Edible health-care plant protein casing and preparation method thereof

A plant protein and sausage casing technology, which is applied in sausage casings, food science, slaughtering, etc., can solve problems such as difficult processing, quality impact, and quality impact, and achieve the effects of easier digestion, improved immunity, and enhanced physical fitness

Inactive Publication Date: 2016-06-22
孙立民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main disadvantages of natural casings are limited sources, not easy to process, and susceptible to animal diseases, resulting in compromised quality
Collagen casi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The edible health-care vegetable protein sausage casing of the present embodiment is made of the following raw materials in parts by weight: 200 parts of zein, 80 parts of wheat prolamin, 30 parts of zucina powder, 45 parts of arrowroot powder, and 15 parts of gastrodia elata powder 10 parts of matsutake powder, 12 parts of camellia powder, 15 parts of astragalus powder, 15 parts of poria cocos powder, 8 parts of Ganoderma lucidum broken spore powder, 30 parts of oleic acid, 20 parts of citric acid, 120 parts of ethanol, 50 parts of edible glycerin, purified 100 parts of water, 18 parts of food curing agent.

Embodiment 2

[0019] The edible health-care vegetable protein sausage casing of the present embodiment is made of the following raw materials in parts by weight: 450 parts of zein, 150 parts of wheat prolamin, 60 parts of fern powder, 80 parts of arrowroot powder, and 30 parts of gastrodia elata powder 20 parts of matsutake powder, 25 parts of camellia powder, 28 parts of astragalus powder, 28 parts of poria cocos powder, 12 parts of Ganoderma lucidum broken spore powder, 80 parts of oleic acid, 30 parts of citric acid, 300 parts of ethanol, 80 parts of edible glycerin, purified 200 parts of water, 25 parts of food curing agent.

Embodiment 3

[0021] The edible health-care vegetable protein sausage casing of this embodiment is made of the following raw materials in proportion by weight: 380 parts of zein, 100 parts of wheat prolamin, 45 parts of fern powder, 60 parts of arrowroot powder, and 25 parts of gastrodia elata powder 15 parts of matsutake powder, 18 parts of camellia powder, 22 parts of astragalus powder, 22 parts of poria cocos powder, 10 parts of Ganoderma lucidum broken spore powder, 55 parts of oleic acid, 25 parts of citric acid, 240 parts of ethanol, 68 parts of edible glycerin, purified 160 parts of water, 22 parts of food curing agent;

[0022] A preparation method for edible health-care vegetable protein casings, comprising the following steps:

[0023] (1) Mix zein, wheat prolamin, bracken powder, arrowroot powder, gastrodia elata powder, matsutake powder, camellia powder, astragalus powder, poria powder, and Ganoderma lucidum broken spore powder, and pass through a 200-mesh sieve to obtain a mixt...

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PUM

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Abstract

The invention relates to an edible health-care plant protein casing and a preparation method thereof, and belongs to the technical field of food processing. The edible health-care plant protein casing is prepared by the following raw materials in parts by weight: 200-450 parts of a corn alcohol soluble protein, 80-150 parts of a wheat alcohol soluble protein, 30-60 parts of a potentilla anserina powder, 45-80 parts of an arrowroot powder, 15-30 parts of a gastrodia elata powder, 10-20 parts of a matsutake powder, 12-25 parts of camellia pollen, 15-28 parts of an astragalus membranaceus powder, 15-28 parts of a poria cocos powder, and 8-12 parts of a ganoderma lucidum wall broken spore powder. The edible health-care plant protein casing is prepared by using the plant protein and does not contain animal proteins, so the casing quality is easier to guarantee; the other added nutritional ingredients make the casing not only become sausage accessories but also have a certain health care function, and the casing can improve immunity, enhances physique and is easier to digest.

Description

technical field [0001] The invention relates to an edible health-care vegetable protein casing and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Casing casings are mainly used as coats for stuffing sausages and enemas, and are mainly livestock products scraped from the large and small intestines of livestock. At present, there are mainly natural pig casings, sheep casings and cattle casings, as well as new collagen casings. The main disadvantages of natural casings are that they are limited in source, difficult to process and easily affected by animal diseases, which will affect the quality. Collagen casings are also mainly made of connective tissues such as animal skins and bones, and are also easily affected by the nutrition of animal diseases, which will affect the quality. [0003] Vegetable protein is extracted from plants, and its nutrition is similar to that of animal protein, but it is easier to dig...

Claims

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Application Information

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IPC IPC(8): A22C13/00
CPCA22C13/0016
Inventor 孙立民
Owner 孙立民
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