蒸煮条件对骨脂肪溶出的影响

摘要

Fresh bone used as raw material,dissolution rate of fats was measured after cooking.Effects of cooking temperature,cooking time and ratio of solid to liquid were investigated.Based on single factor test,orthogonal experiment was carried out with 3 factors of cooking temperature,cooking time and ratio of solid to liquid.Results showed that the fat dissolution rate was optimum under the conditions of cooking temperature 120℃,time 3.5h and ratio of solid to liquid 1：2,and the dissolution rate of fat was 43.07%.%以新鲜骨头为原料,通过蒸煮后进行脂肪溶出率的测定,探讨蒸煮的温度、时间和料液比对脂肪溶出效果的影响。在单因素的基础上,对蒸煮温度、时间、料液比3个因素进行正交试验,得出最佳蒸煮条件：蒸煮温度为120℃、时间为3.5h、料液比为1∶2,在此条件下,脂肪溶出率为43.07%。