A cooking-resistant polysaccharide-based artificial casing composition and its preparation method

Abstract

The present invention discloses a cooking-resistant polysaccharide-based artificial sausage casing composition and a preparation method thereof. By compounding chitosan and hydroxypropyl starch and screening the formula of a cross-linking agent, a plasticizer and an emulsifier, a new polysaccharide artificial sausage casing capable of replacing collagen sausage casing is prepared. The novel polysaccharide artificial sausage casing has the advantages of cooking resistance, antibacterial properties, good mechanical properties and barrier properties.

Description

Technical Field

[0001] The invention belongs to the technical field of food packaging materials, and particularly relates to a cooking-resistant polysaccharide-based artificial sausage casing composition and a preparation method thereof. Background Art

[0002] Edible casings for sausages currently available on the market are primarily natural casings (composed of the submucosa of the small intestine of pigs, cattle, sheep, and other animals) and collagen casings. Collagen casings have developed rapidly, but in-depth research has gradually revealed that collagen casings still have certain drawbacks. First, collagen can undergo cross-linking reactions with reducing sugar compounds, affecting the stability of the casings. Other drawbacks include poor water retention, fragility, and high production costs. Furthermore, the components of this type of packaging material have certain limitations, limiting their use in halal food applications. In recent years, many countries and regions have banned the use of collagen casings, prompting researchers and manufacturers to urgently seek new alternatives to collagen casings. Summary of the Invention

[0003] The present invention aims to overcome the defects of the prior art and provide a cooking-resistant polysaccharide-based artificial sausage casing composition.

[0004] Another object of the present invention is to provide a method for preparing the above-mentioned cooking-resistant polysaccharide-based artificial sausage casing composition.

[0005] The technical solutions of the present invention are as follows:

[0006] A cooking-resistant polysaccharide-based artificial sausage casing composition, the raw materials of which are composed of the following components in percentage by mass and water:

[0007]

[0008] The compound film-forming agent is prepared by compounding food-grade chitosan and hydroxypropyl starch in a mass ratio of 7:3, and the cross-linking agent and the compound film-forming agent are compounded in a mass ratio of 1:3-6.

[0009] In a preferred embodiment of the present invention, the cross-linking agent and the compounded film-forming agent are compounded in a mass ratio of 1:3-6.

[0010] More preferably, the cross-linking agent and the compounded film-forming agent are compounded in a mass ratio of 1:4-5.

[0011] In a preferred embodiment of the present invention, the cross-linking agent is selected from cinnamaldehyde, vanillin and malondialdehyde.

[0012] More preferably, the cross-linking agent is cinnamaldehyde or vanillin.

[0013] In a preferred embodiment of the present invention, the plasticizer is selected from glycerol, polyethylene glycol 400 and polyethylene glycol 4000.

[0014] More preferably, the plasticizer is glycerol or polyethylene glycol 400.

[0015] In a preferred embodiment of the present invention, the emulsifier is selected from Tween 60, Tween 80 and Span 80.

[0016] More preferably, the emulsifier is Tween 80 or Span 80.

[0017] In a preferred embodiment of the present invention, the raw materials are composed of the following components by mass percentage and water:

[0018]

[0019] The preparation method of the above-mentioned cooking-resistant polysaccharide-based artificial sausage casing composition comprises the following steps:

[0020] (1) stirring food-grade chitosan in acetic acid solution at room temperature until completely dissolved to obtain chitosan glue; stirring and dissolving hydroxypropyl starch in deionized water at 80°C-95°C to obtain hydroxypropyl starch glue; and thoroughly mixing the chitosan glue and hydroxypropyl starch glue;

[0021] (2) adding a plasticizer, a crosslinking agent, and an emulsifier to the material obtained in step (1), and continuing to stir at a constant temperature of 50° C. to 60° C. for 0.5 to 2 hours;

[0022] (3) vacuum degassing and defoaming the material obtained in step (2) at a vacuum degree of 0.1 MPa until no bubbles are left;

[0023] (4) uniformly casting the material obtained in step (4) on an acrylic plate and forming a thin film after drying;

[0024] (5) The film obtained in step (4) is peeled off from the acrylic plate at room temperature and stored at 22-24° C. and 48-52% RH for 45-50 hours to obtain the cooking-resistant polysaccharide-based artificial sausage casing composition.

[0025] In a preferred embodiment of the present invention, in step (1), the chitosan glue and the hydroxypropyl starch glue are fully mixed at 50-60°C.

[0026] More preferably, in step (4), the drying is performed to a moisture content of 15-30%.

[0027] The beneficial effects of the present invention are as follows: by compounding chitosan and hydroxypropyl starch, and screening the formula of a cross-linking agent, a plasticizer and an emulsifier, the present invention prepares a new polysaccharide artificial sausage casing that can replace collagen sausage casing, and has the advantages of being resistant to cooking, antibacterial, mechanical and barrier properties. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 This figure shows the effect of the compounding ratio of chitosan and hydroxypropyl starch on the cooking performance of the cooking-resistant polysaccharide-based artificial casing composition in an embodiment of the present invention.

[0029] Figure 2 This figure shows the effect of the compounding ratio of chitosan and hydroxypropyl starch on the mechanical properties of the cooking-resistant polysaccharide-based artificial casing composition in an embodiment of the present invention.

[0030] Figure 3 This figure shows the effect of the compounding ratio of chitosan and hydroxypropyl starch on the barrier properties of the cooking-resistant polysaccharide-based artificial sausage casing composition in an embodiment of the present invention. DETAILED DESCRIPTION

[0031] The technical solution of the present invention is further illustrated and described below through specific implementation methods in conjunction with the accompanying drawings.

[0032] Chitosan is the main film-forming agent for producing edible packaging film of the present invention. Chitosan is a polysaccharide polymer obtained by deacetylation of chitin in an alkaline medium. Compared with other polysaccharide materials, it has excellent antibacterial and water-barrier properties. Hydroxypropyl starch is an etherified starch obtained by replacing the hydroxyl groups in ordinary starch. It has good stability and water retention. The edible film prepared by compounding with chitosan is not easy to break and is not easy to dissolve in water when cooked under high temperature conditions. It has good cooking performance, mechanical properties and barrier properties.

[0033] Cross-linking agents mainly use chemical methods to induce intermolecular and intramolecular chemical bonds to modify polymer networks, which can cross-link different linear biomacromolecules to form a more stable three-dimensional network structure. Using edible aldehydes such as cinnamaldehyde, vanillin, etc. as cross-linking agents to cross-link with chitosan can greatly improve the mechanical properties of edible films. At the same time, aldehydes generally have antibacterial and antioxidant activities; plasticizers are a class of low molecular weight and non-volatile compounds. Such substances can reduce the hardness, tension and electrostatic charge of polysaccharide polymers and increase the flexibility of polysaccharide polymer chains. Since the edible film formed by hydroxypropyl starch is relatively brittle, adding an appropriate amount of plasticizer can give the thermoplastic starch film flexibility and inhibit its regeneration during the aging process of starch-based materials; at the same time, by adding emulsifiers, the polysaccharide molecules and other components in the composite system can be made completely more compatible. To this end, the present invention provides an experimental method for preparing a cooking-resistant polysaccharide-based artificial casing composition using chitosan and hydroxypropyl starch as main film-forming agents, adding plasticizers, cross-linking agents and emulsifiers as auxiliary agents, and producing an edible casing with uniform thickness, consistent strength, good flexibility, and meeting the requirements for sausage packaging.

[0034] Example 1

[0035] Calculated according to the percentage content of dry basis mass, the components of the obtained retort-resistant polysaccharide-based artificial sausage casing composition are as follows: 39.34% food-grade chitosan content, 16.86% hydroxypropyl starch content, 1% acetic acid content, 30% glycerol content, 12% cinnamaldehyde content, and 0.8% Tween 80 content, which complies with the GB2760-2011 food additives use standard (food-grade chitosan: hydroxypropyl starch composite ratio of 7:3).

[0036] The steps for preparing a cooking-resistant polysaccharide-based artificial sausage casing composition of this embodiment are as follows:

[0037] (1) Preparation of glue: Stir food-grade chitosan in 1% acetic acid solution at room temperature until completely dissolved, stir and dissolve hydroxypropyl starch in deionized water at 80°C-95°C; and thoroughly mix the above two glues at 50°C-60°C.

[0038] (2) Adding auxiliary agents: Add appropriate amounts of plasticizer, crosslinker and emulsifier to the mixed glue solution, and continue stirring at a constant temperature of 50℃-60℃ for 0.5h;

[0039] (3) Degassing and defoaming: Degas and defoam under a vacuum degree of 0.1 MPa until there are no bubbles in the glue;

[0040] (4) Drying and film formation: The prepared adhesive solution was evenly cast on an acrylic plate and placed in a 50°C forced air drying oven to dry for 4 h;

[0041] (5) Peeling off the film for storage: peeling off the dried film from the acrylic plate at room temperature and storing it at 23° C. and 50% RH for 48 hours to obtain the cooking-resistant polysaccharide-based artificial sausage casing composition.

[0042] Example 2

[0043] The preparation steps of this embodiment are the same as those of Example 1, except that the components of the obtained retort-resistant polysaccharide-based artificial sausage casing composition are calculated based on the percentage by dry mass: 39.34% food-grade chitosan, 16.86% hydroxypropyl starch, 1% acetic acid, 30% polyethylene glycol 400, 12% cinnamaldehyde, and 0.8% Tween 80, which complies with the GB2760-2011 food additives standard (food-grade chitosan: hydroxypropyl starch ratio of 7:3).

[0044] Example 3

[0045] The preparation steps of this embodiment are the same as those of Example 1, except that the components of the obtained cooking-resistant polysaccharide-based artificial casing composition are calculated according to the percentage content by dry mass. The components are as follows: 39.34% food-grade chitosan, 16.86% hydroxypropyl starch, 1% acetic acid, 30% glycerol, 12% vanillin, and 0.8% Tween 80, which complies with the GB2760-2011 food additives use standard (food-grade chitosan: hydroxypropyl starch composite ratio of 7:3).

[0046] Example 4

[0047] The preparation steps of this embodiment are the same as those of Example 1, except that the components of the obtained cooking-resistant polysaccharide-based artificial casing composition are calculated according to the percentage content by dry mass. The components are as follows: 39.34% food-grade chitosan, 16.86% hydroxypropyl starch, 1% acetic acid, 30% glycerol, 12% cinnamaldehyde, and 0.8% Span 80, which complies with the GB2760-2011 food additives use standard (food-grade chitosan: hydroxypropyl starch compounding ratio of 7:3).

[0048] Comparative Example 1

[0049] The preparation steps of this comparative example are the same as those of Example 1, except that the compounding ratio of food-grade chitosan to hydroxypropyl starch in this comparative example is 10:0, and the contents of other components remain unchanged.

[0050] Comparative Example 2

[0051] The preparation steps of this comparative example are the same as those of Example 1, except that the compounding ratio of food-grade chitosan to hydroxypropyl starch in this comparative example is 9:1, and the contents of other components remain unchanged.

[0052] Comparative Example 3

[0053] The preparation steps of this comparative example are the same as those of Example 1, except that the compounding ratio of food-grade chitosan to hydroxypropyl starch in this comparative example is 8:2, and the contents of other components remain unchanged.

[0054] Comparative Example 4

[0055] The preparation steps of this comparative example are the same as those of Example 1, except that the compounding ratio of food-grade chitosan to hydroxypropyl starch in this comparative example is 6:4, and the contents of other components remain unchanged.

[0056] Comparative Example 5

[0057] The preparation steps of this comparative example are the same as those of Example 1, except that the compounding ratio of food-grade chitosan to hydroxypropyl starch in this comparative example is 5:5, and the contents of other components remain unchanged.

[0058] Comparative Example 6

[0059] The preparation steps of this comparative example are the same as those of Example 1, except that the compounding ratio of food-grade chitosan to hydroxypropyl starch in this comparative example is 4:6, and the contents of other components remain unchanged.

[0060] Comparative Example 7

[0061] The preparation steps of this comparative example are the same as those of Example 1, except that the compounding ratio of food-grade chitosan to hydroxypropyl starch in this comparative example is 3:7, and the contents of other components remain unchanged.

[0062] The boiling properties (water absorption rate, water solubility) of the membranes of Examples 1-4 and Comparative Examples 1-7 were tested for water absorption rate according to ASTM-D5770-98. The water solubility test method was to take a 30mm×20mm sample and place it in 100℃ distilled water for 5 minutes, then dry it at 50℃ for 24 hours, and calculate the water solubility based on the change in the mass of the membrane before and after.

[0063] The mechanical properties (tensile strength, elongation at break) of the films of Examples 1-4 and Comparative Examples 1-7 were tested according to GB / T 1040.1-2006.

[0064] The water vapor transmission rates of the films of Examples 1-4 and Comparative Examples 1-7 were measured according to ASTM E96, and the peroxide values of the films were measured according to GB / T5538-1995.

[0065] The performance test results of Example 1 and Comparative Examples 1-7 are as follows Figures 1 to 3 As shown in Table 1:

[0066] Table 1 Performance test table of Examples 1-4 and Comparative Examples 1-7

[0067]

[0068] The above description is merely a preferred embodiment of the present invention and therefore cannot be used to limit the scope of the present invention. In other words, equivalent changes and modifications made within the scope of the present invention and the contents of the specification should still fall within the scope of the present invention.

Claims

1. A cooking-resistant polysaccharide-based artificial sausage casing composition, characterized by: The raw materials are composed of the following components and water in percentage by mass: Compound film-forming agent 55-58wt% Acetic acid 0.8-1.2wt% Plasticizer 25-35wt% Crosslinking agent 8-15wt% Emulsifier 0.1-1wt%; The composite film-forming agent is prepared by compounding food-grade chitosan and hydroxypropyl starch in a mass ratio of 7:3, and the cross-linking agent and the composite film-forming agent are compounded in a mass ratio of 1:3-6; The cross-linking agent is selected from cinnamaldehyde, vanillin and malondialdehyde; The plasticizer is glycerol or polyethylene glycol 400; The emulsifier is Tween 80 or Span 80.

2. The cooking-resistant polysaccharide-based artificial sausage casing composition according to claim 1, wherein: The raw materials are composed of the following components and water in percentage by mass: Compound film-forming agent 56.2wt% Acetic acid 1wt% Plasticizer 30wt% Crosslinking agent 12wt% Emulsifier 0.8wt%.

3. The method for preparing the cooking-resistant polysaccharide-based artificial sausage casing composition according to claim 1 or 2, characterized in that: The steps include: (1) Stirring food-grade chitosan in acetic acid solution at room temperature until completely dissolved to obtain chitosan glue; stirring and dissolving hydroxypropyl starch in deionized water at 80°C-95°C to obtain hydroxypropyl starch glue; and thoroughly mixing the chitosan glue and hydroxypropyl starch glue; (2) Adding a plasticizer, a crosslinking agent, and an emulsifier to the material obtained in step (1), and continuing to stir at a constant temperature of 50°C to 60°C for 0.5-2h; (3) The material obtained in step (2) is vacuum degassed and defoamed at a vacuum degree of 0.1 MPa until no bubbles are left; (4) The material obtained in step (3) is uniformly cast on an acrylic plate and dried to form a film; (5) The film obtained in step (4) is peeled off from the acrylic plate at room temperature and stored at 22-24°C and 48-52% RH for 45-50 hours to obtain the cooking-resistant polysaccharide-based artificial sausage casing composition.

4. The preparation method according to claim 3, wherein: In the step (1), the chitosan glue and the hydroxypropyl starch glue are fully mixed at 50-60°C.

5. The preparation method according to claim 3, wherein: In the step (4), the drying is performed until the moisture content is 15-30%.

Images