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通过单因素多水平试验研究黄粉虫蛹蛋白的添加对面包品质的影响,采用多因素多水平试验和响应面法研究黄粉虫蛹蛋白浆与白砂糖、干酵母、鸡蛋和奶粉的含量对面包感官的影响,最终筛选出黄粉虫蛹蛋白面包的最佳配方,并对其进行了验证。结果表明,黄粉虫蛹蛋白浆可以显著增加面包的蛋白含量(P<0.05),提高其营养价值;黄粉虫蛹面包的最佳配方为:黄粉虫蛹添加量20%、白砂糖18%、干酵母1%、鸡蛋10%、奶粉6%、食用盐1%、食用油0.5%、面包改良剂0.75%(以高筋粉的重量为基准),最佳烘焙温度为180℃/210℃(面火/底火),烘焙时间25 min。面包中添加黄粉虫蛹蛋白不仅能改善风味,还能增强其营养,这对黄粉虫蛹作为资源昆虫在食品中的开发利用具有重要的意义。
The effects of pupae on the bread quality were studied by single factor and multi-level test. The content of pupa protein, white granulated sugar, dry yeast, egg and milk powder were determined by multi-factor and multi-level test and response surface methodology. Finally, the optimal formula of Pupa protein was also screened and validated. The results showed that the pupa protein powder of Tenebrio molitor could significantly increase the protein content of bread (P <0.05) and increase the nutritional value of the pupa bread. The best formulation of the pupae of Tenebrio molitor was 20% pupae, 18% sugar, 1% yeast, 10% egg, 6% powdered milk, 1% edible salt, 0.5% edible oil and 0.75% bread improver based on the weight of the high gluten flour. The optimum baking temperature is 180 ℃ / 210 ℃ Fire / endfire), baking time 25 min. The addition of Tenebrio pupa protein to bread can not only improve the flavor but also enhance the nutrition, which is of great significance to the exploitation and utilization of Tenebrio pupae as food insects.