摘要
利用高温蒸煮技术对猪骨处理后进行超微粉碎,通过检测高温处理的猪骨硬度和利用扫描电镜观察猪骨泥的微观粒度的大小,研究高温蒸煮技术对超微猪骨泥粉碎粒度和主要成分的影响。结果表明,经过123℃、0.12MPa处理猪骨45min,105℃干燥6h后,利用胶体磨进行超微细粉碎,可以使骨泥颗粒均匀、粒度的超微细化达到25～40μm,并且主要成分分析对比证明通过高温处理对猪骨泥的蛋白质、钙和脂肪含量基本没有影响,猪骨的脂肪高温处理后虽然部分融出,但生产中可以回填到骨泥中。所以,高温处理可以提高粉碎效率但不影响其主要成分,处理后的猪骨泥更利于人体吸收,提高补钙效果。
Using high-temperature pre-treatment,by detecting bone hardness and scanning electron microscope to observe the micro-size bone paste to study the high-pressure processing bone on bone super-micro paste particle size and nutritional impact.The results showed that,after 123℃,0.12MPa to deal with bone 45min,105℃ drying 6h conducted after the use of advanced micro used the colloid mill can make bone paste powder particles uniformly refined to achieve ultrafine grain size of 25～40μm,high-pressure treatment on the bone paste protein,calcium did not affect the content, but lowered the fat content,so as to bone production of ultra-fine powder and provide a theoretical basis.Therefore,the high temperature treatment does not affect its main component.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第11期168-172,共5页
Science and Technology of Food Industry
基金
黑龙江省"十一五"科技攻关重大项目(GB06B403-2)
关键词
猪骨泥
超微粉碎
粒度
高温蒸煮
bone paste
micro-smash
partical size
high pressure
