摘要
对鳀鱼原料生产鱼粉蛋白过程中蒸煮条件进行了优化研究。结果表明,鳀鱼生产优质鱼粉的蒸气压力为0.6 MPa、蒸煮机转数为5 r/min、蒸煮时间为10 min及蒸煮温度为90℃,在此条件下生产的优质鳀鱼鱼粉粗蛋白质为66%、粗脂肪9%、胃蛋白酶消化率88%、盐分2.5%、灰分16%。
The cooking conditions for production of fish meal protein from anchovy as raw material were optimized. The results showed that the cooking conditions for production of fish meal protein from anchovy were as follows ： steam pressure 0.6 MPa, revolution of cooker 5 r/min, coking time 10 min and cooking temperature 90℃. The high-quality anchovy meal produced under these conditions contained crude protein 66%, crude fat 9%, digestion rate of peptase, salt 2.5%, ash 16%.
出处
《粮食与饲料工业》
CAS
北大核心
2008年第10期32-33,共2页
Cereal & Feed Industry
基金
2006年浙江省重大攻关项目(2006C12097-(Ⅱ))
关键词
鳀鱼
优质鱼粉
工艺
优化
anchovy
high-quality fish meal
technology
optimization
