Edible soy protein casing film and preparation method thereof

A technology of soybean protein and soybean protein, which is applied in the direction of plant protein processing, etc., can solve the problems of insufficient utilization, etc., to ensure the effect of internal and external dehydration and internal and external stretching, improve tensile strength, kneading softness, and tensile strength big effect

Active Publication Date: 2010-06-02
山东冠华蛋白肠衣有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But a large part of it has not been researc

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1 prepares edible soybean protein casing film

[0032] The technological process is as follows: low-temperature soybean meal → alkali extraction → separation → filtration → pickling → grinding → blending → modification → extrusion → drying → modification and plasticization → shrinking → rolling → packaging.

[0033] Specific steps are as follows:

[0034] 1) Extraction and refinement of soybean protein: after extraction and separation of low-temperature soybean meal by NaOH solution with a pH value of 7.2, use a 180-mesh filter to further remove the soybean dregs that cannot be completely separated and removed; then use food with a pH value of 4.5 Grade hydrochloric acid solution washed, and then rinsed with 65% ethanol solution to obtain high-purity glycinin; at the same time, the glycinin was properly modified for water insolubility. Then through the homogenization and refinement of the secondary colloid mill, the protein particles are refined to 2-20 micron...

Embodiment 2

[0041] 1) Extraction and refinement of soybean protein: after extraction and separation of low-temperature soybean meal by NaOH solution with a pH value of 7.4, use a 180-mesh filter to further remove the soybean dregs that cannot be completely separated and removed; then use food with a pH value of 4.6 Grade hydrochloric acid solution was washed, and then washed with 70% ethanol solution to obtain high-purity glycinin; at the same time, the glycinin was properly modified for water insolubility. Then through the homogenization and refinement of the secondary colloid mill, the protein particles are refined to 2-20 microns, and the protein emulsion is obtained;

[0042] 2) Deployment and modification: adjust the pH value of the above soybean protein emulsion to 12, add 0.5% glutaraldehyde at 60°C, then grind with a colloid mill, degas in a vacuum, and carry out cross-linking modification of soybean protein isolate ; After the soybean protein isolate is fully cross-linked and mod...

Embodiment 3

[0048] 1) Extraction and refinement of soybean protein: after extraction and separation of low-temperature soybean meal by NaOH solution with a pH value of 7.3, use a 160-mesh filter to further remove the soybean dregs that cannot be completely separated and removed; then use food with a pH value of 4.5 Grade hydrochloric acid solution washed, and then rinsed with 75% ethanol solution to obtain high-purity glycinin; at the same time, the glycinin was properly modified to be water-insoluble. Then through the homogenization and refinement of the secondary colloid mill, the protein particles are refined to 2-20 microns, and the protein emulsion is obtained;

[0049] 2) Deployment and modification: adjust the pH value of the above soybean protein emulsion to 11.6, add 0.3% glutaraldehyde at 55°C, grind with a colloid mill, degas in a vacuum, and carry out cross-linking modification of soybean protein isolate ; After the soybean protein isolate is fully cross-linked and modified, a...

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Abstract

The invention discloses an edible soy protein casing film, which is prepared from the following raw materials in percentage by weight: 10 to 20 percent of water, 40 to 45 percent of soy protein, 25 to 30 percent of collagen, 4 to 8 percent of glycerol, 5 to 10 percent of polyvinyl alcohol, 3 to 6 percent of edible fiber, and 0.3 to 0.8 percent of glutaraldehyde. The process for preparing the casing film comprises the following steps: 1) extracting and refining the soy protein; 2) blending and modifying the soy protein; 3) extruding and shaping the soy protein; and 4) curing, drying and plastifying the soy protein. The soy protein casing has high nutritive value, high tensile strength, high elongation, steam resistance, good product quality, and meets the requirements of stuffing sausages in various flavors.

Description

technical field [0001] The invention relates to an edible soybean protein casing film and a preparation method thereof. Background technique [0002] Soybean is a traditional crop in my country for a long time. People have recorded the nutritional value and functional value of soybean a long time ago. Related products derived from soybeans, such as soybean juice and tofu, have already entered people's daily life. Modern scientific research shows that soybeans contain a variety of ingredients that are beneficial to the human body. But a large part of them has not been researched and developed, let alone fully utilized. With the rapid development of modern science and technology, the research and development of soybean protein products in my country has also developed rapidly. Soy protein isolates, soybean protein concentrates, and soybean textured proteins have been widely used in various meat products and dairy products. However, Soybean protein and animal collagen are pro...

Claims

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Application Information

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IPC IPC(8): A23J3/16B29C47/20B29C47/92C08L89/00B29C48/32B29C48/92
Inventor 刘卫东臧玉清
Owner 山东冠华蛋白肠衣有限公司
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