低脂无臭蛹蛋白粉的制备方法

研究分析了蚕蛹中油脂的存在形式。采用溶剂浸出整蛹脱脂的方法 ,通过多次脱脂并除臭后提取出无异味的蛹蛋白 ,可用于食品添加剂。制成的蛹蛋白中含油脂 1 8%、水分 5 8%、灰分 1 4 %、总氮 13 9%、氯化物 (以氯计 ) <0 0 5 %、砷 0 94mg/kg、汞 0 5 2mg/kg、重金属总量 <5mg/kg ;微生物检验菌落总数为 5 10cfu·g-1,大肠菌群 9× 10 -3 MPN·g-1,沙门氏菌、贺氏菌、金黄色葡萄球菌均未检出 ,霉菌总数 <10cfu·g-1,酵母菌总数 <10cfu·g-1,符合食品卫生标准。

Preparation Method for Low Fat and Deodorized Silkworm Pupae Protein Powder

In this paper, the method for extracting oil from silkworm pupae has been developed and the deodorized pupae protein were obtained through several times de fat and deodorization The prepared pupal protein contained 1 8% grease, 5 8% water, 1 4% ash cent, 13 9% total nitrogen, less than 0 05% chloride (with the chlorine) 0 94 mg/kg arsenic, 0 52 mg/kg mercury, less than 5 mg/kg total heavy metals Microorganism test showed the colony number was 510 cfu·g -1 , coliform cluster 9×10 -3 MPN·g -1 , total number of mould less than 10 cfu·g -1 , total number of saccharomycete less than 10 cfu·g -1 The results showed that the prepared pupal protein accords with the food hygiene standard.