CN102907486A - Antibacterial collagen albumen casing and producing method of collagen albumen casing - Google Patents
Antibacterial collagen albumen casing and producing method of collagen albumen casing Download PDFInfo
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- CN102907486A CN102907486A CN2012103765114A CN201210376511A CN102907486A CN 102907486 A CN102907486 A CN 102907486A CN 2012103765114 A CN2012103765114 A CN 2012103765114A CN 201210376511 A CN201210376511 A CN 201210376511A CN 102907486 A CN102907486 A CN 102907486A
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Abstract
The invention discloses an antibacterial collagen albumen casing and a producing method of the collagen albumen casing. The collagen albumen casing comprises the following components by weight percentage: 14-18% of water, 30-33% of chitosan, 40-45% of collagen, 6-10% of plasticizing agent, 1-3% of edible cellulose and 0.1-0.5% of cross-linking agent. The collagen albumen casing is higher in antibacterial property, can prolong quality guarantee periods of various sausages effectively, and is high in compression strength, better in elasticity, cooking-proof, and suitable for production of the various sausages.
Description
Technical field
The present invention relates to a kind of Collagent casing for sausages, belong to casing packaging material and production method thereof that the meat product machining is used, specifically, relate to a kind of antibiotic Collagent casing for sausages and production method thereof.
Background technology
Casing is the raw material of making meat intestines, sausage, sausage, also be the raw material of making bowstring, medical operation gutstring etc., and export volume is also larger.
The casing that China's traditional handicraft is produced mainly is that the primitive gut of purchase is removed first ight soil, cleans again, soaks 5-6 hour after washing again, and then strikes off grease, mucous membrane, pours water along separate routes with bamboo chip, pickles barrelling with salt more at last.The casing that this traditional handicraft is produced, color is assorted, the flavor raw meat is smelt, elastic force is little, perishable, and the storage time is short, and the intestines body easily produces salt erosion point, indigo point, cortex can degreasing, tarnishes.
Collagent casing for sausages mainly utilizes the skin corium of the animals such as ox, pig to be raw material, adopts the physics and chemistry method to extract non-water-soluble collagen fabric, adds additive, passes through mechanical-moulded and modification again, becomes edible artificial casing.
But existing Collagent casing for sausages mechanical strength is not enough, heat sealability is relatively poor, resistance to water is relatively poor, biocidal property is bad.
Summary of the invention
The present invention has overcome shortcoming of the prior art, a kind of antibiotic Collagent casing for sausages and production method thereof are provided, its Collagent casing for sausages for preparing has stronger biocidal property, the shelf-life that can effectively prolong all kinds of sausages and compressive resistance height, preferably elasticity, anti-boiling is arranged, and meets the production and application of all kinds of sausages.
In order to solve the problems of the technologies described above, the present invention is achieved by the following technical solutions:
A kind of antibiotic Collagent casing for sausages comprises the component of following percentage by weight: moisture 14-18%; Shitosan 30-33%; Collagen 40-45%; Plasticizer 6-10%; Edibility cellulose 1-3%; Crosslinking agent 0.1-0.5%.
Further, described plasticizer is glycerine, and described edibility cellulose is cornstarch, and described crosslinking agent is glutaraldehyde, moisture 14.6%; Shitosan 33%; Collagen 45%; Glycerine 6%; Cornstarch 1%; Crosslinking agent glutaraldehyde 0.4%.
Further, described plasticizer adopts glycerine, polyethylene glycol sorbierite, propane diols, a kind of or any several mixture wherein, and described crosslinking agent adopts wherein a kind of or any several mixture of calcium chloride, glyoxal, glutaraldehyde, formaldehyde, Pioloform, polyvinyl acetal, dialdehyde starch.
A kind of production method of antibiotic Collagent casing for sausages comprises:
1) preparation of low molecular chitosan: shrimp and crab shells soaked 3-4 days in the hydrochloric acid of 8-10%, then clean with clear water, and then with the NaOH of 8-10% boil 1-2 hour, again with the liquor potassic permanganate decolouring, then drying, disperse, obtain chitin; With chitin in 50% sodium hydroxide solution, ultrasonic degradation 12-24 hour, then washing obtains shitosan, shitosan is carried out enzyme be degraded to low molecular chitosan, and is dry, obtain low molecular chitosan;
2) collagen preparation: the animal cladding is cleaned up, then use Collagen Extraction with Enzyme albumen, the severe edema due to hypofunction of the spleen is than being 1:2-1:4, press the one thousandth to thousand of cladding/three and adds enzymes, processes 2-3 hour, the processing of end enzyme; Cladding is dipped to transparent in pH value is 1 acid solution, then grinds with colloid mill, slurry temperature should be lower than 20 degree in the process of lapping;
3) mix, push, finalize the design: behind the fiber grinding distribution, the slurry that obtains is put in the vacuum tumbler, added the low molecular chitosan of above-mentioned preparation, add simultaneously edibility cellulose, crosslinking agent, plasticizer; Vacuum tumbler high speed stirring examination in 6-8 hour material is full and uniform under 20-30 degree condition, the vacuum tumbling is degassed for slurry, collagen and low molecular chitosan are fully acted on, be condensed into shitosan and collagen compound " soft dough ", with " soft dough " annulus shaped device formation tube by rotating of preparation;
4) dry, plasticising; The tube of moulding is dry in the hot-air of 25-45% in 50-70 degree, relative humidity, processes with the soaked with liquid of plasticizer in the middle of dry, and control casing moisture adds drier final vacuum packing during dry the end in the 14-18% scope.
Further, be to be made by the raw material of following percentage by weight: moisture 14-18%; Shitosan 30-33%; Collagen 40-42%; Plasticizer 6-10%; Edibility cellulose 2-3%; Crosslinking agent 0.1-0.5%.
Further, the enzyme of the preparation of low molecular chitosan adopts narrow spectrum chitosan enzyme or non-specific cellulase, pepsin, bromelain, ficin, lipase, lysozyme.
Compared with prior art, the invention has the beneficial effects as follows:
Collagent casing for sausages mechanical strength of the present invention, heat sealability, resistance to water are all better, and have biocidal property, long shelf-life.
The specific embodiment
The production method of a kind of antibiotic Collagent casing for sausages of the present invention comprises,
1) preparation of low molecular chitosan: shrimp and crab shells in 10% hydrochloric acid, soak 3 days, then with clear water clean, then boil with 10% NaOH 2 hours, again with the liquor potassic permanganate decolouring, then drying, disperse, obtain the chitin finished product; With chitin in 50% sodium hydroxide solution, ultrasonic degradation (frequency 2450MHZ) 24 hours, then washing obtains shitosan.With non-specific pepsin lysozyme shitosan being carried out enzyme is degraded to low molecular chitosan, drying, obtains the low molecular chitosan finished product.
2) collagen preparation: the animal cladding is cleaned up, and is 1:2 with Collagen Extraction with Enzyme albumen, severe edema due to hypofunction of the spleen ratio then, presses 2/1000ths of cladding and adds pepsin, processes 3 hours, the processing of end enzyme.Cladding is dipped to transparent in pH value is 1 acid solution, then grinds with colloid mill, slurry temperature should be lower than 20 degree in the process of lapping.
3) mix, extruding, typing: behind the fiber grinding distribution, slurry is put in the vacuum tumbler, is added the low molecular chitosan of above-mentioned preparation, add simultaneously 1% an amount of cornstarch, crosslinking agent 0.4% glutaraldehyde, plasticizer 6% glycerine, etc. material.Vacuum tumbler high speed stirring examination in 6 hours material is full and uniform under 20-30 degree condition, the vacuum tumbling is degassed, and collagen and shitosan are fully acted on, and is condensed into shitosan and collagen compound " soft dough " for slurry." soft the dough " of preparation extruded in the continuous screw rod with the constant speed operation, and the annulus shaped device by High Rotation Speed forms tube again.
4) dry, plasticising: dry in the hot-air that the tube of moulding is spent 55, relative humidity is 35-45%, in the middle of dry, process with the soaked with liquid of 8% glycerol plasticizer, control casing moisture adds drier final vacuum packing during dry the end in the 14-16% scope.
By the antibiotic Collagent casing for sausages that above production method makes, its composition consists of, moisture 14.6%; Shitosan 33%; Collagen 45%; Glycerine 6%; Cornstarch 1%; Crosslinking agent 0.4%.
Antibiotic property Collagent casing for sausages by above technique and processing method are produced, detect it through sampling: naturally the inoculation environment microorganism, incubated at room temperature 2 days, employing colony counting method meter total plate count is 11; Hot strength is 15N; Elongation at break is 33%, 120 degree barbecue crack-frees, melting phenomenon.
It should be noted that at last: above only is the preferred embodiments of the present invention; be not limited to the present invention; although with reference to embodiment the present invention is had been described in detail; for a person skilled in the art; it still can be made amendment to the technical scheme that aforementioned each embodiment puts down in writing; perhaps part technical characterictic wherein is equal to replacement; but within the spirit and principles in the present invention all; any modification of doing, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. an antibiotic Collagent casing for sausages is characterized in that, comprises the component of following percentage by weight: moisture 14-18%; Shitosan 30-33%; Collagen 40-45%; Plasticizer 6-10%; Edibility cellulose 1-3%; Crosslinking agent 0.1-0.5%.
2. a kind of antibiotic Collagent casing for sausages according to claim 1 is characterized in that, described plasticizer is glycerine, and described edibility cellulose is cornstarch, and described crosslinking agent is glutaraldehyde, moisture 14.6%; Shitosan 33%; Collagen 45%; Glycerine 6%; Cornstarch 1%; Crosslinking agent glutaraldehyde 0.4%.
3. a kind of antibiotic Collagent casing for sausages according to claim 1, it is characterized in that, described plasticizer adopts glycerine, polyethylene glycol sorbierite, propane diols, a kind of or any several mixture wherein, and described crosslinking agent adopts wherein a kind of or any several mixture of calcium chloride, glyoxal, glutaraldehyde, formaldehyde, Pioloform, polyvinyl acetal, dialdehyde starch.
4. the production method of described a kind of antibiotic Collagent casing for sausages according to claim 1 is characterized in that, comprising:
1) preparation of low molecular chitosan: shrimp and crab shells soaked 3-4 days in the hydrochloric acid of 8-10%, then clean with clear water, and then with the NaOH of 8-10% boil 1-2 hour, again with the liquor potassic permanganate decolouring, then drying, disperse, obtain chitin; With chitin in 50% sodium hydroxide solution, ultrasonic degradation 12-24 hour, then washing obtains shitosan, shitosan is carried out enzyme be degraded to low molecular chitosan, and is dry, obtain low molecular chitosan;
2) collagen preparation: the animal cladding is cleaned up, then use Collagen Extraction with Enzyme albumen, the severe edema due to hypofunction of the spleen is than being 1:2-1:4, press the one thousandth to thousand of cladding/three and adds enzymes, processes 2-3 hour, the processing of end enzyme; Cladding is dipped to transparent in pH value is 1 acid solution, then grinds with colloid mill, slurry temperature should be lower than 20 degree in the process of lapping;
3) mix, push, finalize the design: behind the fiber grinding distribution, the slurry that obtains is put in the vacuum tumbler, added the low molecular chitosan of above-mentioned preparation, add simultaneously edibility cellulose, crosslinking agent, plasticizer; Vacuum tumbler high speed stirring examination in 6-8 hour material is full and uniform under 20-30 degree condition, the vacuum tumbling is degassed for slurry, collagen and low molecular chitosan are fully acted on, be condensed into shitosan and collagen compound " soft dough ", with " soft dough " annulus shaped device formation tube by rotating of preparation;
4) dry, plasticising; The tube of moulding is dry in the hot-air of 25-45% in 50-70 degree, relative humidity, processes with the soaked with liquid of plasticizer in the middle of dry, and control casing moisture adds drier final vacuum packing during dry the end in the 14-18% scope.
5. the production method of described a kind of antibiotic Collagent casing for sausages according to claim 4 is characterized in that, is to be made by the raw material of following percentage by weight: moisture 14-18%; Shitosan 30-33%; Collagen 40-42%; Plasticizer 6-10%; Edibility cellulose 2-3%; Crosslinking agent 0.1-0.5%.
6. the production method of described a kind of antibiotic Collagent casing for sausages according to claim 4, it is characterized in that the enzyme of the preparation of low molecular chitosan adopts narrow spectrum chitosan enzyme or non-specific cellulase, pepsin, bromelain, ficin, lipase, lysozyme.
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| CN201210376511.4A CN102907486B (en) | 2012-09-29 | 2012-09-29 | Antibacterial collagen albumen casing and producing method of collagen albumen casing |
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| CN201210376511.4A CN102907486B (en) | 2012-09-29 | 2012-09-29 | Antibacterial collagen albumen casing and producing method of collagen albumen casing |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103524794A (en) * | 2013-11-01 | 2014-01-22 | 青岛明月海藻集团有限公司 | Casing material suitable for co-extrusion casing technology and forming liquid thereof |
| CN103570958A (en) * | 2013-10-18 | 2014-02-12 | 仲恺农业工程学院 | Edible chitosan-collagen antibacterial film and preparation method thereof |
| CN104115913A (en) * | 2014-06-26 | 2014-10-29 | 广元市海天实业有限责任公司 | Connecting method of natural casings |
| CN104585289A (en) * | 2015-02-15 | 2015-05-06 | 山东冠华蛋白肠衣有限公司 | Edible casing membrane with blend of collagen fibers and starch |
| CN106472648A (en) * | 2016-10-07 | 2017-03-08 | 邯郸帝科胶原蛋白肠衣有限公司 | A kind of edible collagen casing and preparation method thereof |
| CN107691605A (en) * | 2017-11-09 | 2018-02-16 | 广东德福隆生物科技有限公司 | A kind of Collagent casing for sausages and its production method |
| CN109953101A (en) * | 2017-12-14 | 2019-07-02 | 汤萍 | One kind is rich in phytolectin artificial casing and preparation method thereof, color stabilizer, preservation salt |
| CN110823876A (en) * | 2019-11-14 | 2020-02-21 | 东南大学 | Preparation method and application of optical composite metal nano material |
| CN114223701A (en) * | 2021-12-27 | 2022-03-25 | 山东海奥斯生物科技股份有限公司 | Preparation method of full-functional casing collagen |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018208718A1 (en) * | 2017-05-09 | 2018-11-15 | Nitta Casings Inc. | Collagen casings with added chitosan |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101955670A (en) * | 2010-09-13 | 2011-01-26 | 福州大学 | Gelatin-chitosan composite food packaging film and preparation method thereof |
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2012
- 2012-09-29 CN CN201210376511.4A patent/CN102907486B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101955670A (en) * | 2010-09-13 | 2011-01-26 | 福州大学 | Gelatin-chitosan composite food packaging film and preparation method thereof |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103570958A (en) * | 2013-10-18 | 2014-02-12 | 仲恺农业工程学院 | Edible chitosan-collagen antibacterial film and preparation method thereof |
| CN103524794A (en) * | 2013-11-01 | 2014-01-22 | 青岛明月海藻集团有限公司 | Casing material suitable for co-extrusion casing technology and forming liquid thereof |
| CN104115913A (en) * | 2014-06-26 | 2014-10-29 | 广元市海天实业有限责任公司 | Connecting method of natural casings |
| CN104115913B (en) * | 2014-06-26 | 2016-08-24 | 广元市海天实业有限责任公司 | A kind of method of attachment of natural casing |
| CN104585289A (en) * | 2015-02-15 | 2015-05-06 | 山东冠华蛋白肠衣有限公司 | Edible casing membrane with blend of collagen fibers and starch |
| CN106472648A (en) * | 2016-10-07 | 2017-03-08 | 邯郸帝科胶原蛋白肠衣有限公司 | A kind of edible collagen casing and preparation method thereof |
| CN106472648B (en) * | 2016-10-07 | 2017-10-03 | 邯郸帝科胶原蛋白肠衣有限公司 | A kind of edible collagen casing and preparation method thereof |
| CN107691605A (en) * | 2017-11-09 | 2018-02-16 | 广东德福隆生物科技有限公司 | A kind of Collagent casing for sausages and its production method |
| CN109953101A (en) * | 2017-12-14 | 2019-07-02 | 汤萍 | One kind is rich in phytolectin artificial casing and preparation method thereof, color stabilizer, preservation salt |
| CN110823876A (en) * | 2019-11-14 | 2020-02-21 | 东南大学 | Preparation method and application of optical composite metal nano material |
| CN110823876B (en) * | 2019-11-14 | 2022-06-28 | 东南大学 | Preparation method and application of optical composite metal nano material |
| CN114223701A (en) * | 2021-12-27 | 2022-03-25 | 山东海奥斯生物科技股份有限公司 | Preparation method of full-functional casing collagen |
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| CN102907486B (en) | 2014-08-27 |
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