CN103478207B - Edible halal collagen casing film and preparation method thereof - Google Patents
Edible halal collagen casing film and preparation method thereof Download PDFInfo
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- CN103478207B CN103478207B CN201310373518.5A CN201310373518A CN103478207B CN 103478207 B CN103478207 B CN 103478207B CN 201310373518 A CN201310373518 A CN 201310373518A CN 103478207 B CN103478207 B CN 103478207B
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Abstract
The invention discloses an edible halal collagen casing film. The edible halal collagen casing film comprises the following components in percentage by weight: 45%-60% of collagen, 16%-25% of water, 10%-15% of edible fibers, 2%-10% of glycerin, 2%-10% of sorbitol, 2%-6% of grease and 0.002% of glutaraldehyde. According to the invention, when a bio-enzyme technology is utilized to produce collagen casing, cow split leather is degraded by enzyme, so that ash wrapping time and ageing time are shortened, and the casing production time is shortened to be within two weeks from the original 1-2 mouths, thereby greatly reducing stock of materials, reducing production equipment and facilities, and lowering production cost. The edible halal collagen casing film provided by the invention has large tensile strength, good elasticity, small shrinking percentage, steaming resistance and boiling resistance, firmness in combining with meat stuffing and good product quality, and satisfies requirements of casing meat enemas of various flavors. Moreover, the casing is adjustable in aperture and suitable for producing the collagen casing with the aperture of 13 mm-32 mm.
Description
Technical field
The present invention relates to a kind of edibility Islamic Collagent casing for sausages film and preparation method thereof.
Background technology
The various casing of a large amount of use in sausage manufacturing industry, as natural casing (hog intestine, sheep casing, beef casing etc.), various plastic casing, as nylon casing, PVDC casing, cellulose sausage casing and TPR collagen albumen sausage casing etc.Natural casing is from animals such as pig, sheep, oxen, and its casing caliber size differs, and size is different in size, and quality differs, and is not suitable with mechanization bowel lavage; Plastic casing raw material comes from petrochemical industry, and oil belongs to non-renewable resources, also can pollute when producing plastic raw materials to environment.In addition, plastic casing can not be degraded, and has certain destruction during disposal of refuse to environment.At present, Collagent casing for sausages is used widely, relevant Collagent casing for sausages manufacturing technology at present, is divided into the dry production technology adopting physical method to shape for agent structure with collagen long fibre, and with the wet production technology of collagen short fiber for the sizing of agent structure employing chemical method.As Chinese patent 9612253.0; 97112636.4; United States Patent (USP) 3.425.846 (1969); 3.634.561 (1972); European patent 0143512A etc. all has general introduction.But no matter dry technique or Wet technique, be all the double-layer fur of ox through wrapping up in ash, aging, acidifying, de-fine or making beating, filter, mixed to rub etc. make collagen group, then tubular is squeezed into, drying, plasticising, cover contracting or play dish, finally vacuum packaging and obtain finished product again, final finished output is put into from raw material, conventional dry will last 2 wheat harvesting periods, and wet method also wants a wheat harvesting period.
Summary of the invention
For above-mentioned prior art, the invention provides a kind of edibility Islamic Collagent casing for sausages film, and provide its preparation method.
The present invention is achieved by the following technical solutions:
A kind of edibility Islamic Collagent casing for sausages film, constituent is as follows by weight percentage: collagen: 45 ~ 60%; Water: 16 ~ 25%; Edibility fiber: 10 ~ 15%; Glycerine: 2 ~ 10%; D-sorbite: 2 ~ 10%; Grease: 2 ~ 6%; Glutaraldehyde: 0.002%.
Described collagen comes from the double-layer fur of ox, and namely true layer skin, is rich in collagen fabric.
Described dietary fiber element comes from Hydroxypropyl methylcellulose (HPMC) and sodium carboxymethylcellulose (CMC), and the two mass ratio is 1:2.
Described grease comes from soybean oil, and soya seeds taken from by soybean oil, and soybean oil is the grease that output is maximum in the world.The kind of soybean oil is a lot, can be divided into squeezing soyabean oil by processing mode, leach soybean oil; Soy bean oil can be divided into, genetically engineered soybean oil by the kind of soybean.The direct not genetically modified soybean oil eaten for the mankind for the treated GB1535-2003 of meeting " soybean oil " national standard that we adopt.Source is all buy from regular edible oil wholesale market.
The preparation method of described edibility Islamic Collagent casing for sausages film, process route is: and ox-hide splits → wraps up in ash → softening → acidifying → washing → rubbings making beating → batching and mixedly to rub → and uniform filtration → extruding → oven dry → modification plasticising → cover contracts → packs.
Concrete steps are as follows:
1) ox-hide is split, is wrapped up in ash:
Cow split skin is cleaned through clear water, then splits (being divided into the bulk of 180 ~ 250mm × 280 ~ 320mm size), pickles 5 ~ 7 days (be commonly called as and wrap up in ash) with food-grade calcium hydroxide (white lime) slurry (water: calcium hydroxide=3:7, mass ratio), calcium hydroxide is washed away (repeatedly rinsing 4 ~ 5 times with water), then clean with water, the pH value of cladding is washed till the pH of the water of discharging after cladding is washed in 8 ~ 9(measurement, if pH is 8 ~ 9, then can determine that the pH of cladding is 8 ~ 9), then by the further degradation treatment of alkali protease, (processing mode is specially: inserted by cladding in water, the mass ratio of cladding and water is 1:1.5, then alkali protease is added, addition is 0.5 ‰ of cladding quality, soak 1 hour at 20 ~ 30 DEG C), under the effect of enzyme, collagen fabric in ox-hide is degraded at short notice, fiber becomes loose, interfibrillar substance, impurity etc. are removed, ox-hide becomes translucent, after ferment treatment, water is drained, after water cleaning cladding, send into freezer, at 4 ~ 7 DEG C, place (aging) 2 days.
Compare with conventional method: conventional method is wrapped up in lime white and pickled, and ox-hide becomes translucent need about 20 ~ 30 days.The present invention adopts conventional method to wrap up in ash process after 5 ~ 7 days, and re-use alkaline ferment treatment, namely ox-hide can be changed into translucent, only needs 5 ~ 7 days, more traditionally wraps up in grey time shorten 2/3rds.
Described alkali protease is selected from food-grade papain, pancreatin or pepsin, and domestic existing numerous manufacturer production, as the animal proteolytic enzyme that Guangxi Pang Bo biotech firm produces.
2) softening (aging):
Above-mentioned freezer place two days later, take out, one time is washed with clear water, then be food-grade macerating enzyme (domestic existing numerous manufacturer production of 0.02% by mass concentration, neutral enzymatic as Sichuan Shanye Biotechnology Co., Ltd. produces) aqueous solution soaking 1 hour (mass ratio of cladding and water is 1:1.5), then water is drained, clean cladding with water.This process makes leather become very soft, and fiber loosens; Macerating enzyme used is neutral, the collagen fabric only in loose ox-hide, to collagen fabric without any destruction, cladding can be made to become soft, loose, be easy to imbibition.
Compare with conventional method: tradition is aging is being placed in freezer through the cladding wrapped up in after ash process, time is generally 3 ~ 4 weeks, the present invention uses macerating enzyme process cladding can replace tradition aging (softening), can reach equivalent effect, but highly shortened ageing time.
3) acidifying:
After above-mentioned sofening treatment, carry out acid treatment: cladding immerse mass concentration be 1% food grade hydrochloric acid or lactic acid solution (preferred lactic acid solution) in, soak 4 ~ 6 hours, then cladding expansion water suction becomes sub-translucent shape, then venting acid solution, cleans cladding 2 ~ 3 times with water.
4) rub, pull an oar:
After above-mentioned acidification, cladding meat grinder is rubbed, meat grinder orifice plate diameter is 6MM or 14MM, and then use mulser the cladding high speed shear pulp rubbed, rubber cement temperature is lower than 15 DEG C, and the gap between reamer and orifice plate is set as 0.3mm.
5) prepare burden, mix and rub:
By the above-mentioned cladding breaking into pulpous state, mix with Hydroxypropyl methylcellulose (HPMC), sodium carboxymethylcellulose (CMC), glycerine, soybean oil, D-sorbite, TG enzyme, lactic acid, add suitable quantity of water, collagen group is mixed in mixing kneading machine, temperature controls below 20 DEG C, moisture controls at 90 ± 0.5%(mass percent), mix and rub 2 ~ 4 hours time; Then collagen is rolled into a ball and store cooling in 24 hours into freezer, within second day, collagen group high pressure homogenizer is filtered, obtains pencil collagen, reenter freezer and store 48 hours, cold store temperature 2 ~ 7 DEG C.
The mass ratio of cladding and Hydroxypropyl methylcellulose, sodium carboxymethylcellulose, glycerine, soybean oil, D-sorbite, TG enzyme, lactic acid is: every 1000kg cladding, add 5 ~ 10kg Hydroxypropyl methylcellulose, 5 ~ 10kg sodium carboxymethylcellulose, 4 ~ 8kg soya-bean oil, 4 ~ 6kg glycerine, 500gTG enzyme, 5 ~ 10kg lactic acid.
6) extrude, shape (common process):
Adopt extruding rotary nozzle method to extrude pencil collagen obtained above, obtain tubulose casing.
Preferably, choose certain extruding force 22Mpa, adopt extruding rotary nozzle method to extrude pencil collagen obtained above, make azelon become diameter 28mm through rotary nozzle overlapped woven, the tubulose casing of thickness 0.05 ~ 0.06mm.
7) oven dry, plasticising (common process):
Tubulose casing after extrusion molding through hot-air seasoning, sprays 2 times with the mixed liquor be made up of crosslinking agent, plasticizer and anticorrisive agent in the drying line of 40 ~ 60 DEG C, again after abundant drying, go out drying line, casing moisture controls 16 ~ 18%, thickness 0.04 ~ 0.06MM, flattens through machinery, then clot is discoid, often coil 4000 ~ 6000 meters, within second day, be converted into tubulose, every root 14 ~ 15 meters with the contracting of cover contracting machine, be packaged into carton, vacuumize and get product.
In described step 5); TG enzyme is food-grade organism enzyme, TG zymetology name glutamine transaminage (Transglutaminase is called for short TGase or TG); another name TGase, is had the monomeric protein acyltransferase in activated centre by 331 amino molecular weight about 38000 formed.TG enzyme (glutamine transaminage) can increase the cohesive force of protein in processing meat product, and the fragment of the meat of low value, the flesh of fish, shrimp is combined.Increase the elasticity of meat products, improve chip property, improve the tenderness of product, improve the quality structure of meat products.As made various alec, hamburger, roulade etc., improve product market value.The gel-like foodstuff such as sausage and cheese, through TG ferment treatment, can form a large amount of intermolecular covalent cross-linkings, under the impact of variations in temperature and machinery, still has stronger moisture holding capacity, not easily syneresis.TG enzyme can improve the foaminess of protein, cementability, emulsibility, gelling, thickening property and stable emulsifying characteristic etc., thus is rich in outward appearance, local flavor, mouthfeel and the matter structure etc. that improve protein food.To be widely used in meat products, dairy products, fish product, bean product and Flour product etc.The present invention's TG enzyme used is the meat products special food additive TG enzyme that Ke Rui food technology Co., Ltd of Henan Province produces.
In described step 7), crosslinking agent is glutaraldehyde, and plasticizer is glycerine and sorbitol, and anticorrisive agent is sorbic acid, in mixed liquor, the mass percent of each component is: glutaraldehyde 0.3 ~ 0.5%, glycerine 5.0 ~ 15.0%, D-sorbite 5 ~ 10%, sorbic acid 0.1 ~ 0.12%, surplus is water.Preferably, the mass percent of each component is: glutaraldehyde 0.5%, glycerine 10.0%, D-sorbite 5%, sorbic acid 0.1%, and surplus is water.The effect of mixed liquor spray is: be cross-linked by protein molecular, by casing modification, improve its intensity.
Described glutaraldehyde (glutaraldehyde) molecular formula: C
5h
8o
2, molecular weight: 100.12, is dissolved in hot water, ethanol, chloroform, glacial acetic acid, ether etc.As the stoste of producing glutaraldehyde germicide series, it is low that this product has methanol content, and without aberration inducing, without long-pending malicious feature, glutaraldehyde belongs to wide spectrum, high effect disinfectants, can kill all microorganisms; Can be used for the sterilizing of heat labile medicine equipment; Glutaraldehyde, under working concentration, has that excitant is little, corrosivity is low, safety and low toxicity; Affect little by organic, the organic matter of 20% is little on bactericidal effect impact.Under certain condition, can as in collagen molecules or intermolecular crosslinking agent use, main application: as bactericide, also for pharmacy, leather tanning.
Described glycerine (glycerol) molecular formula: C
3h
8o
3, molecular weight: 92.09, glycerine has another name called glycerine, is a kind of colourless, thick liquid that odorless, taste are sweet.The chemical constitution of glycerine is completely different from carbohydrate, does not thus belong to same class material.Every gram of glycerine complete oxidation can produce 4 kilocalories of heats, can not change blood sugar and insulin level after absorption of human body.Glycerine is normally used sweetener and NMF in food processing industry, mostly appears at sports food and in dairy products.People commonly used glycerine and put on the skin to wait in hand and face and expose aerial skin surface winter, and skin can be made to keep soft, high resilience, not dry by the infringement such as dust, weather, play prevent skin frostbite effect.The moisture in tissue can be increased, so the locomitivity of human body under high thermal environment can be increased due to glycerine.
Described D-sorbite Sorbitol), have another name called sorbierite, molecular formula C
6h
14o
6have excellent fresh-keeping, protect fragrant, protect look, moisture retention, there is the title of " for glycerine ", the product such as toothpaste, cosmetics, tobacco, aquatic products, food can be made to keep moisture, fragrance, color and luster and freshness, the field of nearly all use glycerine or propane diols can substitute with sorbierite, even can obtain better effect.D-sorbite is soluble in water, is insoluble in organic solvent, acidproof, good heat resistance, 200 DEG C of high temperature nondiscolourings can be born, during ingredients and amino acid, protein etc. not easily there is Maillaid braun reaction, crystalline sorbitol also has good compressibility, is widely used as the carrier of tablet.
Described edibility fiber (HPMC) is the polyanion cellulose compound of a kind of good water solubility that natural fiber obtains after chemical modification, is soluble in hot and cold water.It has on emulsifying dispersant, solid dispersal, not easily corrupt, physiology harmless etc. unusual with extremely valuable comprehensive physical, chemical property, is a kind of broad-spectrum modified natural polymer.Edibility fiber is white or micro-yellow powder, granular or fibrous solids, odorless, tasteless, nontoxic.Edibility fiber has the premium properties such as thickening, dispersion, suspension, bonding, film forming, protecting colloid and protection moisture, is widely used in the industry such as food, medicine.
Described sodium carboxymethylcellulose (CMC) molecular formula: [C
6h
7o
2(OH)
2cH
2cOONa] n, be the polyanion cellulose compound of a kind of good water solubility that natural fiber obtains after chemical modification, be soluble in hot and cold water.
Described TG enzyme is glutamine transaminage (Guangxi Pang Bo biotech firm produce TG enzyme), is a kind of transferase of catalyzing acyl transfer reaction, can occur between the protein molecule in catalysis collagen crosslinked, is glued together by protein molecule.It can act on various substrate protein white matter, and as collagen, casein, glutelin, myosin etc., TG enzyme has been widely used in the productions such as sausage, ham, burger, can reach the effect increasing meat stuffing elasticity and brittleness, improve meat products quality mouthfeel.Applicant is in the existing use of its patent (ZL200910230308.4).
Described lactic acid, English name Lacticacid, molecular formula C3H6O3, sterling is colourless liquid, and industrial goods are colourless to light yellow liquid.Odorlessness, has hygroscopicity, relative density 1.2060 (25/4 DEG C), fusing point 18 DEG C, can be miscible with water, ethanol, glycerine, is insoluble to chloroform, carbon disulfide and benzinum.Lactic acid has very strong anti-corrosive fresh-keeping effect, can be used on beverage, meat product, cake make, vegetable-pickling and can processing, grain processing, fruit storage, have adjust ph, antibacterial, extend the shelf life, the effect such as seasoning, maintenance food color improve the quality of products.
In above-mentioned technique, all unspecified operations are known technology, common technology in described field, and the present invention, does not repeat them here without improvement without particular/special requirement it yet.
Islamic Collagent casing for sausages of the present invention, tensile strength is large, and good springiness, shrinkage factor is little, resistance to boiling, and casing is combined with meat stuffing firmly, good product quality, meets the requirement of the carnivorous bowel lavage recording various local flavor.Shower nozzle size is replaceable, therefore casing bore is adjustable, and this method is applicable to producing small-bore 13mm ~ 32mm Collagent casing for sausages.
The present invention utilizes biological enzyme technology, when producing Collagent casing for sausages, the double-layer fur enzyme of ox is degraded, shorten and wrap up in ash time and ageing time, the casing production time (raw material is fed into finished product output) was shortened within 2 weeks by original 1 ~ 2 month, considerably reduce the stock of material, decrease production equipment and facility, reduce production cost.Introduce mulser in production, the emulsified machine of collagen fabric is sheared, and then again collagen molecules is polymerized through TG enzyme again, and the casing elasticity of producing like this is large, and shrinkage factor obviously reduces.Common Collagent casing for sausages shrinkage factor is 50 ~ 60%, the Collagent casing for sausages shrinkage factor that this method is produced is less than 40%, be starkly lower than the like product of other dry method and wet production, be very suitable for filling low temperature Western Sausage meat products, as hot dog, Frankfort intestines, Vienna intestines, crisp sausage, Taiwan baked sausage etc.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1 prepares edibility Islamic Collagent casing for sausages film
Process route is: and ox-hide splits → wraps up in ash → softening → acidifying → washing → rubbings making beating → batching and mixedly to rub → and uniform filtration → extruding → oven dry → modification plasticising → cover contracts → packs.
Concrete steps are as follows:
1) ox-hide is split, is wrapped up in ash:
Get undressed fresh ox-hide (double-layer fur of ox) 1000kg, clean through clear water, then the bulk (that is: A4 paper size) of 210mm × 300mm size is divided into, pickle 6 days (be commonly called as and wrap up in ash) with 1500kg food-grade calcium hydroxide (white lime) slurry (water: calcium hydroxide=3:7, mass ratio); Calcium hydroxide is washed away (repeatedly rinsing 5 times with water), then with water cleaning, the pH of cladding is washed till 8, then by the further degradation treatment of alkali protease, processing mode is specially: inserted by cladding in water, and the mass ratio of cladding and water is 1:1.5, then adds 500g alkali protease, soak 1 hour at 25 DEG C, under the effect of enzyme, the collagen fabric in ox-hide is degraded at short notice, and fiber becomes loose, interfibrillar substance, impurity etc. are removed, and ox-hide becomes translucent; After ferment treatment, water is drained, after water cleaning cladding, send into freezer, at 5 DEG C, place (aging) 2 days.
In the present embodiment, alkali protease used is the animal proteolytic enzyme that Guangxi Pang Bo biotech firm produces.
2) softening (aging):
Above-mentioned freezer place two days later, take out, one time is washed with clear water, then be food-grade macerating enzyme (in the present embodiment, macerating enzyme used is the neutral enzymatic that Sichuan Shanye Biotechnology Co., Ltd. produces) aqueous solution soaking 1 hour (mass ratio of cladding and water is 1:1.5) of 0.02% by mass concentration, then water is drained, clean cladding with water.This process makes leather become very soft, and fiber loosens, and is easy to imbibition.
3) acidifying:
After above-mentioned sofening treatment, carry out acid treatment: it is in the food grade lactic acid solution of 1% that cladding is immersed mass concentration, and soak 5 hours, then cladding expansion water suction becomes sub-translucent shape, then venting acid solution, clean cladding 3 times with water.
4) rub, pull an oar:
After above-mentioned acidification, cladding meat grinder is rubbed, meat grinder orifice plate diameter is 6MM, and then use mulser the cladding high speed shear pulp rubbed, rubber cement temperature is lower than 15 DEG C, and the gap between reamer and orifice plate is set as 0.3mm.
5) prepare burden, mix and rub:
The above-mentioned cladding breaking into pulpous state is inserted the mixing kneading machine of " Z " type paddle, then 7kg Hydroxypropyl methylcellulose (HPMC), 7kg sodium carboxymethylcellulose (CMC), 8kg soya-bean oil, 6kg glycerine, 500gTG enzyme, 10kg lactic acid is added, and add suitable quantity of water and be mixed into collagen group, temperature controls below 20 DEG C, moisture controls at 90 ± 0.5%(mass percent), mix and rub 3 hours time; Then collagen is rolled into a ball and store cooling in 24 hours into freezer, within second day, collagen group high pressure homogenizer is filtered, obtains pencil collagen, reenter freezer and store 48 hours, cold store temperature 5 DEG C.
6) extrude, shape
Choose certain extruding force 22Mpa, adopt extruding rotary nozzle method to extrude pencil collagen obtained above, make azelon become diameter 28mm through rotary nozzle overlapped woven, the tubulose casing of thickness 0.05 ~ 0.06mm.
7) oven dry, plasticising:
Tubulose casing after extrusion molding through hot-air seasoning, sprays 2 times with the mixed liquor be made up of crosslinking agent, plasticizer and anticorrisive agent in the drying line of 50 DEG C, again after abundant drying, go out drying line, casing moisture controls 16 ~ 18%, thickness 0.04 ~ 0.06MM, flattens through machinery, then clot is discoid, often coil 4000 ~ 6000 meters, within second day, be converted into tubulose, every root 14 ~ 15 meters with the contracting of cover contracting machine, be packaged into carton, vacuumize the edibility Islamic Collagent casing for sausages film that gets product.
In described step 7), crosslinking agent is glutaraldehyde, and plasticizer is glycerine and sorbitol, and anticorrisive agent is sorbic acid, and in mixed liquor, the mass percent of each component is: glutaraldehyde 0.5%, glycerine 10.0%, D-sorbite 5%, sorbic acid 0.1%, and surplus is water.The effect of mixed liquor spray is: be cross-linked by protein molecular, by casing modification, improve its intensity.
Obtained edibility Islamic Collagent casing for sausages film, its composition is composed as follows: in 100g casing film, contain:
Collagen: 50%;
Water: 22%;
Edibility fiber: 14%;
Glycerine: 5%;
D-sorbite: 5%;
Grease: 3.998%;
Glutaraldehyde: 0.002%.
By the Collagent casing for sausages film that above technique and processing method are produced, detect it: hot strength can reach 15Mpa, and elongation at break is 30% through sampling, shrinkage factor is that 30%, 76 DEG C of boilings, 30 minutes nothings are melted.
Embodiment 2 prepares edibility Islamic Collagent casing for sausages film
Process route is: and ox-hide splits → wraps up in ash → softening → acidifying → washing → rubbings making beating → batching and mixedly to rub → and uniform filtration → extruding → oven dry → modification plasticising → cover contracts → packs.
Concrete steps are as follows:
1) ox-hide is split, is wrapped up in ash:
Get undressed fresh ox-hide (double-layer fur of ox) 1000kg, clean through clear water, then be divided into the bulk of 210mm × 300mm size, pickle 7 days (be commonly called as and wrap up in ash) with 1500kg food-grade calcium hydroxide (white lime) slurry (water: calcium hydroxide=3:7, mass ratio); Calcium hydroxide is washed away (repeatedly rinsing 5 times with water), then with water cleaning, the pH of cladding is washed till 9, then by the further degradation treatment of alkali protease, processing mode is specially: inserted by cladding in water, and the mass ratio of cladding and water is 1:1.5, then adds 500g alkali protease, soak 1 hour at 25 DEG C, under the effect of enzyme, the collagen fabric in ox-hide is degraded at short notice, and fiber becomes loose, interfibrillar substance, impurity etc. are removed, and ox-hide becomes translucent; After ferment treatment, water is drained, after water cleaning cladding, send into freezer, at 4 ~ 7 DEG C, place (aging) 2 days.
In the present embodiment, alkali protease used is the animal proteolytic enzyme that Guangxi Pang Bo biotech firm produces.
2) softening (aging):
Above-mentioned freezer place two days later, take out, one time is washed with clear water, then be food-grade macerating enzyme (in the present embodiment, macerating enzyme used is the neutral enzymatic that Sichuan Shanye Biotechnology Co., Ltd. produces) aqueous solution soaking 1 hour (mass ratio of cladding and water is 1:1.5) of 0.02% by mass concentration, then water is drained, clean cladding with water.This process makes leather become very soft, and fiber loosens, and is easy to imbibition.
3) acidifying:
After above-mentioned sofening treatment, carry out acid treatment: it is in the food grade lactic acid solution of 1% that cladding is immersed mass concentration, and soak 6 hours, then cladding expansion water suction becomes sub-translucent shape, then venting acid solution, clean cladding 3 times with water.
4) rub, pull an oar:
After above-mentioned acidification, cladding meat grinder is rubbed, meat grinder orifice plate diameter is 14MM, and then use mulser the cladding high speed shear pulp rubbed, rubber cement temperature is lower than 15 DEG C.
5) prepare burden, mix and rub:
The above-mentioned cladding breaking into pulpous state is inserted the mixing kneading machine of " Z " type paddle, then 5kg Hydroxypropyl methylcellulose (HPMC), 10kg sodium carboxymethylcellulose (CMC), 6kg soya-bean oil, 5kg glycerine, 500gTG enzyme, 8kg lactic acid is added, and add suitable quantity of water and be mixed into collagen group, temperature controls below 20 DEG C, moisture controls at 90 ± 0.5%(mass percent), mix and rub 4 hours time; Then collagen is rolled into a ball and store cooling in 24 hours into freezer, within second day, collagen group high pressure homogenizer is filtered, obtains pencil collagen, reenter freezer and store 48 hours, cold store temperature 2 ~ 7 DEG C.
6) extrude, shape
Choose certain extruding force 22Mpa, adopt extruding rotary nozzle method to extrude pencil collagen obtained above, make azelon become diameter 28mm through rotary nozzle overlapped woven, the tubulose casing of thickness 0.05 ~ 0.06mm.
7) oven dry, plasticising:
Tubulose casing after extrusion molding through hot-air seasoning, sprays 2 times with the mixed liquor be made up of crosslinking agent, plasticizer and anticorrisive agent in the drying line of 40 ~ 60 DEG C, again after abundant drying, go out drying line, casing moisture controls 16 ~ 18%, thickness 0.04 ~ 0.06MM, flattens through machinery, then clot is discoid, often coil 4000 ~ 6000 meters, within second day, be converted into tubulose, every root 14 ~ 15 meters with the contracting of cover contracting machine, be packaged into carton, vacuumize the edibility Islamic Collagent casing for sausages film that gets product.
In described step 7), crosslinking agent is glutaraldehyde, and plasticizer is glycerine and sorbitol, and anticorrisive agent is sorbic acid, and in mixed liquor, the mass percent of each component is: glutaraldehyde 0.3%, glycerine 15.0%, D-sorbite 5%, sorbic acid 0.12%, and surplus is water.
Obtained edibility Islamic Collagent casing for sausages film, its composition is composed as follows: in 100g casing film, contain:
Collagen: 55%
Water: 20%
Edibility fiber: 15%
Glycerine: 2.0%
D-sorbite: 5%
Grease: 2.998.0%
Glutaraldehyde: 0.002%
By the Collagent casing for sausages film that above technique and processing method are produced, detect it: hot strength can reach 18Mpa, and elongation at break is 30% through sampling, shrinkage factor is about 35%, 80 DEG C of boilings nothing thawing in 30 minutes, crack-free.
Embodiment 3 prepares edibility Islamic Collagent casing for sausages film
Process route is: and ox-hide splits → wraps up in ash → softening → acidifying → washing → rubbings making beating → batching and mixedly to rub → and uniform filtration → extruding → oven dry → modification plasticising → cover contracts → packs.
Concrete steps are as follows:
1) ox-hide is split, is wrapped up in ash:
Get undressed fresh ox-hide (double-layer fur of ox) 1000kg, clean through clear water, then be divided into the bulk of 210mm × 300mm size, pickle 5 days (be commonly called as and wrap up in ash) with 1500kg food-grade calcium hydroxide (white lime) slurry (water: calcium hydroxide=3:7, mass ratio); Calcium hydroxide is washed away (repeatedly rinsing 4 times with water), then with water cleaning, the pH of cladding is washed till 8, then by the further degradation treatment of alkali protease, processing mode is specially: inserted by cladding in water, and the mass ratio of cladding and water is 1:1.5, then adds 500g alkali protease, soak 1 hour at 30 DEG C, under the effect of enzyme, the collagen fabric in ox-hide is degraded at short notice, and fiber becomes loose, interfibrillar substance, impurity etc. are removed, and ox-hide becomes translucent; After ferment treatment, water is drained, after water cleaning cladding, send into freezer, at 4 ~ 7 DEG C, place (aging) 2 days.
In the present embodiment, alkali protease used is the animal proteolytic enzyme that Guangxi Pang Bo biotech firm produces.
2) softening (aging):
Above-mentioned freezer place two days later, take out, one time is washed with clear water, then be food-grade macerating enzyme (in the present embodiment, macerating enzyme used is the neutral enzymatic that Sichuan Shanye Biotechnology Co., Ltd. produces) aqueous solution soaking 1 hour (mass ratio of cladding and water is 1:1.5) of 0.02% by mass concentration, then water is drained, clean cladding with water.This process makes leather become very soft, and fiber loosens, and is easy to imbibition.
3) acidifying:
After above-mentioned sofening treatment, carry out acid treatment: it is in the food grade lactic acid solution of 1% that cladding is immersed mass concentration, and soak 4 hours, then cladding expansion water suction becomes sub-translucent shape, then venting acid solution, clean cladding 2 times with water.
4) rub, pull an oar:
After above-mentioned acidification, cladding meat grinder is rubbed, meat grinder orifice plate diameter is 6MM, and then use mulser the cladding high speed shear pulp rubbed, rubber cement temperature is lower than 15 DEG C.
5) prepare burden, mix and rub:
The above-mentioned cladding breaking into pulpous state is inserted the mixing kneading machine of " Z " type paddle, then 10kg Hydroxypropyl methylcellulose (HPMC), 5kg sodium carboxymethylcellulose (CMC), 4kg soya-bean oil, 4kg glycerine, 500gTG enzyme, 5kg lactic acid is added, and add suitable quantity of water and be mixed into collagen group, temperature controls below 20 DEG C, moisture controls at 90 ± 0.5%(mass percent), mix and rub 3 hours time; Then collagen is rolled into a ball and store cooling in 24 hours into freezer, within second day, collagen group high pressure homogenizer is filtered, obtains pencil collagen, reenter freezer and store 48 hours, cold store temperature 2 ~ 7 DEG C.
6) extrude, shape
Choose certain extruding force 22Mpa, adopt extruding rotary nozzle method to extrude pencil collagen obtained above, make azelon become diameter 28mm through rotary nozzle overlapped woven, the tubulose casing of thickness 0.05 ~ 0.06mm.
7) oven dry, plasticising:
Tubulose casing after extrusion molding through hot-air seasoning, sprays 2 times with the mixed liquor be made up of crosslinking agent, plasticizer and anticorrisive agent in the drying line of 40 ~ 60 DEG C, again after abundant drying, go out drying line, casing moisture controls 16 ~ 18%, thickness 0.04 ~ 0.06MM, flattens through machinery, then clot is discoid, often coil 4000 ~ 6000 meters, within second day, be converted into tubulose, every root 14 ~ 15 meters with the contracting of cover contracting machine, be packaged into carton, vacuumize the edibility Islamic Collagent casing for sausages film that gets product.
In described step 7), crosslinking agent is glutaraldehyde, and plasticizer is glycerine and sorbitol, and anticorrisive agent is sorbic acid, and in mixed liquor, the mass percent of each component is: glutaraldehyde 0.5%, glycerine 5.0%, D-sorbite 10%, sorbic acid 0.1%, and surplus is water.
Obtained edibility Islamic Collagent casing for sausages film, its composition is composed as follows: in 100g casing film, contain:
Collagen: 60%
Water: 16%
Edibility fiber: 15%
Glycerine: 5%
D-sorbite: 2%
Grease: 1.998%
Glutaraldehyde: 0.002%
By the Collagent casing for sausages film that above technique and processing method are produced, it is detected: the Collagent casing for sausages film that hot strength is produced by above technique and processing method through sampling, it is detected: hot strength can reach 25Mpa through sampling, elongation at break is 25%, shrinkage factor is less than 40%, 82 DEG C of boilings nothing thawing in 30 minutes, crack-free.This casing film tensile strength is slightly large, and percentage elongation is slightly high, resistance to boiling, good product quality, can meet the requirement of the carnivorous bowel lavage of various local flavor.
The present invention utilizes biological enzyme technology, when producing Collagent casing for sausages, the double-layer fur enzyme of ox is degraded, shorten and wrap up in ash time and ageing time, use mulser that collagen fabric is pulled an oar in production, reformed the mode of production, the rubber cement after emulsification regroups collagen molecules through TG biology enzyme again.The method shortened to the casing production time (raw material is fed into finished product output) within 2 weeks by original 1-2 month, considerably reduced the inventory time of material and the turnaround time of material, decreased production equipment and facility, reduce production cost.The shrinkage factor of product is reduced to less than 40% simultaneously, improves the elasticity of casing, reduce degree of shrinkage.
Claims (9)
1. a preparation method for edibility Islamic Collagent casing for sausages film, is characterized in that:
The constituent of described edibility Islamic Collagent casing for sausages film is as follows by weight percentage: collagen: 45 ~ 60%; Water: 16 ~ 25%; Edibility fiber: 10 ~ 15%; Glycerine: 2 ~ 10%; D-sorbite: 2 ~ 10%; Grease: 2 ~ 6%; Glutaraldehyde: 0.002%;
Preparation method's step of described edibility Islamic Collagent casing for sausages film is as follows:
1) ox-hide is split, is wrapped up in ash:
Cow split skin is cleaned through clear water, then splits, pickles 5 ~ 7 days with calcium hydroxide slurry; Calcium hydroxide is washed away, then with water cleaning, the pH value of cladding is washed till 8 ~ 9, then uses alkali protease degradation treatment; After ferment treatment, water is drained, after water cleaning cladding, send into freezer, place 2 days at 4 ~ 7 DEG C;
2) softening:
Above-mentionedly to place two days later at freezer, take out, wash with clear water, be then the macerating enzyme aqueous solution soaking 1 hour of 0.02% by mass concentration, then water drained, clean cladding with water;
3) acidifying:
After above-mentioned sofening treatment, carry out acid treatment: cladding immerse mass concentration be 1% hydrochloric acid or lactic acid solution in, soak 4 ~ 6 hours, then venting acid solution, cleans cladding with water;
4) rub, pull an oar:
After above-mentioned acidification, cladding meat grinder is rubbed, then with mulser, the cladding rubbed is cut into pulpous state, rubber cement temperature is lower than 15 DEG C;
5) prepare burden, mix and rub:
By the above-mentioned cladding breaking into pulpous state, mix with Hydroxypropyl methylcellulose, sodium carboxymethylcellulose, glycerine, soybean oil, D-sorbite, TG enzyme, lactic acid, add water, be mixed into collagen group, temperature controls below 20 DEG C, and moisture controls 90 ± 0.5%, mixes and rubs 2 ~ 4 hours time; Then the storage cooling at 2 ~ 7 DEG C of collagen group, within second day, collagen group is filtered, obtains pencil collagen, then store 48 hours at 2 ~ 7 DEG C;
6) extrude, shape:
Adopt extruding rotary nozzle method to extrude pencil collagen obtained above, obtain tubulose casing;
7) oven dry, plasticising, obtain finished product.
2. the preparation method of edibility Islamic Collagent casing for sausages film according to claim 1, is characterized in that: described step 1) in, the double-layer fur of ox is divided into the bulk of 180 ~ 250mm × 280 ~ 320mm.
3. the preparation method of edibility Islamic Collagent casing for sausages film according to claim 1, it is characterized in that: described step 1) in, the mode of basic protein ferment treatment is specially: inserted by cladding in water, the mass ratio of cladding and water is 1:1.5, then alkali protease is added, addition is 0.5 ‰ of cladding quality, soaks 1 hour at 20 ~ 30 DEG C.
4. the preparation method of edibility Islamic Collagent casing for sausages film according to claim 1, is characterized in that: described step 1) in, alkali protease is selected from papain, pancreatin or pepsin.
5. the preparation method of edibility Islamic Collagent casing for sausages film according to claim 1, it is characterized in that: described step 5) in, every 1000kg cladding, add 5 ~ 10kg Hydroxypropyl methylcellulose, 5 ~ 10kg sodium carboxymethylcellulose, 4 ~ 8kg soya-bean oil, 4 ~ 6kg glycerine, 500gTG enzyme, 5 ~ 10kg lactic acid.
6. the preparation method of edibility Islamic Collagent casing for sausages film according to claim 1, it is characterized in that: described step 6) concrete steps are: choose extruding force 22Mpa, extruding rotary nozzle method is adopted to extrude pencil collagen, azelon is made to become diameter 28mm through rotary nozzle overlapped woven, the tubulose casing of thickness 0.05 ~ 0.06mm.
7. the preparation method of edibility Islamic Collagent casing for sausages film according to claim 1, it is characterized in that: described step 7) in concrete steps be: the tubulose casing after extrusion molding in the drying line of 40 ~ 60 DEG C through hot-air seasoning, 2 times are sprayed with the mixed liquor be made up of crosslinking agent, plasticizer and anticorrisive agent, again after abundant drying, go out drying line, casing moisture controls 16 ~ 18%, thickness 0.04 ~ 0.06 mm.
8. the preparation method of edibility Islamic Collagent casing for sausages film according to claim 7, it is characterized in that: described step 7) in, crosslinking agent is glutaraldehyde, and plasticizer is glycerine and sorbitol, and anticorrisive agent is sorbic acid, in mixed liquor, the mass percent of each component is: glutaraldehyde 0.3 ~ 0.5%, glycerine 5.0 ~ 15.0%, D-sorbite 5 ~ 10%, sorbic acid 0.1 ~ 0.12%, surplus is water.
9. the preparation method of edibility Islamic Collagent casing for sausages film according to claim 8, it is characterized in that: in mixed liquor, the mass percent of each component is: glutaraldehyde 0.5%, glycerine 10.0%, D-sorbite 5%, sorbic acid 0.1%, and surplus is water.
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| CN105104493A (en) * | 2015-08-06 | 2015-12-02 | 梧州神冠蛋白肠衣有限公司 | Preparation method of collagen casings |
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| CN114223701B (en) * | 2021-12-27 | 2022-12-06 | 山东海奥斯生物科技股份有限公司 | Preparation method of full-functional casing collagen |
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