黄粉虫幼虫蛋白面包工艺配方研究
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摘要
本文在传统面包配方的基础上添加黄粉虫幼虫蛋白浆,从而确定新的面包配方,在改善风味的基础上增加面包的营养价值和保健功能。在单因素试验基础上进行正交试验,考察黄粉虫幼虫蛋白浆添加量、糖添加量、鸡蛋添加量和奶粉添加量对面包品质的影响。试验结果显示,黄粉虫幼虫蛋白面包的最佳制作工艺配方为:黄粉虫幼虫蛋白浆添加量20%、糖添加量18%、鸡蛋添加量10%、奶粉添加量6%。
On the basis of traditional bread formula, the protein pulp of Tenebrio molitor larvae was added to develop a new bread formula to enhance the nutritional value and health function of bread. On the basis of single factor, orthogonal experiment was carried out to investigate the effects of four factors on bread quality: the addition of protein pulp, sugar, eggs and milk powder to Tenebrio molitor larvae. The results showed that the optimum formulation of Tenebrio molitor larvae protein bread was as follows: 20% protein pulp, 18% sugar, 10% eggs and 6% milk powder.
On the basis of traditional bread formula, the protein pulp of Tenebrio molitor larvae was added to develop a new bread formula to enhance the nutritional value and health function of bread. On the basis of single factor, orthogonal experiment was carried out to investigate the effects of four factors on bread quality: the addition of protein pulp, sugar, eggs and milk powder to Tenebrio molitor larvae. The results showed that the optimum formulation of Tenebrio molitor larvae protein bread was as follows: 20% protein pulp, 18% sugar, 10% eggs and 6% milk powder.
引文
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[2]赵大军,吕长鑫,马勇.黄粉虫蛋白酸奶的工艺研究[J].食品科学,2004,25(7):210-213.
[3]代春华,马海乐,沈小昆.黄粉虫幼虫及蛹中营养成分分析[J].食品工业科技,2009,30(4):315-318.
[4]赵大军,马勇,吕长鑫,等.黄粉虫系列食品的开发应用研究[J].食品工业科技,2006,27(9):167-170.