鸡血浆蛋白粉品质因素的影响  

Quality Factors of Chicken Plasma Protein Power

作　　者：张秀民[1] 吴明文[1] 邹国庆[1] 卢进峰[1] 徐宝海[1] 高振宏[1] 

机构地区：[1]淮北恩彼饲料有限公司,安徽淮北2350005

出　　处：《饲料博览》2012年第5期46-49,共4页Feed Review

摘　　要：试验采用单因素试验设计研究了抗凝剂添加比例、抗凝剂浓度、冷藏温度、存储时间4个因素对喷雾干燥后的鸡血浆蛋白粉品质的影响。结果表明,抗凝剂添加比例、抗凝剂浓度、存储罐体温度、存储时间分别为5.0‰、12.0%、6.0℃、24h时,喷雾干燥鸡血浆蛋白粉的品质最佳。In this study, single factor experiments examined the proportion of added chicken blood anticoagulant, anticoagulant concentration, cold temperature, storage time, the four factors on the spray-dried powder of chicken plasma protein quality of crude protein, crude ash, water-soluble, volatile basic nitrogen and sensory quality for the detection of targets with blood flow to determine the process parameters. The experimental results showed that, the proportion of fresh chicken blood anticoagulant added, the concentration of anticoagulant, storage tanks temperature, storage time was 5.0‰, 12.0%, 6.0 ℃, 24 h, the production of best quality powder bleeding.

关 键 词：鸡血浆蛋白粉 抗凝剂 冷藏 存储 

分 类 号：S816.7[农业科学—饲料科学] S831[农业科学—畜牧学]