CN104585289A - Edible casing membrane with blend of collagen fibers and starch - Google Patents
Edible casing membrane with blend of collagen fibers and starch Download PDFInfo
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- CN104585289A CN104585289A CN201510081399.5A CN201510081399A CN104585289A CN 104585289 A CN104585289 A CN 104585289A CN 201510081399 A CN201510081399 A CN 201510081399A CN 104585289 A CN104585289 A CN 104585289A
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- starch
- collagen
- water
- cladding
- collagen fabric
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- 102000008186 Collagen Human genes 0.000 title claims abstract description 71
- 108010035532 Collagen Proteins 0.000 title claims abstract description 71
- 229920001436 collagen Polymers 0.000 title claims abstract description 71
- 229920002472 Starch Polymers 0.000 title claims abstract description 64
- 239000008107 starch Substances 0.000 title claims abstract description 64
- 235000019698 starch Nutrition 0.000 title claims abstract description 64
- 239000000203 mixture Substances 0.000 title claims abstract description 17
- 239000000835 fiber Substances 0.000 title abstract description 11
- 239000012528 membrane Substances 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 78
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 61
- LEQAOMBKQFMDFZ-UHFFFAOYSA-N glyoxal Chemical compound O=CC=O LEQAOMBKQFMDFZ-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 22
- 235000013372 meat Nutrition 0.000 claims abstract description 20
- 229940015043 glyoxal Drugs 0.000 claims abstract description 16
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 15
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 15
- 229920000881 Modified starch Polymers 0.000 claims abstract description 3
- 238000005253 cladding Methods 0.000 claims description 48
- 239000004744 fabric Substances 0.000 claims description 40
- 238000002156 mixing Methods 0.000 claims description 30
- 235000011187 glycerol Nutrition 0.000 claims description 29
- 239000004365 Protease Substances 0.000 claims description 17
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 14
- 239000000920 calcium hydroxide Substances 0.000 claims description 14
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 14
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 13
- 239000003513 alkali Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
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- 239000004310 lactic acid Substances 0.000 claims description 6
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- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 4
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- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 3
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- 229940088598 enzyme Drugs 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- ZZUFCTLCJUWOSV-UHFFFAOYSA-N furosemide Chemical group C1=C(Cl)C(S(=O)(=O)N)=CC(C(O)=O)=C1NCC1=CC=CO1 ZZUFCTLCJUWOSV-UHFFFAOYSA-N 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 239000004571 lime Substances 0.000 description 4
- 229940055729 papain Drugs 0.000 description 4
- 235000019834 papain Nutrition 0.000 description 4
- 239000004033 plastic Substances 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 3
- 238000005070 sampling Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 108090000284 Pepsin A Proteins 0.000 description 2
- 102000057297 Pepsin A Human genes 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229940111202 pepsin Drugs 0.000 description 2
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- 241000283725 Bos Species 0.000 description 1
- 208000001034 Frostbite Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
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- 241001465754 Metazoa Species 0.000 description 1
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- 150000001299 aldehydes Chemical class 0.000 description 1
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- 235000015278 beef Nutrition 0.000 description 1
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- 230000006378 damage Effects 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
- 238000003381 deacetylation reaction Methods 0.000 description 1
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- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
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- 229920000609 methyl cellulose Polymers 0.000 description 1
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- NJTGANWAUPEOAX-UHFFFAOYSA-N molport-023-220-454 Chemical compound OCC(O)CO.OCC(O)CO NJTGANWAUPEOAX-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
- A22C13/0013—Chemical composition of synthetic sausage casings
- A22C13/0016—Chemical composition of synthetic sausage casings based on proteins, e.g. collagen
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
- A22C13/0003—Apparatus for making sausage casings, e.g. simultaneously with stuffing artificial casings
- A22C13/0006—Apparatus for making artificial collagen casings
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Processing Of Meat And Fish (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses an edible casing membrane with a blend of collagen fibers and starch. The edible casing membrane comprises the following components in percentage by weight: 35-50% of collagen fibers, 23-30% of starch, 2-5% of chitosan, 2-5% of sodium carboxymethyl cellulose (CMC), 16-22% of water, 2-5% of glycerol and 0.002% of glyoxal. According to the edible casing membrane with a blend of collagen fibers and starch, the casings produced by modified starch have better combination with meat stuffing, can meet the requirements of boiling at high temperature for long time and frying at high temperature above 180 DEG C of sausages, and are more suitable for breakfast sausages; compared with the previous invention, the casings have a significant improvement in resistance to boiling and frying at high temperature.
Description
Technical field
The present invention relates to the edible casing film of a kind of collagen fabric and starch blending.
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, and production efficiency is lower; 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.Patent " a kind of edible Islamic Collagent casing for sausages film and preparation method thereof " application number numbers 201310373518.5 has also been invented by our company.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, main raw material(s) or ox-hide again.Along with the development of China's urbanization, present available skin source is fewer and feweri, though China is large agricultural country, along with popularizing of agricultural machinery, the quantity of farm cattle is fewer and feweri, and Pi Yuan is more and more nervous.The time that cattle feeding takes more than 2 years usually just can deliver for sale, cattle feeding not only the time long, and cost is very high, causes ox-hide price more and more higher.
And the Collagent casing for sausages water boiling resistance time of producing at present is short, in 100 DEG C of boiling water, boil 7 ~ 8 minutes casing and meat stuffing has just departed from, can only resistance to 150 ~ 160 DEG C of low-temperature fryings, oil temperature is more than 160 DEG C, and meat stuffing expands and casing is risen brokenly, and sausage is bloomed in explosion like, outward appearance gross distortion, have impact on the quality of sale and attractive in appearance.
Summary of the invention
For above-mentioned the deficiencies in the prior art, the invention provides a kind of edible, degradable artificial casing film, lower than common Collagent casing for sausages cost, and the water boiling resistance time is long, high temperature resistant fried.
A kind of collagen fabric and starch blending edible casing film, constituent is as follows by weight percentage: collagen fabric: 35 ~ 50%, starch: 23 ~ 30%, shitosan: 2 ~ 5%, sodium carboxymethylcellulose (CMC): 2 ~ 5%, water: 16 ~ 22%, glycerine: 2 ~ 5%, glyoxal: 0.002%.
Described collagen fabric comes from the double-layer fur of ox, i.e. skin corium.
Described starch, be preferably denaturation cornstarch-acetate starch, the acetate of acetate starch has stronger hydrophilic lock water-based energy, also just improves the absorb subsemimodule of product, reduces the gelatinization point of product simultaneously.
Described starch, also may be selected to be phosphate ester starch or pre-gelatinized starch.
Described shitosan, also known as chitosan, is that the chitin (chitin) extensively existed by nature obtains through deacetylation, and chemical name is Chitosan (1-4)-2-amino-B-D glucose.The retentiveness of shitosan is high, has Antibacterial activity, reduces the effects such as cholesterol.
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 cold water and hot water.
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 glyoxal, colourless or yellow has crystallization or the liquid of hygroscopy.Be dissolved in ethanol, ether, water-soluble.Chemical property is active, can carry out addition or condensation reaction with ammonia, acid amides, aldehyde, carboxylic compound.Obtained through catalytic gas phase oxidation by ethylene glycol and air.In the present invention the active group of itself and collagen fabric react after without any toxicity.
The edible casing film of described collagen fabric and starch blending, process route is: and ox-hide segmentation → stripping and slicing--mortar is softening → and acidifying → washing → rubbings blended → uniform filtration → extruding → drying → modification plasticising → cover of pulling an oar → prepare burden contracts → packs.
The preparation method of described collagen fabric and starch blending edible casing film, concrete preparation process is as follows:
1) ox-hide segmentation, bubble mortar:
Cow split skin is cleaned through clear water, is then cut into the bulk of 100mm × 100mm size with dicer, pickles 5 ~ 10 days (being commonly called as bubble mortar) with food-grade calcium hydroxide (white lime) slurry (water: calcium hydroxide=1:2, mass ratio); Calcium hydroxide is washed away, then repeatedly rinses 4 ~ 5 times with clear water, the pH value of skin bit 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: inserted by cladding in water, the mass ratio of cladding and water is 1:2, then adds alkali protease, and addition is 0.5 ~ 1.0 ‰ of cladding quality, soak 1 ~ 2 hour at 20 ~ 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, clean cladding with water, then enter freezer, place 1 ~ 2 day at 4 ~ 7 DEG C.
Described alkali protease is selected from food-grade papain, pancreatin or pepsin, and domestic existing numerous manufacturer production, as the food-grade papain that Guangxi Pang Bo biotech firm produces.
2) acidifying:
Above-mentioned skin bit takes out after freezer places 1 ~ 2 day, one time is washed with clear water, then carry out acid treatment: cladding immerse mass concentration be 1%(w/w) food grade hydrochloric acid or lactic acid solution (preferred lactic acid solution) in, soak 5 ~ 10 hours, then cladding expansion water suction becomes sub-translucent shape, then venting acid solution, cleans cladding 1 ~ 2 time with water.
3) pull an oar:
After above-mentioned skin bit acidification, cladding meat grinder is rubbed, meat grinder orifice plate diameter is 6MM or 14MM, then with mulser rub skin bit break into pulpous state, be commonly called as rubber cement, rubber cement temperature lower than 20 DEG C, moisture 90%.
4) prepare burden, blendedly to rub:
By above-mentioned rubber cement, starch mixes with sodium carboxymethylcellulose (CMC), glycerine, shitosan, adds suitable quantity of water, collagen group is mixed in mixing kneading machine, temperature controls below 20 DEG C, and moisture controls at 90 ± 0.5%(mass percent), mix and rub 3 ~ 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, described freezer storage temperature 4 ~ 7 DEG C.
The mass ratio of cladding and starch, hydroxyl methylcellulose sodium, shitosan, glycerine is: every 1000kg cladding, adds 500 ~ 600kg starch, 80 ~ 110kg sodium carboxymethylcellulose, 70 ~ 80kg shitosan, 80 ~ 90kg glycerine and 400 ~ 450kg water.
5) extrude, shape:
Adopt extruding rotary nozzle method to extrude blended collagen obtained above, obtain tubulose casing.
Preferably, choose certain extrusion pressure 22Mpa, adopt extruding rotary nozzle method to extrude collagenous fibres obtained above and starch blend, make collagen fabric become diameter 28mm through rotary nozzle overlapped woven, the tubulose casing of thickness 0.04 ~ 0.06mm.
6) 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 ~ 22%, thickness 0.04 ~ 0.06MM, flattens through machinery, then clot is discoid, often coil 4000 ~ 6000 meters, be then 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 6), crosslinking agent is glyoxal, and plasticizer is glycerine, and anticorrisive agent is shitosan, and in mixed liquor, the mass percent of each component is: glyoxal 0.02%, glycerine 15%, shitosan 0.05%, and surplus is water.The effect of mixed liquor spray is: be cross-linked by protein molecular, by casing modification, improve its intensity.
The invention has the beneficial effects as follows: the Collagent casing for sausages produced of (1) this invention can resistance to more than 180 DEG C high temperature fried, solve puzzlement Collagent casing for sausages manufacturer technical barrier for many years.The casing using converted starch to produce, has better conjugation with meat stuffing, can meet the long high temperature poach of sausage, fried, resistance to more than 180 DEG C high temperature, are more suitable for doing breakfast sausage, compare with inventing in the past, casing is in water boiling resistance, and high temperature resistant fried aspect has a significant improvement.
(2) good barrier property of casing, provides longer shelf-life and shelf life to sausage, avoids going bad at shelf-life internal cause sausage and causing the return of goods, and ensures that the freshness of sausage and fragrance are not lost.
(3) tensile strength of casing is large, and good springiness, shrinkage factor is little, 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.
(4) casing raw material starch low price, source is wide, the price of usual starch normally ox-hide price about 50%, therefore by strengthening the ratio of starch, significantly reduce the ratio of collagen fabric, not only reduce production cost, the serviceability of collagen casing film can also be promoted further.
Detailed description of the invention
Embodiment 1
A preparation method for the edible casing film of collagen fabric and starch blending, specifically comprises the steps:
1) ox-hide segmentation, bubble mortar:
Get undressed fresh ox-hide (double-layer fur of ox) 1000kg, cow split skin is cleaned through clear water, then the bulk of 100mm × 100mm size is cut into dicer, starch (water: calcium hydroxide=1:2, mass ratio) with the food-grade calcium hydroxide (white lime) of 150kg to pickle 6 days (being commonly called as bubble mortar); Calcium hydroxide is washed away, then 5 times are repeatedly rinsed with clear water, the pH value of skin bit is washed till 8, then by the further degradation treatment of alkali protease, processing mode is: inserted by cladding in water, the mass ratio of cladding and water is 1:2, then alkali protease is added, addition is 0.5 ‰ of cladding quality, soaks 2 hours, at 20 DEG C under the effect of enzyme, collagen fabric in ox-hide is degraded at short notice, fiber becomes loose, and interfibrillar substance, impurity etc. are removed, and ox-hide becomes translucent; After ferment treatment, water is drained, clean cladding with water, then enter freezer, place 2 days at 4 DEG C.
Alkali protease used in the present embodiment is the food-grade papain that Guangxi Pang Bo biotech firm produces.
2) acidifying:
Above-mentioned skin bit takes out after freezer places 2 days, washes one time with clear water, then carries out acid treatment: it is in the food grade lactic acid solution of 1% that cladding is immersed mass concentration, soak 5 hours, then cladding expansion water suction becomes sub-translucent shape, then venting acid solution, cleans cladding 1 time with water.
3) pull an oar:
After above-mentioned skin bit acidification, cladding meat grinder is rubbed, meat grinder orifice plate diameter is 6MM, then with mulser rub skin bit break into pulpous state, be commonly called as rubber cement, rubber cement temperature lower than 20 DEG C, moisture 90%.
4) prepare burden, blendedly to rub:
The above-mentioned cladding breaking into pulpous state is inserted the mixing kneading machine of " Z " type paddle, then 500kg starch is added, 80kg sodium carboxymethylcellulose, 70kg shitosan and 80kg glycerine, mixing, and add 400kg water, collagen group is mixed in mixing kneading machine, temperature controls below 20 DEG C, and 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 4 ~ 7 DEG C.
5) extrude, shape:
Choose certain extruding force 22Mpa, adopt extruding rotary nozzle method to extrude collagenous fibres obtained above and starch blend, make collagen fabric become diameter 28mm through rotary nozzle overlapped woven, the tubulose casing of thickness 0.04 ~ 0.06mm.
6) 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 DEG C, again after abundant drying, go out drying line, casing moisture controls 16 ~ 22%, thickness 0.04 ~ 0.06mm, flattens through machinery, then clot is discoid, often coil 4000 ~ 6000 meters, then with the foldable one-tenth tubulose of cover contracting machine, every root 14 ~ 15 meters, be packaged into carton, vacuumize and get product.
In described step 6), crosslinking agent is glyoxal, and plasticizer is glycerine, and anticorrisive agent is shitosan, and in mixed liquor, the mass percent of each component is: glyoxal 0.02%, glycerine 15%, shitosan 0.05%, and surplus is water.The effect of mixed liquor spray is: be cross-linked by protein molecular, by casing modification, improve its intensity.
Obtained collagen fabric and the edible casing film of starch blending, its composition is composed as follows: in 100g casing film, contain: collagen fabric 46.95%; Starch 23.47%, shitosan 3.29%, sodium carboxymethylcellulose (CMC) 3.75%; Glycerine 3.75%, glyoxal 0.002%, surplus is water.
The Collagent casing for sausages film produced by above raw material, detect it through sampling: resistance to more than the 180 DEG C fried 5min of high temperature, hot strength can reach 32Mpa, and elongation at break is 35%, and the larger explanation toughness of elongation at break is better; Shrinkage factor is 28%, can more than water boiling resistance 30min at 100 DEG C, and casing is not separated with meat stuffing; The good barrier property of casing, provides longer shelf-life and shelf life to sausage.Visible, each raw material in the present invention interacts, play good synergy, especially the high temperature resistant fried good characteristic of the casing film of the present embodiment, reason is the converted starch that present fresh sausage meat all contains more than 10% mostly, some fresh sausage meats are starch-containing more, and sausage boiling temperature is at 75 ~ 80 DEG C, and this temperature is also the gelatinization point of starch.In the process of sausage boiling, the starch contained in casing and the starch in meat stuffing synchronously meet high temperature gelatinization, and the two can be fused together, such casing and meat stuffing can in conjunction with more firm, so sausage is at high temperature poach, and in frying course, casing can not break.
Embodiment 2
A preparation method for the edible casing film of collagen fabric and starch blending, specifically comprises the steps:
1) ox-hide segmentation, bubble mortar:
Get undressed fresh ox-hide (double-layer fur of ox) 1000kg, clean through clear water, then be cut into the bulk of 100mm × 100mm size with dicer, pickle 7 days (being commonly called as bubble mortar) with 150kg food-grade calcium hydroxide (white lime) slurry (water: calcium hydroxide=1:2, mass ratio); Calcium hydroxide is washed away, then repeatedly rinses 4 ~ 5 times with clear water, the pH value of skin bit is washed till 9.Then by the further degradation treatment of alkali protease, processing mode is: inserted by cladding in water, the mass ratio of cladding and water is 1:2, then adds alkali protease, and addition is 1.0 ‰ of cladding quality, 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, clean cladding with water, then enter freezer, place 2 days at 6 DEG C.
In the present embodiment, alkali protease used is the pepsin that Guangxi Pang Bo biotech firm produces.
2) acidifying:
Above-mentioned skin bit takes out after freezer places 2 days, washes one time with clear water, then carries out acid treatment: it is in the food grade lactic acid solution of 1% that cladding is immersed mass concentration, soak 6 hours, then cladding expansion water suction becomes sub-translucent shape, then venting acid solution, cleans cladding 2 times with water.
3) pull an oar:
After above-mentioned skin bit acidification, cladding meat grinder is rubbed, meat grinder orifice plate diameter is 14MM, then with mulser rub skin bit break into pulpous state, be commonly called as rubber cement, rubber cement temperature lower than 20 DEG C, moisture 90%.
4) prepare burden, blendedly to rub:
The above-mentioned cladding breaking into pulpous state is inserted the mixing kneading machine of " Z " type paddle, 560kg starch, 110kg sodium carboxymethylcellulose, 80kg shitosan and the mixing of 90kg glycerine, and add 400kg water, in mixing kneading machine, 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 7 DEG C.
5) extrude, shape:
Choose certain extruding force 22Mpa, adopt extruding rotary nozzle method to extrude collagenous fibres obtained above and starch blend, make collagen fabric become diameter 28mm through rotary nozzle overlapped woven, the tubulose casing of thickness 0.04 ~ 0.06mm.
6) 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 ~ 22%, thickness 0.04 ~ 0.06MM, flattens through machinery, then clot is discoid, often coil 4000 ~ 6000 meters, be then 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 6), crosslinking agent is glyoxal, and plasticizer is glycerine, and anticorrisive agent is shitosan, and in mixed liquor, the mass percent of each component is: glyoxal 0.02%, glycerine 15%, shitosan 0.05%, and surplus is water, and surplus is water.The effect of mixed liquor spray is: be cross-linked by protein molecular, by casing modification, improve its intensity.
Obtained collagen fabric and the edible casing film of starch blending, its composition is composed as follows: in 100g casing film, contain: collagen fabric: 44.64 %; Starch: 25.00%, shitosan: 3.57%, sodium carboxymethylcellulose (CMC): 4.91%; Glycerine: 4.02%, glyoxal: 0.002%, surplus is water.
The Collagent casing for sausages film produced by above raw material, detect it through sampling: resistance to more than the 180 DEG C fried 6min of high temperature, hot strength can reach 38Mpa, and elongation at break is 36%, and the larger explanation toughness of elongation at break is better; Shrinkage factor is 24%, can water boiling resistance 30 minutes at 100 DEG C, and casing is not separated with meat stuffing; The good barrier property of casing, provides longer shelf-life and shelf life to sausage.Visible, each raw material in the present invention interacts, and plays good synergy, especially the high temperature resistant fried good characteristic of the casing film of the present embodiment.
Embodiment 3
A preparation method for the edible casing film of collagen fabric and starch blending, specifically comprises the steps:
1) ox-hide segmentation, bubble mortar:
Cow split skin is cleaned through clear water, is then cut into the bulk of 100mm × 100mm size with dicer, pickles 10 days (being commonly called as bubble mortar) with food-grade calcium hydroxide (white lime) slurry (water: calcium hydroxide=1:2, mass ratio); Calcium hydroxide is washed away, then repeatedly rinses 4 times with clear water, the pH value of skin bit is washed till 8.5.Then by the further degradation treatment of alkali protease, processing mode is: inserted by cladding in water, the mass ratio of cladding and water is 1:2, then adds alkali protease, and addition is 0.5 ‰ of cladding quality, 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, clean cladding with water, then enter freezer, place 1 day at 7 DEG C.
Described alkali protease is selected from the food-grade papain that Xi Pangbo biotech firm produces.
2) acidifying:
Above-mentioned skin bit takes out after freezer places 1 day, washes one time with clear water, then carries out acid treatment: it is in the food grade lactic acid solution of 1% that cladding is immersed mass concentration, soak 10 hours, then cladding expansion water suction becomes sub-translucent shape, then venting acid solution, cleans cladding 2 times with water.
3) pull an oar:
After above-mentioned skin bit acidification, cladding meat grinder is rubbed, meat grinder orifice plate diameter is 6mm, then with mulser rub skin bit break into pulpous state, be commonly called as rubber cement, rubber cement temperature lower than 20 DEG C, moisture 90%.
4) prepare burden, blendedly to rub:
The above-mentioned cladding breaking into pulpous state is inserted the mixing kneading machine of " Z " type paddle, add 600kg starch, 100kg sodium carboxymethylcellulose, 80kg shitosan and the mixing of 85kg glycerine, and add 450kg water, in kneader, 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 6 DEG C.
5) extrude, shape:
Choose certain extruding force 22Mpa, adopt extruding rotary nozzle method to extrude collagenous fibres obtained above and starch blend, make collagen fabric become diameter 28mm through rotary nozzle overlapped woven, the tubulose casing of thickness 0.04 ~ 0.06mm.
6) 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 ~ 22%, thickness 0.04 ~ 0.06MM, flattens through machinery, then clot is discoid, often coil 4000 ~ 6000 meters, be then 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 6), crosslinking agent is glyoxal, and plasticizer is glycerine, and anticorrisive agent is shitosan, and in mixed liquor, the mass percent of each component is: glyoxal 0.02%, glycerine 15%, shitosan 0.05%, and surplus is water.The effect of mixed liquor spray is: be cross-linked by protein molecular, by casing modification, improve its intensity.
Obtained collagen fabric and the edible casing film of starch blending, its composition is composed as follows: in 100g casing film, contain: collagen fabric: 43.20%; Starch: 25.92%, shitosan: 3.46%, sodium carboxymethylcellulose (CMC): 4.32%; Glycerine: 3.67%, glyoxal: 0.002%, surplus is water.
The Collagent casing for sausages film produced by above raw material, detect it through sampling: resistance to more than the 180 DEG C fried 5min of high temperature, hot strength can reach 37Mpa, and elongation at break is 36%, and the larger explanation toughness of elongation at break is better; Shrinkage factor is 24%, can water boiling resistance 32 minutes at 100 DEG C, and casing is not separated with meat stuffing; The good barrier property of casing, provides longer shelf-life and shelf life to sausage.Visible, each raw material in the present invention interacts, and plays good synergy, especially the high temperature resistant fried good characteristic of the casing film of the present embodiment.
Claims (10)
1. a collagen fabric and starch blending edible casing film, it is characterized in that, constituent is as follows by weight percentage: collagen fabric: 35 ~ 50%, starch: 23 ~ 30%, shitosan: 2 ~ 5%, sodium carboxymethylcellulose: 2 ~ 5%, water: 16 ~ 22%, glycerine: 2 ~ 5%, glyoxal: 0.002%.
2. collagen fabric as claimed in claim 1 and starch blending edible casing film, it is characterized in that, constituent is as follows by weight percentage: collagen fabric: 43.20%, starch: 25.92%, shitosan: 3.46%, sodium carboxymethylcellulose: 4.32%, glycerine: 3.67%, glyoxal: 0.002%, surplus is water.
3. collagen fabric as claimed in claim 1 and starch blending edible casing film, is characterized in that: described collagen fabric comes from the double-layer fur of ox, i.e. skin corium.
4. collagen fabric as claimed in claim 1 and starch blending edible casing film, is characterized in that: described starch is denaturation cornstarch.
5. collagen fabric as claimed in claim 4 and starch blending edible casing film, is characterized in that: described denaturation cornstarch is acetate starch.
6. collagen fabric as claimed in claim 1 and starch blending edible casing film, is characterized in that: described starch is phosphate ester starch.
7. collagen fabric as claimed in claim 1 and starch blending edible casing film, is characterized in that: described starch is pre-gelatinized starch.
8. the preparation method of the collagen fabric as described in claim 1 and starch blending edible casing film, is characterized in that, comprise the following steps as:
1) ox-hide segmentation, bubble mortar:
Cow split skin is cleaned through clear water, then splits, pickles 5 ~ 10 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 1 ~ 2 day at 4 ~ 7 DEG C;
2) acidifying:
Above-mentioned skin bit is placed after 1 ~ 2 day at freezer and is taken out, and washes one time, then carry out acid treatment with clear water: cladding immerse mass concentration be 1% food grade hydrochloric acid or lactic acid solution in, soak 5 ~ 10 hours, then cladding expansion water suction becomes sub-translucent shape, and then venting acid solution, cleans cladding with water;
3) pull an oar:
After above-mentioned skin bit acidification, cladding meat grinder is rubbed, then with mulser rub cladding break into pulpous state, rubber cement temperature lower than 20 DEG C, moisture 90%;
4) prepare burden, mix and rub:
By the above-mentioned cladding breaking into pulpous state, mix, add water with starch, sodium carboxymethylcellulose, glycerine, shitosan, be mixed into collagen group, temperature controls below 20 DEG C, and moisture controls 90 ± 0.5%, mixes and rubs 3 ~ 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, described freezer storage temperature 4 ~ 7 DEG C;
5) extrude, shape:
Adopt extruding rotary nozzle method to extrude blended collagen obtained above, obtain tubulose casing;
6) dry, plasticising, obtains finished product.
9. the preparation method of the collagen fabric as described in claim 8 and starch blending edible casing film, it is characterized in that: every 1000kg cladding, adds 500 ~ 600kg starch, 80 ~ 110kg sodium carboxymethylcellulose, 70 ~ 80kg shitosan, 80 ~ 90kg glycerine and 400 ~ 450kg water.
10. the preparation method of the collagen fabric as described in claim 8 and starch blending edible casing film, it is characterized in that: described step 5) concrete steps are: choose extrusion pressure 22Mpa, extruding rotary nozzle method is adopted to extrude collagenous fibres obtained above and starch blend, collagen fabric is made to become diameter 28mm through rotary nozzle overlapped woven, the tubulose casing of thickness 0.04 ~ 0.06mm.
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