制备猪骨天然提取物的高压蒸煮工艺优化  

Optimization of High Pressure Cooking Process for Preparation of Natural Extract of Pig Bones

作　　者：郇兴建[1] 胡序建 冯立斌[1] 黄明[1] 周光宏[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095 [2]国家面粉及制品质量监督检验中心,河南商丘222335

出　　处：《食品科学》2012年第8期15-17,共3页Food Science

基　　金：农业部公益性行业科研专项(200903012)

摘　　要：优化猪骨的高压蒸煮工艺,以达到充分提取猪骨中的蛋白质和脂肪的目的。通过正交试验,确定最佳工艺条件:温度130℃、时间3h、料水比1:1.5(mL/g),在此条件下蛋白质提取率为68.2%、骨油提取率为83.3%。In order to maximize the extraction of protein and fat from pig bones,orthogonal array design method was adopted to optimize the high pressure process of cooking pig bones.The optimal cooking conditions were found as follows： 3 h of cooking at 130 ℃ and a material-to-water ratio of 1：1.5（mL/g）.Under these conditions,the extraction rates of protein and fat were 68.2% and 83.3%,respectively.

关 键 词：猪骨 基本成分 蒸煮 天然提取物 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]