本文主要通过研究热风干燥与正空冷冻干燥的加工工艺的对比并结合其营养成分

本文主要通过研究热风干燥与正空冷冻干燥的加工工艺的对比并结合其营养成分的测定，分析两种不同的加工工艺对蝇蛆粉品质的影响，真空冷冻干燥方法相较于热风干燥方法在蝇蛆粉的得率高出了5%、在感官评分高了10分、在蛋白质的含量都较高于热风干燥方法7%-10%，而且水分的含量较低，根据实验结果证明真空冷冻干燥加工在感官评定、营养成分、蛋白质品质都较高于热风干燥加工。在营养成分测定方面，对前期三种蛋鸡粪、肉用鸡粪、蛋肉混合鸡粪所建立的6组蝇蛆粉分别进行测定分析，热风干燥A1、B1、C1在蛋白质、脂肪的营养价值要低于真空冷冻干燥所得到的蝇蛆粉样品A2、B2、C2。三种鸡粪所得到的蝇蛆粉综合进行比较，明显看出以肉鸡为饵料饲养、加工得到蝇蛆粉脂肪、蛋白质、甲壳素类化合物的营养成分含量都高于其他两种，而在水分和和灰分上的含量则低于其余两组。在氨基酸的测定上，6组测定样品必需氨基酸占氨基酸含量

本文主要通过研究热风干燥与正空冷冻干燥的加工工艺的对比并结合其营养成分的测定，分析两种不同的加工工艺对蝇蛆粉品质的影响，真空冷冻干燥方法相较于热风干燥方法在蝇蛆粉的得率高出了5%、在感官评分高了10分、在蛋白质的含量都较高于热风干燥方法7%-10%，而且水分的含量较低，根据实验结果证明真空冷冻干燥加工在感官评定、营养成分、 蛋白质品质都较高于热风干燥加工。 在营养成分测定方面，对前期三种蛋鸡粪、肉用鸡粪、蛋肉混合鸡粪所建立的6组蝇蛆粉分别进行测定分析，热风干燥A1、B1、C1在蛋白质、脂肪的营养价值要低于真空冷冻干燥所得到的蝇蛆粉样品A2、B2、C2。 三种鸡粪所得到的蝇蛆粉综合进行比较，明显看出以肉鸡为饵料饲养、加工得到蝇蛆粉脂肪、蛋白质、甲壳素类化合物的营养成分含量都高于其他两种，而在水分和和灰分上的含量则低于其余两组。 在氨基酸的测定上，6组测定样品必需氨基酸占氨基酸含量

In this paper, by comparing the processing technology of hot air drying and air freezing drying, and combining with the determination of its nutritional components, the influence of two different processing technologies on the quality of fly maggot powder is analyzed. Compared with hot air drying, vacuum freeze drying method has a higher yield of 5% in fly maggot powder, a higher sensory score of 10 points, and a higher protein content of 7% in hot air drying method- According to the experimental results, the sensory evaluation, nutritional composition and protein quality of vacuum freeze-drying were higher than that of hot air drying. In the aspect of nutritional composition determination, the six groups of maggot powder established by three kinds of egg chicken manure, meat chicken manure and egg meat mixed chicken manure were determined and analyzed. The nutritional value of hot air drying A1, B1 and C1 in protein and fat was lower than that of vacuum freeze drying A2, B2 and C2. The results showed that the contents of fat, protein and chitin were higher than those of the other two, while the contents of water and ash were lower than those of the other two groups. In the determination of amino acids, the proportion of essential amino acids to amino acids in six groups of samples was determined<br>