CN108208107A - A kind of konjaku glucomannan artificial casing and preparation method thereof - Google Patents
A kind of konjaku glucomannan artificial casing and preparation method thereof Download PDFInfo
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- CN108208107A CN108208107A CN201810010961.9A CN201810010961A CN108208107A CN 108208107 A CN108208107 A CN 108208107A CN 201810010961 A CN201810010961 A CN 201810010961A CN 108208107 A CN108208107 A CN 108208107A
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- konjaku glucomannan
- glucomannan
- artificial casing
- konjaku
- perforated membrane
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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
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- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
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- Jellies, Jams, And Syrups (AREA)
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Abstract
The present invention relates to a kind of konjaku glucomannan artificial casings and preparation method thereof.The preparation method of konjaku glucomannan artificial casing, including preparing konjaku glucomannan perforated membrane, two-stage homogenizing is handled, prepare tubular film, prepares konjaku glucomannan artificial casing.The present invention is using konjaku glucomannan as main component.Since konjaku glucomannan has the multifrequency natures such as hydrophily, thickening property, stability, preparing high quality nano perforated membrane as raw material using natural plant polyose becomes hot spot in recent years.The present invention by the application of electric field technology, is obtained konjaku glucomannan nano-porous films, is had very big application potential in Material Field using the distinctive gel characteristic of konjaku glucomannan.Substituting existing casing using the konjaku glucomannan artificial casing of the present invention has retentiveness good, can protect the flavor of sausage；Free from extraneous odour, it is ensured that the original taste of sausage；It produces easily operated, it can be achieved that the unexpected effect such as continuous production.
Description
Technical field
The present invention relates to a kind of cellulose sausage casings and preparation method thereof, and in particular to a kind of konjaku glucomannan artificial casing
And preparation method thereof.
Background technology
Natural casing comes from animal（Mainly pig, cattle and sheep）Internal organ, be a kind of casing used earliest, be tradition
Sausage packaging material.Although natural casing has many advantages, such as, the shortcomings that being also difficult to avoid that, especially in food industry
It rapidly develops instantly, automation requires high.It is reported that during production natural casing, animal intestinal tract cleaning and processing work are numerous
It works hard again, is unfavorable for realizing mechanization, thus operating cost is high；In animal intestinal tract there are it is many sausage is produced it is unfavorable natural
Bending；The thickness of animal intestinal tract is different and different with the individual of animal and position, and intensity is also varied from.These shortcomings hinder
The big production of standardization and mechanization of sausage.And there is also safety is poor, complex process, material for some artificial casings occurred recently
The shortcomings of material is expensive.
Application No. is patent of invention " edible porous artificial sausage casing of collagenous fiber and its producers of 01131219.X
Method "（The applying date：2001.09.03）.Its main feature is that its raw materials for production has：Animal endothelium, micropore edibility cellulose, natural intestine
The broken head of clothing, saturated limewater, citric acid.Its advantage is good for elasticity, is not easily broken, bore is consistent, escapable cost and operation side
Just.But retentiveness is poor, easily leads to the loss of sausage flavor.
Application No. is 200910256542.4 patents of invention " method for using manufacturing edible artificial sausage skin from soybean proteins "（Shen
It please day：2009.12.23）Describe a kind of method with manufacturing edible artificial sausage skin from soybean proteins.The casing that this method is produced
Plant protein content is high, and collagen good film-forming property, membranous wall is uniform, good permeability, and color and luster is good, high mechanical strength, absorption easy to digest.But
It is that can carry beany flavor, influences the original taste of sausage.
Application No. is 201510567205.2 patents of invention " strippable artificial casing "（The applying date：2015.09.08）
Describe a kind of strippable artificial casing, including thin polymer film, innovative point in：The thin polymer film includes copolymerization
Object and antitack agent, antitack agent is on the inner surface of thin polymer film, and copolymer and antitack agent ratio are 20~25: 1, most
It is orientated to form artificial casing by biaxial stretching afterwards.The antitack agent that the invention uses is nontoxic, no color or smell itself, will not
Influence the taste and mouthfeel of artificial casing；According to the antitack agent additive amount of the invention, not only anti-adhesion effects are good, but also save system
This is caused, excellent product quality.But production technology is more complicated.
Invention content
The object of the present invention is to provide a kind of konjaku glucomannan artificial casing different from existing artificial casing and its systems
Preparation Method.
The preparation method of konjaku glucomannan artificial casing of the present invention, it is characterised in that preparation process is as follows：
（1）Prepare konjaku glucomannan perforated membrane：It is assembled by mass parts, takes 1~2 part of konjak glucomannan fine powder, ultra-pure water 98
It~99 parts, is imported in tablet after the swelling of constant temperature homogeneous, -18 DEG C of pretreatment 8h, then -50 DEG C, 10Pa vacuum freeze dryings are made
Konjaku glucomannan perforated membrane；The constant temperature homogeneous swelling：Konjak portuguese gansu polyose sugar juice is placed in 40 DEG C of thermostat water baths, magnetic
Power blender 350rpm stirs 60min；
（2）The processing of two-stage homogenizing：Take step（1）Konjaku glucomannan perforated membrane, high-speed mixer, at rotating speed 1050r/min
After managing 30min, into two-stage homogenizer；The first stage pressure for setting homogenizer is 61 atmospheric pressure, and the pressure of the second level is 41
A atmospheric pressure；After the processing of two-stage homogenizing, the colloid slurry that can be extruded together is generated；
（3）Prepare tubular film：Put step（2）Colloid starch in condensing into film on flat glass plate one by one, then in ring
Tubular is squeezed on shape squeezer, drying machine drying is sent into, tubular film is made；
（4）Prepare konjaku glucomannan artificial casing：Take step（3）Tubular film, by tanning, molding, it is dry after, be made
Konjaku glucomannan artificial casing.
Advantages of the present invention：The present invention is using natural macromolecule amylose --- konjaku glucomannan is main component.Konjaku Portugal
Sweet glycan（KGM）It is with the linear polymer of β-Isosorbide-5-Nitrae glucosides key connection, in certain of its molecule by mannose and glucose
On a little sugar side chains, it is connected with acetyl group, the molecular proportion of glucose and mannose is 1：（1.5~1.7）, molecular weight may be up to
106, viscosity is high, is dissolved in water, and dilation is big in water, has specific bioactivity.Due to KGM have hydrophily, thickening property,
The multifrequency natures such as stability, preparing high quality nano perforated membrane as raw material using natural plant polyose becomes heat in recent years
Point.The present invention, by the application of electric field technology, obtains konjaku glucomannan using the distinctive gel characteristic of konjaku glucomannan
Nano-porous films have very big application potential in Material Field.It is substituted using the konjaku glucomannan artificial casing of the present invention
Existing casing has retentiveness good, can protect the flavor of sausage；Free from extraneous odour, it is ensured that the original taste of sausage；Production
It is easily operated, it can be achieved that the unexpected effect such as continuous production.The konjaku glucomannan artificial casing of the present invention and market
The results are shown in Table 1 for upper existing artificial casing correlated performance test comparison.
The konjaku glucomannan artificial casing of 1 present invention of table with having artificial casing correlated performance test comparison on the market
As a result
By above-mentioned test comparison, konjaku glucomannan artificial casing of the invention in elasticity, retentiveness, cost of material and is dived
All other artificial casings are more excellent more on the market in the indexs such as market, can become the high-quality artificial casing that sausage produces selection.
Specific embodiment
In order to fully disclose konjaku glucomannan artificial casing of the present invention, the present invention is made with reference to embodiment further
It is described in detail.
Embodiment 1, a kind of preparation method of konjaku glucomannan artificial casing, include the following steps：
（1）Prepare konjaku glucomannan perforated membrane：It is assembled by mass parts, takes 1 part of konjak glucomannan fine powder, 99 parts of ultra-pure water,
It is imported in tablet after the swelling of constant temperature homogeneous, -18 DEG C of pretreatment 8h, then -50 DEG C, konjaku Portugal is made in 10Pa vacuum freeze dryings
Sweet glycan perforated membrane；The constant temperature homogeneous swelling：Konjak portuguese gansu polyose sugar juice is placed in 40 DEG C of thermostat water baths, magnetic agitation
Device 350rpm stirs 60min；
（2）The processing of two-stage homogenizing：Take step（1）Konjaku glucomannan perforated membrane, pass through a high-speed mixer, rotating speed
After 1050r/min processing 30min, into vertical homogenizer；The pressure of the homogenizer first order is 61 atmospheric pressure, the second level
Pressure is 41 atmospheric pressure；After the processing of two-stage homogenizing, the colloid slurry that can be extruded together just is generated.
（3）Prepare tubular film：Put step（2）Colloid slurry in condensing into film on flat glass one by one, using
Annular extrusion device is squeezed into tubular, is re-fed into drying machine drying.
（4）Prepare konjaku glucomannan artificial casing：Take step（3）Tubular film, by tanning, molding, it is dry after,
Konjaku glucomannan artificial casing is made.The tanning：Solid-liquid ratio 4-5:1, (when film weight is 1, tanning solution 4-5) is put into appearance
In device, film is made to be substantially immersed in feed liquid, in order to which feed liquid is made uniformly to penetrate into film, is sufficiently stirred using rotary drum, it is overnight with
Stirring is primary daily afterwards, stirs 30min every time, impregnates 7-10d tannings and terminates；Molding：Use single screw extrusion machine, screw rod major diameter
Than should be greater than 24, the compression ratio of screw rod is 3-4；It is dry：For the early stage of drying (2 h) using heat pump drying, drying temperature is 35 DEG C,
The later stage of drying (3 h) is using heated-air drying, and drying temperature is 70 DEG C, 5 h of drying time；It is pumped into fold：By dried film
It vacuumizes, makes its fluid loss for original 15%.
Embodiment 2, a kind of preparation method of konjaku glucomannan artificial casing, include the following steps：
（1）Prepare konjaku glucomannan perforated membrane：It is assembled by mass parts, takes 2 parts of konjak glucomannan fine powder, 98 parts of ultra-pure water,
It is imported in tablet after the swelling of constant temperature homogeneous, -18 DEG C of pretreatment 8h, then -50 DEG C, konjaku Portugal is made in 10Pa vacuum freeze dryings
Sweet glycan perforated membrane；
（2）The processing of two-stage homogenizing：Take step（1）Konjaku glucomannan perforated membrane, pass through a high-speed mixer, rotating speed
After 1050r/min processing 30min, into vertical homogenizer；The pressure of the homogenizer first order is 61 atmospheric pressure, the second level
Pressure is 41 atmospheric pressure；After the processing of two-stage homogenizing, the colloid slurry that can be extruded together just is generated.
（3）Prepare tubular film：Put step（2）Colloid slurry in condensing into film on flat glass one by one, using
Annular extrusion device is squeezed into tubular, is re-fed into drying machine drying.
（4）Prepare konjaku glucomannan artificial casing：Take step（3）Tubular film, by tanning, molding, it is dry after,
Konjaku glucomannan artificial casing is made.
Embodiment 3, a kind of preparation method of konjaku glucomannan artificial casing, include the following steps：
（1）Prepare konjaku glucomannan perforated membrane：It is assembled by mass parts, takes 1.5 parts of konjak glucomannan fine powder, ultra-pure water 98.5
Part, it is imported in tablet after the swelling of constant temperature homogeneous, -18 DEG C of pretreatment 8h, then -50 DEG C, konjaku is made in 10Pa vacuum freeze dryings
Glucomannan perforated membrane；
（2）The processing of two-stage homogenizing：Take step（1）Konjaku glucomannan perforated membrane, pass through a high-speed mixer, rotating speed
After 1050r/min processing 30min, into vertical homogenizer；The pressure of the homogenizer first order is 61 atmospheric pressure, the second level
Pressure is 41 atmospheric pressure；After the processing of two-stage homogenizing, the colloid slurry that can be extruded together just is generated.
（3）Prepare tubular film：Put step（2）Colloid slurry in condensing into film on flat glass one by one, using
Annular extrusion device is squeezed into tubular, is re-fed into drying machine drying.
（4）Prepare konjaku glucomannan artificial casing：Take step（3）Tubular film, by tanning, molding, it is dry after,
Konjaku glucomannan artificial casing is made.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification should all belong to the covering scope of the present invention.
Claims (5)
1. a kind of preparation method of konjaku glucomannan artificial casing, it is characterised in that preparation process is as follows：
（1）Prepare konjaku glucomannan perforated membrane：It is assembled by mass parts, takes 1~2 part of konjak glucomannan fine powder, ultra-pure water 98
It~99 parts, is imported in tablet after the swelling of constant temperature homogeneous, -18 DEG C of pretreatment 8h, then -50 DEG C, 10Pa vacuum freeze dryings are made
Konjaku glucomannan perforated membrane；The constant temperature homogeneous swelling：Konjak portuguese gansu polyose sugar juice is placed in 40 DEG C of thermostat water baths, magnetic
Power blender 350rpm stirs 60min；
（2）The processing of two-stage homogenizing：Take step（1）Konjaku glucomannan perforated membrane, high-speed mixer, at rotating speed 1050r/min
After managing 30min, into two-stage homogenizer；The first stage pressure for setting homogenizer is 61 atmospheric pressure, and the pressure of the second level is 41
A atmospheric pressure；After the processing of two-stage homogenizing, the colloid slurry that can be extruded together is generated；
（3）Prepare tubular film：Put step（2）Colloid starch in condensing into film on flat glass plate one by one, then in ring
Tubular is squeezed on shape squeezer, drying machine drying is sent into, tubular film is made；
（4）Prepare konjaku glucomannan artificial casing：Take step（3）Tubular film, by tanning, molding, it is dry after, be made
Konjaku glucomannan artificial casing.
A kind of 2. preparation method of konjaku glucomannan artificial casing according to claim 1, it is characterised in that the system
Standby konjaku glucomannan perforated membrane：It is assembled by mass parts, takes 1 part of konjak glucomannan fine powder, 99 parts of ultra-pure water, constant temperature homogeneous is molten
It is imported in tablet after swollen, -18 DEG C of pretreatment 8h, then -50 DEG C, it is porous that konjaku glucomannan is made in 10Pa vacuum freeze dryings
Film.
A kind of 3. preparation method of konjaku glucomannan artificial casing according to claim 1, it is characterised in that the system
Standby konjaku glucomannan perforated membrane：It is assembled by mass parts, takes 2 parts of konjak glucomannan fine powder, 98 parts of ultra-pure water, constant temperature homogeneous is molten
It is imported in tablet after swollen, -18 DEG C of pretreatment 8h, then -50 DEG C, it is porous that konjaku glucomannan is made in 10Pa vacuum freeze dryings
Film.
A kind of 4. preparation method of konjaku glucomannan artificial casing according to claim 1, it is characterised in that the system
Standby konjaku glucomannan perforated membrane：It is assembled by mass parts, takes 1.5 parts of konjak glucomannan fine powder, 98.5 parts of ultra-pure water, constant temperature is equal
It is imported in tablet after matter swelling, -18 DEG C of pretreatment 8h, then -50 DEG C, konjaku glucomannan is made in 10Pa vacuum freeze dryings
Perforated membrane.
5. the konjaku glucomannan artificial casing prepared as the either method described in claim 1-4.
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| CN201810010961.9A CN108208107A (en) | 2018-01-05 | 2018-01-05 | A kind of konjaku glucomannan artificial casing and preparation method thereof |
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| CN201810010961.9A CN108208107A (en) | 2018-01-05 | 2018-01-05 | A kind of konjaku glucomannan artificial casing and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112244069A (en) * | 2020-10-22 | 2021-01-22 | 陈强 | Casing for sausages and preparation method thereof |
| CN113197242A (en) * | 2020-09-23 | 2021-08-03 | 四川大学 | Continuous water bath fixing treatment process for preparing collagen casing by wet method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113197242A (en) * | 2020-09-23 | 2021-08-03 | 四川大学 | Continuous water bath fixing treatment process for preparing collagen casing by wet method |
| CN112244069A (en) * | 2020-10-22 | 2021-01-22 | 陈强 | Casing for sausages and preparation method thereof |
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Application publication date: 20180629 |