CAJ | 학술논문

根据Box-Behnken的中心组合试验设计原理,在单因素试验基础上,运用Minitab14数据统计分析软件,采用三因素三水平的响应曲面分析法,确定骨粉的制备条件为按液料比1.1:1(kg/kg)加水,经过118℃、21min蒸煮两次,然后干燥、超微粉碎,可得到风味良好、粒度90%在140目以下的骨粉.对骨粉的主要营养成分进行分析,结果表明,通过该法制得的骨粉中蛋白质、脂肪、灰分、钙、磷含量较高,但骨粉中水溶性钙和可溶性钙含量较低.对骨粉氨基酸组分进行分析,发现该蛋白质中甘氨酸、谷氨酸、天冬氨酸、脯氨酸等含量较高.
근거Box-Behnken적중심조합시험설계원리,재단인소시험기출상,운용Minitab14수거통계분석연건,채용삼인소삼수평적향응곡면분석법,학정골분적제비조건위안액료비1.1:1(kg/kg)가수,경과118℃、21min증자량차,연후간조、초미분쇄,가득도풍미량호、립도90%재140목이하적골분.대골분적주요영양성분진행분석,결과표명,통과해법제득적골분중단백질、지방、회분、개、린함량교고,단골분중수용성개화가용성개함량교저.대골분안기산조분진행분석,발현해단백질중감안산、곡안산、천동안산、포안산등함량교고.
For producing porcine hipbone powder with small particle size(below 140 mesh)and high protein content,the optimal cooking process of hipbone was investigated using single factor method and Box-Behnken central composite design combined with response surface methodology.Results showed that the optimal cooking process was based on twice cooking at 118 ℃ with a mass ratio of material to water of 1:1.1 for 21 min each time.After drying and ultrdfme comminution,bone powder which was good in flavor and exhibited particle sizes below 140 mesh(90% distribution)was obtained.Nutritional analysis revealed that the contents of proteins,fat,ash,calcium and phosphorus were high in the processed bone powder,however,soluble and watersoluble calcium showed a bit low contents.The dominant amino acids were glycine,glutamate,aspartate and praline.