CN109953107A - 一种风干肠用肠衣及其制备方法、护色剂、保存盐 - Google Patents
一种风干肠用肠衣及其制备方法、护色剂、保存盐 Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims description 11
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- 229910052799 carbon Inorganic materials 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims 2
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- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims 2
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- PZTQVMXMKVTIRC-UHFFFAOYSA-L chembl2028348 Chemical group [Ca+2].[O-]S(=O)(=O)C1=CC(C)=CC=C1N=NC1=C(O)C(C([O-])=O)=CC2=CC=CC=C12 PZTQVMXMKVTIRC-UHFFFAOYSA-L 0.000 description 1
- 210000003238 esophagus Anatomy 0.000 description 1
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- 235000010378 sodium ascorbate Nutrition 0.000 description 1
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- 229960005055 sodium ascorbate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
本发明涉及一种风干肠用肠衣,其特征在于:成分按重量百分比计如下:精磨目数200‑400目动物内皮30‑40份、首乌10‑15份、鱼鳔15‑20份、羧甲基纤维素钠4‑8份、红薯粉5‑10份、D‑异抗坏血酸钠2‑3份、蒜氨酸1‑1.5份、枸杞多糖1‑2份、聚氧乙烯失水山梨糖醇脂肪酸酯3‑6份、乙酸橙花酯0.5‑1.5份、柠檬醛0.5‑1份、α一生育酚1‑3份、异VC钠1‑2份、己二酸与 2,3‑丁二醇的酯1‑1.5份、鱼油3‑5份、1,4‑二丁基‑6‑(1‑乙基五癸基)苯酚1‑1.5份。
Description
技术领域
本发明涉及一种风干肠用肠衣及其制备方法、护色剂、保存盐。
背景技术
传统肠衣原料大都来自于牲畜的食道、胃、小肠、大肠等器官,加工贮藏过程中肠衣理化成分易造成劣质变化。而现有的人造肠衣采用传统原料配以各种添加剂,但肠衣最终使用时的新鲜、色泽、质量等性能指标无法统一保证。
发明内容
针对现人造肠衣的问题,本发明提供了一种能有效从原料、保存方面着手确保肠衣最终使用性能的风干肠用肠衣及其制备方法、护色剂、保存盐。
本发明采用的是技术方案是:
一种风干肠用肠衣,其特征在于:成分按重量百分比计如下:精磨目数200-400目动物内皮30-40份、首乌10-15份、鱼鳔15-20份、羧甲基纤维素钠4-8份、红薯粉5-10份、D-异抗坏血酸钠2-3份、蒜氨酸1-1.5份、枸杞多糖1-2份、聚氧乙烯失水山梨糖醇脂肪酸酯3-6份、乙酸橙花酯0.5-1.5份、柠檬醛0.5-1份、α一生育酚1-3份、异VC钠1-2份、己二酸与 2,3-丁二醇的酯1-1.5份、鱼油3-5份、1,4-二丁基-6-(1-乙基五癸基)苯酚1-1.5份。
一种风干肠用肠衣制备方法,其特征在于:包括以下步骤:将精磨目数200-400目动物内皮30-40份、红薯粉5-10份、聚氧乙烯失水山梨糖醇脂肪酸酯3-6份混合,向混合物中加入混合物总重量1-2%的溶解酶,50℃低速搅拌1-2h,再加入己二酸与 2,3-丁二醇的酯1-1.5份、1,4-二丁基-6-(1-乙基五癸基)苯酚1-1.5份混合均匀成底浆;将首乌10-15份、鱼鳔15-20份磨粉300-350目并在在85-95℃低温熟化,加羧甲基纤维素钠4-8份、蒜氨酸1-1.5份、乙酸橙花酯0.5-1.5份、柠檬醛0.5-1份搅拌均匀成增强料;将D-异抗坏血酸钠2-3份、枸杞多糖1-2份、α一生育酚1-3份、异VC钠1-2份、鱼油3-5份混合成稳定料;在反应釜中充二氧化碳状态下向底浆中同步加入增强料、稳定料,同步加料完成后静置2-4h后出料,出料挤压成型,常温下喷洒护色剂,干燥后涂抹肠衣保存盐,真空装袋。
一种风干肠用肠衣护色剂,其特征在于:将质量份数:BHA3-5份、VC3-5份、AP2-4份、叶绿素5-10份、D-硫化糖胺6-8份、银杏黄酮8-12份混合加入浓度为30%的茶多酚溶液60-80份中制备。
一种风干肠用肠衣保存盐,其特征在于:将质量份数:氯化钠10-20份、姜粉10-20份、磷酸氢二钠10-15份、乙二胺四乙酸盐5-10份、金属离子螯合剂3-5份在80℃下低温熔融混合,混合冷却后球磨粉碎即可。
本发明采用底浆配合增强料、稳定料制备肠衣原料,多种抗氧化性能强的物质作为原料,配以增强、稳定料,提高肠衣延续长期风干的性能稳定,防止亚硝酸盐影响食用安全性能,加以针对肠衣原料配比制作护色剂、保存盐,有效确保肠衣的无变质保存质量和色泽控制,提高肠衣品质。
具体实施方式
以下结合实施例对本发明作进一步说明。
实施例1
一种风干肠用肠衣,成分按重量百分比计如下:精磨目数200目动物内皮30份、首乌10份、鱼鳔15份、羧甲基纤维素钠4份、红薯粉5份、D-异抗坏血酸钠2份、蒜氨酸1份、枸杞多糖1份、聚氧乙烯失水山梨糖醇脂肪酸酯3份、乙酸橙花酯0.5份、柠檬醛0.5份、α一生育酚1份、异VC钠1份、己二酸与 2,3-丁二醇的酯1份、鱼油3份、1,4-二丁基-6-(1-乙基五癸基)苯酚1份。
一种风干肠用肠衣制备方法,包括以下步骤:将精磨目数200目动物内皮30份、红薯粉5份、聚氧乙烯失水山梨糖醇脂肪酸酯份混合,向混合物中加入混合物总重量1-2%的溶解酶,50℃低速搅拌1h,再加入己二酸与 2,3-丁二醇的酯1份、1,4-二丁基-6-(1-乙基五癸基)苯酚1份混合均匀成底浆;将首乌10份、鱼鳔15份磨粉300目并在在85℃低温熟化,加羧甲基纤维素钠4份、蒜氨酸1份、乙酸橙花酯0.5份、柠檬醛0.5份搅拌均匀成增强料;将D-异抗坏血酸钠2份、枸杞多糖1份、α一生育酚1份、异VC钠1份、鱼油3份混合成稳定料;在反应釜中充二氧化碳状态下向底浆中同步加入增强料、稳定料,同步加料完成后静置2h后出料,出料挤压成型,常温下喷洒护色剂,干燥后涂抹肠衣保存盐,真空装袋。
一种风干肠用肠衣护色剂,将质量份数:BHA3份、VC3份、AP2份、叶绿素5份、D-硫化糖胺6份、银杏黄酮8份混合加入浓度为30%的茶多酚溶液60份中制备。
一种风干肠用肠衣保存盐,将质量份数:氯化钠10份、姜粉10份、磷酸氢二钠10份、乙二胺四乙酸盐5份、金属离子螯合剂3份在80℃下低温熔融混合,混合冷却后球磨粉碎即可。
实施例2
一种风干肠用肠衣,成分按重量百分比计如下:精磨目数400目动物内皮40份、首乌15份、鱼鳔20份、羧甲基纤维素钠8份、红薯粉10份、D-异抗坏血酸钠3份、蒜氨酸1.5份、枸杞多糖2份、聚氧乙烯失水山梨糖醇脂肪酸酯6份、乙酸橙花酯1.5份、柠檬醛1份、α一生育酚3份、异VC钠2份、己二酸与 2,3-丁二醇的酯1.5份、鱼油5份、1,4-二丁基-6-(1-乙基五癸基)苯酚1.5份。
一种风干肠用肠衣制备方法,包括以下步骤:将精磨目数400目动物内皮40份、红薯粉10份、聚氧乙烯失水山梨糖醇脂肪酸酯6份混合,向混合物中加入混合物总重量1-2%的溶解酶,50℃低速搅拌2h,再加入己二酸与 2,3-丁二醇的酯1.5份、1,4-二丁基-6-(1-乙基五癸基)苯酚1.5份混合均匀成底浆;将首乌15份、鱼鳔20份磨粉350目并在在95℃低温熟化,加羧甲基纤维素钠8份、蒜氨酸1.5份、乙酸橙花酯1.5份、柠檬醛1份搅拌均匀成增强料;将D-异抗坏血酸钠3份、枸杞多糖2份、α一生育酚3份、异VC钠2份、鱼油5份混合成稳定料;在反应釜中充二氧化碳状态下向底浆中同步加入增强料、稳定料,同步加料完成后静置4h后出料,出料挤压成型,常温下喷洒护色剂,干燥后涂抹肠衣保存盐,真空装袋。
一种风干肠用肠衣护色剂,将质量份数:BHA5份、VC5份、AP4份、叶绿素10份、D-硫化糖胺8份、银杏黄酮12份混合加入浓度为30%的茶多酚溶液80份中制备。
一种风干肠用肠衣保存盐,将质量份数:氯化钠20份、姜粉20份、磷酸氢二钠15份、乙二胺四乙酸盐10份、金属离子螯合剂5份在80℃下低温熔融混合,混合冷却后球磨粉碎即可。
实施例3
一种风干肠用肠衣,成分按重量百分比计如下:精磨目数300目动物内皮35份、首乌12份、鱼鳔17份、羧甲基纤维素钠6份、红薯粉7份、D-异抗坏血酸钠2.5份、蒜氨酸1.25份、枸杞多糖1.5份、聚氧乙烯失水山梨糖醇脂肪酸酯4份、乙酸橙花酯1份、柠檬醛0.7份、α一生育酚2份、异VC钠1.5份、己二酸与 2,3-丁二醇的酯1.25份、鱼油4份、1,4-二丁基-6-(1-乙基五癸基)苯酚1.25份。
一种风干肠用肠衣制备方法,包括以下步骤:将精磨目数300目动物内皮35份、红薯粉7份、聚氧乙烯失水山梨糖醇脂肪酸酯4份混合,向混合物中加入混合物总重量1-2%的溶解酶,50℃低速搅拌1.5h,再加入己二酸与 2,3-丁二醇的酯1.25份、1,4-二丁基-6-(1-乙基五癸基)苯酚1.25份混合均匀成底浆;将首乌12份、鱼鳔17份磨粉320目并在在90℃低温熟化,加羧甲基纤维素钠6份、蒜氨酸1.25份、乙酸橙花酯1.25份、柠檬醛1份搅拌均匀成增强料;将D-异抗坏血酸钠1.5份、枸杞多糖1.5份、α一生育酚2份、异VC钠1.5份、鱼油4份混合成稳定料;在反应釜中充二氧化碳状态下向底浆中同步加入增强料、稳定料,同步加料完成后静置3h后出料,出料挤压成型,常温下喷洒护色剂,干燥后涂抹肠衣保存盐,真空装袋。
一种风干肠用肠衣护色剂,将质量份数:BHA4份、VC4份、AP3份、叶绿素6份、D-硫化糖胺7份、银杏黄酮10份混合加入浓度为30%的茶多酚溶液70份中制备。
一种风干肠用肠衣保存盐,将质量份数:氯化钠15份、姜粉15份、磷酸氢二钠15份、乙二胺四乙酸盐8份、金属离子螯合剂4份在80℃下低温熔融混合,混合冷却后球磨粉碎即可。
Claims (8)
1.一种风干肠用肠衣,其特征在于:成分按重量百分比计如下:精磨目数200-400目动物内皮30-40份、首乌10-15份、鱼鳔15-20份、羧甲基纤维素钠4-8份、红薯粉5-10份、D-异抗坏血酸钠2-3份、蒜氨酸1-1.5份、枸杞多糖1-2份、聚氧乙烯失水山梨糖醇脂肪酸酯3-6份、乙酸橙花酯0.5-1.5份、柠檬醛0.5-1份、α一生育酚1-3份、异VC钠1-2份、己二酸与 2,3-丁二醇的酯1-1.5份、鱼油3-5份、1,4-二丁基-6-(1-乙基五癸基)苯酚1-1.5份。
2.根据权利要求1所述的一种风干肠用肠衣,成分按重量百分比计如下:精磨目数400目动物内皮40份、首乌15份、鱼鳔20份、羧甲基纤维素钠8份、红薯粉10份、D-异抗坏血酸钠3份、蒜氨酸1.5份、枸杞多糖2份、聚氧乙烯失水山梨糖醇脂肪酸酯6份、乙酸橙花酯1.5份、柠檬醛1份、α一生育酚3份、异VC钠2份、己二酸与 2,3-丁二醇的酯1.5份、鱼油5份、1,4-二丁基-6-(1-乙基五癸基)苯酚1.5份。
3.一种风干肠用肠衣制备方法,其特征在于:包括以下步骤:将精磨目数200-400目动物内皮30-40份、红薯粉5-10份、聚氧乙烯失水山梨糖醇脂肪酸酯3-6份混合,向混合物中加入混合物总重量1-2%的溶解酶,50℃低速搅拌1-2h,再加入己二酸与 2,3-丁二醇的酯1-1.5份、1,4-二丁基-6-(1-乙基五癸基)苯酚1-1.5份混合均匀成底浆;将首乌10-15份、鱼鳔15-20份磨粉300-350目并在在85-95℃低温熟化,加羧甲基纤维素钠4-8份、蒜氨酸1-1.5份、乙酸橙花酯0.5-1.5份、柠檬醛0.5-1份搅拌均匀成增强料;将D-异抗坏血酸钠2-3份、枸杞多糖1-2份、α一生育酚1-3份、异VC钠1-2份、鱼油3-5份混合成稳定料;在反应釜中充二氧化碳状态下向底浆中同步加入增强料、稳定料,同步加料完成后静置2-4h后出料,出料挤压成型,常温下喷洒护色剂,干燥后涂抹肠衣保存盐,真空装袋。
4.根据权利要求3所述的一种风干肠用肠衣制备方法,包括以下步骤:将精磨目数400目动物内皮40份、红薯粉10份、聚氧乙烯失水山梨糖醇脂肪酸酯6份混合,向混合物中加入混合物总重量1-2%的溶解酶,50℃低速搅拌2h,再加入己二酸与 2,3-丁二醇的酯1.5份、1,4-二丁基-6-(1-乙基五癸基)苯酚1.5份混合均匀成底浆;将首乌15份、鱼鳔20份磨粉350目并在在95℃低温熟化,加羧甲基纤维素钠8份、蒜氨酸1.5份、乙酸橙花酯1.5份、柠檬醛1份搅拌均匀成增强料;将D-异抗坏血酸钠3份、枸杞多糖2份、α一生育酚3份、异VC钠2份、鱼油5份混合成稳定料;在反应釜中充二氧化碳状态下向底浆中同步加入增强料、稳定料,同步加料完成后静置4h后出料,出料挤压成型,常温下喷洒护色剂,干燥后涂抹肠衣保存盐,真空装袋。
5.一种风干肠用肠衣护色剂,其特征在于:将质量份数:BHA3-5份、VC3-5份、AP2-4份、叶绿素5-10份、D-硫化糖胺6-8份、银杏黄酮8-12份混合加入浓度为30%的茶多酚溶液60-80份中制备。
6.根据权利要求5所述的一种风干肠用肠衣护色剂,将质量份数:BHA5份、VC5份、AP4份、叶绿素10份、D-硫化糖胺8份、银杏黄酮12份混合加入浓度为30%的茶多酚溶液80份中制备。
7.一种风干肠用肠衣保存盐,其特征在于:将质量份数:氯化钠10-20份、姜粉10-20份、磷酸氢二钠10-15份、乙二胺四乙酸盐5-10份、金属离子螯合剂3-5份在80℃下低温熔融混合,混合冷却后球磨粉碎即可。
8.根据权利要求7所述的一种风干肠用肠衣保存盐,将质量份数:氯化钠20份、姜粉20份、磷酸氢二钠15份、乙二胺四乙酸盐10份、金属离子螯合剂5份在80℃下低温熔融混合,混合冷却后球磨粉碎即可。
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