“猪血酶解工艺中试研究”课题在四川获得成功,廉价猪血变成了相当于一级奶粉的高级粉状营养品。该课题研制的复合酶及酶解猪血生产工艺,经查实为国内外首创,并于7月通过四川省委主持的鉴定。猪血是一种营养价值很高的优质蛋白质源,每100克鲜猪血含蛋白质高达18.9克,分别为等量鸡蛋、猪肉和牛奶的1.5倍、2倍和5.9倍。但是,由于猪血蛋白分子量很大,且呈卷曲排列,很难消化吸收,使这种资源未得到充分开发利用。在此之前,国内外一般采用酸法,碱法或单一酶水解猪血,但水解率和消化 “Pig blood enzymolysis process pilot study ” project succeeded in Sichuan, cheap pig blood into a senior powder nutrition equivalent to a grade of milk powder. The compound enzyme developed in this project and the enzymatic hydrolysis of pig blood production process have been verified as the first domestic and foreign, and passed the appraisal hosted by Sichuan Provincial Committee in July. Pork blood is a high-quality protein source with high nutritional value. It contains up to 18.9 grams of protein per 100 grams of fresh pig’s blood, 1.5 times, 2 times, and 5.9 times that of the same amount of eggs, pork, and milk. However, due to the large molecular weight of the pig’s blood protein and its curling arrangement, it is difficult to digest and absorb, making this resource unexploited. Prior to this, domestic and foreign generally used acid, alkaline or single enzyme hydrolysis of pig blood, but the hydrolysis rate and digestion