, instant, the convenient and swift favor that is subjected to consumers in general of peeling because of it, and rapid fashionable market, and sales volume increases year by year.But these ham sausage of prior art generally contain more fat, cholesterol, animal protein and higher heat, with human body to nutrition demand ratio discomfort, too much edible, the people is got fat, even causes some disease.
Summary of the invention:
The objective of the invention is to learn and modern nutriology theory and human body are realized the particularity of nutritional requirement according to following collagen:
According to the modern science analysis, collagen has higher nutritive value and medical care effect.
Collagen, or claim collagen, be by the synthetic a kind of biological macromolecule of zooblast, extensively be present in animal bone, tendon, cartilage and skin and other connective tissue, have the function that supports organ, protection body.Collagen is the maximum protein of mammal in-vivo content, accounts for 1/3rd of animal body internal protein total amount.
On forming, glycine in the collagen (Gly), alanine (Ala), proline (Pro) and glutamic acid (G1u) content are higher, and particularly the content of glycine has almost accounted for 1/3; The content of proline and hydroxyproline (Hyp) is that content is the highest in the range protein in the collagen; The oxylysine that exists in the collagen (Hyl) does not exist in other protein, and hydroxy-proline and pyroglutamic acid are also rarely found in general protein.
Collagen is the main molecules compound in the extracellular matrix.Development along with molecular biology, biochemistry and cell biology, human understanding to collagen improves gradually, affirmed that now collagen is not the general name of a protein, but it is the same with immunoglobulin (Ig), the specificity that is rich in diversity and Tissue distribution is and each tissue, organ function function associated albumen.According to they distribution and functional characteristics in vivo, collagen can be divided into interstitial collagen, basement membrane collagen and pericellular collagen.
The often edible abundant food of collagen that contains can increase the storage capacity of skin tissue cell effectively, strengthens and keeps the skin better elastic, strengthens the toughness of skin, delays the aging of human body.Simultaneously, collagen can be used as the composition of replenishing the calcium and is used for health food, because the hydroxy-proline from collagen in the blood plasma is the delivery vehicle that the calcium in the blood plasma is transported to osteocyte, gelatine principle in the osteocyte is the binder of hydroxyapatite, and it and hydroxyapatite have constituted the main body of bone jointly.In addition, collagen can also reduce blood triglyceride and cholesterol, is used to make reducing weight and blood fat food.There are some researches show that aluminium is harmful, the aluminium that senile dementia may be excessive with taking the photograph the people is relevant, and also has distinctive feature aspect the aluminium of collagen in discharging body.Therefore, collagen is to produce to replenish the calcium and the desirable feedstock of fat-reducing, beauty and skin care, the class that delays senility health food.In China, a kind of traditional collagen health products---" donkey-hide gelatin " arranged, it mainly is to be raw material with grey donkey hide, comes out through special explained hereafter, has higher nourishing health function.In Japan, collagen food is introduced to the market as " healthy food " by Health and human services department.Collagen and catabolite thereof are used as the raw material of numerous functional foods, are applied to food industry in large quantities, as health foods such as collagen polypeptide, hydrolysis amino acid oral liquid and beverages.
Research is also found, collagen can influence the texture of muscle after the tender degree of meat and the meat boiling, the tender degree of its content and existence and meat products is closely related: by destroying the hydrogen bond in the collagen molecules, its original tight superhelix is destroyed, form the gelatin that molecule is less, structure is comparatively loose, can improve the tender degree of connective tissue, improve its edibility.
Based on above-mentioned collagen and modern nutriology theory and the human body particularity to nutritional requirement, collagen ham sausage of the present invention has adopted following technical scheme:
In common ham sausage batching, add the collagen of 1-10%, the explained hereafter of producing ham sausage with routine.
The said collagen of the present invention is meant with the pigskin to be raw material, therefrom the collagen of Ti Quing.Its main technique is: with cutter the raw material subcutaneous fat is rejected, by cutting machine raw material is cut into 10mm * 10mm fritter again.Wash 2 times with 30-38 ℃ clear water then, use 4～5 times of 40 ℃ of warm water and degreaser (8%Na again
2CO
3The aqueous solution) (2: 1, m: m) soak drainage behind the 10min.Clean up with clear water at last.Raw material after the cleaning adds 80～150 parts in water, 3～15 parts of NaCl, 0～5 part of hydrochloric acid was handled 1～6 hour, removed liquid, water cleans, add 0.5～1 part of NaOH, transfer pH6.5～7.5 standby, make the materials with hide glue fibril bundle fully loose, some key is interrupted and is separated, then be converted into uniform procollagen dispersion, carry out enzymolysis with pepsin again, enzymolysis process is: get 100 parts of raw materials that mix up the pH value, add 100～200 parts in water, enzyme dosage is 0.1～2 part, temperature is 35～45 ℃, pH value 7.5～8.5,5～8 hours time, procollagen is degraded to desired molecule amount (3.0～60.0Kda) collagen, at 85～90 ℃, heated 10～15 minutes then, make enzyme deactivation, again after filtration, desalting purifying, vacuum concentrates, spray-drying is collected under aseptic condition, packing promptly gets required collagen.Adopt the collagen of said extracted explained hereafter, every sanitary index reaches edible gelatin national standard (GB6783-94).Total amino acid content surpasses 90%.Aminoacid ingredient the analysis showed that the amino acid of protocollagen is formed with I type natural collagen protein and formed basically identical.
With the collagen protein powder that makes ratio, in the ham sausage raw material, add in ham sausage raw material gross weight 1-10%.
Molecular collagen ham sausage of the present invention is a foundation with collagen and modern nutriology theory, and the prescription compatibility is reasonable, can improve the tender degree of ham sausage, improves the edibility of ham sausage, simultaneously human body is had various health-care.Preparation method of the present invention is simple, and cost is low, is convenient to wide consumer and accepts.
The specific embodiment:
Embodiment 1:
Select fresh porcine skin or thaw after pigskin, reject subcutaneous fat with cutter.Be cut into 10mm * 10mm fritter with cutting machine, wash 2 times with 35 ℃ clear water.
Pigskin 100g adds 40 ℃ of warm water 500g, degreaser (8%Na
2CO
3Solution) 250g behind the immersion 10min, filters.
Clean pigskin with clear water.
Raw material after the cleaning adds water 10000g, NaCl 10g, and hydrochloric acid 2.5g, normal temperature was handled 1～6 hour, filtered, and cleaned up with rinse water
Add NaOH 0.5g, transfer pH6.5～7.5 standby.
Get the raw material 100g after the processing, add deionized water 100g, be warmed to 40 ℃, add pepsin 0.1g, adjust pH 7.5～8.5,6 hours time.
Be warmed up to 85 ℃, be incubated 15 minutes, cool to 30 ℃ again, filter immediately.
Filtrate is crossed bag filter.
Vacuum concentrates (vacuum 0.06～0.08MPa, 70～80 ℃ of temperature) to collagen 30～35%,, promptly get and concentrate collagen liquid.
To concentrate the collagen liquid spray-drying, promptly get the pulverulent solids collagen, record amino acid total content 90%.
The Powdered collagen protein powder that obtains is made an addition in the common ham sausage raw material of the 1kg that handles well,, promptly get ham sausage of the present invention by common process of producation of Ham intestines processes through bowel lavage, bactericidal lamp operation.
Embodiment 2:
Select fresh porcine skin or thaw after pigskin, reject subcutaneous fat with cutter.Be cut into 10mm * 10mm fritter with cutting machine, wash 2 times with 35 ℃ clear water.
Pigskin 1000g adds 40 ℃ of warm water 4500g, degreaser (8%Na
2CO
3Solution) 2500g behind the immersion 10min, filters.
Clean pigskin with clear water.
Raw material after the cleaning adds water 100L, NaCl 100g, and hydrochloric acid 23g, normal temperature was handled 1～6 hour, filtered, and cleaned up with rinse water
Add NaOH 4g, transfer pH6.5～7.5 standby.
Get the raw material 1000g after the processing, add deionized water 1000g, be warmed to 40 ℃, add pepsin 1g, adjust pH 7.5～8.5,6 hours time.
Be warmed up to 85 ℃, be incubated 15 minutes, cool to 30 ℃ again, filter immediately.
Filtrate is crossed bag filter.
Vacuum concentrates (vacuum 0.06～0.08MPa, 70～80 ℃ of temperature), to collagen 30～35%, and, promptly get and concentrate collagen liquid.
To concentrate the collagen liquid spray-drying, promptly get the pulverulent solids collagen, record amino acid total content 91%.
The Powdered collagen protein powder that obtains is made an addition in the common ham sausage raw material of the 10kg that handles well,, promptly get ham sausage of the present invention by common process of producation of Ham intestines processes through bowel lavage, bactericidal lamp operation.
Embodiment 3:
Select fresh porcine skin or thaw after pigskin, reject subcutaneous fat with cutter.Be cut into 10mm * 10mm fritter with cutting machine, wash 2 times with 35 ℃ clear water.
Pigskin 10000g adds 40 ℃ of warm water 50000g, degreaser (8%Na
2CO
3Solution) 25000g behind the immersion 10min, filters.
Clean pigskin with clear water.
Raw material after the cleaning adds water 1000L, NaCl 1000g, and hydrochloric acid 245g, normal temperature was handled 1～6 hour, filtered, and cleaned up with rinse water
Add NaOH 48g, transfer pH6.5～7.5 standby.
Get the raw material 10000g after the processing, add deionized water 10000g, be warmed to 40 ℃, add pepsin 10g, adjust pH 7.5～8.5,6 hours time.
Be warmed up to 85 ℃, be incubated 15 minutes, cool to 30 ℃ again, filter immediately.
Filtrate is crossed bag filter.
Vacuum concentrates (vacuum 0.06～0.08MPa, 70～80 ℃ of temperature), to collagen 30～35%, and, promptly get and concentrate collagen liquid.
To concentrate the collagen liquid spray-drying, promptly get the pulverulent solids collagen, record amino acid total content 93%.
The Powdered collagen protein powder that obtains is made an addition in the common ham sausage raw material of the 100kg that handles well,, promptly get ham sausage of the present invention by common process of producation of Ham intestines processes through operations such as bowel lavage, sterilizations.
Claims (2)
1, a kind of ham sausage comprises the basis of common ham sausage it is characterized in that wherein containing the collagen composition that its amount is the 1-10% of gross weight.
2, ham sausage according to claim 1 is characterized in that said collagen is to extract in the pigskin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100595251A CN101589821A (en) | 2009-06-08 | 2009-06-08 | Technique for preparing molecular collagen ham sausage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100595251A CN101589821A (en) | 2009-06-08 | 2009-06-08 | Technique for preparing molecular collagen ham sausage |
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|---|---|
| CN101589821A true CN101589821A (en) | 2009-12-02 |
Family
ID=41404850
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| CNA2009100595251A Pending CN101589821A (en) | 2009-06-08 | 2009-06-08 | Technique for preparing molecular collagen ham sausage |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101926469A (en) * | 2010-07-07 | 2010-12-29 | 青岛波尼亚食品有限公司 | Nutritional factor containing sausage and preparation method thereof |
| CN104522738A (en) * | 2014-11-18 | 2015-04-22 | 哈尔滨工业大学 | Seafood flavor black fungus and fish meat sausage and production method thereof |
| CN104522621A (en) * | 2014-11-18 | 2015-04-22 | 哈尔滨工业大学 | Calcium-and-zinc-chelated black fungus sausage and production method thereof |
| CN104522622A (en) * | 2014-11-18 | 2015-04-22 | 哈尔滨工业大学 | Black fungus and cod sausage and production method thereof |
| CN106577975A (en) * | 2016-12-12 | 2017-04-26 | 中山火炬职业技术学院 | Compound meat product non-phosphorous water-retaining agent, and preparation method and application thereof |
| WO2017198351A1 (en) * | 2016-05-18 | 2017-11-23 | Gelita Ag | Method for producing a collagenous material in particle form, and produced collagenous material |
| CN113303447A (en) * | 2021-06-11 | 2021-08-27 | 厦门古龙食品有限公司 | Formula and preparation method of salted yolk luncheon meat with reduced salt |
-
2009
- 2009-06-08 CN CNA2009100595251A patent/CN101589821A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101926469A (en) * | 2010-07-07 | 2010-12-29 | 青岛波尼亚食品有限公司 | Nutritional factor containing sausage and preparation method thereof |
| CN101926469B (en) * | 2010-07-07 | 2013-01-23 | 青岛波尼亚食品有限公司 | Nutritional factor -containing sausage and preparation method thereof |
| CN104522738A (en) * | 2014-11-18 | 2015-04-22 | 哈尔滨工业大学 | Seafood flavor black fungus and fish meat sausage and production method thereof |
| CN104522621A (en) * | 2014-11-18 | 2015-04-22 | 哈尔滨工业大学 | Calcium-and-zinc-chelated black fungus sausage and production method thereof |
| CN104522622A (en) * | 2014-11-18 | 2015-04-22 | 哈尔滨工业大学 | Black fungus and cod sausage and production method thereof |
| WO2017198351A1 (en) * | 2016-05-18 | 2017-11-23 | Gelita Ag | Method for producing a collagenous material in particle form, and produced collagenous material |
| CN109310109A (en) * | 2016-05-18 | 2019-02-05 | 格利达股份公司 | The production method of the collagen-based materials of particle form and collagen-based materials produced |
| US10939690B2 (en) | 2016-05-18 | 2021-03-09 | Gelita Ag | Method for producing a collagenous material in particle form |
| RU2756795C2 (en) * | 2016-05-18 | 2021-10-05 | Гелита Аг | Method for obtaining collagen material in the form of particles and collagen material obtained by this method |
| CN106577975A (en) * | 2016-12-12 | 2017-04-26 | 中山火炬职业技术学院 | Compound meat product non-phosphorous water-retaining agent, and preparation method and application thereof |
| CN113303447A (en) * | 2021-06-11 | 2021-08-27 | 厦门古龙食品有限公司 | Formula and preparation method of salted yolk luncheon meat with reduced salt |
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Open date: 20091202 |