摘要
我国畜禽骨资源极其丰富,营养价值高,但骨的利用率不高,附加值低。本文以新鲜猪骨为原料,采用酶解技术,研究了猪骨酶解的影响因素,确定了其最佳的工艺路线和工艺条件。通过单因素试验,以及正交试验,获得了最佳酶解工艺条件:酶用量为7%,料液比为1∶20,酶解温度50℃,酶解时间5h。
In China, the resource of animal bone is extremely rich and has high nutritional value, but the bone availability and the added value are very low. In this paper, the protease hydrolysis technique and the influence of the technological conditions on fresh swine bone enzymolysis have been investigated. Through single factor experiments and the orthogonal experiment, the optimum technology conditions are： 7% protease, 1：20 of ratio of swine bone to water, reaction temperature 50℃ and hydrolysis time 5h.
出处
《食品与发酵科技》
CAS
2013年第3期23-26,共4页
Food and Fermentation Science & Technology
关键词
猪骨
中性蛋白酶
酶解
水解度
swine bone
neutral protease
hydrolysis
degree of hydrolysis
