摘要
本文以鲜猪骨为原料，采用正交试验，确定骨髓精的最佳提取条件为压力３ｋｇ／ｃｍ￣２、时间２ｈ、浸提液用量２倍骨重，提取率可达１１％。并制成了保健食品。
The optimum extraction conditions of marrow extract were determined byorthogonal design test using fresh swine bone. It was found that the optimum extractionconditions were pressure 3kg/cm￣2.2hours and water volume 2 times bone weight. The extractionrate can reach 11%under these conditions and the health food are manufactured.
出处
《肉类研究》
1995年第3期38-40,20,共4页
Meat Research
关键词
骨
骨髓精
提取
骨髓制品
bone,marrow marrow extract,extraction
