超细鲜骨粉的制备及其营养功能研究  

A Study on the Preparation and Nutritive Functions of Ultrafine Fresh Bone Powder

作　　者：叶明泉[1] 邓国栋[1] 韩爱军[1] 李凤生[1] 宋洪昌[1] 

机构地区：[1]南京理工大学化工学院

出　　处：《南京理工大学学报》1999年第1期6-9,共4页Journal of Nanjing University of Science and Technology

基　　金：国家级科技成果重点推广计划项目;江苏省科技发展基金

摘　　要：动物鲜骨营养十分丰富，目前国内外鲜骨加工方法存在许多不足，制约了鲜骨食品的推广。该文根据鲜骨的构成特点，对鲜骨不同性质的组成部分，采取有效的粉碎原理及方法，制得了超细低脂鲜骨粉，克服了传统加工方法及产品的不足。对这种超细鲜骨粉的营养成份及钙生物学功能试验数据的分析表明，超细鲜骨粉含有丰富的营养，蛋白质、钙、磷等元素含量均高于同类鲜骨（肉）产品，且具有较高的生物学功能。Animal fresh bones are rich in nutrition,but the defects in fresh bone processing restrict the spreading of fresh bone foods.On the basis of the fresh bone's composing feature,component parts of the fresh bones with different nature,are efficiently grinded into ultrafine fresh bone powder with lower fat,which overcomes the shortcomings of the present processing methods and of the products.The experimental data of calcium biological functions and the nutritive compositions of the ultrafine fresh bone powder have shown that the ultrafine fresh bone powder is rich in nutrition,and the contents of protein,calcium,phosphorus and other elements are higher than those of other fresh bone products,and it also has higher biological functions.

关 键 词：制备 营养成分 补钙食品 超细鲜骨粉 鲜骨粉 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]