High viscosity protein casing and method of making same

Abstract

The present application relates to the field of protein casing, in particular to a high viscosity protein casing and a preparation method thereof, comprising the following raw materials by weight percentage: protein glue paste 40-45%, wheat gluten protein 10-30%, auxiliary materials 15-25%, tea polyphenol 4-5%, glycerol 2-5%, glutaraldehyde 0.01-0.05%, the preparation steps are as follows: (1) mixing the protein glue paste, wheat gluten protein, auxiliary materials, tea polyphenol and glycerol uniformly, and putting them into an extruder to obtain wet tubular casing; (2) drying the wet tubular casing, spraying glutaraldehyde solution on the surface of the casing, and then performing curing and shaping after drying again, thereby obtaining the high viscosity protein casing. The present application adds beeswax in the protein casing to improve the water resistance of the film, but the mechanical properties of the film are weak. Through the combined use of beeswax and diacetyl tartaric acid monoglyceride, the film structure is further fine, the water resistance of the protein casing is improved while ensuring the good mechanical properties of the protein casing, the stability of the protein casing in the wet state is ensured, and the quality of the protein casing is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of protein casings, and in particular to a high-viscosity protein casing and a preparation method thereof. Background Art

[0002] Sausage casings are a type of packaging material used to prepare meat products such as sausages and ham. Collagen casings are made from collagen fibers from animal skin, bones, and other tissues. These fibers are chemically and mechanically processed with auxiliary materials to form a collagen mass. This mass is then extruded, dried, and shaped to create an edible artificial casing.

[0003] Current protein casings have a low viscosity, as does the viscosity between their membrane layers. This results in a porous structure and poor water barrier properties, allowing moisture to easily precipitate from meat products, severely impacting the sausage's texture. Furthermore, the porous structure of protein casings results in poor mechanical properties, hindering their use as packaging materials. To address this issue, we propose a high-viscosity protein casing and its preparation method. Summary of the Invention

[0004] (1) In response to the shortcomings of the existing technology, the present invention provides a high-viscosity protein casing and a preparation method thereof, which overcomes the problem of poor water barrier performance of the existing technology, ensures the stability of the protein casing in a wet state, and improves the quality of the protein casing.

[0005] (2) To achieve the above objectives, the present invention is implemented through the following technical solutions: a high-viscosity protein casing, comprising the following raw materials in weight percentage: protein slurry 40-45%, wheat gluten protein 10-30%, auxiliary materials 15-25%, tea polyphenols 4-5%, glycerol 2-5%, and glutaraldehyde 0.01-0.05%.

[0006] Preferably, the auxiliary materials include beeswax and diacetyl tartaric acid monoglyceride, and the mass ratio of beeswax to diacetyl tartaric acid monoglyceride is 1:(1-5).

[0007] Preferably, the mass ratio of the beeswax to diacetyl tartaric acid monoglyceride is 1:2.

[0008] Preferably, the preparation method of the protein slurry is as follows: S1: cleaning and dividing the animal hide and then soaking it in lime slurry, and repeatedly rinsing it with clean water after soaking to obtain prefabricated leather material; S2: soaking the prefabricated leather material in a hydrochloric acid solution, and repeatedly rinsing it with clean water after soaking, mincing the rinsed leather material, pouring the minced leather material into an emulsifier and shearing it into a slurry to obtain protein slurry.

[0009] Preferably, in step S1, the concentration of the lime slurry is 25-35 g / L; and the soaking time is 6-8 days.

[0010] Preferably, in step S1, the animal skin is any one of fish skin, cow skin, and pig skin.

[0011] Preferably, in step S2, the concentration of the hydrochloric acid is 0.1-0.2 mol / L; and the soaking time is 4.5-5.5 h.

[0012] The present invention also provides a method for preparing a high-viscosity protein casing, which comprises the following steps:

[0013] (1) The protein paste, wheat gluten protein, auxiliary materials, tea polyphenols and glycerin are mixed evenly, and then put into an extruder to extrude to obtain a wet tubular casing;

[0014] (2) After the wet tubular casing is dried and solidified, glutaraldehyde solution is sprayed on its surface, and then dried again and cured to obtain a high-viscosity protein casing.

[0015] Preferably, in step (2), the mass fraction of the glutaraldehyde solution is 0.2-0.4%.

[0016] (3) The present invention provides a high-viscosity protein sausage casing and a preparation method thereof, which has the following beneficial effects:

[0017] 1. Adding beeswax to protein casings can improve the water barrier properties of the membrane, but the mechanical properties of the membrane are relatively weak. The combined use of beeswax and diacetyl tartaric acid monoglyceride further refines the membrane structure, ensuring that the protein casing has good mechanical properties while also improving its water barrier properties, ensuring the stability of the protein casing in a wet state, and thus improving the quality of the protein casing.

[0018] 2. By adding wheat gluten protein to replace part of the animal collagen, it was found that the protein casings produced were almost the same as the animal collagen casings, and the overall performance was still at a relatively good level. Moreover, the production cost was reduced.

[0019] 3. The tensile strength of the protein casing prepared by the method of the present invention can reach 45.78 MPa, and the elongation at break can reach 48.12%, which far exceeds the existing protein casings and has practical application value. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 The figure is a relationship diagram between the mass ratio of beeswax and diacetyl tartaric acid monoglyceride and water absorption. DETAILED DESCRIPTION

[0021] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0022] Example 1

[0023] A high-viscosity protein sausage casing comprises the following raw materials in percentage by weight: 40.97% protein glue, 27.32% wheat gluten protein, 22.46% auxiliary materials, 4.50% tea polyphenols, 4.71% glycerol, and 0.04% glutaraldehyde.

[0024] The auxiliary materials include beeswax and diacetyl tartaric acid monoglyceride, and the mass ratio of the beeswax to the diacetyl tartaric acid monoglyceride is 1:1.

[0025] The preparation method of protein mortar is as follows: S1: clean and split the cowhide and soak it in 30g / L lime slurry for 6 days. After soaking, rinse it repeatedly with clean water to obtain prefabricated leather; S2: soak the prefabricated leather in 0.1mol / L hydrochloric acid solution for 4.5 hours. After soaking, rinse it repeatedly with clean water, mince the rinsed leather, pour the minced leather into an emulsifier and shear it into a slurry to obtain protein mortar.

[0026] The preparation method of the high-viscosity protein casing is as follows: (1) the protein slurry, wheat gluten protein, auxiliary materials, tea polyphenols and glycerol are mixed evenly, and then put into an extruder to extrude to obtain a wet tubular casing; (2) after the wet tubular casing is dried and solidified, a 0.2% by mass glutaraldehyde solution is sprayed on its surface, and then dried again and cured to obtain a high-viscosity protein casing.

[0027] Example 2

[0028] A high-viscosity protein sausage casing comprises the following raw materials in percentage by weight: 44.34% protein glue, 28.76% wheat gluten protein, 18.85% auxiliary materials, 4.38% tea polyphenols, 3.65% glycerol, and 0.02% glutaraldehyde.

[0029] The auxiliary materials include beeswax and diacetyl tartaric acid monoglyceride, and the mass ratio of the beeswax to the diacetyl tartaric acid monoglyceride is 1:2.

[0030] The preparation method of protein mortar is as follows: S1: clean and split the cowhide and soak it in 25g / L lime slurry for 8 days. After soaking, rinse it repeatedly with clean water to obtain prefabricated leather; S2: soak the prefabricated leather in 0.2mol / L hydrochloric acid solution for 4.5 hours. After soaking, rinse it repeatedly with clean water, mince the rinsed leather, pour the minced leather into an emulsifier and shear it into a slurry to obtain protein mortar.

[0031] The preparation method of the high-viscosity protein casing is as follows: (1) the protein slurry, wheat gluten protein, auxiliary materials, tea polyphenols and glycerol are mixed evenly, and then put into an extruder to extrude to obtain a wet tubular casing; (2) after the wet tubular casing is dried and solidified, a 0.3% glutaraldehyde solution is sprayed on its surface, and then dried again and cured to obtain a high-viscosity protein casing.

[0032] Example 3

[0033] A high-viscosity protein sausage casing comprises the following raw materials in percentage by weight: 43.41% protein glue, 25.85% wheat gluten protein, 24.27% auxiliary materials, 4.15% tea polyphenols, 2.27% glycerol, and 0.05% glutaraldehyde.

[0034] The auxiliary materials include beeswax and diacetyl tartaric acid monoglyceride, and the mass ratio of the beeswax to the diacetyl tartaric acid monoglyceride is 1:5.

[0035] The preparation method of protein mortar is as follows: S1: clean and split the cowhide and soak it in 35g / L lime slurry for 7 days. After soaking, rinse it repeatedly with clean water to obtain prefabricated leather; S2: soak the prefabricated leather in 0.1mol / L hydrochloric acid solution for 5.5 hours. After soaking, rinse it repeatedly with clean water, mince the washed leather, pour the minced leather into an emulsifier and shear it into a slurry to obtain protein mortar.

[0036] The preparation method of the high-viscosity protein casing is as follows: (1) the protein slurry, wheat gluten protein, auxiliary materials, tea polyphenols and glycerol are mixed evenly, and then put into an extruder to extrude to obtain a wet tubular casing; (2) after the wet tubular casing is dried and solidified, a 0.4% glutaraldehyde solution is sprayed on its surface, and then dried again and cured to obtain a high-viscosity protein casing.

[0037] Comparative Example 1

[0038] A high-viscosity protein sausage casing comprises the following raw materials in percentage by weight: 40.97% protein glue, 27.32% wheat gluten protein, 22.46% beeswax, 4.50% tea polyphenols, 4.71% glycerol, and 0.04% glutaraldehyde.

[0039] The preparation method of protein mortar is as follows: S1: clean and split the cowhide and soak it in 30g / L lime slurry for 6 days. After soaking, rinse it repeatedly with clean water to obtain prefabricated leather; S2: soak the prefabricated leather in 0.1mol / L hydrochloric acid solution for 4.5 hours. After soaking, rinse it repeatedly with clean water, mince the rinsed leather, pour the minced leather into an emulsifier and shear it into a slurry to obtain protein mortar.

[0040] The preparation method of the high-viscosity protein casing is as follows: (1) the protein slurry, wheat gluten protein, beeswax, tea polyphenols and glycerol are mixed evenly, and then put into an extruder to extrude to obtain a wet tubular casing; (2) after the wet tubular casing is dried and solidified, a 0.2% glutaraldehyde solution is sprayed on its surface, and then dried again and cured to obtain a high-viscosity protein casing.

[0041] Comparative Example 2

[0042] A high-viscosity protein sausage casing comprises the following raw materials in weight percentage: 40.97% protein glue, 27.32% wheat gluten protein, 22.46% diacetyl tartaric acid monoglyceride, 4.50% tea polyphenols, 4.71% glycerol, and 0.04% glutaraldehyde.

[0043] The preparation method of protein mortar is as follows: S1: clean and split the cowhide and soak it in 30g / L lime slurry for 6 days. After soaking, rinse it repeatedly with clean water to obtain prefabricated leather; S2: soak the prefabricated leather in 0.1mol / L hydrochloric acid solution for 4.5 hours. After soaking, rinse it repeatedly with clean water, mince the rinsed leather, pour the minced leather into an emulsifier and shear it into a slurry to obtain protein mortar.

[0044] The preparation method of the high-viscosity protein casing is as follows: (1) the protein slurry, wheat gluten protein, diacetyl tartaric acid monoglyceride, tea polyphenols and glycerol are mixed evenly, and then put into an extruder to extrude to obtain a wet tubular casing; (2) after the wet tubular casing is dried and solidified, a 0.2% by mass glutaraldehyde solution is sprayed on its surface, and then dried again and cured to obtain a high-viscosity protein casing.

[0045] Comparative Example 3

[0046] A high-viscosity protein sausage casing comprises the following raw materials in percentage by weight: 68.29% protein glue, 22.46% auxiliary materials, 4.50% tea polyphenols, 4.71% glycerol, and 0.04% glutaraldehyde.

[0047] The auxiliary materials include beeswax and diacetyl tartaric acid monoglyceride, and the mass ratio of the beeswax to the diacetyl tartaric acid monoglyceride is 1:1.

[0048] The preparation method of protein mortar is as follows: S1: clean and split the cowhide and soak it in 30g / L lime slurry for 6 days. After soaking, rinse it repeatedly with clean water to obtain prefabricated leather; S2: soak the prefabricated leather in 0.1mol / L hydrochloric acid solution for 4.5 hours. After soaking, rinse it repeatedly with clean water, mince the rinsed leather, pour the minced leather into an emulsifier and shear it into a slurry to obtain protein mortar.

[0049] The preparation method of the high-viscosity protein casing is as follows: (1) the protein slurry, auxiliary materials, tea polyphenols and glycerol are mixed evenly, and then put into an extruder to extrude to obtain a wet tubular casing; (2) after the wet tubular casing is dried and solidified, a 0.2% glutaraldehyde solution is sprayed on its surface, and then dried again and cured to obtain a high-viscosity protein casing.

[0050] Performance testing

[0051] 1. Mechanical Properties: Mechanical properties were tested according to GB / T1040.3-2006. The membrane material to be tested was fabricated into a dumbbell shape with a thickness of 0.075 mm, a gauge length of 25 mm, an initial clamping distance of 70 mm, and an effective width of 6 mm. Samples were stored at a relative humidity of 52% (using a saturated magnesium nitrate solution to maintain humidity) for 48 hours before testing. During testing, the membrane sample was clamped at both ends and stretched at a constant speed of 30 mm / min until it broke. The tensile strength and elongation at break were recorded by a computer. The results are shown in the table below.

[0052] Table 1 Strength

[0053]

[0054] As can be seen from the table above, the tensile strength of the prepared protein casing can reach up to 45.78 MPa, and the elongation at break can reach up to 48.12%, indicating that the overall mechanical properties of the protein casing are relatively good.

[0055] The mechanical properties of the protein casing in Comparative Example 1 are weaker than those in Example 1, indicating that the protein casing with only beeswax added as an auxiliary material is relatively brittle;

[0056] The mechanical properties of the protein casing in Comparative Example 3 are almost the same as those in Example 1, indicating that replacing part of the protein slurry with wheat gluten protein has little effect on the mechanical properties of the protein casing, but reduces the cost and has practical application value.

[0057] 2. Water absorption rate determination: Weigh the protein casing, record it as W0, then immerse it in deionized water for 24 hours, then take out the protein casing and dry the surface with filter paper and weigh it again, record it as W1. Calculate the water absorption rate according to the following formula:

[0058]

[0059] The specific results are shown in the following table.

[0060]

[0061] It can be seen from the above table that the overall water absorption rate of the protein casing in the embodiment is low, indicating that the combined effect of beeswax and diacetyl tartaric acid monoglyceride has a hydrophobic effect and can make the membrane structure of the protein casing dense, reduce the water absorption rate, and thus improve the stability of the protein casing.

[0062] The embodiments disclosed in the present invention are preferred embodiments, but are not limited to them. Ordinary technicians in this field can easily understand the spirit of the present invention based on the above embodiments and make different extensions and changes. As long as they do not deviate from the spirit of the present invention, they are all within the scope of protection of the present invention.

Claims

1. A high viscosity protein sausage casing, characterized in that: The method comprises the following raw materials in percentage by weight: 40-45% of protein glue, 25.85-30% of wheat gluten protein, 15-25% of auxiliary materials, 4-5% of tea polyphenols, 2-5% of glycerol, and 0.01-0.05% of glutaraldehyde; The auxiliary materials include beeswax and diacetyl tartaric acid monoglyceride, and the mass ratio of beeswax to diacetyl tartaric acid monoglyceride is 1:2; The preparation method of high viscosity protein casing is as follows: (1) The protein paste, wheat gluten protein, auxiliary materials, tea polyphenols and glycerin are mixed evenly, and then put into an extruder to extrude to obtain a wet tubular casing; (2) After the wet tubular casing is dried and solidified, glutaraldehyde solution is sprayed on its surface, and then dried again and cured to obtain a high-viscosity protein casing.

2. The high-viscosity protein sausage casing according to claim 1, characterized in that: The preparation method of the protein slurry is as follows: S1: cleaning and cutting the animal hide, then soaking it in lime slurry, and then repeatedly rinsing it with clean water to obtain prefabricated hides; S2: Soak the prefabricated leather in a hydrochloric acid solution, rinse it repeatedly with clean water after soaking, mince the washed leather, pour the minced leather into an emulsifier and shear it into a slurry to obtain protein slurry.

3. The high-viscosity protein sausage casing according to claim 2, characterized in that: In step S1, the concentration of the lime slurry is 25-35 g / L; and the soaking time is 6-8 days.

4. The high-viscosity protein sausage casing according to claim 2, characterized in that: In step S1, the animal skin is any one of fish skin, cow skin and pig skin.

5. The high-viscosity protein casing according to claim 2, characterized in that: In step S2, the concentration of the hydrochloric acid is 0.1-0.2 mol / L; and the soaking time is 4.5-5.5 h.

6. The high-viscosity protein sausage casing according to claim 1, characterized in that: In step (2), the mass fraction of the glutaraldehyde solution is 0.2-0.4%.

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