摘要
禽畜血液富含粗蛋白，目前常用的加工方法如喷雾干燥法，发酵法等存在产品消化率低，投资较大等问题，膨化处理能提高蛋白消化率。但血份比淀粉类原料难膨化，存在着设计上的特殊性。本文在理论分析及试验结果的基础上，对膨化机的特殊结构及尺寸设计进行了分析。实际应用表明该设计基本解决了技术及工艺问题。
Blood of livestock is rich in crude protein. Extrusion processing may increase the protein digestibility (PD). Blood is much more difficult than starch ingredient to extrude, which determines the sl)ecial design of the extruder. Based on the theoritical analysis and experimental results, the special design for structure and size of the extrusion system, which helps technicians to solve the technique and technological problems, is reviewed in this paper.
出处
《上海水产大学学报》
CSCD
1995年第3期204-209,共6页
Journal of Shanghai Fisheries University
