CN112244069A - Casing for sausages and preparation method thereof - Google Patents
Casing for sausages and preparation method thereof Download PDFInfo
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- CN112244069A CN112244069A CN202011138596.3A CN202011138596A CN112244069A CN 112244069 A CN112244069 A CN 112244069A CN 202011138596 A CN202011138596 A CN 202011138596A CN 112244069 A CN112244069 A CN 112244069A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 84
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000003756 stirring Methods 0.000 claims abstract description 70
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 60
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 238000001035 drying Methods 0.000 claims abstract description 44
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 40
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000007788 liquid Substances 0.000 claims abstract description 38
- 108010035532 Collagen Proteins 0.000 claims abstract description 28
- 102000008186 Collagen Human genes 0.000 claims abstract description 28
- 229920001436 collagen Polymers 0.000 claims abstract description 28
- 239000008213 purified water Substances 0.000 claims abstract description 26
- 239000006185 dispersion Substances 0.000 claims abstract description 23
- 108010068370 Glutens Proteins 0.000 claims abstract description 22
- 239000003431 cross linking reagent Substances 0.000 claims abstract description 22
- 235000021312 gluten Nutrition 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 20
- 230000008569 process Effects 0.000 claims abstract description 20
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 17
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 16
- 239000011259 mixed solution Substances 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 14
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000001301 oxygen Substances 0.000 claims abstract description 11
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 11
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 10
- 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 claims abstract description 5
- 229920003063 hydroxymethyl cellulose Polymers 0.000 claims abstract description 5
- 229940031574 hydroxymethyl cellulose Drugs 0.000 claims abstract description 5
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 5
- 239000011734 sodium Substances 0.000 claims abstract description 5
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 42
- 238000010438 heat treatment Methods 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 18
- 239000000243 solution Substances 0.000 claims description 16
- NQTADLQHYWFPDB-UHFFFAOYSA-N N-Hydroxysuccinimide Chemical compound ON1C(=O)CCC1=O NQTADLQHYWFPDB-UHFFFAOYSA-N 0.000 claims description 15
- 150000001718 carbodiimides Chemical class 0.000 claims description 15
- 239000004365 Protease Substances 0.000 claims description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- 241000209140 Triticum Species 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 238000005406 washing Methods 0.000 claims description 12
- 239000003513 alkali Substances 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 10
- 108090000526 Papain Proteins 0.000 claims description 9
- 239000000835 fiber Substances 0.000 claims description 9
- 235000019834 papain Nutrition 0.000 claims description 9
- 229940055729 papain Drugs 0.000 claims description 9
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 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 description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- 238000009775 high-speed stirring Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 4
- 235000019419 proteases Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 18
- 238000000926 separation method Methods 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 3
- 238000011049 filling Methods 0.000 abstract description 3
- 238000005554 pickling Methods 0.000 abstract description 3
- 235000018102 proteins Nutrition 0.000 description 27
- 102000004169 proteins and genes Human genes 0.000 description 27
- 108090000623 proteins and genes Proteins 0.000 description 27
- 210000003097 mucus Anatomy 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 10
- 238000004132 cross linking Methods 0.000 description 10
- 230000000694 effects Effects 0.000 description 7
- 238000010298 pulverizing process Methods 0.000 description 6
- 230000005540 biological transmission Effects 0.000 description 5
- 239000002131 composite material Substances 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 4
- 238000005266 casting Methods 0.000 description 4
- 230000015556 catabolic process Effects 0.000 description 4
- 238000006731 degradation reaction Methods 0.000 description 4
- 239000011521 glass Substances 0.000 description 4
- 230000035699 permeability Effects 0.000 description 4
- 238000006116 polymerization reaction Methods 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- 238000001179 sorption measurement Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 108010061711 Gliadin Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- -1 amino, carboxyl Chemical group 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 210000003238 esophagus Anatomy 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002101 nanobubble Substances 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 150000003672 ureas Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
-
- 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
- A22C13/0013—Chemical composition of synthetic sausage casings
- A22C13/0016—Chemical composition of synthetic sausage casings based on proteins, e.g. collagen
Abstract
A preparation method of a sausage casing comprises the steps of firstly preparing lotus root insoluble dietary fibers, dispersing the lotus root insoluble dietary fibers and vital gluten in purified water to form a dispersion liquid A, mixing human collagen and soybean protein, adding glycerol to form a mixed solution B, adding the dispersion liquid A into the mixed solution B, stirring and mixing, then adding sodium hydroxymethyl cellulose and food-grade sodium bicarbonate, sequentially stirring at high speed and low speed step by step, introducing oxygen in the low-speed stirring process, adding a cross-linking agent, continuously stirring, and then preparing the sausage casing. The sausage casing prepared by the invention has high structural stability, excellent mechanical property and strong elongation and flexibility, so that the sausage casing is not cracked during sausage filling; a large number of air holes are uniformly distributed in the sausage casing, so that water generated by pickling after sausage casing is quickly volatilized, and the drying time is shortened; the viscosity between the sausage meat and the casing is large, and the separation of the meat and the casing can be effectively avoided in the drying and subsequent cooking processes.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a sausage casing with excellent stability and a preparation method thereof.
Background
The casing plays an important role in meat processing food, and can shape meat products and keep certain stability of meat. The traditional casing raw materials are mostly from organs such as esophagus, stomach, small intestine, large intestine and the like of livestock, and the physicochemical components of the casing are easy to cause poor quality change in the processing and storage processes. Edible animal collagen casings have been used in meat processing for decades. Because the different factors such as the degradation degree, the homogenization degree and the moisture content before collagen forming of the collagen skin collagen fibers are different, the prepared edible animal collagen casing has the defects of uneven thickness, unstable structure and uneven elongation, is easy to crack during casing, cannot be well applied to mechanical casing, and has low efficiency during manual casing.
In the prior art, many related collagen casings have been reported to be prepared by using animal collagen fibers as a main raw material, adding a small amount of dietary fibers as an auxiliary material, and then reinforcing the mixture with a cross-linking agent to prepare a composite casing so as to improve the mechanical properties of the casing, such as patent No. CN 104798863A. However, the problem of poor stability still exists when animal collagen is used, and the sausage casing prepared by reinforcing the collagen and the soybean dietary fiber with the cross-linking agent has poor air permeability, so that an air pocket is easily formed because the internal pressure cannot be released in the process of sausage casing, and the sausage meat is not uniform in the sausage casing; after the sausage is formed into a finished product, water generated by pickling intestinal meat is difficult to evaporate, the drying time is long, so that the meat quality and the taste of the sausage are poor, the intestinal meat is easy to separate from the sausage casing in the slow drying process, and the sausage casing cannot be integrated with the meat, so that the later cooking processing and eating are influenced.
Disclosure of Invention
The invention aims to provide a sausage casing and a preparation method. The mechanical property of the sausage casing is improved, and meanwhile, the air permeability of the sausage casing is improved.
The purpose of the invention is realized by the following technical scheme:
a casing, characterized in that: the sausage casing comprises, by weight, 15-20 parts of lotus root insoluble dietary fibers, 3-7 parts of vital gluten, 10-15 parts of human collagen, 25-34 parts of soybean protein, 3-8 parts of glycerol, 0.1-0.5 part of sodium hydroxymethyl cellulose, 0.02-0.1 part of food-grade sodium bicarbonate and 0.01-0.05 part of a cross-linking agent consisting of carbodiimide and N-hydroxysuccinimide in a mass ratio of 1-2: 1.
The preparation method of the sausage casing is characterized by comprising the following steps: preparing insoluble dietary fiber of lotus roots, dispersing the insoluble dietary fiber and wheat gluten in purified water to form a dispersion liquid A, mixing human collagen and soybean protein, adding glycerol and purified water, heating and stirring to form a mixed solution B, adding the dispersion liquid A into the mixed solution B, stirring and mixing, adding sodium hydroxymethyl cellulose and food-grade sodium bicarbonate, sequentially stirring at high speed and low speed step by step, finally adding a cross-linking agent, continuously stirring, preparing into a sausage casing, and drying.
Further, the cross-linking agent is composed of carbodiimide and N-hydroxysuccinimide in a mass ratio of 1-2: 1.
Further, the dispersion liquid A is a dispersion liquid formed by dispersing 15-20 parts by weight of lotus root insoluble dietary fibers and 3-7 parts by weight of wheat gluten into purified water at 90-95 ℃ to obtain lotus root insoluble dietary fibers with the mass concentration of 4-8%.
Further, the mixed solution B is prepared by mixing 10-15 parts by weight of human collagen and 25-35 parts by weight of soybean protein, adding 3-8 parts by weight of glycerol, adding 70-90 parts by weight of purified water, heating to 35-45 ℃, and stirring at 400-600 rpm for 70-90 min.
Further, adding the dispersion liquid A into the mixed liquid B, keeping the temperature of 35-45 ℃ constant, continuously stirring for 30-50 min, and adding sodium hydroxymethyl cellulose and food-grade sodium bicarbonate.
Further, the step-by-step stirring is specifically a first stage of high-speed stirring at 1000-1200 rpm for 10-15 min, and a second stage of low-speed stirring at a stirring speed reduced to 450-550 rpm.
And further, introducing oxygen and adding a cross-linking agent in the low-speed stirring process, and continuously stirring at a low speed for 40-60 min.
When the casing with the porous structure is prepared, in the process of foaming and pore-forming by using the sodium bicarbonate, as the bubbles in the albumen are increased and are divided into the nano-scale bubbles by high-speed stirring, the volume of the albumen is expanded, the continuity of the albumen is damaged, the continuous albumen is broken, the bubbles cannot be effectively wrapped, the porous structure cannot be formed on the casing finally, and the formed partial pore structures are not uniformly distributed. In the process of low-speed stirring, the carbodiimide and N-hydroxysuccinimide composite cross-linking agent is added, and the cross-linking effect is cooperated with the adhesion effect of mucus protein, so that the continuity and stability of the protein are enhanced, the uniform and continuous wrapping of the protein on bubbles is promoted, and finally formed pores are uniformly distributed in the casing.
The carbodiimide and N-hydroxysuccinimide composite cross-linking agent simultaneously realizes two functions: (1) promoting the cross-linking polymerization of the mucus protein under the action of sodium bicarbonate, and enhancing the adhesive property of the mucus protein; (2) the continuity of dietary fiber, wheat gluten, collagen and soy protein is promoted in the low-speed stirring process, the protein is prevented from being broken due to the expansion of bubbles, and the mechanical property of the sausage casing is improved.
Further, the lotus root insoluble dietary fiber is prepared by cleaning and crushing lotus roots, drying and crushing the lotus roots into powder, adding a sodium hydroxide solution, heating the solution to 70-80 ℃, stirring and preserving the temperature for 60-90 min, cooling the solution to 35-40 ℃, adjusting the pH value to 5.5-6.0 by using anhydrous acetic acid, adding protease, performing enzymolysis for 2 hours, centrifuging, washing, and drying under reduced pressure.
Furthermore, the mass ratio of the lotus root powder to the sodium hydroxide solution is 0.5-1: 8-10, and the mass concentration of the sodium hydroxide solution is 5-10%.
Further, the protease is papain, and the dosage ratio of the papain to the lotus root starch is 0.01-0.05: 5-10.
Further, the pressure of the reduced pressure drying is-90 KPa, the temperature is 70-580 ℃, and the water content after drying is less than 0.5%.
Gluten, also called active gluten flour, forms gluten with a network structure after absorbing water, the protein content of the gluten reaches more than 80 percent, and the gluten contains globular gliadin with better extensibility and fibrous glutenin with stronger elasticity.
The lotus root insoluble dietary fiber prepared by the invention contains mucus protein, and the molecular weight of the insoluble dietary fiber extracted from lotus root is up to 107The lotus root insoluble dietary fiber has high stability, and is high in viscosity, high in water swelling degree, high in tensile strength and excellent in flexibility by combining with mucus protein.
The lotus root insoluble dietary fiber and the vital gluten are mixed, an expanded grid structure is formed after water absorption, the expanded grid structure is mixed with the human collagen and the soybean protein to form the composite protein, the elasticity and the extensibility of the composite protein are improved, and the sodium bicarbonate is decomposed to release CO under the high-speed stirring at the temperature of 35-45 DEG C2Sodium carboxymethyl cellulose is used as a bubble stabilizer, and a large amount of nano-scale bubbles are formed in the system under high-speed stirring, so that the continuous proteinThe volume is expanded, then the stirring speed is reduced, under the action of the promotion of sodium bicarbonate and oxygen, mucus protein undergoes self-polymerization reaction, and is further subjected to cross-linking polymerization under the promotion of a cross-linking agent, so that the excellent adhesion performance of the mucus protein is effectively exerted, the lotus root insoluble dietary fiber, the vital gluten, the collagen and the soybean protein are promoted to form a continuous protein system, and the nano bubbles are continuously wrapped to form a porous spongy structure. In addition, through the action of carboxyl and amino of carbodiimide and N-hydroxysuccinimide and protein and hydroxyl and amino in the lotus root insoluble dietary fiber, cross-linking is generated inside and among various components of the human collagen, the soybean protein, the wheat gluten and the lotus root insoluble dietary fiber to form a grid whole taking the lotus root insoluble dietary fiber as a framework center, so that the mechanical property of the sausage casing is greatly improved, the intermolecular force of the sausage casing is obviously enhanced, the thermal degradation temperature of the sausage casing is improved, and the structure of the sausage casing is more stable during high-temperature treatment of the sausage. Mucus protein extracted from lotus root forms an adsorption film through cross-linking polymerization, so that the viscosity of the adsorption film is obviously enhanced, the adsorption film is compatible and adhered with protein in meat, and the sausage casing and the meat are tightly adhered together without separation.
Most specifically, the preparation method of the sausage casing is characterized by comprising the following steps:
s1, preparing lotus root insoluble dietary fiber:
s1.1, pretreatment: cleaning lotus roots, crushing the lotus roots into 1-2 mm particles, drying the lotus roots at 80-90 ℃, crushing and sieving the lotus roots to 60 meshes to form powder;
s1.2 alkali extraction: adding lotus root powder into a sodium hydroxide solution with the mass concentration of 5-10%, heating to 70-80 ℃, stirring and preserving heat for 60-90 min, wherein the mass ratio of the lotus root powder to the sodium hydroxide solution is 0.5-1: 8-10;
s1.3, enzymolysis: after the alkali extraction is finished, reducing the temperature to 35-40 ℃, adjusting the pH value to 5.5-6.0, adding papain, controlling the temperature to be 37-43 ℃, and carrying out enzymolysis for 2 hours;
s1.4, centrifuging, washing and drying: centrifuging to remove supernatant after enzymolysis, washing with purified water to neutrality, and drying at 70-80 deg.C under reduced pressure of-90 KPa, wherein the water content after drying is less than 0.5%;
s2, preparing a sausage casing:
s2.1 dispersing 15-20 parts by weight of lotus root insoluble dietary fiber and 3-7 parts by weight of wheat gluten into purified water at 90-95 ℃ to form a dispersion liquid A with the fiber concentration of 4-8% by mass;
s2.2, mixing 10-15 parts by weight of human collagen and 25-35 parts by weight of soybean protein, adding 3-8 parts by weight of glycerol, adding 70-90 parts by weight of purified water, heating to 35-45 ℃, and stirring at 400-600 rpm for 70-90 min to form a mixed solution B;
s2.3, adding the dispersion liquid A into the mixed liquid B, continuously stirring for 30-50 min at 400-600 rpm, adding 0.1-0.5 part of sodium carboxymethyl cellulose and 0.02-0.1 part of food-grade sodium bicarbonate, slowly heating to 35-45 ℃, stirring for 10-15 min at 1000-1200 rpm, then reducing the stirring speed to 450-550 rpm, and continuously stirring;
s2.4, keeping the temperature and the stirring speed in the step S2.3 unchanged, introducing oxygen, adding 0.01-0.05 part of a cross-linking agent consisting of carbodiimide and N-hydroxysuccinimide in a mass ratio of 1-2: 1, continuously stirring at a low speed for 45-60 min, then preparing a sausage casing, drying at 60-80 ℃, cooling, and uncovering the sausage casing to obtain the sausage casing.
The invention has the following technical effects:
the sausage casing prepared by the invention has high structural stability, excellent mechanical property and strong elongation and flexibility, and the elongation reaches 69.34%, so that the sausage casing is not cracked during sausage filling; meanwhile, a large number of uniformly distributed air holes exist in the casing, and the water vapor transmission rate reaches 6.29 g.m on average-2·24h-1The moisture generated by pickling after sausage filling is quickly volatilized, the drying time is shortened, the water loss rate of the sausage after one week is 23.64 percent in a natural environment, and the meat quality and the taste of the sausage are effectively ensured; the viscosity between the sausage meat and the casing is large, and the separation of the meat and the casing can be effectively avoided in the drying and subsequent cooking processes.
Detailed Description
The present invention is described in detail below by way of examples, it should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and those skilled in the art can make some insubstantial modifications and adaptations of the present invention based on the above-mentioned disclosure.
Example 1
A preparation method of a sausage casing comprises the following steps:
preparing insoluble dietary fiber of lotus roots:
(1) pretreatment: cleaning rhizoma Nelumbinis, pulverizing into 2mm granule, drying at 80 deg.C, pulverizing, and sieving to 60 mesh to obtain powder;
(2) alkali extraction: adding lotus root powder into a sodium hydroxide solution with the mass concentration of 10%, heating to 70 ℃, stirring and preserving heat for 90min, wherein the mass ratio of the lotus root powder to the sodium hydroxide solution is 1: 10;
(3) enzymolysis: after the alkali extraction is finished, reducing the temperature to 40 ℃, adjusting the pH value to 6.0, adding papain, controlling the temperature at 43 ℃, and performing enzymolysis for 2 hours;
(4) centrifuging, washing and drying: centrifuging to remove supernatant after enzymolysis, washing with purified water to neutrality, drying at 80 deg.C under reduced pressure of-90 KPa, and drying to water content of less than 0.5%;
preparing a sausage casing:
(1) dispersing 20 parts by weight of lotus root insoluble dietary fiber and 7 parts by weight of wheat gluten into purified water at the temperature of 95 ℃ to form dispersion A with the fiber concentration of 8% by mass;
(2) mixing 15 parts of human collagen and 35 parts of soybean protein according to parts by weight, adding 8 parts of glycerol, adding 90 parts of purified water, heating to 45 ℃, and stirring at 600rpm for 90min to form a mixed solution B;
(3) adding the dispersion liquid A into the mixed liquid B, continuing stirring for 30min at 600rpm, adding 0.5 part of sodium carboxymethylcellulose and 0.1 part of food-grade sodium bicarbonate, stirring for 10min at 1200rpm, reducing the stirring speed to 550rpm, and maintaining the temperature of the whole link at 45 ℃;
(4) keeping the temperature of 45 ℃ and stirring at 550rpm unchanged, introducing oxygen, adding 0.05 part of a cross-linking agent consisting of carbodiimide and N-hydroxysuccinimide in a mass ratio of 1:1, continuously stirring at a low speed for 45min to form a film liquid, then casting the film liquid into an organic glass container, drying at 70 ℃, cooling and uncovering the film to obtain the sausage casing.
According to the invention, a carbodiimide cross-linking agent is used to react with aspartic acid in collagen and carboxyl on glutamic acid amino residues to form an unstable urea derivative, the derivative further reacts with protein in a system and amino groups in dietary fibers to generate a polypeptide polymer, and the polypeptide polymer further reacts with the dietary fibers and carboxyl groups in the protein to generate an esterified substance in the presence of N-hydroxysuccinimide, so that the crosslinking effect is enhanced, the protein molecules, the protein and lotus root insoluble dietary fibers are connected more tightly to form a complex interlaced grid structure, the continuity of the protein is enhanced, the wrapping of the protein on bubbles is promoted, and finally formed pores are uniformly distributed in a casing. The sausage casing can be subjected to thermal degradation and carbonization condensation in the high-temperature treatment process, the intermolecular acting force of the sausage casing is obviously enhanced after crosslinking, and the thermal degradation temperature of the sausage casing is improved, so that the thermal stability of the sausage casing is improved. The air permeability of the casing is reduced while the compactness and stability of the casing structure are enhanced through crosslinking. Therefore, the porous structure prepared by the invention overcomes the technical problems and enhances the air permeability of the casing.
Example 2
A preparation method of a sausage casing comprises the following steps:
preparing insoluble dietary fiber of lotus roots:
(1) pretreatment: cleaning rhizoma Nelumbinis, pulverizing into 1mm granule, drying at 90 deg.C, pulverizing, and sieving to 60 mesh to obtain powder;
(2) alkali extraction: adding the lotus root powder into a sodium hydroxide solution with the mass concentration of 5%, heating to 80 ℃, stirring and preserving heat for 60min, wherein the mass ratio of the lotus root powder to the sodium hydroxide solution is 0.5: 8;
(3) enzymolysis: after the alkali extraction is finished, reducing the temperature to 35 ℃, adjusting the pH value to 5.5, adding papain, controlling the temperature at 37 ℃, and performing enzymolysis for 2 hours;
(4) centrifuging, washing and drying: centrifuging to remove supernatant after enzymolysis, washing with purified water to neutrality, drying at 70 deg.C under reduced pressure of-90 KPa, and drying to water content of less than 0.5%;
preparing a sausage casing:
(1) dispersing 15 parts of lotus root insoluble dietary fiber and 3 parts of wheat gluten in purified water at 90 ℃ according to parts by weight to form a dispersion A with the fiber concentration of 4% by mass;
(2) mixing 10 parts of human collagen and 25 parts of soybean protein according to parts by weight, adding 3 parts of glycerol, adding 70 parts of purified water, heating to 35 ℃, and stirring at 400rpm for 70min to form a mixed solution B;
(3) adding the dispersion liquid A into the mixed liquid B, continuing stirring for 50min at 400rpm, adding 0.1 part of sodium carboxymethylcellulose and 0.02 part of food-grade sodium bicarbonate, stirring for 15min at 1000rpm, reducing the stirring speed to 450rpm, and maintaining the temperature of the whole link unchanged at 35 ℃;
(4) keeping the temperature of 35 ℃ and the stirring speed of 450rpm unchanged, introducing oxygen, adding 0.01 part of cross-linking agent consisting of carbodiimide and N-hydroxysuccinimide in a mass ratio of 2:1, continuously stirring at a low speed for 60min to form film-forming liquid, then casting the film-forming liquid into an organic glass container, drying at 70 ℃, cooling, and uncovering the film to obtain the sausage casing.
Example 3
A preparation method of a sausage casing comprises the following steps:
preparing insoluble dietary fiber of lotus roots:
(1) pretreatment: cleaning rhizoma Nelumbinis, pulverizing into 2mm granule, drying at 85 deg.C, pulverizing, and sieving to 60 mesh to obtain powder;
(2) alkali extraction: adding the lotus root powder into a sodium hydroxide solution with the mass concentration of 8%, heating to 75 ℃, stirring and preserving heat for 70min, wherein the mass ratio of the lotus root powder to the sodium hydroxide solution is 0.6: 9;
(3) enzymolysis: after the alkali extraction is finished, reducing the temperature to 38 ℃, adjusting the pH value to 5.7, adding papain, controlling the temperature at 40 ℃, and performing enzymolysis for 2 hours;
(4) centrifuging, washing and drying: centrifuging to remove supernatant after enzymolysis, washing with purified water to neutrality, drying at 75 deg.C under reduced pressure of-90 KPa, and drying to water content of less than 0.5%;
preparing a sausage casing:
(1) dispersing 18 parts by weight of lotus root insoluble dietary fiber and 6 parts by weight of wheat gluten into purified water at the temperature of 92 ℃ to form a dispersion liquid A with the fiber concentration of 5% by mass;
(2) mixing 12 parts of human collagen and 30 parts of soybean protein according to parts by weight, adding 5 parts of glycerol, adding 80 parts of purified water, heating to 40 ℃, and stirring at 500rpm for 80min to form a mixed solution B;
(3) adding the dispersion liquid A into the mixed liquid B, continuing stirring for 40min at 500rpm, adding 0.2 part of sodium carboxymethyl cellulose and 0.05 part of food-grade sodium bicarbonate, stirring for 12min at 1100rpm, reducing the stirring speed to 500rpm, and maintaining the temperature of the whole link unchanged at 40 ℃;
(4) keeping the temperature of 40 ℃ and the stirring speed of 500rpm unchanged, introducing oxygen, adding 0.02 part of cross-linking agent consisting of carbodiimide and N-hydroxysuccinimide in a mass ratio of 1.5:1, continuously stirring at a low speed for 50min to form film liquid, then casting the film liquid into an organic glass container, drying at 70 ℃, cooling and uncovering the film to obtain the sausage casing.
Comparative example 1:
preparing a sausage casing:
(1) dispersing 18 parts of lotus root insoluble dietary fiber and 6 parts of wheat gluten into purified water at 90 ℃ to form a dispersion A with the fiber concentration of 5% by mass;
(2) mixing 12 parts of human collagen and 30 parts of soybean protein, adding 5 parts of glycerol and 80 parts of purified water, heating to 40 ℃, and stirring at 500rpm for 80min to form a mixed solution B;
(3) adding the dispersion liquid A into the mixed liquid B, continuously stirring for 40min at 500rpm, adding 0.5 part of sodium carboxymethylcellulose, continuously stirring for 50min at 500rpm, and keeping the temperature of the whole link unchanged at 40 ℃;
(4) adding 0.02 part of cross-linking agent consisting of carbodiimide and N-hydroxysuccinimide in a mass ratio of 1.5:1, continuously stirring at a low speed for 12min to form film liquid, then casting the film liquid into an organic glass container, drying at 70 ℃, cooling and uncovering the film to obtain the sausage casing.
And (3) effect detection:
1. water vapor transmission rate
According to the Chinese people's republic of China medical industry standard YY/T0471.2-2004, a breathable cup container, a sausage casing sample and liquid mass (w1) are manufactured, the container, the sausage casing sample and the liquid mass are kept stand for more than 18 hours at 37 ℃, the test time is recorded as T, the container, the sample and the liquid mass are reweighed, and the mass is recorded (w 2). The water vapor transmission rate was calculated according to the following formula:
X＝(W1-W2)×1000×24/T
the casings prepared in comparative example 1 and according to the invention were tested in this way and their water vapour transmission over time is shown in table 1.
Table 1: the casings prepared according to the invention and comparative example 1 increase the water vapor transmission data over time.
2. Water loss rate detection
The sausage prepared by the invention and the sausage prepared by the comparative example 1 are filled into the sausage by the same process, in the sausage filling process, small air pockets are always formed between the sausage in the comparative document 1 and the sausage meat, the sausage can be filled uniformly by manually puncturing the air pockets, and the sausage prepared by the invention is in uniform contact with the sausage without the air pockets and manual treatment. Drying was carried out under the same natural conditions, and the water loss rate was measured, and the data are shown in Table 2.
Table 2: water loss data after drying of the casings sausage prepared according to the invention and comparative example 1.
The sausage casing and the sausage in the comparative example 1 are separated to different degrees, the sausage meat slides relatively in the sausage casing, and the sausage casing in the invention are closely adhered without separation of the meat from the sausage casing.
3. Mechanical property detection
The mechanical properties of the casings prepared in the invention and comparative example 1 were measured, and the results are shown in table 3.
Table 3: casing breaking strength and pull-up rate data.
The lotus root insoluble dietary fiber is compounded with the human collagen, the carbodiimide and the N-hydroxysuccinimide are adopted to form the cross-linking agent to be cross-linked with hydroxyl, amino, carboxyl and other groups in the fiber, the self-crosslinking of the mucus protein is promoted in the environment of sodium bicarbonate and oxygen, the adhesion performance of the mucus protein is enhanced, and the cross-linking effect of the cross-linking agent and the adhesion effect of the mucus protein form an organic whole, so that the mechanical performance of the mucus protein is improved. The protein mucus of comparative example 1 did not have any means to improve its adhesion properties, and thus the mechanical properties of the casing of comparative example 1 were slightly lower than those of the present invention.
Claims (9)
1. A preparation method of a sausage casing is characterized by comprising the following steps: the sausage casing is prepared from the following raw materials, by weight, 15-20 parts of lotus root insoluble dietary fibers, 3-7 parts of vital gluten, 10-15 parts of human collagen, 25-34 parts of soybean protein, 3-8 parts of glycerol, 0.1-0.5 part of sodium carboxymethylcellulose, 0.02-0.1 part of food-grade sodium bicarbonate and 0.01-0.05 part of a cross-linking agent; firstly, preparing insoluble dietary fiber of lotus roots, dispersing the insoluble dietary fiber of lotus roots and wheat gluten in purified water to form a dispersion liquid A, mixing human collagen and soybean protein, adding glycerol and purified water, heating and stirring to form a mixed solution B, adding the dispersion liquid A into the mixed solution B, stirring and mixing, then adding sodium hydroxymethyl cellulose and food-grade sodium bicarbonate, sequentially carrying out high-speed step-by-step stirring at 1000-1200 rpm and low-speed step-by-step stirring at 450-550 rpm, introducing oxygen in the low-speed stirring process, adding a cross-linking agent consisting of carbodiimide and N-hydroxysuccinimide, continuously stirring, then preparing a casing, and drying.
2. A process for the preparation of casings as claimed in claim 1 wherein: the mass ratio of carbodiimide to N-hydroxysuccinimide in the cross-linking agent is 1-2: 1.
3. A process for the preparation of casings as claimed in claim 1 or 2, characterized in that: the dispersion liquid A is prepared by dispersing 15-20 parts by weight of lotus root insoluble dietary fibers and 3-7 parts by weight of wheat gluten into purified water at 90-95 ℃ to form a dispersion liquid with the mass concentration of the lotus root insoluble dietary fibers being 4-8%.
4. A process for the preparation of casings as claimed in any of claims 1 to 3 wherein: the mixed solution B is prepared by mixing 10-15 parts by weight of human collagen and 25-35 parts by weight of soybean protein, then adding 3-8 parts by weight of glycerol, finally adding 70-90 parts by weight of purified water, heating to 35-45 ℃, and stirring at 400-600 rpm for 70-90 min.
5. A process for the preparation of casings as claimed in any of claims 1 to 4 wherein: the step-by-step stirring is specifically a first stage of high-speed stirring at 1000-1200 rpm for 10-15 min, a second stage of low-speed stirring at 450-550 rpm for 45-60 min, and oxygen is introduced during the low-speed stirring process.
6. A process for the preparation of casings as claimed in any of claims 1 to 5 wherein: the preparation method of the lotus root insoluble dietary fiber comprises the steps of cleaning and crushing lotus roots, drying and crushing the lotus roots into powder, adding a sodium hydroxide solution, heating to 70-80 ℃, stirring and preserving heat for 60-90 min, cooling to 35-40 ℃, adjusting the pH value to 5.5-6.0 by using anhydrous acetic acid, adding protease, performing enzymolysis for 2h, centrifuging, washing, and drying under reduced pressure.
7. A process for the preparation of casings as claimed in claim 6 wherein: the protease is papain, and the dosage ratio of the papain to the lotus root starch is 0.01-0.05: 5-10.
8. A process for the preparation of casings as claimed in claim 6 or 7 wherein: the pressure of reduced pressure drying is-90 KPa, the temperature is 70-580 ℃, and the water content after drying is less than 0.5%.
9. The preparation method of the sausage casing is characterized by comprising the following steps:
s1, preparing lotus root insoluble dietary fiber:
s1.1, pretreatment: cleaning lotus roots, crushing the lotus roots into 1-2 mm particles, drying the lotus roots at 80-90 ℃, crushing and sieving the lotus roots to 60 meshes to form powder;
s1.2 alkali extraction: adding lotus root powder into a sodium hydroxide solution with the mass concentration of 5-10%, heating to 70-80 ℃, stirring and preserving heat for 60-90 min, wherein the mass ratio of the lotus root powder to the sodium hydroxide solution is 0.5-1: 8-10;
s1.3, enzymolysis: after the alkali extraction is finished, reducing the temperature to 35-40 ℃, adjusting the pH value to 5.5-6.0, adding papain, controlling the temperature to be 37-43 ℃, and carrying out enzymolysis for 2 hours;
s1.4, centrifuging, washing and drying: centrifuging to remove supernatant after enzymolysis, washing with purified water to neutrality, and drying at 70-80 deg.C under reduced pressure of-90 KPa, wherein the water content after drying is less than 0.5%;
s2, preparing a sausage casing:
s2.1 dispersing 15-20 parts by weight of lotus root insoluble dietary fiber and 3-7 parts by weight of wheat gluten into purified water at 90-95 ℃ to form a dispersion liquid A with the fiber concentration of 4-8% by mass;
s2.2, mixing 10-15 parts by weight of human collagen and 25-35 parts by weight of soybean protein, adding 3-8 parts by weight of glycerol, adding 70-90 parts by weight of purified water, heating to 35-45 ℃, and stirring at 400-600 rpm for 70-90 min to form a mixed solution B;
s2.3, adding the dispersion liquid A into the mixed liquid B, continuing stirring for 30-50 min at 400-600 rpm, adding 0.1-0.5 part of sodium carboxymethyl cellulose and 0.02-0.1 part of food-grade sodium bicarbonate, stirring for 10-15 min at 1000-1200 rpm, reducing the stirring speed to 450-550 rpm, and maintaining the temperature of the whole link at 35-45 ℃;
s2.4, keeping the temperature and the stirring speed in the step S2.3 unchanged, introducing oxygen, adding 0.01-0.05 part of a cross-linking agent consisting of carbodiimide and N-hydroxysuccinimide in a mass ratio of 1-2: 1, continuously stirring at a low speed for 10-15 min, then preparing a sausage casing, drying at 60-80 ℃, cooling, and uncovering the sausage casing to obtain the sausage casing.
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| CN113475558A (en) * | 2021-07-14 | 2021-10-08 | 江南大学 | Method for preparing fried type collagen casing by wet soaking |
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