摘要
以羊骨为原料,采用不同压力、时间和骨水比高压羊骨,分析骨渣及骨汤中蛋白质、氨态氮和脂肪的变化,并分别筛选最优方案。结果表明:①在0.05MPa压力下,高压2.0h、骨水比为1∶2时,骨渣及骨汤的蛋白质含量均较高;②在0.10MPa压力下,高压3.0h、骨水比为1∶4时,骨渣中氨态氮含量较高;③在0.13MPa压力下,高压4.0h,骨水比1∶2时,骨汤中氨态氮含量较高;④在0.13MPa压力下,高压4.0h、骨水比为1∶2时,骨汤中脂肪含量最高。
Taking the sheep bones as materials, dealing with the bones in the condition of different pressure, duration and ratio of bone to water, it is analyzed the changes of the content of protein, ammoniacal nitrogen and fat. Then, each of the best methods is selected. The results are as follows. ①There＇s a high content of protein both in bone power and bone soup under pressure 0.05 MPa, duration 2 h, ratio of bone to water 1 ： 2. ②There＇s a high content of amino acids in bone powder with 0.10 MPa, 3 h, 1 ： 4. ③There＇s a high content of high amino acids in bone soup with 0.13 MPa, 4.0 h, 1 ： 2. ④There＇s a high content of fat with 0.13 MPa, 4.0h, 1 ： 2.
出处
《天津农学院学报》
CAS
2006年第4期1-6,共6页
Journal of Tianjin Agricultural University
基金
天津市科技攻关项目"羊肉新技术应用与产品开发和工程示范"(05ZHGCNC00100)
关键词
羊骨
骨汤
高压
sheep bone
bone soup
high pressure
