CN115044300B - Method for producing gelatin for candies by using cowhide - Google Patents
Method for producing gelatin for candies by using cowhide Download PDFInfo
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- CN115044300B CN115044300B CN202210724311.7A CN202210724311A CN115044300B CN 115044300 B CN115044300 B CN 115044300B CN 202210724311 A CN202210724311 A CN 202210724311A CN 115044300 B CN115044300 B CN 115044300B
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- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09H—PREPARATION OF GLUE OR GELATINE
- C09H3/00—Isolation of glue or gelatine from raw materials, e.g. by extracting, by heating
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- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
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- C09H1/00—Pretreatment of collagen-containing raw materials for the manufacture of glue
- C09H1/04—Pretreatment of collagen-containing raw materials for the manufacture of glue of hides, hoofs, or leather scrap
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- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09H—PREPARATION OF GLUE OR GELATINE
- C09H3/00—Isolation of glue or gelatine from raw materials, e.g. by extracting, by heating
- C09H3/02—Purification of solutions of gelatine
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Abstract
The invention discloses a method for producing gelatin for candies by using cowhide, belonging to the technical field of gelatin extraction. Firstly, pretreatment liquid composed of sodium chloride, citric acid and nano calcium dioxide is used for pretreating the cowhide, so that a material basis is provided for the synergistic effect of follow-up bacterial enzymes. The pretreated cowhide is subjected to mixed fermentation of saccharomycetes and lactobacillus, so that the subsequent enzymolysis of trypsin is promoted, the extraction rate of gelatin is increased, the enzymolysis time is shortened, and the enzymolysis efficiency is improved. The method adopts the synergistic fermentation of the bacterial enzymes to prepare the oxhide gelatin, reduces the use of various chemical reagents such as strong acid and strong alkali, and has clean and environment-friendly process; the gelatin obtained by the method has high yield, good quality and greatly enhanced gel strength and viscosity.
Description
Technical Field
The invention belongs to the technical field of gelatin extraction, and particularly relates to a method for producing gelatin for candies by using cowhide.
Background
Gelatin is derived from collagen in connective tissue such as animal bone and skin, and is a hydrolysate obtained by treating collagen fiber, breaking fiber crystal structure with high crystallinity, breaking hydrogen bond, and opening spiral structure.
Gelatin is a macromolecular hydrocolloid and can be classified into photographic gelatin, edible gelatin and industrial gelatin according to its properties and uses. The quality requirements for gelatin vary according to the application.
Gelatin has wide application in the food and confectionery industry. In candy production, gelatin is used for producing toffee, proteose candy, marshmallow, etc. The gelatin has the functions of absorbing water and supporting framework, after the gelatin particles are dissolved in water, the gelatin particles can be mutually attracted and interweaved to form a net structure of overlapped layers, and the net structure is condensed along with the temperature reduction, so that sugar and water are completely filled in a gel gap, and the soft candy can keep a stable form and is not deformed even if bearing a larger load. Gelatin is typically added to the candy in an amount of 5% to 10%. The effect is best when the gelatin is used in 6% of the jelly. The gelatin content in the chewing gum was 6.7%. In nougat, 0.6% -3% or more. The addition amount of the gelatin in the concentrated syrup of candy mucus is 1.5% -9%, and the ingredients of the candy lozenge or jujube candy are required to contain 2% -7% of gelatin. In the production of candies, gelatin is more elastic, tough and transparent than starch and agar, and in particular, when soft sweets and toffees with sufficient elasticity and plump shapes are produced, high-quality gelatin with high gel strength is required.
At present, the extraction method of gelatin mainly comprises the following steps:
acid extraction: the method is suitable for preparing gelatin from aggregate and pigskin, and the raw materials are harder after acid treatment and the treatment time is long.
Alkali extraction: the raw materials containing collagen are pretreated by lime suspension, sodium hydroxide solution and the like to extract gelatin, and the method has high adoption rate; the mixed solution of sodium sulfate and sodium hydroxide is used to replace lime milk to impregnate raw material to produce gelatin, which is a common method for producing gelatin by cowhide, but the method is easy to pollute environment, and when the concentration of sodium hydroxide is not properly regulated, collagen fibers are easy to be dissolved, so that raw material is rotten.
Enzymolysis: the enzyme treatment is to dissolve collagen and extract gelatin through thermal denaturation, and the method has short production period and little environmental pollution, and becomes a main research direction in gelatin growth. However, at present, the enzymolysis technology has the common problems that the local dissolution of collagen causes the viscosity of enzymolysis liquid, the extraction yield is low, the preparation technology is complex, the cost is high, the production efficiency is low, and the collagen is difficult to effectively utilize and popularize in actual production.
Disclosure of Invention
Aiming at the defects existing in the prior art, the method utilizes the cowhide as the raw material, combines the means of high-efficiency pretreatment, enzymolysis and fermentation and the like to prepare the gelatin for candies, greatly improves the yield and quality of the gelatin, simplifies the extraction and preparation process, reduces the cost and improves the efficiency, and the process is environment-friendly, clean and efficient.
In order to achieve the technical purpose, the invention adopts the following technical scheme:
a method for producing gelatin for candy from cowhide, comprising the steps of:
(1) Dehairing the cowhide, cleaning, removing fat on the cowhide, cutting the cowhide into small pieces, soaking the small pieces in isopropanol solution for 12-24 hours, repeatedly washing the small pieces with deionized water, and drying to obtain the degreasing cowhide;
(2) Placing the degreasing cowhide in pretreatment liquid for pretreatment, continuously magnetically stirring for 6-12h, filtering with nylon gauze, repeatedly washing with deionized water, and performing sterilization treatment;
(3) Adding deionized water into the pretreated cowhide, adding corn starch, inoculating microorganism strain with mass of 0.1-0.3% of the mixture, fermenting for 1-2h at 28-32deg.C;
(4) Enzymolysis: adding trypsin into the fermented cowhide obtained in the step (3) for enzymolysis for 3-5h at 28-35 ℃, then adjusting pH to 2-3, reacting for 1-2h to deactivate enzyme, and sterilizing;
(5) And (3) regulating the pH value of the material obtained in the step (4) to about 7, carrying out sol at the constant temperature of 60-80 ℃ for 5 hours, centrifugally filtering, removing inorganic ions and organic matters from the filtrate through an ion exchanger and the like, concentrating the filtrate to 1/4, and then carrying out freeze drying to obtain the finished gelatin.
Further, the pretreatment liquid in the step (2) comprises the following components: 10-20% of sodium chloride, 1-3% of citric acid, 1-5% of nano silicon dioxide and the balance of water, wherein the total amount of the sodium chloride and the nano silicon dioxide is 100% according to the weight percentage; the pretreatment liquid is used by immersing cowhide.
Further, the mass ratio of the cowhide to the deionized water to the corn starch in the step (3) is 1:10:0.1.
Further, the microbial strain in the step (3) is obtained by mixing saccharomycetes and lactobacillus according to a mass ratio of 1:1. The yeast and lactobacillus are commercially available common strains.
Further, the trypsin in the step (4) is used in an amount of 0.5-1% of the weight of the cowhide.
Further, high temperature steam sterilization or pasteurization is adopted in the step (2) and the step (4).
Further, the filtrate in the step (5) can be concentrated by adopting vacuum rotary evaporation, the temperature is 50-80 ℃, the rotating speed is 50-100 r/min, and the vacuum degree is-0.1 MPa.
The raw materials of the invention are all commercially available.
In order to avoid negative influence on the yield and quality of the oxhide gelatin caused by the acid extraction or alkali extraction process, the invention adopts the bacterial-enzymatic synergistic process to prepare the oxhide gelatin, thereby greatly reducing the use amount of various substances such as organic acid, alkali and the like.
Firstly, pretreatment liquid composed of sodium chloride, citric acid and nano calcium dioxide is used for pretreating the cowhide, and impurities such as cowhide fat, impurity proteins and the like can be further removed by the sodium chloride; the citric acid can promote tissue softening and promote the cowhide swelling; the nano silicon dioxide accelerates the expansion of the cowhide and exposes active action sites, thereby providing a material basis for the synergistic effect of the subsequent bacterial enzymes.
The pretreated cowhide is subjected to mixed fermentation of saccharomycetes and lactobacillus, collagen molecules of the cowhide are compact, and the mixed fermentation of saccharomycetes and lactobacillus is adopted, so that terminal peptides among the collagen molecules can be removed, the three-dimensional spiral structure of the collagen is primarily destroyed, and the collagen molecules are possibly dispersed, so that the enzymolysis of subsequent trypsin is promoted, the extraction rate of gelatin is increased, the enzymolysis time is shortened, and the enzymolysis efficiency is improved.
Advantageous effects
(1) The method adopts the bacterial enzymes to cooperatively ferment and carry out enzymolysis to prepare the oxhide gelatin, reduces the use of various chemical reagents such as strong acid, strong alkali and the like, and has clean and environment-friendly process;
(2) The gelatin obtained by the method has high yield, good quality, greatly enhanced gel strength and viscosity, and the highest extraction rate can reach 90%.
Drawings
FIG. 1 is a graph showing the relationship between the extraction rate and gel strength with the enzymolysis time.
Detailed Description
The technical scheme of the present invention is further described below with reference to specific examples, but is not limited thereto.
Example 1
A method for producing gelatin for candy from cowhide, comprising the steps of:
(1) Dehairing the cowhide, cleaning, removing fat on the cowhide, cutting the cowhide into small pieces with the size not more than 3 multiplied by 3cm, soaking the small pieces in isopropanol solution for 12-24 hours, repeatedly washing the small pieces with deionized water, and drying the small pieces to obtain the degreasing cowhide;
(2) Placing the degreasing cowhide in pretreatment liquid for pretreatment, continuously magnetically stirring for 6 hours, filtering with nylon gauze, repeatedly washing with deionized water, and performing post-sterilization treatment;
(3) Adding deionized water into the pretreated cowhide, adding corn starch, inoculating microorganism strain with the mass of 0.1% of the mixture, fermenting for 1h at 28-32deg.C;
(4) Enzymolysis: adding trypsin into the fermented cowhide obtained in the step (3) for enzymolysis for 3 hours at the enzymolysis temperature of 28-35 ℃, then adjusting the pH value to 2-3, reacting for 1 hour, passivating the enzyme, and sterilizing;
(5) And (3) regulating the pH value of the material obtained in the step (4) to about 7, carrying out sol at the constant temperature of 60 ℃ for 5 hours, centrifugally filtering, removing inorganic ions and organic matters from the filtrate through an ion exchanger and the like, concentrating the filtrate to 1/4, and then carrying out freeze drying to obtain the finished gelatin.
The pretreatment liquid in the step (2) comprises the following components: 10% of sodium chloride, 1% of citric acid, 1% of nano silicon dioxide and the balance of water, wherein the total amount of the water is 100% according to the weight percentage; the pretreatment liquid is used by immersing cowhide.
And (3) the mass ratio of the cowhide to the deionized water to the corn starch is 1:10:0.1.
The microbial strain in the step (3) is obtained by mixing saccharomycetes and lactobacillus according to the mass ratio of 1:1. The yeast and lactobacillus are commercially available common strains.
The amount of trypsin used in step (4) is 0.5% of the mass of the cowhide.
And (3) adopting high-temperature cooking sterilization or pasteurization in the step (2) and the step (4).
The filtrate in the step (5) can be concentrated by adopting vacuum rotary evaporation, the temperature is 50-80 ℃, the rotating speed is 50-100 r/min, and the vacuum degree is-0.1 MPa.
Example 2
A method for producing gelatin for candy from cowhide, comprising the steps of:
(1) Dehairing the cowhide, cleaning, removing fat on the cowhide, cutting the cowhide into small blocks with the size not more than 5 multiplied by 5cm, soaking the small blocks in isopropanol solution for 15 hours, repeatedly washing the small blocks with deionized water, and drying to obtain the degreasing cowhide;
(2) Placing the degreasing cowhide in pretreatment liquid for pretreatment, continuously magnetically stirring for 8 hours, filtering with nylon gauze, repeatedly washing with deionized water, and performing post-sterilization treatment;
(3) Adding deionized water into the pretreated cowhide, adding corn starch, inoculating microorganism strain with the mass of 0.2% of the mixture, fermenting for 1h at 28-32deg.C;
(4) Enzymolysis: adding trypsin into the fermented cowhide obtained in the step (3) for enzymolysis for 4 hours at the enzymolysis temperature of 28-35 ℃, then adjusting the pH value to 2-3, reacting for 1.5 hours, passivating the enzyme, and sterilizing;
(5) And (3) regulating the pH value of the material obtained in the step (4) to about 7, carrying out sol at the constant temperature of 75 ℃ for 5 hours, centrifugally filtering, removing inorganic ions and organic matters from the filtrate through an ion exchanger and the like, concentrating the filtrate to 1/4, and then carrying out freeze drying to obtain the finished gelatin.
The pretreatment liquid in the step (2) comprises the following components: 15% of sodium chloride, 2% of citric acid, 3% of nano silicon dioxide and the balance of water, wherein the total amount of the water is 100% according to the weight percentage; the pretreatment liquid is used by immersing cowhide.
And (3) the mass ratio of the cowhide to the deionized water to the corn starch is 1:10:0.1.
The microbial strain in the step (3) is obtained by mixing saccharomycetes and lactobacillus according to the mass ratio of 1:1. The yeast and lactobacillus are commercially available common strains.
The amount of trypsin used in step (4) is 0.7% of the mass of the cowhide.
And (3) adopting high-temperature cooking sterilization or pasteurization in the step (2) and the step (4).
The filtrate in the step (5) can be concentrated by adopting vacuum rotary evaporation, the temperature is 50-80 ℃, the rotating speed is 50-100 r/min, and the vacuum degree is-0.1 MPa.
Example 3
A method for producing gelatin for candy from cowhide, comprising the steps of:
(1) Dehairing the cowhide, cleaning, removing fat on the cowhide, cutting the cowhide into small blocks with the size not more than 4 multiplied by 4cm, soaking the small blocks in isopropanol solution for 12-24 hours, repeatedly washing the small blocks with deionized water, and drying to obtain the degreasing cowhide;
(2) Placing the degreasing cowhide in pretreatment liquid for pretreatment, continuously magnetically stirring for 12 hours, filtering with nylon gauze, repeatedly washing with deionized water, and performing post-sterilization treatment;
(3) Adding deionized water into the pretreated cowhide, adding corn starch, inoculating microorganism strain with the mass of 0.3% of the mixture, fermenting for 2h at 28-32deg.C;
(4) Enzymolysis: adding trypsin into the fermented cowhide obtained in the step (3) for enzymolysis for 5 hours at the enzymolysis temperature of 28-35 ℃, then adjusting the pH value to 2-3, reacting for 2 hours to deactivate enzymes, and sterilizing at the same time;
(5) And (3) regulating the pH value of the material obtained in the step (4) to about 7, carrying out sol at the constant temperature of 80 ℃ for 5 hours, centrifugally filtering, removing inorganic ions and organic matters from the filtrate through an ion exchanger and the like, concentrating the filtrate to 1/4, and then carrying out freeze drying to obtain the finished gelatin.
The pretreatment liquid in the step (2) comprises the following components: 20% of sodium chloride, 3% of citric acid, 5% of nano silicon dioxide and the balance of water, wherein the total amount of the water is 100% according to the weight percentage; the pretreatment liquid is used by immersing cowhide.
And (3) the mass ratio of the cowhide to the deionized water to the corn starch is 1:10:0.1.
The microbial strain in the step (3) is obtained by mixing saccharomycetes and lactobacillus according to the mass ratio of 1:1. The yeast and lactobacillus are commercially available common strains.
The dosage of trypsin in the step (4) is 0.5-1% of the weight of the cowhide.
And (3) adopting high-temperature cooking sterilization or pasteurization in the step (2) and the step (4).
The filtrate in the step (5) can be concentrated by adopting vacuum rotary evaporation, the temperature is 50-80 ℃, the rotating speed is 50-100 r/min, and the vacuum degree is-0.1 MPa.
Comparative example 1
A method for producing gelatin for candy from cowhide, comprising the steps of:
(1) Dehairing the cowhide, cleaning, removing fat on the cowhide, cutting the cowhide into small blocks with the size not more than 4 multiplied by 4cm, soaking the small blocks in isopropanol solution for 12-24 hours, repeatedly washing the small blocks with deionized water, and drying to obtain the degreasing cowhide;
(2) Placing the degreasing cowhide in deionized water for pretreatment, continuously magnetically stirring for 12 hours, filtering with nylon gauze, repeatedly washing with deionized water, and performing post-sterilization treatment;
(3) Adding deionized water into the pretreated cowhide, adding corn starch, inoculating microorganism strain with the mass of 0.3% of the mixture, fermenting for 2h at 28-32deg.C;
(4) Enzymolysis: adding trypsin into the fermented cowhide obtained in the step (3) for enzymolysis for 5 hours at the enzymolysis temperature of 28-35 ℃, then adjusting the pH value to 2-3, reacting for 2 hours to deactivate enzymes, and sterilizing at the same time;
(5) And (3) regulating the pH value of the material obtained in the step (4) to about 7, carrying out sol at the constant temperature of 80 ℃ for 5 hours, centrifugally filtering, removing inorganic ions and organic matters from the filtrate through an ion exchanger and the like, concentrating the filtrate to 1/4, and then carrying out freeze drying to obtain the finished gelatin.
And (3) the mass ratio of the cowhide to the deionized water to the corn starch is 1:10:0.1.
The microbial strain in the step (3) is obtained by mixing saccharomycetes and lactobacillus according to the mass ratio of 1:1. The yeast and lactobacillus are commercially available common strains.
The amount of trypsin used in step (4) is 1% of the mass of the cowhide.
And (3) adopting high-temperature cooking sterilization or pasteurization in the step (2) and the step (4).
The filtrate in the step (5) can be concentrated by adopting vacuum rotary evaporation, the temperature is 50-80 ℃, the rotating speed is 50-100 r/min, and the vacuum degree is-0.1 MPa.
This comparative example was prepared in the same manner as in example 3 except that the pretreatment liquid was not treated, i.e., the pretreatment liquid was replaced with deionized water.
Comparative example 2
A method for producing gelatin for candy from cowhide, comprising the steps of:
(1) Dehairing the cowhide, cleaning, removing fat on the cowhide, cutting the cowhide into small blocks with the size not more than 4 multiplied by 4cm, soaking the small blocks in isopropanol solution for 12-24 hours, repeatedly washing the small blocks with deionized water, and drying to obtain the degreasing cowhide;
(2) Placing the degreasing cowhide in pretreatment liquid for pretreatment, continuously magnetically stirring for 12 hours, filtering with nylon gauze, repeatedly washing with deionized water, and performing post-sterilization treatment;
(3) Adding deionized water into the pretreated cowhide, adding corn starch, inoculating microorganism strain with the mass of 0.3% of the mixture, fermenting for 2h at 28-32deg.C;
(4) Enzymolysis: adding trypsin into the fermented cowhide obtained in the step (3) for enzymolysis for 5 hours at the enzymolysis temperature of 28-35 ℃, then adjusting the pH value to 2-3, reacting for 2 hours to deactivate enzymes, and sterilizing at the same time;
(5) And (3) regulating the pH value of the material obtained in the step (4) to about 7, carrying out sol at the constant temperature of 80 ℃ for 5 hours, centrifugally filtering, removing inorganic ions and organic matters from the filtrate through an ion exchanger and the like, concentrating the filtrate to 1/4, and then carrying out freeze drying to obtain the finished gelatin.
The pretreatment liquid in the step (2) comprises the following components: 20% of sodium chloride, 3% of citric acid and the balance of water, wherein the total amount of the sodium chloride and the citric acid is 100% by weight; the pretreatment liquid is used by immersing cowhide.
And (3) the mass ratio of the cowhide to the deionized water to the corn starch is 1:10:0.1.
The microbial strain in the step (3) is obtained by mixing saccharomycetes and lactobacillus according to the mass ratio of 1:1. The yeast and lactobacillus are commercially available common strains.
The amount of trypsin used in step (4) is 1% of the mass of the cowhide.
And (3) adopting high-temperature cooking sterilization or pasteurization in the step (2) and the step (4).
The filtrate in the step (5) can be concentrated by adopting vacuum rotary evaporation, the temperature is 50-80 ℃, the rotating speed is 50-100 r/min, and the vacuum degree is-0.1 MPa.
This comparative example was the same as example 3 except that no nanosilicon dioxide was added to the pretreatment solution.
Comparative example 3
A method for producing gelatin for candy from cowhide, comprising the steps of:
(1) Dehairing the cowhide, cleaning, removing fat on the cowhide, cutting the cowhide into small blocks with the size not more than 4 multiplied by 4cm, soaking the small blocks in isopropanol solution for 12-24 hours, repeatedly washing the small blocks with deionized water, and drying to obtain the degreasing cowhide;
(2) Placing the degreasing cowhide in pretreatment liquid for pretreatment, continuously magnetically stirring for 12 hours, filtering with nylon gauze, repeatedly washing with deionized water, and performing post-sterilization treatment;
(3) Adding deionized water into the pretreated cowhide, adding corn starch, inoculating microorganism strain with the mass of 0.3% of the mixture, fermenting for 2h at 28-32deg.C;
(4) Enzymolysis: adding trypsin into the fermented cowhide obtained in the step (3) for enzymolysis for 5 hours at the enzymolysis temperature of 28-35 ℃, then adjusting the pH value to 2-3, reacting for 2 hours to deactivate enzymes, and sterilizing at the same time;
(5) And (3) regulating the pH value of the material obtained in the step (4) to about 7, carrying out sol at the constant temperature of 80 ℃ for 5 hours, centrifugally filtering, removing inorganic ions and organic matters from the filtrate through an ion exchanger and the like, concentrating the filtrate to 1/4, and then carrying out freeze drying to obtain the finished gelatin.
The pretreatment liquid in the step (2) comprises the following components: 20% of sodium chloride, 3% of citric acid, 5% of nano silicon dioxide and the balance of water, wherein the total amount of the water is 100% according to the weight percentage; the pretreatment liquid is used by immersing cowhide.
And (3) the mass ratio of the cowhide to the deionized water to the corn starch is 1:10:0.1.
The microbial strain in the step (3) is saccharomycete.
The amount of trypsin used in step (4) is 1% of the mass of the cowhide.
And (3) adopting high-temperature cooking sterilization or pasteurization in the step (2) and the step (4).
The filtrate in the step (5) can be concentrated by adopting vacuum rotary evaporation, the temperature is 50-80 ℃, the rotating speed is 50-100 r/min, and the vacuum degree is-0.1 MPa.
The comparative example was conducted in the same manner as in example 3 except that only yeast was used as the microorganism strain.
Comparative example 4
A method for producing gelatin for candy from cowhide, comprising the steps of:
(1) Dehairing the cowhide, cleaning, removing fat on the cowhide, cutting the cowhide into small blocks with the size not more than 4 multiplied by 4cm, soaking the small blocks in isopropanol solution for 12-24 hours, repeatedly washing the small blocks with deionized water, and drying to obtain the degreasing cowhide;
(2) Placing the degreasing cowhide in pretreatment liquid for pretreatment, continuously magnetically stirring for 12 hours, filtering with nylon gauze, repeatedly washing with deionized water, and performing post-sterilization treatment;
(3) Adding deionized water into the pretreated cowhide, adding corn starch, inoculating microorganism strain with the mass of 0.3% of the mixture, fermenting for 2h at 28-32deg.C;
(4) Enzymolysis: adding trypsin into the fermented cowhide obtained in the step (3) for enzymolysis for 5 hours at the enzymolysis temperature of 28-35 ℃, then adjusting the pH value to 2-3, reacting for 2 hours to deactivate enzymes, and sterilizing at the same time;
(5) And (3) regulating the pH value of the material obtained in the step (4) to about 7, carrying out sol at the constant temperature of 80 ℃ for 5 hours, centrifugally filtering, removing inorganic ions and organic matters from the filtrate through an ion exchanger and the like, concentrating the filtrate to 1/4, and then carrying out freeze drying to obtain the finished gelatin.
The pretreatment liquid in the step (2) comprises the following components: 20% of sodium chloride, 3% of citric acid, 5% of nano silicon dioxide and the balance of water, wherein the total amount of the water is 100% according to the weight percentage; the pretreatment liquid is used by immersing cowhide.
And (3) the mass ratio of the cowhide to the deionized water to the corn starch is 1:10:0.1.
The microbial strain in the step (3) is obtained by mixing saccharomycetes and lactobacillus according to the mass ratio of 1:1. The yeast and lactobacillus are commercially available common strains.
The dosage of trypsin in the step (4) is 0.5-1% of the weight of the cowhide.
And (3) adopting high-temperature cooking sterilization or pasteurization in the step (2) and the step (4).
The filtrate in the step (5) can be concentrated by adopting vacuum rotary evaporation, the temperature is 50-80 ℃, the rotating speed is 50-100 r/min, and the vacuum degree is-0.1 MPa.
The comparative example was conducted in the same manner as in example 3 except that only lactic acid bacteria were used as the microorganism strain.
Performance testing
The gelatin extraction rate and gelatin quality were tested in the examples and comparative examples, respectively, with the following specific test methods:
(1) Gelatin extraction yield
(2) Gel strength determination
Gel strength of the gel was measured using a texture analyzer. A gelatin solution was prepared at a final concentration of 6.67% (w/v) and allowed to stand at 10℃for 16 hours to allow maturation to give a sample having a diameter of 4.0cm and a height of 5.0 cm. Three parallel experiments were set up using a probe with a diameter of 12.7mm, a test distance of 4.0mm, a test speed of 0.5mm/s, and gel strength expressed as maximum pressure (g) that gelatin can withstand.
(3) Viscosity measurement
The viscosity of gelatin is an important indicator for gelatin applications, and the gelatin viscosity was measured using a digital viscometer at 60 ℃ with a sample configured as a 6.67% solution.
The properties of gelatin are evaluated according to GB 6783-2013 national food safety Standard food additive gelatin, and indexes such as moisture, ash and the like of the gelatin are measured according to the standard.
TABLE 1 Performance test results
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| Extraction yield (%) | 87.8 | 89.2 | 90.1 | 75.6 | 80.9 | 65.2 | 63.7 |
| Viscosity (mPa. S) | 5.1 | 5.3 | 5.5 | 4.8 | 4.8 | 4.3 | 4.2 |
| Gel strength (g) | 485 | 489 | 495 | 395 | 410 | 372 | 364 |
| Moisture (%) | 6.1 | 5.8 | 5.5 | 12.6 | 10.1 | 13.5 | 13.8 |
| Ash (%) | 0.55 | 0.53 | 0.48 | 0.72 | 0.71 | 0.85 | 1.12 |
| Transmittance at 450 nm% | 48 | 49 | 49 | 40 | 43 | 35 | 32 |
| Transmittance at 620 nm% | 71 | 75 | 78 | 62 | 68 | 55 | 52 |
From the data in the table, the gelatin is prepared by the pretreatment and bacteria enzyme synergistic process, the extraction rate is more than 85%, and the gel strength is not less than 480g. While comparative examples 1-2, which changed the pretreatment process, did not result in sufficient swelling, which was not conducive to subsequent extraction; and the comparison examples 3-4 of strain types are changed, the synergistic fermentation effect among strains is reduced, the enzymolysis time is insufficient, and the extraction rate is naturally reduced.
Under the synergistic fermentation process of the strain, the enzymolysis time (3-5 h) is greatly shortened, and the enzymolysis time is at least over 20h in the traditional enzymolysis gelatin extraction process, so that the efficiency is greatly improved, and the cost is reduced.
The collagen main chain is degraded into smaller peptide bonds and dissolved in water due to excessive swelling of the cowhide after long-time enzymolysis, and the gel strength of the obtained gelatin is smaller due to the excessively short molecular chain. The long-term soaking of the cowhide easily causes denaturation of crude protein, the quality of gelatin is poor, the extraction rate and the gel strength are correspondingly reduced, and the enzyme activity is reduced. As can be seen from the graph of the change of the extraction rate and the gel strength along with the enzymolysis time in FIG. 1, the extraction rate and the gel strength both show rising trend along with the rising of the enzymolysis time, under the synergistic effect of bacterial enzymes, the extraction effect reaches the best after 5 hours, and the further prolongation of the enzymolysis time does not have obvious increase effect on the extraction rate or the gel strength as a whole, and on the other hand, the resource waste and the efficiency drop are caused. Therefore, under the process of the invention, the enzymolysis time of 3-5 hours is more proper.
It should be noted that the above-mentioned embodiments are merely some, but not all embodiments of the preferred mode of carrying out the invention. It is evident that all other embodiments obtained by a person skilled in the art without making any inventive effort, based on the above-described embodiments of the invention, shall fall within the scope of protection of the invention.
Claims (2)
1. A method for producing gelatin for candies from cowhide, comprising the steps of:
(1) Dehairing the cowhide, cleaning, removing fat on the cowhide, cutting the cowhide into small pieces, soaking the small pieces in isopropanol solution for 12-24 hours, repeatedly washing the small pieces with deionized water, and drying to obtain the degreasing cowhide;
(2) Placing the degreasing cowhide into pretreatment liquid for pretreatment, continuously magnetically stirring for 6-12h, filtering with nylon gauze,
repeatedly washing with deionized water, and performing post-sterilization treatment;
(3) Adding deionized water into the pretreated cowhide, adding corn starch, inoculating microorganism strain with mass of 0.1-0.3% of the mixture, fermenting for 1-2h at 28-32deg.C;
(4) Enzymolysis: adding trypsin into the cowhide fermented in the step (3) for enzymolysis for 3-5 hours at the enzymolysis temperature of 28-35 ℃, then adjusting the pH value to 2-3, reacting for 1-2 hours to deactivate enzymes, and sterilizing at the same time;
(5) Regulating the pH value of the material obtained in the step (4) to 7, carrying out sol at the constant temperature of 60-80 ℃ for 5 hours, centrifugally filtering, concentrating filtrate to 1/4, and freeze-drying to obtain the finished gelatin;
wherein, the pretreatment liquid in the step (2) comprises the following components: 10-20% of sodium chloride, 1-3% of citric acid, 1-5% of nano silicon dioxide and the balance of water, wherein the total amount is 100% by weight; the pretreatment liquid is used by immersing cowhide, and the mass ratio of the cowhide to deionized water to corn starch in the step (3) is 1:10:0.1; the microbial strain in the step (3) is obtained by mixing saccharomycetes and lactobacillus according to the mass ratio of 1:1; the dosage of trypsin in the step (4) is 0.5-1% of the weight of the cowhide.
2. The method of producing gelatin for confectioneries from cowhide according to claim 1, wherein the high temperature steam sterilization or pasteurization is used in the step (2) and the step (4).
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| US6080843A (en) * | 1998-11-03 | 2000-06-27 | Eastman Kodak Company | Gelatin and method of manufacture |
| US20020164681A1 (en) * | 2001-05-02 | 2002-11-07 | Olivier Lafargue | Gelatins with improved gliding power, processes for their preparation and their applications |
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| CN114573683A (en) * | 2022-03-29 | 2022-06-03 | 吴家麟 | Production method for preparing food additive gelatin by using cow hide enzyme method |
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| GB568182A (en) * | 1943-04-21 | 1945-03-22 | Andrew Vigodny | Improvements relating to the treatment of skin and leather materials |
| US4064008A (en) * | 1975-07-11 | 1977-12-20 | Novo Industri A/S | Gelatin extraction |
| US6080843A (en) * | 1998-11-03 | 2000-06-27 | Eastman Kodak Company | Gelatin and method of manufacture |
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