畜禽骨加工利用及其骨汤工艺开发现状  

Processing and utilization of animals’ bone and development status of bone soup technology

作　　者：孙亚军 张艳杰 赵会 SUN Yajun;ZHANG Yanjie;ZHAO Kui

机构地区：[1]新乡医学院第二附属医院,河南新乡453002 [2]漯河食品职业学院食品工程系,河南漯河462002

出　　处：《肉类工业》2019年第12期52-56,共5页Meat Industry

摘　　要：畜禽骨中蕴含着包括骨胶、矿质元素等大量有益营养成分,这些成分对人体十分有益。因此,畜禽骨具有的保健价值已经被人们广泛接受。介绍了畜禽骨及其骨汤营养价值,开发利用及研究工艺,探讨了骨汤制备工艺、产品开发、原料特点及营养特性,并针对国内外骨汤研究状况展开了叙述,希望能够在国内骨汤加工方面为食品科学工作者提供更多的帮助。The animals’ bone had a lot of beneficial nutrients including bone glue and mineral elements, which were very beneficial to the human body. Therefore, the health value of animals’ bone was accepted by consumers widely. The nutritional value, development, utilization and technology of animals’ bone and its bone soup were introduced. The preparation technology, product development, raw material characteristics and nutritional characteristics of bone soup were discussed. The research status of bone soup at home and abroad was narrated, and it provided more help for food scientists in bone soup processing at home.

关 键 词：畜禽骨加工 骨汤 开发 

分 类 号：TS2[轻工技术与工程—食品科学与工程]