高温蒸煮法制备牛骨粉的工艺研究  

Studies on the Technology for the Preparation of Cattle Bone Powder by High-Temperature Cooking

作　　者：杨红[1] 肖厚荣[1] 张慧[1] 陈静怡[1] 

机构地区：[1]合肥学院生物与环境工程系,安徽合肥230601

出　　处：《安庆师范学院学报（自然科学版）》2015年第2期85-88,共4页Journal of Anqing Teachers College(Natural Science Edition)

基　　金：安徽省科技攻关项目(1301032168);安徽省高校省级优秀青年人才基金重点项目(2013SQRL079ZD)

摘　　要：牛骨是一种肉类加工副产品,其营养价值极高,由牛骨制备的牛骨粉可开发出很多功能性食品,其工艺开发利用前景较好。本研究为确定高温蒸煮法制备牛骨粉的最佳工艺参数,选取市售鲜牛骨,以骨水比、蒸煮温度、蒸煮时间为单因素,在单因素实验的基础上进行正交优化,以确定高温蒸煮法制备牛骨粉的最佳工艺。结果表明:高温蒸煮法制备牛骨粉的最佳工艺参数为骨水比1:2.5、蒸煮温度118℃、蒸煮时间90 min,在该条件下制备得到的牛骨粉200目筛下物得率最高,为69.69%。Cattle bone is of very high value as the by-product of meat process, and cattle bone powder can be used for the production of multi function food.In this paper, optimum parameters for the preparation of cattle bone meal by high-temperature cooking method is determined.The ratio of fresh bone to water, cooking temperature and cooking time were selected as key factors. Orthogonal optimization experiments are performed after single factor experiments .The results show that the optimum parameters for the preparation of cattle bone meal by high-temperature cooking are： ratio of bone to water of 1：2.5; cooking temperature of 118℃; cooking time of 90min, under conditions in which the percentage of cattle bone powder of 200 mesh sieve materials reach the highest rate, 69.69%.

关 键 词：牛骨 超微骨粉 高温蒸煮 加工工艺 

分 类 号：Q819[生物学—生物工程]