Abstract
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.
Publication Date
10-28-2016
First Page
168
Last Page
171
DOI
10.13652/j.issn.1003-5788.2016.10.039
Recommended Citation
Jianying, YUE; Wei, JIA; Chunhui, ZHANG; and Jinzhi, WANG
(2016)
"Development of degreasing process and equipment for bone extracts,"
Food and Machinery: Vol. 32:
Iss.
10, Article 38.
DOI: 10.13652/j.issn.1003-5788.2016.10.039
Available at:
https://www.ifoodmm.cn/journal/vol32/iss10/38
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