骨素生产的煮骨工艺比较研究

分别进行了猪骨的常压单罐单次煮骨、加压单罐单次煮骨、三级逆流低压半连续煮骨工艺进行煮骨实验,通过采用骨汁浓度、煮骨得率和浸取能力值,以及骨汁风味等指标的对比,表明低压半连续逆流煮骨工艺在风味上接近最优,在其他技术指标上均优于另两种煮骨工艺,显示该煮骨工艺潜在的竞争优势,为在降低成本和能耗、提高原料利用率的同时提高产品质量奠定了技术基础。

A study on batch extraction, high-temperature batch extraction and multi-stage counterflow extraction for pig bonewas discussed in this paper. The result showed that the multi-stage counterflow extraction was better than others in theconcentration of soluble solid and the yield of extracts . F.E.A (Facter of Extract-ing Ability ) of batch extraction was thehighest. But by improving the process of the multi-stage counterflow extraction, its F.E.A became the best in these threeextractions. So the multi-stage counterflow extraction could be utilized for extracting deboned bones.