摘要
梅花鹿属于我国一类保护的特种经济动物,具有极高的药用价值。鹿骨作为鹿肉加工的副产品,不但含有大量的蛋白质与钙盐,还含有许多微量元素与维生素等,因此也越来越受到人们的重视。研究对新鲜鹿骨骨粉的制作工艺进行初步的研究,一方面,利用超微粉碎技术对鹿骨进行微粒化处理,使其更有利于被消化吸收;另一方面,采用合适的酶水解骨粉中的蛋白质,增加可溶性肽与氨基酸的含量,使骨钙更充分溶解出来,促进钙的利用。
Sika, which has a very high medicinal value, has been protected as a kind of special economic animal in China, People start to pay more and more attention to the byproduct of deer meat processing- the bone. In this paper, an easy and efficient way to produce the powder of sika bone was studied in the first time. The purpose of experiment was using an appropriate enzyme to decomposite the protein residued in the bone, to make sure the calcium is fully seperated, and in order to promote the use of calmium. At the same time, an application of the powder of sika bone into practice is expected, in order to explore a new kind of healthy food to realize the commodity application value.
出处
《食品科技》
CAS
北大核心
2015年第3期122-126,共5页
Food Science and Technology
关键词
鹿骨骨粉
钙
酶解
powder of sika bone
calcium
enzymatic
