Smoked-flavor collagen casing capable of replacing smoking process

Abstract

The invention relates to a smoked-flavor collagen casing capable of replacing a smoking process. The smoked flavor collagen casing comprises the following components in percentage by weight: 60 to 75 percent of protein mucilage, 8 to 15 percent of sodium carboxymethyl cellulose, 5 to 15 percent of sodium alginate, 4 to 6 percent of sodium caseinate, 1 to 5 percent of glycerol, 1 to 4 percent of 31 percent hydrochloric acid, 0.2 to 0.8 percent of caramel pigment with positive charges, 0.1 to 0.3 percent of smoking liquid essence and 0.01 to 0.06 percent of glutaraldehyde. The smoked sausage has the advantages that the caramel dye and the smoked liquid essence are adopted to replace the dependence of consumers on the visual sense and the taste sense of the smoked sausage, the environment is protected, the smoked sausage is safer to eat, the pulling force of the casing is not weakened, and the taste of the sausage is not hardened; micellar protein with positive charges and caramel pigment with positive charges are stirred, dispersion consistency is improved through charge repulsion, and coloring is more uniform; the sodium carboxymethyl cellulose is added, so that the moisture resistance and the high temperature resistance of the casing are greatly improved; meanwhile, the sodium alginate and the sodium caseinate are added, so that the sealing performance of the collagen casing is well improved.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to a smoked-flavor collagen casing which can replace a smoking process. Background Art

[0002] Casings are a type of formed packaging material used to prepare meat products such as sausages and ham. Collagen casings are made from collagen fibers from animal skins, bones and other tissues, with auxiliary materials added, chemically and mechanically treated to form collagen lumps, and then extruded, dried, and shaped to make edible artificial casings. The production process of traditional smoked sausages mainly includes the steps of raw material selection and sorting, pickling, mincing or chopping, filling, baking, steaming, smoking and packaging. The main forms of smoking are wood pellet smoking and liquid smoking. At present, sausage processing is all done through a smoker. Wood pellet smoking is a processing method that uses the smoke from incomplete combustion of wood pellets to smoke food, so as to change the taste and color of the product, improve the quality and extend the shelf life. Liquid smoking is also called wet smoking or smokeless smoking. It uses the smoke components generated by wood distillation to liquefy or reprocess the smoke liquid to soak or spray the food surface to replace the traditional smoking method.

[0003] The existing technology has the following disadvantages: Wood pellet smoking: When burning wood pellets and other fuels, a variety of carcinogens will be produced, such as polycyclic aromatic hydrocarbons (3,4-benzopyrene) and other carcinogens. These carcinogens will be deposited on the surface of food with smoke, and long-term intake will increase the risk of cancer. In addition, when these wood pellets are not completely burned in the furnace, a large amount of smoke will be produced, which will cause certain pollution to the environment; when smoking sausages, it depends on process control, smoking furnaces and other equipment. For example, the humidity during the drying process, the wind speed of the furnace and other settings will affect the color uniformity of the sausage surface; because the smoke contains some aldehyde compounds, after combining with the collagen casing, it will The taste of the sausage becomes harder; Liquid smoking method: Liquid smoke preparations are generally made from hardwood dry distillation and are specially purified to contain smoke components. The solid phase in the prepared liquid smoke preparations has been removed and there is no risk of cancer. The final product is mainly composed of a gas phase and contains phenols, organic acids, alcohols and carbonyl compounds. However, the application of liquid smoking in the sausage industry also has certain disadvantages. The price of liquid smoke is usually more than 20 yuan per kilogram, which is relatively high. The liquid smoking equipment and technical requirements are also relatively high, which increases the production threshold; liquid smoking is highly dependent on equipment. If it is not set up properly, it will cause uneven coloring on the surface of the sausage; liquid smoke is an acidic liquid with a pH value of 1. 3, this acidity acting on the casing surface for a long time will weaken the tension at the sausage kink, increasing the risk of falling off the furnace; liquid smoke contains some aldehyde compounds, which will make the sausage taste harder after combining with collagen casing; in addition, the existing pure collagen casing has more pores and poor water barrier, which makes it easy for moisture in meat products to precipitate, and the sealing performance is not ideal, resulting in the juice in the sausage leaking during the entire shelf life of the vacuum packaged storage. Therefore, it is necessary to provide a smoked flavor collagen casing that replaces the smoking process. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a smoked-flavor collagen casing which has low cost, simple preparation operation and can imitate smoked-colored collagen casings, and can solve the problems in the prior art of smoked-flavor collagen casings having a hard taste, uneven coloring, weakened tensile force and unsatisfactory sealing performance.

[0005] In order to solve the above technical problems, the technical scheme of the present invention is: comprising the following components in weight percentage: 60-75% of protein glue, 8-15% of sodium carboxymethyl cellulose, 5-15% of sodium alginate, 4-6% of sodium caseinate, 1-5% of glycerol, 1-4% of 31% hydrochloric acid, 0.2-0.8% of caramel color pigment with positive charge, 0.1-0.3% of smoke liquid flavor, and 0.01-0.06% of glutaraldehyde.

[0006] Further, the liquid smoke flavor includes water and hardwood smoke flavoring SmokEz C-10.

[0007] Furthermore, the caramel color pigment with a positive charge refers to three types of ammonia caramel color.

[0008] The invention has the advantages that caramel color dye is used to replace the complicated process of smoked color sausage by its unique color, and the micellar protein with positive charge is stirred with the caramel color pigment with positive charge, and the charge repulsion effect improves the dispersion consistency to form a uniformly dispersed colloid, and after extrusion molding, a sausage casing with a color matching the smoked color can be formed after drying and shaping, and the coloring is more uniform. In addition, by adding smoke liquid flavor, the casing is given a smoked flavor, so that the process of smoked color is replaced in terms of taste and color, and the mouthfeel does not become hard, and the pulling force does not weaken. The production of smoked flavor casing does not require a smoking step, the process flow is simplified, the dependence on smoked furnace equipment is reduced, the cost is reduced, the environment is protected, and the food is safer. At the same time, by adding smoke liquid flavor, the visual and taste dependence of consumers on smoked sausages is completely replaced. The formula of collagen casings was optimized, and the moisture resistance and high temperature resistance of the casings were greatly improved by adding sodium carboxymethyl cellulose. At the same time, the addition of sodium alginate and sodium caseinate greatly improved the sealing performance of the collagen casings, thereby extending the liquid leakage time in the sausages from 45 days to 65 days, ensuring the product's shelf life requirement of 60 days. BRIEF DESCRIPTION OF THE DRAWINGS

[0009] Figure 1 The figure is a comparison chart of the color uniformity of the casings prepared in Example 1 of the present invention and Comparative Example 1. DETAILED DESCRIPTION

[0010] In order to make the purpose, technical solution and advantages of the present invention more clear, the present invention is further described in detail below in conjunction with the accompanying drawings and specific implementation methods. The following embodiments can enable technicians in this field to understand the present invention more comprehensively, but the present invention is not limited to the scope of the embodiments.

[0011] This specific implementation adopts the following technical scheme: a smoked flavor collagen casing that replaces the smoking process, comprising the following components in weight percentage: 60-75% protein glue, 8-15% sodium carboxymethyl cellulose, 5-15% sodium alginate, 4-6% sodium caseinate, 1-5% glycerol, 1-4% 31% hydrochloric acid, 0.2-0.8% caramel color pigment with a positive charge, 0.1-0.3% smoke liquid flavor, and 0.01-0.06% glutaraldehyde.

[0012] The liquid smoke flavor includes water and hardwood smoke flavoring SmokEz C-10; the positively charged caramel color pigment refers to ammonia caramel color type III.

[0013] A smoked-flavor collagen sausage casing for replacing a smoking process comprises the following raw materials in weight percentage: 68.28% of protein glue, 10.13% of sodium carboxymethyl cellulose, 10.02% of sodium alginate, 5.35% of sodium caseinate, 4.32% of glycerol, 1% of 31% hydrochloric acid, 0.65% of caramel color pigment with a positive charge, 0.2% of smoked liquid essence, and 0.05% of glutaraldehyde.

[0014] Comparative Example 1: A smoked-flavor collagen sausage casing for replacing a smoking process comprises the following raw materials in weight percentage: 68.28% of protein glue, 10.13% of sodium carboxymethyl cellulose, 10.02% of sodium alginate, 5.35% of sodium caseinate, 4.32% of glycerol, 1% of 31% hydrochloric acid, 0.65% of a caramel dye with a neutral or negative charge, 0.2% of a smoked liquid essence, and 0.05% of glutaraldehyde.

[0015] Comparative Example 2: A collagen casing for replacing a sausage smoking process comprises the following raw materials in percentage by weight: 90.61% of protein glue, 4.86% of glycerol, 3.65% of 31% hydrochloric acid, 0.65% of caramel dye with a positive charge, 0.2% of smoked liquid essence, and 0.03% of glutaraldehyde.

[0016] from Figure 1 It can be seen that the positively charged caramel color can be evenly dispersed with the collagen colloid, ensuring the uniformity of the color distribution of the casing; while the caramel color with a neutral or negative charge is used, the casing of the mixture has obvious agglomeration and uneven color distribution. This is because the collagen colloid made by the existing process has a positive charge, and due to the charge repulsion, it is well dispersed with the positively charged caramel dye, ensuring the uniformity of the color of the mixture; while the neutral or negatively charged caramel color is more likely to agglomerate with the collagen colloid, resulting in uneven color distribution of the casing.

[0017] Mechanical properties and water vapor permeability were measured for Example 1 and Comparative Examples 1 and 2. The mechanical properties were measured according to the "Test Method for Tensile Properties of Plastic Films" (GB / T 1040-2006). The tensile strength (TS) and elongation at break (EAB) were measured. The film was cut into rectangular strips of 6 cm × 2 cm. Both ends of the film were clamped flatly on the fixture. The tensile machine was turned on for testing. The initial fixture was set to 30 mm, the tensile speed was 200 mm / s, and 3 groups of parallel tests were performed for each specification. The calculation formulas for TS and EAB were: (1) (2) Where: F is the maximum tension when the membrane breaks (N); B is the membrane width (mm); H is the membrane thickness (mm); Lmax is the maximum length when the membrane breaks (mm); L is the initial length of the membrane (mm).

[0018] The water vapor permeability test is carried out according to the "Determination of Water Vapor Permeability of Plastic Film and Sheet by Cup Weight Gain and Weight Loss Method" (GB / T 1037-2021), and the water vapor permeability is measured using a water vapor permeability tester (W3 / 060 Water Vapor Permeability Test System). The film is cut into a suitable size, placed in a test cup, and a certain amount of deionized water is added to it. The test is then carried out under the conditions of 90% experimental humidity and 38°C. The water vapor permeability calculation formula is: Where: WVT water vapor transmission rate, g / m 2 24h; t is the interval between two times after the mass increment stabilizes, h; Mass increment during ∆mt time, g; A: Water vapor permeability area of ​​the sample, m 2 .

[0019] The mechanical properties of Example 1 and Comparative Examples 1 and 2 are shown in Table 1.

[0020] Mechanical properties Tensile strength (Mpa) Elongation at break (%) Example 1 35.26 56.73 Comparative Example 1 36.54 55.47 Comparative Example 2 38.69 60.54 Table 1 It can be seen from Table 1 that the tensile strength of the collagen casing prepared in Example 1 can reach 35.26 MPa, and the elongation at break can reach 56.73%, indicating that the overall mechanical properties of the collagen casing are relatively good; The tensile strength and elongation at break of the collagen casing in Comparative Example 1 are not much different from those in Example 1, because the difference in charge carried by the caramel dye does not affect the mechanical properties of the casing; the mechanical properties of the collagen casing in Comparative Example 2 are slightly different from those of Example 1 and Comparative Example 1, with slightly higher tensile strength and elongation at break, which may be due to the higher collagen content.

[0021] The water vapor permeability test results of Example 1 and Comparative Examples 1 and 2 are shown in Table 2.

[0022] Water vapor transmission rate Water vapor transmission rate (WVT) (g / m2·24h) Example 1 2534.27 Comparative Example 1 2673.46 Comparative Example 2 3325.67 Table 2 It can be seen from Table 2 that the water vapor permeability of the collagen casing in Example 1 is significantly lower than that in Comparative Example 2, indicating that the moisture resistance and high temperature resistance of the casing are greatly improved by adding sodium carboxymethyl cellulose, and the addition of sodium alginate and sodium caseinate greatly improves the sealing performance of the collagen casing.

[0023] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A smoked flavor collagen casing that replaces the smoking process, characterized in that: The invention comprises the following components in percentage by weight: 60-75% of protein glue, 8-15% of sodium carboxymethyl cellulose, 5-15% of sodium alginate, 4-6% of sodium caseinate, 1-5% of glycerol, 1-4% of 31% hydrochloric acid, 0.2-0.8% of caramel color pigment with positive charge, 0.1-0.3% of smoke liquid flavor and 0.01-0.06% of glutaraldehyde.

2. The smoked flavor collagen casing according to claim 1, characterized in that: The liquid smoke flavor includes water and hardwood smoke flavoring material SmokEz C-10.

3. The smoked flavor collagen casing according to claim 2, which is a substitute for the smoking process, is characterized in that: The positively charged caramel color pigment refers to three types of ammonia caramel colors.

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