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CN105454389B - The method for improving modified casing sausage shelf life - Google Patents

The method for improving modified casing sausage shelf life Download PDF

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Publication number
CN105454389B
CN105454389B CN201510912253.0A CN201510912253A CN105454389B CN 105454389 B CN105454389 B CN 105454389B CN 201510912253 A CN201510912253 A CN 201510912253A CN 105454389 B CN105454389 B CN 105454389B
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sausage
parts
soybean lecithin
lactic acid
minutes
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CN105454389A (en
Inventor
刘耀文
冯朝辉
秦文
林德荣
李美良
张清
陈洪
陈姝娟
何利
王淑瑶
胡可
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Shanghai Lougao Information Technology Co ltd
Viscofan Technology Suzhou Co ltd
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Sichuan Agricultural University
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    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C13/0013—Chemical composition of synthetic sausage casings
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C13/00—Sausage casings
    • A22C13/0026—Chemical treatment of natural gut

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Processing Of Meat And Fish (AREA)

Abstract

The present invention provides the preparation methods for the composite membrane for improving modified casing sausage shelf life, this method comprises the following steps: 1) by weight, 0.8-1.2 parts of chitosans and 0.3 part of glycerol are added in the aqueous acetic acid that volume fraction is 0.2%, carry out dissolution process, 0.4-0.6 parts of tea polyphenols are added until completely dissolved, are de-gassed under 0.10 MPa vacuum after heating stirring and homogeneous；2) step 1) gains are cast on polyvinylidene chloride film, coated weight is 6 ml/cm2, taken off after dry film to get.The present invention also provides composite membranes prepared by the above method.

Description

The method for improving modified casing sausage shelf life
Technical field
The invention belongs to food preservative technology fields, and in particular to the method for improving modified casing sausage shelf life.
Background technique
There is the heavy economic losses caused by food apoilage every year all over the world.Rotten food is both resource Waste, and human body can be damaged.Therefore, necessary means is taken to ensure the quality of food and safety and extend food Shelf life is the important topic of current field of food research.
Sausage based article is one of three big meat products (sausage, ham, Baconic) in the world, belongs to one kind of sausage, It is simultaneously also the big based article that kind is most in China's meat product.
Due to the pore size of natural casing and the unevenness of ductility, during bowel lavage, often there are quick-fried intestines Situation is unfavorable for the continuous production of sausage and causes economic loss.
The surfactant of Santos et al. (2008) soybean lecithin and soybean oil composition carries out casing Modified, discovery more has elasticity and toughness using the casing of surfactant processing, can improve during bowel lavage The output of sausage.
However, significantly improving the shelf life of the modified casing sausage of gained how on the basis of the studies above, being not yet received very Good research.
Summary of the invention
In view of the shortcomings of the prior art, the purpose of the present invention is to provide a kind of sides for improving modified casing sausage shelf life Method, this method can significantly improve the shelf life of the sausage made of by modified gained casing, and this method includes as follows Step:
1) it is 0.2% that 0.8-1.2 parts of chitosans and 0.24-0.36 parts of glycerol, which by weight, are added to volume fraction, Aqueous acetic acid in, carry out dissolution process, be added 0.4-0.6 part of tea polyphenols until completely dissolved, heating stirring and equal It is de-gassed under 0.10MPa vacuum after matter；
2) step 1) gains are cast on polyvinylidene chloride film, coated weight 6ml/cm2, film is taken off after drying, i.e., ?；
The modified casing sausage is made by following steps:
(1) it will be handled 70-100 minutes in the mixed solution for immersing soybean lecithin and soybean oil after natural casing desalination, It is handled 70-100 minutes in lactic acid salt slurry again；
(2) bowel lavage, ligation, rinsing, shortening are carried out to sausage raw material with step (1) gains；
(3) step (2) be cooled to 4 DEG C to get modified casing sausage.
Although it was found by the inventors of the present invention that the surfactant and lactic acid that are formed using soybean lecithin and soybean oil Modified casing is prepared with higher toughness in the immixture of salt slurry, but which kind of preservation method is suitable for modified casing still It is not furtherd investigate.
For the present inventor by groping for a long time, discovery utilizes chitosan, tea polyphenols and polyvinylidene chloride film Composite membrane made of relationship can significantly improve the shelf life of modified casing sausage at a specific ratio.Such as experimental example of the invention Shown, only the modification casing sausage cooling with commonsense method, carries out Preservation Treatment using composite membrane of the present invention, shelf life can be grown Up to 25-26 days or so；And other processing methods are utilized, the influence very little to shelf life.
Preferably, the chitosan is Nano chitosan, partial size 500-800nm.When the partial size of chitosan is 500- 800nm, shelf life obtained are longer.
Preferably, by weight, the chitosan is 1 part, and the tea polyphenols are 0.4 part.
The method of the dissolution process are as follows: homogeneous 30min under the conditions of 6000r/min is placed in water-bath and is heated to 50 DEG C, it continues stirring until and is completely dissolved.
The temperature when the step 1) heating stirring is 50 DEG C.
Preferably, the concentration of the soybean lecithin are as follows: by weight, 1 part of soybean lecithin is added in every 27.5 parts of water Rouge；The soybean oil by mass percentage, concentration 1.25%；Using soybean lecithin and soybean oil blend handle when Between be 75 minutes；The lactic acid salt slurry is the mixture of lactic acid and NaCl, and wherein lactic acid concn is 19.5ml/kgNaCl.
Preferably, the concentration of the soybean lecithin are as follows: by weight, 1 part of soybean lecithin is added in every 30.0 parts of water Rouge；The soybean oil by mass percentage, concentration 2.5%；Using soybean lecithin and soybean oil blend handle when Between be 90 minutes；The lactic acid salt slurry is the mixture of lactic acid and NaCl, and wherein lactic acid concn is 21ml/kgNaCl.
Preferably, cooking method described in step 1) are as follows: cook sausage in water-bath, water-bath is using advance Row disinfection treatment makes the central temperature of sausage reach 72 DEG C and is kept for 2 minutes.
The present invention another be designed to provide composite membrane prepared by the above method.
Beneficial effects of the present invention:
Gained composite membrane of the invention can significantly extend the shelf life of modified casing sausage of the present invention, shelf life Highest is 26 days.
Specific embodiment
The present invention is specifically described below by embodiment, it is necessary to which indicated herein is that following embodiment is only used It is further detailed in the present invention, should not be understood as limiting the scope of the invention, which is skilled in technique Some nonessential modifications and adaptations that personnel are made according to foregoing invention content, still fall within protection scope of the present invention.
Embodiment 1
The preparation of composite membrane:
It weighs 0.8g chitosan (Aladdin, C105799) to be dissolved in the acetum that 30g concentration is 2%, be added simultaneously 0.24g glycerol, homogeneous 30min under the conditions of 6000r/min, is placed in water-bath and is heated to 50 DEG C, and continues to stir 30min, After chitosan is completely dissolved, the tea polyphenols of 0.5g are added, heating stirring 1h under the conditions of 50 DEG C, the solution after homogeneous is placed in 0.10MPa deaerated under vacuum handles 10min, by chitosan made from above-mentioned steps/tea polyphenols composite membrane liquid curtain coating having a size of 20×20cm2Be covered on the poly (methyl methacrylate) plate of polyvinylidene chloride (PVDC) film, coated weight 6mL/cm2, and in 50 DEG C of drum Dry 12-24h, takes off film after drying in wind drying box, obtained composite membrane is balanced under 75% ambient humidity after 48h i.e. It can be used.
The preparation of modified casing sausage:
1) it will be handled 70 minutes in the mixed solution for immersing soybean lecithin and soybean oil after natural hog intestine desalination, then It is handled 70 minutes in lactic acid salt slurry；The concentration of soybean lecithin are as follows: by weight, 1 part of soybean lecithin is added in every 27 parts of water Rouge；Soybean oil by mass percentage, concentration 1%；Lactic acid salt slurry is the mixture of lactic acid and NaCl, and wherein lactic acid concn is 19ml/kg·NaCl；
2) bowel lavage, ligation, rinsing, shortening are carried out to sausage raw material with step 1) gains；Cooking method are as follows: sausage exists Water-bath is cooked, and water-bath is disinfected before use, so that the central temperature of sausage is reached 72 DEG C and is kept for 2 points Clock；
3) step 2) gains are cooled to 4 DEG C.
Shelf life measurement:
The modified casing sausage of gained is wrapped up after obtained composite membrane to be balanced to 48h under 75% ambient humidity, the 1,8,16,24 day to total bacterium colony.
Embodiment 2
The preparation of composite membrane:
It weighs 1.2g chitosan (Aladdin, C105799) to be dissolved in the acetum that 30g concentration is 2%, be added simultaneously 0.36g glycerol, homogeneous 30min under the conditions of 6000r/min, is placed in water-bath and is heated to 50 DEG C, and continues to stir 30min, After chitosan is completely dissolved, the tea polyphenols of 0.6g are added, heating stirring 1h under the conditions of 50 DEG C, the solution after homogeneous is placed in 0.10MPa deaerated under vacuum handles 10min, by chitosan made from above-mentioned steps/tea polyphenols composite membrane liquid curtain coating having a size of 20×20cm2Be covered on the poly (methyl methacrylate) plate of polyvinylidene chloride (PVDC) film, coated weight 6mL/cm2, and in 50 DEG C of drum Dry 12-24h, takes off film after drying in wind drying box, obtained composite membrane is balanced under 75% ambient humidity after 48h i.e. It can be used.
The preparation of modified casing sausage:
1) it will be handled 100 minutes in the mixed solution for immersing soybean lecithin and soybean oil after natural hog intestine desalination, then It is handled 100 minutes in lactic acid salt slurry；The concentration of soybean lecithin are as follows: by weight, 1 part of soybean ovum is added in every 32 parts of water Phosphatide；Soybean oil by mass percentage, concentration 3%；Lactic acid salt slurry is the mixture of lactic acid and NaCl, wherein lactic acid concn For 22ml/kgNaCl；
2) bowel lavage, ligation, rinsing, shortening are carried out to sausage raw material with step 1) gains；Cooking method are as follows: sausage exists Water-bath is cooked, and water-bath is disinfected before use, so that the central temperature of sausage is reached 72 DEG C and is kept for 2 points Clock；
3) step 2) gains are cooled to 4 DEG C.
Shelf life measurement:
The modified casing sausage of gained is wrapped up after obtained composite membrane to be balanced to 48h under 75% ambient humidity, the 1,8,16,24 day to total bacterium colony.
Embodiment 3
The preparation of composite membrane:
It weighs 1g chitosan (Aladdin, C105799) to be dissolved in the acetum that 30g concentration is 2%, be added simultaneously 0.3g glycerol, homogeneous 30min under the conditions of 6000r/min, is placed in water-bath and is heated to 50 DEG C, and continues to stir 30min, to After chitosan is completely dissolved, the tea polyphenols of 0.4g are added, heating stirring 1h under the conditions of 50 DEG C, the solution after homogeneous is placed in 0.10MPa deaerated under vacuum handles 10min, by chitosan made from above-mentioned steps/tea polyphenols composite membrane liquid curtain coating having a size of 20×20cm2Be covered on the poly (methyl methacrylate) plate of polyvinylidene chloride (PVDC) film, coated weight 6mL/cm2, and in 50 DEG C of drum Dry 12-24h, takes off film after drying in wind drying box, obtained composite membrane is balanced under 75% ambient humidity after 48h i.e. It can be used.
The preparation of modified casing sausage:
1) it will be handled 75 minutes in the mixed solution for immersing soybean lecithin and soybean oil after natural hog intestine desalination, then It is handled 75 minutes in lactic acid salt slurry；The concentration of soybean lecithin are as follows: by weight, 1 part of soybean ovum is added in every 27.5 parts of water Phosphatide；Soybean oil by mass percentage, concentration 1.25%；Lactic acid salt slurry is the mixture of lactic acid and NaCl, wherein lactic acid Concentration is 19.5ml/kgNaCl；
2) bowel lavage, ligation, rinsing, shortening are carried out to sausage raw material with step 1) gains；Cooking method are as follows: sausage exists Water-bath is cooked, and water-bath is disinfected before use, so that the central temperature of sausage is reached 72 DEG C and is kept for 2 points Clock；
3) step 2) gains are cooled to 4 DEG C.
Shelf life measurement:
The modified casing sausage of gained is wrapped up after obtained composite membrane to be balanced to 48h under 75% ambient humidity, the 1,8,16,24 day to total bacterium colony.
Embodiment 4
In addition to the partial size of chitosan is 500-800nm, remaining is consistent with embodiment.
Comparative example 1
Except tea polyphenols are 30% relative to the mass fraction of chitosan, remaining is consistent with embodiment 1.
Comparative example 2
In addition to not using polyvinylidene chloride, remaining is consistent with embodiment 1.
Comparative example 3
" influence of the compelx coating liquid to chilled meat microbiology turbidity " (sea is taken to modified casing sausage obtained by embodiment 1 Red, yellow existing blueness meat industry, the 2015, the 7th phase) in the method for B group experimental group handled.
Experimental example 1
Sausage obtained by embodiment 1-4 and comparative example 1-3 is stored at 4 DEG C, and carries out shelf life detection, is tied Fruit such as table 1.
Table 1
Experimental example 2
Sausage obtained by embodiment 3 and comparative example 1-3 is stored at 4 DEG C, and detects total bacterium at 16 days Number, as a result such as table 2.
Table 2

Claims (8)

1.提高改性肠衣香肠货架期的方法，其特征在于，所述方法包括将改性肠衣香肠用保鲜复合膜进行包裹，即可；1. improve the method for modified casing sausage shelf life, it is characterized in that, described method comprises that modified casing sausage is wrapped with fresh-keeping composite film, get final product; 所述改性肠衣香肠由如下步骤制得：The modified casing sausage is obtained by the following steps: (1)将天然肠衣脱盐后浸入大豆卵磷脂与大豆油的混合溶液中处理70-100分钟，再在乳酸盐泥中处理70-100分钟；(1) immersing the natural casing after desalination in the mixed solution of soybean lecithin and soybean oil for 70-100 minutes, and then in lactate mud for 70-100 minutes; (2)用步骤(1)所得物对香肠原料进行灌肠、结扎、漂洗、熟制；(2) sausage raw material is enema, ligated, rinsed, cooked with step (1) gained; (3)将步骤(2)所得物进行冷却至4℃，即得改性肠衣香肠；(3) cooling the result of step (2) to 4°C to obtain modified casing sausage; 所述保鲜复合膜的制备包括如下步骤：The preparation of the fresh-keeping composite film comprises the following steps: 1)按重量份计，将0.8-1.2份壳聚糖和0.24-0.36份甘油加入到体积分数为0.2％的醋酸水溶液中，进行溶解处理，待完全溶解后加入0.4-0.6份的茶多酚，加热搅拌并且均质后于0.10MPa真空下进行脱气处理；1) In parts by weight, add 0.8-1.2 parts of chitosan and 0.24-0.36 parts of glycerol to an aqueous acetic acid solution with a volume fraction of 0.2%, carry out dissolving treatment, and add 0.4-0.6 parts of tea polyphenols after being completely dissolved , degassed under 0.10MPa vacuum after heating, stirring and homogenization; 2)将步骤1)所得物流延于聚偏二氯乙烯膜上，涂覆量为6ml/cm2，干燥后揭膜，即得。2) Casting the result of step 1) on a polyvinylidene chloride film with a coating amount of 6 ml/cm 2 , and peeling off the film after drying. 2.根据权利要求1所述方法，其特征在于，所述壳聚糖为纳米壳聚糖，粒径为500-800nm。2 . The method according to claim 1 , wherein the chitosan is nano-chitosan with a particle size of 500-800 nm. 3 . 3.根据权利要求1或2所述的方法，其特征在于，按重量份计，所述壳聚糖为1份，所述茶多酚为0.4份。3. The method according to claim 1 or 2, wherein, in parts by weight, the chitosan is 1 part, and the tea polyphenol is 0.4 part. 4.根据权利要求3所述的方法，其特征在于，所述溶解处理的方法为：在6000r/min条件下均质30min，置于水浴锅中加热至50℃，持续搅拌至完全溶解。4. method according to claim 3, is characterized in that, the method for described dissolving treatment is: under 6000r/min condition, homogenize 30min, be placed in water bath and heated to 50 ℃, and continue to stir until completely dissolved. 5.根据权利要求1、2或4所述的方法，其特征在于，步骤1)加入茶多酚后，所述加热搅拌时的温度为50℃。5. The method according to claim 1, 2 or 4, characterized in that, after adding tea polyphenols in step 1), the temperature during the heating and stirring is 50°C. 6.根据权利要求5所述的方法，其特征在于，所述大豆卵磷脂的浓度为：按重量份计，每27.5份水中加入1份大豆卵磷脂；所述大豆油按质量百分数计，浓度为1.25％；利用大豆卵磷脂和大豆油混合物处理的时间为75分钟；所述乳酸盐泥为乳酸和NaCl的混合物，其中乳酸浓度为19.5ml/kg·NaCl。6. The method according to claim 5, wherein the concentration of the soybean lecithin is: by weight, 1 part of soybean lecithin is added to every 27.5 parts of water; is 1.25%; the treatment time with the mixture of soybean lecithin and soybean oil is 75 minutes; the lactate puree is a mixture of lactic acid and NaCl, wherein the lactic acid concentration is 19.5 ml/kg·NaCl. 7.根据权利要求1、2或4所述的方法，其特征在于，所述大豆卵磷脂的浓度为：按重量份计，每30.0份水中加入1份大豆卵磷脂；所述大豆油按质量百分数计，浓度为2.5％；利用大豆卵磷脂和大豆油混合物处理的时间为90分钟；所述乳酸盐泥为乳酸和NaCl的混合物，其中乳酸浓度为21ml/kg·NaCl。7. The method according to claim 1, 2 or 4, wherein the concentration of the soybean lecithin is: by weight, 1 part of soybean lecithin is added to every 30.0 parts of water; the soybean oil is by mass In percentage terms, the concentration is 2.5%; the treatment time with the mixture of soybean lecithin and soybean oil is 90 minutes; the lactate mud is a mixture of lactic acid and NaCl, wherein the lactic acid concentration is 21 ml/kg·NaCl. 8.根据权利要求7所述的方法，其特征在于，步骤2)中所述熟制方法为：将香肠在水浴锅进行煮制，水浴锅在使用前进行消毒处理，使香肠的中心温度达到72℃并保持2分钟。8. method according to claim 7, it is characterised in that step 2) described in the cooking method is: the sausage is boiled in a water bath, and the water bath is sterilized before use, so that the central temperature of the sausage reaches 72°C for 2 minutes.
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Publication number Priority date Publication date Assignee Title
CN109463427A (en) * 2018-11-14 2019-03-15 东北农业大学 A kind of method of chitosan edible film-preserving red sausage
CN113080386B (en) * 2019-12-23 2022-05-20 浙江波拉波拉食品股份有限公司 a heart-warming
CN114246201B (en) * 2021-12-09 2022-08-09 宜宾市娥天歌食品有限公司 Casing for prolonging shelf life of meat product, preparation method thereof and sausage product

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FR2212098A1 (en) * 1972-12-30 1974-07-26 Becker & Co Naturinwerk
CN1202855A (en) * 1995-10-06 1998-12-23 格雷斯公司 Backseamed casing and packaged product incorporating same
CN1250456A (en) * 1997-01-21 2000-04-12 克里奥瓦克公司 Additive transfer film suitable for retort applications with packaging
CN101073403A (en) * 2006-05-17 2007-11-21 科伍德有限公司 Packaging products, film and method for improving and keeping meat color desired for person
CN1883282A (en) * 2006-05-23 2006-12-27 江南大学 1-methyl cyclopropene and chitosan combined processing fresh-keeping method for special tropical fruits
CN101120697A (en) * 2007-09-13 2008-02-13 上海交通大学 Carboxymethyl chitosan fruit fresh-keeping coating agent and preparation method thereof
CN101461535A (en) * 2009-01-14 2009-06-24 江南大学 Method for preparing antioxidation gelatine membrane containing tea polyphenol-chitosan nano grain
US8734879B2 (en) * 2009-05-28 2014-05-27 Nevada Naturals Inc. Methods of preservation
CN101717541A (en) * 2009-12-03 2010-06-02 武汉共达材料科技有限公司 Moisture-preserving and antibacterial preservative film and preparation method thereof
CN201737295U (en) * 2010-03-15 2011-02-09 江阴升辉包装材料有限公司 Covering film with composite structure
CN102057983A (en) * 2010-11-23 2011-05-18 秦文 Edible compound coating antistaling agent for drupes
CN202826612U (en) * 2012-09-21 2013-03-27 海南赛诺实业有限公司 Transparent coating thin film for sandwich package

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