针对胶原肠衣制作工艺繁琐、成本高、蒸煮后易破裂,存在致敏性,不适于特定宗教人群等缺陷,该研究以海藻酸钠、瓜尔胶为成膜基质,甘油为增塑剂,氯化钙为交联剂,采用流延法制备海藻酸钠-瓜尔胶植物肠衣,探究海藻酸钠与瓜尔胶比例、甘油添加量、CaCl2质量浓度、交联时间对肠衣膜机械性能、耐水性能及阻隔性能的影响并通过正交试验确定最佳工艺条件。结果表明,最佳工艺参数为:海藻酸钠与瓜尔胶复配比(质量比)8∶2,甘油添加量为20%(质量分数),CaCl2溶液质量浓度为100 g/L,交联时间为5 min,此条件下制得的植物肠衣膜的断裂拉伸率得到了显著提高,且获得更好的阻氧阻湿性,作为新型包装材料为肉类肠衣市场工业化提供了新的思路和理论指导,具有广阔的应用前景。
Due to the defects of collagen casing, such as complicated manufacturing process, high cost, easy to crack after cooking, sensitization and unsuitable for specific religious population, sodium alginate and guar gum vegetarian casings were prepared using sodium alginate and guar gum as film-forming substrate with glycerol as a plasticizer and calcium chloride as the crosslinking agent. The effects of the proportion of sodium alginate and guar gum, glycerin content, calcium chloride concentration, cross-linking time on properties were studied. The mechanical properties, water resistance and barrier properties and the optimum technological conditions were determined through orthogonal tests. The results showed that the optimal preparation conditions of the casing were sodium alginate-guar gum ratio of 8∶2, glycerol content of 20%, the calcium chloride content of 100 g/L, and cross-linking time for 5 min. Elongation at break of vegetarian casings prepared under these conditions improved significantly, and oxygen and wet resistance were better than normal. Sodium alginate guar gum vegetarian casing can be a novel type of packaging material for the meat casing market which providing a potential theoretical guidance of industrialization with broad application prospects.
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