超细鲜骨粉的粒度及营养特性  

作　　者：袁玉燕[1] 韩爱军[1] 李凤生[1] 

机构地区：[1]南京理工大学江苏省超细粉体技术研究中心,210094

出　　处：《食品工业》2001年第3期10-12,共3页The Food Industry

基　　金：国家级科技成果重点推广计划项目(编号:98010211A)江苏省科技发展基金项目(编号:BF97002)

摘　　要：根据骨的构成特点,采用刚柔复合材料超细化技术,在粉碎机组内通过强冲击力、挤压力、剪切力和研磨力等的复合力场作用将鲜骨超细化。制备的骨料进行粒度分布、微观形貌、营养成分等的对比实验,表明超细鲜骨粉较好地保持了原骨的营养元素,且净核粒度更细,更易于吸收。Superfine fresh-bone powders were produced. by squeezing and impacting force without freeze, pulverized by strong shearing, crushing force. This paper studies difference of particle size distribution, micromorphology and nutrient components between superfine fresh bone powder with traditional bone powder. It is concluded that superfine fresh-bone powder has smaller core particle size, more nutrition and better bioactivity.

关 键 词：鲜骨粉 超细粉碎 粒度分布 营养特性 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]