摘要
本实验以新鲜猪血作为原料,利用喷雾干燥的方法制作血粉。通过单因素试验研究了血液稀释倍数、进风温度、进料速度三个因素对血粉产品品质的影响,以粗蛋白质、粗灰分、水分活度和感官质量为检测指标确定了最佳工艺参数。本实验结果表明:用喷雾干燥的方法加工猪血粉,当血液稀释倍数、进风温度和进料速度分别为0.5、160℃和0.167ml/s时,生产出的血粉产品品质最佳。
Pig blood power are prepared from pig blood adopting the method of spray drying in the experiment.The affection on product＇s quality are researched through the single factor experiment,the factors include the attenuant multiple of blood,the temperature of incoming air and the velocity of feed-in.The best technical parameter is confirmed through determining the crude protein, the crude ash, the water activity and the sense organ index sign. The results indicates that the best quality of pig blood power while the attenuant multiple of blood is 0.67,the temperature of incoming air is 160℃ and the velocity of feed-in is 0.167 ml/s.
出处
《肉类研究》
2010年第12期86-88,共3页
Meat Research
关键词
猪血
血粉
喷雾干燥
pig blood
blood power
spray drying
