The Quality And Processing Characteristics Of Wet-Superfine-smashed Chicken Bone Paste

The chicken skeleton as main raw materials, properties of nutrients of fresh and cookedchicken bone material with different age, and different parts of chicken bone hardnessdistribution, and high temperature and high pressure cooking effect on softening propertieswere studied to determine the cooking process. The wet-superfine-grinding processing ofchicken bone paste and key parameter control, chicken bone paste rheological properties, gelstrength, texture and other processing characteristics and its influencing factors were alsostudied systematically. The results show that:1. The content of protein, fat, calcium, phosphorus and other nutrients of broiler chickenbone were significantly higher than spent hen bone. The nutrients of chicken bone were partlylost during cooked processing, and also partly lost during the chicken bone paste processing,both with a small margin, so that the chicken bone paste still has very high nutrition, worthprocessing and utilization.2. The wet-superfine-grinding processing of chicken bone paste: chicken bone rawmaterialâ†'cutting to piecesâ†'high temperature and high pressure cooking (bone water ratioof1:2,121℃,60min)â†'separation of bone soup and bone slagâ†'coarse grinding of boneslag with meat grinderâ†'superfine grinding of bone slag with colloid millâ†'superfine-smashed chicken bone pasteâ†'bottlingâ†'storage3. With the milling flake gap of colloid mill smaller, content of water addition reducer,the average particle size of superfine-grinding chicken bone paste went to be smaller, with theminimum of51.722μm. There was a pipeline blockage phenomenon at the beginning ofgrinding, with milling, jam remission. With the grinding time, grain refining degree ofchicken bone paste will tend to a stable equilibrium during the wet-superfine-grindingprocessing. In the actual production, milling flake gap, content of water addition, grind timecan be set according to needs, to get a good crushing effect with effectively energy saving.4. The sensory evaluation score of cooked chicken bone paste was higher than that offresh chicken-bone paste. There was small difference between broiler chicken bone paste andspent hen bone paste. With chicken bone paste particle size smaller, sensory evaluation scoresincreased, as the average particle size of around50μm, chicken bone paste with no graininesswere easy to be accepted. The concentration of Chicken bone paste had little effect on thesensory evaluation score. 5. Superfine-grinding chicken bone paste was non-Newtonian and exhibited typicalshear-thinning behavior and yield stress. The particle size and concentration of chicken bonepaste, the temperature of determination had significant influence on the rheological propertiesof chicken bone paste. The thixotropy and yield stress increased with the average particle sizeof chicken bone paste decreased, the viscosity increased at the same shear rate. The thixotropyand yield stress increased significantly with chicken bone paste concentration increased,viscosity also increased at the same shear rate.6. The gel strength and hardness was significantly improved with the addition ofcarrageenan, gelatin, agar, but the springiness and cohesive got little inflution. The gelstrength and hardness greatly increased with the increase of carrageenan and gelatin, showeddifferences between different levels of adding amount. The gel strength and hardness wasimproved with the addition of agar, showed no difference between different levels of addingamount.7. The gel properties and texture of chicken bone paste was decreased for the cookingprocess of chicken bone, The gel strength, hardness, springiness, cohesive of both freshbroiler chicken bone paste and fresh spent hen bone paste were higher than that of cookedchicken bone paste. The content of nutrition, gel strength, hardness, springiness and cohesiveof broiler chicken bone paste were higher than that of spent hen bone paste.8. The particle size and concentration of superfine-grinding chicken bone paste havegreatly influence on the gel properties and texture of chicken bone paste. The gel strength andhardness increased greatly with the particle size of chicken bone paste decreased and theconcentration of chicken bone paste increased, showed differences between different levels.The springiness and cohesive increased with the particle size of chicken bone paste decreasedand the concentration of chicken bone paste increased, but showed no difference betweenadjacent levels.