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Method for preparing collagen casing by wet method through food synthesis bioengineering technology

A collagen and bioengineering technology, applied in sausage casings, food science, sausage casing extrusion, etc., can solve the problems of thick casing film, thick and long collagen fibers, hard taste, etc., and achieve good dispersion uniformity and large specific surface area , the effect of high transparency

Active Publication Date: 2020-12-08
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The thickness of collagen sausage casing products is usually only 0.04-0.06mm. If it is significantly lower than the above thickness, it is usually prone to damage during the process of filling the contents and during storage and transportation, which greatly affects the yield and shelf life of food.
And because the prepared collagen fibers are thicker and longer, and the casing film is thicker, its mouthfeel is harder and less easy to bite than natural casings, which cannot achieve the pleasant experience that natural casings bring to consumers

Method used

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  • Method for preparing collagen casing by wet method through food synthesis bioengineering technology
  • Method for preparing collagen casing by wet method through food synthesis bioengineering technology
  • Method for preparing collagen casing by wet method through food synthesis bioengineering technology

Examples

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Comparison scheme
Effect test

Embodiment 1

[0067] The method for preparing the collagen sausage casing by the wet method of the present embodiment may further comprise the steps:

[0068] (1) Raw leather enzyme pretreatment: screen 100kg of untanned second-layer cowhide, cut it into 4-6 cubic centimeters of skin after cleaning, and then put the skin into phosphoric acid with 2 times the weight of the skin and pH=7.0 In the disodium hydrogen-sodium dihydrogen phosphate solution, add neutral protease with a tare weight of 0.5% while stirring, and let it stand for 3 hours every 40 minutes at a temperature of 20 ° C, repeat 4 times, and then filter for 30 minutes to remove the waste liquid. Remove the remaining hair follicles and non-fibrin, then wash and chop into chunks with a diameter of 5-6mm;

[0069] (2) Dual-solvent system pretreatment of skins: Put the skins obtained in step (1) into an ionic liquid / acid dual-solvent solution of 8 times the tare weight, stir for 10 hours at a temperature of 5°C, filter the skins an...

Embodiment 2

[0078] The method for preparing the collagen sausage casing by the wet method of the present embodiment may further comprise the steps:

[0079] (1) Enzyme pretreatment of raw material leather: 100 kg of untanned second-layer pigskin is screened, cleaned and cut into 4-6 cubic centimeters of skin. Put the skin piece into the disodium hydrogen phosphate-sodium dihydrogen phosphate buffer solution of 1.5 times the tare weight and pH=7.8. Add 0.3% trypsin while stirring, and let it stand for 2 hours every 60 minutes at a temperature of 22°C. After repeating 4 times, stir for another 60 minutes and filter to remove the waste liquid to remove the remaining hair follicles and non-fibrin, then wash and chop Processed into lumpy leather pieces with a diameter of 5-6mm;

[0080] (2) Dual-solvent system pretreatment of leather pieces: Put the leather pieces obtained in step (1) into an ionic liquid / acid dual-solvent solution of 10 times the tare weight, stir at a temperature of 5°C for...

Embodiment 3

[0089] The method for preparing the collagen sausage casing by the wet method of the present embodiment may further comprise the steps:

[0090] (1) Raw leather enzyme pretreatment: 100 kg of untanned second-layer sheepskin is screened, cleaned and cut into 4-6 cubic centimeters of skin. Put the skin piece into the disodium hydrogen phosphate-citric acid buffer solution with 2 times the tare weight and pH=6.8. Add 0.2% papain and 0.05% neutral protease 1398 while stirring, and let it stand for 2 hours every 45 minutes at a temperature of 20°C. After repeating 4 times, filter and remove the waste liquid after stirring for 60 minutes to remove the remaining hair follicles and non-fiber egg whites, then cleaned and chopped into chunks with a diameter of 5-6 mm;

[0091] (2) Dual-solvent system pretreatment of leather pieces: Put the leather pieces obtained in step (1) into an ionic liquid / acid dual-solvent solution with 6 times the tare weight, stir at a temperature of 5°C for 8...

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Abstract

The invention provides a method for preparing a collagen casing by a wet method through a food synthesis bioengineering technology. The method for preparing the collagen casing by the wet method through the food synthesis bioengineering technology comprises the steps that secondary pretreatment is carried out on skin blocks subjected to enzyme A pretreatment by using an ionic liquid / acid double-solvent solution system, homogenizing is carried out by using a high-shear homogenizer, treating is carried out by using a polyhydroxy alcohol food plasticizer, then extrusion molding is carried out, the blocks are immersed in a water bath for shaping, crosslinking and fixing, and finally, a collagen casing product with the thickness of only 0.02mm-0.04mm is obtained through drying The collagen casing prepared by the method is light, thin and uniform in thickness, has good flexibility, has an edible taste similar to that of a natural casing and good mechanical properties, and can be widely applied to various packages of foods as an edible film.

Description

technical field [0001] The invention belongs to the technical field of food synthesis bioengineering, and relates to a method for preparing collagen sausage casings, in particular to a method for preparing collagen casings by a wet method using animal split and / or triple hides as raw materials. Background technique [0002] The two types of edible casings most commonly used today include natural casings and collagen casings. Natural sausage casing is a transparent and tough film derived from animals, which has good taste and good mechanical strength. However, its source is limited, its thickness and strength are different, and it is cumbersome to operate when used in food processing, and it cannot be produced in a large-scale and continuous manner, and the processed sausages have different sizes and specifications. Collagen casing is an edible tubular food packaging film made of collagen fibers in animal skins, which are dried and shaped after physical and chemical treatmen...

Claims

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Application Information

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IPC IPC(8): A22C13/00
CPCA22C13/0016A22C2013/002
Inventor 李国英张晓霞
Owner SICHUAN UNIV
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