CN105454389A - Composite film capable of prolonging shelf life of sausage with modified casing and preparation method of composite film - Google Patents
Composite film capable of prolonging shelf life of sausage with modified casing and preparation method of composite film Download PDFInfo
- Publication number
- CN105454389A CN105454389A CN201510912253.0A CN201510912253A CN105454389A CN 105454389 A CN105454389 A CN 105454389A CN 201510912253 A CN201510912253 A CN 201510912253A CN 105454389 A CN105454389 A CN 105454389A
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- sausage
- lactic acid
- casing
- soybean lecithin
- preparation
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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
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
- A22C13/0026—Chemical treatment of natural gut
Abstract
The invention provides a preparation method of a composite film capable of prolonging the shelf life of a sausage with a modified casing. The method comprises the following steps: 1) 0.8-1.2 parts by weight of chitosan and 0.3 parts by weight of glycerin are added to an aqueous acetic acid solution in the volume fraction of 0.2% for dissolution processing, 0.4-0.6 parts of tea polyphenol is added after complete dissolution, and the mixture is heated, stirred, homogenized and subjected to degassing under 0.10 MPa vacuum; 2) the material obtained in the step 1) is cast on a polyvinylidene chloride film with the coating quantity of 6 ml/cm<2>, the film is stripped after drying, and the composite film is obtained. The invention further provides the composite film prepared with the method.
Description
Technical field
The invention belongs to food preservative technology field, be specifically related to composite membrane improving modification casing sausage shelf life and preparation method thereof.
Background technology
There is the heavy economic losses caused because of food apoilage every year all over the world.Rotten food is the waste of resource, can cause damage again to human body.Therefore, necessary means are taked to ensure the quality of food and safety and the shelf life extending food is the important topic of current field of food research.
Sausage based article is one of three large meat products (sausage, ham, Baconic) in the world, belongs to a class of sausage, the large based article that in Ye Shi China meat product, kind is maximum simultaneously.
Due to the pore size of natural casing and the inequality of ductility, in the process of bowel lavage, often there is the situation of quick-fried intestines, be unfavorable for the continuous prodution of sausage and cause economic loss.
Santosetal. (2008) have carried out modification with the surfactant of soybean lecithin and soybean oil composition to casing, find to utilize the casing of surfactant process more to have elasticity and toughness, the output of sausage can be improved in the process of bowel lavage.
But, how on above-mentioned Research foundation, significantly improve the shelf life of gained modification casing sausage, not yet well studied.
Summary of the invention
For the shortcoming of prior art, the object of the present invention is to provide a kind of preparation method improving the composite membrane of modification casing sausage shelf life, the method can improve the shelf life by the sausage made through modified gained casing significantly, and the method comprises the steps:
1) by weight, it is in the aqueous acetic acid of 0.2% that 0.8-1.2 part shitosan and 0.24-0.36 part glycerine are joined volume fraction, carry out dissolution process, add the Tea Polyphenols of 0.4-0.6 part until completely dissolved, add thermal agitation and under 0.10MPa vacuum, carry out degassed process after homogeneous;
2) by step 1) gains curtain coating on polyvinylidene chloride film, coated weight is 6ml/cm
2, take off film after drying, to obtain final product;
Described modification casing sausage is obtained by following steps:
(1) process 70-100 minute by the mixed solution immersing soybean lecithin and soybean oil after natural casing desalination, then process 70-100 minute in lactic acid salt slurry;
(2) with step (1) gains, bowel lavage, ligation, rinsing, shortening are carried out to sausage raw material;
(3) step (2) is carried out being cooled to 4 DEG C, obtain modification casing sausage.
The present inventor finds, although utilize the surfactant of soybean lecithin and soybean oil composition and the immixture of lactic acid salt slurry to prepare modification casing have higher toughness, which kind of preservation method is suitable for modified casing and is not yet furtherd investigate.
The present inventor, through groping for a long time, finds to utilize shitosan, Tea Polyphenols and polyvinylidene chloride film can significantly improve the shelf life of modification casing sausage with the composite membrane that specific proportionate relationship is made.As shown in experimental example of the present invention, only with the modification casing sausage of commonsense method cooling, utilize composite membrane of the present invention to carry out Preservation Treatment, its shelf life is about 25-26 days; And utilize other processing method, very little on the impact of shelf life.
Preferably, described shitosan is Nano chitosan, and particle diameter is 500-800nm.When the particle diameter of shitosan is 500-800nm, the shelf life obtained is longer.
Preferably, by weight, described shitosan is 1 part, and described Tea Polyphenols is 0.4 part.
The method of described dissolution process is: homogeneous 30min under 6000r/min condition, is placed in water-bath and is heated to 50 DEG C, continue stirring until and dissolve completely.
Temperature when adding thermal agitation described in described step 1) is 50 DEG C.
Preferably, the concentration of described soybean lecithin is: by weight, adds 1 part of soybean lecithin in every 27.5 parts of water; By mass percentage, concentration is 1.25% to described soybean oil; The time of soybean lecithin and soybean oil blend process is utilized to be 75 minutes; Described lactic acid salt slurry is the mixture of lactic acid and NaCl, and wherein lactic acid concn is 19.5ml/kgNaCl.
Preferably, the concentration of described soybean lecithin is: by weight, adds 1 part of soybean lecithin in every 30.0 parts of water; By mass percentage, concentration is 2.5% to described soybean oil; The time of soybean lecithin and soybean oil blend process is utilized to be 90 minutes; Described lactic acid salt slurry is the mixture of lactic acid and NaCl, and wherein lactic acid concn is 21ml/kgNaCl.
Preferably, cooking method described in step 1) is: sausage is carried out boiling at water-bath, and water-bath is disinfection before use, makes the central temperature of sausage reach 72 DEG C and keeps 2 minutes.
Another one object of the present invention is to provide the composite membrane prepared by said method.
Beneficial effect of the present invention:
Gained composite membrane of the present invention can extend the shelf life of modification casing sausage of the present invention significantly, and its shelf life is the highest is 26 days.
Detailed description of the invention
Below by embodiment, the present invention is specifically described; what be necessary to herein means out is that following examples are just for being further detailed the present invention; limiting the scope of the invention can not be interpreted as; some nonessential improvement and adjustment that the person skilled in the art in this field makes according to foregoing invention content, still belong to protection scope of the present invention.
Embodiment 1
The preparation of composite membrane:
Weigh 0.8g shitosan (Aladdin, C105799) being dissolved in 30g concentration is in the acetum of 2%, add 0.24g glycerine simultaneously, homogeneous 30min under 6000r/min condition, be placed in water-bath and be heated to 50 DEG C, and Keep agitation 30min, after shitosan dissolves completely, add the Tea Polyphenols of 0.5g, thermal agitation 1h is added under 50 DEG C of conditions, solution after homogeneous is placed in 0.10MPa deaerated under vacuum process 10min, and shitosan/Tea Polyphenols composite membrane liquid curtain coating that above-mentioned steps is obtained is being of a size of 20 × 20cm
2the poly (methyl methacrylate) plate being covered with polyvinylidene chloride (PVDC) film on, coated weight is 6mL/cm
2, and at the air dry oven inner drying 12-24h of 50 DEG C, take off film after drying terminates, can use after the composite membrane obtained is balanced 48h under 75% ambient humidity.
The preparation of modification casing sausage:
1) process 70 minutes by immersing in the mixed solution of soybean lecithin and soybean oil after natural hog intestine desalination, then process 70 minutes in lactic acid salt slurry; The concentration of soybean lecithin is: by weight, adds 1 part of soybean lecithin in every 27 parts of water; By mass percentage, concentration is 1% to soybean oil; Lactic acid salt slurry is the mixture of lactic acid and NaCl, and wherein lactic acid concn is 19ml/kgNaCl;
2) with step 1) gains, bowel lavage, ligation, rinsing, shortening are carried out to sausage raw material; Cooking method is: sausage is carried out boiling at water-bath, and water-bath is disinfection before use, makes the central temperature of sausage reach 72 DEG C and keeps 2 minutes;
3) by step 2) gains are cooled to 4 DEG C.
Shelf life measures:
Wrap up gained modification casing sausage after the composite membrane obtained is balanced 48h under 75% ambient humidity, the 1st, 8,16,24 days to total bacterium colony.
Embodiment 2
The preparation of composite membrane:
Weigh 1.2g shitosan (Aladdin, C105799) being dissolved in 30g concentration is in the acetum of 2%, add 0.36g glycerine simultaneously, homogeneous 30min under 6000r/min condition, be placed in water-bath and be heated to 50 DEG C, and Keep agitation 30min, after shitosan dissolves completely, add the Tea Polyphenols of 0.6g, thermal agitation 1h is added under 50 DEG C of conditions, solution after homogeneous is placed in 0.10MPa deaerated under vacuum process 10min, and shitosan/Tea Polyphenols composite membrane liquid curtain coating that above-mentioned steps is obtained is being of a size of 20 × 20cm
2the poly (methyl methacrylate) plate being covered with polyvinylidene chloride (PVDC) film on, coated weight is 6mL/cm
2, and at the air dry oven inner drying 12-24h of 50 DEG C, take off film after drying terminates, can use after the composite membrane obtained is balanced 48h under 75% ambient humidity.
The preparation of modification casing sausage:
1) process 100 minutes by immersing in the mixed solution of soybean lecithin and soybean oil after natural hog intestine desalination, then process 100 minutes in lactic acid salt slurry; The concentration of soybean lecithin is: by weight, adds 1 part of soybean lecithin in every 32 parts of water; By mass percentage, concentration is 3% to soybean oil; Lactic acid salt slurry is the mixture of lactic acid and NaCl, and wherein lactic acid concn is 22ml/kgNaCl;
2) with step 1) gains, bowel lavage, ligation, rinsing, shortening are carried out to sausage raw material; Cooking method is: sausage is carried out boiling at water-bath, and water-bath is disinfection before use, makes the central temperature of sausage reach 72 DEG C and keeps 2 minutes;
3) by step 2) gains are cooled to 4 DEG C.
Shelf life measures:
Wrap up gained modification casing sausage after the composite membrane obtained is balanced 48h under 75% ambient humidity, the 1st, 8,16,24 days to total bacterium colony.
Embodiment 3
The preparation of composite membrane:
Weigh 1g shitosan (Aladdin, C105799) being dissolved in 30g concentration is in the acetum of 2%, add 0.3g glycerine simultaneously, homogeneous 30min under 6000r/min condition, be placed in water-bath and be heated to 50 DEG C, and Keep agitation 30min, after shitosan dissolves completely, add the Tea Polyphenols of 0.4g, thermal agitation 1h is added under 50 DEG C of conditions, solution after homogeneous is placed in 0.10MPa deaerated under vacuum process 10min, and shitosan/Tea Polyphenols composite membrane liquid curtain coating that above-mentioned steps is obtained is being of a size of 20 × 20cm
2the poly (methyl methacrylate) plate being covered with polyvinylidene chloride (PVDC) film on, coated weight is 6mL/cm
2, and at the air dry oven inner drying 12-24h of 50 DEG C, take off film after drying terminates, can use after the composite membrane obtained is balanced 48h under 75% ambient humidity.
The preparation of modification casing sausage:
1) process 75 minutes by immersing in the mixed solution of soybean lecithin and soybean oil after natural hog intestine desalination, then process 75 minutes in lactic acid salt slurry; The concentration of soybean lecithin is: by weight, adds 1 part of soybean lecithin in every 27.5 parts of water; By mass percentage, concentration is 1.25% to soybean oil; Lactic acid salt slurry is the mixture of lactic acid and NaCl, and wherein lactic acid concn is 19.5ml/kgNaCl;
2) with step 1) gains, bowel lavage, ligation, rinsing, shortening are carried out to sausage raw material; Cooking method is: sausage is carried out boiling at water-bath, and water-bath is disinfection before use, makes the central temperature of sausage reach 72 DEG C and keeps 2 minutes;
3) by step 2) gains are cooled to 4 DEG C.
Shelf life measures:
Wrap up gained modification casing sausage after the composite membrane obtained is balanced 48h under 75% ambient humidity, the 1st, 8,16,24 days to total bacterium colony.
Embodiment 4
Particle diameter except shitosan is that except 500-800nm, all the other are consistent with embodiment.
Comparative example 1
Except Tea Polyphenols is 30% relative to the mass fraction of shitosan, all the other are consistent with embodiment 1.
Comparative example 2
Except not adopting except polyvinylidene chloride, all the other are consistent with embodiment 1.
Comparative example 3
On embodiment 1 gained modification casing sausage take " compelx coating liquid is on the impact of Chilled Meats microbiology turbidity " (Hai Dan, Huang Xianqing. meat industry, the 2015,7th phase) in the method for B group experimental group process.
Experimental example 1
Store at 4 DEG C embodiment 1-4 and comparative example 1-3 gained sausage, and carry out shelf life detection, result is as table 1.
Table 1
Experimental example 2
Store at 4 DEG C embodiment 3 and comparative example 1-3 gained sausage, and detect the total bacteria count 16 days time, result is as table 2.
Table 2
Claims (9)
1. improve the preparation method of the composite membrane of modification casing sausage shelf life, it is characterized in that, described method comprises the steps:
1) by weight, it is in the aqueous acetic acid of 0.2% that 0.8-1.2 part shitosan and 0.24-0.36 part glycerine are joined volume fraction, carry out dissolution process, add the Tea Polyphenols of 0.4-0.6 part until completely dissolved, add thermal agitation and under 0.10MPa vacuum, carry out degassed process after homogeneous;
2) by step 1) gains curtain coating on polyvinylidene chloride film, coated weight is 6ml/cm
2, take off film after drying, to obtain final product;
Described modification casing sausage is obtained by following steps:
(1) process 70-100 minute by the mixed solution immersing soybean lecithin and soybean oil after natural casing desalination, then process 70-100 minute in lactic acid salt slurry;
(2) with step (1) gains, bowel lavage, ligation, rinsing, shortening are carried out to sausage raw material;
(3) step (2) is carried out being cooled to 4 DEG C, obtain modification casing sausage.
2. method according to claim 1, it is characterized in that, described shitosan is Nano chitosan, and particle diameter is 500-800nm.
3. method according to claim 1 and 2, is characterized in that, by weight, described shitosan is 1 part, and described Tea Polyphenols is 0.4 part.
4. method according to claim 3, is characterized in that, the method for described dissolution process is: homogeneous 30min under 6000r/min condition, is placed in water-bath and is heated to 50 DEG C, continue stirring until and dissolve completely.
5. the method according to claim 1,2 or 4, is characterized in that, temperature when adding thermal agitation described in step 1) is 50 DEG C.
6. preparation method according to claim 5, is characterized in that, the concentration of described soybean lecithin is: by weight, adds 1 part of soybean lecithin in every 27.5 parts of water; By mass percentage, concentration is 1.25% to described soybean oil; The time of soybean lecithin and soybean oil blend process is utilized to be 75 minutes; Described lactic acid salt slurry is the mixture of lactic acid and NaCl, and wherein lactic acid concn is 19.5ml/kgNaCl.
7. the preparation method according to claim 1,2,4 or 6, is characterized in that, the concentration of described soybean lecithin is: by weight, adds 1 part of soybean lecithin in every 30.0 parts of water; By mass percentage, concentration is 2.5% to described soybean oil; The time of soybean lecithin and soybean oil blend process is utilized to be 90 minutes; Described lactic acid salt slurry is the mixture of lactic acid and NaCl, and wherein lactic acid concn is 21ml/kgNaCl.
8. preparation method according to claim 7, is characterized in that, cooking method described in step 1) is: sausage is carried out boiling at water-bath, and water-bath is disinfection before use, makes the central temperature of sausage reach 72 DEG C and keeps 2 minutes.
9. the composite membrane of the raising modification casing sausage shelf life prepared by method described in any one of claim 1-8.
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| CN201510912253.0A CN105454389B (en) | 2015-12-11 | 2015-12-11 | The method for improving modified casing sausage shelf life |
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| CN105454389B CN105454389B (en) | 2019-01-29 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463427A (en) * | 2018-11-14 | 2019-03-15 | 东北农业大学 | A kind of method of the fresh-keeping bologna sausage of chitosan edible film-coating |
| CN113080386A (en) * | 2019-12-23 | 2021-07-09 | 浙江波拉波拉食品股份有限公司 | Heart injection sausage |
| CN114246201A (en) * | 2021-12-09 | 2022-03-29 | 宜宾市娥天歌食品有限公司 | Casing for prolonging shelf life of meat product, preparation method thereof and sausage product |
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| CN109463427A (en) * | 2018-11-14 | 2019-03-15 | 东北农业大学 | A kind of method of the fresh-keeping bologna sausage of chitosan edible film-coating |
| CN113080386A (en) * | 2019-12-23 | 2021-07-09 | 浙江波拉波拉食品股份有限公司 | Heart injection sausage |
| CN114246201A (en) * | 2021-12-09 | 2022-03-29 | 宜宾市娥天歌食品有限公司 | Casing for prolonging shelf life of meat product, preparation method thereof and sausage product |
| CN114246201B (en) * | 2021-12-09 | 2022-08-09 | 宜宾市娥天歌食品有限公司 | Casing for prolonging shelf life of meat product, preparation method thereof and sausage product |
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