[1]叶明泉,邓国栋,韩爱军,等.超细鲜骨粉的制备及其营养功能研究[J].南京理工大学学报(自然科学版),1999,(01):10-13.
 Ye Mingquan Deng Guodong Han Aijun Li Fengshen Song Hongchang.A Study on the Preparation and Nutritive Functions of Ultrafine Fresh Bone Powder[J].Journal of Nanjing University of Science and Technology,1999,(01):10-13.
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超细鲜骨粉的制备及其营养功能研究()
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《南京理工大学学报》(自然科学版)[ISSN:1005-9830/CN:32-1397/N]

卷:
期数:
1999年01期
页码:
10-13
栏目:
出版日期:
1999-02-28

文章信息/Info

Title:
A Study on the Preparation and Nutritive Functions of Ultrafine Fresh Bone Powder
作者:
叶明泉邓国栋韩爱军李凤生宋洪昌
南京理工大学化工学院, 南京210094
Author(s):
Ye Mingquan Deng Guodong Han Aijun Li Fengshen Song Hongchang
School of Chemical Engineering,NUST, Nanjing210094
关键词:
超细粉 制备 营养成份 鲜骨 补钙食品
Keywords:
ultra pow der preparation nut rit ive constituent s fresh bones calcium supplement foods
分类号:
R151,TF123.72
摘要:
动物鲜骨营养十分丰富,目前国内外鲜骨加工方法存在许多不足,制约了鲜骨食品的推广。该文根据鲜骨的构成特点,对鲜骨不同性质的组成部分,采取有效的粉碎原理及方法,制得了超细低脂鲜骨粉,克服了传统加工方法及产品的不足。对这种超细鲜骨粉的营养成份及钙生物学功能试验数据的分析表明,超细鲜骨粉含有丰富的营养,蛋白质、钙、磷等元素含量均高于同类鲜骨(肉)产品,且具有较高的生物学功能。
Abstract:
Animal f resh bones are rich in nutrition, but the defects in fresh bone processing restrict the spreading of fresh bone foods. On the basis of the fresh bone’s composing feature, component part s of the f resh bones w ith different nature, are eff icient ly grinded into ult raf ine fresh bone pow der w ith low er fat, w hich overcomes the shortcoming s of the present processing methods and of the products. The ex perimental data of calcium biological functions and the nut ritive compositions of the ultraf ine fresh bone pow der have show n that the ult raf ine f resh bone pow der is rich in nut rit ion, and the content s of protein, calcium, phosphorus and other elements are higher than those of other fresh bone product s, and it also has hig her biological funct ions.

参考文献/References:

1 汤荣生, 李德远.骨类食品的开发. 肉类工业, 1995, ( 8) : 29~ 31
2 彭辉, 孙蓉芳. 全骨粉食品的研究.食品工业科技, 1995, ( 6) : 14~ 16
3 刘文年.开发加工利用骨头的可行性研究. 食品工业科技, 1991, ( 5) : 22~ 27
4 黄小华, 邓黎, 熊庭辉. 鲜骨浆加工与设备操作工艺1 食品科学, 1991, 12( 6) : 57~ 59
5 汪丽明, 高敏. 骨泥肉营养成份及其系列食品.食品科学, 1994, 12( 10) : 37~ 39
6 马守海, 戚桂军.不同加工方法对食用骨泥主要营养成份的影响. 食品科学, 1991, 12( 11) :37~ 38
7 罗贵伦.骨泥烤肠的制作. 食品科学, 1994, 15( 1) : 30~ 32

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备注/Memo

备注/Memo:
国家级科技成果重点推广计划项目,江苏省科技发展基金
叶明泉 男 32 岁 讲师
更新日期/Last Update: 2013-03-29