食醋对鱼骨中钙溶出的影响  

Effect of Vinegar on Extraction Rate of Fish Bone Calcium

作　　者：赫美[1] 许鑫[1] 杨春瑜[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《现代食品科技》2011年第1期87-89,共3页Modern Food Science and Technology

摘　　要：鱼骨中钙含量相对丰富,在酸性条件下浸泡可使鱼骨中的钙溶出,提高人体吸收利用率,本文分别在常压和高压下利用食用醋酸(食醋)对鱼骨钙溶出的影响,得出钙充分溶出的工艺条件为:常压和高压下醋酸浓度都为0.9 mol/L,常压下料液比为1:20,高压下料液比为1:20,常压下浸泡时间为60 min,高压为45 min,常压下浸泡温度60℃。The extraction of fish bone calcium by vinegar was studied under the atmospheric pressure and high pressure.The results showed that the best acetic acid concentration and the ratio of the fish bone to vinegar solution were 0.9 mol/L and 1：20,respectively,for the extraction either under the atmospheric pressure or the high pressure.For extraction under the atmospheric pressure,the optimum extraction time and temperature were 60 min and 60 ℃,respectively.For that under the high pressure,the best extraction time was 45 min.

关 键 词：食醋 鱼骨 钙 

分 类 号：TS201.2[轻工技术与工程—食品科学]