CN105394149A - Method for preparing edible soyabean protein casing - Google Patents
Method for preparing edible soyabean protein casing Download PDFInfo
- Publication number
- CN105394149A CN105394149A CN201510721001.XA CN201510721001A CN105394149A CN 105394149 A CN105394149 A CN 105394149A CN 201510721001 A CN201510721001 A CN 201510721001A CN 105394149 A CN105394149 A CN 105394149A
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- China
- Prior art keywords
- protein
- casing
- modulation
- collagen
- extruded
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- 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
- A22C2013/002—Sausage casings made by extrusion
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Peptides Or Proteins (AREA)
Abstract
The invention discloses a method for preparing an edible soyabean protein casing. The method for preparing an edible soyabean protein casing sequentially comprises the following steps: extracting and preparing soyabean protein; modulating a protein liquid; modulating soyabean collagen; and extruding, molding, drying, shaping and packaging the soyabean collagen. The method is relatively low in cost, simple to operate and applicable to wide popularization; the product is stable in quality and equal in specification; various models of casings can be prepared according to different requirements; the infection risk of an animal disease is reduced; and the defects of a natural casing and a plastic casing are overcome. According to the method, the production efficiency can be obviously improved; the method can be easily grasped and operated; and the produced product is relatively high in protein content, good in film-forming property, uniform in film wall, good in permeability, good in color and luster and easy to digest.
Description
Technical field
The present invention relates to agricultural byproducts processing technical field, be specifically related to a kind of method making edible soy protein casing.
Background technology
The large and small intestines of domestic animal are through the tough and tensile semitransparent thin film of striking.Be not divided into hog intestine, sheep casing and beef casing 3 class by poultry, and little casing and large casing can be divided into.The main coat being used as filling sausage and bowel lavage; Sheep casing also can be made into gutstring, for making tennis racket line, bowstring, the strings of musical instruments and surgical sutures etc.China's processing casing has over one hundred year history, and hog intestine fecund is in east and central China; Sheep casing fecund in North China, northeast and the Inner Mongol.Initial only for bowstring and the string of a musical instrument fluffed cotton, limits throughput.Early in the twentieth century start to set up factories on the ground such as Tianjin, Beijing processing, become the outlet goods and materials that China is important very soon.
And have various casing product in the market, such as glassine paper casing, beaters' skin, collagen casing, cellulose sausage casing, and edibility casing does not only have plastic casing, because it is nondegradable for making plastic casing, very large destruction is caused to environment, does not meet environmental requirement.
Summary of the invention
A kind of method of making edible soy protein casing that the object of this invention is to provide good mouthfeel, can eat.
The technical solution used in the present invention is:
A kind of method making edible soy protein casing, its innovative point is: complete through the modulation of the modulation of the extraction of soybean protein and preparation, protein liquid, soybean protein collagen, extruded, dryness finalization and packaging the method making edible soy protein casing successively, its concrete steps are as follows:
1) extraction of soybean protein and preparation: the pH value of the water in extractor is modulated into 10 ~ 13, again low temperature beans Hectometer is put into extractor, and keep extraction temperature to be 45 ~ 55 DEG C, time is 40 ~ 45 minutes, then centrifuge is used to isolate fibre and soya, then isolated protein liquid is carried out adding acid-water washing, pH value to 4.2 ~ 4.4 of modulation soy milk, albumen precipitation is got off, then secondary centrifuging is carried out, isolate the dignified breast of the very high acid of protein content, then carry out grinding, sterilization, obtain protein liquid after de-raw meat;
2) modulation of protein liquid: transferred to by protein liquid in agitator tank, fully stirs after adding auxiliary agent, and its each composition is fully mixed;
3) modulation of soybean protein collagen: by mixture after fully mixed through high-pressure filteration and homogeneous combing, make soybean protein collagen;
4) extruded: soybean protein collagen to be put into extruder extruded, form soy protein casing shaping;
5) dryness finalization: extruded soy protein casing process of passing through tunnel formula drying mode is carried out drying process, and in the process of drying, spray appropriate curing agent and plasticizer formation finished product casing;
6) pack: the casing after dryness finalization, carry out cover contracting and winding, pack.
Beneficial effect of the present invention is as follows:
Cost of the present invention is lower, simple to operate, applicable extensively to be promoted, constant product quality, specification is identical, can require the casing specification making various model, reduce the infection probability of Animal diseases according to difference, overcome the shortcoming of natural casing and plasticity casing, the present invention can significantly improve production efficiency, can grasp easily and operate, and the product protein content produced is higher, good film-forming property, membranous wall are even, and good permeability, color and luster be good, easily digest.
Detailed description of the invention
A kind of method making edible soy protein casing, complete through the modulation of the modulation of the extraction of soybean protein and preparation, protein liquid, soybean protein collagen, extruded, dryness finalization and packaging the method making edible soy protein casing successively, its concrete steps are as follows:
1) extraction of soybean protein and preparation: the pH value of the water in extractor is modulated into 10 ~ 13, again low temperature beans Hectometer is put into extractor, and keep extraction temperature to be 45 ~ 55 DEG C, time is 40 ~ 45 minutes, then centrifuge is used to isolate fibre and soya, then isolated protein liquid is carried out adding acid-water washing, pH value to 4.2 ~ 4.4 of modulation soy milk, albumen precipitation is got off, then secondary centrifuging is carried out, isolate the dignified breast of the very high acid of protein content, then carry out grinding, sterilization, obtain protein liquid after de-raw meat;
2) modulation of protein liquid: transferred to by protein liquid in agitator tank, fully stirs after adding auxiliary agent, and its each composition is fully mixed;
3) modulation of soybean protein collagen: by mixture after fully mixed through high-pressure filteration and homogeneous combing, make soybean protein collagen;
4) extruded: soybean protein collagen to be put into extruder extruded, form soy protein casing shaping;
5) dryness finalization: extruded soy protein casing process of passing through tunnel formula drying mode is carried out drying process, and in the process of drying, spray appropriate curing agent and plasticizer formation finished product casing;
6) pack: the casing after dryness finalization, carry out cover contracting and winding, pack.
The above is the preferred embodiment of the present invention, can not limit the interest field of the present invention with this.It should be pointed out that for those skilled in the art, technical scheme of the present invention is modified or equivalent replacement, do not depart from protection scope of the present invention.
Claims (1)
1. one kind makes the method for edible soy protein casing, it is characterized in that: complete through the modulation of the modulation of the extraction of soybean protein and preparation, protein liquid, soybean protein collagen, extruded, dryness finalization and packaging the method making edible soy protein casing successively, its concrete steps are as follows:
The extraction of soybean protein and preparation: the pH value of the water in extractor is modulated into 10 ~ 13, again low temperature beans Hectometer is put into extractor, and keep extraction temperature to be 45 ~ 55 DEG C, time is 40 ~ 45 minutes, then centrifuge is used to isolate fibre and soya, then isolated protein liquid is carried out adding acid-water washing, pH value to 4.2 ~ 4.4 of modulation soy milk, albumen precipitation is got off, then secondary centrifuging is carried out, isolate the dignified breast of the very high acid of protein content, then carry out grinding, sterilization, obtain protein liquid after de-raw meat;
The modulation of protein liquid: transferred to by protein liquid in agitator tank, fully stirs after adding auxiliary agent, and its each composition is fully mixed;
The modulation of soybean protein collagen: by mixture after fully mixed through high-pressure filteration and homogeneous combing, make soybean protein collagen;
Extruded: soybean protein collagen to be put into extruder extruded, form soy protein casing shaping;
Dryness finalization: extruded soy protein casing process of passing through tunnel formula drying mode is carried out drying process, and in the process of drying, spray appropriate curing agent and plasticizer formation finished product casing;
Packaging: the casing after dryness finalization, carries out cover contracting and winding, packs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510721001.XA CN105394149A (en) | 2015-10-30 | 2015-10-30 | Method for preparing edible soyabean protein casing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510721001.XA CN105394149A (en) | 2015-10-30 | 2015-10-30 | Method for preparing edible soyabean protein casing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105394149A true CN105394149A (en) | 2016-03-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510721001.XA Pending CN105394149A (en) | 2015-10-30 | 2015-10-30 | Method for preparing edible soyabean protein casing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105394149A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06277007A (en) * | 1993-03-30 | 1994-10-04 | Snow Brand Milk Prod Co Ltd | Dry meat product and its production |
| US5928690A (en) * | 1997-10-28 | 1999-07-27 | Hudson Foods, Inc. | Process for preparing shaped meat products |
| CN101069526A (en) * | 2007-06-06 | 2007-11-14 | 钟勇 | Method for producing large diameter collagen sausage casing with reinforced skeleton structure |
| CN101731305A (en) * | 2009-12-23 | 2010-06-16 | 杜学仲 | Method for manufacturing edible artificial sausage skin from soybean proteins |
| CN101904346A (en) * | 2010-07-30 | 2010-12-08 | 山东冠华蛋白有限公司 | Soybean protein casing colloid suitable for sausage coextrusion technology and preparation method thereof |
| CN102696737A (en) * | 2012-07-10 | 2012-10-03 | 兰州高新技术产业开发区亚成肠衣有限公司 | Method for producing edible corn protein casing |
-
2015
- 2015-10-30 CN CN201510721001.XA patent/CN105394149A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06277007A (en) * | 1993-03-30 | 1994-10-04 | Snow Brand Milk Prod Co Ltd | Dry meat product and its production |
| US5928690A (en) * | 1997-10-28 | 1999-07-27 | Hudson Foods, Inc. | Process for preparing shaped meat products |
| CN101069526A (en) * | 2007-06-06 | 2007-11-14 | 钟勇 | Method for producing large diameter collagen sausage casing with reinforced skeleton structure |
| CN101731305A (en) * | 2009-12-23 | 2010-06-16 | 杜学仲 | Method for manufacturing edible artificial sausage skin from soybean proteins |
| CN101904346A (en) * | 2010-07-30 | 2010-12-08 | 山东冠华蛋白有限公司 | Soybean protein casing colloid suitable for sausage coextrusion technology and preparation method thereof |
| CN102696737A (en) * | 2012-07-10 | 2012-10-03 | 兰州高新技术产业开发区亚成肠衣有限公司 | Method for producing edible corn protein casing |
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| C10 | Entry into substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160316 |
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| RJ01 | Rejection of invention patent application after publication |