Abstract:Shrimp head and shell, the wastes of white shrimp, was used as raw material to produce hydrolyzed protein powder by hot blast drying after enzymatic treatment of proteinase. Emphases were laid on study of the effects of hot wind temperature, material thickness and the ratio of shrimp solid to corn starch on the quality of hydrolyzed protein powder. Results showed that hydrolyzed protein powder with best quality could be obtained under the following conditions: hot wind temperature of 90 ℃, the ratio of shrimp solid to cornstarch of 1.5:1, and material thickness of 0.6 cm. Under these content, the achieved product had low water content (2.75%), good color and strong shrimp flavor of the hydrolyzed protein powder, with amino acid nitrogen of 3.61% .
