柞蚕粉除腥工艺的研究  

作　　者：王朝臣[1] 阮美娟[1] 王晓洁[2] 郭福旺[1] 张小利[1] 龚鹏飞[1] 鄂旭[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津中医药大学,天津300193

出　　处：《食品工业科技》2007年第2期163-165,共3页Science and Technology of Food Industry

摘　　要：柞蚕粉的蛋白质含量高达60%左右,是一种优质的食品资源,但具有不良的腥味。以醋酸与柞蚕粉腥味成分结合形成易挥发的物质,该物质通过旋转蒸发便可除去。通过实验,最佳工艺条件为:0.7%的醋酸溶液,55℃旋转蒸发20min,除腥率可达93%左右。The amount of protein in tussah powder is about 60%. It is a kind of food resource of good quality, but it has bad smell. The volatile material, which is produced through the combination of acetic acid and tussah powder, can be removed with the helping of the rotary evaporation apparatus.The experiment proved that the optimum condition of processing is 0.7% acetic acid, evaporated at 55℃, 20 min. The rate of deodorization can reach about 93%.

关 键 词：柞蚕 腥味 醋酸 旋转蒸发 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]