从鸡骨中制取明胶的加工工艺

以鸡腿骨为原料 ,采用碱法 (浸灰法 )制备鸡骨明胶。探讨了浸灰过程Ca(OH) 2 浓度、温度、浸灰时间对明胶提取率、明胶粘度和胶凝性的影响 ,同时优化提取工艺条件。试验表明 :明胶最佳提取条件为温度 70℃ ,pH 5。采用方差和响应面分析优化浸灰工艺条件为 :Ca(OH) 2 质量分数 0 1 % ,温度 1 0℃ ,浸灰时间 6d。浸灰处理可以去除杂蛋白 ,使明胶纯度有所提高 ,粘度和冻力都有所上升

Study on the Gelatin Processing from Chicken Leg Bone

Effect of liming conditions (concentrations of calcium hydroxide, liming temperature and liming periods) on yield and quality characteristics of gelatin from chicken leg were examined. The optimum levels of these variable were determined using response surface methodology. Meanwhile, the optimal extracting conditions also were examined. It was concluded that the optimum extracting pH and temperature are 5 and 70℃, respectively. The yield, viscosity, color, turbidity, and the textural properties of gelatin gel varied with the liming condition. The optimum calcium hydroxide concentration, liming temperature and liming periods for gelatin production of chicken leg were determined as 0.1%(w/v), 10℃ and 6 days, respectively. The yield of gelatin was decreased but the hardness of gelatin gel and the viscosity of gelatin solution increased remarkably after being limed.