柞蚕雄蛾浓缩液生产的部分工艺条件改进与产品质量检测

以初羽化、未交尾的柞蚕雄蛾为原料,采用低温负压浓缩技术生产柞蚕雄蛾浓缩液,通过改进粗制柞蚕雄蛾浓缩液离心去杂质、去脂肪工艺流程中的离心时间、离心速度、离心温度等条件因素,改善柞蚕雄蛾浓缩液产品的感官性状。试验结果表明,粗制柞蚕雄蛾浓缩液在-5℃低温下,以4 500～5 000 r/min离心15 min,可在保证营养与活性成分含量的基础上,去除杂质和部分脂肪。采用改进后的工艺生产的柞蚕雄蛾浓缩液清澈透明,不浑浊,感观品质好,脂肪质量分数由原来的0.30%降低到0.09%,可延长产品的保质期。该项生产工艺已获得国家发明专利(专利号:2009 1 0016120.X),生产的柞蚕雄蛾浓缩液可直接加工成产品服用或用于勾兑蚕蛾酒及饮料等。

Production Process Condition Improvement and Quality Inspection of Concentrated Extract of Tussah Male Moth

In this study,we produced concentrated extract of tussah male moth from newly emerged and unmated tussah male moths by condensation at low temperature and negative pressure,and improved appearance and flavor of the product by optimizing the technological conditions such as the time,speed and temperature during centrifugation for removing impurity and fat in crude concentrated extract of tussah male moth.The results indicated that,if the crude concentrated extract of tussah male moth was centrifuged at 4 500 ~5 000 r/min for 15 min at-5 ℃,the impurity and fat could be removed while keeping nutrient active ingredients.The concentrated extract of tussah male moth produced using this improved process was clear and transparent,free of turbidity,and excellent in appearance and flavor.The mass fraction of fat was decreased from 0.30% to 0.09%.In addition,shelf life of the product was extended.This production process has won the National Patents of Invention(patent No.2009 1 0016120.X),and the concentrated extract of tussah male moth can be processed into tonic product directly or used to produce blended wine or beverage with silkworm moth flavor.