乳酸压力法对鸡骨营养成分浸出效果的响应面分析  

Study on Optimization of Lactic Acid-Pressurization Extraction Technology of Chicken Bone Nutritional Component by Response Surface Methodology

作　　者：王华杰[1] 冉然[1] 高瑗[1] 谭薇[1] 卢晓黎[1] 

机构地区：[1]四川大学食品工程系,四川成都610065

出　　处：《食品科学》2009年第4期136-141,共6页Food Science

摘　　要：研究了乳酸压力法对鸡骨营养成分浸出效果的影响,采用响应面法进行试验设计,优化出的工艺参数为:浸提压力0.11MPa,浸提时间62min,液料比5.6:1(W/W),乳酸用量12%,在此条件下得到羟脯氨酸、钙及磷含量、蛋白质水解度的综合指标为33.604。In this study,lactic acid-pressurization extraction technology was used to extract chicken bone nutritional components,and the extraction conditions were optimized using response surface methodology.The results showed that the optimal conditions are as follows:extraction pressure 0.11 MPa,extraction time 62 min,material to liquid ratio 5.6:1(W/W) and lactic acid amount 12%.Under these conditions,the comprehensive index on contents of hydroxyproline,calcium and phosphorous and degree of protein hydrolysis is...

关 键 词：鸡骨营养成分 乳酸加压浸提 响应面分析 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]