畜禽血食用产品及1其研究进展  

Research Progress of Livestock and Poultry Blood Edible Products

作　　者：张旭 王卫[1] 汪正熙 张佳敏[1] 白婷[1] ZHANG Xu;WANG Wei;WANG Zheng-xi;ZHANG Jia-min;BAI Ting(Key Lab of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《中国调味品》2020年第4期194-196,共3页China Condiment

基　　金：肉类加工四川省重点实验室2019开放基金项目(19-R-10);四川省科技厅应用基础项目(2018JY0051)。

摘　　要：畜禽血作为畜禽屠宰加工的主要副产物之一,营养价值丰富,应用前景广阔。在传统加工利用上,畜禽血可以制作为血豆腐、血肠等食品,通过微生物发酵、酶解、微胶囊化等新兴加工技术还可开发出各种保健品、功能性食品、调味品、食品添加剂及其他风味食品,如氨基酸口服液、血红素胶囊、血酱油、肉味香精、发色剂、乳化剂、补铁强化饮料等高附加值产品,文章对利用畜禽血开发食用性产品及其研究进展做了概要综述。As one of the main by-products of livestock and poultry slaughtering and processing,livestock and poultry blood has rich nutritional value and broad application prospect.In the traditional processing and utilization,livestock and poultry blood can be made into blood tofu,blood sausage and other foods.Through microbial fermentation,enzymatic hydrolysis,microencapsulation and other new processing technologies,we can also develop a variety of health products,functional foods,condiments,food additives and other flavor foods,such as amino acid oral liquid,heme capsules,blood soy sauce,meat-flavor essence,color fixatives,emulsifier,iron fortified beverage and other high value-added products.In this paper,the development and research progress of edible products by using livestock and poultry blood are reviewed.

关 键 词：畜禽血 食用产品 研究进展 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]