摘要
骨提取液中蛋白质与脂肪处于共存状态,脂肪易发生乳化,并且难以通过物理方式短时间内与汤液分离,而油脂分离往往需要专用设备,操作复杂、造价高。针对以上问题,设计并研制一种骨提取液脱脂工艺相应设备,并以鸡骨提取液为原料进行生产验证,通过控制加热、限速出料、重力场沉降和14 727×g超高速离心分离四步处理,综合脱脂率高达99.5%,提取液中骨油残留率仅为0.48%,可为后续骨素及其衍生化产品的酶解、美拉德反应加工提供合格的原料。
Protein and fat were coexist in bone extracts during extraction, and fat is prone to emulsion. The physical method used current- ly was incapable of degreasing quickly. In addition, the equipment was complicated to operate and its investment was high. Therefore, a simple method was provided and corresponding equipment for degreasing of bone extracts was made to solve these problems. Four steps, control of heat treatment, limit of the outlet speed, gravity sedimentation and ultra-high speed centrifugal separation of 14 727× g, were utilized successively to obtain 99.5%of degreasing rate, while the content of fat in chicken bone extracts was 0.48% under the condition, and thus provide qualified raw materials for subsequent enzyme hydrolysis and Maillard reaction processing of bone extracts and its derivative products.
作者
岳鉴颖
贾伟
张春晖
王金枝
YUE Jian-ying JIA Wei ZHANG Chun-hui WANG Jin-zhi(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
出处
《食品与机械》
CSCD
北大核心
2016年第10期168-171,共4页
Food and Machinery
基金
基金项目:国家农业科技创新工程
关键词
骨提取液
脱脂
工艺
设备
bone extracts
degrease
technology
equipment
