Study On The Rheology And Processing Characteristics About Bone Paste With Super Micro-smash

In this study, calcium supplement food is made from hog bone with the aid of the macro-smashing technique, enzymatic engineering technique, microbial fermentation technique and so on. In detail, the process of bone paste and its main components, the significant factors effecting on fermentation, the change of physical and chemical characteristics about bone paste during the process and the preparation of calcium supplement food are studied. The results are shown as follows:1.The technological process of bone paste' processing : bones------pretreat------break up------roughly smash------fine smash. The best processing condition of the bone paste withmicro-smashed was that water addition was 100% compared with bones in the processing, and metal burr clearance was "roughly smash 2 circles and fine smash 1 circle", and ice water was -4℃ and was added for twice.2.By mensuration ,the major ingredient of the bone paste was: moisture content was 74.8%; protein content was 12.5%; fat content was 5.1%, relatively low; Ca²⁺(which was the most in the tantalum)content was 783.9 9mg/100g (Ca²⁺content was 120mg/100g in the milk) ; heavy metal content was very low. This was academic evidence for bone paste panocha' processing.3.The result of influential factor on mucosity of the bone paste with micro-smashed: in the processing, the increase of water addition would reduce the mucosity of the bone paste, and affect its temperature, the adding of saccharose would increase the mucosity of the bone paste, but the adding of NaCl, CaCl₂ would first increase the mucosity of the bone paste, then make it fall, when added 3% NaCl and 2% CaCl₂ the mucosity of the bone paste was the most high(1208.38Pa.s and 1264.54Pa.s); high temperature and high pressure would distinctly reduce the mucosity of the bone paste, but enzyme dealing was not distinct; the granularity of the bone paste was smaller, and the mucosity of the bone paste was more high ,when the granularity of the bone paste was bellow 60um the mucosity of the bone paste' change was not visible; papain affected the mucosity of the bone paste most; followed the increase of pH, the mucosity of the bone paste was also changing, when at the isoelectric point(pH was 4), the mucosity of the bone paste was the lowest.4.The gelatin intensity of the bone paste with micro-smashed ( whose water addition was 50%)was 36.3g.cm, high temperature and high pressure was operating on increasing the gelatin intensity of the bone paste ,but the enzyme dealing hardly increased it; The gelatin intensity of the bone paste which added glue would first increase then fall when the addition and complex glue'...