鸡骨架生物脱骨技术浅探

Briefly explore biological removal bone technology of chicken skeleton

实验采用一种生物方式达到鸡骨架骨肉分离的效果。这种方式可做到鸡骨架的综合利用,可广泛应用于复合调味品企业工业化生产。实验采用木瓜蛋白酶、胰蛋白酶、碱性蛋白酶3种蛋白酶制剂对经粗破碎的鸡骨架进行酶解,通过计算脱骨率和感官评价得分,确定碱性蛋白酶的酶解效果最优。通过单因素试验确定酶解时最佳料液比为1∶1.5。通过正交试验进一步优化得到最佳酶解条件是温度55℃、酶解时间120min、加酶量0.1%和p H值7.0。

A biological way was adopted to achieve the separation effect of bone and meat of the chicken skeleton. This approach could achieve the comprehensive utilization of chicken skeleton and could be widely used in industrial production of composite condiment enterprises. The three proteases of papain,trypsin and alkaline protease were taken to hydrolyze the coarse broken chicken skeleton. The optimum enzymatic hydrolysis effect of alkaline protease was determined by calculating the rate of removal bone and sensory evaluation scores. The optimum solid- liquid ratio of enzymatic hydrolysis was 1∶ 1. 5,which was determined by single factor experiment. The enzymatic hydrolysis condition was further optimized and obtained by orthogonal experiment. The optimum enzymatic hydrolysis condition was： temperature 55 ℃,enzymatic hydrolysis reaction time 120 min,the adding enzyme amount 0. 1% and p H 7. 0.