CN114794297A - Edible animal skin liquid collagen and liquid collagen jelly prepared from edible animal skin liquid collagen - Google Patents
Edible animal skin liquid collagen and liquid collagen jelly prepared from edible animal skin liquid collagen Download PDFInfo
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Images
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- A—HUMAN NECESSITIES
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- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
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- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- C07K14/78—Connective tissue peptides, e.g. collagen, elastin, laminin, fibronectin, vitronectin or cold insoluble globulin [CIG]
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention discloses edible animal skin liquid collagen, which is prepared by the following steps: step one, sequentially performing depilation, degreasing and deodorization treatment on edible animal skins; step two, cutting the edible animal skin processed in the step one into small pieces, putting the small pieces into a vacuum bag, and carrying out ultrahigh pressure processing; taking out the edible animal skin subjected to the ultrahigh pressure treatment, carrying out compound enzymolysis treatment by using neutral protease and alkaline protease, inactivating enzyme after enzymolysis, and centrifuging to obtain supernatant; and step four, placing the supernatant into an ultrasonic container, and repeatedly carrying out ultrasonic treatment to obtain the product. And edible animal skin liquid collagen jelly. The invention takes edible animal skin as a raw material, adopts an ultrahigh pressure auxiliary double-enzyme method to extract a crude collagen solution and an ultrasonic repeated melting method to prepare high-purity liquid collagen, improves the production utilization rate of the animal skin, and develops a novel jelly rich in collagen.
Description
Technical Field
The invention relates to the technical field of collagen processing. More particularly, the invention relates to edible animal skin liquid collagen and liquid collagen jelly prepared from the edible animal skin liquid collagen.
Background
With the rapid increase of meat sales in China, the yield of corresponding by-products such as livestock and poultry animal skins is increased, including sheep skins, cow skins, donkey skins, pig skins, fish skins and the like. Animal skins are rich in proteins, of which collagen accounts for about 30% of the proteins, and is one of the major protein components. The edible collagen can provide high-quality amino acid raw materials for the synthesis of human collagen, promote the synthesis of the collagen, supplement the collagen lacking in the skin in time, and improve the moisture condition of the skin, thereby delaying the skin aging. The collagen is also a high-quality protein with low calorie, no fat and no sugar, and can be used as a health food for reducing weight, and lowering blood pressure and blood fat. In addition, the collagen can also improve the intestinal cell activity, stimulate the intestinal mucosa, accelerate the intestinal peristalsis and further promote the decomposition and absorption of food in the digestive tract. At present, the collagen is widely applied to the development of food products, and the special gel property of the collagen greatly improves the utilization value of the collagen in the food industry. As the main raw material of collagen, animal skin is highly odorous and easily rotten and deteriorated, so that the production utilization rate is low in the food industry.
Disclosure of Invention
The invention aims to prepare high-purity liquid collagen by using edible animal skins as raw materials and adopting an ultrahigh pressure auxiliary double-enzyme method for extracting a crude collagen solution and an ultrasonic repeated melting method so as to improve the production utilization rate of the animal skins.
The invention also aims to provide the liquid collagen jelly prepared by taking the liquid collagen of the edible animal skin as the raw material.
To achieve the objects and other advantages in accordance with the present invention, there is provided an edible animal skin liquid collagen, which is prepared by the steps of:
step one, sequentially performing unhairing, degreasing and fishy smell removing treatment on edible animal skins;
step two, cutting the edible animal skin processed in the step one into small pieces, putting the small pieces into a vacuum bag, and carrying out ultrahigh pressure processing;
taking out the edible animal skin subjected to the ultrahigh pressure treatment, carrying out compound enzymolysis treatment by using neutral protease and alkaline protease, inactivating enzyme after enzymolysis, and centrifuging to obtain supernatant;
and step four, placing the supernatant into an ultrasonic container, and repeatedly carrying out ultrasonic treatment to obtain the product.
Preferably, in the step one, the unhairing treatment condition is that the edible animal skin with hair is horizontally placed in a unhairing container, 2-5 wt% of sodium carbonate solution is added, the temperature is raised for three times according to 45 +/-2, 55 +/-2 and 65 +/-2 ℃, the temperature is kept for 2-4min each time, after the last time of heat preservation, the edible animal skin with hair is taken out, the hair on the surface of the animal skin is pulled out while the edible animal skin is hot, and then the residual long hair is scraped by a hair scraping knife.
Preferably, in the step one, the condition of the degreasing treatment is that the depilated side of the edible animal skin fat is placed in a 2-5 wt% sodium bicarbonate solution, and is kept stand for 2-4h, then the edible animal skin fat is scraped by a knife, and is cleaned to be neutral by clear water.
Preferably, in the step one, the condition of the fishy smell removing treatment is that the degreased edible animal skin is sequentially soaked in 2-5 wt% of salt solution and 2-3 wt% of beta-cyclodextrin solution at 40-45 ℃ for 1.5-2h, and then soaked in ginger juice for 10-12 h.
Preferably, in the step two, the ultrahigh pressure treatment condition is to use distilled water as a medium and keep the edible animal skin liquid collagen for 5-10min under 250-300 MPa.
Preferably, in the third step, the composite enzymolysis treatment conditions are that 10 times of distilled water by weight is added into the edible animal skin after the ultrahigh pressure treatment, the pH value is adjusted to 7-8, neutral protease accounting for 0.2-0.4% of the weight of the edible animal skin is added, the edible animal skin is subjected to enzymolysis for 2-4h at 40-45 ℃, the enzyme is inactivated for 3-5min in 55-60 ℃ water bath after the enzymolysis, the pH value is adjusted to 9-10, alkaline protease accounting for 0.1-0.3% of the weight of the edible animal skin is added, the edible animal skin is subjected to enzymolysis for 10-12h at 40-45 ℃, and the enzyme is inactivated for 3-5min in 55-60 ℃ water bath.
Preferably, in the fourth step, the ultrasonic treatment is performed under the conditions of ultrasonic power of 400-600W, ultrasonic frequency of 40-50kHz and ultrasonic temperature of 60-80 ℃, the ultrasonic treatment is stopped for 10-15min after each ultrasonic operation for 20-30min, and the ultrasonic treatment is repeated for 4-5 times.
The invention also provides edible animal skin liquid collagen jelly which is prepared by blending, homogenizing and filling the edible animal skin liquid collagen as claimed in any one of claims 1 to 7 and auxiliary materials.
Preferably, the edible animal skin liquid collagen jelly is prepared according to the following formula, by weight, 35-45% of edible animal skin liquid collagen, 10-14% of tremella polysaccharide solution, 10-14% of white granulated sugar, 1-2% of mixed gelatin solution, 0.8-1.2% of VC, 0.02-0.04% of citric acid, 1% of dry medlar and the balance of distilled water.
Preferably, the edible animal skin liquid collagen jelly is prepared from konjac glucomannan, sodium alginate and high acyl gellan gum, wherein the content of the konjac glucomannan, the content of the sodium alginate and the content of the high acyl gellan gum in the mixed gum solution are respectively 2-3 wt%, 1.5-2 wt% and 1-2 wt%.
The invention at least comprises the following beneficial effects:
firstly, the invention takes edible animal skin as a raw material, adopts an ultrahigh pressure auxiliary double-enzyme method to extract a crude collagen solution and an ultrasonic repeated melting method to prepare high-purity liquid collagen; the original nutritional ingredients of the animal skin are retained to a great extent by the ultrahigh pressure technology, macromolecular collagen can be degraded by the double-enzyme method by increasing enzyme cutting sites, the extraction rate is increased, the crude collagen solution is extracted by the ultrahigh pressure auxiliary double-enzyme method, not only can the collagen be extracted quickly, but also the clarification of the collagen solution can be kept, the collagen can be extracted completely, and the extracted collagen is easy to digest and absorb by human bodies; in addition, different from the common gel boiling method, the ultrasonic repeated melting method promotes the collagen triple-helix structure to be rearranged after unwinding in a mode of heating and cooling for multiple times, enhances the gel property of the collagen, and has the potential of preparing the jelly.
Secondly, after the edible animal skin liquid collagen, the tremella polysaccharide solution and other auxiliary materials are compounded, the jelly can improve the colloidal texture of the jelly, and endow the jelly with fresh taste and unique flavor.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
Fig. 1 is a schematic view of a process for preparing an edible animal skin liquid collagen jelly according to an embodiment of the present invention.
Detailed Description
The present invention will be described in further detail with reference to the following examples and the accompanying drawings so that those skilled in the art can practice the invention with reference to the description.
It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
It is to be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials are commercially available unless otherwise specified.
Example 1:
this example provides an edible liquid collagen from animal skin, which is prepared by the following steps:
(1) collecting and pretreating raw materials: cleaning fresh sheepskin with clear water until no residual blood and dirt exist on the surface of the sheepskin. Gradient temperature rise alkaline water depilation: placing the fur-bearing surface in a water bath pan, and adding 2 wt% of dietary alkali (NaCO) 3 ) The solution was heated three times at 45 → 55 → 65 ℃ and kept for 3 min. Removing the hair on the surface of the sheepskin while the sheepskin is hot, and then removing the residual hair with a hair scraping knife. Degreasing with alkali liquor: with 2 wt.% sodium bicarbonate (NaHCO) 3 ) Soaking the solution at a ratio of 1:10 for 2h, scraping off fat in sheepskin with a knife, and cleaning with clear water for 4 times until the pH of the sheepskin is neutral. Removing fishy smell with saline water: the sheepskin after depilation and defatting is soaked in 40 ℃ saline (3 wt%) and beta-cyclodextrin (2 wt%) solution for 2h in sequence, and is finally soaked in ginger juice for 12h, the ginger juice is pure juice obtained by directly squeezing and filtering fresh ginger, and the ginger juice does not cover the surface of the sheepskin.
(2) Extracting collagen by an ultrahigh pressure auxiliary double-enzyme method: cutting pretreated sheepskin into 2-4cm small pieces, placing into vacuum bag, and pressing under 250MPa for 5min with distilled water as medium. Adding 10 weight times of distilled water into the pressed sheep skin, adjusting pH to 7, adding neutral protease 0.3% of sheep skin weight, and performing enzymolysis at 40 deg.C for 3 hr. Inactivating enzyme in 60 deg.C water bath for 4min after enzymolysis. Adjusting pH of the collagen enzymolysis liquid after primary enzymolysis to 9, adding alkaline protease in an amount of 0.2% of the weight of the sheepskin, and performing enzymolysis for 11h at 40 ℃. Inactivating enzyme, centrifuging (6000r/min, 6min), and collecting supernatant.
(3) Concentrating the collagen gel liquid by an ultrasonic repeated melting method: placing the collagen liquid extracted by the ultrahigh pressure auxiliary double-enzyme method in an ultrasonic cleaner, wherein the water in an ultrasonic instrument exceeds the height of the collagen gel liquid in a container, stopping for 10min after the ultrasonic time is 25min under the conditions of the ultrasonic power of 400W, the ultrasonic frequency of 40kHz and the ultrasonic temperature of 70 ℃, performing ultrasonic work for 25min again, stopping for 10min, and repeating the ultrasonic times for 5 times. And obtaining the edible animal skin liquid collagen after the ultrasonic treatment is finished.
Example 2:
this example provides an edible animal skin liquid collagen jelly, which is prepared by the following steps:
(1) dissolving a mixed colloid: weighing a certain amount of konjac glucomannan, sodium alginate and high-acyl gellan gum, adding distilled water, dispersing with ultrasonic wave, and dissolving at 90 deg.C for 20min, wherein the content of konjac glucomannan, sodium alginate and high-acyl gellan gum in the mixed gum solution is 2 wt%, 1.5 wt% and 1 wt%.
(2) Extracting the tremella polysaccharide at high temperature and high pressure: crushing dry tremella, adding distilled water with the weight of 4 times of that of the tremella, and soaking the tremella in an ultrasonic cleaning machine for 45min at the ultrasonic power of 400W and the ultrasonic frequency of 40 kHz. Then leaching for 2 hours at the conditions of high temperature and high pressure of 121 ℃ and 0.15 MPa. Centrifuging (6000r/min, 8min), collecting supernatant, and concentrating to obtain Tremella polysaccharide solution.
(3) The product comprises the following raw materials and auxiliary materials: 35 wt% of edible animal skin liquid collagen, 10 wt% of tremella polysaccharide solution, 10 wt% of white granulated sugar, 1 wt% of mixed gel solution, 0.8 wt% of VC, 0.02 wt% of citric acid, 1 wt% of dry medlar and the balance of distilled water, wherein the edible animal skin liquid collagen is prepared by the method in example 1.
(4) Ultrasonic-assisted homogenization: placing edible animal skin liquid collagen, Tremella polysaccharide solution and other adjuvants in water bath, decocting at 70 deg.C for 30min, cooling to 60 deg.C, adding VC, citric acid, and dried fructus Lycii, and subjecting to ultrasonic treatment at 400W for 20 min.
(5) Filling: pouring the jelly juice into a round glass bottle under aseptic condition, and sealing.
(6) And (3) sterilization: placing the jelly bottle in a pasteurization pot at 100 deg.C, sterilizing for 15min, and rapidly cooling to room temperature with cold water.
(7) And (3) cooling and storing: after the jelly is cooled and formed, storing at the temperature of 4-6 ℃.
Example 3:
the present example provides an edible animal skin liquid collagen jelly, which is prepared by the following steps, in a similar manner to example 2, except that the edible animal skin liquid collagen jelly is prepared by the following steps:
(1) collecting and pretreating raw materials: cleaning fresh cowhide with clear water until no residual blood and dirt are left on the surface of the cowhide. Gradient temperature rise alkaline water depilation: placing the noodles with fur in a water bath pan, and adding 2 wt% of edible alkali (NaCO) 3 ) The solution was heated three times at 45 → 55 → 65 ℃ and kept for 3min in sequence. The surface of the cow leather is pulled to remove the long hair while the cow leather is hot, and then the residual long hair is removed by a hair scraping knife. Degreasing with alkali liquor: with 2% by weight of baking soda (NaHCO) 3 ) Soaking the solution at a ratio of 1:10 for 2h, scraping off cattle intradermal fat with a knife, and washing with clear water for 4 times until the cattle hide pH is neutral. Removing fishy smell with saline water: the dehaired and degreased cowhide is sequentially soaked in a saline solution (3 wt%) and a beta-cyclodextrin (2 wt%) solution at 40 ℃ for 2h, and is finally soaked in ginger juice for 12h, wherein the ginger juice is pure juice obtained by directly squeezing and filtering fresh ginger, and the ginger juice does not cover the surface of sheepskin.
(2) Extracting collagen by an ultrahigh pressure auxiliary double-enzyme method: cutting pretreated cowhide into 2-4cm pieces, placing into vacuum bag, and pressing under 250MPa for 5min with distilled water as medium. Adding 10 weight times of distilled water into pressed cowhide, adjusting pH to 7, adding neutral protease 0.3% of weight of cowhide, and performing enzymolysis at 40 deg.C for 3 hr. Inactivating enzyme in 60 deg.C water bath for 4min after enzymolysis. Adjusting pH of the collagen enzymolysis liquid after primary enzymolysis to 9, adding alkaline protease in an amount of 0.2% of the weight of the cowhide, and performing enzymolysis at 40 deg.C for 11 h. Inactivating enzyme, centrifuging (6000r/min, 6min), and collecting supernatant.
(3) Concentrating the collagen gel liquid by an ultrasonic repeated melting method: placing the collagen liquid extracted by the ultrahigh pressure auxiliary double-enzyme method in an ultrasonic cleaner, wherein the water in an ultrasonic instrument exceeds the height of the collagen gel liquid in a container, stopping for 10min after the ultrasonic time is 25min under the conditions of the ultrasonic power of 400W, the ultrasonic frequency of 40kHz and the ultrasonic temperature of 70 ℃, performing ultrasonic work for 25min again, stopping for 10min, and repeating the ultrasonic times for 5 times. And obtaining the edible animal skin liquid collagen after the ultrasonic treatment.
Comparative example 1:
the comparative example provides an edible animal skin liquid collagen jelly, which is prepared by the following steps, in a similar manner to example 2, except that the edible animal skin liquid collagen jelly is prepared by the following steps:
(1) collecting and pretreating raw materials: cleaning fresh sheepskin with clear water until no residual blood and dirt exist on the surface of the sheepskin. And (3) hot water depilation: placing the fur-bearing flour in a 60 deg.C water bath, and adding 2 wt% edible alkali (NaCO) 3 ) The solution was kept for 5 min. Removing the hair on the surface of the sheepskin while the sheepskin is hot, and then removing the residual hair with a hair scraping knife. Degreasing with alkali liquor: with 2 wt.% sodium bicarbonate (NaHCO) 3 ) Soaking the solution at a ratio of 1:10 for 2h, scraping off fat in sheep skin with a knife, and cleaning with clear water for 4 times until the pH of the sheep skin is neutral. Removing fishy smell of ginger juice: soaking the dehaired and defatted sheep skin in ginger juice for 12h, wherein the ginger juice is pure juice obtained by directly squeezing and filtering fresh ginger, and the ginger juice does not cover the surface of the sheep skin.
(2) Extracting collagen by an ultrahigh pressure auxiliary double-enzyme method: cutting pretreated sheepskin into 2-4cm small pieces, placing into vacuum bag, and pressing under 250MPa for 5min with distilled water as medium. Adding 10 weight times of distilled water into the pressed sheep skin, adjusting pH to 7, adding neutral protease 0.3% of sheep skin weight, and performing enzymolysis at 40 deg.C for 3 hr. Inactivating enzyme in 60 deg.C water bath for 4min after enzymolysis. Adjusting pH of the collagen enzymolysis liquid after primary enzymolysis to 9, adding alkaline protease in an amount of 0.2% of the weight of the sheepskin, and performing enzymolysis for 11h at 40 ℃. Inactivating enzyme, centrifuging (6000r/min, 6min), and collecting supernatant.
(3) Concentrating the collagen gel liquid by an ultrasonic repeated melting method: placing the collagen liquid extracted by the ultrahigh pressure auxiliary double-enzyme method in an ultrasonic cleaner, wherein the water in an ultrasonic instrument exceeds the height of the collagen gel liquid in a container, stopping for 10min after the ultrasonic time is 25min under the conditions of the ultrasonic power of 400W, the ultrasonic frequency of 40kHz and the ultrasonic temperature of 70 ℃, performing ultrasonic work for 25min again, stopping for 10min, and repeating the ultrasonic times for 5 times. And obtaining the edible animal skin liquid collagen after the ultrasonic treatment is finished.
Comparative example 2:
the comparative example provides an edible animal skin liquid collagen jelly, which is prepared by the following steps, in a similar manner to example 2, except that the edible animal skin liquid collagen jelly is prepared by the following steps:
(1) collecting and pretreating raw materials: cleaning fresh sheepskin with clear water until no residual blood and dirt exist on the surface of the sheepskin. Gradient temperature rise alkaline water depilation: placing the noodles with fur in a water bath pan, and adding 2 wt% of edible alkali (NaCO) 3 ) The solution was heated three times at 45 → 55 → 65 ℃ and kept for 3 min. Removing the hair on the surface of the sheepskin while the sheepskin is hot, and then removing the residual hair with a hair scraping knife. Degreasing with alkali liquor: with 2 wt.% sodium bicarbonate (NaHCO) 3 ) Soaking the solution at a ratio of 1:10 for 2h, scraping off fat in sheep skin with a knife, and cleaning with clear water for 4 times until the pH of the sheep skin is neutral. Removing fishy smell with saline water: the sheepskin after depilation and defatting is soaked in 40 ℃ saline (3 wt%) and beta-cyclodextrin (2 wt%) solution for 2h in sequence, and is finally soaked in ginger juice for 12h, the ginger juice is pure juice obtained by directly squeezing and filtering fresh ginger, and the ginger juice does not cover the surface of the sheepskin.
(2) The method for extracting collagen at high temperature and high pressure comprises the following steps: adding distilled water into the pretreated raw material according to the material-liquid ratio of 1: 5, heating at 125 deg.C under 0.15MPa for 40min, and cooling the collagen solution to room temperature.
(3) Concentrating the collagen gel liquid by an ultrasonic repeated melting method: placing the collagen liquid extracted by the ultrahigh pressure auxiliary double-enzyme method in an ultrasonic cleaner, wherein the water in an ultrasonic instrument exceeds the height of the collagen gel liquid in a container, stopping for 10min after the ultrasonic time is 25min under the conditions of the ultrasonic power of 400W, the ultrasonic frequency of 40kHz and the ultrasonic temperature of 70 ℃, performing ultrasonic work for 25min again, stopping for 10min, and repeating the ultrasonic times for 5 times. And obtaining the edible animal skin liquid collagen after the ultrasonic treatment is finished.
Comparative example 3:
the comparative example provides an edible animal skin liquid collagen jelly, which is prepared by the following steps, in a similar manner to example 2, except that the edible animal skin liquid collagen jelly is prepared by the following steps:
(1) collecting and pretreating raw materials: cleaning fresh sheepskin with clear water until no residual blood and dirt exist on the surface of the sheepskin. Gradient temperature rise alkaline water depilation: placing the noodles with fur in a water bath pan, and adding 2 wt% of edible alkali (NaCO) 3 ) The solution was heated three times at 45 → 55 → 65 ℃ and kept for 3 min. Removing the hair on the surface of the sheepskin while the sheepskin is hot, and then removing the residual hair with a hair scraping knife. Degreasing with alkali liquor: with 2 wt.% sodium bicarbonate (NaHCO) 3 ) Soaking the solution at a ratio of 1:10 for 2h, scraping off fat in sheep skin with a knife, and cleaning with clear water for 4 times until the pH of the sheep skin is neutral. Removing fishy smell with saline water: the sheepskin after depilation and defatting is soaked in 40 ℃ saline (3 wt%) and beta-cyclodextrin (2 wt%) solution for 2h in sequence, and is finally soaked in ginger juice for 12h, the ginger juice is pure juice obtained by directly squeezing and filtering fresh ginger, and the ginger juice does not cover the surface of the sheepskin.
(2) Extracting collagen by an ultrahigh pressure auxiliary double-enzyme method: cutting pretreated sheepskin into 2-4cm small pieces, placing into vacuum bag, and pressing under 250MPa for 5min with distilled water as medium. Adding 10 weight times of distilled water into the pressed sheep skin, adjusting pH to 7, adding neutral protease 0.3% of sheep skin weight, and performing enzymolysis at 40 deg.C for 3 hr. Inactivating enzyme in 60 deg.C water bath for 4min after enzymolysis. Adjusting pH of the collagen enzymolysis liquid after primary enzymolysis to 9, adding alkaline protease in an amount of 0.2% of the weight of the sheepskin, and performing enzymolysis for 11h at 40 ℃. Inactivating enzyme, centrifuging (6000r/min, 6min), and collecting supernatant.
(3) Boiling the collagen gel liquid by a hot water method: and (3) putting the collagen solution extracted by the ultrahigh pressure auxiliary double-enzyme method into a water bath kettle at 90 ℃ to boil for 2h, cooling the concentrated collagen gel liquid to 60 ℃, and filtering the collagen gel liquid by using sterilized double-layer gauze to obtain the edible animal skin liquid collagen.
The animal skins according to the invention are suitable for all edible animal skin raw materials, such as sheep skin, donkey skin, fish skin and other edible skin raw materials not specified. Examples 1 and 2 of the present invention are described by taking sheepskin as an example, example 3 is described by taking cow hide as an example, and comparative examples 1 to 3 are described by respectively comparing unhairing and deodorization treatment, ultrahigh pressure assisted two-enzyme method collagen extraction and ultrasonic repeated melting method with a common method. Comparative examples 1 to 3 jelly product development and experimental description were performed by taking sheepskin as an example.
< sensory evaluation of edible animal skin liquid collagen jelly >
The jelly samples of examples 2 to 3 and comparative examples 1 to 3 were subjected to sensory evaluation, and a sensory evaluation group consisted of 10 persons having food professional basic knowledge. The animal skin collagen jelly product is evaluated from four aspects of texture, color, taste and mouthfeel. The evaluation criteria are referred to in table 1.
TABLE 1 edible animal skin liquid collagen jelly sensory quality scoring standard
< texture test of edible animal skin liquid collagen jelly >
The jelly samples of examples 2 to 3 and comparative examples 1 to 3 were measured for hardness and elasticity using a texture analyzer under the following test conditions: the probe P/5, the trigger force 5.0g, the speed before measurement 2.0mm/s, the speed after measurement 1.0mm/s and the speed after measurement 1.0 mm/s.
< gel Strength test of edible animal skin liquid collagen jelly >
The jelly samples of examples 2-3 and comparative examples 1-3 were measured using a ta.xt Plus texture analyzer. And (3) determination: the test probe is P/0.5, the loading load is 5.0g, the speed before the probe is tested is 5.0mm/s, the test speed of the probe is 1mm/s, the speed after the probe is tested is 1.0mm/s, the pressing test distance is 5mm, and the force applied at the moment is the gel strength.
< determination of extraction ratio of edible animal skin collagen >
The edible animal skin liquid collagen prepared according to reference examples 1 and 3 and comparative examples 1 to 3 was freeze-dried and then weighed to obtain the extracted collagen content.
Collagen extraction rate (%). times.100 (collagen content in extract/total animal skin weight) (%)
(1) Sensory quality evaluation result of edible animal skin liquid collagen jelly
TABLE 2 evaluation results of sensory quality of edible animal skin liquid collagen jelly
(2) Texture test result of edible animal skin liquid collagen jelly
Table 3 texture test results of edible animal skin liquid collagen jelly
(3) Edible animal skin liquid collagen jelly gel strength test result
Table 4 gel strength test results of edible animal skin liquid collagen jelly
(4) Edible animal skin collagen extraction rate test result
TABLE 5 determination of edible animal skin collagen extraction
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.
Claims (10)
1. The edible animal skin liquid collagen is characterized by being prepared by the following steps:
step one, sequentially performing unhairing, degreasing and fishy smell removing treatment on edible animal skins;
step two, cutting the edible animal skin processed in the step one into small pieces, putting the small pieces into a vacuum bag, and carrying out ultrahigh pressure processing;
taking out the edible animal skin subjected to the ultrahigh pressure treatment, carrying out compound enzymolysis treatment by using neutral protease and alkaline protease, inactivating enzyme after enzymolysis, and centrifuging to obtain supernatant;
and step four, placing the supernatant into an ultrasonic container, and repeatedly carrying out ultrasonic treatment to obtain the product.
2. The edible animal skin liquid collagen of claim 1, wherein in step one, the depilation treatment conditions are to place the fur-bearing edible animal skin in a depilation container, add 2-5 wt% sodium carbonate solution, heat up three times at 45 ± 2, 55 ± 2 and 65 ± 2 ℃ for 2-4min each time, after the last heat preservation, take out the fur-bearing edible animal skin, remove the fur on the surface of the animal skin while hot, and then scrape the remaining fur with a fur scraper.
3. The edible animal skin liquid collagen of claim 1, wherein in the first step, the defatting treatment is performed by placing the depilated edible animal skin fat side in 2-5 wt% sodium bicarbonate solution, standing for 2-4h, scraping off the edible animal skin fat with a knife, and washing with clean water to neutral.
4. The edible animal skin liquid collagen of claim 1, wherein in the first step, the fishy smell removing treatment is performed by sequentially soaking the degreased edible animal skin in 2-5 wt% of salt solution and 2-3 wt% of beta-cyclodextrin solution at 40-45 ℃ for 1.5-2h, and then soaking the degreased edible animal skin in ginger juice for 10-12 h.
5. The edible animal skin liquid collagen of claim 1, wherein in the second step, the condition of the ultra-high pressure treatment is to use distilled water as a medium and keep the medium at 250-300MPa for 5-10 min.
6. The edible animal skin liquid collagen of claim 1, wherein in step three, the conditions of the composite enzymolysis treatment are that distilled water with the amount 10 times of the weight of the edible animal skin after the ultrahigh pressure treatment is added, the pH is adjusted to 7-8, neutral protease with the weight of 0.2-0.4% of the weight of the edible animal skin is added, the enzymolysis is carried out for 2-4h at 40-45 ℃, the enzyme activity is inactivated in water bath with the temperature of 55-60 ℃ for 3-5min after the enzymolysis, the pH is adjusted to 9-10, alkaline protease with the weight of 0.1-0.3% of the weight of the edible animal skin is added, the enzymolysis is carried out for 10-12h at 40-45 ℃, and the enzyme activity is inactivated in water bath with the temperature of 55-60 ℃ for 3-5 min.
7. The edible animal skin liquid collagen as claimed in claim 1, wherein in the fourth step, the ultrasonic treatment is performed under the conditions of ultrasonic power of 400 and 600W, ultrasonic frequency of 40-50kHz and ultrasonic temperature of 60-80 ℃, and the ultrasonic treatment is stopped for 10-15min after each ultrasonic operation for 20-30min, and the ultrasonic treatment is repeated for 4-5 times.
8. An edible animal skin liquid collagen jelly, which is characterized in that the edible animal skin liquid collagen jelly is prepared by blending, homogenizing and filling the edible animal skin liquid collagen of any one of claims 1 to 7 and auxiliary materials.
9. The edible animal skin liquid collagen jelly according to claim 8, wherein the edible animal skin liquid collagen jelly is prepared according to the following formula, by weight, 35-45% of edible animal skin liquid collagen, 10-14% of tremella polysaccharide solution, 10-14% of white granulated sugar, 1-2% of mixed gum solution, 0.8-1.2% of VC, 0.02-0.04% of citric acid, 1% of dry medlar, and the balance of distilled water.
10. The edible animal skin liquid collagen jelly according to claim 9, wherein the mixed gum solution is prepared from konjac gum, sodium alginate and high acyl gellan gum, wherein the content of konjac gum, the content of sodium alginate and the content of high acyl gellan gum in the mixed gum solution are respectively 2-3 wt%, 1.5-2 wt% and 1-2 wt%.
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