利用猪髋骨加工骨粉及其营养成分的研究  

Response Surface Optimization of Cooking Process for Porcine Hipbone Powder Production and Its Nutritional Analysis

作　　者：李珂[1] 杨秀华[1] 扈麟[1] 李宗军[1] 

机构地区：[1]食品科学与生物技术湖南省重点实验室湖南农业大学食品科技学院,湖南长沙410128

出　　处：《食品科学》2010年第2期37-41,共5页Food Science

基　　金：湖南省重大科技专项(2007FJ1003);湖南省教育厅优秀青年基金项目(06B040)

摘　　要：根据Box-Behnken的中心组合试验设计原理,在单因素试验基础上,运用Minitab14数据统计分析软件,采用三因素三水平的响应曲面分析法,确定骨粉的制备条件为按液料比1.1:1(kg/kg)加水,经过118℃、21min蒸煮两次,然后干燥、超微粉碎,可得到风味良好、粒度90%在140目以下的骨粉。对骨粉的主要营养成分进行分析,结果表明,通过该法制得的骨粉中蛋白质、脂肪、灰分、钙、磷含量较高,但骨粉中水溶性钙和可溶性钙含量较低。对骨粉氨基酸组分进行分析,发现该蛋白质中甘氨酸、谷氨酸、天冬氨酸、脯氨酸等含量较高。For producing porcine hipbone powder with small particle size （below 140 mesh） and high protein content, the optimal cooking process of hipbone was investigated using single factor method and Box-Behnken central composite design combined with response surface methodology. Results showed that the optimal cooking process was based on twice cooking at 118 ℃ with a mass ratio of material to water of 1：1.1 for 21 min each time. After drying and ultrafine comminution, bone powder which was good in flavor and exhibited particle sizes below 140 mesh （90% distribution） was obtained. Nutritional analysis revealed that the contents of proteins, fat, ash, calcium and phosphorus were high in the processed bone powder, however, soluble and watersoluble calcium showed a bit low contents. The dominant amino acids were glycine, glutamate, aspartate and praline.

关 键 词：猪髋骨 骨粉 营养成分 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]