摘要
研究在相同光照,不同的环境温度条件下,温度与时间对蚯蚓排杂率的影响;采用不同的温度对排杂后的蚯蚓进行烘干、制粉,以蚯蚓粉的养分含量、胃蛋白酶消化率作为评价指标,并通过感官评定进行工艺条件的优化。结果表明,蚯蚓在环境温度25~30℃时,排杂率最高且不会导致蚯蚓死亡;增加了清洗工序生产的蚯蚓粉其粗蛋白质、氨基酸含量和胃蛋白酶消化率均高于其它组(P<0.05),且外观品质及气味与未设清洗工序、烘干温度为60℃的组差异不显著(P>0.05),与其它组差异均显著(P<0.05),该工艺可以很好地保证蚯蚓粉的营养价值、胃蛋白酶消化率、外观品质和气味。
Under the same light intensity but different temperature,the influence of temperature and time on the earthworm excretion was studied.The earthworm excreted was dried up and milled.With the nutrient composition and pepsin digestibility of earthworm powder as the evaluation indexes,the technological conditions were optimized by the way of sensory evaluation.The results showed that the earthworm had the highest excretion rate and didn＇t die at the temperature of 25-30℃;the content of crude protein,animo acid and pepsin digestibility of earthworm in the group including cleaning process were higher than that of the other groups（P〈0.05）,and there was no significant difference in the appearance,quality and odor between the group including cleaning process and group without cleaning process and drying temperature of 60℃（P〉0.05）,but the difference was significant compared with other groups（P〈0.05）.The technological process can better ersure the nutritional value,pepsin digestibility,appearance quality and odor.
出处
《粮食与饲料工业》
CAS
2017年第10期45-48,共4页
Cereal & Feed Industry
基金
河南省现代农业产业体系-生猪产业技术体系(S2012-06-02)
河南省基础与前沿技术研究计划项目(122300410023)
关键词
蚯蚓粉
营养成分
排杂率
胃蛋白酶消化率
感官评定
earthworm powder
nutrient composition
rejection rate
pepsin digestibility
sensory evaluation
