CN102907486B - 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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- CN102907486B CN102907486B CN201210376511.4A CN201210376511A CN102907486B CN 102907486 B CN102907486 B CN 102907486B CN 201210376511 A CN201210376511 A CN 201210376511A CN 102907486 B CN102907486 B CN 102907486B
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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 meat product machining is used, specifically, relate to a kind of antibacterial Collagent casing for sausages and production method thereof.
Background technology
Casing is the raw material of making meat intestines, sausage, sausage, be also 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 is mainly that the primitive gut of purchase is first removed to ight soil, then cleans, and soaks 5-6 hour after washing again, and then strikes off grease, mucous membrane, pours water along separate routes with bamboo chip, finally pickles barrelling with salt again.The casing that this traditional handicraft is produced, color is assorted, taste raw meat is smelt, elastic force is little, perishable, and the storage time is short, and intestines body easily produces salt erosion point, indigo point, cortex can degreasing, tarnishes.
Collagent casing for sausages, the skin corium that mainly utilizes the animal such as ox, pig is raw material, adopts physics and chemistry method to extract non-water-soluble collagen fabric, adds additive, then passes through mechanical-moulded and modification, becomes edible artificial casing.
But existing Collagent casing for sausages mechanical strength deficiency, heat sealability is poor, resistance to water is poor, biocidal property is bad.
Summary of the invention
The present invention has overcome shortcoming of the prior art, a kind of antibacterial Collagent casing for sausages and production method thereof are provided, its Collagent casing for sausages preparing have stronger biocidal property, the shelf-life that can effectively extend all kinds of sausages and compressive resistance high, have good elasticity, resistance to boiling, meet 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:
An antibacterial 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 several mixture arbitrarily wherein, and described crosslinking agent adopts wherein a kind of or several mixture arbitrarily of calcium chloride, glyoxal, glutaraldehyde, formaldehyde, Pioloform, polyvinyl acetal, dialdehyde starch.
A production method for antibacterial Collagent casing for sausages, comprising:
1) preparation of low molecular chitosan: shrimp and crab shells soaks 3-4 days in the hydrochloric acid of 8-10%, then with clear water clean, and then with the NaOH of 8-10% boil 1-2 hour, decolour, be then dried, disperse, obtain chitin with liquor potassic permanganate again; By chitin in 50% sodium hydroxide solution, ultrasonic degradation 12-24 hour, then washing obtains shitosan, shitosan is carried out to enzyme and be degraded to low molecular chitosan, is dried, obtains low molecular chitosan;
2) collagen preparation: animal cladding is cleaned up, then use Collagen Extraction with Enzyme albumen, the severe edema due to hypofunction of the spleen, than being 1:2-1:4, adds enzyme by the one thousandth to thousand of cladding/tri-, processes 2-3 hour, the processing of end enzyme; In the acid solution that is 1 at pH value by cladding, be dipped to transparent, then with colloid mill grind, in process of lapping, slurry temperature should be lower than 20 degree;
3) mix, push, shape: after fiber grinding distribution, the slurry obtaining is put in vacuum tumbler, added the low molecular chitosan of above-mentioned preparation, add edibility cellulose, crosslinking agent, plasticizer simultaneously; Slurry under 20-30 degree condition vacuum tumbler high speed stir 6-8 hour examination material full and uniform, vacuum tumbling is degassed, collagen and low molecular chitosan are fully acted on, be condensed into shitosan and collagen compound " soft dough ", " soft the dough " of preparation formed to tube by the annulus shaped device of rotation;
4) dry, plasticising; Dry in the hot-air that the tube of moulding is 25-45% in 50-70 degree, relative humidity, in the dry middle soaked with liquid processing with plasticizer, when dry end, control casing moisture within the scope of 14-18%, add drier final vacuum packaging.
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.
Detailed description of the invention
The production method of a kind of antibacterial 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, decolour, be then dried, disperse, obtain chitin finished product with liquor potassic permanganate again; By 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 to enzyme is degraded to low molecular chitosan, is dried, obtains low molecular chitosan finished product.
2) collagen preparation: animal cladding is cleaned up, and is then 1:2 with Collagen Extraction with Enzyme albumen, severe edema due to hypofunction of the spleen ratio, adds pepsin by 2/1000ths of cladding, processes 3 hours, the processing of end enzyme.In the acid solution that is 1 at pH value by cladding, be dipped to transparent, then with colloid mill grind, in process of lapping, slurry temperature should be lower than 20 degree.
3) mix, extruding, sizing: after fiber grinding distribution, slurry is put in vacuum tumbler, is added the low molecular chitosan of above-mentioned preparation, add simultaneously 1% appropriate cornstarch, crosslinking agent 0.4% glutaraldehyde, plasticizer 6% glycerine, etc. material.Slurry under 20-30 degree condition vacuum tumbler high speed stir 6 hours examination material full and uniform, vacuum tumbling is degassed, and collagen and shitosan are fully acted on, and is condensed into shitosan and collagen compound " soft dough "." soft the dough " of preparation extruded in the continuous screw rod with constant speed operation, then formed tube by the annulus shaped device of High Rotation Speed.
4) dry, plasticising: dry in the hot-air that the tube of moulding is 35-45% in 55 degree, relative humidity, in the dry middle soaked with liquid processing by 8% glycerol plasticizer, when dry end, control casing moisture within the scope of 14-16%, add drier final vacuum packaging.
The antibacterial Collagent casing for sausages making by above production method, its composition consists of, moisture 14.6%; Shitosan 33%; Collagen 45%; Glycerine 6%; Cornstarch 1%; Crosslinking agent 0.4%.
The antibiotic property Collagent casing for sausages of producing by above technique and processing method, detect it through sampling: naturally 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.
Finally it should be noted that: these are only the preferred embodiments of the present invention; be not limited to the present invention; although the present invention is had been described in detail with reference to embodiment; for a person skilled in the art; its technical scheme that still can record aforementioned each embodiment is modified; or part technical characterictic is wherein equal to replacement; but within the spirit and principles in the present invention all; any amendment of doing, be equal to replacement, improvement etc., within protection scope of the present invention all should be included in.
Claims (3)
1. a kind of production method of antibacterial Collagent casing for sausages according to claim 1, is characterized in that, comprising:
1) preparation of low molecular chitosan: shrimp and crab shells soaks 3-4 days in the hydrochloric acid of 8-10%, then with clear water clean, and then with the NaOH of 8-10% boil 1-2 hour, decolour, be then dried, disperse, obtain chitin with liquor potassic permanganate again; By chitin in 50% sodium hydroxide solution, ultrasonic degradation 12-24 hour, then washing obtains shitosan, shitosan is carried out to enzyme and be degraded to low molecular chitosan, is dried, obtains low molecular chitosan;
2) collagen preparation: animal cladding is cleaned up, then use Collagen Extraction with Enzyme albumen, the severe edema due to hypofunction of the spleen, than being 1:2-1:4, adds enzyme by the one thousandth to thousand of cladding/tri-, processes 2-3 hour, the processing of end enzyme; In the acid solution that is 1 at pH value by cladding, be dipped to transparent, then with colloid mill grind, in process of lapping, slurry temperature should be lower than 20 degree;
3) mix, push, shape: after fiber grinding distribution, the slurry obtaining is put in vacuum tumbler, added the low molecular chitosan of above-mentioned preparation, add edibility cellulose, crosslinking agent, plasticizer simultaneously; Slurry under 20-30 degree condition vacuum tumbler high speed stir 6-8 hour examination material full and uniform, vacuum tumbling is degassed, collagen and low molecular chitosan are fully acted on, be condensed into shitosan and collagen compound " soft dough ", " soft the dough " of preparation formed to tube by the annulus shaped device of rotation;
4) dry, plasticising; Dry in the hot-air that the tube of moulding is 25-45% in 50-70 degree, relative humidity, in the dry middle soaked with liquid processing with plasticizer, when dry end, control casing moisture within the scope of 14-18%, add drier final vacuum packaging.
2. a kind of production method of antibacterial Collagent casing for sausages according to claim 1, is characterized in that, is to be made up of 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%.
3. a kind of production method of antibacterial Collagent casing for sausages according to claim 1, 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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| CN102907486B true CN102907486B (en) | 2014-08-27 |
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Cited By (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 |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103570958B (en) * | 2013-10-18 | 2016-01-20 | 仲恺农业工程学院 | Edible chitosan-collagen antibacterial film and preparation method thereof |
| CN103524794B (en) * | 2013-11-01 | 2015-08-26 | 青岛明月海藻集团有限公司 | A kind of enteric materials and shaping dope thereof being applicable to co-extrusion casing technology |
| 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 |
| CN104585289B (en) * | 2015-02-15 | 2017-01-18 | 山东冠华蛋白肠衣有限公司 | Edible casing membrane with blend of collagen fibers and starch |
| 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 |
| CN110823876B (en) * | 2019-11-14 | 2022-06-28 | 东南大学 | Preparation method and application of optical composite metal nano material |
| CN114223701B (en) * | 2021-12-27 | 2022-12-06 | 山东海奥斯生物科技股份有限公司 | Preparation method of full-functional casing collagen |
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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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101955670A (en) * | 2010-09-13 | 2011-01-26 | 福州大学 | Gelatin-chitosan composite food packaging film and preparation method thereof |
Cited By (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 |
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