骨提取液脱脂工艺研究与装备研制
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摘要
骨提取液中蛋白质与脂肪处于共存状态,脂肪易发生乳化,并且难以通过物理方式短时间内与汤液分离,而油脂分离往往需要专用设备,操作复杂、造价高。针对以上问题,设计并研制一种骨提取液脱脂工艺相应设备,并以鸡骨提取液为原料进行生产验证,通过控制加热、限速出料、重力场沉降和14 727×g超高速离心分离四步处理,综合脱脂率高达99.5%,提取液中骨油残留率仅为0.48%,可为后续骨素及其衍生化产品的酶解、美拉德反应加工提供合格的原料。
Protein and fat were coexist in bone extracts during extraction,and fat is prone to emulsion.The physical method used currently was incapable of degreasing quickly.In addition,the equipment was complicated to operate and its investment was high.Therefore,a simple method was provided and corresponding equipment for degreasing of bone extracts was made to solve these problems.Four steps,control of heat treatment,limit of the outlet speed,gravity sedimentation and ultra-high speed centrifugal separation of 14 727×g,were utilized successively to obtain 99.5% of degreasing rate,while the content of fat in chicken bone extracts was 0.48% under the condition, and thus provide qualified raw materials for subsequent enzyme hydrolysis and Maillard reaction processing of bone extracts and its derivative products.
Protein and fat were coexist in bone extracts during extraction,and fat is prone to emulsion.The physical method used currently was incapable of degreasing quickly.In addition,the equipment was complicated to operate and its investment was high.Therefore,a simple method was provided and corresponding equipment for degreasing of bone extracts was made to solve these problems.Four steps,control of heat treatment,limit of the outlet speed,gravity sedimentation and ultra-high speed centrifugal separation of 14 727×g,were utilized successively to obtain 99.5% of degreasing rate,while the content of fat in chicken bone extracts was 0.48% under the condition, and thus provide qualified raw materials for subsequent enzyme hydrolysis and Maillard reaction processing of bone extracts and its derivative products.
引文
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[2]KIJOWSKI J,NIEWIAROWICZ A.A method of protein extraction from chicken bone residue and the chemical and electrophoretic characteristics of the extract[J].International Journal of Food Science&Technology,1985,20(1):43-49.
[3]WANG Jin-zhi,DONG Xian-bing,YUE Jian-ying,et al.Preparation of substrate for flavorant from chicken bone residue with hot‐pressure process[J].Journal of Food Science,2016,81(3):C578-C586.
[4]郭耀华,窦春蕾,岳兰昕,等.新型牛骨汤工艺技术研究[J].食品研究与开发,2016,37(1):81-84.
[5]SUNHong-mei,WANG Jin-zhi,ZHANG Chun-hui,et al.Changes of flavor compounds of hydrolyzed chicken bone extracts during Maillard reaction[J].Journal of Food Science,2014,79(12):C2 415-C2 426.
[6]白腾辉,潘润淑,马亚萍,等.鸡骨渣高压蒸煮提取鸡骨素的工艺优化[J].食品与机械,2014,30(6):199-203.
[7]刘立新.猪骨蛋白水提工艺的优化[J].食品与机械,2013,29(5):220-222.
[8]刘德谦.浅析脂肪和水的乳化原理[J].肉类工业,1988(6):25.
[9]符显峰.高凝油超声波油水乳化地面冷输技术研究[D].大庆:大庆石油学院,2009.
[10]毛立科,许洪高,高彦祥.高压均质技术与食品乳状液[J].食品与机械,2007,23(5):146-148.
[11]郑二丽,曲家妮,杨晓泉,等.氯化钠浓度对亲脂性蛋白和7S蛋白分级分离效果的影响[J].中国油脂,2011,36(1):27-30.
[12]李银,贾伟,张春晖,等.可食性动物骨素热压抽提装置的研制[J].食品与机械,2013,29(3):153-156.
[13]何斌辉,王兆伍,涂桥安.高速管式离心机转子动力学稳定性的研究[J].轻工机械,2010,28(5):12-14.
[14]胡筱敏,李海波,余仁焕,等.离心力作用下的油—水分离[J].金属矿山,2001(2):31-35.
[15]安广杰,罗双群,王娜娜,等.脱脂玉米胚芽饮料的研制[J].食品与机械,2009,25(4):134-137.
[16]吴青.管式高速离心机速度场研究[J].流体工程,1992,20(4):29-33.
[17]韦林,何国祥.离心分离法提取油梨油的工艺研究[J].食品与机械,1998(6):21-23.