Optimization of High Pressure Cooking Process for Preparation of Natural Extract of Pig Bones

doi:10.7506/spkx1002-6630-201208004

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (8): 15-17.doi: 10.7506/spkx1002-6630-201208004

• Processing Technology • Previous Articles Next Articles

Optimization of High Pressure Cooking Process for Preparation of Natural Extract of Pig Bones

HUAN Xing-jian1，HU Xu-jian2，FENG Li-bin1，HUANG Ming1,*，ZHOU Guang-hong1

(1. Key Laboratory of Meat Products Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China；2. Nation Center of Quality Supervision and Inspection on Flour and Products, Shangqiu 222335, China )

Online:2012-04-25 Published:2012-03-31

Abstract

Abstract: 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.

Key words: pig bone, basic components, cooking, natural extract

CLC Number:

TS251.94

HUANXing-jian，HUXu-jian，FENGLi-bin，HUANGMing，ZHOUGuang-hong. Optimization of High Pressure Cooking Process for Preparation of Natural Extract of Pig Bones[J]. FOOD SCIENCE, 2012, 33(8): 15-17.

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Optimization of High Pressure Cooking Process for Preparation of Natural Extract of Pig Bones

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