| 鲜骨超细粉碎技术研究 |
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| 引用本文： | 陈文华,成晓瑜,冯平,裴显庆,孟宪清,曹瑞涛.鲜骨超细粉碎技术研究[J].肉类研究,2007(10):20-21,34. |
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| 作者姓名： | 陈文华 成晓瑜 冯平 裴显庆 孟宪清 曹瑞涛 |
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| 作者单位： | 1. 中国肉类食品综合研究中心,北京,100068
2. 廊坊市惠友机械有限公司,河北廊坊,065000 |
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| 基金项目： | 国家十一五科技支撑计划项目：编号2006BAD05A16畜禽屠宰加工设备与骨血产品开发及产业化示范,鲜骨超细粉碎技术研究为24个子课题之一. |
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| 摘 要： | 本课题利用强力破骨机、骨泥磨和超微粉碎机设备以及脱脂和热风干燥加工方法,得到低脂肪、高蛋白、高钙元素的超细鲜骨粉。超细鲜骨粉的粒度为D50=24.52μm。作为食品营养添加剂可应用于肉制品、糕点、调味品等食品中。在畜禽骨的综合利用方面又多了一条实用而可靠的途径,特别是通过调整工艺路线、采用粉碎、脱脂、干燥和超细粉碎相结合的加工方法,在节能降耗方面,作出了一些努力。
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| 关 键 词： | 畜禽骨 超细微粉碎 粒度测定 节能降耗 |
| 文章编号： | 1001-8023（2007）10-0020-02 |
On the Ultra-fine Comminuting Technology of Livestock & Poultry Bone |
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| Abstract: | The processing technology on ultra-fine comminuting of livestock & poultry bone was discussed. The bone powder containing low fat,high protein and high calcium was obtained by the processing technology ofm ultistagec omminuting,degreasing and hot-air drying.The particle size of bone powder reached D50=24.52um.It was considered as the nutrient additives and applied widely on meat products,pastry,seasoning and etc.The tech-nology could obviously save energy and reduce consumption and is a practical and credible tech-nologyo nc omprehensiveu tilization. |
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| Keywords: | livestock & poultry bone ultra-fine comminuting determination of particle size save energy and reducec onsumption |
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