Meat casing using marine plants as raw materials and preparation method thereof

Abstract

The invention provides a meat casing using marine plants as raw materials and a preparation method thereof, and relates to the technical field of plant casing preparation. The casing is prepared from seaweed extract, konjac glucomannan, modified starch, sargassum pallidum enzymolysis powder, microcrystalline cellulose, sodium carboxymethyl cellulose, glycerol and water, wherein the modified starch is prepared by completely gelatinizing potato starch and then performing microwave shaping; the sargassum pallidum enzymolysis powder is prepared by performing supercritical carbon dioxide treatment on sargassum pallidum and then performing cellulose enzymolysis and crushing. The defects in the prior art are overcome, the mechanical property of the casing is improved while the water resistance of the casing is effectively guaranteed, and the quality of the plant casing is comprehensively improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of plant casing preparation, in particular to a meat casing using marine plants as raw materials and a preparation method thereof. BACKGROUND

[0002] The casing commonly used in meat processing is mainly divided into edible casing and inedible casing (which needs to be peeled off when eaten), and the edible casing can be mainly divided into two categories: natural casing and artificial casing. The natural casing is generally made of goat, sheep, pig and cow intestines. This type of casing has high cost, non-uniform specifications, poor mechanical adaptability, and the casing itself is a good environment for microbial growth, which is easy to be contaminated and has a relatively short shelf life. Artificial casing is mainly divided into animal collagen casing and plant casing.

[0003] Animal collagen casing is mainly made of livestock skin, intestines and tendons, or made of fish skin and fish scales byproducts through cross-linking technology. It is similar to natural casing in terms of edibility, shrinkability and adhesion, and is superior to natural casing in terms of resource stability and food safety. However, this type of casing has the disadvantages of high pollution and easy to be affected by animal disease factors, and the overall production and processing environment is poor. Relatively speaking, plant casing is made of cellulose or plant glue, and the overall raw material source is clear, the production process is controllable, and the food safety and traceability are strong. Relatively speaking, the overall production and processing of plant casing is more environmentally friendly and safe.

[0004] Generally speaking, marine plants such as various algae are rich in sodium alginate and other substances, which can be used to prepare plant casing. However, the casing prepared by using marine plant components in the prior art is generally brittle and has low overall tensile strength. Therefore, it is very important to improve the mechanical properties of plant casing. SUMMARY

[0005] In view of the deficiencies in the prior art, the present application provides a meat casing using marine plants as raw materials and a preparation method thereof, which effectively ensures the water resistance of the casing while improving the mechanical properties of the casing, and comprehensively improves the quality of the plant casing.

[0006] To achieve the above purpose, the present application is realized by the following technical scheme: A meat casing using marine plants as raw materials, the meat casing is made of the following raw materials by weight: seaweed extract 6-8 parts, konjac gum 1-2 parts, modified starch 0.8-1.2 parts, big leaf seaweed enzymatic powder 1-2 parts, microcrystalline cellulose 0.1-0.2 parts, sodium carboxymethyl cellulose 0.3-0.5 parts, glycerol 0.2-0.4 parts, water 80-90 parts; the seaweed extract is prepared by alkali treatment and digestion of seaweed plants, followed by calcification reaction, ethanol washing, ion exchange and acidification; the modified starch is prepared by complete gelatinization of potato starch and microwave shaping; the big leaf seaweed enzymatic powder is prepared by supercritical carbon dioxide treatment of big leaf seaweed and then cellulase enzymolysis and pulverization.

[0007] Preferably, the specific preparation method of the seaweed extract comprises the following steps: S1-1, wash the seaweed and grind into slurry with water, then adjust the pH to 11-12, and treat with water bath at 50-60℃ for 6-7h to obtain a digestion solution for standby; S1-2, add calcium chloride to the digestion solution, adjust the pH to 8-9, stir uniformly, stand for 30-40min, filter the precipitate to obtain a precipitate; S1-3, dry the precipitate after washing with anhydrous ethanol, then dissolve in dilute hydrochloric acid solution with pH of 1-2 by fully stirring, then add sodium carbonate to adjust the pH to 10-11, stir uniformly, then filter, and spray dry the filtrate to obtain the seaweed extract.

[0008] Preferably, the preparation method of the modified starch comprises the following steps: S2-1, take potato starch and add 5-10 times the volume of water, stir and gelatinize at 70-80℃ for 30-40min to obtain gelatinized starch for standby; S2-2, dry the gelatinized starch to a water content of less than 50%, then use 200-300W microwave drying to shape to a water content of ≤8% to obtain the modified starch.

[0009] Preferably, the preparation method of the big leaf seaweed enzymatic powder comprises the following steps: S3-1, wash the big leaf seaweed and grind into slurry, stand for 1-2h in a water bath environment at 45-55℃ to obtain big leaf seaweed slurry for standby; S3-2, place the big leaf seaweed slurry in a high-pressure reaction kettle, pressurize to 7.5-8.5Mpa, fill with supercritical carbon dioxide at 35-40℃, and stand for 30-40min to obtain pretreated slurry for standby; S3-3, add cellulase to the pretreated slurry, enzymolysis for 2h, then vacuum dry and ultra-micro grind to obtain the big leaf seaweed enzymatic powder.

[0010] Preferably, the amount of supercritical carbon dioxide filled in step S3-2 is 3-5 times of the total volume of the large leaf kelp slurry.

[0011] Preferably, the amount of cellulase added in step S3-3 is 1%-2% of the total mass of the pretreated slurry.

[0012] The casing preparation method comprises the following steps: (1) The seaweed extract, konjac gum, modified starch, microcrystalline cellulose, sodium carboxymethyl cellulose and glycerol are added to water and stirred to dissolve, to obtain a mixed solution for standby; (2) The large leaf kelp enzymatic powder is added to the mixed solution and dispersed and homogenized to obtain a homogenized liquid for standby; (3) The homogenized liquid is added to the annular spraying device and sprayed into the calcium ion solution, and after standing for 5-8 min, the product casing is obtained by rinsing with clean water and drying.

[0013] Preferably, the dispersion and homogenization in step (2) is performed by high-speed stirring at 1000-1200 r / min for 10-15 min.

[0014] Preferably, the calcium ion solution in step (3) is a calcium chloride solution with a mass concentration of 8%-10%.

[0015] The present application provides a kind of meat casing using marine plants as raw material and its preparation method, compared with prior art, the advantages are: The present application uses seaweed extract and konjac gum as the main film-forming material, and combines modified starch, large leaf kelp enzymatic powder, microcrystalline cellulose, sodium carboxymethyl cellulose and other ingredients to improve the mechanical properties of the subsequent casing, and the modified starch can effectively increase the toughness of the casing to prevent the casing from cracking, the large leaf kelp enzymatic powder can further improve the water resistance while effectively improving the toughness, and the quality of the casing is improved. DETAILED DESCRIPTION

[0016] To make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the technical scheme of the embodiments of the present application is described clearly and completely below in combination with the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, not all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.

[0017] Embodiment 1: Raw material preparation: 1. Preparation of seaweed extract: (1) Grind the washed Gracilaria dura into slurry with 3 times of water, adjust the pH to 11 with 1 mol / L NaOH solution, and then digest at 60℃ for 6 hours to obtain a digestion solution; (2) Add calcium chloride to the digestion solution, adjust the pH to 9, stir evenly, and then stand for 40 minutes. Filter the precipitate to obtain a precipitate for standby; (3) Dry the precipitate after washing with anhydrous ethanol, and then dissolve it in a dilute hydrochloric acid solution with pH 2. Add sodium carbonate to adjust the pH to 10, stir evenly, and then filter. Spray dry the filtrate to obtain the seaweed extract.

[0018] 2. Preparation of modified starch: (1) Add 8 times of water to the potato starch, and then stir and gelatinize at 75℃ for 35 minutes to obtain gelatinized starch for standby; (2) Dry the gelatinized starch to a water content of less than 50%, and then use a 200W microwave to dry and shape to a water content of less than 8% to obtain the modified starch.

[0019] 3. Preparation of Gracilaria dura enzymatic powder: 3.1. Gracilaria dura enzymatic powder A: (1) Grind the washed Gracilaria dura into slurry, and then stand for 1.5 hours in a 50℃ water bath environment to obtain Gracilaria dura slurry for standby; (2) Put the Gracilaria dura slurry into a high-pressure reaction kettle, and then pressurize to 78Mpa. Charge 4 times of supercritical carbon dioxide of the Gracilaria dura slurry at 38℃, and then stand for 35 minutes to obtain pretreated slurry for standby; (3) Add 1.5% of cellulase of the total mass of the pretreated slurry to the pretreated slurry, and then enzymatically treat for 2 hours. Vacuum dry, and then ultra-micro grind to obtain Gracilaria dura enzymatic powder A (particle size of 0.1-1μm).

[0020] 3.2. Gracilaria dura enzymatic powder B: (1) Grind the washed Gracilaria dura into slurry, and then stand for 1.5 hours in a 50℃ water bath environment to obtain Gracilaria dura slurry for standby; (2) Add 1.5% of cellulase of the total mass of the Gracilaria dura slurry to the Gracilaria dura slurry, and then enzymatically treat for 2 hours. Vacuum dry, and then ultra-micro grind to obtain Gracilaria dura enzymatic powder B (particle size of 0.1-1μm).

[0021] 4. Preparation of Gracilaria dura powder: (1) Grind the washed Gracilaria dura into slurry, and then stand for 1.5 hours in a 50℃ water bath environment to obtain Gracilaria dura slurry for standby; (2) The large leaf seaweed slurry is vacuum dried, and then ultra-micro ground to obtain large leaf seaweed powder (particle size of 0.1-1 μm).

[0022] Example 2: Preparation of casing: (1) The following mass parts are prepared: seaweed extract 7 parts, konjac gum 1.5 parts, modified starch 1 part, large leaf seaweed enzymatic powder A 1.5 parts, microcrystalline cellulose 0.15 parts, sodium carboxymethyl cellulose 0.4 parts, glycerol 0.3 parts, and water 85 parts; (2) The seaweed extract, konjac gum, modified starch, microcrystalline cellulose, sodium carboxymethyl cellulose, and glycerol are added to water and stirred to dissolve, to obtain a mixed solution for standby; (3) The large leaf seaweed enzymatic powder A is added to the mixed solution, and stirred at a speed of 1200 r / min for 10 min to obtain a homogenate for standby; (4) The homogenate is added to a ring-shaped spraying device, sprayed into a calcium chloride solution with a mass concentration of 9%, and then taken out after standing for 5 min, washed with clean water, and dried (water content controlled at 18%-20%) to obtain the finished casing.

[0023] Comparative Example 1: Preparation of casing: The specific preparation method is the same as that of Example 2, except that the modified starch is replaced by potato starch; and the finished casing is finally prepared.

[0024] Comparative Example 2: Preparation of casing: The specific preparation method is the same as that of Example 2, except that the large leaf seaweed enzymatic powder A is replaced by large leaf seaweed enzymatic powder B; and the finished casing is finally prepared.

[0025] Comparative Example 3: Preparation of casing: The specific preparation method is the same as that of Example 2, except that the large leaf seaweed enzymatic powder A is replaced by large leaf seaweed powder; and the finished casing is finally prepared.

[0026] Comparative Example 4: Preparation of casing: The specific preparation method is the same as that of Example 2, except that the addition of large leaf seaweed enzymatic powder A is omitted; and the finished casing is finally prepared.

[0027] Detection: The finished casings prepared in Example 2 and Comparative Examples 1-4 are detected for performance: 1. Water resistance detection: (1) Hot swelling rate detection: Each group of the finished casing was cut into a rectangle of 1cm x 5cm, and its mass was weighed as m1, then it was placed in boiling water for 2min, and after being taken out, the surface water was absorbed by filter paper, and then it was weighed again as m2, and the hot swelling rate = (m1-m2) / m2 x 100%.

[0028] (2) Water absorption rate detection: Each group of the finished casing was cut into a rectangle of 1cm x 5cm, and its mass was weighed as m1, and then it was respectively immersed in normal temperature water for 24h, and after being taken out, the surface water was absorbed by filter paper, and then it was weighed again as m3, and the water absorption rate = (m1-m3) / m3 x 100%.

[0029] The specific detection results are shown in Table 1 below: Table 1 From the above table, it can be seen that the hot swelling rate and the water absorption rate of Example 2 are relatively low, and the overall water resistance is good.

[0030] 2, Detecting the mechanical properties of each group of casings: (1) Dry mechanical property detection: each group of the finished casing was cut into a rectangle of 1cm x 5cm, and the tensile strength and elongation at break of the sample were directly detected by a physical property analyzer; (2) Wet mechanical property detection: each group of the finished casing was cut into a rectangle of 1cm x 5cm, and then it was immersed in normal temperature water for 2min, and after being taken out, the tensile strength and elongation at break of the sample were directly detected by a physical property analyzer.

[0031] The specific detection results are shown in Table 2 below: Table 2 From the above table, it can be seen that Example 2 has good mechanical properties in dry and wet conditions.

[0032] The above examples are only used to illustrate the technical solutions of the present application, but not to limit it; although the present application has been described in detail with reference to the foregoing examples, those skilled in the art should understand that the technical solutions recorded in the foregoing examples can be modified, or some technical features can be replaced by equivalents; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present application.

Claims

1. A meat casing made from marine plants, characterized in that, The meat casing is made from the following raw materials in parts by weight: 6-8 parts seaweed extract, 1-2 parts konjac gum, 0.8-1.2 parts modified starch, 1-2 parts enzymatic hydrolysate of large-leaf seaweed, 0.1-0.2 parts microcrystalline cellulose, 0.3-0.5 parts sodium carboxymethyl cellulose, 0.2-0.4 parts glycerin, and 80-90 parts water; The seaweed extract is prepared by digesting seaweed alkali, performing a calcification reaction, washing with ethanol, and then performing ion exchange and acidification. The modified starch is prepared by microwave setting after complete gelatinization of potato starch. The enzymatically hydrolyzed powder of *Lycopodium macrocarpa* is prepared by treating *Lycopodium macrocarpa* with supercritical carbon dioxide and then enzymatically hydrolyzing and pulverizing it.

2. The meat casing according to claim 1, characterized in that: The specific preparation method of the seaweed extract includes the following steps: S1-1. After washing the seaweed, add water and grind it into a paste. Then adjust the pH to 11-12 and digest it in a water bath at 50-60℃ for 6-7 hours to obtain the digestion liquid for later use. S1-2. Add calcium chloride to the digestion solution, adjust the pH to 8-9, stir well, let stand for 30-40 minutes, filter to obtain the precipitate; S1-3. The precipitate was washed with anhydrous ethanol and dried. Then it was placed in a dilute hydrochloric acid solution with a pH of 1-2 and stirred thoroughly to dissolve. Sodium carbonate was added to adjust the pH to 10-11. After stirring evenly, the mixture was filtered and the filtrate was spray-dried to obtain the seaweed extract.

3. The meat casing according to claim 1, characterized in that, The method for preparing the modified starch includes the following steps: S2-1. Take potato starch and add 5-10 times the volume of water. Stir and gelatinize at 70-80℃ for 30-40 minutes to obtain gelatinized starch for later use. S2-2. After drying the above gelatinized starch to a moisture content of less than 50%, microwave drying at 200-300W is used to fix the moisture content to ≤8%, thus obtaining modified starch.

4. The meat casing according to claim 1, characterized in that, The preparation method of the enzymatic hydrolysate powder of the large-leaved seaweed includes the following steps: S3-1. After washing the large-leaf seaweed, grind it into a slurry and let it stand in a water bath at 45-55℃ for 1-2 hours to obtain the large-leaf seaweed slurry for later use. S3-2. Place the seaweed slurry in a high-pressure reactor, pressurize it to 7.5-8.5 MPa, introduce supercritical carbon dioxide at 35-40℃, and let it stand for 30-40 minutes to obtain pretreated slurry for later use. S3-3. Add cellulase to the pretreated slurry, enzymatically hydrolyze for 2 hours, vacuum dry, and then ultrafine pulverize to obtain enzymatically hydrolyzed powder of Alternaria macrocarpa.

5. The meat casing according to claim 4, characterized in that: In step S3-2, the amount of supercritical carbon dioxide introduced is 3-5 times the total volume of the seaweed slurry.

6. The meat casing according to claim 4, characterized in that: In step S3-3, the amount of cellulase added is 1%-2% of the total mass of the pretreated slurry.

7. A method for preparing meat casings as described in any one of claims 1-6, characterized in that, The preparation method includes the following steps: (1) Add seaweed extract, konjac gum, modified starch, microcrystalline cellulose, sodium carboxymethyl cellulose and glycerin to water and stir thoroughly to dissolve, and then prepare a mixed solution for later use; (2) Add the enzymatic hydrolysate of large-leaf seaweed to the mixed solution, disperse and homogenize it to obtain a homogenized solution for later use; (3) Add the homogenized liquid into the ring spray device, spray it into the calcium ion solution, let it stand for 5-8 minutes, take it out, rinse it with clean water and then dry it to obtain the finished sausage casing.

8. The preparation method according to claim 7, characterized in that: The dispersion and homogenization process in step (2) involves high-speed stirring at 1000-1200 r / min for 10-15 min.

9. The preparation method according to claim 7, characterized in that: In step (3), the calcium ion solution is a calcium chloride solution with a mass concentration of 8%-10%.

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