| 脱脂蚕蛹粉的汽提除腥工艺研究 |
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| 引用本文： | 钱俊青.脱脂蚕蛹粉的汽提除腥工艺研究[J].氨基酸和生物资源,2002,24(1):15-17. |
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| 作者姓名： | 钱俊青 |
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| 作者单位： | 浙江工业大学生物与环境工程学院,杭州,310037 |
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| 摘 要： | 脱脂蛹粉中蛋白质量分数近 80 % ,脂肪仅 3% ,是良好的食品资源 ,但具有不良的腥味。以醋酸与蚕蛹腥味成份形成易挥发物质 ,通过水蒸汽蒸馏可除去腥味。其最适工艺条件为 :样品 2 0 0 g时 ,用醋酸 2ml,反应温度 80℃ ,加热时间 2 0min ,蒸馏时间 2 0min。经最适条件下脱腥的脱脂蛹粉不影响食用感官评品
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| 关 键 词： | 脱脂蚕蛹粉 除腥 醋酸 水蒸汽蒸馏 |
| 文章编号： | 1006-8376(2002)01-0015-02 |
| 修稿时间： | 2001年9月10日 |
Study on Technology of Removing Odour From Degreased Pupa Powder by Distillation |
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| QIAN Jun-qing.Study on Technology of Removing Odour From Degreased Pupa Powder by Distillation[J].Amino Acids & Biotic Resources,2002,24(1):15-17. |
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| Authors: | QIAN Jun-qing |
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| Institution: | ,QIAN Jun-qing (College of Biological and Environmental engineering,Zhejiang universityof Industry,Hangzhou 310034) |
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| Abstract: | Degreased pupa powder contains protein of about 80% and fat of 3%,and is a good food source,but has some odour. Volatile materials were formed by adding acetic acid and then could be removed along with the odour. The optimum conditons were:sample of 200 g,acetic acid of 2 ml,temperature of 80℃,heating time of 20 min and distillation time of 20 min. |
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| Keywords: | degreased pupa powder removed odour acetic acid distillation |
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