制备猪骨天然提取物的高压蒸煮工艺优化

摘要

In order to maximize the extraction of protein and fat from pig bones,orthogonal array design method was adopted to optimize the high pressure process of cooking pig bones.The optimal cooking conditions were found as follows： 3 h of cooking at 130 ℃ and a material-to-water ratio of 1：1.5（mL/g）.Under these conditions,the extraction rates of protein and fat were 68.2% and 83.3%,respectively.%优化猪骨的高压蒸煮工艺,以达到充分提取猪骨中的蛋白质和脂肪的目的。通过正交试验,确定最佳工艺条件：温度130℃、时间3h、料水比1：1.5（mL/g）,在此条件下蛋白质提取率为68.2%、骨油提取率为83.3%。