摘要
通过正交试验,研究了不同工艺参数对鸡骨素出品率的影响。结果表明:提取温度为135℃,提取时间为60min,在4min之内将压力从0.32MPa降至0.10MPa,然后继续升温,每35min泄压一次,即在60min的时间内泄压一次半(第二次泄压完后不再升温,直接压抽)时,鸡骨素出品率能够达到最好的水平。
In this article, the effects of different extraction process on product rate of protein from chicken bone slag were studied by orthogonal test. The results indicated the optimal extraction process of protein： extraction temperature 135℃, extraction time 60min, extraction pressure reduced from 0.32Mpa to 0. 10MPa within 4min,then continued to heat up, reduced pressure once every 35 min, That is, reduced pressure one and a half within 60 min.
出处
《肉类工业》
2008年第9期25-28,共4页
Meat Industry
关键词
鸡骨素
出品率
泄压
chicken bone slag
product rate
pressure relief
