CAJ | 학술논문

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％。
우골시일충육류가공부산품，기영양개치겁고，유우골제비적우골분가개발출흔다공능성식품，기공예개발이용전경교호。본연구위학정고온증자법제비우골분적최가공예삼수，선취시수선우골，이골수비、증자온도、증자시간위단인소，재단인소실험적기출상진행정교우화，이학정고온증자법제비우골분적최가공예。결과표명：고온증자법제비우골분적최가공예삼수위골수비1：2．5、증자온도118℃、증자시간90 min，재해조건하제비득도적우골분200목사하물득솔최고，위69．69％。
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%.