摘要
研究不同工艺参数对鸡骨素出品率的影响。结果表明:提取温度135℃,提取时间60 min,在4 min之内将压力从0.32 MPa泄至0.10 MPa,然后继续升温,每35 min泄压一次,即在60 min的时间内泄压一次半(第二次泄压完后不在升温,直接压抽)时,鸡骨素出品率能够达到最好的水平。
In this article, the effect of different extraction rate of protein from chicken bone were studied by orthogonal test. The results indicated that the optimal extraction process of protein were： temperature 135℃, time 60 min, pressure reduced from 0.32 MPa to 0.10 MPa within 4 min, then continued to heat up, reduced pressure once every 35 min. That is, reduced pressure one and a half within 60 min.
出处
《食品工业》
北大核心
2009年第3期47-49,共3页
The Food Industry
关键词
鸡骨素
出品率
泄压
chicken bone slag
product rate
pressure relief
