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。
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.
出处
《氨基酸和生物资源》
CAS
2002年第1期15-17,共3页
Amino Acids & Biotic Resources
