The Raising Of Edible House-flies And Research Of Insect Proten Drink

House-flies, belonging to the family Muscidae of Diptera, is of great economic impotance. House-flies maggot is a kind of highly nutritious proten resourse and is easy to feed. Musca domestica domestica was occupied and fed. More than 100 Kg edible dry house-fly maggots was got and a kind of proten drink was developed with the House-fly maggots.The optimum composition and the optimum concentration about Xanthan gum, Guar gum, Sodium alginate, Sodium carboxymethylcellulose, Propylene glycol alginate and geletin in proten drink were determined in order to study the suspended ability of the stabilizers. The 3 best experimental results were as follow: Xanthan gum 0.15%, Xanthan gum 0.07% + Guar gum 0.11%; Xanthan gum 0.06%+Guar gum 0.06% +Sodium alginate 0.08%.In the researches of the stability of the drink,the assembiages of two kinds of ,three kinds of and four kinds of the stabilizers were used together. The experimental results were as follows:1. The assembiages of tow kinds of the stabilizers experiments showed that no assemblage kept the drink stable very long time.2. Tree kinds of the stabilizers were used together to stabilize the drink in this part.The optimum composition and optimum concentration was Xanthan gum 0.08% + Sodium alginate 0.20% + Sodium carboxymethylcellulose 0.12%.The drink was delicious and the stable time came to 65 days.3. In the experiments of the assembiages of four kinds of the stabilizers,three better results were got:Xanthan gum 0.06% + Guar gum 0.08% + Sodium alginate 0.12% + Propyleneglycol alginate 0.08%.The assemblage kept the drink stable in 34 days and the taste was better;Xanthan gum 0.08% + Sodium alginate 0.16% + Sodium carboxymethylcellulose 0.20% + Propylene glycol alginate 0.08% .The drink tasted very good and the stable time came to 72 days;Xanthan gum 0.10%+Sodium carboxymethylcellulose 0.28%+ Propylene glycol alginate 0.04%+geletin 0.10%. The taste was good and the stable time was 55 days;After the comparisons of the four better results hi the researches of the stability of the drink, the assemblage of Xanthan gum 0.08% + Sodium alginate 0.20% + Sodium carboxymethylcellulose 0.12% was considered the best one.